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Friday, June 24, 2022

Varutharacha Koonthal Curry | Nadan Kanava Curry | Kerala Style Squid in Roasted Coconut Gravy (VIDEO)

Koonthal(kanava)/ Squid  is a good source of protein, omega 3 fatty acids, iron and selenium. I started seeing this fish when we stayed in Trivandrum long back. Till then, I hardly knew this fish and so hardly tasted. There was a fishmonger woman who came door to door and sold fresh fish. She compelled me to try the kanava(koonthal) first time and I asked my neighbour aunty for the recipe, and she taught me this Squid Curry  Pull the head off, remove the innards and ink sac of the squid, and separate the tentacles. Scrub thoroughly with salt and clean water. The body sac and tentacles of the squid are edible. This fish when cooked tastes like meat, and  then I tried the Kanava (Squid Roast) which is a more delicious version of this fish. Do give it a try if you haven't tasted.

Varutharacha koonthal(kanava) curry is yet another traditional Kerala style curry. The roasted coconut adds volume and sweetness to the gravy. This is a very healthy and delicious curry to be served with steamed rice. We had this curry with steamed rice, cheera thoran and chakkakuru mezhukuparetti. Do give this a try and enjoy !!

YouTube Link- 


 Preparation time ~ 20 minutes
Cooking time ~ 15 minutes
Serves ~ 5-6
Author ~ Julie
koonthal (kanava) /squid 500gms
kunjulli / shallots 3/4 cup sliced
green chillies 2-3 vertical slit
ginger 1.5 tbsp chopped 
tomato 1 medium-sized 
turmeric powder 1/2 tsp
pepper powder 1/2 tsp
garam masala 1/2 tsp
curry leaves  2 sprigs
water 1 cup

to roast
coconut 1 cup grated
coriander powder 1 tbsp
hot chilli powder 1/2 tsp
kashmiri chilly powder 2 tsp
water 1/2 cup

to garnish
coconut oil 1 tbsp
curry leaves, a sprig

  • Clean the squid and rinse properly. Cut in roundels if small ones. I had big sized squid, so cut in small rectangular pieces. Keep aside.
  • Heat a pan and dry roast the coconut until browned and then add coriander powder and chilli powders on low flame, switch off flame. When cooled, add to a blender jar and add 1/2 cup water and grind to a smooth paste.
  • Heat a mann chatti (clay pot) and add chopped ginger. To this add the sliced shallots, green chillies and curry leaves.
  • Sauté until translucent. To this add the chopped tomato and cook till the tomatoes mash well. Then, add the turmeric powder, pepper powder and garam masala.
  • Slide in the washed squid pieces and give a quick stir. To this, add the coconut paste and add half cup water to the blender jar, wash and add the remaining masala. 
  • Also, add one cup water along with the salt. Cover and cook for 5-7 minutes on medium flame. Check the consistency after 6 minutes and simmer again for 2-3 minutes on low flame. 
  • Finally, add the curry leaves and pour a tbsp of coconut oil. Switch off flame, leave covered for 5 minutes. Serve warm with steamed rice. 

* Switch off flame before the desired consistency of the gravy, as mann chatti will absorb moisture and gravy will thicken when cools.
* Dry roast the coconut till golden brown.
* Shallots are equally important in this curry, but if you don't get shallots, use one onion medium-sized sliced.

* Squid Curry

Monday, June 20, 2022

Mango Mastani

Mango season is almost coming to an end, but mango recipes are always a big YES here at home. Do you love mangoes? Can someone say no to this King of fruits, mango. India has one of the largest collections of different varieties of mangoes, Alphonso, Kesar, badami, Sindhoora, Malgova, Totapuri, Banganpali to list a few. As we are rich in mango varieties from different states, so are the number of recipes with ripe mango. Mangoes are a summer fruit and so milk shakes, desserts like mango ice cream, mango mousse are very popular.

