Mixed Vegetable Pickle/ Kotla Nonche Filed under ( Amchikele Randap/Konkani food, Mango Relish, Nonche/Pickles )

Hey folks,

How r all doing?? Being in Mangalore I am doing good… but at the same time missing my hubby….then  My Moms tight hug makes my Day!!!!  As I always keep telling my mom prepares lovely pickles.. but this time I got to say this is not amma’s made…. Its mamama made(granny) J J J. It was equally good. And she made it for us when she was in Mumbai and both of us(G and Me) relished it.

So here is the recipe for the delicious pickle:

Raw mango – 2,big-chopped
Cauliflower – 1,small-cut into small florets(if it’s a big one use half of it)
Tindora/Tendli/Ivy Gourd – 10-15chopped
Carrots – 1,chopped
Lime – 5-6

For the masala

Red chilly – 200 gms
(Mamama used both Kashmiri chillies and the round red chillies)
Mustard seeds – 1 tbsp
Hing/Asafoetida – 2 tbsp
Salt to taste (use crystal salt) we almost used 1/2 cup.

Method

Boil 2cups of water and add salt in it. Give 2-3 bubble boils. And allow it to cool down.

And Wash the vegetables and wipe them with a kitchen towel and chop them into small pieces and add these vegetables to the cooled salt water. (allow to rest for almost 2 hrs).
Later In a mixer, add the red chillies and grind till they become powdery.
Add the mustard, salt and hing and add enough water to grind(Use the salt water which is in the vegetables).
Pulse till it becomes a very smooth paste.
In a big mixing bowl, add the chopped vegetables. Add the ground paste to the vegetables and mix well.
Mix in the lime juice and water if required.
Keep it covered overnight or at least for 5-6 hours for the flavors to get in. (check the taste if reqd add salt and lime juice to adjust spice)
Pour into sterilized jars and keep 

Tastes Yum Yum  when u add lozza love in it.

With a Tangy and spicy note,

Its time to say Bubye,

A Afternoon thali Filed under ( Fries and Podis, Lunch and Dinner, Mango Relish, Side dish )

Life is so busy with the lil one, She has completed 5mo this 3^rd and with that she has learnt new tricks nd I  need to keep an extra eye on the girl!!! After all she has become a big girl a 5 month old girl ;).

Sitting and browsing on net is like a dream these days. As amma is here I find a lil bit of time to browse or blog!!! But sob sob this is only for a week more as she will leave next week L L L
I apologise if I’ve missed ur posts or not commented on it!!! I m sure u all can understand me very well!!!Life is so busy with the lil one, She has completed 5mo this 3^rd and with that she has learnt new tricks nd I  need to keep an extra eye on the girl!!! After all she has become a big girl a 5 month old girl ;).

Sitting and browsing on net is like a dream these days. As amma is here I find a lil bit of time to browse or blog!!! But sob sob this is only for a week more as she will leave next week L L L
I apologise if I’ve missed ur posts or not commented on it!!! I m sure u all can understand me very well!!!

Ok without much a do lets start todays topic – fooooood

Here is a thali I prepared last week.

As Mangoes are on the go I decided to make my fav Aamras and to go with it I made poori.

Side dish was Kuvale Sasam (recipe will be posted soon)

To go with rice it was Daalitoy

Starter was Cauliflower bajo

And dessert was brownies which I will upload soon….

For Aamras

To Make Aamras i just pureed the 3 ripe alphonso mangoes and added 1/4^th cup sugar, added some Elaichi powder and Kesar.

For Poori here is what we need

Atta – 2-3 cups

Maida /Apf 2-3tbsp optional
Salt to taste
Water – as required to knead the dough[about 1 cup]

Oil – to deep fry

Method

Mix salt with atta, APF and add water and make a firm dough.
Knead the dough for a few minutes till the surface becomes smooth.
Poori dough should be firmer than chapathi dough or else it will soak up lotsa oil.
Pinch off small balls of the dough, flatten with a rolling pin and deep fry them in hot oil, till they puff up and become golden brown.

For cauliflower bajo :

15-20 cauliflower florets

1/4^th cup besan

A pinch asafoetida
1/2 tea spn chilli powder
Salt
Oil

Wash the florets well in haldi water

Now mix all ingredients with cauliflower florets and fry in hot coconut oil until golden brown or crisp.

