Wild Mangoes Spicy Gojju.

Wild Mangoes Spicy Gojju is a side dish and I just tried this gojju and it tasted delicious. So thought of sharing the recipe here.

It is simple, spicy and you can store this gojju for nearly 2 to 3 months (in fridge).
These wild mangoes are from my sister's house in Sagri, near Udupi. The mango Tree bares lots of  fruits and its of a sweet variety once it is ripen.
We had a chance to visit them during the mango season and got some mangoes. I kept the mangoes to ripe. To my surprise all the mangoes are ripen @ one time. So the thought of preparing this Mango Spicy Gojju flashed.
I have washed the mangoes nicely though no chemical spray or any other chemical use is done on fruits. It is always a good habit to wash and use the fruits or vegetables.
These mangoes are sweet type, once it is ripe.
The recipe goes like this.
Wash and wipe out the moisture. Squeeze out the pulp completely and boil the pulp on medium flame. Add some jaggery ,salt and let it boil till it turns bit thick. Then adding the rasam powder makes the gojju little more thick. Mix it and stir continuously till it turns thick like a jam consistency. Add mustard seeds, ingh and curry leaves seasoning at the end and leave it  for boiling for 2 to 3 minutes.
Then take out the done Mango gojju and let it cool. Use glass jars to store and it can stay for 3 to 4 months in fridge.
Let us see the recipe now :

Ingredients :

Wild Mangoes : 10 to 15
Jaggery : 1 Cup full
Salt : As required for gojju

To Add  :
Saru / Rasam Powder : 3 to 4 Tsp full.
Musard seasoning in coconut oil : 1 Tablespoon
Turmeric powder : A pinch .

Method :

1. Wash and wipe out the moisture of wild mangoes.

2. Squeeze out the pulp completely.

3. Keep a pan on the fire and put mango pulp and cook. Add required salt. Add little turmeric powder.
4. Add jaggery and mix it nicely.

5. Let it cook till it gets thick.

6. Add rasam powder and mix it nicely and cook.

7. Prepare seasoning with mustard seeds, ingh and curry leaves in coconut oil.
8. Add this seasoning to the gojju. Let it boil for 3 to 4 minutes.

9. See that gojju gets the jam consistency. (Not very thick or thin).

10. Take it out from the fire and let it cool.

11. Mix it again nicely and then fill the Wild Mango Spicy Gojju to glass bottles.
12. Store them in fridge and use as sides. pickle, chutney or dip.

Note :

Wipe out the moisture nicely once you wash wild mangoes. Adding more jaggery is optional.
Adding any shop bought Rasam Powder is optional. No need to use much oil. Adding chilly powder to spice up the gojju is optional, Use of red chilly for seasoning is optional. I have used coconut oil to season. Any other cooking oil is optional.
Time : 35 to 40 minutes
Serves : As you use it. 

Mango - Carrot Gojju

Mango Carrot Gojju is one of the side dish and can be done with in a few minutes. It is simple and easy. It is delicious and goes well with all the main dishes.

We some time like to have some tangy, some sweet, some spice in our dishes. It taste yummy and the taste linger on your tongue for a long timw.
This is an easy dish and probably you can try during the mango season. But now a days you get mangoes most of the time in the year.
I have used half ripen Totapuri mango and some carrots. Adding some rasam powder and methi powder brings out the excellent aroma and taste to the curry.
I got this mango from a vendor when we went to Chamaraj Pete area in Bangalore. We normally by from a person who keeps vegetables in the cart to sell. He seems to be good and very paapa/kind I feel. When ever we go that side he invites us with his smile and we do buy Alsande, these mangoes and sweet potatoes from him. We do not bargain with him and he does not say more price too.
The vegetables are very fresh and it does not spoil.
As I said it is very Easy and Yummy.

Let us see the recipe Now :

NO ONION  and NO GARLIC CURRY.

