|Judy Peterson, sneaky pal!|
With no idea what was in store, it was enormously fortunate that we happened to bring Ron’s camera so I could illustrate Kuldip’s step-by-step presentation. Kuldip concluded the meal with Chai - the sweet Indian tea of which there are many varieties. This one is Kuldip’s!
Kuldip Ardawa’s Chai:
2-½ c. water
2 orange pekoe tea bags (Kuldip uses Tetley or Red Rose)
6 cardamom pods (cracked open)
1 in. length of cinnamon stick
2 tbsp. granulated sugar1-½ c. whole milk (to promote Chai’s rich flavor, don't use skim!)
Bring all ingredients except milk to a boil, allowing to simmer 5 min. Pour in milk and briefly return tea mixture to a boil. Lower heat to simmer a further 2 - 3 min. Strain and ladle directly into mugs from the cooking pot or decant strained tea to a teapot. Serve with additional milk, if desired.
|Kuldip Ardawa: Preparing the Chai|
|Stir the aromatic delicacy with care: It doesn’t take long!|
|Ready in minutes: Chai, straight from the pot!|
It's been a pleasure working with Kuldip Adwara! If you live in the area around Vancouver and would like Kuldip to give you and your friends Indian cooking lessons, or would like her to cook an Indian meal for your next dinner party, drop me a line at firstname.lastname@example.org and I’ll put you in touch.