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Home-cooked Recipes

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KEHWA

Kehwa is often referred to as, ‘a liquid identity of Kashmir’ and this distinct green tea is a  confluence of many traditions of different ethnicities that inhabit Kashmir. The origins of Kehwa can be debated but its popularity hasn’t diminished across Pakistan, Afghanistan & the Kashmir Valley”. An aromatic Kashmiri 'green tea' also popularly called Moghul Chai in the Valley. Traditionally it's slowly brewed in a 'samavar' but you can just as easily prepare in your regular tea vessel. Apart from the distinctive chai patti you'll also need cardamom, cinnamon saffron and almonds. Some people like to squeeze in just a bit of lime juice too for digestive purposes. Give it a go on a cold winter day or as you watch the rain patter down.
Recipe
  • Pour 4 cups of  water  in a pot
  • Add 6 spoons of sugar or according to your taste (Cheeni)
  • Grind & then put small Cardamom' pods(Elaichi) in the water : 2 
  • Sprinkle cinnamon powder (Dal cheeni) : ½ teaspoon
  • Crush few strands of Saffron (kesar) & put it in the water
  • Boil it for 7-10 minutes so that the aroma of the spices dilutes in the water
  • Meanwhile, sprinkle a dash of cardamom powder, cinnamon powder & crushed almonds (Badam) in the cups​
  • Add ½ teaspoon crushed Kashmiri Kehwa leaves in the boiling water
  • Bring the flame to low & boil it for another 5-7 minutes
  • Leave the water in the pot & let it settle for a couple of minutes
  • Pour the tea in the cups
Ingredients
  • Kehwa leaves 
  • Water
  • Sugar (Cheeni)
  • Cardamom (Elaichi)
  • Cinnamon (Dal Cheeni)
  • Saffron (Kesar)
  • Almonds (Badam)
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