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RABDI/RABRI
MANGO RABDI - MANGO RABRI

    Rabri/ Rabdi is one of the most delectable Indian Desserts. It is a tasty & creamy traditional Indian Dessert basically prepared with Milk - reduced, sweetened and flavoured.  This Rabri recipe is a simple twist given to the authentic version, where freshly pureed Mangoes are added in the Rabdi converting it into a mango flavoured Rabri/Rabdi.  Though a summer treat, if you can get hold of Mangoes or tinned Pureed Mangoes during Diwali, then this classic dessert is going to be an added treat to you Diwali Platter.  And if you are a Mango lover, then this desert is for you.

    Traditionally, milk is slow-cooked in a Kadai or a flat pan, until layers of Malai forms which is collected and added into the Rabdi which forms layers of Malai/Cream in it giving it a name "Lachedhar Rabri".   In Gujarat & Maharashtra, a similar Sweet dish called Basundi is prevalent. But the style of preparation and the texture of the dessert is totally different.  But ingredients and taste-wise both the recipes look similar.  

   
      Rabri/Rabdi is slightly time-consuming recipe when it comes to preparation. The authentic recipe call for reducing and thickening the milk on a low flame, then it is sweetened with Sugar, flavoured with Cardamom, Kewra Essence & Saffron Strands and elaborately garnished with slivered Nuts and Rose Petals.  Slow cooking on a low flame gives a rich & creamy texture to the Rabri/Rabdi, freshly pureed Mangoes are added into the Rabdi once it cools down.  Mix well thoroughly and there you go with an Mango flavoured Rabdi.

 
     Rabri/Rabdi is usually served warm/chilled as such. It can be served as a standalone dessert or can be paired with other sweets.  Add a Kulfi/Mango Kulfi to Mango Rabdi and convert it into a fancy Mango Falooda. Mango Rabri/Rabdi is one of the best way to end a scrumptious meal.   

 

For more INDIAN SWEETS, Click here..

Cuisine - Bengali, Varanasi
Recipe Type - Desserts
Difficulty - Easy
Serves - 3 - 4 
Author - SM  

 
Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes



For more Recipes 'FOR THE SWEET TOOTH', Click here...

   

HOW TO MAKE MANGO RABRI/RABDI

 

RABDI/RABRI
MANGO RABDI - MANGO RABRI

INGREDIENTS:

For MangoRabri/Rabdi:

Mango Puree - 2 Cups
Milk - 4 Cups
Condensed Milk - 2 Cups
Cardamom -7-8 Pods
Saffron - few Strands
Kewra Essence - few Drops
Mango Pieces - 1/2 Cup

 

For Garnishing:

Cashew Nuts - Few
Almonds -Few
Pistachios - Few
Rose Petals - Few
Saffron - Few Strands

RABDI/RABRI
MANGO RABDI - MANGO RABRI

METHOD:

For Mango Rabri/Rabdi:

  • Puree the Mangoes and keep it aside. 
  • Cut Mango into small pieces nd keep it aside.
  • Grind Cardamoms along with few teaspoons of Sugar into a fine powder and keep it aside. 
  • Finely Chop/Sliver the Nuts and keep it aside.
  • Soak Saffron strands in 1/4 Cup of warm milk and keep it aside.
  • Combine Milk and Condensed Milk in a heavy-bottomed pan(preferable a wide open-mouthed pan) & mix well.
  • Boil this mixture on a low flame stirring it at intervals.
  • After about 15-20 Minutes the mixture would start to thicken.
  • Scrap the sides and collect the cream(malai) which collects at the top.
  • Add it back into the Rabri mixture and mix well.
  • Pour in the soaked Saffron strands, add Kewra Essence, Cardamom Powder and give a quick stir.
  • Add half the amount of finely chopped/slivered Nuts and mix well.
  • Cook Rabri/Rabdi on a low flame, collecting the thickened Malai(cream) from the top and adding it back into the mix.
  • Rabri/Rabdi gets layered and textured with this Malai(cream).
  • Cook for few more minutes or until it reaches the desired consistency.
  • Switch off the flame and allow the mixture to cool down.
  • Then, pour in the Mango Puree, add the Mango pieces and mix well until it is well incorporated into the Rabdi mix. 
  • Garnish Mango Rabri/Rabdi with remaining Chopped/Slivered Nuts, Rose Petals and a few strands of Saffron, just before serving.
  • Serve Mango Rabri/Rabdi as such, warm or chilled. 
  • Combine Mango Rabri/Rabdi along with Mango Kulfi for a wonderful Mango Falooda for an utter Royal treat.

