CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

    It is a common joke of a Malayalee that, if Sir Isaac Newton was born in India, instead of an apple, a jackfruit might have hit his head.  If so, the irony would be that he wouldn't have lived to proclaim his Law of Gravity.  Well, so is the popularity of this amazingly big fruit in God's Own Country.  Least to mention the variety of dishes made out of this fruit.  Right from a young raw jackfruit to the ripe one, at different stages of its growth, there comes a dish made out of Jack fruit in Kerala.

JACK FRUIT

• Idi Chakka Thoran/Podithuval - made from very young Raw Jack fruit.
• Chakka Puzhukku/Chakka Aviyal/Chakka Chips/Raw Jackfruit Cutlets etc., from fully grown but still raw Jack fruits.
• Chakka Pradhaman/Chakka Appam/Kumbilappam/Chakka Ada/ Chakka Varattiyathu/Chakka Puttu etc., from fully Ripe & Sweet Jackfruits.
• Chakka Kuru Mezhukkupuratti/ Jack fruit Seeds Thoran/Chakka Kuru Manga Curry etc., out of Jack fruit seeds.
  

    So, when I got one full Jackfruit fresh from my husband's factory, I was taken aback not knowing how I could use up a whole Jackfruit, topped with my anxiousness of how to cut it and clean it.  Cleaning a jackfruit, yes I have done it, but cutting open a full fruit was a task on its own.  It was always done by my husband, who happened to be busy, couldn't extend a helping hand.  So, as they say, there's always a first time - I got into action and with all effort and preparation.  In the next two hours, I had a big bowl full of Sweet Jackfruit Pods and a box full of Jack fruit seeds.

JACK FRUIT

    My next task was to try out Chakka Varittiyathu, my first ever trial with Jackfruit preserve.  Though I have seen my Mom & Dad making this numerous times, this was my first attempt in trying out Chakka Varattiyathu.  Chakka Varatti or Chakka Varattiyathu is nothing but a localized Jack fruit Jam from God's own country - Kerala. Chakka Varattiyathu is a Jam or a preserve made out of ripe & sweet Jack fruit ground or cut into small pieces cooked in Jaggery.  It is a kind of preserve which could last for up to a year, if done properly.  Yet another Summer treat with locally available seasonal fruit.

    Though a time-consuming process, A Kerala household is sure to have this preserve ready to be catered year round, a common household process of preserving the seasonal produce.  And needless to say that it could be eaten as a dessert and can be converted into delicacies like Chakka Pradhaman, Chakka Ada, Kumbilappam, Chakka Appam etc., when the Fruit is not in season. 

For more JAMS/PRESERVES RECIPES, Click here...

 

Cuisine - Kerala, India
Recipe Type - Preserve/Jam
Difficulty - Medium
Yields - 3- 31/2 Cups
Author - SM

Preparation Time - 25 - 30 Minutes
Cooking Time - 45 Minutes - 1 Hour

For more RECIPES WITH JACK FRUIT, Click here... 
  

HOW TO COOK CHAKKA VARATTI - CHAKKA VARATTIYATHU - JACKFRUIT JAM

CHAKKA VARATTI/VARATTIYATHU - JACKFRUIT JAM

INGREDIENTS:

For Chakka Varatti/Varttiyathu:

Jack fruit - 3 Cups

UPPILITTA MANGA ACHAR - NO OIL MANGO PICKLE

      My love for the pickle is time immemorial.  This was one pickle my mother made with Preserved Raw Mango slices - Uppilitta Manga Achar. Sliced Mangoes are kept in brine for a few days. Then they are seasoned with spices.  This is a watery pickle, unlike other pickles.  I love the taste of the Brine seasoned with spices.  This pickle is quite similar to Mavadu/Kannimanga Achar. As the Mangoes are well-preserved in brine, it tends to last long even without oil.  If you are worried about the storage, feel free to add a few tablespoons of gingelly oil into the pickle.

