Instant Gol Keri/Mango & Jaggery Pickle

This delicious Mango pickle (gol keri nu athanu ) is a famous Gujarati pickle. This Pickle is sweet, spicy and sour in taste. Traditionally, the mango is marinated in turmeric and salt water for 2 days after that the mangos were sun-dried for 2 to 3 days. Again marinate for 2 to 3 days with spices. So all process is very lengthy and take a lot’s of time. here I make this pickle in Microwave it’s very easy and quick recipe.u can prepare with in 20 minutes. You can store this pickle in a cool dry place up to a six month.

Ingredients:

1.      250 grams raw sour mango cut in cubes

2.      2 tablespoon salt

3.      1 teaspoon turmeric powder

4.      250 grams grated jaggery or brown sugar

5.      4 to 5 dry kharek (thoory dates)

6.      2 tablespoon oil

7.      3 tablespoon split yellow mustard seeds

8.      1 tablespoon split fenugreek seeds

9.      1 tablespoon whole coriander seeds

10.  1/2 tablespoon fennel seeds

11.  1 teaspoon asafetida

12.  2 tablespoon red chili powder

13.  1/4 teaspoon turmeric powder

14.  1 teaspoon salt  

Method:

1.      Wash, wipe and peel the skin of the mangoes, cut in cube.

2.      In one large bowl combine mangoes, 2 tablespoon salt and 1 teaspoon turmeric.

3.      Leave for 5 to 8 minutes, every 2 to 3 minutes toast well.

4.      Now remove the mango cubes in microwave safe bowl.

5.      Cut the kharek lengthwise and mix with mangoes.

6.      Cook in microwave for 30 seconds in high heat.

7.      Remove and mix well the mangoes again cook for 30 seconds.

8.      Cook until mangoes very little soft, don’t over cook.

9.      Keep these mangoes aside for 2 minutes than mix in jaggery.  

10.  Now in another microwave bowl heat the oil until smoke.

11.  Add all spices mix well cover and leave this mixture for 5 minutes

12.  Stir the mango and jaggery mixture, after 5 minutes mix all spices and mango. Mix well.

13.  Now after every 4 to 5 hours stir well this mango pickle.

14.  Store in a sterilized glass jar and allow the flavors of the pickle to mellow down.

15.  Serve after 2 days with Gujarati mealJ.

Note:
You can substitute jaggery for granulated white sugar or brown sugar.
Make sure not to use wet spoon while scooping the pickle.  

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Hummus and Tahini

Ingredients:

·        For Tahini Sauce

1.      1/2 cup roasted sesame seeds

2.      3 tablespoon lemon juice

3.      1/4 cup olive oil

4.      4 cloves garlic

5.      1 green chili (optional)

6.      Salt to taste

 Method:

1.      Mix all the ingredients and blend to make a pourable paste.

2.      Add more oil and blend until desired consistency. 

3.      Store in the refrigerator in a tightly closed container. It will keep for up to a month.

·        For Hummus

Ingredients:

1.      2 cups cooked chickpeas

2.      1/2 cup water

3.      1/4 cup olive oil

4.      1/2 cup tahini sauce

5.      4 cloves garlic

6.      1 teaspoon cumin seeds

7.      2 tablespoon lemon juice

8.      1/2 teaspoon black pepper

9.      Salt to taste

10.  Paprika, olive oil and chickpea for garnish

Method:

1.      Combine all the ingredients for hummus grind using food processor.

2.      Process until the mixture is smooth, light and creamy mixture if you needed add water more..

3.      Transfer the hummus to a bowl and rest it in the fridge for 30 minutes.

4.      To serve, drizzle it with little olive oil, paprika or red chili powder and some chickpeas.

5.      Serve it with pita, vegetable sticks or crackers.  

Note: Add seasonings to according your taste if needed.  

