Makali beru--Nimbekai uppinakai/Marada gaddalu Nimmakai pickle/Lime pickle

Makali Beru/Marada gaddalu/-Limes

When I think of pickles, one flavourful pickle that comes in my mind is the Makali beru (Decaepsis hamiltoni ) lime pickle. I am not sure how many of you have tasted this flavoured root but it has a unique flavour which gives the pickle a good boost. And when used with lime, the combination is so tasty.

Decaepsis hamiltoni is endemic to central peninsular India. Fairly common in the dry hill tracts of Eastern and Western ghats in Andhra Pradesh, Karnataka and Tamil Nadu
Medicinal Uses: Tuberous roots are used as cooling agent and blood purifier. Hence used to prepare refreshing drinks. Roots are used to cure indigestion, deficient digestive power, dysentery, cough bronchitis, leucorrhoea, uterine hemorrhage, skin diseases, fever, thirst, vomiting, poisoning, chronic rheumatism, anemia, debility, dysuria and blood diseases.

Ingredients:
6-7 sticks of Makali beru (Makali beru, Mahali. kizhangu, Maredu gaddalu)
12 green limes
3tbsp red chillie powder, 3 tbsp salt
2tsp fenugreek seeds and 2 dried byadige chillies ( roast both and grind it)

Method
First deskin the Makali beru. Now removed the hard vein which runs midway and chop the root into tiny pieces.
Chop all the limes into chunks of the same size and mix it with the chopped root.
In another plate, mix salt, chillie powder and the fenugreek+dried chillie powder. Add this mixture to the lime + root chunks and fold in gently till each chunk is coated with this spice mixture.
In a clean pickle jar ( You can used a sterilized glass jar aswell) add the pickle mixture gently. Close the lid tightly and keep it aside in a warm place for 5-6 days. On the 7 th day, open the pickle jar and mix the fresh pickle with a wooden ladle and the basic pickle is ready for consumption.

To Use: Take a small quantity of pickle.. To this add the mustard-hing seasoning before use. (Take a tbsp of hot oil, add 1/4tsp hing and mustard seeds till they crack) and add this to the pickle before use. This will enhance the flavour of this aromatic pickle.
Enjoy with yogurt rice or chapattis …..

Patrode Masala with Mullangi Raita

Radish Raita

Patrode is a cuisine very famous in Mangalore, Udupi,Karnataka. especially in coastal areas.It is made of Kesuvu/Colocasia leaves which are abundantly available in gardens.
A spicy batter made of by grinding rice, bengal gram dal/green gram dal/green gram, tamarind, and red chilly. This batter is smeared on the colocasia leaves. They are then rolled & steam cooked. Ensure that the tamarind is added in good quantity as using less quantity of tamarind may cause itching of the tongue or throat.
The steam cooked rolls are then taken out & cut into slices.
Patrode is served in different ways. One way is the Patrode Masala/Fry which is a quick delicious tasty evening snack.. Here it is.. I serve this with delicious Mullangi Mosarabajji /Radish Raita...

Semi Homemade patrode masala:
If you dont have time or patience to make the patrode idlis as described above, you can use the instant patra rolls steamed and available in the regular indian grocery store.. I have used the Bhagawati brand of rolls here...
4 patra rolls ( c hop it into chunks)
4 dried red chillies
1/2 cup grated coconut
1/2 tsp turmeric
lime juice 1 tsp
seasoning: 2tsp oil, mustard, jeera, hing and curry leaves.

Method: Heat oil in a pan, add all the seasonings and fry. Now add red chillies aand the patra chunks and fry in high flame till the oil coats the chunks well. To this add turmeric and fry more. Now add lime juice and finally garnish with coconut..
Salt is optional since the pre cooked patra has salt content in it...

Mullangi Mosarabajji/Radish Raita;
1 medium sized radish--peel it and grated it..
1/2 cup fresh grated coconut
1 cup fresh yogurt-- beat it smoothly.
salt
seasoning: 1tsp oil, hing, mustard seeds, 2 dried red chillies, curry leaves

Method: mix the radish in yogurt. Add salt , coconut and seasonings and serve chilled..

