Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
An ideal time to make and preserve pickles for use throughout the year!
Carrot Pickle
Ingredients
1 kg. Carrots
5 green chillis
1” pc. Ginger
1 pod Garlic
1/2 litre Vinegar
½ cup sugar
¼ kg. Oil
1 sprig curry leaves
1/2 tsp. mustard seeds
4 tsp. Salt
Roast & grind to a paste in vinegar
50 gms. red chillis
1 tsp. mustard seeds
½ tsp. cumin seeds
1 tsp. turmeric powder
½ tsp. black pepper
½ tsp. fenugreek seeds
½ tsp. asafoetida (hing)
Wash vegetables, drain and cut into thin strips. Do not wash after cutting. Add the salt and dry in the sun for minimum 2 days. Chop green chillis, ginger and garlic finely. Boil oil in a vessel, add mustard seeds and curry leaves. Then add the chopped chillis, ginger and garlic and fry till light brown. Add the ground masala paste, remaining vinegar and sugar and cook10 minutes. Then add the dried carrots and mix well. Bottle when cool.
Sweet & Sour Lemon Pickle Without Oil 2 methods of preparation with same ingredients One is an instant method and the other is over two days as the lemons need to be kept under weight overnight. Check out both methods and use the one that suits you. The end result is almost same though the 2nd method gives the pickle an improved texture.
Method 1 LEMON PICKLE with Jaggery without Oil
Sweet and Sour Lemon Pickle
Ingredients
12 lemons
3 tsp. Salt
3” pc ginger
10 flakes garlic
1/2 cup vinegar
2 cups Jaggery, powdered
4 tsp. Chilli powder
2 tsp. turmeric powder
Method
Wash lemons and wipe dry. Cut the lemons into fours, or eight pieces if lemons are large in size. Remove the pith and seeds. Apply salt liberally about 4 tbsp. Mix well and keep under weight overnight or for 24 hours minimum. If possible you may keep in the sun in a glass jar. Mix in between couple of times. Chop the ginger and garlic. Take a vessel, add the lemon pieces with the liquer, chilli powder, chopped ginger and garlic, jaggery and mix well.
Place on heat, cover and cook till the lemons turn soft. Stir in between. Cook till lemons are soft and gravy is thick. Then add the vinegar, mix and simmer 10 minutes. Cool and bottle. Store in a cool dry place for 2 to 3 weeks to mature
Method 2
LEMON PICKLE with Sugar without Oil
Sweet and Sour Lemon Pickle
A variation in preparation
Ingredients
1 dozen lemons
3” pc ginger
10 flakes garlic
½ cup vinegar
2 cups Sugar
4 tsp. Chilli powder
2 tsp. Turmeric powder
Method
Cut the lemons into four or eight pieces depending on the size of the lemons, remove the pith and seeds, apply salt liberally about 3 to 4 tsp. and keep aside. Place a heavy weight over the lemon pieces and leave overnight. Chop the ginger and garlic. Take a vessel, add the marinated lemon pieces, chopped ginger, garlic, chilli and turmeric powder, sugar and mix well. Place on heat, stirring frequently till sugar dissolves. Bring to a boil and simmer till lemons are cooked. Don’t overcook or the lemon skins may tend to harden. When cooked add the vinegar and mix well. Check seasoning. Take off heat and bottle when cool. Store in a cool dry place for 2 to 3 weeks to mature.
This recipe is dedicated to all Pork lovers!! Turns out simply delicious and awesome. Those who do not enjoy pork can enjoy the masala gravy, it’s lip-smacking….
Ingredients
1 kg. Pork Chops
1 large Onion, chopped
2 tbsp. tomato paste
1 tbsp. Oil or ghee
Grind to a smooth paste
10 red chillies
1“ pc. Ginger
10 cloves garlic
10 cloves
1” cinnamon
1 tsp. cumin seeds
½ tsp. peppercorns
½ tsp. turmeric
4 tbsp. vinegar
1 tsp. salt
Method
Wash, drain the chops. This recipe may be used for pork chops, ribs etc. Apply the masala paste to the chops and marinate for 15 to 30 minutes. At this stage you may pre-prepare and marinate overnight.
Heat a wide pan, add the oil/ghee and fry the chopped onion, when they soften and are translucent, add the tomato paste and saute 2 to 3 minutes. Place the pork chops/ribs s in a single layer (reserve the excess marinade) and fry 2 minutes on each side. Add the reserved marinade alongwith the masala water from the rinsed jar and add to the chops. Stir to mix well. Cover and bring to a boil, reduce flame to medium and cook 30 minutes. If gravy dries up add some more water, l1/4 cup or so, to avoid the masala burning and cook till meat is tender and gravy is thick and oil surfaces. Check and adjust seasoning. Serve hot with rice or bread or just as is for an appetiser!
