Kulhad Masala Chai

Hot, minty, spicy, and sweet chai that reminds me winters are just around the corner! Pour in a mitti ka kulhad and you can add another level of fun to it's experience!

Kulhad Masala Chai with all the Spices

Kulhad Masala Chai

Ingredients

1/2 cup water
1 tbsp black tea leaves
10 fresh mint leaves
1/4 inch ginger piece crushed
1/2 tsp cinnamon powder
2-3 green cardamoms opened but with shells
1/2 cup milk
1 tbsp sugar

Method

Heat water with the tea leaves, mint leaves, ginger and the spices till it comes to a boil. Lower the flame, cover the utensil and let it simmer for 5 mins at least. The longer you brew it, the tastier your tea will be.

Add in the milk and put on high flame till the milk comes to a boil. Add in the sugar and stir till the sugar dissolves. Lower the flame again and simmer till the desired colour is achieved. I like my tea strong so I brew it for another 7 to 8 minutes. It requires some time and patience, but the end results are totally worth the wait!

Pour into a kulhad and sip hot!

Kulhad Masala Chai

Asian Style Salad

I am in my salad phase. With exams around the corner and having to study for them, I do not have much time to go to the kitchen and cook elaborate meals. So I prefer making dishes that are quick and filling. And salads are a no-brainer for that. This Asian Style Salad has a balance of flavours of tangy, sweet, salty and punjent. For all tea lovers, it goes really well with lightly brewed green jasmine tea.

Asian Style Salad with Toasted Sesame Seeds

Asian Style Salad

Ingredients

For the Salad

100 grams cabbage
50 grams carrot
2 spring onions
10-15 fresh corriander leaves

For the Dressing

1 1/2 tsps sesame oil
1 1/2 tsps soya sauce
1 1/2 tsps white vinegar
1 tsp chilly flakes/ finely chopped fresh red chilly
1 tsp honey
Salt to taste

1 tsp toasted sesame seeds (optional)

Method

Finely shred the cabbage. Julienne the carrots. Finely slice the spring onions. Mix them together in a bowl with the corriander leaves.

To make the dressing stir in the soya sauce, honey and vinegar into the sesame oil. Add the chillies and salt to taste. Pour over the salad, mix well with your hands.

Serve fresh and crunchy as is or topped with the toasted sesame seeds.

Asian Style Salad

Cheat's Kimchi Salad

I have a confession... this is not the original kimchi salad recipe nor does it claim to be authentic. The original Kimchi salad is had with every meal in Korean households. Korean kimchi salad is traditionally made of cabbage, raddish or cucumbers with ingredients such as chilly sauce, fish sauce etc. It is a fermented salad that is usually fermented for 2 or 3 days and can be sometimes fermented for months. I neither ferment it nor use fish sauce or other such condiments as I have never really tasted them and am weary of their flavours.

Then why do I call it a kimchi salad? It is simply because of the way it tastes vis-a-vis the ones I have had at good restaurants in India. Of course, as we all know, all restaurant recipes are guarded as diligently as national secrets. So the best I could do is to try and construct it back based on what I can taste commonly across these recipes. Also, I have used shortcut ingredients, because they have a good flavour and just work great at times.

This salad  has the crunch and freshness of the cabbage, piquancy and tangy flavour of the sauces and a slight nutty flavour from the toasted sesame seeds on top. With its spiciness and tanginess it is a family favourite at our household!

Piquant and Tangy Cheat's Kimchi Salad

Cheat's Kimchi Salad

Ingredients

1 small cabbage cut into 1 inch square slices
1 tbsp Schezwan sauce/ chutney
2 tbsps tomato ketchup
1 tbsp sesame seeds
Salt to taste

Method

Take the cabbage slices in a large bowl. Add in the schezwan sauce/ chutney (I prefer the chutney), the salt and the tomato ketchup and toss them well. The sauces should evenly coat the cabbage slices throughout. Refrigerate for about 15-20 minutes so that the flavours seep into the cabbage well.

Toast the sesame seeds on a low flame for about 2 minutes till they release a nutty aroma. Cool for another 5 minutes. Garnish the salad with the toasted sesame seeds and serve!

Cheat's Kimchi Salad Up Close!