If you know me, you know I love my chai. I love exploring different types of chai flavor combinations. When I had this Kashmiri Pink Chai the first time many years ago at a friend’s house, I became obsessed. I had tried intermittently over the years to recreate this delicious chai but was unsuccessful.
A few months ago, I was talking to my friend, R, and she and I relived memories of us drinking this Kashmiri Chai at her place. She gave me a few tips to make this chai successfully, which I will be passing on to you. Check out the recipe card below, as I’ll include the tips in the notes section.
As I practiced and made this chai, I adapted the chai recipe a little. For starters, I cut down the amount that is traditionally made. Since it takes up to an hour and sometimes more to boil the tea leaves and each ingredient added at a different stage, many people tend to make a large quantity of the Kahwa (the boiled tea before the addition of milk which many people also drink), I cut down the amount. Being the only tea drinker in my house, I didn’t see the need to make so much.
Also, I put my own little touch on this delicious chai by adding rose petals to the chai at the end after serving it into teacups. Usually you will find the chai garnished with nuts, almonds or pistachios.
WHERE DOES THE PINK COLOR COME FROM?
Believe it or not, from the reaction of baking soda added to the green tea leaves. What I found is that the color became deeper when I added the sugar to it. This was absolutely the highlight. So much fun to see the chemical reactions (science lover in me).
The first sip that I took reminded me how decadent it is, that I instantly knew this had to be one of my Valentine’s specials. This is a very creamy chai but a little savory too. As I’ve been taught, a bit of salt is added to the chai towards the end.
From my kitchen to yours, I hope you enjoy this delicious Kashmiri Pink Chai!
In a saucepan, combine water, cardamom, tea leaves, and baking soda. Simmer on medium heat for 10-15 minutes using a ladle to scoop and pour the liquid intermittently. The mixture should reduce to half of the original amount.
Turn off the heat and remove the pot from stovetop. Add ice water tand scoop and pout for another 5-7 minutes. A foam should start forming and the color should start changing to a dark red.
Turn on the heat to medium flame and boil for another 8-10 minutes.
Add in the sugar and salt and continue boiling for a few more minutes.
Keep stirring the mixture and add in the milk. Boil for another 10 minutes.
Strain the tea into teacups. Garnish with crushed pistachios and rose petals.
**You can strain the tea right before adding the milk and store it in a jar in the fridge for up to 2-3 days. Just add milk and boil when you are ready to drink this!
**I used Kashmiri Green Tea Leaves which came with cinnamon in it. You can omit the extra cinnamon if it is not to your taste.
**If you are not able to get Kashmiri Green Tea Leaves, any good quality of green tea leaves will still work.
**The constant scoop and pour is important to making this chai. Traditionally it is done by pouring from one vessel to another from a significant height to give it the froth. I didn't feel comfortable doing so which is why I used a ladle for my technique.
This orzo is creamy, spicy, and full of flavor. I love orzo but wanted to do something different than the standard mediterranean orzo salad I have (which is delicious by the way!) so I decided to play around with it. And boy am I glad I did!
Fennel has a delicious licorice taste without being so powerful and combining it with the onions and caramelizing them was just the perfect way to give this orzo a sweet flavor to balance the spice.
I did top this with a piece of chicken for the husband but you can make it vegan by omitting the chicken! So easy to make it work either ways.
If you do use the chicken, you can either bake one if you have the time or use a rotisserie chicken as a hack to cut the time.
Perfect for the upcoming autumn season, try this delicious bowl of orzo and bring a little sweet and spicy to your soul!
I had my first ricotta pancakes a few years ago when I was out for a brunch with my girl friends. They were light, fluffy and creamy all in one bite! Oh so delicious!
I added a hint of lemon to these to give it a bit of tang and brighten them up. My girls could taste it and loved it which I thought was amazing! I believe it’s going to become our weekend tradition!
You can taste the ricotta but it adds moisture and creaminess to the pancakes that takes them to a whole other level. It really is the perfect start to your day and weekend.
While you heat up your griddle, mix the dry ingredients in 1 bowl and the wet ingredients in another bowl. Then combine the two and whisk so the batter is nice and smooth! It’s really a simple recipe that doesn’t take too long.
Add in some berries while the pancakes are on the griddle or serve a bowl of berries on the side – you can never go wrong with berries on pancakes.
From my kitchen to yours, enjoy these delicious pancakes.
In a large bowl, combine all the dry ingredients together.
In a separate bowl, whisk together eggs, ricotta and milk until you have a smooth texture.
add in the zest, lemon juice, vanilla extract and sugar. Whisk well.
Slowly pour the wet ingredients into the dry and mix well. Make sure there are no lumps left.
On a heated griddle, melt a little butter and pour 1/2 c batter. Let the pancakes cook for a few minutes. The bottom should be a nice golden color and there should be plenty of bubbles on the top. At this point, flip the pancake and continue to cook for another couple of minutes to cook the pancake through.
Sprinkle some powdered sugar on top, add some berries and serve with a side of maple syrup or you favorite syrup.