Recipe world

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 7 - 8 tsp, Fenugreek seeds - 1/2 tsp, Mustard seeds - 2 tsp, Asafoetida - 1/2 tsp, Pinch of turmeric

Method:

Wash the raw mango and rub all the water with a clean towel. Cut it into medium size pieces.
Add 2 tsp of salt and 2 tsp of oil to chopped mango and mix it. Cover it with a lid and allow to sit for 2 hours.

In the meanwhile, prepare the masala powder: Dry roast pepper corn until you hear the crackling sound. Dry roast cloves, fenugreek seeds, cumin seeds, mustard seeds separately. Combine all the dry roasted ingredients. To this, add 1/4 tsp fenugreek seeds, 1/4 tsp cumin seeds, 3/4 tsp mustard seeds without roasting. Add a big pinch of asafoetida and make a fine powder.

Roast red chilli powder and salt separately under low flame for 1 - 2 minutes. Combine them with Masala powder prepared. Check and adjust the taste. Let the masala powder be little-bit salty coz mango pieces will absorb some salt once you prepare the pickle.

Take a clean and dry bottle or container and put one layer of mango pieces. Then add one layer of masala powder, again one more layer of mango pieces, so on..till all the chopped mango is exhausted.

Now, its the time to do the seasoning! Heat oil in a small wok. Add fenugreek seeds, mustard seeds, asafoetida and a pinch of turmeric. Once the mustard seeds start spluttering, switch off the flame and allow to cool. Once it is completely cool, pour the seasoning on the pickle mixture.

Close the lid of the container tightly and leave it for 4 - 5 days before using. Open the container and mix the pickle once every day during this time. After 5 days, pickle is ready for use!

Tips:

Add the seasoning to the pickle after cooling completely. Otherwise, mango pieces will become smooth like cooked ones.
Always use a clean and dry spoon for pickle to increase its shelf life.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

This is one of the dessert which I prepare quite frequently during apple season. Also, when I was working, I used to prepare this easy n delicious apple custard to serve the guests most of the time. The reason is that it can be prepared in the morning itself and my cooking time will be reduced little bit! It can be served without ice cream also, but ice cream will add more taste to this dessert. In case you are not adding ice cream, just compensate it with more amount of dry fruits :)

Vanilla ice cream is a good combination with this custard. I didn't had the stock of vanilla ice cream at home, so I have used black currant ice cream for a change. You can decorate it with the dry fruits of your choice.

Preparation time: 1/2 hour

Cooling time: 2 hours

Servings: 3

Ingredients:

Milk - 2 1/2 cup

Apple - 1 halve

1 large banana - fully ripened

Custard powder - 2 tbsp

Sugar for sweetness (around 5 spoons)

Pinch of salt

Ice cream - 3 scoops

For garnishing: cashews, raisins, cherries

Method:

Pour the custard powder into 1 1/2 cups of milk and mix it well without any lumps.

Heat it on medium flame. Keep stirring continuously and switch off the flame once it starts thickening and you reach the consistency of dosa batter. Allow it to cool down for few minutes.

In the meanwhile, chop the apple and banana finely. Don't remove the peel from apple.

Add the chopped fruits, sugar, pinch of salt and the remaining milk to the custard mixture and refrigerate it for 2 - 3 hours.

Before serving, distribute the apple custard into 3 bowls. Add 1 scoop of ice cream and put a cherry on the top of each. Garnish it with generous amount of cashews and raisins.

Sending this over to the event Desserts with Apples hosted by Nayana, which was started by Raven.

This is my entry to Midweek Fiesta #5

Sending this over to Contest @ Manjula's Kitchen - Dec 2011

This is my entry to Any One Can Cook: Series 37 @ Taste of Pearl City

Sending this over to Show Me Your Hits - Series # 2 ~ Fiber Rich Foods, ongoing event @ Spicy Treats

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Tambuli is a common side dish which accompanies our daily lunch during summer season. During hot summer, more than hot curries and sambar, cool ones like Tambuli and Appehuli will be more comfortable to have. Tambuli is also called as Tambli in common. Varieties of Tambuli can be prepared using simple ingredients available in our kitchen.

Almost all the varieties of Tambuli are prepared using buttermilk. As per my knowledge, Raw Mango Tambli is the only Tambli for which buttermilk is not needed. Any variety of raw mango which can be used for pickle will also be good for Tambuli. Try this Tambuli during hot summer to keep your body cool and I'm sure, you will like it!!

