has now got a new destination for long drives - Kodial !You win a
mangaloreans heart if you got the basic chai and golibaje
right and Kodial had just done that . Will definitely visit again to
try the most talked about paneer tikka and Thalis !
Crunchy Mixed Vegetable Pickle
|Half||Kilogram||Papaya||To be peeled, cut and dried.|
|Half||Kilogram||Thendlin||To be cut and dried|
|1||Kilogram||Carrots||To be scraped, cut and dried|
|Half||Kilogram||Chowli Beans/Alsande Sango||to be cleaned, cut and dried.|
|250||nos||Chillies Kashmir||Roast & Grind in vinegar|
|1||Tablespoon||Jeera/Cumin Seeds||Roast & Grind in vinegar|
|2||Tablespoon||Mustard Seed||Roast & Grind in vinegar|
|1||Tablespoon||Turmeric Powder||Roast & Grind in vinegar|
|3/4||Tablespoon||Methi - Fenugreek||Roast & Grind in vinegar|
|2||Tablespoon||Teel. (Sesame Seeds)||Roast & Grind in vinegar|
|1||Teaspoon||Pepper Corns||Roast & Grind in vinegar|
|1||Tablespoon||Dhal, Chana||Roast & Grind in vinegar|
|1||Tablespoon||Dhal, Moong||Roast & Grind in vinegar|
|1250||Ml.||Vinegar||For boiling vegetables|
|50||Medium||Chillies Green||For Boiling in Vinegar - Minced massala|
|3||Inch||Ginger||For Boiling in Vinegar - Minced massala|
|6||Pods (whole)||Garlic||For Boiling in Vinegar - Minced massala|
|Half||Kilogram||Chilly Powder, Red||For Mixing with Masala|
|250||nos||Sweet Oil||For frying|
|2||Bunch||Curry Leaves||For seasoning.|
1. Cut into strips, and salt for three
days, under weight, in a stainless steel vessel, or big ceramic bowl.
After three days, squeeze out the brine, and dry them in the hot sun,
for three more days.. Six kilograms of vegetables will dry up to a
weight of about 900 grams.
2. Roast the masala, and grind the roasted masala in vinegar.
3. Mince green chillies, ginger, and garlic .
4. In One and a quarter bottle of vinegar, boil the minced masala,
then add the roasted masala, and chilly powder and stir. When done,
put the stove off.
5. After the masala has cooled, and add cut vegetables to the masala.
6. Heat 250 grams of sweet oil, and fry curry leaves, and when cooled add it to the pickle.
Add vinegar, salt etc, to get the best taste. Preserve as pickle.
Mixed Vegetable Hot Pickle
|2||Teacup||Water||for boiling in 1/2 cup salt.|
|1, 1/2||Teacup||Salt||for salting vegetables|
|Half||Kilogram||Thendlin||Cut in small bits - salt in 1.25 cup salt|
|Half||Kilogram||Carrots||Cut in small bits salt in 1.25 cup salt|
|Half||Kilogram||Papaya Raw (Green)||Green Cut in small bits salt in 1.25 cup salt|
|200||Grammes||Chillies Kashmir||dry red chillies - roast and grind|
|25||Grammes||Jeera/Cumin Seeds||roast and grind|
|25||Grammes||Mustard Seed||roast and grind|
|25||Grammes||Turmeric Powder||roast and grind|
|Half||Kilogram||Sweet Oil||Teel oil.|
Cut the vegetables in small bits - salt in 1, 1/2 cup salt. Place
them in a vessel, and keep a weight over it for one day. The next day,
remove them from the brine, and dry them for 2 days in the sun.
Broil (roast on a thawa), and grind the masala in vinegar.
Boil one and a half cup of salt in two cups of water for half an hour,
then add the vinegar, and boil for just a few minutes. Keep it down.
Mix the ground masala and the vegetables in the salt and vinegar water.
Heat the sweet oil, and fry the curry leaves and asafetida. Put it in the pickle. Bottle the pickle, when it is cool.
Aunt Stella’s Sweet Lime Pickle
|25||units||Lime (fresh)||Yellow Lemons|
|1||Teacup||Vinegar||For grinding masala|
|2||Teaspoon||Jeera/Cumin Seeds||Grind Masala|
|0.5||Teaspoon||Methi - Fenugreek||roasted - Grind Masala|
|3||Bits||Ginger||Add to masala and grind|
|3||Pods (whole)||Garlic||Add to masala and grind|
|2||Tablespoon||Mustard Seed||Add to masala and grind|
|20||Medium||Chillies Green||Medium size|
Cut limes, put salt and keep overnight.
