Aam Chundo /Sweet Mango Pickle/Grated Mango Pickle





Aam chunda/chundo is a sweet,mildly spicy pickle popular in Gujarati households to accompany theplas,parathas and papad.The traditional method of making chunda is time consuming also it needs lot of sunlight
.
The grated mango and sugar mixture is kept in the hot sun covered with a cloth.The heat from the sun aids the sugar to melt and achieve the consistency.

The safe and easy method of making chunda is on stove top. The grated or shredded mango is dissolved in sugar and heat up the mixture to reach a syrup consistency.Then it is spiced up with red chilly powder and flavored up with roasted cumin powder.

  

                                                             
                                                            
                             Aam Chundo /Sweet Mango Pickle/Grated Mango Pickle


                                                                  
   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 5-7minutes
   Makes ~ around 2 cups


  Ingredients




Ingredient
Quantity
Mango/maangai
2 cups(grated)
Sugar/sakkarai
1-1.25 cups
Turmeric powder/manjal podi
1/2 tsp
Salt
1 -1.25 tsp
Red Chilly powder/milagai podi1.25 tsp
Roasted cumin powder3/4 tsp

   
   Method 
  • Take the grated mango in a pan using to cook for the pickle.To this add the salt and turmeric powder,3 tbs of sugar.Mix it well till the sugar dissolves.

  • Add in another 3 tbs of sugar and mix it well till it dissolves.Continue the same procedure till all the sugar dissolved.Now heat the pan in a medium flame and mix it well.
  • In 2-3 minutes bubbles will start coming up from the mixture,at this stage add the chilly powder and roasted cumin powder.Mix it well and put off the flame,when the mixture is slightly watery.After cooling store it in an airtight glass container.
  •  Serve it  with paratha,theplas and rotis


  • The amount sugar depends on the sourness of the mango.It can be altered according to personal preference. .
  • Use a clean dry spoon,to take the pickle from jar.
  • Do not cook it for too long otherwise the sugar will crystallize.Also cook it in a low flame.

Enjoy................



BMLogo


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Coriander Chutney with No Coconut /Kothamalli Chutney



I have already shared a version of coriander chutney here.But this version of coriander chutney is different and uses a very few ingredients.

This chutney is a perfect accompaniment for idly,dosa.But I personally prefer to have it with curd rice.Also this chutney is perfect for travel,as it tends to stay for a day or 2 without refrigeration.

This chutney has become staple in my house these days as I have lot of home grown coriander leaves.When the chutney is hot,it may be slightly bitter but once it cool down it tastes so yummy.A good amount of tamarind and red chillies make this chutney finger licking.







                                                             
                                                            
                             Coriander Chutney with No Cococnut/Kothamalli Chutney


                                                                  
   Basic Information

   Preparation time ~ 20 minutes
   Cooking time ~ 10 minutes
   Makes ~ 1.25 cups


  Ingredients




Ingredient
Quantity
Coriander leaves/kothamalli illai
3 cups(tightly packed)
Tamarind/puli
a big gooseberry size
Red chilly/vara milagai
7-8
Salt
1 tsp
Mustard seeds/kadugu
1 tsp
Asafoetida/perungayam
a generous pinch
Oil
2 -3 tbs

   
   Method 
  • Clean the coriander leaves in water for couple of times.Remove the thick stalk and keep the tender stalks.If needed chop the coriander leaves and set it aside.
  • In a blender jar take the red chillies,salt,tamarind and coriander leaves.Add 1/4 cup of water and blend it to a fine paste with intervals.
  • Heat a pan with oil and crackle the mustard seeds,add in the asafoetida.Now add in the ground coriander paste.Mix it well.
  • Let it cook in a medium flame till the oil separates.Put off the flame and check the seasoning.After cooling store in it an air tight container.

  •  Serve it  with idly or dosa.





  • The amount red chilly and given here is for a bit spicier version.Also my red chillies are extra spicy one.It can be altered according to personal preference. .
  • Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.
  • The amount of tamarind plays an important role in both taste as well as shelf life.So adjust accordingly.

    Enjoy................



    BMLogo


    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

    Bengali Tomato Chutney /Sweet and Sour Tomato Chutney /Tomato Chatni




    We are starting the final week of blogging marathon 89th edition and I will be sharing the condiments on the side.
    Condiments are part of everyday meal in most of the Indian cuisines.Mostly chutney,pickles,spice powders are consider as condiments and it complements the meal.

    Today's recipe is a finger licking tomato chutney from Bengali cuisine.This chutney is a blend of sweet and sour taste.The addition of cashews and raisins give a nice texture and make the chutney rich.
    Also mango pulp candy is used in the chutney to enhance the taste and the texture.As I don't have those,made without and the taste was so delicious.

