Life 'n' Such

Fig 1: Breakfast: cigara borek, potatoes and eggs, salad, cheese, olives

Had a good time at Gulay’s; again! Met with an old friend, walked for sometime in NYC. It was fun. Gulay made good food, especially the desserts. Her kids are so naughty and nice.

Fig 2: soup, salad, saarma, pickles, beans in tomato sauce.
My brother is visiting from India on a business trip, so I am busy with him. Will post pictures and recipes as soon as I am back to my routine. Till then, be good.

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Picture 1: Shown above are Turkish Tea leaves, my favorite tea. Isnt it evident?

Did you hear the news? Chai is the new Coffee!

And the good news is, its way better than Coffee. Ask me how? Hmm, first off, lesser caffeine, and heres the good part; anti-oxidants! Yippee! Isnt this a cause for a tea-break?

I used to ask everyone whats the big deal, how does one get addicted to Tea or even Coffee? Why can’t my Mom not get on with her day, without a cup of her morning chai?

Now I know why. The answer is a good cup of tea or coffee will just wake you up, and get you going. Sorry this explanation isn’t a scientific enough.

In the past few years, I have had teas made by many relatives and friends (some from different countries). My favorite kind of tea is Turkish tea, its a black tea. It has a very cute double boiler kind of tea pot. Usually made of steel or aluminum. Look at the Picture 1.

I am from India, where tea is called chai. Its black tea. Darjeeling (a little city in North India) is supposed to be world famous for its tea. And also very expensive. In India, tea is usually had with milk and sugar. Sometimes, some spices are also added; sometimes cardomom (elaichi), or sometimes ginger, or a special kind of blend of spices, called Masala chai.

Picture 2: Indian tea leaves.

Being married to a Kashmiri husband, I have developed liking for their 2 types of Kashmiri teas, only grown and made in Kashmir, and in Pakistan. One is Kehva or Kahva (green tea made with spices), and the other is Noon chai (Pink or Salty tea).

Picture 3: Green Tea leaves

Picture 4: Noon Chai leaves

And the regular tea commonly had in US, is Lipton Tea, again a black tea. Indian chai, Turkish chai, and even Mint chai (made by my middle eastern friends) could be made with Lipton, just the cooking styles and teapots would vary. Same tea, different taste.

Picture 5: Lipton Tea

Whats the point, of this blog post? Well, I just wanted to show off my knowledge of these 5 different types of teas, which are a part of my kitchen.

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The above picture was taken long back; Badi Mami made it.The following recipe is for 4 cups chai by Aunty Sara.

Noon chai is also called pink chai (pink tea – look at the picture, incase you are wondering, why the name). It is salty in taste and also called Namkeen (salty) chai. In Kashmir, they only put salt, but I think in Pakistan they add salt and sugar. In Pakistan, they also add nuts like almonds and pistachios while serving.

For this type of chai, there is special kind of tea leaves, they are bought from Kashmir/Pakistan. And you would also need baking soda, very little though.

If you are having this chai for the first time, you might want to have it with Puff pastries or croissants dipped in the tea. It has digestive properties, Aunty Sara said so, I think I would need something else after this for digestion, it is very rich and filling.

Last night I finally got the recipe from Aunty Sara. I got a lot more recipes from her. Just be patient, I should have them up in some time.
Ingredients:

For 4 cups:
2 tsp Noon chai leaves,
1/4 tsp baking soda (in Kashmir, you could use less soda, because of the difference in the water),
1 or more cup, whole fat milk, in US use Half and Half for best results
6-8 cups water for cooking the tea

Method:

Step 1: First put the tea leaves to boil with a little water (about a cup and half), till the water practically boils off, (about 20 mins), on Medium heat.

Step 2: Again add about a cup and half water, again boil off the water. The tea leaves should be cooked by now, when you pick out the leaves, they will be mushy. (On Medium Heat)
Step 3: Add 3 and half cups of water and boil again for a nice long time on slow heat. Add the baking soda now. I think you could even add the soda at the beginning. Its alright. While the tea is cooking, use a ladle to stir, and aerate the tea, (look at the picture); few times. Doing this will impart the pink color to your tea. (Cook on simmer, for about 45 minutes)
Step 4: Finally when you are ready to serve, add the milk and get it to a boil, add the salt, about 1-2 tsp. (If someone wants sugar, seperate the tea, add sugar)

Notes: I think this tea takes about 1 1/2 to 2 hours. So be patient. The first time, I made this, I got bored, and I did not listen to my Mother in law, the tea tasted bitter, and I threw it.

