Blackberry Jam  

Sunday, August 19, 2012

Its the perfect season for making jams at home. Markets have fresh berries and preparing jams are really easy. Home-made jams are healthy too since we make them without any preservatives or chemicals. Our backyard is basically a hill which has plenty of blackberry bushes. Right now, they are looking glorious with plump, ripe blackberries. My sweet neighbor Arlene gave me the recipe for making this jam and I was so excited it came out really well, I wanted to share it on my blog for all my friends.



Ingredients:

  • 3 cups crushed blackberries
  • 3 cups sugar
  • 2 teaspoons lemon juice


  • Direction:

    1. In a pan, cook blackberries, sugar, and lemon juice on high heat for 5 minutes.

    2. Reduce to medium heat and cook an additional 15 minutes.

    3. Skim the foam off and store in a heat-proof container. The jam will thicken as it cools.



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    Chicken Curry / Chicken Amti  

    Tuesday, April 10, 2012

    My mom has a touch of magic to her hands. The dish would look really simple, the recipe would look simple too. But the taste is great. It has always been like that. Most of my recipes are from my mom and you would understand its true if you tried them. She never ceases to amaze me, in all the senses. This chicken curry is from my mom too (though she doesn't eat, she cooks it deliciously). Its always been a success in my family.



    Here goes the recipe:
     
    Ingredients:

    1) Chicken - 1/2 lbs
    2) Big Onion - 1
    3) Tomatoes - 2
    4) Ginger garlic paste - 2 tsp
    5) Turmeric powder - 1/4 tsp
    6) Red chillies - 2 or 3 (or according to your taste)
    7) Coriader seeds - 2 tbsp
    8) Cinnamon - 1 or 2
    9) Cloves - 3
    10) Coconut - 1/2 cup
    11) Roasted gram - 2 tsp
    12) Black pepper - 1 tsp
    13) Oil - 4 tsp
    14) Salt - as required

     
    Direction:

    1) In a pressure cooker, heat oil and add chopped onion and fry till its done.
     
    2) Add Ginger garlic paste, after its done, add chopped tomato and turmeric powder and cook until its done.
     
    3) Add chicken pieces and mix thoroughly on medium flame for 5 mins. Add salt and 1 cup water. Then cover the lid and cook for 3 whistles.
     
    4) In a separate pan, heat oil and fry cinnamon, cloves, pepper, red chillies, roasted gram, coriander seeds and coconut one by one. Cool it and grind it into a smooth paste and keep aside.
     
    5) After the pressure is gone, Open the cooker and heat the chicken along with the ground paste. Boil in medium flame for 5 minutes.
     
    6) Garnish with cilantro.

     

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    Hot Pepper Soup (Miri - Jeera Amti)  

    Saturday, October 30, 2010

    As I caught cold, I was asking for a remedy from my mom and she gave me the recipe for Pepper soup (Milagu Rasam). Its a quick fix and a natural remedy for cold.





    Ingredients:

    1. Black Pepper - 1 tsp
    2. Cumin Seeds - 1/4 tsp
    3. Curry leaves - 5
    4. Tamarind - 1 small pulp
    5. Red chilli - 1
    6. Garlic - 1 pod, crushed
    7. Salt


    Direction:

    1. In a pan, fry black pepper, cumin seeds and curry leaves for a couple of minutes without oil.

    2. Let it cool and grind it to a coarse powder.

    3. Boil 3 cups of water and add the powder, salt, red chilli, garlic, tamarind pulp(directly) and let it boil for 2 minutes.

    This soup can be served alone or with rice. Both works great.

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    Mutter Paneer (Paneer Peas Masala)  

    Friday, October 22, 2010

    I prepared mutter paneer from one of my recipe books. My main motto was to take a nice picture because we had a sunny afternoon, and it inspired me to get out of the couch and cook. But when I finished cooking, it started to become dark unusually. I was so disappointed, but tried to take pictures with available natural light. I got a couple of good ones, I hope.





    Ingredients:


    Green Peas (fresh or frozen) - 1 cup
    Paneer (cottage cheese - Indian style) - 250 g
    Red onion - 1 (chopped finely)
    Tomato - 2 (chopped finely)
    Ginger garlic paste - 1 tbsp
    Cashew nut paste - 1 tbsp
    Red chilli powder - 1/2 tsp
    Coriander powder - 1 tsp
    Turmeric powder - 1/4 tsp
    Cumin powder - 1/2 tsp
    Garam masala powder - 1/2 tsp
    Oil - 2 tbsp
    Ghee - 1 tsp
    Salt





    Direction:


    1. Heat 1 tsp of oil in a pan and place paneer cubes in a single layer on it. Fry till it turns into golden brown color and set aside.

    2. Heat oil and ghee in the pan, add onion and fry till it turns golden brown color.

    3. Add ginger garlic paste, tomato, chilli powder, daniya powder, turmeric powder salt and fry till the raw flavor has left.

    4. Add peas and simmer for 5 minutes or until it becomes soft.

    5. Add paneer cubes, cashew nut paste and stir for a couple of minutes.

    6. Finally add garam masala powder and cumin powder along with 1/2 cup of water and stir for 2 minutes on medium heat. Keep an eye on the consistency of the gravy. Adjust it by adding water or heating for some more time.

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    Pattani Sundal ( Green Peas Stir-Fry)  

    Very known, and well favored stir-fry for all ages and suitable for one of the Navrathri eves.





    Ingredients:

    1. Green peas - 1 cup
    2. Channa daal, Urad daal - 1/2 tsp
    3. Mustard seeds - 1/4 tsp
    4. Green chillies - 2
    5. Coconut (shredded) - 3 tsp
    6. Oil - 1 tsp
    7. Asafoetida - a pinch
    8. Curry leaves - 1 strand
    9. Cilantro - 2 tsp
    10. Salt


    Direction:

    1. Soak beans for 8 hrs and cook in pressure cooker with salt for 3 whistles.

    2. Grind green chillies and shredded coconut in a mixer grinder into a coarse powder.

    3. Heat oil in a pan, and do tadka with mustard seeds, asafoetida powder, channa daal, urad daal, curry leaves and add the tadka to the beans.

    4. Garnish the beans with the coarse powder of chillies and coconut and also with chopped cilantro.

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    Foto Feast  

    Tuesday, October 19, 2010

    There are some times, I want to just experiment with my camera, some lonely moments with food items. But not much importance on the recipe or the kind of food itself. So I thought of allotting a page for such experiments, the Foto Feast.

    In this part of Foto Feast, I made Vermicelli Payasam with instant mix for Navrathri Pooja. The pictures may not be those of my bests, but still I'm learning.





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    Sweet Sundal (Sweet Black Eyed Beans)  

    Tuesday, October 12, 2010

    Another bean stir-fry for one of the Navrathri Eve. This sweet one is a little different from the usual beans and also a quick-fix. Kids would love this sweet stir-fry.




    Ingredients:

    1. Black-eyed Beans - 1 cup
    2. Jaggery - 1 cup
    3. Cardamom powder - 1/4 tsp
    4. Salt - a pinch


    Direction:

    1. Soak the beans overnight and cook in pressure cooker with a pinch of salt for 3 whistles.

    2. In half a cup of water, dissove the jaggery and bring it into a paste like consistency by heating it for a couple of minutes.

    3. Add the drained beans to the jaggery paste and garnish with cardamom powder.


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    Priya's Sourashtrian Kitchen by Priya Sriram is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.