    This chutney can be relished with fried papad also.Though there are so many versions for this simple tomato chutney,I made it according to my family's taste and the availability of the ingredients.

    The highlight of the recipe is the use of  Paanch Phoran(blend of five spices).For the Paanch Phoran spices,mix equal quantities of fennel seeds,mustard seeds,onion seeds(kalonji seeds),cumin seeds,and fenugreek seeds.

    Paanch Phoran or Paanch Foran is an important spice blend in Bengali cuisine which gives a nice and aromatic flavor the the dish.



                             
                                        
                                                           Bengali Tomato Chutney/Tomato Chatni


                                                                      
       Basic Information

       Preparation time ~ 10 minutes
       Cooking time ~ 30 minutes
       Makes ~ 1.5 cups


      Ingredients




    Ingredient
    Quantity
    Tomato
    300 grams
    Sugar
    3/4- 1 cup
    Salt
    1/2 tsp
    Raisins
    2 tbs
    Cashews/mundiri
    10-13 (halved)
    Red Chilly powder/milagai podi
    1/2 tsp
    Oil
    2 tbs

      For the Tempering

    Ingredient
    Quantity
    Paanch Phoran
    1 tsp
    Asafoetida/perungayam
    a pinch
    Red chilly/varamilagai
    1(whole)
       
       Method 

    • Chop the tomatoes and keep it aside.Heat a pan with  oil and do the tempering with red chilly and paanch phoran.Add the tomatoes along with salt and turmeric powder.
    • Cook it covered until the tomato becomes soft and mushy.Once it becomes soft add in the sugar and halved cashews.
    • Mix it well till the sugar dissolves,now add in the red chilly powder and mix it well.Let it bubble for 2-3 minutes.Add in the raisin and simmer it for a minute.Put off the flame when the chutney is in a thin consistency.Due the addition of sugar the chutney turns thicker after cooling.Store in an air tight container after it is cool down completely.

    • Serve it  as a condiment.




    • The amount of sugar depends on the sourness of the tomato,I used around 1 cup.
    • The chutney becomes thicker after cooling,so put of the flame when the chutney is in a slightly thinner consistency.
    • Store in the refrigerator in a clean air tight container.

      Enjoy................



      BMLogo


      Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89


      Chicken Salna with Parotta



      For  the day 3 of combo recipes theme In BM#89 is chicken salna with parotta. Chicken salna is a quiet popular road side dish in southern parts of Tamilnadu. Mostly served with parotta,some places along with idly too.

      Originally for day 3, I planned to share the evergreen poori and potato masala.I made it couple of weeks ago and took the picture.But unfortunately I lost the pictures while transferring to my laptop and not able to retrieve a single picture.So had to make a different combo to share as I ran out of potatoes.

      Coming to the recipe,its a slightly thinner version  as it needs to be soaked in the parotta.Its a quick and easy method as it is made in pressure cooker.Chicken with the bones are used for this recipe to get a nice flavor and taste.Also the taste will be enhanced if the chicken soaked in the gravy for 3- 4 hours.




                                    
                                                                 
                                               Chicken Salna / Chicken Salna with Parotta


                                                                        
         Basic Information
         Preparation time ~ 20 minutes
         Cooking time ~ 30-35 minutes
         Serves ~ 4-5


         
       Ingredients

       
        
      Ingredient
      Quantity
      Chicken( with bone or boneless)
      2 lbs
      Onion(finely chopped)
      2 (medium size)
      Tomato
      1 medium size
      Ginger&Garlic Paste
      2 tbs
      Coriander powder/dhaniya podi
      1 tbs
      Red chilly powder/milagi podi
      2 tsp
      Green chilly/pachamilagai
      4-5 slit lenghty
      Turmeric powder
      1/2 tsp
      Garam Masala powder
      1/4 tsp
      Mint leaves/pudina(finely chopped)
      3-4 tbs
      Curry leaves/karivepillai
      1-2 sprigs
      Salt
      1.5 tsp
      Oil
      3 -4 tbs
      Coriander leaves(finely chopped)
      2 tbs
         

       Roast and Grind to a fine paste


      Cloves/lavangam
      3-4
      Cinnamon/pattai
      2 inch
      Black pepper/milagu
      1 tsp
      Fennel seeds/sombu
      1tsp
      Coconut(grated)
      4-5 tbs
      Poppy seeds/kaskasaa
      1 tsp
      Roasted gram dhal/pottukadalai
      1 tsp
         