For more 'PAYASAMS, PRADHAMANS & KHEERS', Click here...
 
RABDI/RABRI
MANGO RABDI - MANGO RABRI

 

NOTES:

  • Cook Rabri/Rabdi on a low flame stirring it at intervals, preferably in an wide open-mouthed heavy-bottomed pan.
  • Care should be taken that the milk does not scorch at the bottom, which will totally spoil the taste of the dessert. 
  • Grinding Cardamoms with Sugar yield a fine powder.
  • Adding Saffron is purely optional.
  • Adjust the amount of Sugar to suit your Sweet Tooth.
  • Adjust the consistency of  Rabri/Rabdi to suit your preference.
  • Allow the mixture to cool down.  Then, pour in the Mango Puree and mix well until it is well incorporated into the Rabdi mix.
  • Add Mango Puree once  the rabri cools down, otherwise it may curdle.
  • You do not need to cook after the Mango puree is added.
  • Mango Rabri/Rabdi tends to get thicker when chilled.
  • Garnish Mango Rabri/Rabdi with preferred choice of Nuts.
  • Can can it with a few freshly cut Mango pieces.
  • Garnishing it with Rose Petals & Saffron strands are purely optional.






DIWALI SNACKS & SAVOURIES
RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA

     Ribbon Pakoda, Ola Pakoda, Ottu Pakoda is a crispy South Indian snack made with Rice Flour, Gram Flour(Besan) & Roasted Gram Dhal Powder(Pottukadalai Powder).  Though there a quite a variations when it comes to Murukkus and Savouries like Ribbon Pakoda, Ring Murukku, Thatta Murukku etc.,   This recipe is a combination of all three flours and I have added Sesame Seeds, Red Chilli Powder and Asafoetida to add favour to Ribbon Pakoda.  Some recipes use Gram Flour as the major ingredients and combine it up with rice flour to just add texture.  This Ribbon Pakoda recipe tastes more or less like a Murukku.

      As I have mentioned, some snacks or savouries come out be family favourites and some are bought just as it is.  This Ribbon Pakoda or what we call at home is Ottu Pakoda is one savoury bought rarely at home.  It usually comes out as a "Kaaram" bought by somebody visiting home.  So Ribbon Pakoda happens to be a snack which is not a regular at home.  My initial trials with various recipes of Ribbon Pakoda had turned out to be a disaster.  And the major problem was that the mould I have, has slightly thin incisions and if I happen to add sesame seeds or Ajwain, it got struck into it.  So followed the trick by Mrs.Revathy Shanmugam, where she had mentioned to slightly pound or briefly pulse Sesame Seeds before adding it into the dough.  Worked well! Obviously its a tip from the Pro.

      When I saw a video from Sharmis Passion, I thought the recipe is an easy one and immediately got into action.  Just some readily available ingredients and I just made this snack with 1 Cup of Rice Flour.  A small batch for the trial version.  Adjusted the recipe by adding an extra bit of Asafoetida, Red Chilli Powder and Salt to suit my preference.  And measured the water required for the dough.  It required approximately 3/4 Cup of Water for the given amount of ingredients.  

       An easy and quick-fix Ribbon Pakoda recipe which takes less time. And above all, a tasty treat which serves best as a Tea Time snack or as a festive snack. So, try this Ribbon Pakoda/Ottu Pakoda for this Diwali. Olai Pakoda can be one easy addition to your 'DIWALI BAKSHANAM' list. Try your hand with this easy, crispy & flavourful Snack for this festive season.

 

For more DIWALI RECIPES, Click here... 

 

 

 Cuisine - South Indian

 Recipe Type - Snacks & Savouries 

 Spice Level - Medium

 Difficulty - Medium

 Yields - 2-3 Cups(Approx.)

