Category: Vegan

Winter Delights: Gajar Ka Halwa and Gujarati Meethi Kadhi
The frigid winter months of December and January are bearing down upon us, and all anyone wants to do right now is to curl up cosily in their heavy blankets and eat tons of hot, rich food. The harsh weather right now makes the human body crave even more for nutrition, and it is not surprising that some of the best dishes that we know of taste the best in these freezing days. Compared to the year long summer heat in most parts of India, we have a greater appetite for food in the winters. It is in these few weeks that we look with great curiosity towards our kitchens, and wait impatiently for our mothers to emerge out of the area with some aromatic and delicious gastronomic work. Be it sarson ka saag and makke di roti, gulab jamuns, hot coffee, or ginger tea, all of these dishes and more never fail to tickle our tastebuds during the cold season. Here are two easy to cook recipes, one for gajar ka halwa, and the other for Gujarati meethi kadhi, in case you ever need a hot fix for your winter woes.

Gajar ka Halwa

Also known as gajrela, gajar ka gajrela, and carrot halwa, gajar ka halwa is a South Asian dessert pudding and a winter delicacy in north Indian states. Made by cooking grated carrots, milk, ghee (clarified butter), and nuts together, this dessert is eaten on many festive occasions in both India and Pakistan apart from being available round the year in most sweetmeat shops of the subcontinent. A completely vegetarian preparation, gajar ka halwa is a dish enjoyed by all people, and has been subject to a number of culinary innovations, some of which are a vegan version, red velvet gajar ka halwa, similarly flavoured doughnuts topped with the same, a cream cheese and halwa combination which is the desi counterpart to the carrot cheesecake.

The dish dates back to the ancient Mughal times, and the word “halwa”, meaning sweet, is itself derived from the Arabic language. Gajar translates to carrot from the Hindi language. While gajar ka halwa may seem like a particularly difficult preparation to pull off in the kitchen, it is actually not. Although the ingredients do take a considerable amount of time to cook fully, gajar ka halwa is a very easy recipe to make provided you have all the cooking materials you need ready at your disposal.

Recipe (serves three-four)

Ingredients required:
- 1 kg of grated carrots, cleaned and peeled beforehand
- 100 ml of condensed milk
- Cleaned, preferably roasted, dried fruits and nuts (cashews, almonds, raisins, pistachios)
- ½ kg of khoya
- 4 big tablespoons of desi ghee (clarified butter)
- 1 cup of castor sugar
- 4 cups of milk
- Cardamom seeds. Alternatively, you can use one-third of a teaspoon of cardamom powder.
The steps needed:
- Put the shredded carrots and milk in a heavy-bottomed pan or a wok on medium flame.
- Let the carrots soak in the milk to a considerable amount. Let the mixture turn a rich golden-orange colour.
- Add condensed milk and cardamom and stir for some time.
- When it is cooked halfway, add khoya, after putting aside some for garnishing. Also add ghee.
- Once everything is properly mixed, add sugar on a low flame. Take note of the flame and ensure that the sugar does not caramelize in the halwa.
- Add dried fruits from above, garnish with a little khoya, and serve in bowls. You can also add varakh (the silver food foil) for an aesthetic look.
Gujarati Meethi Kadhi

Kadhi is an Indian main course dish of desert origins, and was first made in Rajasthan. However, it quickly grew popular with people from other regions of India, and now has different variants according to different states, belonging to Punjab, the Sindh area of Pakistan, Gujarat, Uttar Pradesh, and Maharashtra. While it is a dish best served hot, kadhi itself is derived from curd and yoghurt, which ironically taste best when cold.

Gujarati cuisine is known for its sweetness, and its kadhi carries the same quality. In our household, Gujarati meethi (Hindi for “sweet”) kadhi is a winter favourite, and its recipe has passed on from one generation to the next, with a few modifications by each. This dish can be had as a drink, and since we already have the salty kadhi of Uttar Pradesh, complimented with besan pakodas (fillets), Gujarati meethi kadhi is served as a hot and sweet beverage mostly in the evenings. It hardly takes much time and effort to prepare, and is the perfect heavy snack that will fill your stomach in between meals. All you need is a bowl, a saucepan, and some easily accessible cooking materials, and a time period of fifteen minutes to spare.

Recipe (serves two)

Ingredients required:
- 2 big tablespoons of besan (gram flour)
- 1½ glasses of curd
- Half a cup of water
- Turmeric
- Curry leaves
- Asafoetida
- A teaspoon of rai (mustard seeds)
- Two teaspoons of sugar
- Salt
- Whole, dried red chillies
- 2 teaspoons of oil
The steps needed:
- Add the besan and curd slowly in a big bowl, stirring slowly so that no lumps are formed.
- Put a pinch of turmeric in this mixture. Also, add salt according to taste.
- In a separate pan, put oil and let it heat on a slow flame.
- To the hot oil, add rai, a little hint of asafoetida, and some curry leaves. Be careful to not let the curry leaves blacken completely because of excessive heat.
- On a low flame, add red chillies to the pan.
- Take the besan and curd paste, and pour it in the pan.
- Stir continuously so that no lumps are formed while keeping the pan on a medium flame.
- Let the mixture boil, and then pour it in glasses.
- Top with a few curry leaves and serve hot.
December 24, 2014
Candy bars: Part 1

“There’s nothing as cozy as a piece of candy and a book.”

― Betty MacDonald.

So they say that! I believe candy bars are not just a treat for the kids. I, at twenty-two can jump with glittering eyes and a wide smile if you offer me a bar of Bounty! Chocolates are not just a delicious snack but also a great source of instant energy. While travelling, just before exams or something important, good rains, after a good workout, or just while watching your favorite movie, every time is the right time to grab a candy bar!

Some chocolates I grew up with and bring back a jet of nostalgia with every bite are mentioned below. I just think it is a great idea to know a little more about them. My article on Candy Bars has been split up into two parts, this being the first one. For more on these delicious treats, look out for the second part too.

Cadbury Flake

Flake is a chocolate bar brand which is currently manufactured by Cadbury Ireland. It has an interesting flaky texture and consists of thinly folded Dairy Milk milk chocolate. Founded by an employee at Cadbury in 1920, it was developed when the excess from the moulds was drained off and fell off in a stream. This created folded chocolate with flaking properties on hardening. As it has a flaky texture, it is a little difficult to eat it without dropping any as it tends to crumble apart.

