Quick .Mango Pickle

Who does not like pickle? It is such a spicy yummy side dish goes well with every thing. Do you agree for my statement ? A spoon of pickle adds to the taste of food we eat is not so?

This particular mango I got from My brother in law's daughter Sandya. She got it from somebody who stays near by and the person owns a pickle mango tree. The mango I got was quite big and it was just fresh. I was lucky to taste the pickle, which she just finished preparing when we entered her home. Wow I tasted that and it was just spicy and yummy. 

The first thing when I got back is, started preparing pickle. 

One should remember that when you want to prepare pickle please keep this in mind.

Always prepare pickle with fresh mangoes as soon as you buy them.

The mango should be green, hard and the variety to prepare pickle. (All varieties of mangoes can not be used for pickle).  

It should be sour type, and should be plucked from the tree. (Not the fallen ones).

Use a glass jar to store them.

Let us see the recipe now. As I said this is a quick way of preparing pickle. No need to be put it into salt and wait. No need to sun dry. 

Things needed :

Green and Fresh Mango : 1 ( Big size )

Salt : 2 Tablespoons

Mustard Seeds : 1 Tablespoon + 1 Teaspoon

Red chilly Powder : 3 to 4 Tablespoons

Oil : 1 Tablespoon

Ingh : A  little

Turmeric Powder : 1/4 Teaspoon

Method : 

1. Wash and clean the mango. Wipe it nicely and dry under a fan for few minutes. (Moisture should not be there)

2. Greate mango along with the skin.

3. Dry grind mustard seeds till powder and keep it aside.

4. Take a dry bowl. Clean it with fresh towel or kitchen tissue.

5.  Put grated mango, salt, turmeric powder and chilly powder.

6. Mix all the ingredients along with grated mango.

7. Add dry ground mustard seeds and mix it again.

8. Keep a pan on the fire and add oil. Heat and put mustard seeds and ingh.

9. Let the mustard seeds splutter. Add this to mango pickle and mix it well.

10. Mix it again and store it in a glass jar once it cools. Better keep it in a fridge.

Note :

Use of green savoury mango taste best. Adding rock salt is optional. Adding roasted methi powder is also optional. Adding more oil and Gingly Oil is optional. This pickle taste better after 2 days. It can stay for at least 2 to 3 months in the fridge. 

Time : 15 minutes

You can have 1 Small bottle of pickle. 

Watermelon & Muskmelon Juice

Hot Hot Hot it is still hot. You need to take care to keep you cool. Drinking water, juices and Buttermilk and Tender coconut helps you to take care. Eating fruits and preparing fruit juices and having them is a good relief in summer.

Lets just make some simple juices at home which is always a a healthy habit. One needs to look at the cleanliness when you consume them outside. Or you might land on trouble of infections or food poisoning.
Here are some simple juices from fruits which are available plenty in summer. Watermelon and Muskmelon (Karbooja and Kallangadi) fruits are loaded with water and it helps you keep our body cool. It is simple and healthy.
Lets see some benefits of having Muskmelon in our diet. 
It is one of the ideal summer fruit since it contain high in water, minerals and vitamins. It helps to take care of health disorders and cools our body. Muskmelon provides relief from acidity. It is good for digestion and stomach problems. It contain good amount of water and dietary fibers and helps people to get relief from constipation. They are rich in potassium and helps to regulate the blood pressure. It strengthens the eye sight since they contain Vitamin A and beta carotene and reduce the risk of developing cataracts. Eating Muskmelon helps to control diabetes and regulate the blood sugar level in the body. They are cholesterol free and boost immunity. They are rich in Vitamin C and helps to prevent ulcer. Not only all the above said benefits, they do help in many more ways. They are good for quitting smoking, for women menstrual cramps, cures sleeping disorders and prevents heart diseases.
Lets see the recipes now : They are simple and quick and helps to quench your thirst and keep you cool.
I have prepared 3 varieties of Juices from WaterMelon, Muskmelon/Cantaloupe fruits.
1. Watermelon Juice 
2. Muskmelon Juice 
3. Muskmelon & Watermelon Juice.

1. WaterMelon Juice

Things Needed : 
Watermelon pieces : 1 Bowl
Honey : 2  to 3 Tablespoons

Method :
1. Cut watermelon pieces into small and add honey.

2. Grind it nicely in the mixi jar. (Do not add any water) till they turn watery completely.

3, Shift the Juice to serving glass and serve.