Mango Mastani is yet another popular ice cream drink from Pune. Pune's iconic Sujatha Mastani is one of the early outlets that served the best mango mastani. They still have so many flavours and additions to the age-old traditional mango mastani. Though we don't have the original recipe that they serve, but this recipe comes closer to what they serve. The recipe is quite simple to put together, and you can enjoy this chilled drink anytime during the hot summers. Give this a try for your kids as after school drink and am sure they will totally go mad over this drink. Enjoy !!

Preparation time ~ 10 minutes
Author ~ Julie
Serves ~ 3 tall glasses
ripe mango 2 (sindhoora/ alphonsa)
*ice cream 4-5 scoops 
sliced almonds 2 tbsp
sliced pistachios 2 tbsp
milk 1 cup (chilled)
granulated sugar 2 tbsp
maraschino cherries 2-3

  • Wash, peel and cut the mangoes in small pieces. Reserve 3-4 tbsp of chopped mangoes. Add the remaining to the blender jar.
  • Add 2 scoops of ice cream, add chilled milk, granulated sugar and beat until smooth and creamy.
  • Add 2 tbsp of mango pieces to the glass and pour the mango milk shake over it. Drop few slices of chopped pistachios and almonds. Top it again with mango shake. Add a scoop of ice cream and garnish with sliced pistachios, almonds, chopped mangoes and cherry.
  • Serve chilled.

* You can use mango ice cream for added colour and taste. I have added vanilla ice cream.
* You can add tutty fruity too to enhance the looks.
* Use chilled milk and cold mangoes, for best results.



Friday, June 17, 2022

Vermicelli Barfi | Semiya Barfi (VIDEO)

Semiya or vermicelli is popularly used in making kheer or payasam. What else do you try out frequently with semiya or vermicelli? The other popular item made at home is Vermicelli(semiya) Upma that I have already posted. I had bought thin vermicelli or nylon vermicelli for making the kunafa. Then, I prepared sheer khurma too, but then there was still some leftover. So thought to make this barfi which was a good thought as everyone loved it at home. The best part of making this barfi is that this sweet doesn't have many calories and sugar compared to the amount usually added in Indian sweets in general. And so, this sweet may not taste very rich but believe me, this barfi is good in its own way.

The thick kind of vermicelli may not taste very good for making this barfi as the strands may be crunchy. However, if you like biting the crunch, then try with the thick type vermicelli. The thin variety when cooked is  soft, yet the strands are identifiable in looks alone, which gives a unique look. If you are hunting down on trying some simple sweet recipes that you would like to prepare in a jiffy, then this is the right choice. Do give these a try and enjoy !!



Preparation time ~ 10 minutes
Cooking time  15 minutes
Author ~ Julie
Serves ~ 6-8 pieces
nylon vermicelli(thin) 3/4 cup
pottukadala (roasted bengal gram) 1/4 cup
ghee 1.5 tbsp
milkmaid / condensed milk 1/3 cup
milk 1/2 cup
cardamom powder 1 tsp
sliced pistachios 1 tbsp (garnish)

  • Dry roast the pottukadala(roasted bengal gram) and grind to a smooth powder. Keep aside. 
  • Heat a pan and add ghee. To this add vermicelli and dry roast for 2 minutes till lightly brown. Then add pottukadala powder and roast with it till the raw smell disappears. Add milk to the mix and the mixture absorbs the milk. Then, add condensed milk, cardamom powder and mix well. The mixture starts to leave the pan and becomes a ball. Switch off the flame. 
  • In the meantime, line a bread tray with parchment paper, add little sliced pistachios and transfer the mixture. 
  • Level the mixture with a spoon and add sliced pistachios on top to garnish. Leave to cool for 20 minutes and cut in squares. Enjoy.

* You can add 1/4 cup milk powder too instead of roasted bengal gram(pottukadala).
* I haven't added colour to the barfi, but you can add a pinch of  yellow food colour or saffron strands for colour.
* If you like biting through the thin strands of vermicelli, then omit adding the amount of milk, only add condensed milk.

