A beloved breakfast bread from the Kashmir Valley, Girda is a soft, fluffy leavened bread with a golden-brown crust. Its signature dimpled top is perfect for holding a dollop of butter and pairs wonderfully with a hot cup of sheer chai.
A traditional Kashmiri pink tea with a distinct savory flavor. This unique brew gets its beautiful rosy hue from a special reaction with baking soda, making it a comforting and visually stunning beverage.
Master the art of the perfectly poached egg with this foolproof guide. Achieve firm, delicate whites and a luxuriously runny yolk every time. This simple technique, enhanced with a splash of vinegar, creates a beautiful, classic egg ideal for topping toast, salads, or creating the perfect Eggs Benedict.
A traditional Kashmiri pickle featuring crisp turnips in a pungent mustard oil base, spiced with fennel, ginger powder, and a hint of asafoetida. It's the perfect tangy and spicy accompaniment to any meal, especially dal and rice.
About Kashmiri Girda, Noon Chai, Poached Egg and Kashmiri Gogji Achaar
Aromatic Noon Chai with protein-packed poached egg and tangy Girda. Homestyle comfort to kickstart your day!
This kashmiri dish is perfect for breakfast. With 848.04 calories and 27.44g of protein per serving, it's a muscle-gain option for your meal plan.
15gfat
2 tbsp Milk (for milk wash)
Instructions
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
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
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.
4
Shape the Girdas
Once risen, gently punch down the dough to release the trapped air.
Divide the dough into 8 equal portions and roll each into a smooth ball.
On a lightly floured surface, flatten each ball into a disc about 4-5 inches in diameter and approximately 1/2-inch thick.
Using your fingertips, press down firmly in the center of each disc to create a deep indentation. This signature dimple prevents the center from puffing up too much during baking.
5
Second Proofing and Preheat Oven
Place the shaped Girdas on a baking sheet lined with parchment paper, ensuring there is space between them.
Cover loosely with a light cloth and let them rest for another 20-30 minutes for a second rise.
While the Girdas are proofing, preheat your oven to 400°F (200°C).
6
Bake the Girdas
Gently brush the tops of the proofed Girdas with the 2 tablespoons of milk for the milk wash.
Sprinkle a generous amount of poppy seeds over the surface.
Bake in the preheated oven for 15-20 minutes, or until they are a deep golden brown on top and sound hollow when tapped on the bottom.
7
Finishing and Serving
Remove the Girdas from the oven and immediately brush them with the remaining 1 tablespoon of melted ghee for a soft crust and rich flavor.
Serve hot with butter, jam, or alongside a traditional Kashmiri sheer chai.
106cal
5gprotein
8gcarbs
6gfat
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
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
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
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.
4 piece Large Egg (Use the freshest eggs possible for the best shape)
6 cup Water (For poaching)
1 tbsp White Vinegar (Helps the egg whites set)
0.5 tsp Salt (For the poaching water)
0.25 tsp Black Pepper (Freshly ground, for serving)
Instructions
1
Prepare the poaching liquid. Fill a medium saucepan or pot with 3-4 inches of water. Add the white vinegar and 0.5 tsp of salt. Bring the water to a gentle simmer over medium heat, which should take about 4-5 minutes. Look for small, consistent bubbles rising from the bottom; the water should not be at a rolling boil.
2
Strain the egg. For a perfectly shaped egg, crack one egg into a fine-mesh sieve set over a small bowl. Let the thin, watery part of the egg white drain away for 30-60 seconds. This crucial step removes excess liquid, preventing wispy whites. Gently transfer the strained egg into a small ramekin.
3
Create a vortex and add the egg. Using a spoon, stir the simmering water to create a gentle whirlpool. Carefully and slowly slide the egg from the ramekin into the center of the vortex. This motion helps the egg white wrap around the yolk for a neat, spherical shape.
4
Poach the egg. Cook the egg undisturbed, adjusting the heat as needed to maintain a gentle simmer. For a very runny yolk and set whites, cook for exactly 3 minutes. For a slightly firmer, jammy yolk, cook for 4 minutes.
5
Remove and drain. Using a slotted spoon, carefully lift the poached egg out of the water. You can trim any wispy edges with the side of the spoon for a cleaner look. Gently blot the bottom of the spoon on a paper towel to remove excess water before plating.
6
Serve and repeat. Season the poached egg immediately with a pinch of salt and freshly ground black pepper. Serve as desired. Repeat the process with the remaining eggs, ensuring the water returns to a simmer and creating a new vortex for each one.
Wash, peel, and cut the turnips into uniform 2-inch long batons or small wedges.
Spread the turnip pieces in a single layer on a clean kitchen towel or a large tray.
Let them air-dry for 2-3 hours, or until the surface feels completely dry to the touch. This crucial step removes excess moisture and prevents the pickle from spoiling.
2
Mix Turnips with Spices (5 minutes)
In a large, completely dry mixing bowl, combine the dried turnip pieces.
Add the salt, Kashmiri red chili powder, coarsely ground fennel powder, dry ginger powder, turmeric powder, and coarsely ground mustard seeds.
Using a dry spoon, mix thoroughly until every turnip piece is evenly coated with the spice blend.
3
Temper the Oil and Combine (10 minutes)
Pour the mustard oil into a small saucepan and heat it over high flame until it reaches its smoking point (you'll see light fumes rising).
Immediately turn off the heat and let the oil cool for 3-4 minutes. It should be very hot but no longer smoking.
Carefully add the asafoetida to the hot oil. It will sizzle instantly. Be cautious as the oil is hot.
Pour this hot, tempered oil over the spiced turnips in the bowl.
4
Mix, Store, and Mature (5 minutes + 3-4 days maturation)
Mix everything together vigorously with a clean, dry spoon, ensuring the hot oil is well incorporated and coats all the turnip pieces.
Carefully transfer the pickle mixture into a sterilized, completely dry glass jar.
Seal the jar with a lid and place it in a sunny spot for 3-4 days. Shake the jar gently once each day to redistribute the spices and oil.
After 3-4 days, the pickle is ready. The turnips will have softened slightly but should retain a satisfying crunch. Store in the refrigerator for a longer shelf life.
Slowly pour in the milk and add the salt, stirring gently to combine.
Heat the chai for 3-4 minutes until it is hot, but do not let it come to a rolling boil, as this can alter the taste and texture. The chai should now have its characteristic beautiful pink color.
4
Garnish and Serve
Ladle the hot Noon Chai into serving cups.
Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.
