ಮಾವಿನಕಾಯಿ ಭೂಥ ಗೊಜ್ಜು/Mango Gojju

Mangoes mangoes , the thought of summer vacation one of the most wanted one to taste the different types of mangoes, the raw from thotapuri to the gojju mavinkayi (wild varieties) used for making gojju, sasve, thambili to the ripe wonderfull malgovas, raspuri, the neelam and not the least alphanso. I remember during our childhood times as my memory draws  with my bunch of friends at my aunts and even at my grandparents place would gather mainly in the afternoons hunt the backyards to strike the mango trees. One of them would be ready with uppu menasu(salt and chilli powder) and one other with some (crushed green chillis with salt and coconut oil) would mainly use for the raw thotapuris. We would just gather one by one all the mangoes and run to the front yards and munch those mangoes…….There are lot of recipes with mangoes which i just cherish. Here i fail to get the Kuchkayi mangoes( the wild huge mangoes) which is boiled and stored in salt bharanis at my native mainly used for making gojjus/currys which has a pulpy texture and the seed wise is quite small.

Mavina kayi Gojju

Mavina kayi gojju

All you need
Raw Mangoes - 2 boiled
jagerry - 1/2 cup( as per taste)
Sandige menasu/ dried yogurt dipped Chillies - 6-8
Chilli powder/green chillies (optional)
Curry leaves - 1 sprig
Asafoteida - 1/8 tsp
salt to taste

Method:

• Boil mangoes until soft you can used preserved mangoes in Bharanis

• how do i make discard the mango skin cut into big chunks just use minumum water and boil until soft

• Take a kadai add 2 tsp of Ghee/oil when hot add mustard seeds, asofoetida.

• once the mustard splutters add curry leaves and dried yogurt dipped chillies (green chillies also if using). Fry well

• Add the pulpy mango from the boiled mangoes, if using preserved you need to extract the pulp you can even preserve the skin if you like

• add jaggery and salt boil until the desired consistency is reached.

• The gojju should be sweet sour and spicy totally lip smacking for mango lovers. Enjoy with hot rice

 Mavina Hannu Sasve

All You need 

wild Ripe Mangoes or ripe mango which is slightly sour - 1
mustard - 2 tsp
coconut grated - 1/4 cup
green chillies - 2
dry red chillies - 2 broken
yogurt - 1 tbsp
curry leaves - 1 sprig
salt and jaggery as required

Method:

• Make a paste of coconut, green chillies and 1 tsp mustard

• Squeeze out the pulp of the mango and discard the skin

• Add the coconut paste, salt and jaggery if required to the mango pulp mix well

• Add the 2 tbsp of yogurt and stir well

• Prepare the tadka with mustard, asofoteida, dry chillies and curry leaves. Serve with rice

Pickles for Preserve it MBP

Pickles is my contribution for this months Coffee’s MBP.Here I go with three pickles.

The first one is RP’s Goosberry pickle bottled last week…..

next comes Indira’s Amala pickle which was decided last minute since i had few more amalas left. I bottled yesterday hoping for a better view today.

and last but not the least Manisha’s Ever famous Lemon pickle without oil which has been in my pantry for few months now. I have added carrots, green chillies, ginger and bittergourd after 2 days of resting and which turns out the best mixed vegetable pickle for us.

RP, Indira and Manisha thanks a lot for the fabulous recipes which will be cherished by my whole family..