       For the tempering

      Ingredient
      Quantity
      Cloves/lavangam
      2
      Cinnamon/pattai
      1/2 inch
      Fennel seeds/sombu
      1/2 tsp
      Bay leaf
      1-2
        

       Method 
      • Wash and clean the chicken,cut into bite size pieces and keep it aside.
      • In a pan heat a tsp of oil and roast the spics given to roast grind,except coconut.Once the spices roasted very well in the oil,add in the grated coconut and fry it for a minute.After cooling grind it to a fine paste along with the roasted gram dhal and water to a fine paste.Set it aside.
      • In a  pan,heat the oil and do the tempering,with the given ingredients.Add in the chopped onion and curry leaves,green chillies.Saute it with a pinch of  salt until translucent.Add in the ginger&garlic paste,fry it till the raw smell disappears.Add in the chopped mint leaves and mix it well.
      • Add in the tomato and cook it until mushy.Add  in the chicken and give it a mix till it changes the color.At this stage add the spice powders,salt and give it a mix.
      • Once the spice powders coats the chicken well,add in the ground paste.Add around 2-2.5 cups of water to it.Add the chopped coriander leaves.Cover the pressure cooker or pan with the lid and cook it for 2-3 whistles in a medium flame.Once the pressure subsides remove  the lid and mix it well.
      • Serve it warm with parotta.


      • If you feel the gravy is too thin after pressure cooking,let it boil for 5 minutes in a medium flame without the lid. 
      • If you are making it in a open pot,cook it covered with the lids for 12-15 minutes with frequent stirring.



      Enjoy................



      BMLogo


      Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

      Jeera Rasam /Milagu Jeera Rasam with Paruppu Thogayal




      Today's recipe is a comforting and ultimate combo,quiet popular in most of the households.Usually this combo is made,the day after a heavy or  party meals as it aids digestion.Also it is considered as a home remedy for cold and cough.Though rasam is a part of everyday meal in South India,this rasam and paruupu thogayal is a divine combo.

      This combo is my all time favorite and I make it when no vegetables in stock.In olden days during the monsoon its often made as there were no veggies available.

      Coming to the recipe,this simple rasam has so many variations in each households.Some use tomato and rasam powder along with the pepper and cumin powder.This one is my grand mothers version and she used freshly ground spices and a small tomato.In the original recipe,no coriander leaves are used,but for the picture sake I used it.As my kids prefer potato fry with rasam,I served their meal with it.




                                                                            
                                                                                           
                                                                                 Jeera Rasam/Milagu Jeera Rasam
                                                                    


                                                                        
         Basic Information

         Preparation time ~ 15 minutes
         Cooking time ~ 6-7 minutes
         Serves ~ 3


         
        Ingredients



      Ingredient
      Quantity
      Tamarind/puli
      big gooseberry size
      Tomato(optional)
      1 (small size)
      Turmeric powder/manjal podi
      1/4 tsp
      Salt
      1.5 tsp
      Oil
      1 tsp
      Curry leaves/karivepillai few leaves
      Coriander leaves/kothamalli(optional)


         Soak in water and grind coarsely



      Ingredient
      Quantity
      Cumin seeds/jeeragam
      1.5 tsp
      Pepper/milagu
      1 tsp
      Red chilly/varamilagai
      1
      Toor dhal/Thuvaram paruppu
      1.5 tsp
      Coriander seeds/dhaniya
      1/4 tsp

         For the tempering
        
      Ingredient
      Quantity
      Mustard seeds/kadugu
      1/2 tsp
      Cumin seeds/jeeragam
      1/2 tsp
      Asafoetida/perungayam
      a pinch
      Curry leaves
      few


        Method

      • Soak the tamarind in water and extract it.
      • Soak the given ingredients in water for 10-15 minutes.Grind it to a coarse paste.In a bowl take tamarind water,add in tomato,salt and squeeze it with hand.Keep it aside
      • Take the tamarind water mixture in a pan and put on the flame.Add in turmeric powder and few curry leaves to it.Let it cook for one boil.Now add in the ground paste.
      • Let it boil till boil for couple of minutes or till the raw smell disappears.Put off the flame. Heat a separate pan with oil and do the tempering.
      • Add in the curry leaves and asafoetida.Add it to the rasam and mix it well.Transfer it to a bowl and close it with lid.
      • Serve it with white rice and paruppu thagayal, potato fry along with pappad.





        • If you want to add garlic,crush 2 cloves of garlic and add it while the rasam is boiling.
        • The rasam should not boil for too long after adding ground paste,otherwise the rasam will be bitter.
        • While serving the rasam mix it well and serve.



        Enjoy................



        BMLogo


        Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89


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