Tag: chilla

Categories
Pickle

(81) Keri Gunda Athanu

Mango and Gumberry pickle

Ingredients

Method

  1. Wash keri and cut into 1 cm. small pieces.
  2. Add 2 tbsp. salt and 1 tsp.turmeric powder . Marinate this for 24 hrs.
  3. After 24 hrs. remove keri pieces in strainer. You can use this strained salt turmeric water in pickle like khati gurmar,dara, kerda,lila mari and gunda.
  4. Wash gunda thoroughly and wipe with cloth so no water content remains.
  5. Gently smash gunda and remove seeds .Cut each gunda into 4 pieces.
  6. Mix sambhar, keri and gunda in one big vessel.
  7. Next day add oil in it and again mix thoroughly.
  8. Keri gunda pickle is ready.
  9. Fill up this pickle in clean ,dry and air tight glass jar .
  10. Serve with love and smile and enjoy this pickle whole year.
keri tukda from vendor
cut and separate seed portion from keri tukda
Each big piece cut into small 1 cm. cubes
Marinated keri
Athana no Sambhar
Gunda
Deseed gunda
Keri,gunda and sambhar in sauce pan
Keri gunda nu athanu
Categories
Pickle

(80) Gol keri Athanu

Mango Jaggery Pickle

Ingredients

  • Gol keri sambhar masala readymade 250 gms.(1 cup)
  • 1 kg.raw mango.
  • 250 gms. kharek.
  • Finely chopped jaggery 4 cups.
  • ½ cup sugar.

Method

  1. Buy readymade golkeri sambhar masala,raw mangoes and Kharek.
  2. Wash mangoes and cut into small pieces without peeling. Keep the seeds aside . You can use for making mango jam later on.
  3. Cut Kharek into small pieces with the help of beetal nut cutter.
  4. Mix 1 tbsp. salt and ½ tsp. turmeric powder with mango pieces. Keep aside for 24 hrs.
  5. After 24 hrs. remove mango pieces from turmeric salt water . Dry mango pieces under fan for 1 hr.
  6. Add pieces into turmeric salt water and keep aside for 1 hr.
  7. After one hour.
  8. Remove kharekh from turmeric salt water.
  9. In big kadai or sauce pan mix gol keri sambhar with mango pieces and kharekh pieces.
  10. Add jaggery and sugar in it. Give nice stir and keep aside for 24 hrs.
  11. Next day again mix thoroughly .
  12. Store in clean,dry,air tight glass jar after jaggery and sugar dissolves completely.
  13. Enjoy with thepla,puri,roti, paratha or as you like.
Golkeri sambhar with Kashmiri chili powder
Mango pieces mix with salt and turmeric powder.
Kharek
Jaggery and sugar.
Jaggery mix with mango and kharek
Bottled Gol keri
Categories
soup

(78) Vegetable stew

Ingredients

  • 4 cups water
  • ¼ cup green peas.
  • ¼ cup pea sized cut carrots.
  • ¼ cup pea sized cut onion.
  • ¼ cup small florets of cauliflower
  • 1 cup fine paste of tender coconut or 1 cup paste of Shrifal after removing brown colour skin.
  • 1 tbsp. coconut oil.
  • 2 cloves.
  • ½ inch cinnamon stick.
  • 4 coarsely grind black pepper.
  • 2 bay leaves.
  • 8-10 Curry leaves.
  • ½ inch finely diced or paste of ginger.
  • 2 tsp. salt
  • 2 tbsp. finely chopped coriander leaves.

Method

  1. Heat coconut oil in saucepan.
  2. Add all dry spices and saute for 1 minute.
  3. Add curry leaves and ginger paste .Mix it quickly.
  4. Add all vegetables .Saute for 2 minutes. Add salt and 3 cups water.
  5. Side by side boil 1 cup water and add coconut paste in it.
  6. Strain coconut paste water in saucepan .
  7. Boil for 5 minutes so vegetable stew is ready.
  8. Garnish with coriander leaves.
  9. Vegetable Stew is ready .
  10. Serve with love and smile.
Mix vegetables for stew.
Soute vegetables for stew.
Tender coconut cubes
Soak coconut cubes in boiled water.
Categories
cold drink Health Drinks Hot Drinks

(23) Fajeto

Mango Soup

Serves 4 person 175 ml each

Ingredients

  • 400 ml water.
  • 6 mango’s seeds and skins remaining after extraction of pulp ( Aam ras )
  • 2 tsp. Salt.
  • 2 tbsp.Sugar.
  • 1/2 inch grated ginger.
  • 2 green chillies halved lengthwise and reseeded.

Tempering ingredients:

  • 1/2 tsp. Cumin (jeera).
  • 2 Cloves (lavang).
  • 1/2 inch Cinnamon ( dalchini).
  • 8-10 curry leaves.
  • 1 tbsp. Freshly chopped coriander leaves.
  • 1 tbsp.ghee.

Method:

(1) In one big bowl take 400 ml. Water

(2) Squeeze and wash thoroughly skins and seeds of Mangoes in this water and drain it. Let 2 of the seeds remain inside for enhancing the sour taste.( Skins can be put to good use by transferring it to compost bin. And seeds can be Sun dried for further use in the making mouth freshner.

(3) Add to this salt, sugar, grated ginger and green chilli.

(4) Boil on slow flame for 5 mins.

(5) Side by side put tadka pan after adding ghee. as soon as ghee melts add jeera wait for crackling sound . Cloves, Cinnamon and curry leaves and finely chopped coriander leaves in it.Boil for 5 more mins. and mango soup is ready.

(6) Enjoy this soup with rice, chillas, biryani, pulao or as you want. you will like both type hot as well as cold. Cold mango soup is a refreshing drink in hot summer days.

Fajeto

List of my other recipes

Categories
cold drink Rejuvenating food

(22) Aam Ras

Mango pulp

serves:4 175 ml/ bowl

Ingredients

6 ripe Kesar Mangoes. 1.5 kg. (approx)

Generally Kesar variety is best for making Mango pulp but you can also use Alphanso or any other variety. As we get 105 different varieties of Mangoes in India.

Method:

1) Wash and wipe ripe mangoes

2) On the clean kitchen platform roll each mango gently but firmly so that pulp inside  becomes soft squeezable and lump free.

3) After rolling all the mangoes on a flat surface, pinch stalk of fruit and squeeze out all the pulp throughly . Squeeze and clean the pulp from the seed and under surface of the skin throughly. Keep these seeds and skins of the squeezed mangoes in clean bowl for making mango soup.

4) Strain the pulp with the help of soup strainer.

5) Enjoy chilled mango pulp with bepadi rotli, fulka roti, puri, paratha ,kulcha,bhakhri,chilla or as you want.

6) For making mango pulp more healthier add 1/2 tsp. hot ghee,1/2tsp.ginger pd. Ghee helps in assimilation of fat soluble vitamins A,D,E,K and ginger pd help in digestion. You can also add salt to taste.

7) Many other recipes you can make from Mango pulp like Aam ras Bundi,Aam ras Mohanthal, Aam ras papads, Aam ras icecreams, Milkshakes and smoothy ,Jams and Jellies and many more.

Aam ras

List of my other recipes