Kancha Amba Khata (Khata meetha Aam)

Ingredients:

2 large size Raw mango (cut into cube size pieces)
1 tbsp grated ginger
Curry leaves a few
1 tsp Roasted fenugreek seed powder
1 tsp  Roasted cumin powder
1 tsp  Cinnamon powder 
2-3 red chilies
2 bay leaves
1 tsp pancha phutan (mustard-cumin-fenugreek seeds-nigella seeds-saunf)
1/2 cup grated  jaggery (u can add more if u want more sweetness)
1/4 tsp haldi/ turmeric powder
Refined Oil 1tblsp
Red chilli powder- 1tsp
Hing/ Asafoetida-  a pinch
Salt 
1tblsp shredded coconut for garnishing

Method:

Heat a kadai. Add 1cup of water. Add the mango pieces to the boiling water. Let it boil for 2-3 min till soft. Drain & U can use the water for further use.
Heat oil in a pan. Add Asafoetida, bay leaves, red chilies ,pancha phutan and let them splutter.
Add curry leaves & grated ginger and fry it for 2 minutes.
Add boiled mango pieces, turmeric powder, red chilli powder, salt, and mix it properly until mango becomes light brown in colour. Then add 1/2 cup of water, add jaggery and cover the pan over a medium heat until the mangos are properly cooked. Add roasted cumin/ fenugreek seeds powder & garam masala. switch off the flame. Garnish with shredded coconut. 
Serve with Rice & dal.

Pineapple khata

Ingredients:

1 cup  pineapple (cut in cubes)
1/2 cup pineapple puree

ginger grated- 1tsp

Curry leaves  a handful
Kasturi methi/ Dried fenugreek leaves- 1tsp

½ cup jaggery (as per your taste)

½ tsp salt

2-3 dried Red chilly

Panch phutan ( mix of cumin, mustard, methi, nigella seeds)

Roasted jeera powder

Oil 1 tblsp

Pinch of hing

Method:

Add oil in a pan. Add panch phutan when it starts crackling add red chilly, curry leaves, hing & grated ginger.  Fry for some time. Add kasturi methi, then add the cube pineapples & pineapple puree. . Stir for some time. Add salt. Add sugar/ jaggery. Mix well. Boil  for 10 min till the pineapples becomes soft &  jaggery melts. 
Atlast add roasted cumin powder & stir well. remove from heat & serve with rice.

Mix pickle

Pickling is the process of preserving a food by soaking and storing it in vinegar & oil or spices.No indian meal is complete without pickle...

I just love pickles... It reminds me of the times i was sick and my mom would give me some rice with pickle! it was the yummiest!! 

I tried this at home and it simply tastes very well for chapathi.....My husband likes very much and it is also a simple method of preparation. Its a pickle which is hot and spicy in taste. It can be used to spice up your food. Easy and quick recipe...

This pickle can be kept for at least 2 months and would be helpful in travelling. So take it on your travels, to the picnic or pack it in the lunch box.

 This Pickle recipe is a must to try and can be served with just about any Indian dish. TRY & NJOY!!!!

Ingredients

Green chillies  100gms (cut them in to half inch long pieces)

grated ginger  ½  cup

carrot  medium size -2 nos (cut them in to half inch long pieces)

Raw mango medium size -2 nos (cut them in to half inch long pieces)

1 cup of Garlic pearls

Lime -4-5 

mustard seeds (4tbsp)

corinder  seeds & Fennel Seeds seeds  1 tblsp each

1 tbsp. of Fenugreek seeds

 turmeric powder (2tsp)

vegetable  oil (400mls)

salt as per the taste

2 tbsp. of red chilli powder,

 1/2 tsp. of Asafoetida powder

1 tblsp vinegar

Method:

Peel the garlic pods and keep them aside . Take limes, wash them, dry them and then cut each lime into 8 pieces  (thinner the skin the better). Heat a wok and dry roast the coriander, Fennel seeds and fenugreek seeds  for a few minutes. Allow to cool down to room temperature.

Then make the coarse powder by grinding the roasted seeds & mustard seeds  in a grinder.

 Mix powdered spices, chilly powder , hing,vinegar , salt and turmeric powder with the the carrots, garlic, mango, ginger, green chillies & lime pieces.

 Mix them properly. Now take a dry air tight jar. Place the mixture of  all in the jar. Pour the oil up to the top of the pickle and then shake the jar to mix it. Stays good for long, provided the amount of oil is adequate to seal it from getting infected with microbes and fungus.

Your mix pickle is ready now...

Tips:

While making the pickle, make sure all the bowls, jars, blenders, knives, cutting boards and frying pans are dry. Even a single drop of water will ruin the pickle.While serving the pickle, make sure to use clean spoons. The spoon should be very dry.

M ake sure the oil covers the pickle and floats over the surface making a thin layer of self preservative.You can refrigerate the pickle after about a month if needed.

OOU Khata

Know what you eat:

It is an evergreen large shrub or small to medium-sized tree growing to 15 m tall. The leaves are 15–36 cm long, with a conspicuously corrugated surface with impressed veins. Its branches are used to make good firewood. The flowers are large, 15–20 cm diameter, with five white petals and numerous yellow stamens. Its characteristic round fruits are large, greenish yellow, have many seeds and are edible. The fruit is a 5–12 cm diameter aggregate of 15 carpels, each carpel containing five seeds embedded in an edible pulp.[2][3]

The fruit pulp is used in Indian Cuisine in curries, jam, and jellies.[2]

It is known as outenga (ঔটেঙা) in Assamese, chalta (চালতা) in Bengali, ouu (ଓଉ) in Oriya

Boil 50 gms of crushed Elephant apple bark in 250 ml of water for 30 minutes. Strain and drink the extracts, thrice daily for a week. The symptoms of Common Cold are resolved in a week.

