Kashmiri Inspired Pink Tea
Serves: 4-5
Ingredients
Kashmiri tea leaves or 2 tsp pure green tea leaves (this is a family version and can be substituted if Kashmiri tea leaves are not available)
Water 350-475mI/11/2 – 2 cups
Bicarbonate of soda 1/4 – 1/2 tsp (baking soda)
Green cardamoms pods, 2-3 seeds removed and roughly crushed
Whole milk 1 litre/13/4 pints/4 cups
Sea salt or sugar if you prefer 1/4 – 1/2 tsp
To garnish, mix together 2 tsp each ground pistachios and almonds and 1 tsp poppy seeds
Method
Put 2 teaspoons of the tea in a saucepan over medium heat with about half of the measured water and bring to the boil. Boil until frothy then add the bicarbonate of soda and whisk vigorously for about 10 seconds. Add the remaining water and the crushed cardamom and boil until the tea broth becomes a bright red color.
Reduce the heat to medium low and add the milk. Using a whisk, whisk the tea broth very vigorously to achieve a slight froth. The color of the tea should now be dark pink. If you add more milk, the color becomes even lighter.
Finally, add the salt or sugar and stir. Pour into a cup and sprinkle with the mixed crushed pistachios, almonds and poppy seeds.
Paye ka Pulao
Pilaf of Trotters
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Serves: 4-6
Ingredients
Rice 1/2 Kg
Cleaned trotters, each cut 1 dozen horizontally into three pieces
Medium onions finely sliced 4
Ginger and garlic paste 1/2 teaspoon
Green chili paste 6-8
A few sprigs of fresh green coriander, chopped
A few mint leaves, chopped
Juice of 2-3 lemons
Mixed 1 teaspoon caraway seeds, 2 cloves, 4 cardamoms, 1″ piece of cinnamon,
Milk 1/2 liter
Oil 1 cup
Salt to taste
Method
Boil the cleaned and washed trotters with milk (leave 1/3 cup milk for later use), and a little water, salt add the whole spices till tender. Uncover and boil away the excess liquid.
Simultaneously, parboil rice with a little salt. Drain and set aside. Heat oil in a heavy-bottomed pan. Fry the onions till light brown. Reserve a little bit of the onions for garnish. Add ginger and the ground green chilies and also a little bit of the coriander and mint. After 1-2 minutes, add the cooked trotters. Mix. Also add rice and mix gently. Smoothen the surface. Sprinkle the balance of milk, the fried onions, mint and coriander and squeeze the juice of lemons. Cover with a tight fitting lid and cook over medium slow fire till the rice is cooked and steaming.
Serve steaming hot.
