KAPPAYUM MEENUM

    Somewhere in the early 2000s, a rainy evening my hubby got into a mood of eating Fish Curry with Steamed Tapioca i.e. "Kappayum Meenum".  Any craving has to be set forth and satiated  immediately.  He got into action and went to buy some Fish and Tapiocas.  It was almost 7 in the evening, though he could buy Fish he couldn't get Tapioca in the midst of climbing up & down numerous shops.  He isn't a person to let his craving go off that easily.  Called his friends and asked them whether they could source out some Tapioca, and I am not sure, how one of his friend bought a few pieces of Tapioca for all the glee of my husband.  Happy go Lucky he was and there his craving was satiated to the core on that day.  He is an ardent fan... maybe ardent is the least suitable word for the same... he goes head over heels for Tapiocas.  And if it is combined with A Fish Curry or along with Beef - Kappayum Irachiyum, he loves it to the core.  So for people who love this combo, here comes Kerala's popular - "Kappayum Meenum". 

    Tapioca and Fish Curry combo stayed underrated within the walls of Kerala Kitchen for a long time until these Kallu shappu and NRI cravings paved the way for propagating this combo.  And even I remember a movie dialogue from Malayalam Movie Kangaroo where Suraj Venjaramood says "Don't serve Kappayum Meenum to the NRI Bridegroom, just serve some fried rice.  You can readily shoo him off." 

KAPPAYUM MEENUM

    A simple dish as a matter of fact, what you need is just to steam cook the Tapiocas and if you have Fish curry then just combine it up with steamed Tapiocas as you eat a curry with Rice.  And that's one simple dish of laymen of those days.  When Rice was a scarcity or a luxury, Tapiocas came to the rescue to the locals and the tuber rich in carbohydrate filled their hunger driven stomachs and the need for energy for a whole day's toil.

    Mostly, a day-old Fish Curry is served along with steamed Tapiocas.  Left over curries, used up with Rice or Kanji or Tapiocas or Raw Jackfruit, were a norm during those days.  A hearty & quick breakfast to keep up with the hard toil of the day.  Kappayum Meenum is a dish which can easily be served at any time of the day.  Be it as a Breakfast, Lunch, Dinner or even as a snack.

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Difficulty : Easy

Serves : 4- 6

Author : SM

Preparation Time - 15 - 25 Minutes

Cooking Time - 20 -30 Minutes

 

HOW TO COOK KAPPAYUM MEENUM - STEAMED TAPIOCAS WITH FISH CURRY

So what you need for this recipe - Kaapyum Meeenum

• Steam Cooked Tapiocas &
  
• A Fish Curry

STEAM COOKED TAPIOCAS:

KAPPAYUM MEENUM

It is very easy to Steam cooking Tapiocas,  just peel, clean, wash and cut the Tapiocas into desired sizes.  Then cook tapiocas in ample of water along with Turmeric & Salt.  Turmeric is purely optional, but I would suggest you to add it.  As it is a tuber dug out from the soil, it is always advisable to cook such vegetables or tubers along with Turmeric Powder.  While serving it along with Fish Curries, can slightly overcook & mash the tuber.

For a detailed explanation of HOW TO CLEAN  COOK TAPIOCAS, Click here...

• Some like the steamed Tapiocas mashed & seasoned colloquially called Kappa/Maravalli Kuzhachathu/Udachathu. Will post the recipe soon. 
• Kaapa Puzhungiyathu with Mulagu Chalichathu is another best combination popular in God's Own Country.
• A simple stir-fried the steamed Tapiocas - Kappa Ularthiyathu also goes hand in hand with Fish Curries.

For more RECIPES WITH TAPIOCAS, Click here...

FISH CURRY:

And when it comes to Fish Curry, prepare a typical Nadan Kerala Style Curry for the combo which is the best suitable to be served along with steamed Tapiocas.  If it's spicy and tangy then needless to say - it would be damn perfect.

