Jamun/Indian Blackberry Chia Jam#SundayFunday

Jamun/Indian Blackberry is summer fruit and love eating it. Wanted to make a jam so made this with chia seeds. A delicious jam. 

Jamun, or Indian blackberry, is highly regarded for its benefits to diabetics, stomach pain, arthritis, certain digestive issues, and diabetes. Improvement in the hemoglobin level of the blood. It contains compounds like jamboline and jambosine that help regulate blood sugar levels.

Ingredients2 Tablespoons Chia seeds
4 Tablespoons Water
1 Cup Water
1 Cup De Seeded Jamun
½ Cup Sugar

Method

Soak chia seeds in 4 tablespoons water and let it sit for about 10 to 15 minutes or until the chia seeds have swollen up.
In a large sauce pan, add the jamun pulp & water. Turn on the flame and let the pulp simmer until it thickens.
Add sugar and mix while it simmers. Use the stick blender and blend. Place it back on the low flame Then add the chia seeds and cook till it thickens. Let this cool.

It will thicken further as it cools. Once it reaches room temperature, pop it in the fridge and serve chilled on slices of bread. Enjoy!!

Labels: Jamun, Indian Blackberry, Java Plum, Jam, Chia seeds, Sugar, Preservatives free, Homemade, Sunday Funday

• Blackberry and Apple Slaw from Palatable Pastime
• Blackberry Cobbler from Mayuri's Jikoni
• Blackberry Ricotta Pizza from A Day in the Life on the Farm
• Fresh Blackberry Margarita from Karen's Kitchen Stories
• Fresh Blackberry Tarts from Food Lust People Love
• Jamun/Indian Blackberry Chia Jam from Sneha's Recipe
• Roasted Blackberry & Rosemary Goat Cheese from Amy’s Cooking Adventures
• Summer Berries Flaugnarde + Olallie Gin Fizz from Culinary Cam

Homemade Cherry Pie Filling#FoodieHoliday

No store-bought pie filling because today we’re making cherry pie filling completely from scratch with fresh cherries and preservatives free. The flavor of the cherry pie filling with few drops of vanilla and almond extracts add richness and depth and a touch of lemon juice keeps the overall flavor fresh and bright. 

I used stevia to reduce the sugar in this pie filling and it taste so good. Homemade cherry pie filling that uses fresh or frozen tart red cherries is easy to make on the stovetop in 15 minutes with just 3 simple ingredients. My cherry pie filling recipe is the thick, juicy cherry pie filling. 

Ingredients

2 Cups Cherries - pitted & halved
2 Tablespoons Sugar
1 Teaspoon Stevia
1 Tablespoons Corn Flour
1 Tablespoon Lime juice
1 teaspoon Vanilla extract
3 -4 Drops Almond extract
¼ Cup Water

Method

In a large sauce pan, add the cherries, sugar, water , lemon juice, together until thoroughly combined. Place this on medium low flame and let is cook for 10 to 15 minutes or until the cherries soften . Then add the cornstarch cook till the filling thickens. Switch off the flame add the vanilla, and almond extract and let it cool. Used the stick blender to make a slightly chunky pie filling. Cover filling and place in the refrigerator and use whenever you want. 

You can freeze this pie filling for 6 months too. It stay good in the freezer. 

Labels: Preservatives free, Foodie Holiday, Pie Filling, Cherries, Homemade, International Cuisine

This month we are sharing in Foodies Holiday Cherry Recipes 

Magical Ingredients: Black Forest Baked Oats

Art of Natural LIving: Homemade Cherry Shrub

Karen's Kitchen Stories: Cherry Chocolate Cookies

Hezzi-D's Recipe Box: Cherry Coffee Cake

Sneha's Recipe: Homemade Cherry Pie Filling

A Day in the Life on the Farm: Grilled Pork Tenderloin with Cherry Salsa

The Spiffy Cookie: Mini Cherry Lime Greek Yogurt Cheesecakes

Sweet Date & Tamarind Chutney/Khajur Imli Ki Chutney

Date & Tamarind Chutney/Khajur Imli Ki Chutney is a sweet and sour tangy chutney. This sweet chutney is an essential component in dhoklas, chaats like pani puri, bhel puri, samosa etc. I make this in the pressure cooker since it reduces the cooking time and also helps you make it in one pot.

