One of the things I’m loving about this tea pairingadventure with Simple Loose Leaf is the opportunity to think beyond the usual pairings that we are so comfortable with. Nothing wrong with reaching for Parle-G biscuits with your hot and sweet milk tea, but every so often you come across something so new and different, it stumps you, and in a good way.
The tea that stumped me this week, was Simple Loose Leaf Purple Jasmine Tea: a very unique blend of Tumoi purple broken leaf tea from the Nandi hills of Kenya in Africa, and Jasmine green tea, presumably to round out the intense fragrance of the purple tea. This was the first time I had purple tea, and I found it to be fragrant and very delicate. Combined with the Jasmine green tea, it took on a floral quality, and made me wonder why I had overlooked an entire continent in my tea adventures!
Apple Cinnamon is so quintessential “October”, I don’t think anything else can even come to mind if you tried. Especially in the US, where it is synonymous with Fall, and all things cozy, warm and annoyingly, tooth achingly sweet.
Which is why, when tasked with pairing this bold, rich and fragrant “Apple Cinnamon Black Tea” by Simple Loose Leaf, I turned to one of my favorite fall-themed cakes for inspiration: apple cinnamon cake with brown sugar cream cheese frosting. The tea brings the Apple and Cinnamon to the table, and the Cream Cheese Cookies you see on the top, bedazzled with turbinado sugar, do the rest!
These are actually simple sugar cookies, transformed by King Arthur flour into something much more complex (yet retaining all of the ease) with the addition of cream cheese and almond extract, adapted again, for simplicity, by Smitten Kitchen.
I ramble about tea, or something tea related, in most of my posts. Many of the things I make are teaaccompaniments – this is simply because “teatime” is sacred around here. And it is sacred in many other parts of the world – something we’ve learned and experienced in our travels.
One of the most classic teatime accompaniments back home in India is “Khari”. In essence these are baked puff pastry rectangles, sometimes flavored with roasted cumin or caraway seeds. But the best kind of Khari is plain, buttery and delicious. Dipped into hot and spicy milk tea, it is one of the highest callings for butter and flour pounded together.
Every year around January 26th and August 15th, depending on how many Indian people you know and follow, you may have noticed your Instagram, Facebook and Twitter feeds bursting with the Indian tricolor of Saffron, White and Green, or the “Tiranga” (“Tir” = three, “Ranga” = color). If you are not sure why, it’s because January 26th is India’s Republic Day and August 15th, it’s Independence Day! Flags are hoisted in every institution all over the country, and the tricolor waves proudly throughout the country in the hope of a more secular, open and better tomorrow for my motherland!
And, if you are obsessed with food as I am, you might see elaborate tricolor preparations all over your feed too – tricolor rice, desserts, parathas (flatbreads) and the like. I myself try to make something new each year; this past year I made Tricolor Dosas(rice and lentil crepes), and for 2019, I am applying the “Tricolor” filter to one of the India’s favorite snack, the Dhokla (pronounced Dhow-klaah).
Please welcome Bhadang, the puffed up cousin of the Pohyacha Chivda! The process for both these “chivda” recipes is similar – toast the puffed or paper-thin flattened rice, fry up some salty goodies, make a tempering, toss everything together – but they have distinct flavor profiles. You might say that Pohyacha Chivda is the milder, well-behaved, buttoned-up cousin with a great balance of flavors, and Bhadang is wilder, spicier (uses red chili powder instead of chopped green chillies), bolder (fried garlic!) and more rustic.
The version shown here is mild, since I am making it for a crowd, but back in India I have seen Bhadang that is fiery red and irresistable!
Bhadang employs puffed rice, or murmura, or churmura, as opposed to the flattened rice flakes used in Pohyacha Chivda. Murmura is typically the base in Bhel Puri, a popular Indian street food item! This recipe also calls for Metkut, a very special, Maharashtrian roasted-lentil and spice mixture, which may be difficult to track down in the US, and in the worst case, can be skipped. Please do not substitute with Garam masala or Chaat masala, though!
Pohyacha Chivda, or, Chivda (savory mixture) made of Pohé (flattened rice), is a popular snack item in India. Light, customizable and a perfect accompaniment to a cup of steaming hot chai, it is the perfect “in between” to hold you over until dinner time. It is also heavily featured in Diwali “faraaL” (feast) along with other savory and sweet goodies. It is easy to make, keeps for weeks, and at least in our neck of the woods, we don’t wait for Diwali to whip some up!
It’s important to source the right ingredients for this recipe, most important of all being the Pohé. There are many kinds of flattened rice flakes available in Indian grocery stores, so be sure to choose the “thin”, “ultra thin” or “nylon” variety for this recipe! You could use thick Pohé but that’s a different recipe (mainly you would have to deep-fry the Pohé instead of just dry roasting them). The ingredient list may seem overwhelming but ingredients should be easily available, and you can also leave a couple things out if you can’t find them!
A few weeks ago, we drove up couple hours north of San Francisco to check out some new places, early-Spring scenery and eat some oysters. We came back inspired, relaxed, and rejuvenated, already drawing up the schedule for a summer visit.
We went all the way north up to Cazadero and drove our way back south, visiting Tomales Bay, Inverness, Pierce Point (hello Elks!), Point Reyes, Bolinas and Stinson Beach, taking in the beautiful pastures, crisp air and grazing cows, as Northern California showed itself off preparing for an early Spring.