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Visit mcbuzz.wordpress.com to see all the Free WordPress Tutorials available on Business Blogging 101. This video is an introduction to the Business Blogging 101 website, a site dedicated to free support and tutorials for WordPress created by Mark McLaren of McBuzz Communications. Ask questions, comment and connect with other WordPress users. Most of the tutorials are for beginners, but there are intermediate-level tutorials and discussion about advanced techniques for WordPress including how to customize a WordPress theme, best WordPress plugins, hacks and workarounds for WordPress using CSS, PHP and HTML.

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Opportunity to make money from scratch

Earning money online does not have to be difficult. But what is difficult is finding the opportunity and products to sell. Let's talk about how you can create an opportunity to make money out of nothing if you have no own product.

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About the Author

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blogging for bliss book

TEA AMRUT a recipe for Nectar tulya TEA Pune Style

How to "cook" Chah tulya AMRUT

By

Vikram Karve

Pune is a city of tea.

Yes, when I was a little boy, [Pune or Poona as was known then] was a "Tea Town".

During those days, in Pune, drank tea all but some kind upaas quirky aunts always insisted spicy sweet milky coffee Jaiphal and were fasting "most of the time in delicious delicacies as Sabudana Khichadi and Wade, Rajgire, tandul waryache, fruits, healthy, nutritious milk, pure ghee rich, sweet calories and lip smacking upasasache padartha similar.

Dalda certainly very popular at that time, based on hydrogenated oils very mysteriously "allowed" to upaas as it was considered that the ghee.

At home, the tea is typically performed in Puneri as described in my previous article on how prepare a delicious cup of tea.

Outside his house, there are mainly two types of tea to the most demanding gourmet relaxed Punekar to taste – Chah tulya AMRUT the omnipresent Amruttulya Tea Shops in every nook and corner of Pune, and the peerless CHAI, Irani served by the numerous Irani Restaurants all over Pune City and Camp like Café Naaz, Lucky, Good Luck, Volga, etc. In fact tulya Amrut Shah Irani Chai and are an important aspect of the culinary heritage of Pune.

Irani Chai is the most rejuvenating drink I ever had. Maintain the rich steaming tea and hot milk in separate containers and mixed in just the appropriate proportion to obtain the inimitable terrible Gulabi Irani Chai.

Spray on a new roll Maska soft, place it on your tongue and close your eyes – are not they in heaven? Even a hot cup of Irani tea itself is pure happiness.

Of my favorite restaurants Irani, Naaz, Lucky and many others have disappeared, and only good luck continues.

Amrut tulya Chah tea shops are also disappearing rapidly as well as one closer to where I lived in Tilak Road Sadashiv Peth in the 1960s with Ashok bakery that also disappeared a few years ago. Further down the road to SP College the past still exist Maharashtra Mandal the legendary Ambika and New Ambika Amruttulyas – a friend of mine used to say that the morning tea was excellent in one and afternoon tea in the other.

It very sad. The culture of Pune is changing rapidly. Young people do not drink tea more – is to dig down, is not it?

The Young and the Restless prefer coffee. No, not the peaberry-filtered coffee plantation served by Udipi restaurants we liked, but the face international coffees served in elegant style Barista, CCD, coffee shops and high-falutin mushrooming all over Pune.

Imagine the other day I could not get a decent cup of tea in a multiplex, but there was a lot of varieties of coffee everywhere.

Hey, I think that walking away and have gone on a tangent, so let me not digress from our main theme – the art of making tea Amrut Tuly.

Amrut means Nectar and tulya similar means, so "Amrut tulya" means "Comparable to Nectar" and indeed, true its name, Amrut tulya "Tea is comparable to nectar – sweet ambrosia, as the elixir of life!

I loved watching tulya Amrut Shah is preparing. Amrut tulya tea is not made in the traditional style tea service. The tea is "cooked" in front of you in a bronze vessel and as the ship ages becomes "more flavorful and tastier with time.

I love the "special" Chah.

Milk and water are boiled together, with lots of sugar, [includes crushed cardamom masala,] ginger and tea leaves, stirring continuously to ensure that no overflow.

Come, my dear lover of tea, let me tell you how to make Amrut tulya Chah – The art of making tea – Barcelona Style.

Assemble the following ingredients to two cups of tea tulya Amrut "special Chah."

If you live in Pune, get the famous CTC + OP "Family Mixture" Tea Powder from your favorite "Tea Depot" in the heart of the city of Pune. You can also use some good Assam CTC tea.

Of course, acronyms are: CTC – Crush, Tear, Curl, OP – Orange Pekoe; BOP – Broken Orange Pekoe.

Full Cream Buffalo I [as Chitale o] Sane Dairy

Freshwater

Sugar

Chopped fresh ginger [Better still you can crush the fresh ginger with juicy chimta directly into the cooking water to milk ginger juices flow and mix without problems]

Cardamom – peel, crush and powder the pods

Before you begin, dear reader, here is a note of caution: Please remember Amrut tulya that tea is not your traditional Masala Chai so please do not add any masala tea or spices such as cloves, cinnamon, black peppercorns or herbs such as gavati Chahar (lemon grass), tulsi leaves etc. and neither is the chamach Khadad "or" cutting "Chai so for Please do not boil to glory – remember, you must achieve Amrut Shah tulya than just the right consistency …!

Now let begin to "cook" tea amrut tulya – let's make two cups, one for you and one for me.

In a ship [brass or stainless steel, if you can not get a brass vessel] mix one cup water and a cup of milk.

Add four teaspoons of sugar.

Place on stove over medium heat.

Squeeze some fresh crushed ginger and add a pinch of dust cardamom and crushed fresh skin.

Lightly and lovingly stir the mixture, allow to warm, and carry to a boil.

Elegant add two teaspoons of tea powder and keep stirring gently to ensure boiling mixture from spreading.

Keep boiling until the tea reaches bright golden-orange color beautiful – when you see a reddish tinge, the beer a stir last heavenly love, turn the ship, and the tea strainer Amrut tulya Nectar, its special Chah directly into the cups.

You can drink the cup, or better still the suction plate and pulling on the delicious liquid with your lips and let it emulsify deliciously in the language of that heavenly feeling elevation.

Sip the delicious tea slowly and carefully, roll on the tongue, let it blend in your mouth, close your eyes, absorb, discern the taste, The rich taste, relish every sip lovingly.

Tuly Amrut Shah is truly lip-smacking tasty and refreshing soul – happy ambrosia, nectar experience – You can take my word for it.

Now you know why you call fresh delicious and nutritious tea this Amrut tulya "comparable to Nectar "Chah.

Greetings …!!! Enjoy your cup of tea Nectar tulya Amrut special.

Vikram Karve

Copyright © 2010 Vikram Karve

Vikram Karve has asserted his right under law Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

About the Author

VIKRAM KARVE educated at IIT Delhi, ITBHU and The Lawrence School Lovedale, is an Electronics and Communications Engineer by profession, a Human Resource and Training Manager by occupation, a Teacher by vocation, a Creative Writer by inclination and a Foodie by passion. An avid blogger, he has written a number of fiction short stories and creative non-fiction articles in magazines and journals for many years before the advent of blogging. His delicious foodie blogs have been compiled in a book “Appetite for a Stroll”. Vikram lives in Pune with his family and pet Doberman girl Sherry, with whom he takes long walks thinking creative thoughts. Vikram Karve Creative Writing Blog – http://vikramkarve.sulekha.com Email: vikramkarve@sify.com

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