Mango Jam!

1 kg of Mangoes

2 cups Water                                         

500 gms Sugar                                         

1/4 Tbp Citric Acid(Nimma uppu)    
1 Tsp of Mango essence        

1 Cup Pectin                                         

Method:

• Cut the mangoes in to pieces. You can use both cut mangoes or the juice mangoes. 

• Grind the above mixture and using a soft cloth ( I used cotton cloth) squeeze out the juice into another cooking pot.
• Now add the sugar, citric acid, mango essence, pectin (Details below) and bring it to boil. This should take about 5-10 mts.

• Now pore it into glass jars once you turn off the stove. Let it cool down n set.

Tips:

• Stir now and then after adding the sugar. When it starts to boil remove the froth and throw it.

• Transfer it immediately into the glass jars. Coz then it looks like the one which we buy from the shop ;-)

• Close the lid immediately so that it creates vacuum. 

• For 1Kg of fruit we add 500gms of Jam sugar.

• Don't forget to sterilize the glass jars. To sterilize them boil them in water for about 10-15 mts. 
• For people living out of India you can find jam sugar separately. I used Gelier Zucker 2plus1. This contains the gelling agent pectin, the citric acid and the preservative sorbic acid. If you are using this jam sugar please don't add citric acid, pectin and sugar from the above list.

Homemade Fruit Pectin: 
Pectin is a natural carbohydrate found in fruits, causes jam or jelly to set.

• Combine 1 kg (2 lbs) sliced unpeeled apples and 750 mL (3 cups) water. 

• Simmer 30 to 40 minutes, adding water as needed. 
• Drain through moistened cheesecloth. To clear, heat the fruit juice to a boil and can or freeze the pectin for later use. 

Pectin Test:
To determine if a fruit juice has enough pectin for jelly, do a pectin test.

• Stir together 5 mL (1 tsp) fruit juice with 15 mL (1 tbsp) of non-methyl alcohol. (This is a poisonous mixture, so do not taste it and destroy it immediately after the test.)

• If the juice forms one big clot, which can be picked up with a fork without breaking, it has sufficient pectin. If the juice is low in pectin, several small clots will form.

•  If a clot doesn’t form, simmer gently to reduce the water content of the juice. 

Mixed Fruit Jam

These are the fruits I used. You can also add some other seasonal once like mango, papaya etc. But do not add Guava coz it will have too many seeds. Also change the ratio of different fruits according to your taste.

Mixed fruit total 1kg :

Grapes                                       300 gms

Bananas                                     200 gms

Strawberry                                 200 gms

Apple                                         200 gms

Lemon                                        2 Tbl

Water                                         1 Cup

Mixed fruit essence                     5 drops

Strawberry essence                     2-3 drops

Red Color (optional)                   2 drops

Sugar                                          500 gms

Citric Acid(Nimma uppu)             1/4 Tbp

Pectin                                          1 Cup

Method:

• Wash the grapes and soak them in warm salt water for about an hour. Meanwhile cut rest of the fruits.

• Add all the fruits in a cooker and add water. After one whistle remove it and let it cook. Add Lemon juice.

• Grind the above mixture and using a soft cloth ( I used cotton cloth) squeeze out the juice into another cooking pot.
• Now add the sugar, citric acid, pectin (Details below) and bring it to boil. This should take about 5-10 mts.

• Now pore it into glass jars once you turn off the stove. Let it cool down n set.

Tips:

• Stir now and then after adding the sugar. When it starts to boil remove the froth and throw it.

• Transfer it immediately into the glass jars. Coz then it looks like the one which we buy from the shop ;-)

• Close the lid immediately so that it creates vacuum. 

• For 1Kg of fruit we add 500gms of Jam sugar.

• Don't forget to sterilize the glass jars. To sterilize them boil them in water for about 10-15 mts. 
• For people living out of India you can find jam sugar separately. I used Gelier Zucker 2plus1. This contains the gelling agent pectin, the citric acid and the preservative sorbic acid. If you are using this jam sugar please don't add citric acid, pectin and sugar from the above list.

Homemade Fruit Pectin: 
Pectin is a natural carbohydrate found in fruits, causes jam or jelly to set.

• Combine 1 kg (2 lbs) sliced unpeeled apples and 750 mL (3 cups) water. 

• Simmer 30 to 40 minutes, adding water as needed. 
• Drain through moistened cheesecloth. To clear, heat the fruit juice to a boil and can or freeze the pectin for later use. 

Pectin Test:
To determine if a fruit juice has enough pectin for jelly, do a pectin test.

• Stir together 5 mL (1 tsp) fruit juice with 15 mL (1 tbsp) of non-methyl alcohol. (This is a poisonous mixture, so do not taste it and destroy it immediately after the test.)

• If the juice forms one big clot, which can be picked up with a fork without breaking, it has sufficient pectin. If the juice is low in pectin, several small clots will form.

•  If a clot doesn’t form, simmer gently to reduce the water content of the juice. 

