HOMEMADE MANGO JAM WITHOUT PRESERVATIVES

I know I am little late to post this recipe but yet mangoes are available so you all can make it.You can also use mango pulp.

Spread the Joy!

Mango Jam is the perfect spread for freshly buttered toast. It has a luscious texture and rich tangy flavor, which is sure to delight your taste buds.

Made of basic ingredients like mango pulp, sugar, and lemon juice, this jam has a pure flavor unadulterated by artificial colors or flavors.

Make a small jarful of this jam and keep it handy in the refrigerator, to enjoy with toast and tea. Hope you will try this out and let me know how it turns out for you…

Preparation Time: 10 mins
Cooking Time: 20 to 25 mins
Makes: 1 cup of jam

INGREDIENTS :

Mango – 2 large ( around 2 cup of mango pulp)
Sugar – 1/2 cup depends on the sweetness of mangoes
Lemon Juice – 1/2 tsp to 1 Tsp

INSTRUCTIONS:

  1. Chop mangoes, take it in a blender and puree smooth.
  2. Pour this into a nonstick kadai and cook for 2 mins.
  3. Add in sugar and keep cooking them till it gets thick and leaves the sides, it will take around 8 to 10 mins.PicsArt_06-21-08.59.39.jpg
  4. Now take it off the heat and add in lemon juice. Mix well.PicsArt_06-21-09.00.24.jpg
  5. Cool this down and store it in an airtight container in the fridge.

    NOTES:

  • Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
  • This jam stays fresh for 1 week if refrigerated and stored in an air-tight container.

 

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MIRCHI KE TIPORE WITH RAW MANGO

Hari Mirchi ke tipore is a hot, spicy, and tangy pickle, which is one of the traditional and authentic specialties of Rajasthani Cuisine. Any Rajasthani Thali in incomplete without this pickle.

This Pickle takes me back to my childhood when my grandmother used to make this pickle often. For all chili -lovers.

This recipe does not require much effort and time and can be prepared in less than 15 minutes.

If you like chilies then you don’t want to miss out on this one.

PicsArt_06-22-12.29.20.jpg
Prep time 10 mins
Cook time10 mins

INGREDIENTS :

Green Chilies, Chopped & Deseeded – 1 Cup
Oil – 2 Tbsp
Fennel Seeds – 1 Tbsp
Mustard Seeds- 1 Tsp
Cumin Seeds – 1 Tsp
Turmeric Powder- ¼ Tsp
Salt As Per Taste
Coriander Powder- 1 Tbsp
Pinch Of Red Chili Powder (Optional)
Water – 2 Tbsp (Optional)
Asafoetida- ¼ Tsp
Raw mango grated 1/4 cup

PicsArt_06-22-12.27.33.jpg

INSTRUCTIONS :

  1. Heat oil in a pan.
  2. Add asafetida, mustard seeds, cumin seeds, and fennel seeds.
  3. When the seeds start to splutter, add chopped green chilies. Saute for about 5 minutes.
  4. Now add turmeric powder, salt, coriander powder, chili powder, raw mango and mix well.
  5. Cook for 1 minute.
  6. Remove from heat.PicsArt_06-22-12.28.35.jpg
  7. Instant chili pickle can be served as a side dish to accompany your meals.
  8. Instant chili pickle can be kept in the refrigerator for 5-6 days. Enjoy!

    NOTES :

  • If you do not eat many hot and spicy chilies, try to make this dish with mildly hot chilies.
  • Instead of Fresh Raw Mango, you may also use raw mango powder (amchur powder ).

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STRAWBERRY CHUTNEY

Strawberry Chutney

🍓

I love strawberries, and I love chutneys too.
In an attempt to make something “Out-Of-The-Box” using strawberries, I tried making chutney out of them and I am so happy that it came out to be super tasty and pleasantly different.

1519432404107

This chutney is sweet and sour in taste with some hints of chili-flakes, black pepper and lovely aroma of fennel or ‘saunf ‘. It goes really well with North Indian cuisines.

