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PUTTU
CHERATTA PUTTU - HOW TO MAKE PUTTU IN A COCONUT SHELL

     Puttu is a traditional Kerala dish made from rice flour.  A common breakfast dish served in Kerala.  The preparation of this so-called Puttu is an easy process if you readily have the Rice Flour/Puttu Flour.  I have already posted a detailed recipe on 'How to make Puttu' from scratch.  Puttu is a dish basically prepared with Rice and Coconut.  Both Sweet and Savoury variants of Puttu can be found in South India.  Traditionally, Puttu was steamed in Bamboo tubes, so it also has a name Kuzhal Puttu/Puttu Bambu.  The bottom of the Bamboo would be pierced with small holes.  The tubes would be filled alternatively with Rice powder and grated coconuts in small equal portions and placed tightly over a wide-mouthed pot filled with water.
     Normally a Puttu Kutti, a long cylindrical tube is used to steam cook the Puttu. Puttu Maker is a utensil readily available in the market. The utensil can be placed over a Puttu Pot which comes along with the Puttu Kutti(Tube) or even there are some types of Puttu Makers, which comprises just the Puttu Kutti(Tube) which can be directly placed over the Pressure cooker vent pipe and steam cooked.
     When you do not have the utensil to cook Puttu, the Rice Flour and Coconut Mixture can simply be spread over a steamer plate and steam cooked.  The only issue in this method is that the Puttu would not have any shape, but any way you are always going to break and powder it before eating.  Another simple way is to cook Puttu using a Cheratta/Coconut Shell.
     Cheratta Puttu is nothing but the same Puttu prepared in a Coconut Shell colloquially called Cheratta in Malayalam.  If you do not have a Puttu Kutti, the vessel used to prepared Puttu, this Coconut shell comes out to be handy for you.  And needless to say, this cup-shaped Puttu looks different and also takes less than 10 minutes to steam the Puttu.  You may need two Coconut Shells for the purpose, one comparatively bigger than the other.  The idea is to place the other piece as a cover for the Coconut Shell, you can even use any suitable steel lid/bowl to cover the Coconut Shell or simply use a clean muslin cloth to cover the Coconut Shell.
    Take a medium-sized Coconut shell, the one with the hole beneath. One portion of the Shell has three holes, among which one hole is soft and can be easily holed out.  Use a sharp object to make the hole in the Coconut Shell. Scrape it clean from inside and scrap out the husk from outside. Clean & wash the Coconut Shell thoroughly.  You can re-use the coconut shell as many times as possible.  Make sure to clean and dry the Coconut shells after use.  Even Coconut Shell shaped Puttu Makers are available in the market these days.
     Mix the Puttu Flour along with grated Coconut and a little bit of water to make a crumbly flour mix, then fill up the lower portion of the Coconut Shell (the one with the hole) with a layer of Grated Coconut followed by the Rice Flour Mix and finally top it up with some grated Coconut, cover the Coconut shell with a clean Muslin cloth/lid/another Coconut Shell.  Place the Coconut shell over the Vent Pipe of a Pressure Cooker and steam cook the Cheratta Puttu.


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


Cuisine - Kerala
Course - Main Course
Difficulty - Medium
Yields - 6-8 Small Sized Cheratta Puttus
Author - SM

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


CHERATTA PUTTU - HOW TO MAKE PUTTU IN A COCONUT SHELL




PUTTU
CHERATTA PUTTU - HOW TO MAKE PUTTU IN A COCONUT SHELL


INGREDIENTS :

Puttu Flour - 2 Cups
Water - as Required
Salt  - To Taste
Grated Coconut  - 1/2–3/4 Cup

METHOD:

  • Take Puttu Flour in a large bowl, add salt to taste and mix well.
  • Sprinkle water on the flour, a little at a time, and mix the flour with your hands.
  • Once mixed, the flour should look like bread crumbs.
  • Care should be taken, that there are no lumps in the flour mix.
  • Boil enough water (for about 2–3 cups) in a Pressure Cooker.
  • Place the empty Coconut shell with the hole over the Pressure Cooker Vent Pipe and allow it to boil.
  • Cover it with a lid or another Coconut shell.
  • Once the pressure starts to build, remove it from the Pressure Cooker Vent Pipe.
  • Add grated Coconut at the bottom layer of the Cheratta/Coconut Shell, carefully add Puttu Flour Mix (around 1/2 cup of flour) over the grated coconut layer.
  • Again, top it up with grated Coconut over the Flour Mix.
  • Carefully insert the Cheratta/Coconut Shell filled with the Puttu Flour Mix and grated Coconut into the Pressure Cooker Vent Pipe.
  • Cover the Coconut Shell with another smaller Cheratta/Coconut Shell/simply cover it with a tightly fixing lid/tie it out with a clean muslin cloth.
  • Steam cook the Puttu for about 8–10 minutes until the steam releases.
  • Switch off the flame and leave the Cheratta Puttu aside for a few minutes.
  • Once slightly cooled down, open the lid and remove the Puttus from the Cheratta/Coconut Shell.
  • Simply invert the Coconut Shell/Cheratta over a plate.
  • Cheratta Puttu would cleanly slide off from the Coconut Shell.
  • Serve Cheratta Puttu hot with Kadala Curry(Chickpeas curry), Green Moong Bean Curry, Raw/Steam Cooked Nendhra Bananas/Fried Nendra Banana(Pazham Pori) and Pappadams.
  • Cheratta Puttu can be accompanied by Lamb/Chicken/Beef curries too.

For more recipes from GODS OWN COUNTRY - KERALA,  click here...

 NOTES:

  • Perfectly ground and roasted flour and the right amount of Water play a major role in the texture of the Puttus.
  • Do not add more water to the flour or knead it into a dough.
  • Just sprinkle water, a little at a time, to mix the flour so that they look like bread crumbs.
  • Can also add 1/2 Cup of Coconuts into the Flour and mix it well.
  • Adding more Coconuts adds flavour and taste to the dish, but it is totally optional.
  • If you do not have Puttu Vessel, can steam the flour along with grated coconut in an Idli Plate, or just spread them out on a platter and steam cook the Puttu flour for 8–10 minutes. 





