kashmiri tea and cuisine

Lifestyle Parenting, Household Affairs and Cuisine corner
41

Shay - people have different recipes. Some folks put a pinch - some put the whole box in. :slight_smile:

You are suposse to get a little after taste but I donā€™t think itā€™s suppose to be salty at all.

42

but then again, green tea isnt really green either :faizy:

p.s. did i just read you saying gullabi chai! :rotfl:

p.s.2 best sabaz chai ive had, refreshment center, satellitetown, Rawalpindiā€¦ it takes almost an hour to get through the lines though.

43

kyber pass is a pakistani name though! i think we'll go there and claim whats ours!

Behaviour of the Wife
44

Don't confuse qahva with chai

Kashmiri chai definitely has milk in it unless I have been drinking something else all the years growing up

What we called sabz chai is what's called green tea sold at Chinese food places etc. That has no milk so it's basically qahvah

Niksik, I've never made Kashmiri chai myself at home, only drank. All I know is that it takes much longer to cook than regular tea. I'll ask for the recipe

45

kya yaad dila dia!

Have you ever had satellitetown, rawalpindi ka "gajjar ka hulwa!"

46

let me know how that works out ;)

I Don't Want to Live with My In-Laws!!!! Help!
47

Re: kashmiri tea and cuisine

im part kashmiri part balti. we drink namkeen chai which is a salty version of kashmiri tea. We get the special tea leaves from baltistan so I dont know if they are available here or how similar they are to green tea leaves. They are boiled for a long time in water and then the mixture is transferred from saucepan to saucepan till it gets super frothy and a dark pink in color. Then we add milk and salt and lots of butter to it. yes butter. it tastes divine and its eaten with a really hard kind of bread or a fried bread called Azouk. It is perfect for warming you up in the cold winters of that area.
We also make a dish called "Paraprou" which is tons of walnuts crushed in a blender with tons of cilantro and seasoned with spices to make a paste and then u add boiled pasta to it. Traditionally, flour is kneaded and boiled and the paste is added to this but we just use shell pasta here.

48

Re: kashmiri tea and cuisine

^^ that's it. Authentic kashmiri

49

*X2, here's a really good recipe .... tried and tested ... turns out wonderful ..everytime ... *

boil two cups of water ... add about two teaspoons of kashmiri tea and cover and let it boil for two minutes ...

then add half a teaspoon of baking soda ... cover and let it be for at least 5 minutes on medium low flame ..

then take a really thanda cup of water and add that to the pot .... and with your chamcha start splashing the tea for a couple of times ( it helps the colour to come out of the tea leaves ) ... after a few times of splashing , cover the pot and let it be for a good 10 minutes on medium low flame ... if the water starts to lessen , add cold water again ....

once the tea has left all its colour .. it will turn to blackish pink ... then add full cream whole milk .... if you like it milky, add more milk... if you like it stronger .. again choice is yours ....

bring the tea to a boil ... then add salt and sugar ... you have to taste it to bring it to the right taste ... some prefer it salty .... upto you ...

after two to three boils ... add crushed almonds and pistachio, and crushed cardamoms into the tea ...

I normally sprinkle a bit of extra crushed nuts in the cup just before serving ...

enjoy ....

50

yes, kashmiri chai is also known as sabz chai and it does contain milk. btw, i'm also partly kashmiri so i know that the kashmiri way is to add salt to it, not sugar. however, i personally prefer it with sugar, too.

shab degh and hareesa are two authentic kashmiri dishes. the former is a turnip and goat meat curry and the latter is similar to haleem.

51

my little brother use to make best kashmri tea ever. Period!

52

Re: kashmiri tea and cuisine

lol this is the 3rd page of kashmiri cuisine thread and people are still stuck on pink tea..aage baro logon!! :hehe:

:waiting for some good kashmiri recipes:

53

I am kashmiri and yes sabaz chai is the famous kashmiri chai which turn pink in colour when you add milk. We call it namkeen chai because it is suppose to be namkeen but I know in Lahore people add suger in it. It is called sabaz chai because the tea leaves are green in colour as oppesed to regualr tea which is blakish.
Other kashmiri food include Kashmiri kulcha and it is totally different from what Lahori kulcha is. Also the baqerkhani totally different from what you get in Lahore. Mothi ki daal which is red kidney beans is also very delicious kashmiri food and Karham ka saag which is sortta like red chard here but a little bitter and absolutely yummy. I am craving this food now.

54

^ we call it 'nun chai' in koshur.

There's tons of of koshur dishes, I'll list a few:

gushtaba - meatballs in yoghurty gravy type thing
aab Gosht - gosht in aab (watery/thin meat curry)
rogan josh - lamb in some spices
dum Oluv - potatoes in youghurt gravy
resta - meatballs with some weird stuff
tabak maaz - lamb again, but not like rogan josh

Pretty much every dish of ours has yoghurt in it, not quite sure why though..

55

Re: kashmiri tea and cuisine

I had Kashmiri chai at Khan BBQ in CHicago and its divine.

56

Spock is actually right.. all over Lahore the pink chai is called "sabz chai" and when u add salt and sugar to it they called "gangna jamna sabz chai" I love it :(

Spock u promised me some :(

57

I came across this kashmiri chai recipe... posting it incase there are ppl still looking for it.

[QUOTE]
Also known as Green Tea , Subz Chai And Gulabi Chai

Ingredients : 6 teaspoon green tea leaves , 15 seeds of green cardamom , 1\2 teaspoon ground cardamom , 1\2 teaspoon bicarbonate of soda , 1\2 liter milk, full cream , fresh cream ( malai) , 6 teaspoons pistachio , grounded , 6 cups water.

Instructions : 1. Pour water in a heavy based large pan. Add tea leaves, salt, seeds of green cardamom and bicarbonate of soda. 2. Bring to boil reduce heat and simmer briskly for 45 minutes or until it reduces to 1\3 its quantity. 3. While it is still boiling pour in it about 2-3 cups of cold water or enough water to make four cups in all. Bring to boil and simmer for 4-5 minutes. Remove from heat, strain and keep aside. 4. Boil the milk with ground cardamom over low heat. Pour prepared tea water (Qahwa) in the milk. Bring to boil, add salt and simmer for 3-5 minutes over low heat. 5. Remove from heat and pour into 6 cups. Pour 1 tablespoon of cream or malai. Sprinkle 1 teaspoon of pistachio over it. Flavor of the tea depends on the quality of the green tea leaves. ā€¢ Serves 6 people. ā€¢ Preparation Time: 5 minutes. ā€¢ Cooking Time: 4 minutes. ā€¢ Serve Hot
[/QUOTE]
.

58

Oh man! I have always loved refreshment centre...I remember we used to drive down from Islamabad to Commercial market for their Kashmiri chai and Rabri Faluda ....and everything else used to be just as good....I went there last year when I was in pindi....and they are just as good after all those years!

59

Kahmiri chai- This is a recipe I noted down from Rahat's show...

2.5 cup water
1 tbsp kashmiri chaye ki patti
2 pinches soda

Let them cook until 1/4 cup of water has dried up...When the water is reduced, add 2.5 cups of cold water...Beat this mixture...Leave it for 3/4 hours and you can store it in the fridge and would last for 2 days...
When serving, pour it in a pan and add one bari ilaichi and 4/5 bruised choti ilaichi...bring it to boil a couple of times ....

Add badam/piste to the servings cups and pour the tea and milk...

I yet have to try it but it looked good!

60

I have had itā€¦just too goodā€¦:lajawab: