RECIPE – Insignia Tea Créme Anglaise by Robert Wemischner

Recipe Tea Rangsaa Insignia Robert W

Pastry chef and culinary educator Robert Wemischner, adds complex wonderful flavors of Rangsaa tea to the popular Créme Anglaise in this vibrant Rangsaa Insignia Tea Créme Anglaise recipe, that finds it’s use in versatile desserts. Thank you Robert Wemischner for creating this wonderful recipe and sharing the Rangsaa love.

KEY INGREDIENTS
Yield: approximately 1 cup
1 generous tbsp Rangsaa Insignia
240 ml whole milk
3 egg yolks from large eggs
50 gms granulated sugar

PROCEDURE
Place the milk and tea in a heavy saucepan and simmer for 5 minutes. Once ready, remove it from heat and let it stand for another 5 minutes. Pour through a fine-meshed sieve and set aside. While your mixture is getting done, whisk the egg yolks and sugar together until the sugar dissolves and the mixture has lightened in color. In a clean saucepan, reheat the infused milk to the simmer. Pour gradually over the egg yolks and sugar mixture, stirring to combine. Return that mixture to the saucepan and cook until it thickens enough to coat the back of a spoon (180 degrees F.)  Do not overcook or the mixture will curdle. Once thickened pour it through a fine-meshed sieve into a bowl set over ice water. Stir to cool quickly. Store in an airtight container refrigerated for up to 2 days.

RECOMMENDED USE
As the basis for an ice cream, as a dipping sauce for brownies or other rich cookies or bars, as a sauce over the ice cream of your choice, as a plating sauce for a seasonal fruit tart or as a pour over fresh berries.

Check out the original recipe here.

RESTAURANT REVIEW – Nueva by Chef Michael Swamy

restaurant review NuevaWith minimalist cooking, stirred by nature and garnished with love, the distance between dull and delicious can be measured in the molecular realm of flavors at Nueva – India’s first Latin American restaurant by celebrity Chef Michael Swamy.

Nueva seems to make a bold statement – embrace newness, and transform chaos to calm. Art comes alive in all forms as tall black, heavy double doors open into a chic, sophisticated space, that disconnects you with the outside world, and induces you with its finishes and alluring lighting.

We’ll tell you a little later why Nueva served us a lunch that was memorable, but first, let’s set the table. The cutlery is outlandish and the ambience makes you feel special. Appetite builds as tall glass panels transcend mystery into transparency, and you watch chefs work diligently in a state of the art kitchen.

The menu is inventive and is devoted to the pleasure of nature. It prefers the flavor spectrum with lots of fresh produce, herbs, vegetables, fruits and a general feeling of health. Staff is pleasant and their smile adds to the adventure at Nueva.

The meal begins with an assortment of indulging in-house breads and spreads. After fresh fruit drinks, we directly dive into our first main serving – the Tea Salad. Yes….tea in a salad. The eclectic mix of nutty, lemony, vegetal, earthy flavors is complex, exciting and inviting. The side of steamed green tea leaves, pounded into a paste with walnuts, adds wonderful texture, and compliments the crunchy ingredients and tea’s traditional bitter-sweet astringency. A legendary salad!

Chef Michael takes the storm outside the cup by keeping our taste buds on full alert with his house speciality, the Tea Smoked Chicken. Served on a bed of black quinoa, with a side of inlaid greens, the presentation is a bolt of surprise and pleasure combined. Tender, moist, herbal chicken is in the harmony of wonderful flavors, induced with the density of indigenous ingredients, smoky finish and a lingering aftertaste. Quinoa is a careful pairing as it cleanses the palate after every tannic bite and compliments the astringent, drying, puckering sensation and mouthfeel. You must order this!

After the shifting, swirling delectable flavors, the desserts have a meditative effect. While Yogurt Coconut Pannacotta is just as delectable as it sounds, with fresh in-house multigrain granola and blueberries. The Cinnamon Tiramisu is sleep-inducing and therapeutic, with delicious, spicy, creamy smoothness. A gastronomic afternoon of flawless take off and a smooth landing.

Some chefs cook. Others create. Chef Michael’s tea-infused menu is an enthralling sensory experience of tastes, smell and even sight. He loves tea and has steeped it in versatile starters, inspired main dishes and tempting beverages. Tea, in its many forms, is one of the oldest ingredients in the kitchen and we love how Chef Michael is bringing the latest global trend of cooking with tea, in India. A trend we adore and promote.

We believe that a good meal experience is like a cup of good tea. The amalgamation of unique flavors, awakens senses and begins a mindful journey –  faraway from our chaotic modern lives. And when it all comes right from the earth, the symphony is magical in the stillness of our minds.

