Friday, 13 October 2017

Our House Everyday Pakistani Tea.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

When I told my Mother that I wanted to take pictures of her making our everyday Pakistani tea, she laughed at me.
Mainly because to her it's something so simple.
A drink she makes numerous times in a day and can probably (and sometimes does - looking at you, Sehri time) make in her sleep. She just couldn't understand why anyone would want the recipe for this - her most simple concoction.

Tea is a big deal to anyone from England. It's the national drink usually made with boiling water from the kettle, a tea bag, sugar and a splash of milk. Not in this house. Or any Pakistani house that I know of for that matter. To us, the word tea (chai) means cooked in a pan with water, milk, whole spices, tea bags (my cousin's family swear by loose leaves) and sugar. To us, tea means get the tea pan on.

The recipe I'm sharing today is our version of the everyday Pakistani tea. When tea is called for, this is what is made in our house. My parents prefer their tea made with just milk and no water (doodh patti - milk and tea bags or leaves). Preferably whole milk so that things are extra creamy but usually it's semi-skimmed because that's what's always in the fridge. I will share the classic Pakistani tea made with water and more spices but for now, a simple recipe for the everyday drink in our house.

A Simple List of Ingredients:
1. Milk
2. Tea Bags
3. Sugar
4. Green Cardamoms

Bismillah, let's begin!

Introducing our house tea pan! This deep, heavy-bottomed saucepan is used for Pakistani tea and Pakistani tea alone. Any good quality pan will do for you.

We've tried replacing it a few times but nothing has come close to taking its crown.

Into the pan, pour 650ml Milk. We prefer to use whole milk but had to make do with semi-skimmed on this occasion. Remember, this is an everyday tea so make do with what you have in the fridge. Except for any dairy-free milk. I can't even begin to imagine the reaction from my parents if I served them Pakistani tea made from almond milk.

Next, add in 2 Tea Bags.

These were PG Tips teabags but sometimes our loyalties shift to Tetley, Typhoo and Yorkshire. One of my personal faves is Lipton especially in loose leaf form.

Then, in goes 3 teaspoons Sugar. You can add more or less according to taste.

Finally, the spice. For our everyday version, we use 5 Green Cardamoms.

My Mother likes to wrap them in kitchen paper and bash them so that they crack slightly and release their seeds. The seeds give our tea more flavour!

And, that's it for the ingredients. All we do now is cook!

Give everything a stir and place the pan over a medium-high heat.

Let the tea come to its first boil. Make sure to turn the heat down at this point as you don't want the milk to boil over. It loves doing that!

After the first boil, turn the heat down to low and let the tea cook for at least 5 minutes. The longer the tea cooks, the more flavour it will have.

Once the tea has cooked, bring it up to the boil a few times. This helps to froth the tea up and creates bubbles. You can also ladle the tea up and down through the air to create even more bubbles and froth.

Once you're happy with the tea, squeeze out the teabags.

Catch any cardamoms that you can see. We'll catch the rest with the strainer.

Pakistani tea is best served straight away so let's pour it out.

I couldn't resist using this teapot and mug set for the tea. You can get it here!

Strain the tea into the pot.

Let's serve!

If you want more bubbles and froth, simply pour the tea from a height.

Serve the tea with your sweet treat of choice

For us, a batch of Portuguese custard tarts. I used this recipe and am hoping to post them onto the blog soon.

Enjoy! Also, if you have a good Pakistani tea recipe, I would love to hear about it.

Our House Everyday Pakistani Tea.

Prep Time: About 5 minutes.
Cook Time: About 10 minutes.
Serves: Makes 2 large cups of tea.

Ingredients

650ml Milk
2 Tea Bags
3 teaspoons Sugar
5 Green Cardamoms, crushed (I wrap mine in a paper towel and bash)

Throw everything in:
Take a deep, heavy-bottomed saucepan and add in all the ingredients.

Cook:
Put the pan over a medium-high heat and stir. Let the tea cook until it comes to a boil. Then, turn the heat right down and let it cook for at least 5 minutes. After this, bring it up to a boil a few times until you're happy. Some people like to do this to increase the frothiness and flavour of the tea. You can use a ladle to froth the tea up as well.

Serve:
Squeeze out the tea bags. Pour the tea (from a height for more bubbles) through a strainer into a teapot or cups. Serve immediately.

Keep me in your duas please, and enjoy your Pakistani tea!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

20 comments

  1. Nice very nice and right time for posting this recipe it is starting to get cold here.I make my tea with brown sugar I like using it instead of the white sugar I didn't know this method of making it I will definitely try it

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  2. What a wonderful post! I'm making a trip to see my parents and my dad (Pakistani) always makes me biryani. I would like to make this tea for him and maybe a dessert or snack. If you have any suggestions, please let me know!

    I've enjoyed your blog so much. Every picture is both beautiful and helpful. Your writing shows reverence for your faith, your food, and your family. It's a very refreshing read.

