HOT MANGO PICKLE/MAMIDIKAYA MUKKALA PACHADI

Hi Friends,
Due to my internet connection problem, was not able to post the Mango pickle recipe immediately. Now my internet connection is working. So here is my hot mango pickle recipe:


Ingredients:
1 1/4 Kg raw mango pieces along with skin (washed,wipe dry and with equal size like below picture)
1/4 Kg red chilli powder
1/4 Kg salt
50 gr mustard powder(avapindi)
25 gr Methi powder (menthi pindi)
1 tbsp turmeric powder
100 gr garlic pods (slightly crushed)
1/2 kg oil(preferred groundnut oil)




Method:
1. Mix all the above ingredients (all are raw ingredients and use directly one by one) in a dry and cleaned big bowl and keep it for 3 days in a cool place. (Don't touch and also don't mix)

2. Third day you can mix with dry, cleaned spoon. Now its ready to use. Looks yummy and tastes great. Here are some photos(slideshow) while keeping this delicious pickle.



Note: 1. Dry roast mustard seeds and methi seeds till they reaches to red color, cool and grind to a fine powder.

2. Red chilli powder used for pickling is preferred and careful, it should be without salt.

3. We prefer groundnut oil for mango pickle. Otherwise you can use sesame oil or any refined oil.

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VERY SOON COMING WITH HOT HOT ANDHRA SPECIAL

Hi Friends, I am extremely sorry for a very long break. From USA, came back to India, settled in Hyderabad, India. I was completely busy with my parents, brothers, sisters and relatives etc., These two months (May and June) are very busy in Andhra and through out India with Mango pickles (many variations). Thats why these two months are called as Mango Months. :))...

My mom is pickles specialist, I think every daughter and son feels the same (No doubt at all). This year, when my mom kept this pickle, we enjoyed a lot. Really that smell, color of the pickle...wow really mouthwatering.....:))

Very soon, I will post this pickle proceadure with complete details. Earlier was decided to restart my blogging with this wonderful pickle only.

So friends, just wait for only ...1 day. Will be back with hot hot mango pickle. Really very happy to see your lovely comments (while this long gap too) and will be very thankful to your patience and encouragement, expecting the same in the future...

cheers
JYOTHI

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FIRST TIME PARTICIPATION FOR JFI EGGPLANT

Last week I was checking all the food blogs. At that time, I saw an interesting ""JFI Event" for the month of July in Ghar Ka Khana hosted by Sangeeta. This event ingredient is maharani of vegetables "BRINJAL" OR "EGGPLANT". Thanks Sangeeta. This is my all time favorite vegetable. I used to prepare so many dishes with this brinjal. In my blog, already I was posted a recipe "Brinjal Tomato Curry".

Very much interested to participate in this delightful event. For that I prepared a simple, delicious and quick eggplant recipe, called "Baingan Bharta". This recipe can prepare in so many variations. I used to prepare in 3 variations. I learned this version from my North Indian friend keerti. Thanks keerti. Here is my simple recipe:


BAINGAN BHARTA:
prep time: 30mts (to roast the eggplant in oven or on gas stove)
Cooking time : 15mts
Serves : 2
Cuisine : Indian

Ingredients:
1 medium size purple eggplant
3 green chillies
4 garlic pods
4 tbsp fresh coriander leaves
salt as per taste

For Tempering/Talimpu/Tadka/Popu:
4 tbsp oil
1 tsp jeera
1 tsp mustards
a pinch of hing
1 tsp urid dal
1 tsp chanadal
few curry leaves

Method:
1. Make some slits around eggplant, keep in conventional microwave for 30mts on 500 degrees F or till eggplant becomes tender (like below photo). If you don't have oven then make roast on gas stove on low heat.
2. Remove the skin of eggplant, cut into medium pieces and let them cool.

3. Saute green chillies for few seconds and keep aside. Clean the coriander leaves and garlic pods and keep aside.

4. First grind the green chillies, garlic pods and coriander leaves into coarse paste. Then add the eggplant pieces and salt, make into slightly coarse paste without water.

5. For tempering heat oil, add jeera and mustards, let them pop, add urid dal and chanadal, saute for few seconds. Add curry leaves and hing. When tempering is ready, then add above eggplant coarse paste, mix, adjust the salt, fry for 5 minutes and turn off the heat.


6. It goes very well with white rice, chapathis and also for puri.

Note: 1. While making paste, don't use the water. I used mini chopper to make the paste of eggplant.