Also, if you would like to make concentrate of this, and store, you can do it. After step 2, transfer the tea with the leaves in it, in a bottle, and refrigerate. When you are ready to use it, continue from step 3. Good tip, huh?

15 Comments | In: Appetizer/Snack, Food, Kashmiri, Other, Recipes | | #

‘Kakdi’ is cucumber in Hindi language, and raita is raita, I am not sure how I would literally translate it. Well, basically, it is grated cucumber in yoghurt, with some spices. The turkish people also do it, a little differently though. They call it cecik (pronounced as jejek)
Raita is excellent in summer, as a side dish, even as a salad. It is an excellent compliment to chicken/meat biryani.

Ingredients:

1-2 cucumbers (grated)
yoghurt about 2 cups,
cumin powder,
whole cumin,
salt,
black pepper,
cold water

optional: grated carrot, chopped cilantro
Method:

Mix all the ingredients together, add a little cold water just to thin out the raita, just a bit (if you like more, to get the consistency of buttermilk, or lesser water, to keep it more like pudding consistency). Add the spices and seasoning, few pinches at a time.

Thats it. Mix it well together. And serve cold. This could be prepared ahead and kept in the refrigerator.

Note: adding carrots/ cilantro, adds color! and ofcourse, more healthier!

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Oooo since I am in the mood of reviewing restaurants, I MUST mention Istanbul Cafe, click here to take a look at their website. This place has an excellent ambience; delicious food; and a large menu. Ofcourse the only part not so great is the $$$. It is a little bit on the pricey side, but well worth it if you are celebrating a special occasion.

So, if you are in Easton Mall in Columbus, and feel like splurging, and ofcourse have worked up a big appetite shopping all day, then stop at Istanbul Cafe for good authentic Turkish food; far far away from Turkey.

Price per plate ranges from $15 – $25

Address is: 3983 Worth Ave, Columbus, OH 43219.

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Do you crave Indian food??? And if you happen to be in NE Ohio, then I would like to suggest Saffron Patch for you and your friends!

It is a very good Indian restaurant, with a good buffet menu in the afternoons, and a la carte at night. And ofcourse if you are catering, then they make excellent food. Trust me, if not, look at the picture of their sheesh kebabs!!!

They have a very nice chef, Suleiman. But be careful, especially, if you dont like really hot food, then please tell them in advance, cos Indian food, generally is very hot and full of wonderful spices.

Their address is: 1244 Weathervane Ln, Akron, OH and telephone: (330) 836-7777

Forgot to mention earlier; this restaurant is very reasonably priced! I think about $8 for one person for buffet.

No Comments | In: Appetizer/Snack, Dessert, Food, Indian, Interesting stuff, Kashmiri, Other, Recipes | | #

The snow in Kent, doesn’t seem half as bad, with people you love are around you, right? I am happy that Ulfet’s sister Gulay and her family are visiting. Its spring al
Update: We had a party for them at our place; Hacer taught me the BidiBidi, the kids seem to like it, then I made Chicken Maklube, which turned out good, atleast it looked good

2 Comments | In: About me, Interesting stuff | | #

And 5 years before, I hated eggplants! I hated everything about it, the texture especially when you bake it, its so gooey….and now 5 years since, I love eggplant!! I love baingan bharta (made in India, where the eggplant is roasted on gas, then cooked further with spices), I love fried eggplant, I love everything made with eggplants now. No wonder it is called King of Vegetables (in India, and recently I found out, even in Turkey).

This is a simple dip made with few ingredients, I think it is a middle eastern side dish/appetizer. Its fantastic. My turkish friends also make a salad in a similar way, I have to get that recipe. Till then enjoy this recipe.

Or if you dont wanna make it, just go to your closest Arabic store, and buy a can of this eggplant dip, and then simply add lemon juice, olive oil and garlic. Dip pita and enjoy!

Ingredients:

1 big Eggplant (baingan as called in India), (roasted in oven, peel off the skin slowly, then dip in cold water with a few drops of lemon, then squeeze out the water, and mash it up)
about 2-3 tbsp tahini (sesame seed paste),
salt,
mint, parsley (for additional flavor and garnish)
lemon juice,
garlic grated,
olive oil

Mix all the above in a bowl, and serve with roasted wedges of pita bread or naan (indian oven bread). Thats it!

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