International Tea Day: Chefs share three classic recipes perfect for tea time

Brun cheese chilli toastBreach Candybased home chef Warsha Vimadalal who runs the masala venture Sondevi shares that morning tea hour is a rushed affair and so she enjoys chai time in the evening when her daughter a doctor returns from work ldquoAfter a whole day in the clinic she really looks forward to some hot chai and snacks Our favourite is cheese chilli toast Everyone has their own style of making it but we dig the one made at home with brun bread that we get from a local bakery every morning Itrsquos so kadak that it pairs really well with teardquo she says Other favourites include homemade nachos streetstyle Maggi poha and leftover theplas or muthiasIngredientsgtgt1 brun bread gtgt100 gm grated cheddar cheese gtgt3 green chillies finely chopped gtgt50 gm butterMethodCut the brun bread into slices of halfinch thickness Apply butter Spread some grated cheddar over it generously Sprinkle some chillies and microwave these brun bread slices for two minutes You can serve these crispy cheese chilli toasts with a hot cup of adrak and lemongrassinfused chaiBanana walnut tea cakeWhile he canrsquot do without his morning cup of green tea what chef Anees Khan founder of Star Anise Patisserie really looks forward to is his evening chai time ldquoDuring the pandemic some of us chefs have got the opportunity to come back home early or sometimes stay home in the evening and grab a cup of masala chai with the familyAround 5306 pm is tea time for my wife and I when we chat itrsquos a breath of positivity And itrsquos always accompanied by some kind of snacksrdquo he shares adding it could be piping hot pakodas samosas Maggi or a sweet preparation like banana walnut tea cake ldquoItrsquos without sugar since itrsquos made with jaggery Itrsquos soft light and pairs beautifully with teardquo he addsIngredientsgtgt125 gm butter gtgt34 cup brown sugarjaggery gtgt12 cup walnuts chopped gtgt34 cup maida gtgt2 eggs beatengtgt3 bananas mashedgtgt1 tsp bicarbonate of soda gtgt3 tbsp milkMethodWhip the butter eggs brown sugar and banana together till it gets fluffy Then tip in milk maida a dash of cinnamon powder bicarbonate soda and mix again Add chopped walnuts Bake at 180degC for 35 minutes or until a knife comes out clean Garnish it with chopped walnutsCrispy potato latkes with chive sour creamIf work permits Sarvesh N Karandikar executive head chef Cococafe Fort likes to squeeze in a chai break between 330 and 430 pm ldquoItrsquos usually a 15minute breather between work and gives me enough time to mingle with my colleaguesrdquo he addsWith people staying indoors for over a year now Karandikar says that hersquos noticed how snacks at tea time are also changing with many trying out tapasstyle food and home bakes In order to avoid biscuits and trans fats the chef shares ldquoI prefer munchables quick fryups or easytomake finger bitesrdquoIngredientsgtgt2 lbs 900 gm wafer potatoesgtgt1 110 gm onion medium coarsely grated or thinly sliced gtgt6 tbsp allpurpose flour gtgt2 large eggs gtgt12 cup vegetable oil gtgt3 gm salt gtgt2 gm fresh pepperFor the chive sour cream gtgt34 cup sour cream or plain yoghurt gtgt13 cup mayonnaise gtgt1 tsp garlic powder gtgt2 tbsp fresh chives snipped or chopped gtgtA pinch each salt and pepper gtgt1 tbsp lemon juiceMethodMix together grated potatoes onions flour and eggs Season well with a pinch of salt and pepper In a skillet heat frac14 cup of the oil until it simmers Drop about half cup 60 gm of the latke mixture into the skillet and spread it slightly Repeat to make a couple more latkes Cook over moderately high heat until they brown on the bottom about seven minutes Turn over and cook until the other side browns for about four to five minutes Transfer to a paper towel Season with salt and pepper For chive sour cream mix all the ingredients and combine well Cover the bowl with a cling film and refrigerate for 30 minutes for flavours to infuse Serve with the hot latkes