STRAWBERRY GLAZE/SYRUP/SAUCE/COLORING(HOMEMADE & NATURAL COLORING)

                   STRAWBERRY GLAZE

Ingredients:
Strawberry-10-15 nos.
Sugar-1 tbsp
Corn flour-2 tsp
Strawberry essence-2-3 drops
Lemon juice-2 drops(added to prevent sugar crystallization)
Butter-2tsp.

Method:
1.Wash the strawberries and blend it to a fine puree.
2.Filter it in a strainer without any seeds.



3.Pour the strawberry puree and sugar in a vessel and add let it cook in low heat for 2 mins.
4.Add in the lemon juice and essence.

5.Let the raw smell of strawberries go away. (This may take 4 to 5 minutes)
6.In a small cup,mix the corn flour with 3 tbsp of water.
7.Mix it nicely without any lumps.
8.Add the corn flour mixture to the strawberry puree and blend without forming any lumps.
9.Add butter and blend.

10.Let it cook till it slightly thickens up(like a thin sauce).
11.Once it cools down,it becomes little more thicker.
12.Strawberry glaze is now ready to be used in all your favorites.

13.Use it as an ice-cream topping,cake glaze,cake food color,icing colors and for other flavorings.

14.Let it cool down,and store it in the refrigerator in a dry air tight container for  2 weeks or freeze it for 3 months.

 

EGGLESS GARLIC MAYONNAISE

Ingredients:

Milk-3/4 cup
Oil-1 cup
Salt-to taste
Garlic-2-3 cloves
Lemon juice-1 to 2 tsp.
Cumin powder-2 pinches
Pepper powder-1 pinches

Method:

1.In a blender,add garlic,lemon juice,salt,milk and 1/4 cup of oil and blend for 30 seconds. 

             

2.Now add 1/4 cup of oil and blend again for another 30 seconds.(Now the mixture should be semi solid)

3.Continue the process till 1 cup oil is added completely. 

4.Blend for 30 seconds more to get a nice and creamy texture. 

5.Add cumin and pepper powder and just give a pulse few times.

6.Transfer to a bowl.

7.Sprinkle cayenne powder or chilli powder if u wish.

8.Enjoy garlic veg mayo with your favorite kebabs, tikkas,grilled meats,tandoori items and even salads.

HOMEMADE STRAWBERRY JAM

                 
                 

Ingredients:

Strawberry-250 gms

Sugar-250 gms

Lemon juice-3 tsp

Fruit pectin powder/liquid(thickening/jelling agent) -2-3 tsp

Method:

1.Wash and cut the strawberries and let it dry.

2.Grind the strawberry and make a puree or if you wish to make a fruit preserves ,then you can add full fruit or chopped. 

3.Pour it in a kadai and let it boil.

4.When it starts boiling,add sugar,lemon juice and fruit pectin powder and mix well.

5.Boil all these together in medium heat until the liquid reaches 220 degree Fahrenheit.
6.This took exactly 15 minutes to reach the consistency.




7.Sterilize a glass bottle by putting it in the boiling water for 15 mins.
8.Remove it from water and keep it ready.
9.Now transfer the strawberry mixture into the sterilized bottle and close the lid.(do not close the lid too tight)




10.In a big vessel,fill water and boil it nicely.
11.Place the bottle filled with the strawberry mixture into the water.
12.Fill the water into the vessel till where the jam is.or above the jam area.Not less than the jam area
13.Close it with the lid.




14.Let it boil in water for 10 mins exactly in medium heat.
(do not leave more than 10 mins.)


15.Remove it from the vessel and place it in a towel and let it rest for 24 hours or minimum 1 overnight.
16.Touch and check on top of the jam lid whether it is nicely pressed.
(If you press the jam lid,you should not hear any popping sound.If you hear it,then the jam bottle is not sealed well)
(if so,then again put it back in the boiling water for another 5 min. and recheck)
17.The top of the lid when pressed,should be tight and firm.
18.Do not open the bottle until it is nicely set.(leave unopened for 24 hours.)


19.Sweet strawberry jam is ready.
Note:
1.Take care when you handle with glass bottle,too much pressure or heat may cause the bottle to break.
2.Do not close the jam lid so tight or so loose.Close it medium tight.Use only metal lids,not plastic.
3.If pectin is not available,try using agar agar/china grass/kadal paasi.
 (For this,add 10 mg agar agar flakes to the strawberry juice and boil.
 Do not add sugar until the agar agar flakes are nicely cooked.
 All the other steps are the same as mentioned.)
4.If you do not want to try agar agar and pectin,just cook the strawberry and let it thicken on the stove top    for some more time.All the other steps are the same as mentioned.This jam will be little runny.
5.Do not add water in any of the steps.
6.You can try with gelatin powder too.
7.Unopened jams can be preserved up to 1 year in the refrigerator,opened or unsealed jams stays good for 3-4 months.
8.Try any fruits of your interest in the same method.Adjust sugar according to the fruit's sweetness.                                                      
x