           Mezhukkupuratti is a classical Kerala Style stir-fried vegetables, the speciality of the dish is that it is cooked in Coconut Oil (synonymous and a must have ingredient in Kerala Cuisine). The literal meaning of the term 'Mezhukkupuratti' is 'smeared/coated with oil'. The look and finish of the dish prove its name. It has a fine glossy finish but the beauty is that it is cooked in very little oil, which is used just for tempering.  Some regions of Kerala call it 'Upperi'.
           Any Vegetable like Beans, Long Beans, Cluster Beans, Elephant Yam(Chena), Potato, Jack Fruit Seeds (Chakka Kuru), Raw Banana (Ethakka), Bitter-gourd, Okra/Lady's Finger can be used for the recipe. Even Dry Beans like Green Gram/Red Bean/Cow Peas etc. can be soaked/dry roasted, precooked and added along with any of the above vegetables. In this recipe, I have prepared a Mezhukkupuratti using Jackfruit Seeds - Chakka Kuru.
           This method is a commonly prepared style in Kerala Cuisine and also it is one dish served in the long list of Sadhya (Banquet) item during Onam/Vishu. The authentic taste of Mezhukkupuratti comes from Coconut Oil used in tempering the vegetable. Goes well with steamed rice or Kerala Rose Matta Rice.  Simply serve it with Moru Curry or Moru Kachiyathu and Pappadam for a complete meal.

      For more recipes for SADHYA, click here...

      Cuisine - Kerala (South India) 
      Course - Side dish
      Spice Level - Moderate
      Difficulty - Easy
      Serves - 4
      Author - SM

      Preparation Time - 15 -20 Minutes
      Soaking Time - 3-4 Hours/Overnight
      Cooking Time - 10-15 Minutes

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

      HOW TO MAKE CHAKKA KURU MEZHUKKUPURATTI/ STIR-FRIED JACKFRUIT SEEDS

      INGREDIENTS :

      To Cook the Jackfruit Seeds:

      Jackfruit Seeds(Chakka Kuru) - 2 Cups
      Turmeric Powder - 1/4 Tspn
      Red Chilli Powder - 1 Tspn
      Salt - To Taste
      Sugar - a Pinch

      To Grind Coarsely :

      Shallots - 7-8 Nos.
      Garlic - 1-2 Cloves

      For Tempering :

      Mustard Seeds - 1 Tspn
      Curry Leaves - 1 Sprig
      Coconut Oil - 1 Tbspn.

      You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

      METHOD :

      • Peel off the white shell from the Jackfruit Seeds.
      • Soak the Jackfruit Seeds in Water for at least 3-4 hours or overnight.
      • Scrape out the brown skin from the Seeds(Soaking helps you to scrape out the skin easily)
      • Cut the Seeds into small pieces, wash and keep it aside.
      • Add Turmeric Powder & Red Chilli Powder to the Jackfruit Seeds along with a dash of Salt and a pinch of Sugar.
      • Cook this along with 1/2 Cup of Water until the Seeds turn soft.
      • Alternatively can cook the above ingredients in a Pressure Cooker for a whistle.
      • Do not overcook the Jack fruit Seeds.
      • Meanwhile, Pound Shallots & Garlic into a coarse mix.
      • Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
      • Add coarsely pound Shallots - Garlic mix and saute until it turns aromatic.
      • Add the cooked Jackfruit Seeds and give a quick stir.
      • Cook briefly for about 3-5 minutes on a medium flame.
      • Serve Chakka kuru Mezhukkupuratti hot with steamed White Rice/Kerala Rose Matta Rice.
      • Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
      • Can serve this Chakka Kuru Mezhukkupuratti as one side dish in the long list of Sadhya Items.

      NOTES :

      • Soaking the Jackfruit Seeds for at least 3-4 Hours/overnight will help you to peel off the skin easily.
      • Make sure to remove the hard white Shell before soaking the Jackfruit Seeds.
      • Saute the pound Onion-Garlic Mix and the spices on a low flame.
      • Care should be taken not to burn them, which will spoil the overall taste of the dish.
      • Some do not add Onions & Garlic while cooking for a Sadhya.
      • Adding sugar will balance the taste, but it is purely optional
      • Coconut Oil gives an authentic taste to the dish, can also use any other vegetable oil of your choice.
      • I have stir-fried pre-cooked Jackfruit Seeds/Chakka kuru on a low flame until each piece is well coated with the masala.
      • This results in a glossy looking Chakkakuru Mezhukkupuratti.




      FROM GODS OWN COUNTRY
      CHAKKA/JACKFRUIT PUZHUKKU


           Jack fruit as such reminds me of a saying, "Never judge a book by its cover".  If you have never tasted this fruit then you would have missed out on so much of tasty goodness.  The words suit not only for ripe Jack fruit but also for the raw/unripe Jackfruits which can be converted into various tasty dishes. And it is loaded with nutrients & it is a good source of dietary fibre
           Chakka/Jackfruit Puzhukku is a traditional Kerala dish prepared with Raw Jackfruit & Spicy Coconut Mixture, served with a hearty drizzle of Coconut Oil.  Normally Puzhukku is an overcooked, mushy, savoury dish prepared with Roots/Tubers like Tapioca(Maravalli), Taro(Kachil), Elephant Yam(Chena), Colocasia(Chembu), Sweet Potatoes(Chakkaravalli/Madhurakizhangu), Chinese Potatoes(Koorkka), and with raw/unripe fruits like Raw Plantains(Vazhakka especially Nendhra Vazhakka) & Raw Jackfruit or with vegetables like Squash/Yellow Pumpkin. Puzhukku can be served as a main course dish along with spicy Curries or as a side dish for Rice/Kanji (Rice Porridge).
           Raw/unripe Jackfruits have a neutral flavour and more or less it tastes like a root, so it works well in savoury dishes. Unripe/raw Jackfruit absorbs the flavours from the ingredients added into the dish, as it doesn’t have much of a  flavour on its own. You can add it to a variety of dishes, such as Curries, Chakka Aviyal, Stir-fries or prepare Chips(Chakka Chips) etc.,
         The idea of cutting into a massive, thick-skinned rind is quite intimidating. And if you have no experience doing such chores like me, then it is absolutely a feat which needs some help.   Jackfruit is green when unripe, with soft and not so-yellow interior.  Choose a Jackfruit which is Raw but not very tender and immature for Chakka/Jackfruit Puzhukku.  It should have Fruit Pods and the seeds should be soft too.  If it is slightly sweet then the Chakka/Jackfruit Puzhukku would taste great.  We get such Unripe Jackfruits in the market here, in Malaysia, they cook a Coconut Milk based curry called Gulai Nangka Muda with it, a tasty and rich Indonesian style curry.

