1 box of strawberry 1/2 a lemon squeezed (no seeds) 1/2 cup melted jaggery
In a wide bowl, crush strawberries in batches until its completely mashed. transfer to a heavy bottomed saucepan, add melted jaggery, and lemon juice and set it boiling. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Continue to boil for 15 minutes and till then find a good glass jar and sterilise it in boiling hot water. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Ready to go into the refrigerator. Last you easily for 3 months without any other ingredient. (I urge you to read the label of the store bought Jams once)
To test for jelling: Place three plates in a freezer… after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate… if it doesn’t try to run back together (if you can make a line through it with your finger) it’s ready to be canned
This is an inspired and tweaked recipe from Allrecipes.com
Half Boil 3 medium-sized potatoes (around 15 min). Till then step 2..
Paste: Add the dates, mint leaves and the walnuts to a mixer grinder and make a paste, can add some water. To the paste add the lemon juice and keep aside. **The lemon juice is to cut the sweetness from the dates so taste and add as per your personal taste.
Once potatoes are half boiled remove it and chop it into halves till you get 8 or more wedges from each potato. Brush with very little olive oil just to bake. **The thinner, the better to bake. Now line the baking tray and bake it for 20–25 min in the pre-heated oven at a regular heat of 200–220. Bake till it is brown
Take them out mix it with paste in a bowl as much required and add salt to taste. Its not yet crisp, if you want them to be crisp then you can now put it back in the oven for 5-10 min. **Crispy is better
Serve hot and add a little bit more salt while serving.
**Do read!! The cooking time is long, as the potatoes don’t go undercooked. You can store the paste for next time in the refrigerator and it wont take long if you have the paste the next time you make it.
I have got good feedback for this recipe so do try it, and please get back to me for any doubts!