Noon Chai, Kashmiri Girda and Kashmiri Spiced Butter

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

• 1 cup Unsalted Butter (Softened to room temperature)
• 1.5 tsp Kashmiri Red Chili Powder (Provides color and mild heat)
• 1 tsp Dry Ginger Powder
• 1 tsp Fennel Powder
• 0.5 tsp Green Cardamom Powder
• 0.5 tsp Salt (Adjust to taste)
• 0.25 tsp Clove Powder
• 0.25 tsp Cinnamon Powder
• 0.125 tsp Hing (A small pinch)

Instructions

1. 1

   In a medium bowl, place the softened unsalted butter. Using an electric mixer or a sturdy whisk, whip the butter for 2-3 minutes until it becomes light, pale, and creamy. This incorporates air and creates a smoother final texture.

2. 2

   In a small, dry skillet, combine all the powdered spices: Kashmiri red chili powder, dry ginger, fennel, green cardamom, clove, cinnamon, and hing. Toast over low heat for 45-60 seconds, stirring constantly. You'll know it's ready when the spices become highly aromatic. Immediately remove from heat to prevent burning.

3. 3

   Allow the toasted spice mixture to cool for a minute, then add it along with the salt to the whipped butter. Using a spatula, gently fold and mix until the spices are evenly distributed and the butter has a uniform reddish-orange color.

4. 4

   Spoon the spiced butter onto a sheet of parchment paper or plastic wrap. Form it into a log approximately 1.5 inches in diameter. Roll it up tightly within the paper, twisting the ends to seal like a candy wrapper.

5. 5

   Chill the butter log in the refrigerator for at least 1-2 hours, or until firm. Once firm, you can slice it into rounds for serving. Serve on warm naan, toast, roasted vegetables, or grilled meats.