      For more recipes from GODS OWN COUNTRY - KERALA  click here...


      Cuisine - Kerala(South India)
      Course - Main Course/Side Dish
      Spice Level - Medium-High
      Difficulty - Medium
      Serves - 2- 3
      Author - SM


      Preparation Time - 25-30 Minutes
      Cooking Time - 25-30 Minutes
       
      For more RECIPES WITH JACK FRUIT, Click here... 


      CHAKKA/JACKFRUIT PUZHUKKU


      FROM GODS OWN COUNTRY
      CHAKKA/JACKFRUIT PUZHUKKU




      INGREDIENTS:

      To Cook the Jackfruit :

      Unripe/Raw Jackfruit - 3 Cups
      Turmeric Powder - ½ Teaspoon
      Salt - To Taste

       

      To Sauté & Grind :

      Grated Coconut - 1 ½ Cups
      Cumin Seeds  - ¼ Teaspoon

      Green Chillies -  3 - 4 Nos
      Curry leaves - 2 Sprigs
      Coconut Oil - 1 Teaspoon

       

      To Drizzle & Serve :

      Coconut oil - 1½  Tablespoons
      Curry Leaves - a Sprig

      METHOD:

      • Cut open the unripe/raw Jackfruits, remove the centre core(which has latex).
      • Cut through the rags and remove the Fruit Pods along with the Seeds.
      • Can use few soft rags sticking on to the fruit pods for cooking.
      • Cut open the Fruit Pods and remove the seeds from the pods , discard the soft seed shells, then clean & peel the Jackfruit Seeds.
      • Chop the Fruit Pods and the Seeds.
      • Cook the chopped Jackfruit Pods, Seeds and Rags in 1/2 a Cup of Water along with Turmeric Powder and a dash of Salt. (Alternatively, can cook the above ingredients in a Pressure cooker for a Whistle or two).
      • Cover the pan & cook the ingredients on a medium-low flame, stirring occasionally.
      • Once the Jackfruits Pods and Seeds turn soft and tender, switch off the flame. It should be slightly overcooked.
      • Gently mash the above ingredients using a ladle and keep it aside.
      • Meanwhile, heat oil in a Pan, reduce the flame to low and add Green Chillies slit into two along with grated Coconut, Cumin Seeds and Curry Leaves.
      • Saute the ingredients briefly for a minute on a very low flame.
      • Switch off the flame and coarsely grind the ingredients, without adding water.
      • Add the ground Coconut Mixture to the cooked Jackfruit and mix well. 
      • Chakka/Jackfruit Puzhukku should we mashed and mixed thoroughly until all the ingredients are well combined.
      • Cook this on a low flame for few more minutes until the raw flavour goes.
      • Switch off the flame.
      • Add a drizzle of Coconut Oil and fresh Curry Leaves to the hot Chakka/Jackfruit Puzhukku and mix well.
      • Serve Chakka/Jackfruit Puzhukku as a side dish along with Kerala Matta Rice/Steamed Rice.
      • Chakka/Jackfruit Puzhukku goes well with Kanji/Rice Porridge.
      • Or simply serve Chakka/Jackfruit Puzhukku as a main dish along with hot and spicy Nadan Meen Curry(Fish Curry) or Beef Ularthiythu(Beef Stir Fry).

      NOTES :

      • Chakka/Jackfruit Puzhukku is an overcooked, mushy dish.
      • Adjust the number of Chillies to suit your spice level.
      • I lightly saute the ingredients for the Coconut Mixture, briefly on a very low flame.
      • This will enhance the flavour in the dish, but the step is truly optional.
      • Serve Chakka/Jackfruit Puzhukku with a hearty drizzle of Coconut Oil for an authentic flavour from God's own Country - Kerala.

      ________________________________________________________________________________

      Important: Food Safety :

           All parts of the Jackfruit contain a sticky, white latex called the sap, which can be used as an adhesive. Use gloves or coat hands, knives, and work surfaces with vegetable oil prior to cutting the Jackfruit and lay newspaper beneath during the preparation.

      *Warning: There have been documented cases of anaphylaxis in people allergic to latex so you may avoid this food if you have a latex allergy or if you are sensitive to latex.


      FROM GODS OWN COUNTRY
      CHEMMEEN MANGA CURRY - KERALA STYLE PRAWN CURRY WITH MANGOES
           Chemmeen Manga Curry as we call it at home is a simple Kerala Style Curry prepared with Prawns/Shrimp & Mango in a Coconut/Coconut Milk Base.  The Curry is tempered in Coconut Oil with mild seasonings to add flavour to the Curry.  This Chemmeen Manga Curry is one of my MIL's speciality.  She prepares it along with Drumsticks, Chakka Kuru(Jackfruit Seeds) etc.,  But the recipe here is a simple combination of Prawns & Mango cooked in Coconut Milk.
           Prawns/Shrimps are always considered as a treat at home, relatives visit from Cochin or when we visit Cochin, Prawns are one default must-buy along with various other Fish varieties.  The reason was the fresh catch, which was not a scenario in CBE.  It is that the Seafood we get in Coimbatore is not as fresh and tasty as the ones from the coastal town. As a family norm - a chance to eat fresh seafood should never be missed.  A whole batch of Prawns, cleaned, de-shelled and ready to be cooked - the whole family awaits the treat. But a small batch is always sneaked in by my MIL to prepare this curry or to be added along with various Thoran/Mezhukkupuratti, which are her favourites.
           Chemmeen in Malayalam refers to Prawns/Shrimps. The tiny variety of Shrimps taste great in this Curry, but cleaning is, of course, a tedious job. But a little way can convert this curry into a delicacy. The Mangoes infuse a  unique tanginess into the Prawn Curry. But the overall taste and flavour of this Chemeen Manga curry come from the Coconut.  You can either make the Curry with ground Coconut Paste or with fresh homemade Coconut Milk.  Finally temper the Chemmeen Manga Curry in Coconut Oil with mild seasonings like Mustard Seeds, Fenugreek Seeds, Curry Leaves and Shallots. This Chemmen Manga Curry/Prawn Curry with Mangoes is a simple recipe with very few ingredients. The taste of this curry comes from the fresh flavours of the ingredients used in the Curry.
           But recently while I was watching a Malayalam Movie called Cuban Colony where they refer to a regional delicacy of Angamaly- Angamaly Manga Curry.  Referred as a must serve item in Sadhyas/Banquets in Angamaly region. Angamaly is a place near to Cochin, Kerala.   I was instantly impressed by the legend of the Curry and immediately I searched through the internet for Angamaly Manga Curry to find a curry similar to this Chemmeen Manga Curry.  Though a version without Prawns in it. But the trick behind that tasty Angamaly Manga Curry is the hand crushed ingredients along with Coconut Oil which makes the curry more flavourful & tasty. Crushing the ingredients using the hands brings our the essential oils reacting along with the body heat.