Ingredients

Oou – 250 gm (Clean the oou and cut into small long pieces)

Jaggery – 1 cup grated

Chili Powder – ½ tsp

Curry Leaves -1 handfull

haldi – ½ tsp

Oil-1tblsp

cumin/ Mustard Seeds- 1tsp

Ani Seeds – ½ tsp

Ginger grated- 1tsp

Dry Chili - 2-3 pieces

Bay Leaf – 1

Salt as per the  taste

Roasted jeera powder-1tsp

Grated Coconut for garnishing -1/2 cup

Method:

Take a pan add the oou pieces with salt and water. Boil it for 5 min.

When oaus are properlycooked remove from flame, drain all the water, keep aside.

Heat oil in the same pan. Crackle mustard –cumin seeds, ani seeds . Add  curry leaves, bay leaf and dry chillies. Then add grated ginger, haldi& chilli powder to oil.stir for some time. Then add  oou pieces and stir well. Add 1 cup of water to it. Add grated Jaggery  and stir well.

Cook for another 5-7 min till the gravy forms a thick consistency. Add cumin powder  & grated coconut .Stir it and cook it for another 1 min. Remove from flame ,your oou khata is now ready to serve and goes well with rice.

Sending this to  Ammaji Recipes: Cooking "Without Onion & Garlic" event

Ambila (Orissa famous)

Ambila is a typical Oriya side dish. My mom used to make it when i was a child...yumm...It is enjoyed with Rice & Pollau. You can make ambila with mixed vegetables like brinjal, Carrots , brinjals, drumstick and Radish.

Ingredients

150 gm Pumpkin (cut in cubes)

1 Brinjal  (cut in cubes)

1 medium size Radish (cut in cubes)

Arum (SARU) (cut in cubes)

2 Drumsticks (cut in to 2” long pieces)

2 Ladies Fingers (cut in cubes)

1 medium size Carrots (cut in cubes)

1 Big Tomato(Chopped)

½  tsp Turmeric Powder

1 tsp PanchPhutan

2 Dry Red Chillis

A handful Curry Leaves

3 cloves of Garlic Chopped

1 tbsp Besan

2 tbsp Curd

1 tsp tamarind pulp

Salt as per taste

1tbslp Oil

Hing a pinch

½ tsp red chilly powder

1 tblsp Coriander Leaves(Chopped)

Method

Take a bowl and mix curd  & besan, add water  & mix properly. Get sure there will no lumps in it.

Heat a pan. Add 1tsp oil. shallow Fry the tomatoes & keep aside. Then Shallow fry all the vegetable except drum stick.

In a vessel boil all the vegetables , drum stick & tomatoes with haldi and salt.  When vegetables are half cooked add the above prepared besan & crud mix. Mix properly. Then add the tarmarind pulp. Mix it.

Let the vegetable cook properly in a medium flame. When the vegetables are cooked  properly switch off the flame.

Heat oil in a tadka pan. Add Panch Phutan. When they  starts crackling, add hing, chopped garlic, whole  dry red chillis and curry leaves . sauté for 1 min till  garlic turns to golden brown colour . Add ½ tsp chilly powder & immediately  pour the tempering to the cooked vegetables. Garnish it with chopped coriander leaves and serve with rice.

Baigana khata: (Eggplant Sweet and Sour dish)

Ingredients

5 small brinjals (Slit the brinjals & put them in water)

1/2 cup jaggery  grated

1 tblsp of Imli pulp

½ tsp haldi

½ tsp red chilly powder

1 tblsp oil

Curry leaves (handful)

2-3 whole red chilies

Pinch of hing

Grated ginger 1tsp

1 tablespoon of phutana

salt as per taste

1 tsp roasted Jeera powder

½ tsp Roasted  Methi powder

Method:

 Take a kadai. Add 1tsp oil. Shallow fry the brinjals with a little salt and haldi.

Cook till the brinjals are properly cooked & softens.

Heat oil in a pan. Add panch phutana. When they starts crackling add red chilies  & curry leaves.

Add grated ginger & fry for some time. Add red chilli powder to it & Add 1 cup of water. Add salt & a pinch of haldi. When water starts boiling add jaggery and imli paste and mix well. When the jaggery is properly dissolved in the gravy, add the fried brinjals. Cook for 1-2 min. Atlast add roasted cumin and methi powder. Mix well. Switch off the flame. Serve hot with rice.

Tomato khata:

 Ingredients:

½ kg tomatoes finely chopped

2 green chillies slit

1” grated Ginger peice

Curry leaves 

Dates 1cup

½ cup jaggery (as per your taste)

½ tsp haldi

½ tsp salt

Salt

2-3 Red chilly

Panch phutan ( mix of cumin, mustard, methi, nigella seeds)

Roasted jeera powder

oil

½ cup Grated coconut

Pinch of hing

Method:

Boil the tomatoes with dates,haldi & salt for 3-5 min. Till the tomatoes becomes soft. Keep aside.

Add oil in a pan. Add panch futan when it starts crackling add red chilly, curry leaves, hing & grated ginger. Fry for some time. Then add tomatoe mixture. Add jaggery. Boil again for 5-7 min till the jiggery melts. Then add grated coconuts. Add roasted cumin powder & stir well.remove from heat & serve with rice.

Sending this to Vardhini's Dish It Out event  -Tomato and Chilli hosted by Reva Kaarasaaram

sending this to LGSS - "TOMATO" (Nov 5th Thru Dec 5th) & Vatsala's Event Announcement page.