Month: January 2020

Avvakai / Mango Pickle

Pickles/Dips

I sincerely doubt if there is any South Indian who doesn’t salivate at the name of Avakkai. Avakkai is a quick mango pickle made in India during summers and this lasts us for an entire year until the next summer. You do not find the exact mango here in Philippines but we do get something small called Indian mangoes.

So this year a trial Avvakai was made and relished.

Oorgais are simple to make and last longer with care

Need –

  • Green unripe mangoes – 3 (I had small 3 mangoes)
  • Sesame /Gingelly oil Nallenai – 1 cup + more
  • Fenugreek seeds/Methi seeds – crushed – 1 tsp
  • Chilli powder – 3 tbsp
  • Mustard seeds – powdered – 2 tsp
  • Salt- rock salt

Process –

  • Wash and wipe the mangoes dry
  • Cut into 1 inch pieces with the skin on and the seeds (seeds are tender)
  • Mango pieces with the seeds stuck on them helps in longer shelf life
  • Roast the mustard and fenugreek seeds in medium heat and powder
  • Combine the mango bites with chilli powder , salt and the powder.
  • Give a good mix and add the oil.
  • All oil will be absorbed initially. Mix well and let it sit for 2 days. Once the oil starts to float it is ready to consume.
  • Keep stirring in between with a clean , absolutely dry spoon and store in glass or ceramic container.
  • In about 5 days the mangoes start getting tender and ready to consume
  • Enjoy with tayir sadam to dosai to anything you desire.

Baked Chilli bajji

Snack

Chilli bajji – hearing it makes anyone and everyone salivate. The best combination is a cup of Tea. NOT chai tea latte since Indian tea is chai and is make with milk.

But I try not to fry and use less oil. So when our friend A doesn’t join us for evening tea I bake stuff. This bajji or something similar to Jalapeno poppers is nothing fancy but does taste like one. Always choose the big fat chillies as they are less spicy. Oosi molagai or thin needle like chillies are usually very spicy.

All you need is chai or Whiskey

Need –

  • Fat green chillies – wash and pat them dry
  • Onion – small – chopped (optional) -1
  • Cheese – grated – 1 cup ( I used a mix of Mozzerella , and flavoured cream cheese + Emmental
  • Coriander – chopped – handful
  • Besan /Chickpea – 3 Tbsp
  • Salt + Chilli powder + Amchur
  • Bread crumbs – 1 bread pulsed in mixer
  • Water

Process –

  • The chillies should be dry else they might burst when in contact with oil. Slit open the chilli on one side and not entirely through
  • Remove the seeds. Keep some if you like spice
  • Mix the cheese , onion and coriander
  • Stuff the cheese inside the chilli
  • Mix besan with some salt , chilli powder and amchur and some water to thick consistency.
  • Dip the filled chillies in the batter and roll in bread crumbs
  • Place in on a grill and bake at 200 degrees for 6-7 minutes.

Home-made Nachos

Snack

This is not a typical Mexican style but one improvised version. I usually make rotis for dinner and when there are left over rotis I try to make something out of them. One such dish became nachos after I have been craving for long. I also had some good ripe avocados in hand to make guac.

Sprinkling little hot sauce and some Japanese spice mix makes it more yummy.

Need –

  • Rotis – new or a day old
  • Avocados – ripe -2
  • Onion – chopped -1
  • Tomato – chopped – 1
  • Green chilli – chopped – 1
  • Juice of lime – 1 Tbsp
  • Amchur – 1 tsp
  • Black pepper -crushed – 1 tsp
  • Salt
  • Salsa – made with pulsed tomatoes , garlic and coriander

Process –

  • Cut the rotis into smaller triangles and bake them till crisp
  • Make guac with ripe avocados and the rest minus salsa
  • Arrange roti nachos. Put the guac over and dress with salsa
  • Home made nachos are ready in fifteen.
  • I added some Japanese spice mix for extra spice

Healthy Savoury Pancake

North & South Indian

This pancake is adapted and modified recipe from a dear friend J. It needs patience to cook , about 5 minutes for each but a very filling and healthy one.

Need –

  • Cabbage – chopped 1 cup
  • Onions + spring onions -chopped 1/2 cup
  • Green chillies – chopped – 2
  • Coriander – chopped – handful
  • Wheat flour – 1 cup
  • Powdered oats + flax seeds powder – 1 cup
  • Curd – 2 Tbsp
  • Besan/Chickpea flour – 1 Tbsp
  • Salt
  • Water
  • Oil/ghee

Process –

  • Mix all the dry ingredients.
  • Slowly add curd and water to desired consistency and keep aside for ten minutes.
  • Salt makes onions and cabbage sweat. Adjust to desired thickness of pancake. Make it thin for quick cooking.
  • Pour a ladle on hot pan. Drizzle oil or ghee after few seconds.
  • Cover and cook , flip and cook again.
  • Remove when you see brown spots on both sides.