      For more CURRY RECIPES, Click here...


      Cuisine - Kerala(South India)
      Recipe Type - Curry
      Spice Level - Medium-High
      Difficulty - Easy
      Serves - 2- 3
      Author - SM


      Preparation Time - 10-15 Minutes
      Cooking Time - 15-20 Minutes 



      HOW TO MAKE CHEMMEEN MANGA CURRY - KERALA STYLE PRAWN CURRY WITH MANGOES 

       

      INGREDIENTS :

      Prawns/Shrimps - 1/4 Kg
      Raw Mango - 1 Medium Sized Mango

      To Crush(using Hands):

      Shallots - 5-6 Nos.
      Green Chillies - 5-6 Nos.
      Ginger - 1/2" Piece
      Curry :eaves - 2 Sprigs
      Turmeric Powder - 1/4 Tspn
      Red Chilli Powder - 1/2 Tspn
      Coriander Powder - 1 Tspn
      Coconut Oil - 1 Tspn
      Thick Coconut Milk -  1/2 Cup
      Thin Coconut Milk - 1Cups
      Salt - To Taste

      For Tempering :

      Coconut Oil - 1 Tbspn
      Mustard Seeds - 1/2 Tspn
      Fenugreek Seeds - 1/4 Tspn
      Shallots - 3-4 Nos.
      Curry Leaves - 1 Sprig.

      METHOD :

      • Clean, de-shell and de-vein the Prawns/Shrimps and keep it aside.
      • Peel, cut and discard the seed from the Mango, cut it into pieces & keep it aside.
      • Finely chop Shallots, Ginger & slit Green Chillies into two.
      • Add the above ingredients into an Earthen Pot/Pan along with Curry Leaves.
      • Gently crush the ingredients using your hand, mix it thoroughly for a few minutes until the ingredients seem to be well crushed.
      • Add Turmeric Powder, Red Chilli Powder, Coriander Powder along with a dash of Salt to the crushed ingredients.
      • Add Coconut Oil to the above and mix it well using your hands.  
      • Mix it thoroughly for a few minutes.
      • Pour in the Thin Coconut Milk and mix it again.
      • Add Mango Pieces & Prawns/Shrimps to the Curry mixture.
      • Now you have to mix it carefully, gently swirl it using your hand(just clockwise).
      • Add enough Coconut Milk so that it covers the ingredients.
      • Switch on the flame and place the Earthen Pot/Pan over it.
      • Cook the Chemmeen Manga Curry on a medium flame.
      • Cook until the Mango Pieces soften and cooked(it shouldn't be overcooked.
      • Prawns/Shrimps would be cooked by this time.
      • Gently stir the Curry occasionally, otherwise, the Coconut Milk may get curdled.
      • Now Pour the Thick Coconut Milk and cook the Chemmeen Manga Curry on a very low flame for a minute or two.  Gently swirl the Pan at intervals at this stage.
      • Switch off the flame and leave the Chemmeen Manga Curry aside.
      • Meanwhile, heat Coconut Oil in a Pan, splutter Mustard Seeds & Fenugreek Seeds.
      • Add finely chopped Shallots and Curry Leaves to the above and saute until shallots turn into light brown in colour.
      • Pour the Tempering to the Chemeen Manga Curry and mix it gently.
      • Serve Chemmeen Manga Curry/Prawn Curry with Mangoes hot with Kerala Matta Rice or Steamed Rice.
      • Chemmeen Manga Curry can also be served along with Vellayappam(Appam).

      For a detailed recipe on HOW TO MAKE COCONUT MILK, Click here...

       

      NOTES :

      • Adjust the number of Green Chillies and the amount of Chilli Powder to suit your spice level.
      • We love spicy curries at home and as the curry should be in bright yellow colour, I have used more Green Chillies and a bit of Red Chilli Powder to spice up this Chemmeen Manga Curry.
      • Fresh home-made Coconut Milk adds more flavour and taste to the Curry.
      • Alternatively can add ground Coconut Paste(Grind Coconut with a small piece of Ginger and 2-3 Shallots).
      • Cut Mangoes into the desired size.
      • Care should be taken while cooking the Mangoes, cooked Mangoes tend to get mashed up if you mix the curry with a ladle.  
      • So while cooking the curry mix the ingredients by swirling the pan.
      • If the Mango is not sour enough, can add some Tamarind/Gamboge(Kudam Puli).
      • At times, my MIL prepares the same Curry with Chemmeen Puli/Irumban Puli(Bilimbi) instead of Mangoes.
      • Drumsticks, Jackfruit Seeds etc., can also be added into this Curry.
      • Crushing the ingredients using the hand gives a unique taste and flavour to the curry.
      • Once the Curry is cooked, leave it aside for at least 2-3 hours so that the taste and flavours get well infused into the Curry.


