Mango chutney

  

Ingredients

Mangoes 2 large

water 1/3 cup

cardamoms 6

ginger grated 1 tsp

clove pdr 1/4 tsp

cinnamon pdr 1/4 tsp

sugar 1 1/2 cups

vinegar 1 tbsp

red chili pdr 1/2 tsp

cumin pdr 1/2 tsp

salt

 

Preparations

Take mangoes which are slightly ripe and has sweet and sour taste (i.e. it should not be fully ripe but not completely raw too). Wash them in running water. Peel and cut them into long and thin slices or small pieces.

Boil 1/3 cup water in a pan. Add mango slices and cook over low flame for around 4-5 minutes. Stir in between occasionally.

Add cardamom pods, grated ginger, clove powder, cinnamon powder and sugar. Mix properly and cook over low flame until slices are soft and tender and mixture turns thick or for approx. 15-20 minutes.

When mixture turns thick, add vinegar and salt. Stir and cook for 4-5 minutes.

Turn off flame and allow mixture to cool at room temperature. Sprinkle cumin powder and red chilli powder over it and mix well. The chutney would get thicker as it cools.

Sweet and hot mango chutney is ready; Transfer it either to serving bowl for immediate serving or to sterilized glass bottles and store in a cool, dry place for anytime use.  

Variations

Use heavy based saucepan or non-stick pan and cook on low flame to allow even cooking and avoid burning.

Use raw green mangoes instead of slightly ripe mangoes for tangier chutney. Add more sugar if its too sour.

Add more red chilli powder and spices if you love very spicy flavor and taste.

Goes well with roti, parathas, theplas, bread toast, adai.

 

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Sweet Potato Pie

 

 Ingredients

1 lb sweet potatoes

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup whole milk

2 large eggs

2 tsp vanilla extract

1 tsp cinnamon pdr

1/2 tsp nutmeg pdr

1/4 tsp salt

a pinch of  cloves pdr

1 (9 inch) unbaked pie crust (homemade or store bought)

Recommend topping options:

whip cream (or cool whip)

marshmallow fluff

 

Preparations

Preheat oven to 400 °F. Wrap sweet potatoes with foil and bake on a  cookie sheet until soft, about 45 minutes (or longer if your sweet potatoes are extra large).

Remove from the oven and allow to cool completely.

Once sweet potatoes are cooled, preheat oven to 350 °F. Remove foil and skin from sweet potatoes.

In a large bowl, mash sweet potatoes and butter until completely smooth. Whisk in sugar, brown sugar, whole milk, eggs, vanilla extract, cinnamon, nutmeg, salt and cloves. Whisk until mixture is well combined.

Pour filing into unbaked piecrust. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The pie will rise while baking and then deflate as it cools.

Serve warm or chilled with a dollop of whip cream or marshmallow fluff! 

Tips

Allow sweet potato pie to cool completely on the counter. If you try to put it into the fridge too early, the top can crack and condensation can form and ruin the top of the pie.

Wrap the sweet potato pie tightly with saran wrap (or cling wrap/foil) and place in the fridge.

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Apple Jelly

 

Ingredients

4 cups unsweetened apple juice

1 package (1-3/4 ounces) powdered fruit pectin

6-1/2 cups sugar

2 tsp  cinnamon pdr

1/4 tsp cloves pdr

1/4 tsp fresh nutmeg pdr

 

Preparations

In a Dutch oven, combine apple juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. In a bowl, combine remaining ingredients. Stir into apple mixture; return to a full rolling boil. Boil and stir for 3 minutes.

Remove from heat; skim off foam. Ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.  

 Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Pumpkin Cream Cheese Bundt Cake

 Ingredients for cake: 

All-Purpose flour - 3 cups 

Baking powder - 2 tsp. 

Baking soda - 1 tsp. 

Ground cinnamon - 1 1/2 tsp. 

Ground ginger - 1 1/2 tsp. 

Nutmeg - 1/2 tsp. 

Ground Clove - 1/4 tsp. 

Salt - a pinch 

Unsalted butter - 1 cup (softened) 

Sugar - 1 cup, 1/4 cup 

Eggs - 4 

Vanilla Extract - 1 tsp, 1 tsp. 

Pumpkin puree - 14 oz.

Buttermilk - 3/4 cup 

Cream cheese - 12 oz. (room temp.)

Preparations

 

Heat oven to 350°F. Whisk the flour, baking powder, baking soda and spices together. 

 

In a mixer bowl, whip the butter and 1 cup sugar till fluffy. Add 3 eggs, one at a time. 

