Keerlu Ambade Nonche/ Bamboo shoots and Ambrella pickle Filed under ( Ambado/amtekayi/hog plums/ambrella, Amchikele Randap/Konkani food, Mangalorean Recipes, Nonche/Pickles, Side dish )

Keerlu Ambade Nonche/ Bamboo shoot and Amberella(amtekayi) Pickle

Nonche/Pickle……this word always remembers us about Amma. There r no words to explain how it tastes…… Amma is a great cook I must say. May be it from the starting pickle to the end of a dessert she is just cooks delicious yummy scrumptious….no words to explain. She is so good at taste tht u just give her the dish she tells whts there in it :). Amma prepapres varieties of pickles…. My mouth waters when ever I think of pickles. U kno I still have the pickle amma sent wards with Guru(b4 marriage)… Its almost a yr nd still tastes the same. Any time my hubby calls amma he has to say Mayi ur pickle was awesome….. I still relish it :).





Not only my hubby even my FIL loves Amma’s pickle. Some of our family frenz also ak amma to pack pickles for them nd she does it happily. Ok now after all praises il come down to the recipe. This nonche stays for more than 4-5 months. Actually small ambado or amtekayi is used for this pickle… but I as we don’t get it here I m using big ambado.



In the olden days Handi (Red or Black clay pottery), or Imrit-Baan /Bharni(in Konkani)(Glazed Porcelain Jars) were used to store pickles in dry cool and dark place. In United Stated, you can use Pickling Crocks made of stoneware.

The jars must be opaque, it prevents discoloration of pickles by sun-light.

The jars should have a well fitted lid.

Store in a dry cool and dark place. Moisture is the main cause for spoilage.







We need

Keerlu – diced into small pieces – 1/4th cup

Ambado(in konkani)/Amte Kayi(in kannada)/Ambhazanga(In malayalam)/Ambrella diced into small pieces – 1/4th cup

Red chillies – 25-30 ( adjust according to spice)

Salt – use acc to taste ( I used 1/4th cup)

Mustard seeds – 1 tsp

Haldi – ½ tsp

Juice of 3 lemon (use 5 if they r small in size)

Method:

Add 1 cup of water for for 1/4th cup of salt and boil it until it gives gud bubbles. Once it cools down add bamboo shoots (if u r using fresh onces then dice nd keep it in water for 2 days as the smell has to go off…if u use canned one then just wash them no need to soak in water) and ambado.

Rest it for more than 2 hrs

Now grind red chillies, mustard seeds, haldi, into a very fine paste (add the salt water itself to grind).

Now add the paste in the bamboo shoot nd ambado.

Add lime juice and mix well.

Allow it to rest at room temperature for 2 days…then u can store it in the fridge. (make sure u don’t put we hands in the pickle…bcoz if u do so pickle myt spoil soon).

U can store it for long long time.

Amma used to store it in Glazed porcelain jar.



I also heard that amtekayi is also cald as hog plums.







As Laxmiof Kitchen Chronicles is hosting a event started by Sunita Think Spice Think Red Chillies is going on I m sending this to her event.









Tastes Yum Yum when u add lozza love in it.



Signing of

Monsoon Magic Recipe#6-Ganti Talasani Filed under ( Ambado/amtekayi/hog plums/ambrella, Lunch and Dinner, Mangalorean Recipes, Monsoon Magic Recipes, Side dish )

Here in Mumbai Ganesh chaturthi celebrated with a blast. That doesn’t mean elsewhere its not!!!M sureall of u came out of the celebration mood. So lets get back to the simple cooking.

 Here in my  even back in my house Amma does’t make any garlic and onion dishes the whole shravan month until Ganesh chaturthi. I avoid cooking onion and garlic dishes this month but sometimes I cant manage but I strictly so not make dishes with it Sundays, Mondays and Fridays of this Shravan month.

As shravan has come to a end and simple cooking has started here is a simple Monsoon Magic recipe # 6Ganti Talasani

When I posted the Gajbaje recipe I showed u how to make the Ganti/knots. Here is another monsoon recipe with Ganti

Here is the simple and Yummy recipe

Ganti -30 knots

6-8 garlic cloves
3 dry red chillies
1 tsp oil

Salt to taste

Ambado crushed-4(if ambado/hogplums are not available add Bimbul or for sour taste u can add raw mango)

Method:

Pressure cook Ganti along with crushed ambado with 1 cup water for 6 whistles on high flame(if on small flame 3 whistles are enough)

Now in a deep bottom kadai heat oil and add crushed garlic cloves and fry till brown, now add cut red chillies and the cooked ambado, ganti along with the cooked water, and salt to taste.

When it gets a good boil for 5 minutes. Switch off the flame.

Serve with rice.

Tastes Yum Yum  when u add lozza love in it.

With more recipes 

will be back!!!!

MONSOON MAGIC RECIPE #1- GAJBAJE Filed under ( Ambado/amtekayi/hog plums/ambrella, Bamboo shoots, Festivals, Leaves and Greens, Lunch and Dinner, Mangalorean Recipes, Monsoon Magic Recipes, Side dish )

Remember my last post where I spoke about monsoon magic???? Yeh u heard it right the next few posts will be related to Monsoon vegetables. The vegetables or fruits that we get during Rainy season!!!!  

 Yeh It’s raining for a couple of days already. Watching the rain brings back some childhood memories. Wow! I feel like ancient saying that. I remember when I was a young girl back in Mangalore I loved jumping around in my shorts in the muddy water, making paper boats and putting them in the rain water, coming back from school having a hot Cup of filter coffee biscuits or bonda’s or anything tht my mamama (till I was 10) and Amma(later on) prepared for me J.