      EGG RECIPES
      OMELETTE


            Omelette is one of the most frequented dishes at home.  This is an easy recipe which can be combined and served along with Bread, Chapati or Rice.  A classic Indian style Omelette prepared with a combination of Onion, Green Chillies and Egg, mildly seasoned with Salt and Pepper Powder, shallow fried in your choice of Vegetable Oil/Butter until crisp at the edges, soft, fluffy and moist Omelette with a fiery note of spiciness from Chillies and Pepper Powder.
           Simply combine this Classic Indian style Omelette with Bread along with Tomato Ketchup or Sweet Chilli Sauce. These spicy Omelettes are also good to be served along with Rice.  A simple Lunch Menu of Rice, Curry and Omelette marks its goodness as such.
           Eggs are whisked along with finely chopped Onions/Shallots, Green Chillies, Turmeric Powder and Salt.  I usually add some Mayonnaise/Milk while whisking the Eggs, which would help you get soft, fluffy and moist Omelettes.  This is a simple and quick fix recipe.  My husband has his own preference when it comes to Omelette, he likes to spice up the Omelettes with Red Chilli Powder and loves it to be served with a hearty sprinkle of Pepper Powder. Omelettes loaded with fieriness.


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

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


      HOW TO COOK OMELETTE


      EGG RECIPES
      OMELETTE

      INGREDIENTS :

      For Omelette :

      Eggs - 4 Nos.
      Onion - 1 No.
      Green Chillies - 1 No.
      Turmeric Powder - 1/4 Tspn
      Mayonnaise/Milk - 1 Tspn
      Salt - To Taste

      For Shallow Frying:

      Vegetable Oil/Butter - 2-3 Tbspn


      METHOD :

      • Gently break the Eggs and whisk it lightly.
      • Add finely chopped Onions, Green Chillies, Turmeric Powder & Salt to the Eggs.
      • Add a teaspoon of Mayonnaise/Milk to the above and mix well.
      • Whisk the Egg Mixture until fluffy.
      • Heat the Oil in a non-stick frying pan.  
      • Pour in one-third of the egg mixture in the pan. 
      • Give a quick swirl making sure to distribute it evenly across the pan. 
      • Cook the Omelettes on a low-medium flame for a minute or two until it is cooked.
      • The omelette would turn into light brown in colour and slightly crisp around the edges. 
      • Flip the Omelette over and cook for a further minute on a low-medium flame. 
      • Once the Omelette is cooked, switch off the flame.
      • Gently remove it from the frying pan and serve Omelettes hot.
      • Follow the suit with the rest of the Egg mixture.

      NOTES:

      • Can add 1/2 Tspn of Red Chilli Powder or Fresh Red Chillies along with Green Chillies to add heat to the Omelette.
      • Add some Garam Masala/Mutton Masala if you prefer a flavourful Omelette.
      • Can also add diced Tomatoes, Carrots, Mushrooms, Bell Peppers, Spring Onions etc., to the Omelette.
      • Adding Turmeric Powder is purely optional.
      • Adding Milk/Mayonnaise while whisking the Egg is purely optional, but it yields soft, fluffy and moist Omelettes.
      • Shallow fry the Omelettes in Butter or any type of vegetable oil.
      • Serve Omelettes hot, sprinkled with Pepper Powder if you prefer.


      A traditional Kerala Pothi Choru, consisting of Kerala Matta rice, fish curry, fish fry, omelette, cabbage thoran, chuttaracha thenga chammanthi, and kadu manga achar, all packed on a banana leaf.

      Pothi Choru - Traditional Kerala Banana Leaf Lunch Pack

      "Pothi Choru: Unwrapping the Flavours of Kerala’s Traditional Banana Leaf Lunch"

      Pothi Choru: Traditional Kerala Banana Leaf Packaged Lunch

          Discover the rich tradition of Pothi Choru, a beloved Kerala dish wrapped in banana leaves. While I didn’t experience this custom firsthand during my childhood, it holds a special place in my heart through my husband’s nostalgic stories. He fondly recalls how his grandmother, Clemmie Thathi, would pack an array of authentic Kerala dishes in banana leaves for their journey home after a holiday. Though my own memories are limited to a time when my aunt, Rathna Chechi, and I shared dosa and thenga chammanthi wrapped in banana leaves, the experience left an indelible mark. The aroma of the dosa, chutney, and banana leaf remains vivid in my memory.

      Hot filter coffee with froth in Dabarah and Tumbler, with a background showcasing the filter utensil and a small copper bowl full of palm sugar.

      South Indian Filter Coffee in Traditional Dabarah and Tumbler


      South Indian Filter Coffee: A Brew to Begin Your Day Right

          Start your mornings on a delightful note with a steaming cup of South Indian Filter Coffee. As a devoted coffee enthusiast, nothing invigorates me quite like the rich aroma and robust flavour of this traditional beverage. From the moment the fragrant scent wafts through the air to the first sip that tantalizes the taste buds, each element of South Indian Filter Coffee embodies a cherished ritual. Join me as we delve into the artistry and heritage behind this beloved brew, celebrating its status as a quintessential part of South Indian culture and culinary tradition

          What I love the most is the strong black coffee straight from the percolator without any sweetener or milk. The first thing I do is enjoy the aroma of freshly brewed coffee wafting from my wonderful coffee cup. Then, I take a small sip, cherish the taste, and, as I like to twist the age-old proverb, "there is many a Sip between the Cup and the Lip". My coffee cup surely understands this term as a sip, not a slip. Coffee is the only beverage I drink, and I am quite loyal (addicted) to it. My love for coffee is self-proclaimed. Anything in the name of coffee - "A coffee is a coffee is a coffee" - is quite captivating and levitating enough to propel your senses with its wonderful aroma and taste.

      My Coffee Journey

          My first rendezvous with coffee takes me back down memory lane. I come from a family where tea is the main beverage to this date, and anything in the name of coffee has always been instant coffee. As a kid, my mom never allowed me to have tea or coffee. But when I fell sick, which was quite often during my childhood, my appetite would be low, and my dad would cajole me to eat something. During those pampering moments, I would quietly try to sneak Bru Coffee along with Rusk. However, during my board exam years, I started drinking coffee quite often to help me stay awake, and the practice eventually became a habit. Even during my childhood days, I would never miss a chance to drink coffee.

          Later, my love for coffee led me to learn the art of making my own filter coffee, a feat I always wanted to master. I love tasting the best coffees and am always in search of them. Starting with instant coffees and trio packs, to my all-time favourite - South Indian Filter Coffee, and extending to Mamak shop's long list of Kopi O, Kopi C, Nescafé, and white coffee, my latest favourite being Kopitiam Coffees. The list continues with various coffees like espressos, Americanos, and lattes from prominent eateries. It's only recently that I learned to perfectly order a coffee at such places. My trip to Italy was a revelation, introducing me to the true essence of coffee. It unlocked a new world of coffee making and tasting that forever changed my appreciation for this beloved beverage.

