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 Strawberry Crush#SundayFunday

The Strawberry Crush is fresh strawberry cooked in with sugar, to use when strawberries are not in season throughout the year. This can be used in both sweet and savory recipes like milkshakes, ice slush and teas, kulfi, drinks, cocktails, waffles and pancakes. This homemade crush is cheap and easy to make, contains no preservatives or color. It stays good for a year if stored in the freezer, as it does not crystallize / form ice.

Ingredients
400 Grams Strawberries - chopped
1½ Cup Sugar
1 Tablespoon Lemon juice
½ Cup Water

Method
Heat water in a deep pan. add the water and sugar, keep stirring till the sugar dissolves completely. Remove scum floating on top with a spoon. Now add the strawberries and cook till they soften and become a thick paste . Take off flame add the lemon juice. mix well and keep it cool completely.

Pour into sun dried, clean, food grade storage bottles and keep it in the freezer. When you want to use it just spoon out the quantity required and use. 

Check the other Strawberry Recipes

Eggless Strawberry Bravarian Dessert 

Chicken Legs With Strawberry Balsamic Glaze & Spicy Potato Wedges 
Overnight Oats With Grapes & Strawberry's Strawberry Sandwich Toaster Cake
Strawberry Jam
Strawberry Cold Soup 
Strawberry Lemon Basil Pasta Salad

Strawberry Bundt Mousse Cake

Avocado Bundt Cake With Strawberry Glaze 
SOP Mocktail 

Keto Strawberry Microwave Muffin 
Nutella Strawberry Bread Roll Ups 

Cantaloupe Strawberry Cooler
Homemade Strawberry Balsamic Sauce 
Pound Cake Grilled Cheese & Strawberry Sandwich 

Vegan Strawberry Dream Cake - No Bake 

Fresh Strawberry Bread 
Fresh Strawberry Heart Cake 
Firecracker Strawberries 
Egg White Crêpe/Tortillas & A Chicken Strawberry Wrap 

Labels: Jams & Sauces, Strawberry, Sugar, Homemade, Sunday Funday

More Strawberries Recipes from The Sunday Funday: 

• Strawberry Breakfast Pastry from Palatable Pastime
• Strawberry Smoothie from A Day in the Life on the Farm
• Triple Berry Greek Yogurt Parfait from Amy's Cooking Adventures
• Strawberry Hazelnut Crostini from Mayuri’s Jikoni
• Homemade Strawberry Crush from Sneha's Recipe
• Fresas con Crema from Food Lust People Love
• Strawberry Cheesecake Bars from Karen's Kitchen Stories
• Strawberry Chia Seed Pudding from Cook with Renu  

Churros French Toast#SundayFunday

My Mom is my favorite person in the universe, so for today's brunch made her easy and quick Churros French Toast. I know mummy this was your to go recipe and a favorite one too.

The most amazing, most buttery French toast you will ever have, coated in cinnamon sugar and drizzled with a cream cheese glaze (optional)!

Ingredients
8 Big Bread slice (cut in length)
¾ Cup Caster Sugar
¼ Cup Cinnamon powder
¾ Cup Cream
¼ Teaspoon Anise seed powder
3 Large Eggs
Vanilla essence few drops
Butter or Desi Ghee for frying
Method

Make long slices of each bread slice ( I cut each into 3 pieces). 

Now whisk cream, eggs, egg yolks, cinnamon powder, anise seed powder and vanilla essence well.

Now dip bread slices and fry till golden.

Take out in a serving platter, sprinkle caster sugar and cinnamon powder mix.  

Serve with a cup of coffee or tea.  

Labels: Mexican, American, Breakfast, Cinnamon, Bread Slices, Sugar, Egg, Sunday Funday

For Sunday Funday our theme is Mother's Day Brunch.

