How to make Tea – Two Recipes – Full Bodied Invigorating Tea + Amrutatulya Tea

HOW TO MAKE TEA

Two Recipes

Full Bodied Invigorating Tea and AMRUTATULYA CHAHA (Amrut Tulya Tea)

By

VIKRAM KARVE 

RECIPE NO. 1 (Full Bodied Invigorating Tea)

I love tea.

You too love a cup of invigorating tea – don’t you...?

But tell me – Do you know how to make a good cup of delicious tea...?

Okay – let me tell you how. 

 

Here is my time-tested simple way of preparing the best cup of invigorating tea.

Get some good Assam CTC Tea 

( CTC is an acronym for Crush, Tear and Curl ).

CTC teas have a granular appearance. 

The fact of the matter is that if you are really interested in a Stimulating, Refreshing and Invigorating cup of traditional Indian Tea – then Orthodox Leaf Teas [like the fancy Orange Pekoe (OP), the Broken Orange Pekoe (BOP) et al] just don’t fit the bill.

You need CTC tea leaves to brew your strong, bright and full-bodied cup of milky Chai which looks deliciously appetizing – a lively reddish orange colour and not the dull muddy brown colour you get when you add milk to tea made from leaf teas the orthodox “teapot” way.

TEA RECIPE

Take two cups of fresh water (one for you and one for me...!) in a stainless steel vessel.

Add four teaspoons of sugar. 

 

Yes – sugar must be added before boiling the water.

Put on the stove – cover with a lid – and boil.

Once the water starts boiling – remove the lid – and boil for one and a half minutes – yes – exactly one and a half minutes...!

Now – briskly add two teaspoons of CTC Tea leaves.

The boiling water will suddenly erupt – and surge up – like a volcano.

So – smartly switch off the flame before it spills over – and quickly cover the vessel tightly with the lid.

Brew for five minutes – till the liquor is full-bodied – and the infusion is complete.

Have ready some freshly boiled full cream buffalo milk

Yes – fresh creamy buffalo milk is a must (in Pune – I prefer Chitale’s Full Cream Milk).

First – pour in some hot milk in the cup.

Then – through a strainer – pour in the rich tea brew into the milk – till you get beautiful reddish orange colour.

Remember:

Always pour Tea into Milk. 

You must never pour Milk into Tea.

This is the secret of the appetizingly attractive bright lively carroty red colour – as it facilitates the perfect blending of the strong rich full-bodied intense tea liquor tea brew with the creamy white milk without producing any bitterness.

Now – go ahead – relish every sip – and enjoy your cup of ambrosial divine rejuvenating tea.

And – Dear Reader: Don’t forget to tell us how you liked your delicious cup of tea.

RECIPE No. 2 – AMRUTATULYA CHAHA (Amrut Tulya Tea) 

Pune is a Tea Town. 

Or should I say: “Pune was a Tea Town” – because the culinary culture of Pune has changed.

In the “good old days” – there were chiefly two types of tea for the laid-back discerning gourmet Punekar to relish:

1. The tasty flavoursome AMRUT-TULYA CHAHA at the ubiquitous Amrutatulya Tea Shops at every nook and corner of Pune 

2. The peerless inimitable IRANI CHAI served by the numerous Irani Restaurants across the city of Pune. Places like Café Naaz, Lucky, Good Luck, Volga, Vohuman etc were popular for their tasty Irani Chai. 

Indeed Amrutatulya Chaha and Irani Chai are an important aspect of the culinary heritage of our Pune.

IRANI CHAI

Irani Chai is the most rejuvenating beverage I have ever had. 

They keep the steaming rich tea brew and hot milk in separate containers – and mix it in just the right proportion to get the terrific inimitable pinkish Gulabi Chai.

A few years ago – I got a shock of my life when I discovered a Barista coffee shop in place of my favourite Naaz at the Northern End of Main Street. 

Yes – my favourite Irani Restaurants, Naaz, Lucky and many others have disappeared – and only the redoubtable Good Luck at Deccan Gymkhana remains.

AMRUTATULYA CHAHA

Amrutatulya Chaha Tea Shops too are fast vanishing. 

