Chunda - Gujarati Sweet Mango Pickle

                                                                         

Summer has arrived in Dar Es Salaam and with it has come the season of mangoes. There appears to be a bumper crop this time because I see trees laden with mangoes and the markets are flooded with both raw and ripe mangoes. A good time to relish the different local varieties of juicy mangoes and to pickle the raw ones while the season lasts.

A favourite mango pickle of mine is  chunda, the sweet mango pickle of Gujarat which I had come to love during our stay in Ahmedabad. I happened to mention my fondness for this pickle to my friend and neighbour Jennifer during an evening walk and she promptly offered to share the recipe for this pickle with me. In fact she went a step ahead and guided me through each step of the process.

Jennifer told me that back in Gujarat a special variety of mango is used for making this pickle and it is left for several days in the sun to dry out and thicken the sugar syrup. Here of course we have to make do with the local variety and, as there is no open terrace or courtyard to keep the pickle in the sun, she showed me the instant way of making the pickle which cuts down on the time and effort involved but does not detract in any way from the taste.

Ingredients: 

3 cups grated raw mangoes
3 cups powdered sugar
1 tsp salt ( approx)
1/2 tsp turmeric powder
1 tsp red chilly powder
1 tsp cumin seeds

Method:  Peel the skin of the raw mangoes and grate. Add salt and turmeric powder and leave aside for about 5 to 10 minutes.
                                                                     

Meanwhile powder the sugar. Add to the grated mango and mix well. The sugar will dissolve and together with the grated mango form a thin syrup. Let it remain thus for a day.

                                                                                 

Next day transfer the grated mango with the accompanying syrup to a heavy bottom pan and stir over high flame for a few minutes till it reaches one string consistency. Remove from flame and let it cool completely for several hours or overnight. Add red chilly powder and cumin seeds and mix well. Fill in clean bottles and store.

                                                                             

Mango quality tends to differ so in case the mango is very sour, or if juice released is insufficient, make more sugar syrup of same consistency and add to pickle.

Atte Ke Laddoo

                                                                           

                                                                   

This is my mother in law's special recipe for Atte Ke Laddoo. Over the years I have watched her making them as I stood by to assist, if needed, in chopping the nuts or giving the laddoos final shape but I never ventured to make them all on my own till very recently. You would think I would be confident after watching the process innumerable times but no, I was as nervous as a newbie in the kitchen. Thankfully though they turned out perfect! I couldn't quite believe it and, I can't seem to stop making them now ...barely does a batch get over than I make another.

Although you can make these laddoos any time you feel like, winter is the best time to savour them. This winter make them for your family and guests and get their blessings and appreciation!

Ingredients: 

2 cups atta ( wheat flour)
2 tsp sooji ( semolina)
1 cup sugar
3/4 cup ghee ( clarified butter)
1/2 cup mixed nuts and raisins
1/2 tsp black pepper powder
1/2 tsp dry ginger powder

Method:   Take a heavy bottom pan and add the wheat flour. Stir over low heat for around ten to fifteen minutes till the flour emits a nice aroma and begins to change colour a little. Add about 3 tbsp ghee and continue to stir. Close flame when the flour is nicely roasted and the raw smell is completely gone.

                                                                           

Remove on to a plate and allow to cool slightly. Meanwhile, chop all the nuts and raisins and fry them in 1 tbsp ghee. Add to the roasted flour. Also add powdered sugar, black pepper powder and dry ginger powder. Heat the remaining ghee lightly and add.

                                                                               

Mix well and, using firm hands, shape into laddoos. This mixture will make about 30 laddoos.  Allow the laddoos to cool down completely for at least an hour  or two before storing in an airtight container.

Roast the flour on very low flame. If it gets even slightly burnt then the whole batch will spoil. You can vary sugar according to your taste. Add more if you like sweeter laddoos. You can add more ghee too if needed for binding. I used cashew nuts, almonds and raisins but you can use whichever nuts you prefer. 

