Black Grape Jam

 

Preparation time–  10 min

Cooking time– 40 min

Ingredients

Grapes- 1 kg

Sugar- ¼ cup or less

Water- ½ cup

Method

Wash, slit the grapes and add to heavy bottom pan. Simmer for 10 min till they start getting loose. Add water and bring the mix to boil. Keep stirring. Remove from heat, blend to paste and place on heat again. Add sugar and let it cook on low flame for 30 min. Place a bowl in fridge for 15- 20 min. When the jam starts thickening, add a spoon on the refrigerated bowl and put it back in the fridge for 2 min. If it is not runny the jam is prepared. Pour the jam in sterilized jars and close the lid. Put in the refrigerator once the jar has been opened. Also as summer shall be here in next 2 months would recommend placing the UN-opened jars also in the refrigerator.

P. S – The picture shared might not be appealing, the jam however is.

Cape Gooseberry Jam

Preparation time– 5 min

Cooking time– 45-60 min

Ingredients

Cape Gooseberry / Indian Rasbhari – 1 kg

Grounded Clove powder- ½ tsp

Sugar- 1 ¼ cup

Method

Wash the gooseberries and slice them roughly. In a heavy bottom pan add the berries and simmer for 5-10 min stirring occasionally. When the berries have loosened their hardness and have released some water add sugar. On medium high flame bring the mixture to boil. Then lower the flame, simmer while stirring now and then to avoid sticking/ burning of sugar. Put a plate in the freezer, after the jam mixture has been simmering away for 30-40 minutes take out the plate and drop a spoon to test the density. If it is not runny Jam is done. If it is still runny simmer for next 5-10 minutes. Pour the jam in sterilized jars and close the lid. Put in the refrigerator once the jar has been opened. Also as summer shall be here in next 2 months would recommend placing the UN-opened jars in the refrigerator.

Black Grape muffin

Preparation time– 10 min

Cooking time– 25 min

Yields– 14

Ingredients–

Flour- 1 ¼ cup

Eggs- 2

Milk- ½ cup

Sugar- 1 cup

Baking powder- 1 tsp

Baking soda- ¼ tsp

Mixed fruit essence- 1 tsp

Butter- ½ cup

Grapes- 1 cup

Dried apricot- ¼ cup

Chocolate (optional)- 1 bar

Method-

Cream butter and sugar, gradually add eggs and beat the mixture till pale and fluffy. Preheat the oven at 180°C. Mix mixed fruit essence in the egg batter; add sifted flour, soda and baking powder, add milk if the mixture is dry. Add sliced grapes and chopped apricots. Pour the mixture in the muffin tray and push one small piece of chocolate in the center of each mould. Bake for 25-30 min. They might not rise as usual muffins.

P.S- you can also add ½ cup of rum to the batter instead of milk to make it more boozy.

Gajar ka Halwa – Old fashioned way

Having seen so many versions of Gajar halwa/ Carrot Pudding, my family still swears by the old version of slow cooked halwa in milk 🙂

Preparation time– 30 min

Cooking time– 3 hrs

Ingredients-

Carrot- 2 kg

Milk – 2 ltr

Ghee- 1-2 cups

Sugar- 1 ½ cup

Method–

Wash, peel and grate the carrots leaving the middle part .  Heat milk in heavy bottom kadhai, add grated carrot and let it simmer with occasional stirring (so as to avoid it sticking at the bottom) for 45- 60 minutes. Milk will start taking color of carrots. After 1 hr, continue to simmer on low flame but now stir in every 10 minutes. After 75- 80 minutes milk would have reduced to 1/3, start stirring in every 5 minutes.  Add ghee at this stage and continue stirring. Allow the ghee to be absorbed, after 15- 20 minutes the mixture will start leaving the sides and become a bit hard in stirring. At this stage add sugar, mix well and allow it to cook , at this stage halwa is almost ready. Allow the sugar water to be absorbed/ evaporated and if you want chocolate like falvour continue stirring for next 15- 20 minutes till it takes deep red / mehroon  color. Garnish it with grounded cardamom seed powder and chopped almonds.