Kachchi Kairi Ka Kamaal 3

KACCHE AAM KI CHUTNEY

(Aam ki Launj/ Amti)

Ingredients:

Raw Mango (cubed/grated): 1 large

Sugar: 2 tbs or as per taste

Oil: 2 tbs

 

Mustard Seeds (Rai): 1/2 tsp

Cumin Seeds (Jeera): 1/2 tsp

Fennel Seeds (Saunf): 1/2 tsp

 

Salt: 1 tsp

 

Red Chilli Powder: 1/2 tsp

 

Turmeric Powder: 1/4 tsp

 

Method:

• Wash, wipe dry and cut the raw mango in small cubes or grate it.
• Heat oil in a karahi and add jeera, saunf and rai. Let the rai splutter.
• Now add the mango cubes to it and mix well.
• Add all the spices and salt and cover the pan for 5-7 minutes, keeping the flame on low.
• By this time, the raw mango cubes are soft; if still firm cook for 2-3 minutes more, adding 1 tsp of water if required.
• Now add sugar to it and mix well.
• Remove from the stove and let it cool. This can be stored in the refrigerator for 3-4 days.
• Relish this with Parantha or any snacks.

Secret Tips: You can even make this with ripe mangoes if they are a slightly sour and tangy; just add less sugar and cook for lesser time.

 

Chunda (Sun Baked Method)

 

Ingredients:

 

Mangoes (very raw and firm): 4 large

Sugar: 1cup

Salt: 2Tbsp

Turmeric: 1tsp

Cloves: 4-5

Cinnamon: 1"stick

Cardamom: 2-3

1 tbsp Red Chilli powder: 1Tbsp

Saffron: a big pinch

 

Method:

• Wash and dry the mangoes.
• Peel and chop them into very fine pieces.
• Place in a jar (earthen, glass, or china). Sprinkle salt and turmeric. Shake the jar to coat mangoes evenly. After 2 hours add sugar. Shake again.
• Keep aside for 24 hours. Shake again and transfer to a wide bowl. Cover with a thin mesh or muslin.
• Place in the sun. In summers the sun is very hot so 3-4 days will be sufficient.
• The chunda is done when all the sugar has melted to a sticky thin syrup.
• Remember to take the bowl inside every evening and stir and place outside every morning.
• When done, add the chilli powder. Crush the other spices coarsely and add to pickle.

Secret Tip: Be careful not to touch a wet spoon to the pickle. If taken care it, the pickle is kept for a year without refrigeration. 

 

 Chunda (Quick Method)

Ingredients:

 

Grated Raw Mango: 1cup

Salt: 1 tsp

Turmeric powder (Haldi): 1/4tsp

Sugar: 1 1/2 cup

Chilli powder: 1Tbsp

Roasted Cumin Seeds (Jeera), crushed: 1tsp

Method:

• Combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes.
• Add the sugar little by little (2 tablespoons at a time) to the mango mixture and stir continuously using a spoon till all the sugar is nearly dissolved. The entire process will take about 30 to 35 minutes.
• Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely and small bubbles start appear ingon the surface of the mixture (approx. 3 to 4 minutes).
• Remove from the flame and let the mixture cool completely. Add chilli powder and cumin seeds and store in a sterilised glass jar. Store upto 1 year in cool dry place.

Secret Tips:

1.Use Ladwa, a round variety of raw mangoes or any other raw mango variety if these are not available.

2.If overcooked, the chunda mixture will crystallise the following day. In that case, take ¼ cup of grated raw mangoes and add the prepared chunda to the mangoes little by little (2 tablespoons at a time). Stir continuously using a spoon or a whisk till the entire mixture is dissolved. Repeat step 3 of the above recipe.

3. If the mangoes are too sour you, may need to add extra sugar at step 2.

Variations:

1.Kesar Elaichi Chunda: Use 1 teaspoon each of elaichi powder and khus khus and a few strands of saffron. Use the above ingredient in place of turmeric (haldi) powder, chilli powder and cumin seeds for the above recipe. Add all these ingredients at step 2 while adding sugar to the chunda.

2. Dry Fruit Chunda: Add ½ cup chopped dry fruits (apricots, almonds, cashewnuts and walnuts) to the Kesar Elaichi Mango Chunda, just before bottling the pickle.

 

 

 

Kachchi Kairi Ka Kamaal 2

Aam Ka Murraba

(Raw Mango Preserve)

Ingredients

Raw Mangoes: 1 kg

Sugar: 1 kg

Water: 500 ml

Method:

• Wash and wipe dry the raw mangoes.
• Peel off and chop them into 4 pieces/mango or as per your choice.
• Dissolve sugar in 500 gm water, stirring occasionally to prepare sticky syrup.
• Add washed mangoes in to the syrup and bring to a boil and simmer it for 4-5 minutes. K
• Keep aside and let it set for 12hrs.
• Again place them on a gas stove and repeat the process twice. Check the consistency on the third time and store in a glass jar  once it has cool down.