RELATED POSTS (Vermicelli Recipes)

Friday, May 27, 2022

Chocolate Stuffed Muffins | Double Chocolate Muffins (VIDEO)

Chocolate muffin lovers ?? How about having a melting chocolate to bite in the muffins ?? 

Am double excited and so are my kids !!

My kids are crazy about chocolates in any form, and so I didn't have to think twice before trying out this recipe. If you have kids who love chocolate muffins, then go ahead and make these. Am sure you'll thank me for this. 

These are simple muffins to make using very basic ingredients and as you all know, am always in look for simple but satisfying baking recipes. I have placed white chocolate pieces and milk chocolate pieces in these muffins, but you can always add alternatives like peanut butter, Nutella or almond spreads instead of chocolate pieces. Also, you may add chocolate chips too in the batter for the extra chocolaty flavour. Do give these a try and enjoy !!

Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Serves ~ 6 muffins
Author ~ Julie
all-purpose flour (maida)1 1/4 cups
dark cocoa powder 1/4 cup
baking powder 1 tsp
salt 1/8 tsp
egg 1
powdered sugar 3/4 cup
buttermilk 1/2 cup
vanilla essence 1 tsp
vegetable oil 1/3 cup
white chocolate pieces 6 (or any chocolate pieces)

YouTube Link-

  • Sift the dry ingredients- maida, cocoa, baking powder and salt twice. Keep aside.
  • In another bowl, beat an egg with a whisk and add powdered sugar. Combine well. Add the vegetable oil, butter milk, vanilla essence and give a quick mix.
  • Add the dry ingredients in three batches, little by little. Don't overmix.The batter shouldn't be very thick neither be very watery as it has to hold the chocolate pieces in place or else the chocolate pieces will sink down in the muffin.
  • Pre-heat the oven to 180 degrees F for 10 minutes. Line a muffin tray with liners.
  • Scoop a tbsp of batter in the muffin liners. Then place a piece of white chocolate. Cover the top of the chocolate with remaining batter. Tap the tray at least 4-5 times to release air bubbles.
  • Place in pre-heated oven and bake for 18-20 minutes. Check using a toothpick by inserting slightly off the centre, as the centre may be wet due to the melted chocolate.
  • Allow to cool in the pan for 5-10 minutes and remove, cool on a wire rack and serve warm. Enjoy !!

* You can use chocolate chips in the batter to make it more chocolaty.
* You can keep it at room temperature for 4-5 days if you have leftovers. Microwave 30 second before serving so that the chocolate is melted.
* You can add nutella or peanut butter instead of the chocolate pieces.

Monday, May 23, 2022

Poriccha Pathiri | Ney Pathal (Step by Step Pics + VIDEO)

Poricha pathiri(ney pathal) is one of the first learnt pathiris by me, and it's quite easy to prepare. The ingredient list is quite simple and is easily available at home. The main ingredient is good quality rice flour. I have made these quite a few times and each time I prepare this snack, it gets over in no time. So there is hardly anything left to click pics. The best thing I like about this snack is that the ingredient list is short, and it's quick to prepare without much fuss.

I have not learnt all the Malabar recipes, but there are a few which are easy, and poricha pathiri is one of them. Likewise, I add one prepared pathiri at a time in the wok and fry, as my kadai is small. Furthermore, I love smaller kadai for deep-frying because this uses less oil and so the oil wastage is less compared to bigger ones. What's your preferred choice of kadai for deep-frying ??  But if you use a bigger wok, then add more than one, and please remember not to overcrowd. These are best served plain with tea and give these a try, enjoy!!

Preparation time ~ 15 minutes
Cooking time ~ 25 minutes
Author ~  Julie
Serves ~ 10 pathiris
idiyappam podi or pathiri podi 1 cup
salt 1/2 tsp
ghee 2 tsp
water 1 + 1/4 cups

to coarsely grind
grated coconut 1/3 cup
shallots 3-4
cumin seeds 1/2 tsp


  • Boil water in a pan and add salt, ghee.Measure the flour and add to the boiling water, Switch off flame. Leave covered for 5 minutes.
  • To a blender jar, add the grated coconut, cumin seeds and shallots. Pulse twice to crush the mix.

