BIMBUL NONCHE/ BILIMBI PICKLE

Here we have a big Bilimbi tree in the backyard and the tree is full of fruits. I feel really sad when it gets wasted, I can use only 3-4 fruits in curries. Today I made Bimbul pickle with lots of gravy.

WHAT YOU NEED:

BIMBUL - 25, MEDIUM SIZE

DRIED RED CHILLI - 20 NUMBERS

MUSTARD SEEDS - 2 TSP

ASAFOETIDA - BIG CHANA SIZE

SALT (CRYSTAL) - 2 -3 DESSERT SPOONS OR TO TASTE

BIMBUL NONCHE

HOW TO MAKE:

WASH BIMBUL AND PAT DRY WITH KITCHEN TOWEL. 

THEN CUT IN ROUNDS AND KEEP ASIDE.

GRIND SUN DRIED DRIED RED CHILLI, MUSTARD SEEDS, ASAFOETIDA AND SALT TO A FINE POWDER.

THEN ADD ONE CUP WATER WHICH IS BOILED AND COOLED TO THE POWDER AND AGAIN GRIND. DO NOT ADD ALL THE WATER IN ONE GO, ADD LITTLE WATER AT A TIME AND GRIND. THEN YOU GET NICE THICK GRAVY.

NOW MIX THE CHILLI PASTE AND BIMBUL PIECES WELL. 

KEEP ASIDE FOR 3-4 HOURS BEFORE USE.

STORE IN A CLEAN GLASS JAR IN THE FRIDGE. IT WILL LAST ONLY FOR 5-6 DAYS.

KARAMBI AMBULI / BRINED MANGO

Our mango tree has started flowering and I can see few small mangoes behind the leaves also. Today a small mango fell from the tree due to heavy wind.  It was so fresh that white liquid coming out from the stem. I remembered my childhood days, we used to cut mango and eat with salt. Also we preserved mango in salt water and ate whenever we wished. This is called Karambi Ambuli.

WHAT YOU NEED:

RAW TENDER MANGO

CRYSTAL SALT 

WATER

KARMBI AMBULI

HOW TO MAKE:

WASH TENDER MANGOES, CUT IN SMALL BITE SIZE CUBES.

IN A JAR PUT IN MANGO PIECES,  POUR FRESH CLEAN WATER AND PUT SALT. 

SHAKE WELL AND STORE.

USE IT AFTER 2-3 HOURS.

MALTA LEMON / BADGAPULI / VADKAPULI PICKLE

A Kerala recipe, curry type pickle with malta lemon is a very important item on Onam Sadya. It has many names - Malta lemon, wild lemon, Big lemon, Kodu limbiyo . The lemon is basically very bitter in taste, to remove its bitterness some people remove its outer skin or the whole lemon is boiled with enough water and discard the water. But I did not peel its skin or I did not boil it in the water. I prepared the pickle at the time of Onam. And this pickle won't last for long, it should be refrigerated and consumed with in few days.

MALTA LEMON PICKLE

WHAT YOU NEED :

Malta lemon /Vadkapuli - 1 (it makes almost 2 cups pieces)

Chilli powder - 4 tsp

Green chilly - 1-2

Ginger - 1 inch, chopped

Jaggery - 1 tsp

Fenugreek seed / Methi seed powder - 1/2 tsp

Asafoetida - A big chana size piece or 1-2 tsp powder

Mustard seeds - 1 tsp

Curry leaves - 1 sprig

Refined oil  - 1 tbsp

Salt - to taste 

BADGAPULI PICKLE- KERALA STYLE

HOW TO MAKE:

Wash the lemon first and wipe with dry cloth. Cut in bits and put a cup of water in it and boil till it is tender. Then keep aside.

Cut green chilly in rounds.

Heat oil in kadahi. When oil is hot add mustard seeds, when it splutters add curry leaves. 

Add ginger and green chilly, saute for few seconds. 

Then add red chilly powder, fenugreek seeds powder, jaggery powder and asafoetida. Stir well for few more seconds.

Now add boiled lemon pieces, salt along with 1 cup of water and mix thoroughly.

If needed add another cup water and boil over medium heat. 

Allow to cool down. When cool transfer in a jar, keep it outside for a day, after that you must store in refrigerator.

Serve Malta lemon / Badgapuli Pickle as a side dish.

