Instant Mango Pickle | Manga Oorugai

Summer and Mango goes hand and hand and so mango pickle, like in most homes my mom use to prepare 10-15 kgs of mango pickle for the years around and same goes for in-laws now though the recipe is different.  Last year I posted my sister version of Rajasthani Mango Pickle recipe which always looks attractive & delicious and today is going to be my another favourite mango pickle which is not only easy to prepare but also it’s instant.  When I didn’t even started cooking or hardly enter in kitchen still the 2 things I use to prepare was Lemon and Mango pickle(this version), from this you can see my love for these pickles.  I wanted to post this recipe last year along with Sweet Mango Pickle as made this last year too but couldn’t click cause it got over before that!  If you haven’t tried this version of mango pickle/ Manga Oorugai  then you have to and you sure going to love it. 

Ingredients

Raw Mango - 1
Chilli Powder - 1 tbsp
Fenugreek Powder - ½ tsp
Asafoetida/Hing - ¼ tsp
Salt - To taste
Oil - 1 tbsp [Used here sesame oil]
Mustard Seeds - 1/2 tsp
Dry Red Chillies - 2
Curry leaves - 1 sprig




Method
1. Chop the mango into small pieces.
2. Mix chopped mango pieces with chilly powder, fenugreek powder, asafoetida/hing and salt &. keep it aside until ready to use or leave it for a 2-3 hours.
3. In a pan heat oil, add mustards and allow to splutter, add dry red chillies, curry leaves & sauté.
4. Now add the mango pieces and mix well and cook for 2-3 minutes in medium flame or until mango become slightly soft.

Our pickle is ready, allow it to cool and store in sterilized dry pickle jar or bottle.  Isn’t it easy?  Goes well with Curd Rice, Any variety rice and for me I can just eat like that .




Variations:

1. Add roasted fennel seeds powder 1 tsp, it adds nice flavour to pickle.
2. Masala coated mango pieces keep for 2-3 hours or more if you have time.
3. Add more oil if required. 
4. Always use clean and dry spoon. 

Have a nice day

Papaya & Pear Passion

This easy drink I made one day cause I had to finish pears which I generally doesn’t like much and it’s totally opposite for DH, those pears were meant for him but then I end up finishing but it did make me realise they are not that bad as I thought.  Anyways back to our drink, so I made this in a hope to finish off pear fast and I like it.  Did a little experiment of garnishing with coconut milk and it was a good change too, not to mention it also looks pretty.   Easy and quick perfect for breakfast this one, not much of recipe here but still I am sharing. 

 

Ingredients: [ Serves - 4]

Papaya - 1 cup chopped

Pear - 1 cup chopped

Sugar/Honey - to taste

Water - 2-3 cups [optional]

Ice cubes - 10-12

For Garnishing

Papaya and Pear Scoops - 4-5

Coconut Milk - 4 tsp

Honey - 1 tsp [optional]

Method:

1. Add all ingredients in a blender or mixer and blend until smooth.  Add more water if you want thin consistency of drink.

2. Pour in serving glass and garnish with 1 tsp of coconut milk and give a gentle stir, top up with papaya, pear scoops, and honey. Repeat same rest.

Variations

~ You can add soda and it’s good for parties.

~ Instead of coconut milk you can use fresh cream for garnishing. 

~ You have to add sugar or honey as pear generally not very sweet. 

Have a nice day ~~

Bhaji Pakora Recipe

This easy and interesting bhaji pakora recipe was introduced to me by Sonal, she made this for me when I visited her.  She was making dahi bhalla and reserved little batter to make this special bhaji pakora for me, it’s call bhaji pakora cause along with bada/vada batter bhaji (spinach) and besan (chickpeas flour) is added.  I found it very interesting and ofcourse not to mention it was delicious plus different, so I quickly clicked few pictures below we dig in.  If you are making regular vada/vadai, or dahi bhalla, reserve little batter and try this you will like it crunchy outside and soft inside pakoras.