    This is the first time I am preserving raw mango slices.  When I had a few, more than enough raw mangoes, I came up with the idea of preserving it in brine, thinking of replicating my Mom's Uppilitta Manga Achar and also to make Uppu Manga Chalichathu.   This Briny Mango pickle or the Uppilitta Manga Achar taste awesome along with Curd Rice. Still another memory of Packed School Lunch.  This pickle is one delicacy which reminds me of Summer holidays. 

 

For a detailed Recipe on HOW TO PRESERVE RAW MANGO SLICES, Click here...

HOW TO MAKE KANNIMANGA ACHAR/TENDER MANGO PICKLE/MAAVADU

UPPILITTA MANGA ACHAR - NO OIL MANGO PICKLE

INGREDIENTS:

For Uppilitta Manga Achar:

Preserved Mango Slices/Uppilitta Manga - 2 - 3 Cups
Salt - 1/2 Cup
Turmeric Powder - 1 Teaspoon
Fenugreek Seeds - 1 -11/2 Teaspoons
Yellow Mustard Seeds -1-11/2 Tablespoons
Red Chilli Powder - 50 Grams
Asafoetida Powder - 1/2 Teaspoon

• Dry roast Yellow Mustard Seeds, Fenugreek seeds in a very low flame until they splutter.
• Remove from fire and allow it to cool.  Grind this into a coarse powder.
• Dry Roast Red Chilli Powder in a very low flame for few minutes until the raw flavour goes.
• Combine the ground Mustard Seeds, Fenugreek Seeds and Red Chilli Powder along with a bit of salt.
• Pour the brine from the tender mangoes and bring this mixture to boil on a low flame.
• Allow it cool.
• Add preserved Mango into this mixture and mix well.   
• Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for a few weeks.
• Mix the pickle every two days with a clean and dry spoon(preferably a wooden spoon).
• The pickle is ready once the spice mixture is well infused into the tender mangoes.
• This pickle tastes great with Curd Rice and is the best accompaniment with Rice Gruel(Porridge).

 

UPPILITTA MANGA ACHAR - NO OIL MANGO PICKLE

• Care should be taken while dry roasting mustard, fenugreek and chilli powder.  Do not burn them, which would totally spoil the taste of the pickle.
• This pickle can also be prepared with Tender Mangoes/Mavadu/Kannimanga Achar in the same way.
• This Brine preserved Mangoes slices make tasty and unique briny spiced pickles, which taste awesome with curd rice.
• Can add about 3-4 Tablespoons of Gingelly oil, if preferred.
• If you are adding oil, then, heat Gingelly(Sesame) oil until it fumes and allow it to cool. Then pour the Gingelly Oil into the briny pickle and mix well.
• Avoid using steel/aluminium/copper container for storing the pickles, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in clean and dry sterilized Glass/Ceramic /Porcelain Jars.
• Always use clean & dry spoons(preferably wooden spoons) for the pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If stored properly, pickles can last for a year or so.
  

 

HOW TO PRESERVE RAW MANGOES

    April marks the arrival of summer in India.  With sweltering heat comes along the seasonal local produces like Mangoes & Jack fruit.  The womenfolk utilize the heat to preserve the produces, get ready with pickling, drying etc.,  Summer in India has become so synonymous to these routines in my mind.  A default trip to our hometown in Kerala, where the backyard is lined up with number and number of Mango, Jackfruit, Cashew and Palm Trees.  All catering loads of memories wafting with smells and anecdotes.

    Loitering around the backyard (or should I say it as a farm, I am not sure) with my grandfather, pickling up Raw and Ripe Mangoes, warnings not to touch the Cashew fruit which can cause blisters with its caustic nature and its exotic aroma lingering throughout the backyard, dunking into a huge bunch of cool Palm fruit or the ice apple, which my grandfather would gently slice off the tops and would ask us to eat it up with an instantly made scoop(spoon) out of the sliced top.  And evening snacks would always be a freshly cut Jack fruit or steamed Tapiocas.  All these memories flock into my mind when I think of the brief Summer Vacations we have indulged in our childhood days.

    Then comes the regional New Year - Vishu or Tamil Puthandu during this Season.  I have always felt that a Vishu Sadhya would always be loaded with dishes made out of Mangoes or Jackfruit and Vegetables like Cucumber.  So, this year marking the beginning of Summer and with upcoming Vishu, I have planned to post a few recipes with Chakka, Manga and Vellirikka - so synonymous and unique to the Season.