  • Then, add the grated coconut, shallots and cumin seeds mix. Add to the dough and make a smooth dough. Roll in 1/4th size cut using cookie cutter or a lid. 
  • Re roll the scraps until you finish making the pathiris. You may get 9-10 pathiris with this measure.

  • Heat a pan and add oil upto 2' deep. Check if the oil is hot by adding a small ball of dough, if the dough floats up after putting in oil, then it's ready. 
  • Slide in each of the made pathiris and keep the flame high for the first 30 seconds till the pathiris float on the surface of the oil, nicely puffed up. Then, slow down the flame to low and cook nicely, flipping both sides.
  • Drain from oil and place on paper towels. Serve warm.

* The water should be boiling hot to add roasted flour.
* The dough should be kneaded well and then rolled out.
* The shallots added imparts a nice flavour. Some people add garlic too, you may or may not add 2 cloves of garlic. I haven't added.
* You can add 1/2 tsp perumjeerakam (fennel seeds) too in the crushed mix.  
* You may need up to 1.5 cups water for this recipe, depending on your rice powder quality.


Friday, May 20, 2022

Chocolate Mousse (Eggless & Quick Recipe)

No eggs ? No tempering? 
Such a quick and silky smooth mousse that you can whip up in less than 20 minutes. You may not get an enormous volume of chocolate mousse with this recipe, as the whipping cream is the only one that adds volume to this. 

Usually, the typical chocolate mousse is prepared with egg yolks, whipping cream and dark chocolate. The egg yolks are beaten to light and fluffy. Then, tempered into the half of the heated whipping cream. Finally, the grated chocolate is added. The other half of the whipping cream is beaten to stiff peaks and then folded in the egg chocolate mixture. The mousse is then chilled and served.

But here, in an eggless mousse, there are no eggs and the grated chocolate is melted with fresh cream. This is then left at room temperature. In the meantime, the whipping cream is beaten to stiff peaks, and the melted chocolate ganache is folded to attain a light and fluffy chocolate mousse. I have not added any extra sugar, as the whipping cream had sugar in it. I have used dark chocolate in the recipe, but you can always use semi sweet or milk chocolate to make the same. Give this a try and enjoy with your loved ones!!

Preparation time ~ 10 minutes
Cooking time~ 3 minutes
Author ~ Julie
Serves ~ 4-5 serving bowls
dark chocolate  200 gms
whipping cream 1 cup
fresh cream 1/2 cup
vanilla extract 1/2 tsp
salt a pinch
grated chocolate 2 tbsp (garnish)

  • Melt the dark chocolate using double boiler method (add water in a bowl and add the grated chocolate with fresh cream in another bowl. Place on top of the boiling water and keep stirring to avoid chocolate freeze. Melt the chocolate until smooth and use). Mix well until smooth, add the pinch of salt and vanilla extract.
  • Whip the cream in a glass bowl until light, fluffy and soft peaks. To this, add the prepared ganache at room temperature and beat until stiff peaks.
  • Refrigerate the prepared mousse for 2-3 hours, or pour in smaller servings and refrigerate.
  • Grate the dark chocolate on top and garnish with a cherry and serve chilled.

* 1 cup whipping cream, yields 2 cups whipped cream.
* You can use whipping cream instead of fresh cream, too.
* Use chilled bowls and beater blades for whipping cream.

* Tiramisu(eggless)

Friday, May 06, 2022

Veg Fried Rice | Vegetable Fried Rice (without sauces)

Fried rice is one of the quickest recipes that I would say you can prepare in no time. I do make egg fried rice or veg fried rice as they do with sauces. However, these days I have started to make this veg fried rice without any sauces. The difference that I felt is that this rice has no sauce flavours and this rice needs a side like Gobi Manchurian to pair with. Otherwise, texture wise the rice is fluffy, healthy and delicious for a quick fix meal. 

