Soya Chunks Manchurian

 Soya chunks manchurian is a very easy to make delicious side dish made with mini soya chunks and can be served with fried rice, chapati, naan or noodles.

The following ingredients are needed to prepare Soya Chunks Manchurian.

Ingredients

Mini Soya chunks. -1 cup
Ginger garlic paste.-1tbsp
Ginger chopped.     -1tbsp
Garlic chopped.      -10 cloves
Onion chopped.      -1big
Capsicum chopped.-1
Maida flour.            -3/4 cup
Corn flour.              -3 tbsp +1tbsp
Red chilli powder.  -1tsp
Tomato ketchup.     -2 tbsp
Red chilli sauce.     -2 tbsp
Soya sauce.             -1tbsp
Vinegar.                   -1tsp
Salt.                         -to taste
Oil.                          -3tsp
Oil.                         -for deep frying
Water.                      - as required

Instructions:-

1) Boil mini soya chunks in a vessel adding 2 cup of water for 10 minutes on medium flame. Switch off the flame and soak the soya chunks in the boiled water for 10 minutes. Drain the soaked water. Wash and squeeze out the water from boiled soya chunks 3 to 4 times.

2). In a large mixing bowl add boiled and squeezed mini soya chunks. Add 3/4 cup maida flour, 3tbsp corn flour, 1tbsp ginger-garlic paste, 1tsp chilli powder and 1tsp salt into the mixing bowl. Mix all the ingredients adding little water to coat the batter evenly on soya chunks. Deep fry the batter coated mini soya chunks in hot oil till crisp. Keep aside the fried mini soya chunks.

3). In a small bowl add 1tbsp corn flour and 1/4 cup of water and mix well without lumps. Keep aside the corn flour water mixture.

Method:-

1). Heat oil in a wide bottom pan. Add finely chopped ginger, garlic and fry in oil. Add finely chopped onion and required salt into the pan and saute well till onion becomes soft.

2). Add chopped capsicum into the pan and saute well till it becomes soft and tender.

3). Add red chilli sauce, tomato ketchup, soya sauce and vinegar into the pan and mix well.

4). Add cornflour water mixture into the pan and stir well.

5). Add fried mini soya chunks into the pan and mix with all the ingredients.When the mixture thickens switch off the flame.

6). Transfer the soya chunks manchurian to a serving bowl.

 

Soya Chunks Manchurian is ready to serve with fried rice, noodles or chapati.

Vendakka Puli kuzhambu/ Lady's Finger in Tamarind Gravy.

Vendakka Pulikozhambu is a gravy dish made with lady's finger, tamarind, shallots and home made sambar powder goes well with rice.

The following ingredients are needed to prepare Vendakka puli kuzhambu/Ladies Finger in Tamarind Gravy

Ingredients:-

Ladies Finger.  - 8
Tomato.            - 1
Shallots            - 10
Green chilly.     - 3
Garlic.               - 4
Ginger.               - 1/2 inch
Tamarind.           - gooseberry size
Curry leaves.      - few
Fennel seeds.      - 1/2 tsp
Fenugreek seeds.- 1/4 tsp
Mustard seeds.    - 1 tsp
Cumin seeds.       - 1/2 tsp
Turmeric powder - 1/4 tsp
Asafoetida.          - 1/4 tsp
Chilly powder.     - 2 tsp
Salt.                      - to taste
Sambar powder.   - 2 tsp
Oil.                       - 2 tsp+ 2tbsp
Water.                   - as required

I used homemade sambar powder in this Vendakka Puli Kuzhambu.
https://konkanicookbook.blogspot.com/.../sambar-powder...

 Instructions:-

1). Soak tamarind in water. Squeeze the soaked tamarind and take the tamarind extract and keep aside.

2). Wash lady's finger /vendakka then cut and remove both the ends and chop the lady's finger into 2 inch lengthy pieces.Heat 2tsp oil in a pan and fry the lady's finger until lightly golden. Remove the lady's finger from pan and keep aside.

Method:-

1). Heat 2 tbsp oil in the pan and splutter mustard seeds, fennel seeds, cumin seeds and fenugreek seeds. Once splutter add curry leaves, slit green chillies, chopped ginger, garlic and saute well.Add chopped shallots and saute well until soft.