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Papaya stir fry / papaya nu kachu / Sambharo

Papaya nu kachu or  sambharo is moastly served with any gathiya  or as a side dish in Gujarati cuisine. 

Ingredients:

1.      2 cup peeled, chopped or grated raw papaya

2.      4 green chillies, chopped

3.      1 tablespoon oil

4.      1/2 teaspoon mustard seeds

5.      1/4 teaspoon cumin seeds   

6.      1/4 teaspoon asafetida

7.      1/4 teaspoon turmeric powder

8.      2 tablespoon gram flour

9.      Salt to taste

10.   1 teaspoon lemon juice (optional) 

Method:

1.      Heat the oil in pan, add mustard and cumin seeds and asafetida.

2.      When seeds being to cracking add chillies and sauté for 1 minute.

3.      Now add papaya and salt mix well, cover the pan and cook on medium flame for 2 minutes.

4.      Stir in between occasionally and cook covered on low flame until papaya is tender for approx 5 to 6 minutes.

5.      Now add turmeric powder and gram flour and mix well and cook for 30 seconds.

6.      Add lemon juice and mix well served with gathiya or as side dish with meal.   

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Verde Sauce

Ingredients:

1.      6  tomatillos

2.      4 to 5 jalapeno seeded

3.      1 cup vegetable broth

4.      1 teaspoon garlic powder

5.      1 teaspoon oregano

6.      2 cloves garlic

7.      1 tablespoon ground cumin powder

8.      1 bunch cilantro

9.      water as needed

10.  salt to taste

11.  1 tablespoon olive oil

                       

Method:

1.      Remove dry husks from the tomatillos than wash.

2.      Place  tomatillos, garlic and chile pepper into a saucepan.

3.      Add water and bring to a boil over high heat, then reduce heat to medium.

4.      Simmer until the tomatillos are soft.

5.      Let cool completely, Drain tomatillos, jalapenos and garlic.

6.      Blend in blander along with vegetable stock and cilantro until very smooth.

7.      Heat 1 tablespoon oil and add verde sauce, than bring to boil.

8.      Add salt, garlic and cumin powder and oregano.

9.      Cook for few minutes than use. 

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Vegetarian Thai Curry Paste ~ Red /Green / Yellow

Thai cuisine is one of the most robust and flavors some of all Asian cuisines. This cuisine is traditionally characterized by its blend of sweet, sour, hot and salty flavors. Curry paste is one of the most important ingredients in Thai Cooking. Curry paste is traditionally made by mortar and pestle same like our Indian chutney. Curry paste is used in various menus in Thai cuisine , but mostly in Curry and stir fry dishes. There are several styles of curry pastes. The different is from the row ingredients used in each curry paste and the purpose of cooking. Here I give red, yellow and green curry paste recipes which I use in my Vegetarian Thai cooking. 

For Red Curry Paste:

1.      6 to 7 dried red spur chilies

2.      2 to 3 dried red hot chilies seeded

3.      4 to 5 shallots or half big red onion

4.      1/8 cup garlic cloves chopped or 7 to 8 big cloves

5.      3 to 4 coriander roots

6.      1 teaspoon lemongrass chopped

7.      1 teaspoon finally chopped galangal or 1/2 teaspoon dry galangal powder

8.      1/2 teaspoon kaffir lime ride

9.      7 to 8 peppercorn

10.  1 tablespoon roasted cumin - coriander powder

11.  Salt to taste     

Method:

1.      Soak both chilies in water for 2 hours. Drain the water.

2.      Grind chilies and all the ingredients until finely blended using a mortar or blender.

3.      Keep it in an airtight glass jar.

4.      This will store in freezer for months.

For Green Curry Paste:

