Strawberry Jelly Recipe

Ingredients:

Strawberry - 500 gms

Sugar - 4 cups

Pectin - 1 pkg

Method:

• Wash , Hull and chop strawberries in to pieces.

• In a fruit steamer fill the top part with strawberry. Fill water to the bottom basin and place over high heat for 40 to 50 min. ( I did it in the pressure cooker itself. Filled water in the cooker. Then placed strawberry in a vessel over the stand. The vessel should not touch the water. The strawberries should cook only from the steam coming from water. You can open the pressure cooker lid in every 5 or 10 min to check the water level. If it is needed you can add more ).

• Drain the juice through the muslin cloth 2 or 3 times to remove seeds and to get clear jelly.

• In a stainless steel pot pour 3 1/2 cup juice, add Pectin and whisk well till pectin dissolves.

• Place it on the flame over medium high.

• Bring this mixture to a boil, stirring constantly.

• Add sugar and bring back to boil stirring constantly for 1 minute. Remove from heat.

• Strain this through muslin cloth to get crystal clear jelly.

• Then, Pour it to the Jelly Mold and seal it. ( As i doesn't have jelly mold, i poured it in a vessel ).

• Refrigerate for 2 or 3 hours after it cools.

Mor Kuzhambu Recipe

Ingredients:

Buttermilk - 3 cups

Oil - 2 tsp

Mustard - for seasoning

Urad Dhal - for seasoning

Curry leaves - few

Red chilly - 2

Grated Ginger - 1 tsp

Green chillies ( medium ) - 4 or 5

Coriander leaves - few

Turmeric powder - 1/2 tsp

Salt - as per taste

White Pumpkin - 250 gms

Channa Dhal - 3 tbsp

Grated Coconut - 1 cup

Cumin seeds - 1 tsp

Method:

• Soak Channa dhal for an hour.

• Wash and Peel Pumpkin. Cook with less amount of water for 5 min.

• Grind Cumin seeds, grated coconut, grated ginger, soaked channa dhal and green chillies and make a paste.

• Add this paste to buttermilk along with turmeric powder.

• Drain the excess water from cooked pumpkin and add it to the buttermilk mixture.

• Heat oil in a pan, add urad dhal and mustard. When they crackle add curry leaves and red chillies.

• Add the buttermilk mixture to this pan. When it becomes frothy and about to boil, remove from heat.

• In the serving vessel add salt and coriander leaves. Pour the Kuzhambu over it and cover with lid.

• Serve after 5 minutes.