PRESERVES

BLUEBERRY,LEMON GRASS JAM

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Seasonal fruits should be preserved in the

forms of jams,preserves,chutneys and used

when they are out of season.

You can use these type of jams on tarts,cakes,

cheesecakes,biscuits,milkshakes,lassi or even

bread /chappathi.

It’s like raining lemon grass in my kitchen ,so

thought to add a little to the jam ,considering

the health benefits .

You can boil the berries with seeds or hull

out and boil.

If you are boiling with seeds, use a colander

with aluminium mesh and strain out with a

spatula.

Remove the seeds and add pulp to the jam .

Store in the refrigerator .

Now to today’s recipe

INGREDIENTS

2 cups blueberries

3/4 cup -1 cup sugar

1 small piece cinnamon

A pinch of nutmeg powder

A small piece lemon grass

1/2 tsp salt

1/2 tsp lime juice

METHOD

Add all the ingredients together and heat till

thick . Remove the lemon grass stalk.

Cool and store in the refrigerator .

Use sterilised jars .

Do try and let me know how much you liked

the recipe .

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BEETROOT ‘N’ CHERRY JAM

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This combination is my innovation!

My children are no great lovers of jam,but for

the first time, I saw them licking jam.Healthy

and nutritious .I didn’t strain the pulp,but

instead ground it fine .Good for filling cakes ,

tarts ,donuts ,and biscuits.

To the recipe

INGREDIENTS

2-3 beetroot peeled and chopped roughly

1/2 cup cherries ( you can use the glazed too)

A pinch of salt

1 tsp lime juice

1 cup or more sugar ( to your taste)

METHOD

Steam or pressure cook the beetroot and

cherries with salt till beetroot is tender.

I placed it on the upper container of my rice cooker

Grind both beetroot and cherries to a paste.

Add the rest of the ingredients and cook till you

get the jam consistency ,stirring at intervals.

Cool and store.

GINGER-MINT TOMATO JAM

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This is a jam to be served with biriyani,or any

type of rice . After I innovated and tasted this

recipe only ,I thought it could be served with

even samosas, or used as a spread for wraps

or sandwiches.

I used to make this jam with tomatoes

alone,but today I wanted to make something

different.

So started with mint,ginger,and jaggery

( vellam) .

You could use brown sugar,country

sugar,or even sugar . Believe me your tastebuds

will have a feast.Awesome taste!

The ingredients are suited best for digestion!

To the recipe now

INGREDIENTS

4-5 tomatoes blanched,skin removed

A handful of mint leaves

2 -3 inch piece ginger

3/4 -1 cup vellam/ jaggery

Few cashewnuts

2-3 dates chopped

1 tsp Kashmiri chilli powder

1/4 tsp cardamon powder

1 tbsp ghee/butter

Salt to taste

METHOD

First grind the blanched tomatoes,ginger and

mint to a paste.

Heat ghee in a pan,add cashews,dates.

Sauté till cashews are light brown.

Add the paste with the rest of the ingredients,

and cook till thick .

This can be stored for a few days .Can be stored

in the fridge for more than a week.

Do try this recipe ,and post in your comments!

MANGO -TOMATO CHUTNEY

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This is excellent served with any type of rice ,

as a side dish. Finger licking sweet and sour

combination is amazing!

This combination is with mango and tomato .

I used to make a hot and sweet tomato jam to

be served with biriyani. Having that recipe in

mind I tried this with mango,and everybody

loved it.

I will be giving approximate measurements.

The outcome depends on each individual’s

taste,and the mango you chose .

Now to the recipe

INGREDIENTS

2 raw mangoes peeled and chopped

3-4 tomatoes

1 tblsp red chilli powder

Jaggery/ vellam/sugar ( your choice )

4-5 cloves garlic

2 tbsp oil

1 small piece cinnamon ( optional)

Curry leaves

Salt to taste

METHOD

Heat oil add tomatoes,mangoes and garlic with

salt,and cook on a slow flame till soft and

tender.

Add the rest of the ingredients and cook till

mushy.

Another variation

Apple and mango – for this recipe you have to

add 1-2 tbsp of vinegar .

MANGO CHUTNEY -2 versions

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This is my favourite mango chutney,addictive

and well to go with any rice.

Raw mango pieces mixed with dates,vinegar

and chilli is indeed a finger licking dish!Mostly

seen in Sri Lankan cuisines if,cooked in clay

pots enhances the taste.

To the recipe now…

INGREDIENTS

2 raw mangoes ( opting to peel the mango is

your choice)

2 tblsp date syrup ( you can soak little dates

in hot water and grind)*

1 tblsp.chilli powder

Salt to taste

A few peppercorns

Curry leaves,rampe( pandan )

1/4 cup vinegar

1 tblsp oil

Few garlic cloves ( optional)

METHOD

Heat oil ,add the raw mangoes,salt,and the rest

of the ingredients and slow cook till mango is

tender.You can add a little water if you

like.Cook till thick.This can be stored for a few

days

*You could add sugar or jaggery instead of date

Syrup.

The same recipe I tried with Apple and Mango.

Photo -👇Apple and mango chutney

Apple and mango chutney!

AMLA /GOOSEBERRY IN JAGGERY

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The gripping fear across the world ,of a deadly

virus is creating chaos, and confusion in people

nowadays. As per study it is said that your

immunity needs to be strong enough,to combat

it.

The need for VitaminC is vital.So it is very

essential to include nutrient rich and minerals

in your diets .

This recipe is one with high VitaminC

content,and can be easily made at home.

This can be stored for some time.Amla listed

under superfoods is highly recommended for

daily consumption.

Now to the preparation

INGREDIENTS

250 gm amla/gooseberry

275 gm jaggery

1/2 tsp dry ginger powder

Few peppercorns

1/2 tsp turmeric

1 piece cinnamon

1/4 tsp salt

METHOD

Wash and steam the berries for 5 minutes.

Remove and put them with the jaggery( in a

bottle) and set aside for 3 days ( preferably in

the sun).

After 3 days put all the ingredients into a pan,

and cook till thick .

Store in a sterilised bottle and use . One a day

or 3 times a day will a healthy practice.

Post in your valued comments and suggestions!