Noon Chai is a special drink that originates from the Kashmir Valley, a region known for its scenic beauty and rich culture. It is made by boiling gunpowder tea leaves, which are rolled into small pellets that resemble gunpowder, with milk and either baking soda or sea salt. These ingredients create a pink or saffron color in the tea, as well as a creamy and slightly salty taste. To enhance the flavor, some people also add spices like cardamom, fennel, cinnamon, and nutmeg powder, but this depends on one's preference. Noon Chai is a popular drink in Kashmir, especially in the cold weather, and is often enjoyed with various types of breads and pastries that are typical of Kashmiri cuisine. Some examples are Lavasa, Sheermal, Kandir Tachot, Bakarkhani, and Kulcha. Noon Chai is not only a delicious drink, but also a symbol of the Kashmiri culture and hospitality.
Gun Powder Tea Leaves.
Gun Powder Tea is a type of Green Tea. The leaf of the Gun Powder Tea is in the shape of a round pallet. It resembles the grains of Gunpowder; hence the name is Gun Powder Tea.
Ingredients for the Kashmiri Noon Chai:
2 cups of water.
Some cardamoms(optionally Anise and cinnamon)
Pinch of Nut Meg Powder.
Baking Soda or Sea salt - 1 teaspoon.
Milk - One or two cups.
Method for Kashmiri Noon Chai:
Take a broad bottom pot. Add 2 cups of water and put on the medium flame to boil.
Crush green cardamoms with the palm till the seed gets extracted, and add it into the boiling water.
Optionally star anise, and cinnamon can be added for more flavor.
Add green gunpowder tea leaves and baking soda ( or white sea salt).
Then boil the water on the high flame until the half of water is vapourised. The color of the liquid will turn deeper like Kahwa.
Add the one cup (or more, as per choice)of milk (Creamy, the better), and boil for a while on low or medium flame.
Take it out in the cup, and enjoy with Kashmiri bread, Kulcha, or whatever you like.
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