Two aromatic and flavourful tea recipes

A perfect blend of milk, salt and baking soda, the Noon Chai has a thick, creamy buttery texture and a salty taste. As per Kashmiri tradition, Noon Chai is refreshing in the summer and resists cold during monsoon and winter.

Kashmiri Style Noon Chai (Pink tea)

A perfect blend of milk, salt and baking soda, the Noon Chai has a thick, creamy buttery texture and a salty taste. As per Kashmiri tradition, Noon Chai is refreshing in the summer and resists cold during monsoon and winter.

• ● Prepping Time: 5 mins
• ● Cooking Time: 10 mins
• ● Serves: 4
• ● Taste: Sweet and Salty
• ● Level of Difficulty: Easy
  
  

Ingredients

• ● Long Leaf Green Tea – 2 tsp
• ● Baking soda – 1/3 tsp
• ● Salt – ½ tsp
• ● Cardamom, crushed – 2
• ● Water – 2 cups
• ● Milk – 2 cups
  
  

Method:

Step 1: Boil one cup of water and brew tea leaves, till foamy in a saucepan. Now add the baking soda and whisk vigorously for 10-12 seconds.

Step 2: Add remaining water and cardamom powder. Brew till tea turns bright red in colour. 

Step 3: Add the milk and whisk it continuously to achieve a slight froth over medium heat. By this time, the colour of the tea should turn into a lovely dark pink.

Step 4: Adjust milk (if required) to get the colour of your choice. Add salt and stir properly.

Step 5: Strain the tea into two serving cups and serve hot with any cookies.

Notes/Tips:

Instead of long green tea leaves, you can also use regular tea leaves.

Irani Chai:

One of the specialties of Hyderabad, Irani chai is a unique form of tea unlike any other version of Indian chai, made by the addition of cream or Khoya to black tea. The slow brewing of cinnamon and cardamom gives the perfect tea decoction.

• Prepping Time: 2 mins
• Cooking Time: 20 mins
• Serves: 4
• Taste: Sweet and Creamy
• Level of Difficulty: Easy

Ingredients

• Tea leaves – 3 tsp
• Milk – 1 cup
• Fresh cream – 2 tbsp
• Star anise – 1
• Cardamom pods – 2
• Cinnamon stick -- 1 inch
• Cloves – 5
• Whole black peppercorns – ½ tsp
• Sugar – 2 tbsp (You can adjust as per your requirement)
• Chilled water – 1 cup

Method:

Step 1: Take a saucepan and add water and all the spices (mentioned above). Allow it to boil for 5 minutes.

Step 2: Add milk and cream and simmer for another 5 minutes over low heat. The more you boil, the more you get a strong texture.

Step 3: Add tea leaves and allow it to boil for another 3 minutes.

Step 4: Add sugar and boil it for 1-2 minutes before straining it into serving cups.

Your Hyderabadi-style Irani Chai is ready! Serve hot with Fruitcake cookies or Khara biscuits.

Tip: You can also use condensed milk instead of fresh cream.

To make these recipes, you can use Morphy Richards Tea Maker . Our tea maker comes with a big filter and filter basket for sieving tea leaves from a large batch of tea.