 

Add 1 tsp vanilla and pumpkin puree. Gradually add the dry ingredients and the buttermilk, alternating between the two. 

 

In another bowl, mix the cream cheese with the remaining 1/4 cup sugar until smooth. 

 

Add the last egg. You should now have 2 bowls: one with the pumpkin mix, and another with cream. 

 

Grease and flour a bundt pan. Fill a third of it with the pumpkin mix, make a ditch with the back of a spoon and fill it with the cream. Now fill all the way up with the pumpkin mix. 

 

Bake 60-65 minutes. Let cool 20 minutes and remove from the pan. 

 

Cool completely before sprinkling with some powdered sugar and serving. 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Double stuffed potatoes

 

Sweet potatoes are packed full of vitamin A. Vitamin A is key for good vision, a healthy immune system and cell growth. But since the classic olive-oil-drizzled baked potatoes can grow boring quickly, we invite you to fall in love again with this root veggie in its stuffed form.

Ingredients 

 

Pears - 2 

 

Lemon juice - from 1 lemon 

 

Sweet potato - 3 medium 

 

Potatoes - 4 medium 

 

Milk - 1/2 cup 

 

Unsalted butter - 5 tbsp. 

 

Egg - 1

 

Salt and Pepper - as needed 

 

Clove pdr - a pinch 

 

Nutmeg - 1/4 tsp. 

 

Light brown sugar - 1/2 cup 

 

Fresh thyme - 3 sprigs 

 

Preparations

 

Boil water in a medium saucepan. Peel, core and chop the pears, placing them in the water. Add the lemon juice. 

 

Reduce the heat and simmer until the pears are tender. Remove and set aside. 

 

Heat the oven to 350°F. Line a baking sheet with foil. 

 

Bake the potatoes for 30 minutes. Remove from the oven, let cool a little, cut lengthwise, scooping the cooked flesh into a large bowl. 

 

Leave about 1/2-inch for each shell. Crank the heat up to 400°F. 

 

Add the rest of the ingredients, mashing until smooth. Then fill the potato skins with the mixture. Bake another 10 minutes or until brown. 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Pumpkin Cream Cheese Bundt Cake

Ingredients for cake: 

All-Purpose flour - 3 cups 

 

Baking powder - 2 tsp. 

 

Baking soda - 1 tsp. 

 

Cinnamon pdr - 1 1/2 tsp. 

 

Ginger pdr- 1 1/2 tsp. 

 

Nutmeg pdr- 1/2 tsp. 

 

Clove pdr- 1/4 tsp. 

 

Salt - a pinch 

 

Unsalted butter - 1 cup (softened) 

 

Sugar - 1 cup, 1/4 cup 

 

Eggs - 4 

 

Vanilla Extract - 1 tsp, 1 tsp. 

 

Pumpkin puree - 14 oz. / 400gm approx.

 

Buttermilk - 3/4 cup 

 

Cream cheese - 12 oz. (room temp.) / 340 gm

 

Preparations

Heat oven to 350°F. 

 

Whisk the flour, baking powder, baking soda and spices together. 

 

In a mixer bowl, whip the butter and 1 cup sugar till fluffy. 

 

Add 3 eggs, one at a time. Add 1 tsp vanilla and pumpkin puree. 

 

Gradually add the dry ingredients and the buttermilk, alternating between the two. 

 

In another bowl, mix the cream cheese with the remaining 1/4 cup sugar until smooth. 

 

Add the last egg. You should now have 2 bowls: one with the pumpkin mix, and another with cream. 

 

Grease and flour a bundt pan. 

 

Fill a third of it with the pumpkin mix, make a ditch with the back of a spoon and fill it with the cream. 

 

Now fill all the way up with the pumpkin mix. 

 

Bake 60-65 minutes. Let cool 20 minutes and remove from the pan. 

 

Cool completely before sprinkling with some powdered sugar and serving.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs  

Chai Latte Mix

 Ingredients:

• 1 ½ cups instant tea powder
• 1 ½ cups sugar
• 1 cup milk powder
•  1 cup dairy creamer
• 2 tsp cinnamon powder
• 2 tsp ginger powder
• ½ tsp nutmeg powder
• 1 tsp clove powder
• 1 tsp cardamom powder

To make the premix:

Into a mixing bowl, add in all the ingredients and give it a mix. Transfer the contents into an airtight container to store.

To use: Add 1 tbsp of the premix to a cup of hot water with a little milk. Stir and consume.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

 https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

 https://cancersupportindia.blogspot.com  for info on cancer and health related topics

 https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.