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,

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

Karmbal ani Cauliflower Nonche/ Star fruit and Cauliflower Pickle Filed under ( Amchikele Randap/Konkani food, Nonche/Pickles )

Hey All!!!!!  Hope all r doing great…. I was out of blogging for few days as I had bad cold nd fever L .

God has  u given me so much wisdom at this age that I want to share it :P Do I have ne chance to share the wisdom ;). Yeh here lies the reason behind my fever…. And the cold is all because of the weather….. L .

Ne ways m getting bac to my norm..

When I caught fever I wanted to eat something spicy something tangy n yummm…. But wht was the question????

When we went down to market I found some huge Star fruits and thought they wud tickle my taste buds and got them home…. But Ufffffff…. They not only tickled my taste buds but they shook me all over :D.

They ver so so so sour…… that we just decided not to eat it…. But throwing it was not a solution….. And as my mamama is at home there was no chance of even thinking to throw it… both of us (mamama n me) decided to make pickle out of it…. And even decided to drop in some cauliflower in it…

And mind me I loved the taste and the pickle too… it was empty within weeks…. J

And my taste buds were all awake by this taste.

Here is the recipe for the Pickle.

Star fruits- 5 (washed and cut into cubes)

Cauliflower 4 florets- washed and cut into very small flowers.

Sea salt – 1 cup

Water – ½ cup

For the Pickle masala:

Red Chillies Long – 10

Red chillies short – 25

Mustard seeds – 3 tsp

A small pc of turmeric (2 peanut sized)- roasted

2 peanut sized hing (if u r using hing powder 1 tsp)- roasted

Method:

Heat ½ cup of water and add salt into it and boil until it gets 3-4 bubble boils…

Once cooled down add star fruit and cauliflower.

Now Grind the Pickle masala into a very fine paste.( to add water to make it fine paste use the boiled salt water itself in which the star fruit and cauliflower is soaked). Do not add extra water.
Now add this masala to the star fruit and cauliflower and mix well….. there is no need to add lime as the star fruit is too sour.. (if star fruit is not sour then u can add juice of ½ lime).

Rest the pickle out for 2 days and then refrigerate. 

Yummy spicy and Tangy Pickle is ready to Serve.

Tastes Yum Yum  when u add lozza love in it.

With a Spicy note its time to say Bubye,

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,

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,