Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Ramadan

Kashmiri Chai Boba

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**** This is obviously not meant to be authentic! Real noon chai (originating from Kashmir) is typically served warm with just salt. The intention behind this post is to come up with a fun fusion sweet treat while still being appreciative of kashmiri tea which comes from a rich food culture.

One of my favorite things to do in Ramadan with friends is to get bubble tea before or after tarawih. But since we’re on lockdown and most boba places are shutting down early, I thought it would be nice to share a recipe where you can try and make it at home using Kashmiri Chai.

Kashmiri Chai also known as Noon Chai comes from the region of Kashmir – located in the northern part of India and currently under siege (If you don’t know about what’s going on in Kashmir, I highly urge you to take the time to read up on it!). It’s famous for its pink color and is usually served with a bit of salt.

And yes I know, traditionally you’re supposed to drink it warm. But I am always down to play around with new ideas and honestly, this chai is just as awesome in the iced form too.

Now Kashmiri Chai can take a little practice to make and requires you to follow the directions to a T.

I’ve outlined some tips for you to help ensure you get a lovely blush pink shade:

  • You have to brew the tea for at least 30-40 minutes, if not longer! Keep cooking the tea until you have about ¼ of the water you originally started with.
  • When you add the ice cubes, turn the heat off. This whole process is supposed to shock the tea into turning pink.
  • Stir. Stir. Stir. You can use a ladle or a whisk or both.
  • The tea has to resemble the color of pomegranate juice before adding the milk. If it’s too dark, then you’re tea will end up being a tan color.
  • Use evaporated milk. I’ve had better luck with it than regular milk. Plus It just tastes better in tea and helps give a slightly creamier consistency.
  • The shade of pink is not supposed to be this hot pink strawberry frappuccino color. The pinkest I could get it was a dark pink blush. If you’re able to get it even lighter, awesome! But if you can’t and you still want it super pink, you can always add in some food coloring or roohafza!

After you make the tea, let it cool and store it in the fridge until iftar time (or whenever you want to drink it). Add some ice, tapioca pearls (you can find these online) and top with whipped cream, pistachios, and rose petals.

(****Instead of pictures, I did a whole video tutorial that you can find on my instagram page: fatimasfabulouskitchen or Tik Tok: fatimasfabkitchen)

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Kashmiri Chai with Boba

Ingredients

Kashmiri Chai

  • 5 cups water
  • 2 star anise
  • 5 cardamom pods
  • 1 Tbsp kashmiri tea leaves
  • 1/2 tsp himalayan pink salt or regular salt
  • 1/4 tsp baking soda
  • 1 cup ice cubes
  • 1 12 oz can evaporated milk
  • 1 Tbsp sugar or to taste

Boba Tea Stuff

  • 3-4 Tbsp Tapioca Pearls
  • Whipped Cream optional
  • chopped pistachios optional
  • rose petals optional

Instructions

Kashmiri Chai

  1. Fill up your pot with water. Add your salt, cardamom, and star anise. Slowly bring to a boil.

  2. Now add your tea leaves. Using a ladle or whisk stir every 5 minutes or so. Brew for at least 30-40 minutes. The tea will start looking orange-brown at first, but eventually the tea should having a dark reddish-purple color (like pomegranate juice) and you should have about 1/4 of the water you started with left in the pot.

  3. Now add in your baking soda. It will bubble up. Stir.

  4. Now turn off the heat and add in the cup of ice cubes. Whisk/stir vigorously for at least 5 minutes. This will ensure you retain that deep pomegranate color.

  5. Turn the heat back on to medium and cook down for another 15 minutes or so, stirring consistently.

  6. Add in your can of evaporated milk. The tea should turn a pink shade. Keep stirring. The tea should become nice and frothy. Cook down for another 15 minutes or so.

  7. Add your sugar. Stir. If you are unsatisfied with the color, you can always add food coloring or roohafza at this step.

  8. Remove tea from stove and let it cool to room temperature. Then place is in the fridge to chill until you are ready to serve.

Turning the Chai into a Boba Drink

  1. Boil tapioca pearls according to package instructions and let soak in water and honey or sugar for a half hour. Make sure not too keep them out for too long because they can harden over time.

  2. When ready to assemble, take a talll glass and add your boba and ice. Then add your chilled kashmiri chai.

  3. Top with whipped cream, pistachios, and rose petals. Your Kashmiri Chai Boba is ready to drink!

Vegetarian Ashak (Afghan Dumplings)

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I’d like to make a disclaimer that this is not an authentic recipe – I am not Afghani, just an afghan-food lover. I hope you guys enjoy my version of this cherished dish!

leeks, scallions, and dill filling

Ashak and mantou are two of my favorite dishes to order at the Afghan restaurant. Not only are these dumplings beautiful in presentation but they are so lovely and comforting to eat – thus making them the perfect centerpiece on your iftar table.

Mantou dumplings are typically filled with ground lamb or beef and topped with a tomato and lentil sauce as well as some extra-virgin olive oil, garlic-yogurt, and dried mint. Ashak are filled with leeks and topped with a tomato-meat sauce. Both are different yet equally delicious!

I wanted to make a vegetarian version for my non-meat eating friends as well as some of us who want to cut down on the red-meat this Ramadan.

Vegetarian sauce: tomato, eggplant, roasted pepper and lentils
Mantou

Instead of ground beef or lamb, I simply added some finely chopped eggplant and roasted bell pepper to the tomato and lentil sauce giving it a sweet and flavorful taste.

For the filling I did a mix of leeks, scallions, and dill but you can do any combination of either.

