I am back with Khalle Ambo | Mangoes in Brine, another gem of a recipe by Anupama Micheal. (I am starting to believe this friend of mine deserves a category all by herself on my blog.)
It all started in a food group that I am a part of. One of the participants posted their attempts at making mangoes in brine and then Anupama contributed her recipe along with a wonderful Gozzu | Gotsu made with these brined mangoes.
By now you know that I love and try everything that Anu suggests and so here I am with this super-duper easy way of preserving mangoes for the year and then making fabulous chutneys with it.
Khalle Ambo is an excellent way of preserving and using mangoes well past the summer. I was first introduced to this wonderful mangoes preserved in brine by my sister-in-law's mother and have been a fan ever since.
Coorg, GSB, Karnataka
1/2KgSmall, Dark Green Mangoes
1/4KgSaltRock Salt Preferred
3 to 4LitresWater
Wipe the mangoes dry.
Bring the 2 litres water to a boil.
Turn off the heat and immediately add the mangoes to the hot water. The mangoes must be fully immersed in water.
Cover and set aside till the water cools completely and the mangoes change colour.
Carefully take the mangoes out of the water.
In a dry jar, place a couple of mangoes and add some salt. Add a couple of more mangoes and add salt. Layer the salt and mangoes alternately.
Pour enough clean drinking water into the jar so as to cover the mangoes completely.
Close the jar and make sure it is air-tight.
Let the mangoes to pickle in brine for at least 3 months before using them.
Recipe for Khalle Ambo | Mangoes in Brine: The GSB Way
Ensure that the jar in which you will pickle the mangoes is dry and clean.
Using a clean and dry cotton cloth, wipe the mangoes dry.
In a large vessel, boil 2 litres of water.
When the water starts bubbling, take the vessel off the heat.
Immediately, add the mangoes to the hot water. Ensure that the mangoes are fully immersed in water.
Cover the vessel and set aside for about a couple of hours.
Let the water cool completely. The mangoes would have also changed colour to a paler green by this time.
Gently remove the mangoes from the water.
In the jar you will use for pickling, create alternate layers of mangoes and salt.
Gently pour clean drinking water into the jar till the mangoes are fully immersed.
Close the jar and let the mangoes to pickle in the salt water for at least 3 months.
My family always wants something sweet to round off a lunch or dinner on weekends. One of the all-time favourite desserts is payasam or kheer of any sort. While I make payasam in many ways, Semiya Payasam is a popular choice because it gets done easily, and can be eaten cold or warm.
I also make Semiya Payasam as naivedyam for festivals and will be doing so this weekend for Ugdai as well.
Ugadi, the Telugu New Year, is a time of celebration with family and friends. This year, Ugadi falls on March 18, 2018. As with any festival, celebrations involve a lot of food. Here are a few Ugadi Recipes that will help you celebrate the festival with fun and fervour.
All celebrations of Ugadi begin with the Ugadi Pachadi. Ugadi Pachadi is an amagamation of six tastes found in nature; sweet, sour, tangy, spicy, bitter, andsalty. The six tastes (shadruchulu) represent the various experiences we have in life, and having this pachadi first thing on new year reminds us that we should face life with equanimity.
Tangy rice that is a must for all festivities in Andhra. Here are a few different ways in which you can make it.
A couple of days ago I posted Anupama’s recipe for Sanna Polo and today I present her recipe for Dalithoy, which I made as an accompaniment for the Sanna Polo. This Konkani-style tempered Dal is meets the very definition of comfort food (as do most traditional dals), and makes for a nice addition to my range of dal recipes.
“Simplicity is the ultimate sophistication.” said Leonardo da Vinci. This quote is so apt for the everyday home cooked meals. Each dish may seem simple but it celebrates the core ingredient (a term I picked up from watching MasterChef Australia :D); just consider the dals we make at home; the Maharashtrian Varan, Andhra Mudda Pappu, Rajasthan Panchmel Dal/Panchkuti Dal, Gujarati Dal, Punjabi Dal Makhani… the list is endless.
What I loved about Dalithoy was how simple it was to make yet so distinctive in flavour that set it apart from its cousin, the Maharashtrian Varan. The Dalithoy-Rice combination (liberally doused with ghee, of course) is just the perfect vehicle to enjoy a spicy side dish or just by itself.
