Tuna Wraps – A healthy lunch box filler

tuna wrap These wraps are perfect  for kids’ lunch boxes as they contain healthy oily fish in the middle of a juicy and creamy  tomato and cucumber salad.  It is great for picnic lunches too.  No need of packing any extra  ketchup or sauces, because the filling has it all.

You need the following items to wrap this up:

  • Soft warps , preferably wholemeal
  • Tuna in brine (squeezed away the brine water)
  • Cucumber, red onion and tomato  (All chopped into tiny pieces (remove the seed part from                                                                              tomatoes)
  • Salt and pepper to taste
  • Ketchup and mayonnaise

redwrap_wholemeal1  tuna-chunks-

Let’s wrap it:

  • Place chopped cucumber, red onion and tomato in a bowl and mix salt and pepper.  Using your fingers mix all thoroughly and keep aside for a few mins.
  • Add tuna flakes and mix with a flat butter knife.

tuna wrap6

  • Add a large dollop of mayonnaise and mix all together.
  • Adjust the taste at this point.
  • Now on a hot flat pan warm  up a wrap , both sides for a few seconds.
  • Lay it on the kitchen top and spread ketchup liberally.

tuna wrap7

  • Place a mound of tuna filler in the middle of the wrap.
  • Bring one side forward and fold from sides.

tuna wrap4

  • Roll up.
  • Cut in an angular shape from the middle and insert a lattice leaf. tuna wrap5
  • Now let both rolls sit primly in the lunch box side by side.

tuna wrap2

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pol roti

Sri Lankan Coconut Roti – Pol Roti

Sri Lankan Roti

These creamy coconut rotis are everybody’s favourite in Sri Lanka as well as tourists who visit  to enjoy the picturesque scenaries in the country.

Some love a plain creamy version of rotis by just mixing flour and scraped coconut together with salt, but I made it much more flavourful  by tossing onions and curry leaves into the dough as it gives a mouthwatering aroma while baking on the hot iron pan.


Lodge 26.67 cm / 10.5 inch Pre-Seasoned Cast Iron Round Griddle/Pancake Pan

They go deliciously well with a mutton, fish or chicken curry,  simple lunu miris – a tongue burning mixture of chili and red onion chopped together and mixed with a dash of lemon juice.  I serve these rotis cut into stripes to my little son  with just a knob of butter which tastes creamy and buttery in every mouthful.

It’s not so difficult to find fresh coconut even in the West these days,  as the Asian supermarkets store fresh frozen grated-coconut.  You just have to defrost the pack in the microwave for 5-10 mins to turn it into a heap of fresh aromatic coconut which could be used for any of your culinary needs.  Desiccated coconut also could be used if softened by adding some hot water.

Image result for frozen coconut vaani

Do not forget to sip a plain tea made with sugar and crushed ginger to finish off to give the fullest satisfaction of this meal.

You need the following few items to make these:

Fresh coconut 1 cup
Plain flour 2 cups
Onion 1 chopped into very small pieces
Green chili 1 chopped
Curry leaves A handful cut into thin pieces
Salt 1tsp or to taste
Red chili powder 1/4 tsp
Butter / coconut oil 1 tbsp
Lukewarm water to kneed the dough 1 cup or a little more

 images (2)  IMG_1364

Let’s make it:

  • Mix well chopped onion, green chili , red chili powder, curry leaves, salt and butter/oil with scraped coconut using your fingers.


  • Now add flour into it and mix thoroughly.
  • Pour lukewarm water gradually while kneading until everything comes together and not sticking onto  your fingers.  Check the taste and adjust salt at this point.
  • Let it rest for 20 mins so that all flavours binds together.


  • From the dough, make equal size balls and place them on a foil sheet.


  • On a another foil sheet flatten one ball and cut into disc shape using a round lid or a cookie cutter.


  • Heat up a flat pan, tawa or a non-stick flat pan. Brush little oil.
  •  Place on the hot pan taking care not to damage the shape.  The easiest way is to bring the foil itself near the pan and slowly lower the disc shaped roti onto the pan.
  • Bake both sides until it turns golden colour.  If you pan has space you can place two or three rotis at the same time. Press gently and if a whoosh sound emits then it has to bake further few mins as the water has not evaporated fully.


