Kashmiri Chai (Pink Tea)

• 2 tbsp Green Tea
• Seeds from 5 Green Cardamom pods
• 1/2 tspn of Bicarbonate of Soda
• 4 cups of Water
• 1/2 pint of Milk

1. Add the Green Tea, Cardamom seeds, Bicarbonate of Soda and Water into a pan
2. Boil until the water reduces and the water has turned a dark pink. Add more water when needed to prevent drying.
3. After about 20 mins or when ready, strain the Tea mixture to another pan with enough Milk to serve then heat until hot.
4. Enjoy with either Salt or Sugar!

Nihari

• 500g Beef steak 
• 2 tbsp Oil
• 1/2 tbsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tbsp crushed Ginger
• 1 tbsp crushed Garlic
• 1 tsp red Chili flakes
• 1 tsp Salt
• 1 tsp Fennel seeds
• 2 Small cracked Cardamom pods
• 2 whole black Cardamom pods
• 1/2 tsp whole Black Peppercorns
• 1 tsp Cumin seeds
• 10 Cloves
• 1 tsp of ground Cinnamon
• 1 Bay leaf
• 3+ cups of water
• 1 tbsp Corn flour

1. Add the oil, spices and beef into a pan and fry until the beef changes color from the outside
2. Add 3 cups of water or enough to cover the meat and put on a low heat for 3 hrs. Check occasionally to see if the water has dried and top up if needed.
3. Mix the cornflour in half a cup of water, stir and add to the Nihari.
4. Keep cooking until tender and top up with water as needed.
5. The Nihari is ready to eat with some Tandoori Naan!

Zarda

• 1 cup of Basmati Rice
• 3 cups of water
• 3/4 cup of sugar
• 5-6 green cardomom
• 1 stick of cinammon
• 5 sliced almonds and/or any other nuts
• 2 cm slice of butter
• Yellow colour

1. Add the water to a pan and add the yellow colour with the cinammon and bring to the boil.
2. Add the rice.
3. Boil until the rice is almost cooked then drain the water.
4. In another frying pan, melt the butter and add the nuts and cook for a minute.
5. Then layer the rice, then sugar then rice again and pour the butter and nut mixture over the top and cook on a low heat for another 5 minutes.
6. The Zarda is ready to eat!