This gorgeous saffron spice tea popped into my mind today so I have made myself a pot. I first had it in a Kashmiri shop in South India. They serve this tea as you wander around. It was so so good so I asked what it was. Simply saffron, cardamom, cinnamon and cloves.

For a full Kashmiri experience you can add Karshmiri green tea leaves, organic dried rose petals and slivered almonds.

For a pot:
4 cloves, or more if they are small. Sometimes I use up to 10!
4 cardamom pods
2cm piece cinnamon
1 pinch strands of saffron

method
Crush the spices roughly in a mortar – no need to grind them at all, just to break them up a little. Place in a teapot, pour hot water over and allow to seep for 5 minutes. This will allow the saffron time to develop colour, and the flavour from the spices to emerge. Strain into a special teacup and sip slowly.

Aaaah! How relaxed you feel.

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I like this recipe - a dal paste filling for cabbage rolls that are steamed, then sliced, then fried. This method of steaming then frying is very common in #IndianFood (particularly snacks), and also very delicious.

bawarchi.com/recipe/cabbage-pa…

#SabitaRadhakrishna in her book #Annapurni, has a similar recipe, but she makes a ground lentil mixture (chana dal, toor dal and urad dal), and mixes in cabbage, onions, chillies and coriander, After steaming, it is cut into squares and fried for snacks, or the unfried squares can be used in any vegetable curry.

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I've been browsing #MeenakshiAmmal's first book again tonight. It is an extended tutorial on Tamil food. You surely learn how to make sambar when you cook 10 different ones in a row, then kuzhambus, then Moar kuzhambus, then ..... and so it goes. I spent time cooking a couple of hundred recipes from this book and am not yet finished. I must get back to it.

Here you go: Pulse Balls Moar Kuzhambu. The balls are made with soaked and ground toor dal and spices, made into balls and steamed. Then simmered in the buttermilk spice stew.

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What's for (late) breakfast you ask? These Cheela - Savoury Indian Pancakes. These are made with coarse semolina (cheela can be made with a variety of lentil/grain flours). Plus onion, chilli, ginger, and spices mixed into the batter.

From #SpiceAtHome by #VivekSingh. Pic from the same book.

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