HOW TO PRESERVE RAW MANGOES

    Beginning with Raw Mangoes in Brine or simply the Uppilitta Manga.  Most of the South Indian households would have huge jars(Bharani) of Uppilitta Manga.  Which would readily be converted into pickles later when no mangoes are available or used in curries or condiments.  Uppilitta Manga or the Brined Mangoes are used to make Uppu Manga Chalichathu which is a wonderful condiment - spicy, tangy and flavour filled which can make you eat a whole pot of Rice.

    Here I have preserved slices of Mangoes in brine, like how my Mom makes.  Even Whole Raw Mangoes can be preserved in the same manner.  I would write up a post for instant Uppu Manga recipe in future, and it is how my MIL makes Uppu Manga by pressure/steam cooking it.  I still need to foolproof the storage period of preserving Mangoes in that manner.  Once I perfect it, you can see the method of making Instant Uppu Manga.Uppilitta manga in my blog.

HOW TO PRESERVE RAW MANGOES

    This year I got fresh mangoes from my husband's factory, and he is bringing batches over batches of raw mangoes that I have converted it into a few types of Pickles and have also preserved a few in brine.  BRINE is basically a salt solution. Also, pickling in brine is free from any pathogenic bacteria. Pickling was one method to ensure year-long availability of seasonal products.

   Usually, tender mangoes or Kanni Manga are preserved in brine. But here I have preserved slices of Raw Mangoes in salt solution, which could be converted into pickles or used in curries or condiments. Fresh Raw Mangoes of good quality, unspoiled ones without blemishes can be used for the purpose. Utter care should be taken before pickling these mangoes.  Thoroughly sterilize and dry the utensils or jars. Stem, wash and dry the mangoes before cutting them into slices and adding them to the brine. 

For more PICKLE RECIPES, Click here...

Cuisine - Indian
Recipe Type - Pickling
Difficulty - Easy
Yields - 2- 21/2 Cups
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 5 Minutes 
Maturing Time - Few Weeks

HOW TO PRESERVE RAW MANGOES - RAW MANGO SLICES IN BRINE

HOW TO PRESERVE RAW MANGOES

CAULIFLOWER & EGG STIR FRY

     Cauliflower & Egg stir-fry recipe is from my Mother's repertoire. Egg is one common ingredients in my Mom's kitchen and not a day goes without eggs.  Eggs turn out to be versatile and comes out in different versions & styles each day.  When we get bored with Egg Bhurji or Omelettes, she cooks up Eggs with Cauliflowers, Beans or Cabbage.  This was one frequented side dish I have taken in my Lunch Box, and so I have fond memories of her versions of Omelette with grated coconuts and Veggie & egg stir fries.

    Egg Bhurji is an Indianised Scrambled Egg converted to suit the Indian Palate.  What makes it different and unique is the addition of Spices. This recipe is similar to an Egg Bhurji with just an addition of finely chopped Cauliflowers along with it. Maybe we can all it as Cauliflower Egg Bhurji too.  This quick fix recipe goes well with both Roti & Rice. 

    Cauliflower & Egg Stir fry recipe comes handy for working folks who want to make something quick, healthy and delicious for their breakfast or for their kids' lunch box. This one is the best try for beginners venturing into cooking or students/bachelors living outside their homes. One of the best dish ever which is hassle-free and can be prepared with minimal ingredients.  Above all, combine it up with few Slices of Bread or Chapati for a complete meal.  Goes well with Rice too.
    

    In this Cauliflower & Egg Stir Fry Recipe, I have cooked Cauliflowers & then scrambled the Eggs with Onions, Turmeric Powder, Red Chilli Powder and Curry Masala(Mutton Masala).  You can also add some tomatoes while sautéing or substitute Red Chilli Powder with finely chopped Green Chillies.  You can also be easy with the Masala - use Garam Masala/Curry Masala/Mutton Masala... Anything which fancies you.  If you do not have any, simply prepare it with Onions and Green Chillies and finish off the dish with a sprinkle of Black Pepper Powder.  The options are to go along with your whims and fancies... or cook with what ingredients you readily have.  