If you like fried rice and don't like using sauces, then this the right choice. You may even scramble two eggs in this and whip up an egg fried rice without sauces. As we were observing lent before Easter, so I avoided eggs in this recipe. Julienne cut the veggies so that it gets cooked faster and use an anodized pan or an iron wok to prepare fried rice. Use cooked cooled rice or refrigerated leftovers to prepare fried rice, otherwise the texture will be mushy. Try and enjoy !!

Watch the full recipe video-

Preparation time ~ 15 minutes
Cooking time ~ 15 minutes
Author ~ Julie
Serves ~ 4-6
for cooking rice
basmati rice 2 cups
water 3 cups

for making fried rice
capsicum/ green bell pepper 1/2 cup thin sliced  
cabbage 1/4 cup thin sliced
beans 1/4 cup thin sliced
carrots 2 thin sliced
garlic chopped 2 tbsp

pepper powder 1 tsp
garam masala 1/2 tsp
salt to taste
oil (any neutral) 3 tbsp

  • Wash, rinse and soak rice for 20 minutes and then cook in a pressure cooker. In a pressure cooker, add the water and salt. Bring to a boil, add the rice and cook for 10 minutes or till water gets absorbed and rice is cooked and fluffy. Transfer the cooked rice to a plate and leave to cool.
  • In the meantime, heat oil in a pan and add chopped garlic. Sauté until lightly crisp. To this add chopped cabbage and beans. Then add sliced carrots and capsicum, sauté again for 2 minutes.
  • Then, add the pepper powder and garam masala. Mix well. Add the cooked rice and gently mix the rice with the sautéed veggies. Give a quick toss and simmer for a minute covered on lowest flame. Finally, serve warm with any manchurian of your choice or just tomato ketchup.

* You can add a sliced onion too.
* If you wish to make using sauces then, add a tbsp of light soy sauce and  1.5 tsp of chilli sauce for this measure. Omit adding pepper powder and garam masala in that case.
* If you have left over cooled rice, then can use that to make fried rice, which is easier.



Tuesday, April 26, 2022

Kunafa | Arabic Dessert ~ Ramzan Special

Kunafa / knafeh(arabic) is a Middle Eastern dessert made with a spun pastry called kataiffi (thin vermicelli) and soaked in a lightly scented sugar syrup called attar. This is a buttery, crunchy dessert with a layer of soft milk cheese pudding inside and garnished with chopped pistachios. Ideally, ghee is used to make the recipe, but butter can also be used to make this recipe. Kunafah can be served warm or cold, we liked the warm version as the cheese texture is enjoyed the best then. I had already shared the baklava rolls which is made with phyllo pastry sheets and Umm Ali, another Eyptian sweet dessert. Basbousa(Eggless) is also one of our favourite dessert made with sooji(semolina) and coconut. Each of thee desserts have a special taste and loved it. 

I wished to bake this pastry since long and was in my do list since long. There were many contradictions that I wished to clarify before I actually made the recipe. Ideally akkawi(nabulsi) is the sweet cheese used in this recipe which is not available in my part of the world. So mozzarella cheese comes closer to this and can be used. The sugar syrup and milk pudding can be prepared much in advance and refrigerated before use. Add rose water or orange blossom after cooling the sugar syrup. I haven't used any of them in my recipe. A bake time of 15-20 minutes is good enough to bake the kunafa.

Preparation time ~ 20 minutes
Baking time ~ 27-30 minutes
Serves ~ 4
Author ~ Julie
for dough
kunafa vermicelli (thin vermicelli) 150 gms
unsalted butter, 100 gms

for sugar syrup
granulated sugar 3/4 cup
water 1/2 cup
lemon juice 1/2 tsp

for filling
whole milk 1 cup
corn flour 2 tbsp
mozzarella cheese 1/2 cup grated

for topping
pistachios chopped 1/4 cup

  • Boil the granulated sugar and water listed under sugar syrup till the syrup thickens to a one string consistency. Switch off flame and leave to cool. Add lemon juice and mix so that sugar doesn't crystallize.
  • Mix the corn flour with 2 tbsp milk and keep aside. Boil the remaining milk in another pan. Add the corn flour mixed milk to the boiling milk. Cook till the custard thickens and switch off flame.
  • Crumble the long strands of vermicelli. Mix the kunafa vermicelli with softened butter. Keep aside.

