Recipes

Masala Chai Recipes

1. Masala Chai Recipe Without Spices – Easy Milk Tea with TastyDrops

Make masala chai without grinding spices. Just brew tea, add milk & sugar, then finish with 2 drops of TastyDrops for authentic taste.

Ingredients (for 2 cups)

  • Water – 1 cup (200 ml)
  • Full-cream milk – 1 cup (200 ml)
  • Loose black tea leaves – 2 tsp (or 2 tea bags)
  • Sugar – to taste
  • TastyDrops Masala Chai Blend – 2 drops per cup

Method

  1. Boil Water & Milk
    In a saucepan, combine water and milk. Bring to a gentle boil on medium heat.
  2. Add Tea Leaves
    Add tea leaves and boil for 2–3 minutes until you get a deep, rich tea color.
  3. Sweeten
    Add sugar as per your taste and stir well.
  4. Strain
    Filter the tea into cups to remove the tea leaves.
  5. The Magic Step – TastyDrops
    Add 2 drops of TastyDrops Masala Chai Blend(Any one blend from 7 types as per your taste )to each cup. Stir gently.
  6. Serve & Enjoy
    Your perfect masala chai is ready — no grinding spices, no extra effort, just authentic taste in seconds.
💡Tip: Since TastyDrops are concentrated spice extracts, you don't need to boil them with the tea — adding them after filtering locks in the fresh aroma and taste.

2. Sugar free Masala Chai – Healthy Indian Tea

A guilt-free Indian masala tea recipe made without refined sugar.

Make healthy masala chai without refined sugar. Sweeten with Monk Mishti (Monk fruit extract – Natural sweetner) and finish with 2 drops of TastyDrops for fresh aroma.

Ingredients (for 2 cups):

  • Water – 1 cup (250 ml)
  • Low-fat milk – 1 cup (250 ml)
  • Loose tea leaves – 2 tsp
  • Monk Mishti (Monk fruit extract) – 2 tsp or as per taste
  • TastyDrops Masala Chai Blend – 2 drops per cup

Method:

  1. Boil water and milk together.
  2. Add tea leaves, simmer for 2 minutes.
  3. Sweeten with Monk Mishti instead of sugar.
  4. Strain into cups.
  5. Add 2 drops of TastyDrops, stir, and enjoy guilt-free chai.
💡Tip: Since TastyDrops are concentrated spice extracts, you don't need to boil them with the tea — adding them after filtering locks in the fresh aroma and taste.

3. Iced Masala Chai Latte – Refreshing Summer Chai

Try an iced masala chai latte for summer. Strong tea, chilled milk, ice & 2 drops of TastyDrops for a cool spiced twist.

Ingredients (for 2 servings):

  • Strong brewed black tea – 1 cup (250 ml), cooled
  • Chilled milk – 1 cup (250 ml)
  • Sugar or honey or Monk Mishti (Sugar free) – to taste
  • Ice cubes – 1 cup
  • TastyDrops Masala Chai Blend – 2 drops per glass

Method:

  1. Brew strong tea and let it cool completely.
  2. Fill glasses with ice cubes.
  3. Pour chilled milk and tea in equal parts.
  4. Sweeten and stir well.
  5. Add 2 drops of TastyDrops per glass, mix, and enjoy your cool masala twist.

4. Vegan Masala Chai – Dairy-Free Indian Tea

Vegan masala chai made with almond or oat milk. Brew tea, add plant milk, sweeten & finish with 2 drops of TastyDrops for dairy-free aroma.