 Author - SM

 

 

Preparation Time - 10-15 Minutes

Cooking Time - 20 -30 Minutes

 

 

For more SNACKS & SAVOURIES, Click here... 

 

 

HOW TO MAKE RIBBON PAKODA

OTTU PAKODA-OLAI PAKODA

            

DIWALI SAVOURIES & SNACKS
RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA

INGREDIENTS:

For Ribbon Pakoda Dough:

Rice Flour- 1 Cup
Roasted Gram Dhal(Pottukadalai) - 1/4 Cup
Gram Flour(Besan) - 1/4 Cup
Red Chilli Powder - 2 Teaspoons. 
Sesame Seeds - 1 Tspn
Melted Butter - 1 Tablespoon 
Asfoetida - 1/4 Teaspoon
Salt - to Taste
Water - 3/4 Cup(Approx)


For Deep Frying:

Oil

 

DIWALI SNACKS & SAVOURIES
RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA

METHOD:

For Ribbon Pakoda Dough:

  • Melt the Butter and keep it aside.
  • Slightly pound or pulse the Sesame seeds in a mixer.
  • Powder the Roasted Gram Dhal/Pottukadalai into a fine powder
  • Measure 3/4 Cup of finely powdered Roasted Gram Dhal/Pottukadalai, sieve it once and keep it aside.
  • Sieve Rice Flour, Gram Flour, Pottukadalai Flour along with Red Chilli Powder, Asafoetida Powder and Salt twice.
  • This would help get all the ingredients well incorporated.
  • Then add Sesame Seeds and mix well.
  • Pour in the Water to the above mix, little at a time and knead it into a smooth & soft dough.
  • The dough should be pliable and kneaded without any cracks.

 

To Fry Ribbon Pakoda:

  • Heat Oil in a deep pan.
  • Place some dough into the Murukku Mould with a plate suitable to press Ribbon Pakoda.
  • Press the dough through it. 
  • Make a few swirls onto the reverse surface of a slotted spoon or directly press the Ribbon Pakoda into the oil.
  • Do not press more than two swirls.
  • I directly press it into the hot oil, fry the Ribbon Pakoda until it turns into golden brown in colour and the sizzling sound stops. 
  • Drain the Ribbon Pakoda on a Paper Towel.
  • Follow the suit for rest of the dough.
  • Allow the Ribbon Pakoda  to cool down completely before storing.
  • Store the Ribbon Pakoda in airtight jars.

DIWALI SNACKS & SAVOURIES
RIBBON PAKODA-OTTU PAKODA-OLAI PAKODA

NOTES:

  • The dough should be of the correct consistency. It should not be sticky or too hard and without any cracks.
  • Do not substitute Butter with Ghee or Margarine.
  • Butter should be melted before mixing it into the flour.
  • Butter is one main ingredient for crispy and soft Ribbon Pakoda.
  • I have used ready made Rice Flour in this recipe.
  • Alternative can use Idiyappam flour for Ribbon Pakoda recipe,  if so, use boiled-hot water to knead the dough.
  • Adjust the amount of Red Chilli Powder to suit your spice level.
  • Adding Red Chilli Powder to the recipe is totally optional. 
  • Alternatively can add soaked Dry Red Chillies ground into a fine paste & sieve it out through a fine mesh.
  • Slightly pound or pulse the sesame seeds in a mixer.
  • I do the above step to discard any seeds or large flakes which may block the holes of the Murukku Achu(tiny Plate) while pressing the Ribbon Pakoda dough.
  • Can add ground Garlic to the dough for a Garlic flavoured Ribbon Pakoda.
  • Powder the Roasted Gram Dhal/Pottukadalai into a fine powder and sieve it once.
  • Care should be taken while pressing the Ribbon Pakoda directly into the oil. 
  • Just make a swirl or two.  Do not over crowd the oil.
  • If stored properly, it stays good for a Week up to 10 days.