U can make this even during Evening Coffee.

Tastes Yum Yum  when u add lozza love in it.

Keep Waiting!!!

Coming Up – Monsoon Recipes 

A treat to celebrate the 100th Post Filed under ( Celebrations, Ice Creams, Mango Relish )

Yeppy I m leading to my 100th post. It feels so so great… I still remember the day I first started my blog…. And had a thought will someone even visit my blog??? My clicks rnt tht good… only 1 follower and blab la… But today I feel so proud to tell I have my own blog ver ppl not only appreciate my work but also try the recipes at home… Now I get mails from friends, relatives or even some who aren’t blogging telling they tried so nd so recipe nd it had turned out Yum….
It really feels great when someone appreciates ur work…. And when there is someone to cherish on the food we make and give suggestions to what more to add or wht variation can I add…. Nd all this credit goes to My Dear hubby!!!!!! Thank U 
So how about celebrating this with a Ice Cream….How about the same ice cream Mango yogurt??? This was the first time I gave a try nd it was so yum…
I love ♥ Mango in any form and I loved the Mango yogurt ice cream by London Dairy…. It is so yum tht every single bite melts In the mouth… Apart from this ice cream My most loved Ice cream is Ideal’s In Mangalore…. If ne one who is/has visited Mangalore must have/had this ice cream and mind me its worth it….  I m missing tht one now… but soon I will relish on it when m in mlore 

Every one liked it and told it was perfect 
SO here is the recipe for Mango yogurt Ice cream:
1 cup yogurt (hung curd)
1large Mango
1 small mango peeled and finely chopped
½ cup sugar
Peel mango and cut as much flesh as possible away from its pit Coarsely chop the mango and freeze it for ½ n hour and transfer pieces to a food processor or blender. Pulse for a few seconds until pureed. Add sugar and pulse for a few more seconds.
In a large bowl (or container you will eventually use to freeze the frozen yogurt in), gently fold the yogurt in to the mango mixture and add chopped mangoes and freeze for 2 hours then remove it and churn it again and transfer mixture into the ice cream container and place in freezer for until frozen (approx 6 hrs). Once it’s done, serve immediately and Enjoy!!!!

Tastes Yum Yum  when u add lozza love in it.

Till I write Again,

Ciao,

 

I m bac after a short break with my Mom's Relishing Recipe Filed under ( Amchikele Randap/Konkani food, Mangalorean Recipes, Mango Relish, Side dish, Vacations )

A short Break nd M Bac…………. Hey All!! I m bac from my Vacation Blast…….. We enjoyed each moment to the core……We met all our Loved Ones….. All pampered us so much….We had been to our best buddy’s engagement and welcomed another lady to our Friend Family, Had been to Gurpur Teru We had our House Warming Function which went on far good than we expected all elders showered blessings and young ones gave us lots of love….. We saw Pratimakka's Baabu after a long time who is a darling angel. We relished Amma’s Food which was Heavenly….Mayi’s Javan Simple yet delicious. Of all I just can say we had a blast…….. Missing Amma, Anu,Sud….. All our frenz Sandy,Durga,Viku,Ravi,Anu…………. Miss u Guys…….. All’s Part of life..So get back. I come back to blog with my Amma’s recipe… The lunch she prepared was relishing Ambe sasam, Tomato saaru, Kele Happolu, Cabbage Ambado, Cauliflower podi nd Rice. A lunch in a banana leaf..
I wud like to add the Ambe Sasam in my recipe list.
Here is wat we need:
Ambo (Ripe Mangoes) – 10-12
1 full coconut scraped
Red chillies -5
Jaggery – As sweet reqd
Tamarind -1tsp
Mustard seeds -1tsp
Salt to taste

Method:
Grind Coconut, Red Chillies, Tamarind and Mustard seeds into a very fine paste and keep aside. Peel of mangoes and slightly mash them not very much just to remove a lil juice of mangoes….. Add them into a vessel add jaggery, salt and a lil water and keep it to boil… Once jaggery melts remove from flame nd let it cool… Once cooled add the gravy and mix well.
Now the delicious Sasam is ready to Relish.

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I m Sending this to Laxmi’s RCI Event hosted by Sia Of Monsoon Spice RCI-Udupi and Mangalore . Kodial/ Kudla/MangaloreRocks!!!!

