Friday, June 7, 2019

How to preserve Mangoes to make Pulisheri/Sweet Mango curry

I love Mangoes,now who doesn't isn't it?Really the King of fruits who makes an appearance once a year(most other fruits are available throughout the year,but not this one!)If you ask me to pick a favorite,I really don't have one.I love them all.Having them as is or making smoothies or even better making savory/sweet curries..so many choices.

Mango Pulisheri/Sweet Mango curry is a unique Kerala dish.Usually served for weddings and occasions during summer season this one is a star in all its avatars.Even though Pulisheri can be made with Pazham/Nendran Banana or Pineapple,this one is a class apart.

I still remember having this Pulisheri at my friends place wondering how she made it with mangoes as it wasn't the season.That's when she told me she made it using preserved mangoes.Her mom preserves a large batch and packs it in individual containers and it stays good frozen up to a year!!I was too engrossed in the curry to even bother asking for the recipe :)

Last year I saw this wonderful method of preserving the mangoes at Veena's Curry world.It looked so easy and doable.I couldn't make it last year but this year while I was in Ernakulam,my aunt got some wonderful "chandrakkaran"(a variety of mango perfect for making pulisheri) mangoes from her friend's home.Fresh,organic and delicious mangoes..we had some fresh and the rest got preserved.

It is a simple procedure actually.The mangoes are cooked with some spices and then cooled down and frozen.It stays good for up to a year and can be used for making Pulisheri or any similar curry using sweet,ripe mangoes.

So here's how we made it.


Choose ripe but firm mangoes.Small size mangoes work best for this method.Wash and scrub the mangoes well and wipe with a clean towel.Peel the skin and keep aside.We used around 40 small mangoes.

Pour some warm water over the peels and let it rest for a while.Squeeze as much pulp as you can from the peels.Add more water if required.

Make a paste with about 8-10 green chillies and keep aside.
Into a kadai add the mangoes,1 tbsp red chilly powder,1/2 tbsp haldi powder,green chilly paste and a few sprigs curry leaves.
Add about a liter of water(we added the pulp from the peels)and switch on the flame.
Let it come to a rolling boil.
Then simmer and cook till the water is absorbed by the mangoes-almost 15-20 minutes.
Do not dry it off completely as the mangoes absorb more water as it cools down.
Switch off the flame and let it cool down completely.
Once it is cool,transfer the mangoes to ziplock pouches/containers and freeze.I added about 7 mangoes in each as it is easier to store that way.

We couldn't wait and made a Pulisheri immediately as the mangoes were perfect and smelled amazing:)



Sunday, April 21, 2019

Chocolate Chip Muffins

Off late I have taken a back seat when it comes to baking.Unless I'm baking for orders{that too I have slowed down a little}I hardly bake unless it is for an occasion.I'd be lying if I said I don't miss baking,especially because Arjun loves to help me when I bake.Mixing,whisking and last but not the least,licking the bowl clean are among his favorite activities.

I am trying{trying being the word!}to cut back on sugar and if there's any home baked stuff at home,I keep reaching for it.So until I get some control on that,I decided I will bake only once in a while:) When I saw the recipe for these muffins on Le15 Sunday Baking club,I forgot all about my no-baking situation and told Arjun we'll bake these together.The joy on his face totally cheered me up if at all I had any second thoughts.

Simple bakes like these are the very reason I love baking.Fuss free recipe and such a homely feel to it.I made these into mini muffins so that I could send these in his snack box as well.Fudgy chocolate muffins with chocolate chips in every bite,delicious!!

Chocolate Chip Muffins
Recipe source - Le15 Sunday Baking Club

Ingredients

Flour- 200 gm
Castor sugar - 150 gm
Cocoa powder - 30 gm
Baking soda - 2 tsp
Chocolate Chips - 175 gm
Eggs - 2
Oil - 100 ml
Curd - 200 gm
Water - 50 ml

Method

Preheat oven to 175C.Prepare a muffin tin/cupcake tray with liners.
In a bowl mix together sugar,eggs and oil and whisk well.
Sift together flour,cocoa powder and baking soda and add into the wet ingredients.
Mix in the curd and water and whisk till you get a smooth batter.
Add one tbsp flour to the chocolate chips and mix well.Add that into the batter and fold.
Bake for about 15-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.

Step by step Tutorial

Preheat oven to 175C.Prepare a muffin tin/cupcake tray with liners.
In a bowl mix together sugar,eggs and oil and whisk well.
Sift together flour,cocoa powder and baking soda and add into the wet ingredients.
Mix in the curd and water and whisk till you get a smooth batter.


Add one tbsp flour to the chocolate chips and mix well.
Add that into the batter and fold.
Bake for about 15-20 minutes or 
until a toothpick inserted into the center of the cupcake comes out clean.


Tuesday, March 19, 2019

Indian Coffee House Style Beetroot Masala Dosa



I haven't visited an Indian Coffee House till date,but have heard so much about it from Ajay who used to frequent it a lot when he was in college and during his travels.Among other things,one thing which I always wanted to try was their Vegetable Cutlet or Chops as it is commonly named.Also the red masala dosa,which is actually Beetroot Masala as opposed to the regular potato masala.

