Sunday, 22 May 2022

Gunda(गुंदा) / Lasoda / Bhokar(भोकर) pickle

 Gunda pickle is kutchi( कच्छी) /gujarati speciality and a must in home. These are Indian gum berries, well a name I recently found. But I have very clear childhood memories of making gunda pickle with my Dadi. Gunda seller will often come door to door in our locality as they new the sure market for it. Gunda grows in wild and no special care taken of the bush. Removing sticky gunda seeds used to be a task not many of us cousins would like. But I was happy to do this work always as I loved the pickle so very much. In those days we used to remove it with back of brunt match sticks and for this reason Dadi would collect many of those :)
A trick must known here is to keep rubbing your fingers with salt to avoid the gunda seeds stickyness to reduce from your hands. With this trick from Dadi, I as child,  used to think my Dadi has some secret knowledge :D


In so many years,I have not found them here in Bangalore and so when I go home in summer, I am surely on lookout for it. Last few years have been missing it a lot. This year I bought gunda in two places, one in Akola city from a street side vegetable vendor and one on Nashik at the market on Ganga(actually Godavari) ghat. 
So let's get started with the recipe.
Ingredients:
1. 1kg Gunda
2. 250 gm raw mango
3. 1 packet of sunflower oil
4. 100 g turmeric powder 
5. 200 g red chili powder 
6. 100 g any brand pickle masala(this is totally optional and I used Kepra brand's)
7. 200 g rai daal(split mustard seeds and they look yellow completely). Alternatively you can use 150 g mustard roughly ground 
8. 200 g salt 
9. 1 tsp hing

Preperation:
Firstly make the masala for pickle so that it can cool till we clean gunda
1. Heat around 250ml oil in a thick bottom pan. Prefer steel pan or kadhai.
2. Add half of hing to it. Once oil is hot, turn off flame and add rai daal. Don't mix yet
3. Add turmeric powder, red chili powder, salt and pickle masala
4. Now mix it all well and keep it for cooling. The masala should cool completely otherwise our pickle will get spoiled soon

Now let's clean the gunda & raw mango 
1. Wash them well with water and remove the stem and caps. Dry them well with  cotton cloth. Also wash and dry the raw mangoes 


2. Take each gunda, and with help of heavy object like  pestle(batta), gently hit it side wise. It will get a crack. 

3. With a fork, remove the sticky seed
inside each gunda by cracking it and prepare all gunda like this. Make sure you run your finger tips in salt in between to remove the gum from fingers.


4. Cut raw mango in 1 inch cubes and keep aside


Now we are ready to fill gunda with the masala we made. Keep 1 cup masala aside. 
Take each gunda and with hand or spoon insert the masala well inside the cavity made by removing seeds. Do with each gunda patiently. 


Mix raw mangoes pieces with remaining masala and it with gunda. 


Our pickle is ready to be bottled. Take clean, dry bag sized glass or plastic bottle and add a layer of prepared masala at bottom. Add the mix of gunda and raw mangoes on it. Again at top add the remaining masala  and leave the pickle overnight. Don't cover tight, just leave the lid on top without locking.


Next day, heat remaining oil and also add the remaining half hing to it. Heat oil only till hing changes to slightly brown color. Cool this only fully to room temperature and add to pickle we prepared day earlier. Continue to cover it gently for over a week. Mix well after that and your pickle is ready to be swerved.


Make sure you always have 1 cm layer of oil on top to avoid spoiling. If oil is less, heat more with hing, cool to room temperature and add to pickle. 


Gunda pickle tastes best after gunda turn color slightly and become pale green. 

Thursday, 17 March 2022

Ginger Tambuli- ginger flavored buttermilk

 If you are Kadhi lover, this Tambuli will surely interest you. This one gives distinct flavors of coconut, ginger, garlic and spices. Tambuli of Tambli is helps in digestion and can be had as is or with hot rice.



Ingredients:

1. 2 cup buttermilk

2. 1 inch piece of ginger 

3. 2-3 tbsp fresh coconut slices 

4. 2-3 cloves of garlic 

5. 1 dry red chilli 

6. Salt to taste 

For seasoning:

1. 1 tbsp oil

2. 1/2 tbsp jeera

3. Few curry leaves 



Preperation:

1. In mixer jar, add the coconut slices, chopped ginger, red chilli, garlic and grind to fine paste

2. Add this paste to the buttermilk and mix well. Add salt and mix well.

3. Prepare the seasoning by heading oil, add jeera & curry leaves. Add hot seasoning to the buttermilk mix.

Serve yummy tambuli with rice or pre meal appetizer.


Sunday, 6 March 2022

Poita Bhat - super food in your Indain kitchen

Recently this poita bhat has become very famous as it is recommended by health gurus and itaso appeared on famous cooking show.

This dish as a humble origin in India's kitchen where rice has been staple food. Poita Bhat is prepared typically with leftover rice, soaked in water overnight and consumed next day morning. Soak it in a clay pot to multiply the benifits. Add some curds, onion and tadka to it to enhance the taste and have it either first thing in morning or as your breakfast. It light on the stomach, cooling, nutritious and  rich in B12.

Well so let's get started making it!


Ingredients:

1. 1/2 cup leftover rice

2. Water to soak it and a clay pot

Next day to prepare the poita bhat:

1. 3 tbsp fresh, homemade  curd

2 pinch of Himalayan pink salt (regular salt is fine too)

3. Some chopped onion 

4. 1tbsp oil

5. One small green chilli, chopped 

6. Some ginger finely chopped

7. Very little mustard seeds



Preperation:

1. Take the leftover rice in clay pot and add enough water to cover the rice

2. Cover the pot and keep it overnight 

3. Next morning, add the curd & salt to the rice pot. Add chopped onion too if using it.( I have not added as during Navratri we do not consume onion & garlic)

4. In other small pan, heat oil, add mustard seeds, as it crackles, add chopped green chilli and ginger.

5. Add the tadka to rice pot 


Enjoy your yummy, healthy poita bhat!! 