1.      1 cup green hot chili clipped  or 9 whole chilies 

2.      4 to 5 shallots or half big red onion

3.      1/8 cup garlic cloves chopped or 7 to 8 big cloves

4.      4 to 5 coriander roots with stalks

5.      1/2 cup coriander chopped 

6.      1/2 teaspoon lemongrass chopped

7.      1 teaspoon finally chopped galangal or 1/2 teaspoon dry galangal powder

8.      7 to 8 fresh green peppercorn or dry

9.      1 tablespoon roasted cumin - coriander powder

10.  2 to 3 lime leaves

11.  Salt to taste     

Method:

1.      Combine all ingredients in blender jar and grind.

2.      Pulse control until the mixture has a smooth, fine paste consistency.

3.      Store in refrigerator up to month.

For Yellow Curry Paste:

1.      4 to 5 yellow hot chilies or red dried chilies seeded and soaked until tender

2.      4 shallots

3.      2 to 3 coriander roots

4.      1 tablespoon roasted cumin coriander powder

5.      1 tablespoon fresh turmeric chopped or 1/2 teaspoon turmeric powder

6.      7 to 8 white peppercorn

7.      1/2 teaspoon lemongrass chopped

8.      1/2 teaspoon galangal chopped

9.      10 cloves garlic

10.  1/2  teaspoon kaffir lime ride

11.  Salt to taste

Method:

1.      Combine all ingredients in blender jar and grind.

2.      Store in refrigerator up to month.

Note:

·        Many recipes suggest using ginger as galangal substitute but I’m not agree because galangal aromas and taste is very strong and both are different things same like soth and ginger…..

·        Where as you can substituted lime leaves to kaffir lime.

·        Peel the outer rind of a kaffir lime don’t peel white layer as that make the paste bitter.

·        Lemongrass and galangal aromas is very strong.  Be careful not use too much lemongrass and galangal, as it can overpower the taste of a dish.   

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Homemade Piping Gel

Ingredients:

1.      1 tablespoon corn flour (starch)

2.      1/4 cup sugar

3.      1/4 cup lemon juice

4.      1/4 cup water

Method:

1.      Mix all ingredients in one small saucepan.

2.      Whisk very well make sure batter is no lumpy.

3.      Stir medium to high heat until mixture is boils and thickens.

4.      After cooled add color as desired.Put in piping bag and use it.   

Note:

Thailand weather is very hot, so I used after one hour.

But if weather is cold so you can use quickly  once its at room temp. because its  get thicker slowly.  
Store up to 2 months in refrigerated. 

Raw Mango Marmalade

This delicious marmalade or jam from Gujarat (India) and store about one year.

Traditionally, the Marmalade is kept out in the sun for 10 to 15 days to 'cook' each day it     is stir, covered and placed in a sunny day, then brought indoors at evening time.

The sun makes the sugar in it melt to a syrup consistency and the grated mango turns transparent!

Since most of us don't have the time to do this. Here is a quick and less time consuming version of the recipe. I make this Mango marmalade using stove

Ingredients:

1.      4 cup unripe sour mangoes 

2.      4 cup white sugar

3.      1 teaspoon saffron

4.      1 teaspoon cardamom powder

5.      4 to 5 whole cardamom

6.      2 sticks cinnamon 

7.      Pinch of salt

Method:

1.      Wash clean and peel the mango, grate or cut in very small pieces.

2.      In heavy bottom saucepan mix sugar and grated mangoes.

1.      Cook first 4 to 5 minutes in medium to high flame stirring until sugar dissolves.

2.      Add cinnamon stick and bring slowly to a boil, stir occasionally.

3.      Keep boiling until mangoes gets transparent and you have thick, syrupy marmalade.( It will thicken further when cool.)

4.      Cooking time is depend of mangoes how juicy, if mangoes are juicy they take time but mangoes are not very juicy the process finished early.

