Homemade Pink Dragon Fruit Jam

A beautiful looking and easy jam made from pink dragon fruit or pitaya fruit. Dragon fruits have either white flesh or pink/deep magenta  colour flesh, with tiny edible black seeds similar to that of kiwi fruit. This jam that gets ready with just 3 ingredients. 

1 Cup = 200 Ml
Ingredients
350 Ml Dragon Fruit Puree
1 Cup Granulated Sugar
1 Teaspoon Lemon Juice
Method 

Cut the dragon fruit into two halves and scoop out the flesh using a spoon. Take scooped flesh in a mixer grinder and blend to a pulp.

In a thick bottomed non-stick pan, combine dragon fruit pulp and sugar. Cook on a medium flame and simmer until it has a thick jam like consistency. Keep on stirring occasionally. This will take about 20-25 minutes.

Once you notice that it has begun to thicken, add lemon juice to it. Stir well and cook for about a minute.

Remove from flame and allow it to cool. Store it in a sterilized jar in refrigerator.

Labels: Jam, Dragon Fruit, Homemade, Preservative free

Homemade Taco Seasoning

This homemade taco seasoning recipe is quick and easy to make, works great  on everything make tacos  or to season  veggies, meat, seafood, rice, beans, soups, salads and more. It has a perfect amount of spices which come together in the homemade taco seasoning! You will never buy taco seasoning from the store again!  

Ingredients 
2 Teaspoon Red Chilly Powder 
1 Teaspoon Garlic Powder 
1 Teaspoon Cumin powder - coarsely ground 
½ Teaspoon Onion powder 
½ Teaspoon Dried Oregano 
½ Teaspoon Paprika powder 
½ Teaspoon Salt 
¼ Teaspoon Black Pepper powder

Method  

Mix the seasonings together in a small bowl to make the taco seasoning blend. Store this in a airtight container.

Labels: Homemade, Taco Seasoning, Preservative free, Mexican, International Cuisine

Homemade Pasteurized Egg Mayonnaise - Keto#SuperClubSaturday

This recipe is not mine, so I am only giving the ingredients, watch the video for better understanding and details. Loved this method and idea. Since the egg yolk is pasteurized, it will last for one month in the refrigerator. Do try this recipe, it's a little tricky but worth the effort and after the success of making it, the joy is totally unexplainable! 

Recipe source watch this video to understand the method better. 

Ingredients
3 Tablespoons Water
2 Large Egg Yolks
1 Tablespoon Lemon juice
1 Cup Extra Light Olive Oil
1/2 Teaspoon Salt
1/2 Teaspoon Dijon mustard
1/4 Teaspoon Sweetener - I did no add

Method

The first time I made it, my mayo curdled, since I kept it in the microwave for 40 seconds. I refrigerated it, thinking that it will thicken. But the next day, I found oil floating on top. My mayo had curdled (sorry forgot to take pics). I salvaged it by taking an large egg yolk. Added a tablespoon of water and a teaspoon of lemon juice. Microwaved it for 5 seconds each time for just 17 seconds. Strained the egg mixture, added it to a clean mason jar, pulsed it twice with an immersion blender. Then pulsed the curdled mayo added it in two batches back to egg yolk and ta.. da my super thick pasteurized mayo is ready. Check your microwave heat and would suggest to keep it less time than specified in the video.  

I  did not add sweetener but my mayo is still super delicious.

This is a super thick mayonnaise! 
Labels: Preservative free, Mayonnaise, Egg, Pasteurized, Keto, Homemade, Healthy, Super Club Saturday, Dips, Spreads

Welcome to Supper Club Saturday - March 2022 

• Homemade Pasteurized Egg Mayonnaise - Keto / from Sneha’s Recipe
• Spezzatino d'agnello from A Day in the Life on the Farm
• Cold Soba Noodles from Palatable Pastime

Homemade Pickle Masala/Achar Ka Masala

Indian cuisine is in complete without pickles. You will find hundreds of varieties in Pickles from different parts of India. In summer, generally pickles are made which can be stored for years and pickle masala is heart of any pickle. To make this pickle all ingredients are there in your pantry, there is nothing special that you will have to hunt for.

You can also add this masala to your vegetables and curries. If you are making sprouts salad add a pinch of this masala and your bland salad will be chatpata. It also tastes awesome with paratha, khakhra, roti or can be used in dal, veggies etc. Read my notes before you start making the pickle masala. 

Ingredients 
45 Grams Red Chilly powder 
25 Grams Turmeric Powder 
100 Grams Yellow Mustard Seeds 
½ Teaspoon Asafoetida 
45 Grams Fennel Seeds 
30 Grams Fenugreek Seeds
1 Tablespoon Sea Salt
1 Cup Mustard Oil

Method

Dry roast the salt a minute or two on a slow flame in a pan/tawa, so that all the moisture evaporates. Let it to cool completely before adding to the remaining ingredients.