Ingredients (for 2 cups):

  • Water – 1 cup (250 ml)
  • Almond milk or oat milk – 1 cup (250 ml)
  • Loose tea leaves – 2 tsp
  • Coconut sugar / maple syrup /Monk Mishti syrup (FOS based)– to taste
  • TastyDrops Masala Chai Blend – 2 drops per cup

Method:

  1. Boil water and tea leaves for 2 minutes.
  2. Add almond/oat milk and coconut sugar, bring to a gentle boil.
  3. Sweeten & stir well.
  4. Strain into cups.
  5. Add 2 drops of TastyDrops, stir, and sip dairy-free goodness.
Sweets

1. Kheer Recipe Infused with TastyDrops

A creamy, classic Indian dessert made easy — no grinding spices, just cook and finish with TastyDrops for a rich aromatic twist.

Ingredients (Serves 4)

  • Full-cream milk – 1 litre
  • Basmati rice – ¼ cup (soaked 30 min)
  • Sugar – ½ cup (adjust to taste)
  • Cashews, almonds, raisins – 2 tbsp each
  • TastyDropsKesharElaichee or Keshar Rose Blend – 2 drops per serving bowl

Method

  1. Boil milk in a heavy-bottomed pan.
  2. Add soaked rice and cook on low flame, stirring often, until rice is soft and milk thickens (about 30–40 mins).
  3. Add sugar and stir until dissolved.
  4. Remove from heat and strain if needed.
  5. The Magic Step – Add 2 drops of TastyDropsKesharElaichee or Keshar Roseper serving bowl, stir gently.
  6. Garnish with nuts, serve hot or chilled.

2. Basundi Recipe Infused with TastyDrops

Ingredients (Serves 4):

  • Full cream milk – 1.5 litres
  • Sugar – 120 g
  • Chopped almonds & pistachios – 3 tbsp
  • TastyDrops – 2 drops

Method:

  1. Boil milk and reduce it on low flame until it becomes thick and creamy (about 1/3 of original volume).
  2. Stir often to prevent sticking.
  3. Add sugar and nuts, mix well.
  4. Remove from heat and cool slightly.
  5. Mix in 2 drops of TastyDrops, KesharElaichee or Keshar Rose for that instant festive masala aroma.

3. Saffron-Infused Shrikhand

Ingredients (Serves 4):

  • Hung curd – 500 g
  • Sugar – 150 g (powdered)
  • TastyDrops – 2 drops
  • Chopped nuts – 2 tbsp (optional)

Method:

  1. Place hung curd in a bowl and whisk until smooth.
  2. Add powdered sugar and mix well.
  3. Drop in 2 drops of TastyDropsKesharElaichee or Keshar Rose and blend gently.
  4. Garnish with nuts if desired.
  5. Serve chilled.
Punjabi Dishes

1. Punjabi Chole Masala with TastyDrops Infusion

Authentic Punjabi Chole Masala recipe infused with TastyDrops garlic, ginger, hot chilli, nutmeg & cardamom extracts. A rich, aromatic vegetarian curry that's full of flavor and ready to wow your taste buds.

Ingredients (serves 4)

  • 1 cup dried chickpeas (or 2 cups canned chickpeas)
  • 2 tbsp oil or ghee
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, finely chopped
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala powder
  • 1 tsp salt (adjust to taste)
  • 3 cups water (or chickpea cooking liquid)
  • TastyDrops Garlic Extract – 3 drops
  • TastyDrops Ginger Extract – 3 drops
  • TastyDrops Hot Chilli Extract – 1 drop (adjust to spice preference)
  • TastyDrops Nutmeg Extract – 1 drop
  • TastyDrops Cardamom Extract – 1 drop

Instructions

  • Prepare Chickpeas
    Soak dried chickpeas overnight. Boil in fresh water until soft (or skip this if using canned chickpeas).
  • Make the Base
    Heat oil/ghee in a pan. Add bay leaf & cumin seeds, sauté for 30 seconds.
    Add chopped onions and cook until golden brown.
  • Cook the Masala
    Add tomatoes, turmeric, coriander powder, and salt. Cook until tomatoes soften and oil starts to separate.
  • Infuse with TastyDrops
    Reduce flame to low. Add TastyDrops Garlic, Ginger, Hot Chilli, Nutmeg, and Cardamom extracts. Stir gently for 1 minute to let the aroma bloom.
  • Simmer the Curry
    Add boiled chickpeas and water. Let it simmer for 10–15 minutes until thick and flavorful.
  • Finish & Serve
    Sprinkle garam masala. Garnish with fresh coriander leaves. Serve hot with bhature, naan, or steamed rice.

