Spicy Ripe Mango Pickle

Mangoes is about to say good bye as the summer ends & it's the arrival of monsoon....
Before mangoes disappear now is the time to store ripe mangoes & ii's the best time to buy ripe mangoes so that you can preserve it.. I cut a few of them into small cubes & some of them i blend to a paste & transfer them to a small 1 cup air tight freezer safe containers pop them in a freezer & use whenever i like...my friend keeps for 1 year mine ends up within 6 months :) D
 When i bought the mangoes i never thought i would end up making this pickle. Some of the mangoes were semi ripe so decided to make instant ripe mango pickle....Didn't have an idea how to prepare a pickle as i'm not an expert when it comes to pickle ( i used to make a delicious tomato pickle, next time i prepare it i'll make sure to post it) , i browsed through nearly 20 pickle recipes that gave me a idea & ended up so delicious that i couldn't stop eating it :P Mind you it's very addictive :)
Can refrigerate it for 1 month it's been 3 weeks in my fridge & as the days go by every spoonful is so yummy :)

Ingredients :

• 750 gm / 4 semi ripe mangoes.
• 1 tbsp spicy red chilly powder.
• 1 tbsp byadgi / kashmiri chilly powder.
• 1/4 tsp turmeric powder.
• Salt to taste.
• A marble size jaggery.
• 1/4 tsp ginger paste or powder.

Seasoning :

• 1/2 tsp mustard seeds.
• 1/4 tsp jeera / cumin seeds.
• A dash of methi.
• A pinch of  hing / asafoetida. 
• Few chopped curry leaves.
• A dash of nigella / kalonji / onion seeds
• 1/4 tsp saunf / fennel seeds.
• 2 tbsp oil .

Method :

• Wash, peel & cut the mangoes into small cubes.

• Add both the red chilly powder, salt to taste,turmeric powder, jaggery& ginger paste or powder.

• Add 2 cups water when it boils turn on medium flame & cook till mangoes are soft ( do not worry @ first you might find it very spicy once it thickens it won't be very spicy & after 2 days it will be less spicy, but if you like you can reduce the spicy red chilly powder).

• Once it thickens mash half the mangoes with a back of a spoon some let it remain in cubes.

• Let's season it heat 2 tbsp oil in a pan add the mustard seeds when it stops poping add the jeera, methi, saunf, nigella seeds, hing & the curry leaves saute till curry leaves are crisp off the flame & add them to the mango mixture & mix well. 
• Simmer for 5 mins take off heat & let it cool & refrigerate it. 

• Enjoy with rice or chapati.

Mushroom Cauliflower In Tomato Gravy

At last i got to publish another page in my blog COOKING TERMS :) Nearly 3 months i was working on it....Check & write to me howzt...Back to my recipes today's recipe is mushroom Cauliflower in tomato gravy... 
Cauliflower & mushrooms make a gr8 pair in any dish cook it anyway it ends delicious..
This dish is  cooked in onion tomato spiced sauce goes well with Ghee Rice or Roti.
Most of my every day recipe are often the same i mix some veggies add  kundapuri masala powder or sambar powder which is always stocked in my fridge & i use some whole garam masala to give more flavor :) 
    

•  Click here for- Kundapuri chicken masala powder 

Ingredients:

• 100 gm mushrooms.
• 100 gm cauliflower.
• 1 medium onions( thinly sliced).
• 1 medium minced onion.
• 2 clove garlic.
• 1''cinnamon.
• 2 cloves.
• 1.5 tbsp kundapuri masala powder.
• 2 tomatoes ( puree).
• 1/2 tsp turmeric powder.
• 1/2 cup coriander leaves.
• Salt to taste.
• 2 tbsp tomato ketchup.
• 1 tbsp +1 tsp oil.

Method :

• Separate  cauliflower into medium florets rinse well & keep aside.
• Boil 2 cups water with a handful of rock salt switch off the flame add the cauliflower florets in the hot water, cover & keep aside for 15-20 min,this is to get rid of insects or worms that might be in cauliflower.
• Then drain the cauliflower & rinse once again in fresh water & keep aside.
• Peel the outer skin of the mushrooms & wash in slightly hot water. keep aside.

Let's start step by step the recipe with the pics.

• Heat 1 tsp oil in a skillet /non stick pan add 1 thinly sliced onion, cinnamon, cloves,2 garlic cloves & saute till light brown.

