Thursday, June 30, 2011

Mango chunda

Hot Sour Sweet Mango Pickle from Gujarat:

Mango chunda is a preserve that is common to all Gujarati households.Chunda is a judicious combination of grated mangoes and sugar, the quantum of sugar used determined by the sourness of mangoes. The traditional preparation of chunda is time consuming, , the pickle is kept out in the sun for 20-30 days to 'cook'. Each day it is given a good stir, covered and placed in a sunny spot, then brought indoors at dusk. The sun makes the sugar in it melt to a syrupy consistency and the grated mango turns transparent! Since most of us don't have the time.I used to do chunda in cooking method. here is a quick and less time consuming version of the recipe.

Raw Mango-1 Kg
Salt-1 teaspoon
Sugar-1 and 1/2 kg
Haldi-1/2 tsp
Red chili powder-2-3 Tb sp
Roasted and crushed jeera/ cummin seeds-2 Tbsp 

1.Wash ,wipe dry , peel and grate mango.
2.Combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes.
3.Add the sugar little by little(2 tablespoons at a time)  to the mango mixture and stir continuously using a spoon or a whisk till all the sugar is nearly dissolved.

4.. Once the sugar is dissolved, put the mango-sugar mixture into a large, heavy-bottomed pan and set up to cook on medium heat. Stir often till the sugar turns syrupy and small bubbles appear on the surface of the mixture.. I should get to a one-thread consistency.
5. Remove from the flame and let the mixture cool completely.
6.Add chilli powder and cumin seeds and store in a sterilised glass jar. Store upto 1 year in cool dry place.
7. Chunda is now ready to be served with chapatis,thepla and fulkas etc.

Traditional Method:
In a huge vessel or glass jar mix the shredded mangoes and sugar and allow to cook in the sun. Do not seal the jar but tie a cloth on the mouth to keep out the dirt. Put it in direct sunlight till you get transaparent raw mango shreds and the mix is sticky like honey yet crunchy in taste. Every day put the jar in the sun and in the evening bring it indoors to mix it well. Do not leave the jar out at night as dewdrops might get into it and that will spoil the preserve. Once the mix is stringy and finally you are ready to store it for the year mix in the salt, chilli powder, and cumin seed powder.

Sunday, June 26, 2011

Brown Chick Peas Curry /Kala Chana Masala

Brown Chick Peas Curry or Kala channa masala curry is a homey dish which is very nutritious and a rich source of protein and fiber .It is my favorite legume which is a regular preparation at home. We love this dish with some hot rice or with chapatti. Simple to make and with abundance flavor.

Dry brown Chana/chickpeas (garbanzo beans) - 2 cups
Onion - 1 large
Tomato puree – ½ cup
Ginger garlic paste - 1 tsp
Oil - 3 tsp
Cinnamon stick- small piece
Bay leaves-2
Turmeric - 1/4 tsp
Garam Masala -1 tsp
Red chilly powder - 1 tsp
Jeera/cumin powder - 1 tsp
Dhania powder - 1 tsp
Salt as per taste

1.Wash and soak the Kala Channa overnight (at least 8 hours).in lots of water.
2.In a pressure cooker, add the Kala Channas, Water and 1 tsp of Salt and cook on high.
3.Allow it to whistle 3 times and then lower heat to a simmer and cook for another 45 minutes.
4.Once done, turn off the flame and Check to see the Channas are cooked.
5.Heat the oil in a large saucepan over a medium heat. Add the bay leaves and cinnamon and fry, stirring constantly, for 30 seconds, or until they splutter. Watch carefully so they do not burn. 
6.Add the onions and fry, stirring frequently, for 6-8 minutes until they are golden brown.
7.Add the ginger garlic paste and fry. Then Add tomato puree and fry again for 4 mins.
8.Now add all the masala - garam masala, Jeera powder, dhania powder, turmeric,  Red chilli powder
9.Mix well and add 1 tsp of Salt and cook till the oil separates from the mixture. 
10Then Add the cooked chickpeas and mix well and cook for 10 mins.
11.Add Coriander for garnishing Serve hot with Rice, Chapatis or Rotis.

Saturday, June 18, 2011

Microwave Khaman Dhokla

Microwave Khaman Dhokla:
Khaman Dhokla is a traditional Gujarati savory Snack which is steamed and the dal batter is made from bengal gram flour or Besan infused with a sugar-lime juice solution to give it that authentic street taste and it is tempered with a mustard seeds, curry leaves and little flavored oil. Out of the many varieties of dhokla, Besan dhokla is the easiest to prepare at home and it tastes simply great.  I made this dhokla in Microwave .It comes out soft and it tastes simply great. In our home everyone loves dhoklas. Instant microwave dhokla is really an instant and delicious snack.


Besan Flour-1 cup  
Citric Acid Crystals, you can use lemon juice instead-1 tsp
Pinch - Soda Bicarb or ENO
Sugar-2 tsp
Salt-1 tsp
Water-1 cup
Warm oil-1 tbsp

For the tadka and sugar solution:
Oil-1 tbsp
Mustard Seeds-1 tsp
Chopped Cilantro-Handful
Grated coconut- ½ cup
Curry Leaves
 Lime juice-1.5 tbsp
Sugar-1 tbsp
Water-4-5 tbsp 
1.Grease a glass tray & keep it aside.In another bowl mix besan,curd,salt,lime juice,sugar,grated ginger & green chillies. and add water little by little, mixing with other hand so as to prepare lump free batter.
2.Let the batter rest for 20 minutes, covered. In a small bowl, take lemon juice and add 1 tsp oil to it.
3.Add eno fruit salt and mix quickly to this batter and mix it well & pour it immediately in the greased tray.Microwave it for 3 minutes. Insert a tooth pick to check it’s done.
4.Microwave on HIGH for 2 minutes or until the surface no longer looks very wet. Let the bowl stand for 2 more minutes.
5.At this time, the dhokla cake will leave the sides of the bowl. Invert onto a serving dish.
Meanwhile, prepare the tempering. Heat 1 tbsp oil, then add mustard seeds, green chilly &pinch of asafetida.
6. Take the tempering off the heat, stir in 2 tbsp minced cilantro and pour the tempering mixture over the dhokla.
7.Cut into desired shape & garnish it with grated coconut and chopped coriander leaves. Serve with white (coconut) chutney / green (dhania) chutney
8.Enjoy with a hot cup of tea, perfect for snack time or anytime...