2. Paneer Butter Masala with TastyDrops Infusion

A rich, creamy North Indian vegetarian classic — Paneer Butter Masala — elevated with the bold, aromatic punch of garlic, ginger, hot chilli, nutmeg, and cardamom spice extracts from TastyDrops. Perfect with naan or jeera rice.

Ingredients (Serves 4)

  • Paneer (Indian cottage cheese) – 250g, cubed
  • Butter – 3 tbsp
  • Fresh cream – 3 tbsp
  • Tomato puree – 1 cup
  • Onion – 1 large, finely chopped
  • Cashew nuts – 10, soaked in warm water
  • Kasurimethi (dried fenugreek leaves) – 1 tsp
  • Salt – to taste
  • Sugar – 1 tsp
  • Water – as needed
  • Garlic Extract – 3 drops
  • Ginger Extract – 2 drops
  • Hot Chilli Extract – 1 drop (adjust for heat preference)
  • Nutmeg Extract – 1 drop
  • Cardamom Extract – 1 drop

Instructions

  • Prepare the base: Heat butter in a pan. Add chopped onions and sauté until golden brown.
  • Cashew paste: Blend soaked cashews into a smooth paste and set aside.
  • Tomato gravy: Add tomato puree to the onions, cook for 4–5 minutes until oil starts separating.
  • Add spices: Stir in salt, sugar, and kasurimethi. Add cashew paste and mix well.
  • Infuse with TastyDrops: Once the gravy thickens, remove from heat briefly, then add the garlic, ginger, hot chilli, nutmeg, and cardamom extracts. Mix gently to preserve the aroma.
  • Paneer & cream: Add paneer cubes, mix carefully, and pour in the cream. Let it simmer for 2–3 minutes on low heat.
  • Serve hot: Garnish with a swirl of cream and serve with naan, paratha, or jeera rice.

3. Paneer Tikka Masala (Vegetarian, Spice Extract Infused)

Ingredients (4 servings)

For Paneer Marinade:

  • Paneer (Indian cottage cheese) – 250 g, cubed
  • Thick curd (yogurt) – ½ cup
  • Gram flour (besan) – 1 tbsp
  • Lemon juice – 1 tsp
  • TastyDropsGarlic Extract – 2 drops
  • TastyDropsGinger Extract – 2 drops
  • TastyDropsHot Chili Extract – 1 drop
  • Salt – to taste

For Gravy:

  • Onion – 2 medium, finely chopped
  • Tomato puree – 1 cup
  • Cashew paste – 2 tbsp (soaked & blended)
  • Fresh cream – 2 tbsp
  • Butter – 2 tbsp
  • TastyDropsNutmeg Extract – 1 drop
  • TastyDropsCardamom Extract – 1 drop
  • Salt – to taste
  • Fresh coriander – for garnish

Method

Marinate Paneer

In a bowl, mix yogurt, gram flour, lemon juice, salt, garlic extract, ginger extract & hot chili extract.
Add paneer cubes, coat well & marinate for 20–30 mins.

Grill or Pan-fry

Heat a little butter in a pan, grill the marinated paneer till golden edges appear.
Set aside.

Make the Gravy

Heat butter in a pan, add onions & sauté till golden brown.
Add tomato puree & cook for 5–6 mins.
Add cashew paste & cook till oil separates.
Stir in nutmeg & cardamom extracts, salt, and cream.

Combine

Add grilled paneer cubes into the gravy & simmer for 2–3 mins.
Garnish with fresh coriander & serve hot with naan or jeera rice.