A Literary Culinary Journal
by Renu Chhabra
Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves — slowly, evenly, without rushing toward the future.–Thich Nat Hahn
There is a great deal of poetry and fine sentiment in a chest of tea.–Ralph Waldo Emerson
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by Renu Chhabra
“There is something in the nature of tea that leads us into a world of quiet contemplation of life.”― Yutang Lin, The Importance Of Living
Drinking chai is a way of life in India. Mornings start with a cup of chai, and it finds its way into people’s lives throughout the day. It is an expression to take a break, and calm your senses, one sip at a time — like punctuation is to pauses — and then move ahead.
Chai is the Hindi term for tea itself in India, where this wonderful beverage comes from. In fact, masala chai means the spiced tea that we know as chai tea or chai in the West. Masala means spice and chai means tea, hence “spiced tea”.
Chai, an everyday beverage in the East has gained enormous popularity in the West. From coffee shops to gourmet restaurants, it has found a trendy platform where it is star. We find this fragrant flavor in lattés, ice creams, truffles, cookies, brownies, and cakes. A basic Eastern spice blend has been given a very sophisticated Western face. Another Western twist is the addition of vanilla at times, which is not part of the traditional blend.
Aromatic spices give chai its distinct character. Their oils are extracted when cooked and steeped in hot water giving chai its fragrant foundation. Then black tea leaves, whole milk, and sugar are added to it. And you have a cup of warm comfort, perfect for any time of the day. Whole milk gives it richness and body, and sweetener brings out the flavor of the spices even more.
Chai spices can be combined in so many different ways. Every family has its own recipe — just like chili recipes. Make it as simple or as complex as you like, depending on the number and types of spices you like or have on hand. The usual spices that are used in chai are cardamom, ginger, cinnamon, cloves, fennel, and black pepper. Some are warm and some are sweet, but they all lend a fragrant note. Try new combinations to discover your favorite.
I usually like to keep chai simple with just one or two spices. My favorite spice combination is sweet cardamom and ginger; they go well together. Sometimes too many spices overlap each other’s distinct flavors and lose their individual personalities — not a good thing, I say. My philosophy is to keep it simple and clean. Chai can be tea leaves with just one spice of your choice, which I often do, or it can be with as many as your heart desires. Make your own concoction. After all, it’s your cup of tea. Take a break and savor it.
The first cup moistens my lips and throat. The second cup breaks my loneliness. The third cup searches my barren entrails, but to find therein some thousand volumes of odd ideograms. The fourth cup raises a slight perspiration — all the wrongs of life seep out through my pores. At the fifth cup I am purified. The sixth cup calls me to the realms of the immortals. The seventh cup — ah, but I could take no more! I only feel the breath of the cool wind that raises in my sleeves. Where is Elysium? Let me ride on this sweet breeze and waft away thither.–Lu Tung, “Tea-Drinking“
This recipe has three spices: cardamom, ginger, and fennel. Cardamom and fennel give sweetness, whereas ginger gives warmth to this chai. If you are craving spicy flavors, add a small cinnamon stick, 2-3 cloves, and 3-4 peppercorns.
Makes 2 cups
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by Renu Chhabra
Remember the tea kettle — it is always up to its neck in hot water, yet it still sings! ~Author Unknown
Last Saturday, I was invited to a fundraiser over Chat and Chai. A room full of lovely women, some dressed in Indian attire, were there to raise money for this noble cause in southern India. Colorful sarees and scarves were the stars of the show. They were displayed elegantly on a table for silent auction, creating a very exotic ambiance. A few guests were somewhat familiar with the Indian culture; whereas, others were inquisitive to learn about it. From food to draping of a saree, it was an enriching experience for many.
After viewing a short film about the cause, it was time to indulge in some Indian-inspired food — curried deviled eggs, lentil salad, tea sandwiches, and a variety of sweets and snacks. The table was full of mouth-watering choices, making it difficult to resist the temptation. Finding my way through this delicious spread was one big challenge. And I knew I wasn’t the only one facing this dilemma. Finally, a warm cup of fragrant chai completed the feast.
On my way back I kept thinking about mathri or mathi, a savory Indian snack. This salty and flaky cracker is laced with herbs and spices. Carom or nigella seeds add a flavorful punch, and black peppercorns give it a spicy bite. Traditionally, it is deep fried. The size and thickness can vary — large discs or bite size. It is a perfect tea-time snack paired with a cup of sweetened chai.
I have fond memories of making mathri with my great grandma. Sitting at the kitchen table, she used to flatten the dough balls with the heel of her palm. She did not use measurements, rolling pins, or fancy cutters. Just a pinch of this and a handful of that was the way to go for her. Her best tools were her hands to measure, knead, and flatten the dough — quite amazing. At the same time, the wisdom and stories that she shared while making this snack made the experience even more special. These are the moments most of us remember for years to come — rustic and soulful. And they linger in my memories as well, even decades later.
Inspired by my memories, I decided to make mathri today with a few of my own twists. Keeping them healthy, I used whole wheat pastry flour instead of regular white flour. Another detour from the original method was to bake them instead of frying – -a guilt-free indulgence. And they turned out quite delicious!
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1. In a stand mixer with paddle attachment, add flour, baking powder, salt, nigella seeds, carom seeds, black pepper, and oil. Mix on low speed. Slowly add water to make firm dough.
2. If needed, bring the dough together with hands and knead to form a smooth ball. Cover with plastic wrap and set aside for 30 minutes. You can also make the dough in a food processor or by hand.
3. Line two baking sheets with parchment paper.
4. Roll the dough to 1/8 -inch thickness.
5. Cut the rolled dough into desired shapes.
6. Transfer them to the baking sheets, and prick with a fork.
7. Bake at 325° F for 20-25 minutes or until bottom is golden brown.
8. Re-roll the leftover dough and cut into shapes.
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9. Cool completely on a wire rack. Store in an airtight container.
10. Serve with a hot cup of chai.
Makes approximately 3-3 1/ 2 dozen small crackers.
Please follow my next post about chai.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