Watermelon Mousse

Watermelons are one of the favorite fruits, here it is available all through the year. We are fortunate in Singapore we get to find all the different varieties of fruits from all over the world. We love all the different kind of melons available and we rarely blend it into juice or any desserts. I am still wondering how to select sweet melons which we are still naive at. Most of the times we buy melons its ends up semi sweet or at times tasteless then find its way to the blender to blend it for a juice. Luckily for Bee who is hosting the AFAM Watermelon this time when my h bought the melon was super sweet. Honestly i had half mind to use it blend it to any recipe. I just used one quarter of the melon the remaining we relished the fresh fruits, but was extremely satisfied with the end result. This is my contribution to this month’s AFAM for watermelon hosted by Bee which is initiated by Maheswari

All you need
Water melon puree - 1 cup
lemon juice - 1 tbsp
sugar - 1/2 cup
heavy cream - 4 tbsp
Agar Agar - 2 tsp ( gelatine can be substituted)

Method:

• Puree water melon removing the seeds
• Add the agar agar and boil the puree
• Turn off fire, add lemon juice and sugar allow it to dissolve
• Refrigerate it stirring now and then until it is thick to stick to the back of a spoon
• whip the cream and fold in to the watermelon
• pour into moulds and refrigerate for half an hour or until done

Mango coconut Jelly

Today was a tiring day with spring cleaning the bed rooms.  It had been quite sometime that I had cleaned the rooms imagine moving the furniture all around to remove the dust that is stuck very easily underneath. Pulling the vaccum cleaner from one end to the other, trying to make all the joints touch ough.. no i still have to bent out to clean all the remaining which i just can’t reach with my vaccum. Usually Gana helps with the vaccum and i do the rest of the cleaning, but today he had to meet my daughters school teacher., so ended up i doing al the cleaning. I dunno how you guys manage with cleaning the carpets in cold countries. oh only if we had a magic wand to clean all the dust choo mantar… So half the morning i am done, just check my fridge to cook for lunch. Lunch was a comfort dish with tave, tambli, soppina palya and badnekai/brinjal bajji will post this recipe sometime. After lunch I had to keep up my promise with my daughter to bake pizza….evening was a pizza session unlinke i wanted to make some chat. Finally comes the dessert, I had half mango puree left after cooking AFAM so thought of trying jelly which my kids love.

All you need: water - 600 ml, saffron threads - 10, coconut milk thick - 100 ml, sugar - 180 gms, whipping cream - 100 ml, ice cream vanilla or mango - 4 tbsp, agar agar - 1 packet, mango fruits cut into small pieces.

Method: Heat sugar, agar agar and water according to instructions. Let it cool for 10-15 mins. mix ice cream, whipping cream well  in a seperate bowl until no lumps. The agar- agar mixture should be warm. Mix in all the other ingredients one by one mixing well. Pour into moulds and serve chilled. Enjoy the delicious jellys. It makes atleast around 15 pieces.

Note: The quantity of liquid may vary according to instruction of the agar agar packet. I used 12 gm packet which is meant for 1 litre. Mine was little less than 1 litre so i guess you can add any one of the ingredient more to obtain more less firmer jelly.

Celebration with Mango cookies on Mother’s day

At last the weekend comes when my daughter’s first term exams have finished. A great relief for us parents and happy relaxing weekend for kids. Nidhi was very optimistic to help me on this special day, had promised her she could come and help me in the kitchen. Of course i wanted some easy way for her to help me  baking was the only way i found other then making sandwiches.  So what to bake?? thought cookie or cake or pizza?? then we thought why not try some mango cookies  you know why right i need something for a event and a sweet to celebrate too! So we googled for some recipe there i found one at cooks.com. I have modified a little according to our taste. This would be my entry for AFAM hosted by Deepa from RecipesNMore .

Happy Mother’s Day to all the wonderfull Mom’s who have made a difference to the wonderfull ways of brightening our lives.

Memories of my mom always live with me, my Aunts, my Grandma and of all My mother in law have been wonderfull mothers to me. Thanks and love to all of them .

