Ingredients :
Jamun - 500 gms ,
Sugar - 300 gms,
Apple - 1/2 - cored ,peeled and chopped into 1/2 inch size ,
Lemon juice - 1 tsp.
Ani seeds or sauf - 1/4 tsp.
Method :
Wash and wipe dry the jamuns.
Take a heavy bottom steel pan and put sugar and jamun on low heat.
Mix with a wooden spoon and keep on stirring till you see the jamun soften .
Add the apples.
Cover and let it simmer on low heat for few minutes as juice is released and the sugar is tinged with mauve.
As the jamun soften mash them with the spoon to hasten the process .
Within a few minutes the juice will be released completely and the seeds can be removed.
Remove the seeds quickly.
As you are trying to take out the seeds ,the sauce will thicken so add ani seeds and lemon juice.
Keep stirring .
The jam should reach the non running stage within 15 minutes.
Test a bit of the juice on a plate to see if it spreads.
If it does not move then the jam is ready.
Take off from gas .
Check if there are any seeds left in the jam. Remove them.
Bottle immediately in a clean and sterilized jar.
Dont fill the jam to the top, leave 1/4 inch of space at the top.
Insert two rounds of butter paper on the lid and cover immediately while hot.
When the jam has cooled down to room temperature, keep the jar in the fridge.
Let it stay overnight in the fridge for the flavour to dissolve .
It taste awesome when you have it with toast.Try it then you would know :)
Dont throw the seed yet.
It is coated with sugar and juice.
You can just pop them in your mouth and then discard it :)
Ingredients for dough : ( Same dough is used for making pizza too) - makes 3 calzone
All purpose flour - 500 gms ,
Salt - 1 tsp,
Dried yeast - 1 tsp or 7 gms sachet,
Caster sugar or powdered white sugar - 1/2 tbsp,
Olive oil - 2 tbsp,
Luke warm water - 1 and 1/4 cup or 325 ml.
Method :
Sieve flour and salt in a bowl and evenly mix it with a whisk .
In a cup filled with 325 ml of luke warm water ( 20 seconds in microwave ) add the dried yeast and stir with a spoon.
Let it rest for 10 minutes.
Add 2 tbsp of olive oil and stir .
Take the flour bowl and make a whole in the center .
Pour the yeast oil mixture.
With a fork mix the dough in circular motion bringing all the flour in the center.
As it starts to come together ,dump the dough on the counter .
Using your hand ,gather the dough and knead the dough for 10 minutes .
Press the dough with the back end of your palm and make folds, press and right turns and then press again. ( use both hands )
Kneading has to done for 10 minutes, until your dough is smooth and springy. ( The real test is when you poke with your finger ,the dough will bounce back )
Place the dough in a greased bowl ,flipping it so that oil is evenly coated on all sides.
Cover with a damp cloth and let it rest for 1 hr in oven .
The dough will double in size .
Punch the dough to take out the air .
Make a ball and divide the dough according to your size .
You can use the dough right away or wrap it up and keep in the fridge.
Ingredients for filling : 3 calzone
Spinach - 1/2 kg - blanched ,
Chicken ham slices - 1 packet- 8 to 10 slices ,
Mushroom - 1 packet - sliced or chopped,
Green bell pepper - 1 - sliced or chopped,
Onion -1 - sliced,
Garlic - 4 or 5 chopped,
Mozzarella cheese - 1 packet - cut thick slices ,
Oregano - 1/4 tsp,
Chilli flakes - 1/4 tsp,
Salt and pepper,
Olives and jalapeno.
Egg - 1 beaten ( for egg wash - add 1 tbsp of water to the beaten egg ).
Filling:
Chop the blanched spinach.
Heat 1/2 tsp of oil in pan and add chopped garlic.
As the garlic turns brown add the spinach.
Sprinkle a pinch of salt and pepper.
Stir fry in high heat till the spinach is dry.
Close gas and take out the spinach in a bowl.
Heat 1/2 tsp of oil in pan and add the sliced onions.
Stir fry for few seconds ,then add the bell peppers.
After 30 seconds add the mushrooms.
Stir fry in heat heat till the vegetables are dry.
Assemble :
Pre heat oven to 250 C
Let the oven be on for half hour.
