Microwave Berry jam

If a recipe is simple and quick to make, why would anyone want to buy pre made bottled stuff of the same? This recipe is so simple that we could stop buying those sugar loaded jam bottles. You may ask what to do when berries are not in season. Use frozen berries. You will have to cook them a bit longer, but the recipe works just as good. The reason I liked this recipe was not only it was quick and easy but makes less so that one need not can. It made a little more than a cup of jam which would be good for a week or two.

One Year Back - Pasta with sundried tomato and almonds
Two Years Back - 5 Minute pizza/pasta sauce
Three Years Back - Eggless Mulberry Cupcakes
Adapted barely from King Arthur Flour
Ingredients: 
Berries - chopped if using strawberries 3 cups (I used strawberries, but you could use a combination of berries)
Sugar - 3/4 cup ( 1/4 cup sugar per cup of berries)
Lemon juice - 2 TBSP (optional, cuts the sugary taste)

Method:
In a large microwave safe bowl, take all the ingredients. Stir and microwave on high for 5 minutes. Stir and microwave again for 5 more minutes. If the microwave is powerful, it will be done in 10 minutes total. If not, add another 5 minutes of microwave cooking time. If the mixture can coat the back of the spoon, it is ready. Refrigerate. You can use it directly from the microwave as a berry sauce on waffles and pancakes.

This post is written for weekend cooking post that I write with Srivalli  and  Vaishali, 

Enjoy.

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Ten Bagel or Sandwich spreads

When I started writing this blog almost 4 years ago, I had no idea what it would lead to. I didn't know what kind of work was involved in maintaining it either. My thought was "I make something new almost all the time. All I have to do is take a picture, write the recipe. How big a task is this?" I forgot that with a full time job, two kids and a house to maintain topped with few other hobbies I have, it won't be easy. But, I did put in lot of effort in the beginning posting every day or every other day. Not any more.

Why? you may ask. I started writing this blog as a stress buster. I have found other stress busters that work equally or maybe even better. So, obviously this blog is kind of neglected. But, I thank those who visit regularly to read my ramblings.

Most of the people eat Bagel with cream cheese and some people like flavored ones. You cannot find many flavored ones in the store, so I make my own. Plus they are cheaper and you can control the ingredients. Obviously I cannot make all these ten at one shot and take pictures and post it (who will eat all the bagels) so here is a list with ingredients and all you have to do is mix it up well. Let your imagination and palate drive you. You can create many more.

1. Chinese style Cream Cheese Spread:
Ingredients to mix and use:
Cream Cheese - 1 8 Oz block softened
Brown Sugar - 2 TBSP
Hot sauce like Sriracha - 1/2 tsp (1 tsp for spicy version)
Soy Sauce - 1 tsp
Rice Vinegar - 1 TBSP
Salt - to taste
Cilantro - 1 TBSP chopped very fine (optional)
This is great on a sesame topped bagel in particular but goes well on plain bagels too.

2. Strawberry Cream Cheese:
Ingredients to mix and use:
Cream Cheese - 1 8 Oz block softened
Strawberry Preserve - 1/4 cup

3. Pesto Cream Cheese topping:
Ingredients to mix and use:
Cream Cheese - 1 8 Oz block softened
Home made or prepared pesto of your choice - 3 TBSP (try to drain oil if using the store bought)

4. Mint and Garlic Cream Cheese topping:
Ingredients to mix and use:
Cream Cheese - 1 8 Oz block softened
Mint leaves - Chopped very fine 2 TBSP
Garlic - minced 1 TBSP

5. Jam/Jelly Cream Cheese swirl:
Ingredients to mix and use:
Cream Cheese - 1 8 Oz block softened
Any Jam or Jelly - up to 1/4 cup
But do not mix too much so the swirls are still present.

6. Jalapeno Cream Cheese Spread:
Ingredients to mix and use:
Cream Cheese - 1 8 Oz block softened
Drained Jalapeno slices - 2 - 3 TBSP or per taste chopped very fine
Salt - to taste

7. Chocolate Peanut Butter Cream Cheese spread:
Ingredients to mix and use:
Cream Cheese - 1 8 Oz block softened
Smooth Peanut Butter - 1/4 cup
Chocolate Syrup - 2 - 3 TBSP
Extra: Slice banana and place them on the top of the spread on the bagel. Yummy.

