Evergreendishes

Tag: traditional recipes

  • Aamras | Mavina Hannu Seekarne

    Aamras | Mavina Hannu Seekarne

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    Aamras / Mavina Hannu Seekarne is a popular sweet dish made with mangoes. It is usually served with puris.

    Mango is the king of fruits and loved by one and all. We make numerous dishes with mango but nothing is as good as eating the fruit itself. In the order, Aam Ras or Mavina Hannina Seekarne unanimously comes next. I realised, I have not put this one on my blog and  with this it’s a adieu to mango, until the next season arrives.

    Monsoon has started in most parts of India and it means the end of mangoes for the year.                    Amba bhaat, mango panna cotta and sunshine drink were the recipes of mango I posted earlier this year. Mango is the only fruit which everyone loves but available only once a year. The summers get better as everyone waits for the mangoes.

     

     

    Since time immemorial, mavina hannina seekarne / aam ras is cherished by Indians. It is an emotion, a joy, a nostalgia and many stories to brew. Summer is incomplete without it for many of us. It pairs well with chapati or puri. It is also served with obbattu (holige) as a festive sweet.

    I have vivid memories about the mango season. We used to get good fruits from the farm and enjoyed them. Now, I have a couple of trees at home.

    Aam Ras is made in different ways in different parts of the country. In Karnataka, a little milk  is added to it. In coastal karnataka, coconut is ground with cardamom and sugar to give a good taste. In Gujarat, it is known  as keri no ras and  no milk is added in it.

    Aam Ras / Mavina Hannu Seekarne

    How to extract the pulp?

    There are two methods : Traditional and Modern

    Traditional Method

    The traditional method is to squeeze the pulp using hands. It is the best way to make it and tastes magical. The process is cumbersome, one has to wash the fruits, soften them, extract the pulp, if needed put the seed in some milk, one can extract again from it. The skin is discarded, the seeds too are discarded, but few people  serve them along. They love eating from it.

    The Modern Method

    The fruit is cut into cubes and then blended. This is simplified version is all that I can say. But, if one needs the real taste, follow the traditional method and do not blend it later.

    This is the last mango recipe for the year, send it to MangoTango at Healthy Wellthy Cuisine. It is a fortnightly event, where we create recipes on a particular theme suggested by a member. This fortnight, Narmadha from Nams Corner suggested the theme. She has many good recipes on her blog, I liked her recently published ragi cookies.

     

    What goes in Aamras ?

    • Mango: It is the star ingredient. It would not be wrong to say as the only ingredient too.
    • Milk : a little milk to extract the extra juice from the mangoes.
    • Jaggery : It is optional. If the mangoes are sweet, do not add it.
    • Salt: apinch of it

    How to store Aamras?

    Aamras can be stored in the refrigerator for a couple of days. Keep it closed with a lid.

    Making of Aamras :

    Choose ripe mangoes. Wash them well and keep them in a bowl of water for half an hour. Get yourself prepared for the work as it is not an easy task. It is messy. Wipe dry. Squeeze them lightly as a prep work before extracting the pulp. We used to sit around during summer holidays at mom’s place and two of us would soften the mangoes while the other two would extract the pulp. I know, we are a single person handling everything at home.

    It is then squeezed from both the skin and the seed. The process is repeated for all the mangoes. Jaggery is dissolved in milk and put.

    Depending on the household, the pulp is blended or served as it is. I prefer to serve as it is. Blending make it even and thick.

     

    If you have liked this post, pin it for later.

