Lavasa Bread, Kehwa and Anda Kanti

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

• 8 piece Egg (large, hard-boiled and peeled)
• 3 tbsp Mustard Oil
• 2 medium Onion (finely chopped)
• 2 medium Tomato (pureed)
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 piece Green Chili (slit lengthwise)
• 1 tsp Cumin Seeds
• 0.25 tsp Hing
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chili Powder
• 1 tsp Fennel Powder
• 0.5 tsp Dry Ginger Powder
• 0.5 tsp Garam Masala
• 1 tsp Salt (or to taste)
• 0.5 cup Water
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs

   • Hard-boil the eggs for 10-12 minutes. Once cooked, transfer them to a bowl of cold water to stop the cooking process.
   • Peel the eggs carefully and prick them all over with a fork or toothpick. This is a crucial step that allows the masala to penetrate the eggs.
2. 2

   Shallow-Fry the Eggs

   • Heat 2 tablespoons of mustard oil in a heavy-bottomed pan or kadai over medium heat until it's lightly smoking.
   • Carefully add the pricked eggs to the hot oil. Fry for 3-4 minutes, turning them gently, until they develop a light golden-brown, slightly crisp layer. This gives them a wonderful texture.
   • Remove the fried eggs from the pan and set them aside on a plate.
3. 3

   Sauté the Aromatics

   • In the same pan, add the remaining 1 tablespoon of mustard oil if needed.
   • Add the cumin seeds and let them splutter. Immediately add the hing and sauté for a few seconds.
   • Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.