8. Dill Pickled Cream Cheese spread:
Ingredients to mix and use:
Cream Cheese - 1 8 Oz block softened
Drained Dill pickle - Chopped fine 3 TBSP
Black Pepper - to taste
Salt - to taste

9. Chive or Scallion Cream Cheese Spread:
Ingredients to mix and use:
Cream Cheese - 1 8 Oz block softened
Chives or Scallions - chopped very fine 4 TBSP
Salt - to taste
Black Pepper - to taste

10. Lime and Green Chillies Cream Cheese Spread:
Ingredients to mix and use:
Cream Cheese - 1 8 Oz block softened
Green Chillies - Chopped fine 3 - 4 based on your palate
Salt - to taste
Lime zest - 2 tsp
Lime Juice - from half a lime
Cilantro - chopped fine 2 TBSP (optional)

Enjoy.

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Sweet and Sour Tomato Chutney

If you have kids, you know the importance of 'Ketchup'. Even when I am not fond of this condiment, I always have it for kids. Sometimes it is a life saver particularly when they refuse to eat the dosa or idli with chutney or sambar. This one is more like a tomato jam but with a touch of sourness. When I saw the recipe of this in a book called 'Food of India', I was sure it would be a a great addition to the condiments I make. I tweaked the recipe to suit my taste and made it easier by using already crushed tomatoes. Since it has vinegar and brown sugar, it should be shelf stable at least for 2 weeks. But I would refrigerate it for longer use.

One Year Back - Wholegrain Savory Pancakes, No Sugar added applesauce Muffins
Two Years Back - Savory Onion Tart, Sourdough Banana Loaf with almond butter
Ingredients: 
Crushed tomatoes - 1 can of 28 Oz (Or use about 2 lb roma tomatoes)
Vinegar - 1 cup (I used red wine vinegar. You can use white vinegar)
Brown sugar - 1 cup (You could use jaggery too)
Salt - 2 tsp
Red chilli powder - 1 tsp or per taste (optional)
Golden raisins - 1/4 cup

Method:
If using whole tomatoes, wash them, chop them roughly and churn them in a blender or food processor. Skip this step if using canned crushed tomatoes. Take the crushed tomatoes, vinegar, brown sugar, salt, red chilli powder in a microwave safe bowl. Stir to combine. Add golden raisins and mix one more time. Microwave for 20 - 25 minutes in 5 minute interval stirring after every 5 minutes. You can microwave for 10 minutes for the first couple of intervals and then go by 5 minutes. It has to coat the back of a spoon for it to be ready. Microwave till then and then let it cool completely before storing in a clean jar in the refrigerator. You could can them if you are into canning. My microwave is not very powerful. It took about 30 - 35 minutes in mine. You can serve this as an accompaniment to any meal or on bread.

Warning:
You will definitely have to wipe your microwave clean after you are done making this unless you have a microwave splatter screen.

Notes:
Original recipe had more sugar, garlic and ginger too. I did not use ginger and garlic. 

Enjoy.

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White Bean Dip/Spread with Indian spices

Majority of my guests in a party are Indians. Very rarely I invite some of my neighbors for the birthday party and at that time, I make at least couple of dishes with very less heat or non Indian dishes. But this time, everyone was Indian, so I went for all Indian menu except for a few desserts. When I made this dip along with the other dip, I made them have Indian flavor and a nice heat. Yes, this is very much similar to hummus, I agree. But, it is not. I have Indian spice powders in it and that makes a big difference in taste. Cream cheese makes it rich, but not overpoweringly so.

One year back - Granola Bars
Two years back - Avocado Focaccia, Vegan Rice crispy Treats
Ingredients:
Navy beans -1 cup (dry soaked overnight or two cans of cannelini beans rinsed and drained)
Garlic - 2 pods
Salt - to taste
Red chilli powder - 1 tsp or to taste
Chat masala - 2 - 3 tsp as per taste and heat of the powder
Cilantro - 1/4 cup chopped
Lime juice - from half a lime (about 2 TBSP)
Cream Cheese - 1 block of 8 Oz. I used 1/3 fat one but fat free works too
Water or buttermilk - 1/4 cup or as needed

Method:
If using dry beans, soak overnight. Pressure cook till soft. When cool enough to handle, drain all the water from it. You could reserve some of it to use while grinding. If you are using canned beans, rinse and drain the beans. Take all the ingredients except water or buttermilk and run it in food processor to get a smooth paste. Add water or buttermilk to loosen up as per the requirement. If you keep it thick, this can be used to make sandwiches. Refrigerate till serving. Serve with toasted pita bread or toasted bread or crostini. If you make this a little thin, you can use it as a dip for veggies.

