Sweet Mango Gojju

Mangoes are seasonal fruits and one should make use of seasonal fruits and vegetables since they are filled with loads of minerals and vitamins.

We have mango trees in Our Birthimane (name of the area near Brahmavar / Udupi, my father in law's house). Normally during the mango season we do get good mangoes. Even the same mangoes are used for  pickle. This tree gives yummy mangoes. I do bring them here and prepare so many dishes from it.
These wild mangoes are bit savoury in taste and I used lots of JONI/liquid form of jaggery to it and prepared Sweet Mango Gojju.
This Sweet Mango Gojju taste sweet and good to have as one of the side dish with idli, poori, chapati, dosa, guli appa and bread.
I have squeeze out pulp from mango fruits, used that with jaggery, pepper and green chilly. Mango seeds/ಓಟೆ are dipped in the curry. It is very nice to have the seeds and enjoy having juice in them.
No Onion or Garlic is used in this Recipe. This is one of new creation from old traditional taste.
Let us see the recipe now :

Things needed : 

Wild Mangoes : 10 to 12
Jaggery : 1/2 Cup. (Powdered)
Pepper Pods : 5 to 6
Green chilly : 2
Salt : As required
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1 Teaspoon
Ingh/Asafoetida : A little
Methi Seeds : 5 to 6
Curry Leaves : 6 to 8.

Method :

1. Wash and clean all the mangoes. Wipe out all the moisture from mangoes and keep it aside.

2. Powder jaggery. Wash green chlliy and cut in to halves. Slit them in middle.
3. Now squeeze out the pulp from all the mangoes. Do not add any water.

4. Keep a pan on the fire and heat. Put 1 tsp of coconut oil, mustard seeds and methi /Fengrik seeds.
5. Let mustard seeds splutter. Add ingh / Asafoetida, curry leaves and fry nicely till the leaves get crispy. Add mango pulp.

6. Add required salt and jaggery. Add turmeric powder and mix the curry well.
7. Add crushed pepper and slit green chilly. Let it boil for 5 to 6 minutes or little more.
8. Let the curry mix it well with jaggery and boil till it gets slightly thick.

9. Put off the fire and leave it to cool. Shift Sweet Mango Gojju to a serving dish.

10. Serve with the main dish of your choice.

Note :

You can add cut chilly to seasoning and fry nicely. Adding pepper to the curry helps to digest the
food properly.
Adding more / less jaggery is optional. Do not use much oil. It might give a bad adore later.
Adding more green chilly is optional. Use of curry leaves is optional.
Time  20 Minutes.

Serves : As you like it .

Jack Fruit - Semolina Sweet Idli

Jack Fruits idli or Kadubu is a signature dish of Udupi / Dakshina Kannaa and Malenadu. 
Here a season of Jack fruits. We do love to prepae jack fruit dishes during the season of jack fruits. 
This time I have tried Jack fruit idli with Medium size Rave /Semolina and Alemane Bella /Fresh liquid jaggery. 

 I have used Medium sized Rave/Semolina, liquid jaggery, fresh coconut and  Jack fruits.
It is very easy, very healthy and yummy. You can also prepare this jack fruit idlis using raw rice.
Let us see the recipe Now:

Things Needed :

Rava /Semolina : 2 Cups.
Jack Fruits : 20 to 25
Jaggery : 1/2 Cup
Salt : A pinch of salt

Method :

1. Remove the seeds from Jack fruits, cut into small and grind it without water. Shift it to a bowl.

2. Grate coconut and powder jaggery .
3. Add it to jack fruit batter.

4. Add Semolina and mix it well.

5. Let the batter rest for 5 minutes.

6. Grease the idli pates with ghee or coconut oil/
7. Put jack fruit idli batter to each plates and steam cook for 15 minutes.
8. Take out idli from idli plates.

9. Serve Jack Fruit - Semolina Sweet idli with ghee on the top and pickle aside.

Note : 

Using more jack fruits make the idli soft. Or you need to use more coconut.
No need to add any cooking soda to the batter.
Use of more / less jaggery is optional. I have used Alemane jaggery /Liquid jaggery.
Time : 30 Minutes. 
Serves : 24 Idlis can be made. 