Many other variations have also been developed though the original flake was a constant hit amongst its fans. Flake Dipped, also known as Flake Luxury is the original milk chocolate Flake dipped in milk chocolate. It was launched in 2003. Flake Noir is a dark chocolate Flake bar while Flake Dark that was launched in 2006, is a dark chocolate Flake bar covered in dark chocolate. Flake Snow, the white chocolate variant of Flake Dipped was known as Snowflake until 2003 and was then discontinued in 2008. Many other flavors and variants of Flake have been introduced and launched in different parts of the world. Some of them are Flake Praline, Flake Allure, Orange Flake and Flake Mint.

Hershey’s Kisses

A famous brand of chocolate manufactured by The Hershey Company came up with these bite-sized pieces of chocolate having a distinct shape resembling that of flat bottomed tear drops. Hershey’s Kisses are packed in lightweight aluminium foils of different colors depending on the flavor of the chocolate. They had a narrow strip of paper protruding from the top. These are one of the most popular chocolate brands in the States and in the rest of the world. Kisses are mass-produced by machinery that would pump a specified amount of viscous chocolate on a conveyer belt and then are allowed to cool down so as to lend it the shape.

These candies get their name ‘Kisses’ because of the ‘kiss-like’ sound that the machinery makes during production. It was first introduced in 1907, and a century later, they are still reigning the market and the hearts of the fans. They form an integral part of American history and pop-culture. Kisses is also available in a variety of forms like the Kisses with Almonds, Dark Chocolate Kisses, Caramel Kisses and Kisses with Hazelnut. ‘Hugs’ or the mini Kisses covered in white chocolate was my personal favorite though it was a limited version. Some other limited versions were ‘Layers’ i.e. white chocolate on the top and milk chocolate in the bottom, Special Dark Coffee flavored Kisses, Extra Creamy with Toffee and Almond, Dark Chocolate Orange flavored and many more.

Bounty Bar

Bounty is a chocolate bar produced by Mars, Incorporated. It was first introduced in 1951, in the United Kingdom and Canada. What distinguishes this chocolate bar from others is the moist coconut filling in the centre which is enrobed with milk chocolate. This is available all over the world except the States, where Mounds by Hershey’s, a similar product is marketed. The dark chocolate version of Bounty is also available in the market. The thick milk chocolate coating provides a perfect contrast and balance with the mild flavor of the soft coconut center.

The chocolate bar should be eaten right out from the refrigerator as it tastes the best then. It might even take you to the tropical beaches lined with coconut palms in your imaginations as you bite into this delicious candy bar. For its variants, there were limited editions of a Cherry Bounty Bar which was available since 2006 in Australia. A limited mango flavored edition was available during 2004-2005 and a few years later again in Russia.

Twix

Twix is a popular chocolate bar manufactured by Mars, Incorporated. It consists of a biscuit finger, coated with other confectionery toppings, most commonly caramel and milk chocolate. Twix Bars are typically packaged in pairs. The chocolate bars apparently got their name from combining the words, ‘twin’ and ‘biscuits’. It was first created in 1967 in the United Kingdom, and was later introduced in the United States in 1979. Twix was called Raider in certain parts of the world like Denmark, Belgium, Poland, Spain, Israel, Turkey and many other countries till 1991, when its’ name was changed to match the international brand name.

Twix is available in various other flavors like Twix PB that has a chocolate biscuit, peanut butter coating instead of caramel and milk chocolate coating, Cookies-n-Cream Twix where a cookies and cream filling replaced the caramel filling, Twix White with a white chocolate coating, Triple chocolate that contained chocolate flavored butter cookie, chocolate flavored caramel and a chocolate coating. Many other versions were the Choc ‘n’ Orange Twix, Twix Mint, Coffee Twix, and Dark Chocolate Twix Towers etc. They are also available in different sizes and as singles too.

These chocolate bars are bound to take you through a variety of memory lanes, I am sure! Go get your favorite candy bar and pamper your taste buds. But before you leave, remember: ‘Candy Bars: Part 2’ coming soon!

September 14, 2014
Candy Bars: Part 2

Candies and chocolates form an integral part of our growing up and growing old alike. The first part of ‘Candy Bars’ covered facts about some popular chocolates that make our lips smack just at the mere mention of the names. This article covers a few more of them.
Toblerone

Toblerone is a Swiss chocolate bar brand that has been named after its’ creator Theodor Tobler. It was first launched in 1908. It is well known for its distinctive prism shape or that of a pentahedron. The shape of the chocolates is apparently inspired from the Swiss Alps. However, Theodors’ sons claim that the triangular shape comes from a pyramid shape that some dancers created at a show that Theodor saw. The uniquely shaped milk chocolate includes nougat, almonds and honey thus lending it a characteristic flavor. ‘Torrone’, Italian for nougat lends the chocolate its’ second half of the name.

Toblerone is sold in a variety of sizes and flavors ranging from ten centimeters to nearly one meter. The variants of Toblerone that have been produced are equally popular. Dark chocolate, White Chocolate, Snow top (with white chocolate peaks) and Toblerone Pralines are some of them to name.
Mars Chocolate bar

Mars is again a chocolate bar manufactured by Mars Inc. It was first manufactured in 1932 by Forrest Mars in the United Kingdom. A delectable chocolate bar featuring nougat and caramel covered in milk chocolate. In the States, a different confection with nougat almonds and soft caramel bore the same name until it was discontinued in 2002. In 2002, the Mars bar that was sold worldwide was reformulated and the price was revised. The nougat was made lighter and the chocolate layer on the top was made thinner. Mars has been marketed in various sizes, from bite sized ‘Snack Time’ versions to large ‘king-size’ bars.

Several limited edition variations have also been released in different countries. Mars Almond and Mars Triple Chocolate with chocolate nougat and chocolate caramel are my personal favorites. There have been dark chocolate versions, now called Mars Dark (earlier Mars Midnight) and Mars Dark and Light as well. A variety of other products like Mark Lava (orange flavored), Mars Vanilla, Mars Loaded and Mars Honeycomb have also been produced.
Snickers

Snickers has been my comfort food before all exams and after all important events. It is my personal favorite when it comes to chocolate bars because of the perfect balance of taste that is struck among the ingredients. Snickers is a brand name for a chocolate bar produced by Mars Inc. It is a rich chocolate bar with nougat topped with peanuts and caramel, covered with milk chocolate. In countries like Ireland, the United Kingdom and the Isle of Man, Snickers was sold under the name ‘Marathon’ until 1990. The candy bar has been named after the favorite horse of the Mars family.