Enjoy.

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Spicy Cashew, Cilantro Dip (For veggies and crostini)

In any party that has mainly Indian food, appetizer becomes a big thing. It is one of the difficult courses too since most of them are fried and if you are the host, you cannot really stand in front of the stove frying the appetizer. I usually have something that is baked for the appetizer just so I get to take care of other important things at the party. And when I usually cook for a party, there are at least two appetizers, 2 side dishes to go with rotis/flat bread, two to three different kinds of rice dishes and couple of desserts. And I make all of them myself without getting anything from outside. So, coming up with easy stuff to feed the crowd is as important as any aspect of the party or more than any I should say. This was one of the dips I served for my kids' birthday party. I made the dip the previous day and few hours before the party, toasted the italian bread and had the crostini ready.

One Year back - Swiss Chard Pasta with Indian spices
Two years back - Pasta with marinated, grilled tofu, Long beans in Peanut sauce
Adapted from here.
Ingredients:
Cilantro - 1 bunch or about 2 - 2 1/2 cups chopped (include stalk part too)
Cashews - 1 cup lightly toasted
Sour cream - 1/2 cup (I used fat free)
Ricotta cheese - 1 cup (I used part skim but fat free should work fine too)
Green chillies - 8 or as per taste (you could use Jalapeno peppers too about 1 or 2)
Sugar - 1 TBSP (optional, but gives a very nice balance)
Salt - to taste
Lime juice - from half a lime (about 2 TBSP)
Garlic - 2 pods

Method:
In a skillet, toast the cashews lightly. Set aside to cool down. In a food processor or a blender, take all the ingredients including cooled cashews. Run the machine till you get the paste. You can adjust the thickness by adding more water or sour cream. Check for the salt and adjust if needed. Refrigerate at least 2 hours before serving.

To serve:
You could serve this with pita bread or veggies or crostini. I toasted italian bread that was lightly brushed with olive oil at 375 F for 15 minutes to get the toast.

Enjoy.

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Creamy Herbed Sandwich Spread

We don't eat a lot of sandwiches, but when we do, I want it to have a nice heat and taste. Herbed butter is a nice option, but I can neither afford nor want to eat so much of butter. So, here is another option that is similar to pesto, but I couldn't really call it pesto or even chutney. These are creamy without the butter and very tasty. You can change the cilantro to basil or parsley and alter the nuts used too. Possibilities are endless.

One year back - Kidney Beans Rice
Two years back - Panettone
Ingredients:
Cilantro - 1 cup chopped and packed (You could use stalk part also)
Garlic - 1 pod
Olive Oil - 1 TBSP
Salt - to taste
Black pepper/green chillies/red pepper flakes/Cayanne - to taste (I used about 4 green chillies)
Lime Juice - 1 TBSP (You could use lemon juice instead)
Cashews - 1/3 cup (raw or toasted. I used raw)
Ricotta cheese - 1/2 cup (part skim or fat free)

Method:
Take all the ingredients in the food processor or blender jar. Run the machine to get a nice spread. You could increase the oil if the motor resists, but I didn't have to. Adjust the seasonings if required.

Toast the bread and use as a spread. This would be great as a base for grilled cheese sandwich too.

Enjoy.

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Pecan Pumpkin Butter

About 6 years back, my husband brought home a basket of goodies from work during thanksgiving. It had few goodies along with a bottle of organic pumpkin butter. I didn't know what to do with it for quite some time. I tried baking with it using it in place of peanut butter and it was quite good. That was when I was introduced to fruit butters. Having made nut butters, and having made Apple butter, making a combination of fruit and nut butter wasn't hard. Question is why did I think of this? I saw someone (don't remember who it was) announcing a giveaway of Pecan Pumpkin butter jar. I have no clue what are the ingredients of that ready made fruit butter except for of course pumpkin and pecans. I came up with this which, not only is great on toast or some graham crackers, but makes wonderful gifts during holiday season.