Note :
I have not added any water, sugar or Ice. Adding these ingredients are optional.
Time : 10  Minutes
Serves : 2

2. Muskmelon/Cantaloupe Juice.

Things Needed :
Muskmelon : 1 Bowl
Water :  1 Glasses
Boiled and cooled milk : 1 to 1  1/2 cup
Jaggery : 2 Tablespoons

Method :
1. Cut muskmelon pieces into small pieces

2. Put it in a mixi jar. Add 1/2 cup of milk and grind.
3. Add jaggery and churn it for 1 minute.

4. Remove from the mixi jar to a bowl. Add required water and remained milk.

5. Mix it well and serve

Note :
Adding more milk, sugar instead of jaggery and adding ice while serving is optional.
Time : 10 minutes
Serves : 2

3. Muskmelon & Watermelon Juice

Things Needed : 
Muskmelon pieces : 1 Big bowl. (1/2 of one small Muskmelon).
Watermelon pieces : 1 Small bowl.( 1/4 part of small watermelon).
Honey : 2 Tablespoons

Method :
1. Cut muskmelon pieces and grind it with little water.
2. Add watermelon pieces and grind it together.  Add jaggery



3. Add Honey and Shift the juice to a big bowl.

4. Add honey and mix it well and serve Muskmelon & Watermelon Juice.

Note : 
Adding sugar instead of honey, adding milk instead of water and adding ice cubes while serving the juice is purely optional.
Time : 15 minutes.
Serves : 2 to 3.

Spring Onion - Knolkol Curry

Navilu Kosu/Knolkol/Kohlrabi and Spring Onion Curry is a simple and quick dish. Though Spring onions are used more in chinese dishes, it is also used in our South Indians cooking. It is not only good for health it also helps to add the taste to the curry or any other dish. Like you can prepare Rice rotti, Ragi Rotti or any other rotti. It can be used in parathas, curries and spring rolls. This curry is simple and easy to prepare. It can be served with any main dish like chapatis, plain rice, paratas, pooris and dosas.

I have used Knolkol and spring onions and some spices. 

Lets see some benefits of eating Spring Onions in our diet.
Spring Onions combine the nutrients of onions and greens. They are rich source of Vitamin K and Vitamin C and Vitamin A. They help us in curing and reducing the various harmful diseases. Spring onions lowers the blood sugar level. It is good for common cold. It is also used for good digestion. It helps the blood circulation in the body. They are rich in antioxidants. Vitamin C helps in lowering the high cholesterol and blood pressure levels in our body. They also help the bones to be strong. Good for good vision. It protects against any infections and stomach complications.
No dal is used in this curry.

Ingredients :

To Cook :
Spring Onions : 1 Bundle
Knolkol/Navilukosu : 2 to 3 (Small size)

To Grind :
Mustard seeds : 1/2 Teaspoon
Jeera/Cucumin seeds : 1/2 Teaspoon
Coconut : 2 to 3 Tablespoons
Green chilly : 2 to 3
Tamarind : A small marble size

To Add :
Salt : as required
Coriander leaves : 2 Tablespoons

Seasoning : 
Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Ingh : a  pinch
Curry Leaves :  5 to 6

Method :

1. Wash and clean spring onions and cut it in to small.
2. Wash and peal the outer layer of Knolkol and cut it into small pieces.

3. Cook both the vegetables together with required water till they turn soft.

4. Grate or cut coconut and grind mustard seeds, jeera, tamarind and green chilly with little water.

5. Add this ground coconut mixture to cooked vegetables. Add salt.
6. Mix it well and add water if required. Let it cook on medium flame for 2 to 3 minutes.
7. Stir in between so that it does not get burnt at the bottom.

8. Shift this Spring Onion and Knolkol curry to a serving dish. Add mustard seeds seasoning to the curry. Add coriander leaves to the curry.
9. " Spring Onion - KnolKol " curry is ready to serve.

Note : 

No need to add any dal to this curry. Adding onions and garlic is optional. Adding more chilly is optional. You can add a cup of curd instead of tamarind to the curry. Add curd once the curry turns cool. Mix it well and serve.
Time : 15 Minutes.
Serves : 3 to 4.

Beetroot Juice / Drink

Beetroot juice is just ideal for this hot summer. It helps to keep your body cool. Our friend Usha 's (Cukkemane)  mother has prepared this juice/drink when we visited them sometime back. Usha has cooked beetroot for preparing salad/slices. Her mother had used the rest of the water for preparing juice. She added some sugar and mixed it nicely with water and served as juice. That was nice.
Here I have cooked the whole beetroot and prepared that into juice.

Lets see some benefits of using Beetroot in our diet.
Beetroot helps to improve blood circulation, good for skin, it helps to prevent cataracts and respiratory problems. They are good for indigestion. They are full of fiber and good for people who suffer from constipation, piles, kidney disorders and gall bladder disorders. It helps to improve blood circulation. They are rich in nutrients, vitamins and minerals. They are rich in Vitamin C, magnesium, iron, copper and phosphorus. They are very low in calories and no cholesterol. Beetroot is full of fiber and it helps in reducing cholesterol. They also help to increase the level of good cholesterol. ( HDL). Beetroot is good for pregnant women. They contain Vitamin B. They are good for liver health. They do contain significant amount of carbohydrates and they help to boost energy.
Remember Beetroot have the highest sugar content of all vegetables.
Lets see the recipe now :

Things Needed :

Beetroot : 1 Medium size
Lemon : 1
Jaggery : 2 to 3 Tablespoons
Chat Masala : A pinch (optional)

Method :

1. Wash and remove the outer layer of beetroot, wash it again and pressure cook for 5 minutes.
2. Remove from the pressure cooker and slice the beetroot into small pieces..