Shrimp have high levels of omega-3 fatty acids and low levels of mercury. As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol, from 122 mg to 251 mg per 100 g of shrimp, depending on the method of preparation. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides
Many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). Larger shrimp are more likely to be targeted commercially and are often referred to as prawns.
When buying prawns there are several considerations. Firstly, see that they have all of their legs, feelers and eyes in tact and that the tail has a firm spring when curled. It should feel firm in texture and when you taste the meat it should be immediately sweet, with a long clean finish, no strong after taste.
Prawn sizing is based not only on form (HOSO or PDTO) but also on the actual number of prawns per pound or kilogram. The charts below will give you a quick and easy guide on sizing of the two forms.
HOSO Head on Tail On
PDTO Peeled Deviened Tail On
Stuffed Prawns, Extra Colossal Stuffed Prawns
This recipe may be used for any large sized prawns
Ingredients
4 Nos. Extra Colossal Prawns
4 red chillies
4 cloves
1” cinnamon
8 peppercorns
½ tsp. turmeric powder
1 tsp. ginger garlic paste
1 small onion, chopped
1 tbsp. garlic
½ tsp. cumin seeds
1 tbsp.vinegar
½ tsp. sugar
1 tsp. salt or to taste
1 egg and rava for coating
Oil for shallow frying
Method
Clean prawns by chopping off the tip of the head and then slitting the back including the shell to devein, but not cutting through. Wash well and apply salt, turmeric and ginger garlic paste. Set aside to marinate.
Grind together the chillis, cloves, peppercorns, cumin seeds, garlic, onion, vinegar, salt and sugar, with a little water to a smooth paste.
Heat ½ tsp. oil in a pan and fry the ground masala on low heat till the raw smell disappears, about 1 or 2 minutes. Take off heat and cool.
Stuff the prawns with the masala paste. Then tie with thread, roll in beaten egg and rava and shallow fry 3 to 5 minutes on each side.
Remove the thread if you wish and serve immediately with lemon wedges and sliced onion.
Aam panna or Aam Jhora is an Indian drink renowned for its cooling properties. It is made from unripe mangoes and is yellow to light green in color, and is consumed to fight against the intense Indian summer heat. Mint leaves are often added to the drink, enhancing its green color. Raw mango is a rich source of pectin, which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric and malic acids. Aam panna or Aam Jhora, which is prepared using raw mangoes, cumin, and an assortment of other spices, quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating. The drink is considered beneficial in the treatment of gastrointestinal disorders. It is also a good source of vitamin B1 and B2, niacin, and vitamin C. In Indian culture, it is regarded as a tonic believed to increase resistance against tuberculosis, anemia, cholera and dysentery.
Recipe: Aam Panna
Ingredients 2 green Mangoes
Sugar or Jaggery equal proportion to mango pulp
1 tsp cardamom powder
1 tsp cumin powder
1 tsp. Pepper powder
1 tsp. Salt
Mix well and store the concentrate in the refrigerator in a glass bottle. Method Wash the mangoes. Boil (with the peel). When cooked, and cool enough to handle, peel and deseed the mangoes and extract the pulp. Measure the pulp and add equal quantity of sugar or jaggery. Place in a blender and add the cardamom, cumin, pepper and salt. Blend till smooth. Transfer to a glass jar or bottle. To prepare Aam Panna Take 2 tbsp. Aam panna concentrate and add to a glass or goblet and top with chilled water. Stir to mix well, garnish with mint leaves and enjoy chilled.
Raw Jackfruit blooming time is from December until February, March and the fruit matures during the rainy season in India i.e. from July to August. Raw Jackfruit is fibre rich and excellent for gut health in addition to containing moderate levels of Vitamin C and Potassium. For optimum health benefits, it is always advisable to consume local and seasonal produce.
Ingredients
1 Small Raw Jackfruit
½ cup fresh coconut
2 tbsp. Tamarind pulp
2 tsp. Jaggery or to taste
Salt to taste
2 tbsp. oil
Roast, each separately and grind coarsely with the coconut
1 tbsp. coriander seeds
2 to 3 red chillis
½ tsp. cumin seeds
½ tsp. mustard seeds
½ tsp. peppercorns
½ tsp. fenugreek seeds (methi)
Tempering
1 medium onion
4 to 5 garlic crushed
1 sprig curry leaves
½ tsp. mustard seeds.
Method
Cut the Jackfruit and peel it. Cutting the jackfruit is the difficult part as skin is very hard and the sap is sticky and will also make the knife sticky. This can be controlled by oiling your fingers and palm and the knife. Alternately, the sticky sap can be washed off later by first rubbing some oil all over your hands and the knife.
