Aam Chundo /Sweet Mango Pickle/Grated Mango Pickle

Aam chunda/chundo is a sweet,mildly spicy pickle popular in Gujarati households to accompany theplas,parathas and papad.The traditional method of making chunda is time consuming also it needs lot of sunlight
.
The grated mango and sugar mixture is kept in the hot sun covered with a cloth.The heat from the sun aids the sugar to melt and achieve the consistency.

The safe and easy method of making chunda is on stove top. The grated or shredded mango is dissolved in sugar and heat up the mixture to reach a syrup consistency.Then it is spiced up with red chilly powder and flavored up with roasted cumin powder.

  

                                                             

                                                            

                             Aam Chundo /Sweet Mango Pickle/Grated Mango Pickle

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   Basic Information

   Preparation time 20 minutes
   Cooking time 5-7minutes

   Makes around 2 cups

  Ingredients

Ingredient	Quantity
Mango/maangai	2 cups(grated)
Sugar/sakkarai	1-1.25 cups
Turmeric powder/manjal podi	1/2 tsp
Salt	1 -1.25 tsp
Red Chilly powder/milagai podi	1.25 tsp
Roasted cumin powder	3/4 tsp

   

   Method 

• Take the grated mango in a pan using to cook for the pickle.To this add the salt and turmeric powder,3 tbs of sugar.Mix it well till the sugar dissolves.

• Add in another 3 tbs of sugar and mix it well till it dissolves.Continue the same procedure till all the sugar dissolved.Now heat the pan in a medium flame and mix it well.

• In 2-3 minutes bubbles will start coming up from the mixture,at this stage add the chilly powder and roasted cumin powder.Mix it well and put off the flame,when the mixture is slightly watery.After cooling store it in an airtight glass container.

•  Serve it  with paratha,theplas and rotis

• The amount sugar depends on the sourness of the mango.It can be altered according to personal preference. .
• Use a clean dry spoon,to take the pickle from jar.
• Do not cook it for too long otherwise the sugar will crystallize.Also cook it in a low flame.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com

Puli Inji/Inji Curry - Ginger In Tamarind Sauce

Today's recipe for the final day of blogging Marathon #42 under the theme South Indian Thali recipe is Puli Inji.
Puli Inji is a typical Kerala dish which is slightly tangy and sweet with the flavor of ginger,served on Sadhya menu as an accompaniment.
This recipe I note down from a Kerala friend and tried it for the first time.It came out so delicious and I scaled down the measurement and made it with 1/2 cup of grated ginger as I tried it for first time.
In the original recipe finely chopped ginger is used but as I wanted  the consistency to be smooth I used the grated ginger.Now off to the recipe..........................................

Basic Information

Preparation time 10 minutes
Cooking time 20 minutes
Makes 3/4 cup

Ingredients

Ingredient	Quantity
Ginger/inji(grated)	3/4 cup
Green Chilly/pachamilgai	5-6(chopped)
Tamarind/puli	small lemon size
Jaggery/vellam	11/2-2 tbs
Oil	3 tbs
Red chilly powder/milagai podi	1 tsp
Mustard seeds/kadugu	1/2 tsp
Fenugreek seeds/vendayam	1/8 tsp
Curry leaves/karivepillai	few leaves
Salt	3/4- 1tsp

Method

Wash and peel the ginger skin and grate in a grater,soak the tamarind 1/2 cup of water and extract it,keep it aside.
Heat pan with oil and crackle the mustard and fenugreek seeds,add in the curry leaves.Add the grated ginger and green chilly and saute it for 2-3 minutes in a medium flame.Add in the red chilly power and cook it for another couple of minutes.

At this stage add the tamarind extract,let it boil till the raw smell goes off.Once the mixture becomes thick add the jaggery and cook it for another couple of minutes and put off the flame.

Store it in a glass jar after its cool down completely.

 Enjoy....................................................

