Cauliflower Carrot Pickle / Gajar Gobhi Achaar / Gajar Gobi Pickle Recipe / Easy Gobi Pickle

Cauliflower Carrot Pickle

Ingredients

Cauliflower-2 cups

(cut into small pieces)

Chopped carrot-1 cup
Sliced garlic-6
Chopped jalapeno chilly-4
(seeds removed)
Lime juice-1/4 cup
Salt to taste
Red chilly powder-3tsp
Turmeric powder-1/2tsp
Dry roasted till just hot & powdered
Mustard-3tsp
Methi / Fenugreek seeds-1tsp

Tempering

Oil-1/2 cup

Mustard-1tsp
Jeera/Cumin seeds-1tsp
Red chillies-4
Hing-1/2 tsp
Curry leaves-little

Method

Take a clean bowl add all above mentioned ingredients & the dry roasted powder and mix.
Heat oil in a pan & temper it,cool the tempering, pour it into the bowl.
Mix well till everything is well combined,cover it with a lid and keep it outside overnight.
Next day mix once and put it in a dry jar and store it in fridge.
Your crunchy cauliflower & carrot pickle is ready to serve.

Note:
a) Dry roasting methi and mustard seeds are optional.
b) Keep this pickle in refrigerator.

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Fruit Chaat / Fresh Fruit Chaat / Mixed Fruit Chaat / Easy Fruit Chaat - Healthy Fruit Recipes

Fruit Chaat

Ingredients

Mixed fruits of your choice- 3 cups

( chopped apple,grapes,pear,mango,strawberry,blueberry or any fruits of your choice)

Pepper and Salt - to taste

Lime juice-2 tsp

Chat masala-1 tsp

Chilly powder a generous pinch
Roasted and powdered jeera/cumin powder - a generous pinch

Kala namak / Black salt -  1/2 tsp

Method

Add the chopped fruits into a bowl,keep in refrigerator for 20 minutes ( this step is optional).
Just before serving mix all above mentioned ingredients and gently toss.
Serve them immediately!

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Mamidi Tandra Recipe / Mango Tandra Recipe / Mavidi Tandra Mango Jelly Recipe / Aam Papad Recipe / Mango Fruit Leather - Dried Mango Pulp Recipe

Mango Tandra

Ingredients
Ripe Mango - 1 medium size
Sugar - 4 tsp
( add more if your mangoes are not sweet)
Cardamom crushed - 2
Ghee to grease the plate

Mango Tandra

Method
Chop mangoes finely add the mangoes,sugar & cardamom in a blender.
Make a smooth paste.Do not add water while grinding.
If your mangoes has more fiber strain to get a smooth puree.
Grease a plate with ghee or oil spread the puree evenly.The layer should be a thin spread.
Dry this in sun for a day,next day slowly peel the sheet turn & dry the other side too.
Usually these tandra takes 3 days to dry.
Slowly peel it off the plate cut into desired shapes & enjoy!

Note:
a) You can also cook the mixture for 1 or 2 minutes on stove & then spread it on a plate for drying.
b) For spice version just add some chilly powder,ginger powder & black salt to the above mixture.
c) Store it in fridge.
d) Use any kind mango but sweeter the better.
e) Some make this recipe with store bought pulp,but i have not tried.

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Maavadu Recipe / Mavadu Pickle Recipe / Vadu Mangai Recipe / Vadu Mango Pickle Recipe / Mango Pickle Recipe

Maavadu

Ingredients

Baby mangoes - 14 (around 700gms)
( mine was slightly bigger mangoes that's what i got here in the USA)
Rock salt / Crystal salt - less than 1/4 cup or to your taste. You can always add later if its not enough.
Red chilly powder - 1/3 cup ( around 6 tsp heaped)
Mustard powder - 1tbsp
Sesame oil or Castor Oil - 6 tsp
Methi powder / Fenugreek powder - 1/4 tsp
Hing - 1/4 tsp
Turmeric powder - 1/2 tsp
Water - 1/4 cup
Method
Wash the mangoes remove any long stems and wipe them well.
Dry in on a towel to make sure there is no water.
Take boiled and cooled water in a blender jar or blender add chilly powder, salt, methi powder, mustard powder, hing and turmeric powder.

Grind it once to make sure everything is well combined.
Take a clean dry glass bowl or jar add the mangoes. pour oil and mix well so all the mangoes are well coated with oil.
Now pour the ground paste on the mangoes, use a clean wooden spoon and gently mix.
Cover this and leave it for a day, next day mix it or shake it well morning and evening.
Repeat this process for at least a week or till the mangoes are shrunk.
Store it in fridge and enjoy with curd rice.

Note:
Always use a clean wooden spoon to take pickle from the jar.
Glass bottle or ceramic jars are recommended to store pickle.
Make sure you wipe the mangoes well and there is no water.
If you want to store it for a longer time then don't add water while grinding. 

Just add the spices only and after 2 to 3 days the salt will leave water by itself.
Store this pickle in fridge.

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Kambu Koozh Recipe / Kambang Koozh / Kambhu Kool / Bajra Porridge Recipe / Pearl Millet Porridge Recipe - Healthy Summer Drink

Kambu Koozh

Ingredients
Kambu/Pear millet/Bajra - 1/2 cup
Water - 1 & 1/2 cups
Salt to taste
Curd as needed
Chopped onion as needed
Method
Wash kambu once and soak it in 1/4 cup of water for 30 minutes.
Grind this soaked kambu along with water to a coarse rava consistency.
Pour water and cook this kambu in a pressure cooker for 4 to 5 whistles.
Cool the mixture and nicely mix it up, wet your fingers with water and shape it into small balls.
Keep these balls immersed in water and store it in fridge till use.

How to drink this Koozh?
Take some diluted curd in a bowl dissolve a kambu ball into it add some salt and chopped onion.
Your koozh is ready to serve along with mor milagai,any favour pickle and vadams.
This is an excellent summer drink!

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