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.
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.
This month I have been exploring vegetarian recipes from Goa and have lined up quite a few to try. So far, I have just tried one, Surnoli (Sweet Dosa with Rice Flour and Jaggery). Then yesterday, I made Tavsali (also pronounced as Tausali), a steamed eggless cucumber cake from Goa.
Tavsali is made with cucumber, semolina/rava, coconut, and jaggery. What I loved about this “cake” is its mild sweetness and the flavour of cucumber. While in Goa, Tavsali is made with a long yellow cucumber found locally, I used Madras Cucumber to make this delicacy.
Tavsali | Tausali: The Eggless Steamed Cucumber Cake from Goa
Tavsali is a delightful Indian steamed Cucumber+Semolina cake from Goa. It is mildly sweet and has the flavour of cucumber, which makes it quite a surprise when you serve it to someone.
Dessert, Snack, Sweets
1CupGrated Cucumber with the JuiceSee notes
1tspGreen Cardamom Powder
1tspGhee or OilI used Coconut Oil
In a large bowl, combine grated cucumber, coconut, jaggery, and cardamom powder.
Mix well and set aside for 15 minutes till the jaggery melts.
While the cucumber mix is resting, over medium heat, dry roast the Rava till it becomes aromatic.
Set the Rava aside to cool.
When the Rava is cool to touch, add it in parts to the cucumber mix and mix well. The batter will be thick but you may see some liquid on the side.
Add cashews and mix well.
Set aside the Tavsali batter for 15 minutes so that the Rava soaks in all the liquid. Mix at regular intervals.
Steaming the Cake
To a large pressure cooker or steamer, add enough water for a 30-minute steaming session and bring the water to a boil. If you are using a pressure cooker, remove the weight and plan another heavy vessel in it. We will place the cake tin in top of this vessel so that no water gets into the cake.
Use the ghee or oil to grease a tin or vessel about 8" in diameter and at least 2" in height. I used a springform cake pan.
Mix the Tavsali batter well and pour it into the greased pan.
Place the pan in the steamer/pressure cooker.
Steam for about 30 minutes on high heat.
Turn off the heat and let the Tavsali remain in the steamer/cooker for 10 minutes.
Check if the Tavsali is cooked by inserting a knife and checking that it comes out clean. If needed, steam again.
Cut into squares and serve with hot Masala Chai.
Recipe for Tavsali | Tausali: The Eggless Steamed Cucumber Cake from Goa with Step-by-Step Instructions
Making the Batter for Tavsali
When grating the cucumber, save all the juice as well as it is needed to make the batter.
In a large bowl, combine the grated cucumber with all its juice, grated coconut, grated jaggery, and cardamom powder.
Using your fingers mix well till the jaggery breaks down a bit.
Set aside this cucumber+jaggery+coconut mix for 15 to 30 minutes in a cool place. This will help the jaggery melt and blend into the mix.
In the meantime, over medium heat, dry roast the Rava till it starts to turn light brown and becomes aromatic.
Transfer the Rava into a plate and let it cool.
Check the cucumber mix to ensure that the jaggery has melted.
After the rava has cooled to room temperature, add it in small quantities to the cucumber+jaggery mix and mix well to ensure there are no lumps. At this point the Tavsali batter will be thick but you will see some “extra” liquid on the side.
Now add the split cashews into the batter and mix well.
Set aside the batter for at least 15 minutes so that the Rava soaks in the liquid and softens. Mix at regular intervals as the jaggery has a tendency to separate and settle at the bottom.
Steaming the Cake
To cook the Tavsali, use either a conventional steamer or a large pressure cooker without the weight. Add enough water for a 30-minute steaming session and bring the water to a boil. The steam must build up before you place the Tavsali in the steamer to cook.
I used a pressure cooker without the weight. I also placed a heavy vessel with some water in the cooker, covered it and placed the cake tin on top of this vessel. I did this to ensure that no water gets into the Cucumber Cake.
Grease a suitably large cake tin or vessel with ghee or oil. I used a round cake tin that is 8″ in diameter and at least 2.5″ in height.
Mix the Tavsali batter well and pour it into the greased pan.Place the pan in the steamer/pressure cooker.
Over high heat, steam the Tavsali for about 30 minutes.
Turn off the flame and let the Tavsali remain in the steamer/cooker for 10 minutes.
Open the steamer/cooker and check if the Tavsali is cooked. Insert a toothpick or a small sharp knife blade into the Tausali and remove. The knife blade/toothpick should be clean. If required, steam again.
Place a plate over the cake tin/vessel and invert.
I have this aversion to Mooli or Radish because of its pungent taste and strong aroma. However, my Vaidya (Ayurvedic Doctor) has asked me to eat Mooli and so I have recently taken to making this vegetable at home, albeit reluctantly. So far, I have been cooking the radish itself as Mooli Paratha and as Roasted Red Radishes.
However, my colleagues at work have been recommending that I also make a simple stir-fry of radish and radish leaves for a while now. Yesterday I found this wonderful bunch of radish leaves with baby radishes and decided to try a radish leaves stir-fry.
Next, I did what I do best, browsed the internet to see if I can spice up the radish leaves stir-fry a bit and came across this recipe for Mooli ke Patte ki Sabzi by Chef Harpal Singh Sokhi that uses a masala of poppy seeds, cumin, mustard, and green chillies.