• Remove the fibres in the ginger while grating.
• The consistency of the puli inji is personal preference,it can be made slightly thick or dry consistency.After cooling it becomes thick.
• Oil should float to maintain the shelf life so be generous with the oil.
• It can be stored in the refrigerator for a month and use a dry clean spoon.
• The amount of green chilly can be increased or decreased according to personal preference.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #42 here.
Also this recipe is off  to Cook Book Challenge #10 July week 2.

Sumber http://www.naliniscooking.com

Puli Milagai/Green Chilly in Tamarind Sauce

Today's recipe for Cooking from a Cook book Challenge (CCC) event is Puli Milagai,an accompaniment with a blend of spicy,tangy and mild sweet taste.
Puli milgai goes very well with curd rice and the consistency is personal preference,it can be made slightly runny or pickle like consistency.As we prefer pickle like consistency I made it slightly thicker.
This recipe I noted down from my sister's recipe collections,now on to the recipe........................

Basic Information

Preparation time 10 minutes
Cooking time 20 minutes
Makes 3/4 cup

Ingredients

Ingredient	Quantity
Green Chilly/pachamilgai	20-25(sliced)
Tamarind/puli	small lemon size
Jaggery/vellam	11/2-2 tbs
Oil	2tbs
Turmeric powder/manjal podi	1/4tsp
Mustard seeds/kadugu	3/4tsp
Fenugreek seeds/vendayam	1/8tsp
Salt	3/4- 1tsp

Method

Slice the green chillies and soak the tamarind in a cup of water,extract the juice.Set it aside.

Heat a pan with oil and crackle the mustard and fenugreek seeds,add the sliced green chillies.Saute it for couple of minutes.Add the tamarind water,salt and turmeric powder.Let it boil in a medium flame for 10 minutes or till the raw smell disappears.

Add the jaggery and cook it for 2-3 minutes or till it reaches the desired consistency.Put off the fire.

Store it in a glass container after cooling.

Enjoy.......................................................................

• The amount of jaggery can be increased according to personal preference.
• While slicing the green chillies remove some seeds to avoid extra spicy.
• Here I used the small variety of green chilly,if you are using the long one reduce it to half of the amount.
• Puli milgai tastes better on the next day and can be stored in room temperature for 3-4 days and in refrigerator for 10 days.
• Instead of jaggery,brown sugar can be used.

This recipe is off to Cook Book Challenge #3 December week 2.

Sumber http://www.naliniscooking.com

Thakkali Vengaya Thokku/Onion Tomato Dip

Vegan Thursday,an event happening at 1st and last Thursday of every month started by Priya of Priya's Versatile Recipes.Being today the first Thursday,I am sharing you a vegan recipe.
Coming to the recipe is a thokku/dip made with the key ingredient onion,tomato.Garlic is added to enhance the flavors which brings out a very nice taste also.

This delicious dip/thokku goes very well with idly,dosa,roti and rice even can be used as a spread for sandwich.This thokku is perfect for travel and can be stored for 3-4 days without refrigeration and 10 days in the refrigerator.Off to the recipe...................................

Basic Information

Preparation time 10 minutes

Cooking time 25 minutes

Makes Around 11/2 cups

Ingredients

Ingredient	Quantity
Tomato(finely chopped)	7-8(medium size)
Onion(finely chopped)	1(medium size)
Garlic/poondu(chopped)	10-12 cloves
Red chilly powder/milagai podi	11/2-2tsp
Curry leaves	1 sprig
Mustard seeds/kadugu	1tsp
Fenugreek seeds/vendhayam	1/8tsp
Asafoetida/perungayam	2 pinches
Salt	11/2tsp
Oil	3-4 tbs

Method

Heat a pan with oil and crackle the mustard and fenugreek seeds,add in asafoetida powder.Now goes in the curry leaves,chopped onion,garlic,saute it till it gets a golden color with a pinch of salt.Mix in the chopped tomatoes at this stage and cook it till it becomes mushy with occasional stirring.

Add the red chilly powder and salt,cook it covered for 2-3 minutes.At this stage the thokku will be slightly watery.Reduce the flame and let it cook for another couple of minutes or till the oil separates.Put off the fire.