Field Beans Dry Curry

Field beans /ಅವರೆಕಾಯಿ is one of the seasonal pods we get plenty in winter. People long to prepare varieties of dishes using this Field beans.

This recipe is told by Renuka Manjunath one of my fb friend and she said this has to be cooked directly and not in pressure cooker. Sogadu Avarekai should be used to get the best taste.
Here I have tried traditionally as Renuka Manjunath mentioned, which has beautiful aroma of averekai.  and it is yummy, filled with ghee taste roasted methi/fenugrik seeds and jeera/cumin seeds powder.
This Field  beans dry curry is one of the traditional dish from Tumkur district. The process of cooking is done in the night with low flame may be cooked with using the fire wood, and the butter quantity is more nearly 200 grams and with the help of slow cooking the butter turns as ghee and adds to the taste.
Let us see the recipe now :
I have used tender avarekai/field beans, onions, green chilly, curry leaves, coriander leaves, grated coconut and butter.
This curry taste better when you cook the pods directly with low flame. The aroma adds to the taste and we can have this curry with plain rice, rotis, chapati, poori and especially akki rotti.
I have prepared Akki rotti with remaining Field Beans dry curry also.
Let us see the recipe now :

Ingredients 

Avarekai/Field Beans : 1 Cup
Onions : 2 to 3
Green chilly : 2 to 3
Butter : 2 Tablespoons full
Cumin Seeds : 1 Teaspoon
Methi /Fenugrik seeds : 1/2 Teaspoon
Coriander leaves : 1/2 Bundle
Curry Leaves : 1 Handful
Coconut : 3 to 4 Tablespoons
Salt : As required
Turmeric Powder : A pinch
Cooking Oil : 2 to 3 Tablespoons

Method :

1. Remove avere kalu /Field beans and keep it aside. Use the tender pods. Do not wash it.

2 Remove the outer layer of onions and cut in to small. I have used the chopper to cut onions, curry leaves and green chilly.

3. Take a bowl, put field beans, cut onions, green chilly, curry leaves and mix it well.

4. Keep the pan on the fire and put mixed avarekai/field beans mix and little turmeric. Let the flame be very low.

5. Mix it well and sprinkle some water on the top. Do not add much water to cook. Field beans has to be cooked slowly with the help of onions and sprinkled water.

6. Add a tablespoon of butter and mix it well. Let it turn slowly as ghee. Sprinkle some more water on the top and cover the dry curry.

7. Let it cook on low flame. Stir in between so that it does not get burnt. Add a tablespoon of butter again and mix it well.
8. Dry roast jeera/cumin seeds and methi seeds and dry grind it.  Keep it aside.

9. Stir the mixture again and sprinkle some more water. Do not add much water at times.
10. See that pods are cooked and turned soft. Add dry roasted jeera and methi powder. Mix it well.
11. Add required salt and mix it well. See that it is done completely. Add grated coconut and mix it well.

12. Add cut coriander leaves and shift the curry to a serving dish. We had this curry as one of the side dish.

Note :

You should use more onions so that it helps to cook field beans nicely. Adding butter gives a ghee aroma and taste yummy. This dry curry should be cooked directly to get the best taste. It might take at least one hour to cook. But the taste is divine. You should use the tender seeds to prepare this curry.
Time : 1 Hour 
Serves : 3 to 4 
I have added the same dry curry to rice flour and prepared Akki Rotti and it tasted yummy.

Quick Mango Fruit Gojju

Mango season is here and its time to make maximum use of Mango Fruit. Mango fruit is known as King of fruits and as the name says it is the best fruit and many of us do like to have it again and again.

