Monday, 9 December 2013

Instant Raw Mango Pickle

It was very recently that I made a visit to the  nearest vegetable market at Sarakki and I  went overboard picking them fresh. I made quick rounds through the market to figure out who sold the best but alas, I had to resort to whatever they were to offer for it was unified price across stalls. When my eyes met the mangoes lying around, knowing very well that it was not the best season to buy them I very much did that. They were fresh enough and having no trace of been stored away for long I did not think twice. Discussions were made right at the stall as to what to do with them back home.

1) To make some Prawns curry to satisfy my taste buds.
2) To make some raw mango pickle to satisfy the spouse.

The first will be elaborated in another post. For now lets stick to the pickle.

The pickle preparation here requires no setting time, no major masala preparations, the only time consuming affair is to chop the mangoes into real small pieces. Once that's done the pickle takes just a matter of ten minutes to come together. The recipe could vary across Kerala but this is the simplest of them all.

This type of pickle is generally served at marriage feasts or festival feasts.

The preparation method here is different from what we use for the tender mango(കണ്ണി മാങ്ങാ) pickles of Kerala. Tender mango pickles need setting time and are best prepared when in season.

Raw Mango                                     500 gms
Asafoetida Stick                               20 gms
Fenugreek Seeds                              4 tsps
Chilli Powder                                   5 tbsps ( As per your taste)
Salt                                                   3 tsps (As per your taste)
Warm Water                                     75 ml
Gingely Oil                                       2-3 tsps

My way of making
1. Clean and chop the mangoes along with the outer skin to small pieces.
2. Dry fry the fenugreek seeds and asafoetida together for about two three minutes. Once cool, coarsely powder them.
3. Coat the mangoes with salt, chilli powder and fenugreek and asafoetida  mix and set aside for ten minutes.
4. Pour just about enough warm water over the coated mangoes. The mangoes themselves ooze out water so adjust the water level accordingly.
5. Transfer the same to clean dry bottles and dress them with 2-3 tsps of oil.

1.This is my mothers version of instant raw mango pickle.
2. The traditional pickle preparation requires much more elaborate preparation with crackling of mustard seeds, curry leaves, and other spices.
3. You could vary the preparation with use of vinegar, curry leaves and oil.

Tuesday, 3 December 2013

Sesame Coconut Ginger cookies

I seem to have long gone from baking and blogging isn't it?

My love for cookies comes naturally from the fact that I love to experiment basic ingredients that are available off the shelf and at all times at home. The thought process of baking these cookies has been in mind for a very very long time. I have told you about the blog LFE isnt it? A few reads into her recipes and you would know she has been using coconut oil in most of her bakes.
Coconut oil as such has never been my favourite oil for it leaves behind a taste. Dont give me those looks. I know I hail from "God's won Country" and all that but I never really liked cooking with this oil. Of course the oil came into play when I prepared traditional Kerala dishes otherwise it just lay around.

This time, I mustered some courage and decided to bake with coconut oil. I knew the lingering taste would be camouflaged with use of egg. Why did I chose sesame and ginger? Do your remember this post of mine? You could call these cookies a close relative. Sesame and ginger go well to keep the cold of your body in this erratic climate conditions.

These cookies turned out a winner for me because, K exclaimed " Oh! They don't chocolate? But they are good and I love these cookies". And I am a happy mommy.

On the other hand I have just about begun another blog here to keep writing non cooking related posts. Do hop in and say Hi.

Egg                                                      1
Coconut Oil                                         20 ml
Whole Wheat Flour                             150 gms
Powdered Sugar                                  100 gms (Reduce if you are on the lower side of sweet tolerance)
Dry Ginger                                          50 gms
Roasted Coconut                                 50 gms
Roasted Black Til                               10 gms
Baking Powder                                   1/2 tsp
Baking Soda                                        1/4 tsp

My way of making
1. Sift together Whole Wheat Flour, baking powder and baking soda.
2. To this add the roasted til and roasted coconut. Combine well till incorporated.
3. Pulse ginger into powder.
4. In a separate bowl whisk together egg, sugar and coconut oil.
5. To this add ginger powder and mix well.
6. Add the wet ingredients into the dry ingredients and combine well.
7. Preheat oven to 180C and bake cookies in a cookie tray for about 20 minutes or till brown edges appear.
8. Leave on a wired rack to cool.
9. They harden as they cool so do not over bake.

1. You could omit egg and replace with yogurt.
2. Any vegetable oil can be used instead of coconut oil. Since there was roasted coconut, coconut oil blend well and the taste did not linger on.
3.Keep a watch for the timing as it could vary from oven to oven.