  • Once out of the pan, let them release steam by placing  on a wire rack.
  • Serve hot with a spicy chicken or mutton curry or just with a blob of butter.
  • yummy !!

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hard chicken

Hard Chicken Curry – Unforgetably delicious chicken curry

(Fowl /Free range chicken /Curry chicken /Gam Kukulu mas /Desi chicken)

Hard chicken is actually fowl or free range old chicken, available only at ethnic butches.  It is more chewy and hard as the bird lives longer  than its’ peers’, after they stop laying eggs.  So, the meat has hardly any fat in it, making it a healthier version of chicken for those who tend to avoid poultry for the same matter.

You need to cook it low and slow to get the right texture, which only comes from following the techniques as well as the ingredients that go into it.  For instance, vinegar and potatoes help in a great deal in softening the meat.  I must insist that cooking in the pressure cooker will soften the chicken rapidely but destroy its natural flavours.

As the bird doesn’t have much fat,  you need to add an extra table spoon of olive oil or any other cooking oil in the pot.  Once cooked, adding just a tbsp of coconut milk will give it a surprising levels of flavours.

If you taste it once, you will always remember its extraordinary delicious taste.  Try this dish with hot rice, rotis, noodles, pasta or bread or with boiled casava mixed with fresh coconut flakes which will complement the dish in a great deal.

What you need to make this dish:

  • Full hard chicken from the butchers  – Skin out and cut into small pieces to make it easier for cooking.
Onion 1 big
Ginger  garlic paste or freshly grated both 2 tbsp
Whole spices 3 cloves, a cinnamon stick, 3 cardamoms
Maggi coconut milk powder or fresh coconut milk 2 tbsp
Vinegar 1 tbsp
Small new potatoes 5 peeled and cut into chunks
Roasted curry powder 1 tbsp
Turmeric powder 1/4 tsp
Green chili 2 slit
Salt  1 & 1/2 tsp
Chili powder 2 tsp or more if you desire a spicier taste

Let’s make it:

Step 1 : Marinate the chicken pieces

    • Marinate the chicken pieces with vinegar, salt,  turmeric, chili powder, roasted curry powder, ginger and garlic paste and crushed curry leaves.
    • Cover and keep aside for at least 1 hr. (preferably overnight in the fridge for the chicken pieces to absorb the essense of spices and soften with vinegar)

Sri Lankan roasted curry powder from Amazon;


Recipe for homemade roasted curry powder;


cuyyr powder

Step 2: Roast the chicken in the pan

    • Heat up 2 tbsp of any oil in a wide pan
    • Add the whole spices; cloves, cinnamon, cardamom and a few curry leaves crusched
    • Add the sliced onion and let it brown
    • Add some freshly grated or crushed garlic and ginger
    • Now drop the marinated chicken pieces
    • Stir fry the chicken pieces for nearly 10-15 mins in medium flame allowing the excess water to evaporate
    • Close the lid and lower the flame to the minimum.  Splash a little water if the pan is too dry. Let it sit like this for 5 mins. This will let all the juices to ooze out
    • Open the lid again stir fry for a 5 more mins gathering juices with chicken pieces until they are well coated
  • Pour water a well above chicken pieces as it has to cook for about 45 mins

  • Close and cook for 45 mins while topping hot water if the water level goes down but the chicken pieces are still hard.  Cook until chicken pieces are tender enough to bite

Step 3 : Add potatoes

  • Open, give a good stir, check salt and drop the potatoes and slit green chili. If the water level has gone too low, add a little more hot water to bring it just above chicken

  • Close and cook for another 1/2 hr under medium flame
  • Finally, add 2 tbsps of fresh or maggi instant coconut milk, a handful of curry leaves and cook for another 10 mins under very low flame.  This final therapy will give the curry it’s tempting colour and make it more flavourful
  • Let it rest for 20 mins (cook this curry night before and it will taste heavenly on the next day)
  • Ready to serve with hot rice, rotis, noodles or with boiled casava(maniyok) mixed with fresh coconut
  • Delicious in every bite!

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chocolate cake with butter icing

Delicious Chocolate cake – With Creamy Butter Icing (Butter icing recipe given)

chocolate cake with butter icing

Delicious in every mouthful with its soft sponge and creamy chocolate butter icing on the top, this Chocolate cake is everyone’s dream cake!

