Kashmiri Anda Curry, Kashmiri Girda and Noon Chai

Ingredients

• 3 cup Maida (also known as all-purpose flour)
• 2 tsp Active Dry Yeast
• 1 tsp Sugar (to activate the yeast)
• 0.5 cup Warm Water (around 110°F / 43°C)
• 1 cup Warm Milk (around 110°F / 43°C)
• 0.25 cup Curd (whisked until smooth)
• 3 tbsp Ghee (melted, divided)
• 1 tsp Salt
• 2 tbsp Poppy Seeds (for topping)
• 2 tbsp Milk (for milk wash)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, sugar, and active dry yeast.
   • Stir gently and let it stand for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the maida and salt.
   • Create a well in the center and pour in the activated yeast mixture, whisked curd, and 2 tablespoons of melted ghee.
   • Gradually add the warm milk while mixing with your hand or a spatula to form a soft, slightly sticky dough.
   • Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is smooth, pliable, and elastic. It should spring back when you press it lightly.
3. 3

   First Proofing

   • Lightly grease a large bowl with a little ghee or oil.
   • Place the kneaded dough in the bowl, turning it once to coat the top.
   • Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.

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.