/body> >

Sunday, 19 May 2019

Aam Ki Launji / Raw Mango Relish Recipe


Aam ki Launji is a tongue-tickling raw mango relish from the Indian state of Rajasthan. This instant pickle is basically a thick chutney in which raw mango wedges are cooked in a jaggery sauce with flavorful tempering of basic Indian spices. Aam ki launji is a perfect balance of sweet, sour and spicy flavors. With a very simple recipe , this raw mango chutney can be made within 20 minutes and served as a side dish to main meals or as a condiment and spread for parathas, breads or as a dip for crackers and mathris. It has a shelf life of 4-5 days on refrigeration.

Summer is India is synonymous with the mango season, at least for the foodies like me. We wait eagerly for this time of the year, when we can enjoy the king of fruits. Both the juicy sweet yellow ripe ones and the tangy green raw mangoes find their way into our kitchens. Apart from enjoying it as a whole fruit, many dishes are made with it ranging from desserts and beverages to main course and side dishes. Click here for 12 delicious mango recipes from this blog.


Raw mango preparations are common throughout India during Summer season. In Maharashtra, we make a similar lip smacking preparation called methamba (kairas). In this Aam ki launji, fennel seeds (saunf), nigella seeds(kalonji- onion seeds), mustard seeds (rai) and fenugreek seeds (methi dana) are used apart from asafoetida (hing) , turmeric powder and red chili powder. Also black salt is added in this recipe which makes this relish irresistible. The raw mangoes which are mildly sour are used to make this dish. If your mangoes are very sour, let them ripe for 2-3 days and then make this relish. I have made this recipe using 1 large raw mango which was around 200 grams in weight and added just 1/4 cup jaggery powder to it which was just perfect as per my family's liking. Many recipes on the Internet used equal quantity of mango and sweetener (either sugar or jaggery). You may double the recipe and add more sweetener if you desire.


Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 1/2 cup Aam ki Launji

Ingredients:
  • 1 large raw mango (200 grams)
  • 1/4 cup Jaggery
  • 1 tablespoon ghee /oil
  • 1 teaspoon red chili powder
  • 1/4 teaspoon mustard seeds/ rai
  • 1/4 teaspoon fennel seeds / saunf
  • 1/4 teaspoon nigella seeds/ kalonji
  • 1/4 teaspoon turmeric powder
  • 1/8 teaspoon fenugreek seeds/ methi dana
  • 1/8 teaspoon asafoetida/ hing
  • 1/8 teaspoon garam masala
  • Black salt to taste
Method:
  1. Wash the mango and peel it. Make small wedges and discard the seed. 

2. Heat oil or ghee in a pan. Add the mustard seeds. Once they splutter add the fenugreek seeds followed by nigella seeds and fennel seeds. Let the seeds sizzle for few seconds.


3. Next tip in the raw mango wedges and stir fry for about a minute. Season with asafoetida, turmeric powder, black salt and red chili powder. Mix well.




4. Now add 1/4 cup water and cover cook until the mangoes are soft . Lastly add the jaggery powder and garam masala.



5. Give a good stir and cook the relish until all the jaggery powder dissolves and it becomes thick and glossy. Put off the flame and allow the relish to cool down completely before transferring it to a clean and dry glass container with air tight lid.


  6. Our delicious raw mango relish is ready to serve ! Serve it as a side dish to your regular meal or use as a spread on roti, paratha or bread and enjoy the burst of flavors !

                             

Recipe Notes:
  • Use raw mangoes which are mildly sour to make this dish. If your mangoes are very sour, let them ripe for 2-3 days and then make this relish.
  • I have made this recipe using 1 large raw mango which was around 200 grams in weight and added just 1/4 cup jaggery powder to it which was just perfect as per my family's liking. You may double the recipe or add more jaggery as per your taste.
  • Ghee or oil may be used .
  • Dy red chilies can also be added for tempering along with other spices.
  • Do not skip asafoetida / hing as it adds to the typical flavor of this pickle.
  • Aam ki Launji has a shelf life of 4-5 days on refrigeration in an air tight container.
  • Aam ki Launji can be served as a side dish to main meals or as a condiment and spread for parathas, breads or as a dip for crackers and mathris.
Linking this lip smacking Aam ki launji to the #196th #FoodieMondayBlogHop with #It'sPickleTime as the theme for this week. This theme was selected by co-blogger Aruna Saraschandra who blogs at Vasusvegkitchen . Do checkout her space for some wonderful recipes.

                                                  

For more pickle recipes fom this blog, click on the following
                                   
                                  
                                  
                                 
                                 
                                


Wednesday, 15 May 2019

Punjabi Kadhi Pakora / Gram Flour Fritters In Yogurt Gravy


Punjabi Kadhi Pakora is a North Indian delicacy in which crispy gram flour fritters (besan pakora)are simmered in a thick yogurt curry. This yogurt and gram flour based curry is often paired with steamed rice and termed as kadhi chawal which is a soulful comfort meal for Indians. Punjabi kadhi pakora is thick and creamy in texture and spicy and sour in taste. This kadhi gets its characteristic taste from the flavorful tempering, in this recipe the kadhi is tempered twice, first with mustard oil and later with ghee.


