Olives pickle Iyengar style

This recipe is from my elder sister Vasudha. She is an Interior designer and teacher by profession.  My readers who are regulars here know that my whole family has a keen interest in cooking. So this one is her contribution. I simply loved the photos and her trademark style of collaging the photos. You can see her style in her blog Cherishing Spaces.



Preparation:



Step - 1: Wash olives. Chop in quarters. Remove the seed and soak them in salt water. Otherwise, they will turn black.
Step - 2: Dry roast mustard seeds, fenugreek seeds.
Step - 3: Coarse grind the mustard and the fenugreek along with hing.
Step - 4: Mix this mixture with red chilli powder, turmeric and salt. Drain the olives and mix this powder. Squeeze in two limes. Mix well.
Step - 5: Season with oil, mustard seeds and hing.
Step - 6: Allow the mixture to marinate for 3-4 days before using. It is advisable to shake the bottle every time you use it.

You can use the same proportion as I have used in my previous recipe Mango Ginger pickle

Thank you vasu for this lovely post!!!!


Wishing you all a wonderful holiday !!!!!

MAA INJI PICKLE (MANGO GINGER)

The start of summer time always brings back memories of my Paati making a lot of pickles at home in Traditional Ceramic pickle jars (We called it Uppinkayi Jaadi). She was an expert in making many kinds of pickles. Thankfully my mother and my aunt inherited all of her traditional recipes and have subsequently passed it to us. I have always mentioned that my blog is a nice way of documenting all these recipes and as well as my trials. Hopefully my daughter's generation will still have the same interest like us in cooking. I am happy to see her doing little things for me like cleaning the greens, setting the table, can make her own milkshake (ofcourse supervised by me). I think these little things can go a long way!

Here is a simple recipe for beginners who would like to make pickles at home.

Mango ginger or Maa Inji belongs to the ginger family. It looks like ginger but smells like raw mango. I think thats how the name originated.

For about 100 gms of Mango Ginger

Ingredients:

Oil - 1 tbl spn
Fenu greek seeds - 6 to 7
Mustard seeds - 1 tspn
Red Chilli powder - 2 tspns
Turmeric powder - half tspn
Hing - a pinch
Lime - 2
Salt - 2 tspns


Procedure:

1. If you can find the traditional jars that would be great, If not then clean a glass bottle and dry it well.

2. Peel the mango ginger and slice them as shown below in the picture. Put them in the jar. Add salt in it. Mix it well using a clean dry spoon.

3. Temper Mustard seeds, fenugreek seeds, hing in oil and pour it in to the mix.  Add red chilli powder and turmeric. Squeeze in to 2 limes. Mix it well.

4. Keep it in a dry place closed for 3 days to allow the absorption of salt and all the spices and then transfer the jar in to the fridge once the ginger has softened.

5. Keep mixing it 2 - 3 times in a day when it is kept out with a clean, dry spoon. Once its done enjoy it with dosas, rotis, curd rice, etc.

More Traditional pickle recipes soon!

Have a great weekend all of you!





Vegetable burger (After a long hiatus)....

A new Camera....A new beginning....so much eagerness to learn.....starting the camera with a great picnic snack.

Picnics are always fun and when you have great company, the enjoyment and the fun is much more. I take special care in packing my picnic snacks because at the end of the day when you are done with all the fun, roaming around, seeing things, being in the company of good friends on a weekend....having good food with you is equally important.

I combined my knowledge to make the patty as well as from another recipe source (vah chef) to make the patty extremely tasty. I added a few extras like cashew nuts, cumin seeds, ginger garlic paste from this source.

Ingredients to make the patty:

Potatoes, Carrots, peas - boiled, cooled, mashed well
Maida - 1 cup
Salt to taste
Oil - 1 tsp
Cumin seeds - 1 tsp
Ginger garlic paste - 1 tbl spn
Coriander leaves - 1 cup chopped
Cashew nuts - 1 tbl spn (powder them coarsely)
Red chilli powder - 2 tspns
Turmeric powder - 2 tspns
Coriander Powder - 2 tspns
Bread crumbs - 2 cups (half cup to the veggie mixture and the rest to coat the patty and fry them)

For the burger:

Corn dusted kaiser rolls
Lettuce
Tomatoes sliced
Cheese slices
Onion sliced (I prefer the purple ones)
Heinz tomato ketchup
Sriracha hot chilli sauce (I love this sauce, gives it that extra bit of spicyness)
Prepared vegetable patty


To make the patty:

1. Remove all the water from the vegetables, mash them well.

2. Mix salt, bread crumbs and maida to this vegetable mixture.

3. In a small pan, take oil, add cumin seeds, cashews, ginger garlic paste, all the powders, and corainder leaves and finally combine them in to the vegetable mixture.

4. Make small balls first and then pat them to make it flat. Make a small paste of maida with water. Dip the patty in this liquid first and gently place it on bread crumbs.

5. You could deep fry them, bake them or pan fry them.

6. I like it pan fried. Keep it on medium to low flame and fry on both sides.

7. Once the patty is ready. Its comes down to assembling it. This is my favourite part. I love fresh and raw vegetables.

8. This bit is completely your imagination. The more the merrier!!!! I assembled them in the following order: on the lower half of the bun, add lettuce, tomatoes, slice of cheese, patty, onions, tomatoes, add the sauces and finally the upper half of the bun....and the burger is ready for the big bite!