Mango Jaggery Sweet Pickle

Mango Jaggery Sweet Pickle

This is an instant sweet and sour pickle made with raw sour mango and jaggery. This pickle goes well with idli, dose, chapatti and curd rice. The jaggery acts as a preservative and the pickle stays fresh for a long time.

Ingredients (makes 250 gm. of pickle)
2 big raw sour mango
1/2 cup jaggery ( add a little more if the mango is very sour)
3 table spoon red chilli powder
1 tea spoon methi seeds
1 table spoon mustard seeds
1/2 tea spoon fresh hing
1 cup oil
Salt to taste

Preparation:
Dry roast methi seeds, hing and mustard till mustard pops
Cool and powder. Set aside
Wash, pat dry and  peel the raw mango
Grate the peeled mango
Heat oil in a pan and add the grated mango
Add  salt, chilli powder, and sauté for a minute
Add the jaggery and mix well and stir for five minutes on a low flame
Add the powdered masala and mix well
Sauté till oil leaves the sides
Put of the flame and let the pickle cool
Store in air tight container

Jolada Dose

Jolada  Dose

Jolada dose (jonna dose) is a very easy and  healthy breakfast. I have used jowar flour, urad dal and beaten rice  to make this dosa. Serve this dose with coconut chutney.

Ingredients: makes 10-12 dose)
1 cup urad dal
1/4 cup beaten rice
2 cups jowar flour
Oil to make dose
Salt to taste

Preparation:

1. Soak urad dal for three hours
2. Soak beaten rice for 15 minutes
3. Grind the urad dal in a grinders/mixer adding water to a fine batter
4. Add the beaten rice to the urad dal batter  and grind  smoothly
5. Ferment the batter overnight
6. To the fermented batter mix the jowar flour well without any lumps
7. Add salt and mix well
8. Spread the batter on to the hot tava.
9. Drizzle oil on the edges
10. Cover and cook till crisp
11. Serve with coconut chutney

 

Akki Peni Sandige

Akki Peni Sandige

Akki peni sandige are crunchy sun dried fryums. It can be served as snack or as an accompaniment with dal or sambar. Make this during hot summer months and enjoy it thru the year.

Ingredients: (makes 50 -60 )
2 cups white rice
1/2 cup sabudana
6-7 green chillies
1/2 spoon hing

Salt to taste

 

Muruku press for making peni

 

Preparation:

1. Soak rice and sabudana separately for six hours
2. Grind rice to a fine paste
3. Add sabudana, green chilies, hing and salt  to the ground rice paste and grind well adding required amount of water
4. Add two glass of water to the ground batter and mix well
5.  Cook the batter on low flame till the batter cooks well and a smooth dough is formed
6. Cool and put the cooked dough on to peni mould ( muruku press) and press small peni on the plastic sheet
7. Dry these peni in the sun for 4-5 days
8. Store in air tight containers
9. Deep fry the peni and serve as snack or serve with dal or samabar

Badam Burfi (2)

                                                               Badam Burfi

This version of badam burfi needs no cooking. It is useful when you are looking  for a quick dessert. This burfi can be made under ten minutes time. It tastes yummy. This no cook burfi has a low shelf life. However it remains fresh for a week when refrigerated.

Ingredients: (makes 20 pieces)

1. 1 cup badam powder
2. 2 tea spoon ghee
3. 3/4 cup powdered sugar
4. 1/2 tea spoon elachi powder
5. 1 table spoon milk

Preparation:

1. In a bowl combine badam powder, sugar, ghee, elachi and milk
2. Knead lightly till a firm dough is formed
3. Spread the dough on to a greased plate and press well
4. Refrigerate for 30 minutes
5. Cut into required shape and serve

Badam Burfi

    

  Badam Burfi

Badam burfi is a very tasty, quick and easy dessert to make. It is a delicious loaded with the richness of almonds and milk.

Ingredients: (makes 50 pieces)

1. 3 cups almond flour
2. 3 cups sugar
3. 1 cup milk
4. 1/2 cup fresh cream
5. 1 cup ghee
6. 1/2 cup sliced almond pieces
7. 1 tea spoon saffron soaked in two tea spoon milk
8. 1 tea spoon cardamom powder

Preparation:

1. In a thick bottom pan put  sugar, one cup water and one cup milk and heat
2. Stir till the sugar melts
3. Add the almond powder and quickly mix well to avoid any lumps
4. Add the cream, saffron milk and the ghee and keep stirring on a low flame till ghee leaves the sides and a mass is formed
5. Add the cardamom powder and the  sliced almond pieces and mix well
6. Remove and spread on a greased plate
7. Cool and cut into desired shape
8. Store in airtight containers
9. Stays fresh for a week

 

Mixed Millet Idli

                                            Mixed  Millet Idli

Health wise millets are considered to be superior to rice. It is a good source of minerals and proteins. Millets are gluten free and are low in Glycaemic Index. I have used mixed millet rava to make this idli. Mixed millet rava is easily available ion grocery stores

Ingredients: (Makes 24 idlis)

1. 3 cups mixed millet rava
2. 1 cup urad dal
3. 1/4 cup beaten rice (Poha)
4. Salt to taste

Preparation:

1. Wash and soak urad dal for 3-4 hours
2. Wash and soak the mixed millet rava for half an hour
3. Wash and soak beaten rice for ten minutes
4. In a grinder/mixer grind the urad dal till fluffy adding required amount of water
5. Add the poha and grind for another 5 minutes
6. Squeeze out the water from the  soaked millet and add to the urad dal, poha batter and grind for five minutes
7. Remove the batter into a vessel and ferment for 7-8 hours
8. Add salt and mix well
9. Pour the batter on to the idli stand and steam for ten minutes
10. Serve  millet idli hot with coconut chutney
 



 
 

Iredya (Patoli)

Iredya (Patoli)


 
 
 
                                                                   






                                                           

Iredya (Patoli) is nothing but the modak that is prepared during Ganesh festival. Iredya is prepared using turmeric leaves. The turmeric leaves add a special flavour to this steamed dish

Ingredients: serves 5
2 cups hand pound rice (normally white rice is used)
15 turmeric leaves
1 table spoon beaten rice (Poha)
1/2 cup fresh coconut
1/4 tea spoon haldi
Salt to taste

For stuffing
2 cups fresh coconut
1  cup jaggery

4 cardamom

1 table spoon til

Preparation:

1. Soak rice with Poha for three hours and grind to a fine paste adding coconut  and little salt
2. Put the ground mixture to a thick bottom pan and add 2 cups water
3. Now cook ground rice on a slow flame stirring continuously till a soft mass is formed
4. Set aside to cool

For stuffing:

1. Grind coconut with one table spoon water and cardamom
2. Roast the till till it pops
3. In a pan put the jaggery , add half cup water and boil till jaggery completely dissolves
4. Add the ground jaggery and keep stirring on a low flame till all the water evaporates.
5. Add the roasted til , mix well and remove from the flame

Preparing Iredya

1. Wash the turmeric leaves and wipe it dry with a paper towel
2. Spread the cooked rice mixture on the turmeric leaf and put one table spoon of coconut mixture spreading it lightly
3. Fold the leaf
4. Place the turmeric leaves in the hot steamer and cover and cook for ten minutes
5. When done peel  the leaves, dribble a little ghee and serve hot