For more EGG RECIPES, Click here...

Cuisine - Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-7 Minutes
Cooking Time - 7- 10 Minutes

HOW TO COOK CAULIFLOWER & EGG STIR FRY

CAULIFLOWER & EGG STIR FRY

INGREDIENTS:

For Cauliflower & Egg Stir Fry:

Cauliflower - 2 Cups
Eggs - 2 Nos.
Onion - 1 No.
Garlic - 1 Clove
Turmeric Powder - 1/8 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Curry Masala/Mutton Masala Powder - 1 Teaspoon
Salt - To Taste
Oil - 2 Tablespoons

 

METHOD:

• Clean and cut the Cauliflower into florets
• Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for a few minutes.
• Allow it to dry in a colander.
• Now, finely chop the Cauliflower.  
  
• Heat oil in a pan over a high flame.
• Reduce the flame to medium-low and add finely chopped Onions, Garlic and sauté it until Onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Curry Masala Powder to the above and fry this on a low flame until aromatic.
• Add finely chopped cauliflower and give a quick stir.
• Sprinkle a dash of salt and cook this on a low flame for a few minutes, or until the Cauliflowers turns soft and cooked.
  
• Meanwhile, crack open the Eggs in a small bowl one by one and then combine it up in a big bowl.
• Beat the Eggs lightly along with a dash of Salt.
• Gently pour the beaten Egg into the Pan & Scramble the Eggs into tiny pieces on a medium-low flame until well cooked.
• At this point, make sure to stir it up continuously and scramble the eggs well.
  
• Once the eggs are finely scrambled and well-cooked, switch off the flame.
• Finally, the Eggs and Cauliflower should have combined up well.
  
• Serve Cauliflower & Egg Stir Fry hot with Roti or Rice.
• This stir-fry goes well with hot fuming Rice & Rasam.(my personal preference).
  

NOTES:

• Finely Chopped Cauliflowers tends to get cooked soon and also aesthetically looks good when combined with scrambled eggs.
• I have used Red Chilli Powder in this recipe.  Can substitute it with 2-3 finely chopped Green Chillies.
  
• I have used Curry Masala Powder, can substitute it with Mutton Masala/Garam Masala Powder.
• Adjust the spices to suit your spice level.
• The idea of breaking the eggs one by one in a small bowl and then combining it in a bowl is, by any chance one of the Eggs turns out to be bad, then the entire bowl gets wasted.
• So I usually do this way while using up more than one egg in a recipe. 
• Also, beating the eggs along with salt before scrambling it helps you to yield perfectly scrambled eggs.  
• I like to scramble it up into tiny pieces and well cooked.
• All the way while cooking I keep the flame at medium-low.
• This way it doesn't smell "eggy" when packed in Lunch Boxes. 
• Can cook the same recipe with finely chopped Beans/Cabbage instead of Cauliflower.
  

BENGALI CHICKEN KOSHA

    Sometime last year, my son send me a recipe and asked me to make it.  When I looked into the recipe, I was damn sure why he even asked me to make it.  The Chicken Curry had Potatoes in it.  Chicken/Mutton/Beef with Potatoes are liked head down by my hubby & kids.  So went along to make a new recipe - a Bengali Style Chicken Curry, the popular Chicken Kosha. 

    Chicken Kosha is a traditional Bengali way of cooking chicken. It is rated as high on spice level in local terms.  Pondering through the recipe and its history & origin, The word Kosha in Bengali means dry or with a little gravy but mostly quite dry in consistency. It’s a popular dish from a Bengali Kitchen & every Bengali family has their own version of cooking Kosha - may be Chicken/Mutton.  This recipe is the one my son send me and the way I cooked Chicken Kosha.  