• Amy’s Cooking Adventures: Brownie Bottomed Raspberry Cheesecake
• A Day in the Life on the Farm: Molettes de Jamon y Frijole
• Food Lust People Love: Fresh Peach Cream Pie
• Culinary Adventures with Camilla: Oil-Cured Fromage Blanc-Stuffed Nasturtium Leaves
• Sneha’s Recipe: Churros French Toast
• Mayuri’s Jikoni: Thepla - Gujarati Flatbread
• Cook with Renu: Avocado Stuffed Celery Sticks (Oil-Free)

Besan Almond Ladoo

These ladoo's are my hubby's favorite, he simply loves them. I have already posted a recipe of the these ladoo's , but, this is with almond meal, it has a nutty taste.
Ingredients
3/4 Cup Ghee
2 Cups Chickpea Flour/Besan
1/2 Cup Ground Almonds/Almond meal
1/2 to 3/4 Cup Caster sugar
1/2 Teaspoon Cardamom powder

Method

Heat the ghee. Stir in the chickpea flour and cook over low heat until the chickpea flour is toasted and the mixture smells fragrant, about 10 to 15 minutes. The mixture should be pasty, not powdery. Remove the mixture from the heat and cool slightly. Add the ground almonds, caster sugar, ground coconut, and ground cardamom to the pan and mix thoroughly. Taste for sugar, add according to the sweetness you require. While the mixture is warm, shape it into balls.

Store the ladoo's in an airtight container and they can be eaten immediately, but taste better after several hours.
Labels: Almond Meal, Besan, Diwali Faral, Festival Sweets, Maharashtra, Sugar, Ladoo

Mawa/Khoya Chocolate Barfi#Choctoberfest

This is a homemade Mawa/Khoya Chocolate Barfi , which is quick, easy to make and cost half the rate of the sweet shop. It's also made with pure ingredients and preservative free. Takes just 15 to 20 minutes to make.

Ingredients 

600 Grams Homemade Mawa / Khoya
1/3 Cup Level Cocoa powder
½ Cup Packed Caster Sugar
1/3 Cup Milk
Almond slivers for garnishing

Method 

Crumble the mawa or grate it.

In a heavy bottomed pan, heat the mawa on a medium low flame till it becomes soft and starts to melt. Make sure not to burn or brown it.

Add the milk and sugar. Mix well. Keep stirring so that it doesn't stick to the bottom.
Cook this till it thickens, it took me about 8 minutes. 

Add the cocoa powder, stir it well, making sure there are no lumps and forms a smooth mix. 

Keep stirring continuously and cook for 2-3 minutes more or till it starts to come in the center.

Spread this on a greased pan and sprinkle almonds on top.

 Let it cool and keep in the fridge for a few hours till set.

Slice, share and enjoy!!

Labels: Choctoberfest, Mawa, Cocoa powder, Milk, Sugar, Festival Sweets, Barfi, Homemade, Preservatives free 
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Basic Simple Syrup

With warm, hot or humid weather drinks are in season like -  Mojitos, Caipirinhas, Mint Juleps, this is a good time to make the key ingredient in many refreshing summer cocktails, mocktails, coffee, tea, and homemade sodas or juices as well.

Also known as bar syrup, sugar syrup, or gomme, simple syrup plays well in any chilled drink calling for a dash of sweetness. Simple syrup blends in smoothly and easily in many classic cocktail recipes, including Daiquiris  Mojito,  Hurricane etc.. and simple syrup is just that: "Simple". 

While several commercial brands are available at gourmet stores (priced highly - for what is literally just a mix of sugar and water), it takes only a few minutes - to stir up a batch.

Makes approximately 1 1/2  Cups

Ingredients
1 Cup granulated sugar
1 Cup water

Method

Combine sugar and water in a small saucepan and simmer over medium heat, stirring until sugar is completely dissolved. Allow this to cool, then strain this into a clean container with a tight-fitting lid. Keeps in the refrigerator for several weeks.

