Two aromatic and flavorful masala recipes for Jain Shikanji and Chai, perfect for enhancing your beverages.
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Dry roast cumin seeds and black peppercorn on low heat for 2 minutes and let them cool down.
Mix with additional cumin seeds, black salt, sendha namak, dry ginger powder, mishri, and green cardamom.
Grind all ingredients in a mixer and store in a jar.
Dry roast green cardamom, black peppercorn, cinnamon stick, cloves, black cardamom, and fennel seeds for 2 minutes on low heat.
Let them cool down, then add dry ginger powder.
Grind to make a coarse powder and store in a jar at room temperature.
For Shikanji, add ice cubes, juice of 1 lemon, 1 tsp shikanji masala, soda or water, and crushed mint leaves. Mix well.
For Chai, add mint leaves for extra flavor.
How do I prepare Jain Shikanji using the masala recipes?
To prepare Jain Shikanji, mix a tablespoon of the masala with fresh lemon juice, water, and sweetener to taste. Serve chilled for a refreshing drink.
Can I substitute any ingredients in the masala recipes for Jain Shikanji and Chai?
Yes, you can substitute mishri with regular sugar or honey if preferred. If you don't have black salt, regular salt can be used, but it will alter the flavor slightly.
What is the best way to store the masala for long-term use?
Store the prepared masala in an airtight jar at room temperature, away from direct sunlight. It can last for several months if stored properly.
Are these masala recipes suitable for vegan diets?
Yes, both the Jain Shikanji and Chai masala recipes are vegan-friendly, making them perfect for those following a plant-based diet.
What beverages pair well with the masala recipes?
The masala can enhance various beverages, including traditional chai, lemonade, or even sparkling water for a unique twist. Experiment with different drinks to find your favorite pairing!
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