• When the onions are brown  add the turmeric powder & the kundapuri masala powder .                                                  

• Saute for a sec & off the flame. let it cool keep stirring then grind to a fine paste.Remove the paste & keep aside.
• Add about 1 cup of water in the blender mix well & keep aside the masala water.

• As you can see in the above pix the mushrooms are cut in half , cauliflower cut in florets, tomato ground to a puree & the ground  masala paste. 

• Heat a 1 tbsp oil in a skillet / non-stick pan add in the minced onion stir & saute till slightly brown.

• When it's slightly brown add half of the coriander leaves saute for a sec. I love adding fresh coriander leaves to most of my recipes.

• Next add the cauliflower & saute for 5 min.

• Add the tomato puree & keep stirring till it coats the cauliflower.

• Next add the ground masala .

• Mix  & saute for 2-3 min.

• Add the masala water & let it boil.

• Add the mushrooms & let it simmer for 2 min.

• Add the tomato ketchup &  the rest of the  chopped coriander leaves & simmer on medium flame for 2-3 min till the gravy thickens. Take off the flame.
• Serve hot with Ghee rice or Roti.                       

• Click here for recipe -GHEE RICE

Kovakkai / Manoli Masala fry

Kovakkai is the most infamous veggie in Tellicherry ( kerala) rarely i find this veggie in the market...I pity poor veggie!!!This veggie has got a gr8 source of fiber.. In Mangalore where i was brought up this veggie is very famous & they call it Manoli it's even called ivy gourd . I make sure i cook this veggie at least once a week.
It's a very simple dish with lots of garlic & curry leaves with basic spices.You can use any chilly powder or can use both spicy & byadgi red chilly powder or can use 2 tbsp of kundapuri masala powder. Cooked in this way i love it, Try it & give your comments :)

• Click here for - Kundapuri chicken masala powder

Serves :4 
 Ingredients:

• 500 gm Kovakkai /Manoli.
• 1 cup water.
• 2 tsp Red chilli powder ( can add more if u like it more spicy)
• 1/2 tsp jeera powder / cumin powder.
• 1/2 tsp turmeric powder.
• 1 tsp coriander powder.
• Few curry leaves.
• 12 clove garlic thinly sliced.
• Salt to taste.
• 2 tbsp oil.

Method:

•  Wash the kovakkai & nip the tip & tail ends.
• I've given step by step the pics.

• Slit the kovakkai vertically into four without breaking them apart (As you can see in the above pic) .

• Take a heavy bottomed pan or a non-stick pan add the Kovakkai / Manoli red chilly powder (i used byadgi red chilly powder) jeera / cumin powder, coriander powder, turmeric powder, garlic & salt to taste or add 2 tbsp kundapuri masala powder & mix well.

• Add  1 cup water cover with a lid & cook till dry.

• When the water is absorbed  add 2 tbsp oil or more if required & fry them on medium flame till brown.

• When it's getting brown add the curry leaves & keep stirring frequently. 

• Fry till  its brown ( this will take time 5-10 ).

•  If using microwave add 1 tsp oil mix well & arrange on a plate add curry leaves & cook on high level for 5-6 min.

 The above image is cooked in microwave. It looks a bit wrinkle.....It's very tasty try it :) :) 

Serve hot as a side dish.

 

Toovar Dal With Coconut

Kerala festival Vishu( New year ) is approaching it's on April 14th 2016 & I'm wishing my readers a happy & prosperous Vishu !!!! So here I'm updating another Kerala  sadhya recipe Dal curry with coconut (Parippu curry) :) :)
Sadhya is not complete without Parippu curry, it's a traditional Kerala dish made with toovar Dal & coconut paste  the way my mom used to make & drizzle it with ghee while serving :) :)
Nowadays it's even made with split green gram Dal with out coconut, i prefer the traditional version. For me  this dish is just a divine you don't even need any side dish to go with  dal curry it tastes so good on it's own. Goes well with steamed rice , Ghee rice or rotis.

So let's now go into making of this Kerala version nadan parippu curry it's yummy :)

• Click here - GHEE RICE

Ingredients :

Serves : 4

• 1/2  cup / 100 gm toovar dal .
• 1/4 cup grated coconut.
• 2 red chilies.
• 1/2 tsp turmeric powder.
• 1/2 tsp jeera / cumin seeds.
• 2 green chilies.
• 1/2 tsp grated ginger or paste.
• 1 tbsp +1 tsp ghee.
• 1 thinly sliced onion.
• Few curry leaves.