The one nearest to where I lived on Tilak Road in Sadashiv Peth in the 1960’s next to Ashok Bakery has disappeared many years ago. 

Further down Tilak Road past SP College towards Maharashtra Mandal there still exist the legendary Ambika and New Ambika Amrutatulyas. 

A friend of mine used to savour his morning cuppa in Ambika – and his evening cup of tea in New Ambika. 

If you look around you will still find a number of Amrut-tulyas in the heart of Pune city – though in the newly developed cosmopolitan suburbs there are Tea Tapris.

Amrut means nectar – and Tulya means comparable – so “Amrut Tulya” means “Comparable to Nectar”

And indeed – true to its name – Amrutatulya tea is comparable to nectar –  sweet, ambrosial – like the elixir of life!

I love watching Amrutatulya chaha being prepared. 

They prepare tea in front of you in a brass vessel. 

The speciality of this vessel is that as it starts ageing – the tea becomes tastier. 

Milk and water are boiled together – with plenty of sugar, cardamom powder, crushed ginger and tea leaves – stirring continuously to make sure the concoction does not overflow. 

The aroma of this tea is tempting enough to pull you inside for a hot cup of tea.

As an ardent tea lover – I am glad to share a recipe of traditional Amrutatulya chaha

RECIPE FOR AMRUTATULYA CHAHA (Amrut Tulya Tea)

Ingredients

Tea Leaf: If you live in Pune, get the famous CTC+OP (CTC – Crush, Tear, Curl; OP – Orange Pekoe; BOP – Broken Orange Pekoe) family mixture tea powder from any of the tea depot located in the heart of Pune City. If you prefer branded tea, you may use some good Assam CTC tea. You may also use a strong leaf tea brand like Wagh Bakri Premium Leaf Tea if you prefer.

Full Cream Buffalo Milk

Fresh Water

Sugar

Fresh Crushed Ginger (Better still you can crush the juicy fresh ginger with the chimta directly into the water-milk concoction to let the ginger juices flow out and blend in smoothly. 

Cardamom (Elaichi) – peel, crush and powder the pods

Please remember that Amrutatulya tea is not your traditional masala chai – so please do not add any tea masalas or spices like clove, cinnamon, black peppercorns or herbs like gavati chaha (lemongrass), tulsi leaves etc. 

Also – remember it is not the khada chamach – or – cutting chai – so please don’t boil away to glory.

And – do remember – Amrutatulya Chaha is “cooked” – not brewed.

Method of “Cooking” Amrut Tulya Chaha

• In a brass vessel (or stainless steel – if you cannot get a brass vessel) – mix one cup of water and one cup of milk.
• Add four teaspoons of sugar.
• Put on the stove on medium heat.
• Squeeze in a bit of fresh crushed ginger – and then add a pinch of freshly ground cardamom powder and the freshly crushed cardamom peel.
• Lightly and lovingly – stir the concoction – let it warm – and bring it to boil.
• Add two teaspoons of tea powder – and keep stirring gently to ensure the boiling concoction does not spill over.
• Keep boiling till the tea attains bright golden-orange colour.
• The moment you see a reddish tinge – give the heavenly brew a loving last stir – twirl the vessel – and sieve the Amrut Tulya Nectar Tea – your Special Amrutatulya Chaha – directly into the cups.

You can drink Amrutatulya Chaha from your cup.

But you will enjoy Amrutatulya Tea better if you drink it from the saucer – sucking and pulling in the yummy liquid with your lips – and let it deliciously emulsify on your tongue for that heavenly elevating feeling.

Sip the delicious tea slowly and mindfully – roll it on your tongue – let it mingle in your palate – close your eyes – absorb, discern the flavour, the rich taste – relish every sip lovingly.

Amrutatulya Chaha is truly lip-smacking tasty and soul refreshing – blissful ambrosia – an experience of nectar – you can take my word for it. 

Once you experience the bliss of good “Amrut Tulya” Chaha – you will know why they call this refreshingly delicious and nourishing tea “Amrut Tulya” or “Comparable to Nectar” Tea. 

