Three Recipes- Arugula/Roquette leaf Pesto Two Ways; Bruschetta With Arugula Pesto, Product Review- Maharaja Whiteline Flora Mixer Grinder

Hi!

After moving to Mumbai, I have explored many more exotic vegetables which were not easily available in Chennai, one of them is the Arugula or Roquette Leaves. I'm in love with this leafy vegetable which has a sharp taste and adds a punch to the food with it’s distinguishing flavour. It has a taste which is a milder combination of radish and mustard leaves put together.

With the winter setting in and loads of winter bounty to cherish, it's soups and salads for us at nights. I'm going to post  more  recipes using the Arugula, as it's a great ingredient for salads, topping for crostini and appetisers.

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Sabudana vada in a new avatar- low oil and cheese stuffed version | कम तेल में बना,भरा हुआ साबुदाना वडा | Gluten Free | StepWise

 

 

Hi!

Being the foodie that I’m, I love collecting kitchen utensils, appliances and tools and one such utensil that I’m very fond of in my kitchen, is my non stick paniyaram pan. I love it to the core, as by using this I’m able to make low oil kofta, fritters and many snacks which are fried otherwise.

Recently I read a recipe using a paniyaram pan in a  food group on face book, that I follow religiously. The group is very inspiring as I learn something new everyday. The members there are so creative and encouraging. They love to share their food creations and are ready to teach and learn from each other. This recipe that I’ve created is inspired by a recipe posted in the food group.

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Product Review Of Vegit Snack Mixes | Raw Mango & Mint Chutney |Summer Food | Gluten Free | Dairy Free

Hi all!!

Past one month my kitchen mixer was giving me trouble and I was not able to grind anything because of that. It was lying in the service centre, as a particular part which had got spoilt was not available. If one reads my previous posts one would realise I’ve not posted any recipe which makes use of the mixer grinder. I realised how much of my daily chores are dependent on the humble grinder.

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Kis's Lunch Box Ideas | Brown Rice & Red Beaten Rice Dosa With Onion-Tomato Chutney | Indian Pancake | Vegan | Gluten Free | Dairy Free | Step Wise

Hi All!!

Sorry for being away from the blog all of a sudden..the intention was definitely not to disappear but somehow life became too busy with traveling, then unpacking and getting back to a regular routine..

I’m posting yet another healthy preparation which is perfect for not only pregnant women but any health conscious person. I’m personally trying to move gradually to eating brown rice rather than the polished rice. I had attempted this  preparation using brown rice before we started on a tour and during my travel I had carried my laptop too so that I could finish the post but life was so hectic that I never found time to complete the post. Finally today I’ve just pushed myself to sit in front of the screen and finish the incomplete job.

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Very Spicy.. Green Chilli Chutney

Hi All!

While all of you read this post, I'm at Mom's place enjoying my well deserved break and vacation. I'll be back soon to read your posts meanwhile enjoy this spicy chutney..

There are days when you feel like treating your taste buds with something very hot, fiery and spicy. For those days, I’m sharing this chutney with you. This is DH’s favourite and the recipe as usual is shared by my dear MIL.

It’s perfect with hot steaming rice with a dollop of ghee and if you have some filtered ground nut oil, that will be absolutely great.

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Corn on Wheat Canapés.. Fusion Chaat

Hi!

This month has been very hectic with the kid writing his summative for the first time, both of us have been neck deep in studies. My role largely was to push him to do his best and help him with his difficulties and he was to ensure that he is thorough with his subject and does his revision properly and efficiently. I have avoided giving him any outside food and made simple, tasty and ‘chatpata’ food which he likes and eats without making fuss. And to my delight this month’s Monthly Mingle theme just helped me cook more of the ‘chatpata’ kind.

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Instant Broken Wheat & Oats Idli with Oats and Coconut Chutney and Winner of ‘Only’ Sprouts

Hi Friends!

I have posted my 300th post and the excitement of announcing the giveaways is finally sinking in. It was a small celebration time for my ‘blog baby’. The way we take care of our blog and spend so much time feeding it with our work, I guess all bloggers would agree calling it  our ‘baby’.

Like the blog needs nourishment of good work to grow and flourish our body needs healthy food. Breakfast is an important meal of the day and take it very seriously. I might skip my dinner but never the breakfast. I try to provide my family a healthy and wholesome breakfast which gives them a feeling of properly filled and not over fed. I use sprouts, Oats, daliya (broken wheat), Red Poha, Ragi and various flours to make a healthy and tasty breakfast.

