Saffron chai recipe, kesar masala chai

Saffron chai, kesar masala chai for a special treat to your guest/ family to enjoy your tea time. Quick video, step by step detailed pictures post.

The shahi chai has been catching my eyes for long time from the tea menu as I found chilli chai. But the consistency was kind of weird for me to try as it was looking as if it had thickening agent. I wasn’t sure about the recipe as I have not tasted it. So settled with this saffron chai to give it a try. It sure is a mild variation to the masala chai but with an exotic touch.

You can skip any ingredient other than saffron and give it a try according to your convenience, no hard and fast rules. Keep soaked saffron ready in your fridge and you are ready to go anytime with this chai. More you soak, more flavorful the chai is. Do give it a try to treat your family or have a me time with this special chai.

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Saffron chai, kesar masala chai

Saffron chai, kesar masala chai for a special treat to your guest/ family to enjoy your tea time. Quick video, step by step detailed pictures post.
Course Drinks
Cuisine Indian
Prep Time 5 minutes
Cook Time 8 minutes
Soak time 15 minutes
Servings 2

Cup measurements

Ingredients

  • 1 & 1/2 tso tea powder
  • 10 strands saffron soak in milk/ water
  • 1/2 tsp crushed ginger
  • 1 cardamom
  • 1/4 tsp chai masala
  • 3/4 cup milk
  • 3/4 cup water
  • 1 tsp sugar

Instructions

  • Boil water in a pan and add tea leaves (powder) to it. Give it a boil for one minute.
  • Add in soaked saffron, crushed ginger, cardamom, chai masala, sugar and simmer for 3 minutes.
  • Filter through a metal strainer.
  • Heat up the serving cups by filling hot water in it for a while (use up for watering plants or wash vessels). Serve the tea in hot cups.

Video

Notes

  • Soak saffron in lukewarm milk or water for 15 mins. You can do this in bulk if you want and refrigerate to use this as essence.
  • Skip ginger, cardamom and use chai masala alone for more saffron flavour dominated tea. 

Saffron chai method:

  1. Boil water in a pan and add tea leaves (powder) to it. Give it a boil for one minute. Add in soaked saffron.
  2.  In goes crushed ginger, cardamom, chai masala, sugar.
  3. Simmer for 3 minutes. Filter through a metal strainer.
  4. Heat up the serving cups by filling hot water in it for a while (use up for watering plants or wash vessels). Serve the tea in hot cups.

Enjoy your hot cup of chai with tea time snacks.

The post Saffron chai recipe, kesar masala chai appeared first on Raks Kitchen.

Drunken Noodles (Pad Kee Mao)

You might as well be on the streets of Thailand with this EASY, fast, and fiery Drunken Noodles recipe that’s ready in 30 minutes!

Looking for more Thai food recipes?  Try my popular Fresh Spring Rolls, Panang Curry, and Easy Pad Thai.

Drunken Noodles, also known as Pad Kee Mao (ผัดขี้เมา), is a stir fry noodle dish that is very popular in Thailand and found in most Thai restaurants.  It’s my personal favorite and I’m adding this recipe to my list of “better than take-out” Thai food recipes, like this pad gra prow.

What I LOVE about this recipe:

  • Choose the spice level:  I love fiery hot pasta, sandwiches, etcetera, but my young kids don’t so I can easily customize this dish to add more or less red chili sauce depending on who I’m serving.
  • Adaptable:  This recipe allows for a lot of modifications and substitutions depending on what you have on hand. If you can’t find wide rice noodles, substitute thinner Pad Thai noodles, or even linguini. if you don’t have chicken, substitute another protein (tofu, shrimp or pork would all taste great), and add any vegetables that need to be used from your fridge.  (See more adaptation ideas below).

