Thursday, February 2, 2017

APPLE JAM /HOMEMADE APPLE JAM WITHOUT PECTIN

Jams are usually made from pulp from one fruit or combination  of several fruits.There are different varieties of jams available in market like strawberry jam,apricot  jam,mixed fruit jam,peach jam,plum jam,apple jam etc.Today I am sharing homemade apple jam recipe. l love making home made jams because it taste so fresh.I have not used any preservatives so its healthy for your kids.Let us start with the recipe..


Apple Jam


Preparation time:10 minutes
Cooking time:30-35 minutes5

INGREDIENTS:

  • Apples  -500gms
  • sugar  -2 cup
  • Water -1/2 cup
  • Cinnamon-1 inch piece 
  • Salt-1/4 tsp
  • Lemon Juice -1 tsp
APPLE JAM

METHOD:  

  • Wash, peel and cut the apples into small pieces.
  • In a heavy bottomed pan,put the apple pieces along with water and cinnamon.Cover it and bring it to a boil.Now simmer the heat till the apples are completely cooked through.
  • Once it comes into boil add sugar and salt.Stir well.Boil till the apple pieces turn soft.Mash them properly with a masher.You can mash it completely or leave it chunky.
  • Keep stirring to prevent jam from sticking to the pan's base.Cook on a medium heat.
  • Switch off the flame.Cook till it gets thick and leaves the sides of the pan.It will take around 20 minutes.
  • Switch off the flame and add lemon juice into this.Mix well. 
  • Let it cool and transfer this to a dry air tight glass bottle.
    COOKED JAM IN A PAN

  NOTE:

  1. Use clean,dry air tight glass bottles to store this jam.
  2. No need to mash the pieces completely.You can leave it chunky also.
  3. Always use dry and clean spoons while handling this.This keeps well for a week when stored in clean dry shelf.If you want to store for longer period of time,store this in Refrigerator.I recommend you to store in Refrigerator always. 
Happy Cooking!!!


Thursday, August 18, 2016

Paneer Capsicum Pulao /Indian Cottage Cheese&Bell Pepper Rice

Today I am sharing an easy to prepare Rice dish,Paneer bell pepper pulao.Paneer capsicum rice/pulao is one of the best healthy,easy to prepare rice recipes and can be served with various accompaniments and Indian curries.
It is a quick nutritious rice dish flavored with delicated spiced,paneer and capsicum.
This tomato-based paneer capsicum pulao is a toothsome treat that will delight your family and friends!


PANEER CAPSICUM RICE/PULAO
Course:Main course
Yield :4 servings
Preparation Time:10minutes
Cooking Time:20 minutes
Total Time: 30 minutes 
 

 INGREDIENTS:  

  • Basmati rice -1 Cup
  • Capsicum  -1 no (medium size)
  • Paneer cubes- 1cup
  • Carrot  -1 no
  • Onion  -1 no
  • Green Chilies-2 nos
  • Ginger-Garlic paste-1 tsp   
  • Tomato  -1 no  
  • Cinnamon - 1 inch piece
  • Cloves - 3nos 
  • Bay leaf -1
  • Cardamom  -4nos
  • Black Pepper- 1tsp
  • Shah Jeera-1/2tsp(optional)
  • Salt  - to taste
  • Water -2 cups
  • Oil/ghee -1 tbsp    
  • Coriander leaves,chopped (optional)-2 tsp