2). Add turmeric powder and mix well.Add chopped tomato and mix well. Cover and cook until tomato becomes soft and mushy.

3). Add red chilly powder, sambar powder, asafoetida, required salt and mix well.

4). Add tamarind extract and mix well. Add required water (1-2 cup) and allow it to boil.

5). Add fried lady's finger and cook until oil seperates.Switch off the flame and transfer the gravy to a serving bowl.

Tasty Vendakka Pulikozhambu / Lady's Finger in Tamarind Gravy  is ready to serve.

Ragi Koozh

Ragi koozh is a savoury drink and good for heath.It is very good in summer as it keeps our stomach cool and gives high energy. Intake of ragi food helps to improve our immunity system.Ragi koozh is made with ragi flour /finger millet flour.

The following ingredients are needed to prepare Ragi Koozh.

Ingredients:-

Ragi flour.        -1 cup
Water.              - 3 cup
Buttermilk.      - 2 to 3 cups
Shallots.          - 6
Green chillies. - 4
Curry leaves.   - few
Salt.                 - to taste

Method:-

1). In a pan add ragi flour and water and mix well without lumps.Add salt and mix well till it dissolves.Keep stirring it on high flame.Once it starts to thicken lower the fame.Mix well and switch off the flame.The mixture should be well cooked.Uncooked ragi mixture will lead to stomach problems especially if giving to young kids.

To check if the mixture is cooked, dip your hand in water and touch the mixture if it doesn't stick then it is cooked.

2). Allow the cooked ragi mixture to cool.Once cooled add buttermilk, curry leaves, finely chopped green chillies and thinly chopped shallots into the ragi mixture and mix well with a spoon.

3). Check for salt and add required salt if needed.Transfer the ragi koozh into serving glasses.

Ragi Koozh is ready to serve.

Vendakka Moru Curry / Lady's Finger Curd Curry

 Vendakka moru curry/ Lady's finger curd curry/ Okra curd curry is a coconut and curd based curry made with tender vendakka /okra /lady's finger and goes well with rice.

The following ingredients are needed to prepare Vendakka Moru Curry /Lady's Finger Curd Curry/ Okra Curd Curry.

Ingredients:-

Vendakka.   - 10 (tender)
Curd.           - 1 cup
Salt.             - to taste
Coconut oil.- 2tsp

For grinding Coconut Masala paste:-

Grated coconut.   -1cup
Dry red chillies.   -5
Turmeric powder.-1/4 tsp

For Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -1tsp
Cumin seeds.   -1/2 tsp
Curry leaves.   -1sprig

Instructions:-

1). Wash tender vendakka /ladies finger /okra in water. Trim both the ends of each vendakka and chop into 1 inch lengthy pieces and keep aside.

2). Grind grated coconut, dry red chillies and turmeric powder to a smooth paste adding little water. Keep aside the ground coconut masala paste.

3). Whisk the thick curd adding 1/4 cup of water without lumps and keep aside.

Method:-

1). Heat 2tsp coconut oil in a pan and add chopped tender vendakka pieces into the pan and saute well for 2 minutes on low flame.

2). Add ground coconut masala paste, required salt and 1/4 cup of water into the pan and mix well.Boil  for 2 to 3 minutes on low flame and switch off the flame.

3). Add whisked curd into the curry and mix well.

4). Heat 1tsp coconut oil in a small pan for seasoning. Splutter mustard seeds and cumin seeds and saute well. Add curry leaves and fry in oil for a second and switch off the flame.

5). Pour the above seasoning into the vendakka moru curry in the pan and mix well.

A tasty Vendakka Moru Curry /Lady's Finger Curd Curry /Okra Curd Curry is ready to serve with rice.

Potato Capsicum Curry

Potato capsicum curry is a delicious side dish for chapati, roti, appam, puttu, idiyappam and rice.

The following ingredients are needed to prepare Potato Capsicum Curry.

