Nellika Achar/Indian Gooseberry Pickle

Ingredients: 

Nellikka/gooseberry - 1/4kg

Kashmiri chilli powder - 4tbsp

Chopped Garlic - 1tbsp

Chopped Ginger - 1tbsp

Asafoetida  powder - 1/4tsp

Fenugreek powder - 1/4tsp

Sesame oil - 1/4cup

Vinegar - 2tbsp

Mustard seeds -1tsp

Curry leaves

Salt

Method:

Boil  gooseberries with enough water till it become tender.

Allow to cool and cut into 4-5 pieces.Do not discard the boiled water.

Heat oil in a pan.Splutter mustard seeds.

Add chopped ginger,garlic,curry leaves and spice powders.( you can use the normal chilli powder instead of Kashmiri chilli ,if you want the pickle very spicy)

Add gooseberries and saute for 2 minutes.

Add the boiled water and allow it to boil.

Once it starts to boil,switch off the heat.

Allow to cool and add 2tbsp of vinegar.

Store the pickle in a clean and dry bottle.

This can be stored for a month or more,if refrigerated :)

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Chakka Varatti(Jackfruit Jam)

Am back after a long vaccation in India.We had a great time there..but i really missed blogging and my friends:-( So here am! Back to be with you all!

Malaysia,our new place is very nice, except the fact that, the climate over here is very hot,same like Kerala.That is the only thing i don't like.Everything else is so good .Everybody knows Malaysia is one of the famous tourist destinations. 20% of the population are indians! So its a home away from home for us. :-)

Malaysia is also famous for variety of food. Here we can find out Indian,chinese,Malay,Middle-Eastern,Korean,Western,Japanese and many other types of cuisines.

Coming back to today's recipe Chakka Varatti(Jackfruit Jam).This is prepared by my MIL when we were at my hubby's home. Jack Fruits were available in plenty during that time and so one fine afternoon, she made this for us :-)

Ingredients:

Ripe Jackfruit pulps - 1kg

Jaggery - 750g

Ghee - 250g

Cardmom Powder- 1 tsp

Method:

1.Finely chop the jackfruits and steam it till it become soft.Cool it and make a paste in a blender.

2.Melt the jaggery using little water.

3.Put a thick bottomed pan in the stove(Traditionally this is made in 'Uruli'.)

4.Add ghee and jackfruit paste.Saute well.

5.Add jaggery syrup and mix well.

6.Cook on medium heat till the water is reduced.Add cardmom powder to this.

7.Stir it continuously till you get a jam consistancy.

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Apple Jam

Ingredients:

Apple - 4 ,medium,peeled and chopped

Sugar - 1/2 cup

Lemon juice - 2tbsp

Method:

1.Mix sugar and chopped apples in a microwave safe bowl.Cover and microwave it for 2- 4miutes at

   maximum power or till  apples are softened.

2.Blend this apple mixture  in a blender.

3.Microwave this blended mixture at 60% of power for 8 -10 minutes or till its thickened.

   Stir it  every 2 minutes.

4.Add the lemon juice and mix well.

5.Pour this to a glass bottle . Allow it to cool and refrigerate it.

AWARD from GULMOHAR

I have received this lovely award from Gulmohar of Collaborative Curry.Thank you so much Nami.

I would like to share this awrad with the following blogger friends.

Sangeetha of kothiyavunu

Priya of Priya's recipes

Uma of Essence of Andhra

Priya of priya's easy and tasty recipes

Tina of Kaipunyam.com 

Padhu of Padhu's Kitchen

Prasu of My culinary World

.

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Beetroot & Dates Pickle

Ingredients:

1 big beetroot(grated)
8 dates(cut into small pieces)
1tsp chilli powder
3-4 garlic pods (grated)
1/2 cup Vinegar
Salt to taste

Method:

In a clean bowl mix together grated beetroot,dates and garlic.Add chilli powder ,salt and vinegar.Mix well and keep refridgerated for 24hours. Make sure to store it in a clean and dry bottle.Take out from fridge and check  the salt and adjust it.Return back to fride.This can be stored for a month or more.

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Chinese chilli sauce

This is a spicy homemade sauce .You can use this  in any chinese or indian-chinese dishes ,also use as a dipping sauce.


Ingredients:

Whole Driedred chillies - 10 no:s
Brown sugar - 2 tbsp
Chopped Garlic- 1tbsp
White vinegar - 4tbsp
Salt - to taste
Sesame oil - 2tbsp
Hot water - 1cup

Method:


Break Whole Dry Red Chilies in half and soak them in hot water for 20 minutes to soften.Drain off water and place soaked chilies in a blender.Add remaining ingredients except the sesame oil.and make a paste.keep it aside.Put a small pan on stove and just heat the sesame oil until it starts to smoke.put this over the sauce.
Store it in an airtight container and keep it in fridge.

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