Even for an absolute novice, making this cake, metaphorically speaking, is a ‘piece of cake’. It is perfect for birthday parties or as the birthday cake itself  for the event.

Make this once and you will never go for ready-made chocolate cakes on supermarket shelves. Even if you buy one and bring home, your kids will spot the difference and demand yours being your fiercely-loyal chocolate cake fans.

I suggest you stick to a good quality spread or margerine to make the icing.  Some prefer to use butter but in my opinion butter gets too thick and less appealing in cold weathers.

So, let’s start making this delicious treat;

Self raising flour 250 g
Stork spread/Magerine 250 g
Caster sugar 250 g
Eggs 4 medium
Lemon 1 tsp
Vanila essence 1 tsp
Baking powder 1 tsp
Cocoa powder 3 tbsp
Salt 2 pinches
Milk 1/4 cup 

Let’s make it:

Set the oven to 180 C . (Temperature conversion chart  is given under Tips)

Cream it

  •  Beat butter and sugar together until creamy, using an electric hand mixer  (3 mins)
  • Add eggs, one at a time. Beat well after each addition (2 mins)
  • Add vanilla essence,  lemon juice, salt and beat for two rounds
  • Mix baking powder,  flour and cocoa powder and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Fold the flour gently with a wooden spoon until everything turns into a creamy batter(Do not use the electric mixer at this point)
  • Add milk
  • Finally, give a good mix with a wooden spoon going clockwise

Tray it

  • Line up a baking tray with parchment paper and spoon the batter into the baking tray and flatten with a spatula, leaving some space on the top for the cake to rise
  • Lift up the tray and drop it twice onto your kitchen-top gently, allowing the batter to spread and settle evenly on the try

Bake it

  • Place the tray in the oven and bake for 20 – 25 mins. In the first 10 mins never open the oven door.
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.
  • Take it out from the oven and let it rest for 10 mins.
  • Slowly remove from the tray and place it on a cooling rack to cool off completely. This will take 2 -3 hrs.
  • Your cake is ready to ice now.

Tip : If the top of your cake has got a nice brown colour but the middle is still very runny, immediately cover the top of the cake with a foil or baking sheet.  This will allow the middle of the cake to bake without damaging the upper crust

To make the butter icing you will need :

Icing sugar 300 g
Good quality spread or margerine 125 g
Cocoa powder 5 tbsp
Milk 3 tbsps
Lemon 1 tsp
vanilla  a few drops
 Sprinklers to decorate  
  • Sieve icing sugar to get rid of hard bits
  • Beat icing sugar and margerine together
  • Add milk, vanilla and lemon.
  • Beat in high speed until the consistancy is smooth and creamy
  • Choc icing is now ready to use

Now Ice the cake :

ilauke Adjustable Cake Leveler Wire Cutter Slicer with 3pcs Plastic Cake Scraperscake slicer


  • Remove the top crust  carefully with a sharp knife without damaging the cake.  If you find its hard to slice the full cake, cut the cake into four pieces and seperately slice them from the middle.
  • Slice the cake from the middle with a long knife, dipped in hot water or using a cake slicer, so that you have two flat slices
  • Spread icing on the bottom layer
  • Place the top layer, press softly
  • Spread icing on top, throw a handful of sprinklers
  • Place in the fridge
  • Take out 20 mins before serving
  • Serve on a pretty plate with a small spoon on the side
  • Yummy!



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fish and chips

Golden battered Fish and Chips, made with sparkling water – The best kids friendly fish and chips

fish n chip
cod fish

Fish and chips, a much loved take away meal of working class in England, originally served wrapped old newspapers.  During the time, when working class diets were bleak and unvaried, fish and chips were a tasty break from the norm and a pay-day treat at the end of the working week.  Over the years, it has won the hearts of the rich and poor alike and now one of the most sorted dishes in upmarket restaurant chains too.

My several attempts to produce something reasonably closer to what the pubs in England serve,  turned out to be a mouthwatering success !  And that too kids friendly because instead of beer, I usedsparkling water to produce a beautiful bubbly batter for fish.   Also, make sure you store the bottle of sparkling water in the fridge,  as chilled water helps to bring out the best bubbly batter.