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    Replies
    1. Thank you so much, Sarah. I really hope you and your dad enjoy the tea. With your tea, my vegetable pakoras are good as a savoury and maybe my coconut cardamom biscuits for sweet? Both recipes are on my blog. Thank you for all your kind words. I'm so glad you enjoy my blog. :)

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  3. Salaam please can you recommend rainbow sprinkles I can use for a funfetti cake and where to buy them . All the ones I have seen don't mention if they are bake stable

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    Replies
    1. Wa alaikumus salaam. I don't use rainbow sprinkles often but I recently bought them online from Amazon. This is the link - https://www.amazon.co.uk/gp/product/B013GDM6AO/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

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  4. Waalaikumussalam warahmatullah! I understand... why should we post tea? But I know that many don't even know how to make proper tea, so for them, it will be of help. :) We make our tea with a mix of milk and water, more milk than water of course, and only with tea powder. I can't imaging tea bags. If I only have tea bags, I cut them and put it into the milk mixture! Hehe... The boiling part is always the fun part, though a part to be extra careful so that you don't have additional cleaning work. And please don't get me started on almond tea milk - it is horrendous! When I went vegan for medical sake, I truly missed my chai... nothing is like making it in milk! The long comment is because of the chai... I get very emotional! Love that cute tea set...

    ReplyDelete
    Replies
    1. Rafeeda, thank you so much for your wonderful comment. Yes, I had so many requests to post it and was worried myself because it's such a personal thing for so many people. My Aunt's family use tea leaves but I find the tea bags less messy - a personal preference again. Yes, the tea pan can be a nightmare to clean sometimes. My family prefer a really dark tea so they like to cook the tea for a longer time meaning that the pan is really hard to clean. I find that soaking the pan in hot water helps. I've never tried the tea with almond milk but I'll take your word that it was horrendous. The tea set is from Debenhams. Thank you once again! :)

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  5. I had a bag of cardamom pods in my cupboard unused for many years - it's way past its best-before date. So when I saw this chai recipe, I knew I had to give it a go. I really liked the flavour, so much so, I made it again in the evening. Thanks for the recipe.

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    Replies
    1. so glad you enjoyed the chai. A great way to use up all those cardamom pods! :)

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  6. Salam sister Fatima.

    Thank you so SO much for sharing wonderful recipes all these years! :D I've been following your blog for my daily recipes since last year but this is the first time to drop by a comment to Thank You personally.

    I hope you would not stop sharing all these awesome mouth-watering recipes. They have been a great help to me (and my family's tummies!). We love Pakistani foods and have been a regular customer at a Pakistani-owned restaurant here in Malaysia for a cup or two of tea (but it seems that we won't we visiting the restaurant quite often now; as we will make our own aunthentic Pakistani tea, thanks again to you!!

    I also Love how you sorted the recipes individually into pictured-columns. May I know, do the recipes in the columns (not in Blog Index) are up to date? As I would like to save all the recipes but afraid of missing few recipes.

    Once again, Jazakillah Khoir for all of your effort in sharing with all of us. May Allah Grant you and your family Jannatul Firdaus!

    ReplyDelete
    Replies
    1. Assalamu alaikum Ima. Jazakillah khair for your lovely comments and kind words. Ameen to your duas. I'm so glad you've been enjoying my blog all the way in Malaysia no less. I've been looking at a few traditional Malaysian recipes to test out recently. Would love to know your favourites?

      I'm so glad you enjoyed the tea and yes, the indexes are usually up to date. :)

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    2. Wassalam,

      Glad to know that you would like to try our country's local recipe. We love Masak Lemak Cili Padi (Cili Padi is a very spicy type of small chillies, can be omitted with normal chillies)

      And Rendang (this is quite tedious to make! If you can find turmeric leaves at your place, it is a great addition, put it in last 15minutes of cooking).

      You can see the recipes here (I haven't try the recipes in website yet though, as most of Malay cooking, we let the Elders make them hehe):

      http://allrecipes.asia/recipe/1800/ayam-masak-lemak-cili-padi.aspx

      http://allrecipes.asia/recipe/636/malaysian-beef-rendang.aspx

      This for more Malaysian recipes: http://allrecipes.asia/recipes/malaysian-recipes.aspx?o_is=LV_Pgntn

      Please do blog about them if you do try the recipes!

      All the best and great chatting with you!

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    3. Ima, thank you so much for all your recipe links and ideas. I'm so excited to try some of your traditional Malayasian recipes. :)

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  7. Hi, ��

    I make it the same but also I add water and grinded cardamom powder and cinnamon stick with it. And sauger at the end.

    Love your blog on many recipes, considering I’m a beginner at cooking your website helps a lot. Makes me want to cook often.

    ReplyDelete
    Replies
    1. I definitely want to share the water version of the Pakistani chai in the future. I actually prefer it to the milky version. So glad you enjoy my blog and recipes!

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  8. Salaam,

    I discovered your blog over a year ago and it has inspired me to cook more often as the flavours are always perfect. Please can I request that you do a recipe for kashmiri (pink) tea.

    Thanks ��

    ReplyDelete
    Replies
    1. Wasalaam. I'm so glad my blog has inspired you to cook more. Will try my best with the pink tea.

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  9. ASA

    For 650 ml milk how many spoonfuls of lipton tea leaves would you add?

    ReplyDelete
    Replies
    1. I've never tried with tea leaves but I would start with 1 teaspoon. Let it cook and if it's too light, add more.

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