Saturday, May 25, 2013

In A Pickle

 Tender Jackfruit Pickle
 We have never used bought pickles in our house as my Mum was an expert in making a variety of them every year during summer.  We always had a vast selection of pickles, relishes, chutneys and what not to suit every palate.  One of her specialities was the Tender Jackfruit Pickle which was a hit with everyone who tasted it.  Every summer my Mum would start her pickling and gift bottles to her friends and family.  If you are able to get a couple of tender jackfruits, try this recipe and enjoy the result.

The Recipe:

1 medium sized tender jackfruit.  Rub cooking oil lavishly all over your hands and the knife you will be using  to cut the jackfruit.  This will save you a lot of time and effort after wards when you have finished cleaning , coring and cutting the jackfruit into half inch pieces.  Steam in idli cooker for 15 to 20 minutes depending on tenderness of the fruit.  To test insert a metal or wooden skewer into a piece.  When it goes in easily, it is ready.  Keep aside.

Masala:  1/2 tsp jeera; 1 tsp pepper; 1 tsp mustard;  Stir fry in hot pan without oil  for 10 minutes until dry and crisp. .  Cool and grind with 1/2 cup vinegar, 1/2 tsp turmeric powder and 3 tbsp chilli powder to taste.  Keep aside.

Seasoning:  1 tsp mustard; 1 large pod garlic (about 1 handful), minced; 1 large sprig curry leaves; 1/2 cup gingelly oil.  Salt to taste.

Heat oil and add the mustard seeds.  When it spurts, add the curry leaves and stir fry a minute.  Add the garlic and brown on medium flame.  Remove from fire.  When cool, stir in the steamed jackfruit and ground masala and additional vinegar if required.  Add salt to taste.  Store in the refrigerator as it does not last long when stored at room temperature.  Enjoy with rice and dhall or curds rice or eat it by the spoonful like we did as kids.

Tuesday, May 21, 2013

Omlette In Mango Sauce

Moz San Go
I was very excited when my recipe for Mango Sauce was published in the Eve's Weekly years ago.  I have always loved experimenting in the kitchen and the Mango Sauce I made is today a household favourite.  I always have a bottle handy and use it with fried eggs, omlettes, chaat, bread and butter and plain boiled vegetables as well.  I gave it a fancy name because that's just what it is- a delectable figment of my imagination stored in a long glass bottle.

The Recipe:  

One  2 egg omlette cut into 3 pieces.  Keep warm

For The Sauce:  2 cups water; tamarind to taste; 4 country mangoes, skinned; 3 dried red chillies, broken into bits; a pinch of mustard; a sprig of curry leaves; 1 tsp ginger garlic, minced; oil for frying; jaggery or brown sugar to taste; a pinch of salt.

Soak the mango skins and tamarind  in the water for twenty minutes.  Squeeze and keep aside.  Heat the oil and add the mustard.  When it spurts, add the curry leaves and broken chillies.  Add the minced ginger garlic and stir for a minute.  Lower heat and add the tamarind water and the mangoes, jaggery and salt.  Bring to the boil.  Lower heat and simmer till sauce consistency is reached.  Cool, remove mangoes (can eat them) and bottle.  Keep in the refrigerator and use as and when desired.

Monday, May 20, 2013

A Very Special Treat

Sweet Mango Curry
My visit to Bangalore this year was spent catching up on all my favourite childhood recipes made to order  by my Mum .   During summer in Mangalore, the market would be flooded with all kinds of mangoes and the kaat or country mango was always destined for the Sweet Mango Curry, which I loved.  I would sit at the table for hours gnawing on the fibrous fruit and savouring the thick, aromatic curry.  It is quick and easy to prepare and one cannot help smacking one's lips in anticipation of yet another tradional favourite.

The Recipe:

10 country mangoes, skinned; 3 dry, red chillies broken into pieces; large sprig  curry leaves;  lime sized ball of tamarind soaked in 1 cup water for 15 minutes; jaggery or brown sugar to taste;  2 tbsp oil for cooking.  and a pinch of salt.

Soak the mango skins in 1 cup water for 15 minutes and squeeze all the juice out.  Discard the skins.  Heat oil in a deep pan.  Add mustard seeds.  When they splutter add the curry leaves and stir fry a minute.  Next throw in the broken pieces of dried red chilli and stir till crisp and colour intensifies.  Add the tamarind water, the mango water and the peeled mangoes with the jaggery to taste and a pinch of salt.  Bring to the boil, lower flame and simmer till thick.  Can be eaten plain or with rice.  Either way, this is one dish guaranteed to warm the cockles of your heart.