One year back - No Knead Savory Buns, Sourdough Banana Aebleskiver
Ingredients:
Pumpkin - One 15 Oz can (Or home made puree 2 cups)
Pecans - generous 1/2 cup
Apple juice - 1/2 cup (Or use orange juice)
Maple Syrup - 1/4 cup
Brown Sugar or turbinado sugar - 1/4 - 1/2 cup (depending on how sweet you like it)
Cinnamon powder - 1/4 tsp
Nutmeg - two pinches
Clove powder - 1/8 tsp
Ginger powder - 1/8 tsp
All Spice powder - 1/8 tsp

Method:
In a skillet, toast pecans for few minutes until nice aroma comes. Take it out and set aside. In a saucepan, heat pumpkin puree, apple juice, maple syrup. Use a whisk to constantly whisk it. Add all the spice powders to it and let it simmer for about 10 minutes whisking constantly. It will splutter quite a bit. Keep it on medium or low heat and continue to stir frequently.
Take toasted pecans in a blender or a food processor. Add 1/4 cup of brown sugar or turbinado sugar to it and pulse till it is a smooth powder. Towards the end, it will start clumping. Turn off the blender and add it to the saucepan. Whisk vigorously to break all the lumps and mix them well. Keep it on low heat until it struggles to splutter or it doesn't splutter easily. Mixture will be creamy, not too thick. Check for the sugar level and add more if required. I actually used the entire 1/2 cup since I wanted it to be a little sweeter. Turn off the heat. When cool, store in a clean dry jar and refrigerate or freeze. I do not know much about canning, but if you are into canning, you could can them and use it as gifts for holidays. The spice level of this was perfect but you can vary to your needs. This one was so good that my kid ate it calling 'Pumpkin Jam' as is.

Enjoy.

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Onion Cream Cheese Spread

Have you ever wondered how much money the manufacturers make by selling stuff that anyone can make in minutes? Best example is pasta sauce. They sell them (basic ones) for more than a dollar whereas you can make two bottles of it (approximately) for about 75 cents with 5 minutes of time. Read more about that here if you want. Same goes with any cream cheese spread that is flavored. If you can get a block of cream cheese for about 90 cents, these specially flavored ones cost you about twice the amount. I still haven't figured out why. This is inspired by the Chives cream cheese that is sold in the stores. I have never tasted it, but I went by my taste palate. These make excellent sandwich spreads.

One Year back -  Quinoa Chickpeas Pulav
Ingredients:
Cream cheese - One 8 Oz block at room softened but not mushy (I used 1/3 fat. Fat free will work just fine)
Olive Oil - 2 tsp
Red onions - Chopped very fine about 1 1/4 cups (I used two medium ones)
Green Chillies - 4 chopped fine or per taste (Use red chilli flakes instead if you like that better)
Cilantro - 2 TBSP chopped or mint would work too
Salt - to taste

To serve: Bread or bagel or pita bread. This makes a great base for a wrap too.

Method:
Heat oil in a pan. When hot, add green chillies. When they are almost toasted, add onions. Sprinkle some salt and let it wilt. You want to cook the onions till there is no more water bubbling, but not to the stage of caramelizing them. Add chopped cilantro and turn off the heat. Let it come to room temperature.
Mash the block of cream cheese with a fork. You may use the beater, but isn't really necessary. Add the onion mixture to it and mix well. Check for seasoning and adjust the salt if necessary. Spread on bagels, or toasted bread. I used it to make pita sandwich for breakfast. If you like your spread to be a little thinner, add a TBSP of two of yogurt or plain milk to make it thinner.

Variations:
You could use green onions or chives. In that case, you don't need to cook them. Just mince and add to softened cream cheese. Use any favorite herb of choice.
Enjoy. Pin It

Eggless Mango Curd

I think the first time I even heard the word 'Curd' which didn't mean yogurt was when I read or saw key lime curd pie. If I remember correctly, it was Paula Deen's show. I never tried it because of cooking the egg. I am not great when using eggs other than in baking. But, having people who love mango, I thought I would try mango curd and make it eggless. Am I glad I tried it? My little girl ate few TBSP of it as is and wanted more.

You can add flavoring like vanilla or almond extract or even cardamom powder. I didn't add any since I still haven't decided where I am using it in. Maybe a tart or a filling for a cake? You will know soon.

One year back -  Bread Baking Basics, Hawaiian Cobbler, Pineapple Gojju
Ingredients:
Sweetened condensed mango pulp - 1 1/4 cups
Sugar - 1/4 cup (optional - if required)
Butter - 4 TBSP
Lime juice - from 1 or about 2 TBSP
Corn Starch - 4 TBSP
Water - 4 TBSP

Method:
Take the sweetened, condensed mango pulp in a thick bottomed sauce pan. Add lime juice to it. In a bowl, whisk together the corn starch and water till no lumps remain. Add this to the sauce pan and turn on the heat. Keep stirring to prevent lumps from forming. Curd is almost done when it gets thick and creamy. If you have the thermometer, you can check it and it should read 165 F - 170 F. Another way to test it is by tasting it. You shouldn't get any raw taste of corn starch. If you feel you need more sweetness, add sugar. Turn the heat to the lowest and add butter 1 TBSP at a time and keep stirring. When all the butter has melted, turn off the heat. Pour into the dry and clean container and place a plastic wrap right on the surface to prevent skin from forming. Refrigerate for at least 2 hours or till set. Use within 5 days. This is great as a filling for the cake, great on a piece of toast too.

