Necklace with matching earrings

Necklace with matching earrings

Recipe for saffron Tea

Saffron tea

Ingredients:
8 tsp black tea, loose
8 cups water
12 green cardamom pods
   sugar to taste
1/2 tsp saffron threads
Preparation:
Heat water with cardamom, sugar and saffron. Simmer until reduced by half. Add tea and steep for about 10 minutes. Strain out tea and spices, and serve hot.
Serves 8 

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14k Gold 2 tone diamond by foot

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Diamond watches

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Mother Teresa on Giving

Mother Teresa on Giving

We must give what will cost us something. This, then is giving,
not just what we can live without but what we cannot live without or we don't want to live without, something we really like.
Then our gift becomes a sacrifice, which will have value before God.

Mother Teresa

Kashmiri Chai Tea

Kashmiri Chai Tea

 Powdered almonds make this chai a little bit nutty, and you can really taste the cinnamon and cardamom as well. If you don't have real saffron (it's very expensive) you can always leave that out.
Ingredients:
1 tsp loose tea
4 cardamom pods, bruised
1 small cinnamon stick, broken up
Saffron threads, a pinch
4 cups water
2 tbs finely powdered almonds
Honey, to taste
Preparation:
Mix everything except honey and almonds in a saucepan and bring to a boil. Reduce heat to a simmer and let tea steep for 5 minutes. Put a teaspoon of almonds in the bottom of each cup, and pour hot tea over. Sweeten with honey to taste.

Recipe for Chicken Reshmi Kebab

Ingredients:
•1 kg boneless chicken cut into 2" cubes
•2 tbsps garlic paste
•1 tbsp ginger paste
•1cup fresh coriander leaves
•2 large onions chopped
•1/2 cup fresh yoghurt (should not be sour)
•1/2 cup almonds
•Juice of 1 lemon
•Salt to taste
•Butter or vegetable/ canola/ sunflower cooking oil for grilling kababs

Preparation:
•Soak the almonds in hot water for 10 minutes so that the skins loosen. Now press each one between your thumb and index finger so that the skin splits and can be removed. Do this for all the almonds.

•Mix the almonds, coriander, onion, ginger and garlic pastes and grind in the food processor to form a smooth paste. Add salt to taste, the lemon juice and mix well.

•Pour this paste and the yoghurt over the chicken and mix well to coat all the pieces. Cover and keep to marinate (in the refrigerator) for 24 hours.

•Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to keep from sticking.

•When the chicken is cooked, remove from the skewers and serve with Mint-Coriander Chutney, thinly sliced onions and hot Naans (tandoor-baked Indian flatbread).