Agribusiness - Value added food products - Pickle, Jam, Jelly, Syrup, Sauce, Paneer, " Rice Payasam".

1. AGRIBUSINESS – VALUE ADDED FOOD
PRODUCTS
Dr. Saji Mariam George
Associate Professor
Assumption College Autonomous
Changanacherry

2. PICKLE : MANGO PICKLE
Ingredients
Mango -1 kg
Kashmiri chilly powder(Mild Chilly) – 10 tea spoon
Turmeric powder – 1 tea spoon
Mustard seeds – 1 tea spoon
Fenugreek powder – ¼ tea spoon
Asafoetida – ½ tea spoon
Sesame oil- 1 cup
Salt to taste

3.  Clean mangoes
 Remove skin and cut into suitable size
 Add salt and keep it for a few hours / 1 or 2 days in
refrigerator
 Heat oil in a pan and put mustard seeds
 Add the paste of turmeric powder, chilly powder and
fenugreek powder to the pan and lower the flame.
 Stir well for 5 minutes.
 Add some boiled and cooled water and bring to boil.
 Keep it in low flame for about 5 or 10 minutes, stir well.
 Add asafoetida powder
 Remove from the flame and allow it to cool.
 Then add the salted mango to it and mix well.
 Transfer it into glass jars.
 It is better to have enough oil on top of the pickle to
prevent the growth of moulds.

4. LEMON PICKLE
 Ingredients
 Lemon – 1 kg
 Garlic flakes – 15
 Green chilly sliced into small pieces – 10 Nos.
 Ginger sliced into small pieces – 1 Table spoon
 Mustard seeds – 1 tea spoon
 Fenugreek powder – ¼ tea spoon
 Asafoetida powder- 1 tea spoon
 Sesame oil – 1cup
 Salt to taste

5.  Clean lemons
 Sauté the lemons in oil for a few minutes
 Allow to cool
 Cut them into suitable size
 Add oil to a pan and put mustard seeds
 Sauté Garlic flakes , sliced green chilly and ginger
 Add a paste of salt, turmeric powder, chilly powder and fenugreek
powder and saute in low flame for 5 minutes
 Add boiled and cooled water if needed and bring it to boil.
 Keep this in low flame for 5 -10 minutes.
 Stir well.
 Add Asafoetida powder
 Allow to cool
 Add lemon pieces and mix well
 Transfer it into glass jars
 Add boiled and cooled oil on top of this to form a layer to prevent mould
growth.
 The pickle will be ready to use after 2 – 3 weeks.

6. JAM - PINEAPPLE
Ingredients
Pineapple fruit pulp - 1kg
Sugar - 1 kg
Citric acid - 1 tea spoon
Pineapple essence - a few drops
Yellow food colour if needed

7. Method
Mix the fruit pulp and sugar in a pan
Boil – stir continuously
When thick, add citric acid
Add pine apple essence and yellow
colour,(Food grade) if needed
When in right consistency, remove from fire
and pour it straight into dry bottles
 Keep it open till it gets cold and close the
bottle tightly.

8. JELLY -APPLE
Jelly - A semisolid preserved mixture of fruit juice
and sugar.
Wash and cut Apple into small pieces
Add water to the level of cut pieces
Add ¼ tea spoon citric acid and boil it for 45
minutes to extract the pectin in the Apple pieces
– filter → Pectin extract.
Pectin extract from Apple - 1 litre
Sugar - 1 kg
Citric acid - 1 tea spoon.

9. • Mix the Apple pectin extract and sugar in a pan and
boil .
• When the sugar is dissolved, filter it through a clean
cloth
• The filtrate is again boiled and add the rest of the
citric acid.
• Check the consistency - To know the right consistency,
take some of it in a spoon, allow to cool and hold in a
slanting position – if the content stands in a sheet like
form, the consistency is right.
• Transfer the contents into clean dry bottles or jelly
moulds.
(The same method can be employed for preparation
of jelly using other fruits like Papaya, Guava etc. Care
should be taken to avoid over ripened fruits. In such
fruits, the pectin content will be less).

10. SYRUP
In cooking, a syrup is a thick, viscous liquid
consisting primarily of a solution of sugar in
water containing a large amount of dissolved
sugars but showing little tendency to deposit
crystals.
Simple Syrup
• Simple syrup is made by stirring granulated
sugar into hot water in a sauce pan until the
sugar is dissolved and then cooling the solution.
• Generally, the ratio of sugar to water ranges
from 1: 1 to 2: 1.
• Syrup can be used as a sweetener.
• A basic sugar and water syrup can be used to
make drinks.

