Gooseberry Jam
It is now the season of gooseberry. Goose berries are said to be good for health.We make lot of recipes out of gooseberries. Among them gooseberry jam is one of them. It tastes good and can be used with chapati.
Ingredients:
- gooseberries 8 to 10
- sugar 1 cup (depends on quantity and sweetness required)
- cardamom powder 1 tbsp
- water 1 cup
Method:
Grate the gooseberries with a grater.
Take a container add the grated gooseberries and water and keep it for boiling.
Once the gooseberries are boiled well drain all the water and add sugar.
Cook for few minutes and turn of the heater.Then add cardamom powder to it and mix well.
The jam is ready.
Bisi Uppinakayi (Raw Mango)
Ingredients:
- 2 Medium size raw mangoes cut in to small pieces
- 2 tbsp red chilli powder
- 1/2 Tbsp Mustard seed powder and mustard seeds
- 1/4 Tbsp fenugreek seed powder
- 1/4 tbsp hing
- A pinch of turmeric powder
- Salt as per taste
- Jaggery as required
- 1 Tbsp oil
Method:
Take a container on heater add oil and once hot add mustard seeds and allow it to crackle. Add turmeric powder and hing. Now add pieces of raw mangoes and fry it for 2 mins. Add 1 cup of water and then the ingredients like salt, red chilli powder, fenugreek seed powder, mustard seed powder, jaggery and cook it till the mangoes are soft and gravy is bit thick. Use it like a pickle. Tastes good with rice.
Masala Powder ( Saarina Powder)
Ingredients:
- 500 grams Coriander seeds (dhaniya)
- 50 Grams Jeera
- 50 Grams Fenugreek Seeds
- 2 Bunch of curry leaves
- 25 Grams Hing
- 25 Grams black pepper
- 250 Grams byadagi red chillies
- 250 Grams Red chillies
- 20 Gram salt
Method:
Take a container on heater. Add coriander seeds and fry it for 5 mins and take it off. Now fry jeera, fenugreek seeds, curry leaves black pepper together for 5 mins and take it off. Fry both red chillies for 5 mins and take it off. Now grind all together in a mixer along with salt in to powder. Store it in a air tight jar.
Masala Powder ( Huli Pudi )
Ingredients:
- 500 grams Coriander seeds (dhaniya)
- 50 Grams Jeera
- 50 Grams Fenugreek Seeds
- 2 Bunch of curry leaves
- 25 Grams Hing
- 25 Grams black pepper
- 250 Grams byadagi red chillies
- 250 Grams Red chillies
- 50 Grams Urad dal
- 50 Grams Chana dal
- 20 Gram salt
Method:
Take a container on heater. Add coriander seeds and fry it for 5 mins and take it off. Now fry jeera, fenugreek seeds, curry leaves black pepper together for 5 mins and take it off. Fry both red chillies for 5 mins and take it off. Fry urad dal and chana dal for 5 mins. Now grind all together in a mixer along with salt in to powder. Store it in a air tight jar.
Green Chilli Chutney
Ingredients:
- 50 grams Green chillies
- A bowl of curry leaves
- 4 Tbsp til powder
- A Small bowl of grated coconut
- Salt as per taste
- 1/2 Bowl tamarind water
- Jaggery 20 gram
- 4 Tbsp roasted peanut powder
- 1 Tbsp fresh coriander leaves
- 4 Tbsp oil
- 1/2 Tbsp mustard seedss
- A pinch of turmeric powder and hing
- 1 Tbsp Masala powder
Method:
Take a container on heater add 2 tbsp oil and once hot add green chillies and curry leaves. Fry it till the chillies are soft. Turn off heater and allow it to cool and keep aside. Grind it in a mixer in to hard paste. Take another container on heater add another 2 tbsp of oil. Once hot add mustard seeds and allow it to crackle. Add hing, turmeric powder.Now add tamarind water. Add jaggery, salt , masala powder and grinded chilli paste. Boil it for 5 mins. Now add grated coconut, roasted peanut powder and til powder. Cook for 2 mins. Garnish it with fresh coriander leaves. Serve with chapati or rice.
Even garlic can be used for it.
Lemon Skin Chutney
Ingredients:
- Lemon 5
- 2 Tbsp Red chilli powder
- Jaggery 50 grams (according to taste)
- 1/2 Tbsp hing
- A pinch of fenugreek seeds powder
- Salt as per taste
Method:
Cut the lemon and take off the juice and seeds. Now cut the lemon skin into small pieces. Grind this lemon skin pieces along with salt. Also add hing, fenugreek seed powder, red chilli powder, jaggery and grind into paste. Add 2 to 3 tbsp of lemon juice to it and mix well. Store it in a air tight jar. Use it for curd rice or chapati.
Raw Mango Chutney
Once the mango season starts we try to make lots of recipes out of it. Mango chutney is one among them. We make chutney with the raw mango. It is a kind of sweet and spicy. It tastes good with chapati, curd rice. Try it……………….
Ingredients:
- 2 Medium size Raw mango
- 2 Tbsp of fenugreek seeds
- 1/2 Tbsp of Hing
- 2 to 3 Tbsp of red chilli powder
- Salt as per taste
- Jaggery according to the requirement
- A Pinch of turmeric powder.
Method:
Wash the mangoes cleanly and wipe it with the dry cloth. Now peel off the skin of it and grate it. If the mangoes are very sour take the juice out of it as it will consume lot of jaggery. Now first grind the fenugreek seeds in a mixer and then add grated mango, jaggery, red chilli powder, salt, hing and turmeric powder and grind it. Take it out and store in a air tight jar and keep refrigerated. Seasoning can also be done to it using oil and mustard seeds but it is optional.