With a variety of variations and limited editions of the chocolate bar, the original one still stays a hit. Snickers Almond Bar was another popular variation which was later stopped in 2009. Peanut-butter and dark chocolate versions of this have also been released. So find your favorite and as they say, ‘Grab a Snickers!’
3 musketeers

3 musketeers, as fascinating as the name sounds, I bet it is one of the most pleasant experiences for your palate. It is a candy bar manufactured in the United States and in Canada by Mars Incorporated. It was the third brand produced by Mars in 1932 for the first time. Originally, it had three different pieces in the same package with chocolate, strawberry and vanilla flavors; hence the name. Rising costs and other constraints left only the most popular chocolate flavored bar phasing out the other two. It is basically a fluffy-soft whipped chocolate core covered with milk chocolate.

Manufacturing 3 musketeers is a fascinating procedure. The nougat chocolate center is first formed into large slabs, cut into required sizes and after the centers are formed, they are enrobed in milk chocolate. In this process, the centers pass through a continuous flowing vertical “sheet” of chocolate while, a rotating chocolate covered wheel under the mesh belt coats the base of the bar simultaneously. 3 musketeers has been released in a number of varieties. The mint version was the first brand extension, which was introduced to celebrate the 75th anniversary of the chocolate bar in 2007. Mocha Cappuccino, French Vanilla and Strawberry are some other limited editions that have been introduced.
Hershey’s Krackel

Krackel is a chocolate bar manufactured by the Hershey Company. It contains crisped rice in milk chocolate which makes it very similar to rival company Nestle Crunch. When it was first introduced in 1938, it also had almonds in the recipe. Peanuts were later added in 1939; but both the nuts were later removed in 1941. It was originally sold as an individual candy bar product and sometime later was only available as one of Hershey’s miniatures.

It was again reintroduced as an individual chocolate bar in 2014. The creamy milk chocolate and the crispy rice make this a very popular treat. There have been any variations in the flavors as such but the comeback of the chocolate bar as an independent product after 17 years was a great news for all its fans!

So, doesn’t just reading about chocolates make us happy? It makes us crave for one too though! Now that these fact files about some really popular chocolate brands have been covered, select your favorite one and go grab a bar!

Nothing satiates a huge appetite more than a piece of chocolate. Make sure you complete the chocolate bar in one sitting! Most of us do that, as they say:
“Strength is the capacity to break a Hershey bar into four pieces with your bare hands – and then eat just one of the pieces.”

September 14, 2014
Best Tomato dishes that you can prepare easily
- Tomatoes are known as red fruits or berries , but are mostly used as vegetables
- There are different species of tomatoes available depending upon the region to region and climate conditions. Tomatoes are native to Mexico.
- Like Bangalore tomatoes, cherry tomatoes which is available in different colors but almost all tomatoes are available in pure red color.
- Cherry tomatoes are the different variety of tomato which grows in very small size and red in color similar to cherries just like cherries so it is called as cherry tomatoes.
- Cherry tomatoes are originated from north Chile . These cherry tomatoes are cultivated since early 1800s.
- These cherry tomatoes are used mainly in salads , Mexican ans Spanish recipes, pizzas, and pastas.
- It can also be eaten raw or just boiled and roasted with salt and pepper.
- Tomatoes are rich in Lycopene, an antioxidant which is helpful in protecting cells in body and prevents skin cancer caused by UV-Rays.
- Eating tomatoes can keep you away from breast cancer and other cancer related diseases.
- Eating tomatoes can reduce sugar levels in blood and reduces fat
- Tomatoes contains carotene which improves blood serum level and also maintains good eye vision keeping away age related eye muscular diseases.
- Tomato contains 21% Vitamin C.
The tomato recipes that you could preparely easily are:

Tomato soup:

Ingredients:
- Tomatoes
- Salt to taste
- Ginger and garlic
- Pepper
- Butter cream
Preparation method:
1. Boil tomatoes along with ginger and add salt .and boil it still it is completely cooked.
2. Now grind the tomatoes with ginger garlic paste until the ingredients are completely smashed smoothly
3. Now take the mixture in the bowl add some butter cream with pepper powder sprinkled on it
4. You can also use coriander to sprinkle on the soup which tastes good
5. So hot soup is ready to be served .
Tomato Raita:

Ingredients
- Red Tomatoes
- Finely chopped green chilies
- Finely chopped onions
- Coriander leaves
- Thick curd
- Cumin powder
- Pepper powder
- Salt
Steps to prepare tomato raita
1. Take thick curd in a bowl and beat it until it becomes smooth
2. Take tomatoes and cut them into very small peaces
3. Now add the diced tomatoes , finely chopped green chilies to the curd
4. Now add cumin powder and salt to the mixture
5. Mix the mixture well and add more salt if required
6. Finally garnish with coriander leaves and now ready to serve with rice .
Tomato Coconut curry

Ingredients:
- Well ripened tomatoes
- Coconut milk prepared from raw fresh coconut by grinding the coconut peaces in the grinder and squeezing the milk from the paste yo u can prepare coconut milk
- Chili powder
- Turmeric powder
- Asafoteda or Hing
- Cumin seeds
- Salt to taste
- And Oil
Preparation method:
1. Heat the vessel and add oil and wait till it gets heated up
2. Now add cumin seeds and a pinch of Asafoteda when it splutters
3. Now add dices tomatoes and then add 1/2 spoon of red chili powder and turmeric
4. Let the tomatoes cook for 5-7 minutes
5. When the tomatoes are completely cooked add the coconut milk and stir well
6. Now let the mixture boil for just 5 minutes and then bring down the stove flame to simmer
7. Now the recipe is ready to serve .
Tomato chutney

Ingredients:
- Tomatoes
- Dry Red chilies
- Garlic
- Mustard seeds
- Curry leaves
- Oil
Method to prepare:
1. Heat a pan and add dry red chilies and garlic cloves
2. Fry them still they turn into brown color
3. Now add tomato peaces into the pan and fry them until they are cooked completely
4. Now remove the pan with tomatoes from stove and allow it to cool
5. After few minutes add this full mixture into a grinder and make it into smooth paste
6. Now in another pan heat the oil and add mustard seeds to the heated oil and allow it to splutter and next add curry leaves for thadka
7. Now pour the paste tomato paste into the pan
8. Now the chutney is ready to eat .
Tomato Vermicelli / Bambino recipe

Ingredients:
- Bambino/semiya
- Tomatoes
- Red chili powder
- Salt
- Coriander leaves
- Onions
- Green chilies
- Turmeric powder
- Curry leaves
- Oil
Method to prepare :
1. First roast the Bambino in en empty vessel without any oil just dry and keep at a side .
2. Now heat a vessel and add oil and then add curry leaves,chopped onions ,green chilies and now fry them nicely .
3. Now add little turmeric powder and one spoon chili powder and then add tomato peaces and fry them still they are cooked properly .
4. Now pour one mug of water into the mixture and little salt to taste and allow them to boil for about 10 minutes
5. After that add the roasted bambino and let them boil still the bambino is cooked properly .
6. Now just simmer the stove and leave it for about 10 minutes still they are completely cooked
7. Finally the bambino tomato recipe is ready to eat
July 30, 2014
A nutty affair!