          There are many different ways coffee is made throughout the world. For instance, cold brew (my son's favourite) and iced coffee are made differently in every country. Countries like Turkey, Japan, Thailand, Malaysia, Vietnam, and Arabian countries have their own style of coffee preparation. India also has its unique way of making cold coffee and hot coffee - the filter coffee. Did you know that one of the most expensive coffees comes from the gut of a cat-like animal called Civet? Coffee Luwak or cat poop coffee. And when it comes to Turkish Coffee, I am fascinated by the vessel used for making Turkish coffee.

      The Allure of South Indian Filter Coffee: A Taste of Tradition

          When I think of coffee, the one that immediately comes to mind is the incomparable South Indian Filter Coffee. It's not just a beverage; it's an experience. "Aha Filter Coffee, Besh Besh Romba Nannarukku" (Filter Coffee, Great! Great! It's really nice) perfectly captures the essence of this delightful concoction of milk, decoction, and sugar. The secret lies in the decoction brewed through a South Indian Coffee Filter, a slow drip method that results in a rich and strong coffee extract.

          South Indian filter coffee is traditionally served in a Dabarah and Tumbler, a pair of utensils that adds to the authentic experience. While instant coffee has gained popularity for its convenience, the depth and quality of flavour found in filter coffee remain unmatched. This method uses a unique coffee filter with two chambers. The upper chamber holds the coffee grounds and has holes that allow the brew to drip into the lower chamber. The coffee decoction collected is thick and strong, forming the backbone of this beloved drink.

          To prepare the perfect filter coffee, the decoction is mixed with milk and sugar, then poured back and forth between the Dabarah and Tumbler. This process not only aerates the coffee, creating a frothy top, but also enhances its texture and flavour. The result is a beautifully balanced cup of coffee, served at the perfect drinking temperature, with a satisfying froth on top. Known by various names such as Meter Coffee, Kumbakonam Degree Coffee, and Mylapore/Madras Kaapi, South Indian Filter Coffee is a testament to tradition and meticulous coffee preparation.

          In the ever-evolving world of coffee, the traditional South Indian Filter Coffee stands out, offering a taste of home and a reminder of the beauty in precision and patience. It's absolutely an authentic coffee experience.

      For a detailed Recipe on How to make Coffee, Click here...

      Cuisine - South Indian
      Recipe Type - Beverage
      Difficulty - Medium
      Serves -2
      Author - SM   


      Brewing Time - 15-20 Minutes
      Preparation & Cooking Time - 5–10 Minutes

      Click here for an extensive collection Coffee Recipes...

      How to make Traditional South Indian Filter Coffee



      Closeup of hot filter coffee with froth in Dabarah and Tumbler, placed on a sofa armrest with a blurred background of a swing.

      Closeup of Hot Filter Coffee in Dabarah and Tumbler


      Essential Ingredients for Authentic Filter Coffee:

      Coffee Decoction:

      Finely ground coffee powder - 4 Tablespoons
      Boiling water - ½ cup
       

      For the Coffee:

      Milk - ½ cup
      Coffee decoction - 1-2 Tablespoons
      Sugar or palm sugar - to taste
       

      Serving:

      Traditional Dabarah and Tumbler

       

      Method - How to make Filter Coffee

      Brewing the Decoction: 

      • Briefly heat the upper chamber of the coffee filter.
      • Add coffee powder and tamp it gently.
      • Pour boiling water over the coffee powder.
      • Cover and let it brew for 15–20 minutes.

      Preparing the Coffee:

      • Heat the milk until it simmers.
      • Mix the decoction with hot milk and add sugar to taste.
      • Pour the mixture back and forth between the Dabarah and Tumbler to create froth.

      Tips for the Perfect Filter Coffee

      • Use freshly ground coffee powder for the best flavour.
      • Always use freshly boiled milk.
      • Adjust the ratio of coffee powder and water to suit your taste.
      • Pouring the coffee back and forth aerates it, enhancing the flavour and creating a beautiful froth.

      Tips & Tricks for the Perfect South Indian Filter Coffee

      Selecting the Coffee Powder - best coffee for filter coffee:

      • Freshly Ground Coffee: I prefer buying freshly ground coffee powder from a local Kopitiam (Coffee Shop).
      • Indian Favourites: When in India, I used Green Label Coffee Powder, Café Coffee Day Coffee Powder, and Narasus Coffee, all of which work beautifully.
      • Experiment: Don’t hesitate to try different coffee powders to find your perfect blend.

      Milk:

      • Freshly Boiled Milk: Always use freshly boiled milk for the best taste.
      • Reheating Milk: Avoid reheating milk, as it spoils the coffee’s flavour (use a double boiler method if necessary).
      • Milk Quality: Full cream milk is ideal for a richer, creamier coffee, often referred to as Degree Kaapi or Meter Kaapi.

      Using the South Indian Coffee Filter:

      • Heat the Filter: Briefly heat the upper chamber (the part with holes) over a direct flame for about 4–5 seconds.
      • Assemble the Filter: Place the upper chamber over the lower chamber and add the coffee powder.
      • Tamping: Slightly press the coffee powder with the pressing disc, which ensures even distribution.
      • Alternative Method: You can also use an electric coffee maker to prepare the decoction.

      Coffee Decoction:

      • Water Quantity: Use just the right amount of water to avoid a thin decoction.
      • Adjust Measurements: Tailor the amount of coffee powder and water to your preference.
      • Storing Decoction: Store the decoction in the refrigerator for up to a day if needed.
      • Adding Sugar: You can add sugar directly to the coffee powder for a thicker decoction.
      • Brewing: The first brew will be thick and strong. You can reuse the same mix for a lighter second brew, adding instant coffee powder for a blend of filter and instant coffee.

      South Indian Filter Coffee:

      • Avoid Reheating: Never reheat the coffee as it affects the taste.
      • Temperature Control: Maintain the right temperature throughout the preparation.
      • Mixing: Pour hot milk and coffee decoction back and forth with sugar or palm sugar until the coffee froths. This aerates the coffee and dissolves the sugar thoroughly.
      • Balance: Don’t overdo the mixing to avoid ending up with cold coffee.
      *Pro Tip: Practice makes perfect, and this rule definitely applies to making a perfect cup of South Indian Filter Coffee!

