Papaya Marmalade - A Tribute to an Inspirational Woman & Blogger

Jayashree Satish of Kailas Kitchen

Priya MahadevanJayasree Kailas Kitchen

Hi Jayasree Kailas Kitchen, just read that you are from Pune - lots of family there and my base in India :)

Like ·  · 29 July at 14:11 ·

Harini Rupanagudi my brother is currently posted in Pune too :)

29 July at 14:55 · Like

Jayasree Kailas Kitchen ‎Priya Mahadevan, Harini Rupanagudi - nice to know you have base/contacts in Pune. Its going to be a year since I moved to Pune. Hope to meet you both during your next visit to Pune.

30 July at 00:43 · Unlike · 2 people (that was me and Harini)

The shock of reading of Jayashree’s passing on Niv Mani’s post really had me reeling in disbelief!  I was very, very, very, distraught –I could not sleep from the shock and my husband and kids were so understanding, so sweet trying to console me! --We are not aware as we make new friendships, virtual though they may be nowadays, how close we become and how strongly an incident like this can affect and shake you up – besides drilling home the fact that life is so fleeting, it has you thinking about how to lead it and while you still have a chance to make sure that you have only spread sweetness and love to those around you and leave fond, lasting memories in the hearts and lives you’ve touched –Make the memories count!  This is truly what Jayashree has done for me – Our interactions were not many, but from the get go, from loving the name of her blog, and her simple and clear cut recipes right down to the wonderful, encouraging comments I received from her every time, I only always have had a positive image of her and from the conversation above, you’ll understand what a warm and welcoming person she was J -   The devotion and the enthusiasm with which she celebrated every festival and supported so many wonderful and worthy causes – yes, I did spend a couple of hours going through her Facebook account and trying to get to know this person who had passed, but who had entrenched herself in my life in some indelible way and enriched it. She loved life and I am kind of mad at the Gods for taking someone who was so full of joie de vivre away so young, so suddently – But then I turn around and I pray to the same Gods, Satya Sai Baba and Shirdi Baba to give her loving family the strength to deal with this enormous loss – I know she would have thrown herself and celebrated Deepavali in a grand manner and shared with us her efforts of dedication – So I hope I and far more importantly, her family and people who knew her well can salute her spirit this coming Deepavali Like I already said on her FB page, she will set up her Kailash Kitchen for the Gods above, in Lord Shiva's heavenly abode :)


To all my blogger friends and followers of this blog, let me tell you one more time how much you mean to me and how much I value our friendship, virtual or otherwise. Love you! 

My small tribute in her memory, I make this Papaya Marmalade in her honor from her wonderful collection of recipes.

Ingredients

1/2 a ripe papaya (about 1 cup)
Juice of 1 orange
Zest of 1 orange (used for juicing)
1/2 cup of Agave nectar
1/2 cup or Orange blossom honey
3 cloves crushed

Preparation

Roughly dice your papayas since you are grinding it anyway
Juice your orange and zest the rind and keep
Measure the honey and agave
In a blender, add the papayas, orange juice, agave and honey and crushed cloves and spin until it's a smooth blend
Pour in a deep saucepan and start cooking on high flame for 5-7 minutes stirring the sides
Then reduce flame and cook for  15-16 minutes in installments of 5 - 5- 3- 3 -
By this time, it has reduced to 1/4 of its original amount and has thickened considerably
Test by dipping the ladle in and it should have Jam sticking to it as opposed to running down

Cool for 10 minutes, put in a clean jan and refrigerate  - Enjoy with Toast, english muffins, crumpets and pancakes, just to name a few :)

Here are some pictures - Also stay tuned for some Pineapple Jam from Jayashree blog that I plan to make for tomorrow's post.
Also Check out the other Bloggers in this Marathon

Pumpkin Papaya Soup

This is a soup that was inspired by having a ripening papaya at home along with pumpkins we picked at the patch. A simple hearty and tasty soup perfect for the cooler days of Autumn and halloween parties :)
It is very South Indian influenced in the spices and herbs that went into it, with a slight touch of Italian, in that I used some rosemary and sage
This is my recipe for Day 2 of Srivalli's Blogging Marathon

Ingredients

1 Small pie pumpkin ( peeled & cubed)
1/2 big sized ripe papaya (decided, peeled & cubed)
2tbsp coconut powder
2tbsp coriander
2 dry red chilies (I used 2 too many)
4 cloves garlic
2 tsp olive oil
1/2 tsp rosemary crushed
2 leaves sage crushed
1/4 cup almond slivers
1/2 tsp turmeric

Preparation
1.Crush rosemary and safe and keep aside
2. In a frying pan, heat 1 tsp of oil
3. Add the coriander, coconut powder, chilies and garlic and fry until the coconut powder assumes a nice brown crispy color - Dry grind and keep
4. Remove from flame
5. In a separate deep (4-5 quart) pot, add the cubed pumpkin and papaya and allow them to cook adding 1 tsp of salt, turmeric, sage and rosemary
6. When they are soft and mushy, remove from flame allow to cool down
7. Grind into a fine paste in a blender
8. Return the ground up pumpkin- papaya to the pot and add the dry-ground mix into the paste and stir in nicely
9. Set flame at low flame and allow it to simmer for about 4-5 minutes stirring if your pot is not a non-stick
10. Serve HOT

Check out the other Bloggers in this Marathon
This is off to Vardhini of  Zesty Palette's Halloween Fiesta