Every state in India has its own version of this humble dish - Kadhi. In Maharashtra and Gujarat, the Kadhi is thin in consistency and sweet and sour in texture as against the thick, spicy and sour Punjabi Kadhi. In Chattisgarh , black gram non-fried dumplings are cooked in the Dubki Kadhi. Punjabi Kadhi Pakora is popular throughout India. Kadhi chawal is a favourite combo in any restaurant menu. In North India, it is served as a street food. My son is very fond of this Punjabi Kadhi pakora and i often end up making kadhi chawal for our lunch. Though I temper it twice only occasionally. Tempering the kadhi twice does add to the flavor and makes the kadhi more appealing and glamorous. I have very fond memories of eating kadhi chawal with my friends in Poanta Sahib. One of our friends, Radha Bhabhi would often host a kadhi chawal party at her house and i have followed her recipe here.


Making Punjabi Kadhi at home is easy. You require thick sour curd to make this kadhi. To get the authentic taste, do not skip the use of mustard oil in this kadhi. Though you may skip the final ghee tempering. Ideally the fritters are made using gram flour, spices and onions. You may add veggies like spinach and potato as well for variation. This kadhi can be made ahead of time, just make sure you add the fritters to the kadhi a few minutes before serving. As the fritters will get soggy if cooked in the kadhi for a long time. The key to crispy light fritters without adding cooking soda, is to beat the fritter batter very well or else the fritters tun hard and dense. This Punjabi kadhi pakora taste best with steamed rice, though you may serve it with chapati as well.  So without further ado, let's get started.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Serves: 4

Ingredients for kadhi:
  • 1 cup sour curd
  • 1/4 cup gram flour /besan
  • 1 1/2 tablespoon mustard oil
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 1/2 cups water
  • 1/4 teaspoon fenugreek seeds / methi dana
  • 1/2 teaspoon cumin seeds / jeera
  • Fat pinch of asafoetida / hing
  • 2 green chilies, finely chopped
  • 2 red chilies broken
  • 1 sprig curry leaves
  • 1 onion finely chopped
  • 1/2 teaspoon ginger garlic paste
  • Salt to taste
Ingredients for Onion fritter
  • 1/2 cup gram flour/ besan
  • 1 onion , sliced
  • 1 teaspoon red chili powder
  • 1/4 teaspoon carom seeds / ajwain
  • Salt to taste
  • Oil for frying
Ingredients for final Ghee tempering
  • 1 tablespoon ghee
  • 2 dried red chilies 
  • Few curry leaves
  • 1/4 teaspoon coriander seeds, crushed
  • 1/4 teaspoon mustard seeds
Method for Onion Fritters
  1. In a mixing bowl, take  the gram flour. Add sliced onion, red chili powder , carom seeds and salt to it. Mix well using hands and leave the mix aside for a while.                             
                           

   2. Now add little water at a time and make a batter with it. Beat the batter well either with your hands a or using a wire whisk. This will make the fritters light and crisp. 

                            

   3. Now take 1 tablespoon batter and dip into a wok with heated oil. Deep fry all the fritters until golden brown and cooked well from all sides. Remove the fritters with slotted spoon and keep on an absorbent paper lined plate.

                            

                             
                                
Method for making Kadhi:
  1. Take 1 cup thick sour curd in a bowl and beat it well. Add gram flour, turmeric powder, red chili powder and salt to it. 


2. Add about 2 1/2 water to it and mix everything properly taking care there are no lumps in it. Keep aside.



3. Heat mustard oil in a pan. Once it smokes, lower the flame and add cumin seeds followed by fenu greek seeds and asafoetida.


4. Next add chopped green chilies and onions. Saute for about a minute . Now add curry leaves and broken red chili. Fry for few seconds before stirring in the curd besan mixture.



 5. Cook the kadhi on medium flame for about 15 to 20 minutes or until it is cooked well and thickens. Lastly add the fritters / pakoras to hot kadhi. Cover the pan and cook for 5 minutes.




6. Meanwhile prepare the last ghee tempering. Heat ghee in a small kadhai. Add mustard seeds to it. Once the seeds splutter, add curry leaves followed by crushed coriander seeds and dried red chilies. Pour this tempering over the prepared kadhi pakora.


