Blueberry chia seeds jam

BB chia seeds jam (3) I have been wanting to go berry picking since like forever and we always miss it for some reason. By the time we decide to go for it, it becomes too late and most of the farms are closed for the season. Amma and appa were home here this month and they were already feeling bored. I desperately tried to find a farm that was open for picking and voila we just got lucky! I wanted to do strawberry picking with little A, but it was out for the season and we ended up picking blueberries. Me and amma picked a lot of berries, while the husband man and my dad kept the little one company! It was a fun family outing and the best part was we ended up with loads of sweet fresh juicy blueberries. They were so better than the packaged ones we get at the grocery stores.

Blueberry chai seeds jam (1)

Blueberries is one of my favorite berries and I would rather eat them on its own. But since we had a lot of them and I did not not want to waste it, I looked for recipes on the web and found a chia seeds jam recipe in The kitchen website. I adapted the recipe and made some changes to it. We ended up with this not so overly sweet, delicious jam that went very well with breads and crackers. Not only is it yumm, it is so very healthy. Blueberries are rich in antioxidants and chia seeds are loaded with omega-3 fats, protein, vitamins and minerals and they are high in fiber too. Unlike traditional jams, this jam does not contain any extra sugar. I sweetened them with dates (which is optional). So they are a guilt free indulgence, perfect for the tiny ones at home as well!  I add spoonful of this jam to my smoothies for the blueberry flavor and it tastes Oh so good!

Recipe:

Ingredients:

  • 11/2 pounds blueberry
  • 1/4 cup chia seeds
  • 6-7 dates finely chopped (or use other sweeteners like honey, agave nectar, sugar, coconut sugars)
  • 1 tbsp lemon juice or to taste

Method:

Prepare the berries by washing them and removing the stems.

Add the berries, dates to a saucepan and cook until they breakdown and become syrupy. You can mash some berries with your ladle/spoon as it is cooking.

When done, switch off the heat and add the lemon juice and sweeteners (honey, agave or sugar- if adding). Adjust the proportion of lemon and sweetener as per your taste. It also depends on how sweet your berries are. My berries were sweet so I did not have to add lots of dates.

Stir in the chia seeds and let it rest. (You can add more/less chia seeds depending on how you want the jam to be. If you prefer a runny jam, reduce the amount of seeds, for a stiffer jam, throw in some more seeds. )

When it comes to room temperature, transfer to a jar and refrigerate it.

Note that the jam thickens much more on chilling it. If you prefer a smoother jam, you can just blend the whole thing with the blender. I liked my jam as such with some texture, so I did not blend mine.

You can use the jam for upto 2 weeks if refrigerated.

blueberry chia seeds jam (2).jpg

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Bhindi do pyaza

Bhindi do pyaza.jpg

This is a wonderful recipe of Chef Harpal singh sokhi that I made with some changes of my own. I love watching cooking videos when I am bored and Chef Harpal is one person I follow for some delicious and easy punjabi recipes. “Bhindi do pyaza” as the name suggests is bhindi/okra curry with onions used twice in the gravy. Once, finely chopped along with tomatoes to make the delicious onion-tomato gravy and again in big chunks that gives a nice bite to the whole dish. You can’t go wrong with okra when paired with loads of onions and some fragrant spices.

This recipe is a keeper and a little healthier than the deep fried restaurant versions, as I have baked the bhindis here instead of deep frying them. Baking them also got rid of the sliminess that you can get when you saute the bhindis which is something that scares most of the people when cooking okras. I made this for a cousin who has been visiting us and he loved it and couldn’t figure out I had used in the curry that gave a unique flavor. Nigella seeds/kalongi/onion seeds is something that a lot of people do not use often. Many of my friends haven’t even heard of them. But its such a wonderful, fragrant tiny little seed like spice that can take your dish to another level. So if you do not have some kalongi/ nigella seeds in your pantry I would suggest you get some right now! Ok so, here goes the recipe:

Ingredients:

  • 500 grams Bhindi cut into cubes
  • 2 large onions cubed
  • 2 small tomatoes cubed (remove the juicy inner part)
  • 1 large onion chopped finely
  • 2 tomatoes chopped finely
  • 1 tbsp ginger garlic paste
  • 1 tsp nigella seeds/kalongi
  • 1 tsp garam masala
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 green chilly chopped finely
  • 11/2 tbsp coriander powder
  • 1/2 tsp or more red chilly powder (depending on spice levels)
  • 2 tbsp finely chopped coriander leaves
  • 1/2 tsp dry mango powder/amchur
  • 2 tbsp oil

Method:

Pre heat the oven to 425 F.

Add the chopped okras to a baking tray and add 2 tsp of oil on the okras. Mix well until they are coated with oil. Spread the okras in the baking tray in a single layer and bake them for 35 to 40 minutes until they are cooked. Set aside. If your okras need more time to be cooked, bake them a little longer. (I broiled the okras in the end for about 3 to 4 minutes to give it a slight char)

In a pan, add remaining oil and add the nigella seeds, cumin seeds, turmeric powder, chopped green chillies and let the cumin crackle.

Add the finely chopped onions and saute until nice and translucent. Add the ginger garlic paste to it and saute it until the raw smell of ginger garlic is gone and the onions start to brown a little.

Now add the finely chopped tomatoes, chilly powder, salt, coriander powder, amchur powder and saute until you see the oil leave the sides of the pan,

When done add the onion and tomato cubes and saute until the onion cubes are translucent. Then add the baked okras, chopped coriander leaves and garam masala to it and mix well. Saute for 2-3 minutes until everything is mixed well and switch off.

Serve hot with phulkas or rotis.

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