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Spring Onion Chutney

 

Life is so unpredictable and at times I wonder, if only I could control it …nevertheless, I’ve learnt to take life as it comes. Last week was one of such unpredictable ones…We had made plans to attend a wedding in Bangalore and then head to Mysore for a weekend with the family. I was all packed to start on the 25th but on 24th we got a call that S’s uncle was serious and the hopes of his surviving were dim, we had to rush to Bangalore for a completely different reason and I’m glad we did that, as S lost his Uncle. We were there for the mourning family and S accompanied his cousin  to perform the final rites. After that everyone insisted that we should go to Mysore, but I was not up to it.. was to saddened by the loss, so we returned early and stayed at home.

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Mango Ginger & Raw Mango Chutney For Magic Mingle

 

Hi All!

It so happened that about a week back I went for my daily vegetable shopping and during that I picked up the regular stuff ..onion, potatoes, green chillies, garlic, ginger, coriander etc. After I returned home and started cooking I realised that the ginger I picked was some what different, it did not have the sharp smell and pungency of the regular ginger and then looking at it I realised that it looked a bit different too. I decided to taste it and was quite surprised with the taste, it had a mild flavour of the regular ginger and also of mango, I realised what I had  picked up was Mango Ginger.

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I’m back with Crispy Raw Banana - Tapioca Pearls Patty for Fasting Food and the new winner for ‘Only’- Pasta, Pizza and Noodles

Hi!

Finally I have managed to post after a long gap of two months. Though I managed to announce the events but I know how difficult it was.

The last two months made me realise that moving into a new city can be so difficult… though I must confess that this is my 4th transfer in the last 6 years but it was never so difficult earlier. Searching for a new house and school seemed like a herculean task and amidst all this chaos we all fell sick one by one and S suffered for 15days due to an antibiotic reaction.

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Quick To Make, Spicy and Tasty मिर्ची च भरित | Green Chilli Bharta/Raita

 

Hi.

Today I am sharing a very simple and yet very tasty preparation straight from my Granny’s kitchen. Yes, it was at her place that I tasted this first and was hooked to it instantly. The mere thought of this preparation can make my mouth salivate any time. I have always marvelled, that how in olden days with few ingredients in hand, such tasty preparations were made and this preparation surely falls in that category. It’s an instant hit with every one who have tasted it and surely loved by my family too. It’s a perfect delight for people who love spicy food.

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Cashew-Tomato Chutney and Mushti Dose

Hi Friends!

In my attempt to make a hassle free and quick breakfast on weekends, I tried this Dosa. This recipe was shared with me by my friend Gayatri who is from Mangalore. Whenever she visits me or I visit her we do discuss FOOD, now that should not sound surprising, what else is a food blogger supposed to do… Last time when I had visited her she had offered me this dosa and I liked it so much that I asked her for the recipe and  she gladly shared that with me.

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Zucchini Chutney, my long list of awards…and doubts..

Hello Friends.

A few of my blogger friends had asked me to share what all do I cook with Zucchini. Friends, I do make a few things when I get Zucchini at a cheap rate here, but today I share an extremely tasty, spicy and tangy chutney with this quite tasteless Zucchini.

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Green Tamarind Thokku – MIL’s Recipe

Hi Friends.

It’s my privilege that I am posting my MIL’s preparation today. When I told her I will post the recipe in your name, she asked me why I would want to do that? My answer was as simple, who ever makes it should get the recognition.

I have mentioned several times earlier that my MIL is an excellent cook. I am extremely fortunate to have learnt many recipes from her and I still keep bugging her for more… When ever I ask her she says very sweetly..TUMKO KO TO SAB AATA HAI, to which I tell her..NO, NO I STILL HAVE TO LEARN A LOT FROM YOU. Then she will say I MAKE EVERYTHING BY APPROX MEASUREMENTS..to which I would reply TELL ME THOSE, THEY ARE PERFECT. Believe me friends this is no exaggeration but our conversation is exactly like this whenever I ask her a recipe. She is a very affectionate lady (though she will always portray her stern side) and am glad to have her as my MIL.

The thokku is extremely simple to make (I realised that when she explained me the procedure) but it’s very very tasty. I have not been able to stop eating this ever since I have received it. Yes, do not turn green, I got a pack full of this amazing stuff!!! It’s spicy, tangy and absolutely yummmm. Do I really need to ask for anything else to pamper my taste buds….. another packet of this is perfectly okay with me, MIL. 

