Bakarkhani, Kehwa, Boiled Egg and Honey Chilli Potato

Ingredients

• 4.5 cup water
• 2 tsp Kashmiri green tea leaves
• 4 pcs green cardamom pods (lightly crushed)
• 1 inch cinnamon stick
• 4 pcs cloves
• 1 pinch saffron strands (a generous pinch)
• 4 tbsp sugar (adjust to taste)
• 2 tbsp almonds (slivered, for garnish)
• 1 tbsp dried rose petals (for garnish, optional)

Instructions

1. 1

   In a saucepan or a traditional Samovar, combine 4.5 cups of water, the lightly crushed green cardamom pods, cinnamon stick, and cloves. Bring the mixture to a boil over medium-high heat. This should take about 2-3 minutes.

2. 2

   Once the water is boiling, reduce the heat to low and let the spices simmer gently for 5-7 minutes. This step is crucial for allowing the spices to fully infuse their aroma and flavor into the water.

3. 3

   Turn off the heat completely. Add the Kashmiri green tea leaves and saffron strands to the pot. Immediately cover with a lid and let the tea steep for 2-3 minutes. Avoid boiling the tea leaves as it will make the Kehwa bitter.

4. 4

   Uncover the pot and add the sugar. Stir gently until the sugar is completely dissolved.

5. 5

   Using a fine-mesh sieve, strain the Kehwa directly into four serving cups to remove the whole spices and tea leaves.

6. 6

   Garnish each cup with a sprinkle of slivered almonds and optional dried rose petals. Serve immediately while hot and fragrant to enjoy its full flavor.

Ingredients

• 4 pieces Large Eggs
• 6 cups Water (enough to cover eggs by 1 inch)
• 0.5 tsp Salt (optional, for the boiling water)
• 2 cups Ice Cubes (for the ice bath)

Instructions

1. 1

   Prepare the Eggs

   • Gently place 4 large eggs in a single layer in a medium saucepan.
   • Add 6 cups of cold water, ensuring the eggs are covered by at least 1 inch.
   • Stir in 0.5 tsp of salt if using. This helps prevent cracking.
2. 2

   Bring to a Boil

   • Place the saucepan on high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
3. 3

   Cook Off-Heat

   • Once the water is boiling, immediately turn off the heat and cover the pan with a tight-fitting lid.
   • Let the eggs stand in the hot water for the desired doneness:
   • Soft-Boiled (runny yolk): 4-5 minutes
   • Medium-Boiled (jammy yolk): 6-8 minutes
   • Hard-Boiled (firm yolk): 10-12 minutes
4. 4

   Create Ice Bath and Cool Eggs

   • While the eggs are cooking, fill a large bowl with 2 cups of ice cubes and cold water.
   • Using a slotted spoon, carefully transfer the cooked eggs from the saucepan to the ice bath.
   • Let them cool for at least 5 minutes. This step is crucial as it stops the cooking process and makes peeling much easier.
5. 5

   Peel and Serve

   • Gently tap an egg on a hard surface and roll it between your palms to crackle the shell all over.
   • Peel under cool running water, starting from the wider end where the air pocket is.
   • Serve immediately or store in the refrigerator for later use.

Ingredients

• 500 g Potatoes (About 4 medium, starchy potatoes like Russet work best)
• 5 tbsp Cornflour (4 tbsp for coating, 1 tbsp for sauce slurry)
• 2 tbsp All-Purpose Flour (Also known as Maida, for extra crispiness)
• 0.75 tsp Salt (Divided for coating and sauce)
• 0.25 tsp Black Pepper (Freshly ground for best flavor)
• 2 cup Vegetable Oil (For deep frying)
• 2 tbsp Sesame Oil (For the sauce, adds authentic flavor)
• 5 clove Garlic (Finely chopped)
• 1 inch Ginger (Finely chopped)
• 1 medium Onion (Cut into 1-inch cubes or petals)
• 1 medium Green Bell Pepper (Cut into 1-inch cubes)
• 2 tbsp Soy Sauce (Light soy sauce is recommended)
• 1 tbsp Red Chilli Sauce (Adjust to your spice preference)
• 2 tbsp Tomato Ketchup
• 1 tbsp Rice Vinegar
• 2 tbsp Honey
• 3 tbsp Water (For cornflour slurry)
• 1 tbsp Sesame Seeds (Toasted)
• 2 tbsp Spring Onion (Greens only, chopped for garnish)

Instructions

1. 1

   Prepare the Potatoes (15 mins)

   • Peel the potatoes and cut them into 1/2-inch thick fingers, similar to french fries.
   • Rinse the potato fingers under cold water until the water runs clear, then soak them in a bowl of cold water for at least 15 minutes to remove excess starch.
   • Drain the potatoes completely and pat them thoroughly dry with paper towels. This step is critical for achieving maximum crispiness.
2. 2

   First Fry the Potatoes (8-10 mins)

   • In a large bowl, whisk together 4 tbsp cornflour, 2 tbsp all-purpose flour, 0.5 tsp salt, and 0.25 tsp black pepper.
   • Add the dry potato fingers and toss until each piece is evenly and lightly coated.
   • Heat 2 cups of oil in a wok or deep pan over medium heat to about 175°C (350°F).
   • Carefully add the potatoes in batches, ensuring not to overcrowd the pan. Fry for 5-6 minutes until they are cooked through but still pale. Do not brown them at this stage.
   • Remove the potatoes with a slotted spoon and drain them on a wire rack.
3. 3

   Second Fry for Extra Crispiness (5 mins)