Amtekai Gojju (Indian Hog Plum Curry).

Amte Kai/Ambode or Indian hog plum is a savoury vegetable. We can use it for chutneys, curries, pickle or even you can use it in curries instead of tamarind.

The other day we had been to Malleshwaram ( lovely shopping area in Bangalore). We were passing through a market area and as soon as I saw these Amte kai/ Indian hog plum), I wanted to buy them. It was fresh and looked so good. I bought them and was thinking for preparing pickle. Amte Kai pickle reminds me of those days where we used to by MTR's hog plum pickle and enjoy it with hot rice and ghee. Now a days I can not find them in the market.But I do get to eat amtekai pickle once in a while here and there. This time I myself prepared some pickle and the ones already turned bit hard is used here to prepare gojju.
In Udupi and Dakshina Kannada (South Canara) Amte Kai gojju is always prepared for the feast or get together. This is one of the traditional dish and the taste will be always lingering in the tongue.
Amtekai /Indian Hog plum is called in different names. Amtekai in Kannada(Karnataka), Omora in Assamese, Amra in Bengali. In Goan Konkani it is known as Ambado and in Malayalam it Ambazham(Ambalham). Jungle Aam in Hindi

Lets see some benefits of eating Amtekai/Indian hog plum in our diet.
Amtekai / Indian hog plum is loaded with antioxidants, minerals and Vitamin A and C. It has good source of Iron and helps to reduce the bad cholesterol. It protects against the heart diseases since it is full of anti oxidants. Indian hog plum is also contain good medicinal values.
This is one of the traditional recipe and do not contain any onions or garlic.

Ingredients 

To Cook 
 Ambade/Indian Hog Plum : 5 to 6
Jaggery  : 2 Tablespoons
Turmeric Powder : a pinch
Salt : as required

To roast or fry :
Coriander seeds : 1 Tablespoon
Methi/Fenugrik seeds : 1/4 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Urid Dal : 1 Teaspoon
Chaana Dal : 1 Teaspoon
Sesame Seeds : 1 Tablespoon
Red chilly/Byadagi chilli : 6 to 8
Ingh : a little
Curry Leaves : Handful
To grind :
Coconut : 1 cup
Fried spices
To Season :
Mustard seeds : 1/2 Teaspoon
Urid Dal : 1/2 Teaspoon
Curry leaves : 5 to 6
Oil : 1 Tablespoon
Ingh : a pinch

Method :

1. Wash and cut amtekai/ Indian hog plum into small pieces. Cook with required water and a pinch of turmeric powder. Cook the seed also along with pieces.

2. Grate coconut and keep it aside.

3. Keep a pan on the fire and heat. Add 1/2 a teaspoon of oil. Add methi/fenugrik seeds and fry till they get brown.

4. Add channa dal, urid dal and fry nicely till they turn golden brown. Remove from the pan. Fry sesame seeds till they pop up.

5. Add red chilly and fry for 1 minute. Put off the fire and add ingh, jeera/cumin seeds and curry leaves. Let it cool.

6. Grind the fried spice mixture with coconut with required water. Remove the ground mixture from the mixi jar.

7. Now keep a pan on the fire and add cooked amtekai, jaggery and salt. Add ground mixture. Mix it well and let it boil nicely for 2 to 3 minutes.

8. Shift the curry to a serving dish and add mustard-urid splutter with ingh and curry leaves.

9. Add a spoon of coconut oil to the curry and mix it well. Serve with the main dish you prepared.

 10. We had this Amtekai gojju with idli and chapatis even with plain rice.

 Note :

Do not add lot of water while cooking amte kai. Add it when are cooking with spices. Adding more chilly is optional. You can also cook this gojju with out coconut. Just dry grind the roasted mixture and dry grind it. Mix it well with amtekai and cook it. I have used coconut oil. Using any oil is optional. Adding coconut oil adds to the taste. (optional). Using more or less jaggery is optional.
Time : 20 minutes (total time).
Serves : 3 to 4.