Spinach Beet Sandwich

                                                                                   

                                                                           

Sometime back I was discussing the blog with my daughter and she mentioned that she would really like me to post some sandwich recipes as she was thoroughly bored of the sandwiches she usually takes for her lunch to office.  Since then I have been browsing sandwich recipes and trying them out.

This is one of the recipes I tried which combines spinach, paneer and beetroot.  It is a combination both delicious and  truly nutritional. For me it was very easy to assemble as I generally have the three main ingredients at home. Even if you do not, you can access it without much trouble I am sure.

If you like to make healthy eating choices, be sure to include this recipe in your collection. It  is a winner!

Ingredients: 

4 burger buns
2 beetroots
1 tbsp vinegar
1/2 cup paneer ( cottage cheese)
1/4 cup raisins
Salt to taste
1/2 tsp black pepper powder
1 bunch spinach ( approx 4 cups)
1 tbsp olive oil
Butter as needed

Method:  Boil beetroot. Peel and cut thin slices. Heat oil in a pan and add chopped spinach. Add salt and 1/4 tsp pepper. Cook till all the water from the spinach dries up. Add vinegar and mix well. Leave in a sieve to drain any remaining water. Mix cottage cheese, raisins and 1/4 tsp pepper in a bowl.

Slice the burger buns in half.  Butter the lower part of the bun and layer spinach, cottage cheese and top with the beet rounds.  Cover with the buttered top part of the bun. Make the other sandwiches in a similar fashion.

Tomato Fish

                                                                       

The other day I was suddenly reminded of this recipe of Tomato Fish,which I had eaten at a restaurant years back. I remember I had liked it so much then that I had gone back home and recreated it merely guided by the memory of how it had tasted and had been overjoyed when it had turned out really well.  Now, having recalled the recipe I was again keen to try it  to see if memory had exaggerated it's appeal. I got the perfect opportunity when my husband managed to get hold of some fillets of Tilapia.... a fresh water fish from Lake Victoria in Tanzania. Tilapia is a really sweet fish with no smell and thus ideal for this recipe.

Memory had not lied....it is an amazing recipe. The beauty of it lies in it's simplicity...the neat taste of fish in a silky smooth tomato gravy sans any overpowering spices. Simply delicious!

Ingredients: 

1/2 kg fish fillets
2 onions
1 tsp garlic
2  tomatoes
2 tbsp tomato paste
Salt to taste
1/2 tsp red chilly powder
1/2 tsp black pepper powder
1/4 cup cream
1 tbsp vinegar
Coriander leaves to garnish
Oil to fry fish

Method:   Pour vinegar over the fish and leave aside for 15 mins. Then wash the fish well, drain and pat dry. Roughly chop onions, garlic and tomatoes. Also cut coriander leaves.

Place a heavy bottom pan on the flame and add oil. In the warm oil add fish pieces...as many as can go in without crowding the pan. When the fish begins to change colour, flip to the other side. Remove when the other side is done.  Add remaining fish pieces. Fry lightly,  taking care not to brown the fish.

Remove excess oil leaving only about  3 tbsp. To this add garlic. Let it cook for about half a minute and then add the onion. Once the onion softens add tomatoes. Add salt, pepper and red chilly powder. Let it cook till tomatoes are tender. Switch off flame and let it cool for a few minutes.  Transfer to blender and puree.  Now put it back in the pan and add tomato paste and a couple of tbsp of water. Also  add cream. Stir for a minute.  Add fish and gently fold it in the gravy. Pour a cup of warm water. Place the lid and let it simmer on low heat for five minutes. Check seasonings and serve hot garnished with coriander leaves.  

Khatti Meethi Moong Dal

                                                                         

When one eats as much dal as we do, one has to strive to bring in variety to avoid monotony. Towards this end I try to vary the dals I make...one day it could be arhar, the next day sabut moong and on another day lal masoor and so on. Plus, I am always on the lookout for new dal recipes to try out.