 Secret Tip: Choose raw mangoes that are little sweet in taste for making murabba as it will consume less sugar and give a mellow yellow colour to the murraba. To check the consistency of sugar syrup use thumb and first finger. The syrup should be sticky. Use only glass jars to store. To sterilise the jar, steam the jar for 5 minutes.

 

 

Kachchi Kairi Ka Kamaal 1

Aam Panna 1

 

Ingredients for 6 servings

 

Raw Mango (Kairi): 300gms

Water: 1ltr

Sugar: 90gms

Salt: 3/4tsp

Roasted Cumin Powder (Jeera Powder): 3/4tsp

Black Salt: a big pinch

Mint Leaves (Pudina Leaves): a few sprigs

Ice Cubes: 10-12

 

 
Method:
 

• Pressure cook the mangoes for 7-8 minutes or til soft. Let it cool & soften it by rolling between the palms. squeeze out the pulp into water.
• Add the sugar & seasoning, churn/ blend till well mixed. strain.
• Pour over crushed ice. Serve chilled garnished with a mint sprig in tall glasses.

Aam Panna 2

(Concentated; to be refrigerated)

 

Ingredients

 

Raw (green and unripe) mangoes - 4 large sized

Sugar -1 cup or as per your taste

Black/rock salt as per taste

Roasted cumin powder - 3 tsp.

Black pepper - 3 tsp.

Fresh mint leaves -1cup

Water

Crushed ice

 

Method:

• Boil the raw mangoes in a pressure cooker. Drain after a 2-3 whistles or approx. 6-8 minutes. Let them cool.
• Peel the skin and collect the flesh/pulp from the mangoes.
• Grind together sugar, roasted cumin powder, pepper powder, rock salt and mint leaves in a grinder/processor till they turn into a smooth powder.
• Add the mango pulp to this and blend it into a smooth purée. Store in an air tight bottle (a sterilised jam bottle is a good option) and keep refrigerated.
• Make in small batches and enjoy this refreshing drink throughout summers

To drink a chilled glass of Aam Panna:
Add about 5 tbsp. of the mango pulp to a glass full of water. Stir well. Add crushed ice and garnish with some fresh mint leaves.

 

 

 

 

 

 

 

 
 

MANGO MANIA

In our home festivals and seasons are the main focal points of all cooking that takes place. In a moderate Hindu household we have around one festival every month. All the binging happens during these festival days. But on regular days we are very particular on what finds way into our plates.

 

We cook according to the seasons and mostly only seasonal fruits and vegetables find their way into our kitchen. My Dad always says that seasonal crop gives you the maximum nutrition and flavour and even god intended it to be eaten in that particular season. In today's world when every thing is available through the year we still cook only the seasonal produce (some of it from our kitchen garden). 

Summer is almost here and the fruit markets are full of  summer fruits........ especially mangoes. In north India mangoes arrive late but the markets of Mumbai are already choc-a-bloc with Alphonso (Haphoos aam) & Badami aam (Safeda aam of the north) all ready to seduce our taste buds. I personally have never been mango crazy but I too have succumbed to the juicy lusciousness of the Alphonsoes from Ratnagiri. The following blog entries are dedicated to The King Of Fruits: Mango. I have tried to compile as many recipes I could remember or find out from my family and friends.
If you have any special/unique mango recipes using raw/ripe mangoes please share with us.

 

 

 

Holi Ke Rang Rasoi Ke Sang

SAFE SHADES

 

So far I have written about the special recipes for the festival of colours. I have always wanted to play the festival but due to a very sensitive skin I could not  play it with abandon. I have now discovered some special colors which I can make out of simple things straight from my kitchen drawers and refrigerator and enjoy holi without damaging my skin. I am sharing them with you today.

 

Green: Use henna powder in dry form as a green gulal. Soak henna powder in water overnight and strain to get a orange colored water to play wet holi. Adjust the colour intensity by increasing or decreasing the amount of henna powder.

 

 

 

Red: Dry hibiscus petals can be powdered to make red gulal. For red coloured water, grate beetroot and squeeze out the juice and dilute with water. The residue can be dried in hot sun and powdered to make red gulal. Alternatively extract juice from beetroot in a juicer and dilute the juice with water to get red water and dry the extract to make gulal. Red Sandalwood powder and dry Palash petals (Flame of the forest/ Keshu) have been used in my family for ages.

 

 

 

 

Yellow: Turmeric is a natural yellow pigment and has antiseptic properties as well. It can be used as it is as yellow gulal.  It can also be mixed with sandalwood powder to decrease the colour intensity . In earlier days saffron was used but now its price is prohibitive. Even today  we use it as a tilak in the morning on day of holi. Marigold and calendula petal can be crushed to give a yellow paste which has soothing properties.

 

 

 

 

Blue/ purple: Blue color can be made by soaking Jamuns overnight in water and straining the extract the next morning. Another easily available blue colour is from our laundry......... the humble Neel/ Indigo. Use it as dry blue gulal or deep blue water by dissolving in water.