As vivacious as samba, Nueva is colorful, flavorful, exotic, artistic and will make you curious about South American culture, and why it’s taking over the global culinary landscape. Nueva is Chef Michael’s voyage of love between his admiration for South American food movement and his culinary wisdom, which he celebrates with a stunning Tapas bar on the ground floor of his restaurant.

Thank you Nueva for your hospitality and a great lunch. Next time, we won’t hesitate to order your Tea Salad again and again.

Address: Sangam Courtyard, R.K Puram, New Delhi
Reservations: Recommended
Hours: Noon to Midnight

6 Ways To Cook With Rangsaa Tea Blends

cookingwithteaRangsaa’s obsession with tea transcends just drinking it. We like to add a whole world of innovation to how we use our blends. Our teas are our favorite ways to add grassy, herbal, sweet, and even smoky notes to our cooking repertoire. From buttery cookies to smoked meat and even stir-fries and butter, here’s how to eat more tea:

1. Swap stock for tea – Use Rangsaa for making pasta and oats, cooking grains like rice, barley, buckwheat and quinoa. You can also spice your soup up with a hint of fine tea. Use our infusions with intense aromas and flavors to give an unexpected twist to otherwise simple dishes.

2. Use it as spice rub – Adding Rangsaa to the usual rub suspects like salt, brown sugar, and garlic adds a savory note to cooking all kinds of poultry. Use our tea to mix with spices and rub it on meat (chicken, fish, lamb), followed with pan sautéing. Infusing the meat with tea makes for an enticing medley of scents and flavors. You can then de-glaze the pan with brewed tea, add a bit of butter and have a delicious pan sauce ready! Whether you are cooking a pot or baking a delicious chicken roast, experiment and have fun with Rangsaa.

3. Make tea butter – Think of this as your Rangsaa-rated herbal butter. To prepare the butter, add tea to heated butter and let it seep in for 5-10 minutes on medium heat before separating the leaves. Re-solidify the butter and store it in the fridge for later use in cakes, cookies, desserts and other baked items. The possibilities are truly endless. Be ready for a big gustatory surprise!

4. Work it into dough and batter – Tea absorbs water much like flour does. Adding butter stir-fried Rangsaa to the homemade dough for pasta, noodles, batter for bread and cakes imbues the item with a pretty color, texture and an exotic flavor. Add noodles into soup, bake a nice fruit bread or tea cookies or come up with an invention of your own. There are multiple options to mix and match your Rangsaa to wonderful recipes.

5. As a flavoring tool – Make a strong Rangsaa concoction and soak nuts and fruits in it overnight. Store this in the fridge and use in cakes, desserts and various dishes. This easy trick does wonder to your recipes and will amaze everyone around you.

6. Braising with Rangsaa – Apart from providing pleasure in a cup, Rangsaa is also ideal for braising lesser cuts of meat. A long slow cooking of meat in brewed tea results in a delicious sauce. Try brined sweet chicken to begin with. You’ll fall in love with the recipe and it won’t even be the beginning of a delicious affair!

Whether you are a seasoned chef or a newbie experimenting with different dishes, cooking with tea is going to take you on a new, uncharted culinary journey. Try our variety of blends and make Rangsaa not just a beverage choice but an ideal companion for your daily meals too.

RECIPE – Rangsaa Unwind Berry Chia Seed Jam

recipe-tea-rangsaa-unwind-detox-jamThis is a no muss, no fuss tea infused jam recipe for everyone out there who loves jam, but avoids it for health concerns. Slather this delicious awesomeness on your toast, top it on pancakes, have it with scones, use it as an ice cream topping or pack it in a fancy jar and make it an elegant gift for the season – the possibilities are endless.

KEY INGREDIENTS
2 tsp Rangsaa Unwind
500 gm strawberries
100 gm blueberries
2 tbsp chia seeds

PROCEDURE
Chop the green ends off the strawberries and cut them in half. Place all the strawberries in a saucepan and allow them to cook for about five minutes, until they are nice and soft.

Add 100 ml water and bring to boil. Add tea and cook for 5 mins. At this point mash the berries with a potato masher until the mix is quite smooth. Then add the chia seeds and blueberries and allow the mix to cook for 20 minutes on a low heat. Stir it occasionally.

Remove the jam from heat and place it in a bowl and let it cool. Store the jam in an air‑tight container in the fridge for up to a week and ENJOY!

RECIPE – Rangsaa Insignia Thai-Style Fish Kebabs

recipe-tea-rangsaa-romance-2Here’s an appetizing, refreshing and flavorful fish kebabs recipe that will help you sneak a little extra goodness into your day.

