Jam….the word reminds me of days as a kid, where the only jam we had in India was ‘Kissan Mixed Fruit Jam’. Having it for breakfast with Amul butter was one of the childhood food memories I cherish. It was the ‘meal’ I made for my little brother when my parents where out and I was very proud of it. Fast forward several years, and I make Jam sandwiches for my little one, whose favorite fruit is strawberry. He would eat strawberries like it were a meal, devouring pounds at a time. Due to this love for strawberries, we always have a stock at hand, and sometimes even an over abundance. With summer here, the stores are overflowing with really good fresh strawberries, and for a very good price. I picked up a few boxes for my son, and also with the hope of making Strawberry Jam. This is a 100% natural, no preservatives, no pectin, no artificial colors or flavors – Jam. And, it is so easy to make it. I was skeptical about trying out something like Jam first, but looking at the different options, I am converted. Jam making is by far the easiest and fun things you can do. I have listed out the steps, such that even if you are a Jam novice like me, you will find it easy. Hope it helps.. Ingredients: 1 lb fresh strawberries, washed 1 lemon 2 cups sugar a clean, sterilized bottle to store the jam Method: Place a small plate in the freezer. Take a big pot(3-4 quart) for making the jam. Although the quantity of the jam/strawberries is less, there is some foaming/boiling involved – so safe to use a big pot – preferably NOT non-stick. Place 1 1/2 cups of sugar, the zest of the lemon Read More..
Pickle and curd rice…to me, its a match made in heaven. It is comfort food in the more simplest forms. Pair the curd rice with a quick and easy ginger pickle, and it not only rounds off your meal, it also aids in digestion. Honey and ginger is also another classic combination, and instead of adding jaggery to make the pickle slightly sweet, I have used honey..and it makes it even more delicious. Ingredients: 1 cup of grated ginger 2 tbsp gingelly oil 1 tsp mustard 1 tsp turmeric powder 2 red chillies, broken sprig of curry leaves 1 tbsp tamarind paste 1 tbsp apple cider vinegar 2 tbsp honey 1 tsp red chilly powder salt to taste Method: Heat the oil in a pan. Add the mustard and let it splutter. Add the broken chillies and the curry leaves. Add the ginger, turmeric powder and salt. Cook the ginger for about 5 minutes. Add the red chilli powder, tamarind paste and cook for another 2-3 minutes, until the oil oozes out from the side. Add the apple cider vinegar and the honey, cook until incorporated. Let cool and spoon off into a bottle. If refrigerated, this will stay put for 1 month. Verdict: There are two different spicy tastes in this pickle, one from the chilli and there is the warmth from the ginger itself. Perfectly balanced by the tangy taste from the vinegar and tamarind paste and rounded off with the sweetness from the honey. You can add more honey if you want it more sweet. Sending this pickle to ‘Complete my Thali – Pickle’ Event. Pin It Related posts: Achari Murgh(Chicken in Pickle masala) Ginger Peanut chutney Aachari Gobi/Cauliflower in spicy pickle masala How to make ginger garlic paste that stays? Sukku Kuzhambu/Dried ginger kuzhambu Sukku Malli Read More..