How to make Noon Chai (Kashmiri Tea) -
This tea is popularly drunk in Kashmir – salt and some garam masala make it special.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tea leaves (चाय की पत्ती ), Green cardamoms (छोटी इलाइची)
Cuisine : Kashmiri
Course : Beverages
For more recipes related to Noon Chai (Kashmiri Tea) checkout Moroccan Mint Tea, Masala Chai, Chai Masala, Kahwa Tea . You can also find more Beverages recipes like Blueberry Avocado Smoothie, Citrus blue , Apple Oatmeal Smoothie, Mango Delight.
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Noon Chai (Kashmiri Tea) Recipe Card
Kashmiri food carries with it a delicious nip of all things hot and spicy. It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking.
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves. One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine.
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.
Prep Time : 0-5 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Noon Chai (Kashmiri Tea) Recipe
Tea leaves 2 tablespoons
Green cardamoms 4-5
Salt 1 teaspoon
Soda bicarbonate 1 teaspoon
Cinnamon 1 inch
Star anise 1
Milk 2 cups
Sugar 1 tablespoon
Pistachios 8-10
Method
Step 1
Heat 2 cups water in a deep non-stick pan and bring to a boil.
Step 2
Open cardamom pods and add seeds to the pan along with tea leaves, salt, soda bicarbonate, cinnamon and star anise and stir. Bring this to a boil.
Step 3
Add milk and mix well and bring it to a boil.
Step 4
Discard tea leaves and spices.
Step 5
Add sugar and mix well and let the sugar melt.
Step 6
Strain the tea in a tea kettle.
Step 7
Finely chop pistachios.
Step 8
Pour the tea in individual cups, garnish with chopped pistachios and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