Peanut Chutney Powder (Shenga chutney pudi)
Shenga Chutney pudi is from North Karnataka cuisine. It is served with almost all the breakfast items and also sometimes with jowar roti as a side dish. We can store for longer times as it is dry . It is simple easy and quick recipe that can be prepared any time.
Ingredients:
- 1 Cup roasted peanut
- 1/4 Cup roasted chana dal
- 1 Cup dry grated coconut.
- 1/2 Cup curry leaves
- A pinch of hing
- 3 to 4 Tbsp red chilli powder ( depending upon the spicy)
- Salt as per taste
- Tamarind 2 inch
- A small piece of jaggey
Method:
Fry the dry coconut for a min . Take roasted peanut, roasted chana dal, tamarind, fried dry coconut ,curry leaves and jaggery in mixer jar and grind it into powder. Pour it in a bowl and add salt red chilli powder and hing mix well and grind again just for few sec so that the red chilli powder ans salt mixes well. Shenga chutney pudi is ready. Store it in a air tight jars for long time. Serve with breakfast.
Spicy Menasinakai Balaka (Fried Chillies)
Balaka is usually used in South Indian meals. It tastes good with rice. It is simple and we can prepare it at home with less efforts and few ingredients.
Balaka menasinakai
Ingredients:
- 500 Grams green chilli ( long and thin)
- 1 Cup sour curd
- 2 Tbsp hing
- 2 Tbsp fenugreek powder (methi powder)
- Salt as per taste bit more (50 grams)
Method:
- Take curd in a bowl add salt, hing, fenugreek seeds powder and mix well
- Now slit the green chillies and dip them in the curd
- Dry it in hot sun till they are completely dried
- Deep fry them in oil with low flame
- Serve with rice and dal or sambar.
Balaka menasinakai
Green Chilli Pickle
Everyone likes pickle. We Indians always prefer pickles with the food. And for the spicy lovers here is the green chilli pickle recipe. It is a simple and easy pickle that can be prepared any time all seasons. For this pickle the chilli’s are slit and cut in to pieces.
Ingredients:
- 100 Grams Green chilli’s
- 2 Tbsp fenugreek seeds powdered
- 1 Tbsp hing
- 1 Tbsp turmeric powder
- Salt as per taste but bit more
- lemon juice 1 small cup (approx 4 to 5 lemon )
Method:
- Slit the green chillies and cut them into two halves. (Note :Green chillies should be long and thin for pickles)
- Mix all the ingredients to it well.
- Keep them in a air tight jars for 5 to 6 days.
- Once they are ripe keep them stored in the refrigerator.
- Use this with curd rice. It tastes good
Ridge Gourd Skin Chutney
We make lot of dishes from ridge gourd like ridge gourd dal, vegetable ,bhaji’s(pakodas),raita.But for all these we peel of the skin of ridge gourd. But we can make chutney with the skin of ridge gourd. It is good combination with chapati and jowar roti’s.
Ingredients:
- A cup of ridge gourd skin cleaned
- Few pieces of ridge gourd finely chopped
- 3 to 4 green chillies
- A small piece of ginger
- 2 Tbsp of til
- A small tamarind
- A small piece of Jaggery
- Few curry leaves
- Fresh coriander leaves
- Oil 1 tbsp
- 1 Tbsp mustard seeds
- Salt as per taste
- A pinch of turmeric powder and hing
Method:
- Take a pan on heater add oil once hot add mustard seeds allow it to crackle.
- Add turmeric powder, hing, ridge gourd skin, ridge gourd pieces, ginger, curry leaves, green chillies,til and fry it.
- Once cool add salt, tamarind, coriander leaves , Jaggery and grind it.
- Serve with chapati , jowar roti’s or curd rice.
Spinach stem chutney (palak detina chutney)
Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.We make lot of dishes with spinach leaf. Along with the leaf the stem of spinach can be utilized to make chutney. It tastes very good when eaten with chapati and curd rice.
Ingredients:
- A small bunch of palak stem cut into piece
- Few palak leaves
- 3 to 4 green chillies
- A small piece of ginger
- 2 Tbsp of til
- A small tamarind
- A small piece of Jaggery
- Few curry leaves
- Fresh coriander leaves
- Oil 1 tbsp
- 1 Tbsp mustard seeds
- Salt as per taste
- A pinch of turmeric powder and hing
Method:
- Take a pan on heater add oil once hot add mustard seeds allow it to crackle.
- Add turmeric powder, hing, palak stem, leaves, ginger, curry leaves, green chillies,til and fry it.
- Once cool add salt, tamarind, coriander leaves , Jaggery and grind it.
- Serve with chapati or curd rice.
Raw Tomato Chutney ( green tomato chutney)
Preparation Time: 5 mins
Cooking Time : 15 mins
Ingredients:
- 2 Medium size Green tomato cut into big pieces
- 3 to 4 green chillies cut in to pieces
- 1 Inch ginger finely chopped
- 2 Tbsp Til
- 1/2 Tbsp Jaggery
- A pinch of hing
- 1/2 Tbsp turmeric powder and mustard seeds
- Fresh Coriander leaves and curry leaves
- Salt as per taste
- Oil 1 Tbsp
- 1/2 Cup grated coconut (optional)
Method:
- Take a pan on heater add oil once hot add mustard seeds allow it to crackle.
- Add green chillies, curry leaves, ginger and green tomatoes and fry it.
- Add turmeric powder and til and allow it to cool
- Add salt and Jaggery, grated coconut and coriander leaves and grind it into paste
Paakashala 