Mango Cut Pieces Pickle

Come summer, its time for "mango rains" at least for a few months and many of us try to make the most of it; So, do I :) But there is a certain variety of mango which is available almost through the year except for a few months here & there - the 'kili mooku mango' (the end of this mango appears like the nose of a parrot).

This mango can be used in many ways:

• Just slice them, sprinkle some chillie powder and salt and relish (prevalent near the beaches of Chennai etc)
• Grate it to make some delicious salad (with other veg of your preference or ginger or alone with chilli powder / green chillie etc)
• An instant pickle that can be relished with curd rice etc. Wash the mangoes, clean, cut it into cubes. In a container, add these diced pieces, diced green chillies (preferably moderate spicy ones), salt to taste and shake to mix all ingredients. Leave it to soak for 30 mts to 1 hour before using. Have it with curd rice (best companion) or any other form of rice mix you might have -- especially when you have pazhaya soru (left over rice soaked in water during the night & consumed next day morning with butter milk, salt and this pickle)
• Grate it and make Mango Thokku (will share the recipe when I prepare this) using either Red Chillies or Green Chillies
• Cut it into small pieces, add it to any sprouts that you may have 
• If its moderate ripe you can cut it into small dices, add some chillie powder, salt, and a few spoons of coconut oil -- you can add a bit of sugar if it is tangy (this is a Kerala style preparation)
• Many more such uses...

Here, am going to share the recipe to prepare Cut Piece Pickle using Red Chillie powder. You will find these served in many of the South Indian marriages and functions. Ideally, this is an instant pickle and is for short term use. However, you can refrigerate and use it for a little longer. 

Ingredients:

1. Kili mooku mangoes : 2 (Regular size)
2. Red Chillie Powder : 1-2 tbspn (or as spicy as you need and as tangy the mangoes are)
3. Salt : to taste
4. Asafoetida/ Hing: 1 tspn
5. Turmeric Powder: 1/2 tspn
6. Feenugreek Powder : 1-2 tspn (Dry roast feenugreek seeds and powder it)
7. Mustard Seeds Powder: 1 tspn (Dry roast and powder)
8. Sesame Oil (Til /gingely Oil): 1/2 cup (you can add more later if rqd)

Method:

1. Wash and wipe the mangoes
2. Put them into small pieces (as small as you like) & place them in a vessel 

   *** Style 1***

1. Add turmeric, chillie, hing, salt, feenugreek and mustard powder to the cut mangoes. Shake it to ensure its mixed
2. In a kadai, heat the oil. As it heats up, remove from fire and pour it into this mixed mangoes
3. Shake it well & allow it to cool
4. Once cool, place it in air tight container -- Refrigerate it to use for longer periods. 

 *** Style 2***

1. Add salt to the cut mangoes. Shake it to ensure its mixed and keep it aside.
2. In a kadai, heat the oil. As it heats up, reduce the flame, and add chillie, turmeric, feenugreek, and mustard powders and finally hing. Immediately, remove from fire and pour it into the salted mangoes.
3. Shake it well & allow it to cool
4. Once cool, place it in air tight container -- Refrigerate it to use for longer periods. 

Crispy Puff alias Pastry

One of the famous, preferred and favorite snacks in many parts of India is the hot pastry alias puff with different stuffing including vegetables or non veg choices. A hot puff along with a hot cup of tea is a bliss especially during rainy and / or winter season :)

Me and Sangee (my partner in all my kitchen attempts) wanted to try and make these crispy puffs in our kitchen using the OTG. It's been on our "To Experiment" list for long which we tested some time ago. The results, I would say, was a hands-down win-win because our darling little princess loved it and so did we.

We zeroed in on 'Vah Chef's' recipe (IPR of his) when we decided to test this out. Believe me, his video is definitely a novice-guide. You just need to follow him step by step to get yummy puffs. So, am not going to repeat the procedure here but share the video of his which we followed with little customization of ours:

https://www.youtube.com/watch?v=x9sE0cisM58 -- Copy Paste this link to view the video.
[Thanks Chef, it was really easy to follow and puffs were yummy / tummy.]

Be prepared to put in a bit of effort because it requires that to make these puff sheets. Once the sheets are ready, you can go ahead and make the pastry with a stuffing of your choice. We tried Vegetarian stuffing using readily available vegetables such as potatoes etc.

Gol Gappa Aka Pani Puri

Gol Gappa Aka Pani Puri is a simple, lip-smacking snack popular in places such as Delhi, Mumbai, et all... It is one of the most-desired chaat items for many Indians, as once you taste it, for sure, you would love to have at least 4-5 in one go. It is a balanced mix of all tastes including spice, tangy, sweet, and salt. I have relished them in the streets of Delhi... Down in Chennai, this is just gaining prominence so much room for improvement :) Over here, Gangotri is one outlet serves a decent quality of gol gappas.