Long back,I have made a potato and beetroot masala dosa(though not combined in one)named Kanchipuram Masala Dosa.Do check it out :)


How do you recreate something which you haven't seen or tasted?I kept asking Ajay about it's appearance and taste and came to a conclusion that I have to tweak my regular potato masala to make the Beetroot version.I have to say the resulting recipe is amazing.One more way I can sneak Beetroot into Arjun's meal,that's a win-win situation right?


Indian Coffee House Style Beetroot Masala Dosa


Ingredients

Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Red chilly - 1,broken into 2-3 pieces
Curry leaves - 1 sprig
Green chilly - 2,sliced into 2-3 pieces
Ginger - 1 tsp,finely chopped
Onion - 1,finely chopped
Haldi powder - 1/4 tsp
Potato - 2 medium,cubed
Beetroot - 1/2 of one Big Beetroot,cubed
Salt to taste

Method

In a pressure pan,add oil and splutter mustard seeds and urad dal.
Add curry leaves,red chilly,green chilly and ginger.
Mix in onions and saute for a minute.
Add the haldi powder and stir for a few seconds.
Mix in the potato and beetroot,add salt to taste and about half a cup of water.
Cook the masala for one whistle on high and then for about 10 minutes on low flame.
Once the pressure settles down,open the cooker and mash the veggies a little.
Use this masala as the filling for dosa and there you have it-the famous beetroot masala dosa :)

Step by Step Tutorial

In a pressure pan,add oil 
and splutter mustard seeds 
and urad dal.
Add curry leaves,
red chilly,
green chilly and ginger.
Mix in onions and saute for a minute.
Add the haldi powder and stir for a few seconds.
Mix in the potato and beetroot,
add salt to taste 
and about half a cup of water.
Cook the masala for one whistle on high and then for about 10 minutes on low flame.
Once the pressure settles down,open the cooker and mash the veggies a little.
Use this masala as the filling for dosa and there you have it-the famous beetroot masala dosa :)

Heat a dosa tawa and pour a ladleful of dosa batter and spread in a concentric circle.Pour few drops of oil and let it cook for a minute or so or until it starts browning.
Spread the beetroot masala on the dosa with a spoon and spread a little.

Fold the dosa and serve with chutney of your choice.


Tuesday, March 12, 2019

Maggya Koddel | Mangalore Cucumber & Jackfruit seeds curry

There are a few recipes which gets etched in your mind because of the stories associated with them.For me,this curry always reminds me of my mil's sister Vasanthpachi.It seems,she made such a fuss once when this curry was made without Jackfruit seeds in it.I always smile and think of her when I prep the jackfruit seeds/Bikkand while making this Koddel.
Koddel is a curry made with vegetables or pulses using a ground masala of coconut,red chilly and tamarind and finished with a garlic tadka.I always have a love-hate relationship with garlic.Having grown up without eating it,I wasn't quite fond of it except for maybe using ginger garlic paste without any problem.But now slowly,I'm open to the idea of using it in my regular cooking and also eating it without any issues.
Here I have made the Koddel with Magge/Mangalore Cucumber,Drumstick and Jackfruit seeds.You can use any combination of vegetables as per choice.I do have some Koddel recipes posted here a while back.



Maggya Koddel | Mangalore Cucumber,Drumstick & Jackfruit seeds curry

Ingredients

Magge/Mangalore Cucumber - I used 1/2 of one medium sized cucumber
Drumsticks - 2,sliced into roughly 2' sticks
Jackfruit seeds - about 5-6,peeled and crushed
Grated coconut - 1/2 cup
Roasted red chillies - about 4-5
Tamarind - a small piece
Coconut oil - 1 tbsp
Garlic(with skin) - 10-12,crushed
Salt to taste

Method

In a pressure cooker,add magge/mangalore cucumber,drumsticks,jackfruit seeds and salt to taste.Add about a cup of water and cook for 2 whistles.(if you are cooking in a pan,cook till the vegetables are soft and tender)
Grind coconut,red chillies and tamarind to a smooth paste.
Add the ground masala to the cooked vegetables and bring to a boil.Simmer for about 5-7 minutes while you get the tadka ready.
For the tadka,add oil into a tadka pan and add the crushed garlic.
Cook till the garlic turns golden brown.
Add this to the Koddel and switch off the flame.

Step by Step Pictorial

In a pressure cooker,add magge/mangalore cucumber,drumsticks and jackfruit seeds.
Add about a cup of water and cook for 2 whistles.
(if you are cooking in a pan,cook till the vegetables are soft and tender)
Grind coconut,red chillies and tamarind to a smooth paste.
Add the ground masala 
and salt to taste to the cooked vegetables and bring to a boil.
Simmer for about 5-7 minutes while you get the tadka ready.
For the tadka,add oil into a tadka pan 
and add the crushed garlic.
Cook till the garlic turns golden brown.
Add this to the Koddel and switch off the flame.





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