JAGGERY MUSTARD INSTANT MANGO PICKLE ~MAHARASHTRA SPECIAL FOR ICC, FEBRUARY

Tried and tasted by Nivedita

Hi All,

How are you all? I am happy to be again in Indian Cooking Challenge this month. And I am happy to take this challenge because I need to use mangoes and that too are from our trees. Its always a very happy feeling to use the vegetables, fruits grown from our backyard. Now a days, I use raw mangoes in everything. In rice, chutney, curry, upma, thalipeeth... list goes on.

And now Srivalli"s challenge. 

She has followed Varada's recipe which is really just perfect for this season. Its sweet, its sour, its tangy and it has the fresh taste of fresh mustard seeds... Ohh! I really loved it. Thanks to Valli and Varada. The color of the dish itself drives you crazy!!

Visit VALLI'S PAGE TO SEE HER VERSION INSTANT MANGO PICKLE

Ingredients:

Raw mango - 1/4 kg

Part I~

Mustard seeds(small and red ones) - 1/2 cup

Methi seeds - 1/2 tsp

Haldi- 1 tbsp

Red chilli powder - 1/4 cup(color should be strong)

Jaggery - 3/4 cup(original recipe has 1cup)

Salt - 1/2 cup

water - 1/2 cup or less, (add little first)

For tempering

Oil -1/2 cup(I have used ground nut oil)

Mustard seeds -1/2 tsp

Haldi -1/2 tbsp

HIng -1/2 tsp

Method:

Wash and peel the mangoes.

Deseed and cut into small cubes(smaller the better)

or

grate it into a pulp.(I liked the cubes)

Heat oil in a kadai.

Add the mustard seeds, allow to splutter.

Add haldi and hing.

Remove from the fire and allow it to cool fully.

Mix all the ingredients under part one and turn into fine paste.

Add this to the mango cubes. Mix well.

Pour the tempered oil.

Mix well, adjust the seasoning.

Enjoy this super duper pickle for breakfast, lunch, dinner.... or in between as a snack with bread or biscuit or chips...

Keep Smiling,

SWEET N SPICY RED MASALA POHA FOR PPCS

Tried and tasted by Nivedita

Hi All,

I have posted my recipes in PPCS  in a particular manner. I started with soup, pickle, chutney, side dish, main dish, rice and dessert. Actually I had planned to post some healthy cookies I made last month. Unfortunately, I lost the photos from my camera. And now I don't have time to bake again and click, I thought of bringing some snack to  Potluck Party, Cyber Style party. Hope you all do not mind and enjoy it.

And even Juice is pending in the menu. I will bring it in coming months.

Poha is very common in breakfast menu in South India and Maharashtra. I am not sure about other parts of India. Poha is prepared in different ways at different places and is enjoyed as an evening snack too. Its a quick snack for unexpected guests. Its filling also.

Here, I am  giving a simple but different recipe which is normally prepared by local Brahmins here in our North Karnataka. They call it as Gojjavalakki. They crush the poha.

Mine is little altered as they do not add onion but I love it in poha. Thats why I can't call it gojjavalakki and hence named it as Masala Poha.

Don't go for the color in my photo as my camera is a very normal one, and sometimes I can not get the proper color. But this poha turns out red as I am using red chilli powder, jaggery and tamarind paste.

You can check my MIX VEG POHA which is very common way of making in our side.

Coming to today's recipe:

It serves 2

Ingredients:

Thick poha(Thick flattened rice) - 1 1/4 cup

Water to soak the poha

Oil - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds - tsp
Urad dal - 2 tsp

Hing - 1/4 tsp

Onion - 1  big, finely chopped

Green chilli - 1 small finely chopped

Curry leaves - few, finely chopped

Red chilli powder - 2 tsp

Bisi bele bath powder or Rasam powder - 2 tsp

Jaggery - 2 tbsp

Tamarind paste - 1 tbsp

Fresh coconut - grated (2 tbsp)

Marination:

{to add to Soaked Poha(this gives extra taste to your poha as the poha absorbs salt and sugar taste)}

Salt to taste

Sugar - 1 tsp

Lime juice - 1 tsp

Puthani powdered - 1 tbsp(optional)

Fresh coriander - 2 tbsp finely chopped

to Garnish(optional)

Fresh coriander - 1 tbsp, finely chopped,

Fresh coconut - grated, 1 tbsp

Method:

First soak the poha in little water. I just put it in a colander and sprinkle the water and keep it like that for 5 minutes.

When done, Add all the ingredients under marination and mix well.

Keep it aside.

Heat oil in a wide thick kadai.

Add mustard seeds and wait them to splutter.
Add the urad dal and wait till changes to golden color

Add the cumin seeds, curry leaves and onion and green chilli

Fry till onion turns pink.

Go on adding all other ingredients one by one, just stirring each time you add one.

Mix well and cook for 3 minutes. Or cover and cook for 2 minutes. Be careful not to burn it.

Add the marinated poha and mix really well.

Adjust the seasoning.

Garnish with fresh coriander and Coconut. Serve hot.

Linking it to 

Potluck party, Cyber style! - Fun and the Challeng... 

Keep Smiling,