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Open a small can of cubed pineapple and drain the juice from the fruit. Heat 4 tsp oil and add the mustard seeds. When they crackle add crushed curry leaves and hing. Immediately add turmeric and fry for half a minute. Now add the fruit pieces and fry for 5 minutes. Add the red chilli powder and fry. Now add the ground paste and a little water. 67 Add salt to taste and take it from the fire when the mixture comes to a boil 113. 114. Bittergourd Gojju Ingredients 2 medium sized bittergourds 1 tsp mustard seeds 1 sprig curry leaves 1 onion, minced 3-4 garlic cloves minced 2 tsp red chilli powder 1 tsp cumin powder 1/2 tsp turmeric powder 1 tsp dhania powder 2 tsp sambhar powder 2 tsp shredded coconut 1 tsp methi(fenugreek) seeds, roasted and powdered 2 tsps white sesame seeds, roasted and powdered 2 tablespoon jagggery melted or 2 tsp sugar Juice of a small ball of tamarind A pinch of hing Salt to taste Method Scrape the skin of the gourds till smooth and wash them. Cut lengthwise and remove the seeds. Cut them into large half-rounds. Smear salt on them and place a heavy weight on them. This method is used to reduce the bitterness of the vegetable. Set aside for 1/2 hr. Fry in 3 tsp oil till well browned. Drain and set aside. Heat about 3 tsp oil and add the mustard and curry leaves. When the mustard crackles, add the minced onion and garlic. Fry till done. Now add all the raw dry powders and fry for 2 minutes. Now add the shrdded coconut and keep frying for 2 more minutes. Add the fenugreek and sesame powders and mix well. Add the fried gourd, jaggery and tamarind. Add salt to taste and enough water to cover the vegetable. Bring to a boil and reduce heat. Cook till the gavy thickens and you get a gojju consistency. Remove from heat and add the hing. Mix well and serve like a chutney with plain rice/dosa/chapati. 115. Bhindi Gojju Ingredients 1 lb bhendi (okra), cut into thin rounds. 3 cups of buttermilk(or diluted yoghurt) 1 tsp mustard seeds 68 A small piece of ginger, crushed finely(optional) 3-4 green chillies chopped finely 1 sprig curry leaves A pinch of hing Salt to taste Method Apply salt to the bhendi and deep fry in hot oil till dark brown and set aside. Heat 2 tsp oil and add the mustard seeds, ginger, green chilles, curry leaves and the hing. Fry till the mustard starts crackling. Add the fried bhendi and stir for 2 minutes. Take it from the fire. Add the buttermilk and salt to taste(remember that the okra is already salted).Mix well. Add some water if the gojju is too thick. Eat with plain rice and dal. 116. Sweet Mango Chutney Ingredients 3 large mangoes, peeled and cut into chunks (Use slightly ripened ones) 2 tsp sugar or jaggery 1 tsp lime juice 5 large dates, pitted 1 tsp cumin seeds, roasted 1/2 tsp coriander seeds, roasted Salt to taste 2 tsp cooking oil Method Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside to cool. Blend together the rest of the ingredients with the mango without adding any water, to a smooth paste. Adjust salt if needed. Remove from blender and store in an airtight container. This chutney keeps well for over a week when properly stored in the fridge. 117. Hot Mango Chutney Ingredients 3 large sweet mangoes, slightly ripened 1 tsp lemon rind, minced finely 1 tsp lemon juice 10 green chillies 1/2" piece ginger, minced finely 1 tsp cumin seeds 1/2 tsp saunf (fennel) seeds 1 tsp coriander seeds 1/4 tsp methi (fenugreek) seeds 69 1 tsp mustard seeds A pinch of hing (asoefetida) Salt to taste 6 tsp cooking oil Method Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy. Drain, mash well and set aside. Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle. This is how powders are traditionally made. But if you are of the impatient kind, go ahead and use the coffee grinder but make sure that the powder is a little coarse. Set aside. Heat the remaining oil and add the hing and mustard. When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes. Add the mango, powdered masala, salt to taste, lime rinds and lime juice. Bring to a boil on a low flame. Remove from heat and let it cool to room temperature. Store in an airtight container. If boiled and cooled well, since no water is used in [ Pobierz całość w formacie PDF ] |
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