Cut the jackfruit into wedges and discard the pith. Then cut into small slices and immediately immerse in plenty of water. Once cut, wash well and place in a vessel, add some water and bring to a boil and cook 10 minutes. Add a tsp. of salt.
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The simple brinjal turned into an exotic dish with a fragrant green masala stuffing. From Mai’s Recipes!
Stuffed Brinjals
Aubergine, Eggplant, Bathinjan, Baigan
Ingredients
6 to 8 Brinjals, small round variety
2 tbsp.oil
1 large onion
Grind to a paste
1 Onion
4 green chillis
5 to 6 flakes garlic
1 bunch coriander leaves
½ tsp. black pepper
½ to 1 tsp. cumin seeds
¼ tsp. turmeric
1 tbsp. lemon juice
Salt to taste
1 tbsp. sugar or to taste (optional)
Method
Remove the stem and slit each brinjal into four taking care to leave the stem side intact. Immerse in water till required. Chop the onion. Heat oil in a pan, add the chopped onion and fry till soft. Add the ground paste and fry well till oil separates. Stuff this masala paste, when cool, into each brinjal and arrange the brinjals in a pan in a single layer, sprinkle some water and cook on medium low flame till water evaporates and brinjals are tender.
Taikulo ani Bikna (Casia Tora & Jackfruit seeds Vegetable)
The early monsoon brings an array of wild foods that are super healthy and delicious. The rain makes wild vegetables grow in abundance alongside roads and in the hilly regions. Taikulo is one of these seasonal, local, monsoon vegetables, available for free, with all of its healthy goodness. I, however, purchased this lot from the ladies at Mapusa market for Rs.30/-. The vegetable looks a bit faded as I could not cook it the same day.
Taikulo also called Senna tora or Casia tora (Botanical name) is a wild leafy vegetable that grows along all the roadside and can be plucked straight from the plant and cooked into a simple and nutritious vegetable. Only the tender leaves are used in cooking. Although the whole plant and roots and seeds are widely used in traditional Indian and South Asian medicine. It is said to have numerous health benefits. From an Ayurvedic stand-point the leaves and seeds of this plant are said to contain acrid, laxative, anthelmintic, ophthalmic, liver tonic, cardio tonic and expectorant properties. Adapted from : Vayuvision
Ingredients
4 to 6 cups Taikulo leaves
3 red chillies
6 flakes garlic
1 medium onion
½ tsp. Turmeric powder
½ cup coconut
10 to 12 jackfruit seeds (pre-boiled)
2 tbsp. oil
½ tsp. salt or to taste
Remove the tender leaves from the stems and discard the thick stems. Wash the taikulo leaves well, add some salt and soak in salted water for 15 minutes. Drain and chop finely. Slice the onion, crush the garlic and break the chillies into bits. Heat the oil, add the red chillies, garlic and onion. When onion is translucent, add 1/2 tsp. turmeric and mix. Avoided excessive spices to get optimum benefit from the vegetable. Then add taikulo leaves, salt, some water and cook for 15 to 20 minutes till tender. Add the boiled jackfruit seeds, cut in half and the coconut, mix and cook 5 minutes. Remove from heat and serve as an accompaniment with any main meal.
N.B.: When jackfruit is in season, collect the seeds and dry they for a day or two which makes the skin a bit loose and becomes easier to peel. Then, wash and boil jackfruit seeds, cool and store in zip lock bags in the freezer.
Spiny Gourd (Phagil) is a spiky green vegetable. It is also known as kantola, kakora, kakrol, spine gourd, teasle gourd etc. Available during the monsoon season this vegetable is not only super tasty but also provides a whole lot of health benefits. The appearance (and name) of the vegetable is quite misleading. Looks spiny but when cooked is so tender, it rather took me by surprise. Turned out to be delicious!
Seasonal vegetables are great if you are looking for regular intake of nutrition and still go easy on your pocket. The best part of including seasonal fruits and vegetables in your diet is their inherent ability to fight seasonal illnesses and flu.
Ingredients
½ Kg. Spiny Gourd
1 tsp. chilli powder or to taste
½ tsp. turmeric
1 lemon, juice (optional)
1 tsp.salt or to taste
2 tbsp. oil
Wash the kantola and chop the ends and slice. Hard seeds, if any may be removed or can be discarded while eating. Sprinkle the chilli and turmeric powders and salt and lemon juice and mix well. Set aside for 15 minutes. Fry the slices and stir fry, till cooked. The appearance (and name) of the vegetable is quite misleading. Looks spiny but when cooked is so tender, it rather took me by surprise. Turned out to be delicious!
Also called Taro, Alu, Colocassia, Pathra leaves are high in nutrition and Iron rich. Available in plenty in the monsoon, they grow abundantly in and around gardens and fields and along the roadside where there is plenty of greenery. However it is only the leaves that have red/purple stems that are edible and those that have green stems cannot be consumed.