For Fish Curry Options:

FISH CURRY WITH RAW MANGOES

ALLEPPEY FISH CURRY

MEEN MULAGITTATHU

MEEN THILAPPICHATHU

• Fish Curry with Raw Mangoes
• Meen Mulagittathu/Meen Vevichathu
• Alleppey Meen Curry
• Meen Kudampuli Ittu Vattichathu
• Meen Thala(Fish Head) Curry
• Meen Thilappichathu
  
• Malabar Meen Curry
• Angamaly Style Meen Curry
  
• Palaghat Style Meen Kudampuli Itta Curry/Meen Puli
  

For more RECIPES WITH FISH, Click here...

 

HOW TO SERVE KAPPAYUM MEENUM:

KAPPAYUM MEENUM

    Slightly mash the steam cooked Tapiocas.  At home we do not personally prefer mashing it.  Pour in a ladle full of spicy Fish Curry with a slice/piece of Fish.  And there you go with a typical Nadan kerala style dish - "Kappayum Meenum"

Heavenly is the duo.  Indulge with all might.  

Enjoy Kappayum Meenum!!!

   Alleppey alias Alapuzha in Malayalam is called as the Venice of the East, is a place in central Kerala in South India.   A hub of God's own country - Kerala's extensive backwaters and is a home of a vast network of inlaid waterways.  Least to mention the noteworthy places like Vembanad Lake, Punnamada & Kuttanadan Kayal/Back waters. The Paddy cultivation in Kuttanad has given the place its name as the Rice bowl of Kerala.  And Alapuzha is famous for its Coir manufacturing, which is obviously due to the huge number of coconut trees grown in the region. The demographics itself self proclaims the cuisine of the region. Extensive waterways - source of abundant seafood, Paddy fields - rice & Coconut tree - coconuts & coconut oil.

    Cuisine of Alappuzha is extremely exotic and delicious.  Kerala has been influenced by many culinary methods in the past, but the traditional way of cooking with local produce is deeply rooted in Kerala cuisine & in the lives of a Malayalee.  So as natural as it is, the availability of Fish & seafood has made the region flamboyant with Seafood recipes & the Toddy shop or the local hooch shacks have taken the culture of serving Fish & Seafood with their Thengin Kallu(Coconut Toddy) a long way in Kerala Cuisine.  

    Looking deep into this recipe, Alleppey Fish Curry is an exquisite dish laced with flavour & tastes.  Fish is cooked with Spices in Coconut Milk and the addition of Tomatoes & Raw Mangoes add a note of tanginess.  Alleppey Fish Curry is locally called as Thenga Paal(Coconut Milk) Meen Curry or Pacha Manga(Raw Mango) itta Meen Curry.  So what makes this Alleppey Fish Curry special is the addition of Raw Mangoes & Coconut Milk.  

ALLEPPEY FISH CURRY

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Difficulty : Easy

Serves : 4- 6

Author : SM

Preparation Time - 15 - 25 Minutes

Cooking Time - 20 -30 Minutes

 

For more RECIPES WITH FISH, Click here...

HOW TO COOK ALLEPPEY FISH CURRY - ALAPUZHA STYLE PACHA MANGA ITTA MEEN CURRY

ALLEPPEY FISH CURRY

INGREDIENTS:

 

For Alleppey Fish Curry:

 

Fish - 500 Grams

Coconut Oil - 3 Teaspoons

Mustard Seeds - 1/2 Teaspoon

Fenugreek Seeds - 1/4 Teaspoon

Shallots - 5-6 Nos.

Green Chillies - 2-3 Nos.

