South Indian Style Lemon Pickle

I do not have to write much about Pickle. I learnt this recipe from my mom. Give it a try. Have fun.

Ingredients:

• 10 Lemon cut into small pieces( used green ones)
• 1 cup table Salt
• 2 tbsp  Mustard seeds
• 1 tsp Methi seeds / fenugreek seeds
• 3/4 cup Red Chili powder ( I used 1/4 cup extra hot and 1/2 cup regular)

For tempering

• 2-3 Tbsp Cooking Oil
• 2 tsp Mustard seeds
• 1/4 tsp Asafoetida / Hing

Method:

• Mix cut Lemon and salt in a bowl. Then transfer into a well dried, air tight jar and keep aside for 3-4 days. Tilt the jar every day for proper mixing.  After 3-4 days you can see  colour change in the cut Lemon.
• Dry roast Mustard seeds and Fenugreek seeds separately until  you hear crackling sound.
• Then make fine powder of dry roasted spices togather.
• After 4 days, transfer the salted Lemon in to a clean, well dried bowl, add red Chili powder, Mustard- Methi powder. Mix well.
• Temper with Mustard seeds and Hing. ( Heat oil in a pan, Add Mustard seeds, when you see the seeds crackling, add hing and pour on top of the pickle). Mix well.
• Again transfer the Pickle to the same jar used before and keep aside for one more day. 

• Ready to serve.

Old Style Uddina Vade

This is a very rare and old recipe handed down from my  great grandmother. Even my grand mothers and Mom cook using this recipe. I think 20 years ago, none of my family members including me (none of the families at my place)  knew about any other Uddina Vades. I named this dish as Old Style Vade. Because, its one of the special Old recipes and we shouldn't get confused with any other Vades. Give it a try, its very easy to prepare and you will definitely like it. you can have it either for breakfast or snacks. Enjoy. Do not forget to tell how it turned out.

 Preparation Time: 1.5 hrs for soaking
                                   30 min for other preparation and deep frying.
Sevres: 2-3
Ingredients:

• 1 Cup Urid / black gram dal
• 1.5 cups small Rave / suji/ samolina ( or as required)
• 3-4 Red Chilies
• 1 tsp Coriander seeds
• 1 tsp Jeera / Cumin
• 1/4 tsp Hing / Asafoetida
• Salt to taste
• Oil for Deep frying

Method

• Soak the Urid dal in water for 2-3 hours. ( I usually soak in hot water for 1.5 hrs, so that it doesnt take much time).
• Then finely grind with Coriander, Cumin seeds, Hing and red Chilies using very little water. ( should be thicker than Idly Batter).
• Now add the Rave / Samolina little by little, salt and mix well to make a thick dough. We should be able to make small balls out of the dough.
• In the mean while heat the Oil.
• Take a thinck polythene or wax paper or alluminium foil ( u can use Banana leaf either), smear some Oil. 
• Take some dough, make a small ball and pat thick on smeared sheet. Do not pat it very thin.  
• And deep fry on a medium heat. Gently press the Vada's with a laddle while deep frying. It helps vada to puffs out.
• Serve hot with any sambar or red chutney.

Note: I mentioned quantity of Rava / Samolina as ' as required'. Because, It is depending on how much water you add while grinding. If you add more water by mistake do not be panic, just add more Rava and mix into thick dough.

Mavina Hannina Sasive / Mango in Mustard Yogurt sauce

This is one of the ever green recipes of Havyaka cuisine and one of my all time favourite dishes. For this dish wild mangoes go perfect. But, here wild Mangoes? hmmm  just a dream!!!. I used some mangoes those look like wild Mangoes!!. Those Mangoes were very sweet. I like lil sourness in Sasive so I ended up adding some ''Vaate Huli Pudi'' ( I don't know what to call in English). You can deffinetly quit this if you do not like or you can use Tamarind extract if you like. I lerant this recipe from my Mom. Give it  a try. have fun.

Preparation time: 10 min
Servings: 2

Ingredients:

• 4 wild  Mangoes
• 1/2 cup grated Coconut
• 1/2 tsp Mustard seeds
• pinch of Asafoetida / Hing
• Pinch of Turmeric powder
• 2 Green Chilies 
• 1/2 tsp Vaate Huli pudi ( purely optional as I said above)
• 1 tsp Jaggary
•  2 cups Curds/ Yogurt
• Salt to taste

Method:

• Peel off the Mangos and mash in a bowl. Add Jaggary, ( vaate Huli pudi)  and Salt. Mix well and keep it aside.
• Now Grind the Coconut, Mustard, Hing, Turmeric, green Chilies into smooth paste with some water.
• Add the paste to the Mango-jaggary mixture. Add Yogourt and mix well.
• Serve with hot Rice.

 

Mixed Vegetable Chutney

 As we all know, we cant make most of the Chutneys without Coconut. But, this Chutney doesn't need Coconut and is very healthy, goes well with all dishes those require Chutney. I learnt this recipe from Sharadakka ( Sharada Bhat). Give it a try. Enjoy.
 
Ingredients:

• 1 tsp Oil
• 1 Carrot grated
• 1 Zucchini grated
• 1 medium Onion finely chopped OR grated
• 4-5 Red Chilies ( totaste)
• 1 tsp Channa Dal ( split yellow peas)
• 1 black Gram dal / Urid dal/ Uddinabele
• 2 tsp Tamarind juice OR 1/4 lemon size Tamarind
• Salt to taste

For Tempering

• 1 tsp Oil
• 1/2 tsp Sesame seeds
• 1/2 tsp Mustard seeds
• pinch of Hing/Asafoitida
• few Curry leaves

Method:

• Heat the Oil in a pan. Add Channa dal and Black Gram dal , add all the grated vegetables once Chana dal and Black Gram dal turns golden brown.
• Saute them until tender . Then grind with salt and Tamerind into smooth paste ( dont grind for more than 1 min).
• Then temper with Mustard seeds, Sesame seeds, Curry leaves and Hing.
• Serve with Dosa, Idli whatever. This Chutney can be used as any other Chutneys.