Monday, 29 February 2016

KADGI ADGAYI / TENDER JACKFRUIT PICKLE

Whenever I get tender jack fruit I get reminded is kadgi adgayi which is a popular spicy side dish from GSB community. I had tasted this long back in a temple feast and recently we had prepared this for some function at home. We had called a chef from Mangalore for this purpose. He had prepared many new items for the function including kadgi adgayi. I had asked him how to make this thick gravy. He said that it's about the secret of adding sesame seeds. Here is the recipe. Try this yummy recipe.
KADGI ADGAYI

WHAT YOU NEED:

Tender Jackfruit - 1 cup , cooked and cut in small pieces

Raw Mango - 1, cut in cubes ( 1 cup) ( If the mango is very sour then ignore the lemon. I used lemon because the mango was not that sour)

Lemon - 1 medium, cut in small pieces

Spices :

Red dry chillies - 13 - 15

Mustard seeds - 2 tsp

Asafoetida - a big piece

Turmeric powder - 1/2 tsp

Fenugreek seeds / Methi seeds - 1/4 tsp

Coriander seeds - 2 tsp

Black sesame seeds / til - 2 tsp

Salt - to taste
TENDER JACKFRUIT PICKLE!

HOW TO MAKE:

Remove the jackfruit skin , cut in big cubes and pressure-cook for 10-15 minutes. Then cut in small pieces and keep aside.

Wash mango well, pat dry and cut in cubes. Sprinkle little table salt and keep aside.

Now  heat a tsp oil in a pan.

Roast dry red chillies, remove.

Then roast mustard seeds, fenugreek seeds, coriander seeds, black sesame seeds, asafoetida one by one. finally add turmeric powder and put off the fire. 

Once the spices cooled down powder them along with crystal salt in a mixer jar.

Now in a vessel mix jack fruit pieces, mango pieces and lemon pieces.

Add ground spice powder and mix very well.

Add some water to make some thick gravy. Mix thoroughly.

Keep closed for few hours then serve as a side dish.

If you store in the fridge it will last for a week.







Thursday, 18 February 2016

RAW MANGO UPPINAKAYI/PICKLE

Prepared simple raw mango pickle yesterday. Pickle enhances the taste of your meals, just a pinch of pickle can do wonders. Here is the recipe ...

RAW MANGO PICKLE

WHAT YOU NEED:

Ram mango - 1 medium

Lemon - 1 medium

Mustard seeds - 2 tsp

Fenugreek seeds/ methi - 1/4 tsp

Dry red chilly - 12

Asafoetida / hing - size of a big chana

Coriander seeds - 1 tsp

Turmeric powder - 1/4 tsp

Table salt - 2 tsp or to taste

Oil - 2 tsp for roasting the spices.

HOW TO MAKE:
MAVINKAYI UPPINKAYI

RAW MANGO PICKLE

Wash mango and lemon well, Pat dry with towel.

Cut the mango in small pieces, sprinkle little table salt and keep aside.

Now heat little oil in a small pan.

Roast dry red chillies on a medium heat. Remove.

Then roast mustard seeds, methi seeds, coriander seeds and hing. Put off the fire then add turmeric powder and give a quick stir.

When it is completely cooled, powder it.

Now cut the lemon in small pieces and add it to mango pieces.

Mix the spice powder well.

Add salt, mix it again.

Add a tbs of water to the pickle and mix it again.

Keep it for an hour before serving.

Wednesday, 17 February 2016

VEG UPMA

Simple and easy preparation of Veg Upma. Try it out.

VEG UPMA


WHAT YOU NEED:

Semolina / bombay rava - 1 cup

Green chilly - 4

Onion - 1, chopped

Veggies - 1/2 cup (cauliflower florets, chopped carrot, fresh peas) 

Ginger - 1 tsp, finely chopped

Mustard seeds - 1 tsp

Udad dal - 2 tsp

Turmeric powder - 1/4  

Curry leaves - 2 sprigs

Cashew nut bits - 1 tbsp

Pea nuts - 1/2 tbsp

Salt - to taste
MIXED VEG UPMA

HOW TO MAKE:

Heat 4 big spoons of oil / ghee in a deep bottomed kadahi.

Splutter mustard then add udad dal, ginger, onion, green chilly, cashew and pea nuts and curry leaves. Stir fry for few minutes. 

Then add 2 1/2 cups water and put veggies, turmeric powder and salt to it. Allow to boil.

Reduce the heat and cook the veggies are till done.

Now add rava slowly, keep stirring to avoid the lumps.

Rava absorb the water quickly. When rava becomes dry put off the fire.

You can garnish Veg upma with finely chopped coriander leaves.

Serve Veg upma for breakfast.
VEG UPMA




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