Garlic - 2 Cloves 

Ginger - 1" Piece

Curry Leaves - 2 Sprigs

Tomato - 1 Big 

Turmeric Powder - 1/4 Teaspoon

Red Chilli Powder - 11/2 Teaspoon

Kashmiri Chilli Powder - 11/2 Teaspoon

Raw Mango - 1 No. (Medium) 

Thin Coconut Milk - 1 Cup 

Thick Coconut Milk - 1/2 Cup

Salt - To Taste

 

ALLEPPEY FISH CURRY

 

METHOD:

 

Alleppey Fish Curry:

• Clean, wash & Cut the Fish. Wash well and allow it to drain.
• Chop Shallots and Garlic, cut Green Chillies lengthwise, slightly pound Ginger piece, slice Raw Mangoes and keep them aside. 
• Heat oil in an Earthenware or a Deep Pan, splutter Mustard seeds, Fenugreek seeds and Curry Leaves in medium flame.
• Sauté Shallots, Green Chillies, Garlic and Ginger until shallots turn translucent.
• Lower the flame and then add in the Turmeric Powder, Red Chilli Powder & Kashmir Chilli Powder and give a quick stir.
  
• Now add finely chopped Tomatoes and sauté it along with the spice powders on a very low flame until oil separates from the mix and raw flavour goes.
• Can sprinkle some water and sauté the Tomato & spice powder mix.
  
• Now pour in the thin Coconut Milk and allow it to boil on a low flame for a few minutes.
• Add Raw Mango slices to the above and allow it to cook(1/2 way through).
• Add the Fish Slices, Salt, and cook for a few more minutes.
• Once the fish is cooked, pour  in the Thick Coconut Milk and leave this on a low flame for a few minutes.
• Switch off the flame, cover and allow it to rest for some time over the stove top, this will help all flavours get infused into the fish.
• Serve Alleppey Fish Curry hot with Rice or Tapioca.
• Alapuzha style Meen Curry goes well with Vellayappam, Idiyappam, Puttu,  Dosa, etc.,

ALLEPPEY FISH CURRY

NOTES:

• I have used Sole fish slices in this curry. 
• Adjust the cooking time depending on the type of fish used.
• 
  
• Do not overcook or stir the curry with a ladle once the fish is added.  This may break the fish.  
• Gently use a tong or a cloth to lift the earthen pot and swirl it up well so that the coconut milk is mixed well into the fish curry.
  
• Can substitute raw mangoes with Kokum/Tamarind.
• Can also grind grated coconuts and add it to the curry instead of Coconut Milk.
• Adjust the amount of spiciness according to your preference.
• I love tangy Fish Curries, so I have added 1 full mango for the curry, can add more or less according to your preference.
• Tempering the Curry in coconut oil enhances the taste, can use any other vegetable oil too. 
• This Curry tastes best the next day.
  

 

METHI CHICKEN

    Methi Chicken is a North Indian style Chicken Curry cooked with loads of Fresh Fenugreek Leaves. Fenugreek Leaves are called Methi in hindi and hence the name of the dish.  Methi Chicken is a tasty & rich Chicken Curry with a nice flavour of fresh fenugreek leaves coming through in every bite.  Methi Chicken Curry has hidden within itself multiple layers of flavour. This is a rich, creamy textured and aromatic Chicken Curry.  Methi Chicken is a curry where Pan-seared Chicken pieces are slow cooked in a rich yogurt based spicy gravy. Methi Murg is loaded with flavours from the spices used and the red hue of the curry from Kashmiri Chilli Powder, which treats you with a perfect feast to eyes, nostrils and taste buds.
    

    Methi Leaves are the selling point of this Curry, they impart a smell unique to itself.  Traditionally, fresh Methi/Fenugreek Leaves are used while cooking this recipe.  If you cannot get hold of fresh Methi Leaves use a handful of dried ones,  Though, the fresh ones are surely going to elevate the aroma of Methi Chicken.  I do not get fresh Methi Leaves, where I live.  Have to mention here, that my trial growing Fenugreek Leaves turn out to be futile every time I try to sprout it up from Fenugreek Seeds.  But have given a try once again with all meticulous nuances of trying to sprout & grow Fenugreek Leaves.  As of today, my measures seems to be worthwhile.  Has sprouted up well into microgreens.  Yet to see whether they are going to yield me with wonderful patches of Fenugreek Leaves.  Waiting to make incredible recipes with fresh fenugreek leaves. 