    Aam Ras / Mavina Hannu Seekarne is a popular sweet dish made with mangoes. It is usually served with puris, chapati and even obbattu.
    Aam ras/ Mavina hannu seekarne

    Looking for another recipe with mango ? You can try this yummy pudding

    Aam Ras / Mavina Hannu Seekarne

    Aam Ras / Mavina Hannu Seekarne is a delicious sweet dish from mangoes. It tastes good with puri, chapati or even obbattu.
    Print Recipe
    Course: sweets, traditional recipes
    Cuisine: Indian, karnataka
    Ingredients Method Notes

    Ingredients
      

    • 12 mangoes
    • 1 cup milk
    • 1 tablespoon jaggery
    • a pinch of salt

    Method
     

    1. Method 1 :
    2. Choose ripe mangoes. Put them in water, scrub  and keep them immersed  for sometime.
    3. Remove the mangoes, pat dry with a clean cloth.
    4. Soften the fruits by pressing them lightly with the hand.
    5. Keep two wide bowls. Remove the stalk and squeeze the pulp in a wide bowl. Put the seed into it, and slowly extract the pulp from the skin. Put the skin aside and now, extract pulp from the seed.
    6. You can immerse the seed in milk and use it again after sometime.
    7. Step 4 and 5 is repeated for all the fruits.
    8. Add milk and jaggery. Salt is optional.
    9. Mix and serve.
    10. Method 2 :
    11. Wash the fruits. Peel the skin with a scraper.
    12. Cut the fruit into pieces.
    13. Put jaggery in milk and keep it aside.
    14. Blend into a puree, add the jaggery dissolved milk and blend once again.
    15. Mango Pulp is ready to serve.

    Notes

    Use  good quality mangoes. The mangoes should be ripe.
    Addition of milk and  jaggery is optional. In most households, it is added. 
    The quantity of jaggery used depends on the sweetness of the mangoes. 
    Addition of salt is also optional. It gives a good taste. 

    If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter.

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  • Orange Peel Chutney

    Orange Peel Chutney

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    Orange Peel Chutney is a traditional dish that is tasty and makes a good accompaniment along with rice and sambar.

    The peels of vegetables and fruits are nutritious and it is good to make the best use of them. All peels cannot be eaten and some are cooked into delicious dishes. Here is orange peel chutney, ideal to use with chapati or rice. I had read this long time back when our Sulekha blogger Dev Kumar  Vasudevan had shared it. This is the recipe of his mother who is a wonderful cook. It is believed that this an heirloom recipe made since ages. It is indeed nice to know these traditional recipes, they are not only tasty but it’s something different from what we usually cook these days.

    This is a vegan and gluten-free dish.

    Benefits  of orange peel

    Do you know that orange peels have about four times health benefits than the actual orange fruit? Orange peel contains  flavonoids like poly methoxyflavones and hesperidin. It also contains copper, calcioum,  magnesium, Vitamin A and dietary fibre.

    Orange peels  are good for the heart. It also helps to prevent allergies. The citrus nature of orange peel helps to fight infections, cold and flu. It helps to remove phlegm and thus cures asthma.

    Uses of orange peel:
    • Orange zest  gives a good flavour to cakes and salads.
    • It is washed well and used as a flavouring agent in many dishes.
    • It can be used in making chutneys and pickles.
    • The peel of orange immersed and boiled in water, makes a good drink.
    • It can be used to make candied orange peel.
    • Apart from cooking, it helps to ward off mosquitos.
    • It also helps to keep off ants.
    • It is good for cleaning kitchen taps and greasy stoves.
    • Be creative and use it in craft.
    orange peel chutney
    orange peel chutney

     Orange Peel Chutney Recipe

    Ingredients: 
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon fenugreek
    • 3 tablespoon finely cut onion
    • 1 cup orange peel
    • salt to taste
    • 1 teaspoon coriander powder
    • 1 teaspoon chilli powder
    • a small lemon ball size of tamarind
    • 1/2 teaspoon jaggery
    • water
    Method:
    1. Soak tamarind in water for half an hour.
    2. Cut the orange peel in small pieces.
    3. Take oil in a pan. Add mustard seeds, as they crackle, add fenugreek to it, put the onion to it, saute it for sometime, once it is translucent, put the orange peels to it and saute it. Let the raw smell disappear.
    4. Now, add coriander powder and chilly powder.
    5. Extract the pulp from the tamarind.
    6. Put some tamarind extract, curry leaves, salt and jaggery. Let cook for five minutes.
    7. Remove and store in a clean jar.

