September 2009

Friday, September 25, 2009

Tomato Jam

Recently, my friend, Sapna Lulla, gave me a jar of tomato jam.  I enjoyed it very much with bread, thepla and with meals as well. What a nice way to treat a friend!  I thought I should share her recipe with everyone. Tomatoes are abundant and cheap right now so this is one of the best ways to use them.

Cooking Preparation Time: 20 minutes
Cooking Time: 30-40 minutes
Makes: 4-5 Jars


4 & 1/2 lbs. Tomatoes
3    lbs. Sugar
2    Tsp Salt
2    Tsp Red chili
2    Tsp Onion Sees
Few Cashews & Raisins
3    TBsp White Vinegar

How to Prepare:
  1. Grind tomatoes.  
  2. Bring them to a boil in a heavy sauce pan on high heat.
  3. Add sugar. 
  4. Stir for 10 minutes.
  5. Add salt and chili powder.
  6. It will start thickening up after almost an hour.
  7. Add onion seeds, cashews and raisins. 
  8. After 5 minutes, turn the heat off.
  9. The next day, add white vinegar.                                      
  • Onion seeds are available in Indian store.
  • Tomato jam will stay fresh for few weeks.                                        



Monday, September 14, 2009

Amrat Pak - Mixed Nut Barfi

This recipe is very easy to make and tastes delicious.

Cooking Time: 30 Minutes
Serves: 60 pieces

1    Cup Cream of Wheat or Suji
1    Cup Chickpea Flour or Besan
1    Cup Cashew Powder
1    Cup Almond Powder
1    Cup Unsweetened Coconut Flakes
1/2 Cup Roasted Vermicelli
2    Tsp Ground Cardamom Powder
1/2 Cup Clarified or Unsalted Butter
1    Can Sweetened Condensed Milk (preferably low fat)

How to Prepare:
  1. Roast Cream of Wheat in a 1/4 cup of ghee on medium heat until it is golden brown and then set aside.
  2. Roast Besan in a 1/4 cup of ghee on medium heat until it is golden brown.
  3. Add Coconut to Roasted Besan and roast again for 2-3 minutes.
  4. Add Cream of Wheat, cashews and almond powder. Turn off the heat.
  5. Add Condensed Milk.
  6. Mix it well. 
  7. Add Vermicelli and Cardamom Powder.
  8. Spread it evenly in a 9x11" pan. Smooth it out. Ghee will appear on surface.
  9. Garnish with Shredded Pistachios and Almonds.  
  10. Let it sit for 6 hours to cool.
  11. Cut into 1 inch square pieces. 
  12. It makes approximately 60 pieces.

  • Vermicelli and Grated Coconut Flakes are readily available in an Indian Store near you.  
  • This sweet dish is easy to make beforehand and lasts for 15 to 20  days.

Submitted by Vasu Patel           


Thursday, September 10, 2009

Healthy Harvest Noodles

Cooking Preparation Time:  25 Minutes
Serves: 2-3


1/2 Box Ronzoni Whole Wheat Pasta
2    Cups Cabbage, shredded
1    Cup Spring Onion, chopped
2    TBsp Ginger, grated
Salt to taste
1    Tsp Garlic
2    Tsp Chili Garlic Sauce
Soy Sauce to taste
2    TBsp Oil

How to Prepare:

  1. Boil water, add pasta, add salt, stir occasionally to cook.
  2. Drain well and set aside.
  3. Heat the wok.  
  4. Add oil to fry cabbage and spring onions for 2 minutes.
  5. Add ginger, soy sauce, red chilli sauce and garlic and fry for 3 minutes.
  6. Add pasta and stir for 2 minutes. 
  7. Mix everything very well.
  8. Garnish as desired.


Wednesday, September 9, 2009

Jonathan's Impressive Salad

I am a big fan of healthy eating. As a vegetarian, I see how hard it is to get proper nutrition and I wonder how the next generation copes to maintain healthy food habits.

To my astonishment, I was impressed with Jonathan's salad preparation. It is very simple,  yet quick, refreshing and palate-pleasing.  I am totally surprised how good it is.  But I am still waiting for Jonathan to send me his salad picture!

  • Baby Spinach
  • Cucumber
  • Tomatoes
  • Avocados
  • Pears
  • Salt & pepper to taste
  • Spray Dressing in a bottle

How to Prepare: 
  1. Chop and mix all of the ingredients. 
  2. Spray it with dressing. 
  3. Ready to eat.