Tuesday, September 30, 2014

Tutti Frutti Cake (Microwave & Eggless)

tutti frutti cake

This cake is an all-time favorite dish for all the age groups. You can prepare it on any ocassion without giving any second thought.

The tutty-fruity on the icing was so eye-catching and attractive that my three-year old daughter didnt want the cake to be cut :) Another snap-shot of the cake is :

tutty fruity cake

 Ingredients -

Maida (all purpose flour) –  2 cups
Sugar – 1 cup
Butter – 1 cup
Baking Powder – ½ tsp
Soda-bi-carb – ½ tsp
Honey – 2 tsp
Curd – 2 tsp
Milk – 1 cup
Vanilla Essence – 1 tsp
Green color – 5-6 drops
Tutti - Frutti (red & green) – 2 tbsp

Icing –

Whipped cream – 4 cups
Tutty – Fruity – 2 tbsp
Soaking Syrup ( 2 tsp powder sugar dissolved completely in 1/2 cup water)

Procedure –
  • Mix and sieve the maida, soda bicarb, and baking powder thrice.
  • In the big mixer jar, put butter, sugar and milk and pulse it for 20 seconds.
  • Now add the sift flour to the mixer jar and pulse it for next 30 seconds. Using a Spatula try to reach the corners of the jar and release the dry flour (unmixed) sticking there.
  • Add honey and curd, pulse for 5 seconds.
  • Add essence and color, pulse again for 15 seconds.
  • Add tutty-fruity and mix using spatula. Do not pulse this time.
  • Grease and dust a microwave safe dish with 7" diameter.
  • Pour batter in the dish.
  • Microwave on 60% power for 10 min.
  • Check if the cake is sooked completely by inserting a tooth-pick in the centre of the cake. If the tooth-pick comes out clean, it means cake is done. If not, then microwave for 1 minute more at 60% power. (Time varies from machine to machine)
  • Allow to stand-by for 10 min.
  • Unmold the cake sponge on a wire rack and leave it to cool down completely.
  • Slice the cake sponge horizontally into 2 equal parts.
  • Pour the half the soaking syrup on the bottom layer of the cake sponge.
  • Spread 1 cup cream over it.
  • Pour the remaining soaking syrup on the top layer of cake sponge and place it carefully on the other layer.
  • Spread all the remaining cream on the sides and top of the cake sponge using a spatula.
  • Be creative and use piping bag to decorate your cake with some nice design and at last sprinkle some tutty-fruity to add a pop of colour to the cake.
  • Keep refrigerated till use.

 tutty fruity cake

Friday, September 19, 2014

Paneer Wraps - Low Fat & Healthy Breakfast

Paneer wrap
Paneer Wrap

These wraps are so tempting and irresistible that you would like to add it to your weekly breakfast plan. The plus point here is that the recipe is very easy and quick. You can do most of the preparation a night before.

When I make this recipe, I always prefer to make this sabji- chinese style cabbage stir-fry for the dinner with some extra cabbage so that I can use the leftover sabji for 'paneer wrap' in the break-fast. Dough and Low fat paneer can also be prepared a night before and keep in the refrigerator. So, on a hurried morning I just need to cook the chapati and assemble the wrap.

To keep the fat-content in check, I've use home made low fat paneer. Also I've used whole wheat chapati, unlike the street food where they use oily lachha paranthas to make this wrap. So the overall outcome is a good deal of healthy and yummy break fast.

Makes : 1 Paneer wrap
Preparation Time : 5 min
Cooking Time : 2 min

Things Required :

paneer wrap
things required for paneer wrap

As the above image clearly shows, we'll need
  • 1 tsp tomato ketchup
  • 1/2 tsp chilli sauce
  • 1 tbsp 1 inch long, thin strips of low fat paneer
  • 2 tbsp Chinese style cabbage stir fry
  • 1/2 tsp fresh coriander (finely chopped)
  • Whole wheat dough for 1 chapati
  • Aluminium foil
Procedure -
1. Roll out a chapati using the whole wheat dough and cook on both the sides on a hot griddle/tawa using a cotton handkerchief.

2. Place the cooked chapati on a plate. Spread tomato ketchup and chilli sauce and then put chinese style cabbage stir-fry and fresh coriander across the centre of the chapati. Like this :

3. Over this arrange the low fat paneer slices side by side in a queue.

4. Fold over both the sides and wrap half the roll with aluminium foil.

5. Serve immediately.

Tip : Assemble the wrap just before serving as it may turn soggy becuase of the layer of sauces inside.

