Most people in India have one small box in the kitchen that is only for chai masala. It stays in the corner of the shelf, only coming out when someone wants tea. But this spice blend has more uses than just going into hot milk and tea leaves. It has cardamom, clove, ginger, black pepper, cinnamon, sometimes even fennel or nutmeg. All of these are already used in Indian cooking. So then why not use them together in different dishes also?
If something adds warmth, sweetness and even a little bit of heat, it can go in many types of food. Many families already add a few of these spices separately in halwa, sabzi, or rice. Chai masala is just putting them together. Instead of buying extra masala for every dish, you can try using this one in small amounts. Just a pinch changes the whole flavour. Not too strong, just enough to notice something new. Below are five ways you can use chai masala in your food. Each one is something you can try with what is already cooked often at home.
1. Add To Porridge Or Daliya
Many Indian homes cook daliya for breakfast frequently. It is filling and works well with jaggery or milk. You boil the broken wheat, add milk, sugar or jaggery, and maybe some dry fruits. If you add one pinch of chai masala while boiling, the smell changes. It becomes more like something festive. The cardamom and cinnamon mix well with warm porridge. You can also try this in suji halwa. Just a little powder is added after the ghee goes in. The ginger and black pepper in the chai masala give warmth to the stomach. Especially in cold weather or rainy mornings, this feels very nice. It is not too spicy, just adds a robust taste. Children also like it when it smells slightly sweet.
2. Mix Into Kheer Or Rice Pudding
Kheer is often made with elaichi already. So using chai masala is not too different. After the milk starts boiling and the rice softens, you can add half a spoonful of chai masala. The sweetness of the sugar and the strength of the masala balance each other. Even when you make sabudana kheer or vermicelli payasam, this trick works. Don’t add too much as you don’t want the tea smell, only the warm spice. Try it with just a little first. Then adjust next time. If you are using saffron or dry fruits, they go well with chai masala too.
Also read: Masala Chai And What Gujaratis Pair It With During Monsoon
3. Add To Cookie Or Biscuit Dough
You can use chai masala when baking at home. If you are making simple biscuits, the ones with atta or maida and a bit of butter or ghee, add some chai masala to the dough. Mix it properly before shaping and baking. It gives the biscuit a smell like nankhatai, the Gujarati bakery treat. It is very good when paired with evening tea. Even people who don’t like strong masala in food enjoy the light spice in biscuits. The cinnamon and ginger come out most during baking. You can try this with cake too. But the best are dry biscuits that you dip in tea.
4. Sprinkle Into Oats Or Granola Mix
Many people in cities are now eating oats in the morning. But plain oats can be boring. So they add fruit or honey or seeds. Next time, add chai masala also. Just half a spoonful of cooked oats gives a nice flavour. Especially if you are using milk, banana, jaggery, or almond butter. Granola is also made at home by baking oats with honey and oil. When mixing before baking, add chai masala to the oats and seeds. It makes the whole kitchen smell good. It also makes it taste more Indian. You can store it for the week and eat it with curd or milk. It’s a good way to eat something familiar in a new way.
5. Use In Warm Winter Sabzis Like Pumpkin Or Sweet Potato
Some sabzis taste better when they are a little sweet and spicy. Pumpkin, sweet potato, and even carrot sabzi take well to warm spices. Normally, we put jeera, haldi, and some garam masala. But next time, try using chai masala instead of garam masala. Use only a small pinch. After the sabzi is cooked, sprinkle it and stir once. It gives the sabzi a flavour that is deep and almost like food from a thali meal in the winter. Especially when eaten with puri or paratha. Some people also like to add it to roasted vegetables. When putting in the oven or air fryer, sprinkle oil and chai masala on top. Try it on bhindi or baingan. Just one try and you’ll know if it works for your taste or not.
These are just five small ways you can start using chai masala beyond your tea. It is already in most kitchens. No need to buy anything special or fancy. Just use a pinch here and there and see how it changes simple food. Not everything needs to taste like chai, but many things can still enjoy its masala.