About the basil:

As explained previously in my Thai Basil Beef recipe, Thai cooking usually includes a variety of different types of basil. Here are the main three:

  1. Thai Holy basil (or hot basil): this is what’s used in this drunken noodles recipe!  It’s a basil leaf known for adding heat to dishes. It’s harder to find, even in Asian grocery stores, but you can have it shipped directly to you on Amazon, OR you can substitute regular (sweet basil) that you find at the grocery store.
  2. Thai Basil: this basil leaf can be recognized by it’s purple stems and spicy licorice-anise flavor.  It’s not typically found at your American grocery store but it can be found in most Asian grocery stores.
  3. Sweet Basil: this is the basil we are all probably most familiar with because it’s the most common type found in grocery stores.  It’s also used most commonly in all types of sauces, marinades, and other recipes.  This is a perfectly fine substitute for Thai basil in any recipe, you just loose a little of the unique flavor that Thai basil and Holy basil provide.

Tongs tossing Thai Drunken Noodles in a wok.

About the noodles:

Drunken noodles are traditionally made with rice noodles, and in particular, extra wide rice noodles. My grocery store only carries thinner Pad Thai rice noodles, which will work well for this recipe, but I buy extra wide rice noodles from Amazon or an Asian market.

If you can’t find or don’t want to use rice noodles, linguini noodles can also makes a decent substitute.

The directions for cooking rice noodles vary per package, so follow the directions found on your rice noodles and cook them while you prepare the rest of this dish.

How to Make Drunken Noodles (step-by-step)

Ingredients:

  • Produce: shallots, carrots, garlic, fresh ginger, zucchini, bell pepper, green onions, roma tomatoes, basil
  • Rice noodles
  • Sesame oil (or canola)
  • Chicken (or other protein)
  • Sauce ingredients: oyster sauce, soy sauce, fish sauce, brown sugar, water, red chili sauce

1. Cook the rice noodles according to package instructions. Drain, rinse with with water and set aside.

2. Prepare the sauce:  Mix sauce ingredients in a small bowl.

Drunken noodles sauce in a bowl, and cooked rice noodles in a collander.

3. Cook chicken and vegetables.  Heat oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add more oil and cook chicken. Add garlic and ginger, add bell pepper, zucchini, and the whites of the chopped green onion and sauté.

4. Add noodles and sauce. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.

A wok with sautéed vegetables, then rice noodles and sauce added to the pan.

5. Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.

Other Variations and Adaptations:

  • Add more vegetables: yellow squash, broccoli, baby corn, etc.
  • Swap out the protein: shrimp, tofu, beef, chicken thighs
  • Vegetarian drunken noodles: substitute tofu for chicken.  You may choose to sauté the tofu separately until browned on all sides before adding to the dish.
  • Vegan Drunken noodles: substitute tofu for chicken, soy sauce for the fish sauce, and hoisin sauce for oyster sauce.

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A bowl full of Thai drunken noodles with chopsticks on the side.

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Drunken Noodles

You might as well be on the streets of Thailand with this EASY, fast, and fiery Drunken Noodles recipe that’s ready 30 minutes!
Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 405kcal
Author Lauren Allen

Ingredients

  • 8 oz wide rice noodles
  • 2 Tbsp sesame oil (or canola)
  • 2 shallots , chopped
  • 2 carrots , thinly sliced
  • 1 large chicken breast , chopped (or shrimp or tofu)
  • 3 large cloves of garlic , minced
  • ½ teaspoon fresh minced ginger
  • 1 zucchini , thinly sliced
  • 1 green bell pepper , thinly sliced
  • 2 green onions , chopped
  • 1 roma tomatoes , sliced
  • 1 cup fresh Thai Holy Basil leaves (or substitute regular basil) , roughly chopped

For the sauce:

  • 3 Tbsp oyster sauce
  • 1/3 cup low sodium soy sauce
  • 2 teaspoons fish sauce
  • 2 teaspoons brown sugar
  • 2 Tbsp water
  • 1 teaspoon Thai red chili paste , more or less, to taste (or substitute sriracha or crushed red pepper flakes)

Instructions

  • Cook noodles according to package instructions.
  • Mix sauce in a small bowl and set aside.
  • Heat 1 tablespoon of oil in wok or large skillet over high heat. Add shallots and carrot and cook for 2 minutes. Add another tablespoon of oil to the pan. Add chicken and season with pepper. Add garlic and ginger and cook for 10 seconds. Add bell pepper, zucchini, and the whites of the chopped green onion and cook for 2 minutes.
  • Add noodles to the pan and pour the sauce over the noodles. Toss and cook for a few minutes until warmed through. Remove from heat and stir in chopped basil.
  • Serve immediately, garnished with remaining green onion and extra chili sauce, sriracha, or crushed red pepper, for added spice.