 





                                                                                                                                                             

Food colouring diluted with water is another safe alternative for holi colours. They come in a large number of shades and can be mixed to get unique colours to play the colourful festival.  

         

 

Secret Tip: Add a few drops of sandalwood oil or any aromatic essential oil to the coloured water for a fragrant holi.



The Holi Bar

KANJEE

 

Ingredients for 6 servings

 

Black Carrot: 50gms

Rai Powder: 10gms

Chilli Powder: 1/4tsp

Kala Namak: 1/4tsp

Salt: 1/2tsp

Water: 1lt

 

Method

• Wash, scrape and cut the carrots into 8cm long, thin pieces.
• Add the carrots and other ingredients to water. Mix well.
• Store in earthenware pots/glass jar.
• Put in the sun for 7 days or more to sour.
• Serve in a medium-size glass over crushed ice.

 

 

 

THANDAI

 

Ingredients for 6 servings

To Be Blended Into A Thandai Paste

Almonds (Badam) , soaked , drained and peeled: 1/2 cup

Fennel seeds (Saunf): 2Tbsp

Peppercorns(Kalimirch): 10-12

Poppy seeds (Khus-khus): 2Tbsp

Cardamom (Elaichi) powder: 1/2 tsp

Saffron (kesar) : a few strands dissolved in 1 tbsp warm milk

1 tbsp rose water

 

Other Ingredients

 Full Cream Milk: 5cup

Powdered Sugar: 1/2cup

 

For The Garnish

a few chopped rose petals  

Method

• Soak the saunf, kalimirch and khus-khus overnight. Drain and make into a fine paste with soaked and peeled badam, adding water if required.
• Bring the milk to boil in a broad non-stick pan and cool completely.
• Add the ground paste, cardamom powder, saffron and rose water and mix well.
• Refrigerate for at least for 3 to 4 hours.
• Strain using a strainer, add the sugar and mix well.
• Serve chilled garnished with rose petals.

 

Secret Tip: Make the paste in advance and mix it with milk whenever required. This is a excellent drink for children as it is high in protein and calcium. So instead of the regular malt beverages you can give this to kids- chilled in summers and in hot milk in winters.

 

 

  

Purani Dilli Ki Galiyon Se................. Continued

CHOLE MASALA

 

Ingredients for 6 servings

Soaked Kabuli Chana (White Chickpeas): 2 1/2 cups
Tea Bag: 1
Bayleaf (Tejpatta): 2
Cinnamon (Dalchini): 2 pcs (1")
Cloves (Laung / Lavang): 4-5 

Black Cardamom: 2

Green Cardamom: 2

Garam Masala: 1 1/4 tsp
Roasted Jeera Powder: 2 1/4 tsp

Coriander (Dhania) Seeds Powder: 2 tsp
Chilli Powder: 1 tsp
Amchur Powder/ Anardana Powder: 1 1/4 tsp

Ginger: 1"pc Grated

Salt to taste
Oil: 2 Tbsp

 

For Garnishing:

 

Onion (Large): 1 Chopped into thin slices

Ginger: 1"pc Julienned

Green Chillies: 2 Julienned

Lemon: 1 cut into quarter

Method

 

• Make a small polti of whole garam masala by tying in a muslin cloth. This ia an Indian version of bouquet garni.
• Pressure cook the kabuli chana along with spice potli and tea bag for 5 whistles or till the chana are cooked but not mashed. Keep aside.
• Heat oil in a kadhai, add chilli powder, garam masala, and dhania powder. 
• Add the boiled channa, jeera powder, grated ginger and amchur/ anardana powder mix well and simmer till gravy is almost dry.
• Remove from the flame and pour into serving dish.
• Garnish with the onion slices and chilli and ginger  juliennes
• Serve hot with bhaturas.

 

BHATURA

 

Ingredients for 6 servings (1 Serving= 2 Pcs)

 

Refined  Wheat Flour: 1 cup

Whole Wheat Flour: 1 1/2 cup

Semolina : 1/2 cup
Vegetable Oil: 3 Tbsp
Thick Yogurt: 1cup
Warm Water: approx 3-4 Tbsp

Salt: 1/2 tsp

Sugar: 1/4 tsp

Eno Salt (Plain): 1 sachet
Oil: to fry

Method

• Seive all the flours along with salt, sugar and eno salt into a basin.
• Make a crater in the centre and add oil, mix it uniformly into the flour.
• Knead the dough with the curd add water only if required. the dough should be soft and pliable.
• Keep aside for 10-15 minutes.
• Knock back the dough to release the air and again knead it. 
• Divide into 12 equal portions and roll into thick puries.
• Elongate the puri with hand before frying in hot oil.
• Remove when golden brown on both sides onto an absorbent paper.
• Serve hot with chole masala.

 

 

Secret Tip:  For variation use dry yellow peas instead of kabuli chana. Adjust the boiling time as they cook faster and tend to get mushy. For the calorie conscious try making baked kulchas out of the same dough in a hot oven or making on a tawa like roties.