Enjoy. Pin It

Strawberry Rhubarb Jam

Happy Mother's Day to all the mothers.

I have a question for all of you - if you care to answer. Does a woman become a mother just by giving birth to a baby? In my opinion, no. Giving birth to a baby meant you got enrolled in the school to become a mother. I am one of those people who think that you don't have to give birth to a baby to become a mother. You become a mother by caring for someone, taking charge of the situation and by being there when needed.  Just my opinion.

This marks 500th post of mine on this blog. In about year and a half, I have written 500 posts. Don't know whether to be happy about it or not.

This is the first time I am working with rhubarb. They are so tangy that I almost feared I would end up dumping a lot more sugar than what I did. This jam had a perfect balance of sweet and tart taste.

One year back - Whole Wheat Cinnamon Rolls with apple butter
Ingredients:
Strawberries - chopped and measure 3 cups (I used a bit less than a pint)
Rhubarb - chopped and measured 2 cups
Sugar - 1 1/2 cups or more per taste (If your strawberries are bland, you might need more sugar. Start with 1 cup and adjust towards the end)
Water - 1/2 cup

Method:
In a thick bottomed saucepan, take all the ingredients. Stir and set it on heat. Sugar will melt, strawberries and rhubarb will release their juices and become mushy. It will start bubbling and almost flowing over the pot. Stir and keep an eye on it. You don't have to be constantly stirring it.

Keep a stainless steel plate in the freezer. This is to check for the doneness of the jam. When it starts thickening, take the plate out of the freezer and drop couple of drops of the jam. Tilt and move the plate so that the jam spreads. If it doesn't spread too much and when you take it out of the plate feels like the jam, it is ready. Another test is to take the jam in a spoon. If it coats the back of the spoon, it is ready. If you have a candy thermometer, check the temperature and it should read 210 F. Funny thing is I checked using all the three methods to make sure it is set correctly. When the jam is ready, turn it off and let it cool. You can pour into jars and either refrigerate or can. I just refrigerated mine.


Enjoy. Pin It

Apricot Chutney (Microwave version)

Feed anything to your kid dipped or covered with ketchup.
They'll eat it without complaining.
Same goes with some adults. Not with ketchup though. With hot sauce or some spicy chutney. In our house, one such chutney is used a lot by someone.
That is tamarind chutney. I make it often, but this time when it was time to make it again, I decided to make a little change and come up with this apricot chutney. If you like tangy taste, you will love this.

One Year Back -  Spicy Mint Sourdough Muffins, Sourdough Chocolate Chip Muffins

Ingredients:
Dried apricots - 50 chopped coarsely
Water - 1 cup
Salt - to taste
Oil - 1 tsp
Cayanne  - 1 tsp or to taste (You could use red chilli powder instead)
Chat masala - 1 tsp or more if you like the spice smell and taste (optional)
Red wine vinegar - 1/4 cup (Or use lime juice instead)
Sugar - 1 TBSP

Method:
In a microwave safe bowl, take chopped apricots. Pour 1 cup of water to it and microwave for 3 - 5 minutes. Let it cool. Take it in a blender and puree. You won't need more water, but if you do have to add more, use the vinegar or lime juice that is part of the recipe. Transfer it back to the microwaveable bowl and add salt, cayanne, chat masala if using and the vinegar or lime juice. Mix well. Microwave for another minute. Stir and add oil, sugar and microwave for another minute. Check for the salt and spiciness and adjust if needed. Cool and store in a clean jar. Refrigerate and use within a month. This goes well not only some bread but can be a nice topping on crackers too.

