In these times of stay-at-home orders across the globe, many of us find ourselves relying, more and more, on meals coming from our pantry.
I arose the other morning with a desire to have something comforting, warming my soul equally as much as my physical body. Immediately, I knew exactly what was going to be breakfast.
I started with my absolute favorite beverage, Masala Chai. In Indian, ‘chai’ means tea, typically black tea. Simply translated, ‘masala’ is the Indian word for a spice mixture. There are a plethora of masalas, used both in sweet and savory offerings.
Enjoy your first cup while you are making poha. Save the second cup to enjoy with your breakfast.
I’ve also made Masala Chai in large batches for parties. Just do the math to figure out the ingredients for the larger batch. Although, I have found that I don’t need quite as much of the ingredients as the math would identify. Remember, you can always add more; but you can’t take any away. So, start by maybe using three-quarters amount for each ingredient. If you need to add more spices and/or tea leaves, it won’t hurt the Chai to simmer a bit longer for you to attain the desired flavor.
Ready to get started on your Masala Chai?
So, first, I guess I ought to explain exactly what poha is…
It is partially boiled rice that is then flattened and dried. It sort of looks like oatmeal but lighter in color. The poha I used was red poha, made from red rice. You can purchase poha from any Indian or multinational grocer; but I also saw it available through Amazon. Because it is parboiled and flattened, it cooks quickly.