Ingredients
20 Dates – pitted
50 Grams Tamarind
2 Teaspoons Cumin seeds
1½ Teaspoon Saunf/Fennel seeds
½ Cup Grated Jaggery
1 Teaspoon Sugar
1 Teaspoon Red Chilly powder
½ Teaspoon Dry Ginger powder
½ Teaspoon Sendhav Namak/Black/Rock salt
¼ Teaspoon Sea Salt
1 Cup Water

Method 

Dry roast cumin seeds and fennel seeds. Cool slightly and grind to a powder. Wash, de seed dates and chop roughly.
Clean the tamarind to remove any seeds.
In a pressure pan add the dates, tamarind, sugar and jaggery together, with a cup of water and pressure cook on high for one whistle then reduce the flame and cook it on low flame for 5 minutes. Switch off the flame and allow the pressure to release naturally.
Once the pressure has cooled open the pressure cooker and with the help of a hand blender blend the tamarind and dates to make a coarse mixture. Strain this paste. Pour this into a pan and add all the spices, chili powder, cumin, fennel powder, black salt, salt and ginger powder into the pressure pan and bring it to a boil, then lower the flame and simmer the chutney till it reached the right thick consistency or for about 6 - 8 minutes.

Cool and serve with Samosa or Bread Pakora or add it to Dahi Batata Puri Chaat, Pani Puri, Bhel Puri etc., Enjoy!!
My Notes

This chutney can be stored in refrigerator for days or make it in bulk and freeze it for up to 6 months. The best part of freezing this chutney that it remains soft (not frozen) and can be eaten any time, just microwave for 15 - 20 seconds and your chutney is ready to use.

Labels: Chaat, Dates, Tamarind, Chutney, Dipping Sauce, Homemade, Preservatives free, Pressure Cooker

Chocolate Rabri Mango Kulfi#SundayFunday

This is a dessert lovers summer delight for this delish King of Fruit!

A whole Alphonso mango stuffed with Chocolate Rabri And Dry Fruits... you will love this Mango slice kulfi. A delight of old Delhi stuffed fruit kulfi. Yum.. Yum.. Dil Maange More !!

The procedure is lengthy and time consuming but worth the effort.

Ingredients
2 Big Alphonso Ripe Mango or any firm mango
1 Cup Rabri - Unsweetened - Homemade
40 Grams Milk Chocolate - chopped
Dry Fruits as required

Method

Heat the Rabri - Unsweetened - Homemade , take off flame and add the chopped chocolate and let it melt. Keep this aside.

In the meanwhile chopped the dry fruits.

When the chocolate rabri cools add the fruits, mix well keep aside.
Now let's prepare the Mango for stuffing

Cut a round slice of mango from top (keep this aside for capping - will require this while freezing the mango).
Take a pointed knife and insert it carefully through this cut

gently move it around the seed to loosen it from the mango.

Gently twist the Mango seed slowly with a pair of tongs so

that it leaves the mango base. Now carefully pull out the seed

A hollow is created
Do the same for the next mango.

Place the mango in a fitting bowl that will hold it straight.

Stuff it with Chocolate Rabri.

Fill it till the top

Cap the mango with the slice.

Cover the mango with cling film. Keep it in the deep freezer for a day.

The next day take this stuffed frozen mango, wear gloves or use a cloth to hold the frozen Mango as it will be too cold to hold and immediately gently peel the skin ( do not defrost the mango to avoid it from softening and there by increasing excess ice formation).

At this stage if you feel that the mango is soft again cover it with a cling film and freeze it.

Once frozen its ready to be served. Cut the Chocolate Rabri Mango Kulfi into this slices and serve chilled.

Enjoy !! Yum Yum!!
Labels: Mango, Stuffed, Kulfi, Chocolate Rabri, Ice Cream, Homemade, Eggless, Preservatives free, Sunday Funday

Celebrating National Ice Cream Day:

• Blackberry Pistachio Crunch Sundae by Palatable Pastime 
• Blueberry Cheesecake Ice Cream by A Day in the Life on the Farm 
• Chocolate Rabri Mango Kulfi by Sneha's Recipe
• Green Tea Ice Cream by  Karen's Kitchen Stories 
• Kesar Badam Pista Kulfi by Mayuri's Jikoni 
• No Churn Chocolate Fudge Brownie Ice Cream by Amy's Cooking Adventures 
• Roasted Cherry Buttermilk Ice Cream by Culinary Adventures with Camilla 
• Summery Cherry Pie Ice Cream by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Homemade Ready Mix Chocolate Pudding & Chocolate Pudding

This is delicious, an inexpensive way to always have chocolate pudding mix on hand and it's tastes just so good. For this Pudding mix, I, used Cadbury Cocoa powder which is light and also has beautiful aroma and taste.