ALMOND POWDER /BADAM POWDER

I was so happy when my cousin brought some dry fruits from Abu dhabi like almonds, pistachio, nuts etc... On the previous day only i was thinking of buying almonds to make powder and made a plan to go to market after my daughter's school. Is it telepathy? I could not understand , the next day it is in my hands. I felt so happy and immediately I prepared Almond powder. Since then My daughter is having milk with almond powder. 

ALMOND POWDER

WHAT YOU NEED :

Almonds - 75 numbers

Pistachio - 30 numbers

Sugar - 12 -15 tbsp 

Cardamom pods - 25

Saffron  strands - 3-4

Turmeric powder - 1/2 tsp

BADAM POWDER !

HOW TO MAKE :

Powder all the above in mixer jar to a smooth fine powder.

Transfer the powder in a clean, dry and airtight container.

TOMATO SAUCE / KETCHUP

How to make Tomato sauce? Why Not you follow these simple steps to make this yummy sauce? When the Tomatoes become cheaper and and really fresh please try this recipe. 

TOMATO SAUCE

WHAT YOU NEED :

Tomatoes - 8-10

Dry red chilly - 4-5

Vinegar - 1/4 cup

Onion - 1 small, chopped

Garlic - 6-7 cloves, chopped

Black salt - a pinch

Sugar - 2-3 tbsp

Crystal salt - 2-3 tsp 

Oregano - 1 tsp

Sodium benzoate - 1/4 tsp, dissolved in warm water

TOMATO SAUCE / KETCHUP

HOW TO MAKE :

Wash tomatoes and chop in pieces.

In a vessel put chopped tomatoes, chopped onion and chopped garlic, halved dry red chilly and cook over high flame for 5 minutes. Keep stirring in between.

Then reduce the heat and cook till all the water contents evaporates.

Next add black salt, vinegar, sugar, salt and oregano. Cook over low flame for another 10 to 15 minutes over low flame.

When all the water goes add sodium benzoate and mix mix well. Put off the flame.

Allow to cool it completely, then make a smooth paste in a mixer jar. Fill in a jar and refrigerate.  

CUT MANGO PICKLE

Now it is a mango season here, we started getting mangoes from our tree. So I had prepared it a few days back and this pickle is having lots of gravy. Here every one wants gravy so prepared more gravy. A mouth watering pickle! It goes well with Shevai, Idli or Khotto. Here goes the recipe :

CUT MANGO PICKLE

WHAT YOU NEED :

Raw mangoes - 2

Dry red chillis - 25

Mustard seeds - 4 tsp

Turmeric powder - 1/2 tsp

Asafoetida - size of kabuli chana

Crystal Salt - 1 handful

Water - 1 cup, boiled and cooled

CUT MANGO PICKLE WITH LOTS OF GRAVY!

HOW TO MAKE:

Wash mangoes and dry them with cloth.

Cut in cubes and apply crystal salt to it and keep under the sun for 3-4 hours, by the time the salt will melt.

Now Powder mustard seeds and keep aside.

Then Powder dry red chillis to a fine texture.

Now put mustard powder back to mixie, add turmeric powder and asafoetida , powder it again.

Then add water to it, grind again. So put water little by little and grind again, then you will get thick gravy.

Mix ground paste and salted mangoes very well.

You can add table salt if it is needed and also you can add the water for getting the right consistency.

Store Cut mango pickle in glass jar and after two day you can store in the fridge.

INDIAN GOOSEBERRY/AMLA PICKLE

Pickle is always welcome here whether it is with rice, chappati , idli or anything. Even I love to eat the spicy pieces as it is. I made this gooseberry pickle just now, when I tasted i really wanted to post this recipe as early as possible. If I postpone posting, the recipe I may forget how I prepared and what all ingredients were there.  It is very simple recipe, one can prepare in just 10 to 15 minutes. Here it goes....

GOOSEBERRY PICKLE

WHAT YOU NEED :

Gooseberry - 10-12

Mustard seeds - 2 tsp

Fenugreek / Methi seeds - 2 tsp

Fennel seeds -  1 tsp

Red chilli powder - 2 tsp

Turmeric powder - 1/4 tsp

Asafoetida - 1 big chana size

Sesame seeds - 1/4 tsp

Salt - 1 1/2 tsp or to taste

Oil - 4 tbsp 

HOW TO MAKE :

Wash gooseberry well.

In a vessel put gooseberry and enough water.

Boil on high flame for 5 minutes. Drain and keep aside.

Now heat a pan with little oil.

Fry mustard in it.  Remove.

Then fry separately methi seeds, sesame seeds, fennel seeds. Remove.

