Mango Jam

Mango Jam!

With just 3 ingredients you can make a delicious homemade Mango jam. This can be stored for couple of months if it is refrigerated.

Mango Jam is a best side dish for parathas, puri, breads, topping for cakes, custard etc.

The amount of sugar depends upon the mangoes. If mangoes are extremely sweet you can reduce the amount of sweetness. Or if it is slightly sour or less sweet you can add more.

Ingredients:

Mango (ripe mangoes) - 250 gms

Sugar - 100 gms

Lemon juice - 1 tablespoon

Method:

# Wash and peel the skin from mangoes.

# Make a fine puree.

# In a heavy bottom pan add mango puree, sugar and stir for 5 minutes. 

# It will become watery...close with the lid and cook the jam on slow flame.

# Add lemon juice to prevent from crystallization.

# Stir the jam in every 5 minutes.

# It takes 15-20 minutes to prepare this jam.

# Just pour a teaspoon of jam in a plate and check if it is firm...it should not drip.

This is the consistency of jam, switch off the flame and allow it to cool down completely.

Store the jam in an airtight container and refrigerate.

Please do try and provide your comments.

Thank U!

Homemade Granola

Homemade Granola

Simple and easy way to prepare Homemade Granola. We can use coconut oil but as this is a lockdown period so I switched to refined oil.

Ingredients:

Oats - 200 gms

Honey - 2 tablespoons

Refined oil - 2 tablespoons

Chopped Almonds - 15 nos

Melon seeds - 1 tablespoon

Black raisins - 1 tablespoon

Blue berries & cranberries - 1 tablespoon

Vanilla essence - few drops

Method:

# Dry roast oats. ( without changing colour)

# Mix honey, oil & vanilla essence together.

# Make sure honey & oil is mixed well...add roasted oats, berries, raisins, melon seeds & almonds.

# Preheat microwave convention oven @ 160'c.

# Grease baking tin with oil and pour the mixture.

# Bake @ 160'c for 20-25 minutes.

# Stir in every 5 minutes.

* In every 5 minutes you can see the change in the colour of granola.

Homemade Granola is ready. Allow it to cool, store in an airtight container.

Do try and provide your comments.

Thank you!

Sambar Powder / Sambar Podi

Sambar Powder / Sambar Podi 

I always prefer homemade masala powder's as they are handy to prepare recipes. Today I'm sharing my mother-in-law's version of preparing Sambar Powder.

As you can even use mixie to powder sambar podi.....but I powdered it in flour mill as it gives fine texture..... after making powder let it come to room temperature then store it in an airtight container, which can also be stored for more than 6months.

You need to dry roast the ingredients one by one on a medium flame. With this proportion of ingredients you will get approximately 1 kg of Sambar Powder.

Ingredients:
Dry red chillies - 200 grms
Coriander seeds - 150 grms
Channa dal - 50 grms
Toor dal - 25 grms
Urud dal - 25 grms
Pepper - 50 grms
Mustard - 1 tablespoon
Fenugreek seeds - 2 tablespoons
Cumin seeds - 1 tablespoon
Fried Channa - 1 tablespoon
Turmeric sticks - 5-6 nos
Handful of Curry leaves

Method:
# Dry roast red chillies and dhania separately till you get a nice aroma.

# Roast channa dal, urud dal & toor dal slightly.

# Roast pepper, cumin, mustard, fenugreek seeds with fried channa.

# Break turmeric sticks and put in the hot kadai with curry leaves and switch off the flame.

# Once everything comes to room temperature can make a fine powder and allow it to cool completely.

Store it I an airtight container for more than 6 months.
Please do try and provide your comments.
Thank you!

Idli Podi / Milagai Podi

Idli Podi / Milagai Podi

Idli Podi / Milagai Podi is an authentic recipe of South India. This podi is available in everyone's kitchen...which is served with sambar and chutney for idli and dosa. Idli Podi is also called as Gun Powder / Chutney Podi / Chutney powder.This will be grainy in texture not very fine, can be stored in an airtight container for more than 6 months. 

Ingredients:
Urud dal / Black gram dal - 1 cup
Channa dal / Bengal gram dal - 1/2 cup
Red chillies - 25-30 nos
Gingerly oil - 1 tsp
Asafatedia / Hing - 1.5 tsp
Salt to taste

Method:
# Heat a pan, add oil, fry red chillies on medium flame. (it will take 3-4 minutes to get roasted) once done transfer the roasted chilli's to a plate.

# In the same pan add urud dal and channa dal and roast it until it turns, light brown in colour.

# Once it is half roasted add hing or asafatedia.

# Once roasted well add salt and switch off the stove.

# Allow it to cool.

# In a mixer jar add the red chillies and powder it. ( it will be course powder)

# Add roasted dal and make a powder.

#Mix coarsely powdered dal and red chillies together in the mixie and blend it...so that every thing is mixed well.

# It will be grainy in texture not like a fine powder.
Store it in an airtight container.
Please do try and provide your comments.
Thank you!

Homemade Coconut Milk

Homemade Coconut Milk

As we all know coconut milk has lot of benefits. We prepare number of recipes using coconut milk such as curry, gravy, desserts, ice-cream, pudding, kheer, payasam etc.. even we can switch to coconut milk for normal milk.

Most of the vegan recipes are prepared using coconut milk.

In Tamil Nadu for Aadi (Ashad month) we prepare kheer or payasam using coconut milk.

It is always, good to use or consume, fresh coconut milk, as it is free from impurities. The self life, of homemade Coconut Milk, you can store, in refrigerator for  3-4 days in an airtight container and can store in freezer for 2-3 months.

Method:
# Take grated / pieces of coconut...put it in mixer jar with some lukewarm water, and grind into a smooth paste.
# Take a cotton cloth or seiver and squize it well. Your first coconut milk is ready.
# Repeat the same process, by adding lukewarm water and grind well, for second and third coconut milk.

Use coconut milk, for Kheer, Payasam, deserts etc.
Thank you!