On the face of it, this seemed a very simple recipe which I didn't expect to enjoy as much as I did. The subtle mix of sweet (provided by jaggery) and sourness of tomatoes gives a nice, pleasing twist while keeping the dal otherwise very light with none of the holy trio...onion, ginger and garlic.

Ingredients: 

1/2 cup moong dal ( split green gram)
1 tomato
1 tbsp jaggery
Few curry leaves
1 tsp mustard seeds
1/2 tsp cumin seeds
Pinch of  hing (asafoetida)
Salt to taste
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1 tbsp ghee
Coriander leaves to garnish

Method:   Soak the moong dal  in water for 15 minutes.  Chop the tomato and coriander leaves. Wash and pat dry the curry leaves.

                                                                         

Pressure cook the moong dal with salt, turmeric powder and  about 1 1/2 cups of water.  Meanwhile, in  a pan heat ghee and add mustard seeds, cumin seeds and hing. Once they begin to crackle add the curry leaves. Also add the tomato, red chilly powder and jaggery. Stir till tomato softens and jaggery dissolves.  Add the cooked dal. If needed add more water. Let the dal simmer on low flame for couple of minutes. Switch off the flame and sprinkle coriander leaves. Serve hot.

Vegetable Masala

                                                                                 

                                                                             
                                                                       
As much as one enjoys having friends over for dinner, it can be a little daunting too at times. Cooking can take up so much time that by the time the evening begins you are exhausted! That is why this is the perfect party recipe! Apart from the prep work, which includes cutting the different veggies, the actual cooking is a  breeze. You can impress your guests without breaking your back standing all day in the kitchen.

Life is complicated enough without  entertaining adding to your stress. Get smart! Make a recipe that keeps you as relaxed as your guests!

Ingredients: 

1 cup kabuli chana ( chick peas)
1 medium cauliflower
1/2 cup french beans
1/2 cup carrot and peas
1 capsicum
2 tbsp oil
1 tbsp butter
1 tbsp ginger garlic paste
1 1/2 tsp curry powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
Salt to taste
1/2 cup yoghurt
1/4 tsp garam masala powder ( all spice powder)
1 green chilly (optional)
Coriander leaves to garnish

Method:    Soak kabuli chana overnight in plenty of water.  In the morning wash it well and pressure cook till soft. Cut cauliflower in mid size florets. Cut french beans, carrots and capsicum. Also chop green chilly and coriander leaves. In a sauce pan put water to boil and add all the veggies except capsicum. Cook till slightly tender but firm. Remove from flame and drain.

In a heavy bottom pan put oil and butter and add ginger garlic paste. Stir for half a minute and then add a little water( so that the spice powders do not burn). Add curry powder, salt and turmeric powder. Also add yoghurt. Stir briskly  for a couple of minutes till the yoghurt comes to boil and is well blended with the spice powders. Lower heat and add the boiled vegetables and chana. Cover and let it cook on low heat for few minutes. Add the capsicum, green chilly and garam masala powder. Stir for a minute. Just before closing add cumin powder. Garnish with coriander leaves and serve hot.

If you like you can add other vegetables of your choice.

Dinner Roll Egg Sandwich

                                                                           

                                                                                                                                                 

I haven't really paid much attention to the great egg debate ..... the discussions and arguments on whether or not egg is good for health, passed me by without making much of an impact. I grew up eating an egg practically every day. Later, when eggs disappeared from healthy menus, I continued eating them, though by that time I had reduced my intake to few times a week. But that was due to choice and nothing to do with what the researchers proclaimed. I continue to enjoy eggs  as it makes a comeback  with new research saying it is not too bad after all!!

This is a really simple boiled egg sandwich recipe which is ideal to carry for lunch to the office or for picnics, etc. The boiled egg is mashed and mixed with some other ingredients to make an interesting and delicious mixture which is then layered on the dinner roll.

My kids were not too fond of eggs as kids but have now learnt to enjoy it so I am posting this recipe in the hope that they might try out this recipe. If you like eggs you will definitely like this sandwich.