Thursday, September 18, 2014

Chinese style Cabbage Stir-fry

chinese style cabbage stir-fry
Add caption
A very quick recipe. Just takes about 7-8 minutes to get cooked and preparation time is as much as you spend in shredding your cabbage. I never opt for cutting the cabbage, rather I prefer to use a slicer to get fine and equal shreds and the job is done in barely 2 minutes.

This sabji can be served as a side dish with whole wheat parathas. I use the left-over sabji to make paneer wraps for a healthy breakfast.

Preparation Time : 2 min
Cooking Time : 2 min
Serves : 2

Ingredients -

Cabbage (shredded) - 4 cups
Oil - 1 tsp
Soy Sauce - 1 tsp
Tomato Ketchup - 1 tbsp
Chilli Sauce/red chilli powder/green chilies (finely chopped)- to taste
Vinegar - 1 tsp
Salt to taste
Fresh Coriander (finely chopped) - 1 tbsp (for the garnish)

Procedure -

  1. Heat oil in a non-stick deep pan.
  2. Add cabbage and salt. Saute for 5 min on medium-high flame. Keep stirring continuously.
  3. Add the rest of the ingredients. Mix and Saute for 2 minutes more.
  4. Taste the veggie and adjust the seasoning.
  5. Garnish with coriander and serve.
Tip - The end result should not be completely cooked cabbage, rather it should be crunchy (semi-cooked) and spicy.

3 Minute Microwave Chocolate Mug Cake - whole wheat, eggless & butterless

Whatelse can u ask for!!

A cake that can be :
- whipped up in seconds,
- cooked in 2 minutes,
- uses whole wheat flour (atta)
- eggless
- butterless

Such a dish is treat in itself and I am happy to innovate such a recipe that is tasty, healthy and chocolaty.

Preparation time : 1 min
Cooking time : 3 min

Ingredients :

Wheat Flour ( atta) - 2 tbsp
All-purpose Flour (maida) - 2 tbsp
Powder Sugar - 3 tbsp
Coco Powder - 1 tbsp
Drinking Chocolate - 1 tbsp
Hershey's Chocolate syrup - 1 tbsp (optional)
Baking Soda - 1/4 tsp
Oil - 4 tsp
Milk - 6 tbsp
Walnuts / choco chips - 1 tbsp (optional)

Procedure :
  1. Take a microwave safe mug(12 oz). Put all the dry ingredients first and then the liquid ones. Mix everything well using a spoon. Make sure you dig the spoon to the bottom and corners of the mug.
  2. Mug should not be filled more than half the capacity. Otherwise, when the cake will rise while cooking, it will spillover.
  3. Place the mug with batter in the centre of the microwave.
  4. Microwave high for 3 minutes. Time varies for each microwave. If you find the centre of the cake wet, microwave it more for another 30 seconds. To check if the cake is done, insert a tooth-pick into it, if it comes out clean, cake is cooked.
Cake is ready!!

Suggested garnish : Chocolate sauce/ hershey's chocolate syrup/ whipped cream

Paneer Lababdar - Low calorie Sabji

This beautiful bright yellow paneer sabji gonna be your new favourite. Those succulent paneer pieces dipped in milky gravy will definately satiate your taste buds and pamper your senses.

I saw this recipe on the website of my recipe guru - Mrs. Tarla Dalal. When I first made this recipe, I tried a shortcut by using the paste of onion instead of chopped onions in step 1 so that i don't need to cool down the gravy and then blend it, but the taste was not that great. Next time i followed the original recipe procedure and churned the gravy after cooking onions and tomatoes and friends, speaking the truth, the taste of this gravy is really worth the effort!!

I've written the recipe the way i made it. I made slight changes and customized the seasoning and gravy to my own taste. For the source recipe, you can click here. To see my recipe just go on reading..