For best results,  I recommend Cod fish with its natural flavours and flaky texture.  Plaice or Haddock could also be used in place of Cod but with a less flavourful outcome of course!

Make sure that you serve the golden fried fish straight out of the frying pan in order to retain the best taste, mouthwatering flavours and texture.

You will need :

Cod/Haddock/Plaice 4 fillets (defrosted or fresh)
Plain flour 1 cup and 1/2 more to dust the fish
Salt 1 tsp
Ground pepper powder 1 tsp
Baking powder 1/2 tsp
Sparkling water chilled (from the fridge)  
Oil to deep fry  


Let’s make it:


  • Defrost fish, pat dry with a kitchen towel, sprinkle salt and pepper  and keep aside.


  • Place the cup of plain flour in a bowl and add a little salt, pepper and baking powder.
  • Then, gradually pour sparkling water onto it, while whisking the flour until it becomes a thick runny batter.


  • Next, place the other 1/2 cup of plain flour on a flat plate and season it with salt and pepper.
  • Now, take a piece of fish, drop it on the plate of flour and wrap it all over with flour.


  • Next, using tongs,  dip the flour coated fish fillet in the batter and shake off the excess.


  • Heat enough oil for deep frying
  • Deep fry immediately turning both sides under medium flame


  • Remove from oil when the fish turns into golden brown.
  • fish n chips


  •  Place on a kitchen towel briefly to drip off the excess oil and serve immediately with ketchup, oven baked chips and boiled green peas.  (Some like a mushy green peas mound with it.  Mash the peas with a glug of warm milk and serve along with fish and chips)
  • Enjoy the best ever Fish and Chips!!


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Best Homemade Pizza – With real Italian style sauce

Pizza is everyone’s favourite!

So, let’s make a so good to tuck in Italian style pizza with a merry assortment of vegetables, chicken, salami or tuna topped with best quality mozarella cheese to satisfy everyone’s tastebuds.

The secret Italian sauce that gives this pizza it’s unique Italian taste is now no longer a secret as I have given the genuine recipe here!  All the required ingredients in this recipe are widely available in supermarkets, so once you gather all of them, it’s just so easy to put everything together.

My bread machine makes the dough so there is no hassle in sweating over kneading the flour.   If you do not have a bread machine or a kneeding machine, you can simply buy frozen pizza base from supermarkets or making it from scratch which can give you the best of flavours and full credit to the glory of the outcome!

Prestige Steel 32 cm Pizza Pan - Silverpizza tray from amazon ;


What you need  For two large size pizzas;

What you need for the dough:

 Plain flour 500 g
Sugar 1 tsp
Eggs 1
Butter 50g
Milk 1/2 cup
Water 1/2 cup warm
Dry yeast 2tsp
Salt 1/2 tsp

 Let’s make the dough :

  • Pour 1/2 cup of warm water gradually onto dry yeast and mix thoroughly.  Keep aside.
  • Break the egg into the 1/2 cup of milk and whisk.
  • Add sugar, butter and salt to the milk and egg and combine all together.
  • Now pour over the flour.   Kneed until all come together as a ball and no longer sticking onto your fingers.  If  you need a bit more water to get the right texture of the flour , add a little more warm water.
  • Cover with a cling film and keep at a warm place for 2 – 3 hrs until it’s ready to roll out for pizza.

Let’s make the Italian sauce now;

What you will need ;

Pasata 1 packet (300 g)
Onion granulates 1 tsp
Runny honey 1tbsp
Oregano (dried) 2tbsp
Majoram (dried) 1 tsp
Paprika powder 1tsp
Black pepper 1/2 tsp
Salt 1/2 tsp
Grated Padano cheese (optional)  4 tbsp (grated)
Lots of Mozzarella cheese and Parmessan cheese to toss on the top

oregano paprika majo onion gracheese2cheese23KP-PASATA-CIRIO-500GR_675x472

  • Mix them all together properly , cover and store in the fridge for 1/2 hr.


Prepare the toppings
chichen tandoori

Chicken tandoori topping : 

Mix chicken breast bite size pieces with olive oil, a little chili powder, cumin powder, lemon juice, salt and keep aside a few minutes and bake under 200C  in the oven.

