Recipe: Chai Masala - Information

This is what I found in the Internet:

"Dhana/Jeeru (Ground Coriander & Cumin seeds mixed), ...".

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Non-fat Masala Chai:
Source: Umesh Reghuram

Each family (especially in India) has its own variety of spicy and beneficial chai recipes. In this particular recipe I have married successfully (so I've been frequently told) the current awareness of having as much "nonfat" ingredients as possible and the satisfaction that arises from having a full-bodied cup of chai!

NONFAT MASALA CHAI (makes 3 cups):

3 cups of Water (please, not hot!)
1 teaspoon Chai Masala (recipe given below)
2 to 3 teaspoons loose Tea Leaves (or 3 tea-bags)
1/4 cup (or more) Evaporated Skimmed Milk (more information given below)
Sugar (or Equal or Nutrasweet) to taste

Place the water and chai masala in a saucepan and put to boil over high heat. Reduce heat to medium low, cover the saucepan and simmer for 5 minutes. Add the tea leaves (or tea bags). Please note that the amount can be varied depending on personal preference. Continue to boil for about 1 more minute. Add the evaporated skimmed milk (directly from the can). Boil once more. Strain and pour into individual cups or tea kettle. Serve with sugar (or Equal/Nutrasweet) on the side. Savor it by yourself or enjoy it with good conversation!

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DRY CHAI MASALA (makes about 3 tablespoons):

1 black cardamom pod
Seeds from 25 green cardamom pods
4 cloves
1/2 tea spoon fennel seeds (variyali)
1/4 teaspoon black peppercorns
1/4 teaspoon carom seeds (ajwain) - Optional 1 tea spoon dried, ground ginger powder
1 tea spoon ground cinnamon powder

Grind all the ingredients in a spice grinder until fine. Remove into a glass bottle & store in cool, dark place. This blend stays fresh for about 6 months.