Karak Tea / Chai (UAE style)

 

          Karak Tea is very popular in UAE and other Middle Eastern countries. This delectable fragrant milky tea is spiced with cardamom and saffron, the two secret ingredients that goes into making it. Evaporated milk, which is thick and creamy is also used in this recipe. 

          You can enjoy this Karak Chai along with cookies, biscuits, dates, donuts or any savory snacks as accompaniments. So check out the step by step pictorial recipe to prepare this most favored and comforting drink.

           Karak Tea is found in every street corner cafeterias and is usually served in paper cups. Any time and every time of the day you will find people enjoying it. 

          Instead of the normal evaporated milk, you can also go in for cardamom flavored evaporated milk. In that case, use less of cardamom.

          This tea is almost similar to Indian Masala Chai, minus cinnamon and cloves. So it is slightly on the milder side. It can also be made sugar free as per your preference. 

• 2 cups water 
• 2-3 green cardamom, crushed 
• 2 tbsp. black tea leaves / dust 
• 2 tbsp. sugar or to taste 
• 1/2 cup evaporated milk 
• pinch of saffron

          Heat water in a saucepan along with crushed cardamom and let it come to a boil. 

          Add sugar and keep stirring till it dissolves. 

          Now add the tea and bring it to a boil. 

          Add the milk and simmer on a low flame for 4-5 minutes. 

          Switch off the flame and strain in a tea pot or in individual tea cups. 

          Garnish with few strands of saffron and enjoy !!!!!1

                            Heat water along with crushed cardamom & let it come to a boil. 

                                  Add sugar and keep stirring till it dissolves. 

                                  Now add the tea and bring it to a boil. 

                                  Add the milk and simmer on a low flame for 4-5 minutes. 

                           Switch off the flame & strain in a tea pot or in individual tea cups. 

                                 Garnish with few strands of saffron and enjoy !!!!!1

Raw Mango Rasam

          This is a typical South Indian style soup / rasam that is a must-have in the menu. There are many versions to this amazingly refreshing soup. So let me share rasam made with raw mango. It is quite a comforting dish that can be had as it is like a soup or as a side dish with plain steamed rice. 

           Light on the stomach, this tangy and yummy preparation can be made spicy according to individual preference. It is a good appetizer, aids in digestion and wards of cold and congestion. So make best use of the ongoing mango season and dish out this simple delicacy for a nice hearty lunch with your loved ones.

• 1/4 cup tuvar dal (pigeon pea lentil). soaked for 2-3 hours
• 1 small raw mango, roughly chopped
• 2 pinches of asafoetida
• 1/2 tsp. turmeric powder
• 1/2 tsp. sugar (opt)
• salt to taste
• 1 tsp. ghee
• 3 garlic cloves
• 1 tsp. cumin seeds
• 1/2 tsp. peppercorns
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 2 dry red chilies
• 1 tsp. coriander leaves, chopped

          Pressure cook the dal with 4 cups water, turmeric powder, chopped raw mango, a pinch of asafoetida and ghee for 4-5 whistles. When cool, blend and keep aside.

          Grind the garlic, cumin seeds and peppercorns along with some water and keep aside. Heat 1 tbsp. oil and sauté the ground paste till the oil separates.

          Add the boiled dal, salt and sugar. Bring it to a boil and simmer on a low flame for 4-5 minutes. Switch off the flame and transfer it to a serving bowl.

          Heat the remaining oil in a pan. Temper with dry red chilies, mustard seeds, curry leaves and remaining asafoetida. 

          After it stops spluttering. switch off the flame and pour this tempering over the prepared rasam. Garnish with coriander leaves and serve as a soup or with rice.

Banana Stem Rasam / Soup

          Banana Stem has a lot of essential nutrients, health benefits, is good for weight loss and in lowering high blood pressure. Besides, it also contains fibre, potassium and vitamin B6. This stem can be turned into various delicious recipes. 

          So today prepared this yummy rasam / soup. I also added some tomatoes and coriander stems to enhance the flavour. You can relish it as a soup or with hot steamed rice. So go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

• 6"-7" long banana stem, sliced & dipped in buttermilk
• 2 tomatoes, chopped
• handful of coriander stems, chopped
• 1 fresh red chili (opt)
• pinch of asafoetida
• 1 tsp. rasam powder / sambar powder
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. lime juice
• 1 tbsp. oil / ghee
• 1/2 tsp. mustard seeds
• 1 dry red chili, broken
• 1 sprig curry leaves
• 1 tbsp. coriander leaves

          Blend the banana stem, tomato, coriander stems and chili along with some water into a smooth paste. Strain it and add more water according to the consistency you prefer.

          Transfer to a kadai / pan and add asafoetida, salt, turmeric powder and rasam powder. Bring it to a boil and simmer for 2-3 minutes.

          Switch off the flame and add the lime juice. Transfer to a serving dish. Heat oil / ghee in a pan. Temper with mustard seeds and red chili.

          After it stops spluttering, add the curry leaves. Sauté for a few seconds and switch off the flame. 

          Pour this tempering on the prepared rasam / soup and garnish with coriander leaves. 

          Serve in individual bowls and relish as a soup. It can also be had with plain steamed rice and some side dish or papad.

                          Banana stem, sliced & dipped in buttermilk to avoid discoloration.

                                Drain & keep aside.

                           Blend banana stem, tomato, coriander stems & chili with some 
                           water into a smooth paste. 

                                After it is blended.

                          Strain it & add more water according to the consistency desired.

                                The desired consistency.

                                Transfer to a kadai / pan & add salt, turmeric powder, 

                    asafoetida & rasam powder. Bring to a boil & simmer for 2-3 minutes.

                     Heat oil / ghee & temper with mustard seeds & red chili. Pour this over
                     the rasam & garnish with coriander leaves. Relish as a soup or with hot
                     steamed rice and some side dish or papad.