Ingredients :

Low Fat Paneer Cubes from 1 litre low-fat milk (approx 200gm)
Oil - 1 tsp
Cumin Seeds (Jeera) - 1/2 tsp
Coriander powder (dhaniya powder) - 1 tsp
Onion (finely chopped) - 2
Kasoori methi - 1/2 tsp
Corriander powder - 1/2 tsp
Red chili powder - 1/2 tsp
Tomatoes (pureed) - 3
Turmeric powder (haldi) - 1/4 tsp
Corn flour - 1/2 tsp
Low Fat Milk (cold) - 1 cup
Sugar - 1 tsp
Salt to taste

Procedure :

  1. Heat oil in a non-stick pan. Crackle the cumin seeds, then add coriander powder, red chili powder, kasoori methi and chopped onions.
  2. Saute the onions till light brown in colour. 
  3. Add pureed tomatoes, turmeric powder. Cook on medium flame for 4-5 minutes.
  4. Take your pan off the fire, allow it to cool slightly and transfer the masala mixture to the mixer jar.
  5. Add 2 tbsp water and blend in the mixer to make a fine paste.
  6. Transfer this paste back to your non-stick pan.
  7. Add cornflour to the cold milk and mix properly.
  8. Add this cornflour-milk mixture to the non-stick pan.
  9. Mix well and cook on sim(lowest) flame for 7-8 min.
  10. Add paneer cubes, salt and sugar.
  11. Cook on sim(low) flame for another 3-4 min.
  12. Paneer Lababdar is ready. 
Suggested Garnish : Freshly chopped coriander leaves.
Best Accompaniment : Whole Wheat Chapati / Paratha

Wednesday, September 17, 2014

Bread Idli - Low calorie breakfast/snacks

bread idli
bread idli
This recipe can be prepared for break-fast or tea-time snacks. These idlis can also be served as a starter for the party.

This weekend when I went to my mum’s place, she made this delicious breakfast- bread idli for us. She makes this recipe like no-one-else-can in the universe. Her bread-idli’s have crispy bottom layer and very soft upper layer.

This recipe has four parts.
 1.     Cutting the bread roundels.
 2.       Preaparing the potato mixture.
 3.       Preparing the yoghurt mixture.
 4.       Assembling.

bread idli
bread idli

Serves – 2
Makes 6 bread idlis.

1.Ingredients  for cutting the bread roundels -
·         White bread - 6
·         Circular cookie cutter / any round bowl or lid that can be used to cut the bread in circle shape.

       Procedure –
·         Cut each bread into circular discs by pressing your cookie cutter/bowl/lid over the bread.
·         Do not throw away the remaining parts, dry them and crush to get bread-crumbs. Store the bread crumbs in air-tight container.

2.Ingredients  for Potato mixture-
·         Potato(boiled, peeed and mashed) – 4
·         Salt to taste
·         Red chilli powder- ½ tsp
·         Coriander powder (dhaniya powder) – 1/2 tsp
·         Aniseed powder (saunf powder) – ½ tsp
·         Chat masala – 1 tsp

Procedure –
·         Mix everything very nicely. Taste and adjust the seasoning.
·         Divide the mixture into six equal portions.

3. Ingredients  for Yoghurt mixture-
·         Yughirt – ½ cup
·         Oil – 1 tsp
·         Mustard Seeds (Rai) – ½ tsp
·         Asafoetida – a pinch

 Procedure –
·         Whisk/blend the yoghurt to remove any lumps.
·     Prepare the tempering by heating the oil in a small fry pan. Crackle the mustard seeds and asafetida. Remove from fire. Keep it for 10 min (to cool down). Pour this tempering over the yoghurt and stir to mix everything.
·         If you pour the tempering immediately after crackling, yoghurt will get curdled. Hot tempering will ruin the yoghurt.

Ingredients for assembling the bread idli -
·         Oil – 1 tsp
·         Tomato ketch-up in squeeze bottle
·         Curry leaves – 12 (optional)
·         Griddle
·         4 stainless steel bowls to cover and cook the bread-idli

Procedure to assemble the bread idli
1.       Spread a thin layer of potato mixture evenly on one side of the bread roundels.
2.     Heat a non-stick tawa/griddle. Drizzle a few drops of oil on it and place the breads with potato mixture side facing downwards.
3.       Simmer the flame.
4.       Spread the 1 and ½ tsp of yoghurt-mixture on the bread roundels.
5.       Cover each bread-idli with a stain-less steel bowl and let it cook for 5 minutes on sim flame.
6.    After 5 minutes, remove the bowls from the griddle very carefully (using a kitchen towel/ mittens). Bowls get very hot. 
     7.    By now, you will observe the breads have soaked the yoghurt entirely and the bottom layer has become crisp.
      8.    Garnish them with tomato ketch-up and curry leaves.
9.     Serve immediately.

Below are some pics that i clicked while my mom was preparing this recipe.

That's it!!

Monday, September 15, 2014

Pav Pizza Exotica

pav pizza exotica
pav pizza exotica

A great recipe for your cocktail party menu or can also be served as a party starter to your guests.

