MIXED FRUITS GOJJU;-MANGO AND PINEAPPLE GOJJU.

Mixed fruit gojju is my favourite side dish, which i usually make in my own method.My whole family likes this side dish ,very much.They want me to prepare this quite often ,enough to store at least for fifteen days.But it can be stored even more number of days, if we prepare and keep it in refrigerator.You need not add preservative to this.

  Main ingredients required are;-

>Mango pulp from two ripe mangoes.
 >Pine apple,  cut into small pieces;[five to six slices of the fruit],about 3X2 cms.
>Tamarind paste;-two teaspoons;
>Cinnamun sticks;-3” ;- one-two.
.Dry coconut powder;-half a cup;
>Methi seeds;-one teaspoon;
>Red chillies;-ten in numbers.
>Hing;-one pinch.
.>til ;-two teaspoons;
>Any veg oil;-100 ml.
>Turmeric powder;-1/2 a teaspoon.
>Curry leaves;-10-15.leaves
>Urad dal,channa dal,coriander seeds;- each two tablespoons .
>powdered jaggery;-two cups;
>Chat masala;-half a teaspoon.

  Method of preparation;-

[a];-Peel of the thick skins of Pine apple by means of a peeler, and cut them into slices of one to two  cms. thick.and cut each slice into small pieces about  3×2 cms.thick.and transefer to a separate steel plate and keep it aside.
[b];-Cut the mangoes ,discarding the outer skin and seeds and take out the pulp,in a separate bowl, and keep it aside.
[c];-Heat a thick bottomed pan or kadai and put a table spoon of veg. oil and fry the ingredients, given below.
>urad dal, channa dal, red chillies,[leaving twoto three red chillies for seasoning]coriander seeds,,til, methi seeds,and cinnamun sticks, till golden brown,. or you can dry fry each spice, separately and powder them along with dry coconut powder mixing all of them together,, in a dry grinder, coarsely, and to this add hing.and transefer this powder in a separate bowl and keep this aside.
Heat the same kadai, put remaining oil,when it is heated, add mustard seeds,when the seeds splutter,add turmeric powder.Now to this, add pine apple pieces,and saute,for one minute. Now add mango pulp , jaggery powder and   little water to this and allow it to cook.. Now add salt,gojju powder, chat masala powder,and continue cooking till the mixture thickens. In a separate pan heat some oil, put mustard seeds,when the seeds start splutter, add turmeric powder[half a teaspoon, ],few curry leaves, two-three redchillies and add to gojju,Remove from fire[gas]and allow it to cool.or you can serve gojju hot with Rice or chappattis.Very, very tasty gojju is ready to serve.
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FALOODA WITH MANGO ICE CREAM ;-A SWEET DRINK.

                                 FALOODA.;-METHOD OF PREPARATION;

Main ingrediants required ;–
   >Milk;-500ml.
>Sugar;–150ml.;
>7-8 tablespoons of corn flour;
>Basil seeds;- should be soaked in milk for two hours;-3 tablespoons.
>one and a half cup sugar syrup;
>Rose water;-one teaspoon;
 Method of preparation;–Soak basil seed s [available in Indian grocery stores]   two hours before making falooda in two cups of milk   and keep it aside .
  In a separate bowl, take eight tablespoons of corn flour , two  cups of sugar,and add water ,and cook this mixture in a low flame,,till it becomes thick. Remove from the gas and allow it to cool.Thick dough is formed..Divide this dough into small portions Take each portion and put it into sev [Chakkuli mould,which is  Available in Indian stores,]mould and prepare sev,by pressing the mould by hands and keep this sev, in a separate steel bowl.
In a separate steel vessel take  remaining milk ,add sugar syrup,, rose water,and already soaked basil seeds,,and serve with Mango ice cream.

To prepare MANGO ICE CREAM;-

>MANGO PULP ,from two ripe mangoes.
>one litre of milk,
>sugar;-200 ml.
>Cardamom powder;-2 pinches,
> Pistachio seeds, cut into small pieces;-ten -twenty pieces.
>Cashewnuts, cut into small pieces,;-50 gms.
Method;- Boil milk till it becomes half Now add sugar and continue boiling till it becomes thick.[ or you can use condensed milk , available in Indian stores]Allow it to cool,Now add mango pulp to this milk ,and refrigerate ,in the freezer, whole night.Next morning remove from the freezer, and whip by means of whipper and again keep this in the  refrigerator,.[ This ice cream should be prepared in the previous day itself.]Mango ice cream is ready to use.
> In a glass jar take half a jar of Falooda , add a scoop of Mango ice cream and serve.You ENJOY COOL COOL YUMMY FALOODA, IN THIS SUMMER SEASON.It is realy tasty drink,

