Evergreendishes

Category: condiments

  • Strawberry Jam Recipe

    Strawberry Jam Recipe

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    Strawberry Jam is tasty and makes a good spread with bread toast. Sharing a strawberry jam recipe which has only three ingredients and no added pectin.

    Home made jams are tasty and have no added preservative. With strawberries around, I wanted to make jam since a long time. The time did come at last, last week  for my Homemade Strawberry Jam.

    My weekly fruits are purchased on Sunday, thus the whole lot of fruits I separate, wash and keep them in the refrigerator. My sonny boy is not here these days and no one really eats this fruit. It is used as topping for desserts, thus I wash, dry and deep freeze them and use accordingly.

    Thus, the strawberries used here are frozen ones. I made the pulp, added sugar and kept aside for a couple hours.

    The benefits of strawberries I did write in my earlier post.

    How to store strawberries :

    Once you bring the strawberries, remove them from the plastic containers, they rot easily. Wash them, remove the stalks, put them in a colander for sometime. Pat dry and keep them in a bowl in the refrigerator. Strawberries are seasonal and available only for two months. To preserve for a longer time, put them in a freezer safe container and store in the deep freezer. Use as required.

    strawberry jam Strawberry Jam Recipe

    Ingredients:

    • 250 grams strawberry
    • 1 cup sugar (1 cup =125ml)
    • 2 teaspoon lemon juice

    Method:

    1. Keep three plates in the freezer.
    2. Wash the jar and allow it to dry. It is essential the jar is clean. You can also sterlize by putting in the hot water.
    3. Make puree of the frozen strawberry, add sugar and keep it aside for 3-4 hours. If you are using fresh strawberry, cut them, add sugar and keep it aside. Make the pulp later.
    4. Put the pulp in a pan and set it to boil. Keep stirring. In ten minutes it will be done. Add the lime juice and give a stir.
    5. To check if it is done, take a plate from the freezer and put a drop on. If it spreads, you need to cook it for some more time.
    6. Store in the bottle.

    strawberry pulp
    strawberry pulp

    Make the pulp of the strawberries.

    strawberry pulp with sugar
    sugar added

    Add sugar, mix and keep it aside for 3-4 hours.

    jam in the making
    jam in the making

    Put it in a pan and cook for ten minutes.

    testing
    testing

    Check if it is done.

    strawberry jam

                                                                                                                  Homemade strawberry jam is ready.

    The other strawberry recipes on the blog are :

    strawberry jam
    Evergreendishesdev

    Strawberry Jam

    Strawberry jam is a delicious spread that can be used with bread, toast, chapati or even with cookies. 
    Print Recipe Pin Recipe
    Prep Time 2 hours
    Cook Time 10 minutes
    Total Time 2 hours 10 minutes
    Servings: 4 servings
    Course: condiments, jam recipe, kids favourite
    Cuisine: international
    Ingredients Method

    Ingredients
      

    • 250 grams strawberry
    • 1 cup sugar
    • 2 teaspoon lemon juice

    Method
     

    1. Keep three plates in the freezer.
    2. Wash the jar and let it dry.
    3. Make pulp of the strawberry, add sugar and keep it aside for 3-4 hours. If you are using fresh strawberries, cut them, add sugar and keep it aside. Make the pulp later.
    4. Put the pulp in a thick pan and set it to boil. Keep stirring. It should be done in ten minutes. As it is being done, add lime juice to it. To test if it is done, put a drop of the pulp mixture in a plate, if it spreads, cook it for some more time. 
    5. Remove and store in the jar. 

    Strawberries are still available and here is a strawberry pie recipe which I would like to make soon. I am sure children will relish it.

     

    About the event :

    An old post got a makeover with addition of more information, editing the pictures and the addition of pintrest pin. Sending it to Foodies_Redoing Old Post 95, a fortnightly event. We are a group of bloggers, work on an old post every fifteen days. With this, I have improvised many of my old posts now.

    Pin it for later :

    strawberry jam
    strawberry jam

     

    If you  make Strawberry Jam  recipe, take a picture and share it by tagging @foodiejayashree on Instagram and @evergreendishes on Facebook.  Subscribe to get all updates and an e-book for free. Until next time, happy cooking !