Be it peanut butter or an almond fudge; hazelnuts coated in chocolate or a Choco-walnut cookie; nuts often form the heart of many dishes be it savory or a dessert. Though the botanical definition of a nut has a vivid criteria for categorization, yet in culinary terms, a nut is any large, oily kernel found within a shell and used in food.

Nuts are rich in a variety of nutrients. Often suggested as a healthy snack option, these are packed with rich energy sources and many other nutrients. Because of the high oil content, they are an excellent source of high instant energy and even make you feel full after a handful is consumed. Nuts boast of a nutritional value loaded with monounsaturated-fatty acids (MUF) such as oleic and palmitoleic acids, which aid in lowering “bad cholesterol” and increase “good cholesterol.” They are rich source of all important omega-3 essential fatty acids which have an anti-inflammatory action and thus help in lowering the risk of blood pressure, coronary artery disease, strokes and breast, colon and prostate cancers. Another nutrient that these small wonders are loaded with are health benefiting poly-phenolic flavonoid antioxidants such as carotenes, resveratrol etc. This makes nuts an excellent choice for protection against cancers, heart disease, degenerative nerve disease, Alzheimer’s disease, and viral/ fungal infections. In addition to calories, nuts contain high levels of vitamins and essential minerals such as manganese, potassium, calcium, iron, magnesium, zinc etc. They also have a good level of Vitamin E and Vitamin B complex which aid in cell building and overall health development. Thus we see that nuts are actually a complete food with a very balanced nutritional chart to their credit.

Though most of us are familiar with many nuts that are commonly used in our kitchens, like the almonds, pistachios or even the humble peanuts, there are many other members of the nut-family which not all of us know.

Here are some exotic nuts that are used for a variety of purposes all over the world.

1.)    Pecans

The word ‘pecan’ is derived from an Algonquian word which means a nut requiring a stone to crack. It is a species of hickory that is natively grown in south-central North America. The parent tree is a deciduous tree that grows up to 20–40 m in height. A pecan, like the fruit of all other members of its genus, is not really a nut. It is technically a drupe i.e a fruit with a single stone or pit, surrounded by a husk.

The seeds of the pecan have a rich, buttery flavor. They can be eaten fresh or used in cooking, often in desserts. One of the most common desserts with the pecan as major ingredient is the pecan pie, a traditional U.S. recipe. Pecans also form a core ingredient in praline candy.

Pecans are rich in manganese and also serve as an excellent source of protein and unsaturated fats. Pecans also contain a significant amount of omega-6 fatty acids like walnuts.

In addition to the seed, the wood from the tree is also used extensively in making furniture and wooden flooring. It is as well used as a flavoring fuel for smoking meats.

Pecans were originally harvested as a domestic crop. After the commercial cultivation of this crop started in late 1880s, U.S. has now become the leading producer with around 90 percent of the produce coming from there. San Saba in Texas is commonly known as “The Pecan Capital of the World”.

2.)    Chestnut

Chestnuts are again an edible nut obtained from the deciduous tree from the Castanea genus. It is a native from the temperate regions of the Northern Hemisphere. The name “Chestnut” is derived from an older English term “Chesten nut”, which actually is obtained from the Old French word “chastain”. There are four main species viz. the European, Chinese, Japanese and American chestnuts.

A chestnut can either be peeled directly to be eaten raw or be roasted and then consumed. When cooked slightly, the taste resembles that of a baked potato. There are many other ways to use this nut for culinary purposes. Chestnuts can also be dried and milled into flour, which can later be used to make processed food items like breads, cakes, pancakes, and pastas. Candied chestnuts are a common delicacy in France and Turkey. Many cultures also enjoy desserts with pureed chestnuts and sugar with whipped cream.

Chestnut wood contains many tannins, as it belongs to the same family as oak. This makes the wood very durable besides giving it excellent natural outdoor resistance. It also saves the need for any other protection treatment. The dry chestnut firewood also serves a good fuel option. It is also an excellent source of tannin and provides an excellent source of tanning leather.

Fresh chestnuts contain a significant amount of calories in the form of carbohydrates with almost no fast. Besides a vast source of sugars, they are the only nuts that provide Vitamin C. The quantity of Vitamin C in chestnuts reduces by 40 percent when heated.

3.)    Hazelnut

A hazelnut is the nut of the hazel and is also called a cobnut or filbert nut. Hazelnuts are extensively cultivated in Turkey, Azerbaijan, Italy, Greece and Georgia, for commercial reasons. They are also grown in the south of the Spanish region of Catalonia and in the American states of Oregon and Washington. Turkey is the largest producer of hazelnuts in the world.

Hazelnuts are widely used in confectionery to make pralines, chocolate truffles, and also in a variety of hazelnut paste products. In Austria, hazelnut paste is an important ingredient in the making of tortes. In a Kiev cake, the meringue body is flavored using hazelnut flour, and crushed hazelnuts are sprinkled over its sides.

Hazelnuts are rich in protein and unsaturated fat. They also boast of a significant amount of thiamine and vitamin B6, along with smaller amounts of other B vitamins.

So, these few nuts are among the many others like the Brazil Nut, the acorns, the Oak Nut and so on, which not only have a distinct flavor but are also used widely for many other purposes. With an excellent nutrient value, they form a delightful ingredient. Besides, it is always good to explore food, isn’t it?

July 30, 2014
Tasty, Tangy Tamarind!!

Tamarind or scientifically better known by the name Tamarindus indica is an edible fruit, enclosed in a pod which is extensively used round the world in a large number of cuisines.

The reddish brown, curved seed pods of a lovely tree hold the several large seeds encased by moist, sticky, dark brown flesh that might range from a sweet to sour taste. Inside, the pod of the tamarind is a soft, brown coated pulp with large, black seeds. It is this pulp of tamarind, which has a high nutritional content. The pulp of the tamarind, is sour when young but as matures it sweetens in taste.

