Thursday, February 25, 2021

Pineapple jam | અનાનસ જામ

Pineapple - 1 medium sized,
Sugar - 3/4 cup,
Cinnamon - 2 pieces,
Cloves - 5 - 6.

Wash and dry pineapple well. Remove top and bottom part. 

Trim the skin off and cut into round shape as per below image.

Remove pineapple eyes or brown spots, refer given below video for detailed process.

Cut sliced pineapple rings into 4 pieces. Remove center hard part from all the pieces.

Now transfer all the pineapple pieces into mixer jar and blend into puree.

In a pan heat prepared pineapple puree over medium flame.

Give it a boil. Now add sugar along with cinnamon sticks and cloves. 

Give it a good mix. Keep cook for 30 to 45 minutes over medium low flame. Do not forget to stir in between. Cooking time may vary as per pan size, cooking flame or desire consistency of jam.

Cook until mixture is dry completely. 

Turn off the flame and remove from the heat. Discard cinnamon and cloves. Let it cool down completely.

Transfer into an airtight refrigerator safe glass container. Refrigerate and use.

Adjust amount of sugar as per taste.
Replace cinnamon and cloves with cardamom or vanilla extract.
Adjust the consistency as per preference.
Add 1 - 2 teaspoon lemon juice if pineapple is not enough sour for tanginess in jam.
Sugar can be replaced with brown sugar.

For video recipe - 

Sunday, February 21, 2021

Roasted stuffed chilli | શેકેલા - ભરેલા મરચા | Bhuni bharwa mirch | Kathiyawadi style roasted chilli

Large green chilli - 2,
Gathiya or bhujia - 1/2 cup, Here i am using bhavnagari gathiya, for recipe Click here.
Garlic - 2 cloves,
Coriander (finely chopped) - 2 tbsp
Sugar - 1/2 tsp,
Lemon juice - 3/4 tsp,
Salt - to taste,
Small green chilli  - 1 (optional, use only if large green chillies are not spicy enough).

Wash and dry large green chillies well. Give a slit without cutting into pieces. Remove seeds and set aside.

Take gathiya and  roughly crush using mortal and pestle. Take out in a bowl and set aside. 

In mortar, add garlic cloves and green chilli( use only if large chillies are not spicy enough). Transfer in same bowl with crushed gathiya.

Now add coriander leaves, salt, sugar and lemon juice. Mix well.

Stuff prepared mixture into slit chillies.

Roast stuffed chillies over medium low flame till it gets roast well from all the sides.

Take out in a plate and serve with meal.

Use any kind of gathiya or bhujia asa per choice.
Add pinch of garam masala for more flavour.

For video recipe -