Bruschetta with Tomato and Onion

Ingredients:
• 1 good loaf of Italian bread, sliced thin
• 1/4 Cup Extra Virgin Olive oil
• 2 pods garlic
• 1large onions finely chopped
• 3 tomatoes finely chopped
• 1 tbp of dry basil or (2 tbps chopped fresh basil )
• ½ tea spoon pepper
• Salt to taste

Method:
• Slice your Italian bread into 1/2 inch slices on the diagonal. Put slices onto baking sheet and place in oven to brown on one side (say at 350 for 5 minutes) then flip bread and toast the other side till light brown.
• Now remove it from the oven and rub the garlic pod on one side of each slice and bake it for another 2mins.
• In a bowl add chopped onions, tomatoes, basil, pepper, salt and 2 tbps of olive oil.
• Take 1 tbp of the above mixture and place it on each slice and add ½ teaspoon of olive oil on top.
• Now bake it for about 5 to 8 mins. Serve it hot.


Tip:
• Fresh basil will add lot of taste than the dried once.
• Rubbing garlic will also add lot of flavor.

Bruschetta with Tomato and Cheese

Ingredients:
• 1 good loaf of Italian bread, sliced thin or normal bread slices
• 1/4 Cup Extra Virgin Olive oil
• 2 pods garlic
• 100gms of grated cheese
• 3 tomatoes finely chopped
• 1 tbp of dry basil or (2 tbps chopped fresh basil )
• ½ tea spoon pepper
• Salt to taste

Method:
• Slice your Italian bread into 1/2 inch slices on the diagonal. Put slices onto baking sheet and place in oven to brown on one side (say at 350 for 5 minutes) then flip bread and toast the other side till light brown.
• Now remove it from the oven and rub the garlic pod on one side of each slice and bake it for another 2mins.
• In a bowl add chopped tomatoes, basil, pepper, salt and 2 tbps of olive oil.
• Take 1 tbp of the above mixture and place it on each slice. Add grated cheese on top and add ½ teaspoon of olive oil.
• Now bake it for about 5 to 8 mins till the cheese melts. Serve it hot.


Tip:
• Fresh basil will add lot of taste than the dried once.
• Rubbing garlic will also add lot of flavor.

Cheese dosa

Ingredients:
• Shredded cheese
• Dosa batter

Method:
• On a nonstick pan take one big scoop of the batter and spread it around by making circular motion.
• Add ½ teaspoon of oil around the dosa and let it cook. After it is cooked on one end turn it to the other side. Cook for about a minute and again turn it.
• Take hand full of shredded cheese and spread it around. Let the cheese melt.
• Serve hot with chutney.

Egg Dosa

Ingredients:
• 1 egg
• Dosa batter
• Salt to taste
• Chilli pwd

Method:
• In a bowl beat the egg.
• On a nonstick pan take one big scoop of dosa batter and spread it around by making circular motion. Add the egg mixture on the top and spread it around.
• Sprinkle a pinch of salt and chilli pwd on the top.
• Add ½ teaspoon of oil around the dosa and let it cook. After it is cooked on one end turn it to the other side. Cook for about a minute.
• Serve hot with chutney.

Dal Dosa

Ingredients:

• 1 cup of toor dal
• 1 cup of channa dal
• 1 cup of urad dal
• 1 cup of moong dal
• 1 cup of rice
• Salt to taste
• oil

Method:
• Soak all the ingredients overnight except salt.
• Grind it by adding salt and sufficient water.
• On a nonstick pan take one big scoop of the batter and spread it around by making circular motion.
• Add ½ teaspoon of oil around the dosa and let it fry. After it is fried turn it to the other side. Fry for about a minute.
• Serve hot with chutney.

Tip:
• Fermenting is not necessary. This is more like a instant dosa.

Poha (Atukulu upma)

To serve 4 people:

Ingredients:
• 2 large onions finely chopped
• 150gms of rice flakes or poha
• 1 cup of green peas
• 3 tbps oil
• 2 tbps of channa dal
• 1 tbp of urad dal
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 2red dry chillies
• 3 green chillies finely chopped
• 5-7 curry leaves
• Asafoetida a pinch
• ½ teaspoon of turmeric
• 2 tbp of lemon juice (optional)
• Salt to taste


Method:
• In a bowl wash rice flakes twice and drain the water. Put it aside.
• In non-stick pan heat oil, add channa dal, urad dal and fry till they start to turn light brown.
• Add mustard seeds, cumin seeds, asafoetida and dry chillies. When they start to pop up add green chillies, curry leaves, green peas and chopped onions. Fry till they cook.
• Add salt and turmeric.
• Now add washed rice flakes. Mix it well and fry for about 2-3 mins.
• Turn off the heat and add lemon juice. Mix it well.

Tip:
• Vegetable like potato can also be added while frying onions. This is just to add some more taste to it.