Ingredients:-

Potato.                 -1 large
Capsicum.           -1
Onion.                 -1 big
Tomato.               -1 big
Ginger chopped.  -1tsp
Green chilly.        -1
Garlic chopped.    -5
Curry leaves.        -1sprig
Fennel seeds.        -1tsp
Red chilli powder.-1tsp
Turmeric powder. -1/4tsp
Coriander powder.-2 tsp
Grated coconut.    -1cup
Coconut oil.          -1tbsp
Salt.                       -to taste

Instructions:-

1). Remove the outer skin of potatoes.Chop the potatoes into medium thick pieces and boil in water till soft and keep aside.

2). Cut capsicum into halves and remove the seeds.Then chop capsicum into medium cubed pieces. Chop onion into thin lengthy slices.Chop ginger, garlic and tomatoes into small pieces.Slit green chilly lengthwise. Keep aside.

3). Grind grated coconut to a fine paste adding very little water. Keep aside the ground coconut paste.

Method:-

1). Heat 1tbsp coconut oil in a pan and add fennel seeds and saute well. Add onion slices into the pan and saute well till translucent.Add chopped garlic, ginger, slit green chilly and curry leaves into the pan and saute well till raw smell goes.

2). Add turmeric powder, red chilli powder and coriander powder into the pan and saute well.

3). Add chopped tomato and 1/2 cup of water into the pan and boil till the tomato becomes soft and mushy.

4). Add chopped capsicum into the pan and saute well for 3 minutes on medium flame.Add boiled potato pieces and saute well. Cover and cook for 2 minutes on low flame. Saute well in between.

5). Add ground coconut paste and 3/4 cup of water into the pan and mix well.Boil the curry on low flame for 2 minutes.Switch off the flame and transfer the potato curry to a serving plate.

Very tasty Potato Capsicum Curry is ready to serve with appam, idiyappam, puttu and rice. 

Drumstick Coconut Milk Curry /Muringa Thengapaal Curry

 Drumstick coconut milk curry / Muringa thengapal curry is a delicious gravy dish made with drumstick and instant coconut milk goes well with rice.

The following ingredients are needed to prepare Drumstick Coconut Milk Curry.

Ingredients:-

Drumstick /Muringa.- 3 or 4
Tomato.                 -2
Onion.                   -2
Ginger chopped.   -1tbsp
Garlic chopped.    -1tbsp
Green chilly.         -3
Turmeric powder. -1/4 tsp
Red chilli powder.-1tsp
Asafoetida.           -1/2 tsp
Coconut milk.       -1cup
Mustard seeds.      -1tsp
Cumin seeds.        -1/2 tsp
Curry leaves.        -1sprig
Coconut oil.          -2 tsp
Salt.                      -to taste

Instructions:-

1). Wash and peel the outer skin of drumsticks and chop into 2 inch lengthy pieces. Wash and half slit green chillies. Peel, wash and finely chop onion, ginger and garlic.Wash and chop tomatoes into small pieces.Keep aside the chopped ingredients along with curry leaves.

2). In a bowl add 25 gm instant coconut milk powder and 1 cup of water and mix well without lumps. Keep aside the instant coconut milk.

Method:-

1). Heat coconut oil in a wide bottom pan and splutter mustard seeds and cumin seeds.Add curry leaves and saute well. Add chopped ginger, chopped garlic, half slit green chillies and chopped onion into the pan and saute well till onion becomes translucent.

2). Add turmeric powder, red chilli powder and asafoetida into the pan and mix well.

3). Add chopped tomatoes into the pan and saute well till tomatoes become soft and mushy.

4). Add chopped drumstick pieces, required salt and water into the pan and mix well. Cover and cook until drumstick pieces are cooked well.

5). Once drumstick pieces are cooked add instant coconut milk into the pan and mix well. Once the curry starts to boil switch off the flame.Transfer the drumstick coconut milk curry to a serving bowl.

Drumstick Coconut Milk Curry / Muringa Thengapaal Curry is ready to serve with rice.

Ragi Idiyappam/ Finger Millet Idiyappam.

 Ragi idiyappam /Ragi flour idiyappam /Finger millet idiyappam is a healthy breakfast dish made with ragi flour (finger millet flour) and rice flour.

The following ingredients are needed to prepare Ragi Idiyappam / Finger Millet Idiyappam.

Ingredients:-

Ragi flour.         -1 cup
Rice flour.         -1/2 cup
Salt.                   - to taste
Oil.                    -1tsp
Grated coconut.- as required

Instructions:-

1). Sieve the finger millet flour /ragi flour and dry roast along with rice flour until nice aroma comes out .