Patrode Masala/ Patra fry

Patrode is a cuisine very famous in Mangalore, Udupi,Karnataka. especially in coastal areas.It is made of Kesuvu/Colocasia leaves which are abundantly available in gardens. A spicy batter made of by grinding rice, bengal gram dal/green gram dal/green gram, tamarind, and red chilly. This batter is smeared on the colocasia leaves. They are then rolled & steam cooked. Ensure that the tamarind is added in good quantity as using less quantity of tamarind may cause itching of the tongue or throat. The steam cooked rolls are then taken out & cut into slices. Patrode is served in different ways. One way is the Patrode Masala/Fry which is a quick delicious tasty evening snack.. Here it is.. I serve this with delicious Mullangi Mosarabajji /Radish Raita...

Semi Homemade patrode masala:

If you dont have time or patience to make the patrode idlis as described above, you can use the instant patra rolls steamed and available in the regular indian grocery store.. I have used the Bhagawati brand of rolls here...

4 patra rolls ( c hop it into chunks)

4 dried red chillies

1/2 cup grated coconu

1/2 tsp turmeric

lime juice

1 tsp seasoning: 2tsp oil, mustard, jeera, hing and curry leaves.

Method: Heat oil in a pan, add all the seasonings and fry. Now add red chillies aand the patra chunks and fry in high flame till the oil coats the chunks well. To this add turmeric and fry more. Now add lime juice and finally garnish with coconut.. Salt is optional since the pre cooked patra has salt content in it...

Mullangi Mosarabajji/Radish Raita;

1 medium sized radish--peel it and grated it

1/2 cup fresh grated coconut

1 cup fresh yogurt-- beat it smoothly

salt

seasoning: 1tsp oil, hing, mustard seeds, 2 dried red chillies, curry leaves

Method: mix the radish in yogurt. Add salt , coconut and seasonings and serve chilled..

Mango Delicacies...Instant Pickle/Mango Dal

Mango... the king of fruits is true indeed. This versatile fruit is extremely rich in Vitamin A & C and a good source of potassium.
Mango can be consumed both in green and ripe forms. We all know about mangoes and most of us love them.. Without doubt, I eagerly wait for every summer for this delicious fruit. In Karnataka mango uses are varied whether its Mango chutney, mango tokku, mango gojju, mango chitranna, mango pickle every variety is filled with lip smacking flavour...
I thought I will welcome the Spring with 2 of my favourite Mango delicacies...the instant tasty mango pickle & my mom's extremely delicious mango dal....Here they are

Instant Mango Pickle....
You need:

1 big raw green sour mango
1.5tbsp red chillie powder
1.5 tbsp salt
1/2 tsp turmeric
1tbsp fenugreek powder
To season: 2tbsp oil, hing 1/4 tsp, mustard seeds 1tsp....

To Make: deskin the mango and chop it into small pieces. In a bowl mix all the powders with a tsp of oil till it resembles a paste.. To this add all the mango pieces and mix well till they r coated nicely. Leave this aside for 10mins. The salt brings out the water in the mango making the mixture nice & tasty.
Now heat oil and add the hing and mustard and mix the mango coated mixture to this... eat it to your hearts content....
This is best eaten with curd rice or chapati or for that matter with anything.....

Yummy Mango dal/Mango tovve/Mango pappu
You need:
1 big raw green sour mango (chopped into big chunks and dont throw away the seed)
1 cup tuar dal
turmeric 1tsp
6dried red chillies ( dry roast it and powder)
salt to taste
Seasoning: ghee/oil, curry leaves, hing 1/4tsp, mustard seeds 1tsp

To make:

Boil the mango chunks along with the seed separately in 2cups of water till soft adding turmeric.
Boil tuar dal separately.
In a pan, mix both dal and mango chunks well. Add salt and bring it to a boil again. To this add the dry roasted chillie powder and season it with mustard, curry leaves and hing...
Enjoy this with rice and a dollop of ghee...

Sweet Pongal/Venn pongal/Menasina gojju(red pepper curry)

Pongal Delicacies...

Sweet Pongal/Venn Pongal/Red pepper gojju....

