Raw mango pickle

                                                  
                                              
                                                  Sagara ..malenadu version

Ingredients:

Mangoes cut in to pieces- 7 cups

Salt-3/4 or more (depends up on the sourness of mango)

Pickle powder- 7 ½ tbs or less

Chilly powder-1 cup or more

For tempering

Coconut oil   -1/4 cup

Fenugreek seeds-1 tbs

Turmeric powder-1/2 ts

Hing- size of a  small chickpea.

 For pickle powder:

Mustard seeds- 5 tbs

Cumin  seeds -1 tbs

fenugreek seeds-1 ½ tbs

(dry roast them separately and make powder)

Method :

Take one large bowl and put mango pieces,salt ,pickle powder,chilli powder together and mixwell.(as soon as you add salt, immedietly you have to add chilli powder and pickle powder..at this stage pickle may look very dry..but after 2-3 days it will leave water and comes to normal pickle consistency.)

Tempering: take one small kadai ,heat the oil, put hing then fenugreek seeds.when seeds turn in to golden brown switch off the flame and add turmeric powder.Let it cool completely .then pour this tempering on pickle and mix it again.After 4-5 days check the taste,if it needs more salt or chilli powder you can add at this stage.Then store this pickle in airtight container.After 20 -25 days pickle is ready to use.

Notes:

1.At our place this  type of  uppinakaayi is called  KADAGAAYI.

2.KADAGAAYI is also made with nimbehannu,kanchikaayi etc….

3.While making pickle powder, lightly dry  roast  mustard and cumin seeds.(before they start to splutter shift them to another bowl.)Fenugreek seeds are to be roasted till they become golden brown.( You can increase amount of cumin seeds(one more tbs)  according to your taste)

4.Before adding tempering to pickle , make sure it is cool down completely.

5.If mangoes are of good quality ,if you use dry bowl and spatula, this pickle lasts for one year or more without refrigerator.

Wheat and millets chakli

                                       

                                    

Hello everyone……here I am posting the recepie of chakkuli .I learnt this recepie from my friend Deepa hegde.When I prepared this …..Chaklies came out very crispy and tasty…so sharing it with you…

Ingredients:

Wheat- 3 kg,

 soya beans-1/2 kg,

 corn (used to make popcorn)-1/2 kg

 jowar -1/2 kg

 bajra-1/2 kg.

Method:

Give all the ingredients to flour mill and make fine flour.(total 5 kg flour)

Take required amount of flour, sieve it .

Put it in a cotton cloth and steam cook the flour for 20 minutes.

Before it cools down completely take it out and remove the lumps by hand or using mixer.

Dry roast methi seeds and make fine powder.add this to dough

Now add crushed cumin,om kaalu,seasame seeds,salt and required amount of water ..knead the dough ,make chakkuli and deep fry it like other chakkulies.

Notes: 

No need to add butter or oil while making dough.

Chaklies will be little darker in colour compared to rice chaklies.

I didn’t wash(as they were clean) or dry roasted any ingredients before giving it to mill. Using this flour you can prepare puris also.

akki roti

Ingredients;

rice flour -2 cup

water -2 cup

salt

Method;

Heat water in a big kadai, add salt,when it starts to boil pour rice flour into it and turn off the stove .Mix well the dough using ladle and leave it for cooling.After that knead the dough well,make medium sized balls.Roll them using rolling pin,spread sufficient dry flour while rolling.Bake them on the tava .Serve hot rotis with badanekayi ennegayi,chutney pudi or any side dish. (10-11 rotis can be made from 2 cups of flour)

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Chutney powder 1

Ingredients;

chana dal -1 cup

urad dal -1/2 cup

red chilli -few or according to your taste

desiccated coconut or kobbari turi-1 cup or less

tarmarind (size of grape)

sugar(optional) -1 spoon

curry leaves -1 bunch

oil -1/2 spoon

asafoetida (size of chana dal)

turmaric powder

salt to taste

Method;

*Dry roast chana dal and urad dal seperately untill they become golden brown.

*Dry roast curry leavs,coconut powder,tarmarind seperately.

*Heat oil in a ladle,put asafoetida ,turmaric powder and pour it on the roasted dals.

*Grind all the above said items(add salt to taste) in to smooth power except coconut powder.

