Recipe world

Keeper recipes like Chutney, Thokku, Gojju are our family favourites. A few varieties of these preserves will always be there as part of our lunch and dinner. Not only there are tasty, they come very handy when I feel tired and can't make varieties of fresh curries. Here is a finger licking Thokku recipe which I learnt during my India trip last year. This Thokku goes well with rice, chapathi or dosa. Preparation time: 15 minutes Serves - 20 Difficulty level: Medium Ingredients: Mint leaves - 50gm Dry red chillies - 50 gm  Garlic peeled - 50 gm Tamarind - 50 gm Salt - to taste Jaggery or sugar - 1/2 tsp or to taste Water - 1/4 cup (if needed)  -  For seasoning: Oil - 5 to 6 tbsp Mustard seeds - 1 tsp Method: Grind together mint leaves, dry red chillies, garlic pods and tamarind into a fine paste. Add a few tablespoons of water if needed.  Heat oil in a thick bottom pan. Add mustard seeds to the hot oil and let it splutter....

Amla or Indian Gooseberry is well known in Ayurveda because of its medicinal values. It is told that eating one Gooseberry daily is good for our health. Gooseberry is commonly used in varieties of pickles, murabba, squash, chyavan prash, chutney, tambli, etc. Gooseberry is good for keeping the hair and skin healthy. For all the stomach related problems, gooseberry is a good remedy. During our school days, we used to pick fresh gooseberries when its the season and were dipping them in water with added salt and crushed hot chillies. They taste very good and we enjoyed eating them daily. One of my friends was asking me couple of months back to share the recipe of Gooseberry Pickle. I prepared the pickle and clicked the picks to share, but didn't get time to share! Now, after coming back from my India trip, I am sharing the recipe of Gooseberry Pickle with you all. Do try this pickle when you get gooseberries next time and share your feedback! Preparation time: 35 - 40 minutes...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. The season of mangoes is coming to end now in India. I was in my native this year throughout the mango season. There are lot of mango trees in our backyard, but this year, we couldn't get any mangoes there! Of course we bought mangoes from the city, but its not at all equal to the home grown ones. It was during our childhood days we were running to my Grandma's place to enjoy those delicious mangoes. Going to their place was the happiest thing for us during those times! Grand parents are no more now, but my Mom's brothers invite my Mom's family every year to enjoy the mangoes at their place. This year, nobody could visit their place during mango season even after frequent invites by them. Finally, the kind hearted brothers sent a big parcel of both ripened and unripened mangoes to my mom's place! Everybody felt so happy and enjoyed the delicious mangoes up to a week. Even my little one enjoyed eating mangoes :) When it...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Looks like mango season has started now in India. This is the time when varieties of pickles are prepared using raw mango, especially in Malnad region. Kadigayi Pickle is one of the special varieties of pickle prepared using raw mango. For pickles which we want to preserve for long time say, 1 - 2 years, only few varieties of mango can be used. But for this pickle, any variety raw mango which is sour in taste will go well. And this pickle will be good only for 1 - 2 months. If Kadigayi Pickle is there for your lunch, believe me, simple curd rice will also taste like heaven!! Preparation Time: 30 minutes Time to set: 4 days Ingredients: 1 large raw mango Cloves - 4  Pepper corn - 10 Fenugreek seeds - 1/2 + 1/4 tsp Mustard seeds - 1 1/2 + 3/4 tsp Cumin seeds - 1 + 1/4 tsp  Asafoetida - big pinch Oil - 2 tsp Red chilli powder - 8 tsp (according to taste) Salt - 9 + 2 tsp or to taste For seasoning: Oil...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. We both love to have different varieties of pickles, gojju and thokku as a part of our lunch and dinner. More than me, my hubby loves them a lot :) So, surely I will make some time to prepare these tangy and spicy preservatives at home. There was some raw tamarind sitting in my fridge from couple of days. I remembered my mom making raw tamarind Thokku during this season and thought of preparing the same. I just called her and got the procedure. Thokku came out very well and hubby dear liked it a lot! I had very few tamarind pieces and prepared in small quantity. But it was a big hit and got over within 4 - 5 days. Already he told me to prepare same kind of Thokku when I get the raw tamarind next time! :D Preparation Time: 40 - 45 minutes Yield: It will be enough for 2 people for a week Ingredients: Raw tamarind 5 - 6 Spicy green chillies - 3 (adjust according to taste) Fenugreek seeds - 1/2 spoon Cumin seeds - 1 spoon ...

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Here is a special pickle from my Aunt's kitchen. Normally, if we prepare the lime pickle, we need to wait for at-least 4 - 5 days to get it set well. Specialty of this pickle is that you can use it instantly!! My Aunt will prepare variety of pickles with seasonally available tangy fruits and vegetables. During my hostel days, always I used to have a stock of pickles prepared by her. This pickle is a good combination with curd rice. Preparation Time: 40 - 45 minutes Ingredients: Medium sized lime 4 - 5 Salt Red chilli powder 5 - 6 spoons or according to taste Turmeric - 1/2 spoon Sugar - 2 spoon Water - around 2 cups Spices: Mustard seeds - 2 spoon, Cumin seeds - 1/2 spoon, Cloves - 4, Fenugreek seeds - 1/4 spoon, Asafoetida For tempering: Oil - 6 spoon, Fenugreek seeds - 1/4 spoon, Mustard seeds - 1/2 spoon, little asafoetida and pinch of turmeric Procedure: Remove the seeds from the lemon fruit and cut them into medium size pieces. Sprinkle...