Raagi & Rice Flour Rotti

Raagi/Finger Millet flour and rice flour are used in this recipe and prepared rotti. Rotti is a famous breakfast dish in India. It is called with different name like talipittu, talipit, pan rotti, etc. It is surely one of the nice dish and you can enjoy rotti with coconut chutney or any other chutney.

Ready to Serve Raagi & Rice Rotti

Rotti is normally prepared with using onions, coconut and some spices. It is mixed with plain water or with some curd or butter milk. It is the choice to add vegetables. We can prepare rotti with rice flour, millet flour or finger millet flour, wheat, rava and many other grains.
I have prepared rotti with rice flour, raagi flour. I gave a little twist to the rotti adding onion chutney to the flour. It not only adds to the taste you can spread the rotti as thin as you want. One will thoroughly enjoy eating and preparing this rotti. It is easy and yummy. It is soft and good for the elders. Children will surely like it when you tell them that, they become strong when they eat this rotti.

Lets see the benefits of adding raagi/finger millet in your diet.
Raagi is one of the Healthiest food on the earth I can say. It is a staple food of many in Karnataka and many parts of South India. Using Raagi in your diet helps to keep the pill away. It does mean you grow strong and healthy. You must have seen grandmother or the elder ladies prepare baby food using this raagi. We call this as raagi manni (thin and looks soft and smooth after cooking). Raagi is rich in calcium and best for weight loss and helps to lower cholesterol level. It is the best food for people who suffer from diabetic and is full of fiber. It is good source of protein and minerals. Raagi contains amino acids. It is loaded with iron and it is beneficial for individuals with low hemoglobin levels. They also contain B Vitamins, B6 and folic acid. They are good anti diabetic and antioxidants contents.. Ragi is low in fat and it is gluten free, easy to digest. Ragi is good for bones. It is rich in calcium and vitamin D helps to strengthen bones and people who suffer from anemia. It is excellent source of natural calcium for aging people and kids and reduce the risk of fractures.
Now lets see this recipe.

Ingredients :

Onion Chutney : 1 Cup
Ragi/Finger Millet flour : 2 Cups
Rice flour : 1 Cup
Curry Leaves : 1 Handful
Coriander Leaves : 1/2 Cup (fine cut)
Salt : as required
Water : as required
Curd : 1 Tablespoon (optional)
Oil : 2 to 3 Tablespoons

Method :

1. Put rice flour, finger millet flour, onion chutney and salt in a big bowl.
2. Wash and cut coriander leaves and curry leaves into very thin and add it to the flour mixture.

3. Add a tablespoon of curd and mix all the ingredients with required water. Let the dough be bit loose.

4. Keep a bowl of water near the stove.
5. Keep a pan and heat. Sprinkle oil and spread it nicely around the pan.(tava).
6.  Take a handful of prepared rotti dough and spread it nicely around the pan. Wet your hands with plain water at times.(This helps to spread the dough evenly and thin). Let the fire be very low while spreading the dough.

7. Sprinkle half spoon of oil on the top of the rotti and cover the rotti with a lid. Cook on medium and low flame for 1 to 2 minutes. (adjust in between).

8. Remove the lid and add another half spoon of oil and turn the rotti other side and cook for a minute.

9. Remove from the pan and shift to a serving plate. Add a spoon of ghee and serve with the side dish you prepared.

10. Repeat the same with remaining dough and prepare rotti.

Note :

Let the dough be bit loose. Thicker than idli though, but easy to spread. Adding oil taste better. You can cook with less oil also. People who are dieting do not add oil. You can cook with out oil too. Sprinkle little water now and then. It helps the rotti to cook nicely. You can add grated carrots, capsicum and cucumber. Adding more onions is optional.
Do not use the stale or spoiled chutney. It might cause, sick or infection or indigestion or food poising.
Time : 30 minutes.
Serves : 3 to 4
Onion Chutney Recipe:
Grate coconut, add one cut onion, tamarind, little ingh (asfoetida), Red chills ( 3 to 4 ), very little quantity (1/2 of 1/4 Teaspoon/ 6 to 8 mustard seeds if you can count it) and salt.  Grind all these with little water and remove from the mixi jar to a serving bowl.

 Thyroid suffering people should avoid eating onions since it contain oxidants.  (Raw or cooked).