Apple Jam



Preparation time- 20 min

Cooking time-  30 min


Apples- 2 big

Cinnamon powder- 1 tsp

Orange- 1

Lemon- ½ tsp juice

Sugar- ½ cup

Water ½ cup


Peel and deseed the apples and add them to a heavy bottom pan. Add the pulp of orange and cinnamon powder and water. Bring the pulp to boil, add sugar, and cook while stirring for 20-25 minutes or till the mixture thickens. Add the juice of lemon and cook for further 10 minutes. Add the jam to sterilised jars, close the lid , invert the jar and place it in the refrigerator. Once opened, the jam can last for 1-2 months.

Orange marmalade



Preparation Time- 1 hr

Cooking time- 1- ½ hrs


Oranges- 1 kg

2 cup sugar

1 ½ cup water

Cheese cloth/ Muslin


Wash the oranges and carefully cut the skin so as to not take any white pith with the rind. Keep it aside. Take the heavy bottom pan and a bowl. Start removing the white pith from the oranges in the bowl. Start removing the skin of oranges and seeds while carefully collecting the juice (juice in heavy bottom pan and pith, seeds and skin the bowl). After all the oranges are done, chop the rind and add to the juice and orange pulp. Add half the sugar and bring the mixture to boil. Meanwhile put all the seeds pith etc from bowl in a muslin cloth, tie it properly and put it in the heavy bottom pan once the jam mixture has come to a boil, continue cooking on low flame. The seeds and white pith have natural pectin.  Cook on low flame for 1 hr with the remaining sugar. Meanwhile chill a plate in fridge and after cooking the jam for 50-55 minutes, drop a spoon on the plate and swirl a bit to see if it is setting. If no, continue to cook for another 15-20 minutes; If just there , then 5-10 minutes, if yes then squeeze all the jam, from the muslin cloth bag, stir and pour it in sterilized jam jars. It will form into jelly like after cooling down.


IMG_1874 (2592 x 1728)

Preparation time- 10 min

Cooking Time – 30 min

Ingredients –

Dried peas – 1 cup , soaked for 8 hrs or overnight

Mustard oil-  2 tbsp

Tejpatta/ bay leaf- 1

Green cardamom – 2

Sugar- ½ tsp

Onion- 3 midsize/ 2 large

Garlic- 1 pod

Ginger- 2 inch

Coriander powder- 1 tsp

Fresh Turmeric  paste- ¼  tsp / turmeric powder ½ tsp

Red chili powder- ½ – 1 tsp

Garam masala- ½ tsp, made from cinnamon+ cloves+ green cardamom+ jeera/cumin roasted and powdered

Coriander leaves – to garnish

Salt- to taste

Green chili- 2

Potatoes- 4 cut into half

Tomato- 1

Water- 500 ml


Chop 1 onion finely; make paste of ginger, garlic and rest of the onion. Peel and cut the potatoes in half, cut the tomato and keep aside. Heat mustard oil in pressure cooker; add tejpatta/bay leaf, then sugar, then green cardamom and then green chili with slit in centre or dried red chili.


Add chopped onions and sauté on medium flame.


Meanwhile wash the soaked peas thoroughly and add to the cooker once the onions have caramelized.


Continue stirring on medium to low flame till peas and onions look slightly brown and oil has separated.


Add potatoes and continue stirring for 3-4 minutes. Add the ginger garlic onion paste and continue stirring for 2-3 minutes on medium to low flame. Add tomato , stir for 2 minutes, add turmeric, coriander powder, red chili powder and mix it thoroughly.


At this stage add 1 tsp water to the cooker. Stir continuously so as to allow the water to provide enough moisture for the peas and the masala to get incorporated and fried. Repeat this 2 times within 5 minutes and then add salt, jeera powder and continue stirring with slight addition of water till tomatoes are completely mashed and the dry powder and paste look completely incorporated. Add 2 ½ cup water, stir and then add garam masala and ½ tsp mustard oil on the top, do not mix.


Scatter some coriander leaves and close the lid. 4-5 whistles and then on low flame for 3 -4 minutes. It’s done. Garnish with chopped onions, ginger strips and coriander leaves. In a Bengali house it is usually savored with Muri / puffed rice

Here I have served it with coriander leaves chutney which has coriander leaves, garlic, green chili and tomato.

Anjeer and dry fruit barfi


Preparation time– 10min

Cooking Time– 30min


8 anjeer / Dried fig

¼ cup- cashew, almond, raisin, chironji, walnuts

2 tbsp ghee / Clarified butter

½ cup – gur/ jaggery

Mawa- ½ cup


Chop all the dry fruits and keep aside. Heat ghee in a pan, add dry fruits and  sauté them  till ghee turns brown, then add crumbled jaggery, melt it properly, stirring continuously, add mawa, stir for 2 minutes more. Transfer to greased plate, allow it to set and then place in refrigerator for 5-6 hrs. Cut in desired shapes and decorate as you like.


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