2). In a small vessel boil 1 and 1/2 cup of water and keep aside.

Method:-

1). In a mixing bowl add roasted finger millet flour, rice flour, required salt, 1tsp oil and mix well. Add required boiled hot water little by little into the flour and mix the flour well and knead to a soft and thick dough. Keep aside the dough for 3 minutes to rest.

2). After 3 minutes knead the dough again using your hands.

3). Grease the idiyappam maker and idli moulds with little oil.

4). Fill the dough in the idiyappam maker and close it with its lid.Gently press the dough on the greased idli moulds and make ragi idiyappam.

5). Boil sufficient water in a steamer.Keep the idli moulds with ragi idiyappam inside the steamer. Steam cook the idiyappam for 8 to 10 minutes on medium flame.

6). Open the steamer lid and remove the idli moulds and allow the steam cooked ragi idiyappam to cool.Transfer the ragi idiyappam to a serving plate and garnish with grated coconut on the top.

 Ragi Idiyappam /Finger Millet Idiyappam is ready serve with any side dish of your choice.

Ambadya Humman / Spicy Hog Plum Curry

Hog plum is called ambado in Konkani. Ambadya humman is a spicy hog plum curry made with sour hog plums goes well as a side dish with rice, dosa or idli.

The following ingredients are needed to prepare the Spicy Hog Plum Curry

Ingredients:-

Hog plum /ambado.-2 sour
Red chilli powder.  -1tbsp
Mustard seeds.        -1tsp
Urad dal.                 -1tsp
Methi seeds.            -1/4 tsp
Hing powder.          -1/2 tsp
Salt.                         -to taste
Coconut oil.             -2 tsp

Instruction:-

Wash sour hog plums /ambade and crush them in a mortar and pestle. Apply little salt to the crushed hog plums and keep them aside for 5 minutes.

Method:-

1). In a small vessel add the crushed hog plums and 1cup of water and boil for 2 minutes on medium flame.

2). Add red chilly powder and required salt into the vessel and mix well. Boil and cook the hog plums till soft and switch off the flame.

3). Heat oil in a small pan for seasoning. Add urad dal into the pan and saute well. When urad dal starts to change its colour splutter mustard seeds and methi seeds and saute well. Add hing powder into the pan and mix well. Switch off the flame and pour the above seasoning into the spicy hog plum curry.Transfer the hog plum curry to a serving bowl. 

Ambadya Humman /Spicy Hog Plum Curry is ready to serve with rice, dosa or idli.

Kurkure Bindi/ Roasted Lady's Finger

Kurkure bindi is a oven roasted lady's finger and can be served as a evening snack or as a side dish with meal.

The following ingredients are needed to prepare Kurkure Bindi  /Oven Roasted Lady's Finger.

Ingredients:-

Lady's finger.        - 20
Red chilli powder. -1tsp
Cumin powder.      -1/2tsp
Coriander powder. -1/2tsp
Turmeric powder.  -1/4 tsp
Asafoetida.            - a pinch
Salt.                       - to taste
Oil.                        -1tbsp

Method:-

1). Wash lady's finger /bindi /okra and pat dry it with a clean cloth.Slit them into halves lengthwise and keep them in a bowl.

2). Add required salt, red chilli powder, turmeric powder, coriander powder and asafoetida / hing powder and mix with the chopped ladies finger halves. 

3). Add oil and mix with all the ingredients and keep them in a oven safe tray. 

4). Preheat oven at 180 degree C for 10 minutes. Place the tray inside the oven and bake the bindi for 15 minutes or until done.

Kurkure Bindi / Roasted Lady"s Finger is ready to serve as a evening snack or as a side dish with meal.

Guacamole / Homemade Chipotle style Guacamole Recipe

 Guacamole is a homemade chipotle stlye healthy Mexican dip made with ripe avocado pulp that can be served with nachos, tacos, bread slices, sandwiches, chips and good for snacks.

The following ingredients are needed to prepare Guacamole.