Tuna topping :

Opt for tuna cans in spring water or just cooked tuna or any fish with pepper powder is alright

Pepperoni topping :

You can simply spread a handful of pepperoni for an easier choice

Veggies :

  • Slice mushrooms, red onions, red, green and orange  bell peppers.
  • Halve green and black olives or you can take whole olives
  • Cherry tomatoes halved for a more colourful pizza
  • Cheese and more cheese please – Mozerella and Parmesan are the best choices

Now dress your pizza up:  Have fun doing this with  kids.  

  • Take the Pizza sauce out of the fridge, give a good stir and pour evenly on two pizza bases
  • Toss veggies.  You can add a thinly sliced green chili for a fiery taste!!
  • Sprinkle tuna or  tandoori chicken pieces
  • Spread all bell peppers
  • Drop cherry tomatoes
  • Toss olives green and black both and sliced onions
  • On top sprinkle lots and lots of  grated Mozzarella and Parmesan cheese
  • Finally sprinkle Padano grated cheese for an enhanced flavour
  • Done!!

Bake it

Bake in pre-heated oven under 200C in the middle of the oven for 15 min or until the top of the  pizza gets golden brown.  A mouth-watering aroma will give you the signal that it is ready!!

Time to tuck in

  • Once, taken out of the oven, let the pizza rest for a while before running the roller through

  • Enjoy !!

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Mutton curry

Sri Lankan Mutton curry – Juicy, spicy and aromatic

Mutton curry

mutton curry

mutton curry

Good quality mutton, bought from a reliable butcher,  has its own juicy flavour stored in it; we do not have to make a big effort to make it delicious.

The only secret that makes all the juices run – and stimulate your taste buds, of course – is the use of good quality spices. In my case, as shown on my website under tips, I always use my homemade curry powder, a sure taste enhancer.

(Link to how to make roasted curry powder at home)


Remember to  buy the shoulder joints, which has less fat content and a few bones, as some bones should be there to enhance the flavour.  The meat should stand at least 2 hrs or preferably over night in the marinade before cooking.

And remember that this curry tastes even better, the next day with all the juices and flavours blended to a glorious gravy and the pieces of mutton absorbed the essense of spices.

What you need to make it:

 Good quality mutton from shoulder -medium size 300 g
Onion and green chili – slit in the middle 1 each
Ginger and garlic – freshly grated 2 tbsp
Roasted curry powder 2 tbsp
Chili powder 1 tbsp
Vinegar 2 tbsp
Salt 1 tsp or more to taste
Pepper powder 1 tsp
Maggi coconut milk powder or thick fresh coconut milk 1 tbsp
 Whole spices- a Cinnamon quill , a few cardamoms, 3 cloves

Let’s make it:

Marinate it

  • Marinate the mutton pieces with :   Roasted curry powder; chili powder;grated ginger and garlic; vinegar;salt and pepper powder
  • Cover and keep aside for at least 2hrs or preferably over night

Fry it

  • Fry the onion until golden and add some freshly grated ginger and garlic. Brown them.
  • Toss some crushed curry leaves, a few cloves, a cinnamon stick, 3,4 cardamoms and fry.
  • Add the green chili.
  • Now add the marinated mutton pieces and stir fry them for 5 – 10 mins under medium heat until all the pieces turn light brown and the pan gets a bit dry.

Simmer it

  • Cover with the lid, lower the flame to the minimum and leave for 10-15 mins.  This will allow all the natural juices of mutton pieces to ooze out.  Open after 10 mins and see if the process has been done. If not, cover for another 5 mins.  Scrape the juices and mix thoroughly until all come together.  Check the taste.  Add more salt or pepper if needed.

Cook it

  • Now pour warm water a little above the mutton pieces
  • Cover and cook under  low flame, about 1/2 hr while string from time to time
  • Cook until the mutton pieces are tender
  • Add 1 tbsp of Maggi coconut milk which will enhance the flavours in a great deal
  • Toss some fresh curry leaves on top, switch the flame off , cover and let the pan rest for at least 1/2 hr
  • Serve with a dome of hot rice, bread or rotis
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Paneer Paratha – Creamy and healthy paratha to feed all your family members


This delicious paratha recipe that I share with you,  was passed on to me by my beloved friend, Aliya, from Hyderabad, India. The creamy paneer and the sweetness of carrots blend so well and the combination turns these parathas a real winner out of all other paratha varieties.