GULAB JAMUN
KALA JAMUN

     If it is one sweet recipe that I would never ever get bored trying, then it is obviously Gulab Jamun.  So, a good new variation to our good old Gulab Jamun - Kala Jamun. Along with the recipe, I was able to know the typical variations & differences of these Sweets. Gulab Jamun, Makkan Peda, Kala Jamun, Pantua, Lyangcha etc., though most of these sweets, at a look, can be deceiving and you would misinterpret it to be the same old Gulab Jamun (So is the popularity of a Gulab Jamun worldwide).  They have slight variations in ingredients, taste, texture, flavour & taste.

    Kala Jamun looks more or less so close to a darkened version of Gulab Jamun., but the Kala Jaam or Kala Jamun deserves appreciation on its own. These sugar dipped rounds made of khoya/paneer are, one of the most loved Bengali sweets and have captured a unique place in our hearts despite being considered as one of the variants of the Gulab Jamun just like the Pantua or the Ledikenni or the Lyangcha.

    Gulab Jamuns gets its golden brown colour because of the sugar in the khoya and they are fried on a medium flame until it turns into light brown.  But Kala Jamuns, on the other hand, get its distinct black or dark brown colour due to the sugar/sugar syrup added while kneading the dough.   The sugar/Sugar syrup added while kneading the dough, caramelizes while frying and gives the Kala Jamun its dark colour.  And Kala Jamuns are fried on a high flame for an extra bit of time which makes it crispier too.  Traditional Kala Jaam recipes uses plenty of Sugar Syrup along with Khoya/Paneer/Chenna & All-purpose flour.   Some recipes even call for adding a bit of cornflour while kneading the dough which makes Kala Jamuns extra crispier.

Tips to remember while making Kala Jamuns: 

GULAB JAMUN
KALA JAMUN

CHENA:

  • Fresh Paneer/Chena yields you with a better texture.  
  • You can use Paneer but freshly made Chena works better. Fresh Chena tends to retain some moisture.
  • Chena is nothing but fresh cheese curds that we get after curdling the milk.
  • For Chena, the process is the same as for making Paneer.  But, just stop at the stage when the milk curdles. Drain in a muslin cloth, squeeze water and use in the recipe. You may need to curdle around One litre of milk for this amount of Chena.
  • Paneer is what we get once it is left to set.
  • Once you set it, then it’s called Paneer.

For How to make Paneer, Click here...

KHOYA/KOVA/MAWA:

  • Use soft Khoya for the recipe.  
  • Sweetened Khoya also suits well for Kala Jamuns helping you to get the desired dark brown coloured Kala Jamuns. 

For How to make Khoya/Mawa, Click here...

KALA JAMUN DOUGH:

  • We need a soft and smooth dough for Kala Jamuns.
  • Fresh Chena and soft Khoya helps you t get soft dough.
  • I didn’t add any milk while kneading the dough, the moisture  from the Chena and Khoya was more than enough to knead a soft dough.

FRYING:

  • Fry Kala Jamuns on a medium-low flame.
  • What you need is evenly cooked and coloured Jamuns with a crispy exterior.
  • Frying them on a high flame can darken the Jamuns leaving the centres under cooked.   And also it hardens the Jamuns. 

SUGAR SYRUP:

  • For Kala Jamuns we need a bit of sticky syrup. To test the consistency, take the syrup in a spoon or a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers. 
  • The Sugar Syrup shouldn't turn into String consistency. The syrup should flow down when lifted & poured out with a spoon.
  • Make sure the sugar syrup is warm when you add the fried Jamuns to it. 
  • Once you take the Jamuns out of the oil, immediately add them into the warm syrup. Do not wait for them to cool down.

 

For more GULAB JAMUN RECIPES, Click here...

Cuisine - Bengali(Indian)
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields - 10-12 Pieces
Author - SM  

Preparation Time - 15 - 20 Minutes
Leavening Time - 5 - 8 Minutes
Cooking Time - 20 - 30 Minutes
Soaking Time - 2 - 3 Hours
 
For DIWALI RECIPES, Click here... 
 

