HARFI - KA - AACHAR - Star Gooseberries Pickle

My bro had sent across a star gooseberry plant to a colleague of mine as gift, the plant grew into a lovely fruiting tree and today i made pickle out of the gooseberries from this tree…My bro is major trilled.

Gooseberries Pickle

Ingredients :

• Star gooseberries : 500gms
• Green chillies – 4
• oil- 3 tbsp
• Fenugreek- 2 tsps
• Cumin seeds- 2 tsps
• Asafoetida – 3/4 tsps
• Mustard seeds- 1 tsp
• Curry leaves- 2 springs
• Chill powder : 2 tbsps
• Turmeric powder: 1 tsp
• Garlic flake – 10 flakes
• Red chillies- 2
• salt: as per taste ( 1 1/2 used 1 tbsp)

Method :

Soaking : This is optional

1. Wash the gooseberries and wipe them dry.
2. Add them to a glass bottle or jar
3. Mix half tb spoon salt
4. slit two green chillies and mix well
5. cover the container and leave in sun for two days.

In case you don’t have time to do the above procedure, then wash gooseberries and leave them in hot water for 30mins before mixing in the pickle paste.

1. Roast cumins and fenugreek slightly in a griddle, cool and powder.
2. Heat oil in a pan and add mustard seeds and let them splutter,green chillies, red chillies and fry crisp and remove from the oil and  make a paste of them
3. In same oil add curry leaves, asafoetida, turmeric powder, chilli paste, red chilli powder mix well ( do this on reduced flame, so that the chilli powder does not burn)
4.  Add the soaked gooseberries to the paste and fry till the water from goose berries evaporates and remove from the flame.
5. Add salt as per taste and mix well.
6. Bottle the pickle.

This can be had with hot steamed rice or roti.

Gooseberries being added to pickle sauce

gooseberry pickle

Whole Wheat Choco-Chip Nutty Banana Bread

Ingredients:

• ½ cup  brown sugar
• ½ cup  unsalted butter
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 ½ cups ripe bananas (3-4 bananas)
• ¼ cup  honey (you can used sugar or even thick sugar cane juice
• 2 large eggs
• 2 cups whole wheat flour
• ½ cups chopped walnuts
• 1/2 Choco-chips
• ¼ almonds

Preheat oven to 170 degrees C. Lightly grease a 9 x 5 inch bread tin( i used 7×5 inch bread tin)

Seive the flour 3 times to incorporate air along with the baking soda. Blend together the butter, brown sugar, salt, cinnamon and vanilla in a medium bowl until smooth. Add the mashed bananas, honey and eggs, beating until smooth. Add the flour, almonds, walnuts and choco-chips stir until smooth. Pour batter into the greased pan and let it rest at room temperature, uncovered for 10 minutes.

Bake the bread for 40 minutes. Cover a piece of foil gently across the top and bake until a knife or tooth pick inserted into the center comes out clean, 10 to 15 minutes more.

 Remove the bread from the oven andallow it to cool for 10 minutes before turning it out of the pan onto cooling rack.

   

Tips: Roll the choco-chips in little dry flour before adding to the mixture, this prevents them from sinking to the bottom during baking
If your banana’s are not very ripe either freez them for a night in freezer or just boil them a bit to make them pulpy.

Bharwa Karela : Stuffed bitter-gourd

I use to hate ‘karela’ /bitter gourd untill one day i had bharwa karela made by a colleague . I started troubling her for the recipe and she was sweet enough to share it with me. I tried the recipe out and the dish turned out to be tasty but  something was missing, i went back to her and she said what i had missed out, I tried it again the same evening and  it turned out good, so here i share this with you all..i have slightly modified the recipe.

Ingredients :

• bitter gourd (small, i used big once, hence cut them into pieces) 400 gms
• onion – 1 finely chopped
• oil —4 tbsp
• asafoetida (hing) - 1 pinch
• cumin powder— 1/2 tsp
• turmeric powder— 1/2 tsp
• coriander powder — 2 tsp
• fennel powder— 2 tsp
• amchur powder )— 1 tsp(you can add a lemon juice if you don’t have amchur)
• Chilli powder — 1/2  tsp ( i like it more spicy so i added 1 tsp)
• salt — 1 tsp (as per taste)

Method:

Pre-preparation :

• Wash the bittergourds well and scrape the exterior with knife, add 1/2 tsp salt to the scrapings and leave it for fifteen minutes, wash them well with water 2-3 times and keep aside to be used in the filling.
• Slit the bittergourd on one side, such they open up, scoop the inner contents ( the seeds and flesh/pulp) and keep aside to be used in the filling…( i slit them open completely and then tied the corresponding halves later)
• Apply 1 tsp salt to the bittergourds a little turmeric to the slit gourds both in inside and outside and leave them aside for 1/2 an hour
  

  
  

  Bittergourds slit and marinated in salt and turmeric

Filling :

• Heat 1tbsp oil in pan (kadai)
• Add asafoetida, finely chopped onions and fry till translucent and then add all dry ingredients and stir with a laddle 2-3times well and fry

  

• Add the well washed bittergourd outer scrapings and the inner pulp, stir and fry for 6-7
   mins, till the masala is done
• Wash the bittergourds well and pat dry and stuff them with the filling equally and tie them up with thread so that the filling doesn’t spill out.
   