Pongal!!! reminds us of harvest, fresh grain and great food. This three-day harvest festival is celebrated every year in Magha, from the 13th to the 15th of January. The word 'pongal' refers to the dish of sweet rice prepared on this occasion. The festival is celebrated widely in Tamil Nadu, Andhra Pradesh and Karnataka. The time of the festival is of great importance to all Hindus, as it corresponds to the solar equinox when the days begin to lengthen and the nights begin to wane.
Bhogali Bihu of Assam could be regarded as the matching counterpart of the Tamil Pongal festival.The nightlong feast with family and friends along with the preparation of traditional Assamese goodies, and the early morning worship of the Indian god of fire - Agni, are some of the major highlights of this festival. In W Bengal, it is celebrated in the form of a festival cum fair called Ganga Sagar Mela.However, this fair is not confined to the Bengalis only as people from all over India come to visit the Ganga Sagar with the belief that a dip in the holy bank will absolve them of their sins.In Punjab and its neighbouring states, this day is celebrated, as Lohri. It marks the coming of spring and the approaching end of winter. Fires are lit as dusk approaches. Arrangement for feasts among family and friends and gatherings around the sacred bonfire, and an exchange of greetings and pleasantries mark the festival celebration here. (courtesy:www.theholidayspot.com)

No matter which state, the common factor which makes the festival so special is the special food which is prepared. Here are 3 such authentic pongal recipes which are very simple and can be made any time of the year. It is rich and nutricious.

Sweet Pongal/Jaggery Rice:
You need
1cup long grain rice
1/4 cup split moong dal
3/4 cup jaggery/optional you can use brown sugar
1tsp freshly ground cardamom seeds
ghee 1/4 cup.
Garnish: nuts of your choice fried in ghee
To make: lightly fry the rice and moong dall with a tsp of clarified butter/ghee till nice aroma comes. Boil them together till soft but not mushy. In a thick pan, add jaggery with 1/2 cup water and bring it to a boil. when the jaggery melts, add the cardamom powder and mix well. Now add the boiled rice dal mixture and mix well. keep stirring the mixture for about 7-10minutes till the desired consistency is obtained. Finally add the remaining ghee and garnish with nuts of your choice.. Voila.. Sweet delicious pongal is ready...

Spicy Pongal/?Venn pongal/Khara pongal:
You need
1cup long grain rice
1/4 cup split moong dal
1tsp whole black pepper corns
1tsp jeera
ghee 1/4 cup.
1tsp cashews
To make: lightly fry the rice and moong dall with a tsp of clarified butter/ghee till nice ma comes. Boil them together till soft.
In a pan, add ghee, when it is heated, add jeera and black pepper corns and cashews.. Now add the rice dal mixture and salt and mix well. I personally like the mixture not too watery, so when I boil I dont add much water.
To go with this, is the traditional red pepper curry/Menasinakai gojju..

Red Pepper curry/Gojju: You need
1 fresh red bell pepper/optional can use green pepper or combination of red and green
tamarind paste 1tbsp
jaggery -piece of a lemon
oil-2tbsp
2 cups water
seasoning: mustard, hing, jeera, curry leaves and dried red chillies 2
Gojju powder: 3tsp
To make: heat oil in a pan, add all the seasonings till they mix well. Now add the pepper and mix for 5minutes till the pepper softens. Now add 2 cups water and bring it to a boil. Add tamarind paste, gojju powder and jaggery and mix well. Add salt based on your taste and in a medium flame boil the mixture till desired consistency is obtained. This goes very well with pongal or rice of any kind...

Here is the recipe for the traditonal gojju powder
channa dale-11/2 tsp urad dal-11/2 tsp fenugreek seeds/menthya-1/2 tblsp hing-1 small grannule dhania-1tblsp jeera-3/4 tsp red chilles-6 to 8 til-1tsp cinnamon/dalchini-1'' piece Fry the ingredients in a tsp of oil till nice aroma comes and grind it to a fine powder..

Okra fry/Okra Sambhar/Okra in yogurt.....

Okra Fry....

Okra Sambhar....

Okra is a rich source of many nutrients, including fiber, vitamin B6 and folic acid
For best cooking results, okra should be fresh (not frozen). The pods should be small (3 inches or so long), or the okra becomes tough and stringy. If forced to use frozen okra, remove as much of the moisture as possible before cooking by spreading on a paper towel, or patting it dry after it thaws, etc.
"Avoid cooking okra in pans made of iron, copper or brass for their chemical properties turns the fruit black
Here are some of the authentic South Indian Okra delicacies which are simple and yummy...

