Chunda - Sweet, Sour N Spicy Pickle -Gujrath Special .VERSION 1, The Traditional Method

Chunda - Sweet, Sour N Spicy Pickle -Gujrath Special.VERSION 1, The Traditional Method 

• Sour Raw Mango-1 kg
• Sugar-11/2 kg 
• Salt- 2 tbsp  
• Turmeric Powder  -1tbsp
• Cumin Seeds - 3 tbsp
• Red Chilly Powder- 2 tbsp 

Method
Wash n pat dry the sour mangoes , peel n grate it . Transfer it to a wide mouthed steel vessel , add salt n turmeric powder n set aside for 2 hours , then add sugar , tie the vessel with a very thin cloth n keep under direct sun for about 10 days ... Make sure to stir it every evening with a clean dry spoon .

On the 10 th day evening , once u get the done chunda at home ...  roast cumin seeds n powder it semi coarsely . Add this to the above chunda mix along with chilly powder n mix well ... Store in a Glass container n can be preserved for nearly 2 years .

Goes well with Methi Tepla, Rottis n Stuffed Paratha's .

Uttara Kannada style Dhal

Uttara  Kannada style Dhal 

• Thoor dhal- 1cup
• Tomato-1
• Ginger- 1 inch piece
  Turmeric powder-1/2 tsp 
• Green chillies-2 or according to the taste 
•  Salt to taste 

Seasoning 

• Oil/ghee-1 tsp
• Mustard seeds-1/2 tsp
• Cumin seeds-1/2 tsp
• Dry red chilly-1

Garnishing 
Chopped coriander leaves 

Method
Soak Thoor dhal for about 10 mts n then pressure cook it with Chopped ginger, slit green chillies , chopped tomato n turmeric powder .... then add water n make it to a pouring consistency add salt n then do the seasoning n garnishing .

Kukku Rasayana ( Mango coconut milk Dessert ) Udupi delicacy !

Kukku  Rasayana ( Mango coconut milk Dessert ) Udupi delicacy !

• Ripe Mangoes-6
• Coconut - 1 big 
• Jaggery-300 gms
• Cardamom powder- 1/2 tsp
• Salt - A Pinch 

Method
Peel Mangoes , crush the pulp ,add a pinch of salt ,crushed jaggery n keep aside .

Grate coconut n extract thick coconut milk then add it to the above pulp , add cardamom powder n serve chilled .

Belada Hannu Panaka/Bel Fruit Juice/wood Apple Juice

Belada Hannu Panaka/Bel Fruit Juice/wood Apple Juice

• Bel Fruit - 2 
• Water- 4 to 5  glass 
• Jaggery - 2 or 3 cubes ( or according to the sweetness )
• Cardamom powder - 1/2 tsp 

Method
Break open the hard shell of Bel fruit /wood apple n scoop out the flesh ... then grind it to a smooth paste . 

In a vessel add water n Jaggery  , then add the ground paste , cover n keep for about 1/2 an hour n see to it that the jaggery dissolves ... then filter it ..add cardamom powder n serve chilled ! 

Brinjal Gojju 

• Brinjal ( i have used long purple ones ) -2 
• Vangi baath powder - 2 or 3  tsp 
• Oil-3tsp
• Mustard seeds-1/2 tsp 
• Jaggery - Marble size 
• Tamarind - one big lump ( soak in water for about 1/2 an hour ) 
• Salt to taste .

Method 
Chop brinjal to fine pieces .

In a kadai add oil , splutter mustard seeds  n then add finely chopped brinjals n cook till tender ... add the tamarind pulp, jaggery ,salt n vangibath powder n cook till the gojju thickens .

Maavinahannu Seekarne ( Mango Milk Dessert )

Maavinahannu Seekarne ( Mango Milk Dessert ) 

• Alphonso Mango or any other sweet variety Mangoes-2 
• Milk - 1/2 litre 
• Sugar - 2 tsp 
• Cardamom powder- 2 pinch 

Method
Peel the skin of the mango n chop it to fine pieces . 

Boil milk , cool it n add sugar n mix well . add the chopped mango pieces along with cardamom powder n serve chilled !

Pumpkin Masala Curry

Pumpkin Masala Curry  

• Pumpkin -1/2 kg ..cut into 2 inch pieces 
• Onion's - 1 big sized
• Tomato- 1 big sized
• Green chillies -2 to 3
•  Water-1 to 2 cups
• Ginger garlic paste -1 tsp
• Red chilly powder -1 tsp
• Turmeric powder- 1 tsp
• Coriander powder-1 tsp
• Dry red chilly- 4to5
• Curry leaves- 1 sprig
• Ground nuts- 1 cup (roasted n coarsely ground)
• Oil- 1 Tbsp
• Salt to taste 

Garnish 
Coriander leaves

Method
In a kadai add oil ,dry red chilly ,  curry leaves n fry for a minute ..then add chopped onions n fry till its transparent , then add ginger garlic paste n green chilles n fry for a minute .Add chopped tomatoes n cook till  the raw smell goes n its mushy .Add in all the powders n fry for a minute . Then add the chopped pumpkin pieces n saute for a minute n add a cup of water along with salt , close the lid n cook the pumpkin pieces  are tender , then smash with the backside of the spoon , the gravy becomes thick , n then add the powdered groundnut n let it boil ... once done garnish with coriander leaves .

Goes well with rottis , phulkas n even rice .