Ingredients

1/2 kg raw green tamarind/ kacchi imli

salt

400 gm green chilies

1-1/2 tsp fenugreek seeds

3-4 whole turmeric/ 4 tsp turmeric pwd (halkunda)

filtered groundnut oil

mustard seeds

Method

• Cut  tamarind into 1” pieces and remove the threads / de-string them.
• Mash the tamarind with a stone, rub some salt and keep aside (this helps tamarind release it’s own water).
• Leave it overnight like this. Next day with the help of hands remove the seeds.
• Roast the fenugreek seeds in a pan without oil.
• In a grinder take the deseeded and mashed tamarind, green chilies, turmeric, fenugreek seed and salt to taste. Grind the mix.
• Store this in an airtight container in a refrigerator. This can stay for an year if it’s untouched by water.
• Whenever the thokku is to be used, remove a portion into a bowl, heat some groundnut oil (use the filtered and not the refined oil, this adds to the flavor) and splutter some mustard seeds in it, put this baghar on the thokku and it’s ready to serve. It can also be eaten without the baghar also.
• Serve it as a chutney or mix it with hot steamed rice and eat.

Did I forgot to mention that S had asked that filtered oil to be parcelled here from BLR…. One can surely understand that we are all gluttons in the family.

Andhra Special- Gongura Pachadi

Gongura in Andhra or Ambatchuka, Ambadi in Maharashtra, Pulichakeerai in Tamilnadu or Surrel leaves in English, are sour leaves. The hotter the region the sour the leaves. The best leaves are available in Andhra Pradesh.

The leaves are a rich source of Iron, Folic acid, Vitamins and antioxidants essential for our nutrition. It is highly recommended for patients with heart and sugar problems. Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety.

I used to make this Pachadi in various variations during our stay in South India. After moving here I have tried searching for it but people were not aware. During my recent visit to Bangalore my eyes were searching for them and I found them with a small vendor. I got hold of the red variety and very greedily I bought 4 bunches of it (it reduces considerably in volume on cooking) and used it the very next day after arriving back so that they do not get spoilt. The leaves were not very sour to my expectation so I added an extra dash of tamarind paste. One can adjust the same as per their taste.

This Pachadi is very common in Andhra homes, especially in rural Andhra. It is a blend of hot and sour flavors and tastes best with hot rice along with raw oil / ghee. I like it with hot paratha.

Ingredients
3 cups gongura /Surrel leaves
3 garlic pods
2 tsp tamarind paste
15 bedagi red chilies
1 tsp fenugreek seeds
3 tsp coriander seeds
1 string of curry leaves
2 tsp each bengal gram and split black gram ( chana, urad dal)
1/2 tsp cumin seeds
gingelly oil 7-8 tbsp
mustard seeds
1 tsp asafetida
Salt to taste
Method

Heat a spoon of oil and put both the dals followed by fenugreek seeds, let them turn to a golden colour. Add cumin seeds, coriander seeds and roast it for a minute. Add the red chilies and roast for 2-3 minutes. Let the entire thing cool down.

Heat another spoon of oil and add garlic pods and let them turn light golden in color. Now add the leaves and salt and cook for a minute. Cool and add curry leaves, the dal mix and tamarind paste and grind. If required add a little water.

Heat the remaining oil and add the mustard seeds. After they splutter add heeng( asafetida). Pour it over the pachadi and mix.

Serve with hot rice.

Tip- The Pachadi needs extra oil else it tastes dry with the rice. If required, raw filtered oil (gingelly, peanut) can be served on the rice. My family likes it that way.

Idli – Sambhar with Onion & Tomato Chutney

This is an ideal breakfast for any day but I had made it especially for my SIL and brother whom I met after almost 2 years. This is an all time favorite of S and  even he was  demanding it for quite some time. Finally I made  and it turned out really good.  Idli with sambhar and chutney is a very healthy meal as the Idli is steam cooked so has no oil and it’s easy to digest. It makes a good meal for ill people for the same reason.

After tasting it, my brother commented also, that we have Idli in all the best restaurant’s in London( he mentioned Sarvana Bhavan too) but they can’t make what you have made . I do not want to sound that I am boasting about myself but it’s true that today I make them better than my MIL, who is an extremely talented cook, from whom I started learning the South Indian cooking. Over the years I have experimented with the proportions of the ingredients and have come up with various proportions which make soft textured Idlis. And surely I will share them gradually with every one.

