Bitter Gourd Pickle

Bitter gourd pickle

Bitter gourd – 2 medium size

Mustard – 1.5 to 2 spoons

Methi – 1/2 spoon

Jaggery – size day of 4 chana

Bedgi chillies – 8-10

Spicy chilli – 2

Small piece of fresh haldi -1

Small piece of Tamarind – size of an Amla.

Hing – 1/4 spn

6 table spoons of oil

Salt as per taste.

Clean the bitter gourd and deseed them and slice them thinly.

Wash them in normal water and then strain and add salt and keep aside for about 20 mins.

Now squeeze out the excess water and keep them aside.

In a pan heat oil and add the sliced bitter gourd and fry them till they turn crisp.

Just used a slot spoon or ladle and drain them on a plate.

In a small bowl add 1/4 cup of warm water and allow the tamarind to soak for about 10 mins and then extract the tamarind pulp.

In a t spoon of oil roast the mustard on low heat till they splutter.

Then slowly add Methi, Hing,Haldi and the red chillies till they turn crisp.

Now put all this in a mixer jar along with the salt, jaggery and tamarind pulp to a smooth paste.

Now add the ground mixture to the bitter gourd and mix well.

You may use a little water to remove the remaining ground mixture in the mixer jar and add it to the bitter gourd.

Now use the remaining oil to temper the pickle with mustard and some curry leaves.

Crispy Bhindi, lady finger or Okra

Bhindi is one versatile veggie loved by all. When cooked in the right manner it tastes awesome.

Today I made some crispy Bhindi on a iron pan.

Ingredients:

Bhindi -10-12 Small ones

Turmeric powder-1/4 spoon

Cumin powder-1 t spoon

Coriander powder- 1 t spoon

Saunf or fennel powder – 1/2

t spoon.

Red chilli powder -3/4 spoon

Asafoetida – 3-4 pinches

Cornflour -1.5 table spoon.

Black salt – 2-3 pinches

Amchur or

dry Mango powder -1/4 spoon.

Oil or liquid ghee-2 table spoons.

Lemon juice -1/2 spoon

Coriander leaves -2 sprigs.

Salt as per taste

Method:

Clean and then wipe the Bhindi till they are dry.

Remove the top and the bottoms ends and then make a slit on one side of each Bhindi.

In a bowl add all the above except Bhindi, coriander leaves and lemon juice.

Mix well and keep aside.

Now fill a little of the above mixture into each Bhindi and keep them aside.

Heat a heavy pan preferably iron pan and add a tablespoon of the oil or ghee and spread it with a silicone brush all over the pan.

Place the stuffed Bhindi’s neatly over the pan and on low flame cook them for about 3 to 5 minsNo slowly turn them or flip them and add the remaining ghee and cook for another 4-5 minuts until they turn crisp.

White & Black Sesame Laddoos

Makara Sankranti also known as Maaghi is a festive celebrated on the 14th or at times on the 15th of January when the Sun transits into Capricorn or Makara Rashi.

It is dedicated to the Sun god who never fails to rise.

The sun rises with hope, kites fly in the sky with vigour, and the crops are ready to be harvested – all signifying hope, joy and abundance.

Happy Makar Sankranti to all of you!! May the Sun God bring abundance and fill your lives and home with sunshine and happiness.

Each day is a new beginning…

On this day all over our country, people from different regions celebrate it by revering the Sun god and thanking him for the good harvest and granting each of them good health

The days now start to seem longer and is the beginning of the auspicious month of Uttarayan.

In the Konkan belt we call it Sankranti where women adorn themselves and exchange til or sweets made from Sesame and jaggery and offer salutations to lord Surya and then offer Haldi Kumkum to ladies around the neighbourhood .Children fly kites with the family. Every home Khichidi is cooked which is enjoyed by the whole family. People also donate food and clothing to the needy.

Sweet Appos(Sweet Paniyarams)

Ghee – 1/2 cup

Wheat flour -1 cup

Laayi -1/2 cup

Jaggery – 3/4 cup

Grated coconut – 3/4 cup

Ellakki bananas – 3 finely sliced.

Water- 1 cup.

2 to 3 Pinches of salt.

Method:

In a saucepan heat half a cup of water and add in the jaggery and make a syrup (neither too thick nor watery)

Mix a cup of grated coconut to it and allow it to cool.

Once it is warm add the puffed rice and sliced bananas and mix well.

Then add the wheat flour and salt and mix well.

If the mixture is too thick add a little water.

The consistency of the batter should be thicker than idli batter.Allow it to rest for about five minutes and then the batter is ready to make Appos or paniyarams.

Heat the tava and once hot add ghee liberally into the appo slots and then with the help of a spoon put the mixture in it and lower the flame.

Allow two to three minutes to cook and then with help of a knife flip it over to cook till golden.

Adding ghee allows it to come out crisp and golden brown.

Enjoy it hot.

Cassava Root/Tapioca Root Parathas

Cassava root or Tapioca root has low nutritional value and is full of carbohydrates. It’s mostly used as a thickening agent in curries, puddings and soups.

Those who are allergic or intolerant to wheat or gluten can consume it.

I normally steam the peeled root and enjoy it with fresh butter or cream with a little salt and coarsely ground pepper. At times make some dry stir fry after partially steaming them.

Today I tried my hand at preparing some parathas out of the steamed root.Cassava in itself is a binding agent and can be kneaded into a soft dough once the steamed cassava root comes to room temperature.

In order to increase nutrition I have added a tablespoon of ghee and some wheat flour while kneading the root.

The result was super soft parathas. Sure to include this in our diet.

Ingredients:

Cassava / Tapioca Root – 1 cup

Wheat flour – 1/2 cup

Ghee – 1 tablespoon

Warm Water – 1/2 cup

Salt as per taste

Method:

In a deep bowl mash the steamed Tapioca root.

Add salt, wheat flour and by sprinkling a little water knead it lightly into a soft dough.

Add ghee and knead again till it becomes a soft dough.

Keep it covered and allow it to rest.

After about 15 to 20 minutes divide the dough into uniform sized balls.

Roll them with a rolling pin into parathas

Heat the iron roti tawa/pan and roast them on both sides until done.

You may smear some ghee if you wish.

Enjoy these soft parathas with accomplishment of your choice.

Raw Mango(Kairi)Chutney

Raw mangoes are super food rich in vitamin A and C. They help aid digestion and issues such as acidity and constipation.

Today I am sharing a recipe of an appetising raw mango chutney relished by every member of our family. This chutney goes well as an accompaniment with roti and rice.

I enjoy it with curd rice or par boiled kanji(Porridge)

Since I am fasting I have used Asafoetida (Hing) as a substitute to raw garlic. If you are using raw garlic please use it with the skin.

Ingredients:

Raw mango bits(peeled) – 6-8 bits

Asafoetida (Hing)- 2-3 pinches

Green chillies -3

Coconut grated – 1 small bowl.

Water – 1/2 cup

Rock salt – as per taste.

Method:

In a mixer jar add in all the above ingredients and going to a smooth paste and transfer to a bowl.