Terem/Taro/Alu leaves and Alssone Curry
Ingredients
15 Terem leaves and 3 to 4 stems
1 cup Alsande/Alsone beans (or 15 jackfruit seeds or 1 cup Black eyed beans)
1 cup fresh grated coconut
1 tsp. cumin seeds
1 tsp. mustard seeds
1 tsp. turmeric powder
1” pc cinnamon stick
2 cloves
2 red chillies
5 flakes garlic
1 medium onion
2 medium tomatoes
8 Kokum petals
1 tsp. Salt or to taste
2 tbps. Coconut oil
Wash the leaves well and wash and peel the stems. Chop finely. Apply some oil on your hands or wear gloves to avoid the itchy feeling on your hands post cleaning. Slice the onion and tomatoes and keep aside. Wash and boil the alsone beans till tender. Add salt and then add the chopped terem leaves and stem and cook 10 minutes. Meanwhile, dry roast the fresh coconut and grind with the cumin, mustard, chillies, garlic, turmeric cinnamon and cloves to a smooth paste. Take another vessel and when hot, add the oil and fry the sliced onion till light brown. Then add the tomatoes and when soft add the ground masala paste and sautee for 3 minutes. Add the kokum petals. Then add the boiled alsone and terem leaves to the gravy alongwith water from the rinsed masala jar and additional water if thinner gravy is required. Adjust seasoning and cook 15 minutes till oil surfaces. Remove to a serving dish and serve hot with rice or poee or any bread for a sumptuous and healthy local and seasonal meal, protein and iron rich!!
Delicious and versatile chutney for your typical South Indian breakfast! Enjoy with Idlis, dosas, Appams. Enjoy as a spread on sandwiches or with Dal Rice, Conji, etc.
Dried shrimp are shrimp that have been sun-dried and shrunk to a thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste.] A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer. Source: Wikipedia
Dried Shrimp and Lady Finger Curry with Sola (Dried mango)
Ingredients
1 Cup Dry Prawns (Before cleaning)
20 to 25 Lady Fingers
8 flakes dried mango (Sola)
1 small onion, sliced
1/2 tsp. Salt or to taste
2 tbsp. coconut oil
Grind to a paste
4 red Kashmiri chilies
6 small round chilies (from Goa)
3 tbsp. coconut powder
1 tbsp. coriander seeds
1/2 tsp. cumin seeds
1/4 tsp. pepper corns
1/4 tsp. turmeric powder
4 flakes garlic
1 small onion
4 to 5 flakes tamarind (small ball)
Roast prawns gently on medium low flame till aromatic and crisp. Becpmes easier to clean when crisp, the heads etc. fall off easily. Leave aside to cool. Prepare the masala ingredients and grind to a smooth paste using some water.
Wash the lady fingers and drain. Cut off the heads and tails and cut each slantwise into 2 to 3 pieces depending on the length of the lady finger. Cutting slantwise gives you a better view of the inside of the lady ifnger which can be sometimes infested with worms.
When the prawns are cool, clean them by removing the head, tail and legs and immerse in water for 10 minutes to soften. Soak the mango sola in water in a cup till required.
Slice the onion and fryin 2 tbsp. oil till light brown. Squeeze out the water (discard the waer) from the prawns and add to the onion. Remove the dried mango from the water (reserve the water) and add to the prawns and saute for 2 minutes. Add the masala paste, sufficient water for the curry, salt and bring to a boil. Then add the lady fingers, adjust the consisency of the curry and cook 10 minutes. Reduce flame when it starts boiling. After 10 minutes check if the vegetable is cooked, if not simmer further 5 minutes. Remove from eat when curry appears glossy and fat surfaces. Serve hot with rice for a delicious, nutritious and satisfying meal.
Typical mangalorean dry prawn chutney, served as an accompaniment at any main meal. Delicious with simple dal rice or with pez!
Ingredients
1 cup dry prawns, cleaned with head, tail and legs removed
2 cups fresh grated coconut
4 green chillies
4 flakes garlic (reduce to taste)
1/2 ” pc. ginger
4 tpo 5 sprigs coriander leaves
1 small lemon sized ball tamarind
1 small onion
Roast the dry prawns on a heated pan on medium low flame till aromatic and crisp. Leave aside to cool.
Grind the chutney ingredients to a coarse almost dry paste, I like to add 2 tbsp. of the prawns to the grinder alongwith the chutney ingredients. Otherwise prawns are not be be ground. Mix prawns with the chutney wiht your hands, squeezing and crushing the prawns somewhat. Serve as an accompaniment with any main meal. Excellent with a simple meal of dal rice or with pez!!
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