Crushed Mango Chutney

Mangoes are in season...the raw ones, though. It is always nice to use fruits and vegetables that are in season. Traditionally, we use everything imaginable with mangoes, and this is so quick to whip up that you can do it even if you think there is no time to make something.

 

Difficulty level: Easy

Preparation time: 15 min

Cooking time: Nil

Ingredients

Raw mango : 1 medium, cut into small cubes

Shallots: 1/4 cup, skinned

Dried red chillies- 5-6

Red chilly powder- 1 tsp, optional

Curry leaves- 1 sprig

Salt- to taste

Organic virgin coconut oil- 1 tsp

In a mixer grinder bowl( or a big mortar & pestel), crush the shallot, red chillies, curry leaves & salt coarsely. Make sure it does not grind fully, because you are looking for a chunky texture. Add the cubed raw mango pieces and crush them a bit more. Transfer to the serving bowl, drizzle the organic virgin coconut oil. Mix well and  serve right away.

Immunity booster Series -3 Pepper Rasam

When you are down with a cold or flu, all you need is some magic portion to get you back on your feet. This used to be the go-to thing as it has all the secret ingredients you need to cure all the ailments relating to cold and/or flu. By the next morning, all the discomforts are all behind you and you feel as fresh as ever all over again.

Difficulty level: Medium
Preparation time- 10 min
Cooking time- about 45 min

Ingredients

Dry tamarind- 1/4 cup, packed
Ginger- 2 inch square chunk, skin on
Garlic- 5 small or 2 big cloves, skin on
Whole black peppercorns- 1 tbsp
Cumin seeds- 1 1/2 tsp
Dry red chillies- 3
Curry leaves- 2 sprigs
Salt-to taste

For spluttering:

Organic virgin coconut oil- 1 tsp
Mustard seeds- 1/2 tsp
Dry red chillies- 2
Curry leaves- 1 sprig


Soak the tamarind in 5 cups of warm water for about 15 minutes.

In the meantime, use a mortar and pestle to crush most of the other ingredients in 2 batches. First crush the ginger and garlic with their skins on. Transfer to another bowl and crush the peppercorns, curry leaves, cumin and red chillies in the same mortar and pestle. Crush them and add to the earlier batch.

Squeeze the tamarind well and dispose of the waste. To this water, add the crushed items and a pinch of salt. Let it come to a boil and then reduce to a simmer. Let it simmer away for atleast 15 min allowing all the flavours to marry together and turn it into a magical concoction. The water should have reduced to three-fourths its original quantity. Keep aside.

In a small fry pan, add 1 tsp of organic virgin coconut oil and add the mustard seeds. Once it splutters, add the red chillies and curry leaves. Mix everything well and pour it right on top of the rasam prepared. Cover and set it sit for atleast 2 minutes. Make sure you drink just the top portion only. Serve warm with rice or drink it as it is to feel better. 

Immunity Booster Series- 2 Gooseberry Chutney

Indian gooseberry or Amla is another nutrient-packed food that can be eaten fresh, as nature delivers it to you.  It is a very seasonal fruit. Traditionally, we have the practice of preserving it in brine or in the form of pickles (with both salt and oil acting as preservatives).  

It is a superfood for the whole body from hair ( I really mean it, it is SO SO good for your hair) to toe. Whenever I can find it here, I buy it and preserve it in some water  with a generous amount of salt and a few spicy green chillies slit in half. It lasts forever and it can be had even as a snack, when you want something different. In the recipe, I have used the ones in brine, but you can always substitute for the fresh ones. 

Difficulty level: Easy
Preparation time: 10 min
Cooking time: 0 min


Ingredients

Gooseberry (or Amla) - 8 or 9, big ones pitted
Dry red chillies- 3 or 4, to your liking (I use a skewer to roast them on a flame for that smoky flavor)
Grated coconut- 1/8 cup
Curry leaves- 2 sprigs
Salt- to taste
Organic Virgin coconut oil- a few drops(optional)

In a mixer grinder, add the grated coconut, dry red chillies(roasted or not), salt and curry leaves. Grind until it's almost fully smooth. Add the pieces of amla and continue grinding until everything is uniformly smooth. Check salt at this stage and add more if needed. Drizzle a few drops of organic virgin coconut oil for added aroma and goodness. Enjoy right away or keep it fresh in the refrigerator for about 4-5 days.

Granny Smith Apple Pickle

Usually when I make pickles at home, I use mangoes (see an earlier post of mine). I just wanted to see if I can experiment with something else. Granny Smith apples apparently are good too.

Difficulty level: Easy
Preparation time: 10 min
Cooking time:  2-3 min
Makes: 1 1/2 cup

Ingredients:


Granny smith apples, chopped in to small pieces: 1 1/2 cup (1 medium)
Oil: 1 tsp
Chilli powder: 2 tsp
Asafoetida powder: a pinch
Salt: to taste

Heat the oil in a skillet. Keep it aside once it gets very hot. To this, add the chilli powder and asafoetida powder. Mix well until the raw taste of the spices have gone (about 2 min). Add the chopped apple along with enough salt and mix well. Allow to cool completely before transferring to a bottle.

Maanga uppilittathu(മാങ്ങ ഉപ്പിലിട്ടത്‌ )/ Mango pickle

Most people go with store bought pickles, but it is amazing how much better fresh made pickles taste.

