Kashmiris are known to be connoisseurs of tea. One of their traditional beverages is noon chai or a pink-coloured special Kashmiri tea made with gunpowder tea (green tea leaves rolled into small balls), milk, sea salt and baking soda. The word “noon” means salt in several Indian languages. Kashmiris usually drink noon chai in the morning and in the afternoon with naan bread. Some people also drink it during their working hours.
How is Noon chai made?
For this, green tea leaves are brewed in sodium bicarbonate (baking soda) until a thick red-brown colour extract, known as “tueth”, is obtained. This may take about 45 minutes to two hours. This is then diluted with water, followed by adding milk and salt to it. The tea is served in a flask or large samovar (brass utensil) which keeps it warm by burning coal inside.
Health benefits of Noon chai
A study by International Journal of Case Reports and Images, says that people love to drink noon chai “at high temperature particularly during winters”, for warmth. It is known to have digestive properties because of the sodium bicarbonate content. As per Kashmiri folklore, noon chai is refreshing in the heat and resists cold during winters. It is known to prevent heartburn and bloating because of the cardamom and baking soda content. It is also known to reduce stress and anxiety as it contains L-theanine, an amino acid component, according to reports.
Ingredients
2 tbsp – Tea leaves
4-5 – Green cardamoms
1 tsp – Salt
1 tsp – Soda bicarbonate
1 inch – Cinnamon
1 – Star anise
2 cups – Milk
1 tbsp – Sugar
8-10 – Pistachios
Method
* Heat two cups of water in a deep non-stick pan and bring to a boil.
* Open cardamom pods and add seeds to the pan along with tea leaves, salt, soda bicarbonate, cinnamon, star anise and stir. Bring this to a boil.
* Add milk, mix well and bring it to a boil. Discard tea leaves and spices.
* Add sugar and mix well and let the sugar melt. Strain the tea in a tea kettle.
* Add finely chopped pistachios. Pour the tea in individual cups, garnish with chopped pistachios and serve hot.
Researchers, however, have argued that the salt intake through pink tea or Noon chai could increase the risk of gastric cancer. High consumption of salt (more than four cups a day) is independently associated with high risk of the gastric cancer, so it is advised to limit the its consumption.
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Chutney paratha for breakfast
You wake up after a nice slumber only to realise you have a work call to attend. As a result, breakfast goes for a toss, or becomes brunch (in some cases) or directly lunch. But that is not a good way to begin your day. So we thought of sharing a breakfast recipe which is sure to chase away those Monday blues as it is not not easy to make, but is wholesome and extremely tasty!
The Chutney Paratha is a flavourful combination of coriander with spices and paneer, making it a mouth-watering treat. Try out this recipe today.
Chutney parantha
Ingredients
¾ cup – Coriander leaves
1 tsp – Lemon juice
9 – Garlic cloves
3 – Green chillies
2 inch – Ginger
Salt to taste
1-2 tbsp – Ghee or oil
Paratha dough
Paneer (grated)
Garam masala
Method
In a mixer, add ingredients and grind without water. Now add ghee or oil to the chutney and mix well. Knead the dough for paratha and let it rest for at least 10 minutes. After that, make round balls. Stuff the balls with the chutney mixture, grated paneer and some garam masala. Then roll it in the form of a paratha in any shape you like. Apply ghee/oil on both sides and cook it on a pan.
Enjoy with sauce or chutney on the side.
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Chocolate biscuit pudding
Ingredients
4 tbsp cornflour, 1/2 cup of cocoa powder, 1/2 cup of sugar, 2 tbsp of coffee powder, 1 cup of water, two ripe bananas. At least 25-30 digestive biscuits of your preference, 5 cups of milk
Steps
In a thick-base saucepan, pour 4 cups of milk and allow it to simmer for 5 minutes. Next, take a bowl and pour 1/2 cup of milk along with 4 tablespoons of cornflour. Mix it well so that there are no lumps, and add this mixture to the saucepan.
In a medium-sized bowl, add rest of the milk and to this, add cocoa powder and give it a thorough mix until you see no lumps. Now add this mixture to the saucepan as well. While you are stirring the mixture, add half a cup of sugar and mix well.
Slowly the mixture is going to get thick; once it is slightly thick make sure you transfer it to a bowl. Cover the bowl with a cellophane wrap and let it cool down completely while it is set aside.
It is time to make the coffee syrup. In a cup of water add 2 tablespoons of coffee powder, add this coffee syrup to the biscuits so that they get soaked. Place the biscuits in a serving dish and pour the syrup thoroughly so that all the biscuits are soaked by the syrup.
Now, top the biscuits with the pudding mixture which was kept aside. Spread it evenly and garnish it with thinly-sliced bananas.
Repeat the above process until your serving dish is filled to the brim. Refrigerate it for at least 6 hours and enjoy!