HOW TO MAKE KALA JAMUN - KALA JAM

 

GULAB JAMUN
KALA JAMUN

INGREDIENTS :

For  Kala Jamuns/Kala Jam:

Paneer/Chenna - 2 Cups
Khoya/Mawa - 1 Cup
All-purpose Flour(Maida) - 2 Tbspn
Baking Powder - A Pinch
Cardamom Powder - 1/4 Tspn
Ghee - 1/2 Tbspn
Salt - A Pinch (Optional)
 
For How to make Paneer, Click here...
For How to make Khoya/Mawa, Click here...

 

For Deep Frying:

Oil/Ghee
 

For Sugar Syrup:

Sugar - 2 Cups
Water - 4 Cups
Green Cardamoms - 3-4 Nos.

For Garnishing:

Cashew Nuts/Almonds/Pistachios - Few (Optional)

 

METHOD:

For Kala Jamuns/Kala Jaam:

 

  • Grate the Paneer/Chenna and mash well until there are no lumps.
  • Take Khoya/Mawa in a bowl and mash it well until there are no lumps. 
  • Whisk All-purpose Flour, Ghee, Cardamom Powder, Salt & Baking Soda in a bowl and mix it along with Paneer & Khoya.
  • Mix all the ingredients well until there and no lumps and has a fine texture
  • Knead the dough suing your palms until you get a soft texture.
  • The dough should not be crumbly or dry. If the dough is dry sprinkle a bit of milk and knead it until soft.
  • Leave the dough aside for about 10 Minutes. 
  • Divide the mixture into 18-20 equal-sized balls. 
  • If you prefer to stuff the Kala Jamuns, stuff it up at this stage and than roll it out into balls. 

For Frying the Kala Jamuns:

  • Meanwhile, heat Oil/Ghee, reduce the flame to medium-low.
  • Add the Jamuns and fry them until they turn into dark brown or slightly blackish.
  • Toss them frequently in the oil to get an even colour.
 

Soaking the Kala Jamuns in Sugar Syrup:

 
  • Remove the Kala Jamuns from the oil with a slotted spoon and immediately drop them into the Sugar Syrup.
  • Let the fried Kala Jamuns soak in the sugar syrup for at least 2-3 hours.
  • Garnish the Kala Jamuns with slivered Almonds or Cashew Nuts or Pistachios.
  • Serve Kala Jamuns warm or cold, with a hearty drizzle of sugar syrup over it.
 

 For Sugar Syrup:

  • Add Sugar and Water, in a heavy-bottomed pan.
  • Keep this on a low flame and stir well until the sugar dissolves completely.
  • Do not stir when the sugar solution starts to boil. This will affect the consistency of the syrup. 
  • Once the sugar is dissolved and when the sugar solution starts to boil, add 2 Tbspns of milk into it.
  • This step is to remove the dirt from the Sugar. The dirt coagulates and starts to float on top and at the sides of the pan, remove them from the sugar solution using a slotted spoon.
  • Always keep the flame at low. Remove all the floating dirt & then strain the syrup using a strainer.
  • Stir in Cardamom Powder.
  • STICKY SYRUP: For Kala Jamuns we need a bit of sticky syrup. To test the consistency, take the syrup in a spoon or a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers. 
  • The Sugar Syrup shouldn't turn into String consistency. The syrup should flow down when lifted & poured out with a spoon.
  • Switch off the fire and leave the sugar syrup aside.
  • Overheating the sugar solution will caramelize it or thicken it.


 

GULAB JAMUN
KALA JAMUN

NOTES:

 

  • If there are lumps while mixing the flour and paneer, make sure to break the lumps before adding Curd/Milk to knead the flour.
  • Lumps will affect the texture of the Kala Jamun. They will not be soft.
  • The moist from Paneer & Khoya is more than enough to knead it into a dough.
  • If you feel that the dough is dry, sprinkle a bit of milk and knead it until soft.
  • Deep fry the Kala Jamun on a medium-low flame.
  • Soak all the Kala Jamuns in Sugar Syrup in a wide bowl/pan. Make sure they aren't overcrowded.
  • For Pantua recipe, use the same ingredients & roll it out into balls.  But fry it on a medium-low flame untilit turns into golden bown in colour.
  • For Lyangchs recipe, use the same ingredients & roll it out into balls, then make cylindrical shape out of it and fry it on a medium-low flame until it turns into golden bown in colour.
  • Some Kala Jamun recipes are made with Stuffings in it.  If doing so, stuff the jamuns with  finely chopped CashewNuts/Almonds/Pistachios, add a few Saffrom strands soaked in 1/2 a teaspoon of milk to it and mix it along with the nuts.
  • Use just a small amount of finely chopped Nuts to stuff each Kala Jamun. You may need about 2 tablespoons of stuffing for the whole batch.
  • For the stuffing use any one Nut or mix different nuts of your choice.
_______________________________________________________________________________