  • Curry leaf powder/karibevina chutney pudi

    Curry leaf powder/karibevina chutney pudi

    Cooking is easier when you have condiments on the shelf. They act as a substitute or serve as an additional accompaniment. We regularly need these dry chutney powders. I usually have four varieties and one of them is the Curry leaf powder/ karibevina chutney pudi.

    Curry leaf is extensively used in south indian cooking. It is mainly used to give a good aroma to the dish. But, do you know that curry leaf is packed with numerous benefits. It has carbohydrates, calcium, iron, and vitamins as Vitamin A, B, C and E.

    It helps in controlling anaemia. It prevents diabetes and lowers cholestrol. It aids in digestion.It improves hair growth.

    Curry leaf powder can be used  with hot steamed rice and  a dollop of ghee. It is one of the essential condiments in South Indian homes. It tastes good along with sambar or curd rice.

    Other related recipes :  Garlic chutney powder  Roasted gram dry chutney

    Ingredients:                      measurement used :1 cup=150 ml

    • 1 cup urad dal, split black lentils, black gram dal
    • 1 cup dry scrapped coconut
    • 4 cup curry leaves
    • handful of dry red chilly
    • 1 leaf of tamarind
    • 1/4 teaspoon jaggery (a small piece)
    • salt to taste
    • 1 teaspoon oil
    • 1/4 teaspoon asafoetida

    Procedure:

    1. Wash the curry leaves and roll them in a dry cloth to dry.
    2. Remove the stalk and separate the leaves.
    3. The dry coconut can either be cut into thin slices or grated. I prefer to cut them in thin slices, it is easier to do.
    4. Take a pan and dry roast the urad dal. Put it aside.
    5. Dry roast the curry leaves, it should be crisp.
    6. Dry roast the coconut scrapings.
    7. Roast the red chilly with a little oil.
    8. Put the tamarind in the hot pan and keep it for sometime.
    9. Take a jar, grind coconut and chilly together. Then add the urad dal and curry leaves, give a swirl. Put salt, jaggery and tamarind to it and grind for another minute.
    10. Heat oil in a pan. Add asafoetida to it. Keep it aside. Put the ground mixture and mix well.
    11. Curry leaf powder is ready to serve.
    roasted urad dal
    roasted urad dal
    roasted curry leaves
    roasted curry leaves
    dry red chilly
    dry red chilly
    curry leaf powder
    curry leaf powder
    curry leaf powder
    curry leaf powder
    curry leaf powder
    curry leaf powder

     

    curry leaf powder
    Evergreendishesdev

    Curry leaf powder/Karibevina pudi

    A dry powder made from  curry leaves and dessicated coconut is a tasty accompaniment with any meal. It has a long shelf life, thus handy to use anytime.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings: 30 people
    Course: Side Dish
    Cuisine: Indian, southindian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup urad dal
    • 1 cup shredded coconut dessicated or sliced
    • 4 cup curry leaves
    • 1 handful dry red chilly
    • 1 teaspoon oil
    • 1 piece tamarind
    • 1/4 teaspoon jaggery
    • 1 teaspoon oil
    • 1/4 teaspoon asafoetida
    • salt to taste

    Method
     

    1. Seperate the stalk and wash the curry leaves, put them in a dry towel and keep it to dry.
    2. Remove the leaves and put them aside. Dry roast in a pan until crisp.
    3. Dry roast the urad dal until light brown in colour.
    4. Dry roast the thin sliced coconut pieces. 
    5. Put a little oil and roast the red chilly until crisp. Put the tamarind in the hot kadai and keep it aside.
    6. When cool, grind red chilly and coconut at first. Then add, urad dal and curry leaves to it. Give a swirl, then put salt, tamarind and jaggery into it. Coarsely grind it.
    7. Make seasoning with asafoetida. Put the ground powder to it. Mix well.
    8. Curry leaf powder is ready to serve.

    Notes

    • Let the powder cool before storing.
    • Use fresh, mildly grown leaves. They have good aroma.

    A few other dry chutney powder recipes by my fellow bloggers  Coconut Garlic Powder Peanut chutney powder  Urad dal powder  

    Do check my e-books on Amazon

    South Indian Breakfast, 30 Tasty Dal Recipes, Breadbasket

    From July 1 to July 5 my e-book “30 Tasty Dal Recipes” will be free. Do take it and please leave a review for the same. 

