Irumban Puli/Bilimbi Jam

Recipe source & photo courtesy: Farhana

Ingredients

Irumban Puli/ Bilimbi: 1cup (Washed and chopped)

Sugar: 2 cups (add more if necessary)

Cinnamon powdered: ¼ tsp

Green Color: 1/4tsp (optional)

Method of Preparation

In a pressure cooker add irumban Puli and little water. Let two whistles come.

Let the pressure settle and open the cooker. ,Mash well with the back of ladle and add sugar, color and cinnamon powder to it.

Stir occasionally till it becomes thick.

When it becomes thick start stirring frequently.

Switch off the flame when you get the jam consistency. (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)

When cooled store in air tight container.

Delicious jam is ready.

Pomegranate Jam

Ingredients

Pomegranate: 2 big

Sugar: 1 ½ cups (or as per the sweetness of the fruit)

Lemon Juice: of 1 lemon

Cinnamon: 2” piece.

Method Of Preparation

Peel and remove the membranes and take out only the seeds.

In a pressure cooker add pomegranate seeds and cinnamon and 1 cup water to it.

Wait for 2 whistles and switch off the flame.

When the pressure releases open the lid, Strain it in a strainer (use pasta or rice strainer not the tea strainer) to strain the pulp and remove the seeds out.

Again add the pulp to a wide non stick pan and switch on the flame, add sugar to it. When it boils put in medium flame.

Stir occasionally and when it starts thickening, add lemon juice and start stirring frequently till you get the consistency.  (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)

Switch off the flame when done.

When cooled, store in an air tight bottle.

Cherry Jam

Ingredients

Cherry: 250gms

Cloves: 3

Sugar: 175gms

Lemon juice: 5-6tbsp

Method Of Preparation

Wash the cherries and add it into the pressure cooker.

Add 31/2 cups water and keep on flame.

Wait for three whistles and switch off the flame.

Let the pressure release and let it cool and mash well and take out the seeds from it.

Then add sugar and cloves and again keep on flame without closing the lid.

Stir occasionally and when it starts thickening, add lemon juice and start stirring frequently till you get the consistency.  (To check the consistency, take the cold saucer out of the freezer, put a little jam on it, and put it back in to cool for a minute. If it wrinkles when you push it with your finger, then it's done.)

Switch off the flame when done.

When cooled, store in an air tight bottle.

Tahini Sauce

Ingredients

White sesame seeds: ½ cup

Olive Oil: 3-4 tbsp

Salt: needed

Lemon juice: 3tbsp

Garlic Crushed: 3

Curd/Yogurt: 2-3tbsp

Method of Preparation

Dry roast the sesame seeds and add to the blender.

When it powders, add olive oil and garlic to it and blend again.

Then transfer to the bowl and add curd, lemon juice and salt to it and stir well.

If you find it too thick you can add more olive oil to get the consistency.