Back in my homeland, as the summer season begins starts the season of stocking up food stuff, preserves, dry fish, spice powders, etc for the upcoming raining and winter seasons that follow the summers. Summers mark the availability of many fruits, one of which is the mangoes.
In our native language (Konkani) “Ambli” means raw baby mangoes while “God Lonche” means sweet pickle/preserve. This is very commonly made and preserved dish during the mango season in most of the Goan households. You can just eat it as is like dessert or serve it with chapati or roti (tortilla).
- 3 medium-sized raw baby mangoes, peeled and cubed or cut into small thin slices.
- 10-15 green chillies, cut lengthwise ( adjust the number as per how spicy the chilies are)
- 1 tsp mustard seeds
- One 1/2 inch piece of Shankar chap hing or 1/4-1/2 tsp asafoetida
- Around 500 g jaggery, grated
- Salt as per taste
- In a small frying pan, dry roast the mustard seeds and hing. Once cooled, roughly powder them using mortar and pestle.
- In a saucepan, add the mango pieces, chillies and enough water such that the mango pieces are well covered.
- Cover and cook till the mango pieces are well cooked.
- Once cooked, strain the mango and chili pieces and keep aside.
- To the residue water, add the jaggery. Start with around 300 g jaggery and then keep increasing as per your sweetness requirement.
- Once the jaggery is well dissolved, add the mango pieces, chillies, salt as per taste and powdered mustard hing mix. Mix well.
- Cook uncovered till desired consistency is achieved. It should not be too runny nor too thick.
- Cool and store refrigerated in an air tight container. Bring conserve to room temperature prior to serving and enjoy with roti or chapati.
The recipe is inspired from hebbers kitchen and yields pizza sauce good enough for 2-3 medium sized pizzas.
- 1 tbsp oil
- 6 tomatoes
- 3-4 garlic cloves, finely chopped
- 1/4 onion, finely chopped
- 3/4 tsp sugar
- 3/4 tsp Kashmiri red chili powder or paprika
- 1/2 tsp mixed Italian herbs
- 1/4 tsp red chili flakes
- Salt as per taste
- 1 tbsp tomato ketchup
- Blanch the tomatoes in boiling water. Allow to boil till the skin starts to leave.
- Once cooled, peel the skin of the tomatoes.
- Purée 3 tomatoes in a blender and chop the remaining 3 discarding the seeds.
- Heat oil in a saucepan.
- Add the garlic and sauté till brown.
- Then add the chopped onion and sauté till transparent.
- Now add the chopped tomatoes and cook till mushy. Mash in between if required.
- Add the tomato purée, sugar, chili flakes, herbs, chili powder, ketchup and salt.
- Simmer for 5 mins.
- Pizza sauce is ready.
I had made some paneer tikka and samosas recently as appetizers and so planned to make an accompaniment with it other than the normal tomato ketchup.
I decided to make hari chutney. So let’s quickly jump to the recipe.
- 2 cups fresh coriander leaves, washed and cleaned
- 1/2 cup fresh mint leaves
- 2 green chilies
- 1 inch ginger
- 1 tbsp roasted peanut powder
- 1/2 tsp cumin powder
- 1/2 tsp chat masala powder
- 1 tsp sugar
- salt as per taste
- Lime juice as per taste
- Water as required
- Grind all the ingredients except salt and lime juice in a mixer/blender using water as required to make a fine paste.
- Now add the lime juice and salt and mix well.
- Chutney is ready to be relished with appetizers.
I have recently shared with you my mom’s recipe of garam masala which we use in almost all our Indian recipes. Most recipes are incomplete without the use of this masala.
Today I will be sharing with you the recipe of five spice powder which serves like garam masala in Chinese dishes. It can be used in Chinese dishes instead of the regular pepper powder.
- 6-8 star anise
- 1 tbsp cloves
- 1 tbsp peppercorns
- 2 tbsp fennel seeds
- 4 pieces 1 inch cinnamon stick
- Dry roast all the above ingredients till slight brown and little aroma is released.
- Allow to cool and grind in a mixer-grinder to fine powder.
- Store the powder in airtight container and use as and when required.
I would love to share the Goan version of Garam Masala or the curry masala used in most of my savory dishes. The recipe is passed to me by my mother.
- 200 gms coriander seeds
- 2 tbsp black peppercorns
- 2 tbsp cloves
- 10 Kashmiri red chillies (These are used only to give red color to the masala and does not enhance or give any spicy taste)
- 2 tbsp cinnamon sticks
- 1 tsp fennel seeds*
- 1 nutmeg
- 2 tbsp star anise
- 1 tsp poppy seeds*
- 2 long sticks of turmeric
- 1 tbsp metal mace*
- Dry roast all the spices one by one and keep them aside to cool.
- Please remember to roast the spices marked with (*) at the last.
- Roast all on medium-low flame.
- Once they cool down, grind them to a fine powder in a mixer-blender or a coffee/spice blender.
I guess whenever you go fruit or vegetable picking, you end up picking a lot of them and then to finish them off you have to search for good recipes.
We have had picked up a pretty good number of peaches. Few of them we gifted to our friends while even then a good number of them remained. My mum ate 1 or 2 but rest of us didnt enjoy them just like that. So I decided to prepare a jam. A jam can be eaten as a sweet with bread or as an ingredient in some other dish.
- 2 big size ripe peaches (size should be such that they should yield atleast 2 cups or 500 ml of pulp)
- 2 tbsp lemon juice
- 2 sticks of cinamon
- 1 cup granulated sugar
- Wash the peaches thoroughly. Put a medium cross with a knife on pne side of peach. This will help to peel off the skin.
- Take a sauce pan and fill it with water. Put the peaches in this water and allow to boil for 10 mins.
- Allow to cool Peel off the skin and roughly chop the flesh. Put the pieces in a blender and make into puree. In case, you like to have pieces in your jam then ypu can skip the step of blending into puree and use chopped pieces directly. (I used two big sized peaches, that gave me around 500 ml and above puree)
- In another thick bottom non stick pan, put the peach puree, sugar, lemon juice and cinnamon sticks. Mix well.
- Heat the mixture on low heat and keep stiring. Just be cautious as the mixture tends to flash out as it thickens. Check the taste and add more sugar if required.
- As the mixture thickens and reduces, put a drop of it in a bowl of water. If it maintains its form like a drop at the bottom, that means the jam has begun to set.
- Put off the flame and pour the jam in a glass jar which had been sterlized well (the bottle and the lid).
- Enjoy the jam with bread or as is.