Chai (Tea) Recipe | How To Make Cardamom-Spiced Chai Dhaba Style!

author ROOKIE WITH A COOKIE   3 year ago
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tezz pati chai | Elaichi wali chai | karak chai | Dhabba style chai: cook with guriya

CHAI KARAK INGREDIENTS: Milk: Of any choice 1 cup Loose tea: 1 1/2 teaspoon Sugar: As per taste Green cardamom pods: 3 to 4 Water: 1 cup This recipe will make two small cups and one big cup. PREPARATION:   1. Crush the green cardamom pods with mortar and pestle. 2. Then, in a saucepan add water, crushed cardamom and tea along with the sugar Allow the mixture to boil on high heat for 5 minutes or until aromatic. 3. Turn heat down to medium and add milk. 4. Let the chai boil for few minutes on a high heat let the chai boil over and rise once it rises lower the heat to low until chai goes down then put the heat back to high and wait till the chai rises again repeat this process three time after the third time chai karak is ready. 5. Pour into a cup through strainer. 6. And if you prefer the foam then pour the chai from one cup to the other repeat this couple of times until foamy and frothy, once done pour in the cup and enjoy. ====================== ====================== And if you haven't already subscribed to my channel please do so because this will help me so much thank uh in advance. ======================= ======================= Don't miss a single video from Guriya https://goo.gl/VpWW4j Thank uh so much ~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~ I would love to Connect with you! https://mobile.twitter.com/cookwithguriya https://www.pinterest.com/cookwithguriya/ https://www.instagram.com/cook_with_guriya/ ======================================= ======================================= DISCLAIMER- The description contain some affiliate links, some of the products I've used or currently using, which means if you click on one of the product links, I will receive a small commission. this help me continue to make more videos. thank uh for your support! =========================== =========================== Some of my favorite kitchen items- Keurig: http://amzn.to/2vb4egV Hamilton & beach: http://amzn.to/2vbxZOt Nu wave oven: http://amzn.to/2w9duPG help support the channel at no extra cost to you when shopping at Amazon. Thanks in advance! use this link - http://amzn.to/2vbKj10 =============================== =============================== Music: Life of Riley Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

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Bright Side found out 15 simple but effective cooking tips every foodie should know. These secrets will help you to make your dishes taste just as great as Gordon Ramsay's (or even better!). How do restaurant chefs manage to cook delicious culinary masterpieces so fast? Professional chefs usually keep all their cooking tricks a secret and share them only with their students. TIMESTAMPS The perfect steak 0:47 The juiciest meat 1:31 Flavoring spices 2:24 Light and airy dough 3:05 Fish with a delicate crust 3:39 Cooking steak without oil 4:13 Creamy mashed potatoes 4:41 Excellent cream soup 5:29 The best pancakes 6:19 Sugar is not for sweetness 6:51 The most difficult one: perfectly fried eggs 7:15 Clear broth 8:10 Crispy bread crust 9:06 Cook onions correctly 9:46 Don't be afraid of garlic 10:32 SUMMARY - Don't fry a piece of meat that you've just taken out of the fridge. Leave it for an hour or 2 before cooking to let it come up to room temperature. Now you'll fry the meat evenly and get a great meal, regardless of how you like your steak done. - It takes time to fry chicken or pork properly, and you can dry them out very easily. To avoid this, many European chefs use a simple trick: they put the meat in a brine. It's very easy to make a good brine: take 3 cups of water, and add ¼ cup of salt and ¼ cup of sugar. Pour the brine into your meat so that the liquid covers it, and put the bowl in a fridge. - To extract natural flavors and enhance the taste of the black pepper or cumin in your dish, toss them in a pan over medium heat, toasting them until they're fragrant. After that, you can use a mortar and pestle to grind your spices. - If you want to make it perfect, here is a simple rule. Take the butter and eggs out of the fridge the night before to let them come up to room temperature. - If you want to fry fish on a grill, spread some mayonnaise on it to get a tasty, delicate crust. Take a pastry brush, dip the tip in the sauce, and lightly apply mayo to the fish. Add some salt, and then grill it. - Alain Ducasse, one of the most famous chefs in the world, revealed his secret for cooking a great steak. The steak is placed on its edge because it renders the fat. Now you're able to cook the steak in beef fat, plus it creates a delicious crust on the edges. - Before turning boiled potatoes into the mashed ones, you need to dry them properly. Just place them in a clean heated frying pan, and keep them there until the remains of water dry out. Don't let the heat fry them. When the potatoes are dry, you'll get the best creamy mashed potatoes. - Right before you start cooking it, fry all the vegetables separately with olive oil. Then add some water or broth. Frying will caramelize the sugar in the vegetables and enhance their flavor. The dish will be exquisite and tasty. - Regardless of the recipe you follow, always add two tablespoons of sour cream to the mix. This trick suits all kinds of pancakes well, and they turn out to be very tasty, fluffy, and free of cracks. - Sugar can be as good a seasoning as salt. Add a bit of sugar to a dish with pickled or fresh tomatoes or a tomato paste. The sugar reduces their natural sourness and makes any meal taste better. - The 3 components of perfectly fried eggs are a thick-walled frying pan, butter, and minimum heat. Heat up the frying pan, and add 1/2 tablespoon of butter. It has to melt slowly, not reach a sizzle. Break the eggs, and cook for 4-5 minutes. Add salt, and enjoy perfectly fried eggs. - A clear broth is the main component in many soups, sauces, and other dishes. To make a crystal clear broth, you need to cook chicken on a low heat without a cover for at least 3 hours. - If you bake at home, you might have faced difficulties with your crust: it's either too pale or too thick. You can solve this problem quite easily by putting a bowl of water into your oven when you bake. Instead of such a bowl, you can use a tray full of ice cubes. -Use a medium heat for frying, and add both cooking oil and butter to the heated frying pan. Cut the onions, and fry them with some salt. - If you still love to eat it but don't want to frighten away your date or wreck the negotiations, don't add garlic to the dish. Instead, you can apply some garlic juice to the plate. Thus you'll avoid the unpleasant smell and enjoy your favorite flavor. Subscribe to Bright Side : https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook: https://www.facebook.com/brightside/ Instagram: https://www.instagram.com/brightgram/ SMART Youtube: https://goo.gl/JTfP6L 5-Minute Crafts Youtube: https://www.goo.gl/8JVmuC Have you ever seen a talking slime? Here he is – Slick Slime Sam: https://goo.gl/zarVZo ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me/

This is how you make Pakistani Chai like the dhabas in Pakistan!
Recipe Link: http://rookiewithacookie.com/chai/

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