  

  

  Stuffed and tied up gourds

Frying:

• In a pan heat 3 tbsp oil and arrange the bharwa karele ( stuffed bittergourds) in pan and shallow fry and close the lid over them.
• After 5 times when one side is done turn them to with help of a tong so that the undone side goes down and cover the lid again and allow to cook for 6-7 mins
• Once the bittergourds turn brown and done …you can serve them with roti .

Tips:

• You can also half boil the bittergourds in 250 gms of curds so that they cook faster.
• if you want little sweet taste you can add 2 tsp of jaggery to the filling when its cooking.

Mavinakaiyyi Gojju : Malnad style mango chutney

The mango season is almost finishing, however i thought let me post this recipe of mango gojju as you are still getting mangoes in the market. I learnt this from my foster mom who is from the malnad region.

Yummy mango gojju

Ingredients:

• ½ ripe small mangos’: 10-12 
• ½ tsp. mustard
• ½ tsp. cumin/ jeera
• 1 pinch asafetida
• 1 tsp chilli powder
• 1tbsp jaggery
• 2 tsp oil
• 1tsp urad/ (de-skin black gram)
• Curry leaves- 1 spring
• Salt as per taste

Method :

Mangoes



Skinned Mangoes


Pulped Mangoes


1. Wash and pull off the skin of mangoes and squeeze the pulp out in a bowl
2. Don’t throw the seeds, put them back in the pulp
3. Powder jaggery and add to the mango pulp and keep a side
4. In a pan heat oil and add mustard,
5. Once the mustard splutters add jeera, black gram and curry leaves
6. Add mango pulp to seasoning and cook
7. Add chilli powder to the cooking pulp and mix well and boil for 5-7 minute and add salt as per taste

 You can serve this yummy gojju with steamed rice, roti or chappati.

Khopraye ki poori : Crispy sweet dumplings with coconut fillings. GUJIA/ KAJJIKAI

Hath hateli, champa ki kali, bhari nadi mein ther te chali.... Bolo kya ? Poori .... 

OMG! Im nostalgic. My mom used to ask me this riddle and i would wonder, what would this be and my brother used shout poori... And i would be like oh, how?.. and my mom used to explain the riddle to me.. last night when i made these, i asked my brother do you remember the riddle and he at once started reciting the line like a poem... oh cute was that. 

khopray-ki -poori : This is very famous sweet made during different occasion in our community.   No wedding in community would be complete without the ladies of the household and relatives getting together for the pre-wedding preparation of  which making poories was the main one. About 300, 500 or even 1000's of these would be made and decorated. They would served and gifted to the grooms family and friends. 

I remember we children would be asked to make design on the outer dough shell and we would try to pull the filling out and eat. 

The stuffing (pooran )in these poories can be of  different kinds and the poori gets its name based on the stuffing like.. Daal ki poori, Khopra ki poori ( dry coconut poori), aloo halwa poori and the more ... 

These poories are called by different names in diffrent parts of India Gujias in North India, kajjikayalu in Andra, Karchikkai in Karnataka, neureos/ nevris in Goa and pedakiya in Bihar. At all dhanki hoseholds its called poori ;) 

Ingredients : 

For the Cover :

1. 500 gms Maida (All purpose flour) 
2. 6 tblsp Ghee (melted) 
3. Pinch of salt.
4. Oil for deep frying 

For the Filling (pooran) : 

1. 3/4 dry coconut ( khopra) grated / shredded 
2. 1/2 tsp green Cardamom Powder 
3. 25 gms chopped Almonda 
4. 25 gms Raisins (Kishmish) 
5. 250 gms Sugar  or as per taste 
6. 25 gms poppy seeds
7. 25 gms dates chopped
8. 25 gms roasted peanuts 
9. 25 gms of chopped cashews
10. 2 tblsp Ghee

Method : 