Ingredients

1 Cup Corn Flour

¾ Cup Dry Milk Powder

2¼ Cups Caster Sugar
3/4 Cup Cocoa Powder
1 Tablespoon Vanilla powder
A Pinch of Salt
For  the Pudding
2 Cups Milk
½ Cup Pudding Mix
1 Teaspoon Chocolate Essence - can use Vanilla

Method

To make the dry mixture, mix all the dry ingredients together, place them in a container with a tight fitting lid and store. This mixture will keep for a couple months.

To Make the Pudding

In a saucepan, pour the milk , add 1/2 cup of the chocolate pudding mix and stir it well to make it lump free. Then place the saucepan on medium low flame and cook stirring constantly for about 5 to 6 minutes or until the mixture becomes thick enough to coat the back of a spoon, add the essence, mix it well, remove from the heat, allow to cool a bit.

Then pour it into serving bowl/cups. 

Chill it and it's ready to enjoy.
Labels : Homemade, DIY, Ready/Instant Mixes, Chocolate Pudding, Eggless, Healthy, Preservatives free, Gluten Free, Sweets & Desserts, No Bake Desserts

Pathare Prabhu Masala - Homemade

Seen this recipe on a Marathi food show and I love trying different recipes so, decided to make it. Adjusted the spice level to my taste. 

This is masala that Pathare Prabhu community mainly settlers in Mumbai,  make for the whole  year and store it. They use this masala for their traditional preparations.

Makes  1 Cup 
Ingredients
10 Dried Kashmiri Red Chilies
10 Dried Bedgi Chillies
8 Tablespoons Level Coriander seeds
2 Tablespoons Level Wheat Grains
2 Tablespoons Level Chana dal
1½ Teaspoons Mustard Seeds
1½ Teaspoons Cumin Seeds
½ Teaspoon Methi Seeds
¼ Teaspoon Asafoetida
1 Teaspoon Black Peppercorns
1 Teaspoon Turmeric Powder

Method

Dry roast all the ingredients  except the  asafoetida one at a time till it starts to change color and releases a aroma.

Grind to a find powder add the turmeric and asafoetida and mix it well. Cool and store in airtight container or a zip lock bag in the refrigerator. Why! I, say refrigerator since we do not use this masala often and  refrigeration retains the aroma and color.

This is a very flavorful masala, you will love it.  Check  my blog to see in which recipes I used this masala.

Labels : Pathare Prabhu, Homemade, Masala, Preservatives free

Temprado Masala- Homemade - Goan Masala

Temprado Masala is a green Goan masala and a very spicy masala paste. This can be used to make just anything you wish, be it fish or meat. It is a multipurpose masala paste.

Ingredients

10 Green chilies
1/2 Teaspoon Turmeric powder
8 Cloves Garlic
1 Big Piece  Ginger 

1 Teaspoon Cumin seeds
1 Teaspoon Heaped Black Pepper Corns
1 Teaspoon Granulated White sugar
1 Teaspoon Vinegar or as required to grind 

Method

Keep all ingredients ready and put them in a mixer grinder  Grind the masala into a slightly coarse paste using vinegar.

Temprado Masala is now ready. 

My Notes

To grind the paste I used only a teaspoon of vinegar, you can add more if you wish.

Can reduce the peppercorns or green chillies according to your taste.

If you are making this in large quantity then label and store the remaining paste in the deep freezer, stays well for many months.

I use this to marinate meat and  chicken too.

You would like to check on other Goan Recipes
Goan Prawns On Sticks
Recheado Masala - Homemade 

Pan Fried Seer Fish in Recheado Masala

Labels:  Masala, Homemade, Goa, Green Chilly, Black Peppercorns, Vinegar, Multipurpose Masala, Preservatives free