This fruit has a long history as a part of human cultivation, and thus is known by the various names which are unique in the terms that the name is different in various regions of the country. In Hindi, it is known as imli; in Rajasthani it is known as aamli. In Gujarati, it is known by the name amli; in Kannada it is called as hunase; Telugu chintachettu. In Ghana, it is known by the name of dawadawa, in Zambia it is called as viwawasha .

Tamarind is a bushy tree, that grows in wild and is indigenous to tropical Africa. It is found in Africa, Cameroon, Oman and Taiwan. But, today India is the largest producer of tamarind, with a number of Indian cuisines having a tinge of tamarind. The taste of the tamarind is best described as a fruit with sweet and sour taste, with sugar, tartaric acids, vitamin B and calcium.

Tamarind has a wide range of use in a variety of cuisines, with the tamarind extract used to flavor a variety of snacks and meals. It is also used in a large number of desserts, juices and sweetened drinks, ice-creams and snacks. Tamarind is also used as a pickle or as a side dish, a multitude of chutneys and other regional cuisines.

In China, tamarind is used for making of jam and chilled drinks. In Mexico, tamarind is used in candies, sauces and various sweet and salted snacks. It is also eaten raw with addition of salt and spices. In Asia, grated green tamarinds are mixed with salt and hot pepper and eaten as salads.

In Egypt, a sour and chilled drink is prepared from tamarind, which is known to improve the nutrition. In Somalia, tamarind extract is added to rice to give it a sour taste. In Vietnam, tamarind is eaten fresh or eaten as a processed sweet, sour or spicy candy and is also used in the sour soup, called canh chua.

Here a few tamarind savory recipes, which would for sure make you have a watery mouth-

1. Tamarind Chutney-

The tamarind chutney can be used as a dip, topping over the chaats or can even be accompanied with a bread spread.

A. 200 gm tamarind

B. 100 gm jaggery

C. 1 tsp garam masala

D. 1 tsp roasted cumin powder

E. 1/2 tsp black salt

F. 1 tsp dried ginger powder

G. 1 1/2 tsp red chili powder

Add 2 cups water to tamarind, and bring it to boil for 10 minutes. strain it then with the soup strainer. Now add jaggery, red chili powder, black salt, garam masala, dried ginger powder and roasted cumin powder to it. Bring it back to flame for 10 minutes again, until the jaggery melts completely.

Make the chutney a little thin, because it thickens on cooling.

2. Tamarind Lollipop-

This recipe can be loved by children, as it is a bit salty, hot and sour. But it is best when served chilled.

A. 1/2 cup tamarind pulp

B. salt to taste

C. 1 tbsp cumin seeds

D. 1 tsp chili powder

Take tamarind in a cup, mix chili powder, salt and cumin seeds. Make it like a soft mixture and roll it into small balls. Now, insert toothpicks into it. The tamarind lollipops are ready.

Tastes best when it is served chilled.

3. Trini Tamarind Wings-

For the tamarind sauce

A. 2 cups tamarind pulp

B. 1 cup water

C. 1 cup sugar

D. 3 tbsp salt

E. 3 tbsp pureed garlic

F. 1 tsp ground cumin

G. 1 1/2 tsp garam masala

H. Red pepper flakes

I. 1/3 cup fresh cilantro leaves, chopped

For Lava Sauce

J. 2 tbsp paprika

K. 1 clove garlic

L. 1/4 cup olive oil

M. 1/2 cup mayonnaise

Wings Marinade

N. 4 pounds chicken wings

O. 1/2 cupped chopped scallions

P. 1/2 cup vinegar

Q. 1/3 cup fresh thyme leaves

R. vegetable oil for frying

For the marinade: puree all the ingredients, except the chicken wings in a food processor. Now add to the chicken wings and marinate for 24 hours.

For the tamarind sauce: mix all the ingredients into a medium thick sauce and refrigerate for a day for all the flavors to meld.

For the lava sauce: In a small pot, heat the olive oil and saute the garlic until golden, remove and cool. Add other ingredients, combine completely and refrigerate.

Pre-heat the oil to 350 F, and add the chicken wings to the oil and deep fry for 15 minutes until crispy. Remove from the oil and drain. Transfer the wings to the hot douse with the trini tamarind sauce. Saute the wings for a minute in the sauce, remove and serve with the lava sauce and the veggies of your choice at the side.

Enjoy this extra punch of goodness.

July 30, 2014
India wedding food

A wedding is a ceremony or gathering of people where all the relatives, neighbors are united.As there are many cultures and traditions in India, there are different styles in wedding.Depending on the countries and religions it varies.Most of the couples and their respective families exchange gifts, rings, symbolic item, flowers, money,cars , bikes, flats and many more in a wedding.Special and new garments are worn by everyone who attended the marriage.Just after the day of marriage there will be a special function.Depending on the region, religion and status the cultural events in the wedding varies.But music, poetry, prayers, dance programs and few more are also commonly seen in many of the marriages.

wedding in India

Food is considered as a very special and integrated part of any occasion in India.In any persons life marriage is a special occasion and one will remember it in his/her lifetime.Along with the grand decorations and arrangements made, the food menu in a wedding will be very grand with lots of specials and the food is simply delicious.Many of the people from the family side, neighbors everyone will talk about the grand feast even after the marriage is completed.The type of food and dishes provided depends on the couples, religion, tradition, state and many other factors.However, the basics items remain same in any part of the country, but the additional items may vary.Now we can see more varieties of food items in weddings around India.

Indian wedding food:

North:

In the north Indian weddings we can find lot of lavish food varieties.The guests are given most priority and are welcomed with most interest.As soon as the guests enter the wedding they are served with finger foods and snacks.After that they are also served with drinks like soft drinks, coffee, soups, juices, mocktails, etc.In some weddings, mostly Punjabi weddings liquor is also served.This goes on till the pheras, after which the wedding is complete.After the completion of this, main dishes are served.Later delicious deserts and fruit salads are offered.The most usual things that we can find almost every marriage we appear is the Dal Makhani, Shahi Paneer, Pulao, Mixed Veg and Chicken.Apart from these the main feast includes some of the other north Indian varieties as well.