Signing of for now

Ambe Gojju Filed under ( Amchikele Randap/Konkani food, Mango Relish, Side dish )

I love mangoes in any form raw or ripe….  and when it comes to raw I remember the school days where we (a bunch of friends)  used to get raw mangoes in the class and eat it during the class itself …he he he…. One used to get salt, one chilly powder and one used to get raw mangoes and we all used to relish it…. We vern’t caught though…… nd when we used to walk home back from school there ver so many memories….. tomboys hitting  stones at the mango tree. And by chance if we found one 
we used to keep it in our bag and as usual next day it was mango treat in school….. sometimes we cudn control our cravings so it wud get empty at home itself :P

Our school had its own farm which had mangoes, jackfruit, jamuns, and what not…. Nd many memories r there even there… I really m missing those days !!!! L

And about ripe ones a lot more to share…. I must say it’s a 
big story so another time….I have some sudden cravings… may be it food or ne thing 

else… its always tht if I have to do something I got to do it there nd then…. Nd yesterday it happened to crave for Ambe gojju……

I peeped into my kitchen and found lozza mangoes in the pantry so I took only 1 for gojju and kept remaining for Ambe 
Upkari….

(and only 1 bcoz I was all alone)

Amma used to make this regularly during mango season….. and 
we used to relish it

So here is the recipe:

Mango – 1

Sugar -2 tbsp

Green chilly 1

Salt to taste

Method:

Remove the mango skin and add the skin in ½ cup 
water(preferably small cup) and remove all the juice stuck to the 
skin… do this for 2 times…

Now add sugar and salt to this mango water, Add green chilly 
and mix well until sugar dissolves.

Now add the mangoe in it allow it to rest for atleast ½ n hr so 
that it absorbs the sugar salt nd spice…(u can eat it there nd 
then… but we love it this way)

Ambe Gojju is ready to serve.

Tastes Yum Yum when u add lozza love in it.

Simple and yummy.

U can enjoy this with roti or rice...whereas i love to eat it after the food 

M sure many of u have such school memories….. 

Lotz more to hear,

Signing of for now,

Mango Milk Shake - Simple Thanda Filed under ( Coolers and Juices, Mango Relish, Milk Shakes )

Be creative in Kitchen that’s what I Feel………. That does’n mean you got to bad elsewhere……:D

But yeh when u emter the kitchen just concentrate on whats cooking J.

I learnt the basic cooking from Amma nd I saw her being creative in kitchen and that’s what led me to do so….  J

Now that summer is on…. Its burning here…. So I decided to make something very simple yet healthy and tasty…..

Amma always made it during Mango Season Almost once in 2 days…. Nd mangoes ver at home till end of season….

Its Simple, Its Delicious, Its Healthy and its Mango Milk Shake:

We need

2 Mangoes Ripe (I used Alphonso)

2 tbsp Sugar (adjust according to taste I add less sugar as the mangoes itself are very sweet)

Milk – 3 Cups

10 Crushed Ice Cubes

Method:

Blend all the ingredients in a blender. Serve cold.

No fuss and Pretty quick all done in 5 minutes…. J

Note:

If u find mangoes are ripening fast then remove the pulp and store in a box in the freezer… this helps it to retain its taste and not spoil….(when u use frozen mangoes like this there is no need to add ice cubes)

Tastes Yum Yum when u add lozza love in it.

Saying Stay Thanda Drink Thanda

Signing of

Aam Ka Panha Filed under ( Coolers and Juices, Mango Relish )

Its Burning Hot these Days!!!! Hows it all at ur place???? 

The weather is so that I want plenty of water every day.... Nd there is a bottle of water in every room :D ( lazy to go nd take it from kitchen U C ...:P). I m making varities of juice,milk shake nd crush these days nd we relish it every time we r thirsty.... So some weeks back i decided to make a big bottle of Aam Ka Panha nd store it in the fridge then it striked y not do the squash so that u can mix it and enjoy for months (it stays for a long time).

I love to relish this ne time of the day and it has become one of our Fav's

So without much a do lemme start with the recipe for the squash:

It makes around 2 Ltrs of Panha Squash.

