HOW TO PREPARE JAMS

 

TOMATO JAM

PAPAYA JAM

FIG HALVA

BANANA APPAM (BREAD)

PINEAPPLE KESARI

WHEAT BALLS

INSTANT UPMA

WHEAT ADAI

TOMATO JAM

 

INGREDIENT

Tomatoes - a quarter kilo

Ginger - a small piece of

Green chili - 2

Jaggery - a small piece of

Oil 2 tbsp 

Salt a little. 

Recipe:

  Boil the Tomatoes and grind them with Ginger, Green chilies, powdered jaggery and Salt. Put the oil in the pan and add the grind and stir.    

Tip: This is  best combination for Dosa,chappathi and bread, putting

tomatoes in boiling water will peel the skin easily.

PAPAYA JAM

 INGREDIENT:

 Papaya - one fruit

 Natural sugar - 1/2 cup

 Lemon juice - 1 tablespoon

Recipe:

  Put the papaya fruit in a mixer and grind well, take the grinded papaya in a pan and add the required amount of Natural sugar and keep stirring well. Stir well until the sugar is well dissolved and thickened into jam, then turn off the oven and add the lemon juice and stir well. your Papaya Jam is ready.

FIG HALVA

INGREDIENT: 

Dried figs - 5 

Date fruits - 100 g 

Ghee - 150 g

Sugar - 150 g

Cashews -25 g 

Raisin - 25 g 

Cucumber -2 tbsp 

Essence - a little.

Recipe:

  Soak both the figs and date fruits in water till the first day is submerged in water, then grind them into a paste with the water the next morning, leave the ghee in the frying pan and stir in the minced paste with it. Add sugar and stir well, until everything comes together. Add cashew nuts, raisins, cucumber seeds and Essence. your delicious fig Alva is

ready.. 

BANANA APPAM (BREAD)

INGREDIENT

Banana - 2 large 

Maida - one cup 

Rice flour - one and a half cup 

Natural sugar - one cup 

Grated Coconut - half a cup

Cardamom 2

Soda salt - 3 pinch 

Oil - Frying 

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Recipe:

  First make the Jaggery syrup,take a bowl, add rice flour, soda salt, grated

coconut and mix well. Mash the bananas well and add to it. Pour the Jaggery

syrup and knead the dough until it becomes lumpy, heat enough oil to fry in a  

a frying pan, take a spoonful of flour and gently pour in the oil, turn red and

fry until tender.

PINEAPPLE KESARI

 INGREDIENT:

Pineapple - one 

Semolina - one tumbler 

Sugar - three-quarters cup 

Cashew nuts - 10 

Raisins - 10

Water - 3 cups 

Ghee - three tablespoons

Recipe:

  Fry the semolina, chop the pineapple fruit, put the water into a pan and bring

to boil. Once it is boiled, put it in the oven over medium heat and pour the

semolina stir it well until it boils. then add sugar and pine apple and two

tablespoons ghee and stir.

Fry cashew nuts in a tablespoon of ghee and mix with it to make a delicious  

Pineapple kesari.

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WHEAT BALLS

INGREDIENT: 

Wheat flour - 1 cup

Rice flour - 4 tbsp

Onion - 1 chopped

Green chillies - 4

Coriander leaves - a little 

Mustard and Curry leaves - a little

Oil, Salt required amount.

Recipe: 

Simply fry the wheat dough until golden brown in the skillet. Leave the oil in the pan and season with the mustard, curry leaves, green chilies, add a cup of water, bring to boil, add salt and wheat flour stir, sprinkle the Rice flour on top and roll into small balls then steam, put a little oil in the pan, add chopped onion, salt and fry. Add wheat flour balls, stir and serve with a sprinkle of coriander.

INSTANT UPMA

INGREDIENT:

Rice flour - 100 g 

Chopped onion - 1 cup 

Asafoetida -  little 

Mustard - 1 teaspoon

Urad dal - 1 teaspoon

Chili powder - half a teaspoon

Oil - 100 ml 

Fermented butter milk - 100 ml

Salt required.

Recipe:

  With rice flour, add buttermilk, salt and knead. Leave the oil in the pan, add the mustard, Urad dal,onion and fry. then add the asfoetida,chili powder in the knead dough and put it in the pan Stir it well, until it becomes unsticky stage.

 Note: Does this Upma help to deal with sudden guests. 

WHEAT ADAI

INGREDIENTS:

Wheat -a cup 

Rice - half cup 

Toor dal - quarter cup 

Urad dal - little

Bengal gram dal - quarter cup

Coriander leaves and Curry leaves - a handful 

Dried chill, Asafoetida and Salt - required amount 

Recipe:

  Soak the wheat separately and the rice and Toor dal together, then grind all the

things with Asafoetida,salt and dried chilies together. Add coriander and curry  

leaves and dissolve the dough, put the oil in the pan, leaving the oil around the

dough and bake it. 

 

You have to wait 20 seconds.