Ram Jam Mam

Ram Jam Mam Love cooking but don't know what to make, or want some easy step-by-step instructions then follow Ram Jam Mam and we will show you how. Why Ram Jam Mam?

So I finally took the plunge and have set up my own cookbook page. So for all those that are sick of seeing photos of food on my page, you will be happy that I have separated the two. My Mum (Mam) and Papa (Ramesh or Ram) are like the two slices of bread and I am the jam in the middle. The best of both worlds sandwiched together to hold the best filling. Mum taught me to cook. I remember

it like yesterday, everyday after school my sister’s and I would run upstairs to avoid the kitchen, but some how I would always draw the short straw. Mum would shout, “Is anyone coming to help me?” My sister’s were clever and they would not reply, but I would always feel guilty and would go and help mum in the kitchen. I started to cook from about the age of ten or eleven years old. I was like Mum’s sous-chef in the kitchen. First I started cutting vegetables, and then learnt how to make chapatis (rotli‘s). Eventually I was cooking full dinners on my own without my mum instructing me. Papa loved to eat. On the other hand, my papa did not cook or should I say would not cook. He never even made his own tea for breakfast! There is the one story Papa would tell us over and over again. The time when he made lentils (mugg) and rotli’s. The mugg was overly spicy and and rotli’s were square. However I do remember how happy it would make me feel when he would say, “su saru saru kavanu bhan-avoo?” (“what have you made to eat, something nice?”)

I dedicate my work to my Papa, who passed away on the 15th January 2015 and my mum who I am yearning to find her passion for cooking again. Papa you are always in my thoughts and whenever I cook I think of you. Papa, I am not just eating jacket potatoes and pasta! Lol! ☺

The Ram Jam Mam cookbook will be out soon, keep a look out for more details. All photographs and recipes* are copyrighted to Ram Jam Mam 2015.
*Unless specified

06/05/2026
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23/12/2025

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Stuffed Sweet Potatoes with Spinach, Mushroom, Feta & Rosemary Drizzled with Lemon Garlic Yogurt Sauce

Ingredients:

4 medium sweet potatoes
1 tablespoon olive oil
2 cups baby spinach, roughly chopped
1 cup mushrooms, sliced
1 clove garlic, minced
1/2 teaspoon fresh rosemary, finely chopped
1/2 cup crumbled feta cheese
Salt and black pepper to taste

21/12/2025

Sweet Potato Rounds with Brie, Cranberry-Honey Glaze & Pistachio Crunch

Ingredients:

Sweet Potato Base:
2 large sweet potatoes, sliced into 1/2-inch rounds (500 g / 1.1 lb)
2 tablespoons olive oil (30 ml)
Salt and black pepper to taste

Cheese:
150 g Brie cheese, sliced or cubed (5 oz)

Cranberry-Honey Glaze:
1/2 cup cranberry sauce (whole berry or homemade) (120 g / 4.2 oz)
2 tablespoons honey (30 ml / 40 g)
1 tablespoon orange juice or water (15 ml)

Pistachio Crunch:
1/3 cup shelled pistachios, roughly chopped (40 g / 1.4 oz)

Optional Garnish:
Fresh thyme or rosemary, finely chopped (2–3 g)

Directions:
Preheat oven to 400°F / 200°C. Line a baking sheet with parchment paper.

Arrange sweet potato rounds on the baking sheet. Drizzle with olive oil and season lightly with salt and black pepper.
Roast for 25–30 minutes, flipping halfway, until tender and lightly golden.

Remove from oven and top each round with Brie.
Return to oven for 5–7 minutes, until the Brie is soft and melty.

While the Brie melts, prepare the glaze.
In a small saucepan over low heat, warm cranberry sauce, honey, and orange juice for 3–4 minutes, stirring until smooth and glossy.

Remove sweet potatoes from oven.
Drizzle generously with cranberry-honey glaze and sprinkle with chopped pistachios.
Finish with fresh herbs if desired and serve warm.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 240 kcal per 3–4 rounds | Servings: 4 servings

21/12/2025

Caramelized Butternut Squash with Feta, Walnuts, and Cranberry-Honey Glaze

Ingredients:

Roasted Butternut Squash:
1 medium butternut squash, peeled and cubed (700 g / 1.5 lb / ~6 cups)
2 tablespoons olive oil (30 ml)

Recipe in First Coʍmеոτ 👇
Enjoy ❤️👇👇

21/12/2025
20/12/2025

Roasted Cauliflower Steaks with Lemon-Tahini Drizzle & Pomegranate

Ingredients:

Cauliflower:
1 large head cauliflower (900 g / 2 lb)
3 tablespoons olive oil (45 ml)
1 teaspoon salt (5 g)

Recipe in First Coʍmеոτ 👇
Enjoy ❤️👇👇

08/12/2025
29/11/2025
17/11/2025

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Manchester
M20

Telephone

07738390113

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