Homemade Raspberry Jam

Last weekend been to Pikemarket(One of famous public market in Seattle) and got some fresh berries. Since, longtime I wanted to make homemade jam and found simple jam recipe on http://www.epicurious.com/

Ingredients:
• 2 cups Sugar

• 2 cups Raspberries

In a ovensafe pan add sugar, warm the sugar at  250°F for 15 minutes. (Warm sugar dissolves better.)
In the stainless steel saucepan, add the raspberries and mash it with a potato masher as they heat. Bring it to boil, stirring constantly.
Add warm sugar, return to a boil, and boil until mixture will form a gel about 5 minutes.
Once the jam cools down pour it to glass container and preserve for a week.

Aloo Sabji - Rajasthani Style

One of the easiest sidedish to make is aloo subji/potato stir fry and it is prepared in several ways in different parts of India. In southern part, it's stir fried and blended with coconut and in north it'xs sprinkled with garam masalas.
This time I tried a authentic rajasthani style aloo sabji with yogurt and gram flour. It tastes bit sour because of yogurt.

 

Ingredients:
2 big Potatoes/Aloo (peeled, boiled and cut into cubes)
1 cup Yogurt beaten
1 tsp Besan/Gram flour
1 tsp roasted Coriender-Cumin powder
1 1/2 tsp red chili powder
1/4 tsp turmeric powder
Salt to taste

Tempering:
1/2 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Fennel seeds
1/2 tsp Kalonji/ Onion seeds
2 Cloves
1 inch Cinnamon stick
1 Bay leaf
Oil
1/4 tsp Asafoetida powder

In a bowl mix gram flour and yogurt.keep aside
Heat a 2 tbsp of oil in heavy saucepan, Add mustard seeds, when it splutters add cumin, fennel, kalonji, cloves, cinnamon , bay leaf and asatoetida powder and saute for few seconds.
Add gramflour-yogurt mixture and bring to boil.
Now, add the cut potatoes/aloo and salt mix well and add 1/2 cup water, cover and cook in a low flame for 5-10 mins or until it's combine
It's ideal for rotis and chapathis  

Tindoora in Coconut gravy - South-Indian style

Ingredients:
20-25 Tindoora
small lemon size Tamarind
1 tsp Jaggery
Salt to taste
1 tsp Turmeric powder
Gravy:
1 1/2 tsp Coriender seeds
1tsp Black gram
1/2 tsp Cumin seeds
2 tsp Seasme seeds
4-5 Red chilies
1/2 cup coconut grated
1/4 tsp Asafoetida powder

Tempering:
1 tsp Mustard seeds
1 tsp Black gram
2 Red chilies
Few curry leaves

• In a pestle and mortor punch the tindooras
• Boil the water in a heavy pot, add turmeric powder, few curry leaves(keep half aside for garnishing)  and tindooras, cover and cook in low flame until the tindooras are soft and tender.
• Meanwhile, dry roast the ingredients from gravy list except coconut. Grind with coconut by adding water to fine paste.
• Once the tindoora are cooked add tamarind paste, salt to taste, jaggery and ground paste. Mix well and cook in low flame for 15-20 mins or until combine.
• Laslty, heat a small pan add 2 tsp oil, mustard seeds, black gram, chilies and asafoetida powder, when mustard seeds splutters mix it with gravy.
• Garnish with leftover curry leaves.
• Serve with hot white rice.