    And experts suggests cooking this recipe in an Iron Wok, which brings out the dark colour unique to the authentic Kosha recipes.  But I personally would recommend removing the dish from the wok, once cooked.  Otherwise, the acidity in the Curry can react with the Iron wok giving a metallic taste to the dish, and also it can make the dish go very dark.  I learnt this during my initial days of cooking.  Traditional Kosha recipes and particularly Bengali style of cooking mostly use Mustard Oil.  You can get easy with your preferred Vegetable Oil while cooking this recipe, but Mustard oil gives the authentic flavour to Chicken Kosha.

For more BENGALI RECIPES, Click here...

Cuisine - Bengal, India
Recipe Type - Curry
Difficulty - Medium
Spice Level - Medium - High
Serves - 3 - 4
Author - SM  

Preparation Time - 15 -20 Minutes
Marinating Time - 1 Hour/Overnight
Cooking Time - 30 - 40 Minutes

 

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HOW TO MAKE CHICKEN KOSHA - BENGALI STYLE SPICY CHICKEN CURRY

BENGALI CHICKEN KOSHA

INGREDIENTS:

To Marinate the Chicken:

Chicken - 1 Kg
Onion - 2 Nos.
Garlic - 7-8 Cloves 
Kashmiri Chilli Powder - 11/2 Teaspoons
Turmeric Powder - 1/4 Teaspoon
Garam Masala Powder - 1/2 Teaspoon
Oil - 1 -2  Tablespoons

For Chicken Kosha:

Oil - 1/4 Cup
Potato - 4-5 
Bay Leaf - 2 Leaves
Dry Red Chillies - 2-3 Nos.
Green Cardamoms - 4-5 Pods
Onions - 2 Nos.
Ginger Garlic Paste - 2 Tablespoons
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 11/2 Teaspoon
Coriander Powder - 11/2 Tablespoon
Cumin Powder - 1 Teaspoon
Tomato - 1 No.(Large)
Green Chillies - 4-5 Nos.
Black Pepper Powder - 1 Teaspoon
Lemon Juice - 1 Teaspoon
Sugar - 1 Teaspoon

 

METHOD:

To Marinate the Chicken:

• Clean, Wash & cut the chicken into medium-sized pieces.  Wash them thoroughly and allow it to drain through a colander.
• Heat oil in a pan and sauté 2 finely sliced Onions along with  a dash of Salt on a medium-low flame.
• Slightly crush the Garlic Pods and add it along with the Onions and fry them on a medium-low flame until Onions turn into rich brown colour.
• Adding salt while sautéing the Onions helps in speeding up the browning process.
• Care should be taken not to burn the onions, which can make the dish bitter.
  
• Once, the Onions turn into golden brown, remove it from the pan and allow it to cool down.
• Now, marinate the Chicken Pieces with a dash of Salt, Kashmiri Chilli Powder, Garam Masala Powder, fried Onions & Garlic and Lemon Juice.
• Mix well until well combined and keep it aside for about an hour or overnight.

BENGALI CHICKEN KOSHA

 For Chicken Kosha:

• Peel, wash and cut Potatoes into large Cubes.
• Leave the Cubed Potatoes in salted water until use.  Drain off any excess water before adding it into the hot oil.  
  
• Heat 1/4 Cup of Oil in a wok and deep-fry the Potatoes(a small batch at a time).
• Fry the Potato Cubes until golden brown and keep them aside.
• In the remaining Oil, add Bay Leaves, Green Cardamoms & Dry Red Chillies(snapped into 2 or 3 pieces). 
• Fry the spices on a very low flame until fragrant.
• Add finely sliced Onions and sauté it on a medium-low flame until it turns into golden brown.
• Now, add Ginger Garlic Paste and fry this on a low flame until the raw flavour goes.
• Then add, Turmeric Powder, Red Chilli Powder, Coriander Powder & Cumin Powder and give a quick stir.  Fry this on a low flame for a few minutes.
• Then add finely chopped Tomato and cook this on a low flame until the tomato turns soft & cooked.
• Sprinkle some water if needed at this stage & Cook this Masala on a low flame for a few minutes until oil separates from the mix. 
• Now add the marinated Chicken Pieces to the Kosha Masala along with Green Chillies slit into two.
• Add about 1/2 cup of hot water to the above and mix well.
  
