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..
Shrikhand is a sweetened yogurt dish made with hung yogurt. It is often the sweet dish found in Maharashtrian thalis and not only is it a sweet component, but a very healthy one too. Shrikhand is often served flavored with saffron, and at times fruit flavored variations of shrikhand are also enjoyed. The most popular flavor being mango when its season. Its called amarkhand. I have flavored my shrikhand with some strawberries, which gave it a pretty pink color. Ingredients: 1 cup yogurt 6 strawberries 1 tbsp granulated sugar 1 tbsp confectioners sugar 1/4 tsp cardamom powder 1 tbsp sliced almonds for garnish Method: Place the yogurt on a tea sieve or on a cheese cloth and drain it over a bowl, overnight. If using the tea sieve place a layer of plastic wrap over the yogurt to prevent it from drying out. When ready to make the shrikhand, wash, hull and slice the strawberries. Sprinkle the strawberries with 1 tbsp of granulated sugar. Set aside to macerate for about 20 minutes. At the end of 20 minutes, the strawberries would have lent all their juice. Drain the juice and puree the strawberries. Fold the strawberries with the strained yogurt along with the cardamom powder. Sweeten with confectioners sugar as needed, it depends on how sweet your strawberries are. Pour into serving glasses/cups and let sit in the fridge to set. Again line the tops with plastic wrap. When ready to serve, sprinkle with almonds and garnish with strawberries. Enjoy! Verdict: Sweet, thick and creamy. This is a simple yet guilt free dessert that you can enjoy any time of day. The strawberries added a great fruity touch to the shrikhand. Sending this to ‘Fruit/Veggie of the Month – Strawberry’, event series by Priya Mitharwal and to ‘Flavors of Maharashtra’ Read More..
Like a lot of other food bloggers out there, I am a little cookbook crazy. I read them like I read novels or other works of fiction. Almost every food writer has a story to tell about the food they make, and I always learn something new. I don’t own very many cookbooks though, I make best use of my local library for the purpose. This weekend I got quite a few books from the library, one of them being the Vegetarian Times Complete Cookbook. As I was flipping through the pages, one of the recipes that stood out was the ‘Ricotta Strawberry Breakfast Cakes’. I decided to make them for brunch today, and I did have strawberries on hand. I made a quick stop at the grocery store and got a small tub of ricotta, and started the adventure. Ingredients: 2 large eggs 1 cup low fat ricotta cheese 1/2 cup confectioners sugar 2 tablespoons cornstarch 1 teaspoon lemon extract 1 cup fresh sliced strawberries plus extra for garnish Method: Preheat the oven to 400F. Spray four 3/4 cup glass baking cups with nonstick cooking spray, and set aside. Beat the eggs in a bowl until foamy. Sitr in the ricotta cheese, sugar, cornstarch and lemon extract, and blend well. Stir in the strawberries, taking care not to crush. Fill each cup about two-thirds full. Bake for about 20 minutes, or until the tops are lightly browned. Remove from the oven, and serve hot with extra strawberries and the toppings of your choice. VT suggests you accent the cakes with a fruit or maple syrup and a sprinkling of confectioners sugar. And to accompany the, a bowl of strawberries lightly dusted with confectioners sugar, and to drink chilled raspberry or other fruit juice and hot green tea. I topped Read More..