Mango fruits in our place/South Canara/Malenadu/ Karavali, people do have mango trees in most of  the houses and they do make use of the fruits in curries and other side dishes It is a fun eating mango dishes during rainy season.
Here is such one recipe and we do call it as Mango Fruit Gojju.
In this Mango gojju We don't have to cook any thing except the seasoning. It is yummy. You can not stop eating this gojju with hot rice. ( Boiled rice/Red rice/raw rice).
I have used mango fruits, which are available here/Bengaluru, green chilly, salt, ingh.etc
I have not seen this variety of mango in our home town Udupi. The mango fruits available there is bit savoury with sweetness. The Sakkare Maavu what they call this particular mango fruit, taste so sweet and it is full of fiber. The pulp is so sweet and no need to add jaggery to it.(Optional).
The beauty of this Mango Fruit Gojju is no need to cook this gojju. 
Let us see the recipe Now :

Things Needed :

Mango Fruits : 5 to 6
Green chilly : 2
Ingh : A pinch
Salt : As required
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6 leaves.

Method :

1. Wash and clean the fruits and squeeze out its pulp completely. Add little water to its peel and squeeze out the pulp from it. Put it a bowl.
2. Wash and cut green chilly into small pieces and add it to Mango Pulp.
3. Add required salt .
4. Keep a small pan and put oil. Add mustard seeds and let it splutter.
5. Add ingh and curry leaves and put off the fire. Add this seasoning to Mango pulp.
6. Mix all the ingredients nicely and serve with hot plain rice or as one of the side dish with dosas, idli. chapati or roti.

Note : 

You can add little jaggery when the mango fruit is sour. ( Optional ). Use very little water to take out the pulp from mango peel. Adding more green chilly is optional.
10 Minutes
2 to 3 Serves.

Musk Melon & Nendra Bale Fruit Juice/Milkshake

The hot summer is here and we need to take care of our health from the heat. The weather is so hot that you feel like drinking more and more water. Though the water is the best way to quench our thirst, it is always better to have some thing which helps to keep you cool. Fruits and vegetables are the best friends in summer. They not only keeps you full, they do helps to keep your mind and body cool.

Fruits, fresh juices and salads, smoothies and many varieties of drinks can be prepared at home. Home prepared drinks are most healthiest and the best.

I have used Musk Melon, Nendra bale ( Nendra banana/A type of banana variety, jaggery and milk.
Eating Nendra Bale in our diet and its benefits. 

Nendra bale / a type of  banana is mostly used in Dakshina Kannada and Kerala. This banana can be eaten when it is fully ripe, prepare so many dishes like curry, fried fritters, dosas, jamoons, etc etc. 

Nendra Bananas are having good amount of fiber and anti oxidants. It helps to digest the food easily.
Banana is loaded with essential vitamins and minerals like potassium, calcium, manganese, magnesium, iron, folate, Vitamin B 6 and Vitamin C. It is filled with carbohydrates. It is very good for people who are dieting, it keeps you full for a long time and filled with minerals and vitamins. It is very good for kids who wants to gain weight. It is good for pregnant women.

It is an easy and superb drink any time of the day. It provides not only energy it also helps to take care of your body because the fruits contain full of vitamins and minerals.

Things needed :

Nendra Bale/Nendra Banana : 2
Musk Melon : 1 Small size
Jaggery : 2 Teaspoons
Milk : Boiled and colled : 1 Glass
Water : 1 Glass

Method :

1. Wash and cut Musk Melon and remove the outer hard layer and the pulp. Cut the fruit into small pieces.

2. Remove the outer layer of Nendra bale and cut them into small circle shape.
3. Now Put Nendra bale, Musk Melon pieces, milk and jaggery to liquidizer.

4. Churn them in to fine juice. Add a glass of water and churn for a minute. Let all the ingredients mix it well.

5. Put this Musk Melon - Nendra Bale Fruit Juice to a bowl. Mix it well.
6. Pour it to serving glasses and serve.

7. You can chill it fridge and then serve.

8. Add ice cubes and then serve.

Note :

Adding more milk instead of water, is optional. It turns as smoothie and you can have them by eating.
It fills your stomach so that you can skip your meal. Adding honey instead of jaggery is optional.  Use of more /less jaggery is optional.
Time : 15 Minutes 
Serves : 2 to 3 .