• Cover & cook on a low flame until the Chicken pieces turn soft and cooked, stirring occasionally.
• Once the chicken is cooked, add the fried Potatoes,  sprinkle some Pepper Powder and cook this on a low flame for a few minutes until the potatoes are well coated with the Kosha Masala.
• Adjust the amount of Salt at this stage, add Sugar and leave the Chicken Kosha on a low flame until it reaches the desired consistency.
• Chicken Kosha is a slightly dry gravy like Curry.  Adjust to your preference.
• Once the Chicken is well done, switch off the flame and keep it covered for a few more minutes on the stove top.
• Serve Chicken Kosha hot, with Roti, Naan, Paratha, Chapati, Kulcha, Batura, Puri, Luchi, Parotta.
• Goes well with White Rice or or with steamed Basmati Rice. It can also be served along with with Rice Dishes, Biriyanis & Pulaos, Kichadi etc.,
  

 

BENGALI CHICKEN KOSHA

NOTES:

• Can use any type of vegetable oil for the recipe. Mustard Oil gives an authentic flavour to the dish.
• Slow cooking enhances the flavour of the dish.
• Adding Kashmiri Chilli powder gives a vibrant colour with a red hue in the gravy.
• Kashmiri Chilli Powders are less spicy but have a bright red colour.
• If Kashmiri Chilli Powder is not available, use normal Dry Chilli Powder, but adjust the amount to suit your spice level.
• Can use Red food colouring to do the job, if preferred - which I would suggest not to... 
• While frying the onion slices for marinating, care should be taken not to burn them, which will totally spoil the taste of this dish.
  
• The true flavour of Chicken Kosha comes from the intense flavours of spices & mustard oil.
• Adding Sugar is purely optional, but helps to balance the overall taste notes in this Curry.

BRINJAL/EGGPLANT PICKLE

    If there's a pickle that never goes a long way in my pantry, then it is this Portuguese Style Brinjal Pickle. When I say this Pickle never goes a long way, the reason is that, most of the time when my MIL makes this recipe, it gets over the same day.  This Brinjal Pickle is a traditional recipe of the Catholic community of Goa.  I would surely add Cochin into the list too.  This dish is very common in Catholic community of Cochin too.  So, with a Portuguese lineage, living in Fort Cochin, my MIL's family and the most coveted "Clementina Joseph"(Clemmi Thathi), her mother, had traces of Portuguese culture in their lifestyle & cooking. And this Pickle is one from our family repertoire.

    This Brinjal/Egg plant Pickle is cooked mostly with the long variety Eggplants which do not have many seeds inside.  Soft and meaty Eggplants cooked into a pickle with a combination of western and local cuisine.  The use of Vinegar in Pickles is something which takes inspiration from Portuguese - Goan - Fort Cochin kitchens.  They make a wide range of Sweet & Sour Pickles with a tinge of Vinegar in it. Needless to mention, the sweet & Sour Lime Pickle most commonly made for banquets at this point.  And the use of Mustard Powder(coarsely ground Yellow Mustard) in pickles has a distinct Anglo-Indian root.

    Brinjal/Eggplant Pickle is a simple, quick pickle and doesn't require to be kept in brine or sun dried.  And mainly as any other common pickling ingredients like Mangoes, Lime, Gooseberries, Brinjal/Eggplant doesn't have the natural tanginess in it. So the addition of Vinegar balances the taste notes and also facilitates storing this pickle.  But importantly, this Brinjal pickles as it is, doesn't have the required acidity which makes it not safe to store it at room temperature.  I usually store this Eggplant Pickle in the refrigerator, and mostly I make only a small batch of it at a time.

    This Portuguese influenced Brinjal Pickle is a cornucopia of taste loaded in it.  A bit of sweetness is what you get with the first bite, then it gives you the note of sourness, slightly hitting the spiciness as you savour it around.  The star of the show is of course the meaty Eggplant/Brinjal, which gives a wonderful texture to this pickle.  Though this pickle is mostly served along with Rice, I love to eat it with Paratha/Chapatis.  The combination of flavours and tastes makes it a perfect combination with both Roti & Rice.

For more EGGPLANT/BRINJAL RECIPES, Click here...

