Get Ready For Some Tea Twists
Tea is one of the most loved beverages in India and even around the world, definitely not without reason. A soothing brew can easily get you through a gloomy day! The Indian chai made with sugar, milk and herbs are always a favourite evening drink with light snacks. Today we are talking about two unique and traditional chai recipes from two different parts of India which are delicious and the best drinks to try in winter evenings.
About the recipe: Irani chai is a unique form of tea unlike any other version of Indian chai, made by the addition of mawa or khoya to black tea. The result is a sweet and creamy chai, royal in taste! The addition of spices like cinnamon and green cardamom is optional but these spices were vital to create the traditional recipe. Introduced by Persians, Irani chai soon evolved in the city of Hyderabad. Surroundings of Charminar have great tasting Irani chai with uniqueness in its taste. Slowly brewed spices give the tea decoction and nice flavor.
- 3 tablespoon Assam black tea leaves
- 1 cup Purabi Milk
- 2 tablespoon Fresh cream
- 1/4 cup mawa or khoya (you can substitute with milk powder)
- 1 Star anise
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 Black cardamom (Badi Elaichi)
- 1 inch Cinnamon Stick (Dalchini)
- 5 Cloves (Laung)
- 1/2 teaspoon Whole Black Peppercorns
- 2 tablespoon Sugar, (adjust)
- 1 cup Chilled water
- In a Saucepan add water and all the spices (star anise, cardamoms, cinnamon, cloves, and pepper). Allow this to boil for 5 minutes.
- Add milk and cream and simmer for another 5 minutes. As you leave it for a long time, you get a stronger decoction.
- Then add in your tea leaves, khoya/milk powder and keep it in the simmer for another 5 minutes.
- Just before serving strain it over a tea cup. And add sugar and dissolve according to your taste.
- Thick, creamy Irani Chai is ready to be served with your choice of snacks, cake, cookies.
About this recipe: Noon chai or Gulabi chai is a Kashmiri specialty which mostly served during winters. This unusually pink-coloured tea is a traditional local beverage of Kashmir. Among the other authentic Kashmiri delights, this pretty pink tea with sea salt and warm nuts really stands out. It has a buttery texture and spicy-nutty flavour that leave you with a warm, fuzzy feeling. The Noon chai or Gulabi Chai is made with any olong or black tea, sea salt, some nuts and a pinch of baking soda- the secret ingredient which makes the decoction pink in colour.
- 3 teaspoon Tea leaves
- 1 teaspoon salt
- 3 cups Purabi milk
- 2 cup water
- 3 green cardamom
- 1/4 tablespoon baking soda
- Almond, pistachio (3/4, nicely diced and shredded)
- Place a pan over medium flame and boil 2 cups of water. Add tea leaves, cardamom and whisk it in low flame for 5- 7 minutes. Add a pinch of baking soda, stir and wait for 5 seconds.
- In the meantime the liquid must turn red.
- Now, add milk, sugar, salt. Stir it well and bring it to boil.
- Finally, strain the tea in two cups garnish with some nuts (nicely shredded) and serve hot with any cookies and biscuit of your choice.
- The final product will be faded pink in colour.
Serve these beautiful and unique tea preparations to your loved ones and make beautiful memories of winter evenings!