Tuesday, May 26, 2015

Adangai Uppinkai


Summer time !! Mango time !! Pickles are something that nobody can resist I guess J.
My mom and my mom-in –law make a lot of variety of pickles. I just love any kind of pickle. Here is a recipe of Adangai (Mango pickle) from mom in law. Typical Udupi style instant mango pickle. Simple, instant and easy to make and a two day pickling process.
 
Important things while you making pickle is the mango should be sour and hard. A bit of moisture spoils the pickle, so let all the ingredients and utensils, jar, spoon, knife be moisture free. This pickle has average shelf life of about 1-1.5 months. I store it in the refrigerator after a week.
Prep Time
15 Mins + Mango resting for a day
Serves
One small glass jar
Ingredients
Green Raw Mangoes
Salt
5 Medium
2.5 Tbsp. / According to taste
Roast and Grind
Mustard Seeds
Fenugreek Seeds
Cumin Seeds
Dry Red Chillies
Asafetida ( Hard one )
Coconut oil
2.5 Tbsp.
1 Tbsp.
¾ Tbsp.
A Handful
A peanut size
1 Tsp.
Seasoning
Mustard Seeds
Coconut oil
Asafetida Powder
1 Tbsp.
2 Tbsp.
1 Tsp.
Method
 
1.      Wash and pat the mangoes dry. Cut the mangoes to small pieces. Discard if any seed.
 


 
 
2.      Add salt and just mix the mango pieces. Store them in a jar or container. Let it marinate for a day. The salt dissolves..





 
3.      Meanwhile dry roast mustard seeds, fenugreek seeds and cumin seeds separately on medium to low flame. Roast the red chillies and asafetida with a teaspoon of oil. Let them cool. Powder the roasted ingredients and set aside.
 


 
4.      With a dry spoon mix the marinated mangoes well. Sprinkle the powdered ingredients and mix well again.
 
5.      Heat 2 tbsp. of coconut oil and add mustard seeds and make the seasoning. Just sprinkle the asafetida powder before you switch the seasoning off.


 
6.      Pour the seasoning over the mango pickle and give a mix. Store the pickle in a jar and let it stay for 2-3 days before you start using.
 
7.      Relish the Adangai with any south indian dish, idli, chapatti or curd rice as well.
 

Sunday, May 17, 2015

Beetroot Rice


A colorful lunchbox rice which is simple and tasty to make. Here’s presenting Beetroot Rice.
 
You can either dice the beetroot or shred it, but I like then diced J. My kids simply loved this dish, hope you will try it and like it too..
Prep Time
15 Mins
Cooking Time
15-20 Mins
Serves
3-4 People
Ingredients
 
 
 
Basmati Rice
Diced Beetroot
Sliced Onion
Green Peas
Few Pudina Leaves
Ginger Garlic Paste
Garam Masala
Turmeric Powder
Cumin Seeds
Cinnamon
Cloves
Bay Leaf
Ghee/Oil
Salt
Lemon
1 Cup
1 Cup
½ Cup
¼ Cup
1 Tbsp.
1 Tsp.
1 Tsp.
½ Tsp.
1 Tsp.
½ Inch
2-3
1
1 Tbsp.
To Taste
To Taste
Method
1.      Soak rice and keep aside.
 
2.      Heat oil in a pan. Add cumin seeds let them splutter, later add cinnamon, bay leaf and cloves. Sauté for a not more than a minute.




 
3.      To this seasoning, add sliced onion. Sauté on medium to low flame for 3-4 mins. Add diced beetroot, green pea and ginger garlic paste and saute for a minute. Add mint leaves, turmeric powder and garam masala and mix. Cook it for a minute.
 
4.      Drain the soaked rice. Now add the rice to the beetroot mixture. Sauté for a minute.
5.      Add 2.5 cups of water and cook the rice.


 
6.      Serve Beetroot Rice with raita and enjoy !!

Monday, March 2, 2015

Pina Colada



Here is a recipe for nonalcoholic version of Pina Colada using fresh pineapple pieces. It is a tropical fruit drink.
 
Pina colada has been the national drink of Puerto Rico since 1978 and the original recipe is a sweet cocktail made with rum, cream of coconut and pineapple juice.
Prep Time
5-10 Minutes
Serves
3-4 People
Ingredients
 
Fresh Pineapple Chunks
Pineapple Juice
Unsweetened Coconut Milk
Ice
Sugar / Honey ( Optional )
1.5 Cup
1 Cup
1 Cup
¼ Cup
1 Tbsp
Method


 
1.     Blend all the ingredients in a blender / mixie. Puree until it is smooth.




2.     Add sugar or honey if you want it sweet.
 
3.     Pour the smoothie to the glass and garnish with pineapple wedges.