 

Cuisine - Portuguese(Goan; Cochin)
Course - Pickle/Condiment
Spice Level - High
Difficulty - Medium
 Yields - 11/2 - 2  Cups
Author - SM


Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes

For more PICKLE Recipes, Click here...

HOW TO MAKE GOAN/COCHIN STYLE BRINJAL PICKLE - PORTUGUESE STYLE EGGPLANT PICKLE

BRINJAL/EGGPLANT PICKLE

INGREDIENTS:

For Brinjal/Eggplant Pickle:

Brinjal/Eggplant - 2 Cups
Green Chillies - 3-4 Nos.
Curry Leaves - 2 Sprigs
Ginger 1/2 inch - 1 Piece
Garlic - 10-12 Cloves
Mustard Seeds(Yellow) - 1 Teaspoon
Salt - To Taste
Oil - 1/3 Cups

 

For Pickle Paste(To Grind):

Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Kashmiri Chilli Powder - 2-3 Teaspoons
Ginger 1/2 inch - 1 Piece
Garlic - 10-12 Cloves
Cumin Seeds - 1/4 Teaspoon
Vinegar - 3-4 Tablespoons

 

METHOD: 

• Rinse the Eggplant in water.  Pat dry the eggplant and make sure there is no moisture in it.
• Now cut the long Eggplant into four and then cut it into 2 inches long pieces.
• Soak the Eggplant in salted water for a few minutes, or until use.  This prevents them from turning brown.
• Finely chop the Green Chillies and Ginger.  Peel and cut the garlic into thin slices.
  
• Meanwhile, dry roast the Yellow Mustard seeds on a very low flame for a few minutes.
• Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
• Grind all the ingredients mentioned under,"For the Pickle Paste"adding Vinegar into a fine paste & keep it aside.
• Now, heat oil in a wok.  Let the flame be at high and allow the oil to smoke off.
• Then, reduce the flame to low and wait for a few minutes for the oil to slightly cool down.
• Now add, Eggplant pieces and fry this on a low flame for a few minutes.   
• The idea is just to remove the moisture from the vegetable.  Do not overcook this at this stage.
• Remove the Eggplants from the oil and keep them aside.
  
• In the remaining oil,  add finely chopped Green Chillies, Ginger, Garlic & Curry leaves.  
• Sauté it on a low flame for a few minutes until the ingredients turn fragrant.
  
• Then add the Pickle Paste and give a quick stir.
• Add in the crushed Yellow Mustard Seeds, Salt & Sugar.  
• Mix well and cook this on a low flame until the raw flavour goes & oil separates from the mix.
• Now add in the Eggplant pieces and gently mix until the Eggplants are well coated with the Pickle mix.
• Adjust the amount of salt & sugar and add in some Vinegar if needed.
• Cook this on a low flame for a few minutes.
• Switch off the flame and allow the pickle to cool down before storing.
• This Pickle can be had immediately, not need of maturing time.
• Store the Pickle in a clean and dry Glass/Ceramic Jar in a refrigerator.
• Brinjal Pickle is served along with Rice & curry.  Goes well with Moru Curry/Moru Kachiyathu.
  
• Brinjal/Eggplant Pickle tastes great with Parathas, Chapatis, Roti, etc.,  
• Can pair it up with Curd Rice too.
  

 

BRINJAL/EGGPLANT PICKLE

NOTES:

• The Eggplants should be absolutely dry & moist free before cutting them for the Pickle.
• I have used the long purple variety of Eggplant.  These varieties(Purple/Green) suits well for this pickle.  As it has no/fewer seeds and also has a meaty texture.
  
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and vinegar.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Brinjal Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• I personally suggest storing this Brinjal Pickle in the refrigerator to avoid spoilage.   
  

 

PANEER PARATHA

    Being a South Indian, Rice is predominant in my Kitchen, but when I was just pondering through my cooking habits, I find that I have been balancing equally with both Roti and Rice.  At least 2-3 days in a week, I cook Chapati or Paratha for Lunch & Dinner.  Though Chapati takes over my menu very frequently, Parathas pop-up into my Menu as frequently as it is.  The reason is our love for Stuffed Parathas.  My daughter loves Stuffed Parathas and her most favourite is this Paneer Paratha.