Now that I have told you two recipes for Tea – do try out both – and – let us know which one you like – the first – which my Better-Half likes – or – the second – Puneri Amrutatulya “Nectar” Tea.

Cheers...!!!

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the story are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

     

© vikram karve., all rights reserved.

 

Extracted from My Articles Written by me Vikram Karve 7 years ago in the year 2010 and Posted Online Earlier on my Foodie Blogs a number of times by me Vikram Karve including at urls: https://vwkarve.wordpress.com/2008/10/07/the-art-of-tea-making-amrut-tulya-pune-style/  and http://karvediat.blogspot.in/2011/03/cup-of-tea-pune-style-amrut-tulya-chaha.html  and  http://www.thepunekar.com/tea-town-pune/2011/09/  and  http://karvediat.blogspot.in/2012/03/tea-town-pune-memories-of-yesteryear.html  and  http://karvediat.blogspot.in/2013/12/pune-trip-down-memory-lane-part-2-tea.html  and http://karvediat.blogspot.in/2010/11/how-to-make-pune-style-tea-amrut-tulya.html  and  https://vwkarve.wordpress.com/2008/10/06/how-to-make-tea/  and  http://vikramwamankarve.blogspot.in/2008/10/how-to-make-tea.html  and http://karvediat.blogspot.in/2011/03/how-to-make-delicious-cup-of-tea.html and http://karvediat.blogspot.in/2015/06/pune-tea-or-coffee.html andhttps://vwkarve.wordpress.com/2008/10/06/how-to-make-tea/  and  http://creative.sulekha.com/how-to-make-a-delicious-cup-of-tea_510319_blog and http://karvediat.blogspot.in/2016/04/how-to-make-tea.html etc

My Favorite Cool Drink – “Bajirao Mastani”

Yesterday afternoon I enjoyed a fiery Kolhapuri Style meal for lunch – and then – I rounded off the hot spicy meal with a cool soothing Mastani.

MASTANI

PUNE’S SIGNATURE COOL DRINK

By

VIKRAM KARVE 

MASTANI – PUNE’S SIGNATURE COOL DRINK

What is a perfect end to a rich and heavy Mughlai Meal...? 

A Kulfi...? 

Well – I prefer a cool refreshing Falooda. 

I nostalgically remember the the ice cold Shahi Gulab Falooda I always had at Shalimar in Bhendi Bazar after devouring my favorite tandoori raan masala and other spicy rich non-veg delights. 

And – what is a perfect end to a spicy Kolhapuri Meal...? 

It is a “Mastani” – no doubt about it – a cool, refreshing, lip-smacking Mastani to quench your fires and perk you up with its blissful sweet cool revitalizing effect. 

“Mastani” is to Pune what “Falooda” is to Mumbai.

You get Mastani at many places in Pune. 

The first time I tasted Mastani (when I was a small boy) was at Kawre Cold Drink House near Ganpati Chowk off Laxmi Road – but now – I feel that their Mastani isn’t as good as before.

Punekar’s have their favorites like Sujata Mastani in Sadashiv Peth – which is close to the “Kolhapuri” food district of Pune near Peru Gate.

But – I like the “Mastani” at Gujar Mastani House near City Pride Multiplex on Satara Road. 

At Gujar Mastani House – I order a “Bajirao Mastani”.

If you look at the menu – you will get confused – as there feature all types of fancy Mastani fortified with dry fruits and all sorts of rich high-calorie embellishments – which will in fact will make you feel heavy and slothful – rather than quench, stimulate, revitalize and perk you up. 

So remember the golden rule – in any menu card – the “signature” no-frills authentic item will always be at the top of the menu – least expensive in that class – so go ahead and order it. 

Here is a Picture of the “Bajirao Mastani” I relished just yesterday. 

Bajirao Mastani

The contents of the tall glass comprise an attractively appetizing looking and fragrant layered creamy milky liquid of increasing density topped with ice-cream – with a straw thrust vertically through.  

The glass is so full – that in order not to spill the stuff – you first sip through the straw a bit of the deliciously sweet pineapple syrup at the bottom – which feels heavenly as it mingles with – permeates – and overcomes – the spicy “Kolhapuri” aftertaste on your tongue. 

