Strawberry Jam Recipe | Homemade Jam Recipes

I like all kinds of berries to eat them as its own or in any dessert.Most of the times I end up eating them just like that unless I get an itch to make something else with it. In Mumbai we used to get fresh strawberries directly delivered from a farm in Mahabhaleswar through a building resource and hence we were fortunate to get lot of fresh and juicy strawberries every week through out the strawberry season.

I usually used to make a very small quantity of simple strawberry jam and used to finish it in 3-4 days.My strawberry Jam was simple to make with just strawberries, sugar and lemon with no additional preservatives or pectin.I have checked various recipes on net where a vanilla pod or cinnamon stick is added for extra flavoring. I have tried both the versions with the vanilla pod and cinnamon stick and absolutely loved both the versions which enhanced the taste of the jam in its own way.

I usually make the jam with less sugar and also do not cook it for long and hence the shelf life was less but the recipe I am posting today is perfect in texture of jam and also has good shelf life.If the required amount of sugar is added and is cooked for long the jam sets beautifully even without Pectin as the fruits usually contain some amount of pectin naturally.Check out this Pectin free and Preservative free homemade Strawberry Jam recipe.

Other Strawberry recipes in my blog:

• Strawberry Milkshake 
• Strawberry-Banana Smoothie
• Strawberry Lassi
• Strawberry Frozen Yogurt/Froyo

Homemade Strawberry Jam Recipe:

yields: 1 Jar of Jam | Shelf life: 2 weeks

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: World | Category:Jams/Preserves

Ingredients:

500 gms Strawberries

1 heaped cup Sugar(roughly 250 gms)

juice of 1 small Lemon

Lemon Zest of 1 small Lemon,optional

Vanilla Pod or Cinnamon stick(for flavoring),optional

Method:

• Place 2 small plates in the freezer to test the consistency of jam later.
• Wash and wipe the strawberries nicely, hull the strawberries and cut them into 4 pieces or more if the strawberries are really big.

• Add Sugar to the strawberries and keep aside for about a couple of hours or overnight.This step is optional but it will help the strawberries to release their natural juices and also helps to retain its bright color.
• Add the lemon zest and lemon juice to the strawberry-sugar mixture.If you are using vanilla pod cut and scrape the seeds from the pod and add to the mixture or you can add a small cinnamon stick to the mixture and transfer the mixture to the pan and cook it on the low flame until the sugar disssolves completely. 

• Then increase the flame and cook on high flame for 7-8 mins until the mixture bubbles.Carefully skim off any foam off the top of the jam.
• Mash the mixture nicely with a potato masher or by using back of a ladle.I like my jam slightly chunky so I leave few bits here and there.
• Simmer the mixture for 15-20 mins by mixing the mixture in between.The mixture would have thickened by now and it is time to test the consistency.

• Pour a drop of jam on the chilled plate and if the jam is set and does not move it is considered as done, if it is runny the jam still has not reached the right stage and hence you need to cook it for some more time before you test the consistency again.
• Cool the mixture completely and carefully transfer the mixture into sterilized jars using a dry spoon.
• Seal and store the jam in the refrigerator for up to 10-15 days.

Spread it on a toast or make jam sandwiches or chapati-jam roll ups and enjoy!!

Notes:

1. You can follow the same process to prepare any berry jam like blueberries, blackberries, raspberry, mulberry or you can even prepare mixed berry jam.
2. As we are not using any preservatives this jam can be stored up to 2 weeks if handled carefully.I had successfully used it for a month too.
3. I like the flavor of both cinnamon and vanilla pod in the strawberry jam.You can use any of them or you can skip it if you do not want any additional flavor to the jam.
4. You can add 1/2 tsp cinnamon powder or 1/2 tsp vanilla extract instead of the cinnamon stick and pod in the recipe.

Technorati Tags: strawberry jam recipe, how to make strawberry jam, how to make jam at home, strawberry recipes, jam recipes, pectin free strawberry jam, preservative free strawberry jam

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Whole Green Moong Dal Recipe | Hara Moong Dal | North Indian Dal recipes

Lentils and Legumes are a good source of protein especially for vegetarians and I make sure that I include one kind of dal or legumes in my daily meal in some form or the other.It is quite boring to eat the same variety of dals on daily basis and hence I usually stock up my pantry with all kinds of dals and lentils available in market so that I would not need to repeat the dal at least for a few days. The preparation process of this dal is very simple and I love it with minimal spices.I somehow like the texture of dal when prepared with whole lentils like Whole Masoor dal, Whole Green Moong dal, Matki etc, I feel they add more earthyness to the dal. 