 
CAPSICUM PANEER RICE/PULAO

 METHOD:    
  1.  Wash and soak the rice for at least for 30 minutes.Drain it well in a colander.
  2. Cut the capsicum into medium sized cubes.
  3. Soak the paneer cubes in hot water with a pinch of salt for minimum 15 minutes.
  4. Add ghee/oil in a pan,add well drained rice and saute until it becomes dry.While roasting,be gentle otherwise it may break. 
  5. Heat oil/ghee in a pan,add cinnamon,cardamom,cloves bay leaf,shah jeera and saute for 1 minute or until fragrant.
  6. Add finely chopped onion and saute until translucent,without changing its color.
  7. Add ginger-garlic paste and saute until the raw ginger smell goes off.Add chopped tomato and fry till it becomes soft.
  8. Add finely chopped carrots along with green chilies.Fry till carrots are half done.Add crushed black pepper and mix it well.Add 2 cups of water,required salt and bring it to a boil. 
  9. Add the roasted rice bring it to a boil.Close the lid and cook in a low flame for few minutes.
  10. Mean while shallow fry the paneer cubes preferably in a nonstick pan in a medium flame until golden color and immerse them in hot water until use.Drain the  water and keep aside.
  11. Heat oil in a pan,add diced capsicum/bell pepper and saute for 2-3 minutes.Keep aside.
  12. Add paneer cubes and capsicum cubes to the rice and veggies mix,cover and cook for another 2-3minutes.
  13. Make sure that bell peppers are not over cooked.I like crunchy peppers than mushy ones.Once the bell peppers/capsicums are added,don't cook more than 2-3minutes.
  14. Taste the rice and adjust seasoning accordingly.Sprinkle coriander leaves/cilantro and serve hot.

  NOTES:

  • Roasting rice ensures separate grains.
  • You can replace whole slit green chilies with red chili powder
  • Soaking the paneer cubes in hot water ensures  its softness even when cooled down.If not frying the paneer just dip them in hot water for5-10 minutes and drain the water before cooking.
  • While shallow frying paneer,make sure that you use a nonstick pan and fry it in a medium flame until golden color.
  • Add some ghee fried cashew nuts along with paneer.If you like sweet touch,add ghee fried raisins also.   

PANEER CAPSICUM RICE

Serve warm along with a spicy or rich accompaniment,any kind of Raita,pickle and papad.....

Enjoy the Dish.....

Happy Cooking!!!!!

LOTUS 

Thursday, July 28, 2016

Bottle Gourd /Lauki/Churakka Sambar

Bottle gourd is rich in vitamins B&C,potassium,sodium and iron.Since it has low fat and cholesterol level,it is consumed as juice to aid in weight loss.It is very popular for reducing blood pressure and keeping your heart healthy.So why don't you try this tasty and healthy dish?

 
BOTTLE GOURD SAMBAR


Here goes the recipe:

Ingredients:
  • Bottle gourd(Churakka) -1 no (diced) 
  • Toor dal/tuvara parippu-1/2 cup
  • Small onion-10 no
  • Garlic-2cloves
  • Tomato-1(finely chopped)
  • Green chilies-3-4no
  • Turmeric powder-1/4 tsp
  • Coriander powder-2tsp
  • Chilly powder-1tsp(as per your tolerance level)
  • Asafoetida /kayam powder-1/2 tsp
  • Tamarind-lemon size
  • Salt to taste
For Seasoning:
  • Oil-as required
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1/4 tsp
  • Fenugreek seeds-1/4tsp 
  • Dry red chilies-2no
  • Curry leaves-2 stalks
  • Coriander leaves-chopped 2 stalks 
 

CHURAKKA SAMBAR
Method:
  •  Peel off the skin.Cut it into half lengthwise.Scoop the seeds and wash it.Chop it into medium size cubes.
  • Soak tamarind in 1/2 cup warm water for 10 minutes and extract the juice.
  • Remove the skin of small onion and keep it aside. 
  • Heat oil in a pan and add small onions,green chilies,garlic and saute for few minutes.Add chopped churakka to this and saute it again.Add salt,curry leaves.
  • Add 1/2 cup of water to this and bring it to a boil.Close the lid and reduce the heat cook until it is done.
  • Wash toor dal and pressure cook with water just to immerse the dal.Add turmeric,asfoetida/kayam,salt and cook till dal is done.Let it cool down.Remove the lid and add tomato pieces to this.Let it cook for few more minutes.
  • Add cooked churakka mix to this and mix well.Add tamarind extract also.Let it boil again.
  • Heat oil in a pan.Splutter mustard seeds,fenugreek seeds,cumin seeds.Then add one finely chopped small onion, dry red chilies,curry leaves.Reduce the heat and add coriander,chilly powders to this and stir well.Pour this into the churakka-dal mix.Add chopped coriander leaves.Bring it to a boil.Turn off heat and close the lid.Keep covered for at least half an hour.Sambar is Ready.
 
CHURRAKKA SAMBAR 
Serve it warm as a side dish with plain Rice,Dosa,Idli...... 
Happy Cooking!!!
 
LOTUS