Kashmiri Chai Recipe | Dawat | Abida Baloch | Tea

Method:
In kettle, add water, Kashmiri tea leaves, star anise, cloves, cardamom seeds and baking soda. Bring it to boil. Let it simmer for 20-10 minutes until it reduces to half. Add chilled water and mix well for 8 to 10 minutes and cook for 5 minutes. Strain and set aside. In kettle, add milk, sugar, nuts and give it a good mix. Add screw pine water and cook for few minutes. Finally pour the tea in cups and serve.

Method:
Take muslin cloth (malmal ka kapra). Spread in a bowl. Pour yogurt on it. Roll the muslin cloth and tie a knot. Hang somewhere and leave for 4-5 hour. The yogurt will release it’s water set aside. Melt clarified butter in a pan. Add green cardamom and splitter. Add semolina in clarified butter. Over medium heat fry semolina with continue stirring to golden brown. Don’t burn the semolina. When semolina turns golden brown, remove pan from heat and add this hang curd to pan which is removed from heat. Mix well to avoid lumps. Keep the pan on medium heat. Stir to get a blended mixture. When yogurt is blended in semolina add sugar in pan and mix well. Let all things incorporate together. fry 6-8 min till clarified butter starts coming on top & halwa leaves sides. Add cardamom & mace powder, cook for 5 min to mix Garnish with chopped nuts.

Method:
Whisk yogurt well, keep aside. Heat oil in a pan add carom seeds, cumin and sauté for 10 seconds. Add red chili powder, turmeric powder, coriander powder along with some water and give it a mix. Add taro root and cook in oil and spices for about 10 to 12 minutes on medium flame with constant stirring. Add the whisked curd and with constant stirring, until oil comes on top. Add all spice powder, chopped coriander leaves, stir well and turn off flame.