Jam Jelly Achar Chatni

Author: Sadhana Mukhopadhyay (সাধনা মুখোপাধ্যায়)

Genre: Ranna - Grihasajja (রান্না - গৃহসজ্জা)

Cover: Hardcover

ISBN: 9788170666387

Pages: 166

Weight: 206 gram

Description:
After the success of her previous books, “Ranna Kore Dekhun” and “Chayer Shonge Ta”, Sadhana Mukhopadhyay brings a new offering with Jam Jelly Achar Chatni. This book is a delightful treasure trove of preserves, jams, jellies, pickles, and chutneys. The name of the book itself is a treat for the tastebuds, as it covers everything from fruit jams to spicy pickles and tangy chutneys.

The book includes recipes for a wide variety of jams such as pineapple-apple mixed fruit jam, spicy mango jaggery jam, and guava jelly. It also offers more unusual options like orange marmalade, sweet-and-sour mango pickle, date chutney, and mango nine-jewel chutney. Additionally, preserves made from fruits like amla (Indian gooseberry), bael (wood apple), and mango are covered, along with beverages like orange-lemon-pineapple squash. Vinegar, sauces, synthetic jelly, and even potato chips and papads also make an appearance in the book.

One of the standout features of this book is Sadhana’s approach to simple and affordable recipes. She offers practical solutions for making these delicious foods without the need for expensive or hard-to-find ingredients. Importantly, she explains how to make jams and jellies without using pectin, using natural methods instead. The book introduces a scientific approach to making these preserves, a method that hadn’t been available in Bengali cookbooks before.

Key Features:

• Jam and Jelly Recipes: Pineapple-apple mixed fruit jam, mango jaggery jam, guava jelly, and more.
• Pickles and Chutneys: Includes recipes like spicy mango pickle, date chutney, mango nine-jewel chutney, and traditional Indian pickles.
• Preserves: Recipes for amla, bael, and mango preserves.
• Beverages and Sauces: Learn how to make refreshing orange-lemon-pineapple squash and various vinegar and sauce recipes.
• Affordable and Simple: Designed for home kitchens, no expensive ingredients or special equipment needed.
• Pectin-free: Methods for making jams and jellies without using pectin, offering a more natural and easy approach.

About the Author:
Sadhana Mukhopadhyay, born on 6th December 1934 in Allahabad, is a renowned poet, essayist, and culinary expert. Throughout her life, she has contributed to both Bengali literature and the art of cooking. Having written numerous books on various culinary topics, she is particularly known for her easy-to-follow recipes that make gourmet cooking accessible to everyone. With this book, she continues her tradition of simplifying complex culinary processes and introducing new ideas for preserving and creating delicious homemade treats.

Key Takeaway:
This book is an absolute must-have for anyone interested in making their own preserves, jams, pickles, and chutneys at home. The simple yet scientifically grounded recipes will help readers create delectable treats with easily available ingredients. Whether you're a beginner or an experienced cook, this book will inspire you to experiment with flavors and preserve the goodness of fruits and vegetables for the whole year.