This is a very easy recipe, even beginners can give it a try. Most of the ingredients of this recipe are generally available at home.

I made pav-bhaji one day and was left with many pav breads, so the idea sprung to my mind, why not prepare them like mini pizzas that can be relished at tea-time or with a soup. These pav pizzas can also be served as a side dish to pastas or noodles.

You can even use hot dog buns or the burger buns in place of pav breads.

Serves - 2
Makes - 6 pav pizza exotica

Ingredients :

Pav Bread - 2
Tomato (finely chopped) - 1 tbsp
Onion (finely chopped) - 1 tbsp
Capsicum (finely chopped) - 1 tbsp
Oil to brush the slices
Cheese grated - 4 tbsp

Ingredients for the seasoned butter -

Butter (softened) - 3 tsp
Salt - to taste
Pepper - 1/4 tsp
Mix dried herbs (oregano, thyme, parsley etc) - 1/2 tsp

Procedure - 
  1. Cut pav into three thick slices horizontally.
  2. Mix all the seasonings into the butter.
  3. Brush a little oil on the bottom and sides of all the pav slices and the seasoned butter on the top.
  4. Bake these slices in a preheated oven at 200˚(400˚F) C for 5-7 minutes.
  5. Take the slices out of the oven and put a little amount of tomato, onion and capsicum on the toasted pav slices.
  6. Spread grated cheese over the topping and bake in a preheated oven at 200˚C (400˚F) for 10 minutes, till cheese melts and corners of the pav slice turn red and crispy.
  7. Serve immediately with chili flakes, Italian seasonings and tomato ketch-up.

Best Accompaniments :  Chilled cold-drink or lemonade, pastas, noodles

Thursday, September 11, 2014

Brown Bread Pizza sanwich

brown bread pizza sandwich

This is a very quick recipe, you can prepare it even on a busy morning(weekday) in very little time. It is made up of all the healthy ingredients.. brown bread, salads, cheese (definately healthy for kids ;) )

I've used diet eggless mayonnaise in the recipe, you can use the regular one too, that doesn't make any difference to the recipe or taste. Beginners may be new to this ingredient, so here is one screen-shot of the product. Also. I've used one more very tasty, store-bought, ready-to-use ingredient called 'pizza topping'. This is a great product from fun foods. Its creamy texture enhances the taste of pizzas, burgers and sandwiches many times. Screen shot of this product is also available here.

pizza spread
pizza topping
eggless mayonnaise
eggless mayonnaise

If you prepare this recipe for adults, you can avoid the cheese slice, but this sandwich tastes awesome with cheese :)

Makes - 4 sandwiches

Ingredients :

Brown bread slice - 4
Onion (finely chopped)  1
Tomato (finely chopped - 1
Capsicum (finely chopped)-1/2
Mayonnaise- 1 1/2 tsp
Dried mix herbs (like oregano, parsley, thyme) - 1/2 tsp
Black pepper - 1/4 tsp (optional)
Salt to taste
cheese slice  - 2
Pizza topping/ tomato ketchup - 2 tsp
Oil - a few drops

Procedure :
  1. Plug in the toaster to pre-heat it.
  2. Mix onion, tomato, capsicum, mayonnaise, herbs. salt and pepper in a bowl.
  3. Brush little oil on one side of the bread slice.
  4. On the other side of the bread, spread the pizza topping/tomato ketchup.
  5. Place half of the salad mixture over the bread.
  6. uncover the cheese slice and place it carefully on the salad mixture.
  7. place another bread over the cheese slice.
  8. brush a little oil on the upper side of the bread.
  9. Place the sandwich in the toaster and cook till crisp.
  10. Remove from the toaster carefully and cut into two triangular pieces.
  11. Repeat the procedure to make two make more sandwiches.
  12. Serve immediately with tomato ketchup. 
Tip : Use parchment paper/ baking sheet to avoid the oozing cheese from the sandwich getting spilled on your toaster element. Burnt cheese smells very bad.

brown bread pizza sandwich

Wednesday, September 10, 2014

Tomato-Capsicum Rice

quick recipe

I love basmati rice. For me, its a staple food. During lunch, I prefer rice as a meal rather than chapati and sabzi. So, the experiment with rice goes on a daily basis on my countertop and this invention deserved to be text and shared.