Ingredients :

Half Ripe Mango : 1
Carrots : 2 (Big size)
Home Made Curry Powder : 2 Tb
Methi Powder : 1/2 Tsp
Jaggery : 2 to 3 Tb
Salt : As required
Seasoning :
Coconut Oil : 1 Tb
Mustard seeds : 1/2 Tsp
Ingh/Asafoetida : A little

Curry leaves : 6 to 8

Method :

1.Wash mango and wipe out the moisture with a clean towel.

2. Grate mango and keep it aside.
3. Wash and scrape out the carrot outer layer. Grate it and keep it aside.
4. Wash a green chilly and slit it. Wash curry leaves and keep it aside.
5. Now keep a pan on the fire and heat. Add coconut oil, mustard seeds and ingh.
6. Let mustard seeds splutter. Add a green chilly and curry leaves.
7. Add grated mango and fry nicely. Add grated carrots and fry for 2 to 3 minutes.
8. Add jaggery, salt and stir continuously. Add little turmeric powder.
9. Mango and carrots turn soft. Now add curry powder and mix it well.
10. Add 1/2 tsp of methi powder and mix it nicely.
11. Let it cook on low flame for 2 minutes. Mix it nicely and shift the Mango - Carrot Gojju to a serving dish.
12. Serve as one of the side dish with any main dish. It goes well with plain rice, idli, dosa, chapati and rotti. You can use raw mango instead of half ripe mango.

Note :

Use of 1/2 ripe mango gives out the good taste. Adding more jaggery is optional. Use of any cooking oil is optional. Use of any curry powder is optional. Ex : MTR< Mayyas etc It is simple and quick so you can try and enjoy. We like the curry as bit more sweet.
Time : 20 Minutes
Serves : 2 to 3 

Home Made Curry Powder :

Dry roast, channa dal, urid dal, (each 1 tsp)
 coriander seeds, 2 Tbs
Jeera : 1/2 Tsp
Curry leaves : 5 to 6
Ingh /Asafoetida : A little
Clove : 1
Red chilly /Byadagi Chilly : 5 to 6
Dry coconut : 2 Tbs (Grated)
Dry roast all the above one by one and dry grind it once it is cooled.
This amount of powder is enough for 1 Time only for the above said curry.
Note :
Dry roast methi/ fenugreek seeds separately and store it. Use it whenever you prepare  puliyogre, mavina kai chitranna, and gojju dishes. It adds to aroma and good for health.

Carrot - Tamarind Tokku Chutney

Carrot - Tamarind Tokku Chutney is an quick and easy side dish. Tamarind Tokku  makes the chutney bit spicy and it goes well with plain rice and a spoon of ghee. I know When you read the above line your mouth starts watering. Thats the taste of this Carrot - Tamarind Tokku Chutney.

I got this Tamarind Tokku from Dharwad, our daughter in law Vidya's native is Dharwad and her Aunt Mala Aunty sends all the yummy pickles, chutneys and chutney pudis from Dharwad to vidya. 

I too get some portion of it and enjoy eating preparing these yummy preparations.

You must be knowing how the Tamarind Tokku is done.

Tamarind/Hunise hannu/puli / when it is still raw and green, it is plucked and removed the hard outer layer and then pounded with green chilly, salt, ingh. No moisture or water is added here. So the Tokku turns spicy and yummy. This spicy chutney goes well with curd rice or any other main dishes.

Since there is no water in it, chutney stays for long time.

I have used carrots, green chilly, tamarind tokku and coconut.

Let us see this simple Carrot - Tamarind Tokku Chutney recipe now :

Ingredients :

Carrots : 2 

Green chilly : 2

Tamarind Tokku : 1 Tablespoon

Coconut : 1 Cup

Salt : As required

Ingh /Asafoetida : A little 

Methi Seeds /Fenugrik seeds : 3 to 4 

Seasoning :

Coconut Oil : 1 Teaspoon

Mustard seeds : 1/2 Tsp

Ingh/Asafoetida : A pinch

Curry Leaves : 5 to 6 

Method :

1. Wash and grate carrots and grate coconut.

2. Wash green chilly, Curry leaves and keep it aside.

3. Now keep a pan and put 1/2 teaspoon of oil. Add methi /fenugrik seeds and fry till it turn golden brown. 

4. Add curry leaves and green chilly and fry. Add grated carrots and fry for 2 to 3 minutes. 

5. Put off the fire and add grated coconut.

6.. Let it cool. Add tamarind tokku and grind all the fried ingredients together. (Carrots, green chilly, grated coconut mixture).

