Bakarkhani, Noon Chai and Fried Egg

Ingredients

• 2 tbsp Kashmiri Green Tea Leaves
• 4 cup Water (for brewing)
• 0.25 tsp Baking Soda (a small pinch)
• 4 pods Green Cardamom (lightly crushed)
• 1 piece Star Anise
• 1 cup Cold Water (for shocking the tea)
• 2 cup Milk (full-fat recommended)
• 0.5 tsp Salt (adjust to taste)
• 1 tbsp Pistachios (slivered, for garnish)
• 1 tbsp Almonds (slivered, for garnish)

Instructions

1. 1

   Brew the Tea Concentrate (Kehwa)

   • In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
   • Bring the mixture to a rolling boil over medium-high heat.
   • Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
2. 2

   Shock and Aerate the Tea

   • Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
   • Bring the mixture back to a boil over medium heat.
   • Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
3. 3

   Add Milk and Season

   • Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
   • Place the pot with the strained concentrate on the stove over medium-low heat.

Ingredients

• 2 large Egg
• 1 tbsp Ghee (Can be substituted with vegetable oil)
• 0.25 tsp Salt (Adjust to taste)
• 0.25 tsp Turmeric Powder
• 0.25 tsp Red Chili Powder (Adjust to your spice preference)
• 0.25 tsp Black Pepper Powder (Freshly ground is best)
• 1 tbsp Coriander Leaves (Finely chopped, for garnish)

Instructions

1. 1

   Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.

2. 2

   Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.

3. 3

   Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.

4. 4

   Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.

5. 5

   Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.