Rice semiya (Rice Vermicelli)

To serve 3 people:

Ingredients:
• 200gms rice vermicelli
• 2 large onions finely chopped
• ½ cup grated coconut (optional)
• 15 cashew nuts chopped
• 3 tbps oil
• 2 tbps of channa dal
• 1 tbp of urad dal
• ¼ teaspoon mustard seeds
• ¼ teaspoon cumin seeds
• 2red dry chillies
• 3 green chillies finely chopped
• 5-7 curry leaves
• Salt to taste

Method:
• In a pan add water, very little amount of salt and rice vermicelli. Boil for 15mins. After it is cooked using a strainer drain the water and put it aside.
• In non-stick pan heat oil, add cashew nuts, channa dal, urad dal and fry till they start to turn light brown.
• Add mustard seeds, cumin seeds and dry chillies. When they start to pop up add green chillies, curry leaves and chopped onions. Fry till they cook. Add salt.
• Now add grated coconut and rice vermicelli. Mix it properly and serve hot.

Tip:
• Add running cold water after you drain hot water. This prevents from vermicelli sticking to each other.

Simple sandwich

To serve 2 people:

Ingredients:
• 8 bread slices
• Butter to toast
• 2 ½ ” inches of cucumber finely chopped
• 1 tomato finely chopped
• 1 small onion finely chopped
• ½ teaspoon of pepper
• ½ teaspoon of oregano
• ½ teaspoon of salt
• Pinch of chilli pwd
• ¼ teaspoon of garam masala (optional)

Method:
• Mix all the chopped vegetables and add pepper pwd, salt, oregano, chilli pwd and garam masala. This will be the stuffing between the bread slices.
• Stuff the bread slices with this mixture.
• Heat a pan and add butter to toast the stuffed bread.

Kattu pongal

To serve 4 people:

Ingredients:
• 300gms of rice
• 175gms of moong dal
• 350ml of water
• Salt to taste
• 50ml of milk
• 2 tbp of ghee
• 15 cashew nuts chopped
• 1 tbp of urad dal
• ½ teaspoon of cumin seeds
• ¼ teaspoon of mustard seeds
• Asafoetida a pinch
• 5-7 curry leaves
• 3 dry red chillies
• ½ teaspoon of black pepper pwd

Method:
• In a pressure cooker add rice, moong dal, salt and water. Cook for three whistles and put it aside. Let it cool.
• In a small pan heat ghee and add cashew nuts, urad dal and fry till it starts to turn brown in colour. Add cumin seeds, mustard seeds, asafoetida, dry chillies, curry leaves and fry.
• Turn off the heat and add black pepper pwd.
• Now add the seasoning and milk to the rice.
• Mix it well and serve hot.

Tip:
• Ghee and milk adds lot of taste.
• If you like to add more of moong dal u can reduce the quantity of rice. But if it is in 1: ½ (rice : moong dal) ratio it tastes better.
• A pinch of turmeric can be added in the cooker for a nice colour.

Upma

To serve 2 people:

Ingredients:
• 1 ½ cup of semolina (Bombay rava)
• 2 tbps of oil
• 1tbp of ghee
• 10-12 cashew nuts broken into half
• Channa dal
• Urad dal
• 2 red dry chillies
• 3-5 green chillies finely chopped
• ½ tbp mustard seeds
• 5 curry leaves
• 1 medium size onion
• 1 large tomato
• Salt to taste
• 3 cups of water
Method:
• In a nonstick pan add oil, ghee and after it heats up add cashew nuts, channa dal and fry for about 1min and add urad dal, mustard seeds.
• When they start to turn brown add red dry chillies, green chillies and curry leaves.
• Add finely chopped onion and let it fry till it becomes soft.
• Add finely chopped tomato and let it cook for about 3-4mins
• Add semolina and fry till it turns light white in colour. Add salt.
• Now add water and keep mixing till it reaches desired consistency.
• Serve hot with a dash of lime.

Palak puri and Aloo curry

To serve 4 people

Spinach puri
Ingredients:

• Spinach 1 1⁄2 cups (I used frozen but if you are using fresh boil it for 6 to 10mins in water)
• Wheat flour (Atta) 4 cups
• Salt half tablespoon
• Baking soda two pinches
• Oil 1 Tbp

Method:

• Grind the spinach into smooth paste if needed add little amount of water.
• In a large bowl add atta, spinach paste, salt, baking soda and oil and knead it into tight dough. Let it sit for 15mins
• Divide the dough into small balls and press them into desired size not making it very thin.
• Fry them in oil and serve them with curry.

Potato curry
Ingredients:

• 2 large potatoes
• 3 medium size onions
• 2 tomatoes
• Hand full of kidney beans soaked in water over night (optional)
• Salt to taste
• Chilli powder
• Turmeric powder
• Mustard seeds
• Cumin seeds
• 2 red chillies
• Asafoetida a pinch
• Coriander leaves

Method:

• In a pressure cooker add 3 to 4 tbps of oil and mustard seeds, cumin seeds, asafoetida, red chillies and sauté them.
• Cut onions length wise and add them after the seasoning starts to pop. Let them cook for a while.
• Add chopped tomatoes and cook them till they become soft. Add salt, turmeric, chilli powder.
• Now cut potatoes into big pieces and add them along with kidney beans.
• Close the lid and after 2 to 3 whistles put it aside.
• Add coriander leaves and serve hot