          South Indian filter coffee is more than just a beverage; it's a tradition and an art form. It is a unique Indian Coffee Recipe.  Whether you're a seasoned coffee lover or a newcomer to this delightful drink, mastering the perfect filter coffee is a rewarding experience. Enjoy every sip of this aromatic brew, served in the traditional Dabarah and Tumbler, and let it elevate your coffee moments.

      Personal Note

          During my pregnancy, I stopped drinking coffee and tea. Since then, I quit drinking tea but couldn't resist the temptation of coffee. My kids know my love for coffee so well that my son always suggests places where we get good coffee, and my daughter makes me drool over her latest tries of good filter coffees in Coimbatore. She surprised me with a set of brass coffee Dabarah and Tumbler and prepared a wonderful filter coffee with palm sugar, capturing the moment with the picture above.




           Pomegranate-a fruit with a red hue, inside out, tiny red Arils/Seeds, which looks like Rubies embedded in a jewel, covered within a red rind. Pomegranates are not only beautiful, but these glorious red fruits are known for their amazing therapeutical uses. Pomegranate found its origin in Iran and was brought into Egypt in 1600 BC, where it was not only revered as an important food but was also widely used for its medicinal value. Pomegranates were considered to be a food of high esteem in those days.  The fact is evident as we can see these fruits in Egyptian Paintings and Tombs.  Many cultures consider Pomegranate as a symbol of fertility and prosperity.
           Eating the Pomegranate Arils or drinking it as a Juice, both ways the fruit proves to be beneficial.  It is one fruit which is equally good as a fruit and the juice.  The reason being the peel contains the maximum amount of antioxidants when juiced releases most of its nutrients.  Some find it difficult to deal with the little seeds, which makes juicing the fruit the best way to consume it.  All the more drinking Pomegranate Juice allows for quick and easy assimilation of nutrients into the bloodstream.
           Pomegranates are loaded with nutrients and has innumerable health benefits.  It is a great source of Antioxidants, Ellagic and Punicic Acid which are highly beneficial for cell regeneration and proliferation. Pomegranate Juice has a rich source of Vitamin A, C and E and Minerals such as Calcium, Phosphorous, Potassium, Iron, Folic Acid, Niacin, Thiamin, Folates and Riboflavin.

      HEALTH BENEFITS OF POMEGRANATE JUICE

           Pomegranates have been used for its Medicinal Properties in the Middle East and in far East regions for over 100 years.  It was used as a Tonic to heal ailments like Ulcers and Diarrhoea.  The fruit and the Juice is believed to protect against Diabetes, Heart Diseases, Osteoarthritis, Cancer etc.,

      • Boosts Immunity - Pomegranate Juice has strong anti-bacterial and anti-microbial properties which help fight viruses & bacteria and boost our immunity system.
      • Prevents Anemia - Pomegranate Juice contains ample amount of iron. It helps in surmounting the red blood cell deficiency in the body
      • For a Healthy Heart - Pomegranate Juice keeps the Arteries flexible, decreases the inflammation in the lining of blood vessels, reduces the risk of blockages and thus helps maintain a healthy heart.
      • Regulates Blood Sugar Levels - Pomegranate Juice helps to regulate blood Sugar Levels.
      • Maintains Blood Pressure  - Pomegranate Juice helps to reduce High Blood Pressure.  It also keeps the blood from coagulating and forming blood clots.
      • Reduces the Risk of Cancer - High amount of Anti-oxidants in Pomegranate Juice helps to eliminate free radicals from the body and prevents the growth of Cancerous Cells.
      • Treats Diarrhoea and Dysentery - Pomegranate Juice is used in the treatment of diarrhoea and dysentery as it plays a vital role in the secretion of enzymes which aids proper digestion. Mixing 1 teaspoon of Honey in a glass of Pomegranate Juice is sure to cure indigestion problems.
      • Aids Digestion - Pomegranate Juice aids in the smooth functioning of the stomach, heart and liver. The high amount of dietary fibre in Pomegranate Juice helps to improve digestion and regulate bowel movement.
      • Prevents Dehydration -  Pomegranate Juice helps to control the thirst and hydrates the body.
      •  It also soothes urinary tract infection, eases the flow of urine and also helps to dissolve Gall Bladder Stones.
      • Weight Loss - Pomegranate Juice has no Saturated fats or Cholesterol, it is highly recommended for those aiming to lose weight.
      • Helps in Cartilage Regeneration - Pomegranate Juice relieves symptoms of arthritis and bone inflammation. It acts as an inhibitor on cartilage damaging enzymes and hence it is highly recommended for people suffering from Osteoarthritis.
      • Helps Prevent Alzheimers - A regular intake of Pomegranate Juice may curb the onset of neurological problems like Alzheimer disease.
      • Beneficial during Pregnancy -  Pomegranate Juice is a great source of a number of vitamins and minerals including folic acid which helps in the overall development of the foetus.  Potassium content in this juice help prevents leg cramps that are generally associated with pregnancy. When consumed regularly by expectant mothers, it is known to lower the risk of premature childbirth or birth of babies with low birth weight.
      • Good for Skin - Pomegranate Juice helps to reduce Wrinkles, heals scars, is also known to prevent Pimples.  The juice, when applied topically or taken as a drink is an excellent home remedy for healthy, vibrant and youthful skin.
      • For a Healthy Hair - Pomegranate Juice strengthens the hair follicles which in turn prevent hair fall, thus giving the hair a healthy and lustrous appearance.


      Recipe Type - Drink
      Difficulty - Medium
      Serves - 1-2
      Author - SM  

      Preparation Time - 15 -20 Minutes


      For more JUICES, DRINKS & SMOOTHIES, Click here...


