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December 1, 2005
Winter beverages
Kashmiri tea
Ingredients
10 cups water
3 tbsp Kashmiri tea leaves
½ tsp soda
1 tsp salt
6 cardamoms crushed
Milk as desired
Sugar to taste
Few almonds and pistachios crushed
Method
Boil water for five minutes. Add tea leaves with soda and cook for 15 minutes. Add cardamoms. When water is reduced to half, add cold water of the same amount. Mix well till it turns pink in colour. Cook again and add milk as desired. Serve with salt, sugar, almonds and pistachios.
Espresso coffee
Ingredients
4 tbsp milk powder
2 cups hot water
2 tsp coffee levelled
2 tbsp sugar
Method
Blend all the ingredients in a blender until foamy. Serve hot with some sprinkled coffee powder.
Green tea
Ingredients
2 tsp jasmine tea leaves
2 cups water
1 tbsp lemon juice
Method
Boil water with tea leaves. When the tea colour darkens, strain and remove the leaves. Add lemon juice and mix well. Serve hot.
Dried fig with milk
Ingredients
1 cup milk
½ tsp sugar
2 dried figs
Method
Boil milk with dried figs and sugar till figs become soft. Serve hot.
Doodpati chaay
Ingredients
2 kg milk
2 cups water
1 tsp tea leaves
1-1/2 cup sugar
1 tsp ground cardamoms
¼ ground nutmeg
½ tsp saffron
Method
Grind cardamoms, nutmeg, saffron and tea leaves together. Put the mixture in a muslin cloth and make a small bag of the cloth with a thread. Bring the milk to a boil with two cups of water while the bag containing ground ingredients hangs from the pan. Lower heat and add sugar. Cook till tea get slightly thick. Remove the bag and serve hot with biscuits.
Double chocolate
Ingredients
300 gms dark chocolate, broken
190 ml fresh cream
2 tbsp coffee
4 egg whites
2 tbsp icing sugar
Method
Put chocolate and fresh cream in a double-boiler and stir till melted. Add coffee and allow it to cool slightly. Whisk egg whites till stiff. Slowly add the chocolate mixture and icing sugar in stiffed egg whites. Pour the mixture into a glass and cool.
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