I love mangoes! Raw, ripe, semi-ripe; it does not really matter. So this year I am experimenting with Uppu Manga | Brined Mangoes | Khalle Ambo. About a month ago, I made some mangoes in brine and have been waiting ever since for them to pickle properly so that I could make this super tangy, spicy, and utterly delicious Khalle Ambe Gotsu | Uppu Manga Gojju.
I learnt to brine mangoes and to make this recipe from Anupama Michael who has contributed so many fabulous recipes to this blog of mine. Since the day I brined the mangoes, I have been pestering Anupama on how long I have to wait before I can start using them. She has been very patient with me and sent me a pic of how the brined mango should look before I could use it. 😀
This week I thought my brined mangoes looked reasonably like Anu’s and so used one to make this fabulous Khalle Ambe Gotsu. This is no subtle dish by any stretch of imagination. It is bold, it is brassy, and it is just an explosion of salty, tangy, garlicky flavours that sent my hear soaring!
I would recommend that you try this Khalle Ambe Gotsu (Uppu Manga Gojju) as soon as you can brine some mangoes or lay your hands on some brined mangoes.
How to Make Khalle Ambe Gotsu | Uppu Manga Gojju | Uppu Mavinikai Gozzu
I love the tangy taste of Chukka Kura or Ambat Chukka (also known in Mumbai as Khatta Bhaji). This is a green leafy vegetable that is mildly sour in taste and is found very commonly in Mumbai. It is also used in the popular Sindhi Sai Bhaji. In Andhra Pradesh, we make both a dal (Chukka Kura Pappu) and a kadhi (Chukka Koora Majjiga Pulusu) with it, and cannot make up my mind on which I like better. 🙂
What I like about Chukka Kura Pappu is that it cooks very quickly and becomes like butter. As a result, it lends a wonderful silky texture to the dal and that silky texture is something I love apart from the mildly tangy taste.
While Andhra is very famous for its pickles, podis, and chutneys, we also make a range of dals (pappu) with a whole host of greens and vegetables. Do try out my recipes for:
This is the recipe for a delicious dal made in Andhra Pradesh with Chukka Kura (aka Khatta Bhaji in Hindi, Ambat Chukka in Marathi). Silky, tangy, and relatively light on the stomach, this is a dal that goes well with both rotis and rice.
I absolutely love Saggubiyyam | Sabudana | Javvarisi (Sago), and being in Maharashtra, I can find it in a myriad forms around me. As Sabudana Khichadi,Sabudana Vada, Sabudana Kurdai, Sabudana Papad, Sabudana Mixture, Sabudana Thalipeeth… One of my absolutely favourite Sabudana-based dishes is Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam.
Unlike the traditional Pal Payasam that needs to be cooked for a while to get a creamy texture, Saggubiyyam Paramannam derives its creaminess from the starch in the sago. As a result, you have a rich Sabudana Kheer with minimal cooking. I also cut down cooking time by pre-soaking the Sabudana.
How to Make Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam
This is the recipe for a creamy Saggubiyyam Paramannam (called Sabudana Kheer in Maharashtra and Javvarisi Payasam in Tamil Nadu). Made with sago, milk, and sugar, this rich pudding is just what is needed to celebrate a festival.
Soak the Sabudana in about cups water for 30 minutes.
Drain all the water and set aside.
Making the Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam
In a heavy bottomed vessel, heat the ghee.
Add the split cashews and kishmish. Stir-fry till the dry fruits start to change colour.
Add the milk and bring to a boil.
Turn the heat down to low and add the soaked Sabudana.
Turn the heat up to medium and let the Sabudana cook in the simmering milk till it turns translucent.
Add the cardamom powder and mix well.
Turn off the heat.
Serve warm or chilled.
Recipe with Step-by-Step Instructions to Make Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam
Presoak the Sabudana (This is not an essential step. It just helps reduce the cooking time.)
Add 2 cups water to the sago and let the sago soak for 30 minutes.
Using a colander, drain all the water from the sago. Let the sago remain in the colander till you are ready to use it.
Cooking the Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam
In a heavy bottomed vessel, over medium heat, melt the ghee.
Next, add the cashews and raisins, and fry till the cashew turns light brown and the rains starts to puff.
Pour the milk into the vessel and let it come to a boil.
Turn the down the flame and add the sago to the milk.
Turn the heat up to medium and let the sago cook in the simmering milk. You know the sago is cooked when it turns translucent. Stir at regular intervals to ensure the sago does not stick to the bottom.
When the sago is cooked, add the cardamom powder to the Saggubiyyam Paramannam and mix well.
Take the paramannam off the heat and let it rest for at least 10 minutes.
I am very fond of mixed vegetables like Avial and Pindi Miriyam. So when I chanced upon the recipe for this Gujarati Panchkutiyu Shaak in my quest for a healthy and unique Gujarati dish, I knew I had to try it immediately.
My search began because for this month’s Gujarati Recipe challenge on the Shhhhh Cooking Secretly Challenge group I got Kand (Purple Yam) and Coconut as my secret ingredients from Poornima Porchelvan who blogs at Poornima’s Cook Book.
As with most of my Gujarati cooking, I first went to Tarla Dalal’s website on my quest for a recipe and that is where I found a few recipes for this dish including this recipe for Panchkutiyu Shaak that I have followed.
What I liked about this recipe is that it is super simple to make, takes very little time, and you can use a variety of vegetables in making it. Also it does not use too much oil and so the result is a delicious and healthy mixed vegetable that you can enjoy with chapatis. Also, the vegetables that includes give Panchkutiyu Shaak a great mix of textures; I used Kand/Purple Yam, Ridge Gourd/Turai, Bottle Gourd/Lauki, Peas, and Brinjal. In addition, I used fried Muthiyas and they added a nice crunch.
This is the recipe for Panchkutiyu Shaak made with a mix of vegetables like yam/potato, bottle gourd, ridge gourd, brinjal and peas. It is flavoured with a paste made with fresh coriander, coconut, lemon juice, garam masala.
Main, Main Course
Gujarati, Indian Food
150gmsPurple YamSubstitute: Potato or Yam
For the Masala
1/2CupCoriander Leaves(Tightly Packed Cup)
1tspRed Chilli Powder
8-10Fried MuthiyaSee Notes for Recipe
Salt to Taste
Peel and cut the yam into 1" cubes.
Cut the brinjal into 1" cubes.
Peel and cut the ridge gourd into 1/4" thick discs. Then cut them in half.
Peel and cut the bottle gourd into 1" cubes.
Making the Masala
Gring together the coconut, coriander, chilli powder, turmeric powder, salt, sugar, garam masala, and lemon juice to a thick paste. Use a little water, if required.
Making the Panchkutiyu Shaak
In a large wok or kadhai, heat the oil.
Add the mustard seeds and wait till they splutter.
Add the asafoetida and stir-fry for a few seconds.
Add all the vegetables.
Stir-fry for 5 minutes.
Add about 1/4 cup water and salt (as required).
Cover and cook till the vegetables are cooked.
When the vegetables are almost done, add the masala and muthiyas. If you are using steamed muthiyas add them later.
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.