      HOW TO MAKE POMEGRANATE JUICE

       

      INGREDIENTS :

      Pomegranate Seeds - 2 Cups
      Sugar/Honey - 1 Tbspn
      Water -1/ 2 Cups

      Add-ons(If preferred) :

      Lime Juice - 1/2 Tbspn
      Mint Leaves - Few


      METHOD :

        • Using a knife, slice off the top part of the Pomegranate that looks like a crown.
        • Score the Pomegranate into 4 or 6 sections.
        • Break open the Pomegranate into sections.
        • Break apart the Pomegranate Arils and discard the rinds and linings.
        • Add Pomegranate Arils along with some Water into a blender.
        • Blend until all the Arils have been crushed.
        • Pour the Pomegranate Juice through a strainer. 
        • The pulp would be thick so it will take some time for the juice to be strained.
        • To speed up the process, press the pulp with a spoon/spatula.
        • I use my juicer jar(which came along with my blender) for the purpose, which has a strainer within which makes the process easier.
        • Collect the strained Pomegranate Juice in a bowl. 
        • Add Honey/Sugar to sweeten up the Juice.
        • Pour it into a tall glass and serve the Pomegranate Juice chilled or at room temperature.
        • Can add few teaspoons of Lemon Juice to add  zing to the Pomegranate Juice.
        • Muddle few Mint Leaves and pour chilled Pomegranate Juice over it for a mint flavoured Pomegranate Juice.

        NOTES :

        • Pomegranate can stain your hands, so wear a glove while cleaning the fruit.
        • It can also stain your clothes.
        • I have used 1 Big Fruit in this recipe and I made 2 Tall glasses of Pomegranate Juice out of it.
        • Adding Sweeteners to the drink is purely optional.
        • Adding Lemon Juice or Mint Leaves to the juice can give you an extra note of taste and flavour to Pomegranate Juice. But it is purely optional.
        • Freshly extracted Pomegranate Juice(without added sweeteners) can be stored in the refrigerator for about 2-3 days.

        Important - Food Safety :

        Few Precaution must be exercised while drinking Pomegranate Juice regularly.
        • Pomegranate Juice is not recommended for people suffering from Influenza, Cough and for those with a phlegmatic condition.
        • It is not advisable to drink Pomegranate Juice if you have Constipation.
        • Pomegranate Juice has certain antioxidants that lower the blood pressure.  Care should be taken while drinking this juice along with the medication prescribed to lower blood pressure. This can result in a condition with dangerously low blood pressure, known as 'hypotension'.
        • Pomegranate may cause allergic reaction to people with certain plant allergies and asthma. Allergic reactions may include, vomiting, red itchy eyes, hives and difficulty in breathing.
        • Pomegranate is also known to interfere with some medicines, particularly those to lower cholesterol levels known as statins.
        *Consult your physician before drinking Pomegranate Juice if you are under certain medications or known to have any allergies.
          _______________________________________________________________________________

          DISCLAIMER:

          Please remember these treatments options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.




                 There is so-called cooking liberty when it comes to pickles.  An Indian kitchen finds such liberation with Pickles and Spice Powders, anything found in abundance is readily converted to be stored for later. This is a unique version of Instant Pickle prepared with Green Apples. Green Apple Pickle is a simple twist made on the Classic South Indian Pickle.  Needless to say, the fruit gives total justice to the Pickle with its soury tartness, mild sweetness and crunchy texture.
                 When my MIL's Sister Winnie, Aunty visited us, she had prepared this Green Apple Pickle.  Since then, Green Apple Pickle is one variety of pickle readily stocked in my pantry.  Being a Pickle lover, anything in the name of Pickle is a must-try according to me.  But this Green Apples masquerades as Raw Mangoes, giving a deception to our taste buds at the first bite.  This is an Instant Pickle with a combination of tastes and flavours & it is equally spicy too.  Green Apple Pickle goes well with Curd Rice or simply serve a smidgen of this Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya to add a tinge of uniqueness.


            For more PICKLE RECIPES, Click here...

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


            Preparation Time - 20 - 30 Minutes
            Maturing Time -Immediate

            HOW TO MAKE GREEN APPLE PICKLE

            INGREDIENTS:

            Green Apple - 2 No's.
            Gingelly (Sesame) Oil - 1/2 Cup
            Mustard Seeds - 1 Teaspoon
            Turmeric Powder - 1 Teaspoon
            Red Chilli Powder - 3 -4 Tablespoons
            Asafoetida - 1/2 Teaspoon
            Fenugreek Seeds Powder - 1 Teaspoon
            Salt - To Taste
            Sugar - 1 Teaspoon
            Vinegar - 2 Tablespoons

            METHOD:


            • Wash the Green Apples and pat dry them with a clean kitchen towel.
            • Core, De-seed and cut the Green Apples into Cubes.
            • In a large mixing bowl/jar, add the chopped Green Apple pieces along with salt and mix well.
            • Cover the bowl/jar and leave this aside for about 10–15 minutes.
            • Meanwhile, dry roast the Fenugreek seeds on a low flame until it splutters and turns fragrant.
            • Grind the roasted Fenugreek Seeds into a fine powder and keep it aside.
            • Heat oil on a high flame until it fumes.
            • Lower the flame and splutter Mustard Seeds.
            • Add Turmeric Powder, Red Chilli Powder & Asafoetida Powder to the above and give a quick stir.
            • Pour in the Vinegar along with a pinch of Sugar and mix well.
            • Add chopped Green Apples along with enough salt and mix well.
            • Cook the Pickle on a low flame for a few minutes.
            • Finally, add powdered Fenugreek seeds Powder to the above and mix well.
            • Leave this on a very low flame for a few minutes.
            • Switch off the flame and allow the Green Apple Pickle to cool down.
            • Store the Green Apple Pickle in a clean and dry Glass/Ceramic Jar.
            • Green Apple Pickle tastes great with Curd Rice and is the best accompaniment with Rice Gruel (Kanji/Porridge).
            • Serve a smidgen of Green Apple Pickle to go along with Plain Rice, Sambar/Curry/Rasam of your choice for a simple lunch or serve it in an elaborate Vazhayila Virundhu/Sadhya.

            NOTES :

            • The Green Apples should be absolutely dry & moist free before cutting them for the Pickle.
            • I have used Granny Smith Apples in the recipe.
            • Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
            • 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.
            • Avoid using steel/aluminium/copper container for preserving the Green Apple Pickle, as they tend to react with the acidic nature of salt and mangoes.
            • 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 Green Apple 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 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.
            • If stored properly, Green Apple Pickle can last for a week at room temperature and up to a month in the refrigerator.
            • The Pickle should be stored in a dry and dark place.
            • In humid climates, it is advisable to keep the pickle refrigerated to avoid spoilage and for longer shelf life.    

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