    Take a tip:

    1. Scrape the pith (soft,white part)  from the skin before using it.
    2. I used the peel of two oranges.

    Orange Peel Chutney

    Orange Peel Chutney is tasty, healthy and makes a good side dish with chapati and steamed rice.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course: chutney,, Side Dish
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/2 teaspoon fenugreek
    • 3 tablespoon finely cut onion
    • 1 cup orange peel
    • salt to taste
    • 1 teaspoon coriander powder
    • 1 teaspoon chilli powder
    • tamarind pulp
    • jaggery

    Method
     

    1. Soak tamarind in water for half an hour.
    2. Cut the orange peel in small pieces.
    3. Take oil in a pan. Add mustard seeds, as they crackle, add fenugreek to it, put the onion to it, saute it for sometime, once it is translucent, put the orange peels to it and saute it. Let the raw smell disappear.
    4. Now, add coriander powder and chilly powder.
    5. Extract the pulp from the tamarind.
    6. Put some tamarind extract, curry leaves, salt and jaggery. Let cook for five minutes.
    7. Remove and store in a clean jar.
    Pin it for later: 
    Orange Peel Chutney is a traditional dish made using orange peels. It is tasty and makes a good accompaniment with any meal.
    orange peel chutney

    If you have liked this recipe, do share it with your family members and friends. All comments motivate me to write more. If you ever make this dish, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. It is always good to see your creations.

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  • Coconut Ladoo Recipe ( Nariyal Ladoo)

    Coconut Ladoo Recipe ( Nariyal Ladoo)

    Coconut ladoo or Nariyal ladoo is a popular indian festival sweet. It is one of the easiest desserts that one can make in thirty minutes.

     

    Coconut ladoo is a popular sweet prepared during festivities as Ganesh Chaturthi and Deepawali. It is tasty and easy to prepare. All the ingredients are easily available at home. The only task here is the grating of the coconut and it can be kept priorly ready.

    Let’s get to the recipe of Coconut Ladoo / Nariyal Ladoo

    coconut ladoo

    Ingredients:

    • 2 cup desiccated coconut
    • 11/2 cup milk
    • 3/4 cup sugar
    • 1 teaspoon ghee
    • 8 cashew
    • 1/2 teaspoon cardamom powder

    Method:

    1. Grate the coconut.
    2. Mix the coconut in milk and keep it aside for half an hour.
    3. Take a pan and roast the cashews in ghee. Keep them aside.
    4. In the same pan, add the coconut mixture to it. Put sugar and let it cook on a low flame.
    5. Keep stirring, the sugar should melt and condense to form a thick mixture.
    6. Once it is done, add cardamom powder and roasted nuts.
    7. Allow it  to cool. Make balls and keep them aside for sometime. Later, keep them in an air tight container.

     

    coconut ladoo
    Evergreendishesdev

    Coconut ladoo / Nariyal ladoo

    5 from 5 votes
    Coconut ladoo /  nariyal ladoo is a tasty and easy to make festive sweet. It is usually made during Ganesha Chaturthi.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    15 minutes
    Total Time 30 minutes
    Servings: 15 ladoos
    Course: festive treats, sweets, traditional sweets
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    • 2 cup desiccated coconut
    • 1.5 cup milk
    • 0.75 cup sugar
    • 8 cashew
    • 1 teaspoon ghee
    • 0.5 teaspoon cardamom powder

    Method
     

    1. Keep all the ingredients ready.
      ingredients at a glance
    2. Soak coconut in milk and keep it aside for half an hour.
    3. Roast the cashew in ghee.
    4. Put the soaked ingredients in a pan and cook on a low flame. Add sugar to it, let let cook, it should melt and condense to a thick form.
    5. Add the roasted nuts and cardamom powder. Allow to cool, shape them into balls.