A Simple Variation

For a deeper, richer flavor, use brown sugar - for rum or any brown drinks.  This is cannot be used for white based cocktails as it will give the clear liquid a brownish tint.

I have just added a spring of mint for a great pic..

Labels :  Sugar, Syrup, Juices

GUAVA CHEESE - CHRISTMAS SWEET

Guava cheese is a sweet prepared by Christians for Christmas. It's very easy and has a long shelf life. Tastes cheesy and soft, melt in the mouth sweet this is. Do give it a try.   This sweet has no flour or eggs, completely vegetarian, vegan, gluten free.

Ingredients 

4 Cups Guava Pulp ( 1.1/2 Kg Ripe Big Guavas)
5 Cups Tea Sugar
Juice of 3 Big Lemons
2 Tablespoons Ghee
Few drops of Pink or Red color

Method

Wash the guavas and cut them in halves, place it in a container and steam them in a pressure cooker (like you steam rice) on high for one whistle then reduce the flame and keep it for 10 minutes ( taking care that no water enters the container).

Cool the guavas completely then take a spoon and scoop out the seeds and keep aside, taking care that no seeds remain in the outer covering. 

Take the seeds pulp in a fine strainer and remove the pulp as much as possible.

Take the outer cover and chop it into small pieces and grind it to a fine paste without adding any water.

Measure the pulp and the ground paste in a cup or a bowl. Take the same bowl and measure the sugar ( sugar is one cup extra than the pulp). 

Place the sugar, guava pulp and lime juice in a heavy bottom base kadai and place on fire on medium low flame stirring continuously with a wooden spoon.

While stirring take care to stay far away as it splutters. Keep stirring continuously, this take around 45 minutes to an hour. When the mixture thickens and starts leaving the sides add the ghee and color, continue stirring till forms a ball in the center. Take it our into a greased tray and spread it. Cool completely and cut into squares.  Store in airtight containers.

This stays good for 3 months in a cool dry place. 

I make this sweet of 3 to 4 kgs guavas and send them for my friends and relatives abroad.

Labels :  Festival Sweets, Gluten free, Guava, Lime Juice, Sugar, Vegan, Vegetarian, Christmas Sweet, East Indian

Besan Ladoo

Besan Ladoo is an all time favorite sweet ladoo made from chickpea flour, for festivals like Diwali, Ganesh Chaturthi , Dussehra, etc.  This is my hubby's favorite and its made regularly in my house. Whenever he feels like having something sweet, he will pick a besan ladoo and enjoy. Today am, going to share a simple besan ladoo recipe, I prepare these in different ways - even with dry fruit powder. This is an easy recipe with simple ingredients that are easily available.

I, roast the flour partly in the microwave and then in the end fry the flour on the stove. Roasting the flour in the microwave gets done quickly, using less energy, ghee and time.

So let's go to the recipe.

Makes 14

Ingredients

2 Cups Heaped Besan / Chickpea Flour
1/2 Cup Desi Ghee
2/3 Cup Level Powdered Sugar
2 Teaspoons Milk
1/4 Teaspoon Cardamom Powder
Raisins for garnishing

Method 
In a microwave proof plate spread a cup of flour at a time and microwave  on high for a minute, then stir it well and again microwave for a minute do this process three to four times, but after every minute stir it well, then keep it again microwave.

After completing this process 4 times, add a tablespoon of desi ghee and mix well, remove any lumps and again microwave on high - 3 -4 times - for a minute each , after every minute remove and stir well. Do the same process for the next batch of flour and keep aside.

In a heavy bottom pan, on low flame, heat the remaining desi ghee, add the roasted flour and keep frying till it changes color and releases a fragrant aroma of fried besan. Then add the milk and continue stirring till it is lump free, smooth and you will find a luster on the besan. Switch off the flame and continue stirring till the pan cools.

Remove it in a  bowl and keep it to cool completely.  When cold say after an hour or two, add the cardamon powder and sugar, mix well by taking the flour into hands and rubbing it so the the sugar is well incorporated.  