Place the baking tray in the center of the oven while baking.
Grease the tray with olive oil and sprinkle bread crumbs.
Divide the dough into 3 equal size or divide the dough according to your size.
Wrap the three balls with cling film and let it rest for 15 minutes at room temperature
Sprinkle some bread flour on the counter and roll the dough into thin circles.
Leaving an inch around the edge of the circle ,lay few slices of chicken ham,
then a layer of spinach,then onion pepper mushroom mixture ,sliced olives and jalapenos .
Sprinkle salt and pepper ,chilli flakes.
Top it up with slices of mozzarella cheese. Sprinkle dried oregano.
Take the egg wash and make a thin coating around the edges of the dough.
Fold and cover the dough.
Press lightly with the back of your palm so that excess air is out.
Make crimps by folding the edges.
You can press it with a fork too.
Make a slight cut or hole in the center of the calzone.
Brush the top with egg wash.
Transfer the calzone to the greased baking tray.
Let it bake for 30 minutes.
Take out from oven and let it rest for 2 to 3 minutes.
Slice from the center and enjoy while still warm with marinara sauce.
Best eaten fresh from the oven.
You can make your own filling.
Very delicious and tasty!
Ingredients for marinara sauce :
Ripe tomato - 1 kg- chopped,
Garlic clove - 3 or 4 small - chopped,
Basil leaves - small bunch,
Chilli flakes - a pinch,
Dried oregano - 1/4 tsp,
Salt and pepper,
Sugar - 1/4 tsp ( optional )
Olive oil - 2 tbsp.
Chop the tomatoes and keep in a bowl.
Heat oil and lightly brown the garlic.
Add the basil leaves.
After few seconds ,add the chopped tomatoes ,salt and pepper.
Mix and cover .
Let it cook and simmer for 10 minutes .
The tomatoes will be soften .
Take a hand blender and blend for few seconds .
You can use the blender while the pan is still on heat or take out from heat and blend for few seconds .
The tomatoes will be mashed and the sauce will thicken.
Remove the blender .
Add chilli flakes and oregano.
Let the sauce thicken for 10 minutes more.
Taste seasoning .
Close gas when you think the sauce is thick enough ( Test - coats the back of the spoon ).
Serve this sauce with calzone.
Ingredients :
All purpose flour - 500 gms.
Salt - 1/2 tbsp,
Active dried yeast - 1 sachet - 7 g or 1 tsp.
Powdered sugar - 1/2 tbsp,
Virgin oil - 2tbsp,
Luke warm water - 1 and 1/4 cup or 325 ml.
Method :
Sieve flour and salt in a bowl and whisk with a wire whisk so that the salt is mixed properly.
Warm water in microwave for 20 seconds and then add the dried yeast .
Stir and leave it for 10 minutes .
After 10 minutes you will see bubbles and foam on the top layer of the cup.
Add olive oil and stir .
Take the flour and make a well in the center.
Pour the yeast mixture into the well.
Using a fork ,bring the flour in gradually from the sides and swirl it into the liquid.
Keep mixing ,drawing larger amount of flour in and when it starts to come together work the rest with your hands .
Sprinkle some flour on your counter and empty the bowl on it.
Knead the dough for 10 minutes till it is smooth and springy.
Place the dough in a large oiled bowl and cover with a damp cloth .
Keep the bowl in the oven - if you plan to make it in winter , slightly warm the oven first and then switch off the oven.
Keep the dough in the oven for 1 hour to rise .
The dough will double in size .
Once the dough has risen, remove the cloth and make a few punches to take out the air .
Turn it on a dusted flour and once the air is out make a ball and divide the dough according to your requirement .
Cut the dough with a cutter or knife .
If you do not plan to use it right away ,divide the dough into half and wrap with a cling film and keep in the fridge. If you plan to use it right away, then divide the dough according to your requirement and keep it on a greased tray and cover with a cling film for 15 minutes. After the dough has rested you can roll the dough.
If you have kept the dough in the fridge right away and when you plan to use it ,then let it rest for 15 minutes in room temperature with the cling film on .
This amount of dough is enough to make 3 or 4 small size pizzas or 2 calzones and 1 medium size pizza.
Very soon I will be making stromboli using this dough.