Ingredients:

Urad Dal - 1/2 cup
Palak/Spinach - 1 small bunch
Onion - 1 [medium]
Besan/Chickpeas Flour - 3 tbsp
Green Chillies - 4-5
Crushed Garlic - 1/2 tbsp
Crushed Kasoori Methi - 1 tbsp
Jeera/Cumin Seeds - 1 tsp
Garam Masala - 1/2 tsp
Soda - 1/2 tsp
Salt - to taste
Oil - To deep fry


Method:

1. Wash and soak urad dal for 4 hours. 

2. Rinse again soaked dal and grind with little water into smooth paste.

3. Finely chop onion, chillies, spinach and add into urad dal batter along with salt, kasoori methi, garlic, garam masala, cumin seeds, soda, besan/chickpeas flour and mix well, meanwhile in a wok heat oil for deep frying.



4. Make small balls of pakora mixture and drop carefully in hot oil 6-7 in one batch, deep fry in medium heat until golden brown.  Repeat same for rest.



Our bhaji pakora is ready.  Serve hot with any chutney or sauce or enjoy as it is.


Variations:

1. If you fresh methi then use that instead of kasoori methi.
2. You can add 1 tsp of crushed ginger.

Other bhajia, pakoda, vada (bada) you can check

• Assorted Pakoras
• Aloo Pakoda
• Lauki Bhajia | Bottlegourd Fritters
• Moong Dal Pakoda
• Onion Pakoda
• Maddur Vada
• Masala Vada
• Sabudana Vada
• Vada (Bada)

Have a nice day ~~

Creamy Cauliflower Soup

I made this cauliflower soup along with pasts with beets pesto.  This soup is simple, delicious and creamy and goes well with everything.  This is first time I used milk in soup and like it, it also helps to make soup creamy.  While making this soup suddenly it hit me we can use this soup as base white sauce for pasta, making the pasta more healthy, delicious. Just add 1 tbsp of more flour to along with milk to make it thick sauce.  Try this simple soup, you will like it too.  



Ingredients: [Serve 4]

Cauliflower Forests -2 cups
Potato - 1 medium size
Onion - 1 medium size
Chopped Garlic - 1 tsp
Bay Leaf - 1 [small]
Olive Oil - 2 tsp
Water - 1 1/2 cups + more as required
Salt - to taste
Milk - 1/2 cup
Plain Flour - 1 tbsp
Parmesan Cheese - 3 tbsp
Chilli Flakes - 1 tsp



Method:

1. Wash and cut cauliflower in small florist's, peel and chop potato and slice onion. 
2. In a pan or pressure cooker heat oil add bay leaf and sauté for 30 seconds, add garlic and sauté until light brown. 
3. Now add onion and sauté until light pink, followed by potato and sauté for 1 minute too.  Add cauliflower sauté for 2 minutes. 
4. Add 1 1/2 cup water, salt cover pan and cook until everything gets cooked and tender around 8-10 minutes on medium-high flame or pressure cook for 2 whistles.
5. Meanwhile whisk plain flour with milk and keep side.  Make sure milk is at room temperature or warm.
6. Discard bay left and puree everything in a mixer or blender, transfer puree to pan.  Add 1-2 cups water and flour & milk mixture, cheese stir everything well, adjust salt if required.  Bring it to good boil and off flame.

Serve hot/warm & garnish with chilli flake. 



Variations

~ Add fresh crushed pepper if required.
~ You can skip potato if you like. 

Have a nice day ~~

Eggless Butterless Chocolate Cupcakes

I made this super easy and super moist vegan cupcake to take along to my sister place but last moment we couldn’t go and thus it making it to blog.  This cupcakes are very easy to prepare it doesn’t require any beater or special gadgets, just mix everything with a spatula and we are ready to go,  added bonus this one is eggless plus butter less. 

I have made few batches as it’s very simple recipe and all the ingredients always easy to find in pantry and always result in soft and moist cupcakes.  These cupcakes are good by itself but of course frosting does add extra frill,  I run out of butter so I didn’t do frosting but just sprinkle some chocolate rise.  If you wish you can do frosting and enjoy these yummy cupcakes. 