Its a quick recipe, free from onion-garlic i.e, its a jain/satvik recipe

Serves - 2-3 people

Preparation time - 5 min
Cooking time - 10 min

Ingredients :

Long Grain Basmati Rice (Cooked) - 5 cups
Tomato (medium size, pureed) - 3
Capsicum(finely chopped) - 1
Oil - 1 tbsp
Cumin seeds (jeera) - 1 tsp
Asafoetida (Hing) - a pinch
Turmeric powder (Haldi) - 1/2 tsp
Corriander powder (dhania powder) - 1/2 tsp
Pav bhaji masala - 1 tsp
Salt to taste

Procedure : 

  1. Heat oil in a pan.
  2. Crackle cumin seeds and asafoetida. Then add turmeric powder, corriander powder and salt. cook for 30 seconds.
  3. Add pureed tomatoes, capsicum and pav bhaji masala, cook open on a medium flame for 4-5 min till the mixture starts releasing oil on the sides of the pan.
  4. Add cooked rice, simmer the flame. Mix everything very nicely. (Make sure there are no lumps in rice before you add it into the masala-mixture.)
  5. Cover the wok with a lid and let it cook for 2 min on sim flame. Stir occasionally.
  6. Tomato Capsicum rice is ready!
Suggested Garnish - 1 tsp chopped fresh corriander.

** I've used finely chopped capsicum and one slit cherry tomato for the garnish. You can garnish like that too :) For kids, you can add a cube of butter.

jain satvik recipe

Sunday, September 7, 2014

Khatta Meetha Poha - Low Calorie Breakfast

A perfect breakfast recipe for daily routine. Easy to prepare and easy to digest, yet tasy and healthy. Good thing about this recipe is people on diet can have it on their eating plan.

low calorie breakfast
Khatta Meetha Poha

Serves - 2 people

Ingredients :

Poha (thick beaten rice flakes) - 2 cups
Potato - 1 large
Onion (finely chopped) - 1 Large
Turmeric powder - 1/4 tsp
Green Chilly (finely chopped) - 1
Salt to taste
Sugar - 2 tsp
Lemon Juice - 2 tsp
Oil - 1 tsp
Rai (Mustard Seeds) - 1/2 tsp
Chopped Corriander - 1 tbsp (optional)
For Garnish

Peanuts - 1 tbsp (roasted or shallow fried)
Tomato (finely chopped) - 1
Bhujia- 2 tbsp

Procedure  :
  1. Peel, wash and cut the potato into thin and small slices. Wash again and microwave it in a microwave-safe bowl with a lid for 5 min with 1/2 tsp salt and 1/2 cup water. Discard water after boiling the potatoes, if left.
  2. Put the poha in a sieve and hold it under running water for a few seconds and then place the sieve tilted at a safe place on your kitchen slab till we require it.
  3. Heat oil in a non-stick pan.
  4. Crackle mustard seeds.
  5. Add onions and saute on medium flame till they become translucent pink.
  6. Add boiled potatoes, poha and all the seasonings. Mix well with a light hand.
  7. Sprinkle 2 tsp water over it, cover the pan, reduce the flame to minimum and let it cook for 2 minutes, stir occasionally.
  8. Garnish with peanuts, tomatoes and bhujia at the time of serving.
khatta meetha poha
Its time to relish your tasty poha!!  :))

Bread Pakoda - a perfect sunday brunch

Bread-pakora is every-one's favourite. It can become a perfect sunday brunch or a tea-time snacks. The aroma of deep-frying the bread pakoras is so appetizing that it makes my family members to make a bee-line towards the kitchen. The excitement on everyone's face to drool over the dish is worth the effort to make this dish.

bread pakora
Bread Pakoda

Generally, people dont apply chutneys and ketchup inside the bread pakora, one can make that way also. But try this recipe once and i'm sure you would not like to go for the simple ones!
So, here's the recipe

Ingredients :

Bread Slice - 4
Tomato ketchup / Tamarind Chutney- 2 tbsp
Green (Pudina) Chutney-2 tbsp
Oil for deep frying

For Stuffing :
Potatoes (boiled, peeled and mashed) - 1 cup
Peas (boiled) - 1 tbsp
Fresh coriander (finely chopped) - 1 tsp
Oil - 1 tsp
Cumin Seeds (Jeera) - 1/2 tsp
Asafoetida (Hing) - a pinch
Coriander Powder (Dhaniya powder) - 1/2 tsp
Red chilli powder - 1/2 tsp
Raw Mango Powder (khatai) - 1/2 tsp
Salt - to taste

To be mixed into a smooth batter :

Gram flour (besan) - 1 cup
Water - 1/2 cup
Turmeric powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Salt to taste

Procedure : 

To prepare the stuffing :

