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Saturday Night Chai Therapy

Posted: March 12, 2011 | Author: | Filed under: just because | Tags: , |11 Comments

We’ve had so much doom and gloom in the headlines lately, that it’s hard not to wonder if there’s something to that urban myth about 2012 being the end of the world after all! I thought we could use an open thread to relax and share some recipes.

My mother is from Kashmir, and I grew up hearing her talk about Kashmiri “Kahwah“ every time I brought a new variety of green tea home.

Kahwah is traditionally made in samovar kettles like the one to the right, but you can make it with a regular kettle, too. And, don’t worry about finding the Kashmiri tea leaves as listed in the recipe below. My mom’s reaction to the Chinese green tea leaves was always to call it Kahwah, so I figure the taste must be pretty close.

For convenience’s sake, my family and I often just use Stash Kashmiri Chai Green tea bags, no milk, to achieve the Kahwah effect. They’ve got the spices added in there already, so it’s ready to go, just boil, brew, and enjoy. I rarely put sweet in my tea, but once in awhile I’ll add a trace amount of a fancy honey variety (like vanilla bean or Hawaiian) to give it a silkier feel.

But, here’s a proper recipe, from Bella Online:

KAHWA (Spiced Kashmiri Green Tea)

Ingredients:

2 tbsp Kashmiri Green Tea (loose leaf variety is best)
2-3 green cardamom pods, lightly crushed
1 stick of cinnamon (2” long)
2-3 cloves
2 slices of fresh ginger, lightly crushed
8-10 almonds, blanched & finely chopped (or you could use pistachios if you wanted)
sugar, to taste (or you could also use your favorite flavor of honey)
1 good pinch of saffron – optional
a drop or two of rose water or rose essence – optional

METHOD:

In a medium saucepan on medium high heat, combine 3 cups of water along the cardamom pods, cinnamon stick, cloves and fresh slices of ginger. Bring to a gentle boil, remove the saucepan completely from the heat and add the tea leaves. Mix well to combine and allow the tea to steep for about 4-5 minutes. Then strain the tea into a teapot. Now add the sugar (or honey) along with saffron, nuts and rose water. Stir well to combine all of the ingredients and let the tea sit for 2-3 minutes before serving.

VARIATIONS:

If you have organic edible rose petals available, feel free to add a few in along with the other spices.

Feel free to add a few strips of orange peel as well along with the other spices.

You could also add a mint leaf or even tulsi (Indian holy basil) to the tea along with the sugar and nuts.

I’d love to hear one of your favorite chai or coffee rituals, but any kind of recipes you want to share in the comments are welcome. Have at it and Enjoy!

11 Comments on “Saturday Night Chai Therapy”

  1. minkoffminx's avatar Minkoff Minx says:
    March 12, 2011 at 11:07 pm

    Love this! I will add a recipe for some Hot Chocolate…it has 165 Five Star reviews. Be sure to keep it handy for my post tomorrow morning!
    Hot Cocoa Recipe : Alton Brown : Food Network

    Ingredients

    * 2 cups powdered sugar
    * 1 cup cocoa (Dutch-process preferred)
    * 2 1/2 cups powdered milk
    * 1 teaspoon salt
    * 2 teaspoons cornstarch
    * 1 pinch cayenne pepper, or more to taste
    * Hot water

    Directions

    Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.

    Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.

    • TheRock's avatar TheRock says:
      March 12, 2011 at 11:29 pm

      For an adult version add kahlua. 😀

      • Mona (aka Wonk the Vote)'s avatar Wonk the Vote says:
        March 12, 2011 at 11:48 pm

        For a grown up drink, I’ll go with…

        Blueberry Caipirinha

        Servings: Serves 6
        Ingredients

        * 18 ounces Cachaca or white rum
        * 3 Tbsp. light brown sugar
        * Juice from 2 limes
        * 8 lime wedges
        * 1/3 cup blueberries
        * 1 Tbsp. shredded mint leaves

        Directions
        In a pitcher, combine the rum, sugar, lime juice and lime wedges. Use a heavy spoon to muddle the ingredients and crush them together.

        To serve, place 1 1/2 tablespoons of crushed ice in the bottoms of 6 glasses. Divide the blueberries and mint leaves among the glasses, then top with the rum mixture and serve immediately.

      • TheRock's avatar TheRock says:
        March 13, 2011 at 12:08 am

        I’m hanging out with YOU…..

    • Mona (aka Wonk the Vote)'s avatar Wonk the Vote says:
      March 13, 2011 at 12:29 am

      @ Minx, !1:07 pm

      Thanks for the Alton Hot Chocolate.

      That reminds me of Giada’s Wicked Hot Chocolate Mousse:

      Ingredients

      * 4 large eggs, separated*
      * 1/2 cup sugar
      * 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
      * 1/4 cup water
      * 3 tablespoons coffee liqueur
      * 4 teaspoons Chili Oil, recipe follows
      * 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
      * Spicy Whipped Cream, recipe follows

      Directions

      Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat.

      Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.

      Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.
      Chili Oil:

      * 2 cups olive oil
      * 4 teaspoons dried crushed red pepper flakes

      Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

      Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

      Yield: 2 cups

      Prep Time: 2 minutes

      Cook Time: 5 minutes

      Inactive Prep Time: 2 hours
      Spicy Whipped Cream:

      * 1 cup heavy cream
      * 1/4 cup granulated sugar
      * Cocoa powder
      * Ground cayenne pepper

      With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.

      Yield: 2 cups

      Prep Time: 5 minutes

      Cook Time:

      Inactive Prep Time:
      Raw Eggs

      *RAW EGG WARNING

  2. minkoffminx's avatar Minkoff Minx says:
    March 12, 2011 at 11:56 pm

    Hey, look at this picture of a frightened panda hanging onto a cop’s leg:kyledaley: Following the March 11, 2011…

    h/t Suzie Madrak

    It really symbolizes the vulnerability of all living things over in Japan after that quake and tsunami.

  3. TheRock's avatar TheRock says:
    March 12, 2011 at 11:57 pm

    Tonight’s seems like a comfort food night. Since I gave up red meat for lent, I tried this baked chicken recipe on thursday and it was great. I added African red pepper instead of paprika just because I like heat in my food. Enjoy!!

    Crispy Baked ‘Fried’ Chicken

    Ingredients

    •8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
    •1/2 cup all-purpose flour
    •Kosher salt and freshly ground pepper
    •4 cups cornflakes
    •2/3 cup buttermilk
    •2 tablespoons dijon mustard
    •1/4 teaspoon cayenne pepper
    •1 1/2 teaspoons paprika
    •3/4 teaspoon ground sage

    Directions

    Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.

    Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper.

    Dredge each chicken piece through the flour so it’s fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

    Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air.

    Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.

    In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage.

    Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.

    Arrange the chicken pieces on the rack and place in the hot oven.

    Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy.

    The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.

    • boogieman7167's avatar boogieman7167 says:
      March 13, 2011 at 1:05 am

      i don’t have any recipes its just not my thing.
      i usually take care of the eating part.

  4. bostonboomer's avatar bostonboomer says:
    March 13, 2011 at 10:40 am

    I like very strong tea. My favorite is Scottish Breakfast Blend from Upton Tea Imports.

    For everyday or iced, I highly recommend Tetley’s British Blend teabags. Don’t laugh–it’s really good! When I get get it cheap, I buy multiple boxes.

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