    I have recently joined FB Gourmet group “Healthy Wellthy Cuisines” and the theme is “Coconut”. Coconut is one of the essentials of South Indian cooking and I was indeed happy with the same. Coconut ladoo / Nariyal ladoo  is my contribution towards the theme.

    Other coconut recipes from co-bloggers

    Post update on 19/11/2023

    About the event :

    An old post got updated, sending it to Foodies _Redoing Old Post -114. It is a fortnightly event and we work on an old post, either by changing the picture, text or anything related to the post. Here, I have changed the pictures only. 

    Pin it for later :

    coconut ladoo
    coconut ladoo
  • Raw Mango Rice / Mavina kayi chitranna

    Raw Mango Rice / Mavina kayi chitranna

    Raw mango rice / mavina kayi chitranna  is a delicious rice preparation from South India. It is known by different names as mavin kayi chitranna in karnataka , mamidkayi pulihora in Andhra pradesh or mangai sadam in Tamil nadu. (more…)

  • Huli nuchu | Katambli | Karnataka recipes

    Huli nuchu | Katambli | Karnataka recipes

    Huli nuchu or katambli is a traditional food that is made using broken rice and buttermilk. It is a coolant food for summer from Karnataka.

    Some recipes are  cherished since ages, they have stood the test of time and  are worth mentioning.  May be with time,  life is moving super fast these days, some dishes will be soon forgotten and face a silent death with time. Writing it here, for all the kannadiga fans who love these dishes, Huli nuchu or katambli is one such unique dish, it’s one of the heirloom recipes, passed on through generations.

    It makes a good dish for lunch or breakfast. Huli nuchu is a kannada word, where “huli” means “sour” and ” nuchu ” is the term used for broken rice granules. Thus, the broken rice granules are cooked in sour buttermilk.  With the recipe written down here, I hope many will continue to cook and enjoy this rare dish.

    huli nuchu or katambli
    huli nuchu or katambli

    Broken rice granules are cooked in sour buttermilk with  seasoning and spices, it makes a comfort meal by itself. One can serve it for breakfast or lunch. A simple mango pickle tastes good with it.

    One needs a little prior preparation here. Raw rice needs to be washed and dried on a cloth. It is then coarsely grinded in the mixie. You can make this a day earlier and keep it ready.

    How to make the broken rice:

    It is usually available in the market, but one can make it at home also. Take a cup of rice, wash and soak it for two hours. Later, discard the water put it to dry on a cotton cloth in shade. Once, it is partially dry, grind it coarsely in the mixer.

    Huli Nuchu / Katambli recipe

    Ingredients:

    • 1 cup broken rice
    • 2 cup sour curd
    • 4 cup water
    • 2 tablespoon oil
    • 1/2 teaspoon mustard seeds
    • 1/4 teaspoon asafoetida
    • 1 inch ginger cut into small bits
    • 1 teaspoon cumin
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 4 green chilly
    • a few curry leaves
    • coriander finely chopped
    • salt to taste

    Method:

    • Whisk the curds and keep it aside.
    • Heat oil in a thick bottom pan, it is good to use a pressure cooker if you do not have a thick bottom vessel. Add mustard seeds, as it crackles, put bengal gram and urad dal to it. Add asafoetida, after a few seconds, put the green chilly and curry leaves to it. Mix water to the curds. Pour it into seasoning, add salt.
    • As it boils, mix the broken rice granules (akki tari) slowly to it. Keep stirring, lumps may be formed here.  Let cook on a slow heat for some time. Keep stirring in between.
    • Add fresh coriander to it.
    • Add more water, if the consistency is thick.
    • The rice granules should be soft, once it is done, remove and serve. Mango pickle tastes good with it.