*TIPS & TRICKS :

Adding milk to the Sugar Syrup is an old trick taught by my 'Dad'.  This helps to remove all the dirt and scum from the Sugar Solution.  Simmer it for few minutes until all the dirt coagulates and it would start to float over the Sugar solution.  Remove it with a slotted spoon

 

 

 


  •  

 

MIXTURE SNACK/CHIVDA
CORN FLAKES MIXTURE


      Spicy South Indian Mixture is one of the unavoidable snacking items.  It is one the most frequented savoury item bought from any sweet shop - 'A default combo of a Sweet and Mixture'. One of the best Tea-time snack ever! The number of varieties it caters in the name of "Mixture" is literally quite a number I should say.  And this Cornflakes Mixture is one among them.  An easy & quick version of a Mixture/Chivda which can be made within no time.

    When it comes to South Indian culture, when you visit a friend or a relative, it is a tradition to take along with them a Sweet & a Kaaram(Savoury). And it is the same when you serve a snack to a guest. Mostly South Indian Mixture  or Murukkus take a special place in the Kaaram(Savoury snack) list.  And the same rule goes for a festival too.  Diwali is synonymous to Sweets & Savouries, most of the households get busy preparing a variety of Bakshanams for the day. A few Sweets and some default Savouries like Murukku or Mixture are must haves when it comes to Diwali. So in midst of busy schedules, work pinches and long list of to do lists for Festival, let me bring you one simple snack which could be easily incorporated within minutes.

MIXTURE SNACK/CHIVDA
CORN FLAKES MIXTURE

 

    You do not need any meticulous preparation, no mixing, no grinding, no ratios or measurements, no long cooking time, sweating out in the kitchen etc.,  Simply deep fry a few items - Cornflakes, Aval/Poha, Groundnuts, Cashewnuts, Curry Leaves and simply season it up with Asafoetida, Red Chilli Powder & Salt, there you go with a tasty, quick-fix Corn flakes Mixture.  

     This Corn /flakes Mixture turns out to be one quick-fix snack which could be easily sneaked into your 'DIWALI BAKSHANAM LIST", even at the last minute. 


For more DIWALI RECIPES, Click here... 

 

 

 Cuisine - Indian

 Recipe Type - Snacks & Savouries 

 Spice Level - Medium

 Difficulty - Easy

 Yields - 2-3 Cups(Approx.)

 Author - SM

 

 

Preparation Time - 10-15 Minutes

Cooking Time - 20 -30 Minutes

 

 

For more SNACKS & SAVOURIES, Click here... 

 

MIXTURE SNACK/CHIVDA
CORN FLAKES MIXTURE

 

HOW TO MAKE CORN FLAKES MIXTURE - CORN FLAKES CHIVDA

INGREDIENTS:

For Corn Flakes Mixture:

 

MIXTURE SNACK/CHIVDA
CORN FLAKES MIXTURE

Corn Flakes - 1 - 11/2 Cups
Groundnuts - 1/4 Cup
Roasted Gram Dhal/Pottukadalai - 1/4 Cup
Cashew nuts - 15-20 Nos.
Beaten Rice(Poha/Aval) - 1/2 Cup
Curry Leaves - 2-3 Sprigs
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 11/2 Tspn
Asafoetida - 1/8 Tspn
Ghee - 1 Tspn
Sugar - 1/2 Tspn
Salt - 1/2 Tspn

For Deep Frying:

Oil


MIXTURE SNACK/CHIVDA
CORN FLAKES MIXTURE

METHOD:

