Saturday, October 25, 2014

Nellikayi Uppinakayi / Gooseberry Pickle

Ingredients:
25 - 30 Gooseberry / Nellikayi
1 cup Coarse Salt
1.5 cups Pickle Masala

Recipe:

Clean and wipe the gooseberries using a clean cotton cloth.

Remove the seed from each gooseberry and chop it into medium sized pieces as shown in the picture below. Remove the seed.

Put chopped gooseberries, salt in a vessel and keep them aside by covering a lid for about 1-2 days.

Prepare the pickle masala(Around 1.5 cups masala) as mentioned in Mavina Midi Uppinakayi recipe.

Transfer this ground masala to a vessel containing gooseberry pieces and mix them well. Add the salt water if required. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, cover the lid tightly. This can be used after a day. For longer shelf life store it in a refrigerator.

Saturday, October 18, 2014

Seeme Badanekayi(Chayote Squash) Boluhuli

Ingredients:
4 - 5 Chayote Squash / Seeme Badanekayi
2 medium sized Onions
3 medium sized Tomatoes
1 Green Chilly
1/2 cup soaked Green Peas
1/2 cup Yellow Lentils
1 tsp Rasam powder
Pinch of Turmeric powder
Large grape sized Jaggary
Small grape sized Tamarind
4 - 5 strands of Coriander leaves
1 tsp Mustard seeds
1/2 tsp Cumin seeds
Big pinch of Asafoetida powder
5 - 6 Curry leaves
1 tsp Oil

Recipe:

Peel the chayote squash, Chop it into medium sized pieces as shown in the picture below. Cut the tomatoes, onion into medium sized pieces as shown in the picture below. Cut the green chilly into 2 pieces.

Put soaked green peas, washed yellow lentils in a pressure cooker. Add sufficient amount water and cook.(2 whistles) Once the pressure goes off, add chopped chayote squash, onion, tomato, green chilly. Add turmeric powder, salt, jaggary, squeezed tamarind water, little amount of water and cook them well.(2 whistles)

Once the pressure goes off, add the rasam powder, adjust the ingredients(salt, jaggary, tamrind, water) and bring them to boil. Add chopped coriander leaves, keep the Boluhuli in medium/low flame for about 1-2 mins and switch off the flame.

Put mustard seeds, cumin seeds and oil in a pan. Once it starts spluttering, add asafoetida powder, curry leaves, keep them for few seconds and then add it to Boluhuli. Mix well before serving. It goes well with Rice.
Related Posts Plugin for WordPress, Blogger...