  1. Heat oil in a pan. Crackle cumin seeds. Add asafoetida and all the seasonings. Mix well.
  2. Add potatoes and peas. Mix thoroughly. Cook for a minute on medium flame.
Assembling the Bread Pakoda :
  1. Spread tomato Ketchup or tamarind Chutney on two slices of bread and pudina chutney on the other two slices.
  2. Take one slice of bread on which you applied ketchup and spread half of the stuffing on it.
  3. Place another slice of bread over it on which you applied the pudina chutney.
  4. Press it lightly. Cut diagonally into two equal pieces.
  5. Repeat step 2,3 and 4 to get two more pieces.
  6. Dip each piece in the batter such that they get evenly coated with the batter.
  7. Deep fry in hot oil over medium flame till golden-brown.
  8. Drain on absorbent paper.
To Serve :
  1. Cut each Bread Pakoda into two pieces so that stuffing peeps out.
  2. Sprinkle some chat-masala over the pakoras and serve with tomato ketchup and green chutney.
Best accompaniment - Hot Masala Tea / Coffee
Best Season - Rain :)

Tip : Buy the bread loaf same day when you have to make the bread pakoda.

Variation : You can add a slice of paneer to make them more tasty and filling.

recipe for brunch
Bread Pakoda

Saturday, September 6, 2014

TRIcolor Sandwich

breakfast recipe
tricolor sandwich

These sandwiches can be made in the morning for kid's tiffin, or one may even carry it while travelling.

I've used white bread for this recipe because it is softer than brown bread but you can use brown bread equally. Also, I've used cheese slice in this sandwich as I prepared it for my kiddo, but for adults u can skip cheese slice. For Pear Jam, you can find the recipe here

Recipe :

Preparation time: 5 min
Cooking time : NA
Serve : 4 Sandwich

Ingredients :

White Bread : 4 slice
Kisan Mix Fruit Jam : 2 tsp
Amul Butter : 1 tsp
Pear Jam or Any Green Color Jam : 2 tsp
Cheese Slice : 1

Procedure :
  1.  Cut the corners of all the bread slices.
  2.  Apply Kisan Mix Fruit Jam on 1 slice.
  3.  Cover it with 2nd slice of bread and apply amul butter on it.
  4.  Place a cheese slice on this buttered bread slice.
  5.  Cover it with the 3rd bread slice and apply pear jam on it.
  6.  Cover it with the last bread slice.
  7.  Cut into four triangles and serve.

Tip :

If the sandwiches are to be consumed after a few hours, then wrap them individually in cling-film, sandwich will remain fresh.

Pear Jam / Nashpati Jam

 pear jam/ nashpati jam

This bright green color jam is so attractive and tasty, my hubby says its much tastier than any store-bought jam. No doubt, its healthy, nutritious, made in hygiene of your kitchen and tastes amazing.

This jam was made to get rid of a batch of unripe pears, the fruit-seller decieved me. I wanted to buy fully ripened pears to make fruit-salad but could use them as they were unripe. They were hard, not that sweet and juicy. So, instead of waiting for the pears to get ripe, I decided to make a jam and the outcome was delectable.

My daughter loves the tricolor sandwich I prepare for her using this jam. I also make open green toasts with this jam. Here's the recipe of tricolor sandwich.

This jam has a shelf-life of 3-4 months.


Ingredients :

Grated Pear (washed and peeled) - 2 cups
Sugar - 2 cups
Water - 1/2 cup
Cardamom powder - 1/2 tsp
Green color - 5-6 drops

Method :

1. Take a non-stick pan and mix everything except the color.
2. Put the pan on medium-high flame till the mixture starts boiling, stir the mixture oftenly to avoid the fruit from sticking at the base of the pan.
3. After a boil, reduce the heat and cook the mixture for 40-45 min, stirring occasionally, so that pears get cooked and become soft. Do not cover the pan.
4. Mix the green color.
5. If u notice alot of water on the sides of the pan, cook the mixture on high flame by making a well in the centre of the pan (this speedens up the procedure of evaporating water thereby minimizing the risk of burning the food at the bottom).
6. Cook till it gets thick and jam-like. Remember, we will keep it in fridge and the mixture will get thicker after cooling down and upon refrigeration.
7. Let it cool at room temprature.
8. Store in sterelized, air-tight glass jar.
9. Refrigerate.

Note : If you want to have a very fine texture of the jam, u can puree the pears.
You can also flavour it with cinnamon, for that, add 1/2 tsp cinnamon powder in step 1.