Saturday, March 18, 2017

Sword-Beans-Stir-Fry

#SwordBeansStirFry : #SwordBeans is called #Valavaraikkai or #Valavarangai in Tamil. We had been to Regional Agricultural Research Station at Ambalavayal in Wayanad district. The agricultural products from the Research station are being marketed through an outlet near the entrance. We used to get this vegetable at Villivakkam market in Chennai. After a long long time I happened to see sword beans and I immediately bought it. I always used to prepare thuvatal [ stir fry ] using sword beans.
Here comes the recipe.

Sword beans stir fry


Ingredients :
1/4 kgSword beans [ valavaraikkai ]
1/2 TspSambar Powder
1 pinchTurmeric powder
1 TbspCoconut scrapping
1/2 TspSalt [ adjust ]
To Temper :
1/2 TspMustard seeds
1 TspSplit black lentil
1Red chilly
1/2 TspOil

Method :
Remove top and bottom and also the fiber present along the edges of Valavaraikkai [ sword beans ].
Chop nicely into thin pieces.

Keep a cooker with 1/2 cup of water on a stove.
Add Sambar Powder, turmeric powder and salt.
Mix well and add avaraikkai.
Close the lid with weight ON.
Cook for a whistle and immediately release the steam by removing the weight.
Or by keeping the cooker under running water.

Open the cooker and transfer the cooked vegetable into a plate or bowl.
Keep a kadai with oil on a stove over medium flame.
Splutter mustard seeds and then add broken pieces of red chilly & split black lentil.

Add cooked vegetable once lentil turns gold in color and increase the flame to HIGH.
Stir continuously with a ladle to remove excess water.
Add coconut scrap and stir well for a few seconds only as the vegetable has already been cooked well.
Transfer into a serving bowl.
A very good side dish for sambar rice and rasam rice.


Sword beans stir fry





Some more curry recipes you might like to try

Kothavarangai [ cluster beans ] Poriyal Avaraikkai [ broad beans ] Poriyal Muttaikos [ cabbage ] Poriyal Cauliflower Poriyal Pudalangai Poriyal



Sunday, March 12, 2017

Beetroot-Tomato-Jam

#BeetrootTomatoJam : #Beetroot reminds me of my college days!! On Sundays, we were served toasted bread with #BeetrootJam for breakfast in our college hostel. We were able to change the breakfast menu for all the other days but not for the Sundays. It never changed till I finished my studies. The taste was very sweet but didn't have that punch. So I never asked for more or simply avoided it. I have never tried to prepare this particular jam at home at all.
Last week I bought fresh beetroots from market. After preparing Beetroot Halwa and still some more beetroots were leftover. The beetroot jam that we used to get in my hostel suddenly came to my mind. But I had to change its bland taste. So I tried to prepare beetroot jam with country tomato. The sour taste of country tomato gave a distinct taste and flavour to the jam. I have also added a dash of lemon juice to get extra punch to the jam.

Approximately get 300 ml of jam for 2 cups of beetroot tomato pulp mixture.
Preparation time : 20 min
Cooking Time : 20 - 25 min

Beetroot tomato jam


Ingredients :
1 big sizeBeetroot
3 or 4Tomato
1 cupSugar
2 pinchSalt
1 TspLemon juice

Method :
Wash and peel off the skin of the beetroot.
Chop into half inch cubes.
Put in a pressure cooker and add 1/2 cup of water.
Pressure cook for a whistle.
Open the cooker immediately and allow to cool down to room temperature.

Wash tomatoes and make a plus mark at the bottom of the tomatoes using a sharp knife.
Immerse in hot water for a minute.
Then peel off the skin and then blend to get puree.
Approximately 1/2 to 3/4 cup of puree is enough.

Now blend the boiled beetroot in a blender and blend into a smooth liquid.
Take 1 1/2 cup of beetroot pulp and 1/2 to 3/4 cup of tomato puree in a heavy bottomed vessel.
Add sugar & salt and mix well.
Heat on a stove over medium fire and keep stirring on and off.
Slowly the mixture becomes thick and the color becomes very dark.

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.

At this stage add lemon juice and mix well.
Keep on fire for another half a minute.
Then turn off the stove.
Now tangy beetroot tomato 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.
Then tightly close the bottle.

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.

Beetroot tomato jam


Note : If the quantity of the blended beetroot pulp & tomato puree is more than the given amount then increase the amount of sugar accordingly.

Adding lemon juice at end is optional.






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 ]

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.
Then tightly close the bottle.

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 ]