7. Add salt and churn for a minute. Shift the ready chutney to a serving bowl.

8. Season with coconut oil, mustard seeds, ingh and curry leaves. 

9. Add the seasoning to ready chutney and serve as one of the side dish.

Note : 

Frying green chilly adds to the taste and aroma. Use of green chilly is otpitonal. You can use any brand of cooking oil. Tamarind tokku adds to the taste.

Time : 10 Minutes

Serves : 2 to 3 .

Quick Capsicum Curry

Capsicum is one of the yummy vegetable and it adds aroma and taste to the food we love to have.
It is used as raw and cooked too. Here is a simple recipe which I tried long back and thought will put up here. It is one of the quick and simple dish but definitely you will end up eating more than what you usually eat.

I have used capsicum and tomatoes with home prepared sambar powder. This curry goes well with all the main dishes.
Let us see some benefits of having capsicum in our diet.
Capsicum is an excellent source of vitamin A and C. It has a rich source of dietary fiber. It has Vitamin E, B6 and folate.  Capsicum helps to get relief from stomach issues, back pain, headaches, skin aging, peptic ulcers, menopause problems. It is good for diabetes. It has anti inflammatory properties.
Let us see the recipe now :

Ingredients :

Capsicum : 3 to 4
Tomatoes : 2 to 3
Sambar Powder : 1 Teaspoon
Salt : As required
To Season :
Mustard seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8
Green chilly : 2
Oil : 2 Teaspoons
To Add :
Methi /Fengrik Seeds : 1/4 Teaspoon
Coriander leaves : 1 Tablespoons
Grated Ginger : 1 Teaspoon (An inch)
Turmeric powder : A pinch
Jaggery : 1 Tablespoon.

Method :

1. Wash and remove the seeds from capsicum and cut into small pieces.

2. Wash and cut tomatoes and cut into small pieces.
3. Wash and slit green chilly, cut coriander leaves and curry leaves.
4. Wash and remove the outer layer of ginger and grate it.
5. Keep a pan on the fire and heat. Add 2 tsp of oil
6. Add mustard seeds, jeera and fry. Let mustard seeds splutter. Add slit green chilly
7. Add ingh and curry leaves. Add cut capsicum and fry nicely for 2 minutes.
8. Add cut tomatoes, a pinch of turmeric powder and stir nicely. Add methi seeds and glass of water.

9. Let the capsicum and tomatoes cook till they turn soft.
10. Add required salt, grated ginger and mix it well.

11. Add Sambar powder /curry powder, jaggery and stir the curry well.

12. Let it boil nicely for 3 to 4 minutes.

13. Shift the capsicum curry to a serving dish.
14. Add cut coriander leaves and serve with the main dish of your choice.

Note :

Before You use vegetables it should be washed and kept in plain water for at least 10 minutes.
Wash and Dip full capsicum and tomatoes in water at l east for 10 minutes.
Use of jaggery is optional. Use of any sambar powder is optional.
I have used home made Sambar powder.
Time : 20 Minutes
Serves : 2 to 3

Home Made Sambar Powder

Dry roast 2 to 3 tbs of coriander seeds, 1/4 tsp of methi seeds, 1/2 tsp of jeera, 1 tsp of urid dal, 6 to 8 byadagi chilly and 1 tsp of channa dal separately. (One by one).
Dry grind once it is cooled.
Mix it well and use fresh Sambar Powder to have good aroma.

For 1 time use.

Simple Aloo Jeera Dry Curry

Aloo / Potato is one of my favourite vegetable and I do feel many will join me and say Hurry .
Here is a simple Aloo / Potato dry curry, it is very easy to prepare and enjoy as one of the side dish.