Idlis remind me of my favorite Idli joint in Chennai – The Murugan. When we used to live there, almost 2-3 times a month we would visit this place and hog on those gorgeous Idlis. They serve Idli with four diffent kind of Chutneys and Sambhar. Of all the chutneys, I loved a cooked version of the tomato chutney they served, and I am still hunting for it’s recipe. If anyone reading this blog knows how to make it, please share it with me.

I had made another cooked version of tomato chutney, but with the onions. We all love this chutney a lot and this is a versatile chutney as it can be spread on bread to make a Sandwich or can be eaten with Chapati as a side dish. It’s tangy and spicy and breaks the monotony of eating Idli only with the  traditional coconut chutney. It can be cooked really quick and asks for very few ingredients, but the end result is guaranteed. My brother liked it too.

The Sambhar I make is a Kannadiga version and has a delicate flavor of cinnamon. For the recipe of my version of Sambhar Masala click here. This is my MIL’s version of the masala and is really good.

Ingredients for Tomato-Onion Chutney
1 medium onion roughly chopped
1 large tomato roughly chopped
2 small lines of curry leaves
1 small spoon  of fenugreek seeds
2 large garlic pods
6-7 bedagi chilies
salt to taste
2-3 tsp thick tamarind pulp
3 tsp oil to cook
1 tsp oil for tempering
1/2 tsp mustard seeds
a pinch of heeng (asafoetida)

Method

Heat oil and add fenugreek seeds, followed by red chilies, curry leaves and garlic. Immediately add onions and cook till translucent. Add salt and tomatoes. Cook till tomatoes are done. Cool and grind it with the tamarind paste.

Now heat oil for tempering and mustard and asafoetida. Pour it over the chutney.

I am sending this chutney to Think Spice- Think Red Chilies hosted by Laxmi Venkatesh of Kitchen Chronicles and is the brain child of Sunita Bhuyan of Sunita’s World


Ingredients for Idli-
Serves 4
2 1/2  cups Idli Rice
1 cup Urad dal (split black lentil)
1 tsp fenugreek seeds
1/2 cup cooked rice (I used sona masoori)
Method

Soak the rice and soak the lentil along with the fenugreek seeds separately for 3-4 hrs.

Grind the rice coarsely to a fine semolina like state using water.

Grind the lentil finely to a smooth paste also grind the cooked rice to a smooth paste.

Combine the three and adjust the consistency by adding water. It should be of a pouring consistency.

Leave it covered to ferment overnight.

Add salt to the fermented mix and mix properly.

Grease the idli  mould and pour the batter in it.

Steam cook the Idlis without putting weight  in a covered utensil or pressure cooker  for 10-12 mins.

Let the idlis cool  a little and then remove then run a knife or a spoon along the edges of the idli and remove them.

Ingredients For Sambhar

1 cup Toor dal (split pigeon peas)
2 onions sliced
2 strings curry leaves
3-4 tbsp sambhar masala
oil to cook
1/2 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp turmeric
tamarind paste to taste
salt to taste
1/2 tsp asafoetida
Method

Cook the lentil in a pressure cooker till it’s soft. (4-5 whistles)

Heat oil and add the mustard seeds and let them splutter then add fenugreek seeds and curry leaves. Add asafoetida and onions. Cook till translucent. Now add the turmeric, sambhar masala, salt and tamarind pulp. Now add the mashed lentils and cook for 2 –3 mins so that the masala gets mixed properly in the dal. Now add water gradually and keep mixing. Bring the sambhar to a boil then simmer and cook for another 5-7 mins. Add chopped cilantro.

I am sending this to  It’s Vegan world- Indian hosted by Erbe in Cucina and is the brainchild of Vaishali .

Mysore Masala Dosa For Father’s 60th Birthday

 

 

I was fortunate enough that my parents and my Grand mom were here incidentally on my father’s 60th Birthday. We had not made any plans regarding the celebrations as my father is quite against it..I had ordered a cake as my kitchen was quite busy with the guests at home. People might find it surprising that I am posting a non sweet recipe for a celebratory post. What to do…When I asked my Dad, what special he wants to eat on his birthday, he said Masala Dosa…

So, I started all the preparations a day before..i.e, boiling the potatoes, soaking the rice and the lentils, grinding, mixing and leaving it for fermenting. On the D day we all, except my dad woke up around 6’oclock, that’s the time when my kids have to get up to get ready for school, so you all can understand why we did not wish him at midnight. S had got a nice Mud Cake with coconut layers the previous night. I arranged the cake and the candle on the table, then the kids went to wake up their grandfather. And, here the Grandfather was ready to cut the cake at 6:45 am. After the cake cutting, the kids were off to school and I started preparing for my Masala Dosa.