Nutrition

Calories: 405kcal | Carbohydrates: 62g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1529mg | Potassium: 664mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5826IU | Vitamin C: 41mg | Calcium: 65mg | Iron: 2mg
Have you tried this recipe?! 

RATE this recipe and COMMENT below! I would love to hear your experience.

The post Drunken Noodles (Pad Kee Mao) appeared first on Tastes Better From Scratch.

Avocado Egg Salad

Avocado egg salad is a twist on egg salad adding in the avocado for the color and delicious flavor! Add this to any sandwich or eat it straight from the bowl, it will be a new favorite!

You loved this Egg Salad recipe so much it is even better when you add an avocado! This combination is a perfect mix together!

Avocado egg salad on a sandwich on a plate.

Avocado Egg Salad

This is a light and tasty egg salad that has one extra special ingredient! An avocado! It may sound different but it is so tasty and good. Still having that rich, thick texture and intense flavor adds to this salad or sandwich combo. So easy to mix together and add it to any kind of bread or toast. Simple ingredients for a simple recipe!

You will be making this recipe over and over again. The ingredients are simple to mix together and makes a creamy deliciousness! When making this salad you may think of celebrations and this is perfect for those special occasions or when needing to feed a crowd. The colors are soft and subtle ready for spring time. Light and tasty to bring on the warmer weather and fun days ahead with this simple to make avocado egg salad recipe.

Easy Avocado Egg Salad Ingredients:

  • Eggs: Boil eggs ahead of time and peel to add into the bowl.
  • Avocado: Slice and mash into the egg mixture.
  • Mayonnaise: Adds the creamy texture and flavor.
  • Dill: Minced
  • Chives: Have an onion flavoring with a hint of garlic flavoring in the chives.
  • Dijon Mustard: An intense flavoring of mustard with a sweet twist.
  • Salt and Pepper: Just a pinch for taste!

How to Make Avocado Egg Salad:

  1. Boil Eggs: Add the eggs to a saucepan and fill with cold water.   Bring water to a boil and immediately remove from heat.  Cover and let the eggs stand for 10-12 minutes.  Take the eggs out of the water and let cool.
  2. Mix together salad: Peel and chop the eggs and add them to a medium sized bowl.  Add avocado, mayonnaise, dill, chives, Dijon mustard, salt and pepper.  Mix well and mash avocado as you mix.  Spread on bread or use with your favorite crackers.

The ingredients to make avocado egg salad in a glass mixing bowl.

How to Hard Boil Eggs?

Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover with a lid and bring water to a boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 7 minutes over medium-high heat for perfect hard-boiled eggs.

Avocado egg salad mixed together.

Tips for Making the Best Avocado Egg Salad:

  • Hard boil eggs: It is best to hard boil your eggs ahead of time. Try not to overcook the boiled eggs in the process.
  • Mashing avocados: Chunky avocados are better than a creamy avocado in this salad. Avocados are naturally creamy. The softer they are mashed and mixed together the better the salad will be.
  • Fresh Herbs: I personally prefer fresh herbs for this recipe. It seems to blend better and have that strong flavor that adds more to the salad.
  • Mayonnaise: If you need to substitute it for greek yogurt for an even lighter texture, that will alter the taste but will have the consistency needed.

How To Store It?

Store in an airtight container in the for 3 to 5 days long in the refrigerator. If you are enjoying a gathering and have the salad at room temperature it is best to store it after 1 to 2 hours or it is recommended to discard.

Avocado egg salad on a sandwich with Brussel sprouts.

Here are More Salad Sandwiches!

