Green grapes pickle

                                         Angur ka achar

Previous day my hubby bought some angur and it was so sour(khatta) that we could not eat the same.So we were thinking of an alternative to finish  and thought about juice ,shakes etc but as they were seeded ones we could not  help it out and finally this idea flashed into my mind and thought why not give it a try and here is the result.As I was in a hurry, was not able to measure correctly so thought of including this recipe in this label.Now let us move on to the recipe.

                            

Ingredients

 

Oil

Mustard seeds

Fenugreek

          Garlic 

Ginger

Green chilly

        Curry leaves

Spice powders used

Red chilly powder

Turmeric powder

          Salt 

Asa foetida  to sprinkle

Method

1.Wash ,clean and slit the angur. Keep them aside.

2.Heat oil in a pan, once it is hot add in the mustard seeds and allow them to splutter.The flame should be kept at maximum.Once done add in the methi seeds & let them pop up too.

3.Now add in the chopped ginger & garlic ,green chilly pieces & curry leaves.Lower the flame  & saute them nicely.Lower the flame and into it immediately add in all the powders and saute them nicely so as to get rid of their raw flavor.Be careful not to burn them.

4.Once it is done,  you can add in the slit angur and mix them well.

5.Do a taste test and  adjust the spices.Pickle is ready to be served.Enjoy..!!! 

Roti served with rajastani dal,angur ka achar ,kashmiri bhaigan ,onions and lemon

AAM KA KHATTA

                                     Aam ka khatta- oriyan side dish

Cuisine:Oriyan
Serves-2-3

Ingredients

Partially ripe mangoes-2 medium sized ones
Oil-1 tbsp
Mustard seeds/sarson/soriso/rai/kaduku/sasam-1 tsp
Dry red chilly/vattal mulagu/sukhi mirch-3
Asa foetida/hing-to sprinkle
Salt to taste
Water-1/4 cup + 2 tbsp

Jaggery/guud/belam/sarkara/ghood-1/3 cup
Red chillly powder/lal mirchi powder/mulagu podi/miryapitto-1 tsp
Roasted mustard seeds powder-1 tsp

Method

1.Wash,clean and chop mangoes into bite size pieces,grate jaggery and keep aside.

2.Take a tadka pan and dry roast mustard seeds and powder them finely & keep it aside.

3.Now let us start cooking.

4.For that heat oil in a kadai ,once it is hot add in the mustard seeds and allow them to pop up.

5.Once done add in  dry red chillies along with hing and saute them in the oil for few seconds.

6.Time to add in the chopped mangoes along with salt and 1/4 cup water. Mix them up , cover and cook till the mangoes are mushy.

7.Once they are mushy add in the grated jaggery .Cook till the jaggery melts completely.At this time if it sticks to the kadai add in few teaspoons of water and stir well.

8.Once jaggery is melted completely and the syrup has become completely thick add in the roasted mustard seed powder.Mix well .

9.Our AAM KA KHATTA is ready to serve .Enjoy..!!!                                           

INSTANT MANGO PICKLE

                                                        Mango pickle

RECIPE COURTESY :ATHIRA RAM
Ingredients

Chopped mangoes-2 cups
Oil- 2 tbsp
Mustard seeds- 1tsp
Garlic- 10 pods
Green chilly-2 - 3
Curry leaves - 1 sprig

Spice powders used
Red chilly powder-1 -2 tsp
Turmeric powder-1/2 tsp
Salt to taste
Fenugreek powder-1/2 tsp
Asa foetida  to sprinkle

Method

1.Wash ,clean and chop the mangoes.Keep them aside.

2.Heat oil in a kadai once it is hot add in the mustard seeds and allow them to splutter.The flame should be kept at maximum.

3.Now add in the whole garlic pods,green chilly pieces & curry leaves.Lower the flame  & saute them nicely.

4.Switch of the flame and into it immediately add in all the powders and saute them nicely so as to get rid of there raw flavor.Be careful not to burn them.

5. Wait till the above mix is cooled completely.It is a must.

6.Once it is completely cooled you can in the chopped mangoes and mix them well.

                                         
Note:this is very important because if you add in the mangoes before the mixture is cooled ,mangoes will get cooked in that heat and will release moisture and there is a chance of the  pickle getting spoilt within few days.

7.Do a taste test and  adjust the spices.Pickle is ready to be served..Sterilize a jar by keeping under sun and transfer the pickle into it and keep it airtight.Enjoy..!!!                                       

POTATO PICKLE

                                URULAKIZANGU ACHAR

POTATO PICKLE

RECIPE SOURCE: GSB CUISINE
INGREDIENTS

POTATO-2 MEDIUM SIZED
OIL FOR DEEP FRYING

TAMARIND JUICE-1/3 CUP
SALT AS NEEDED
CHILLI POWDER-1 TSP
ASA fOETIDA/HING  AS NEEDED

FOR TEMPERING
OIL-2 TSP
MUSTARD SEEDS/SARSON/KADUKU/SASAM-1 TSP

METHOD:

1.CHOP THE POTATOES INTO THIN STRIPS.SPRINKLE LITTLE SALT OVER THEM.KEEP THEM ASIDE FOR FEW SECONDS AND THEN DEEP FRY THEM.KEEP THEM ASIDE.

2.EXTRACT TAMARIND JUICE BY ADDING WATER .TRANSFER IT INTO A BOWL.INTO IT ADD NEEDED AMOUNT OF SALT,CHILLI POWDER AND HING.MIX WELL.GRAVY IS READY.

3.NOW HEAT OIL IN  A KADAI ,ADD MUSTARD SEEDS AND ALLOW THEM TO POP UP.ONCE IT'S DONE ADD THIS SEASONING/TADKA INTO THE ABOVE MADE GRAVY.

4.STIR WELL.

5.NOW ADD THE DEEP FRIED POTATO STRIPS INTO THE GRAVY.

6.BRING THEM TO BOIL.ADJUST THE SALT.

7.OUR PICKLE IS READY TO BE SERVED WITH RICE/IDLI/DOSA..ENJOY..!

Shaadi.com Indian Matrimonials

Easy potato curry

               Kuka thiksani umman

Ingredients:

Potato 5-6 medium sized

Tomato -1(optional)

For Tempering

Oil-1 tbsp

 Mustard seeds/kaduk/sarson-1tsp

Urad dal-1tsp

Fenugreek seeds/methi/uluva-1tsp

Red Chilli powder-1/2 tsp

Kashmiri chilli powder-1/2 tsp

Dry red chilli-1-2

Salt

Water as per your gravy requirement

A pinch of tamarind

Hing/Asafoetida to taste

Method:

1.Pressure cook potatoes.Peel, mash & keep them aside.

2.Heat oil in a kadai for the tempering.  Start by adding mustard seeds,allow them to pop up.

3.Then urad dal,methi seeds and dry red chillies,give a stir now add chilli powder , kashmiri chilli powder,hing and mix well.At this time you should maintain a low flame in order to prevent burning of the spice powders.

4.  Now add chopped tomatoes followed by  mashed potatoes and mix well.

 5.Add water( it depends on how much gravy you want) a pinch of tamarind, salt and give it a mix.

6.Bring it to boil.

7.At this point sprinkle a dash of hing , cover with a lid and switch  off the flame.

8.Our curry is ready.Enjoy with wheat dosa/ rava upma...:)

Note:For a change
                 You can add grated carrots along with tomatoes..
                 Another option is to add lots of coriander for garnishing..
                Feel free to adjust the spice powders according to your taste.
                In this curry you can skip tomatoes too and follow the same procedure.
               Also you can add 3-4 shallots/pearl onion along with tempering.