Lets see the recipe now:

Ingredients :

To Cook :
Aloo/Potatoes : 2 to 3
To Season :
Mustard Seeds : 1/2 Teaspoon
Pepper pods : 4 to 5
Jeera /Cumin seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6
To Add :
Red chilly Powder : 1 Teaspoon
Coriander Leaves : 1 Handful.
Salt : As required
Cooking Oil : 1 Tablespoon

Method : 

1. Wash and peel off the skin of potatoes.
2. Cut them as you desire. (cut as thin pieces). Put it in bowl of water and wash it nicely.
3. Wash curry leaves and coriander leaves and cut into small pieces.
4. Crush pepper and keep it aside.
5. Now keep a pan on the fire and heat. Add oil and mustard seeds. Add a pinch of asafoetida.
6. Let mustard seeds splutter. Add curry leaves and Jeera. Let it fry for 5 seconds.
7. Add cut potatoes and stir slowly. Let all the ingredients mix it well.
8. Add crushed pepper pods. Add 1/2 glass of water and cook till it turns soft. (Not very soft).
9. Add required salt and chilly powder once the potatoes are cooked.
10.Let it cook on low flame for 2 minutes. Mix it nicely once again.
11. Let all the moisture disappear. Shift the curry to a serving bowl.

12. Add cut coriander leaves and serve as one of the side dish.

Note :

Add water little by little so that potatoes will not be overcooked. Adding more oil is optional.
Cook on low flame. Adding jeera and pepper helps the food to be digested easily. Cook on medium and low flame to get good dry palya. It you feel the water is excess then increase the flame and the water evaporates quickly. Be careful while cooking on high and medium flame. Palya might get burnt if you do not see at times.
Time : 15 Minutes.
Serves 2 to 3.
The Next recipe is Samosa from this Potato Dry Curry.

Kesu /Colocasia Chutney

Kesu /Colocasia leaves are used to prepare patrode/ Udupi special and the stems are used for preparing chutney. We have grown some kesu leaves in pots. They do yield small leaves. I use it for making a spicy type of roti and we have that roti as one of the side dish during our lunch.

The stems are used for chutney or gojju. I did prepare this kesu chutney and thought of sharing it here.
It is one of the traditional dish of South Canara. It is very helpful for easy digestion and helps to improve your taste bud.
These Kesu leaves grows well in South Canara, Malenadu area during rainy season and they are used for varieties of dishes.
Let us see the recipe Now :

I have used :

Kesu /Colocasia leaves and stems : 10 to 12 : Small ones
Green chilly : 2
Coriander seeds : 1/2 Tsp
Tamarind : 1 Small marble size
Salt : As required
Turmeric powder : A pinch
Coconut : 1 Cup.
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Red chilly : 2
Ingh /Asafoetida : A pinch
Curry Leaves : 3 to 4

Method :

1. Wash and clean Kesu leaves. Take away the over thread from stem and cut leaves and stems into small. Fry green chilly with 1/2 tsp of coconut oil.

2. Cook Kesu leaves with coriander seeds, tamarind, little salt and a pinch of turmeric powder. Use required water to cook. (You can pressure cook for 5 minutes).

3. Grate coconut.
4. Grind grates coconut with cooked leaves mixture and fried green chilly.
5. Shift the chutney to a serving dish.

6. Add mustard seeds, ingh, curry leaves and red chilly seasoning with coconut oil,  to chutney.
7. Kesu / Colocasia Chutney is ready to eat or serve.

Note :

Adding more chilly is optional. Tamarind should be used in proper quantity or the chutney might have itchy feeling.
Use of coconut oil is optional.
I have not used garlic or onion. It is optional.
Time : 20 Minutes.
Serves : 2 to 3. 

Southekai /Cucumber Curd Curry

Cucumber Curd Curry / Southekai Sasive is one of the traditional dish of South Canara and Malenadu region. Cucumber Curd Curry is very easy to prepare and cucumber helps to cool our body.