Ah!!!!! I miss those days yep the school days where we used to put back our umbrella’s in the bag drench in the heavy rains splash our legs in the muddy water, or just arrive 5 minutes late during the assembly all becoz the bus was not on time becoz of the rains!!!! Yes the Rains!!! I love it!!!! I not here in Mumbai but back in mangalore the rains here are horrible sorry the roads and the muddy water is horrible rains r the same everywhere isn’t it??? LOL

I love the monsoon veggies Do u???

My Mamama always tells us that during her childhood she never even saw Beans, or Cauliflower…… can u believe it?  The vegetables what they saw was Magge(yellow cucumber) bamboo shoots, colocasia  leaves n so on….

Now we have so many vegetables yet I find there’s a lesser variety!!! ;) 

Last Monday was Ashaad Ekadashi and during that day we fast the whole day. Our Amchi fast Is filing the stomach with lots of varieties but no onion garlic or anything made of rice and outside food. Sometimes I feel is it a fast??? Its feast ;).

On Ashaad Ekadashi we make Gajbaje(this is made with all the monsoon vegetables) and its so yummy that I wait for rainy season just to eat this dish sometimes……

So here is today’s Monsoon Magic Recipe #1 – Gajbaje ( I have posted the recipe earlier but they did not have few items in it as I was out of India now that I m here I m posting the recipe in detail with all items in it J)

My before post it Here

What we need:
1cup magge pieces,
1cup yam(suran)pieces,,

1 cup tender breadfruit pcs
3-4 any thick green bhaji stems/green amaranth stem(denthu)
2 cups  ganti(patrado panna ganti/colocasia leave knots approx 20),
1 potato cubed,
1 cup tender bamboo(kirlu)pieces,

1 raw banana deskinned and cubed

Curshed and deskinned jackfruit seeds/bikkand  -25

Hog plums/ Ambado-4-5 crushed

salt

The Method to make Ganti/colocassia knot is shown below

To grind
1coconut scraped approx 2 cups
1 roundi red chillis(whole)
2 tbsp roasted urad dal

little oil,(coconut oil,)
1tspoon mustard seeds(rai)

tamarind 2 pea sized

kadipatta/curryleaves

Method:

1. Take little oil in a pan ,fry urad dal till little brown ,add whole red chilles.fry for few seconds.
2.Grind grated coconut,tamarind, & above fried urad dal&red chillies
3.in pressure cooker add all  hard vegetables and  once a whistle comes switch of f the gas and when cools down and then add the soft vegetables and pressure cook for a whitsle more switch off gas after .(you can cook vegetables in the vessel instead of cooker).
4. Add ground coconut masala in it & boil it till it get mixed with all vegetables.
5. Make tadka of oil, mustard seeds ,& curry leaves. Add it in above curry. Curry should be semi dry .

Tastes Yum Yum  when u add lozza love in it.

Will be back with another Yummy Monsoon recipe

Ambado ani loshne nonche/ Hog Plums and Garlic Pickle Filed under ( Ambado/amtekayi/hog plums/ambrella, Amchikele Randap/Konkani food, Nonche/Pickles )

Hello Everybody!!!!!

I m bac after a good nd a wonderful vacation…… I enjoyed each nd every bit of it… from the family functions to the friends meet…. It was total fun… Now m am at the lonely side….. L

I know I will get used to once again…

Being in magalore I got to relish all the rainy season delicacies my Mom nd Mayi made. From the pickle to the dessert.

As I keep telling my mom makes awesome pickes…. She has a good pantry for pickles. Where I relished each nd every one.

Whenever I feel like making ne pickle I just call her nd ask for the recipe. She always has it on her tongue but all eye measurements :P

Its tender hog plum/Ambadi season now and we had to make a make a pickle now…. This is not my Moms recipe its My Darling Mamama’s recipe she makes black color pickle awesome…..

I had made this one a month back and its all empty so I was craving for more nd tht too this time I wanted my Mamama to make it for me…

She literally was doing a pickle after 5 yrs…. Yeh u heard it ryt 5 long yrs…  Nd mind me it was the same yum taste….

I could not take a click of her pickle as we have finished it off.. :

One who loves tangy pickles nd loads of garlic will love this pickle.

Here is the recipe:

Hog plums/ Ambadi – 30-35

Garlic peeled, crushed and fried in 1 tsp oil – 20

Red chillies 250gms

Mustard seeds – 3 tbsp

Turmeric piece – 1 “

Sea Salt as required (I used a cup)

Hing/asafoetida – a peanut sized ball or 1 tbsp of hing powder

Method:

Wash the Ambadi, and dry them with a clean cloth, Now Cut the hog plums into halves.(Make sure they are tender)

Dry roast mustard seeds, chillies, turmeric, hing in a deep bottom pan and make a fine powder out of this.

Now in the same pan Add the cut hog plums and add salt to it and roast until salt melts off.

Now switch off the flame and allow it to cool.

Once the Ambadi cools down add the ground pickle powder and mix well. No need to add water as the pickle will leave its own water.

Store it in a air tight container and relish it when u need.
The pickle is to be relished after 2 days as the hog plums and garlic will absorb the salt nd spice.

Tastes Yum Yum  when u add lozza love in it.

If u don’t find hog plums/Ambadi, not to worry u can try this with raw star fruit or only vth Garlic, or even with Raw mangoes.

I m sure all of u will like this nd atleast will try ne variety of it.

Lots more varities of pickle to come here!!! Keep waiting J

JJJ

Will c ya soon,J

Time to say bye,