Tsot, Apple Jam and Noon Chai

Ingredients

• 1 kg Apples (A mix of sweet and tart apples like Shimla or Kinnaur apples works best)
• 500 g Sugar (Adjust quantity based on the sweetness of your apples)
• 3 tbsp Lemon Juice (Freshly squeezed is recommended)
• 1 inch Cinnamon Stick (Adds a warm, woody aroma)
• 0.25 tsp Green Cardamom Powder (Freshly ground from 2-3 pods for best flavor)
• 120 ml Water (Just enough to soften the apples)

Instructions

1. 1

   Prepare the Apples (15 minutes)

   • Wash the apples thoroughly under running water.
   • Peel, core, and chop the apples into small, uniform 1/2-inch pieces. For a smoother jam, you can grate them instead.
2. 2

   Soften the Apples (10-12 minutes)

   • Place the chopped or grated apples and 120 ml (1/2 cup) of water into a heavy-bottomed pan or kadai.
   • Bring the mixture to a boil over medium-high heat.
   • Reduce the heat to medium-low, cover the pan, and let it simmer for 10-12 minutes, or until the apples are very soft and mushy. Stir occasionally to prevent them from sticking to the bottom.
3. 3

   Add Sugar and Spices (2-3 minutes)

   • Once the apples are soft, add the sugar, lemon juice, cinnamon stick, and green cardamom powder to the pan.
   • Stir continuously over low heat until the sugar has completely dissolved.
4. 4

   Cook the Jam (20-25 minutes)

   • Increase the heat to medium and bring the mixture to a rolling boil.
   • Continue to cook, stirring frequently to prevent scorching, for about 20-25 minutes.
   • The jam will gradually thicken, and you'll notice the bubbles becoming larger and slower. Scrape the sides of the pan as you stir.
5. 5

   Test for Doneness (2-3 minutes)

   • To check if the jam has set, perform a plate test. Place a small plate in the freezer for 5 minutes.
   • Spoon a small amount of the hot jam onto the cold plate. Let it sit for 30 seconds.
   • Gently push the edge of the jam with your fingertip. If it wrinkles and feels set, the jam is ready. If it's still runny, cook for another 3-5 minutes and test again.
6. 6

   Store the Jam (10 minutes + cooling time)

   • Once the jam is ready, turn off the heat. Carefully remove and discard the cinnamon stick.
   • Let the jam cool in the pan for about 10 minutes. This allows it to thicken slightly before jarring.
   • Carefully ladle the hot jam into clean, sterilized glass jars, leaving about 1/4 inch of space at the top.
   • Seal the jars tightly while hot. Let them cool completely at room temperature before storing in the refrigerator.

Ingredients

• 2 tbsp Kashmiri Green Tea Leaves
• 4 cup Water (for brewing)
• 0.25 tsp Baking Soda (a small pinch)
• 4 pods Green Cardamom (lightly crushed)
• 1 piece Star Anise
• 1 cup Cold Water (for shocking the tea)
• 2 cup Milk (full-fat recommended)
• 0.5 tsp Salt (adjust to taste)
• 1 tbsp Pistachios (slivered, for garnish)
• 1 tbsp Almonds (slivered, for garnish)

Instructions

1. 1

   Brew the Tea Concentrate (Kehwa)

   • In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
   • Bring the mixture to a rolling boil over medium-high heat.
   • Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
2. 2

   Shock and Aerate the Tea

   • Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
   • Bring the mixture back to a boil over medium heat.
   • Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
3. 3

   Add Milk and Season

   • Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
   • Place the pot with the strained concentrate on the stove over medium-low heat.