    Take a tip:

    • Sour curds is essential.
    • Adjust chilly as per your needs.
    • Ginger may be grated and put in the seasoning.
    • Do not skip adding ginger, it gives a good taste to thhe dish.
    • It needs time to prepare this dish.

    huli nuchu or katambli
    huli nuchu or katambli

    huli nuchu
    Evergreendishesdev

    Huli nuchu | Katambli | Karnataka recipe

    5 from 8 votes
    Huli nuchu is one of the heirloom recipes that is prepared by me. Broken rice are simmered in buttermilk with a seasoning for a long time, it makes a tasty meal by itslef. 
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes
    Servings: 6 people
    Ingredients Method Notes

    Ingredients
      

    • 1 cup broken rice, akki tari,
    • 2 cup sour yoghurt
    • 3 cup water
    • 2 tablespoon oil
    • 1/2 teaspoon mustard
    • 1/4 teaspoon asafoetida
    • 1 teaspoon bengal gram
    • 1 teaspoon urad dal
    • 1 inch ginger
    • 4 green chilly
    • a few curry leaves
    • coriander leaves
    • salt to tatse

    Method
     

    1. Whisk the curds, add water to it and keep it aside. 
    2. Heat oil in a thick bottom pan, add mustard seeds, as it crackles, put asafoetida, bengal gram, urad dal, ginger pieces, green chilly and curry leaves. Let cook for a few seconds. Now, add the buttermilk (curds and water mixed) to it. 
    3. Once it boils, slowly add the broken rice to it, keep stirring in between. Add salt and let cook on a slow flame for half an hour. 
    4. Keep stirring in between. Add water if necessary, the consistency should be moderately thick.
    5. Add fresh chopped coriander to it while cooking. It imparts good smell. 

    Notes

    • To make broken rice, wash the raw rice and put it to dry on a cloth. Later, coarsely grind it. 
    • Curds should be sour.
    • Adjust the consistency of water.
    • Grated ginger can be added.

    Pin it for later :

    huli nuchu
    huli nuchu / katambli

     

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  • Ring Murukku snacks in the jar

    Ring Murukku snacks in the jar

    Ring murukku is another kind of dry snacks. It is from the state of Andhra Pradesh. They are soft but crispy, different from the usual kodbole that we make.

    ring murukku2

    Other snack recipes;

    Kodbole Instant Chakli Poha Chiwda

    Ingredients:

    • 1 cup rice flour
    • 1 tablespoon moong dal
    • 1 cup water
    • salt to taste
    • 1 teaspoon chilli powder
    • asafoetida
    • oil for frying

    Method:

    1. Wash and soak moong dal for half an hour.
    2. Heat one cup of water. Drain the soaked dal and put it in water along with salt.
    3. Once the water, put the rice flour, keep stirring continuously.
    4. When the consistency becomes thick, turn off the gas. Let cool.
    5. Add chilli powder and asafoetida to it. Knead it to a dough.
    6. Take a small ball of the dough and roll into the shape of a ring.
    7. Repeat for a few more balls.
    8. Heat oil in a frying pan.
    9. Once it is hot, put a few murukku (six to seven ) in the oil.
    10. Deep fry on medium flame until golden in colour.
    11. Repeat for the rest of the dough.
    12. Ring Murukku are ready to serve.

     

    Evergreendishesdev

    Ring Murukku

    5 from 1 vote
    Ring Murukku is another kind of snack that can be made and stored in jars. They are crispy on the outside but soft inside.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings: 6 people
    Course: festive treats, kids favourite, Snack, snack in the jar
    Cuisine: Andhra pradesh, Indian
    Ingredients Method Notes

    Ingredients
      

    • 1 cup rice flour
    • 1 tablespoon moong dal
    • 1 cup water
    • salt to taste
    • 1 teaspoon chilli powder
    • asafoetida
    • oil for frying

    Method
     

    1. Wash and soak moong dal in water for thirty minutes.
    2. Heat one cup water. Drain the water from the soaked moong. Put it in water along with salt.
    3. Once it boils, add rice flour and stir continuously, it should come to a thick consistency.
    4. Let cool. Add chilli powder and asafoetida to it and knead well.
    5. Take a small ball of the dough and roll into a ring shape. 
    6. Make a few more rings.
    7. Heat oil in a pan.
    8. Once it is hot, put a few rings (about six or seven) and deep fry on medium flame until golden in  colour.
    9. Remove them on an absorbent paper. 
    10. Repeat for the rest of the dough. Ring murukku are ready to serve.