Ingredients: [Yield 6 cupcakes]
Plain Flour - 3/4 cup
Cocoa Powder - 2 tbsp
Baking Soda - 1/2 tsp
Salt - a pinch
Granulated Sugar - 1/2 cup
White Vinegar - 1/2 tbsp
Olive Oil - 3 tbsp
Instant Coffee/Espresso Powder -  1 tsp
Water - 1/2 cup
Vanilla Extract - 1 tsp
Chocolate Rice - 1/4 cup [optional]
For Frosting [I didn't use frosting]
Butter - 4 tbsp
Cocoa Powder - 1/3 cup
Icing Sugar - 1 cup
Milk - 2 tbsp
Vanilla Extract - 1 tsp

Method:
1.  Boil water and add coffee powder, mix well and keep aside. 
2. Preheat oven to 350F or 180C and prepare muffin tin with cupcake liners.
3. In a bowl shift flour, soda, cocoa powder and salt.
4. In a separate bowl, mix together prepared coffee, sugar, vinegar, oil and vanilla extract.
5. Add wet ingredients with dry ingredients and stir well to combine everything, make sure there’s no lumps.
~ Mixture will be thin, so don’t panic.
6. Fill cupcake liners with batter till 3/4 full, if using chocolate rice then sprinkle on top. 
7.Bake for 18 to 20 minutes or until a skewer inserted in centre comes out clean.  If not bake again for 3-5 minutes and repeat the test. 
7. Remove from oven and let pan cool for 5 minutes then remove cupcakes from pan and let it cool on a wire rack completely.

For Frosting
While cupcakes get's cool prepare frosting. 
1. Melt butter in a sauce pan or in microwave.  Add cocoa powder with butter and stir until smooth. 
2. Add half of icing sugar, stir, add 1 tbsp milk and stir.  Repeat again for remaining sugar and milk.  Add vanilla extract and stir until smooth.  If it’s runny then add more icing sugar.
3. You can simply spread frosting over cupcakes or fill it in piping bag and do desire design.
You can see how moist and light these cupcakes are inside.

Have a nice day ~~

Beets Pesto Braided Bread

This is what I done with my left over beetroot pesto - Braided Bread, perfect for breakfast or evening snack as it’s light compare to stuffed braided bread.  If I have leftover pesto I always want to make braided bread, I did same with my leftover spinach pesto but that time I couldn’t take pictures.  You can use any stuffing of your choice instead of pesto that’s the beauty of stuffed bread. 

For bread recipe I follow almost same as my wheat bread with garlic & herbs recipe cause that’s recipe always works well for me.  I wanted to take stepwise pictures which I did but half way it started to rain left me with no light, on a good sunny day I struggle with light then let’s not talk about a dark rainy day !  But then it’s quite easy as most of know how to braid hair    It goes so well with a cup of coffee and tea for that quick breakfast (of course provided you made this previous day), don’t you think it’s perfect to venture during May Day’s holiday? 

Ingredients: [ Makes 2 medium size loafs]
For Beetroot (Beets) Pesto here recipe here.
For bread
Whole Wheat Flour - 1 Cup
Plain Flour - 1 Cup
Garlic Powder - 1 tsp [optional]
Active Dry Yeast - 1 1/2 tsp
Milk - 1/2 Cup
Water - 1/2 Cup
Sugar - 2 tsp
Extra Virgin Olive Oil - 2 tbsp [divided]
Sesame Seeds - 1/2 tsp [optional]
Melted Butter - 2 tsp