Preparation time: 10 minutes

Servings: 4

Ingredients:

Raw mango - peeled and finely chopped - 4 tsp

Grated coconut - 1 cup

Green chilli - small piece

Mustard seeds - 1/4 tsp

Salt to taste

Water 3 - 4 cups

For seasoning: oil - 1 tsp, mustard seeds - 1/2 tsp, pinch of asafoetida, 4 - 5 curry leaves

Method:

Grind the chopped mango, green chilli, grated coconut and mustard seeds into fine paste using little water.

Transfer the paste to a bowl and add 3 - 4 cups water to adjust the consistency. Add salt to taste and mix well.

Heat oil in a small wok. Add mustard seeds, asafoetida and curry leaves. Once it starts spluttering, switch off the flame and add the seasoning to Tambuli.

Serve this healthy Tambuli with rice.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Finally my wish to prepare Paddu has come true! I didn't have a Paddu pan till recently and was telling hubby to buy the same for me. Last month, we had been to buy some vessels and hubby got a Paddu pan :) After that, I prepared Paddu so many times and every time, it was a success!

If you have left - over set dosa batter, its damn easy to prepare Paddu. I have used the regular set dosa batter for preparing Paddu and add few more ingredients like onion, green chillies, etc. for this batter. Paddu goes well for breakfast, lunch box, as well as evening snacks.

Preparation time: 25 - 30 minutes

Servings: 5 - 6

Ingredients:

Set Dosa batter - (same quantity of ingredients as told for set dosa)

Finely chopped onion - 5

Finely chopped green chillies 6 - 7

Finely chopped curry leaves 15 - 20

Oil for frying

Method:

Prepare the batter in the same way as set dosa and keep it in a warm place for 7 - 8 hours for fermentation.

Add 1 spoon of sugar and salt to taste and mix well.

Then add finely chopped onion, green chillies and curry leaves and mix it nicely.

Heat the Paddu pan and fill each hole with 1 tsp of oil.

Fill the batter in every hole up-to 3/4th level using a table spoon. Leave a little space for the Paddu to puff up.

Once the base of the Paddu turns golden brown, turn it carefully and cook the other side also.

Serve hot Paddu along with Coconut chutney.

Tips:

Left over dosa batter can be refrigerated and used to prepare Paddu for the same evening or next day morning.

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

I was eager to post this recipe from long time, but couldn't prepare it since I had a stock of some other chutney powders. This recipe is from a Kannada recipe book which I referred sometime back. As we all know, using curry leaves in our daily food is very good for health. Especially for diabetic patients, it is very good to use curry leaves in their daily diet.

In most of the Indian curries, we use curry leaves for seasoning. Some people prefer to use curry leaves powder in cooking to make sure that all the people will eat them :) Other than regular cooking, we can prepare different varieties of powders using curry leaves, which goes well with rice or chapathi. Here is the recipe of Chutney Powder using curry leaves which is a healthy combination with dosa, roti or chapathi.

Preparation time: 20 minutes

Ingredients:

Dried curry leaves - 10 strands (see note)

Chana dal - 1/4 cup

Urad dal - 1/4 cup

Desiccated coconut - 1 tbsp

Dry red chillies 6 - 7

Amchur powder - 1/2 tsp or to taste

Sugar - 1/2 tsp or to taste

Salt to taste

For Seasoning: Oil - 2 tsp, mustard seeds - 1 tsp, pinch of asafoetida

Method:

Dry roast all the ingredients first. Roast the dried curry leaves in a heavy bottom pan for 4 - 5 minutes.

Roast chana dal and urad dal separately till golden brown.

Roast the dry red chillies nicely. Once they are almost done, add desiccated coconut and saute for 2 minutes.

Combine all the roasted ingredients; add salt, sugar and amchur powder. Transfer them to mixie jar and make a fine powder.

Heat oil in a wok and add mustard seeds and asafoetida. Once mustard seeds start spluttering, switch off the flame and pour this seasoning on the chutney powder and mix well.

Healthy and delicious chutney powder is ready now. Taste it with dosa or chapathi!

To preserve this chutney powder for longer time, refrigerate it in an airtight bottle.

Note: Don't dry the curry leaves under direct sunlight; its enough if you keep them in a warm place. Else, you can use oven for drying them.