Sunday, September 30, 2012

Home made Blueberry Jam / Blueberry jelly

    Recently,we went for blueberry picking with saras family.Picked fresh berries in that trip. So started preparing some blueberry dishes out of it . This blueberry in particular was sweet,so the jam tasted awsome. I would always wonder,how they prepare jams in my childhood days.But when I searched for recipe, it was as simple as such.Even a novice cook can prepare it in a jiffy,with some precautions. Actually ,with this measurements, I got almost 800 gm of jam. So you can prepare it in bulk and use it .Sterilization is very important to preserve the jam .Prepared some muffins too with the blueberries.I will post that recipe soon.

1.Blueberries         -      4 cups
2.Sugar                 -      3 cups
3.Lemon juice       -       1 tbsp
4.Lemon zest         -        1 tsp
5.Liquid fruit pectin-        1 pouch

Sterilizing the jars:
* Take a pot of water, boil it .
* Drop the jars into the pot with lids.
* Let the jars boil for 1/2 an hour.

* Off the stove and leave the jars inside.
*  When the jars are warm,take it wipe it and dry it well.Keep it ready .

Preparing the jam:
*Wash and pat dry the blueberries.
* Blend it into a smooth paste in a blender.
* Take a heavy bottomed pan and boilt he blueberry puree.
* When the mixture is reduced to half,dump in sugar.
* Let it disslove in the puree.
* Now add the lemon juice and lemon zest.Give it a stir.
The puree reduced to half                                        Adding the fruit pectin

* When the puree comes to rolling boiling,pour the liquid pectin.
* Turn off the stove within 2 to 5 minutes,as the puree starts to thicken.
* Pour the jam into the sterilized containers immediately, as it starts to thicken.
* Cool the jam completely and store in refrigerator.

Pouring the jam into the jars                                                        Within 10 minutes of adding the pectin,jam started to thicken

* Boil the blueberry piuree well,so that it looses the water and  forms  jelly after adding pectin.If not,the jam will be watery.
* Sterilizing the jars is a must,for keeping the jam preserved for  months.

Thursday, September 20, 2012

Thengai Poorna Kozhukattai & Verkadalai poorna kozhukattai - Vinayagar chathurthi special.

I know I am late in posting this ,yet I want to register this yumelicious sweet for Vinayagar chathurthi. Poorna Kozhukattai is yet another favourite dish for Lord Vinayagar.This is served to the Lord ,as a neivedhyam. The inner poornam or filling can be varied.I love peanut filling and H loves coconut filling. So prepared both .Jaggery is added to the filling. Sesame seeds are added to enhance the flavor.This sweet is a guilt free ,as it is steamed .I have made the rice flour at home.if you cannot do it ,just use the store bought flour.  Mom,Rohith and I prepared this,when she was there with us.The small one is prepared by Rohith.
For the outer cover:
1.Raw rice              -          1 cup
2.Water                   -             1/2 cup or as needed
3.Salt                       -              a pinch
4.Oil                        -            2 tbsp 

For the peanut poornam:
1.Jaggery                -           1/2 cup
2.Peanuts                -            1/2 cup (coarsley grounded)
3.Cardamom pwdr  -            1/4 tsp
4.Sesame seeds       -            1/4 tsp
                         (  Or  )
For the coconut poornam:
1.Jaggery                -            1/2 cup
2.Coconut               -            1/2 cup (grated)
3.Cardamom pwdr  -            1/4 tsp

Preparing the rice flour:
* Wash and soak the rice for an hour.
* Drain it completely and spread it on a wash cloth in a shady place.
* When the rice is 20% wet,take it and grind it smoothly.
* Sieve the flour and keep.
* Take a pan , and roast the flour slightly,till it gives out nice aroma.Dont fry it so much,if not the flour will become rough and will have lumps.
* If the fried flour has any lumps,then sieve it again.

For the peanut poorna kozhukattai:
* Fry the peanut and remove the skin.
* Fry the sesame seeds ,till it gives out aroma.
* Add it to the blender and ground it coarsely.
* At last,add the jaggery to the grounded peanut ,sesame and give it a pulse.
* Add cardamom powder and mix it.

For the coconut poornam:
* Scrape coocnut finely .
* Take a pan and dry roast the coocnut .
* Cool it and pulse it finely.
*At the end of pulsing,add the jaggery and give it a pulse again.
* Keep it ready.

Making the outer cover:
* Take a pan of water and bring it to rolling boil.
* Take a mixing bowl,add flour,salt.
* Now slowly add the boiling water ,to the flour .
* Using a laddle ,mix the flour and make a pilable dough.
* Divide the dough into equal sized balls
* Grease ur hands and make a medium sized bowl.

* Place the filling in one corner of the disc and close it.
* Pinch the edges and seal it.
* Take a idli maker and steam the kozhukattais.
* Serve it hot.

 * While grinding the rice ,make sure the rice is slightly wet,if not the flour will not be ,that much smooth.
* While preparing the outer cover,make sure ,boiling water is added,if not the outer cover will not be soft.
* And also,make sure the outer cover is thin,if not it will be so hard to have a bite.
* I have used jaggery in the ratio of 1: 1 for the peanut or coconut.If you want to have a bit sweeter ,then go ahead and add 1/4 cup more.
* Adding sesame seeds in purely if you dont need,just skip it.
* We can also dry the rice under fan,if you dont have much sun light.

