Mango Thokku

Ingredients

2 raw mangoes finely minced

2-3 tbsp oil

3 tsp chilli powder

2 tsp asafoetida (kayam podi)

1 tsp methi powder

1 tsp mustard seeds

A small bunch of curry leaves

4-5 dry chillies

Salt to taste

Method

Finely chop/mince/grate raw mangoes along with the skin. Marinate with salt for 1 hr.

Heat oil in a kadai/pan. Add mustard seeds and wait till it splutters. Add dried chillies, curry leaves and fry for a minute.

Add the dried spices and saute for a couple of minutes.

Add the minced mangoes and mix well.

Cook on a low flame for a few minutes.

Once the spices and oil have coated well on the minced mangoes, turn off the stove.

Let the mangoes marinate for a few hours as it cools down.

Transfer to an airtight container and store in the refrigerator.

Enjoy with curd rice.

Cilantro - Mint Thokku

Ingredients

1 bunch of fresh cilantro (coriander leaves)
1 bunch of fresh mint (pudina leaves)
4-5 dry red chillies
1/2 tsp tamarind paste
1/2 - 1 tsp hing (kayam)

salt to taste

1 tsp urad dal

2 tbsp oil
1 tsp mustard seeds

Method

Wash the cilantro & mint leaves & dry them on a towel.

Roast red chilles & urad dal. Grind this together with cilantro, mint & tamarind paste together without adding any water.

Heat oil in a pan. Add mustard seeds till they splutter. Add hing. Fry for a min. Then add the ground paste. Add salt to taste & cook on low heat till it is thick & some oil floats on the sides.

Cool to room temperature & store in an airtight container & refrigerate.

Mint & Cilantro "Fresh from my Garden"

Tomato Thokku/Pickle

Ingredients

4-5 tomatoes
5-6 cloves of garlic (minced)
3 tbsp oil
1/2 tsp mustard seeds
a pinch of asafoetida (hing)
1 tbsp red chilli powder (adjust according to taste)
1/2 tsp turmeric powder
a few curry leaves
salt to taste

Method

• Puree the tomatoes & set aside.
• Heat oil in a pan. Add the mustard seeds. When it splutters, add hing, curry leaves & garlic. Fry for 2-3 mins.
• Add the chilli powder, turmeric powder & fry for a min.
• Finally add the tomato puree & salt. Cook on medium heat till the puree thickens & the oil separates from the mixture.
• When the mixture has thickened, remove from heat.
• Cool completely & store in an airtight container.
• This can be refrigerated for a few months.
• Enjoy with idli/dosa.

Triple Berry Jam

After a long planned berry picking trip, we brought home a lot of berries & I was wondering how to use up all the berries before they turned bad...then decided to turn half of them into yummy jam....but am yet to decide what to do with the rest. But first, one batch of berries get turned into a rich, scrumptious jam.

Ingredients

2 cups strawberries
1 1/2 cups raspberries
1 1/2 cups blueberries
1 tsp lemon zest
2 cups sugar
4-5 tbsp water

Method

Hull the strawberries & place all ingredients except the sugar into a pan & cook over medium heat. Bring to a boil till bubbly & the fruits break down & get mushy.

When the fruits are mushy, roughly mash them with a potato masher. Dont completely mash...there should be a few pieces remaining.
Allow to bubble for a few more mins. Add the sugar & stir well till dissolved.
Reduce the heat & cook till the jam thickens.

Ladle the jam into sterilized jars & seal. The sealed jar can be stored on a pantry shelf. Once opened, store in the refrigerator.

Sweet & Spicy lemon pickle

My Entry for the National Mango Board Challenge by Foodie Blogroll

Ingredients

8 lemons

1 orange

1 half-ripe mango

1" piece of ginger

1 clove of garlic

2 green chillies (slit in the middle)

2 tsp red chilli powder

1 tsp asafoetida ( hing/kayam podi)

2 tbsp oil

1/2 tsp mustard seeds

a bunch of curry leaves

1/2 tsp methi powder (uluva podi)

a small piece of jaggery

salt to taste

Method

Cut lemon & orange into small bite size pieces.

Peel & cut mango into bite size pieces.

Heat oil in a pan. Add mustard & curry leaves. Wait till the mustard seeds splutter & then add ginger, garlic & green chillies. Fry till they turn golden brown.

Then add red chilli powder & hing(kayam podi) & fry for 2 mins.

Add the cut lemon & cook till the skin starts becoming soft. Add the orange & cook till it becomes soft.

Add the mango pieces & cook till the oil begins to float on top.

Mix in jaggery & salt.

Turn off heat & add 1/2 tsp methi (uluva)powder.

When it cools, store in an airtight container. Leave it as it is for atleast a week till the lemon gets really soft.

Serve with curd rice.

This recipe is a part of Complete My Thali (CMT) Event on Nivedita's Kitchen

Puli Injhi ( Green Chillies & Ginger in Tamarind Gravy)

This is a very traditional Kerala Style Pickle. It is usually prepared during auspicious occassions such as Onam, Vishu & Weddings.

It is a delicacy & very easy to prepare.

Ingredients

1 cup finely chopped ginger

1 cup finely sliced green chillies

3/4 cup tamarind paste

1/2 tsp mustard seeds

3-4 dry red chillies

a few curry leaves

1/2 tsp red chilli powder

a pinch of turmeric powder

1/2 tsp asafoetida (kayam/hing)

1/2 tsp fenugreek powder (uluva/methi)

a small piece of jaggery

2 tbsp oil

salt to taste

Method

Heat oil in a pan. Add mustard seeds. When it splutters, add dry red chillies & curry leaves. Fry for a min. Add red chilli powder, turmeric powder & asafoetida & fry for a few mins.

Add the chopped ginger & green chillies & fry for a few mins.

Mix tamarind paste a 1/4 cup of water to bring it to a pouring consistency.

When the green chillies & ginger begin to turn golden brown, add the tamarind pulp.

Mix well & bring to a boil.

Add jaggery & salt to taste.

When it begins to thicken, turn off heat.

When it cools, add the fenugreek(methi) powder.

Store in the refrigerator in an airtight container.

This recipe is a part of Complete My Thali (CMT) Event on Nivedita's Kitchen 

Simple lemon pickle

Ingredients

1 kg lemon

200 gms ginger

200 gms green chillies

1/4 cup salt

1/2 cup hot water

Method

Wash & cut lemon into small pieces.

Slice ginger into thin long strips & slit green chillies.

In a big bowl, mix all ingredients with salt.

Put the mixture into a bottle filling it 3/4 & add 1/4 cup of hot water.

Close bottle, shake well & allow to stay for 10 - 12 days till the flavors of all ingredients blend well.

Serve with rice/roti.