Ingredients:-

Ripe Avocado.           -2
Onion.                        -1 small
Jalapeno/green chilly.-1tbsp
Lemon.                      -1
Coriander leaves.       -1/4 cup
Salt.                           - to taste

1). Cut ripe avocado into halves and discard the seed. Scoop out the pulp of ripe avocado and keep aside. Discard the outer skin of avocado.

2). Peel, wash and finely chop onion and keep aside.

3). Wash and finely chop jalapeno/green chillies and keep aside.

4). Clean, wash and finely chop coriander leaves and keep aside.

Method:-

1). In a mixing bowl add ripe avocado pulp and mash well.

2). Add finely chopped jalapeno or green chillies, onion and coriander leaves into the mixing bowl and mix with the mashed avocado pulp.

3). Add required salt and mix with the mashed pulp.

4). Add squeeze of lemon juice into the bowl and mix well.

5). Add finely chopped coriander leaves and mix with all the ingredients.

Healthy and delicious homemade Guacamole is ready to serve with nachos, tacos, bread slices, chips, sandwiches and snacks. Serve guacamole immediately as it turns black overtime.

Baby Corn Salt and Pepper

 Baby corn salt and pepper is a delicious snack and can be served as a side dish..The following ingredients are needed to prepare Baby Corn Salt and Pepper.

Ingredients:-

Baby corn.                  -15
Crushed black pepper.-1tsp
Cornflour.                   -3tbsp
Ginger chopped.         -1tbsp
Green chilly.               -2
Garlic chopped.          -1tbsp
Onion.                         -1/2 onion
Celery leaves.             -1stalk
Salt.                             -to taste
Oil.                              -2 tbsp
Oil.                       -for deep frying

Instructions:-

1). Cut baby corns diagonally. Chop green chillies diagonally. Finely chop half of a medium size onion, ginger, garlic, celery stalk and leaves and keep aside.

2). In a small bowl add 1tbsp of cornflour and 3tbsp of water and mix well without lumps and make a cornflour slurry.

3). In a mixing bowl add baby corn, crushed black pepper, 2tbsp of cornflour, salt and little water and mix well until baby corn is fully coated in corn starch. Deep fry the baby corn in hot oil and keep aside.

Method:-

1). Heat 2tbsp oil in a pan. Add finely chopped ginger, garlic and green chilly into the pan and saute well.

2). Add finely chopped onion and finely chopped celery stalk into the pan and saute well.

3). Add 1/4 cup of water and boil well. Add cornflour slurry into the boiling water and stir well.

4). Add fried baby corn into the pan and mix well.

5). Add finely chopped celery leaves and mix with all the ingredients in the pan and switch off the flame.

Transfer the Baby Corn Salt and Pepper to a serving bowl and serve as a side dish or as a snack.

Mini idli Recipe / Mini Idlis in Hot Sambar

 Mini idlis also known as button idlis are bite size small idlis steam cooked in a set of mini idli moulds. Bite size mini idlis are dunked in a bowl of hot sambar and served as a breakfast dish.Mini idli recipe is given below with step by step photos.

The following ingredients are needed to Mini Idlis.

Ingredients:-

Urad dal.  -1 cup
Raw rice. - 2 and 1/2 cup
Salt.         - to taste

Mini idli moulds with stand is available in super market.

Instructions:-

1). Soak urad dal and raw rice in water seperately for 5 hours. After five hours drain water and grind the soaked urad dal till smooth and fluffy batter.Transfer the ground urad dal batter to a large vessel. Then drain water and grind the soaked raw rice to a little coarse batter. Transfer the ground rice batter to the same large vessel.

2). Add required salt and mix both the batters in the vessel together using your hand.Keep aside the large vessel to ferment the batter for 8 to 10 hours or overnight.

Method:-

1). Apply little oil on mini idli moulds.

2). Mix the fermented idli batter using a ladle and pour the idli batter on mini idli moulds using a spoon.

3). Keep the set of mini idli moulds on its stand.

4). Boil sufficient water in a idli steamer and place the mini idli stand inside the idli steamer.

5). Close the idli steamer with its lid and steam cook the mini idlis for 12 to 15 minutes on medium flame.

6). Then open the lid and remove the mini idli moulds from the steamer and allow the mini idlis to cool.

 7). Once cooled demould the bite size mini idlis and transfer them to a plate.