You can be quite generous with grated carrots but do not add green chilies if you are serving these for kids.  Let them enjoy the creaminess of parathas without having to burn their little tongues.

Let’s start making:

  • Grate 1/2 of the paneer and 2 or 3 big carrots.

download (1)paneer1-1-300x243 download (2)

  •  Add the following to the carrots and paneer and mix thoroughly.
Chaart masala 1 tsp
Salt 1/4 tsp
Garam masala 1/4 tsp
Turmeric 1/4 tsp
Cummin powder 1/4 tsp
Green chilies (optional) 1 thinly sliced
 Pepper powder  1/4 tsp
  • Make balls and keep aside.


  •  Now it’ s time to make the chapathi dough.  In 2 cups of Atta flour  add a little salt and olive oil.  Mix well.  Add lukewarm water gradually and kneed it until it won’t stick to your fingers .     download (4)        IMG_2955
  • Take a little from the atta flour and roll it  into a ball.  Dust the kitchen top with flour and roll it to a flat round shaped disk with a rolling pin.


  • Place a ball of panner  in the middle .


  • Fold , roll in to a ball again, flatten on your palm and roll on the kitchen top into a round shaped roti with the help of a rolling pin. You must dust the kitchen top liberally with flour to make it easier.
  • Bake both sides on a hot, flat frying pan or thawa.

images (1)IMG_2961-300x225

  •   Place on a foil and let the steam escape.
  • Serve with pickles and raita. Roll up when serving kids. My favourite is Mitchel’s lime pickle which is delicious with its subtle sourness to enhance the taste of any kind of paratha.

     download (5)download (6)

 Delicious Raita, the unquestionable accompaniment for parathas.


Make this easy raita : 

Serve Parathas with this Raita and kids will love it.

  • Take two dollops of full fat plain yogurt, mix a tablespoon or two water and whisk until smooth and creamy.
  • Cut red onions, a juicy tomato (deseeded) into small chunky pieces.
  • Cut cucumber into tiny pieces.
  • Mix them in yogurt.
  • Add some salt and pepper powder.
  • Now, heat up a pan and sprinkle some cumin seeds. Dry roast them until golden. Take out of the pan and crush them, using a pestle and mortar or  a spice grinder.
  • Sprinkle the crushed cumin seeds.
  • Mix all well and adjust the taste.
  • Garnish with chopped coriander leaves.
  • Yummy !!
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Strawberry Jam – The best homemade Jam ever !!

jjam jar

Make this delicious Jam at home and I am sure you will never buy any supermarket brands. This is the basic Jam making method regardless of the fruits you use.  The choice is endless as you can use raspberries, blackberries  cherries or any other fruit  in place of strawberries.  As the glorious summer brings strawberries in abundance, this is the best way to make use of them.  And, your kids will simply love this!!!

What you need:

  • Jam sugar                               – 500 g
  • Ripped,  juicy Strawberries   – 450 g
  • Juice of 1/4 a lemon
  • A pinch of salt


Jam Sugar Let’s make it:

Get ready:

  • Wash two jars using dish wash and hot water, wipe clean and hold over the stove flame to dry completely. Now your jars are ready.
  • Place two spoons in the freezer to test the jam later on.


  • Halve  the strawberries and drop them in to a wide pan with jam sugar.


  •  Heat under a very low fire until sugar dissolves completely. This will take about 5 minutes.


  • Squeeze 1/4 of a lemon to the pan and drop a pinch of salt. Give a gentle stir.
  • Now, boil under a high flame for exactly  08 mins and not a min more.
  • Remove the scum which foams on the top with the help of a spoon.


  • After 10 mins take the spoon out from the freezer and drop a little jam on it.  If the jam sticks onto it an not drip down from sides and feels like jelly, then it is properly set.

straw4 (Do not worry if the jam looks like a watery jelly.  Once cooled completely and then in the fridge it settles into the right  consistency!!)

  • Leave the pan to cool for 15 mins. If you prefer a no-bits sort of a jam, gently press down the strawberries, so they get crushed.
  • Fill the jars to the brim, close tight and let them cool completely.
  • Store in the fridge.
  • Your delicious Strawberry Jam is ready !!
  • Now, announce the good news to kids!!


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