Make medium size ladoo and garnish each ladoo with a raisin. Store in an airtight container. This remains good for a month.  Enjoy....  Happy Diwali..

My Notes 

Adding milk makes the ladoos light and it does not stick to the palate while eating.

Labels : Besan, Festival Sweets, Sugar, Diwali Faral, Maharashtra

Candied Ginger - How To Make Your Own Candied Ginger - Homemade

Let me disclose one truth - my weakness for candied ginger. I simply relish this. I can finish 200 grams packet of theses in day or two. As I am working in the kitchen I will just pop one of these into my mouth. So I decided to make my own candied ginger so that I can enjoy having it and not ...making a hole in my pocket. This candied ginger is so expensive and with very little effort you can make this at home. It turned out superb.

Ingredients

400 Grams Fresh Ginger- should be tender and less fibrous
2 cups granulated sugar + additional sugar for coating
3 cups water
A pinch of salt

A teaspoon of Lime juice

Method

Soak the ginger in water for 10 minutes then wash it.

Peel ginger with a vegetable peeler( this works well for me).
Slice ginger. Make it as thin as possible. 

  

I used the V slicer to slice it, (but be careful while using the V  slicer as it is very very sharp  it can slice your finger too) do get distracted while using the V slicer  again I would say ...Be careful!

Place the sliced ginger in cold water for 15 minutes.

Place ginger slices in a saucepan, adding enough water
to cover ginger. Bring water to a boil over medium heat. Reduce heat to low; simmer 10 minutes. 

Drain water from ginger. 

Then boil again in fresh water, changing the water twice. This will reduce the sharp - pungent taste of the ginger.

After completing this process then again boil water in the sauce pan  add the sugar, salt and  stir it in between  till it comes to a boiling point.  Place  the twice-boiled ginger slices back in the saucepan. Cover the pan with a lid and cook  it over medium heat  for 20 to 30 minutes or until the ginger is cooked.  Do not over over cook it or else it will turn into a paste when it cools. Once cooked remove pan from heat immediately.  Drain the syrup.  Keep the syrup aside.

Options: Ginger Slices in Syrup OR Sugar-Coated Ginger:
I did  both!

For ginger in syrup:

Take the drained ginger syrup back into the pan add the lime juice and let it boil till it thickens slightly ( the lime juice is added so that the syrup does not crystallize when stored )

Allow mixture in saucepan to stand for an hour at room temperature to cool a bit. Spoon mixture with half the  ginger slices  into a glass jar with a tight fitting lid. Store in refrigerator up to 1 year. Do not use for 20 days to  one month.  After a month use it in anything you want to make

The syrup is delicious drizzled over  pancakes, ice cream, or use this preserve to prepare ginger bread or cookies or even in a cocktail!

For sugar-coated ginger slices:

Immediately after removing hot mixture from the heat, drain ginger slices, getting as much of the syrup off the ginger as possible. I used a sieve to do this. Let this drained ginger sit in the sieve till completely cooled and free of any extra syrup or moisture.    

In a separate bowl  pour in enough powdered  sugar to coat the ginger slices. Give them a turn and toss until they are well-coated.  Do this process again twice.

Once slices are completely covered with sugar, give them a shake to get rid of excess sugar.(I used this excess sugar to  make our tea -  to impart a mild ginger flavor).

Place the ginger slices on a plate you’ve covered with foil or butter paper to dry (this may take several hours or even overnight, depending on humidity) It took 2 days to dry completely ( let me disclose this too - by that time more than half the ginger was finished by me).

To store sugar-coated ginger slices, place them in a glass jar and keep tightly sealed at room temperature for up to  a month or 2 or 3 months. That too long for me, it lasted only 2 days.... my weak... ness ...ha... will make it again.

Labels : Ginger, Sugar, Homemade, Blogging Marathon 

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