KEY INGREDIENTS
500 gms white fish fillet
3 tsp Rangsaa Insignia
1/4 cup cornflour
1/2 cup butter
1 inch ginger
4 cloves garlic
3 spring onions
2 green chillies
1/4 tsp pepper
1 egg white
1 tsp salt

PREPARATION
What you need to jump start this recipe is tea infused butter. In a saucepan heat the butter and add tea. Heat the mixture on low heat for 5 minutes. Remove the pan from heat and let it stand for 15 minutes. Press the tea nicely on the side and remove from butter. (Quick tip- you can store the tea and use it later to flavor your rice and stews.)

While your butter is infusing with tea, you can prep for rest of the recipe.
Add fish, ginger, garlic, cornflour, egg, salt and pepper in a food processor and blend into paste. Add finely chopped spring onions and green chillies, and mix them well in the paste. Once the saucepan mentioned above is cool, add the fish paste to it and mix well so the flavors of the tea-butter are evenly absorbed. Divide the mix into 8 equal parts. Use wet hands to shape portions into patties and place on a plate.

Heat oil in a large frying pan over high heat. Reduce heat to medium. Add the kebabs and cook for 2 minutes each side, or until light brown and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining kebabs, reheating pan between batches.

BEST ENJOYED
As snacks, light main course or starter, with thai chilli sauce.

RECIPE – Rangsaa’s Tea Infused Elevating Butter Garlic Shrimps

Recipe Tea Rangsaa Elevate ShrimpsFood chemistry tells us that fat is a carrier of flavor to the palate. Here’s a quick recipe that works around this idea. Savor the burst of enticing flavors and goodness of butter in this elegant and delicious recipe, that gets done in about 30 minutes or less.

INGREDIENTS
800 gms shrimps
3 tsp rangsaa elevate
1/8 cup unsalted butter
1/2 cup heavy cream
5 cloves garlic
1 tsp lemon juice
2 red chillies
Parsley
Pepper
Salt

PREPARATION
Start by making the tea infused butter. Melt the butter in a saucepan until liquid. Add tea and heat the mixture for about 5 minutes on low heat setting. Remove from heat and allow it to stand for another 5 minutes. To separate the butter, pour the mixture through a fine sieve, pressing hard on the tea and then keep it aside. A quick tip here is that you can store the butter fried tea and use it later to flavor your rice. Tastes delicious!

To continue, heat the flavored butter in a wok on medium heat. Add chopped garlic and fry for few minutes. Add shrimps and cook stirring constantly for about 5 minutes. Season with salt, crushed pepper and red chillies and stir to evenly coat the shrimps. Add the cream, finely chopped parsley and cook over low heat for another few minutes until the sauce is thick, dry and consistent. You should smell wonderful aromas by now. Add lemon juice and your shrimps are done!

FOOD PAIRING
Hot french bread and red wine.

RECIPE – Rangsaa Maximus Sweet Tea Chicken Roast

rangsaa maximus

This recipe will be by far the most succulent, aromatic and flavorful whole chicken roast you will ever make. No kidding! The key to this awesome chicken is the process of soaking and marinating it with our signature herbal infusion from Rangsaa. The use of tea transforms the chicken completely, making it more wonderfully fragrant and unique. This fancy feast is super easy to make and will quickly become your family’s friday night favorite.

KEY INGREDIENTS
1 kg whole chicken
4 tsp Rangsaa Maximus 
1/2 cup butter
1 tsp Pepper
1 tbsp coriander seeds
1 tbsp fennel seeds
6 garlic cloves
3 tbsp honey
1 tsp pepper
1 lemon
Salt

PREPARATION
1. Start with making your tea sauce. Brew Rangsaa’s Maximus in 1 cup pre-boiled water for 15 minutes.
2. While tea is steeping, add coriander seeds, fennels seeds to a pan and toast them until the aromas are released.
3. Then add butter to the mixture and blend it all in on medium heat for 2-3 minutes, while adding tea sauce, garlic, honey, pepper and salt to the mixture, stirring until completely dissolved.
4. Put the chicken on 2 layered aluminium foil and stuff it’s cavity with the final herbaceous mixture and one sliced lemon. Be careful in sealing the chicken properly with the foil, so that the sauce doesn’t leak.
5. Marinate your chicken for 2 hours. Take it out of the fridge 30 minutes before it goes into the oven.
6. Preheat the over at 200 C and bake the chicken at 200 C for an hour. Then take out the chicken, open your foil bag, and remove the chicken from the sauce. Coat it’s skin with a mixture of salt and pepper, and glaze it with honey.
7. Put the chicken alone in the oven and bake it at 200 C for 15 minutes.
8. Voila! your outrageously aromatic chicken roast is ready. Allow it to rest for 5 minutes before serving.

Prep time – 20 minutes
Cooking time – 1 hr 30 mins
Suggested pairing – White wine