Wedding food in North India

West:

While coming to the wedding in west.In a traditional Maharashtrian wedding, the food is served on freshly washed banana leaves.The guests at the dining place will be seated on chatais or wooden planks while eating.In their wedding meal no onion or garlic is used in cooking.The dishes in Maharashtrain wedding are completely vegetarian.Apart from the meals different varieties of desserts like basundi, jalebi and few more are served.The main dish is finally ended by taking butter milk and paan.Whereas in Gujarati wedding snacks and drinks are followed by the main meal.The main meal consists of Rotli, daal, rice and sabzi, apart from other dishes.The dessert is served in the end.

West Indian food in marriages and occasions

East:

The main feast of the Bengali wedding consists of snack, finger foods and drinks.The veg dishes consists of Poto Posto, Begun, Bhaja and the non vegetarian dishes consists of Muri Ghonto and few more.As most of the eastern states consume large amounts of fishes in fish is a part of their main meal.The Bengali dishes consists of Macher Kaalia and it contains sweets like Roshogulla and Mishti Doi.If we consider Bihari wedding feast, it contains lots of sweets, in snacks as well as main course.After that both vegetarian as well as non vegetarian dishes are served along with rice.In Bihari wedding rice is the main highlight.There wont be any alcoholic drinks in the Bihari wedding.

East India wedding food

South:

In most of the south Indian marriages the wedding ceremony is conducted early in the morning.In this region also the guests are served finger foods, along with the drinks, like nimboo pani, fresh juice, coffee, etc.After the marriage is completed i.e., when the bride and groom are declared husband and wife, the main food is served.Like in Maharashtrian wedding,the food in south India is served on banana leaves, with the guests sitting on the floor.After the completion of the main meal dessert and fruit salad are served.After their meal is completed they wish the newly married couple once again, bless them and take their leave.

South Indian wedding food

North East:

The wedding feast in the Northeastern side includes large amount of non vegetarian dishes along with the finger foods, snacks.In the non vegetarian varieties we can find at least one fish variety especially in case of weddings in Tripura and Assam.Apart from that, you will be offered to a few vegetarian dishes also.In vegetarian food one of the variety will be containing bamboo shoots.The dishes that are made up of rice are highlight of the feast.In most of the marriages that are held in India rice is a common dish.After the main meal is completed the people at the wedding are served with different varieties of desserts.After that drinks are served which might include noodle soup and also usual juices and soft drinks.

North East wedding food

July 22, 2014
The Wonder Ingredient that is Jaggery!

With just a few days left for my college to reopen and consequently me having to leave home for hostel, I am being treated to a multitude of Bengali cuisines. And since, we hail from the City of Joy, happiness comes to us in the form of food and more than that desserts and sweets. So, my mom made this, what I call her best work till date, ‘Patishapta’ or Indian crepes with a coconut and jaggery stuffing. This brings me to the note that jaggery forms one of the most inevitable ingredient of most Indian desserts.

Jaggery, or ‘gud’ as most of us would know it as in India, is a traditional unrefined form of sugar. This un-centrifuged derivative of sugar is a concentrated product of date, cane syrup or palm sap without separation of molasses and crystals. The color varies from a golden brown to a dark brown hue. Jaggery is used widely in Asian and African cuisine, sweet as well as savoury! The taste of this ingredient will remind of you of the ashy flavor of cooked sugar while the mild sweetness of the melting rocks of this product will make you fall in love with it immediately. Gud is available in the markets in the form of blocks or in a liquefied form, packed in jars.

Jaggery is produced extensively in all sugarcane growing areas. West Bengal, South India, Bangladesh, Sri Lanka and Pakistan use coconut palm to produce the best quality jaggery. Maharashtra is the largest producer and consumer of jaggery (called gul here). The Kolhapur district here in the Maratha-land is a paradise for jaggery-fans, owing to the quality of jaggery found here. Muzzafarnagar in Uttar Pradesh has the largest jaggery market in the world, followed by Anakapali in Andhra Pradesh. Mandya in Karnataka is also known for its’ jaggery production.

Jaggery is made of products of sugarcane and the palm tree. The sugar made from the date palm sap is highly prized and is claimed to make the most flavorful and best quality gud, often called as ‘nolen gud’ or ‘patali gud’ in Bengali. Preparation of jaggery is a long process, right from the cultivation of the sugarcane crop to the final product packaging. The cut and cleaned sugarcane is put into power driven crushers and the juice is extracted in large containers. Some quantity of the juice is transferred to a smaller vessel for heating it over a furnace. Some lime is added to the juice while boiling it, so that the wood particles of the crushed sugarcane collect on the top in a froth. The froth is skimmed off time to time during this entire process. After over an hour of heating, the juice thickens and is reduced to approximately a third of its initial volume. The hot syrup thus formed is golden brown is color. The thickened syrup is then poured into shallow flat-bottomed concrete tanks to cool down and solidify. The tanks are large enough to let the hot liquid spread out in a very thin layer over a large area to facilitate quick cooling. After cooling down, the jaggery turns into a soft solid that can be molded into desirable shapes and packaged to be sent into the market.

The chemical composition of jaggery indicates that it is comprised of 50% sucrose, around 20% invert sugars and up to 20% moisture with the remainder containing wood ash, proteins and bagasse fibers. The quality of jaggery is determined by the color and texture. A good quality pure jaggery will be golden brown in color and will be relatively softer to cut through. A deeper brown indicates presence of impurities. So make sure you get those golden yellow blocks of jaggery that would melt in the mouth, next time you plan to buy some.

Jaggery is widely used in many South Asian delicacies. Bengalis use it in their desserts and world-famous sweets, be it the humble ‘roshogolla’, ‘payesh’ (rice pudding) or ‘naadu’ (coconut or til laddus), we like to have that delectable flavor of ‘gud’ in all of these. Similar preparation of sweets have been practiced in the neighboring states like Assam. In some villages of Assam, people drink salty reed tea with a cube of jaggery, more popularly known as cheleka-chah (licking tea) in the local language. In Odissa, cakes or ‘pithas’ contain jaggery.

South-India is a fan of this delicious ingredient too. Tamil Nadu’s biggest festival Pongal offers a plethora of sweets and interesting dishes to taste. A dish called ‘chakkarai pongal’ uses jaggery as one of the main ingredients. Payasam (sweetened milk) and fruit salads are some other dishes where jaggery is used as a sweetener. In many rural areas across South India, palm jaggery is still used to sweeten beverages. It is sometimes added to sambhar or rasam to add mild sweetness. In Andhra Pradesh, it is used to make ‘Arisalu’, an authentic dish of the state during Sankranthi. Gujarati cuisine uses this ingredient to add sweetness to balance the spice and salty flavor of lentil soups (dal). Puran Poli is a famous Maharashtrian dish made with ‘gul’. Burmese and Sri Lankan dishes also use jaggery extensively as a flavoring agent and sweetener. Jaggery is combined with nuts, peanuts, spices to make toffees or even alcoholic beverages like palm wine.