11. Flavoured Syrups
• These are made by adding flavouring
materials to a simple syrup.
e.g. Adding some Orange flavour and Cinnamon
water to simple syrup. This type of syrup can
be used to make flavoured drinks.
Fruit syrup
• This is a concentrated juice made from a fruit
like Orange , Pineapple, Apple, Grapes,
Lemon, Mango etc.

12. • Fruit juice - 1 litre
• Sugar - 2kg
• Water - 1litre
• Citric acid - 4 tea spoons
• Potassium metabisulphite - ¾ tea spoon
• Essence - 1 tea spoon - if needed
• Food colour - a small pinch- if needed

13. • Mix the water, sugar and citric acid in a pan
and boil till all the sugar dissolves. Filter it
through a clean cloth.
• The filtrate is allowed to cool. Then mix the
fruit juice.
• Add the preservative Potassium
metabisulphite and mix the contents.
(Permitted food colour and essence may be
added if needed).
• Transfer the fruit syrup (squash) into bottles.
• Mix a little of it with cold water (when
required) to make drinks.

14. SAUCE - MAYONNAISE
• A creamy sauce , often used as a condiment.
• Egg -1
• Vinegar - 2 tb. Spoon
• Powdered black pepper - 1/8 tea spoon
• Mustard oil - ½ tea spoon
• Sugar - ½ tea spoon
• Refined oil - 1 cup
• Salt - a pinch

15. • Add the content of an egg to a blender.
• Add vinegar, salt, pepper, mustard oil and
sugar.
• Switch on blender at full speed and
immediately add the oil in a thin stream with
the blender on all the time, till the required
consistency is achieved.

16. PANEER (COTTAGE CHEESE, INDIAN
CHEESE, HUNG CURD)
• Paneer is a fresh cheese common in South
Asian cuisine.
• It is an unaged, acid-set, non-melting , farmer
cheese or curd cheese made by curdling
heated milk with lemon juice , vinegar, curd
or yoghurt etc.
• It is generally unsalted.
• Paneer can be used to make a variety of
dishes.

17. STEPS IN THE PREPARATION OF PANEER
• Heat the milk and bring to boil
• Add lemon juice or vinegar
• The milk begins to curdle. Stir the milk when it is
curdling so that the curdled milk does not stick to the
base of the pan.
• Immediately drain the curdled milk through a muslin
or cheese cloth or cotton cloth.
• Bring the muslin or cheese cloth together and
squeeze the curdled milk. This can be hung for a
period to drain (hence the name hung curd) or place a
heavy weight on top of the cloth.
• After 30 -40 minutes, open the cheese cloth.
• Cut the block of Paneer into suitable shape and size.

18. RICE “PAYASAM”
Ingredients
Broken raw rice , cleaned and washed - 1 cup
Grated coconut - 3 cups
Jaggery - 300gms
Cardamom powder - ½ tea spoon
Nuts, Kismis, Ghee etc.
• Grind and squeeze the grated coconut and extract thick
milk – about 1 cup (1st extract). Keep it separate.
• Add 2 cups of water to the grated coconut and again
squeeze and extract 2 cups of milk (2nd extract).
• Again grind the coconut and mix it with 4 cups of water and
extract 4 cups of milk (3rd extract).

19. • Make a syrup of jaggery, strain and keep aside.
• Bring to boil 4 cups of 3rd extract of Coconut milk and add rice to
it. Stir well.
• When the rice is almost cooked, add the jaggery syrup – mix well
and stir continuously for some time.
• Then add the 2nd extract of grated Coconut and stir continuously.
• When it gets thickened, add the 1st extract of Coconut milk and
mix well. Don’t allow to boil.
• Turn off the flame.
• Take a pan, add ghee to it and roast nuts first till it turns to a slight
pink tinge and keep it aside.
• Then add cleaned, washed and squeezed kismis to the ghee – stir
well and take them out when they swell.
• Add ghee roasted nuts, kismis and cardamom powder to the
“Payasam” , mix well and close with a lid.
• Keep it for some time 15 -30 minutes.
• It should have a loose consistency – even after cooling, it should
be easy to pour into a cup.

20. THANK YOU