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.


  • 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:

    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


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