The Food - Favor warm Noon Chai, Tea Red Dice of Kashmir

The Food - Pause the evening more fun to enjoy a warm cup of tea and delicious. In Kashmir, there is one kind of mixing drinks that are created when warm air is served cool or at special events. His name is noon chai, milk tea red dice are fragrant aroma.

Noon is the traditional drink chai from Kashmir. These drinks have names like pink because pink tea, also called Kashmiri tea. Many have thought that if the use of the word 'noon' refers to the time of presentation in the afternoon, but actually it is noon local language that has meaning salt.

Salt is to be one of the fabric of noon chai. Therefore, also often referred to noon chai tea with salt. For him, the materials needed are powdered tea, milk and salt boiled together. In addition, use a little baking soda also makes the color to pink.

Noon chai has a blend of fragrant aroma and slightly bitter taste of tea, a delicious mix with milk and salt. There is also the added sugar in it, which makes this tea called chai Pindi.

Noon chai is often served with almonds and pistachios. Noon is best suited chai enjoyed with puff pastry or croissant dipped in tea. Noon chai is often served in a variety of special events such as weddings or family gatherings.

The Food - Meat Recipe: Meatball Soup Australian

The Food - Soft meat balls with stuffing mushrooms and carrots are crisp in a pool of more delicious savory sauce. Feel the soft chewy texture of the meat and savory broth fragrant. More delicious eaten warm with a little chili sauce.

ingredients:
Meat Balls:
500 g of Australian beef, chopped
50 g carrots, chopped
35 g oyster mushrooms, chopped
15 g green onion, thinly sliced
15 g of powdered chicken broth
8 g of pepper powder
8 g of salt
8 g sugar
gravy:
2 liters of water
1.5 kg beef bones, clean
30 g garlic, chopped
15 g of powdered beef broth
10 g ground pepper
10 g of salt
3 leeks
50 g carrots

How to make:

     Meat Balls: Mix all ingredients together until smooth.
     Form the dough into balls for meatballs. Set aside.
     gravy:
     Wash beef bones, boiled briefly in boiling water and then tirikan.
     Simmer all broth ingredients.
     Enter the bones. Cook over low heat until the sauce is shrinking.
     Insert the meat balls and cook until the float.
     Serve warm.

For 6 people