Now add and fry asafoetida, turmeric powder and red chilli powder. Do not over fry. as it burns fast.

When it is cooled add salt and make rough powder in mixie jar.

Now remove the seeds from gooseberry and cut in pieces with your hand.

Warm the oil, then mix spice powder in it.

Finally mix the pieces of gooseberry. 

AMLA PICKLE

Store the pickle in glass jar, after 2 days you can store it in the fridge.









  

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.

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.

BADGAPULI PICKLE / MALTA LEMON

MALTA LEMON LICKLE

WHAT YOU NEED:


Malta lemon - 1

Crystal Salt - 1 medium handful

Chilli powder - 5 tsp

Mustard seeds - 2 tsp + 1 1/2 tsp, roughly powdered 

Methi seeds - 1 tsp

Asafoetida - size of a kabuli chana

Mustard oil - 1/2 cup

BADGAPULI PICKLE

MALTA LEMON PICKLE

HOW TO MAKE:

Wash the Malta lemon and cut in small pieces.

Add 1 handful crystal salt to it. Mix well.

Place under the sun for 2 days. Salt will melt under the sun and Lemon pieces will become soft.

I have kept chilli powder, methi seeds and mustard seeds also for 2 hours.

Dry roast methi seeds asafoetida and 2 tsp mustard seeds. When cool powder it. 

Now mix ground powder, red chilli powder and sun dried Malta lemon pieces.

Transfer this mixture in a jar.

Then add mustard oil and rough powder of mustard. Mix thoroughly.

GREEN CHILLY SAUCE

Here we get good varieties of green chillies in a very reasonable price in the market. This time I got more than enough green chillies. I know that if I keep it in the fridge also it wont last for long due to rainy season. I was thinking how to use it the best way without wasting a single chilly. Yes, I could make so many things like Chilly pickle, can be kept in vinegar or chilly sauce. I saw this recipe in some blog, found it easy, made some changes in my recipe. Here it goes the recipe....

GREEN CHILLY SAUCE

WHAT YOU NEED:

Fresh green chillys - 20

Garlic cloves - 4-5, chopped

Onion - 1/2, chopped

Vegetable oil - 1 tsp

Salt - 1/2 tsp

Vinegar - 1/2 cup

Water - 2 cups

Sugar - 1/2 tsp

GREEN CHILLY SAUCE

HOW TO MAKE:

Wash green chillys under the water. Cut in pieces.

In a vessel add oil, garlic , onion, salt, sugar and chopped green chillies.

Add 2 cups of water and cook till the chillies are soft or till all the water contents evaporates.

When it is cooled grind to a very fine paste, add vinegar while grinding.

Store Green chilly sauce in a clean, dry jar. It will last for 6 months if you keep in the refrigerator.

MANGO PICKLE / KOTHLA NONCHE

MANGO PICKLE / KOTLA NONCHE

WHAT YOU NEED:

Raw mango - 1 small ( cut in to small pieces)

Ginger - 1 tsp, chopped finely

Dry Red chilly - 12- 14

Turmeric powder - a pinch

Fenugreek seeds - 4-5, dry fried

Asafoetida - 1 big pinch

Mustard seeds - 1/2 + 1/4 tsp 

Oil - 1/2 tbsp

Water - 1/4 cup, boiled and cooled

Salt - to taste

 MANGO PICKLE / KOTLA NONCHE

HOW TO MAKE:

Grind red chiily, asafoetida, 1/2 tsp mustard, fenugreek seeds, turmeric powder and salt to a fine powder. 

Now add little water and grind again to a fine paste.

Transfer this paste in a small bowl, mix mango and ginger pieces. Add water for the gravy if needed.

Heat oil in a pan, splutter mustard seeds and pour over mango pickle. Mix well.

Keep it over night. Consume within 4-5 days.

BADGAPULI PICKLE - KERALA STYLE

WHAT YOU NEED:

Badgapuli / big lemons - 2

Red chilly powder - 3 heaped tsps 

Green chilly - 3

Asafoetida - size of a big chick pea

Turmeric powder -  1/4 tsp

Fenugreek seeds - 1/2 tsp

Mustard seeds - 1 tsp

Gingily oil - 2 tbsp ( I used sunflower oil)

Salt - to taste

HOW TO MAKE :

Wash badgapuli very well, wipe with clean cloth.

Cut in small pieces.

Chop green chillies.

Now apply Salt crystals to cut badgapuli pieces.