Jaggery is not just a mere food-ingredient for most Indian cultures. It is also used as a home-remedy for various ailments. It is used to stir body-heat and stimulate sweating so as to cool down the body. It is also said to aid digestion and is thus consumed in a small amount after meals by many. It also minimizes asthma, joint pains and purifies the blood thus keeping skin problems at bay. It is a great energy booster and can be a healthy source of energy in the middle of a busy day! It even has its own share of religious significance. Jaggery is considered auspicious and is eaten raw in many parts of India, before the beginning of an important work. The ‘kuchh meetha ho Jae’ notion in India is often celebrated using jaggery in many parts of India. It is also offered to deities in various festivals.

Before I leave, I would definitely like to share the simple yet interesting recipe of the mouthwatering Patishaptas that I had.

PATISHAPTAS

Ingredients:

For the crepe-batter:-

1 cup refined flour (maida)

1/2 cup semolina (sooji)

1/4 cup rice flour

1.5 to 2 cups milk

Oil, to cook the patishapta

For the filling:-

3 cups grated coconut

2 Tbsp. Date-palm jaggery

3-4 green cardamoms

8-9 pistachios for garnishing.

Procedure:

For the filling:-

1.)    In a wok, mix the grated coconuts with jaggery and place it over low flame.

TIP: you could also use ‘khoya’ instead of grated coconuts. While making the stuffing using khoya, remember to add milk while cooking it with jaggery.

2.)    Add cardamom to the mixture and keep stirring till it becomes sticky.

3.)    Keep the stuffing aside for around 20 minutes, to let it cool.

For the crepes:-

1.) Put the semolina in a large bowl. Sift the maida and the rice flour into it.

TIP: you could add a small amount of sugar as per your taste if you wish to.

2.) Add milk part by part and mix carefully making sure, no lumps are formed. Keep the batter aside for around 30 minutes.

3.) Heat some oil in a non-stick pan and pour a thin layer of the uniform mixture on it and spread it carefully before it sets.

4.) Put the prepared filling at the centre of this crepe lengthwise. Roll the crepe and let it cook till it turns light brown in colour.

5.) Garnish with the crushed pistachios. Serve it hot or cold.

TIP: You could serve these with a drizzle of condensed milk over it, especially if you did not add any sugar in the crepe-batter.

Try this simple recipe and you’ll surely have some lip-smacking ‘patishaptas’ to eat and offer to the guests too.

July 22, 2014
Milkshakes! 5 interesting recipes to follow!

Give a child a glass of plain milk, and he’ll shirk from it forever, blend some ice-cream into it, fuse a fruit or two into it or maybe shake it up with some chocolate syrup and the kid will love having milk for almost every meal! Yes, what I’m talking about here are milkshakes! Be it the scorching summers or the dull monsoons, a chilled milkshake is always appreciated by everyone, be it a kid of 5 or the parents at 35.

A milkshake is a cold, sweetened beverage with a milk-base and is usually flavored with ice-cream and flavouring agents like caramel or chocolate sauce, butterscotch or fruit syrups. It is also known as a thickshake or a frappe in New England.

The term ‘milkshake’ was coined in 1885 for an alcoholic whiskey drink, which was a tonic as well as a treat. However, by 1900, the term was used for wholesome drinks made with chocolate, vanilla syrups or strawberry. Soon, people were asking for the new treat with ice-creams. This treat started gaining popularity soon enough, they were a must-have on all food outlet menus.

Though restaurants and food outlets serve exotic milkshakes served with sides that can serve as a complete meal and keep your stomach full for half a day, blending a milkshake at home is not big deal either. Call it a frappe, velvet or a frosted shake, this treat will never disappoint you. These liquid treats are not just packed with nutrients but many of them also aid weight loss.

Following are some innovative simple milk-shake recipes that have been tried and tested by me.

OREO MILK SHAKE

Ingredients:

10+2 Oreo cookies

4 scoops of Vanilla Ice-cream

50-100ml milk

A pinch of salt

Procedure:

Crush the Oreo cookies coarsely with hand and place them in a blender. Add the scoops of ice-cream and the milk.

Pulse till cookies are completely crushed.

Add a pinch of salt and blend till completely smooth. Add more milk according to the required thickness.

Pour into a tall glass and serve with 2 Oreo cookies sitting pretty on the top!

TIP: You could add a drizzle of dark rum to turn it into an adult treat for your cocktail parties!

VANILLA MILK SHAKE

Ingredients:

4 scoops Vanilla Ice-cream

2 teaspoons vanilla essence/ extract

50-100 milk

Sugar if needed

2-3 mint leaves to garnish

Procedure:

In a blender add the ice-cream with a splash of mil and blend until completely smooth.

Add the vanilla extract and blend again.

Check for the taste and thickness and add sugar or milk if required.

Pour into tall tumblers and serve chilled with mint leaves placed on top.

TIP: You could garnish with chocolate syrup and chopped walnuts for the extra flavor.

CARAMEL MILK SHAKE

Ingredients:

1 cup sugar+1/3 cup water

¾ cup heavy cream

A pinch of salt

1 table spoon butter

1 teaspoon vanilla extract

2 scoops Vanilla Ice-cream

1/2 cup whole milk

Procedure:

Add the water to a medium saucepan and set it over high heat. Pour the sugar directly into the centre so that none of it scattres onto the sides.

Bring to a boil and cook till the sugar starts to brown. Do NOT stir the pot. Let all the sugar melt uniformly.

TIP: You could give the pot a gentle swirl to help melt all the sugar.

Once the sugar turns into a deep brown sauce, carefully and gradually add the cream. Add the butter, salt and the vanilla extract.

Swirl the pot to dissolve all the ingredients evenly into the sauce.

Drizzle a bit of the caramel sauce so prepared into tall glasses along the sides and put the tumblers into the freezer to chill. The sauce will set and produce a gorgeous effect on the glasses.

Take the rest of the sauce and pour into a blender with the whole milk. Blend until smooth

Pour the shake into the glasses that had been prepared in the freezer.

Serve chilled.

DATES ALMOND AND BANANA MILKSHAKE

Ingredients:

2 large ripe bananas

1 cup of almonds soaked overnight in water.