3. Slice them into small piece. Grate or powder jaggery and keep it aside.
4. Grind sliced beetroot pieces with little water. ( You can use beetroot cooked water).
5. Add jaggery and grind for 2 minutes.
5. Remove from the mixi jar to a big bowl.
6. Wash and cut lemon and squeeze out the juice from it. Add it to the ground beetroot.

7. Add required water and mix it nicely.
8. Add a pinch of chat masala just before serving.

Note :

You can also prepare beetroot juice with raw beetroot. Wash beetroot, remove the outer skin and grate it. Grind this grated beetroot with  little water. Remove the content and add required water and jaggery.  Remember cooked beetroot helps to digest easily. Adding sugar/honey instead of jaggery is optional. You can also add a pinch of salt instead of chat masala. Add required water or the juice turns thick and people might not like.
Time : 15 minutes.
Serves : 2 to 3

Chutney Powder Stuffed Brinjal.

Chutney Powder stuffed brinjal is a side dish and it goes well with all the main dishes. We do prepare different types of chutney powder which is used as one of the side dish mostly in South India. Chutney powders are protein rich content and served with dosa, idli, plain rice and chapatis or rotis. It is one of the traditional side dish I can say. I have used chutney powder which is prepared with flax seeds and ground nuts and stuffed it inside brinjal. Stuffed Brinjal is popular dish of North Canara, but it has become more popular in the whole world. People do love to have this stuffed brinjal with rotis, chapatis, pooris, millet rotis.

Lets see some benefits of having Ground Nuts in our diet.
Groundnuts said to be poor man's Almond.Ground nuts are also called as peanuts or monkey nuts. They contain good amount of mono saturated and polyunsaturated fats and it helps to keep our heart healthy. They also help in lowering blood cholesterol levels. They contain high amount of antioxidants. Peanuts have high amount of protein and it is good for vegetarians. They are rich in minerals like magnesium, phosphorus, potassium, zinc, calcium and sodium etc. They contain good amount of vitamins and dietary fiber.
Always remember that Eating excessive peanuts may lead to gas, heartburn and food allergy to peanuts.
There are different varieties of brinjals / Egg Plants in the market. I have used small size and tender brinjals.
Lets see the recipe Now:

Things Needed :

To Cook :
Small Brinjals : 4 to 5 or more
Flax Seeds Chutney Powder : 1 Tablespoon
Coconut Chutney Powder : 2 Tablespoons
Groundnuts Chutney Powder : 2 Tablespoons
Rasam/Sambar Powder : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Tamarind pulp : 1 Tablespoon
Jaggery : 2 Tablespoon (Optional)
Seasoning :
Mustard seeds : 1 Teaspoon
Jeera : 1 Teaspoon
Oil : 1 Tablespoon
Ingh : a pinch
Curry leaves : Handful
Salt :As required

Method :

1. Wash and cut brinjals till the edge. Do not cut it fully. Dip in water and let it be there for 10 minutes.
2. Take a big plate, add flax seeds chutney powder, coconut chutney powder, rasam powder and groundnuts chutney powder. Add salt. Mix it well. Stuffing is ready now.

3. Put a small portion (Slightly bigger than marble size) in hot water and squeeze out the pulp.
4. Now remove all the brinjals from water. Keep it on a plate.
5. Take one brinjal and fill mixed chutney powders in side the brinjal tightly. Repeat the same with rest of the brinjals and arrange it on a plate.

6. Keep a pan or pressure cooker on the fire. Add oil and mustard seeds. Let it splutter. Now add jeera and ingh. Add curry leaves. Let it be on low flame now.

7. Arrange all the brinjals one by one inside the pan. Sprinkle tamarind pulp.
8. Add little salt and remaining mixed powders and slowly stir it. Add methi seeds. Add 1/4 cup of water and close the lid.

9. Let it cook on medium flame. If you are cooking in pressure cooker use weight on the cooker and cook for 2 to 3 minutes.

10 . Let it cool. Remove the lid and check the brinjals. Remove from the cooker or pan to a serving dish.

11. Add coriander leaves on the top.

12. Serve with the main dish you have prepared.

Note :

If the brinjals are not cooked properly, just add little water and cook on medium flame. Adding more or less masla is optional. No need to add more coconut. Chutney powders contain coconuts. Adding garam masala with all the powders is optional. It adds to the aroma of brinjal stuffed curry. If pressure cooked brinjals turns watery, you just put the curry in a big pan and cook on high flame. All the moisture disappears. The curry should be thick. Use of pressure cooker helps to use less oil. Do not over cook and do not use more water. Just 1/4 cup of water is more than enough. Use of jaggery is optional. I have not used.
Time : 15 minutes.
Servings : 3 to 4.
Link to prepare Chutney Powder :
http://nsomayaji.blogspot.in/2016/02/flax-seeds-chutney-powder.html