Okra Fry:
2cups chopped okra/Bendekai
1tsp red chilly powder/paprika
salt as needed
oil 2tbsp
1tsp mustard seeds
Method: In a pan, heat oil, add the mustard seeds till it splutters.. Now add the chopped okra and fry till all the moisture is gone and it starts getting crispier..(Tip: avoid mixing continuously as this will make the fry sticky).. When its crispy.. add chilly powder and salt and mix well.
This can be served with chapati/bread/rice or eaten as it is....

Okra Sambhar:
2cups okra chopped into big chunks
2tbsp toor dall (boiled)
tamarind paste 1tsp
sambhar powder 2 tsp)
1tsp jaggery
Seasoning: oil, mustard seeds, hing, jeera
For garnish: Cilantro
Method: In a pan, add the oil and seasonings.. Now add the chopped okra and fry lightly till the okra is coated with oil and becomes soft but holds its shape..
Now add the boiled dal with water, tamarind paste, jaggery and sambhar powder and mixwell. Boil with a closed lid for 5min till it comes to a boil..
Now add cilantro and salt and mix well.
This can be served with boiled rice....

Okra in Yogurt:
1cup chopped okra (microwave it till it gets soft and loses its rawness)
1cup yogurt(beat it lightly)
Grind: 2tbsp fresh coconut, 1tsp toor dal, 1 tsp jeera, 1tsp red chilly powder, 1/2inch ginger root, 1tsp black pepper) to a fine paste...

Method:In a pan heat 2tsp oil, add hing andmustar seeds.. Now add the boiled okra and fry for 2mins.. Now add the ground paste and mix well for 4mins..
Finally add the yogurt and salt and turn off the heat..
Serve this with rice...

Usli Chaat with a refreshing Carrot Cooler....

Usli is a quick all time favourite snack in Bangalore.. I remember the Usli given as prasadam during Ganesh Chaturthi.. the taste was unforgettable.. Loaded with protein with spice and a touch of lime tingle your taste buds..
Here is a variation of usli which has a tang of Chaat as well and hence "Usli Chaat"..
What more healthier than washing this off with a refreshing Carrot Cooler....

For Usli you need:
2cups Matki (you can use any combination of pulses soaked and sprouted)--parboil it till soft but not mushy
1 big red onion
1 small cucumber
2tsp tamarind date chutney
1 cup peanuts roasted and coarsly crushed
juice of lemon
salt
green chillies 4 chopped
cilantro 2twigs
1tsp chat masala
oil 2tsp

Procedure:

in a pan add oil, when heated add curry leaves, green chillies and half the onions. Add turmeric and fry till translucent and switch off the heat..
Boil the matki till it is soft but firm.. Drain the water if any.. now mix the left over onion, cucumber and peanut powder.. To this add chat masala and juice of lemon and salt and mix well. Finally add the cooled fried onion mixture and mix well and serve immediatly...

Carrot Juice:
3large juicy carrots (peeled)
1/2 inch ginger root
1tsp honey..
Blend the above adding 1/2 cup water and strain.. Serve it with crushed ice (optional)...

Mysore Tomato Rasam & Seasame Peanut Powder (Uchellina Pudi)

Every south indian meal is incomplete without this delicious tangy soup called "Rasam"..The variety is also varied, whether it is the lemon rasam, pepper rasam, pineapple rasam, dal rasam or mysore tomato rasam the flavour is unique and preparation lies in its simple ingredients and lots of boiling...
I have always found the rasam to be more tasty when I boil it for a long time. maybe because the flavours blend in the water base well..This is by far the most simplest dish and goes with plain rice..
The rasam powder is available in all the indian grocery stores by various manufacturers.. However, I like to make this powder once every 2 weeks since it is very simple and the flavours remain fresh..
My favourite aid to this rasam is the authentic brahmin Uchellina Pudi( black seasame spiced powder).. I love the flavour of this spiced powder with rasam rice...
Here is what you need:

Seasame peanut powder:
1 cup peanuts( roasted and preferable deskinned)
1/2 cup Black seasame seeds (dry roasted)
1/2 cup curry leaves( in a tsp of oil fry these leaves till they get crispy)
1tbsp dhania/coriender seeds( fry it with a drop of oil)
a handfull of red chillies ( I love it spicy so i used more)
1tsp jeera
salt

To do;
Roast all the ingredients separately till a nice smell comes (do not over roast)..Grind everything to a fine powder adding salt..