Method :

• Wash the dal & soak for 5-10 min.
• Pressure cook the dal with 1/4 turmeric powder, ginger, green chilly ( just give a slit ), 2 cups water, 1 tsp ghee & cook till dal is tender( you might need 2=3 whistle ) do not over cook the dal. (discard  the green chilies)&  Keep aside.
• Meanwhile grind the coconut, 1/4 tsp turmeric powder, red chilies to a fine paste, when it's fine add the jeera & blend for 2 min.
• Add the coconut paste to the dal with the salt to taste  &let it boil for 5-7 min or till the dal curry is thick on low flame once it's thick off the flame.
• Now prepare the tadka, heat ghee in a pan add the thinly sliced onions & saute to a golden brown color add the curry leaves saute for a sec & add to the dal & mix it well.
• While serving drizzle ghee over it. 

Happy Vishu

Sambar Masala Powder

They fresh aroma of the home made sambar are worth the effort :)The spices used gives sambar it's uniqueness & i'm sure every south Indian  have their own unique sambar powder recipe.
It's always best to make your own sambar powder @ home if you can... The aroma of it alone will have you wanting to make a fresh batch each time you make a sambar:)
However making @ home you can adjust the ingredients according to your taste. Here I've given 2 types of sambar powder the 1st one is a kerala version & the 2nd is a Karnataka version given to me by my Bangalore friend .
Make sure  once the powder is brought from the mill immediately transfer on a paper spread it & cool completely, sift it then store in a bottle & refrigerate it comes up to 6-7 months :) 

Kerala version

Kerala sambar ingredients.

Ingredients :

1. 1/4 kg red dry chilies.
2. 1/2 kg coriander seeds.
3. 50 gm methi / fenugreek seeds.
4. 100 gm jeera / cumin seeds.
5. 30 gm  peppercorns.
6. 3 long piece turmeric.
7. 2 tsp asafoetida / Hing (crystals).
8. 10 gm cinnamon sticks.
9. 50 gm mustard seeds.
10. 60 gm raw rice.
11. 2 bunches curry leaves.
12. Rock salt a handful.

Method :

1. Wash the curry leaves & the raw rice well & keep aside to drain.
2. Once it's drained completely keep it to dry in the sun till dry.
3.  If it's summer then it's best you dry the red chilies in the sun for 2-3 days or you can use the oven to make it crisp (Make sure you do not burn it) might take 5-10 min.
4. Heat a heavy bottomed pan, roast the coriander seeds on medium flame keep stirring when its nearly crisp add the curry leaves ,cinnamon & keep on stirring till crisp & aromatic,remove from the pan spread it on paper or a muslin cloth.
5. In the same pan add the methi seeds roast for 1-2 min remove & add it to the coriander seeds mixture.
6. Repeat  the same with jeera, peppercorns & the rice remove & add to the rest of the roasted ingredients.
7. Next roast the mustard seeds when it pops add the hing when it stops poping add to the roasted ingredients.
8. Roughly break the turmeric pieces  using a mortar & pestle & add to the roasted ingredients.
9. Add all the roasted ingredients with  the rock salt in a steel  container & give it to the mill to powder it .
10. Store in a clean dry jar comes up to 5-6 months.

Karnataka Sambar Ingredients.

Ingredients :

1. 1/4 kg red dry chilies.
2. 1/4 kg byadgi red chilies.
3. 1/2 kg coriander seeds.
4.  50 gm methi / fenugreek seeds.
5. 100 gm cumin seeds / jeera.
6. 30 gm handful peppercorns.
7. 3 long turmeric piece.
8. 2 tsp asafoetida / hing.
9. 50 gm mustard seeds.
10. 30 gm channa dal .
11. 30 gm urad dal.
12. 2 bunches curry leaves.
13. Rock salt a handful.

Method: 

• Wash the curry leaves & channa dal & urad dal well & keep aside to drain keep it in the sun to dry for 2-3 days.
• Rest follow the method I've given in the Kerala version from no 2-10.
• Dry & roast  all the ingredients even both the dals separately &  give it to the mill to powder it.
• Cool & store in a clean air tight jar.

