How to Make Strawberry & Raspberry Jam

My very dear friend R made some Blackcurrant jam a while ago. We recently ran out so I decided to make some of my own. It is very easy and everyone can make some. I decided to make some Strawberry & Raspberry Jam. Strawberries were bought from a local super market and I had some frozen Raspberries.

Ingredients:

  • Strawberries (coarsely chopped) – 1 Mug (A Coffee Mug)
  • Raspberries (coarsely chopped) – 3/4 Mug
  • Sugar – 1 Mug (add more if necessary)
  • Lemon Juice – 2 Tbsps

Method:

  • Add the finely chopped Strawberries and Raspberries to a non-stick pan and mix for few minutes.
  • Now add the lemon juice and sugar and mix well.
  • Keep mixing on medium flame until the berries become soft and bubbles start appearing.
  • Now reduce the flame and keep mixing, making sure the mixture hasn’t hardened.
  • Once the mixture reaches the consistency of Jam, turn off the flame and let it cool for a bit. Do not over cook the mixture. Try to keep it mildly liquidy as it will solidify when left out to cool.
  • Transfer it to a clean air-tight bottle.

Tips:

  • Do not let the berries boil until the mixture becomes hard. It has to be loose and you should be able to easily transfer it to a bottle. If it does turn out hard, just heat the jam a little bit before using.

(OK..before you think I took a picture of some ready-made jam…let me tell you that I did not have any fancy jam bottles so had to re-use with an old one šŸ˜¦

Advertisements

Recipe: Chicken Curry with Coconut Milk

I have been so utterly busy the last few days but the good news is that packing is almost done. Just a few bits here and there which can be dumped into aĀ bin bagĀ the day we leave…which is this friday šŸ˜€ I am not so much sad as excited about the move. New place, new people and making a home out of a house sounds very exciting. All this meant, I could only turn a few pages of my book šŸ˜¦

LastĀ sunday, we not only did most of our packing but also managed to prepare Chicken Biriyani andĀ Chicken Curry with Coconut MilkĀ šŸ˜€

S is a ‘pro’ when it comes to cooking Chicken Curry with Coconut Milk. It is one of our favourtie dishes. Goes very well with Plain Rice, Biriyani, Pulao Rice or even Chapathis or Parathas.

Ingredients:

  1. Oil –Ā 6-7 Tbsp
  2. Onions (finely chopped) – 3
  3. Tomatoes (finely chopped) – 2
  4. Chicken – 1/2 Kg (Clean thoroughly with turmeric powder and water)
  5. CannedĀ Coconut Milk – 1
  6. Ginger+Garlic Paste – 1 Tbsp
  7. Cloves – 3
  8. Cinnamon StickĀ –Ā 3 half a inch pieces
  9. Cardamom (Elaichi) – 3 (split open)
  10. Green Chillies – 5 (Split longitudinally)
  11. Curry Leaves – 6
  12. Cumin Seeds – 1 Tsp
  13. Mustard Seeds – 1 Tsp
  14. Turmeric Powder – A pinch
  15. Salt – According to taste
  16. Coriander – To Garnish

Method

Add oil to a pan or a wok and let it heat.

LaterĀ add mustard seeds and let them splutter. Now add cumin seeds and fry. Add curry leaves and green chillies and fry.

Now add onions and mix them on medium flame until they turn golden brown in colour. Then add chopped tomatoes and mix well.

Once tomatoes turn soft, add a pinch of turmeric powder and ginger+garlic paste and mix well. Leave on simmer for atleast 5 minutes mixing it in between

Now add chicken pieces and mix well. Leave it on medium flame for atleast 10 mins mixing frequently in between.

Then add coconut milk and mix thoroughly. Close with a lid and leave for 10 mins mixing inbetween.

By now, you will see alot of water retention. Remove lid and let theĀ curry cook on medium flame. (Do not add any water to the dish).

Approx after 20-30 minutes, water oozed out of the meat should have reduced leaving the curry nice and creamy. Garnish with coriander leaves and serve with rice or chapathis

This time, I tookĀ some picturesĀ šŸ˜€

Njoy!!