I also decided to make the dough from scratch but please by all means save yourself the trouble and get yourself a one-dollar pack of wonton wrappers!

A lot of classic Ramadan foods, while delicious, are usually quite heavy. Ashak is a light version that will make your waistline and you happy.

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Vegetarian Ashak

A vegetarian version of the classic Afghan dish Ashak – a dumpling filled with leeks and topped with a tomato-lentil sauce.

Ingredients

  • 20-25 wonton wrappers may also use fresh dough

Dumpling Filling

  • 3 leeks (may add or substitute with scallions)
  • 1/4 cup dill optional, may simply substitute with more leeks/scallions
  • salt to taste
  • pepper to taste
  • 2 1/2 Tbsp extra virgin olive oil

Sauce

  • 2 roma tomatoes
  • 1 cup eggplant (diced)
  • 3/4 cup onion
  • 1 roasted bell pepper optional
  • 2 Tbsp parsley
  • 3-4 garlic cloves
  • 1.5 tsp chana daal
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • salt to taste

Yogurt Sauce

  • 2/3 cup yogurt
  • 1 garlic clove
  • 2 tsp dried mint

Instructions

Dumpling Filling

  1. Wash your leeks, scallions, and dills really well. Add to a food processor and chop until fine.

  2. In a pot or pan, add some extra virgin olive oil. Lightly sautee leek-mixture until soft and transculescent. Make sure to add salt and pepper. Set aside.

Vegetarian Tomato and Lentil Sauce

  1. Soak your channa daal (split pea lentils at least an hour before in some water). Note – if you have forgotten this step or don't have this ingredient, no worries. You can opt to leave it out all together.

  2. Chop up all your veggies- eggplant, tomatoes, garlic, roasted bell pepper.

  3. In a pan, add some olive oil. Sautee you eggplants and onions. Once translucent, add in your chopped tomatoes, lentils, and spices. Season with salt as you go. Add a cup of water, bring to a boil then a low simmer. Garnish with fresh parsley.

Garlic Yogurt Sauce

  1. Finely grate or mince the clove of garlic into the yogurt sauce. Add the dried mint. Combine and set aside.

Assembly

  1. Either using fresh dough or store-bought wonton wrappers, add a small amount of filling to the center of your wrapper. Press the corners together. Seal with water + cornstarch to prevent them from opening.

  2. If using fresh dough – boil and cook like ravioli. If using wonton wrappers, feel free to steam the dumplings until translucent.

  3. In your serving dish, add a layer of yogurt, then your dumplings, then your tomato-lentil sauce, and finally your yogurt sauce. Top with a few tablespoons of extra-virgin olive oil and paprika. Your ashak is ready to serve!

Thai Beef Salad Nachos

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Nachos are one of my favorite things to make for an iftar party. They are super versatile because literally anything will taste delicious on a hot bed of tortilla chips and melted cheese.  

I created an Indian version last year – my chicken tikka nachos (please do check that out!) that was a real hit, but this time I wanted to do a simple Thai version that required a little less work.  

I came across the dish – Nam Tok a few months ago –  a lovely salad consisting of tender strips of beef seasoned in soy sauce and fish sauce and palm sugar and garlic with a fresh salad consisting of onions, tomatoes, cucumbers, cilantro, and basil. When turned into a nachos dish, it’s a much lighter take than a traditional beans, ground beef, and cheese combo but still incredibly savory.

Instead of salsa, I top my nachos with a good amount of sriracha for extra heat. You can of course add extra condiments like sour cream, guacamole, etc. But these are great just as written too!

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Thai Beef Salad Nachos

Servings 4 people

Ingredients

Beef Marinade

  • 1 lb beef or lamb (cut into strips)
  • 1 Tbsp soy sauce
  • 1/2 Tbsp fish sauce
  • 1/2 tsp red chili flakes or to taste
  • 1 Tbsp chopped garlic
  • 1 tsp palm sugar may substitute with regular or brown sugar
  • 2 Tbsp oil
  • 1 serrano chilie

Salad

  • 1 green onion
  • 1 Tbsp basil optional
  • 3 Tbsp cilantro
  • 2 tomatoes
  • 2-3 small cucumbers (or 1 large)
  • 1 small onion
  • 1 lime
  • 3/4 tsp salt
  • 1/4 tsp black pepper

Nachos Assembly

  • 3-4 cups Tortilla Chips
  • 8 oz cheese of your choice (shredded)
  • 2-3 Tbsp sriracha hot sauce
  • sour cream, guacamole, salsas optional – to taste

Instructions

Thai Beef

  1. Combine marinade ingredients (fish sauce, soy sauce, garlic, palm sugar, chili flakes) and mix well. Let sit for at least 10 minutes. You may also leave overnight in the fridge.

  2. If using a less tender cut, add meat to pressure cooker to tenderize. Afterwards add to a hot skillet with oil and fry until crispy and caramelized. You may also add a serrano chilie if you like for extra heat. Squeeze some lime juice over the top and taste and adjust for seasoning.

  3. Salad

  4. Dice onions, tomatoes, cucumbers, basil, cilantro, green onion finely. Add salt, pepper, and lime juice. Taste and adjust for seasonings.

  5. Assembly

  6. Set your oven broiler to 500 F. On a baking sheet lined with aluminum foil or parchment paper, add one layer of tortilla chips.

  7. Toss the meat and shredded cheese evenly. Place in oven for about 5-10 minutes or until cheese melts.

  8. Once the cheese has melted, remove and add your salad. Squeeze some sriracha all over. Feel free to add extra condiments such as sour cream, beans, guacamole, and various salsas and hot sauces. Your nachos are ready to serve!