5.      Allow to cool completely add saffron, salt and cardamom mix well.

6.      Pour it in sterilized bottle store about 6 month than refrigerate for later use.

7.      Serve with chapatis, bread and parathas. 

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Methumbo / vaghariya keri (Raw Mango spicy, sweet and sour pickle)

Ingredients:

1.      2 cups diced unripe(green) sour mangoes 

2.      2 cups brown sugar or jaggery

3.      3 tablespoon sunflower or sesame oil

4.      1 teaspoon asafetida

5.      2 teaspoon mustard seeds

6.      1 teaspoon fenugreek seeds

7.      1 teaspoon cumin seeds

8.      1 teaspoon fennel seeds

9.      2 dried whole red chilies

10.  2 small stick cinnamon

11.  2 bay leaf

12.  1 teaspoon turmeric powder

13.  1 teaspoon salt

14.  3 tablespoon methiyo masala /sambhar masala or pickle masala 

Method:

1.      Wash clean and peel the mangoes, cut in small pieces.

2.      Heat oil in pan add asafetida, mustard and fenugreek seeds let it splutter.

3.      Than add cumin and fennel seeds along with red chilies, cinnamon and bay leaf.

4.      Now add diced mangoes and turmeric powder and mix very well. Cook in medium flame until mango gets tender ( u may need to add 1 tablespoon of water, if ur mangoes are little juicy like my than u no need). 

5.      Now add brown sugar and bring it to boil. Stir occasionally.

6.      Cook till mangoes are cooked and mixture is semi set or 5 to 7 minutes. (It will thicken further when cool.)

7.      Turn off the flame and add methiyo/ sambhar masala. Mix very well.

8.      Set aside to cool than pour it in sterilized bottle store about 3 to 4 month than refrigerate for later use.

9.      Good going with roti, paratha, thepla, dhebra or bread.

Note: If u want more syrup in pickle than additional half cup of sugar.      

This Recipe sharing with@ fruit-fiesta event hosted by Ramya @ Ramya's Recipes.

Avocado Dip

Ingredients:

1.      1 ripe avocado

2.      1/2 cup white onion chopped

3.      1/4 cup jalapeno chopped  

4.      1/2 cup tomatoes seeded and chopped

5.      1/2 teaspoon garlic paste

6.      1 tablespoon lime juice

7.      1/4 cup chopped coriander

8.      Salt and white pepper to taste

Method:

1.      Wash and peel avocado than remove the pit.

2.      In one bowl, mash together avocado, lime juice and salt.

3.      Combine avocado and other ingredients.

4.      Mix well. Serve cold with tortillas.        

  

Mango Chundo (mango spicy and sour jam)

 This delicious pickle from Gujarat (India) and store about one year.

 Traditionally, the pickle is kept out in the sun for 10 to 15 days to 'cook' each day it is stir, covered and placed in a sunny day, then brought indoors at evening time.

 The sun makes the sugar in it melt to a syrupy consistency and the grated mango turns transparent!

 Since most of us don't have the time to do this.

 Here is a quick and less time consuming version of the recipe. Some people make this chundo(Mango Jam) using  stove but here I made in microwave it's not take much time and easy to make.

Ingredients:

1.      4 cup grated unripe sour mangoes 

2.      4 cup white sugar

3.      2 tablespoons red chili powder

4.      1/2 teaspoon turmeric powder

5.      1 teaspoon salt

6.      2 teaspoons roasted cumin powder

Method:

1.     Peel and grate the raw mangoes.

2.     Take large microwave safe bowl and mix it with sugar.

3.     Put in microwave high medium heat about 5 minutes. (After 3 minutes take it out and stir.)

4.     Put again for 10 minutes for high heat and stir occasionally.

5.     After 7 minutes check sugar syrup get to a one-thread consistency take it out.

6.     This process depend of mangoes how watery,(my mangoes take 10 minutes) if mangoes are more juicy they take time but mangoes are not very juicy the process finished early.

7.     After 10 minutes take it out and add salt, cumin powder and red chili powder.

8.     Allow to cool completely add chunda in clean and airtight glass jar.

9.  Store for up to one year and serve with chapatis, bread and parathas.