JIGARTHANDA

   Jigarthanda is so easy to make if you have all the items ready.Preparing the items is little time consuming.Make everything one at a time and store it in the fridge,so that u can arrange them in cups and serve when guests arrive.I have posted preparation process of kadal paasi and khova/koya/mava as seperate recipes.Link to each recipe is given below in the ingredients listed.Now let's move on to the recipe.

Ingredients:

This measurement is for 1 cup serving.

Cold Milk- 1/2 cup.(boiled and chilled)

Sugar-2 tsp.

Badam pisin/Almond gum-1-2 tbsp (soak 3-4 pieces overnight)

Nannari syrup- 2 tsp.

Sabja seeds/Basil seeds-2 tsp.(Soaked for 2 hours)

Khova/koya/Mava- 2-3 tbsp.

Click here for the recipe:

https://fhamisfeast.blogspot.com/2020/09/homemade-khovakhoyamawa.html?m=1

Kadal paasi/Agar agar-2 tbsp.(crushed)

Click here for the recipe:

https://fhamisfeast.blogspot.com/2020/11/kadal-paasi-plain.html?m=1

Method:

Preparation:

1.Soak the badam pisin  overnight. 

2.When it doubles up,strain and keep aside. 

3.Soak the basil seeds for 2 hours and strain and keep aside. 

4.Crush the prepared kadal paasi and keep it ready.

Kadal paasi recipe here:

https://fhamisfeast.blogspot.com/2020/11/kadal-paasi-plain.html?m=1

5.Mix sugar with khova/khoya.

Click here for the khoya recipe:

https://fhamisfeast.blogspot.com/2020/09/homemade-khovakhoyamawa.html?m=1

6.Keep milk,nannari syrup,prepared khoya/khova ready.

Layering(Serving) in a cup:

7.Add 1 to 2 tbsp. of badam pisin.

8.Then add a layer of crushed kadal paasi.

9.Add soaked sabja seeds over it.

10.Layer a good amount of khova for richness.

11.Add milk.

12.Add nannari syrup.

13.Blend everything together.

14.Finally add a scoop of ice cream before serving.

15.Lip smacking jigarthanda is so authentic and divine in every sip.

16.Enjoy !!!!!!

Note:

● Since it is time consuming ,you can prepare and layer all the cups and keep it in the fridge the day before your guests arrive.

(Till the 13th step)

●You can just add a scoop of ice cream before serving.

KADAL PAASI (PLAIN)

       KADAL PAASI 

Ingredients:

Kadal paasi/Agar agar flakes-10 gms. 

Water-4 cups.

Sugar-to taste

Method:

1.In a bowl,add water and let it boil.

2.Cut the agar agar flakes into small pieces and add into the hot water.

3.Let it boil nicely so that no pieces are left without dissolving.

4.Add sugar and let it dissolve and boil for 2 to 3 minutes. 

5.Pour into a clean plate or bowl and let it rest without disturbing. 

6.Let it cool down completely. 

7.Cut into pieces and serve.

8.Use this as a replacement for jelly.

9.Use this as a topping for desserts,falooda,

jigarthanda,rose milk,puddings etc.

Note:

●Boil the water nicely and then add the kadal paasi/Agar agar.

● Do not add sugar,until the agar agar is completely dissolved.

● Agar agar flakes does not dissolve if you add sugar early.

●Use the exact water measurement. 

●Always cook in medium to high flame. 

●You can add food colours if u are using it for topping desserts(completely optional)

Agar agar with Sabja/Basil seeds and rose milk essence. 

Agar agar with coconut milk and sabja/basil seeds.

WHOLE CAULIFLOWER (AIR FRIED)

         WHOLE CAULIFLOWER (AIR FRIED)

I've tried tandoori masala 

Ingredients:

Cauliflower-1 whole

Ginger garlic paste-1 tbsp.

Chilli powder-2 tsp.

Turmeric Powder-1 tsp.

Cumin powder-1tsp.

Coriander powder-1 2 tsp.

Pepper powder-1 tsp.

Curd/Yogurt-2 tbsp.

Rice flour-1 tbsp.

Corn flour-1 tsp.

Lemon juice -2 tsp.

Kasuri Methi-2 tsp. 

Salt- to taste

Oil- 2 tbsp.

Method:

1.Cut the leaves and edges of the cauliflower and keep it ready. 

2.Boil water in a vessel and add turmeric powder and salt.

3.When the water boils,add the whole cauliflower upside-down. 

4.Let it boil for 5 to 10 minutes. Make sure to cook only 50% in the hot water, or else it will start to break into pieces.

5.Remove and keep aside to drain the water(Make sure it is completely dry before applying masala)

6.In a wide pan add all the ingredients listed along with 1 tbsp. of oil and mix to make a paste.

7.Rub the prepared masala paste all over the cauliflower. 

8.Let it marinate for 15-20 mins.(The more you marinate, the more it tastes good)

9.Pre-heat the air fryer @350°- 400°F  for 10 minutes. 

10.Spray some oil and place the cauliflower and cook for 10-15 minutes.(Time differs in every air fryer)

11.Remove and spray some oil and turn each and every side every 5-10 mins until crispy and done.

12. Air-fried cauliflower is lip smacking ,crisp and healthy with less oil.

Note:

●Temperature can be reduced or increased based on the heat produced.

●The same recipe can be done with zero oil(Air fryer) and deep fried method(in pan)

●I felt the food becomes too dry without oil.So added little.

●Apply the masala outside the cauliflower for air frying method and very thin coating inside.(Sometimes inside masala may not be fully cooked if it is a thick paste)

●If you are deep frying, you can apply the masala inside also.