    I had taken the picture a few days back, but couldn't find time to write the recipe for Paneer Paratha. Two weeks back I fell sick due to the side effects of some medicines I was prescribed with and to top up the scenario I got infected with Chicken Pox.  I had a tough time tackling both the issues.  Meanwhile, my daughter took over the kitchen and was cooking in a spree, treating me like a mother. Catering juices, tender coconut, porridge etc., & etc., on time with all great dedication and care. Alongside she was cooking all goodies like Parathas, Dhals, Kola Urundai, Appam, Stew, Chicken Curries and what not. She even went a step ahead and cooked Kerala Red Rice and my husband was all amazed by the way she catered food on time with all good precision and perfection.  I was happy that for a first timer she was doing a great job, and finally she was using the recipes from my Blog(I am at all glee).

    One day she came up asking me whether I have posted the recipe for Paneer Paratha & I said not yet.  She was planning to make Paneer Paratha from scratch.  She made Paneer and for dinner she had cooked Paneer Paratha.  Though I couldn't eat it, just for the sake, I tasted a bit and the aroma was so good that it was wafting around.  So, as soon as I am on the recovery process, I planned to write the recipe for Paneer Paratha here.   So, now I know, the sole intention of starting this blog is accomplished in my terms.  I started it to keep up a journal of all my recipes in a blog so that my kids or anybody interested can use the recipes when in need.

PANEER PARATHA

      Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes, with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Green Peas Paratha etc., & etc.,

      Paneer Paratha is one of the most famous Indian Bread stuffed with Paneer.  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Paneer Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Paneer Parathas with a blob of Butter along with a cup of Curd(Yogurt), Pickle or Raitha.

For more Recipes on INDIAN BREADS, Click here...


Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25-30 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15-20 Minutes

For more PARATHA RECIPES, Click here...

HOW TO MAKE PANEER PARATHA - INDIAN COTTAGE CHEESE STUFFED PARATHA

PANEER PARATHA

INGREDIENTS:

For The Dough:

Whole Wheat Flour - 2 Cups
Salt - To Taste
Sugar - 1 Teaspoon (Optional)
Ghee/Oil - 2 Tablespoons
Water - as Required
  

For the Stuffing:

Paneer - 1/2 Cup
Onion - 1 No.
Green Chillies - 1-2 Nos.
Red Chilli Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon
Dry Mango Powder(Amchur) - 2 Teaspoons
Coriander Leaves/Spring Onions - Few.
Salt - To Taste
Oil/Ghee - 2 Teaspoons

 

For a detailed Recipe on HOW TO MAKE PANEER, Click here...

To Cook:

Ghee/Oil - 4-5 Tablespoons (To Drizzle)

METHOD:

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• I have used fresh homemade Paneer in this recipe.
  
• Grate the Paneer
  
• Mix the grated paneer with finely chopped Onions, green chillies, coriander leaves and other spice powders me mentioned under "For stuffing".
• Mix all the ingredients well until the spice powders are well combined with the Paneer.
  
• Divide the Paneer Stuffing into 12-15 medium-sized balls and keep them aside.

PANEER PARATHA

For Paneer Paratha:

• Roll the dough balls into thin circles.
• Place a little Paneer Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Paneer Stuffing into a Circle.
• Alternatively, can roll out two chapatis from the dough and then spread the stuffing in the middle.
• Then gently press the edges and roll it out.
  
• Heat a griddle(Tawa) and cook each Paneer Paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Paneer Parathas with a bowl of Curd(yogurt), Raitha or Pickle.

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible, but both the ingredients are optional.
• Grate the Paneer for the stuffing. Crumbling it with your hands may yield you with bigger pieces of paneer in the stuffing, which may break/tear the Parathas when you roll it out.
  
• I have used fresh homemade Paneer in this recipe, you can use store bought ones too.
  
• Cook Paneer Paratha over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Paneer Parathas. But it gives a wonderful aroma to the Parathas
  
• Can also smear a blob of butter over hot Paneer Parathas before serving.