Next day, grind jeera, turmeric/Haldi and roasted methi, in a little
vinegar. Then add mustard seeds and grind a little, and lastly, grind
garlic and ginger . When done, remove and wash the mixer with diluted
Heat the sweet oil in a vessel, large enough to hold the pickle. When
hot, add curry leaves and fry till they change colour and then add the
masala and fry it.
Let it cook for a little while, then add green chillies cut into
slices. Add sugar, vinegar, with vinegar water used for washing the
mixer, limes etc. Check the taste, and adjust it to yours.
Boil for half an hour on slow fire.
Minced Mango Pickle
|12||units||Mango||fleshy and large.|
|100||Grammes||Chillies Green||minced masala|
|2||Teacup||Salt||Boiled in 4 cups of water|
|100||Grammes||Chillies Red Dry||dry and powder|
|A||Little||Turmeric/Haldi||dry and powder|
|Half||Tablespoon||Mustard Seed||dry and powder|
|Half||Tablespoon||Asafetida (Hing)||dry and powder|
|Half||Bottle||Sweet Oil||for tempering|
|A||Few||Curry Leaves||cut in bits - for tempering|
|1||Teaspoon||Mustard Seed||for tempering|
1. Remove a thin layer of the skin. Then make thick slices of the mango, touching the seed.
2. From these slices, make very small cubes of mince.
3. Make 2 cups of powdered salt, and rub it into the minced mango pieces.
4. Place the pieces in a wooden vessel, with a lid, and a heavy weight for pressure.
5. Next day, remove the minced pieces from the brine, squeeze all water, and keep aside, for drying.
6. Make a minced masala from, garlic, ginger and green chillies.
7. Boil 2 cups of salt, in 4 cups of water. Boil for half an hour, till salt crystals begin to form.
8. Add the vinegar to the boiling salt water.
Powder red chillies, turmeric ad mustard seeds with asafetida - hing.
10. Add the powdered masala to the vinegar and salt solution. When cool, add the mango pieces.
11 Temper with sweet oil bits of curry leaves and mustard. Put this into the pickle. When cool, bottle the pickle.
Miskut Mango Pickle
|50||Nos.||Mango - Raw||tender wiipe and slit|
|5||Teacup||Salt||Stuff the salt in mangoes|
|1||Kilogram||Sweet Oil||Heat the oil|
|1||Inch||Asafetida (Hing)||15 gr add|
|2||Tablespoon||Methi - (Fenugreek)||level spoons|
|7||Tablespoon||Mustard Seed (Sarson)||level spoons fry seven spoons|
|7||Tablespoon||Mustard Seed (Sarson)||Roast in a tawa and pound|
|16||Tablespoon||Chilly Powder, Red||level spoons|
Wipe the tender mangoes , slit them lengthwise into fours leaving the
seeds inside. Stuff each mango with salt and keep under heavy weight for
three days turning them after two days. on the fourth day heat the oil
till smoke appears over the oil. Add asafetida, turmeric and fenugreek.
Keep the pan down from the fire before the spices turn too brown. With a
dry spoon remove the spices and keep aside in a dry container. Add 7
level tablespoons of mustard seeds to the hot oil and allow to cool
Roast the remaining 7 tablespoons of mustard seeds ( in a dry frying
pan ) slightly pound well and keep aside. Grind the asafetida, turmeric
and fenugreek fine and keep aside. Mix the chilly powder and all the
other ground ingredients with the water that collects around the
mangoes. Remove the seeds from the mangoes and stuff the masala into
each mango, arrange the mangoes in a jar and pour the cold oil over the
mangoes. Oil level should be 1 inch above the mangoes. This pickle can
be eaten after a month.
Note : Water should not be used whilst grinding and all the vessels should be clean and dry before use.
Beetroot Pickle 1
Boil and skin the beetroots, and make slices from them.
Make a solution of vinegar, water and sugar. Soak the vegetables in the solution. Serve as pickle.
|1||Kilogram||Bimblin||Wash and allow to dry|
|1/2||Teacup||Salt||Powdered or 1 teacup salt crystals|
|50||Grammes||Chillies Kashmir||Roast and Grind|
|50||Grammes||Chillies Red Dry||Roast and Grind|
|100||Grammes||Mustard Seed||Roast and Grind|
Wash and dry bimblins and cut. Boil
water with salt till it reduces to 3/4 quantity. After it has cooled,
use it to grind the chillies and mustard which have been previously
roasted. Mix this masala with the bimblins. Add more of the salt
water to coat all the bimblins. Keeps fresh for a long time.
Bimblin are a sour gerkin shaped fruit. It is used to give sour taste to curries, like kokum, tamarind etc.