     

  • Roasted gram dry chutney

    Roasted gram dry chutney

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    Roasted gram dry chutney or podi is one of the essentials in any kitchen. It pairs well with chapati, idli, dosa or even upma.

    House becomes a home, she bonds the family with her love and care, she is the strength of all members of the family. Her name is Mom. Mother plays an important role in all our lives. From cooking tasty dishes to looking after the house,and managing all the accounts, she is instrumental in moulding us also into good indivduals.

    Mother’s are good at many tasks. Regarding cooking,they make tasty dishes in a jiffy. Moreover, they are good at creating many different kind of pickles, papads,  dry powders and masalas. These all involve a lot of work which they would do without any hesitation. Thus, the work and sacrifice of our elders is not to be taken for granted. On this day, I attribute my cooking skills to my mom who is a talented person.

    Today,on this Mother’s Day, I thought of presenting the traditional roasted gram dry chutney. This is one of the earliest recipes I remember being prepared by my mother. It is found even today in her kitchen.

    Roasted gram is also known as split dahlia. It is called as putani in kannada and this dry powder is known as putani chutney pudi.

    Chutney podi is a life saviour many times. It can be used in various ways.  Use  it with idli or dosa when you are bored to make chutney or the power supply is interrupted. It  tastes good with ghee and hot rice. It is  also  used as an accompaniment with curd rice. I remember during my childhood days, my mother used to keep chapati rolls smeared with ghee  and roasted gram powder along with some pickle in the snack box and it was yum. Nostalgic.

    Wishing all mothers out there a very Happy Mother’s Day !

    About the event:

    Sending this to Foodies Redoing Old Post  _33, a fortnightly event. We are a group of bloggers who work on an old post with new pictures and content as needed. I have changed the pictures with a little editing of the text.

    Over to the podi recipe:

     

    Roasted gram dry chutney
    roasted gram dry chutney

    Roasted gram dry chutney

    Recipe Type: Dry chutneys
    Cuisine: South Indian
    Author: Jayashree
    Prep time:
    Total time:
    Serves: 300grams
    A dry powder which can be paired with chutney for idli and dosa, a handy substitute to have at home

    Ingredients

    • 1/4 kilogram roasted gram
    • 1 copra desiccated coconut
    • a few curry leaves
    • 3 teaspoon chilli powder
    • 1 teaspoon oil
    • 1/4 teaspoon asafoetida
    • salt to taste

    Instructions

    1. Take the desiccated coconut and roast it on a low flame along with curry leaves. Keep it aside.
    2. Put the oil and heat it. Add asafoetida and chilly powder, stir and turn off.
    3. Grind all the ingredients together.
    4. Roasted gram dry chutney is ready.
    5. Store in an air tight container.

    Notes

    The shelf life changes according to the climatic condition of the place. My dry powders stay good for three months.[br]Feel free to increase or decrease the chilly powder, according to the taste.
    Roasted gram dry chutney

    Roasted gram dry chutney

    5 from 5 votes
    Roasted gram dry chutney or podi is one of the essentials in an Indian kitchen. It pairs well with many dishes as chapati, dosa and even upma.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Course: condiments
    Cuisine: South Indian
    Ingredients Method Notes

    Ingredients
      

    • 1/4 kg Roasted gram
    • 1/2 copra dessicated coconut
    • curry leaves a few
    • 2-3 tsp chilli powder
    • oil
    • asafoetida a pinch
    • salt to taste

    Method
     

    1. Take the dessicated coconut and roast it on a low flame along with curry leaves. Keep it aside.
    2. Put the oil and heat it. Add asafoetida and chilly powder, stir and turn off.
    3. Grind all the ingredients together.
    4. Roasted gram dry chutney is ready.
    5. Store in an air tight container.

    Notes

    The shelf life changes according to the climatic condition of the place. My dry powders stay good for three months.
    Feel free to increase or decrease the chilly powder, according to the taste.

    Pin it for later:

    roasted gram dry chutney
    roasted gram dry chutney                                                                                                                                                                                                                                                                                                                                                                                                                                     If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. Subscribe to get a book of handy hints for free !