In a small pan/pot, heat the oil on slow flame. Oil should be smoking hot. Let this cool completely.

Coarsely powder the yellow mustard and fenugreek seeds separately then mix all the rest ingredients well, in a bowl and keep aside.

Pour the cooled oil on to the spices and mix well. Make sure each spices blends perfectly..
Store in a air tight glass jar/ container tightly packed.

Easy, tasty, preservative free Homemade Pickle Masala/Achar Ka Masala is ready! Keep this mix handy and you can make pickles with minimum work load/effort. 

This is very handy for making any type of pickle(instant or long storage/yearly). If you have this ready Pickle Masala/Achar Ka Masala handy then you can make pickle instantly. Just make a big batch of this ready masala once and use it when ever needed. This masala stays good for 3-4 months on the pantry shelf or for a year if refrigerate (in the refrigerator the color does not change and is the same).
This  Pickle Masala mixed in oil is packed my sister in law. 
My Notes
When I make this masala for me, I do not add oil, but store it dry in the refrigerator in a airtight container.

The reason I, do not add hot oil to the masala is because if you add hot oil then the masala will turn blackish and you will not get this bright color to your pickle.  

In most pickle masala the salt content is more, I, do not add more salt, since when pickle is made with any ingredient salt is added to it. I try to keep the salt content less.

If you like the taste of asafoetida or any other spices more in your pickle masala then increase it according to your taste. For me the Pickle Masala is perfect.  
Labels: Pickle, Homemade, Pickle Masala, Preservative free

Kokum Sherbat#SundayFunday

The Summer heat is full on now and the never ending thirst to have cool treats and drinks which will soothe the swelter, scorching heat. One such drink that will cool down the heat and give a soothing effect to our body and its system it this apt drink. Kokum is a berry like fruit native to Western Ghats and the coastal region of India, it's an Indian Super fruit.
In English Kokum is known as Garcinia indica, a plant in the mangosteen family (Clusiaceae), which in India known as kokum, which is used in culinary, pharmaceutical and industrial. This drink is prefect and prepared in a jiffy it's no fuss. So lets go to the drink and cool down. 

Ingredients  

5 -6 Nos Kokum
1 Green chilly - de seeded & finely chopped
2 Tablespoon Jaggery or according to your taste
A pinch or two of roasted Cumin powder
4 Cups water
Shendav Namak/ Salt to taste
1 Teaspoon Lime juice
2 Tablespoons Coriander leaves finely chopped

Method
Rinse the kokum fruits in water. Lightly heat the water and add all the ingredients except coriander and green chilly, stir well and let it rest for a hour or two. When the juice and color of the kokum has been absorbed in the water, strain the juice. Then keep this in the fridge to cool. When ready to serve add the coriander leaves and green chilly, ice cubes. Serve chilled kokum sherbet and feel super cool. The lime juice in this drink gives a lovely tangy feel.  

My Notes 

 This juice can be prepared with sugar also. You can also store this juice in the fridge for a two to 3 days. If you want to store it for more days then do not add the green chilly and coriander leaves .

This is what Maharashtrian's used as a souring agent (apart from tamarind and before the tomatoes came along.)

Labels: Kokum, Juices, Healthy, Preservative free, Summer Fruits, Maharastrian Cuisine, Maharashtra, Sunday Funday

Magic with Berries

• Berry Spinach Salad by Making Miracle
• Blackberry Spinach Salad by Amy's Cooking Adventures
• Blueberry & Grape Smoothie by Mayuri's Jikoni
• Blueberry Picking and a Summer Salad with Microflowers and Berries by Culinary Adventures with Camilla
• Eggless Strawberry Banana Muffin by Cook with Renu
• Instant Pot Shredded Chicken Sandwiches with Blackberry Jalapeno BBQ Sauce by A Day in the Life on the Farm
• Kokum Sherbat by Sneha’s Recipe
• Sparkling Strawberry Cocktail by Food Lust People Love
• Summer Berry Turnovers by Karen's Kitchen Stories

Homemade Mexican Spice Mix

Homemade Mexican Spice Mix is preservative free and gluten free.
Ingredients
4 Tablespoons Red Chili Powder
1 Teaspoon Red Chilly Flakes
¼ Teaspoon Heaped Cayenne Pepper
1 Teaspoon Oregano
1 Tablespoon Smoked Paprika
1 Tablespoon Heaped Cumin powder
1 Teaspoon Garlic powder
1 Teaspoon Onion powder - Homemade
1 Tablespoon Sea Salt
1 Teaspoon Heaped Black Pepper Powder
Method

In a small bowl, stir together all of the spices, mix well and store in an airtight jar.  

For longer shelf life and to retain the color, refrigerate it.
Labels: Homemade, Masala, Mexican, Mexican Seasoning, Preservative free, Gluten Free, International Cuisine