This Strawberry Chutney can be used as an accompaniment for chaats, as a dip with crackers, as a spread over bread or even along with parathas for breakfast.
You can also replace jam with this chutney in your kids’ tiffin and I am sure they will love it 🙂

INGREDIENTS:

Chopped Strawberries – 10 to 12
Brown Sugar – 1 cup
Salt- a pinch
Black Pepper- 1/2 Tsp
Fennel Seeds (Saunf) – 1 Tsp
Chilli Flakes – 1/4 tsp / fresh red chili chopped
Lime juice- 1 Tsp
Olive Oil- 2 Tsp

INSTRUCTIONS :

  1. In a mixing bowl, add chopped strawberries, salt, and brown sugar. Toss it gently and keep it aside for 20 minutes.1519402960709
  2. After some time strawberries will release its juices as you can see below :1519403017757
  3. In a non-stick pan, heat oil. Add fennel seeds and chopped red chilli to it.1519403192555
  4. Once the spices begin to swell up, add chopped strawberries and black pepper. Mix well. Cook the mixture on low flame for 15-20 minutes till it gains paste-like consistency.
  5. Once the mixture is of desired consistency, switch off the flame. Add lime juice to it. Mix well.
  6. Store it in airtight bottles in the refrigerator. Enjoy!!
  7. 1519432361507NOTES :
  • You may made blueberries and pineapple chutneys like this.
  • I have used fresh red chili, you can youse green chill and red chilli powder too.

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EASY HOMEMADE STRAWBERRY JAM

I am a crazy lover of strawberries. Here in Indore strawberries are not of a very good quality, so I decided to get them from elsewhere. Coincidentally my sister sent 8 boxes of strawberries from Pune. I was delighted to receive them and decided to make something out of it so that it could be stored for a longer time and tried this simple yet tempting recipe of strawberry jam

To my own surprise, this homemade jam tasted far better than what I used to get from the supermarket, and my daughters approved it with both thumbs up. Below is an easy recipe for the same.

1517464883321

Preparation time: 10 minutes

Cooking time: 30 minutes

INGREDIENTS :

Strawberry – 1/2 Kg
Sugar – 250 grams (Can vary it depending on how sweet strawberries are and how sweet you want your jam)
Lemon  – 1 (Medium Size)

INSTRUCTIONS:

  1. First of all wash and pat dry the strawberries. Now chop the strawberries into small pieces.1517463033366
  2. Take a glass jar to store the cooked jam in it and make it completely dry either putting in the oven for few minutes or keep it in sunlight for few hours.
  3. Take a Nonstick pan and keep it on low flame. Add strawberries and sugar to the pan and with the help of a masher slightly mash the strawberries.

    1517463225686
    Sugar and Strawberry mixed for Strawberry Jam
  4. Now raise the flame to medium and cook the jam until it reaches 1/2 of its quantity, stirring occasionally.

    1517463849370
    Mashing Strawberry and sugar
  5. Now squeeze the juice from both the lemons and add it to the jam. Again cook the jam for few more minutes. Now, let’s check the jam if it is cooked properly.1517463949077
  6. Take water in a clean bowl and add a drop a little jam in it. If it sets at the bottom without dissolving in water, the jam is cooked.1517464474387
  7. Checking if jam is ready
  8. Switch off the flame and store it in the glass jar once it’s completely cooled.

    1517464535618
    Tasty Homemade Strawberry Jam
  9. Enjoy it as spreading on bread or scone. Have it your way!
    1517465466962
    Jam on a bread

    NOTES :

    I didn’t put any preservative or any artificial color/ flavoring to the jam, but you can. Adding preservative will have its own taste of the jam. Sugar on its own acts as a great preservative.

    You can easily store this jam for 4-6 months in Fridge. (You can keep it in smaller bottles and open only the one you need to use, this will extend the life of jam)

    Don’t over mash the strawberries, slightly mashed strawberry gives small chunks in the jam which taste really nice.

