Saturday, 30 January 2021

Easy 3 Ingredients Strawberry Jam

 This is my most favourite strawberry recipe to make in season. It's east, quick and makes great jam for you bread, paratha etc. Bonus, no artificial color, no preservatives!


1. 7-8 fresh, fully ripe strawberries 

2. 2 cup sugar

3. 1 tbsp lemon juice


1. Wash and dry strawberries and cut into pieces

2. In mixer make smooth paste of strawberries. Do not add any water

3. Transfer strawberry puree in heavy bottomed pan and mix sugar. Mix well

4. Cook this mix on medium flame, continuously stirring 

5. After around 6-7 mins, you can check the jam consistency by dropping a cooked mix on clean plate. Rotate the plate and if the jam drop stays in place, with very little flow to it, jam is ready. If it is running, then cook for few more minutes and again do the drop test. If overcooked, jam will become hard on cooling.

Below is how it looks in drop test.

This below picture is just after turning flame.

6. If drop test is successful, add lemon juice and mix well. Lemon juice avoids crystaling of sugar and also acts as natural preservative 

7. Off the flame. Your jam at this point might appear thin and loose, but it will settle after cooling. Once it is luke warm, transfer to clean glass jar and let it cool fully before placing lid.

Enjoy your fresh, homemade Strawberry jam! You can keep it outside fridge easily for around 1-1.5 month. For longer you can store in fridge.

Kitchen Gyan: Make is small batches so till you get exact idea of when to turning off heat gives consistency of jam that you prefer. 


Saturday, 16 January 2021

Turichya Danyache Pithale ( तुरीच्या दाण्याचं पिठलं) - Side dish made with fresh Toor/arhar/pegion pea seeds

 This is a seasonal dish as we get fresh or green Toor/arhar/pegion pea pods/beans in winter. This side dish is very tasteful and goes well with steaming hot phulka or bhakari. Give it a try and I am sure you will love it!


1. Green toor seeds 1 big bowl (I had deseeded almost 500gm toor pods/beans)

2. One large onion, finely chopped 

3. 4-5 cloves of garlic, chopped 

4. 1 green chilli, finely chopped 

5. Fresh coriander for garnishing 

6. 4 tbsp oil

7. 1/2 tbsp turmeric powder 

8. 2 tbsp red chili powder 

9. 1/4 tbsp mustard seeds

10. Salt to taste 


1. Finely grind the toor seeds and green chilli together using mixture grinder. Grind it raw.

2. In a pan heat oil, add mustard seeds and let it crackle 

3. Add chopped onion and fry till translucent

4. Add chopped garlic and let it fry for 1-2 min.

5. Add the ground toor seeds and chili paste. Mix well and cook till the mixture starts changing color. If it is too dry, add  1-2 tbsp water. Cover and cook for few mins.

6. Add turmeric powder, red chili powder and salt and mix well. Cook till oil starts separating 

Off the flame and garnish with fresh coriander. Serve hot as side dish for lunch or dinner with Phulka, Bhakari or chapati.

While serving you can add ground nut oil on top. 

Monday, 11 January 2021

Pumpkin Almond Soup

Easy and soothing for cold winter days, this soup surely will excite your  taste buds. You can have this healthy soup in dinner or even to start your day.


1. 1 cup red pumpkin pieces

2. 6-8 almonds soaked overnight 

3. 3-4 garlic cloves 

4. 1/4th cup fresh cream

5. Salt to taste 

6. Freshly crushed black pepper to taste


1. Heat 1 cup water and add pumpkin pieces, peeled almonds and garlic cloves. Cover and cook till the pumpkin is soft and mushy 

2. Turn off the heat and slightly cool pumpkin mix

3. With a hand blender or mixer make smooth puree of the cooked pumpkin, almond and garlic 

4. Add salt, add water to adjust consistency. Cook the soup till it slightly thickens. Turn off flame and add fresh cream and mix well

5. Sprinkle some freshly ground black pepper and serve hot!

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