Method:
1. Heat water and milk until luke warm or microwave for 30 seconds.  Add sugar, yeast stir to mix everything well and keep it aside for 10-15mins until it gets frothy.  Add 1 tbsp of olive oil in frothy yeast mix and stir well.
2.  In a wide bowl add both flours, garlic powder and whisk to mix.
3. Add yeast mixture to flour in small quantity and start kneading.  Keep adding yeast as required until it forms smooth dough, it will take 7-8 minutes. 
4. Place dough on a clean surface or worktop, add 1/2 tbsp of olive oil and knead dough again for 5-7 minutes.  Keep the dough back in greased bowl, coat dough well with oil and cover with a damp cloth or cling and keep it side until it double in size for 1 1/2 to 2 hours.
5. Knead again for 4-5 minutes to remove all air bubbles and divided dough into two portions.
6. On a slight floured surface roll dough in rectangle with 1cm thickness, keep another piece of dough covered.
7. Dab 3 tbsp of beets pesto in centre of dough (about leaving 1 to 1.5 inch on all sides).
8. Now we have to make braid, using a sharp knife make inclined cuts of about 1inch in both sides making sure we have equal numbers of strips both sides.
9. Fold top and bottom dough part towards pesto and start braiding by folding strips over pesto and lapping alternately      [Begin on left, place 1st strip over pesto diagonally, then take right strip and place over pesto diagonally too, repeat same for all strips]
10. Line a baking tray with foil and keep prepared loaf.  Repeat step 8 and 9 for another piece of dough.
11. Cover tray with cling and keep aside for 30 minutes for 2nd rise.
12. Preheat oven to 200C and brush both loaf well with butter, sprinkle sesame seeds on top if preferred.
13. Bake for 20-25 minutes or until golden brown, keep a eye after 20 minutes.  Remove tray from oven and brush loaf again with butter.  Cool loaf on wire rack.

Enjoy with a cuppa.

Variations
~ You can use 2 cups of plain flour instead of adding wheat flour.
~ Your yeast should be fresh, if it didn’t frothy then repeat same step. 
~ Pesto filling quantity can be more or less.
~ Try same with basil or spinach pesto
~ Instead of butter, you can brush loaf with milk or eggwash.
~ Bread stays good to 3 days if refrigerated.  Mine was finished by next day.
Have a nice day.

Papaya Smoothie

I am sure all of us looking for easy summer drink to ourselves hydrated and this is one such simple summer drink recipe which we can prepare in jiffy and it’s also very filling.  I like drinks which are easy and quick without much of frills and this suits my bill so perfectly.    I know few of you might be waiting for my recipe of what I did with left over beets pesto and I wanted to post the same but I am very tired and have no energy to write a post so thought of posting this quick and simple  one.

Ingredients: [ Serving 2]

Ripe Chopped Papaya - 1 1/2 cups
Buttermilk - 3/4 cup
Honey/Sugar - to taste
Lemon Juice - 1/2 tbsp
Ice Cubes - 5-6


Method:
1. Put all ingredients in a blender or mixer and blend until smooth.  Pour in serving glass and serve.  Add chopped papaya pieces as garnish if preferred.

Simple right?


Variations:
1. Instead of buttermilk, you can use milk and make it as milkshake.  Don’t use lemon in this case.
2. Adjust lemon and sugar/honey according to your taste. 
3. You can also add 1/2 cup of any fruit nectar for extra zing.
Have a nice day ~~

Home made Garlic Powder | How to make Garlic Powder

I like to use garlic powder in savoury baking plus now in my everyday cooking just cause I love garlic.  So I wanted to make my very own garlic powder at home some time back like couple of years ago, but I  found it’s required lot effort or a dehydrator to make a good garlic powder !  After I while I gave on the idea and totally forgotten about it until My sister-in-law made garlic powder at home without any special gadgets and when I saw the garlic powder it’s texture was exactly like any readymade garlic powder with much more stronger smell.  I immediately ask my SIL how she did it only to realised how obvious it was, proving making garlic powder at home is so easy and anyone can do it. 

When I did post on how to make almond flour I never thought it will become one of the popular post of this blog with numerous feedback from readers, it’s good to know simple things does help some one and with same motivation doing this post on how to make garlic powder at home.  If you think procedure it’s long then let that put you off it’s quite easy.  There’s nothing like fresh home made garlic powder and not to mention money we can save.  