  • Prepare a baking tin 6' round by applying butter to the bottom and sides. Add half of the kunafa mixed butter to the pan (reserve the rest to cover after filling custard mixed cheese) and level this mixture using a katori or spatula. 
  • Pre-heat oven to 180 degrees C or 350 degrees F.
  • Add the custard to the top of the mixture, followed by grated cheese. Then add the remaining kunafa dough mixed butter mixture to cover the sides and top evenly. Using a spatula press down all the sides to get an even shape. 

  • Place in pre-heated oven and bake for 25-30 minutes. (I gave the bottom rod in the oven throughout, except the top rod for the last two minutes to get the golden brown on top too). Removed from oven at 30 minutes.
  • Cool the kunafa and invert on a plate. Pour the sugar syrup on top and garnish with chopped pistachios. The cheese hardens as it sits and cools, so serving warm is better.

* You may not need to pour all the prepared syrup, I had 1/4 portion of the syrup remaining.
* Add any flavourful essence like rose water to spike the flavours. Add rose water or orange blossom after cooling the sugar syrup. I haven't used any of them in my recipe. A bake time of 15-20 minutes is good enough to bake the kunafa.
* The sugar syrup and milk pudding can be prepared much in advance and refrigerated before use. 
* You can refrigerate any left over kunafa in fridge and re heated before use. Microwave 20 seconds or bake in pre-heated oven (350 degrees F for 10 minutes) and enjoy.

Enjoy :)

Friday, April 22, 2022

Aam(Mango) Pappad | Manga Thera (Step by Step Pics)

Mangoes are back in season, do you love mangoes? Mangoes are one of our family favourite fruit and so enjoy as much as we can. As this is a seasonal produce, we have to wait another year to get them fresh again. This is one of the best ways that you can preserve mangoes for a year, and we did enjoy some mangoes this way. We had a lot of mangoes in our native backyard last year, and there was lockdown during summer as the second wave of corona was on. So, we utilized most of the time plucking mangoes and jackfruit(chakka). We enjoyed a lot of them every day, and then I thought to preserve them and check if it works out. There was immense sun as it was summer  and so, the drying process of these papad (thera) was easier

There are no chemicals used, nor any artifical colours and essence in this recipe. Cardamom is the only flavouring agent used. I preserved this in the fridge, and we enjoyed these almost a year. I had also prepared Jackfruit Preserve(Chakkapazham Thera) the same way, which was also good. But we liked the mango thera much better than jackfruit ones. Yet another season of the King of fruits is here and if you get hold of some fresh ripe mangoes, give this a try and enjoy all throughout the year.

Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Serves ~20 pieces
Author ~ Julie
mango 3 cups pulp (10-12 mangoes or 1.5 kg)
sugar 200 gms
cardamom powder 1/2 tsp
ghee 2 tsp 

  • Wash and clean the mangoes well. Peel the skin and put the fleshy pieces in a mixer jar and make a smooth paste without adding any water. Please make sure that there are no pieces left in the pulp.
  • Transfer this pulp to a heavy bottomed pan and add the sugar. Heat this mixture on a low medium flame as the mixture starts to splatter if we do on a high flame. Continuous stirring  and use of a long handle spatula is needed to avoid hot splashes. You may require to stir this mixture for about 20 minutes till the consistency looks thick and starts to coat the stirring spoon. Add the cardamom powder and mix well.

  • Smear ghee in three steel plates preferably and pour the mango mixture in the plate as a thin layer.The thinner the layer, the faster will be the drying process. I could pour in three plates. 