In my mind, this masala added a bit of oomph to a plain curry and so I tried this Mooli ke Patte ki Sabzi forthwith. Indeed the result was a delicious dry sabzi that paired marvellously well with rotis.
I just used the baby radishes that were attached to the leaves. I would recommend that you add a medium-size radish to the curry to give it some volume. The radish measures in the recipe assume that you will use this additional radish.
How to Make Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry
Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry
I absolutely loved this recipe for Mooli ke Patte ki Sabzi by Chef Harpal Singh Sokhi. It is spicy, has a creaminess from the poppy seeds, and helps temper the pungent taste of the radish.
Accompaniments, Side Dish
Indian Food, Punjabi
1CupRadish, Finely Chopped
3CupsRadish Greens, Finely Chopped
For the Masala
1.5tbspPoppy Seeds, Khus Khus
1/2tspMustard Seeds, Rai
1/2tspCumin Seeds, Jeera
1tbspOilMustard Oil Preferred
2tspFinely chopped ginger
Salt to Taste
Making the Masala
Dry roast the cumin, mustard, poppy seeds and green chillies till the poppy seeds change colour.
Transfer into a chutney grinder attachment and add about 3-4 tbsp of water.
Set aside for 10 to 15 minutes to allow the poppy seeds to soak a bit.
Grind into a fine paste.
Getting the Radish and Radish Greens Ready
Separate the Radish Greens from the Radish.
Wash and dry the radish greens.
Chop the radish greens to fine pieces.
Wash the radish and peel the outer layer.
Chop the radish into small pieces.
Making the Mooli ke Patte ki Sabzi
In a kadhai, using a medium flame, heat the oil. If you are using Mustard Oil, see notes.
Add the hing, ginger and garlic.
Stir-fry till the garlic turns golden.
Add the radish pieces and stir-fry for 2-3 minutes.
Add the ground masala, salt, and 2-3 tbsp water.
Stir-fry till the masala dries a bit.
Turn the heat down to low.
Add the radish greens and mix well.
Cook for 1-2 minutes till the radish greens wilt.
Take off the heat. Cover and set aside for 5 minutes.
Serve warm with hot rotis.
If you are using mustard oil (as I did):
Heat the mustard oil to smoking point till it becomes pale in colour.
Take the Kadhai off the heat, and let the oil cool a bit.
Now follow the rest of the recipe. 🙂
Recipe with Step by Step Instructions to Make Spicy Mooli ke Patte ki Sabzi | Radish Leaves Stir Fry
I would recomend that you make the Poppy Seed-Cumin-Mustard-Chilli masala as the first step so that the poppy seeds can soak while you get on with other tasks.
Over medium, heat a pan.
Add cumin, mustard, poppy seeds and green chillies and dry roast till the poppy seeds change colour to light brown.
Transfer the roasted dry spices into a small grinder.
Add 3-4 tbsp of water the dry spices and let the poppy seeds soak for about 10 minutes.
When the poppy has soaked a bit, grind the masala into a fine paste. You may need to add a tad bit more water while grinding.
Prepping the Radish and Radish Greens (I did this while the roasted spices were soaking)
Cut close to the top of the baby radishes to separate them from the radish greens.
If the stems are tender you can use them, else separate the stems from the greens.
Wash the radish greens well and dry them a bit before cutting them to small pieces.
Wash the radish well to get rid of the dirt and dry them.
Peel the outer layer of the radish and chop it into small pieces.
Cooking the Mooli ke Patte ki Sabzi
In a kadhai, using a medium flame, heat the oil. If you are using Mustard Oil, heat it to smoking point, and take the kadhai off the heat and let the oil cool a bit before placing it back on flame. If you cooking in smoking hot oil, everything will burn in a second.
To the heated oil, add the asafoetida, chopped ginger and chopped garlic.
Stir-fry till the garlic turns golden.
Next, add the chopped radish pieces and fry for a couple of minutes.
To the fried radish pieces, add the ground masala, salt, and 2-3 tbsp water.
Cook till the poppy seed masala dries a bit.
Before adding the radish greens, turn the heat down to low as the leaves wilt in a jiffy.
Now, add the radish greens and mix well.
Cook the greens for a couple of minutes till they wilt.
Immediately take the kadhai off the flame.
Cover and set aside for 5 minutes to let the leaves cook in the residual heat.
Serve warm Mooli ke Patte ki Sabzi with hot rotis.
Ulava Charu is a winter favourite in Andhra Pradesh and I absolutely love it. And then I saw the movie Ulava Charu Biryani (nothing to do with the biryani per se) and since then this idea of making this dish has been on my mind.
Horse gram (called Ulavalu in Telugu, Kulith in Marathi, Kollu in Tamil, and Muthira in Malayalam) is nutritious and very warming in nature. As a result, it is eaten only when the weather is cold. Horse gram is largely savoured as a rasam (Ulava Charu or Kollu Rasam) or as a dry curry (Kollu Sundal, Muthira Upperi).
You can also make Ulava Charu Biryani by cooking vegetables and rice in Ulava Charu. The result is a tangy, spicy biryani that is quite a treat.