Sunday, June 30, 2013

Avale Chutney/Brined Gooseberry Chutney

This Chutney is Similar to Kalambe Gojju but only difference is we add avalo instead of Kalambo/brined green mango


Ingredients
Grated coconut - 4-5 tbsp around ½ cup
Red chillies - 2-3
Brined Avalo – 3 Seed  removed
Garlic - 2-3 cloves
Salt - only if required (as the mango is brined it contains salt add only if u find the necessity)
Coconut oil - 1 tbsp
Method

Clean the salted avalo/gooseberries and remove the seeds.
In a mixer jar add everything except coconut oil and grind to a smooth paste.
Do a taste check and add salt if required. Mix in the coconut oil.
Serve with rice and dal or even chapati or dosa It tastes Super!



Yields: 1 cup
Serves - 3

Happy Cooking!
 

Tuesday, June 25, 2013

Mitta Ghallele Avalo -How to brine/ or store Avalo/Avla/Gooseberries with pictures

Just like kalambo, mitta ghallele avalo/brined gooseberries is also our favorite.



Avalo/Amla/Gooseberry - 20-25
A  jar which can hold the entire batch of Avalo or take 2 jars
Salt to taste ( I added 3 tablespoons )
Water - a little more than what 2 jars can hold

Method to Brine Avalo/Gooseberries/Amla.

Clean , wash and wipe the avalo/goosberries with a clean cloth. 

Bring to boil the required qty of water and salt and let boil. Switch off the flame and let come to room temperature.
Add the gooseberries to the jar, add enough water to cover it .
Secure the lid tightly.
Keep in a cool dark corner for 4-5 weeks(this takes more time than the raw mangoes as these are very hard) and then you can start using it .Some will be done even before this time .and if the skin is really hard it will take some more..
Always use clean jar or pot; else you can see fungus forming in it!


This is how it looks after 5 weeks!

Till my Next post with this Brined Avalo stay Tuned
  

Thursday, June 20, 2013

Kalambe Gojju /Brine raw mango chutney

My Last post was about how to make Kalambo/ brine green mango and as said I am here with the Chutney I made with it.
My Amma makes the best chutney and I feel mine is some percent away from hers the reason being she grinds it with Ragado (the traditional stone grinder) and me with Mixer grinder. As a kid or say even now I take spoonful of this chutney and enjoy it just like that without any accompaniment sometimes.
So this is one way to make Kalambe Gojju.


Ingredients
Grated coconut - 4-5 tbsp around ½ cup
Red chillies - 2-3
Salted ambuli – 1 Seed  removed
Garlic - 2-3 cloves
Salt - only if required (as the mango is brined it contains salt add only if u find the necessity)
Coconut oil - 1 tbsp
Method

Clean the salted ambuli/green mango and remove the seeds.
In a mixer jar add everything except coconut oil and grind to a smooth paste.
Do a taste check and add salt if required.Mix in the coconut oil.
Serve with rice and dal or even chapati or dosa It tastes Yummmmmm!


Yields - 1 large Cup
Serves- 3 (if u love it then this count will go for a toss ;))

 

Sunday, June 16, 2013

How to Brine Ambuli/Raw mango / Making of Kalambo/Uppumanga/Brined Raw Mango

Its Mango season and how can I forget this important and basic thing which is stored for months in our house… If you have guessed it brined mango Yes it is! I am speaking about Kalambo/ Brined raw mango/uppumanga.
This is such a thing which amma keeps in stock whenever raw mangoes appear in market and from this year I have started doing the same. Why not before? Is a good question! May be because I used to relish it when I went to Amma’s place during vacations and never thought of it… Now that my daughter loves its Chutney and so do we I thought I must start making it too. Its so easy to make just needs some patience and interest.


Tender mangoes (Ambuli) - 15-20
A  jar which can hold the entire mangoes or take 2 jars
Salt to taste ( I added 3 tablespoons )
Water - a little more than what 2 jars can hold
Method to Brine Ambuli/Raw Mango
Clean , wash and wipe the tender mangoes with a clean cloth. 
Bring to boil the required qty of water and let boil. Switch off the flame and let come to room temperature.
Add the mangoes and salt  to the jar , add enough water to cover it .
Secure the lid tightly.
Keep in a cool dark corner for 3-4 weeks and then you can start using it .Some will be done even before this time .and if the skin is really hard it will take some more..
Always use clean jar or pot , else you can see fungus forming in it!

This is how it Looks After 3-4 weeks when removed from salt water
Yields :- 2 medium glass jars
Total time - 3-4 weeks
To see how I made Chutney with this Stay tuned till my next post J



 

Sunday, June 9, 2013

Summer Treats # 8 - Strawberry and banana popsicle

Its almost a going to be month I posted anything reason being LAZY and this is not a exception I know… but before I complete a month without a post I’ve thought of posting the final dish of Summer Treat for this year and this doesn’t mean I have no more Chilled posts I do have but we need a change right??? So lets get going to today’s post J
Strawberry and Banana popsicle:
My little one loves strawberries but somehow not so fond of Banana(but yes she does eat it sometimes) so I thought of making a cool popsi with her favorite and not so favorite fruit.


Here is the recipe for popsicle:
Strawberries – 15 washed and hulled
Banana peeled -1 small or ½ of a big one
Sugar – 2 tbsp        
½ cup Water or check as required
Method:
Combine all ingredients in a blender and process until smooth.
Divide liquid into popsicle tray and freeze.
Yields about 1 1/3 cup - 4 pops
This is It and your pops are readyJ.

 With this Cool Candy I am going to end this series of Summer Treat J

For Previous Summer Treat recipes See here
Summer Treats # 1
Summer Treats #6
Summer Treats #7
 Keep Chilling!

  saying Bye!