Childhood nostalgia captured in a jar!

Making jams and preserves is a great way to enjoy the season's bounty long after the season has ended. Winters are long past but we are still savoring its citrusy bounty in my orange marmalade - slathered on a whole wheat toast or just spooning some of it into the yoghurt.

In yesteryear preserving seasonal fruits, was more for keeping things when they were available in plenty. In today's time when you get practically everything all the year round, the reason for preserving fruits appears to be entirely different - it is indeed the health bug which has bitten the more aware and the more affluent. Homemade stuff seems a healthy, unadulterated option and also as it is sure to taste more superior to anything found on the supermarket shelves.

I am often asked how exhausting it must be to stand in the kitchen overseeing and closely monitoring the entire process ... fruits being selected, washed, being chopped, soaked, stirred and so on ... yes there is undoubtedly a whole lot of effort involved in handling all that fruit, weighing, testing the jams and preserves for a set ... but it doesn't seem a task because I enjoy doing it. In fact a sense of calmness engulfs me and I am totally focused on the task at hand. It's a great feeling to be able to relate to something so delicious particularly when you sense and feel the freshness, the taste and health that is embodied in it. The best part comes when each batch is to be is the sampled and  you wait anxiously to see the reaction ... is it a big and instant smile, a somewhat forced one, or worse unable to elicit a reaction. Fact is that the appreciation of  family and friends is so cherished  and makes it all worth it and it is only when the acceptance is unconditional and near unanimous that I feel that yes this is ready for being put in the market. 

If you, like me grew up with Enid Blyton’s you would understand my fascination for strawberry jam - served with scones and clotted cream! The secret to a good strawberry spread lies in retaining its fresh flavor and texture. Strawberry is a low pectin fruit, so results in a soft spread preserve. This is by far the easiest jam to make and tastes delicious too. I like my jam with chunks of strawberries in it - gives a feel of savoring the real fruit. 

So here goes my simple recipe for a mouthwatering strawberry preserve which would leave you yearning for more!!!

Strawberry Preserve

500 grams strawberries

300 grams sugar

Juice of 1 lemon

Wash and hull the strawberries. Then cut the fruit into half and the larger ones can be chopped into quarters.Put the strawberries in a preserving pan and simmer gently till they soften a bit.

The fruit simmering in the sugar syrup

Then add the sugar and stir on a low heat till the sugar dissolves. Then turn the heat up and add the lemon juice. Cook on a rolling boil till the setting point is reached. When thick enough to set ladle the jam into sterilized jars and seal. 

Try this simple recipe ... the result is nothing short of divine.

An Italian bake on a rainy day

It was a normal summer day in Delhi, hot and dusty. Evening brought in a dust storm and some unexpected but hugely welcomed showers.

After the rain petered out I quickly changed into my walking shoes for my evening walk, this is something which I thoroughly enjoy and so in spite of the not so pleasant weather it is still a regular feature. My walking track is usually Bengali Market where I am joined by a friend and we spend a couple of hours doing rounds of the park along with of course catching up on each other’s sundry news.

On the way back I popped across to Nathu's for their scrumptious garlic loaf, the cool weather was a perfect excuse to do away with the regular Indian supper and instead indulge in some baked. This dish is simply loved by everyone and I have made it often not only for family but also for guests and it always tastes amazing.The garlic bread  is the perfect accompaniment for this lovely dish and all that is needed is a  creamy tomato soup or a French onion soup and your meal is complete.

I forgot to buy corn but that is not such a major thing and so it still tasted wonderful though personally I love corn in the dish. This vegetable casserole can be prepared in advance and kept, needs to be baked just half an hour before serving.

This baked has been adapted from Tarla Dalal’s "Party Cooking" . It comes  high in my list of 'simple, quick to cook and great to eat'  dishes.

Corn and Aubergine (Eggplant) Bake

Serves 2

500 grams tomatoes

3-4 cloves garlic, crushed

1 onion, chopped

1 capsicum, chopped

1/2 teaspoon chilli powder

1 teacup cooked corn

1 teacup fried aubergine (eggplant) pieces

1 tablespoon oil
1/2 teaspoon sugar (optional)

Salt to taste

1/2 teacup white sauce

4 tablespoon grated cheese

Blanch the tomatoes for 10 minute in hot water till the skin comes out easily. Peel the skin and chop the tomatoes .

frying the eggplant

Heat oil in a pan and sauté the onions and crushed garlic for a couple of minutes till they turn translucent. Add the capsicum and fry for a couple of minutes. Add the chilli powder and chopped tomatoes and cook the mixture till the tomatoes become mushy and the sauce reaches a slightly thickish consistency.  I like to add some sugar to balance the tartness of the tomatoes but it is totally a personal choice.

The vegetable casserole

Now add the corn, eggplant(aubergine) and salt and mix well. Layer a baking dish with the vegetable mixture, top it with the white sauce and finish off with cheese on top.

Bake in a hot oven at 200 degree C (400 degree F) for 20 minutes till the cheese melts and starts bubbling. Serve hot with bread of choice.