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.
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
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?