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Kashmiri Tea: Kehwa and Saffron Tea - By- Chandra Ganju Chandra Ganju is a lawyer by profession and currently works in the department of Children and Family in the state of Florida. She moved to United States ten years ago and has been living in Florida ever since. She is deeply interested in spirituality and likes to write mostly about issues concerning women and society as a whole. She also has taken up writing plays in Kashmiri language recently. She is concerned about the decline of Kashmiri language and hopes that her plays will revive the interest of younger generation in this rich language. Her other major interest is cooking and what began as a pastime, has become a major part of her life today. Her forte lies in rediscovering old and forgotten Indian recipes and presenting them in a way that new generation enjoys the old taste in new form. She is currently working on a cookery book, which is aimed at people who wish to discover the joys of Indian Cooking. She has two beautiful children and a loving husband and she believes in enjoying life to the fullest.

SAWF is happy to introduce Chandra Ganju as our new Culinary Columnist. She will be presenting two to three recipes every fortnight for the readers of SAWF. She will also be happy to answer any queries related to her recipes or Indian cooking in general.

Mugil chai is usually made in samovar/ traditional kashmiri kettle, but if samovar is not available make in pan.. Ingredients:

Serving: 4 person

4 cups water, a pinch of dalchini, 1/2 tsp fresh kashmiri green tea (crushed), 2 green cardamom /choti elachi, 3 or 4 badams/almond (shredded), sugar to taste.

Method:

Take water in a vessel/pan,

Add crushed tea leaves and dalchini/cinnamon and boil.

As it boils, add sugar to taste.

Add elaichi and shredded badam/almond to boiling tea and cover.

Turn off the stove.

The tea is now ready to drink.

Note:

If you don't like tea leaves with tea. Put elaichi, badam in a cup and pour tea through sieve into the cup, and serve.

Saffron tea:

Method:

Boil water in a pan.

Add saffron and sugar.

Tea is ready to serve.

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