Store it in a glass container once thokku is completely cooled down.

Enjoy..........................................................

• The amount of chilly powder given is for milder spicy,if you want alter it according to your preference.
• The garlic here I used is fat clove,if its small clove use 15-20 cloves.
• The amount of oil is very important to maintain the shelf life of the thokku,so be generous in the amount of oil.

This recipe is off to Vegan Thursday event started by Priya of Dish it out-Tomato and Garlic event happenings at my space started by Vardhini.

Sumber http://www.naliniscooking.com

Instant Mango Pickle

Today's recipe is an instant version of mango pickle we make it in mango season.As we are not a big fans of pickle my mom doesn't make other varieties,makes this version of pickle and keep it for a week.
Here the mangoes available are not firm and sour enough rarely I make it for parties to accompany with the curd rice.Now off to the recipe..................

Ingredients

Ingredient	Quantity
Raw Mango(finely chopped)	11/2cups
Chilly powder/milagai podi	11/4tsp
Salt	1tsp
Mustard seeds/kadugu	1/4tsp
Fenugreek seeds/vendayam	1/8tsp
Oil	1tbs

For the tempering

Ingredient	Quantity
Mustard seeds	1/2tsp
Curry leaves	1 sprig
Asafoetida/perungayam	a pinch

Method 

• Dry roast the fenugreek and the mustard seeds and powder it in a mortar and pestle,keep it aside.
• Heat a pan with the oil and splutter the mustard seeds,add the curry leaves and asafoetida.
• Now add the chopped mango and saute it for a minute,then add the chilly powder,salt and mix it well.
• Add the ground powder and put off the flame,mix it well till everything gets blended.
• Serve it with curd rice.

Enjoy.......................................................................

• Instead of red chilly powder,dry roast 5-6 red chillies and powder it.
• This pickle stays good for a week in room temperature and 2 weeks in the refrigerator.

Check out my fellow bloggers participating in Blogging Marathon#27.

Sumber http://www.naliniscooking.com

Thakkali Urugai/Tomato Pickle

tomato thokku without any pickle masala version.But today's version is a slightly different one with the pickle masala and bit spicy which I learned from my friend's mom.This is a flavorful and tangy,spicy pickle which goes very well with curd rice,other tiffin varieties such as idly,dosa and upma.Now on to the recipe.......

Ingredients

Ingredient	Quantity
Tomatoes	2lbs
Tamarind paste	2tsp
Chilly powder	2tbs
Oil	1/2cup
Fenugreek seeds/vendhayam	1/2tsp
Mustard seeds/kadugu	3/4tsp
Salt	to taste

For tempering

Ingredient	Quantity
Mustard seeds	1tsp
Curry leaves	1 sprig
Asafoetida	1/8tsp

Method

                                Chop the tomatoes finely,dry roast the fenugreek seeds,mustard seeds separately and powder it in a mortar or blender,keep aside.
Heat 2tbs of oil in a heavy bottom pan.Once the oil is hot add the chopped tomato and cook it for 5-6 minutes.

Now add the tamarind paste,chilly powder and salt to it,cook it covered in the medium flame till the oil separates or it becomes thick(mine took 23mins.).Stir it in between to avoid  burning.At this stage add the ground powder,stir it well and cook it for a minute.

Heat the remaining oil in a small pan and do the tempering with the ingredients.Add it to the tomato paste and mix it well.Store it in a clean,dry air tight bottle after cooling.

 Tomato pickle is ready.

Enjoy....................

• Be generous in the oil to keep the pickle fresh and for long shelf life.
• Cover the tomato while cooking otherwise it will splash.
• Sliced garlic can also be added in the tempering. 
• Chopping the tomatoes to fine pieces makes the cooking fast otherwise it takes long time to get cook.
• Do not cook for a long time after adding the powder.

This goes for Cooking Concepts#9-Spring Seasonal Food event happening at Sravs Culinary Concepts and Pickles and Preserves Fest at Sizziling tastebuds.
Sumber http://www.naliniscooking.com