RECIPE  NO. 189

'Shier Chay'

(E-Salted Tea) (H-'Namkin Chay')

'Shier Chay' is the popular form of beverage, prepared by Kashmiris, especially Muslims. Like 'Green Tea', the Tea for preparing this, is also im-ported from outside Kashmir and is called 'Pahaer Chay'. This is also a form of 'Green Tea', made from somewhat mature Tea leaves. It is also processed like 'Green Tea' for 'Qahva'. 'Sabz Chay' for 'Qahva' comes in the form of rolled greenish granules or Bricks, while, 'Pahaer Chay' is rolled into small strings of blackish colour. For almost all Kashmir Muslims, 'Shier Chay' or 'Noon Chay', as they call it, is a must at breakfast and in the afternoon. 'Shir' in Persian means Milk. 'Qahva' is a Sweet Condimented infusion of Tea, taken without milk, while Tea to which Milk and Salt is added, is called 'Shier Chay' or 'Milk Tea'. Its main Ingredients are, 'Pahari' Tea leaves, Soda bi Carb, Salt, water and Milk. Kashmiri Pandits, who drink it only occasionally, especially alter Meals, Condiment it, and make it rich, usually by adding Green Cardamoms, Poppy Seeds, 'Malayi' (Skim of boiled Milk), and crushed Almond Kernels etc. They believe that it helps digestion after a hearty Meal.

Oolong tea, made from partially fermented tea leaves is also used for 'Shier Chay'.

1. Pahari Tea Leaves	2 tsps
2. Soda bi Carb	a pinch or two
3. Salt	1 tsp. or to taste
4. Milk	1/2 litre
5. Cream or 'Malayi'	250 gm
6. Green Cardamoms	6 nos
7. Almond Kemels	6 nos
8. Poppy Seeds	1 tsp
9. Black Pepper Corns	2 nos
10. Cinnamon	2 pieces
11. Green Ginger or Dry Ginger	a piece
(Items 5 to 11 optional and are added by Pandits mainly).