  • Heat ghee in a pan and fry the Cashew nuts until they turn into golden brown colour.
  • Heat oil in a pan.
  • Deep fry, Groundnuts on a medium flame stirring constantly.  I usually use groundnuts with skin over it. Remove them with slotted spoons and spread it over a paper towel.Care should be taken not to burn the ingredients.
  • Deep fry Roasted Gram Dhal(Pottukadalai) on a medium flame stirring constantly. Can use whole/broken Roasted Gram Dhal for the recipe. Remove them with slotted spoons and spread it over a paper towel.
  • Next deep fry the Curry Leaves, remove them from oil and keep them aside.
  • Next deep fry the Corn Flakes on a medium flame stirring constantly until they turn crispy.  Spread them on a paper towel.  You can do this in 2-3 batches.
  • Finally, fry the Beaten Rice(Poha/Aval) until they fluff up and turns crispy. 
  • Transfer all the fried items to a mixing bowl, add Salt, Turmeric Powder, Red Chilli Powder and Asafoetida Powder to the fried ingredients while they are still hot.
  • Gently toss them until well combined.
  • Finally, when the ingredients are at room temperature, add Sugar and give a quick toss.
  • Store the spicy Corn Flakes Mixture in airtight containers.
  • Serve Corn Flakes Mixture along with hot Coffee or Tea.

MIXTURE SNACK/CHIVDA
CORN FLAKES MIXTURE
 NOTES:

  • The ingredients can be altered to your preference.
  • Care should be taken not to burn the ingredients while frying them.  This will totally alter the taste of Corn Flake Mixture. 
  • Mix the seasonings with the ingredients while they are still hot.
  • Otherwise, the spices may smell raw in Corn Flakes Mixture.
  • Adding Asafoetida and Sugar are truly optional.
  • Frying Cashew nuts in Ghee gives an authentic flavour.
  • For a rich version of Corn Flakes Mixture, can fry all the nuts and dhals in ghee too.

 


THOKKU/PICKLE
NELLIKKAI THOKKU - GOOSEBERRY THOKKU

 
     I do not get Gooseberries in the place where I live.  There are trees around the city, but I cannot see Gooseberries sold in the market. During our first trip of Malacca, one of the Malaysian city I always love to travel, which holds quite a lot of reminiscence of Fort Cochin.  A city which struck strong with culture and history.  I noticed that the banks of the Malacca River were lined with Gooseberry trees.  Even I noticed that in one of the galleries in Malacca Palace Museum, there was a depiction of a popular legendry -  King Parameswara was resting under a tree near a river during a hunt when one of his dogs cornered a mouse deer. In self-defence, the mouse deer pushed the dog into the river. Impressed by the courage of the deer, and taking it as a propitious omen of the weak overcoming the powerful, Parameswara decided then and there to build an empire on that very spot. He named it 'Malacca' after the tree where he had just taken shelter at. The Malacca tree, which is nothing but a Gooseberry Tree.
 
    Well, this batch of Nellikkai/Gooseberry Thokku comes from the Gooseberries I collected near the St. Paul's Church during our recent trip to Malacca.  When I called my Mom and said I was in Malacca, coincidentally she asked me whether I plucked Gooseberries and I said yes.  It was just minutes I did that feat and my husband was enthusiastic enough to help me pluck those Gooseberries.  I was overwhelmed when my Mom asked about it and was even happier that she remembered all the places in Malacca, she had visited 10 years back when she was in Malaysia.  If you are a fan of Pickles like me, then this Gooseberry Pickle or Nellikkai Thokku is for you. 
 
THOKKU/PICKLE
NELLIKKAI THOKKU - GOOSEBERRY THOKKU

 
 
    I am so fascinated myself to try out different types of Pickles & anything in the name of Pickles. This is a spicy, tangy pickle prepared with grated Gooseberries. Alternatively you can steam the Gooseberries and mash is coarsely and make this Pickle.  If you are using raw grated Gooseberries then make sure to sauté it in oil for a long time until the moistness is totally removed.  This way the pickle can be stored for a long time.    Gooseberries with its mild bitterness, sourness and a tinge of sweetness suit best to be prepared into a Thokku style Pickle.  
 