8). Mini idlis are ready to serve with hot ulli sambar.Take a bowl of hot sambar and dunk 10 or 12 bite size mini idlis in hot sambar. Eat the mini idlis in hot sambar using a spoon and enjoy the breakfast dish.

 Related Post:-

For Ulli Sambar / Shallot Sambar Recipe Link

https://konkanicookbook.blogspot.com/.../ulli-sambar...

 Try the recipe and enjoy the Mini idlis in hot Sambar.

Bombay Mixture

Bombay Mixture / Homemade Bombay Mixture is a crispy and tasty tea time snack made with a deep fried  crispy mixture of sev, whole masoor dal with skin and boondi, Bombay Mixture recipe is given below with step by step photos.

The following ingredients are needed to prepare Homemade Bombay Mixture.

Ingredients:-

Rice flour.                  -2 cup
Besan /gram flour.     -1 cup
Turmeric powder.      -1/2 tsp
Masoor dal with skin.-1 &1/4 cup
Black salt.                  -as required
Water.                         -as required
Oil.                             -1tbsp
Oil.                             -for frying

Instructions:-

Wash and soak whole masoor dal with skin in water for 2 hours. Then drain the excess water and keep it for drying in a strainer.

Method:-

1). In a bowl add rice flour (idiyappam powder), besan (gram flour), turmeric powder and 1tbsp of oil and mix well. Add enough water and knead well and make it into a soft dough. Take two lemon size portion of the prepared dough and keep it aside seperately for making boondi.

2). Grease the sev maker with little oil and fill the dough into the sev maker and close it with lid. Deep fry the thin strands of the sev in hot oil till it turns crisp from all the sides. Remove the fried crispy sev from hot oil and transfer to a bowl to cool.

3). In a small bowl add seperately kept two lemon size dough.Add enough water and mix well to make it into a dosa batter consistency. Pour the batter in hot oil through a perforated spoon and deep fry it till crispy. Remove the fried boondi fom hot oil and transfer to a tissue paper to absorb excess oil.

4). Drain water completely from soaked whole masoor dal and fry it in hot oil till it becomes crispy.

5). Transfer the fried  crispy masoor dal to a tissue paper to absorb excess oil.

6). Crush the deep fried sev into small pieces and transfer to a mixing bowl.

7). In the mixing bowl mix together crushed sev, fried boondi and fried masoor dal. At the end add about 1/4 tsp of black salt to it little by little and combine all the ingredients.

 8). Once cooled to room temperature store the bombay mixture in a clean and dry airtight container.

Crispy and tasty homemade Bombay Mixture is ready to serve with a cup of hot tea or coffee.

Chakkakuru Varuthathu/ Jackfruit Seeds Fry

Chakkakuru Varuthathu is a deep fried snack made with jackfruit seeds of ripe jackfruit.Jackfruit seeds are called chakkakuru in Kerala. Fried jackfruit seeds are soft inside and crispy outside.

The following ingredients are needed to prepare Chakkakuru Varuthathu.

Ingredients:-

Chakkakuru.         -20 - 40
Red chilli powder -1tsp
Hing powder.        -1/2 tsp
Salt.                       - as needed
Oil.                        - for deep frying

Instructions:-

1). Remove the outer white skin of jackfruit seeds and soak them in water for 6 to 8 hours. Then remove the outer brown skin of soaked jackfruit seeds. Boil the jackfruit seeds in enough water with little salt for 10 minutes. Remove them from boiled water and pat dry with a cloth.Keep aside.

2). In a small bowl add red chilli powder, hing powder and little salt.Miix well and keep aside the red chilly salt mixture.

Method:-

1). Heat oil in a pan for deep frying.Add the boiled jackfruit seeds in hot oil and deep fry them on medium flame till crispy and slight reddish brown in colour. Jackfruit seeds becomes soft inside and crispy outside. Deep fry them in batches.

2). Remove the deep fried jackfruit seeds from hot oil and transfer to a bowl.

3). Sprinkle red chilli powder salt mixture over the deep fried jackfruit seeds and mix well.

Chakkakuru Varuthathu /Jackfruit Seeds Fry is ready to serve.

Raw Mango Pickle / Pacha Manga Achar

 Raw mango pickle/ Pacha manga achar is a very tasty homemade pickle using sour raw mango.