1.5 cups of almond milk

8-9 ripe dates (stones removed)

1 teaspoon of Cinnamon Powder

1 teaspoon butter

1 teaspoon Vanilla essence

Whipped cream and chopped almonds to serve.

Procedure:

De-skin the soaked almonds and blend them to form a fine paste. Add the bananas and dates, with a small amount of the milk and blend to form a smooth paste.

Pour the remaining milk, cinnamon powder, vanilla essence and butter and blend until smooth and uniform.

Pour into talk glasses and serve chilled with whipped cream and crushed almonds on top.

TIP: You could also add a drizzle of honey on the top.

MEXICAN COFFEE MILKSHAKE

Ingredients:

¼ cup granulated sugar

1 cinnamon stick

2 tablespoons orange zest

1.5 tablespoons instant coffee powder.

2 scoops Coffee ice-cream

1/2 cup milk (optional)

Whipped cream for serving

Procedure:

Combine 1 cup water and the sugar in a medium saucepan. Cook over medium heat, stirring continuously till all the sugar dissolves.

Split the cinnamon stick with your hands and add it to the pot. Add the orange zest and let the mixture sit for about 10 minutes till all the flavours infuse. Remove from flame.

Remove the cinnamon stick and add the instant coffee powder to the syrup.

Add the ice-cream and the syrup in a blender and mix until smooth.

Serve chilled in tall glasses. Garnish with the whipped cream.

TIP: you could use ground cinnamon powder/ coffee powder/ roasted coffee beans/ orange zest as additional garnishes.

Enjoy these treats for breakfast or have them as a healthy snack; you’ll love these either ways. You could also experiment and come up with interesting recipes. Happy Blending!

July 20, 2014
Jams and Jellies

Spread it on a finely toasted slice of bread or top some crackers with a dollop of this, and you’re good to go for a quick delicious snack! I am talking about jams and jellies. As a kid, my favorite dessert used to be vanilla ice-cream with strawberry jelly that my mom used to make as home. Having seen orange marmalade being made at home, I have grown up having the best of the fruit preservatives world!

Preserving fruit by turning them into delicious jams, jellies, marmalade, preserves or fruit butters has been an age old practice. The exact place of origin is not clear though we believe it started in the Middle East where there was an abundance of sugar. The concept of preserving fruit was brought to Europe where it gained popularity as jams, jellies and preserves. Back in the 16^th century, when the Spanish came to the West Indies, they preserved fruits using sugar cane to make jam and jelly hence popularizing the idea. In the U.S., early English settlers would make fruit preservatives using honey, molasses and fruit pectin derived from apple parings.

The concept of cooking fruit to preserve it was a home-task until Industrial Revolution. Cooks would make preservatives to relish seasonal fruits at other times of the year or to store them for times of scarcity. Preserving fruit would be helpful for sailors to take on long voyages. During World War 1, U.S. Army troops were given a grape-jam called ‘Grapelade’ for their stay during the war. After the troops returned, they demanded more of the jam hence leading to increased production. On advent of Industrial Revolution, came the era of factory-produced fruit preservatives. They were commercially produces and soon the market racks were filled with arrays of jam and jelly bottles, thus making it completely unnecessary to make preserves at home. Despite that, home-cooks and chefs continue to make their own jellies and jams thus indicating that this practice has more of a cultural significance rather than mere physical nourishment.

When you go to buy some of these delectable condiments, make sure you know what you want. Jams and jellies, relished equally have a huge difference. Jams use the complete fruit hence avoiding any wastage. Jams have an interesting texture as they are neither solid nor liquid. They contain chunks of fruits which lends it a sense of bite and solid appearance, but leave it at room temperature and you will see the juicy bit of it too. Jellies on the other hand have a clear translucent appearance and have the sparkling flavor of fruit juices. After cooking the fruit in its juices, it is left to naturally strain its juices through a muslin cloth. Forced straining of the juices might take away the clear appearance of the juice. Marmalade are only different from jams in a way that they have the fruit peels processed into them. Marmalade mainly use citric fruits like oranges, lemons, mandarin etc. or combination of these.

Some easy home-made recipes are given below.

Lemon Marmalade

Ingredients:

10 large lemons

4 cups water

4 cups sugar

Procedure:

Peel off the yellow part of peel in strips from lemons. Cut strips of desirable thickness and cut off all white membrane (pith), from the peeled lemons using a knife.

Cut the peeled lemons crosswise into thin slices. Put the lemon peel, sliced fruit, and water in a heavy non corrosive vessel, cover it and refrigerate for a few hours.

Heat the lemon mixture by boiling it over high heat, stirring frequently.

Reduce the heat and simmer it till the mixture softens, for about half an hour. Remember to keep the vessel covered during this step.

Add sugar to the mixture .Increase the heat to medium-high and stir until sugar dissolves. Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently until the mixture reaches a temperature of around 220 degrees Fahrenheit.

Store in clean glass jars when the mixture cools down.

These might also serve as interesting gift ideas or personalized tokens of appreciation.

Spiced Peach and Apricot Jam

Ingredients:

6 medium peaches, peeled and pitted

8 medium apricots, pitted

2 tbsp. (25 mL) lemon juice

5 1/2 cups (1.375 L) sugar

1 tsp (5 mL) cinnamon

1/2 tsp (2 mL) allspice

Procedure:

Finely chop the peaches and apricots and combine them with lemon juice in a deep heavy vessel.

Place the heavy bottomed vessel over high heat and cook till the mixture comes to a full rolling boil. Stir constantly.

Stir in the sugar and spices and cook over high heat till the mixture returns to a full rolling boil. Boil hard for 1 minute, stirring constantly.

Remove from heat. Stir and skim the foam away. Let the mixture cool down

Store in clean sterilized jars and enjoy with any kind of bread.

Strawberry Jelly

Ingredients:

2 pounds fresh strawberries

2 cups white sugar

1/4 cup lemon juice (2 1/2 lemons)

Procedure:

Wash, stem and quarter the strawberries. In a heavy-bottomed saucepan, mix together the fruit, sugar and lemon juice.

Mix in the sugar and stir over low heat until the sugar is dissolved. After the sugar crystals have dissolved, increase heat to high till the mixture comes to a full rolling boil.

Strain the mixture through a fine muslin cloth without pressing the pulp and sieve through. Place the liquid back in the saucepan and boil it stirring often, till it reaches an approximate 220 F.

Transfer to clean sterile jars and refrigerate jelly for up to two weeks and enjoy.

July 10, 2014