    Gooseberry/Nellikkai Thokku is sure to tantalize your taste buds with its spiciness, tanginess.  Combine it up with Curd Rice for an utter delicacy. Or simply serve a smidgen of this Gooseberry/Nellikkai Thokku 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.  Gooseberry/Nellikkai Thokku recipe is quite similar to Mango Thokku recipe.  I have just replaced Gooseberries for Raw Mangoes.  Even I have Thokku recipes made with Apples too in my pantry.

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Cuisine - Tamil Nadu (Indian)
Recipe Type - Pickle
Spice Level  - High
Difficulty - Easy
Yields - 21/ 2-3Cups
Author - SM

Preparation Time - 15 - 30 Minutes
Steaming Time - 15-20 Minutes(Optional)
Cooking Time - 8-10 Minutes
Maturing Time - Immediate

 

For THOKKU STYLE PICKLES, Click here... 

 

HOW TO MAKE  NELLIKKAI THOKKU - GOOSEBERRY THOKKU

THOKKU/PICKLE
NELLIKKAI THOKKU - GOOSEBERRY THOKKU

INGREDIENTS:

For Nellikkai/Gooseberry Thokku:

Gooseberries - 3 Cups(grated)
Gingelly Oil - 1/2 Cup
Mustard Seeds - 1/2 Tspn
Curry Leaves - a Sprig
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 2-3 Tbspn
Asafoetida - 3/4 Tspn
Tamarind Paste - 1 Tspn
Salt - To Taste
Jaggery - a small Piece

To Dry Roast & Grind:

Fenugreek Seeds - 1/2 Tspn. 

METHOD:

  • Dry roast the Fenugreek Seeds on a very low flame until it splutters.
  • Cool and powder it.
  • Wash, Pat dry and grate the Gooseberries and keep it aside.
  • Alternatively can steam the gooseberries in a steamer for about 20-30 minutes or until Gooseberries turn soft and cooked.
  • Allow it to cool & then deseed and separate the Gooseberries into Cloves.
  • Then mash it up or grind it in a mixer jar briefly (it should be coarse).
  • Heat the Sesame Oil in a pan.
  • Splutter the Mustard Seeds, lower the flame, then add Asafoetida Powder and Curry Leaves.
  • Immediately add the grated Gooseberries and sauté it on a low flame until it becomes soft & translucent.
  • The cooking time can be reduced if you are using steamed and then mashed Gooseberries.
  • Add Salt, Turmeric Powder, Red Chilli Powder, roasted Fenugreek Powder, to the above and mix well.
  • Add Tamarind Paste & Jaggery to the above and give a quick stir.
  • Cook this is on a low flame until oil separates from the pickle.
  • Switch off the flame and allow Nellikkai/Gooseberry Thokku to cool down.
  • Store it in clean & dry airtight bottles.

 

THOKKU/PICKLE
NELLIKKAI THOKKU - GOOSEBERRY THOKKU

 

NOTES:

  • Adjust the amount of Salt and Chilli powder as per your taste preference.
  • Pour some extra oil if you feel Nellikkai Thokku is dry.
  • More oil, more storage period.
  • Steam cook the Gooseberries for about 20-30 Minutes or until Gooseberries turn soft and cooked.
  • Allow it to cool.
  • Deseed and separate the Gooseberries into Cloves and keep it aside.
  • Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
  • Jaggery gives a slight sweetness to the pickle and also balances the sourness. (adding it is truly optional).
  • Avoid using steel/aluminium/copper containers for storing the pickles, as they tend to react with the acidic nature of salt and the Tamarind in the Pickle.
  • Store the Nellikkai/GooseberryThokku in clean and dry Porcelain/Glass/Ceramic Jars.
  • Always use clean & dry spoons(preferably wooden spoons) for the pickle.
  • Wet Jars/spoons can spoil the pickles, as the moisture in them helps in the growth of Fungus.
  • 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.
  • Allow it to cool completely before storing it into sterilized bottles. 
  • Refrigerate the Nellikkai/Gooseberry Thokku.  It can stay good even with less oil and preservatives. 
  • If stored properly, Nellikkai/Gooseberry Thokku can last for about 2-3 Months.

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Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.

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