Mix in green chilli pieces. Cover and keep it overnight.

Take a pan and dry roast fenugreek seeds. Powder it.

Now heat a little oil in a pan, add fenugreek powder, asafoetida and red chilly powder and roast them. Grind it in a mixer to get a smooth paste.

Mix this mixture in salted badgapuili. Mix well.

Now heat 2 tbsp oil, when hot splutter 1 tsp mustard seeds and pour on badgapuli pickle.

Store Badgapiuli Pickle in dried glass jar. 

AVALE NONCHE / AMLA PICKLE

Here it is a season of Indian gooseberry, little bitter in taste. I tried Murabba, pickle, Saaru etc.. Here is a new recipe of Gooseberry pickle. Pickles are always welcome and it enhances the taste of meals.

GOOSEBERRY PICKLE

WHAT YOU NEED:

Indian gooseberry - 20 -25
Red chilly - 20- 22
Mustard Seeds - 2 tsp + 1 tsp
Methi seeds - 1 tsp
Asafoetida - a big piece
Turmeric powder - 1/4 tsp
Lemon juice - 1/4 cup
Sesame oil/ mustard oil / vegetable oil - 1 tbs
Salt (crystals or sea salt) - 2 big handfuls 

Add caption

HOW TO MAKE:

Wash gooseberry thoroughly, then pat dry.
Slit the gooseberry with knife on 2 sides.  

Boil salt in 2cups of water for few minutes. Allow it to cool.

Dry roast red chilly, mustard and methi seeds separately.
Roast asafoetida and turmeric too.

Powder the roasted ingredients.

Mix gooseberry and spice powder along with salt water. 

Add lemon juice and stir well with spoon.

Keep covered for a week, but stir the pickle each day once.

If you find the salt is less then put table salt over it.

After a week, ( I removed the seeds from the gooseberry)

Heat a small pan with one tbsp mustard oil and splutter 1 tsp mustard seeds.

Pour this seasoning over the pickle.

Store the Pickle in a dry jar. I have stored it in the fridge.

Serve Avale Nonche / Amla Pickle as a side dish.

MALTA LEMON PICKLE - 2

MALTA LEMON PICLE

WHAT YOU NEED:

Malta lemon - 1
Salt (crystals) - 1/2 cup
Red chilly - 20- 23 ( this time I got very good spicy red chilly from the market, so i put 23 chillys. Otherwise I used to put 40 - 45 chillys , not spicy ones)
Turmeric powder - 1/2 tsp
Asafoetida - size of kabuli chana
Mustard seeds - 2 tsp
Methi / Fenugreek seeds - 1 tsp

BADGAPULI ACHAR/ PICKLE 

HOW TO MAKE:

Wash Malta Lemon, dry it with cloth, then cut in to small pieces. (After cutting I got 4 1/2 cups pieces). 
Then I filled the pieces in a glass jar and I put 1/2 cup crystal salt in the bottle with the help of dry spoon. Kept covered for 24 hours.

In the next day, shake the bottle very well. 

Dry roast methi seeds, don't over roast. remove.
Then dry roast mustard seeds, asafoetida and turmeric powder. Remove.
Then roast red chillys till crisp. 
When cool make powder in a mixie.

Empty the bottle in a big vessel.
Put the ground powder  and mix well.
Fill this mixture again in the same jar and close the lid.

Keep Malta lemon pickle in a jar before use for at least a week. 
Don't forget to stir Malta lemon pickle each day with dry spoon.

BILIMBI /BIMBUL PICKLE, KODIYAL STYLE

I got this recipe from my dear sister Rajashree Pai, a typical Mangalorean!

BILIMBI PICKLE

WHAT YOU NEED:

Bilimbis / Bimbul - about 30, medium size
Red chilly - 1 1/2 handfuls ( I hve put 2 handfuls and the pickle has become too spicy. My husband likes this way, so made it more spicy)
Mustard seeds -1 small handful
Asafoetida - kabuli chana size
Salt - to taste ( I added common salt to it and my meaurement is a small handfull)
Turmeric powder - 1/2 tsp

BIMBULA NONCHE..

HOW TO MAKE:

Wash bilimbis and wipe them with clean cloth and keep aside.
Dry roast mustard seeds, asafoetida and turmeric powder one after another.
Heat 1/4 cup water and crystal salt together and melt it. 
Allow it to cool.

Now grind red chilli. mustard seeds, asafoetida, turmeric powder along with salt water to a fine paste.

Cut bilimbis in round shape and mix them in ground paste. 