Dough divided into small balls

Dough rolled into 4'' round

Filling or the pooran 

Half the round filled with pooran 

Folding the dough 

sealing the edges and designing 

Designing the sealed edges 

deep fry the poories 

• Sieve the flour
• Add the ghee and pinch of salt in the maida.
• Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
• Now add some water and knead lightly.
• Keep adding water as required and knead into a soft but tight dough.
• Set aside and cover with a damp cloth.
• In a pan heat 2tbsps add almonds, cashews, dates, peanuts and raisins. 
• Fry for 2 minutes and remove from the heat. Allow them to cool.
• Add sugar, the roasted dry fruits, poppy seeds and cardamom powder to the grated Khopra and mix well... keep aside 
• Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
• Fill half the round with the khora mixture, fold it and seal the round, twisting the edges inwards, or you would make designs by making impression ( optional)
• Take care that the filling does not come out.
• Prepare all the poories and spread on a cloth.
• Heat oil in a wok and deep fry the poories in batches on a medium flame..
• When golden brown in colour, drain and remove.

Yummy gujia/kajjikai/poori 

Hope you tried them and like them? do let me know

Gosht shajan :Andra style preparation of succulent mutton pieces and drumsticks in a tangy gravy

Gosht Shajan

Drumstick is a pod of the ‘Drumstick tree’.  It is an exceptionally nutritious vegetabletree with a variety of potential uses. While the bark and roots are used in home remedies, the leaves, flowers and pods are various delicies. Drumsticks are called mugepalli in urdu, shajan in hindi, nuggekai in kannada and murungakai in tamil, muringa in malayalam.

Gosht Shajan is an andra style preparation of succulent mutton pieces and drumsticks in a tangy gravy.

Ingredients :

1. Mutton : 1/2 kg
2. Drum stick: 1, cut into pieces of 2 inches
3. Oil : 2 tbspn
4. Onions : 2 medium (chopped)
5. Tomato: 1 big (cut into pieces)
6. Tamarind puree/juice : 2 cups
7. Ginger- garlic paste : 11/2 tsp
8. Curry leaves: 1 spring
9. Green chillies: 3 slit
10. Cloves: 3
11. Cinnamon: 1 inch
12. Chilli powder/paprika: 5 tsp
13. Coriander powder: 2 tsp
14. tumeric powder :3/4 tsp
15. Salt as per taste

Method:

• Wash mutton well and marinate using red chilli powder, tumeric powder and salt for 20 mins.
• Heat oil in a cooker and cloves and cinnamon
• Add curry leaves and green chillies and them splutter
• Add onions and fry till they trun pinkish brown and add ginger-garlic paste and saute till the smell of paste goes away.
• Add the marinated mutton to the onions and fry
• Add more chilli powder if you require the gravy to be spicy (optional)
• Add coriander powder add tomato pieces and cook
• Once the juices are released add the tamarind juices and pressure cook till 5 whistle
• Open the cooker once it cools, check for salt and add if needed.
• Add the drumsticks and pressure cook for 2 whistle.
• Open the cooker and garnish with coriander leaves and serve with hot steamed rice.

SHAMI MACHLIWALI : Fish Cutlets

You will enjoy these fish cutlets and they will add real zing to your parties

Ingredients:

SHAMI MACHLIWALI 

1. 3 large pieces of seer fish (you can use any fish)
2. 1 Egg
3. 1 Bread slice
4. 1 tsp Garlic paste
5. 1 tsp Ginger paste
6. 1 Cup Bread Crumbs
7. 1-2 Green Chillies
8. 1 tbsp Corn Flour
9. 1/2 tsp Garam Masala
10. 1/2 tsp Turmeric Powder
11. 1 Bunch of Coriander Leaves
12.  Salt to taste
13.  Oil for shallow frying

Method

• Apply turmeric powder and salt to the fish. And wash it.
• Steam the fish by placing it over boiling water pan in a sieve. Remove the bones and skin and gently mash it using hands.
• Soak the bread slices in water and squeeze the water out. 
• In a bowl add red chilli powder, garam masala powder, ginger-garlic paste, corn flour, coriander leaves, green chillies, bread slice and salt
• Mix the ingredients well.

Fish cutlet ingredient mixed 

• Make a lemon sized balls and flatten the ball slightly. 
• Beat the egg.



egg wash the cutlets 



Roll in breadcrumbs 

• Dip the cutlet pieces in egg and roll in breadcrumbs. 

 

Cutlets being shallow fried 

• Heat the oil slightly in a Tava.
• Shallow fry till the pieces turn brown. 
• close the lid and steam the fish for 2mins.

Serve them hot .

Fish cutlets 

KARUVEPILLAI PODI : Curry leaves Chutney powder

Curry leaves podi ingredients 

I love to keep a stock of various kinds of chutney powder handy at home. There are umpteen varieties of chutney powders, curry leave podi is one of my speciality.