And – if you are just plain parched, dehydrated and thirsty – the first sweet sip itself is deliciously thirst-quenching. 

Then – you have small dollops of vanilla and pineapple ice-creams that adorn the crown. 

After that – you can savour the Mastani as you please – but I like to stir the contents into a creamy mélange – and spoon the delicious concoction onto my tongue – roll it in my mouth – and savor every drop – rather than hastily suck the liquid via the straw straight into my throat down the hatch.

The “Bajirao Mastani” at Gujar is pineapple and orange flavored and the small juicy pieces of pineapple at the end leave you with a tangy feeling.  

I don’t know if you get “Mastani” in Mumbai – or elsewhere. 

But next time you visit Pune – do enjoy a Mastani. 

Eat a “Kolhapuri” meal to your heart’s content – and end off with a Mastani.

Or – just have a Mastani if you are feeling parched on a hot summer day as a thirst-quencher. 

Do tell me – after enjoying a cool soothing glass of Mastani – didn’t you feel refreshed and perked up...? 

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved. 

Revised Repost of my Foodie Article written in the year 2006 and posted online earlier at url http://karvediat.blogspot.in/2014/02/mastani-punes-signature-cool-drink.html  and  https://vwkarve.wordpress.com/2007/03/19/mastani/  and  http://creative.sulekha.com/mastani-pune-s-favourite-thirst-quencher_409877_blog  etc

How to Make Tea

Yesterday – my “Better Half” complimented me on my “tea-making” – and she said that I make the best tea in the world.

I immediately posted a “status update” on Facebook.

Browsing through the comments – it appears some of my Facebook Friends (especially my Facebook “Girlfriends”) – they seem to have some doubts about my “tea-making” abilities.

This prompts me to delve deep into my Food Blog Archives and dig out two of my favourite “tea-making” recipes – the first – which my “Better-Half” likes – and – the second – is the recipe for the quintessential “Amrut Tulya” Chaha (Tea).

HOW TO BREW A DELICIOUS CUP OF TEA

Two Recipes

By

VIKRAM KARVE 

RECIPE NO. 1 (Full Bodied Invigorating Tea)

I love tea.

You too love a cup of invigorating tea – don't you...?

But tell me – Do you know how to make a good cup of delicious tea...?

Okay – let me tell you how. 

 

Here is my time-tested simple way of preparing the best cup of invigorating tea.

Get some good Assam CTC Tea 

( CTC is an acronym for Crush, Tear and Curl ).

CTC teas have a granular appearance. 

The fact of the matter is that if you are really interested in a Stimulating, Refreshing and Invigorating cup of traditional Indian Tea – then Orthodox Leaf Teas [like the fancy Orange Pekoe (OP), the Broken Orange Pekoe (BOP) et al] just don’t fit the bill.

You need CTC tea leaves to brew your strong, bright and full-bodied cup of milky Chai which looks deliciously appetizing – a lively reddish orange colour and not the dull muddy brown colour you get when you add milk to tea made from leaf teas the orthodox “teapot” way.

TEA RECIPE

Take two cups of fresh water (one for you and one for me...!) in a stainless steel vessel.

Add four teaspoons of sugar. 

 

Yes – sugar must be added before boiling the water.

Put on the stove – cover with a lid – and boil.

Once the water starts boiling – remove the lid – and boil for one and a half minutes – yes – exactly one and a half minutes...!

Now – briskly add two teaspoons of CTC Tea leaves.

The boiling water will suddenly erupt – and surge up – like a volcano.

So – smartly switch off the flame before it spills over – and quickly cover the vessel tightly with the lid.

Brew for five minutes – till the liquor is full-bodied – and the infusion is complete.

Have ready some freshly boiled full cream buffalo milk

Yes – fresh creamy buffalo milk is a must (in Pune – I prefer Chitale’s Full Cream Milk).

First – pour in some hot milk in the cup.

Then – through a strainer – pour in the rich tea brew into the milk – till you get beautiful reddish orange colour.

Remember:

Always pour Tea into Milk. 

You must never pour Milk into Tea.

