Saturday, February 18, 2017

Tomato Jam

#TomatoJam : #Jam, common name for #FruitPreserves is prepared from fruit pulp and stored for long term use. Fruit pulp and sugar mixed together and cooked over slow fire to get tasty jam. Usually the fruit jams available in the market have added preservatives in it. The preservatives are harmful for our health. So it is advisable to prepare jam at home when plenty of fruits are available in the market.
Generally we get jams like pineapple jam, mango jam, strawberry jam, etc., or mixed fruit jam in stores. #Tomato jam is tangy in taste and goes well with bread and dosai, chappathy, poori as well. But we don't find tomato jam on the shelves of shop. So we have to prepare it at home only to enjoy its taste.
The recipe is very easy and we need only three ingredients.
The preparation time 10 minutes
cooking time 20 - 25 minutes
Approximately 300 ml can be made.

Tomato jam

Ingredients :
2 cupTomato pulp [ juice ]
1 1/4 cupSugar
2 pinchSalt

Method :
Before starting keep a dry and clean glass jar/bottle over a wooden cutting board to store the jam.
Wash tomatoes and remove eyes.
[ If needed remove the seed portion also.
 I haven't removed the seeds ]
Cut into pieces and put into a mixie jar.
Grind them to get the pulp.
Transfer the pulp into a wide mouthed heavy bottomed vessel.
Add sugar & salt and mix well.
Heat on a stove over low flame.
Keep stirring at regular interval.
Slowly the mixture thickens and color changes from dull red to deep red.
Take out a small amount of boiling mixture using a spoon or ladle and hold it over the cooking jam.
If drips down too quickly and watery then allow to boil some more time to get the required consistency.
Again take the boiling mixture using the ladle and do the same test, if mixture falls down as a thick sheet then the jam is ready.
Now transfer the hot jam into the bottle/jar keeping on a wooden plank/cutting board.
Do not close the jar/bottle.
Allow to completely cool down to room temperature.
Thus the prepared jam can be stored for one week to 10 days without refrigeration.
It can be stored for a month or so under refrigeration.
Enjoy tasty and yummy tomato jam!!

Tomato jam

Other preserves you might like to try

nellikkai jam [ amla jam ]
nellikkai jam
honey nellikkai [ amla in honey ]
honey nellikkai
nellikkai mittai [ amla candy ]
nellikkai mittai
pickles and preserves
pickles n preserves
Tomato jam [ microwave method ]
Tomato Jam [ microwave method ]

Monday, January 30, 2017


#MilaguPodiwithFlaxSeeds : #Blackpepper or simply #Pepper has been in use since centuries for its sharp pungent [ spicy ] taste and medicinal properties such as anti inflammatory & anti flatulance. It is a good source of minerals like potassium, calcium, magnesium, manganese, zinc and iron. It also contains Vitamin C, vitamine A and many B complex group of vitamines.
#Flaxseeds are also called by name #Linseeds. They are rich in essential fatty acid called alpha linolenic acid also known as omega 3, antioxidant and fiber. Researches found that #flaxseeds lower cholesterol level, controls diabetes and reduce hot flashes of postmenopausal women.
Traditionally #Cuminseeds decoction has been used to treat indigestion since centuries. It has also been used along with #blackpepper to treat common cold.
To get all the goodness of these wonderful spices I have prepared a powder for rice using them.

Ingredients for milagu podi with flax

Ingredients :
1/4 cupBlack pepper
1/4 cupCumin [ jeera ]
1/4 cupflax seeds [ linseeds ]
1 TspSalt [ adjust ]
1 handfullDried curry leaves

Method :
Heat a kadai on a stove over slow flame.
Dry roast black pepper [ milagu ] till it becomes slightly hot and gives out aroma.
Transfer on to a clean and dry plate.
Now again in the same kadai dry roast cumin [ jeera ] over slow flame until it becomes slightly hot.
Transfer on to the same plate with roasted pepper.
Now dry roast flax seeds. Keep stirring with a ladle until it crackles.
Turn off the stove and transfer into the the same plate.
Add dried curry leaves into the hot kadai to make it crispy.

Ingredients for milagu podi with flax

Allow all the ingredients to cool down to room temperature.
Grind into a nice powder and store in an air tight container.