Serve Bilimbi pickle with Rice, Rice porridge, Dosa or Idli.

ORANGE PEEL PICKLE

Here it is Orange season, a citrus fruit, full of vitamin C. I always feel sorry while throwing orange peels. Long back I had tried to make Juice out of orange peels, and once I tried making marmalade. But most of the times I simply throw it away. Today I tried it's pickle and it came out well. It is spicy, a bit sour, a little bitter and of course with its little orange flavor. 
The recipe goes like this......

ORANGE PEEL PICKLE

WHAT YOU NEED :

Orange peel of -1
Lemon juice - 2 tbsp
Vinegar - 2 tbsp
Dry red kashmiri chilly - 10
Mustard seeds - 1/2 tsp
Fenugreek seeds -1/4 tsp
Asafoetida - a small piece
Salt - to taste

HOT N SPICY 

HOW TO MAKE:

Remove the white pith of the orange peel.
Wash well, cut in small pieces and soak them in vinegar.
Cover and keep overnight.

Dry roast red chilly, mustard seeds, fenugreek seeds, asafoetida and salt one by one.
When cool powder them.

Boil the soaked orange peels along with little water for 5 minutes or till they are soft.

Now in a bowl mix orange peel, ground powder and lemon juice well.

Serve pickle for lunch or dinner.

POTATO PICKLE

POTATO PICKLE

WHAT YOU NEED:

Potato - 1 medium
Red chilli - 8-10
Asafoetida - a chick pea size
Fenugreek seeds - a few
Mustard seeds - 1/2 + 1/2 tsp
Tamarind - size of a small gooseberry
Curry leaves - 1 sprig
Salt - to taste

YUMMY PICKLE! FRIED CRUNCHY POTATOES!

HOW TO MAKE:

Wash and cut the potato in small cubes.
Apply salt and keep for half an hour.
Then squeeze the potato pieces to remove the salt water and immediately put in hot oil.
Fry till crisp on a moderate heat. 

Dry roast red chillies, fenugreek seeds and 1/2 tsp mustard  one by one.

Grind the roasted ingredients along with tamarind, asafoetida and little water to a fine paste.

Now mix the masala and fried potatoes. Check the salt.

Heat a small pan with 1 tsp oil. Splutter mustard seeds, add curry leaves.

Pour this seasoning on the pickle.

Serve as a side dish.

SPICE POWDER / MOLAGU PODI

SPICE POWDER

My mother-in-law never was out of any spice powder, rasam powder or sambar powder at home. She always had a stock of them, which she prepared herself. My hubby reminded me of this Molagu podi, when there was no chutney left for breakfast. My younger dtr also requested me to prepare this. I asked my mother-in-law for the recipe and I also searched online for recipes. Lo, I found each recipe different from one another. At last my recipe came out like this....:))

WHAT YOU NEED:

Udad dal  1/2 cup
Chana dal  1/2 cup
Sesame seeds 2 tbsp
Curry leaves 1 sprig
Red chilli  25 numbers
Asafoetida /Hing  a generous pinch
Salt to taste

MOLAGU PODI...GOES WELL WITH DOSA OR IDLI...

HOW TO MAKE :

Dry roast all the above  ingredients separately  on a low heat till you get the aroma.
When cool powder the roasted ingredients in a Mixer. 
Store it in a air tight jar which lasts for about 6 to 8 months.

Serve it with a tsp of coconut oil; with Dosa or Idli

RAW DATES SWEET PICKLE

RAW DATES SWEET PICKLE

WHAT YOU NEED

Raw Dates  14-15
Vinegar  1/2 cup ( I used tea cup for measuring vinegar and sugar)
Sugar  1 cup
Green chillies ,chopped finely  4-5 
Ginger 3-4" piece, chopped 
Mustard seeds 1/2 tsp
Salt a pinch

RAW DATES, GOT THIS PIC FROM GOOGLE SEARCH.  I FORGOT TO TAKE  THE PIC....

                                             

KHAJJOOR GOD NONCHE!!!

HOW TO MAKE:

Wash Dates, removes seeds and cut length wise.
Crush mustard seeds roughly.
Mix in Dates, vinegar, sugar, chopped ginger, green chillies, mustard seeds powder and salt.
Boil this mixture till the dates are little soft. Boiling is not necessary if the dates are ripe.
I boiled this because  sometimes the raw dates get stuck in the throat. 

Serve Raw Dates Pickle with Chappatis/phulkas or rotis.