How To Make Garlic Powder
Ingredients:
Garlic Pods - 1 Cup [ or use as much as you like]
Method:
1. Peel garlic and dry under sun for 2 days.  [You can slice garlic pods if having large pods like in this post pictures]
2. Grind peeled and dried garlic in a mixer, food processor or coffee grinder and pulse for 2-3 minutes until it become smooth paste.  Every time don’t pulse more than 30 seconds.
~ Don’t panic if you see garlic has become paste instead of powder, we have little more work to make paste into powder.
3. Take a plastic sheet or clean thin cotton cloth and spread garlic spread in very thin layer(spread garlic paste over plastic sheet or cloth evenly), dry under sun for 4-5 days.   Garlic paste will be become like thin crackers/pieces and it will come out of sheet or cloth easily.
~ If you break and crush between fingers garlic dried pieces (crackers) will become powder.  If you feel it’s still little wet or forming lumps instead of powder then you have to dry for 1-2 days again.  Repeat the test until you get powder consistency.
4. Collect all dried garlic pieces and pulse again for 1-2 minutes in a dry mixer or food processor this time not more than 15 seconds for each pulse.  You will get your very own garlic powder.
5. Spread powder on a sheet/cloth or paper and dry under sun for 1hour, don’t dry long if not powder will start to form lumps. 
~ We dry one last time for 1 hour to remove any moisture from grinding. 
6. Store in air tight jar/container.
Note:
1. Instead of sun drying you can dry peeled garlic in oven.  Preheat oven to 150degree and toast garlic pieces until it completely dry, stir in regular intervals.  After it cools down grind into powder and do step 5.

How to Store Garlic Powder
Now this is important, when I used to buy garlic powder I realized very soon that if kept at room temperature it’s forms lumps very quickly and I started to keep my garlic powder pack in fridge and use as and when required or keep outside only a small amount.
So here we have to do same thing, keep your garlic powder jar/container in fridge and use as required.  Or keep small quantity outside for daily use. 
Now, if you keep garlic powder in fridge it will still be forming lumps like you can see in below picture, this huge piece is of garlic powder kept inside fridge.

If I press with finger with no pressure it’s easily becomes powder again, you can see in below picture a small dent and powder beneath it.  That’s the portion I pressed with my finger and it started to crumble in powder.  For this size of pieces I generally press it down with back of ladle or spoon.

So far so good?  But if you notice below picture carefully these pieces of garlic powder is not easy to break as above because it got moisture and formed lumps.  If I press again with my fingers it won’t become powder but it will be little  sticky.  Here again I use spoon to break this lumps in small pieces and then to press those small pieces to make it powder.  Every time we may not get powder but tiny pieces due to moistures so just use it those pieces in your normal cooking. 

Few pointers to keep garlic powder intact for long time (easily for 6 months)
1. Use clean, DRY,  air light container/jar to store garlic powder
2. Every time use clean and dry spoon. [Never use hand  and touch garlic powder]
3. Immediately close jar again after taking our required quantity.
4. Store in refrigerator.
5. If making in large batch say for 1kg or 2kg of garlic, for daily use store small quantity in small bottle or jar and remaining in another large bottle.  Store both jars in fridge.

I hope you find this post useful, if any doubts do ask me.
Have a nice day ~~

Fish Fry | Meen Varuval

I wanted to try making fish for long and now that has happen.  Prepared this simple and most easy fish fry recipe for DH and settle myself with aloo gobi sabzi.    This must be the most healthy version of fish fry compare to the deep fried version, of course we call this recipe fry which literally doesn’t translate to deep fry here! 

So coming back to our recipe I tried it hoping DH will like it and he did, though he wanted me to grill it in oven but he was happy with the end result of this recipe.  You can use any fish variety though personally I like to use mackerele or vanjiram meen. The bottom line is I am happy that I venture out with fish recipes and hope to continue doing so. 

Ingredients: [Serves - 2]
Fish - 2 pieces/300gm ( I used Seer Fish/ King Mackerel/Vanjiram variety]
Red Chilli Powder - 1 tsp [ use less if you don’t like spicy]
Coriander Seeds Powder - 1/2 tsp
Turmeric Powder - 1 tsp [divided]
Ginger-Garlic Paste - 1 tsp
Lemon Juice - 2 tsp
Oil - For pan fry
Salt - to taste

Method:
1. Clean fish and wash 2-3 times in running water.  Mix 1/2 tsp turmeric powder and 1/2 salt and rub over fish, let it sit for 10-15 minutes and then wash fish again 2-3 times in running water; this is to remove fish smell.
2. In a wide bowl or plate mix  all spice powder, lemon juice, ginger-garlic paste, salt, add 1 tbsp water if required.    Coat masala on both side of fish nicely and let it marinate for 30 minutes or more.
3. Heat a pan or tawa, drizzle oil and pan fry fish until both side turns dark brown and fish is cooked.