Enjoy. Pin It

Peach Jam

I and my friends took our kids to 'Peach Picking' at Styer Orchard. It is located in Langhorne, PA. If you want to check their website - http://www.styerorchard.com/
They had not only peaches but many different kinds of vegetables to pick too.
We picked a lot of peaches, some white eggplant, plums, squash. It was fun for the kids to get on the hay truck and sit on hay and go around in the farm. I got to eat the freshest, juiciest peach ever straight from the tree. That was unbelievably good.
What do you do when you have a whole bucket full of peaches? You make Peach jam. I gave some fruits to relatives who visited us, some to friends and the rest I made into this delicious Peach Jam.

If you have kids, it is worth taking them to these picks even when it might be expensive when you calculate how much you spend on gas. I drove probably 40 minutes to get there.
Here comes the recipe or just a concoction. This is so simple, I can't even call it a recipe.

Ingredients:
Peaches - 4 pounds
Sugar - 2 - 2 1/2 cups (I used 2 1/2 cups)
Lemon or lime juice - 3 TBSP (for a nice color, you can skip this)
Cinnamon - 1 " stick (optional)
Star Anise - 1 (optional)

Method:
Wash the peaches. Bring a pot of water to a boil. Keep another bowl with cold water ready. I actually dumped some ice cubes in it to keep it super cold. Place the peaches in the boiling water for 30 - 60 seconds. Remove with a slotted spoon and place in the cold water. Let it sit for couple of minutes. The skin will get wrinkly and you will be able to peel it off easily. Set aside and repeat with all the remaining peaches. If the peach is very ripe, you don't even need a knife to remove the pit. What I did was to hold the peeled peach in my hand above a measuring cup and squeeze. It just slid off and I tossed the pit out. It does slightly crush the peach but it is okay since when we cook it to make the jam, it will get mushy anyway. 4 pounds of peaches gave me 6 cups of slightly crushed and packed peaches after peeling and pitting.

In a heavy bottomed sauce pan, take all the peaches, lemon or lime juice, sugar and place it on heat. If you are using cinnamon and star anise, throw them in too. Keep on boiling for about 30 - 45 minutes (it depends on how high your flame is, how juicy peaches are and how much of peaches are you making jam out of). Keep stirring occasionally or else it will stick and burn at the bottom. Jam is ready when almost all the water has evaporated and a spoon can stand in the center without sliding off. Or, another test is to see if it can coat a spoon. I made some peach jam last year and I boiled it for too long and the jam was hard to get out of the jar. Remember that it thickens as it cools and the pectin in peach sets up. Remove the cinnamon and star anise if you used it and discard them. Let cool completely before refrigerating it. If you are into canning, you can divide them between sterilized jars and can.
Enjoy with english muffin, a bagel, bread toast or like my kids do with a chapathi sometimes.

Note:
Lot of recipes for peach jam tell you to use pectin. You don't really need pectin for peaches, plums since they have natural pectin in them.

Happy Cooking!! Pin It

Chocolaty Almond Spread

My kids are a big fan of Nutella. They don't care for peanut butter and I don't either. If you read my previous post about making almond butter at home, I had mentioned I came up with making a nutella equivalent with almonds.

When the almond butter was almost done, my light bulb went on. I transferred half of the contents of the blender jar to the bottle for storing as almond butter and started to experiment with the remaining almond butter. Here goes my version of chocolaty almond spread that you can make at home..

Ingredients:
almond butter - 1 cup (either home made or store bought)
Hershey's or any other brand chocolate syrup - 1/2 cup
Corn syrup - 1/4 cup

Note: You can adjust the quantity of ingredients to suit your taste. This was plenty sweet and had enough chocolate flavor to it. Vary as per your taste requirements.

Method:
Place the almond butter in the blender/food processor. Pour the chocolate syrup and blend to combine well. Add the corn syrup and continue to blend for a minute or two till you get nice spreadable consistency. Keep it in a jar in the refrigerator. Since there are no preservatives, I cannot say what will happen if you leave it at room temperature. It should last for a month in the refrigerator. This tastes really good as a spread on bread or to even make chapathi roll with it instead of nutella (favorite of my kids).

Substitution:
I am sure that corn syrup is not one of the easily available ingredients through out the world. You can substitute golden syrup if you get that or make this substitution.

Honey can be used in the place of corn syrup. But, it will give you the flavor of honey. If you are alright with it, go ahead and use honey. If not, you can substitute 1 cup of sugar mixed with 1/4 cup of water for every cup of corn syrup. This was obtained from here.

There is one more recipe on the internet how to make corn syrup.
Boil 1 1/4 cup of sugar with 1/3 cup of water till you get syrup stage. I cannot vouch for this recipe since I have not tried it. This was from ehow.com

Enjoy!! Pin It