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Shier Chay

Shier Chay
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Shier Chay Recipe, How To Make Shier Chay Recipe

How to makeShier Chay?How to cookShier Chay?Learn the recipeShier Chayby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Shier Chay

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Prep time
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Shier Chay
Author : Vahchef
Main Ingredient : Milk
Servings : 0 persons
Published date : November 14, 2016


Ingredients used in Shier Chay
• Black pepper corns - 2 numbers.
• Poppy seeds - 1 teaspoons.
• Almond kemels - 6 numbers.
• Green cardamoms - 6 numbers.
• Milk - 500 ml.
• Salt - 1 teaspoons.
• Soda bi carb - a pinch.
• Pahari tea leaves - 2 teaspoons.
• Cinnamon - 2 piece.
• Green ginger or dry ginger - a springs.
Method:
In a steel or tinned, copper or brass #39;Patila #39;, of about 3 litre capacity, boil on medium heat, 1/2 litre of water to which 2 teaspoons of #39;Pahari #39; TeaLeaves, and a pinch or two of a Soda bi Carb (H- #39;Mitha Soda #39;) 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 #39;Peach flower colour #39;, 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 #39;Malayi #39; or the Cream. Stir after boiling for a few minutes more, and the #39;Shier Chay #39; is ready. It used to be served in Bronze Cups by Pandits or handleless porcelain Bowls, (K - #39;Chin Pyala #39;.) by Muslims. Nowadays modern crockery is used for service. A #39;Telavoer #39;, #39;Katalama #39;, or a #39;Kuelcha #39; is generally served with the #39;Shier Chay #39;, especially at Breakfast or at Afternoon Tea. These are small #39;Bun #39; shaped Cakes of about 3 quot; to 4 quot; in diameter, baked in a #39;Tandur #39; (Oven) by a #39;Nanvayi #39; or #39;Kandur #39; (Baker), as he is called in Kashmir. #39;Telavaer #39; are made from well fermented dough of whole wheat flour, and their tops are sprinkled with Sesame Seeds (K- #39;Tel #39;), before baking. #39;Katlama #39;, are made from sifted flour (H- #39;Maida #39;) with #39;Ghi #39; rubbed in, while kneading by hand, and are baked like patties having many crisp, layers. #39;Kuclcha #39; are made from fermented #39;Maida #39; 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. #39;Malayi #39;, mentioned above, is the skimmed top of Milk boiled and then cooled. It is rich in Fats and Proteins. The #39;Nanvayis #39; or #39;Kandar #39;, bake the #39;Telavaer #39;, #39;Katalam #39; and #39;Kuelcha #39;, along with breads called #39;Choechi #39;, #39;Girda #39; and #39;Bagirkhani #39; (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. #39;Katlam #39; or #39;Kuelcha #39;, and also #39;Khatay Kuelchi #39; (Sweet or Salted), are usually eaten with #39;Qahva #39;. At Breakfast freshly baked #39;Choechi #39; and #39;Girda #39; are commonly eaten with #39;Qahva #39; or #39;Shier Chay #39; in Kashmir.





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