Loquat Jam

Loquat Jam

Loquat is a large evergreen shrub or tree, grown commercially for its yellow fruit, and also cultivated as an ornamental plant.The loquat is low in saturated fat and sodium and is high in vitamin A,dietary fiber,potassium and manganese.This fruit is also known as Chinese plum or Japanese plum............

We can make this jam with 3 ingredients...............Easy peasy!!!!!

Ingredients and Measurements Used

• 1 kg Loquat fruit
• 1/2 cup Sugar
• 1 tsp Lemon Juice

Method

1. Clean and then remove skin and seeds from the fruit  .
   
2. Now take a thick bottom pan and add the fruits into it.
   
   
   
   
3. Then add sugar .
   
4. Mix well and cook in very low flame.
   
5. After 5 minutes , sugar melts and the jam starts to boil.
   
6. Keep stirring the jam throughout the cooking.
7. It will take around 10 minutes for the fruit pieces  to get cooked in sugar syrup.Now mash the fruits..................
   
8. Cook for some more time.............
   
9. Now add Lemon juice and mix well.
   
10.  Cook until the jam gets desired thickness in low flame...........
    
11. Jam is ready!!!!!!!!!!
    
12. Let the Jam cool and then store it in an air -tight glass container .
    

Please remember to use clean and dry utensils when handling the jam and dry glass jar for storage.Otherwise jam will get spoiled........

Also remember to keep low flame and continues stirring

while cooking......

Feijoa Pickle

Feijoa Pickle

Feijoa plant/fruit is not popular in India.We used to make pickle with  raw mango or lime in my place.So last week when I picked about 1 kg Feijoa fruit from my garden ,I decided to  make pickle with that.First I was not sure whether to pickle it in western style or in Indian style.............

                                           Then I decided ,lets do it the Indian way! and I followed the traditional raw mango pickle recipe and just used Feijoa instead of raw mango.............Viola!!!!!
It turned out to be a yummy and tasty pickle...........:-)

Ingredients and Measurements Used

• 1kg Feijoa fruit
  
• 1/2 tsp fenugreek seeds
  
• 1/2 tsp asafoetida powder
  
• 1 1/2 tsp mustard seeds
  
• 2 strand curry leaves
  
• 3-4 tbsp coconut oil or sesame oil
  
• 1 tsp turmeric powder
  
• 3-4 tbsp chili powder
  
• salt as required
• 3 tbsp white vinegar(optional)
• 1/2 cup finely chopped ginger.
  
• 1/2 cup finely chopped garlic.
  

Method

1. Cut the feijoas into small pieces .
2. Mix it with required salt  and 1 tbsp vinegar and kept for 2 to 3 days .
3. After 3 days we can make the pickle.
4. Firstly roast the fenugreek seeds in a pan.
   
5. Now grind that into fine powder.
   
   
   
6. Also grind the 1 tsp mustard seeds (without roasting!).
   
7. Now heat oil in a pan.
   
8. Splutter the mustard seeds!
   
9. Now add finely chopped ginger and garlic and mix well.
   
10. Saute it until the raw smell of garlic and ginger gone.
11. Now add the curry leaves.
    
12. After that add the turmeric powder and mix well.
    
13. Now add the mustard powder and mix.
    
14. Saute it until it cooks. This will only take few seconds!
    
15. Now add the chilli powder and mix well.
    
16. Let it cook for few seconds!.
    
17. Add white vinegar .
    
18. Then add the prepared feijoas into chilii mix and combine them well.
    
    
19. Finally add the asafoetida powder and fenugreek powder and mix the pickle well.
    
20. Turn off the heat.Yummy and spicy feijoa pickle is ready!!! 
    
21. Let the pickle cool and then store it in an air -tight glass container .

Please remember to use clean and dry utensils when handling the pickle and dry glass jar for storage.Otherwise pickle will get spoiled.

Also remember to keep it in direct sunlight for maximum time possible to let the pickle ferment better.(optional)

Mushroom Roast

Mushroom Roast

This tasty and spicy mushroom roast would go well with Chapathi, Steamed rice etc.This is  a very easy to make recipe.

Ingredients and Measurements Used

• 250-300 g Mushrooms
  
• 1 tsp coconut flakes
  
• 1 tsp coconut oil
  
• 1 cup coconut milk
  
• 1 onion
  
• 1 strand curry leaves
  
• 4-5-Green chilies(optional)
  
• 1/2 tsp turmeric powder
  
• 1/2 tsp chili powder
  
• 1 tsp coriander powder
  
• 1 tomato
  
• salt as required

Method

1. Cut the mushrooms into pieces.
2. Now add 1/4 tsp chili,1/4 tsp turmeric and 1/2 tsp coriander powder in a pan.
   
3.  Add coconut milk and salt into the dry spices and mix well.
   
   
   
4. Add the mushrooms into the  coconut milk mixture .
   
5. Turn on the heat and cook the mushrooms in low flame for 15-20 minutes by closing the lid.
   
6. Don't forget to mix it in regular intervals.
   
7. While mushrooms are cooking ,heat oil in another pan.
   
8. Then add the coconut pieces into the hot oil.
   
9. Saute the coconut pieces until it becomes brown .
   
10. Now add onions,green chilies and curry leaves and saute  well.
    
11. Saute until onions become transparent. 
    
12. Now add the 1/4 tsp chili,1/4 tsp turmeric and  /2 tsp coriander powder.
    
13. Mix well and roast the spices for 30 seconds.
    
14. Then add the chopped tomatoes .
    
15. Mix well and cook until the tomatoes becomes mushy.
    
16. Tomatoes are cooked. 
    
17. Don't forget to mix the mushrooms in regular intervals.
    
18. Mushrooms are cooked.
    
19. Now transfer the cooked mushroom mixture into the prepares onion,tomato mixture and mix them well.
    
20. Cook this until the gravy gets desired thickness.Check the salt and add if necessary.
    
21. Mix the curry in regular intervals.
    
22. Yummy and spicy  Mushroom Roast is ready!! :-)