    Notes

    Make them more circular in shape like a small ring. Mine are not exactly like a ring, could not make them again for the photograph.

    Breakfast is one of the most important meals of the day. Are you struck for ideas in the busy mornings? Do check out this book of mine, “South Indian Breakfast” on Amazon.

    South Indian Breakfast
    South Indian Breakfast

    It is always good to have your feedback. Please do leave a comment below, it really motivates me to write more. If you have liked this post, do share it further.

  • Menthe Kadabu | Karnataka recipes

    Menthe Kadabu | Karnataka recipes

    Menthe Kadabu is a traditional recipe from Karnataka. It makes a good menu for lunch. Small, flattened discs of wheat flour are fried and sauted in a seasoning of fenugreek leaves, garnished with coconut.

    I attribute my cooking skills to my mom and mother in law and indebted to them. Both,  have been good cooks during their hay days and give good guidance.

    Methi or fenugreek leaves are extensively used by me. I like the pungent taste that it gives besides the nutrition.Here is one such kind where methi leaves are tossed in flattened puris. It is known as” menthe kadabu” in kannada.  I am sure  that you will love this recipe. Do let me know.

    methi delight
    methi delight

    INGREDIENTS :

    A  for the flattened puri or kadabu :

    • wheat flour 2 cups
    • chilli powder 1/2 tsp
    • salt
    • turmeric powder
    • asafoetida
    • rice flour 1tsp

    B   for the seasoning :

    • fenugreek leaves 2 bowls
    • chilli powder 1tsp
    • fresh coconut 1/2 bowl
    • oil for seasoning
    • cumin seeds 1/2 tsp
    • asafoetida
    • turmeric powder
    • salt

    Method :

    A  to make kadabu or flattened puri

    Mix the wheat flour with all the given ingredients into a thick dough. Keep aside for sometime.

     

    DSC01820

    Then, take a small ball and flatten between palms. Keep aside.

    Heat oil in a kadai and fry them. Keep aside.

    DSC01825

    B   For the seasoning :

    Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

    methi delight
    methi delight

     

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    methi delight
    Evergreendishesdev

    Methi delight / menthe kadabu

    Methi delight or menthe kadabu makes a tasty dish, serve it for breakfast or with the lunch. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 30 minutes
    Course: Breakfast, lunch, weekend
    Cuisine: Indian
    Ingredients Method

    Ingredients
      

    For the flattened puri /kadabu
    • 2 cups wheat flour
    • 1 teaspoon rice flour
    • 1/2 teaspoon chilli powder
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon asafoetida
    • salt to taste
    • water for kneading
    For the seasoning
    • 2 cup fenugreek leaves
    • 1 tablespoon oil
    • 1/2 teaspoon cumin
    • 1/4 teaspoon asafoetida
    • 1 teaspoon chilli powder
    • 1/2 bowl fresh coconut
    • salt to taste
    Other ingredients
    • oil for shallow frying

    Method
     

    To make the flattened puri / kadabu
    1. Mix all the ingredients into a stiff dough. Keep it aside
    2. Take a small piece of the dough, flatten between palms and keep aside on a plate. Repeat for the rest of the dough.
    3. Heat oil and fry them. 
    To make the seasoning
    1. Cut and wash the fenugreek leaves. Take a kadai and make the seasoning using cumin seeds. Add the washed green leaves and saute for two minutes. Then, add chilli powder,salt and fresh grated coconut and mix well. Now, add the flattened puris , simmer for two minutes and remove from flame. Methi delight is rezdy to serve.

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