The following ingredients are needed to prepare Raw Mango Pickle.

Ingredients:-

Raw Mango.          -1big (sour)

Red chilly powder -3 tbsp

Turmeric powder.  -1/4 tsp
Fenugreek powder.-1/4 tsp
Asafoetida.            -1/4 tsp
Mustard seeds.      -1tsp
Fenugreek seeds.   -1/4 tsp
Dry red chillies.     -4
Curry leaves.          -few
Salt.                        -to taste
Gingelly oil.           -50 gm

Instructions:-

Wash a sour raw mango and pat dry with a clean cloth.

Method:-

1). Cut raw mango into small pieces with skin.Transfer the chopped raw mango pieces in a bowl and apply little salt.Mix well and keep aside for 15 minutes to marinate the mango pieces.

2). Add red chilli powder, turmeric powder, fenugreek powder and asafoetida into the bowl and mix well.

3). Heat gingelly oil in a small pan and splutter mustard seeds and fenugreek seeds. Add dry red chillies and curry leaves into the pan and fry in oil and switch off the flame.Pour the above seasoning into the bowl and mix with the marinated mango pieces and spice powders using a spoon. 

4). Boil 1/4 cup of water and keep aside to cool. Once cooled pour the boiled water into the bowl and mix well and make a little thin pickle.

5). Add 1tbsp vinegar to the bowl and mix the pickle well.Transfer the raw mango pickle in a clean and sun-dried airtight glass bottle.

6). Keep the pickle bottle outside for 3 days. Raw Mango Pickle is ready to use. You can store the pickle in the refrigerator and it stays good for 2 to 3 months.

Tender Jackfruit Curry - Kerala Style / Idichakka Curry.

 Kerala style tender jackfruit curry / Idichakka curry is a very tasty and easy to make semi thick gravy dish made with very tender jackfruit, freshly grated coconut and spices goes well with rice.Tender jackfruit is called idichakka in Kerala.Tender Jackfruit Curry recipe is given below with step by step photos.

Ingredients:-

Tender Jackfruit. -1 small
Turmeric powder.-1/4 tsp
Onion.                 -1
Tomato.               -1
Green chilly.        -1 half slit
Curry leaves.       -1sprig
Mustard seeds.    -1tsp
Coconut oil.        -2 tbsp
Salt.                     -to taste

For grinding Coconut Masala Paste:-

Grated coconut. -1 cup
Dry red chillies. -5
Coriander seeds.-3 tsp
Tamarind.          - small marble size
Cumin seeds.     -1/2 tsp
Fennel seeds.     -1/2tsp
Ginger chopped.-a small piece
Garlic.                -1 clove

Instructions:-

1). Apply little coconut oil on a sharp kitchen knife and on your hands.Cut and remove the outer green thorny skin of a very tender jackfruit using greased knife and chop the tender jackfruit into medium thin cubes.Put the chopped tender jackfruit cubes in water.

2). In a vessel add the chopped tender jackfruit cubes, a pinch of salt, turmeric powder and required water. Boil and cook the jackfruit cubes till soft.

3). Dry roast coriander seeds, cumin seeds, fennel seeds and dry red chillies seperately. Grind the dry roasted ingredients along with grated coconut, tamarind, chopped ginger and one chopped garlic clove to a smooth paste. Keep aside the ground coconut masala paste.

Method:-

1). Heat coconut oil in a wide bottom pan and splutter mustard seeds. Add half slit green chilly, thinly chopped onion slices and curry leaves into the pan and saute well. Add a pinch of salt and saute well till onion slices becomes translucent.

2). Add finely chopped tomato pieces into the pan and saute well till soft.

3). Drain the cooked water and add the cooked tender jackfruit cubes into the pan and mix well.

4). Add ground coconut masala paste into the pan.

5). Add 1cup of water and required salt into the pan. Mix the ground coconut masala paste and make a semi thick gravy. Boil and cook the gravy for 3 to 5 minutes on low flame. Saute well in between and switch off the flame.

6). Transfer tender jackfruit curry to a serving bowl.

Very tasty Kerala Style Tender Jackfruit Curry / Idichakka Curry is ready to serve with rice.