Raw Mango Conserve / Amblechen God Lonche

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).


Recipe :

Ingredients :

  • 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

Method :

  1. In a small frying pan, dry roast the mustard seeds and hing. Once cooled, roughly powder them using mortar and pestle.
  2. In a saucepan, add the mango pieces, chillies and enough water such that the mango pieces are well covered.
  3. Cover and cook till the mango pieces are well cooked.
  4. Once cooked, strain the mango and chili pieces and keep aside.
  5. To the residue water, add the jaggery. Start with around 300 g jaggery and then keep increasing as per your sweetness requirement.
  6. Once the jaggery is well dissolved, add the mango pieces, chillies, salt as per taste and powdered mustard hing mix. Mix well.
  7. Cook uncovered till desired consistency is achieved. It should not be too runny nor too thick.
  8. Cool and store refrigerated in an air tight container. Bring conserve to room temperature prior to serving and enjoy with roti or chapati.

Tahini Sauce

Recipe :

Ingredients :

  • 1/2 cup sesame seeds
  • 1/2 cup olive oil
  • 1/2 tsp salt
  • 7-8 garlic cloves
  • water for grinding as required

Method :

  1. Grind the sesame seeds with very little water into a coarse paste.
  2. Add the salt, garlic cloves and grind into fine paste by adding oil in batches.
  3. Store in an air tight container.

 

Pizza sauce

The recipe is inspired from hebbers kitchen and yields pizza sauce good enough for 2-3 medium sized pizzas.


Recipe :

Ingredients:

  • 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

Method:

  1. Blanch the tomatoes in boiling water. Allow to boil till the skin starts to leave.
  2. Once cooled, peel the skin of the tomatoes.
  3. Purée 3 tomatoes in a blender and chop the remaining 3 discarding the seeds.
  4. Heat oil in a saucepan.
  5. Add the garlic and sauté till brown.
  6. Then add the chopped onion and sauté till transparent.
  7. Now add the chopped tomatoes and cook till mushy. Mash in between if required.
  8. Add the tomato purée, sugar, chili flakes, herbs, chili powder, ketchup and salt.
  9. Simmer for 5 mins.
  10. Pizza sauce is ready.

Coriander Mint Sauce/ Hari Dhaniya-Pudina Chutney

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.


Recipe :

Ingredients :

  • 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

Method :

  1. Grind all the ingredients except salt and lime juice in a mixer/blender using water as required to make a fine paste.
  2. Now add the lime juice and salt and mix well.
  3. Chutney is ready to be relished with appetizers.

Five Spice Powder / Chinese Garam Masala

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.


Recipe :

Ingredients:

  • 6-8 star anise
  • 1 tbsp cloves
  • 1 tbsp peppercorns
  • 2 tbsp fennel seeds
  • 4 pieces 1 inch cinnamon stick

Method :

  1. Dry roast all the above ingredients till slight brown and little aroma is released.
  2. Allow to cool and grind in a mixer-grinder to fine powder.
  3. Store the powder in airtight container and use as and when required.

Goan Garam Masala

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.

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Recipe :

Ingredients :

  • 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*

Method :

  1. Dry roast all the spices one by one and keep them aside to cool.
  2. Please remember to roast the spices marked with (*) at the last.
  3. Roast all on medium-low flame.
  4. Once they cool down, grind them to a fine powder in a mixer-blender or a coffee/spice blender.

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Peach Jam

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.

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Recipe :

Ingredients :

  • 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
  • water

Method :

  1. Wash the peaches thoroughly. Put a medium cross with a knife on pne side of peach. This will help to peel off the skin.
  2. Take a sauce pan  and fill it with water. Put the peaches in this water and allow to boil for 10 mins.
  3. 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)
  4. In another thick bottom non stick pan, put the peach puree, sugar, lemon juice and cinnamon sticks. Mix well.
  5. 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.
  6. 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.
  7. Put off the flame and pour the jam in a glass jar which had been sterlized well (the bottle and the lid).
  8. Enjoy the jam with bread or as is.

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Strawberry Jam

Strawberry picking is currently out of season. However, strawberries are still on sale in the farm markets till stock lasts. While exploring the farm market, I picked up a box of strawberries thinking I could use them in preparing the filling for macarons or some flavored buttercream or whipped frosting.