Ingredients: 

4 boiled eggs
4 dinner rolls
Salt to taste
1/2 tsp black pepper
1/3 cup mayonnaise
1 tsp sugar
1 tsp vinegar
2 tbsp chilly sauce
3 tbsp spring onion leaves
Lettuce as required
Butter as required

Method:  Boil eggs. Cool, remove shells and mash. Add all the ingredients except butter, lettuce and of course the dinner rolls.

Slice the dinner rolls in half and butter the lower part. Place lettuce on it and then layer the egg mixture. Cover with the buttered upper part. 

Dry Gobhi Manchurian

                                                                           

Frankly, I had not bothered to even try making Indo Chinese dishes back in India, apart from the occasional Chow Mein ( noodles) or Fried Rice for the kids. When one was in the mood for it, one went to the many  Chinese restaurants that offered excellent fare or ordered home delivery. That simple! Cut to the present....if I crave Indo Chinese, I jolly well have to stir myself and make it! Ok, so there are great Chinese restaurants here in Dar es Salaam too but, they serve authentic Chinese and not the desi Chinese one is so fond of. In fact it can be bewildering to an Indian fresh out of India that what goes for Chinese food in India is practically unknown in Chinese cuisine.

Of the many popular dishes that came to mind I decided on this recipe as I had plenty of really fresh cauliflower at home. After looking up several recipes online I had a fair idea how to go about it. First step, blanch the cauliflower florets. Next, dip in batter and fry till crisp and finally, coat it with a special sauce. Ta Daaa!! My Dry Gobhi Manchurian was ready, and, believe it or not ....it was the best I had had!! Sometimes, things don't just turn out as good as you expected...they come out better:)

Ingredients:

1 medium cauliflower
salt
1/2 tsp turmeric powder
Water as required to boil cauliflower

For the batter:
4 tbsp all purpose flour (maida)
2 tbsp cornflour
1/2 tsp Kashmiri red chilly powder
1/4 tsp black pepper powder
Salt to taste
1 tsp ginger garlic paste
1 tsp soy sauce
Water as required
Oil for deep frying

For the sauce:
1 tsp chopped ginger
1 tsp chopped garlic
1 tsp chopped green chilly  ( optional)
1 onion
1 capsicum
1 1/2 tbsp tomato ketchup
1 tsp vinegar
1 tsp soy sauce
Salt to taste
1/2 tsp Kashmiri red chilly powder
1/4 tsp black pepper powder
1 tsp sugar
1 tsp cornflour dissolved in little water
2 to 3 tbsp chopped spring onion leaves

Method:  Cut cauliflower in bite size florets. Heat plenty of water in a pan and add salt and turmeric powder to it. Add the cauliflower to the boiling water and let it cook for about five minutes. The florets should get slightly tender but not mushy. Remove from flame, drain and rinse in cold water. Place florets in a colander for any excess water to drain out. Chop ginger, garlic, capsicum, green chillies(optional)and spring onion leaves. Finely slice onion.

Prepare the batter by mixing all the ingredients namely all purpose flour, cornflour, salt, pepper, Kashmiri red chilly powder,ginger garlic paste, soy sauce and water. Use a whisk to form a smooth batter. The batter should not be too thick nor too runny.

Heat oil in a wide heavy bottom pan. Dip a few florets in the batter and drop one by one in the hot oil. Do not crowd the pan and  fry only as many as can go in without overlapping.  Fry till crisp and then remove on to an absorbent paper.

Take out excess oil from the pan leaving only about 2 tbsp. Heat the remaining oil and add ginger, garlic, green chillies(optional) and saute for about half a minute. Add onion and capsicum. Stir fry lightly till onion softens. Add tomato ketchup, soy sauce, vinegar, salt, sugar, Kashmiri red chilly powder and black pepper powder. Mix. Add the fried cauliflower florets and stir  to ensure the sauce coats the florets evenly.  Add the dissolved cornflour and gently mix it in. Check for taste and adjust seasonings accordingly. Close flame and sprinkle the spring onion leaves. Serve hot.