No Pectin Plum Jam...!!!!

The other day in the fruit market, when  I found beautiful fresh sweet plums,I bought few of them and decided instantly that I would make plum jam with them. These fruits are not only fun to eat but they are also highly nutritious. As with other dried fruits, they are available year round. These are an excellent source of Potassium, Calcium and Vitamin C. Not only that but also these are rich in fibers too.

Now let’s come to the point and start discussing the recipe. I made this jam with a very simple process and didn't use pectin too. As preservative I used lemon juice which will keep the jam fresh for few months.

Ingredients:

• Plums: 5-6 nos. (Chopped, discarding the seeds inside)
• Sugar (preferably powdered) :1/2 Cup or as per your choice.
• Lemon Juice: 1 tbsp.
• Ginger Paste: 1 tbsp.(very smooth)
• Salt: 1 tsp.
• Water : 2 Cups
• White Oil: 1/4^th tsp.

Process:

• Cook the chopped plums  with water for few minutes until it becomes tender. Turn off the flame . Drain the excess water and let it cool for some time.
• Now coarsely blend the boiled plum using a blender.
• Now, heat  the oil in a pan. Once the oil becomes hot add the boiled plum along with the ginger paste, salt and sugar and stir it very well. Let it cook for some time on high flame, stirring occasionally until a smooth, shiny texture comes. Once done, make the flame very low and add the lemon juice. Stir it well and on the low flame cook for 2-3 minutes.
• Turn off the flame now. Your plam jam is ready. Let it cool and put it inside a container. Keep it inside the refrigerator or outside. It will be fine for few months.

                                                                                                          Enjoy Your Food...!!!

Sweet And Sour Mango Pickle...!!!

Every time the green mango flavor takes me back to my upbringing days when I was in school , college or university. My mom used to prepare different types of pickle with the green /raw mangoes  and stored up them for all of us , for the rest of the year. Those days were just like a wealth treasure  in my life. Me my brother , sometimes along with our cousin sisters and brothers stole the pickle from Maa’s cooking pantry during our summer vacation days and the practice of stealing was not less than a venture to us.
 As Maa prepares mango pickle fantastic, I never ever tried to make this even after my marriage. All the time she makes different types of pickles and keeps reserve it for me and I just collect them during the time of my stopover there.

But this time I just couldn't curb myself from doing a little experiment with the raw mangoes, as you all know that I am just a cooking freak.  Though the process is easy like anything and anybody can make it , still I am exceedingly happy as my little one has liked it . Though she is very young still she is very particular about the foods she likes to eat.
 One more thing, this is my first experimental pickle recipe. So please bear with me. I promise I try to improve my skill in this field also.

So, here comes the process of making my easiest description of Sweet and Sour Mango Pickle. 



Ingredients: 

• Raw Mango: 3 (roughly grated)
• Sugar: 2 Cups ( depending upon your choice or the sourness of the mango)
• Salt: As required.
• Chili Powder: 1 -2 tsp.
• Turmeric Powder:1/2 tsp.
• Nigella Seeds : 1/4 th tsp.
• Dry Roasted Cumin and Coriander Seeds: 1 tsp each and then ground to a coarse powder.
• Lime Juice: 2 tsp.

Process:

• At first wash and pat dry the green mangoes. Peel off the skin and then coarsely grate them using a hand grater.
• Then take a big bowl , put the grated mango into it and mix it with salt, sugar, turmeric powder, chili powder and lime juice. Mix thoroughly and keep it almost for half a day (5-6 hours) preferably in the sunlight. 
• Now heat a kadhai or wok in the oven and pour the mango mixture into it. On medium flame cook it until it becomes glossy and thick.
• Check the salt and sugar. Add more if required.
• Turn off the flame and let  it cool for sometime.
• Once it becomes cool completely sprinkle the roasted and cumin and coriander powder and mix well.
• Transfer the pickle into a sterilized bottle or jar.
• Store in the refrigerator. It will be good for at least 5/6 months if stored inside the fridge and it will be good for at least two and a half month if it is stored at the room temperature.

Tip: You may use jaggery also instead of sugar.

                                                                                                           Enjoy Your Food...!!!

Mango Jam From Ripe Mangoes....!!!

In spite of every unsympathetic surroundings, I love Indian summer because of the wide availability of various juicy and delicious fruits. I already mentioned this in my former posts. Among all the fruits, mangoes are regarded as the King of fruits and we use this in various ways. Already the fruit markets are flooded with different types of ripe mangoes. The other day I bought a few seasoned ripen mangoes to eat as whole fruit. But I found them excessively sour in taste and hence decided to throw them away. Suddenly an idea came up in my mind and I was determined to give it a try. Needless to say that my thought had boomed and I was deliriously happy. Oops, I just forgot to mention what I had made with those mangoes. Mango Jam…yes, in a very speedy and effortless method, I prepared Mango jam and if the  truth be unfold,it was scrumptious.

Here comes the process:

Ingredients:

• Mango: 4 
• Sugar:   1 Cup
• Water: Few Drops Only (Optional)
• Lime Juice: 2 tbsp.