I even combine the dals and few combination of dals are our absolute favorite like Chilka Urad-Chana dal, Chilka Moong- Chana dal and also Mixed dal. All these dals are quick to prepare if you forget to soak your legumes like chole, rajma etc.

Check out other Whole moong recipes in my blog:

• Green Gram Sundal | Whole Moong Sundal
• Green Whole Moong Adai
• Sprouts Fried Rice | Moong Sprouts Chinese style Fried Rice
• Moong Sprouts Salad
• How to make Sprouts at home | Homemade Moong Bean Sprouts

Whole Green Moong Dal | Saboot Moong Dal Recipe:

Serves 2-3 | Author: Prathibha
Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins
Cuisine: North Indian | Category: Side dish- Dals/Lentils

Ingredients:

1/2 cup Whole Green Moong

1 big Tomato,finely chopped

1 medium Onion,finely chopped

2 tsp Ginger-Garlic paste

1/4 tsp Garam masala,optional

1 tsp Red chili powder

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

a pinch of Asafoetida

1 tbsp chopped Coriander

salt to taste

1 tbsp Oil

for tempering:

1/2 tsp Cumin seeds

1/4 tsp Red chili powder

a pinch of Asafoetida

1 tsp Ghee/Oil

Method:

• Wash and soak whole moong for 4-5 hrs.Add a pinch of turmeric and chopped tomato to it and pressure cook for 2 whistles and reduce the flame and let it cook for 10-12 mins.You can even add tomatoes while frying onions too.

• Heat oil and crackle cumin seeds and add finely chopped onions and ginger-garlic paste and fry until it is brown in color.

• Add cooked whole moong to the fried onion mixture and add turmeric powder, red chili powder, garam masala and enough salt and mix nicely and cook it for another 8-10 mins.

• Add chopped coriander to it and give a stir.
• Meanwhile heat oil/ghee in the tadka pan and crackle cumin seeds and add asafoetida and red chili powder and pour it into the dal and cover it immediately.Just before serving mix it in the dal and serve.

Serve it hot with hot rice/jeera rice/pulao or roti/paratha.

Variations:

1. You can follow the same process for making any dal like yellow moong dal, split moong, toor dal, masoor dal, whole masoor dal, chilka urad-chana dal, toor-chana dal, mixed dal, chana dal.
2. You can also follow the same process for legumes like white/black chickpeas,rajma,lobia but make sure you soak them for 7-8 hrs.
3. You can add a tsp of Kasuri methi while frying onion-tomato mixture for a different flavor.
4. The addition of Garam masala is optional. I like this dal very simple flavors.

Technorati Tags: whole moong dal, green moong dal recipe, simple north indian dal recipes, side dish for rice, side dish for rotis, north indian recipes ,dal recipes, indian lentils recipes, whole moong recipes

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Gongura Soya Chunks Curry | Soya Gongura | Gongura Recipes

Sorrel leaves aka Gongura are sour leaves and are used to prepare the famous Andhra Gongura Pickle and Gongura Pacchadi. Though these leaves taste the best in Pickle or Pacchadi form, they are versatile and can be used in various recipes like dal,curry, stew or rice varieties. I have already posted Gongura Pappu  , Gongura Pulusu Kura, Gongura Pulihora , Gongura Pacchadi with Green Chillies, Gongura Pacchadi with Red Chillies recipes and I am yet to post the famous Gongura Pickle, sometime soon I should post it too. I love gongura based recipes because of the unique tartness from the sorrel leaves.

Today I am posting a curry recipe using Gongura, I saw this curry preparation in a tv show and modified it according to our taste buds. This is not a rich curry but is good as a everyday curry and a nice way to eat gongura leaves. There are so many various ways that Gongura is used in non vegetarian dishes and Gongura Mutton is one dish, today's recipe is a version of it by replacing the mutton with the soya chunks(meal maker) which is a treat for vegetarians. Soya Chunks absorb the flavors nicely and gives a nice flavorful chewy bites in the gravy.Try this different recipe with gongura and I am sure that you will try this recipe if you are gongura lover.Even if you are not, do give it a try and I am sure you will like it!!