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Crispy Bottle Gourd Peel Chutney, Awards and tags..

Hi Foodies ! Today is a special day in my life, as a new blogger like me has been tagged and sent awards by Parita of Parita’s World. I am really overwhelmed. Thank you Parita for believing in my blog.

Answers to the tag :
1.what is your current obsession?
Collecting bakeware and blogging.

2. What are you wearing today?
A white and maroon chudidar kurta.

3. What’s for dinner?
Moong daal, Crispy bitter gourd and phulkas

4. What’s the last thing you bought?
A bundt pan and coffee essence.

5. What are you listening to right now?
Mejwani Rangatdaar recipes on ETV

6. What do you think about the person who tagged you?

Parita, comes across as an innovative blogger. I like the finesse of her cooking and the ease with which she can present a complicated recipe in a simplified way.

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?

Anywhere in this world provided S and kids are there with me.

8. What are your must-have pieces for summer?

Water, Cotton clothes, Sun glasses and my body spray.

9. If you could go anywhere in the world for the next hour, where would you go?
UK

10. Which language do you want to learn?
German. I have done a basic course in which I excelled..But that was too many yrs back!

11. Who do you want to meet right now?
My brother in UK.

12. What is your favorite colour?
Black and White

13. What is your favourite piece of clothing in your own closet?

A black and red Baluchari silk saree.

14. What is your dream job?
I guess, to have my own cafetaria with a reading lounge, where I could serve coffee and hot muffins.

15. What’s your favourite magazine?
Cooking and More by Tarla Dalal

16. If you had $100 now, what would you spend it on?
Buying a gift for hubby…will gift him on our anniversary falling in this week.

17. What do you consider a fashion faux pas?
Heavy makeup and unfitting clothes.

18. Who are your style icons?
I like the way Kiran Kher carries herself and her ethnic jewellery.

19. Describe your personal style?
Dress to your comfort but in an Indian way.

21. What are your favourite movies?
Lots of them, from where do I start… DDLJ, The Terminal, Jab We Met, MPK , Love Aaj Kal, Dil hai ki Manata nahi…

22. Give us three styling tips that always work for you:

Comfortable Salvar Kurta, my Grey Kajal and a light matte lipstick

23. Coffee or tea?

I am a teetotaler

24. What do you do when you are feeling low or terribly depressed?
Cry out to release the pain, and pray to God to give me courage and patience.

25. What is the meaning of your name?
Flowers Paarijaat in sanskrit

26. Which other blogs you love visiting?
Lots! All the blogs which I have been following and keep searching for more….

27. Favorite Dessert/Sweet?
Black Forest Pastry and Tiramisu

28. Favorite Season?
Winter…at least one does not sweat!

29.Which is your dream destination?

Switzerland

30: Which is your favorite international cuisine ?
Italian

31. My favorite Kitchen tool?

A sharp knife for chopping.

My Question: Your most memorable moment?

The rules are:
Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.

I am passing on the awards and the tag to

EC of Simple Indian Food

Archana Pritish of Archysrecipe

Arundati of Escapades

Raaga of The Singing Chef

Saee of My Jhola

Preeti Kashyap of Relishing Recipes

Nags of Edible garden

Sangeeta of Banaras ka khana

Most of these bloggers would not know me, but I have been reading their blogs for some time now, except for Saee, Sangeeta and Preeti, whose blogs I discovered recently and loved them instantly. Congrats guys, I am sure that you will love these awards. Pls pick up your awards and pass it on.

Now, coming to my recipe…This is a very healthy chutney and comes as an excellent side dish with any subzi or daal. I learnt this one from my granny. It is a very good way of introducing the very healthy vegetable peels in our food, which are generally thrown away. To my understanding except the bittergourd, all the other gourd peels can be used in a similar way to make this chutney.