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RAW PAPAYA SALAD

I never believed raw papayas could ever be used in a salad, let alone such a tasty and flavourful one.

I tasted this salad first at Palithana Tirth .We ordered a thali in which this salad was served as a side dish. It was really delicious and left an indelible impression{on my tongue } So when I saw raw papaya in the market, I bought it and made this dish.

Raw papayas are very commonly used in Thai cuisine.This is a slightly Indianised version.

PicsArt_11-10-08.39.16.jpg

INGREDIENTS:
Grated papaya- 1 cup ( roughly from half too small papaya)
Roasted peanuts- 2 tablespoon
Green chilies (finely chopped)- 1/2 teaspoon
Coriander (finely chopped)- 2 tablespoons

FOR DRESSING: 
Olive oil- 2 tablespoons
Lemon juice- 1 tablespoon ( from half lemon)
Salt- to taste
Roasted jeera (cumin) powder- 1/4 teaspoon
Black pepper- 1/2 teaspoon
Roasted sesame (til) seeds- 2 teaspoons

 

INSTRUCTIONS:

  1. Take finely grated raw papaya in a bowl. You can either thinly cut papaya or use a grater, you can squeeze and remove excess water, but I used it as it is. Place it in the deep fridge for 5 to 10 minutes so that they firm up.1510235303381
  2. In a small bowl prepare the dressing by mixing olive oil, lemon juice, crushed garlic. roasted jeera (cumin) powder, salt, and black pepper. Keep the dressing aside.
  3. Lightly dry roast sesame seeds, keep aside.
  4. Take out the papaya bowl from freezer, toss in coarsely crushed roasted peanuts, finely chopped green chilies, chopped coriander.1510240133988
  5. Drizzle the dressing over the papaya, mix well.
  6. Transfer it to a serving bowl, sprinkle sesame seeds and serve chilled.

 

NOTES:

  • You can pep up the taste by adding fine juliennes of colored peppers or cherry tomatoes, though I highly recommend not to do so, the raw papaya tastes great as is!
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DAHI MOONG PAKODI

Moong dal pakoris fried and dunked in yogurt and topped with yogurt,chatnis and sev makes a delicious chaat or an excellent side dish.It is an easy to make a recipe and an absolute must-have for any occasion/party.

Prep Time:15 min
Cook Time:30 min 

INGREDIENTS :

1 1/2 cups Yellow Moong Dal
2-3 Green Chilies(optional)
1-inch piece of Ginger(optional)
48 oz of Yogurt/Dahi/Curd
3 tsp sugar
salt as needed
Oil for frying

 

INSTRUCTIONS :

  1. Wash and soak the dal for minimum 5-6 hours, Rinse, drain and grind to a smooth batter with as little water as possible.PicsArt_10-05-09.08.01.jpg
  2. Heat oil in a wok/pan/kadhai.
  3. Whisk the batter well with hands to incorporate some air into the batter.PicsArt_10-05-09.09.43.jpg
  4. Put small pakoris in hot oil using your hands or a spoon. Be careful as the oil is hot and it requires practice when using your hands.
  5. In a bowl take some water and add salt to it.PicsArt_10-05-09.11.03.jpg
  6. Put the fried pakoris in the salt water immediately and let it soak for some time.
  7. Whisk the yogurt with sugar and salt.PicsArt_10-05-09.12.49.jpg
  8. Squeeze the pakoris gently between your palms and squeeze out all the water and place the pakoris in whipped yogurt.PicsArt_10-05-09.14.06.jpg
  9. Top with chatnis and sevPicsArt_10-05-09.15.42.jpg

NOTES:

  • Please be careful when using your hands to make pakoris as the oil is very hot. There is no salt in the batter, so its important to add salt in the water.
  • The pakoris may look small while frying, but after soaking in water and then in yogurt, they do increase in size.

 

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