  7. Put off the flame and serve the delicious kadhi pakora with steamed rice.


 Recipe Notes:
  • Tempering the kadhi twice is purely optional.
  • For authentic taste, do not replace mustard oil tempering with other cooking oil.
  • Use sour curd to make this Punjabi Kadhi.
  • You may add veggies like spinach and potatoes to the fritters for variation.
  • Beat the fritter batter very well to get light crisp fritters.
  • Add the fritters to the kadhi just before serving. Allow the fritters to simmer in the hot kadhi for 5 minutes before serving.
This recipe is a part of the A-Z recipe Challenge Group of which I am a member . The group is an initiative by my friends and fellow bloggers, Vidya Narayan and Jolly Makkar. Members of this group post every alternate months the food recipes with a key ingredients with a particular alphabet. For this month G is the alphabet and i choose the key ingredient to be Gram Flour.

                                          


If you ever try this recipe, do share your feedback with us in the comment section below.
Follow us on #Facebook  #Instagram ,  #Twitter,#Pinterest and #Google+  for more recipes and new updates. 

For more kadhi recipes, check out the following links from this blog
                                
                                


Monday, 13 May 2019

Ammini Kozhukattai / Seasoned Steamed Rice Flour Balls


Ammini Kozhukkatai is a traditional South Indian food. Cooked rice flour balls are steamed and seasoned with lentils, spices and fresh coconut to give this healthy, aromatic and flavorful dish which is served as breakfast or evening snack. Ammini Kozhukkatai is prepared as a festive snack during Ganesh Chaturthi Festival and is often made from the left over rice dough made for preparing sweet Modak. This is an onion garlic free, gluten-free and vegan dish with a simple recipe.


Ammini Kozhukattai can be prepared with homemade rice flour or store bought one. To make homemade rice flour, the rice is washed and spread on a kitchen towel and allowed to dry, after which it is ground to flour. Very little oil is used in this recipe and the rice flour balls are steamed, so this makes a very healthy dish. The spice and lentil tempering along with fresh scrapped coconut makes the dish all the more flavorful and aromatic. It is mildly spiced snack and tastes great in kids snack box as well without any accompaniment. I have used a steamer to steam the rice balls, you may steam them in idli plates as well. The shape can be spherical or oblong and addition of turmeric is optional. If not making it as naivedhyam (offering to Deity), you may add finely chopped onions along with grated carrots also while tempering. The recipe is easy to follow, only care you need to take is to monitor the steaming time as over steaming may make the rice balls hard. So let's get started.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 15

Ingredients:
  • 1/2 cup rice flour
  • 1 cup water
  • Salt to taste
  • 11/2 tablespoon oil
  • 1 sprig curry leaves
  • 2 red chilies halved
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon split black gram / urad dal
  • 1 teaspoon Bengal gram / chana dal ( i have not used it)
  • 2-3 tablespoon fresh scrapped coconut
  • 1/4 teaspoon turmeric powder (optional)
Method:
  1. In a pan heat water with few drops of oil and 1/4 teaspoon salt. Once it boils, add the rice flour. 

 2. Stir it with a spatula or rolling pin and cook on low flame until all the water is absorbed. Put off the flame and cover the pan.



3. Once it has cooled down enough to handle, grease your palms with oil and knead the rice dough. Make small equal size balls using your palms. Meanwhile get the steamer ready. Grease the steaming plate or idli plate with oil and place the prepared rice balls on it. If using idli plates, do not over crowd it.



4. Steam the rice balls for 10 minutes on medium flame.


5.  Heat the remaining oil in a pan. When hot , add mustard seeds and curry leaves. Once the seeds splutter, lower the flame and add urad dal and chana dal . Fry the lentils until golden brown. Next tip in broken chilies followed by turmeric powder. Stir fry for few seconds.



6. Lastly add the freshly scrapped coconut and steamed rice balls and mix well with the tempering. Adjust the salt as per taste and serve while warm.


  Recipe Notes:
  •  Ammini Kozhukattai can be prepared with homemade rice flour or store bought one. To make homemade rice flour, the rice is washed and spread on a kitchen towel and allowed to dry, after which it is ground to flour. 
  • I have used a steamer to steam the rice balls, you may steam them in idli plates as well. The shape can be spherical or oblong and addition of turmeric is optional.
  •  If not making it as naivedhyam (offering to Deity), you may add finely chopped onions along with grated carrots also while tempering.
  •  The recipe is easy to follow, only care you need to take is to monitor the steaming time as over steaming may make the rice balls hard.
  • I have not added chana dal in the tempering as my son does not like it. If using you may soak it for 20 minutes, to make it a bit soft.
Linking this delicious Ammini Kozhukattai to the Healthy Wellthy Cuisines Facebook group where the theme for this fortnight is Steamed Dishes. Checkout the following shares by fellow bloggers on this theme

Instant Mung Bean Dosa by Vanita
Instant Ragi Idli by Jayashree
Instant Khaman Dhokla by Swaty


                                     


If you ever try this recipe, do share your feedback with us in the comment section below.
Follow us on #Facebook  #Instagram ,  #Twitter,#Pinterest and #Google+  for more recipes and new updates. 

For more steamed recipes, chick out the following from this blog
                                       
                                      
                                      
                                
                                

                           


poonambachhav.blogspot.com