  • Avocado Chicken Sandwich
  • Cashew Chicken Salad
  • Chicken Caesar Wraps

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Avocado Egg Salad

Avocado egg salad is a twist on egg salad adding in the avocado for the color and delicious flavor! Add this to any sandwich or eat it straight from the bowl, it will be a new favorite!
Course Main Course, Salad
Cuisine American
Keyword avocado egg salad, avocado egg salad recipe, egg salad recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 Sandwiches
Calories 205kcal
Author Alyssa Rivers

Ingredients

  • 8 large eggs
  • 1 large avocado
  • 1/4 cup mayonnaise
  • 1/4 cup dill minced
  • 2 tbsp chives minced
  • 2 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  • Add the eggs to a saucepan and fill with cold water. Bring water to a boil and immediately remove from heat. Cover and let the eggs stand for 10-12 minutes. Take the eggs out of the water and let cool.
  • Peel and chop the eggs and add them to a medium sized bowl. Add avocado, mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well and mash avocado as you mix. Spread on bread or use with your favorite crackers.

Nutrition

Calories: 205kcal | Carbohydrates: 4g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 222mg | Sodium: 395mg | Potassium: 250mg | Fiber: 2g | Sugar: 1g | Vitamin A: 366IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

Dalgona Coffee

This Dalgona Coffee has taken social media by storm and I can’t help but be captured by its sweet nutty flavor and fluffy caramel whipped top. It’s a tasty alternative to your morning coffee and can be made at home easily.

#PHLockdown Day 20.

Hindi na nakatiis and I finally tried this Dalgona Coffee. It’s been all over social media and it seems like everyone is doing it because, well, everyone is at home and we are looking for things to do and things to try.

Coffee has been a part of my morning routine ever since I was seven! Yes, seven. My nanay and tatay are meat vendors and we sell pork and beef in the local wet market (palengke). My nanay brings me with her to the wet market when I don’t have school to help which is at 4am and she brings a thermos of black coffee every day. I got curious as to how it tastes and she let me try it one time. Since then, I always ask for a small cup and I enjoyed it every single time.

The fresh out of college, I applied at Starbucks. That’s when I learned the art of coffee and developed more appreciation for it. That’s also where I met peanutbutter, btw.

And then, in the midst of ECQ (Enhanced Community Quarantine), I saw this Dalgona Coffee. I figured it looked good and is pretty easy to make so why not try it.

What you need:

  • Instant coffee (do not use 3-in-1 coffee!)
  • Sugar
  • Hot Water
  •  Milk
  • Ice
  • Whisk/ Electric hand mixer (you can do it by hand with a whisk or two forks too, but we don’t recommend that. Ngawit ang kili-kili mo, sigurado)

The coffee powder, sugar, hot water should be in a 1:1:1 ratio. You’ll be whisking instant coffee powder, sugar, and water together and you’ll end up with a frothy and delicious whipped mixture. The coffee mixture is then poured over your milk creating a reverse latte. You make this either hot or iced depending on your mood.

CAN I USE A MILK ALTERNATIVE?

Yes. Dalgona Coffee is somewhat of a reversed latte. Any milk, whether it’s dairy or non-dairy, oat, or coconut will work for this drink.

CAN DALGONA COFFEE BE MADE CAFFEINE-FREE?

Yes. You can use a decaf instant coffee or even hot chocolate powder for a creamy chocolate version. You can also use Milo but it won’t be as stiff, you have to add whipping cream or all purpose cream.

CAN DALGONA COFFEE BE MADE KETO FRIENDLY OT SUGAR FREE?

Yes! Just use alternative sweeteners in granules form. Just make sure to keep the measurements the same. Then use Almond Milk.

Have you tried Dalgona Coffee? Did you like it?

OTHER COFFEE RECIPES YOU MIGHT LOVE…

Author:

Ingredients
  • 2 tbsp instant coffee powder
  • 2 tbsp sugar
  • 2 tbsp hot water
  • milk
  • ice

Directions
  1. Mix the whipped coffee: Place 2 tbsp of instant coffee powder, 2 tbsp of sugar, and 2 tbsp of hot water into a large bowl.
  2. Using an electric mixer set to a low setting whip the mixture continuously for 3 to 5 minutes. The mixture will begin to turn a lighter color and thicken as you keep whipping it.
  3. Pour 1 cup of milk into a tall glass over ice (or a cup of warm/hot milk n a mug). Using a spatula gently scoop the whipped topping of coffee on top of the milk.

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Dalgona Coffee appeared first on The Peach Kitchen.