 Prepare sugar syrup,;- In a pan put one and a half cup sugar and add 1/2 cup of water, and allow it to boil in a medium flame,to make syrup

MANGO RECIPES;–RIPE MANGO GOJJU[MAVINA HANNINA GOJJU]

    Mango Gojju,;-

 It is a sweet south indian, side dish prepared specially for  Chappattis , puries  which i had tried ,many times and in many ways,to come out very well.And it should be very healthy too.
The main ingredients i have added are;-2-4 Ripe mangoes
> Two-three tablespoons of Jaggery;
>Two-three tablespoons of cooking oil
>Two  Tablespoons of Gojju Masala
>One and a half table spoons of Tamarind extract;
>Two  teaspoons of channa dal;  two  teaspoons of Urad daal;  5-6 red chillis;     Few curry leaves. ; Turmeric powder;- 1/2 teaspoon;  Hing;- 1 pinch.
> Salt to taste.
>To make Gojju Masala;-
  Ingredients required ;- Two  tablespoons of Channa dal[Bengal gram];Two table spoons of Urad dhal; [Black gram];Half a tablespoon of Methi [fenugreek] seeds; Two tablespoons of coriander seeds Red chillies;-10-12;;3” CINNAMON STICK;;-ONE. Hing;-1/2 teaspoon;Few curry leaves;    Dry coconut powder;-1 cup;
 Method of preparation of Gojju powder;-
 Heat a pan and dry roast all the above ingredients except coconut powder[which should be dry roasted separately].In a dry grinder, grind all the roasted ingredients  coarsely.and mix the roasted coconut powder to this. and keep this in a bowl separately.
  Two table spoons of Rasam powder ;[the method of preparation is given below.]
Method of preparation of Mango Gojju;–Wash the riped mangoes well in running water and wipe off with a dry towel.or cloth.Now Peel off the skin of the fruits  by means of a peeler. Cut the mangoes into small pieces and put them in a required quantity of water and allow it to boil., in a medium flame
Now in a kadai, heat some oil, add mustard seeds, and afterbit splutters  add channa dal, urad dal curry leaves, 2-3 red chillies, and add this to the cooking mango gojju. now add salt, hing and Gojju powder and rasam powder  to the cooking  mangoes.
 Dissolve jaggery in a small quantity of water and add to the boiling gojju.Allow it to cook for some time[say for 5-8 minutes till semi liquid paste appears.Now turn off the gas.
 Season with  few curry leaves.and mix well.Mango gojju is ready to serve.
To prepare Rasam powder;-Main ingredients required are;-
>200 gms . Coriander seeds;       200 gms .of red chillies;   50 gms . of Jeera or cumin seeds;  50 gms  of pepper seeds;   30 gms . of  Methi seeds.[Fenu greek seeds]; and 15 gms of mustard seeds.  Few curry leaves,Two pinches of Hing
 Method;- Dry roast all the spices in a pan except red chillies, which should be roasted separately by adding a teaspoon of oil in a very low flame,and then mix every thing together and  powder in a dry grinder till the powder becomes nice. Keep this powder in a separate container to be used.

MANGO RECIPES;-[3];-Raw mango juice.

                         I have tried making juices in various types of fruits,including Mango.I thought why i should not try  to make juice from raw mangoes.Any how lots of raw mangoes are left unutttended.As soon as i desided , i began my experiment.and the juice had  come out well, though not like juice from ripe mangoes.This was how i prepared.
 * Main ingrediants;-3-4 raw mangoes , cut into small pieces, discarding seeds.
>Water ;-,to cook  the mango pieces.
>1/2 a teaspoon cumin powder.[Jeera,]or chat masala powder.
>3/4 teaspoon salt.
>1/4 teaspoon redchillipowder[optional]
>3 tablespoons  sugar.
>2 tablespoons chopped mint leaves.
>Required quantity of Ice cubes.[crushed]
> Method. ;–Wash mangoes well in running water and cut them into small pieces after drying in a towel, and put them into the required amount of  water and cook them in a medium flame, till they become soft.
> .Remove from the gas and ,Allow the cooked mangoes to cool.
> Then grind them in  a wet grinder and filter the juice.Place the juice in a steel  bowl.
>To this add sugar, little salt, jeera or chat masala powder and mix well.
>Add enough water , red chilli powder, if you want, and whisk thoroughly.
>Add chopped mint leaves.[2-3 table spoons]stir well again,
>Add crushed ice cubes
>. Pour this juice in a glass and serve.