Our fish fry is ready, serve with lemon wedges and onion for that extra kick.
Variations:
1. Instead of turmeric, red chilli and coriander powders you can use 1tsp sambar or curry powder.
2. You can also deep fry marinated fish instead of pan fry.
Have a nice day ~~

Fuseli with Roasted Beetroot Pesto

If you follow my blog by now you must know how much I love beets (beetroot), thus having quite a decent variety of beetroot recipes here and the best thing - ‘ I am not a beetroot fan’ DH also likes beets now and brings it without fail on his every trip to Little India.  Always I will make beetroot dal of one beetroot and another one either beets masala or experiment recipe. This time I wanted to try something new and end up making beetroot pesto.

  This pesto was actually better than I thought, roasted beetroot flavour is amazing and lemon adds the extra zing plus helps to reduce beets sweetness. Cashew bring creamy texture to pesto as you can see in the pictures, I didn’t add cheese in pesto just used a little for garnishing.   Beets pesto can be serve along pasta or use as dip or as a spread over bread, making it a beautiful versatile recipe.  If you like me or want to try something different and interesting with beetroot then you have to try this ..oh ya it does taste just so wonderful. 


Ingredients: [Serves 4-5]
For Beetroot Pesto
Beetroot - 1 (around 300gms)
Cashew nuts - 1/2 cup
Chopped Garlic - 1/2 tbsp
Olive Oil - 1/4 cup [I used extra virgin]
Lemon Juice - 2 tbsp [divided]
Parmesan Cheese - 3 tbsp + for garnishing
Salt & Pepper - To taste
Water - 2-3 tbsp [if required]
For Pasta [ for 2 person]
Fuseli - 2 cups [ or use any variety of pasta]
Salt - 1/2 tsp
Oil - 1 tsp
Water - To boil pasta

Method:
To make Pesto
1. Wash and roast beetroot over on stove top or boil it.

Or you can roast beets on oven.  If roasting in oven, slice beetroot, brush slices with oil and roast in 200C preheated oven for 30-40 minutes or until beets gets cooked, turn beets slice in 10 minutes interval so it’s gets cooked properly.

~ If you roast whole beets it will take around 1hour+ to cook.
2. Take beets out of oven and let it cool, when it’s cool enough to handle peel skin and chop beets. [If your beetroot is cooked properly the skin will come out easily]
4. Add chopped beets and all other ingredients (reserve 1 tbsp lemon juice)  in a mixer or blender & pulse into smooth paste/pesto.  Add 2-3 tbsp of water if required to pulse into smooth pesto.  [ I added 2 tbsp water]. 
Looks how creamy and beautiful it looks, I just loved it

And our pesto is ready to use.

To cook Pasta
4.  Bring a large pot/pan half filled with water to boil, add salt, oil & pasta and cook as per instruction in pack or around 10-12 minutes in medium flame until al dente (cooked and tender to tooth).
5. Drain pasta and reserve 1/2 cup to 1 cup of water, rinse pasta under tap water, toss and keep aside.
For Assembly
You can place cooked pasta on a plate and add pesto on top, sprinkle little parmesan cheese on top.

OR add reserve water and pesto in pan, bring it boil, add cooked pasta, mix everything well.  Add reserve 1 tbsp lemon juice and off flame. garnish with cheese.  Let the pasta sit for 10 minutes before you dig in.

Have it with salad or soup to make it a filling meal.  You can serve this pasta along lemon wedge if anyone want to reduce beetroot sweetness.

Pesto stay good for 2 day if refrigerated.  And to know what I did with my leftover pesto, stay tune..I have something interesting to share
Have a nice day ~~