    Methi Chicken is an easy recipe which can be prepared quickly and needs less ingredients. The true flavour of  Methi Murg comes from the intense flavours of the spices added in the curry and above all the strong aroma of Kasuri Methi/Fenugreek Leaves. Curd/Yogurt Base gives this curry a silky texture. Methi Chicken Curry can be served as a side dish for Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice. Goes well with Rice Dishes, Biriyanis & Pulaos too.

Cuisine - North Indian
Course - Side Dish
Difficulty - Medium
Serves - 4-6
Author - SM

Preparation Time - 25 -30 Minutes
Cooking Time - 30- 45 Minutes

For RECIPES WITH FENUGREEK LEAVES/KASURI METHI, Click here...  

HOW TO COOK METHI CHICKEN- CHICKEN CURRY WITH FENUGREEK LEAVES

METHI CHICKEN

INGREDIENTS:

For Methi Chicken:

Chicken - 500 Grams
Onion - 1 No.
Spring Onions - few Stalks
Green Chillies - 4-5 No's.
Garlic - 3-4 Cloves
Ginger - 1" Piece
Fresh Fenugreek Leaves - 2 Cups
Oil/Butter - 2-3 Tablespoons
Cumin Seeds - 1/2 Teaspoon
Fennel Seeds - 1/2 Teaspoon
Asafoetida - a Pinch

For Yogurt/Curd Base:

Curd/Yogurt - 3 Cups
Turmeric Powder - 1 Teaspoon
Red Chilli Powder - 1 Teaspoon
Kashmiri Chilli Powder - 11/2 Teaspoon
Coriander Seed Powder - 2 Teaspoons
Garam Masala - 1 Teaspoon
Sugar - 1 Tablespoon
Salt - To Taste

For Garnishing:

Kasuri Methi(Dried Fenugreek Leaves) - 1-2 Teaspoons
Spring Onions - a Few
Coriander Leaves - a handful

METHI CHICKEN

METHOD:

For Methi Chicken:

• Clean & wash Chicken Pieces and allow it to drain.
• Clean, wash and separate the leaves from the Fenugreek Leaf stalks.  Can use tiny stalks of fenugreek leaves too.
  
• Whisk Curd/Yogurt along with Turmeric Powder, Red Chilli Powder, Coriander Powder, Garam Masala and Salt.
• Whisk until well combined and leave it aside.
• Heat Oil/Butter in a Deep Pan, splutter Cumin & Fennel Seeds on a low flame.
• Add Asafoetida powder and give a quick stir.
• Immediately add the Chicken Pieces to the above and sear the Chicken pieces until the colour changes.
• Sear the Chicken Pieces on a medium flame.
• Add finely chopped Onions, Spring Onions, Green Chillies, Garlic and Ginger to the seared Chicken Pieces.
• Saute the ingredients on a low flame until Onions turn translucent.
• Pour the Yogurt/Curd Base and mix well.
• Cook this on a low flame, stirring occasionally, until the chicken pieces are well cooked, and the raw flavour goes from the Spice -Yogurt mix.
• Sprinkle water if needed.
• Now add the Fenugreek Leaves and give a quick stir.
• Cover and cook for a few minutes, or until the greens wilt and are cooked through.
  
• Cook Methi Murg until oil separates from the Curry, and it reaches the desired consistency.
• Sprinkle Sugar and give a quick stir.
  
• Garnish Methi Chicken with a few teaspoons of finely chopped Kasuri Methi(Dried Fenugreek Leaves) & Coriander Leaves.
• Serve Methi Chicken hot with Roti, Naan, Paratha, Chapati, Kulcha, Batura or with steamed Basmati Rice.
• Goes well with Rice Dishes, Biriyanis & Pulaos too.
  

 

METHI CHICKEN

NOTES:

• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Adding Kashmiri Chilli powder gives a vibrant colour with a red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• The true flavour of Methi Murg comes from the intense flavours of Cumin, Fennel, Asafoetida & needless to say  - fresh fenugreek leaves.
• If you cannot get fresh fenugreek leaves, add about 2-3 tablespoons of dried fenugreek leaves(Kasuri Methi).  
• Adding Sugar is purely optional, but helps to balance the overall taste notes in this Curry.