Check out the list of Gongura recipes in my blog:

• Gongura Pulihora | Gongura Rice | Sorrel Greens Rice
• Gongura Pacchadi with Green Chillies
• Gongura Pacchadi with Red Chillies
• Talimpu Gongura | Noone Gongura
• Gongura Pulusu Kura
• Gongura Pappu | Sorrel Greens Dal

Gongura Soya Chunks Curry:

Serves 3 | Author: Prathibha

Prep time: 20 mins | Cooking time: 30 mins | Total time: 50 mins

Cuisine: Andhra | Category: Side dish for Rice and Rotis

Ingredients:

1 medium bunch Red Sorrel (Gongura) leaves, 3 cups when tightly packed

2/3 cup Soya Chunks

2 Onions, chopped into small pieces

1 Tomato, finely chopped (optional)

2 tsp Ginger-Garlic paste

2-3 Green Chilies,slit

4-5 Garlic pods,roughly chopped

1.5 tsp Red chili powder

2 tsp Coriander powder

3/4 tsp Garam masala

1/2 tsp Turmeric powder

Salt to taste

2-3 tbsp Oil

Method:

• Separate the red sorrel leaves from the stems and wash them nicely and saute the leaves in 2 tsp oil until they become soft and mushy.Cool the mixture

• Meanwhile boil soya chunks in water for 3-4 mins until they are done and drain them and give a cold water bath twice, squeeze them each time gently and repeat and keep them aside.

• Grind the cooled gognura leaves to a rough puree.
• Heat 2 tbsp oil in a kadai and add slit green chilies and roughly chopped garlic pods and fry them until the green chilis wilt.

• Add chopped onions and fry them until they become pink in color.Add finely chopped tomatoes and cook until they become mushy.

• Now add all the spices - turmeric powder, red chili powder, garam masala, coriander powder, salt and cook the masala until the oil in the masala leaves the edges.
• Add pureed gongura mixture to it and fry for another 5-6 mins.If the mixture is sticking add a couple of tablespoons of water in between.

• Once the mixture is nicely fried add the cooked and squeezed soya chunks to it and add 1.5 cups of water to it and cook for 5-6 mins until it is done and oil floats on the mixture. You can add 3/4th cup of coconut milk and 3/4 cup of water at this stage.Adjust the consistency of the gravy according to your requirement.

Serve it hot with rice/rotis.

Notes:

1. The addition of tomato is optional but I wanted to serve as a gravy for chapathis and hence I added, you can avoid it if you want.
2. Instead of only water you can even add 3/4 th cup of coconut milk and 3/4th cup of water to make it as a gravy. This gives a subtle flavor to the gravy and also makes it rich and balances the sourness of Gongura. But I wanted to highlight and enjoy the gongura flavor so I completely avoided the coconut milk. 
3. Gongura based dishes are usually sour, hence add more number of green chilies and spices like red chili powder and garam masala to balance the flavors.Garlic adds a nice flavor to gongura hence do not skip the garlic.
4. You can even mash the gongura once it is cooked to a rough mixture if you want, you don't need to make it to a puree.
5. You can replace red sorrel leaves with the green sorrel leaves too.

Technorati Tags: gongura soya chunks curry, soya gongura curry, gongura recipes, andhra gongura recipes, red sorrel leaves recipes, side dish for rotis, side dish for rice.  soya chunks recipes

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Dal Palak | Palak Moong Dal | Palak Dal

I prepare Palak dal in two types - one is the typical South Indian style of  Palak Dal using Toor dal and chopped palak and the second version is this dal where Palak is used in pureed form along with moong dal(yellow or split green gram).The first version of Palak Dal tastes best with the rice where as the second version tastes best with rotis or naans or simple steamed basmati rice. Because of the addition of palak paste the dal also gets a rich green color which itself looks so appetising. In addition to that I usually add a tadka(tempering) of finely chopped garlic in chili oil at the end to the dal which makes it even more delicious in flavor and taste and looks of the final dal, which is perfect for you to serve in your parties instead of the usual fare like Dal Tadka, Dal Fry and Dal Makhani.

