Kashmiri Kahwa

In india it’s ritual that we kick start our day with a hot cup of tea . It refreshes you, energises you and prepares you to face the day ahead. Various teas have various health benefits. One of most popular tea is Kashmiri Kahwa. Kashmiri Kahwa tea is plausible not only for its exotic rich flavours but also the numbers of healthy benefits it motion for the body , mind and soul.

Kashmiri Kahwa is prepared to by boiling Kashmiri kahwa tea leaves, saffron, cardamom, cinnamon and topped with Kashmiri rose petals, honey, crushed almonds. All these ingredients put together make the tea not only dainty but also healthy . This tea is ordinarily prepared in a ‘samovar ‘which is a brass kettle, having a central cavity to place live coals and a space for the ingredients to boil.

A day’s wage cup of Kahwa aid ameliorate your mood, burns fat, relieve stress and reform concentration. Saffron in Kahwa tea is a very good wellspring of vitamin B2 or Riboflavin. Vitamin B12 is constitutive for the body as it helps in strengthening immune system, energy out-turn , production of red blood cells, keeping eyes , hair and skin healthy .

Ingredients:

  • 2 cups water
  • 4 cardamoms, slightly crushed
  • 1 ½ inch cinnamon stick
  • 3 cloves
  • 2 tsp Kashmiri green tea leaves
  • A few strands saffron
  • 2-4 tsp honey
    Rose Petals
    Nuts(optional)

Method:

1. Boil 2 cups of water along with cardamoms , cloves and cinnamon.

2. Add Kashmiri green tea leaves and switch off the flame. Let it infuse for about 2-3 minutes.

3. In the meantime, blanch and slice 2 almonds and put in a tea cup along with a few strands of saffron.

4. Strain and pour the tea into the cup. Sweeten with honey and enjoy.  


Phool Makhana Curry

Phool Makhana or lotus seeds or fox nuts are much healthier ingredient can be used during Vrat . Makhana are rich in calcium, protein, iron, zinc and thiamine.

Phool Makhana curry is masterly easy recipe made with tomato ginger gravy and added crispy makhana‘s to it .

Ingredients

  • 3 cups Makhana
  • 2 tsp Ginger (chopped )
  • 4 medium Tomatoes (chopped )
  • 2 Green chillies (split)
  • To taste Himalayan salt
  • 1 tsp Turmeric powder
  • 4 tsp Ghee
  • As per required Water
  • Method
    1. Take a pan . Add a spoon of ghee and roast the makhana until crispy.
      Take another pan . Heat the ghee . Add chopped ginger sauté until light brown.
      Add chopped tomato. Cook on low flame Until it turns soft and mashed.
      Add spices and mix well. Cook until oil gets separated.
      Add water. Bring 2 -3 boils.
      Add crispy makhana and give quick mix. Turn off the flame .
      It’s ready to serve. Garnish with coriander.