Kulhad Recipes: Chai, Pizza, and Rabri
Kulhad, the traditional earthen cup used across India, is not only a sustainable alternative to disposable cups but also adds an earthy flavor to anything served in it. Originating from rural India, kulhads have become increasingly popular in urban settings, with cafes and street vendors alike using them to serve hot and cold beverages and even food. The porous nature of the clay allows for a unique, rustic aroma that enhances the taste of its contents.
In this guide, we will delve into three distinct recipes served in kulhads: Kulhad Chai, Kulhad Pizza, and Kulhad Rabri. Each dish offers a delightful blend of traditional and contemporary elements, highlighting how kulhads can be used beyond their conventional purpose.
I. Kulhad Chai (Traditional Indian Tea in an Earthen Cup)
Kulhad chai is a much-loved variation of Indian tea, traditionally served in earthen cups. The porous nature of the kulhad allows the tea to absorb the earthy essence of the clay, enriching its flavor. It’s not just a drink; it’s an amazing experience. Kulhad chai has been popularized in tea stalls across India, particularly in places like Varanasi and Kolkata, where the scent of masala chai in kulhads fills the streets.
Ingredients:
- 2 cups of water
- 1 cup of full-fat milk (you can use plant-based milk if preferred)
- Two tsp finely ground black tea leaves (or tea bags)
- 2 teaspoons of sugar (adjust to taste)
- 1 inch of grated ginger
- 2 cardamom pods, crushed
- 1 clove (optional)
- 1 cinnamon stick (optional)
- 4-6 black peppercorns (optional)
- Kulhads for serving
Instructions:
- Heat Water with Spices:
- Begin by heating 2 cups of water in a saucepan over medium heat. Add the grated ginger, crushed cardamom pods, and optional spices (clove, cinnamon stick, and black peppercorns). The combination of these spices gives the chai its distinctive, warming flavor.
- Add Tea Leaves:
- Once the water starts to simmer and the spices have infused their flavors, add 2 teaspoons of loose black tea. Allow the tea to steep for 3-4 minutes, or until the water turns a rich, dark brown. The greater the tea’s flavour, the longer it steeps.
- Add Milk and Sugar:
- Add one cup of milk and mix everything together. Adjust the sugar according to your taste. Let the mixture come to a gentle boil, then simmer for another 3-5 minutes. The milk adds a creamy texture, while the sugar balances the bitterness of the tea leaves and spices.
- Strain the Tea:
- Once the chai is ready, strain the mixture into a pot using a fine-mesh strainer. This will remove any tea leaves and whole spices, leaving you with a smooth and rich chai.
- Heat the Kulhads:
- To enhance the flavor of the chai, you can preheat the kulhads by placing them on an open flame for a minute. This releases the earthy aroma of the clay, which will mix with the tea as it’s poured into the kulhad.
- Serve:
- Carefully pour the hot chai into the warm kulhads and serve immediately. The aroma of the spices combined with the rustic scent of the clay will make for a rich sensory experience.
Tips:
- Experiment with spices: You can try adding nutmeg, star anise, or fennel seeds for different flavor profiles.
- Adjust the sweetness according to your preference. You can also try honey or jaggery as alternatives to sugar.
- If you prefer a frothy chai, you can whisk it vigorously before serving to create a light foam on top.
II. Kulhad Pizza (Layered Pizza in an Earthen Cup)
Kulhad Pizza is a modern twist on the classic pizza, served in a kulhad instead of the usual flat crust. The idea behind kulhad pizza is to combine the robust flavors of pizza with the earthiness of a clay pot. This dish involves layering pizza ingredients in the kulhad and baking it, resulting in a dish that’s gooey, crispy, and utterly delicious.
Ingredients:
- 1 cup pizza dough (store-bought or homemade)
- ½ cup pizza sauce (store-bought or homemade)
- ½ cup grated mozzarella cheese
- ½ cup mixed veggies (onions, bell peppers, mushrooms, and more)
- ¼ cup sweet corn (optional)
- ¼ cup olives and jalapenos (optional)
- ½ teaspoon dried oregano
- ½ teaspoon chili flakes
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- Kulhads for baking
Instructions:
- Prepare the Kulhads:
- Grease the kulhads with olive oil. This ensures that the pizza layers do not stick to the sides and also gives a crispy outer texture to the base.
- Prepare the Dough:
- Roll out the pizza dough into small circles, large enough to cover the base of the kulhad. If using store-bought dough, simply cut out small sections to fit into the kulhad. The dough forms the pizza crust, which will hold the toppings.