You can check out various Palak recipes in my blog:

• Aloo Palak
• Grilled Corn-Palak PaneerMakai Palak Paneer
• Palak Paneer
• Rajma Palak
• Palakura Pappu / Spinach Dal
• Palak(Spinach) Rice

Dal Palak Recipe with Moong Dal:

Serves 2-3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: North Indian | Category: Main Course - Dal

Ingredients:

1/2 cup Moong dal(Yellow or split Green gram)

2 cups Spinach,chopped

1 Onion, finely chopped

1.5 tsp Ginger-Garlic paste

2 Green Chillies

1 tsp Coriander powder

1/2 tsp Cumin powder

1/4 tsp Garam masala

1 tsp Amchur powder(Dry Mango powder)

1 tsp Cumin seeds

a pinch of Asafoetida

Salt to taste

1.5 tbsp Oil

to temper:

2 tsp finely chopped Garlic

1/2 tsp Cumin seeds

1/4 tsp Red chili powder

2 tsp Ghee

Lemon wedges, to serve

Method:

• In a pan add 1/2 tsp oil and add green chilles and chopped spinach and fry until the spinach becomes slightly mushy and cooked.Cool it down and grind it to a smooth puree.

• Pressure cook moong dal until 3-4 whistles and let it cool down completely.Slightly mash it and keep it ready.
• In the same kadai add 1.5 tbsp oil and crackle cumin seeds and asafoetida and then add finely chopped onions and fry until they turn pink in color.Add Ginger-garlic paste and fry well until the raw smell goes away.

• Now add pureed spinach and fry nicely for 4-5 mins until the oil leaves at the edges.
• Add all the spices - coriander powder, cumin powder, garam masala, amchur powder and salt and fry nicely again for another couple of minutes.

        

• Add cooked moong dal to it and mix nicely and cover it and cook for 4-5 mins until it is done. 

        

• In a small tadka pan heat ghee and crackle cumin seeds and add finely chopped garlic and fry until it turns slightly brown in color.Switch off the flame and quickly add red chili powder and give a quick stir and add this tempering to the dal.

Serve it hot with Roti/Naan/Parathas/Rice/Jeera Rice.Serve a lemon wedge along with the dal.

Notes:

1. I usually do not add tomatoes when I cook any spinach dish and hence I compensate the sourness of the tomatoes by adding amchur powder and lemon.If you are using tomatoes you can add finely chopped tomatoes after you add onions and fry nicely.
2. The tempering of garlic is optional but gives a nice flavor to the dal, hence I recommed to use it.
3. The beauty of the dal is its green color because of the addition of the pureed palak, but one can prepare it by using chopped palak.

Technorati Tags: dal palak, palak dal, palak dal with moong dal, palak moong dal, north indian dal recipes, side dish for rotis, side dish for rice

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Fried Gram Chutney | Roasted Chana dal Chutney | Putnala Pappu Pacchadi

Idli and Dosa are a part of menu in most of the south Indian house holds and it is always confusing to decide on the side dish that goes with the breakfast varieties. While the most popular chutneys are Hotel style Coconut chutney and Tomato Chutney, there are various other chutney varieties too which are prepared on the regular basis at my place. Today I am posting a very simple chutney variety - Fried gram chutney which is prepared in a similar way like coconut chutney but without or very little coconut being used in the recipe. You can also say this as a no coconut chutney as the coconut is optional in the recipe.My MIL prepares this chutney often just to avoid consuming more coconut as idli-dosa fare is almost an everyday affair at their place. So, this recipe is for those who wants a change from the regular coconut chutney or to avoid coconut in their chutney. 

Check out other chutney varieties in my blog - 

• Green capsicum chutney , Peanut Chutney
• Mamidi allam(Maa Inji) chutney
• Raw Onion Chutney ,Onion Chutney
• Hotel style Coconut chutney, Red Coconut Chutney, Green coconut chutney,
• Tomato Chutney ,Tomato-Onion Chutney

Fried(Roasted) Gram Chutney | Pottukadalai Chutney Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 3 mins | Cooking time: 2 mins | Total time: 5 mins

Cuisine: South Indian | Category: Accompaniments- Chutney variety for Idli/Dosa

Ingredients:

1/2 cup Fried(Roasted) Gram/ Putnalapappu

1.5 tbsp fresh/frozen grated Coconut,optional

2 Green chilies

1-2 Garlic pods

a small marble sized Tamarind

Salt to taste

to temper:

1.5 tsp Ghee/Oil

1/2 tsp Mustard seeds

1/2 tsp Urad dal

5-6 Curry leaves

a pinch of Asafoetida

Method: 

• Grind fried gram, coconut(if using), green chilies, garlic, tamarind and salt to a smooth paste by adding water little by little until you get the required consistency.Remove it to a serving bowl.

