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Indian Vegetarian Recipes

kahwa | kashmiri kahwa | how to make kahwa tea

https://www.vegrecipesofindia.com/kahwa-tea/

Kahwa or kashmiri kahwa tea recipe with step by step pics. kahwa is a fragrant, mild green tea made with whole spices, saffron, almonds and originally from the kashmiri cuisine. kahwa is a warming tea and always had hot. using whole spices and saffron makes it warming for the body which suits the cold climate of kashmir.

kahwa – my favorite tea

kahwa is one of my favorite ways to have green tea and i am addicted to it. every evening and sometimes after lunch, i make for myself a cup of kahwa chai. it refreshes, rejuvenates, relaxes, soothes, calms and makes you feel good. yes, the saffron and green tea doing their work.

i have also made kahwa chai with the premade kahwa tea available in the market. honestly speaking, i prefer to make kahwa with green tea leaves and add the spices myself according to the season. this kashmiri kahwa recipe also shows you how to make a perfect cup of kahwa with the spices you have and drive your blues away 🙂

this is how i make kahwa and i am sharing the method. it may not be authentic but it is good and you will love kahwa made this way.

kahwa tea ingredients

  1. green tea leaves – use any good brand of green tea leaves – preferably better to use organic green tea leaves. some variations of kahwa are also made without green tea. only spices are added. so you can even make kahwa without adding green tea.
  2. spices – essentially kahwa is made up basically two spices – cardamom and cinnamon. apart from these two fragrant spices, some variations also use cloves and saffron. i do not add saffron when brewing tea as to why waste expensive saffron. the tea leaves, spices, saffron are strained and the saffron goes waste. one is not going to search for the saffron strands in the strained tea mixture. this sounds economical. it just does not make sense to me to boil the saffron and then waste it. it makes more sense to add the saffron in the cup itself and have the tea and saffron both.
  3. rose petals – for some mild sweet fragrant notes, i also add dried rose petals. i dry the rosebuds from my balcony garden and use them in kahwa. rose petals are an optional ingredient and you can skip them.
  4. nuts – slivered or sliced almonds are commonly added in kahwa. in place of almonds, walnuts can also be used.
  5. sweetener – for the sweetener, i use unrefined cane sugar. honey is also added, but i do not recommend adding honey to a hot brewed tea as honey gets poisonous when it gets heated. for a sugar-free kahwa, just skip adding sugar.

how to brew a perfect kahwa

kahwa is made in copper pots known as samovar in kashmir. these are large pots where the tea is brewed. in a home kitchen, kahwa is made in a pan. some people prefer to boil the green tea leaves for a couple of minutes. i steep the green tea leaves for a few minutes in hot water (not boiling water). i have had tea made with green tea leaves boiled in water and it just spoils the delicate taste & flavor of green tea. sometimes the tea has bitter notes too. since i am very sensitive to taste, i can immediately find if the tea leaves have been steeped or boiled – be it green tea or black tea.

in this kahwa recipe, the spices are lightly crushed to release their flavors and then simmered for 2 to 3 minutes. the flame is switched off, pan kept on the countertop, green tea leaves are added and then steeped for 3 minutes in the hot water. kahwa tea is ready to be strained and served.

kahwa can be served as an after lunch or dinner tea. you can even have kahwa tea as an evening drink.

few more similar recipes you may like are:

kahwa

Course:beverages & drinks
Servings (change the number to scale):3
small cups

kahwa is a kashmiri tea made with cinnamon, cardamom, saffron and green tea. kashmiri kahwa is aromatic, delicately spiced, light green tea.

INGREDIENTS FOR kahwa

(1 CUP = 250 ML)

  • 2 cups water – 500 ml
  • 2 inches cinnamon (dalchini) – use true cinnamon and not cassia cinnamon
  • 2 green cardamoms (choti elaichi)
  • 2 cloves (lavang)
  • 5 to 6 dried rose petals – optional
  • 2 tablespoons sugar or add as per taste
  • 1 teaspoon green tea or add as required
  • 4 to 5 almonds sliced or crushed or chopped – optional
  • 10 to 12 strands of saffron – optional

HOW TO MAKE kahwa

preparation for kahwa

  • get all the spices ready before you start making kahwa.
  • take the cinnamon, cloves and green cardamoms in a mortar-pestle. crush them lightly.
  • slice 4 to 5  almonds thinly. almonds can be crushed also in the mortar-pestle. you can even use 2 to 3 walnuts in place of almonds – chop them and add.

making kahwa

  • in a saucepan, take 2 cups water. place saucepan on the stove-top on a medium flame.
  • add the lightly crushed spices and dried rose petals in the water.
  • add 2 tablespoons sugar or add as per taste.
  • let the water come to a gentle boil on a medium flame.
  • switch off the flame. place the pan on the kitchen counter-top. add 1 teaspoon green tea. you can add less or more green tea leaves as you prefer.
  • cover the pan with its lid and steep green leaves in the hot water for 3 minutes.
  • after 3 minutes, pour kahwa tea in small cups using a tea strainer.
  • add 3 to 4 saffron strands and sliced almonds in each cup.
  • serve kahwa and enjoy this fragrant mild green tea.

preparation for kahwa

1. get all the spices ready before you start making kahwa. you will need 2 inches cinnamon, 2 green cardamoms, 2 cloves, 5 to 6 dried rose petals – optional and 10 to 12 strands of saffron. do use true cinnamon and not cassia cinnamon.

2. take the cinnamon, cloves and green cardamoms in a mortar-pestle. crush them lightly.

3. slice 4 to 5  almonds thinly. almonds can be crushed also in the mortar-pestle. you can even use 2 to 3 walnuts in place of almonds – chop them and add. optionally, you can rinse the almonds before slicing them.

making kahwa tea

4. in a saucepan, take 2 cups water. place saucepan on the stove-top on a medium flame.

5. add the lightly crushed spices in the water.

6. add 5 to 6 dried rose petals. you can skip rose petals.

7. add 2 tablespoons sugar or add as per taste.

8. let the water come to a gentle boil on a medium flame.

9. switch off the flame. place the pan on the kitchen counter-top. add 1 teaspoon green tea. you can add less or more green tea leaves as you prefer.

10. cover the pan with its lid and steep green leaves in the hot water for 3 minutes.

11. after 3 minutes, pour kahwa tea in small cups using a tea strainer.

12. add 3 to 4 saffron strands and sliced almonds in each cup.

13. serve kahwa and enjoy this fragrant mild green tea.

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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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