PASSION JUICE

PASSION JUICE / MATUNDA JUICE

 

 

6 passion fruits

4 tablespoons sugar

pinch salt

3 cups water

Ice

 

Cut the passion fruit in half and  scoop out the pulp. Place the pulp into a blender and pulse for a minute. Pour the mixture through a sieve to remove the seeds. Add water, sugar and salt to the pulp, combine all in punch bowl, stir in ice and enjoy .

 

 

FRESH TURMERIC ROOTS and MANGO GINGER ROOTS

FRESH AMBA HARDAR & LILI  HARDAR

 

 

Fresh turmeric roots and mango ginger roots mix pickle is very simple to prepare. All you need is fresh turmeric, fresh mango ginger roots, fresh lemon juice and salt.

2 cups amba hardar ( mango ginger roots)

2 cups fresh hardar ( Turmeric roots)

2 teaspoons salt

10 lemon juice

 

Wash, peel and cut hardar  / turmeric into small round pieces. In a large bowl, combine lemon juice and salt. mix all together and place in a clean air tight jar and let it marinate. Mix once every day for 3 to 4 days . Hardar will be ready to eat in couple days and can lasts for month in the fridge .

 

                            

Note :The lemon juice should completely cover the turmeric, other wise will spoil.

 

KHAMAN DHOKRA

 

KHAMAN DHOKRA

 

 

I cup gram flour

2 tablespoons semolina

1 teaspoon salt

3 teaspoons sugar

1/2 teaspoon citric acid

pinch of turmeric powder

3/4 cup water

1 tablespoon oil

1 1/2 teaspoons Eno ( fruit salt)

 

 

for garnishing

1/4 cup green chutney

1/4 cup grated coconut

1/4 cup tomato chutney

 

In a large bowl combine gram flour, semolina,salt, turmeric powder, sugar, citric acid, oil and water. Whisk the batter until nice and smooth. Set a side.

Fill the water in a steamer, turn the heat on and let the steamer get hot. Add Eno in the batter and give it a good whisk, the consistency will change to double. Pour a tablespoon of the batter in the silicon cups and place them in the steamer. cover the lid and cook for 1 minute. Pour the red chutney  on top of the khaman, cover the lid again and cook for another minute.  pour little batter on top of the red chatni . Cover the lid and cook for 15 minutes. Remove the cups from the steamer and set them aside. Top the khaman with a spoonful of green chutney and  grated coconut prepare tampering.

For tempering

1 table spoon oil

1/2 teaspoon mustard seeds

few curry leaves

2 tablespoons water

In a small sauce pan heat the oil, add mustard seeds and curry leaves. As soon as it starts  to crackle add water and let it boil. Pour the tempering over the khaman and enjoy!

 

KATKI KERI ATHANU

                             KATKI KERI ATHANU

 

Few weeks back another parcel arrived from California with fresh kachi keri picked from Beena ben Majithia’s   garden and I made katki keri nu athanu.   Thank you Beena ben.

 

4 cups raw mango cubes

1 teaspoon salt + 1/2 teaspoon turmeric powder

Peel and cut the raw mangoes into small cubes. sprinkle salt and turmeric powder mix together and set aside for about 30 minutes. squeeze and drain the excess water from the mango cubes

 

 

Ingredients

3 1/2  cups sugar

2  tablespoons chili powder

1 teaspoon salt

 

For tempering

2 tablespoons oil

1 cinnamon stick

4 cloves

2 dried red chilies

In a heavy bottomed skillet  heat the oil add cinnamon stick ,cloves and dried red chilies. As soon as it starts to crackle place mango cubes and sugar in a skilet and cook on low heat to form syrup of 2 thread consistency stirring occasionally. Turn the heat off, add salt and chili powder  and mix well. allow katki keri to cool completely. Pour in a jar and enjoy the athanu with thepla , puri, paratha.