This is the secret of the appetizingly attractive bright lively carroty red colour – as it facilitates the perfect blending of the strong rich full-bodied intense tea liquor tea brew with the creamy white milk without producing any bitterness.

Now – go ahead – relish every sip – and enjoy your cup of ambrosial divine rejuvenating tea.

And – Dear Reader: Don’t forget to tell us how you liked your delicious cup of tea.

RECIPE No. 2 – AMRUTATULYA CHAHA (Amrut Tulya Tea) 

Pune is a Tea Town. 

Or should I say: “Pune was a Tea Town” – because the culinary culture of Pune has changed.

In the “good old days” – there were chiefly two types of tea for the laid-back discerning gourmet Punekar to relish:

1. The tasty flavoursome AMRUT-TULYA CHAHA at the ubiquitous Amrutatulya Tea Shops at every nook and corner of Pune 

2. The peerless inimitable IRANI CHAI served by the numerous Irani Restaurants across the city of Pune. Places like Café Naaz, Lucky, Good Luck, Volga, Vohuman etc were popular for their tasty Irani Chai. 

Indeed Amrutatulya Chaha and Irani Chai are an important aspect of the culinary heritage of our Pune.

IRANI CHAI

Irani Chai is the most rejuvenating beverage I have ever had. 

They keep the steaming rich tea brew and hot milk in separate containers – and mix it in just the right proportion to get the terrific inimitable pinkish Gulabi Chai.

A few years ago – I got a shock of my life when I discovered a Barista coffee shop in place of my favourite Naaz at the Northern End of Main Street. 

Yes – my favourite Irani Restaurants, Naaz, Lucky and many others have disappeared – and only the redoubtable Good Luck at Deccan Gymkhana remains.

AMRUTATULYA CHAHA

Amrutatulya Chaha Tea Shops too are fast vanishing. 

The one nearest to where I lived on Tilak Road in Sadashiv Peth in the 1960’s next to Ashok Bakery has disappeared many years ago. 

Further down Tilak Road past SP College towards Maharashtra Mandal there still exist the legendary Ambika and New Ambika Amrutatulyas. 

A friend of mine used to savour his morning cuppa in Ambika – and his evening cup of tea in New Ambika. 

If you look around you will still find a number of Amrut-tulyas in the heart of Pune city – though in the newly developed cosmopolitan suburbs there are Tea Tapris.

Amrut means nectar – and Tulya means comparable – so “Amrut Tulya” means “Comparable to Nectar”

And indeed – true to its name – Amrutatulya tea is comparable to nectar –  sweet, ambrosial – like the elixir of life!

I love watching Amrutatulya chaha being prepared. 

They prepare tea in front of you in a brass vessel. 

The speciality of this vessel is that as it starts ageing – the tea becomes tastier. 

Milk and water are boiled together – with plenty of sugar, cardamom powder, crushed ginger and tea leaves – stirring continuously to make sure the concoction does not overflow. 

The aroma of this tea is tempting enough to pull you inside for a hot cup of tea.

As an ardent tea lover – I am glad to share a recipe of traditional Amrutatulya chaha

RECIPE FOR AMRUTATULYA CHAHA (Amrut Tulya Tea)

Ingredients

Tea Leaf: If you live in Pune, get the famous CTC+OP (CTC – Crush, Tear, Curl; OP – Orange Pekoe; BOP – Broken Orange Pekoe) family mixture tea powder from any of the tea depot located in the heart of Pune City. If you prefer branded tea, you may use some good Assam CTC tea. You may also use a strong leaf tea brand like Wagh Bakri Premium Leaf Tea if you prefer.

Full Cream Buffalo Milk

Fresh Water

Sugar

Fresh Crushed Ginger (Better still you can crush the juicy fresh ginger with the chimta directly into the water-milk concoction to let the ginger juices flow out and blend in smoothly. 

Cardamom (Elaichi) – peel, crush and powder the pods

Please remember that Amrutatulya tea is not your traditional masala chai – so please do not add any tea masalas or spices like clove, cinnamon, black peppercorns or herbs like gavati chaha (lemongrass), tulsi leaves etc. 