Another method  which one of my aunts told , when i served this juice,after tasting it, I have given that method also.

>  Take 4-5  Medium sized Raw mangoes and place them with water to cover in a sauce pan and bring to boil in a medium flame.
> Simmer for 10-15 minutes.
>Drain off the water. Peel the outer skin and remove the pulp by means of a spoon  and place the pulp in a deep bowl, discarding seeds.
>Add, water , sugar, little salt, cumin powder, little redchilli powder to give different taste to the juice.
> Whisk thoroughly.
>Stir well and  add, mint leaves and whisk again,.
> Pour the juice in a glass and serve with crushed ice cubes in the juice.

 

MANGO RECIPES;-[2];-SRIKHAND WITH MANGO FRUIT PULP.

When i was young, i regularly used to visit a Gujarathi family,of a husband and wifewho lived next to my grandma’s house, because of the tasty dishes ,aunty used to prepare,She would called me and my brother,when ever she prepared a special dish, because she had no kids of her own.We used to taste and give good certificate in our own words.That was enough for her. We didn’t know that language,[ but ofcourse, later we learnt from her.]She had learnt Kannada language from her bai[maid servant,]tried to speak little by little, with us.
She used to explain the method of preparation ,of the recipes she made.I used to like ”srikhand”,a sweet dish made from thick yoghurt and sugar, which she liked to prepare quite often..Once i learnt any type of dish i never forget.I modified the dish by adding mango pulp to it, which my hubby and children liked very much .
The main ingredients required to make  the above dish are ;-
* Yoghurt;-200 gms;
*Sugar;-600 gms.
*Mango pulp;–one cup;from two ripe mangoes.
*Cardamom, powder;- 2 pinches or 1/4 teaspoon
*cashew nuts,  cut into small pieces fried in a table spoon of ghee, to be added later.
 *Nutmeg[Jaypal; in hindi, Jaajikai, in kannada.and Tamil,l] Hard Dry  fruit.with a seed in side.Break this into half and powder along with sugar.
*Saffron;-6-7 flowers or 1/2 a teaspoonmof powder.
METHOD OF PREPARATION;–Wash Mangoes  well and remove the skins by a peeler.Take the pulp, and discard the seeds. and transefer to a steel bowl.Keep this aside.
Next step is, How to prepare Srikhand?
Remove thick yoghurt from the container[Yoghurt is available in almost all . indian stores in U.S.A and other Countries. ]
In a dry grinder, grind  sugar to make nice powder.Mix this powder with yoghurt,and saute well using palm.Now  add mango pulp,cardamom powder,nutmeg powder, saffron colour and mix well . Refrigerate this mixture for one hour before serving. Serve this dish along with Chappattis. Or you can eat as it is. This is very, very Yummy, Yummy and , Tasty.Tasty.

RECIPES FROM RAW AND RIPE MANGOES.;-[1];-MANGO DESERT.

                                                            MARVELLOUS MANGOE DISHES.

Mangoes are much loved by everyone.It is a wonderful seasonal and   very popular fruit,It is called the KING of the fruits It deserves all the good titles that come in its way, because it is very delicious. In india, many varieties of mangoes are grown almost in all parts of the country.They are even exported to other countries, like Canada, U.S.A, England.etc.,because of its delicious taste. Many dishes are made from  the ripe mangoes   deserts,[Seekarane in kannada] Juices, Fruit salads,, Milk shakes, Jams,jellies, Marmallades, Gojju,and mango icecreams, etc.And many dishes are made from raw mangoes like pickles ,chutneys,Mango rice,and even mango papad.They have become very famous , almost all over the world.Some of the examples are;-Alphanza ,from north[costliest], Badami,Neelam Thothapuri mangoes fro south.etc.
My  husband would bring   both types of mangoes, almost daily in this season,.to make mango dishes from raw mangoes and ripe fruits to eat.Here are some of the famous dishes i have prepared at home ,some from learning from others and some from own .First i will make simple desert, from  ripe mangoes. This dish can be served as a side dish for chappattis , Dosas, or puris
Ingrediants required are;-
* one cup ripe mango pieces;
*two cups milk.;
*Two table spoon sugar,;
Cardomom powder;-2 pinches.
  Method of preparation;-In a wet grinder, grind part of the  mango pieces well, without adding anything. Now in a separate steel bowl, take milk and add sugar to it.and mix well.Now add the paste.and cardamom powder,Now  add the remaining mango pieces to this mixture. and sqish with fingers . This should be thick.Serve with chappattis as a side dish. This is very tasty desert.