*At last add coconut powder to chutney powder ,grind it only for 1/2 minutes.chutney powder is ready.It goes well with dose,chapathi,idly etc....

*

mavinakayi kuchgayi gojju or raw mango curry

In Sagar , malenadu region a variety of sidedishes and pickles are made from raw mango or mavinakayi. .During march, april month when variety of mangos are available, medium sized good quality raw mangoes are selected,(which has thick skin and very sour in taste).After boiling the mangoes in water for 7-8 minutes they are preserved in salt syrup (uppina hani) for future use when mangoes are not available.This is called kuchgayi. A tasteful gojju can be made from this.

But nowadays raw mangoes are available at any time during the year .This curry can be made from fresh raw mangoes also.Here is the method.

Ingredients;

raw mangoes(medium sized) -2

onion(chopped in to small pieces)-1

3 table spoons of coconut oil,mustard,fenugreek seeds(1/2tea spoon),curry leaves for seasoning.

For making masala paste;

grated coconut -1/4 cup

garlic cloves -5-6

mustard seed(dry roasted) -1/2 tea spoon

cumin seed (dry roasted) -1 tea spoon

green chilli -7-8

curry leaves

coriander leaves

Method;

* Cook the mangoes in pressure cooker(3 wistles).when it becomes cool mash them with hand after removing the seeds and kept it aside.

*Make the paste of above item using suficient water and kept it .

*Take a thick bottomed kadai heat 4 spoons of coconut oil ,add mustard,fenugreek seeds,curry leaves one after another. When it starts to split,add chopped onion and fry them.Then add mashed mangoes and masala paste,salt to taste.Let them boil for 15 minute in low fleme.Gojju is ready.It is very tasty with rice along with papad especially during rainy or winter season.

spicy sandwich

Ingredients;

bread slices -4

butter -2 tea spoons

tomato kechup

cucumber slices,grated carrot,chopped onion

for chutny; grated coconut-1/4 cup

mintleaves+coriander leaves-handfull

garlic -1 clove

onion -small piece

chat masala -1/4 tea spoon

greenchilli -1

salt

(grind all the above ingredients in to smooth paste using very little water.chutny is ready)Method;

Apply butter on the bread and roast it.Take 1spoon of chutny ,apply it on the bread,sprinkle chopped onion and grated carrot.Put 4 slices of cucumber,tomato.Cover it with another bread .Cut the sandwich in to 2 pieces as shown in the picture and serve with tomato kechup.

sabbasige uppittu or dill leaf upma

Ingredients;
semolina or sooji or wheat rava-1 cup
water -2 cup
onion -1
chopped dill leaves -1 1/2 cup
grated coconut -1/4 cup
ghee -4 tablespoons
sugar -3 teaspoons
green chilli -1
mustard -1/2teaspoon
urad dal -1 teaspoon
chana or bengal gram -2 teaspoon
turmaric powder -1/4 teaspoon
lemon juice -1 table spoon

Method;
First fry the rava in thick bottomed vessel untill it turns in to golden colour and keep aside.Then chop the onion,chilli into small pieces.After that heat 4 tbspoons of ghee in a vessel ,add mustard,urad dal ,chana dal .When it starts to split add turmaric powder ,chopped onion and green chilli,fry it for few minutes,then add chopped dill leaves or sabbasige soppu,fry it for 7-8 minutes,after that add rava ,leman juise,sugar ,salt and mix them well.Finally pour 2 cups of boiling water to the vessel,mix it well and close the lid for 7-8 minutes.Finally add grated coconut.Sabbasige upma is ready.

sabbasige(dill leaves) soppina dosa

ingredients;

rice soaked in water for 6hrs-2 cups

chopped sabbasige soppu(dill leaves) -2cups

grated coconut -3/4 cup

jaggery -5 tablespoons

(instead of coconut you can use 1/4 cupof urad dal soaked along with rice.)

Method;

First grind all the above ingredients in to smooth batter.Add salt to taste.If you use urad dal instead of coconut leave the batter to ferment for 8-10 hrs.If you use coconut you can make dosas right after making the batter.Heat the tava (apply little oil on it) make dosas.

This sweet dosa is very tasty with hing(asafoetida) chutny* or you can eat it with ghee .

*(Grind 3/4 cup of coconut ,2 roasted green chillis,tarmarind,salt,hing along with water.Chutney is ready)*