• In a small tadka pan heat ghee(oil) and crackle mustard seeds and add urad dal and curry leaves and asafoetida and fry until the urad dal turns little red in color. 

• Add the tempering to the prepared chutney and mix it nicely and cover it immediately to retain the flavors of the tempering.

Serve it with Idli/ Dosa/ Uthappam.

Notes:

1. The addition of coconut is entirely optional but I recommend to use it.
2. Garlic adds a nice flavor to the chutney, so do not skip it.
3. You can make the chutney even with red chilies, in that case fry red chilies in little bit of oil and grind with the other ingredients.

Technorati Tags: fried gram chutney, roasted gram chutney, roasted chana dal chutney, putnala pappu pachhadi, pottukadalai chutney, easy chutney recipes, no coconut chutney varieties, chutney for idli and dosa, side dish for idli and dosa

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Turai ki Sabzi | Ridge gourd Curry | Ridgegourd recipes

Ridge gourd is another vegetable which TH does not eat apart from bottlegourd,sponge gourd, apple gourd and parwal. Though I use bottle gourd and ridge gourd often in my cooking I hardly get tinda and parwal as it would be just me who will be eating it.He was always clear that no tinda-tori-ghiya in his food from the beginning as he never liked them from his childhood. Though I have tried to sneak in the bottle gourd in various indirect forms like in akki rotti,dudhi muthia, lauki kofta curry, lauki paratha, lauki thepla but I could not include ridge gourd apart from the chutney. Hence I always end up preparing sabzi for my lunch or when I am alone for dinner. I somehow like the ridgegourd sabzi more than the bottlegourd sabzi because ridge gourd gives a nice bite unlike the bottle gourd even after being cooked and it tastes best with hot phulkas.

I like to prepare my ridge gourd sabzi very simple with minimal spices as it tastes best when made with only few spices. I prepare various versions of ride gourd sabzis - Andhra style beerakaya kura,plain ridge gourd sabzi, ridge gourd sabzi with moong dal, tomato based ridge gourd sabzi and even stuffed ridge gourd sabzi,all tastes like in its own way.Today I am posting a ridge gourd sabzi using onions and tomatoes which tastes best with hot phulkas or even rice.I will post the other versions sometime soon.Now let us see how to prepare the north indian style ridge gourd sabzi  for rotis with step by step pictures.

Check out othe ridge gourd recipes in my blog - Beerakaya Pappu |Ridge gourd Dal and Ridge gourd peel chutney

Ridge gourd Curry | Turai ki Sabji Recipe:

Serves 2-3 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: North Indian | Category: Curry - Side dish

Ingredients:

2 long Ridge gourds

2 medium Onions, finely chopped

2 Tomatoes, finely chopped

2.5 tsp Coriander powder

1.5 tsp Red chili powder

3/4 tsp Turmeric powder

a pinch of Sugar, optional

3/4 tsp Cumin seeds

1/4 tsp Asafoetida

Salt, to taste

2 tbsp Oil

Method:

• Wash and peel the skin of ridge gourd and cut into small pieces and keep it aside. Chop onions and tomatoes and keep them aside.
• Heat oil in a kadai and crackle cumin seeds and add asafoetida.

• Add finely chopped onions and fry until the onions turn pink in color and then add chopped tomatoes and fry nicely until the tomatoes become pulpy.

• Add the spice powders - coriander powder,red chili powder, turmeric powder, sugar, salt and mix nicely and cook until the oil leaves the masala at the edges.

• Add chopped ridge gourd and mix it nicely and add little water(1-2 tbsp) and cover it and cook for 7-8 mins until the ridge gourd is cooked.

Garnish with coriander and serve it hot Phulkas/Rice.

Notes:

1. This curry tastes best with minimal spices. If you like it masaledar you can add 1/4-1/2 tsp of Garam masala at the end.
2. I have used more oil in the recipe, as again it gives the best taste with more oil.You can reduce it 
3. if you want.
4. You can use the peeled ridge gourd skin to make this delicious Andhra style ridge gourd peel chutney which tastes nice with hot steamed rice.
5. You can follow the same process and prepare the bottle gourd sabzi.
6. Also, you can avoid onion and tomato in the recipe and prepare the same way and it also tastes nice.

Technorati Tags: ridge gourd sabzi, ridge gourd curry, turai sabji, turai ki sabzi, north indian style ridgegourd curry, ridge gourd sabzi for rotis, indian curry recipes, north indian curry recipes

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