Simple isnt it?..

Now for the Mysore Tomato Rasam:
1/2 cup tuar dal
2 ripe tomatoes
1tsp tamarind paste
To season:
1tsp ghee, 1 twig curry leaves, mustard seeds, jeera and hing

Rasam powder:

Red chillies (equal proportion of bydage & Kashmiri Red chillies) : 2 cupsDhania Seeds : 2 cupsJeera + Pepper corns (together) : 1/2 cup (1/4 + 1/4)Methi seeds + Mustard seeds(together) : 1/4 cup1twig curry leaves
Method:
Take a kadai with 1tsp of oil. Roast each ingredient separately for 2-3minutes till crispy and aromatic..Cool them and grind them into a fine powder and store..

To make Rasam:
Pressure cook tuar dal and tomatoes with a pinch of turmeric and a tsp of oil with 3cups of water..
In a vessel, add the cooked dal mixture and boil for 2minutes. To this add 3tsp rasam powder, salt and the tamarind paste and mix well. Now close the lid and let it come to a boil..
Meanwhile in a kadai prepare the seasonings with pure ghee and add it to the boiling rasam..

Seasame Lemon Rice/Yellina Chitranna

A simple breakfast or brunch to me needs to be fulfilling tasty & easy to prepare.. One of my most favourite quick rice is the seasame lime rice which is little different than the regular lemon/lime rice with an added flavour of seasame.. I love the the flavour of seasame..

Here is how you make it:

You will need

2 cups of left over/fresh cooked long grain rice.

2tbsp peanut oil/seasame oil if you like

4 green chillies

1/2 green pepper chopped

For tadka/seasoning: mustard seeds 1tsp, peanuts 1tsp, curry leaves a twig, urad dal 1tsp, turmeric 1/2 tsp

seasame seeds-1/4 cup(roast it dry in a pan till it pops and powder this coarsely..

juice of lime/lemon

Method:

Spread the cooked rice in a flat pan or a plate so that the granules separate..

In a pan, add oil and add all the seasonings..Add cut green chillies, turmeric and green pepper and mix well. close the lid for 3mins till the pepper is well cooked..

Allow this to cool a little and mix this to the rice. Add salt and mix the seasame powder well. Finally add the juice of lemon and mix well and serve..

Adding seasame powder enhances the flavour of this rice...

Chocolate-Peanut butter Samosas....

Chocolate
For some it's an aphrodisiac, for others an addiction. It's Britain's favourite comfort food and one of the most commonly given presents. Chocolate has many forms and uses, and a long association with pleasure - and guilt (as quoted in BBC...)

Legend says that the Chocolate was the gift of God...The cacao tree was supposedly brought to mankind by Quetzalcoatl, the Aztec god who taught mortals how to make a drink from it
Whether it is cocoa, dark chocolate, milk chocolate or white chocolate.. the flavour is divine..
Here is a recipe which is a little unusual but nevertheless delicious and another way of indulging into this gift from god with a savoury companion served in a cute little chocolate cups & maple syrup/honey....


You Need:
spring roll wraps/puff pastry sheets thawed and cut into rectangular strips...
choco chips-1/2cup
peanut butter-1/2 cup
oil to fry
To serve
chocolate cups which are edible (you can find it in any grocery store)
maple syrup/honey...

Method:
First microwave the choco chips till it melts.. if doing it on a stove top, make sure you melt these chips stirring avoiding getting burnt..
Mix peanut butter to this melted chocolate ganache.This will serve as a filling to our samosas..
If using a spring roll wrap.. thaw these wraps, cut it into 2" rectangular strips. place a tbsp
of filling and roll it gently to resemble a samosa.
If using puff pastry.. thaw the sheets, add some all purpose flour and roll out , cut it into recangular strips and follow the same procedure..
Deep fry these samosas and serve with maple syrup/honey....


Tip: if you dont have choco chips, you can mix nutella or any other choco syrup to a thick chunky peanut butter..
(This will be my entry to the JFI Chocolate.....)