Mango Thokku

Summer is almost here in Florida.Though we don't feel much winters here but we feel little chill  in the mornings. New-home lot of ventilation  feels as if every day is summer.I have a plan to plant mango tree in future.Don't know when it is possible.Yesterday I bought few raw mangoes when I went to market.There are two different shapes.I picked the smaller ones as they are very sour and good for pickling.I tried many pickles but didn't try instant mango thokku ( means grated mango).There are different way to prepare this pickle.I prepared instant method which is quick and easy method.It can stay fresh more than a month in the refrigerator.Posting this recipe in BM#74 under the theme Sauces and preserves.Here is my instant mango thokku.

Ingredients:

• Raw mango grated 2 cups
• Mustard powder 2 tspns
• Fenugreek powder 1 tspn
• Red chilli powder 3 tspns
• Salt 3 tspns ( you may increase or decrease)
• Oil 100 ml + 3 Tbspns for tadka( Usually I prefer mustard oil)

For Tempering

• Jeera 1/4tspn
• mustard seeds 1/4tspn
• Fenugreek seeds 5 to 6
• curry leaves 2 strings
• urad dal 1 tspn
• Garlic 5 to 6 pods
• Asofoedita( inguva) 1/4tspn or a pinch
• Red chili 1or 2 
• oil 3 tbspn( mustard oil or seesame oil)

Procedure:

• Wash mangoes nicely and pat dry on a dry cloth and keep aside. 
• Peel the mango skin and grate it nicely ,keep aside.
• Heat a pan dry roast fenugreek seeds nicely in low flame until it changes the color.
• Add mustard powder,fenugreek powder red chilli powder,salt ,oil mix it well.
• For tempering add 3 tbspn of oil in a pan heat it add msutard,jeera,urad dal methi ,redchillies,garlic,curry leaves.
• when tempering cools down add the tempering to the mango mixture.Let it sit for 5 hrs and enjoy with White rice.
• It stays fresh for 15 days without refrigeration if we use dry spoon in each serving.

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Mango chana pickle

Mango pickle is pretty common pickle prepared by most Indians. Indain pickles are quite different when compared to other pickles.Indian pickles pickled with spice ,salt and sour.There are wide range of pickles prepared with different veggies and meats.Coming to today's recipe is a quite different which I first tasted in one of my friend's home.It was awesome in taste.In Andhra without pickle we cant imagine our complete meal.Usually I had lot of non vegetarian  and vegeterian pickles in my kitchen shelfs.My kids love to eat chicken pickle which I posted earlier in my blog.Today iam posting Mango chana ( sanagalu or kommu sanagalu)pickle in Blogging marathon #64 under the theme pickles.

Ingredients:

• Raw mangoes 4( small size)
• Mustard powder 3/4 cup
• Red chilli powder 3/4 cup
• salt 3/4cup( you may add little less, after tasting it, may add more)
• Mustard oil or seesame oil 1 1/4 cups ( 1 cup plus 1/4 cup)
• Garlic cloves 1/2 cup
• Methi seeds1 1/2 tspns
• Black Chana 1/2 cup

Procedure;

• Wash and clean the mangoes and dry it on a cloth, keep aside an hour.
• Cut the mangoes into pieces without removing kernel.Soak chana an hour,Wash chana and drain the extra water,dry in sunlight for an hour.
• Take a bowl,Add salt and turmeric powder,chana, mango pieces cover it and keep aside for 24 hrs.
• Next day,dry roast mustard seeds for 1 minute and takeout blend into fine powder.
• Peel the garlic and set aside.
• Take a wide bowl add redchilli powder,mustard powder,methi powder,garlic cloves and 3/4 cup of oil,( before adding oil should be heated until smoky hot ,cool it then)mix it well.
• Now add mango pieces and chana.Use your hands to mix everything.( Make sure before mixing, our hands and all utensils using for pickle  should be completely dry)
• Slowly add everything to a dry jar and keep away from moisture .After 3 to 4 days mix with dry spatula  add remaining oil and keep aside for 4 more days.
• After one week  transfer small amount of pickle in a bowl and enjoy for everyday use.

