The Papaya Tree in our garden laden with huge Papayas, is one of the fondest of childhood memories. There were so many left over even after distributing it to relatives, friends and neighbours. My mother used to make this delicious Halva with the over ripe ones.
1 kg papaya which is a little over ripe
Sugar depending on the sweetness required
A fistful of cashews roasted in ghee
2 tbsps ghee/clarified butter
2 tsps Cardamom powder
Deskin the Papaya and cut it into chunks. Chop the tomatoes too. Puree both together in the mixer. Tip it into a pan. Add sugar as required and keep stirring it on a medium flame till it starts leaving the sides of the vessel. Add ghee and keep roasting till it thickens and forms a mass. Remove from flame. Garnish with roasted Cashews.
A variety of Pickles can be made with the Tree Sorrel or Bimbul/Bimbla/ Bilimbi as it is called in the various parts of coastal Karnataka in India. I have already posted one where the ingredients are not roasted, but ground to a smooth paste as is. Today posting a pickle where the spices used are first roasted and then ground to a fine powder. The name is a little misleading though, as the Tree Sorrel is not roasted. This pickle goes well with Rice, Roti, Dosa and Idli.
1/2 kg Tree Sorrel
150 gms Guntur chillies
150 gms Byadgi chillies
Marble sized piece of Hing/asafoetida
100 gms mustard
1 tbsp methi seeds
150 gms salt
Wash and pat dry the Tree Sorrel thoroughly. Add the salt and mix well. Keep mixing for a couple of days. By then the Tree Sorrel would have changed colour and oozes out water. Roast the chillies with a little oil. Dry roast the methi to a rich brown. Dry roast the mustard till it splutters. Dry roast Hing till it gives it’s aroma. Powder the ingredients together. Tip it into the Tree Sorrel, mix thoroughly and store in a glass bottle or ceramic jar. Takes about a month to mature.
Tender, tiny Ivygourd can be pickled or brined. Decided to make a pickle which goes well with Rice, Dosa, Idli and for the adventurous can also be used as a spread on bread! Well… That rhymes well doesn’t it?
1/2 kg tender Ivy gourd
Juice of 12 lemons
200 gms Everest Kashmiri Lal Chilly powder
100 gms mustard
2 tbsps Turmeric powder
150 gms salt
A marble sized piece of Hing /Asafoetida
Boiled and cooled water.
Wash and pat dry the Ivygourd thoroughly. Put them in a bottle along with the lime juice and salt. Shake the bottle to spread the salt evenly. Cap it and keep shaking the bottle twice a day for two days. You will notice that the Ivygourd releases water. Boila litre of water and allow to cool thoroughly. With half a litre of water grind the chilly powder, mustard, Turmeric and Asafoetida to a smooth paste. Add more water if required while grinding. Drop this ground paste into the bottle. Mix well. The Masala should be of pouring consistency. If it is thick, thin it down with the remaining water. Cap the bottle and allow the Pickle to mature for a fortnight. Stays good for a year.
Sesame is high in Iron and is one of the most popular juices that people in Karnataka use as a coolant during summer. Though calling it as a juice is a misnomer as either coconut milk or cold milk is added to the roasted, ground and strained Sesame. Jaggery is used to sweeten the drink and a dash of Cardamom powder adds to its taste.
250 gms Sesame/Til
100 gms Jaggery
15 cloves of Cardamom powdered
Dry roast the Sesame in small batches till it splutters without dehulling it. Allow it to cool thoroughly. Dry grind it to a fine powder. Pass it through a sieve. Mix it with required amount of coconut milk and jaggery or with cold milk and jaggery. Sprinkle Cardamom powder. Mix well and serve chilled.
Note: The amount of Sesame powder and jaggery used depends on individual preference.
Bittergourd, Yam and Okra chopped into tiny bits, fried and stored in air tight containers are a boon when having house guests. A variety of dishes can be made from them. I have earlier posted two varieties of Bittergourd and Yam Kismuri, a pickle and also a Puddi Sagllein. Today posting a Sasam made of fried Okra/Bhindi which is known as Bhenda Sasam in Konkani. This preparation can be enjoyed with both Rice or Roti.
250 gms Okra
Oil for frying
Wash and pat dry the Okra. Chop into thin roundels. Apply a little salt and keep aside. Heat oil in a pan. Deep fry the Okra till golden brown and crisp. Drain on absorbent paper and store in an airtight container. If fried in Coconut oil it stays good for two months without turning rancid and needs no refrigeration.
Ingredients for the Masala :
1/2 of a coconut grated
12 roasted Byadgi Chillies
1 cup mildly sour Buttermilk
A large pinch of Hing/asafoetida
2 tsps Coconut oil
1 tsp Mustard
2 sprigs Curry leaves
Heat a tsp of oil. Drop in the Hing and toss for a couple of seconds till it gives its aroma. Remove immediately to prevent burning and tip it into the mixer jar. Grind the coconut, roasted Hing and roasted red chillies along with the Buttermilk to a smooth paste. Pour it into a vessel. Add salt. Mix well. Do remember that the Okra already has salt in it. Heat oil in a pan. Drop in the mustard seeds. After they splutter add the curry leaves. Toss. Drop the seasoning into the ground Masala. Keep it aside.
The Masala is first served in a dish and the fried Okra is added just before eating. Adding it earlier tends to make it soggy.
Idli batter steamed in Jackfruit leaves is called Khotto and the same when steamed in Screw Pine leaves is called Moodo. A delicacy savoured by the Konkani community of Mangalore, India, it is served with a Chutney or with any spicy coconut curry. The screw pine leaves are woven into a cylinder like holder with the help of coconut fiber and Idli batter is steamed in it. The leaves impart a distinct aroma to the dish. The Moodo after it is steamed is allowed to cool for a few minutes. It is then unmoulded by gently removing the topmost coconut fiber which holds the cylinder in place. The leaf can then be just rolled down. The steamed Moodo looks like a log and is sliced into desired size before serving. The recipe link to the Idli batter and also the Chutney is given below.