Also – remember it is not the khada chamach – or – cutting chai – so please don’t boil away to glory.

And – do remember – Amrutatulya Chaha is “cooked” – not brewed.

Method of “Cooking” Amrut Tulya Chaha

• In a brass vessel (or stainless steel – if you cannot get a brass vessel) – mix one cup of water and one cup of milk.
• Add four teaspoons of sugar.
• Put on the stove on medium heat.
• Squeeze in a bit of fresh crushed ginger – and then add a pinch of freshly ground cardamom powder and the freshly crushed cardamom peel.
• Lightly and lovingly – stir the concoction – let it warm – and bring it to boil.
• Add two teaspoons of tea powder – and keep stirring gently to ensure the boiling concoction does not spill over.
• Keep boiling till the tea attains bright golden-orange colour.
• The moment you see a reddish tinge – give the heavenly brew a loving last stir – twirl the vessel – and sieve the Amrut Tulya Nectar Tea – your Special Amrutatulya Chaha – directly into the cups.

You can drink Amrutatulya Chaha from your cup.

But you will enjoy Amrutatulya Tea better if you drink it from the saucer – sucking and pulling in the yummy liquid with your lips – and let it deliciously emulsify on your tongue for that heavenly elevating feeling.

Sip the delicious tea slowly and mindfully – roll it on your tongue – let it mingle in your palate – close your eyes – absorb, discern the flavour, the rich taste – relish every sip lovingly.

Amrutatulya Chaha is truly lip-smacking tasty and soul refreshing – blissful ambrosia – an experience of nectar – you can take my word for it. 

Once you experience the bliss of good “Amrut Tulya” Chaha – you will know why they call this refreshingly delicious and nourishing tea “Amrut Tulya” or “Comparable to Nectar” Tea. 

Now that I have told you two recipes for Tea – do try out both – and – let us know which one you like – the first – which my Better-Half likes – or – the second – Puneri Amrutatulya “Nectar” Tea.

Cheers...!!!

VIKRAM KARVE

Copyright © Vikram Karve 
1. If you share this post, please give due credit to the author Vikram Karve
2. Please DO NOT PLAGIARIZE. Please DO NOT Cut/Copy/Paste this post
© vikram karve., all rights reserved.

Disclaimer:

All stories in this blog are a work of fiction. Events, Places, Settings and Incidents narrated in the story are a figment of my imagination. The characters do not exist and are purely imaginary. Any resemblance to persons, living or dead, is purely coincidental.

Copyright Notice:

No part of this Blog may be reproduced or utilized in any form or by any means, electronic or mechanical including photocopying or by any information storage and retrieval system, without permission in writing from the Blog Author Vikram Karve who holds the copyright.

Copyright © Vikram Karve (All Rights Reserved)

     

© vikram karve., all rights reserved.

 

Extracted from My Articles Written by me Vikram Karve in the year 2010 and Posted Online Earlier on my Foodie Blogs a number of times by me Vikram Karve including at urls: https://vwkarve.wordpress.com/2008/10/07/the-art-of-tea-making-amrut-tulya-pune-style/  and http://karvediat.blogspot.in/2011/03/cup-of-tea-pune-style-amrut-tulya-chaha.html  and  http://www.thepunekar.com/tea-town-pune/2011/09/  and  http://karvediat.blogspot.in/2012/03/tea-town-pune-memories-of-yesteryear.html  and  http://karvediat.blogspot.in/2013/12/pune-trip-down-memory-lane-part-2-tea.html  and http://karvediat.blogspot.in/2010/11/how-to-make-pune-style-tea-amrut-tulya.html  and  https://vwkarve.wordpress.com/2008/10/06/how-to-make-tea/  and  http://vikramwamankarve.blogspot.in/2008/10/how-to-make-tea.html  and http://karvediat.blogspot.in/2011/03/how-to-make-delicious-cup-of-tea.html and http://karvediat.blogspot.in/2015/06/pune-tea-or-coffee.html and https://vwkarve.wordpress.com/2008/10/06/how-to-make-tea/  and  http://creative.sulekha.com/how-to-make-a-delicious-cup-of-tea_510319_blog etc