Process:

• At first wash the mangoes well and peel the skin off.
• Then chop them finely. Discard the seed in the middle.
• Take a big bowl & mix the chopped mango pieces, lime juice and the sugar and keep it aside for 20 - 30 minutes.
• It will release a lot of water and the sugar will be dissolved.
• Pour the mixture into the blender and mix thoroughly and make a smooth paste. During the time of blending you may sprinkle few drops of water (I didn’t use though).
• Now heat a wok or deep bottomed vessel and pour the mango mixture into it. Cook it on medium to low flame and continue stir it so that it can’t be burnt.
• After few minutes you will find that the mixture is getting a silken, smooth and glossy texture and gradually it is becoming thick.
• Once it becomes thick and glossy turn off the flame and let it cool for some time.
• Then pour the jam in a cleaned bottle or container and refrigerate.
• Uses - Completely up to you as my little one is eating it directly :) .

                                                                 Enjoy Your Food...!!

Kancha Aamer Tok Mishti Chutney...... Sweet N Sour Chutney With Green Mango..!!!

Summer in India is harsh , sweltering , uncompromising and very much exhaustive but still it is not unsparing.The most enjoyable thing of this season is the wide availability of various juicy and tasty fruits all over the country. Watermelon, lychee , muskmelons, fig, guava, orange and especially mango are vastly found everywhere. To beat the heat these fruits are just incomparable and these are extremely delicious too. These fruits are used in various ways to fight the rigid hot weather. Among all these fruits, mango is regarded as the king of fruit and it has no rival in taste. Green and the delicious ripe mangoes both are equally good for the summer days.Usually delicious ripe mangoes taste best when they are used as whole fruits. Besides this,the pulp of the ripe mango is used in making various drinks, juices and shakes.Green mangoes are generally used to prepare different types of pickles and chutneys.

Today I am going to share the recipe of Bengali Version of Green Mango Chutney. It's very refreshing during scorching heat and very delectable in taste also. The recipe is very quick, extremely easy and fuss free.

Here is the process:

Ingredients:

• Green Mango : 1 Large  ( Cut in small wedges or diced)
• Sugar: 1/2 Cup ( adjust according to your choice, you may use any store bought sugar free substitute too).
• Bengali Five Spices/Panchforon/Kalajeera(Nigella seeds) : 1/2 tsp
• Mustard Seed Paste :1/2 tsp ( paste should be very very smooth )
• Turmeric Powder:1/4 th tsp.
• Salt:  1/4th tsp.
• Oil (white or any other) :less than 1 tsp.
• Water : 1 Cup.

Process:

• Wash and peel off the skin of the mango and cut in small wedges or dice it.Discard the seed in the middle. Then  heat the oil in a pan or kadhai. Add the panchforon or nigella seeds and let it splutter.
• Once it starts spluttering add the mango wedges or cubes and saute it on medium flame for 2/3 minutes. While sauteing add the turmeric powder and salt.
• Now add the mustard seeds paste. Mix with the mango wedges very well. 
• Now pour the water,increase the flame little and cover .Cook until the mango pieces are boiled completely.
• Uncover and add the sugar(don't add the sugar before the mango pieces are done because in the sugar syrup the mango pieces will not be boiled). Give a nice stir to dissolve the sugar. Cook for another few minutes and adjust the gravy according to your choice. Taste the seasoning. Add sugar/salt if required. 
• Turn off the flame. Serve hot or chilled.

# Note: many people use bay leaves and chili ( dry red mostly) while tempering.But I dont like to use those . You may replace the sugar with jaggery also.

                                                    Enjoy Your Food...!!!

Chutney Relish....!!! Plastic Chutney with Green Papaya....!!!

 

Well,for all the bengali people chutney is one of the most important part for a complete meal before dessert and  for me as well....In my childhood days,I never wanted to take lunch or dinner without it....so,ma used to prepare different types of chutney  for me everyday...and now,as a mom I am used to do it for my 3 yrs old.ohhhh..!!! she is sooooo fond if it...!!!

And first time after tasting  this plastic chutney she  praised me ,"mamma, it's soooooo good".."tumi amar jonyo roj keno baniye dao na emon"(why dont you prepare it everyday for me)...!!

Plastic Chutney is really very good to taste and very easy to make....the word "plastic" is used because after cooking the thin pieces of papaya ,they become transperant as the plastic.....and  about papaya..!! it's nevertheless to tell that it's a rich source of vitamins as well as minerals and fiber.

Here is the recipe:

Ingredients:

• 1 medium Sized Papaya
• Sugar(as per your taste)
• Raisins,a few
• Lime juice:2-3 table spoon
• A pinch of Salt
• A pinch of Kalonji or Nigella seeds
• 1 tsp of white or veg oil
• Enough water.

Method:

1. At first peel your green papaya very well and cut it into halves and remove all the seeds from the center. Must remove the little hard skin from the center.

1. Now with a sharp knife cut very thin and small pieces of it.You can do it with a peeler too.

1. Now heat  oil in a pan and add the nigella seeds.When the seeds starts to splutter add the thin pieces of papaya.
2. Add little salt  and saute it for 2-3 mins.
3. Add water to your pan.
4. Let it cook for few minutes until the papaya  become soft.
5. When the papaya pieces become soft add the sugar.
6. Let it cook and the chutney thicken to your desired consistency.
7. Now finally add raisin and lime juice.(dont add the lime juice much earlier,because it can make your chutney bitter)
8. Cook it for another 2-3 minutes.
9. Your Chutey is now ready.serve it hot or chilled(I prefer chilled chutney).

 

 

 

 

 

                                           Enjoy Your Food..!!