I made 1.5 ltrs of Aam Ka Panha Squash and remaining 0.5 ltrs i added Crushed Pudina leaves( A handful)

We Need:

2 Large Raw Mango Peeled, deseeded and Cut into cubes (if u get the medium sized mangoes use 4 of them)

Now Drop all the mango cubes into pressure cooker, Add 1 big cup of water and boil for 10 minutes i.e 3 whistles in the cooker. ( In Sim flame ).

In another vessel add 2 cups of sugar and 1 cup of water and make a syrup. ( shud get a very good bubble boil this helps to store the squash for a longer time).

When the mangoes have completely cooled down( it shud be into a mashy stage then its done) blend it very well so that no cubes or lumps remain( can use mixer grinder or electric blender). 

Add this puree to the boiling sugar syrup and boil it for 5 minutes and switch of the flame. Add water to make it little thin (Approx 1 cup)

When it completely cools down pour the squash in a Airtight bottle and store in the Fridge.

How to mix the squash to make Panha:

Take 1/4th Glass of Mango squash Add  2 Pinches of roasted cumin powder, 1/4th tsp black salt. Mix well with chilled water. Stir well and serve.

Black Salt Gives Super Taste to the Panha...  

Tastes Yum Yum  when u add lozza love in it

Hoping U liked the Cooler

I Sign Off for Now,

Adgai- A Picke with Raw Jackfruit and Raw Mango Filed under ( Amchikele Randap/Konkani food, Jackfruit, Mango Relish, Nonche/Pickles )

Hey All!!!!! Hope all of ya enjoyed ur weekend …….. I did too… We had fun this weekend….. Nd yeh after pretty long time say a yr n a half… I enjoyed chinese food in Flavors Of China… I know this is out of topic so lez come down to Adgai today…

I loved ne kinda Pickle tht Amma made…. I cud never east spicy food…. But when it comes to  pickle I cud enjoy tht ne time…. Nd dad wud always tell “Tukka he teek jaina ve??? Varlele kaucha natak” i.e. U can eat so much of this nd u have fuss towards other things :D…. But now I miss all those things… Now I got to do it all myself nd enjoy Amma’s food when m on vacations…. This time when amma had come I told her to adgai so tht I cud enjoy it till months…. (I knew to make it though).   I wanted Amma to make it for me 

In Saudi Canada nd many other places apart from India Kadgi is available through out the year but in cans, imported. When I saw fresh one here couldn’t resist. 

Here is the way we make pickle or Adgai...

• We need:
• 500 gms Kadgi/Raw Jackfruit
• 3 Raw Mangoes cut into small cubes
• Crystal salt – ½ cup
•  Water – 1 cup

To dry roast nd grind:

• 4 tbsp Mustard seeds
• 2 tbsp Coriander seeds
• 1 tsp Fenugreek Seeds (Methi)
• 1 tsp Asafetida powder (Hing)
• ½” turmeric piece or ½ tsp turmeric powder
• 20-25 Kashmiri Red Chillies

Method:  

• Remove outer rind of the Kadgi, discard and cut into small pieces.
•  Wash and place them in a bowl(do not add water in the bowl because we have to just steam them) and then place it in a a pressure cooker  with sufficient water and cook for 10 minutes.
• Add salt to a clean dry steel vessel, add enough water and bring it to a rolling boil. Turn the heat off and let it cool. 
• Now add the cut raw mangoes in the salt water(it shud atleast soak for a hrs timeto absorb salt).
•  Dry roast individually all the spices and transfer to a blender.
• After 10 minutes turn the cooker off and let it cool. Take Kadgi out.
• Grind all the roasted spices in just enough salt water (the salt water which we made)to make a paste. 
• Transfer the kadgi pieces and raw mango pcs into a clean dry vessel and add the masala. Add left over little salt water to the blender and pulse it couple of times to get the remaining masala adhering to the blender. Add that to the vessel as well.
• Transfer the pickle into a clean and dry bottle.
• A days’ time is enuf to absorb salt nd spice.

Tastes Yum Yum when u add lozza love in it.

P.S- some ppl even steam mango so tht they absorb the spices soon… but this makes the pickle mashy… so I add them just like tht they will remain crunchy for long time…

U can enjoy the pickle with Rice nd Daal, or even dosa’s  or ppl like me can enjoy a spoonful just like tht :D

Enjoy till I m back with something more,