When Anupama messaged me the other day to ask if I have tried Sanna Polo, I knew I was about to receive yet another wonderful recipe from her. And what a find this traditional Konkani dosa has been; it was crisp, it was spicy, and just the perfect accompaniment to rice and Dalithoy (Konkani Dal, recipe also supplied by Anupama).
Anupama’s recipe for Sanna Polo is just the easiest and the results are just fabulous. All you need is some rice, tuvar dal, red chilli powder, asafoetida, and onions. That is it. These few ingredients metamorphose into a delicious crispy spicy Sanna Polo that is sure to become a regular on my dinner table.
This is a wonderfully crispy, spicy dosa which is savoured with Dalithoy (Konkani-style Dal), Rice, or Upkari (Konkani-style Dry Coconut-flavoured Curry).
Goan, GSB, Indian, Konkan
Servings: 6Sanna Polo
1/ to 3/4tspAsafoetida, Hing
1.5tbspRed Chilli Powder
2/3CupFinely Sliced Onion
Salt to Taste
Oil to Make Sanna Polo
Making the Batter
Wash and soak the rice and tuvar dal for about 2 hours.
Drain the water.
Grind together with red chilli powder, asafoetida, and salt to a coarse paste. The batter should be as thick as possible.
Transfer the batter into a vessel.
Add the finely chopped onions and mix well..
Making the Sanna Polo
Grease an iron tava or a non-stick with a few drops of oil.
Heat the tava on a low flame.
While the pan is still just warm (not hot), place a handful (or a ladleful) of batter in the middle of the tava.
Moisten your fingers, and quickly spread the dough evenly into a dos about 1/8" thick and 4-to-5" in diameter.
Drizzle a few drops of oil along the edges.
Increase the flame a bit.
Cover and cook the Sanna Polo for 2 to 3 minutes.
Remove the cover and check if the surface is dry.
Loosen the edges with a spatula and lift the Sanna Polo a bit. Check that the side touching the tava is golden and crisp.
Flip the Sanna Polo over. Cook till the flip side is cooked and the onion starts to caramalise and become crisp.
Serve hot with rice and Dalithoy.
I enjoyed eating Sanna Polo in two ways:
I mixed pieces of Sanna Polo in hot steamed rice.
I mixed Dalithoy in Rice and used Sanna Polo as an accompaniment.
How to Make Sanna Polo: The Crispy, Spicy Rice and Tuvar Dal Dosa from GSB Cuisine
Making the Sanna Polo Batter
Mix the rice and tuvar dal.
Wash well under running water till the water runs clear.
Add about 2 cups water to the rice-dal mix and let the mix for about 2 hours. I hear 1 hour is enough as well.
Drain the water from the rice dal mix.
Transfer it to a large grinder, and add red chilli powder, asafoetida, and salt.
Grind to a thick coarse batter using as little water as possible. The batter should be as thick as possible and ideally you should be able to shape it into a ball. However, a slightly thinner batter is also OK, just that it will take more time to form a crisp Sanna Polo.
Transfer the batter into a vessel.
Add the finely chopped onions to the batter and mix well.
Let the batter rest for 5 minutes.
Shaping and Cooking the Sanna Polo
Spread a few drops of oil on a tava to grease it lightly.
Place the tava on the burner and heat using a low flame.
When the pan warms up a bit (do not let it become hot), take a handful of batter and place it in the middle of the tava. You can use a ladle to scoop the batter onto the tava as well.
Moisten or grease your fingers, and press the batter gently to spread it evenly and shape it into a dosa that is about 1/8″ thick and 4-to-5″ in diameter.
Now add a few drops of oil along the edges of the dosa.
Increase the intensity of the flame to medium.
Cover the Sanna Polo and cook it for 2 to 3 minutes.
To check if the Sanna Polo can be flipped over, lift the cover and check if the surface is dry but glossy. Use a spatula to loosen the edges of the Sanna Polo, lift it and ensure that the side touching the tava is golden and crisp.
Use the spatula to loosen the Sanna Polo and flip it over.
If required drizzle a few drops of oil along the edges of this spicy dosa.
Cook till the flip side is has brown spots, and the onion starts to caramalise and become crisp.
Transfer into a plate.
Lower the heat and let the Tava cool a bit before making the next Sanna Polo. You can splash a few drops of water to cool the Tava quickly.