Cucumber is available most of the days in a year.
When you are in a hurry or tired you can prepare this curry and enjoy your meal. It is easy, quick and simple. All you need is cucumber, mustard and curd. It fits to all age group and helps to take care of your whole body.
I have used Small thin cucumber, mustard seeds and curd. To add spice I used 2 green chillies.
Some feel eating cucumber might cause cold to their body, so the mustard seeds act as avoiding cold. it helps to subside the cold and take care.
Let us see some benefits of eating Cucumber in our diet.
Cucumber is rich water content vegetable. They do have nutrients like vitamin A, vitamin C and folic acid. They are rich in magnesium, iron, sodium,  potassium B -Vitamins and Vitamin B 6. Cucumber is rich in fiber and helps in easy digestion. It is very good source for people who suffer with constipation. They are good for skin health. They do helps to control and lower the blood sugar in our body. They helps to control Blood pressure in our body. It is rich in antioxidants.
As I said it is easy, simple, yummy and quick.
Let us see the recipe :

Things Needed :

Small, thin Cucumbers : 2
Coconut : Fresh : 3 Tablespoons
Green chilly : 2
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Salt : As required
Curd : 1/2 Cup
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : A pinch
Curry leaves : 4 to 5

Method :

1 Wash cucumber nicely and cut into pieces.
2. Grate coconut.
3. Wash green chilly and curry leaves . Cut green chilly into 2 to 3 pieces.
4. Now Grind coconut, cut cucumber, mustard seeds and green chilly together.
5. Add curd, salt and churn for 2 minutes. Remove it from the mixi jar to a serving dish.
6. Prepare coconut oil seasoning with mustard seeds, ingh and curry leaves.
7. Add this seasoning to Cucumber Sasive and serve.

Note : 

Shop bought cucumber should be washed nicely before you use it.
Do not peel off its skin. The peels are  more nutrients.
Do not use onions or garlic. The original taste vanishes.
You can use less chilly if you do not eat spicy curry.
Time : 10 Minutes.
Serves : 3 to 4.

Tava Fried Pumpkin Flower Fritter.

Pumpkin Flower Fritter is an old and traditional dish that goes well with South Indian Meal.

We normally have  Papads, fried pakodas or bajji as one of the side munch while having our lunch or dinner. It is nice to have these crunchy bites. Here I have prepared fritters from Pumpkin flowers.
We have put pumpkin creeper in our garden. The plant is growing very nicely but not much of buds attached to flowers. These flowers dry up soon and fall off. The idea is to use the flowers when it blossoms and have the good nutrition from the flowers.
I have used rava, rasam powder, jeera/cumin seeds and salt. No tamarind or tamarind pulp is used here.
This is one of the easy and quick dish that goes  perfect with your rice and sambar or any curry. This is one of the Udupi dish and normally done with patrode batter.
Let us see the recipe now :

Things Needed :

Pumpkin flowers : 6 to 8
Rava/Semolina /Sooji : Medium sized : 1/2 Cup
Rasam /Sambar Powder : 1 Tablespoon
Salt : As required
Jeera/Cumin Seeds : 1/2 Teaspoon
Turmeric Powder : A pinch
Cooking Oil : 2 Tablespoons.

Method :

1. Wash and clean Pumpkin Flowers.

2. Put 2 to 3 tablespoons of medium or chiroti rava, required salt, rasam powder, turmeric powder and jeera in a big bowl.

3. Add required water and prepare batter. ( Idli  batter consistency).

4. Keep a pan on the fire and heat. Add a tablespoon of oil.
5. Dip flower pieces in rava batter and place them on the tava. Sprinkle some oil on the top and cover.

6. Cook on medium and low flame. Turn the other side and cook for a minute.

7. Pumpkin flower fritter is ready to serve.

Note :

Let the batter be bit thick, like idli batter. Adding more rasam powder/chilli powder/sambar powder is optional. Adding more oil while cooking is optional. I have used red pumpkin flowers. You can use Ash gourd flowers also.
Time : 10 Minutes.
Serves : 2 to 3.
Watch :