Homemade Strawberry Jam

Summer is here, and its strawberry season! I got a big box of strawberries from the farmers market, and I had to try and make homemade Strawberry Jam! It turned out realllyy good:) I have it every morning with toast and am loving it! :)

Ingredients:
2 cups sugar

1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved


Method:

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated.

Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.




Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.

To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.

Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.

As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.

After the jars are sterilized, you can preserve the food.

Cilanto coconut chutney

This chutney goes soo well with the kanchipuram rava idliis(the previous recipe). Its a MUST try with the idlis! Thanks to my masi again :))


Ingredients:
1 whole bunch cilantro
3/4 cup frozen coconut(fresh coconut if you can find it!)
3/4 cup yogurt
salt to taste
1-2 green chillies
1 teaspoon sugar
1/2 lemon juice


Method:

Add all the ingredients in a blender, and blend it until its fine. It is ready to eat!! :)

Basil Pesto

I made basil pesto for the first time on Sunday. I really felt like having savory crepes for lunch, so I made a savory crepe as in the savory crepe recipe on my blog, spread some basil pesto, added chopped tomatoes, grated mozarella cheese, and wrapped it up like a present;) The result was delicious!! Raj had 2 of those crepes!

Here goes the recipe for Basil Pesto:

Ingredients:

1 1/2 cups basil
1/4 cup roasted pine nuts
1/4 cup extra virgin olive oil
1/3 cup grated Parmesan cheese
salt and pepper to taste


Method:

Put all the ingredients into a food processor, and blend it well and you have good basil pesto, for crepes, sandwiches, paninis !! :)

Olive Tapenade

I am a huge Giada fan, and hence have learnt a lot of italian terminologies, as well as dishes cause of all the Everyday Italian shows that I have seen so far!! I modified this recipe with parsley and capers. I have made crostinis as well as veggie sandwiches with this spread. It is delicious! Meat lovers, can make meat sandwiches with this spread, cheese, and thinly sliced meats and ofcourse some arugula for freshness.

Ingredients:
1/4 cup red wine vinegar
2 garlic cloves
1/4 cup pitted black olives
1/3 cup pitted green olives
1 tablespoon capers
2 tablespoons parsley
1/4 cup roasted peppers
1/2 - 3/4 cup extra virgin olive oil
salt to taste
1/2 teaspoon of freshly ground black pepper

Method:

Put all the ingredients in a food processor and blend it for a couple minutes. Make sure the consistency is not too fine. Its ready! As simple as that!

For crostinis, take a baguette, thinly slice it, and lightly toast it in the oven brushed with olive oil. Once toasted, put the tapenade on it and its ready to serve!

For veggie sandwiches, take a baguette, slice it horizontally but not through the entire baguette. Spread the tapenade evenly all over. Layer it with tomatoes, grilled red onions, grilled zucchini, cheese(mozarella or provolone), and arugula! Sounds delicious! isnt it! :)

Date Tamarind Chutney

This sweet chutney is soo versatile! It is used in chaats, indian appetizers or even with regular food! I usually make it in bulk and store it in the deep freezer. It keeps very well, and tastes just fine every time I want to use it. This recipe below is the way my mom used to make it, and its simply fabulous! I follow her recipe, and here it is!

Ingredients:
3 cups pitted dates
1/2 cup tamarind OR 1/4 cup tamarind paste
1 teaspoon of salt
1/4 cup jaggery
1/2 teaspoon of chilli powder
5-6 cups of water

Method:
In a large saucepan, put all the ingredients and let it boil for about 15 minutes. Let it cool once the water has reduced to about 2/3rds. Put this mixture in a blender and blend it for a couple minutes. Put this mixture through a strainer into a container. Strain it out completely to get a smooth consistency in the container. It should not be runny. It should be smooth in flow. Store it in small containers and freeze it for future use!

Cilantro mint chutney

This is a very popular chutney, that one has as a dip with various appetizers or even with food. It can be made as spicy as you want, depending on your capacity ;) And moreover it goes with the vegetable samosas!

Ingredients:

1 bunch of cilantro washed
10 - 12 mint leaves washed
3 - 4 green chillies(depending on how spicy you like it)
2 cloves of garlic
1/4 small onion roughly chopped
1/2 teaspoon cumin seeds
3/4 teaspoon sugar
1 - 1 1/2 tsp salt
2 tsp lemon juice

Method:

Put all the indredients in a food processor or a blender and process it until it turns into a green paste with a smooth texture.

THATS IT! :) And you have your cilantro mint chutney ready!

You can even put this on a slice of bread with butter on it first, and have it has a snack. Or you can make a vegetable sandwich.

I will be posting that recipe next:) ENJOY!