Saturday, 20 November 2021

Poi ( mayalu, malabar spinach, basalle) leaves pakoda (no fry)

 Poi or मायाळू (malabar spinach, basalle) leaves pakoda are yummy addition to pakoda platters or evening tea time snack. I have prepared them without deep frying and they turn equally crispy and yummy.



Ingredients:

1. 8-10 poi leaves

2. 3/4th cup besan

3. 1/2 tbsp turmeric powder

4. 1 tbsp red chili powder 

5. 1/2 tsp jeera

6. 1/2 tbsp coriander powder 

7. Salt to taste

8. 2- 3 tbsp oil 


Preperation:

1. Wash the poi leaves and pat dry them on kitchen towel and remove the water

2. In a deep bowl, add besan, turmeric powder, red chili powder, coriander powder, jeera, salt and mix well. Using water mix it to batter consistency 


3..Heat a flat tava or pan and drizzle it with little oil

4. Now take one leaf  at a time and dip in batter, with a spoon or hands make sure it is coated well on both sides

5. Place it on hot tava and roast till crisp on both sides. Drizzle little oil for both sides



6. Repeat for all leaves, you can also cook multiple at same times on in one batch on the tava


Enjoy you crispy, no fry pakoda with tomato ketchup or chutney of choice 





Kitchen Gyan: Poi or malabar spinach is also very easy to grow. So if you have a balcony or terrace with few ours of direct sunlight, plant some thick stems from your store bought malabar spinach. Just insert the stems deep inside soil, with few inches on top and keep it outdoors. Water regularly. Within few days you will see new leaves growing on the stems. Enjoy your own grown poi leaves now!! 

Monday, 13 September 2021

Pumpkin flower pakoda

 Pumpkin flowers are bright yellow-orange is color. Male flowers appear much before female flowers with fruit. These flowers have sweet taste and smell like pumpkin. They are rich in vitamin B6 and A. You can add them to salads, or if you really have many, it can be made into stir fry. 

I am getting 1-2 daily and collected them to make these yummy pakoda.


Ingredients:



1. 5-6 pumpkin flowers 

2. 1/2 cup besan

3. 1/2 tbsp jeera

4. 1 tbsp red chili powder 

5. 1/2 tbsp turmeric powder 

6. 1/2 tbsp coriander powder 

7. salt to taste

8. oil for deep frying 

9. water as needed to make batter 



Preperation:

1. Clean the pumpkin flowers by removing the stem and center part of it which will be hard. Be very gentle with handling 



2. In a bowl, mix besan, salt, red chili powder, turmeric powder, coriander powder, jeera and mix well

3. Add little water at a time and make batter of slightly runny consistency like pakoda batter 

4. Heat oil in a deep pan

5. Dip each pumpkin flower in batter and cover it on all sides and drop it in the hot oil 

6. Fry the pakoda till crisp on all sides 

Alternatively you can also shallow fry them on both sides till crisp. They look flatten that way, but taste equally yummy.

Repeat for each flower.



Serve yummy pumpkin flowers pakoda with a hot cup of tea!

Try it as soon you get your hands on these flowers and you will agree how tasty they are!!

Sunday, 4 July 2021

Raw Mango Chutney (कैरीची चटणी )

 This tangy chutney can be made in just 10 mins and makes a great side with any meal. You can also use this as dip with chips.


Ingredients:

1. 2 raw mango ( prefer totapuri mangoes which are naturally not too sour, so as to avoid too much jaggery)

2. 3/4 th cup grated jaggery (adjust as per your preference of sweetness, I prefer this chutney on sweeter side)

3. 1/2 tsp jeera

4. 1 tbsp red chili powder 

5. Salt per taste 

6. Pinch of black slat



Preperation:

1. Peel the raw mangoes and cut in pieces 

2. In a steel pan, add the raw mango pieces and little water to cover the mango pieces. Cover and cook till it turn soft,  transparent and water evaporates,. Cool it completely 

3. Transfer cooked mangoes to mixer jar, add jaggery, jeera, red chili powder, salt & black salt and turn to smooth paste 


Tangy, sweet and sour raw mango chutney is ready. Can be stored in fridge for a week.

Saturday, 24 April 2021

Rice Fara - steamed rice flour snack



Ingredients:

1. 2 cup rice flour

2. 1/4 th cup green peas

3. 1/2 tbsp green chilli paste

4. 1/2 tbsp ginger paste

5. 2 tbsp fresh coriander chopped 

6. 1/2 tbsp turmeric powder 

7. 4 tbsp oil

8. 1/2 tbsp rai

9. 1/2 tbsp jeera

10. 1 tbsp sesame seeds

11. 1/2 tbsp sugar

12. few curry leaves 

13.1 tbsp lemon juice 

14  Salt to taste 



Preperation:

1. Roughly crush green peas. Do not make it to paste

2. In a bowl, mix rice flour, crushed green peas, green chili paste, ginger paste, turmeric powder and salt 

3. Add little water at a time and make stiff dough. Divide it into equal parts and roll into cylindrical fara with help of greased palms

4. Apply oil to steamer plate. Add water to steamer. Place the fara on steamer plate and steam it for 15 mins on medium flame. You can check if fara is cooked by checking it change color to translucent.

5. Once steamed, keep them aside. Heat oil in deep pan, add rai, meera, curry leaves, sesame seeds. Add cooked fafa and fry then till slightly crispy outside. Turn off the flame. Add sugar, lemon juice, chopped coriander and mix well.



Serve steaming hot fara with tomato ketchup or green chutney.



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