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Drumstick pickle

Drumstick tree called the power house of minerals is the most common tree in India.Almost all parts of the drumstick tree have medical value.The small round leaves are especially beneficial in treating many ailments because of their iron content and many medicinal properties..Info from wiki.Usually in southern parts of India these drumsticks are cooked in different ways.Most ways we use it in sambar.The place where I brought up in Andhra,most of  them cook as a curry.There are many variety recipes with drumstick .I have already tried different drumstick curries.So thought to try drumstick pickle.When I was  searching a good drumstick pickle this recipe finds interesting and yummy Adapted the recipe from a TV show.Posting this recipe in BM#64 UNDER THE THEME PICKLES..

Ingredients:

• Drum sticks 5 to 6
• Tamarind 100 gms or 7 tbspns
• redchilli powder 4 tbspn
• Mustard powder 4 tbspns
• salt 4 tbspns
• oil 1 cup
• Jeera 2tbspn plus methi 1 tbspn( and ground to fine powder)
• garlic pods8 to 10 mashed

Seasoning:

• Jeera,mustard each 1 tsn
• urad dal 1 tspn
• chana dal 1 tspn
• Red chillies 4 to 5
• Turmeric powder 1/4 tspn
• Asofodita or hing a pinch
• Curry leaves 1 or 2 strings
• Lemon juice 1/4 cup

Procedure:

• Wash drumstick and dry it with towel completely.Cut them into medium pieces when they are completely dry.
• Soak the tamarind in hot water and extract the pulp,heat the pulp on stove about 15 mins until it just thickens.( in a medium flame)
• In a pan heat 4 to 5 tbspn of oil and shallow fry drumsticks pieces.Let them fry in medium flame until they are soft and well cooked.
• When they are almost cooked take out in another bowl and let it cool
• In the same pan heat the remaining oil,add mustard, jeera,urad dal,chana dal,red chillies,hing,curry leaves.Let the tadka cools down completely.
• Add cooled tamarind pulp to the cooked drumstickspieces.And add redchilli powder,mustard powdr,jeera methi powder,turmeric powder,salt and cooled tadka or seasoning.
• Finally add lemon juice and mix it well.Yummy drumstick pickle is ready.

Note: Adjust spices and salt as per your taste.
          It can stay more than a month without  any refrigeration.

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Gongura pickle

Gongura ( sorrel leaves)pickle is popular authentic Andhra pickle and popular in many places.Gongura is a rich source of iron,vitamins,folic acid and antioxidants essential for our nutrition.These leaves taste sour and has lot of health benefits.Andhra meals will be incomplete without this popular gongura pachadi or pickle.whenever I get fresh gongura leaves I tempted to do this pachadi.There are many other dishes we make with this leaves like gongura mutton,gongura chicken,dal..Today I'm posting famous andhra gongura pachadi in BM# 64 UNDER THE THEME PICKLES.Here goes my recipe

Ingredients:

• Gongura 1 big bunch
• Red chillies 6
• Jeera1/2 tsp
• Mustard seeds 1/2 tspn
• Daniya or coriander seeds 1 tspn
• Fenugreek seeds1/4 tspn
• Oil 1 Tbspn
• Salt

For seasoning:

• Red chlli 1 to 2
• Mustard seeds1/2 tspn
• Jeera1/2 tspn
• Urad Dal 1 tspnd
•  garlic 5 to 6 small pods
• Chana dal 1 Tspn
• Oil 3 tbspn

Procedure

• Heat 1 tbspn of oil in a pan add red chillies,mustard Jeera Coriander seeds fry few  mins or until just changes colour.
• Remove from pan,fry gongura leaves in the same pan ( wash gongura leaves and discard the stems) dry with towel to stay pickle fresh long time.)
• Fry leaves in medium flame until just changes color and mushy.
• Remove from pan and keep aside.let it cool
• Grind gongura leaves along with spices.
• Season the mixture with above mentioned ingredients.Optionally add few chopped onions on top to enjoy more taste like me.Yummy gongura pachadi is ready.Have it with hot rice.Enjoy!

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