MINT PULAO

    Mint is one default herb I stock up in my refrigerator, along with Coriander leaves.  Any dish with a tinge of Mint, or ones extravagantly Mint, happens to be my all-time favourite note of flavour.  A fresh bunch of Mints from the wet market readily goes cleaned, ready to be stored for a few weeks.  Some wilted ones immediately turn into my favourite Pudina/Mint Chutney.

To read about the HEALTH BENEFITS OF MINT LEAVES, Click here...

    So is my love for Mint Leaves and mint flavoured dishes. Vegetable Mint Pulao - aromatic, flavour-filled, rich rice dish cooked with ample of spices & classic vegetables along with Mint Paste & ground Coconut paste and the pulao is cooked in Coconut Milk.  This is a deliciously rich dish, more or less similar to Vegetable Biriyani ya... ya... Vegetable Pulao(I can hear my kids saying, there's nothing called a Vegetable Biriyani as such... No Offence, my vegetarian & Biriyani lovers).  

    What makes this Mint Pulao unique is the addition of Mint Paste, which gives a wonderfully fresh aroma to the Pulao.  I love to keep Mint Pulao green, the trick is to add a hint of Sugar and Lemon while grinding the paste.  And keep in my mind that as soon as you grind it, you need to sauté it immediately, which also helps you to retain the green colour in the dish.  I have used Basmati Rice for the dish & the Rice is cooked in Coconut Milk & ground Coconut Paste. Mint Pulao can be cooked as such or along with Vegetables/Mushroom.

MINT PULAO

    This Mint Pulao recipe is cooked with Basmati Rice and the Rice: Water Ratio I used was 1:11/2 Cups.  I usually cook this Mint Pulao in a Rice Cooker. I  sauté all the ingredients in a pan, then transfer it into the Rice cooker along with the boiled Water & Coconut Milk. It can also be cooked in a Pressure Cooker.  Allow it to cook for a whistle on a high flame and then lower the flame and cook for another 10-12 minutes. The Rice Water Ratio - 1: 11/2 cups, suits well for both the methods.  But cooking in a Sauce Pan is more flexible.  Fewer ingredients and very less time to cook is the highlight of this one-pot meal.  Prepare some Curd-Onion Raitha or Vegetable Salad or simply pair it up with hard-boiled eggs and there you are with a wonderful & wholesome Rice Dish with a fresh note of Mint.


For more BIRIYANI & PULAO RECIPES, Click here...


Cuisine - Indian
Course - Main
Spice Level  - Low - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10-15 Minutes
Soaking Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes 

 

For RECIPES WITH MINT LEAVES, Click here...

HOW TO COOK VEGETABLE MINT PULAO

MINT PULAO

INGREDIENTS:

For Mint Pulao:

Basmati Rice - 2 Cups
Carrot - 1/2 Cup
Beans - 1/4 Cup
Green Peas - 1/4 Cup
Potato - Few Pieces
Onions - 1 No.
Turmeric Powder - 1/4 Teaspoon
Mint Leaves - few
Coriander Leaves - few
Coconut Milk - 1 Cup
Water - 2 Cups
Salt - To Taste
Ghee - 1 Tablespoon

 

For a detailed Recipe on HOW TO MAKE COCONUT MILK, Click here...

For Mint Paste:

 

For Coconut Paste:

Coconut - 1/4 Cup
Fennel Seeds - 1 Teaspoon
Green Chillies - 2 No's.
Garlic - 7-8 Cloves
Ginger -1" Piece

Spices:

Ghee - 3 Tablespoons
Cinnamon (1") - 2 Sticks.
Cloves - 5-6 No's.
Cardamoms - 3 -4 Pods.
Bay Leaves - 2 Leaves

MINT PULAO

PREPARATION:

• Wash the Basmati rice until the water runs clear.
• Soak the rice for 20 minutes.
• Boil the water and keep it aside.
• Peel and dice Carrots & Potatoes into small Cubes, Cut Beans into 1/2" long pieces & keep it aside. 
• Wash and drain the Green Peas.
• Grind the ingredients mentioned under 'For Coconut Paste' into a fine paste.
• Grind the ingredients mentioned under 'For Mint Paste', just before sautéing it.
  