Difficulty level: Easy

Preparation time: 15 min

Cooking time: 5 min

Makes: 2 cups

Ingredients:

Raw mango: 1, cut into small pieces (about 2 cups)

Chilli powder: 2 1/2 tsp

Asafoetida powder: a pinch

Roasted fenugrek, powdered: a pinch

Oil: 1 tsp

Salt: to taste

In a skillet, heat the oil. When hot, switch off the flame and add the chilli powder and saute until the raw taste is gone (about 1-2 min). Add the asafoetida powder and fenugreek powder and saute for about 1 more minute. Add the mango pieces and salt. Mix well so as to coat all the spices on the mango pieces uniformly. Keep aside.

Allow to cool completely before storing in bottles. Keep refrigerated and serve at room temprature.

Puleenji(പുളീന്ജി)

Puleenji is an important part in a traditional Kerala feast.  

Difficulty level: Easy

Preparation time: 5 min

Cooking time: 1 hr.

Makes: 

Ingredients:

Tamarind concentrate: 3 tbsp (about the size of a large lemon)

Water: 2 1/2 cups

Ginger: 1" cube, finely chopped

Green chillies: 2, finely chopped

Salt: a pinch

Jaggery: 1 1/2 cups

For tempering:

Oil: 1 tsp

Mustard seeds: 1/2 tsp

Fenugreek: 1/4 tsp

Red chillies: 2

Curry leaves: a few

Dissolve the tamarind or tamarind concentrate in water and bring to a boil. Add the chopped ginger and green chillies and mix well. On a medium flame, allow to simmer for about 40-45 min, until it starts to thicken. Add the crushed or grated jaggery and mix well. Allow to simmer for another 10 min or until desired consistency. 

For tempering, heat the oil in a skillet and add the mustard seds. Allow to splutter and add the fenugreek. Allow to splutter and add the red chillies, along with curry leaves. Add to the puleenji and mix well.

 Allow to cool completely before transferring the puleenji to a bottle. Refrigerate until the day you wish to serve it. Serve at room temperature.

Onam Sadhya(ഓണസദ്യ)

The festival season can be a frustrating and tiring time. Trying to make a feast for a small family is no easy task. Here is a compilation of recipes that will make a great feast for a small family.

One of the things that you can do to ease the pressure on the day of the festival, is to pre-make things in the days before and finish the dish on the final day. I have noted below dishes that allow you to do that.

Rice: Well...... I am not going to say more about this.

Sambar: You can never miss with Sambar being the primary accompaniment to rice
http://priyahobbies.blogspot.com/2011/09/sambaar.html

Kaalan: This is one dish that you can prep the day before. You could boil the Yam and leave it overnight and add the yogurt on the next day
http://priyahobbies.blogspot.com/2011/09/kaalan.html

Injithairu: This alone accounts for 101 dishes. Enough said
http://priyahobbies.blogspot.com/2011/09/injithairu.html

Papadam: What is a Sadhya without papadam. If you are in a part of the world where it is difficult to get Kerala pappadam, here is a piece of advise. The north Indian variety of Lijjat pappadam actually deep frys well. I think they generally turn out much better than stale Kerala papadam.

Kondatum: What ever suits your fancy here. You could also do with some Banana chips of if nothing else deep fry some of the Yams after marinating them for 10 -15 mins with chilli powder and salt and a pinch of Turmeric

Uppulittathu(ഉപ്പിലിട്ടത്‌)/ Achar/Pickle: Many people use store bought pickles. But fresh made pickles made at home does make a feast better. You can also make this the previous day.
http://priyahobbies.blogspot.com/2011/09/maanga-uppilittathu-mango-pickle.html

Puleenji (പുളീന്ജി): Many people don't like puleeinji, but I make it with some extra jaggary to make it sweeter for my husband. You can also make this the previous day.
http://priyahobbies.blogspot.com/2011/09/puleenji.html

Yogurt or buttermilk: Your preference

Paal Payasam(പാല്‍പായസം): Very easy and basic to complete the feast

http://priyahobbies.blogspot.com/2011/09/paal-payasam.html


Other things that you can do to enhance the sadhya is to add an Upperi, maybe an Aviyal, Stew, Elisseri, Olan etc.,

Lentil dip (Urad dal Chammadhi)

This is also one of those dishes my mother-in-law makes for me all the time.

Difficulty level: Easy

Preparation time: 15 min

Ingredients

Urad dal: 1/2 cup

Dry red chillies: 3 or 4

Small onions: 5-6

Curry leaves: 1 sprig

Salt: to taste

Oil: 1 tsp

Saute all the ingredients expect salt, in oil, until the dal is light brown. Grind to a fine paste after it is completely cool. Add salt and mix well.

You can serve it with any other dosa or idli.

Onion Dip ( Varutharacha Ulli chammandhi)

This is one of the easiest, yet the tastiest of chammadhis. This goes with any dosa or iddli.

Difficulty level: Easy
Preparation time: 5 min
Cooking time: 10min
Makes: 2-3 servings

Ingredients:


Onion: 1 big, thinly sliced
Whole red chillies: 6-7
Coconut oil: 2 tsp
Salt: to taste

Heat the oil and saute the onion and red chillies until the onion turns light brown. Grind to a fine paste after it is completely cool. Add salt and the remaining coconut oil. Mix well and dig in.