 

All you need: 1/2 cup butter, 1 cup sugar,1 egg,1 tsp baking soda,1 cup mango puree, 1/2 tsp vanilla essence,2 cups flour, 1/4 tsp ground cloves, 1/2 tsp cinnamon powder, 1/2 cup almonds coarse powder, 1/2 cup dessicated coconut, sa;t.

method: Mix dry ingredients together

sieve dry ingredients and keep aside

Cream together butter and sugar until fluffy. Beat egg, add mango puree, vanilla essence and mix

Add the dry ingredients to the butter mixture along with almonds and desicatted coconut

Drop the cookies on a greased butter paper and bake for 15mins until done. Nidhi was little fussy for dropping the cookies as she wanted shaped cookies made using the mould presser.I could not use it because of the nuts which would of course get stucked which made her little off. After the first round was baked she felt the cookies are not bad ma its indeed delicious lent a hand  to arrrange them  for the next bake :). This yields around 50 cookies for measure of 250gms of flour. The cookies were very crisp and delicious the flavour of cloves and cinnamon with mangoes were excellent.  Basically i have left only around 10 cookies.

note: I felt it was a bit  sweet for me and  i have used granulated sugar. May be the the mixture could hold more flour. i was not sure whether these should be made into a dough like for nan katai or like butter biscuits i maintained the dough to be semi solid state.  Next time i will try eggless version.

Thai PineApple FriedRice

At last i am here with my AFAM for pineapple. I ever thought i could make it this time. This is my very first entry for the AFAM. Juicy pineapples who doesn’t love them. This yellow tropical fuit some say it signifies new begining, a great source of vitamn C. This is one fruit i love , like anything from this gojju, raita and now this is also on the list pineapple fried rice.

Everytime i went out to eat with my colleagues being a vegetarian i was always left with little choice. Once during our regular seminars we had to lunch in a Thai restuarant, hmm looking at the menu i scrolled a few pages then i was only left with the dessert which very inviting. My colleagues suggested collegues and helped me to instruct the waiter to prepare vegetarian pineapple fried rice which was had a very nice aroma with the fried onions, from that day onwards i just loved this fried rice. Maheswari from Beyond the Usual is hosting this event.

 All you need

1 pineapple

Rice - 1 cup (used basmati)

Ghee/oil - 1 tbsp

spring onions - 3 stems

garlic pods - 4

green chillies - 2

cashews - 20-25

raisins - 2 tbsp

peas - 1 cup

soy sauce - 1 tbsp

carrot grated - 1 cup

sambhar powder - 2tsp

fresh coriander

salt and sugar to taste

Lets start

• soak rice for half an hour and pressure cook.

• remove pulp from half of the pineapple and reserve the pulp for rice

• cut pineapple to small chunks to one cup

• Fry garlic, chillies and onions until translucent

• Add cashews, carrot, peas , sambhar powder and soy sauce fry for a minute

• Add rice, pineapple, raisins and fry on high flame, at this time add some yellow color sugar and salt if required

• Garnish with coriander and spring onions

Recipesource: Thaifood.About.com

Amte(Bimbal) Kayi Pineapple Amti/KayiRasa/Gojju

All you need

Amte kayi - 4-5

Pineapple/Bittergaurd/lady finger - 1 cup cut to chunks like for sambhar

seseme seeds - 2 tbsp

chana dhall/thoor dhall - 2 tbsp

dried chilli - 5-6

jaggery - 2 tbsp

jeera - 1 tsp

methi seeds - 1tsp

salt to taste

 

Fry seseme seeds, chana dhall seperately until it is light brown in color. Fry chillies, methi, jeera in little oil. Now grind the fried ingrediants with coconut to form a coarse paste. Boil the amte/pineapple if using fresh in water and salt until done. Since i used canned pineapple i skipped the boiling and also used less jaggery for the gojju. Now add the coconut paste, jaggery and salt as required. The gojju taste must be sweet , sour and spicy taste. The sourness comes from Amte kayi. Raw mangoes can also be used in place of Amte/bibal. Preparing bitter guard gojju this way, the bitterness of bitterguard is neutralised by sourness of the mango and adds a very nice taste with an amout of jaggery.