Ingredients :

1. Curry Leaves  2 cups tightly packed
2. Tuvar Dal 1/4 cup
3. Chana dal ¼ cup
4. Roasted Gram Dal: 1/4 cup
5. Dry Red Chillies:   6-7 no.s 
6. Cumin seeds: 1 tsp
7. Garlic   :    3 cloves.
8. Sesame Seeds:       1 tbsp
9. Hing   :    1/4-1/2 tsp
10. Salt   :    to taste
11. Oil  :    1 tsp
12. Tiny ball of tamarind – a marble size

Method : 

• Heat a pan, dry roast curry leaves until it turns dry, crisp n flavor comes. Almost 3 to 4 minutes in medium heat.
• After that transfer the leaves to a plate n keep aside.
• Now to the same pan add oil, heat it then add garlic, cumin seeds, Tuvar dal, roasted gram dal n dry red chili and roast everything in medium flame until the dal turns golden brown n flavor comes. ( it would be nice if you roasted everything separately )
• Then add hing and tamarind mix it and remove from the stove n transfer it to a plate n allow to cool.
• To the same pan, add sesame seeds and roast till light golden brown and transfer to a plate
• After cooling, first blend garlic n dry red chilli to coarse mixture then add curry leaves and sesame seeds pulse it for few seconds. ( i used a motor and pestle ...to get the authentic traditional taste)
• Now add dal, enough salt and grind it to a fine coarse powder

HALAL- E- HALEEM : A famous Ramadan dish made of wheat, lentils and Meat.

Haleem is one of my favorite Ramadan dish. It’s an amazing combo of wheat and meat… This authentic dish is cooked slowly over heat for hours together. i have tried to be as authentic as possible, just used the blender for shredding mutton as I was short on time. This Haleem is the pakistani version which similar to hyderabadi haleem

Ingredients:

1. 750gms boneless mutton ( but I used with bones as the flavour is better )
2. 2 cups broken wheat ( you can use whole grains too)
3. 2 tbsp ginger paste
4. 2 tbsp garlic paste
5. 1 onion chopped
6. 2 medium size tomatoes chopped
7. 1 cup mixed lentils (urad daal (black gram 25gms), chana daal( split chick pea gram 25gms) and masoor daal (red gram 25gms) )
8. 2 tbsp red chilli powder
9. 1 tsp turmeric powder
10. ½ cup curds
11. 1 ½  tsp garam masala
12. ½  tsp black pepper corns
13. 1 tsp cumin powder
14. Whole spices  1 inch cinnamon stick, 2-3 cloves, 2-3 cardamoms
15. 4 green chilies, (slit in halves)
16. ¾ cup Ghee
17. ½ cup coriander powder
18. ½ cup mint leaves
19. salt to taste

For Garnishing:

• 2 tbsp fresh coriander leaves, chopped
• 2 tbsp fresh mint leaves, chopped
• 3 green chilies, thinly sliced
• 1 cup golden and crisp fried onions
• 1/2 cup Cashew nuts
• 1 lemon cut into 4 quarters

How to make Haleem:

• First wash and soak the cracked wheat for an hour.
• Wash and soak all the pulses together for an hour
• Then wash and clean the lamb, Mix the it with 1tbsp of ginger-garlic paste, 1 tsp of salt, red chilli powder,1/2 tsp garam masala powder and 1/4 tsp turmeric powder keep it aside to marinate.
• Boil the broken wheat along with the mixed lentils with 1 tbsp ginger-garlic paste, ¼ tsp turmeric powder, 1 green chill, ½ tsp salt in 8-10 cups of water until its cooked completely and the water is almost absorbed by the wheat. (Keep stirring continuously, so that the wheat doesn’t stick to the bottom of the pan)
• Use a daal gottini (a wooden masher) to mash the lentils and make into consistent paste.  (you can also use a blender)
• Leave the lentils to simmer on low flame, and keep stirring occasionally.
• Heat the ½ cup of ghee in another pan add the onions sauté, add whole spices, the remaining green chillies, 1/2 cup fresh coriander, ½ cup mint leave and sauté for a min.
• Add the mutton and sauté for 3 mins.
• Add the remaining chilli powder, turmeric powder and mix well.
• Add the chopped tomatoes, cumin powder, gram masala and coriander powder and sauté
• Add the Yoghurt and sauté, for another 10- 15 min or until a little oil starts to float on top.
• Add 3 cups of water and salt to taste and bring it to a boil.
• Once the mutton is well cooked, remove the mutton pieces and shred them ( you can use the blender also)
• To the simmering lentils add the mutton gravy and shredded mutton and mix well, adding a little of ghee at a time. Boil till all water if any evaporates.
• Do check the salt and add if needed.
• Let it simmer for at least 1/2 hour…keep stirring in between.
• Serve in a bowl and garnished with fried onions, cashew nuts and fresh Coriander and mint leaves.

















Authentic Haleem