October 12, 05:46Aaj Tak

Chef Ranveer Bharar reveals the secret to making strong tea similar to street tea

The first rains of October have changed the weather, and hot ginger tea is perfect for this time of year. In moments when it is drizzling and cool winds are blowing, enjoying a cup of fragrant tea brings special pleasure. However, often when preparing it at home, the taste does not match the rich flavor found in street kiosks. Sometimes the tea seems bland, or the taste of milk and tea does not develop properly, and sometimes the tea leaves become too bitter.

If you want to enjoy strong and delicious tea in this pleasant weather, the method suggested by renowned chef Ranveer Bharar may help you. Making tea depends not only on the quality of the tea itself but also on the correct approach to adding water, ginger, and milk. Let's find out how to make the perfect strong tea at home in rainy and cool weather.

How to make strong tea:

According to Chef Ranveer Bharar, to make good tea, one should start by heating water in a pot on the stove. When the water starts to boil well, you can add the other ingredients. It is important to monitor the ratio of water to milk when making tea, as the correct balance improves the taste of the drink.

Add grated ginger to the boiling water and let it steep for a while so that the ginger flavor is completely dissolved in the water. To give the tea a good aroma and flavor, you can add a little crushed cardamom. After the ginger flavor has permeated the water, add the tea leaves. They need to be simmered over low heat for two to three minutes so that the color and flavor of the tea transfer well into the water. It should be remembered that an excessive amount of tea leaves can make the tea bitter.

When the tea leaves have boiled well in the water, add hot milk to it. Then, to taste, add sugar and cook the tea for a few more minutes. This will allow the flavors of milk, tea, and ginger to blend harmoniously. However, it is recommended to avoid prolonged boiling of the tea over high heat, as this can spoil its taste.

In addition to ginger and cardamom, you can add a little fennel seeds to the tea to your liking, which will give the tea a light note. The main thing is not to overdo the spices to preserve the true taste of the tea.

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www.aajtak.inOctober 6, 15:04

Kanda Chokha Recipe: How to Prepare a Delicious Dish from Large Arbi

The dish made from large arbi, also known as kanda, is distinguished by its excellent taste. This article presents a simple recipe for preparing Kanda Chokha in the Bihari style, which is perfect to serve with hot rice and dal.

Bihari cuisine is known for its authentic taste and unique style. Among the traditional dishes of the region, chokha holds a special place. Although chokha is usually made from potatoes, eggplant, or tomatoes, it is worth trying chokha made from large arbi (kanda). This dish is also known as Arbi Bharta.

This chokha is prepared by frying arbi with garlic, green chili, and sesame oil, resulting in a very aromatic and spicy flavor. Furthermore, its preparation is quite simple. It pairs excellently with hot rice and dal, as well as roti or paratha.

How to make Kanda Chokha?

To prepare, you will need 500 grams of large arbi (kanda), 1-2 tablespoons of sesame oil, 4-5 cloves of garlic, 2-3 green chilies, salt to taste, 1-2 teaspoons of lemon juice or sesame paste, 2 finely chopped onions (optional), and 2 tablespoons of finely chopped coriander.

First, the large arbi must be thoroughly washed and peeled. Then, it needs to be lightly fried over low heat. The arbi can be baked directly on the stove, in a pan, or in an oven. The frying process continues until the outer part of the arbi is nicely browned and the inside is soft.

After the fried arbi has cooled slightly, the skin must be removed. The arbi is placed in a bowl and mashed thoroughly. Finely chopped garlic, onion, green chili, and salt to taste are added to this mixture.

Next, 1-2 tablespoons of sesame oil are added to the mixture and mixed well. Sesame oil gives Kanda Chokha a special flavor. If you prefer a spicier and tangier taste, you can add lemon juice or a little sesame paste. Finally, finely chopped coriander is stirred in and all ingredients are evenly mixed. Your delicious Kanda Chokha is ready.

Kanda Chokha is especially tasty with hot rice, but it can also be served with roti or litti. If you like spicy food, you can increase the amount of green chilies. To change the flavor profile, ground cumin can be added.

www.aajtak.inOctober 3, 08:42

Punjabi Dal Tadka Recipe: How to Make a Homemade Version of the Restaurant Dish

If you want to try something more sophisticated and flavorful than ordinary everyday lentils, you can make Punjabi Dal Tadka. This soup is made from chana dal and tur dal, and the addition of grated garlic, cumin, and dried red chilies significantly enhances its taste. Below is a simple instruction on how to prepare this dish at home.

Dal is an integral part of Indian cuisine and is often cooked in most homes. Punjabi Dal Tadka is distinguished by its spicy and aromatic flavor because spices are added to it, and a mixture of garlic, cumin, and dried red chilies is poured over the top. It is served with roti, naan, paratha, or rice. Next is a detailed description of the ingredients and the cooking process.

For the Dal:

1/2 cup chana dal

1/2 cup tur dal

1/2 teaspoon turmeric powder

1/2 teaspoon salt

1 cup water

For the Gravy:

2 tablespoons oil

1 teaspoon cumin

1 teaspoon ginger-garlic paste

1 finely chopped onion

1 finely chopped tomato

1/4 teaspoon salt

1 teaspoon coriander powder

1/2 cup water from the dal

1/2 teaspoon dried methi

1 finely chopped green chili

1/2 teaspoon garam masala

For the Tadka:

2 tablespoons oil

1/2 teaspoon cumin

1 teaspoon finely chopped garlic

2 whole dried red chilies

1/2 teaspoon finely chopped ginger

1/2 teaspoon red chili powder

2 tablespoons finely chopped green cilantro

To begin, the chana dal and tur dal should be thoroughly washed and soaked separately for about two hours. After that, both dals are placed in a pressure cooker together with turmeric, salt, and water, and cooked until they reach 3-4 whistles, until the dal is completely soft.

Next, heat the oil in a pot and fry the cumin. Then add the ginger-garlic paste and fry for a few seconds. After that, add the finely chopped onion and cook until light golden brown.

When the onion is browned, add the tomatoes, salt, coriander powder, green chili, and garam masala. Mix all the ingredients well and simmer until the tomatoes become soft and the spices are fully cooked. Then add the dried methi and mix.

After this, pour in half a cup of water from the dal and the cooked lentils. Add a little water as needed and cook the dal on low heat for 5-7 minutes so that the spice aromas penetrate well into the dal.

Now proceed to prepare the tadka for the dal. For this, heat the oil in a small pan. Add cumin, finely chopped garlic, ginger, and whole dried red chilies to it, frying until golden brown. Finally, add red chili powder and green cilantro.

Pour the ready tadka over the hot dal. Thus, Punjabi Dal Tadka is ready. It is served with cumin rice, plain roti, tandoori roti, naan, or paratha.