  • Sun dry the prepared plates with the mixture for 2-4 days with a muslin cloth cover so that there is no dirt sticking to the top of the mixture when wet. Sun dry till the top of the mixture looks unstick. (The thinner the layer and the sun's strong heat decides the drying time). Mine was done in three days.Run a knife along the edges of the dried pappad and gently peel the pappad(thera) from the plate. Cut in strips and preserve as bars or roll them if possible.
  • Store in airtight containers for future use in refrigerator. I preserved for a year and had.


Tuesday, April 12, 2022

Aam Ka Achar | Punjabi Style Mango Pickle (Step by Step Pics)

 Aam ka achar has so many fond memories attached to me, especially this recipe. Mom used to get raw mangoes from mandi(market) when we stayed in North India during summer season, and she used to get the raw mangoes cut at home after thorough washing. Though we can get the mangoes cut from the vendors itself, and so they cut it nicely with their sharp knives. But as the raw mangoes are not washed initially, mom used to bring it home and get it done at home. The sun dried pieces are then coated with powdered spices and bottled. These bottles are then left in the sun every day for another 3-4 days till the oil starts to float, and the mango pieces start shrinking and gets nicely coated with the masala. The achar can be had after two weeks of preparation, but I like it after a month.

We used to take this achar with chapathis for school lunch, and the best part of this achar(pickle) is chewing the hard portion attached to the shell. The hard shell part absorbs all the flavours and so can be chewed a little time longer. The longer you keep the achar in the sun, the faster the pieces become soft, and the oil starts to float on the top of the achar.  I have taken these pictures of mango pickle after a month. Mom's classic version is not bright red as she uses less of chilli powder and so has a dull green colour. However, I have added kashmiri chilli powder, so this looks bright red in colour. Omit adding chilli powder if you don't like that and use pepper corns instead. Give this pickle a try this mango season and enjoy!!

Preparation time ~ 30 minutes
Serves ~ a bottle
Author ~ Julie
raw mangoes 1 kg
mustard seeds 1/4 cup
fenugreek seeds 1/4 cup
fennel seeds (saunf) 1/4 cup
kashmiri chilli powder 25 gms or 5 tbsp
turmeric powder 2tbsp
salt  2 tbsp
mustard oil 1/2 cup (preferably)

  • Wash and wipe dry the mangoes. Cut the mangoes with seeds, then remove the seeds off and a white layer struck to the hard coat of the cut mango pieces. It may be a little hard to cut the mangoes at home, so it's better to get cut in the shops where you buy. I did cut at home, but had a hard time cutting.
  • Spread the pieces on a plate or clean cloth and sun dry the mango pieces for 4-5 hours till all the moisture is dried. 
  • Dry roast the spices in a pan and add to a blender jar. Pulse twice or thrice to crush the spices. Let a few remain like that so that the spices plump up and tastes yummy with the pickle.

  •  Add the mango pieces in a bowl and add the crushed spices, chilli powder, turmeric powder and salt. Mix this well, the salt in the achar should be slightly more than required, then only the achar tastes good after two weeks.
  • Heat the oil in a sauce pan (about 1.5 minutes) and cool slightly before adding.  
  • Add the oil and give a quick mix. Transfer this to clean dry glass containers and keep in sun for the next few days(about 4-5 days). By this time, the oil starts to float on the surface of the achar bottle. 
  • By the fifth day, you can start using the pickle. But I personally prefer using after 2 weeks when the pieces are slightly softened and well coated with masala.
  • If at any point, the oil is not floating on the surface of the glass bottle, then heat 1/4 cup oil and cool the oil. Pour this over the pickle.

Aloo Paratha & Aam ka Achar

* If you have nigella seeds, add 1 tbsp of that too. Adds a nice flavour.
* Some people do add carrom seeds(ajwain) too, I didn't wish to overpower the achar with strong flavours and so omitted that.
* You can add a tbsp of crushed pepper corns too.
* The pics are taken after three weeks of making achar. 
* Mustard oil is used in making north indian style pickle, but you can use sesame oil too, if you don't have mustard oil. Mustard oil has a unique flavour.

Kerala Style Pickles

North Indian Style Pickles