Monday, September 17, 2012

Milagu Kuzhambu / Pepper Curry

My mom is an expert in preparing medicional valued dishes.The list goes like this, sukku kuzhambu,karuveppilai kuzhambu, milagu kuzhambu .... I will always say no to these curries in my early ages,but as time passes, we come to know the importance of  home remedies. Sukku kuzhambu, karuveppilai kuzhambu are prepared at homes to enhance digestion . Milagu kuzhambu is a very good curry ,to increase the appetite in your body. Here the spices are roasted ,grounded finely and added to the curry. Mom prepared this curry,when she came for my delivery. This curry is very good for breastfeeding moms and post surgery patients.Because ,pepper  heals the wound gradually. My H enjoyed this curry. Best accompaniment for this curry is sutta appalam .


For roasting:
1.Black pepper              -             1 tbsp
2.Red chillies                  -              4 to 5
3.Toor dal                       -             1/2 tbsp
4.Coriander seeds           -             1/2 tsp

For the curry:
1.Onion                           -            1/2
2.Garlic pods                   -            3 to 4
3.Sambar pwdr                -            1 tsp
4.Turmeric pwdr               -            1/2 tsp
5.Tamarind water              -             1/2 cup ( or as needed)
6.Salt                                -             to taste

For tempering:
1.Mustard seeds               -             1/2 tsp
2.Cumin seeds                  -              1/2 tsp
3.Methi seeds                   -              1/4 tsp
4.Curry leaves                   -             a handfull
5.Oil                                  -              2 tbsp


Roasting and grinding:
* Take a pan, dry roast the pepper,toor dal,criander seeds and red chillies.
* Cool the mixture completely.
* Grind the spices to a fine powder.

Preparing the curry:
* Chop the onion finely.
* Strain the tamarind water and keep it ready.
* Take a pan add oil and splutter with mustard,cumin and methi seeds.
* Add curry leaves,onion and garlic pods.
* Let these cook well.
* When  the onion turns translucent,add turmeric powder and sambar powder.
* Let the raw smell goes off.
* Now add the tamarind water and bring it to boil.
* At last ,add the grinded spices to your taste  and give it a stir.
* Adjust salt to taste.
* Cover and cook in low heat,till the curry oozes out oil.
* Serve with pappad.

* Add the masala according to your taste.
* We can also add jaggery at the end,but it is purely optional.
* If you dont have sambar powder,just add chilli powder according to your taste.

Thursday, September 13, 2012

Gobi Paratha

Hi I am back to blogging again. My laptop crashed,so I was not able to post any dishes.Got my laptop back ,just today and here comes the tasty and healthy gobi paratha. Gobi paratha is another quick fix dinner for those lazy evenings.Its  healthy too.I would prefer these parathas,as I could sneak in veges into these parathas for my H and Rohith.Best accompaniments for these parathas are curd and pickle. Gobi haters can take these parathas ,sure it would turn u into a gobi lover :)

For Stuffing:
1.Cauliflower               -          1/2
2.Chilli pwdr                -          1 tsp
3.Turmeric pwdr          -           1/4 tsp
4.Garam masala           -           1/2 tsp
5.Cilantro                     -           1 tbsp (chopped)
6.Oil                             -           1 tbsp
7.Cumin seeds              -            1 tsp

For the dough:
1.Wheat flour                 -            2 cups
2.Water                          -            1 cup
3.Salt                              -            1/2 tsp
4.Sugar                           -             1/2 tsp
5.Oil                               -             2 tbsp

Preparing the dough:
* Take a mixing bowl,add wheat flour,salt and sugar.
* Mix them well.
* Heat water for a minute.
* Slowly add the water to the flour,and knead it into a soft dough.
* :Pour  oil over the dough and cover it.
* Let it rest for an hour.

1.Grated cauli flower              2.Dough              3.Masala Cauliflower                        4.To be stuffed
Preparing the stuffing:
* Wash the cauliflower florets and dry them.
* Take a grater and grate the cauliflower well.
* Take a pan,add oil and splutter with cumin seeds.
* Add the grated cauliflower and saute it ,till it is half cooked..
* Now add turmeric pwdr,chilli pwdr and garam masala pwdr.
* Toss it till,the raw smell is removed.
* Add the chopped cilantro and cover,it till it is cooked.

Preparing the paratha:
* Divide the dough into equal sized balls.
* Divide the stuffing into equal sized balls.
* Take the dough and pat it ,so that the centre of the dough is thick .
* Place rhe stuffing on the dough and close it.

1.Stuffing is wrapped .         2.Rolled out paratha.   3.Cooking one side       4.Puffed up paratha
* Roll it carefully into a medium thicknessed roti .
* Cook the paratha on a tava.
*When ,one side is cooked well,flip it around .
* Drizzle oil over the paratha,and now we can see the paratha puffing up.
* Serve it with raita.

Ready to be served with Salad,butter and pickle.
* While rolling the parathas,take care not to torn them.
* Make sure the stuffing to be dry,if not it will make the paratha soggy.
* A perfect paratha will puff up,as shown in the pic.

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