- Layering:
- Begin by placing a small layer of pizza dough at the bottom of each kulhad. Place a dollop of pizza sauce over the dough. Follow this with a layer of your chosen vegetables (onions, bell peppers, mushrooms, etc.), sweet corn, and olives or jalapenos if desired. Sprinkle a bit of cheese on top.
- Repeat the process—dough, sauce, vegetables, and cheese—until the kulhad is almost full. The last layer should be a generous amount of cheese, which will melt and form a delicious, golden crust.
- Season:
- Sprinkle dried oregano, chili flakes, and garlic powder on top of the final cheese layer. This adds flavor and depth to the pizza, making it aromatic and flavorful.
- Bake:
- Preheat the oven to 180°C (350°F). After putting the kulhads on a baking tray, bake them for 15 to 20 minutes, or until the cheese on top is golden and bubbling. The dough should also be fully cooked and slightly crispy on the edges.
- Serve:
- Once baked, remove the kulhads from the oven and let them cool slightly before serving. The kulhad will retain heat for a while, so be careful while handling. Serve the kulhad pizza hot, with melted cheese and crispy vegetables.
Tips:
- Use a mix of cheese, such as mozzarella, cheddar, or gouda, for a richer flavor.
- You can also add cooked chicken, pepperoni, or paneer for a protein-rich variation.
- Feel free to experiment with the sauce: a pesto or béchamel sauce could add a gourmet twist to the dish.
III. Kulhad Rabri (Creamy Thickened Milk Dessert)
Kulhad Rabri is a popular Indian dessert made from slow-cooked milk, reduced to a creamy, rich consistency, and flavored with cardamom, saffron, and nuts. Traditionally served in kulhads, this dessert gains an added earthy aroma from the clay, making it a delightful treat for the senses.
Ingredients:
- 1 liter full-fat milk
- 4 tablespoons sugar (adjust to taste)
- ½ teaspoon cardamom powder
- A few saffron strands (soaked in warm milk)
- 2 tablespoons chopped almonds and pistachios
- 1 teaspoon rose water (optional)
- Kulhads for serving
Instructions:
- Boil the Milk:
- Pour 1 liter of full-fat milk into a heavy-bottomed pan. Over medium heat, bring the milk to a boil, stirring regularly to avoid scorching. Once the milk comes to a boil, lower the heat to a simmer.
- Reduce the Milk:
- The milk will begin to thicken and decrease as it simmers. To keep the milk from adhering to the pan’s bottom, keep swirling often. Gently press the cream to the side of the pan as it begins to build a layer on top. Continue this process until the milk has reduced to about one-third of its original quantity.
- Add Sugar and Saffron:
- Once the milk has thickened, add sugar and the soaked saffron. Stir well to dissolve the sugar completely. The saffron will lend a rich yellow color and a distinct floral aroma to the rabri.
- Flavor with Cardamom:
- Add the cardamom powder to the thickened milk. Cardamom adds a subtle warmth and fragrance to the rabri, elevating its flavor.
- Cool the Rabri:
- Remove the rabri from heat once it has reached a thick, creamy consistency. Let it cool to room temperature, or refrigerate it for a few hours if you prefer it cold. The longer the rabri cools, the richer and thicker its texture becomes.
- Prepare the Kulhads:
- For an extra layer of earthy aroma, heat the kulhads over a direct flame for about a minute. This step is optional but recommended for enhancing the flavor.
- Assemble and Serve:
- Spoon the cooled rabri into the kulhads and garnish with chopped almonds, pistachios, and a few drops of rose water for a fragrant finish. Depending on your preference, serve cold or room temperature.
Tips:
- Stir continuously while reducing the milk to avoid it from sticking or burning.
- You can add a little condensed milk for a quicker version, though traditional rabri is slow-cooked for maximum flavor.
- If you prefer a sweeter rabri, adjust the sugar to your liking or drizzle with honey before serving.
Conclusion
The versatility of kulhads goes far beyond their traditional role as serving cups for chai. Whether it’s the rich, aromatic Kulhad Chai, the quirky and innovative Kulhad Pizza, or the creamy and indulgent Kulhad Rabri, the humble clay pot adds an undeniable earthy essence to each dish. These recipes not only offer a delightful culinary experience but also bring a touch of tradition and authenticity to modern cooking.
By using kulhads in your cooking, you can elevate the flavors of everyday recipes, making them richer, more rustic, and infinitely more enjoyable.
Stay tuned for more recipes…