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SPINACH TOMATO CHUTNEY (PALAKURA PACHADI)

This is my favorite chutney. Very tasty and looks delicious. My mother used to prepare this chutney in 2 or 3 variations. Here is my recipe:


Palakura Pachadi:
Prep : 10mts
Cooking time: 20mts
Cuisine : Andhra

Ingredients:
3 cups fresh chopped spinach (wash and chopp it)
1/3 cup roasted and peeled groundnuts
1 tbsp oil
2 big tomatoes (cut each into 6 pieces)
4 green chillies
6 flakes of tamarind
a pinch of turmeric powder
1 tsp ginger garlic paste
salt as per taste

For Tadka/Poppu/Talimpu :
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 tsp chanadal
1 tsp urid dal
1 tsp finely chopped garlic
few curry leaves
1/4 cup finely chopped coriander leaves
a pinch of hing

Method:
1. Heat the kadai on medium heat, first roast the groundnuts. Let them cool, peeled and keep aside.

2. In the same kadai, add 1/2 tsp oil, add chopped spinach, fry slightly, take into a bowl, keep aside.

3. Again add 1/2 tsp oil, add chopped tomato pieces, green chillies and washed tamarind flakes. Cook till dry content, turn off the heat and let them cool completely.

4. First grind the groundnuts into powder, add cooked tomato mixture, turmeric powder, ginger garlic paste and salt, make a smooth paste. If you need you can add little quantity of water.

5. Finally add half of the cooked spinach to the above paste, grind for only few seconds.

6. Now keep the tadka with oil, jeera, mustards, chanadal, urid dal, finely chopped garlic, curry leaves, coriander leaves, hing respectively. Finally add the remaining cooked spinach, again fry for few seconds, then add above paste, mix well and turn off the heat.

7. It goes very well with white rice, idli, dosa and chapatis.

Note: 1. Becareful while grinding the spinach. Grind only for 2 seconds, otherwise the color and also taste of the chutney will spoil.

2. If you want you can skip the groundnuts for different variation.

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White Fluffy Idli with Green Tomato Chutney (Raw Tomato Chutney with Coriander leaves)

I love Idli very much as breakfast. Some times i used to have as dinner also instead of pulkhas. Its healthy and low calorie food. Normally for idli, i used to prepare groundnuts chutney or coconut chutney or karappodi. This time i tried green raw tomato chutney with coriander leaves. Ahaaaaa...taste is awesome. This chutney is a great combination for hot steamed rice, idli as well as dosa also.



For White Fluffy Idli :

Ingredients :

1 Cup Whole Black Urad dal (Pottu Minapappu)
4 Cups Idli Rice
1 tsp methi seeds (Menthulu)
salt as per taste

Method :

1. Soak the urad dal along with methi seeds in enough water about 8 hours

2. At the same time soak the idli rice separately in plenty of water for about 8 hours.

3. First grind the urad dal into silky smooth batter with adding of some water. It should be in medium batter consistency, remove the batter into a wide and big vessel.

4. Next grind the idli rice into smooth paste. Add this batter to above urad dal batter, add salt, mix well with hand without any lumps.

5. Keep it covered, for overnight fermentation in a warm place (At least 7 hours).

6. By morning the batter quantity will be double. Mix lightly, Fill all the idli plates with this batter, cook them on steam for about 10-15 minutes. Turn off the heat and let them cool for more 5 minutes. Remove and serve with green raw tomato chutney or groundnut chutney or sambar.

Green Raw Tomato Chutney with Coriander :

Ingredients :

3 green raw tomatos
1 ripe tomato
1/2 cup of fresh coriander
1 tsp oil
4 green chillies
5 garlic pods
small lemon size tamarind (Wash it properly)
1" piece ginger (Cut into small pieces)
a pinch of turmeric powder
salt as per taste

For talimpu/tadka/popu :

1 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 dry red chilli
few curry leaves
a pinch of hing



Method :

1. Cut the green and ripe tomato into 4 pieces each.

2. Heat 1 tsp oil, add tomato pieces, tamarind and green chillies, covered, cook on low flame for about 10 minutes.

3. Next add coriander leaves, garlic pods and ginger pieces, mix, covered, cook on low flame for more 10 minutes or till dry content.

4. Turn off the heat, let it cool completely.

5. Grind above mixture along with turmeric and salt into smooth paste.

6. Now put the popu, heat oil, add jeera and mustards let them pop, add red chillies, curry leaves and hing, fry for 2 minutes, mix with above chutney.

7. Serve with idli, rice or dosa.

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