METHOD:

HOW TO MAKE MINT PULAO: 

MINT PULAO

• Heat Ghee in a pan, fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and sauté until onions turn translucent.
• Add the turmeric powder and fry it on a very low flame for a few seconds.
  
• Then, add the ground Coconut Paste and sauté until the raw flavour goes, and it turns fragrant.
• Now, add in the Mint Paste and sauté it on a low flame for about 2-3 minutes, or until the raw flavour goes.
  
• Add in the chopped Vegetables and give a quick stir.
• Drain the soaked Rice and add it to the above.
• Fry this for about 5-7 minutes on a very low flame.
• Pour in the Coconut Milk, boiled Water, Salt and mix well.
• Allow it to boil.
• Add finely chopped Mint & Coriander Leaves.
• Cover the pan and cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
• Allow it to cool for a few minutes.
• Add the remaining 1 Tablespoon of Ghee to the cooked Mint Pulao and fluff it up.
• Serve Mint Pulao with Curd-Onion Raitha along with any kind of vegetarian or non-vegetarian curries.
  

MINT PULAO

NOTES:

• I have used  Basmati Rice in this recipe. Can use Chinigura Rice/Jeeraka Samba(Kaima)* rice for this dish.
• Can substitute half the amount of Ghee with Oil.
• Add ample of Mint Leaves for extra note of flavour.
  
• Adjust the number of Green Chillies to suit your spice preference.
• I have added both Ground Coconut Paste & Coconut milk to cook this Mint Pulao.
• If you do not prefer to add Coconut Paste, avoid Coconut & grind the other ingredients into a fine paste and follow the process.
• I love to keep Mint Pulao green, the trick is to add a hint of Sugar and Lemon while grinding the paste.  
• And keep in my mind that as soon as you grind it, you need to sauté it immediately, which also helps you to retain the green colour in the dish.
  

      What do I have to do with Chinese Tea?   Living in Malaysia - a food haven with multicultural reflections, the region is open to Chinese Culture in its unique form.  And here I got the chance of tasting Chinese Tea. While dining in Chinese Restaurants, they serve their unique tasting Chinese Teas.  I was literally fancied by the Tea sets and the Tea making equipment that long back I collected a few items along with a huge Antique Dragon-Turtle Tea Pot big enough to brew Chinese Tea for a crowd.

    Well, I am not a tea person, but still, I love to drink these Chinese Teas when dining out in midst that I get heady to the drink(it makes me hyperactive).   Especially, I love the Jasmine, Chrysanthemums & Rose flavoured Chinese Teas prepared with dried flowers and Tea Leaves. Mildly flavoured and rejuvenating to the senses.  Jasmine tea is an exotically scented, sensually delicious, but a simple tea to make at home.  Jasmine tea is one of the most famous teas in the world. Whether made hot or cold, jasmine tea’s signature floral aroma makes it a great choice to drink.

JASMINE

    Jasmine tea, one of the major types of flower tea in China, is made by jasmine flowers and fresh tea leaves, so it has both the aroma of jasmine flowers and the freshness of tea leaves. It is welcomed by its strong fragrance, fresh flavour, tender and soft taste and the rich benefits including preventing cancer, resist ageing, relieving pain, and losing weight. Chinese jasmine tea was created 1,000 years ago in Fuzhou, Fujian, a southeast coastal province of China. 

What is Jasmine Tea?

HOW TO MAKE JASMINE TEA

• Jasmine tea is a scented tea usually made from combining green tea leaves with jasmine petals.
• It has a delicate flavour and an exotic floral aroma.
• Sometimes made with white, oolong, or black tea.
• Jasmine tea is shaped into thin, rolled tea leaves or into balls (jasmine pearls).