Milagu podi with flax seed

Take hot white rice in a plate.
Add a Tsp of prepared milagu podi.
Mix well adding a Tsp of ghee.
Enjoy with sambar or papad.
It can also be used in the preparation of omelette and salads.

Milagu podi with flax seed

You might also like to try
Coriander powder poduthalai thuvaiyal Flax n poduthalai powder for rice flax seed powder for rice flax seed powder for rice

Tuesday, January 24, 2017


#PumpkinMorekuzhambu  [ #PoosanikkaiMorekuzhambu ] : #WhitePumpkin or commonly #Pumpkin is called #Poosanikkai in Tamil. Tasty Koottu, spicy sambar and marvelous #morekuzhambu can be prepared using pumpkin.
#Morekuzhambu is a special gravy prepared for lunch using #Curd adding specially ground masala and suitable vegetable. Pumpkin is one of the best suitable vegetables for morekuzhambu.
The taste of more kuzhambu varies with the taste of the curd and also on the vegetable taken. But the gravy comes out good only with fresh curd or slightly sour curd.

There are five stages to prepare a tasty morekuzhambu

  • Beat the curd adding 1/4 tsp of asafoetida and crushed ginger
  • Grind coconut, cumin, chilly and soaked gram dhal & rice along with onion into a smooth paste
  • Boil the vegetable
  • Finally simmer boiled vegetable adding prepared coconut paste and then curd
  • Temper mustard seed, cumin seed, split black gram, broken red chilly, asafoetida and curry leaves

Pumpkin Morekuzhambu

Ingredients :
1 cupCurd
small pieceGinger
2 pinchAsafoetida powder
150 gmsPumpkin, cut into 1 in. cubes
1/4 TspTurmeric powder
1 TspSalt [ Adjust ]
For masala :
3 TspGrated Coconut
1 TspGram dhal
1/2 TspRaw Rice
1 TspCumin seeds
1/2 TspCoriander seeds
4 or 5Black pepper
2 ClovesGarlic
4 or 5small Onion or
1 small sizeOnion
1 or 2Green chilly
1 or 2Red chilly
small pieceGinger
1/4 TspSalt [ adjust ]
To Temper :
1/2 TspMustard seeds
1/2 TspCumin seeds
1 TspUrad dhal
1/4 Tspasafoetida powder
1Red chilly, break into pieces
10Curry leaves
Coriander leaves to garnish.

Method :
Soak gram dhal and raw rice half an hour before starting to prepare morekuzhambu.

Beat curd with a ladle or spoon to make it smooth.
Add smashed ginger piece & asafoetida powder and keep aside.

Take all the ingredients for masala in a mixer grinder jar and grind without adding water.
Then add water and grind into a fine paste.
Transfer into a bowl and keep aside.

Take pumpkin cubes in a pressure cooker.
Add 1/2 Tsp salt. 1/4 Tsp turmeric powder and 1/2 cup of water.
Mix well and close it with weight on.
Pressure cook for a whistle.
Turn off the stove and immediately open after releasing the steam slowly.

Turn on the stove and keep the cooker on the stove over medium heat.
Add prepared masala, 3/4 cup of water and mix well.
Allow to simmer for 5 minutes or until the raw smell goes off.

Now completely reduce the flame and add beaten curd.
Adjust salt and mix well.
Heat over the stove until first few bubbles starts coming up.
Turn off the stove and transfer into a serving bowl.

Keep a kadai with oil on a slow flame.
When the oil becomes hot crakle mustard seeds.
Then add cumin and then chilly pieces.
Now add urad dhal.
Add curry leaves and asafotida after urad dhal turns golden color.
Pour tempered ingredients over more kuzhambu.
Garnish with chopped coriander leaves.

Tasty tasty more kuzhambu is ready.
Mix dhal [ paruppu ] with hot rice adding 1/2 tsp of ghee and enjoy it with pumpkin morekuzhambu.
Pumpkin morekuzhambu can also be mixed with rice and relished with any dry curry or  vegetable stir fry of your choice.
Pumpkin Morekuzhambu
Note :
  • After adding beaten curd the kuzhambu the burner should be at SIM and turn off the stove just when it starts bubbling.

Other gravy recipes you might like to try

  • Hover cursor over the picture to know the name of the recipe
  • Click once on the picture to go to the post

Vadai Morekuzhambu Vendakkai Morekuzhambu Aviyal kadappa vazhaipoo kuzhambu