I decided to prepare strawberry jam from these and so explored a lot many recipes. Most used an artificial agent pectin to turn the fruit mash into a jelly based item. However I wanted to avoid it. Instead, increased the cooking time so that the jam sets.

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Recipe :

Ingredients :

  • 1 lb(454 gms) strawberries
  • 1 cup granulated sugar
  • 1-2 tbsp lemon juice

Method :

  1. Discard the spoilt or about to get spoilt strawberries.Wash rest of the strawberries thoroughly. Cut the stem and leaves. Chop the selected strawberries into pieces.IMG_20160809_111426
  2. Put them in a blender and make into puree.IMG_20160809_111935
  3. In a non-stick saucepan, mix the strawberry puree, sugar and lemon juice.IMG_20160809_112632
  4. Heat on medium flame till boiling hot. Keep stiring continuously.IMG_20160809_114714
  5. Cook till the mixture thickens and starts leaving the sides. To check if the jam has reached the right consistency, take a bowl of water and put a drop of jam in it. If the jam settles at the bottom of the bowl and stays as a drop, it means the jam has begin to set.
  6. Put off the flame and pour the jam in a glass jar which had been sterlized well (the bottle and the lid).
  7. Enjoy the jam with bread or crackers.

 

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Guacamole – Avocado dip

We had been to Johnson’s farm one Saturday for veggie and fruit picking. After enjoying the hay ride and picking, we visited the farm market to check out the fresh produce and bakery.

There they were selling some chips for which few samples were available along with avocado dip and peach salsa sauce. We had picked peaches, so I might plan trying out the peach salsa sauce in future. However, my hubby had a longtime carving for Guacamole – Avocado dip. We came to know that Avocado is good to reduce cholesterol. So I planned to try out Guacamole.

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Recipe :

Ingredients :

  • 1 ripe avocado
  • 1 medium onion or 1/2 cup onion, finely chopped
  • 1 medium tomato or 1/2 cup tomato, finely chopped
  • 1 garlic pod, minced
  • 2 green chillies, finely chopped
  • few sprigs of coriander leaves, finely chopped
  • 2 tbspn lime juice
  • salt and pepper as per taste

Method :

  1. Cut the avocado and remove the skin and retain the flesh.
  2. Take a potato masher and mash the avocado flesh.
  3. To this add all the other ingredients except the coriander leaves and mix well.
  4. Check the taste and garnish with coriander leaves.
  5. Store in an airtight container or cover with cling wrap and serve with Nachos or other chips.

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Schezwan Sauce

After I decided to prepare spring rolls for my guests, suddenly it striked me that I need a sauce too for my chinese appetizer. Schezwan sauce was the perfect choice. But this lead to a train of questions in my mind. “Should I buy it? Will it be utilized later? Can I make it at home? What all ingredients will it require? Will they be readily available at home?”

So I started my research of going through various recipes for the same. It could be easily done with ingredients readily available at home and could also be used in future chinese recipes. So I finalized that I will make it at home.

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Recipe:

Ingredients :

  • 1/4 cup garlic, finely chopped
  • 1 inch ginger, finely chopped
  • Around 20 Kashmiri red chillies
  • 1/4 tsp soya sauce
  • salt to taste
  • 1/2 tsp pepper powder
  • 1/2 tsp sugar
  • 2 tsp red chilli sauce
  • 2 tbsp olive oil
  • 1 tsp vinegerIMG_20160715_100454-COLLAGE

Method :

  1. De-seed the red chillies and soak them in warm water for around 30-60mins.IMG_20160715_092405
  2. Drain the water and grind the chillies in a mixie into a fine paste.IMG_20160715_104925
  3. Heat oil in a non-stick wok. To it add garlic and ginger. Saute them well till garlic turns a little brown and looses its rawness.IMG_20160715_105444
  4. Then add the chilli paste and saute well till the oil separates and rawness of the chillies is lost.IMG_20160715_105824
  5. Add salt, pepper powder, soya sauce and red chilli sauce. Check the taste.
  6. Add some water, sugar and vinegar and cook till you get sauce consistency.
  7. Schezwan sauce is ready.