PINEAPPLE JAM

-
The Pineapple  is a tropical plant with edible multiple fruit consisting of coalesced berries and the most economically significant plant in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of the fruit.Pineapples are consumed fresh, cooked, juiced, and preserved, and are found in a wide array of cuisines.Raw pineapple is an excellent source of manganese (76% Daily Value (DV) in a one US cup serving) and vitamin C (131% DV per cup serving)



INGREDIENTS:-

Ripe pineapple-1 big
Sugar-1 cup (adjust as per your taste)
Vinegar-1/2 tsp
Yellow colour-few drops(optional)

METHOD:-

1-First clean the pineapple then cut off the crown,then with a sharp knife peel the skin in wide strips.With the tip of your knife next remove the eyes.
2-Cut the pineapple in quarter lengthwise.Remove the core of the pineapple with your knife and chop them in big chunks.
3-Place pineapple pieces in mixer jar.Make puree(Do not make a smooth paste),rather keep some pieces small as that will give the jam some texture and provide bite.
4-Place this in a non stick pan with glass lid.Add sugar and mix.Cover and keep it aside for an hour.
5-Now start cooking it by placing the pan on medium flame.Once it comes to a boil cover and let it simmer on medium flame for 40-45 minutes.
6-Keep stirring from time to time so that it does not stick to the bottom.Do not make it too dry or thick as it dries up as it cold down.
The consistency should be little more than spreadable.
7-Once you reach the final stage add the food colour and the vinegar.Mix and let it cool in the pan.
8-Pour in sterilized glass jars and store in fridge to keep it fresh for longer period of time.

(To check the doneness use the cold plate method.Cool a ceramic plate in the fridger section.
Spread a spoonful of jam on this cold plate and cool it for another minute in the fridge.Run your finger through it,if it gets wrinkled with a skin and makes a clear path then the jam is done.)

Comments

Post a Comment

Popular posts from this blog

ALOO-MATAR CHAAT

-
Image
Aloo-mattar chat is a very famous chatpata street food in Odisha(a northeastern state of India).Its main ingredients are dried peas(yellow/white/green) and potato.Sometimes it is served with dahi bara(dahi vada) or gup chup(panipuri).This chat is my all time favorites street food. INGREDIENTS:- Yellow Peas-1cup Boiled potatoes-2 large(peel skin and mash them well) Chopped Onion-1 large Chopped Tomato-1 large Grated ginger-garlic-2 tbsp Turmeric powder-1 tsp Red Chili powder-1 tsp Coriander powder-1/2 tsp Cumin powder-1/2 tsp Dry mango powder-2 tsp Water-2 tbsp Oil-1 tbsp Salt as per taste FOR ASSEMBLE: Chopped onion Chopped green chili Chopped Coriander leaves Grated cucumber Grated carrots Tamarind chutney(see recipe here) Coriander min chutney(see recipe here) Sweet curd/yogurt(beat smoothly with 1 tbsp of sugar and 2 pinch of salt) Roasted cumin powder Chat masala Black salt Roasted Lijjat Papad Thin sev Papdi-5-6 METHOD:- 1-Soak
Read more

NADIA RASA DIYA CHINGUDI TARKARI(SHRIMP CURRY WITH COCONUT MILK)

-
Image
INGREDIENTS:- FOR MARINADE: Shrimps-lb Turmeric powder-2 tsp Chili powder-1 tsp Salt-2 tsp FOR CURRY: Potato-1 large(peeled & cut into cubes)-I cooked the potato cubes in microwave for 2 minutes Coconut milk- 2 cups (I used can thick coconut milk) Chopped Onions-1 large Ginger-garlic paste-1 tbsp Coriander powder-1 tsp Garam masala powder-1 tsp Kashmiri chili powder-2 tsp Turmeric powder-1/2 tsp Cardamom-2 Cinnamon-1" Cloves-2 Cumin seeds-1 tsp Dry red chili-2 Bay leaf-1 Sugar-1/2 tsp Salt to taste Mustard Oil-2 tbsp METHOD:- 1-Wash,clean and devein prawns.Marinate with turmeric powder,chili powder and salt and set aside. 2-In a pan heat oil,add cracked dry red chili,cinnamon,cardamom,bay leaf,clove and cumin seeds,once they start sizzling add the chopped onions. 3-Fry onions till it turns golden brown,then add ginger-garlic paste and stir till aroma is released. 4-Then add salt,turmeric powder,coriander powder,kashmir ch
Read more

POTALA RASA(TEMPLE STYLE)

-
Image
Potala Rasa is very popular dish in the eastern India specially in the state of orissa.Potala or Parwal or Pointed Guard is one of the most famous vegetable in orissa.In this recipe potala is cooked with poppy seeds,cashew nuts,coconut milk and the spices.It is a typical Oriya cuisine.This recipe is one of the main menu of the "Mahaprasad" of Jagannath Temple,Puri.So let's start..... INGREDIENTS:- Potal or parwal-500 gm Grated coconut-1/2 cup Poppy seeds(khus khus)-5 tsp Cashew nut-10 pieces Ginger-1/2 inch Cumin seeds-2 tsp Turmeric powder-1/2 tsp Coriander powder-1/2 tsp Chili powder-1 tsp Garam masala powder-1 tsp Roasted cumin seeds powder-1/2 tsp Dry chilies-1 Bay leaves–2 Panch phutan-1 tsp Yogurt/coconut milk-2 tbsp Ghee-4 tbsp Salt to taste METHOD:- 1-Wash and peel the parwals.Cut each parwal in two halves(round shape). 2-Peel the potatoes and cut into cube pieces.(cut into 8 pieces) 3-Make a fine paste of grated coconut,gin
Read more