How Jasmine Tea is scented:

JASMINE

• Traditionally, this tea was scented by placing trays of fresh jasmine flowers below a woven tray of tea leaves in a warm room.
• Now, it’s common for the tea and flowers to be combined as the tea gets processed.
• High quality and more expensive jasmine tea is made with fresh jasmine flower buds. 
• The more affordable and less expensive jasmine tea is made with jasmine extract.
• We can get it as  Tea Leaves and Jasmine Buds mixed together.
• One best way is to steep the Tea Leaves along with fresh Jasmine flowers.
  

Which Jasmine Flower suits well for Jasmine Tea:

ARABIAN JASMINE

    When choosing the right “jasmine” to scent your tea, choose that specifically of the Jasminum species such as Jasminum officinale, Jasminum sambac, or Jasminum polyanthum. Fresh flowers serves best for the tea.  I drop them directly onto a layer of tea in a large jar with a wide opening.  This can be done indefinitely while jasmine is in bloom, layering the blossoms between layers of tea. What is usually sold in market/stores, especially in Chinese shops, are the dried Jasminum Sambac or the common Arabian Jasmine Buds.  You can buy them and mix along with your favourite tea.  Some Tea varieties are sold mixed along with these dried Jasmine Buds.

   *NOTE:  Do not use “star jasmine/confederate jasmine/jessamine” (Trachelospermum jasminoides) or “Carolina jessamine” (Gelsemium sempervirens) – which is toxic, not exotic.      

 

HEALTH BENEFITS OF JASMINE TEA:

HOW TO MAKE CHINESE JASMINE TEA

HOW TO MAKE JASMINE TEA

    Few basic knowledge of Tea Brewing, a decent quality Tea & a bit of patience is all you need for a good Chinese Tea, any Tea as a matter of fact. The best Tea in the world can taste horrible if prepared incorrectly, but even an inexpensive Tea can be more satisfying if prepared in the best possible way.  So remember these 7 little facts before brewing any type of Teas.

• The quality of the Tea
• The quality of the Water
• Correct measurement
• Correct steeping temperature
• Correct steeping time
• Allowing the tea-leaf to expand fully
• Separating the leaf from the liquid at the end of the steeping process

     Use the best tea that is available to you. Scoop the loose tea leaves from the tea canister. Measure the correct amount of tea & add it into the Teapot. I have added fresh Jasmine flowers along with the tea leaves while brewing this Jasmine Tea.

 

WATER:

• When making any tea, try to use fresh & good quality water.  Water quality reflects greatly on the taste of the Tea.
• Always start with fresh water out of the tap, not water that has been previously boiled or has been sitting around. 
• First, use a small amount of heated water to warm the Tea Pot and Tea Cups before beginning to make your tea.
• To prepare the Chinese Tea, heat water in a kettle.
  

 

CORRECT MEASUREMENT:

     The amount of Tea and Water will vary on the type of tea, its quality, and the size of the teapot, but generally, 1 Teaspoon of tea leaves for every six ounces/3/4 Cups of water will do.

RIGHT WATER TEMPERATURE FOR TEA:

     Raise the kettle to shoulder-length, and pour the hot Water into the Teapot over the tea leaves.  The water should be poured just above the teapot to not remove the flavour from the tea leaves too quickly. After pouring the water, scoop away any excess bubbles or tea leaves. Place the lid on the teapot.

    After the tea has steeped the proper length of time, separate the tea leaves & the jasmine flowers from the brewed Tea. Most teas will turn bitter if steeped too long.

HOW TO MAKE JASMINE TEA

 

 

_______________________________________________________________________

FOOD SAFETY:

• Excessive drinking of  Jasmine Tea will make you feel hungry, or even dizzy.
• It can be harmful to your intestines and prolong stomach digestion when you have it right after the meal.
• Jasmine Tea can cause calcium deficiency.
• It can cause endocrine disorder and menstrual disorder for female.

 

Yes, it does. Although caffeine in jasmine tea is not as much as coffee’s, people with insomnia, hypertension, and arteriosclerosis are not recommended to drink heavy jasmine tea or drink too much.