Finally, made up my mind to try my hand in making this all time snack. One of my partners in such crimes Sangee joined me readily! We managed to bring on a satisfying & happy smile on our lovelies' face :))

Ingredients:

• To make the puris:
• Suji (Rava)         : 1/2 cup
• Flour (Maida)     : 1/2 tbsp
• Soda Water        : 3 tbsp
• Baking Soda       : 1/2 tsp (optional)
• Salt                     : To Taste
• Oil                      : To Fry

• To make the Pani (Green Pani):
• Pudhina (Chopped)   : 1 1/2 cup
• Coriander (Chopped): 1- 2 tbsp
• Imli Water                 : 1/3 cup
• Ginger (Adrak)          : 2"
• Green Chillies            :6-8 (medium * as spicy you need the water to be)
• Coriander powder     : 1 pinch (optional)
• Jeera Powder            : 1 tspn (freshly ground will have a nice flavor)
• Black Salt                 : 1.5 tspn
• Salt                           : To Taste

• For the Filling:
• Potato (Boiled and Smashed) : 4-5 medium
• Boondi                                  : Fried (Get them in market & is optional)
• Sev                                        : Optional
• White Channa / Sprouts (Boiled) and any other of your choice

Method:

• To make puris:
• Mix Suji, flour, salt, baking soda and make it to a smooth dough using the soda water and regular water. (Oil not required to make this dough)
• Cover it by a wet muslin cloth (or any thin white wet cloth) and leave it to rest for 15 mts. The dough will raise a bit due to the soda (very slightly)
• Make small and thin puris. Place these puris first under a damp cloth for 5 mts before frying them. (Thinness of the puris will ensure the crispiness else the flour won't get cooked easily, making the puris soft rather than crispy)
• Ensure the oil is in the right heat before you add the puris to fry. Using a cooking slotted ladle or spoon, press the puris to ensure they puff up both sides. Take them when golden brown (cook it both sides till they puff up to the shape of the gol gappa; if they flatten then u can eat them as puris for other chaat items).
• Remove, drain, allow them to cool. As soon as they cool down, store them in an air-tight container.

• To make pani:
• Grind all ingredients (specified under 'To make pani') except for salt. After ground smoothly, sieve it into a bowl of about 500 gms to 1 lt of water (as you want the quantity & also ensure it doesn't dilute the spice)
• Add salt & mix well. 
• Serve it chilled.

• To make the Filling : Boil the potatoes and smash it well. You can individually add all fillers you decide on while serving

• To make the sweet / tangy chutney: Refer to "Dates & Raisin Chutney". You can take a few spoons of this chutney and dilute it a bit to be used as the gol gappa mix

To Serve / Eat: Take a puri, slightly tap and make a hole in the center, add all fillers, a spoon of pani & a spoon of the chutney and just gulp it... As you develop the taste you may end up having countless numbers as well :))

Dates and Raisin Chutney

Both Dates & Dry Grapes (Raisins) are healthy, but some may not like to eat dates directly. Searching for alternative ways to consume dates, I ended up with this recipe by Tarla Dalal.

Ingredients:

• Dates             : 1 cup
• Raisins           : 1/4 cup
• Tamarind       : 2 tbspn (juice)
• Brown Sugar : 1/4 cup
• Ginger           : 1/4 "
• Salt                : To taste
• Cumin Seed Powder: 1 tspn (Dry roast & powder)
• Black Pepper:   1/4 tsp (as desired spice)
• Red Chilli Powder: 1/4 tspn (as desired spice)
• Water              : 3/4 cup

Method:

• Soak the raisins for about 30 mts. 
• Remove the seeds of the dates. Soak them for 5-10 mts or cut them into pieces
• In a pan, add water. To it add tamarind juice, sugar, salt, black pepper, red chillie powder, cumin powder, and bring it to boil
• To this, add the dates, raisins, ginger and let it cook by boiling for 10-12 mts (the water will reduce)
• Remove from fire and allow it to cool (* Some prefer to eat it in this form)

• I had customized it further by grinding this entire mix in a jar and sieving it to make the red tangy/sweet/spicy chutney

Herbal Stuffed Baked Fish -- by our inhouse Chef @ Gopakumar

A while back, I had created this page to share some interesting, mouth-watering, tasty, innovative, genuinely prepared dishes by whom, I would like to name as 'Guest Chef' for my blog. This began with me merely posting some pics but here I come to you with my first share :) 

I have developed a love for 'fishes' both alive and as interesting eatables :) Recently, I got to taste this real yummy baked fish with some fresh herbs and vegetables, that I had to start blogging in this section. So, presenting the 'Baked Herbal Fish' by Gopakumar.