Brinjal Pickle 1
|1.5||Kilogram||Brinjals - black shiny||Cut and salt|
|3/4||Kilogram||Sugar||To be added to the fried pickle.|
|1||200 g||Chillies Green||Mince and Grind|
|2||Oz.||Garlic||Mince and Grind|
|2||Oz.||Chillies Red Dry||For grinding|
|1||Tablespoon||Jeera/Cumin Seeds||For grinding|
|1||Teaspoon||Mustard Seed||For grinding|
|1.5||Bottle||Vinegar||To be added to the pickle|
|3/4||Bottle||Sweet Oil||For frying the brinjals, and masala.|
|A||Few||Curry Leaves||For seasoning.|
1. Cut the brinjals in small pieces. Remove the stems.
2. Keep for an hour in crystal salt.
3. Mince, ginger, garlic and green chillies. Keep half aside.
4. Grind in vinegar the rest of the minced masala, with other spices, and grind and make a paste.
5. Squeeze the brine, and remove the Brinjal pieces and fry in flat fry pan.
6. Heat some oil, and fry the curry leaves, and then add the ground masala, and fry well.
7. Now add the fried brinjal pieces in the fried masala, the minced
masala set aside, rest of the vinegar and sugar. Simmer on a slow fire,
till the oil floats on top.
|1, 1/2||Teaspoon||Mustard Seed (Sarson)||Coarsely ground|
|1||Teaspoon||Chilly Powder, Red||Adjust to taste|
|1||Tablespoon||Mustard Oil||or Olive Oil|
1. Peel the carrots and thinly slice them about 2 inches long (should be about two cups).
2. Wrap the sliced carrots in a dry towel, ensuring the carrots don’t have any excess water.
3. Mix all the ingredients together with the carrots and put in a glass jar.
4. Keep the jar in the sun for a day. Pickle is ready the next day.
5. Pickle can be refrigerated for about two weeks.
Add sliced green chili, sliced the long way.
|400||Grams||Chillies Green||Cut and mince|
|1||Teaspoon||Mustard Seed||Grind in vinegar|
|12||Large||Chillies Red Dry||Grind in vinegar|
|2||Inch||Ginger||Cut and mince|
|1||Inch||Turmeric/Haldi||Grind in vinegar|
|4||Pods (whole)||Garlic||Cut and mince|
|750||Ml.||Sweet Oil||Gingely, or mustard oil|
|1||Bunch||Curry Leaves||To fry in oil|
Clean and cut the green chillies, ginger a nd garlic into small bits.
In two cups of water, boil the salt till
it forms crystals. In one cup of this salt water, soak the tamarind,
and when soft, squeeze out the salted tamarind juice.
Grind the masala in some vinegar. Wash the mixer with salt water, and keep the masala water aside.
Put sweet oil in a vessel, and heat it When hot, fry the curry
leaves. When the leaves are brown, add ground masala and fry well.
Add the masala water and boil. Add sugar and tamarind juiice. Allow the
mixture to thicken.
Add the minced green chillies, ginger and garlic and boil for 15 minutes.
Keep down and allow it to cool, and then store it in pickle jars.
Chunda Mango Pickle
|1||Kilogram||Mango - Raw||peeled, seeds removed and then grated|
|2||Tablespoon||Chilly Powder, Red|
* Put a griddle or flat pan on medium
heat. When hot, add the cumin seeds and roast, stirring often, till
fragrant and slightly darker. Remove from heat and grind into a coarse
powder. Keep aside for later use.
* Put the grated mango, salt and turmeric powder into a large plastic
mixing bowl. Mix well and leave for 30 minutes. At the end of this time,
put the lot into a muslin cloth, tie and hang to allow all the liquid/
water to drain out. This water/ liquid is not required in the recipe so
you can discard it.
* Once the water is drained, put the grated mango back into the mixing
bowl and add the sugar to it. Use a wooden spoon to mix the two together
till all the sugar is dissolved. This can take some time and effort.
* Once the sugar is dissolved, put the mango-sugar mixture into a
large, heavy-bottomed pan and set up to cook on medium heat. Stir often
till the sugar turns syrupy. Itshould get to a one-thread consistency.
Add red chilli powder and cumin powder, stir well and remove the Chunda
from fire immediately. This step is crucial as over-cooking will make
the sugar crystalize later!
* Allow to cool and then put into a sterilized jar. Store for up to one
month and eat with almost anything! Chunda tastes great with plain
rice, Chapatis (Indian flatbread), Parathas (pan fried Indian
flatbread), Thepla (fenugreek flatbread ), in sandwiches