547. Fruit Jelly

Happy Holi everyone

   It's #Foodiemonday #bloghop day already. A group of 12 that post every month on different themes. We are still continuing with the Holi festival as Holi is just round the corner. Last week it was thandai based recipes and this week we are allowed to cook with a riot of colours. Choose one, two or many. I am waiting to see what my co members of this group come up with. I decided to work with 2 colours orange and red for the 32nd theme #FestivalofColors. 

   It had to a quick and easy recipe as I had travelled to Malindi for my Club's(Lions Club of Mombasa Bahari) medical camp.Please do check out our website http://www.lionsbahari.com/
The sweltering heat was made bearable by the lovely cool breeze from the sea. The camp was held for 4 days where patients requiring re- constructive surgery, normal surgery were operated on. The plastic surgeon was able to repair a cleft palate for a tiny baby and the mother couldn't stop praising us. She kept on telling us that hope Allah blesses the doctors with all good things in life. My hubby also conducted a dermatology camp. The extreme heat brings along a variant of skin ailments. During these camps we come across illness or deformities among the poor that we cannot even imagine. All this of course is impossible to carry out without the generous donations from the public, and various business companies. 

   So I had just a day or two to prepare my dish before I travelled. I decided on a simple but very cooling dessert. It was just the right thing hubby and I needed to keep a bit cool. I'd wanted to make fruit jelly for a long time. So when the group was busy discussing on colours, fruit jelly it was. Fruit jelly is something different that you can serve during the Holi party. Can be prepared the day before. 










FRUIT JELLY
Makes about 12 big or 24 mini ones

2 cups water
3 tsp agar agar powder (3 tbsp agar agar flakes)
½ - ¾ cup purple/black grapes
¼ - ¾ cup orange or tangerine segments
4-6 tbsp sugar

  1. If you are using mini molds then you will need to cut the orange segments into half and also cut the grapes into half.
  2. Keep your molds ready. I used 12 mini cupcake molds and a few normal cupcake molds. 
  3. Pour water into a pan. Add the agar agar. 
  4. Bring the water to a boil.
  5. Lower the heat and stir till the agar agar dissolves or melts completely. The liquid appears clear.
  6. Add sugar and mix till it dissolves.
  7. Remove the pan from the heat.
  8. Put a piece of orange segment and grape into each mold.
  9. Pour the agar agar mixture into the molds.
  10. Pop any bubbles that may appear with a toothpick.
  11. Put it in the fridge to set. This will take about 2-3 hours for a firm set.
  12. Remove from the mold.
  13. Serve on its own or with a scoop of ice cream.
Tips:
  • Use fruits of your choice like strawberries, blueberries, mango, kiwi, pomegranate etc.
  • I used silicone molds, if you do not have them use small bowls or glasses. You can set one big one in a jelly mold and then cut into pieces when you serve.
  • Use white sugar to get the clear jelly look.
  • Use sugar according to your taste. I used only 4 as I didn't want it too sweet.
  • Because of the hot weather I used 3 tbsp agar agar flakes to get a firm jelly.
You may want to check out the following :

thandai kulfi
Sending this recipe to the following event :


Comments

Post a Comment

Popular posts from this blog

Koiloreo/ Kuilodde/ Koilori (Goan Pancakes)

Image
The Holiday State    February is when Shhh Cooking Secretly group (started by Priya of Priya's Versatile Recipes ) had a virtual tour of Goa. Its been over 30 years since I've visited Goa. I remember when we were passing the town centre, there was a huge crowd of people. We asked the taxi driver what was going on and he replied "koi naya actor ki shooting chal rahi hai, aap ko dekhna hai?" he asked. We asked if he knew the actor and he said no so we didn't stop to watch. Who was the new actor? None other than Shakrukh Khan shooting for the movie Kabhi Haan Kabhi Naa!    I remember we were staying at some hotel in town and would go to the Taj Holiday Resort to get onto the beach. Back then there were not many hotels. I remember getting to the beach and for miles there would hardly be anyone. There use to be a fish shack near Taj and hubby, my brother and my cousin would enjoy fresh fish and I'd get only French fries (fishy ones)!    Goa is  the smallest states
Read more

337.Green tomato jam

Image
My first jam making session      I have over the years accumulated many jam recipes but have never tried making jam. I don't know, is it because I feel it might be difficult or I get scared to sterilise the jars. Don't know why. However, today Julius my househelp, walks in with a whole bag of green tomatoes from his farm. I got excited and instantly the recipe for the green tomato jam came out my recipe book. I was a bit hesitant as I had no idea how the jam would turn out. It tastes yummy and I had some with plain paratha as a snack in the afternoon. The jam is sweet and tangy at the same time. It didn't take long at all and I think now the jam bug is slowly creeping into my bones. Its funny how I get stuck onto certain things for a period of time, first it was salads, then bread, followed by muffins then the cookie bug took over and now it seems its jams. Planning to make some to take for my Nunu and my daughter, Nami as I am travelling very soon to India. Will try out di
Read more

535.Buckwheat savoury pancakes/uttapams

Image
Buckwheat savoury pancakes#Bread Bakers Starting a healthy year   The Bread Bakers theme for January is Ancient Grains hosted by Robin Beck of  A Shaggy Dough Story . I'll be honest, had a slight idea about ancient grains but never actually paid much attention to it. I have used some of them not knowing that they are classed as ancient grains. My research began on the internet as to what really are ancient grains(heritage grains). All the grains we know are somewhat ancient as they have existed for years. However ancient grains are ones that have not changed over the last hundred years i.e have not been hybridized. They have not been modified over the years.Ancient grains have more robust texture thriving without much pesticides and fertilizers.Some of the most common ancient grains are quinoa, millet, spelt, teff, sorghum, farro(emmer), kamut(khorasan), chia, freekeh,amaranth, buckwheat,barley, wild rice. I realised that the Indian cuisine uses quite a few of these ancient grains
Read more