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Shier Chay

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Shier Chay

Shier Chay

	4.0 Stars based on 317 Reviews
Author : sreya85...	Published On : Oct 15, 2007
Preparation Time: 7 min	Recipe Type : Veg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Milk

Description : Shier Chay Recipe made easy, learn how to make Shier Chay Recipes at home.

Recipe of Shier Chay
Ingredient Name	Unit	Quantity

Almond Kemels	number	6
Black Pepper Corns	number	2
Cinnamon	piece	2
Green Cardamoms	number	6
Green Ginger or Dry Ginger	springs	a
Milk	ml	500
Pahari Tea Leaves	tsp	2
Poppy Seeds	tsp	1
Salt	tsp	1
Soda bi Carb	pinch	a
Directions \| How to make Shier Chay

In a steel or tinned, copper or brass \'Patila\', of about 3 litre capacity, boil on medium heat, 1/2 litre of water to which 2 teaspoons of \'Pahari\' TeaLeaves, and a pinch or two of a Soda bi Carb (H-\'Mitha Soda\') have been added. When, after about 15 minutes, the infusion boils down, to one thirds of its original volume, to a concentrated reddish liquor, add about a litre of water, and the half litre of Milk. The Tea will now be of \'Peach flower colour\', the colour it is desired to be. Add the Dry Ginger piece after crushing it a bit or sliced Green Ginger, the Cinnamon bark chips, crushed Almond Kernels, along with \'Malayi\' or the Cream. Stir after boiling for a few minutes more, and the \'Shier Chay\' is ready. It used to be served in Bronze Cups by Pandits or handleless porcelain Bowls, (K - \'Chin Pyala\'.) by Muslims. Nowadays modern crockery is used for service. A \'Telavoer\', \'Katalama\', or a \'Kuelcha\' is generally served with the \'Shier Chay\', especially at Breakfast or at Afternoon Tea. These are small \'Bun\' shaped Cakes of about 3\" to 4\" in diameter, baked in a \'Tandur\' (Oven) by a \'Nanvayi\' or \'Kandur\' (Baker), as he is called in Kashmir. \'Telavaer\' are made from well fermented dough of whole wheat flour, and their tops are sprinkled with Sesame Seeds (K-\'Tel\'), before baking. \'Katlama\', are made from sifted flour (H-\'Maida\') with \'Ghi\' rubbed in, while kneading by hand, and are baked like patties having many crisp, layers. \'Kuclcha\' are made from fermented \'Maida\' and baked crisp and sometimes their tops are sprinkled with Poppy Seeds. These are also sometimes Sweetened or Salted, and Condimented with Cardamom Seeds or Aniseeds respectively. \'Malayi\', mentioned above, is the skimmed top of Milk boiled and then cooled. It is rich in Fats and Proteins. The \'Nanvayis\' or \'Kandar\', bake the \'Telavaer\', \'Katalam\' and \'Kuelcha\', along with breads called \'Choechi\', \'Girda\' and \'Bagirkhani\' (flat rounds with raised rims, of leavened wheat dough), every day early in the morning or in the afternoon, to supply these baked, hot from the oven breads, for Breakfast and Evening Teas, of Kashmiris. \'Katlam\' or \'Kuelcha\', and also \'Khatay Kuelchi\' (Sweet or Salted), are usually eaten with \'Qahva\'. At Breakfast freshly baked \'Choechi\' and \'Girda\' are commonly eaten with \'Qahva\' or \'Shier Chay\' in Kashmir.

Video to be uploaded very soon...

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