Ingredients

grated peel of a small bottlegourd

a handful of peanuts

1-2 tbsp bhuna chana daal ( chutney daal)

4-5 finely chopped green chillies

1 tsp red chili pwd

1/4 tsp turmeric pwd

1 tbsp each of white sesame and poppy seeds

1/4 tsp asafoetida

1 tsp each of coriander and cumin pwd

1/4 tsp citric acid or 1 tsp amchoor pwd

3-4 tbsp oil

salt to taste

1/4 tsp sugar (optional)

Method

Heat oil and add mustard seeds, let them crackle and then add green chilies, asafoetida, peanuts.

Let the peanuts get fried add roasted chana daal, sesame and poppy seeds.

Add the red chili, turmeric, coriander and cumin pwd and saute for 30 secs.

Throw in the grated peel, salt and sugar. Be careful while adding the salt as the volume of the peel reduces considerably on cooking.

Cook on low flame and keep mixing after short intervals to avoid scorching.

Cook till the gourd is crisp..will take 15-20 mins. Now add the citric acid/amchoor. The gourd turd brownish black in colour.

Store in an airtight container. Stays good for about a week.

Tip – Try to use a pan with a flat base.

Upvasacha Kairi Takku and Mango Muramba

Mangoes are indigenous to Indian subcontinent.A large variety of mangoes are abundantly available during summer some of them being Dashahari, Badam, Begampalli, Chousa ,Kesar and ofcourse Hapus (Alphonso) which largely gets exported and is quite expensive.It has an exquisite flavor which makes it very popular.

Like the Chocolate I believe there would be very few who would not enjoy eating mangoes. It is the most extensively exploited fruit for food, juice, colour, flavor, fragrance etc. making it a common ingredient for functional foods & hence often called superfruit.

I have got into my final purchase phase of Mangos as the season is going to end in a few days. I wanted to make a batch of Maavinkayi Chutney which I could use later. Fortunately/unfortunately when I grated the raw mango and tasted it I found it sweet. The chutney needs very sour mango and I was left with 1 Kg of grated sweet and lightly sour mango. I was stuck and was just not able to think, what I should do with them. But gladly my brain did help me in telling that I should call my mom. Mommy dear had an instant solution and told me to make Takku and Muramba. I was sitting pretty now that I knew what I had to with the mangoes and was hating myself for not having thought of it first!!

Both the recipes I have been eating throughout my childhood as my mom made them every summer . Me and my father used to hog on the Takku and Muramba was used to eat with Roti or Paratha or with fruit custard. Muramba is quite like Jam, the only difference being that in Jam the fruit is cooked and mashed but in Muramba small cooked pieces are used. The Takku is normally eaten in a similar fashion as we eat pickle or chutney and can be eaten during fasts(Upvasa) . The Takku lasts for a month and should be refrigerated . Muramba lasts for a year or more if a good preservative is added.

Both the recipes are my entries to Mango Mela at cooking4allseasons hosted by Srivalli.

Ingredients for Upvasacha Kairi Takku

2 cups grated raw mango

4tbsp red chilli pwd
salt to taste

Method for Takku

• Mix all the ingredients and fill it in a jar and keep it in sun for 5-6 days. Let the mango imbibe the spices and release it's own juices.
• Mix it once or twice a day. After 5-6 days the Takku is ready.
  

Tip

For those who can not keep the Takku in sun, pressure cook the raw mango for 10 mins without putting the weight. And then mix salt and chilli pwd.

Ingredients for Mango Muramba

2 cups grated mango

3 1/4 cups sugar

6-7 cardamom

1/4 tsp saffron

1/2 tsp citric acic

1/2 tsp sodium benzoate

Method

• Pressure cook the raw mango with a little water till you get 2 whistles.
• Cool it for 3-4 hrs and then strain the water. Use this water to make sugar syrup.
• In a pan take the sugar and add the water enough to immerse the suagr.
• Boil the sugar solution till you get a three string consistency ( Goli band / Pakki chashani). Check it by putting a drop of it in a bowl of water, if the drop solidifies immediately the syrup's ready.
• Now add the steamed raw mango, citric acid and cook it in the sugar syrup till you get a honey like consistency. Cool and add crushed cardamom, saffron and 1/2 tsp of sodium benzoate (preservative).
  

My First Post- Maavinkaayi Chutney | Karnataka Cuisine | Raw Mango Chutney

It has been a long wait for me..in a sense that I waited too long to start my own blog. I must thank my SIL G and my husband S for this ! I am still not adept with all the skills of blogging but still want to give it a try. It's truly a dream come true! All these days I would read food blogs and used to feel mesmerized with the wonderful posts and pictures. I am still a novice and will try to match up with all you wonderful people out there and hope to get your support too.

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