Kashmiri/Gulabi Chai recipes

Hal

I picked up some Gulabi/Kashmiri Chai at my local Indian grocery store. I think it's just the green tea leaves - no cardamom or anything else added.

Does anyone have a good recipe? I keep finding one on the internet that has 12 tsp of bicarb and requires boiling for 45 minutes, and I'm dubious.

cityMONK

my grandmother,may her soul rest in peace,used to make it.we call this 'saavi cha' (green tea).
1.boil the water,
2.add green leaves,
3.immidiatly close heat and cover, leave for 5 to 7 minutes,
4.strain the water in saprate container (remove the leaves,)
5.reheat strained water, add sugar to taste and very little milk( few drops/spoonfull)

never add milk to leaves as this will cook them and this will spoil the aroma required.

never over do the leaves (do not boil for long time.)

your cuppa is ready steaming hot!


alternate: instead of milk, lemon drops can also be used (with pinch of rock salt) afghani chai.


this is not kashmiri recpie but recpie they use in our ancestral region bannu in NWFP, now in pakistan.i find people coming from kabul/kandhar now also using same type of simple recpie, they do not use milk but lemon instead.kashmiri variant have some dry fruits brewed as well.in punjab we call this variant BINASHKA.binashka, very good in colds, is available in pansari shops, all over north india, easly on asking.it is pink in color when prepared as normal tea recpie with milk.