Eggless Pineapple Cake

I was coming back from my morning walk when i saw a fruit seller unloading pineapples from the tempo :) Sweet fresh juicy pineapples every body's favorite :)
That's when i got the idea of posting a pineapple recipe in my blog this month. I brought a pineapple but peeling the fruit i find it very difficult paid the fruit seller extra to have them peeled, they make it look so easy & they get the job done in a min... 
Now i ask myself what to post pineapple curries or dessert? I remember writing down a egg less cake a unusual recipe adding aerated soda but never got the time to try it out & completely forgot about it...So that's it- Pineapple cake with the topping of caramelized  sugar & pineapple slices...

It came out so good i kept asking myself  why didn't i try it before & very easy to make & don't need any icing to decorate it & still looks tempting & taste awesome :):) If you love pineapple you'll love this cake even if you don't you'll love it,one of the best egg less cake that too with soda & I'm sure you won't get this @ the bakery :) :)

Ingredients :

• 1 tin / 400 gm milkmaid.
• 200 gm / 1 1/2 cup maida.
• 100 gm butter or 90 ml oil.
• 4 pineapple slices.
• 1 tsp baking powder.
• 1 tsp baking soda.
• 1 cup (150 ml) aerated soda ( club soda).
• 1/2 tsp pineapple essence.
• 5-6 tbsp sugar for caramelizing.
•  1/2 tsp yellow color.
• Few cherries.

Method :

• Preheat oven 200 c.
• Grease 7 or 8 inches diameter cake tin.
• Arrange the pineapple slices on the base.
• Heat a  non-stick pan add 5-6 tbsp sugar let it simmer till it's golden  brown in  color. 
• Be careful while caramelizing the sugar if you overdo it then it will burn & ruin the taste so give a nice golden color.
• Pour the caramel sauce over the pineapple slices.
• Melt the butter when slightly cool add the milkmaid ( If using oil no need to heat) & beat well.
• Sieve together the maida, baking powder, baking soda.
• Add half of the maida mixture & half of the club soda to the milkmaid & mix well add the other half of the maida mixture & the soda  & beat well.
• Add the pineapple essence & the yellow color beat well.
• Pour the cake batter over the pineapple slices in the cake tin.
• Bake @ 210 degrees for 45 mins or till the cake is done.
• Remove from the oven let it cool, loosen the sides of the cake with a knife & immediately turn on a plate & decorate with cherries.

Enjoy 😋

 

Egg Stew

Egg stew cooked with the goodness & the flavor of coconut milk, is a staple dish from Kerala..One of my half written recipe last year but never got to post it,at last i could complete it this year with the pic:)
In Kerala they usually add  potatoes boiled & mashed lightly so that the gravy thickens & that's potato stew....Instead of potatoes i used  eggs..Click here 👉 Easy Potato Recipes
Stew requires a lot of time if the coconut milk is made at home..To cut down the time you can use the ready made coconut milk ,i find it more sweet so i prefer making it at home..

How to make coconut milk - Click here - Coconut milk

So let's enjoy this creamy egg stew...Have it with Vellayappam/ Appam or Noolappam/Idiyappam it's really yummy 😋

 Serves:3
 Ingredients:

• 3 boiled eggs.
• 1 cup thick coconut milk.
• 1.5 cup thin coconut milk.
• 1.5 thinner coconut milk.
• 2 large onions thinly sliced.
• 4 green chilies (slit).
• 3 cloves.
• 2'' cinnamon.
• 2 tbsp oil.
• Few curry leaves.
• 1 tbsp freshly crushed pepper.
• 10 gm cashew nuts ( ground to a paste).

Method:

• Heat oil in a pan add the cloves, cinnamon,& curry leaves saute for a while.
• Add the onions & saute (Do not let it brown) cover with a lid & let it cook on medium flame frequently open the lid & stir for 5-7 min,so that the onions are half cooked.
• Add the thinner milk let it boil till it's half reduced & thick.
• Next add the thin milk, cashew nut paste & salt let it boil.
• Add the crushed peppercorns & the boiled eggs & let it boil for 2-3 sec.
• Lastly add the thick milk & let it simmer for 2 sec, take off the flame.
• Serve hot with Vellayappam/ Appam or Noolappam/Idiyappam 😋