Mango is a versatile fruit, as many delicious recipes can be prepared with raw mango as well as ripe mango; such as mango pickle, drinks, mango roll up, sweet or spice chutney, shrikhand, ice cream, lassi, mango kulfi and so on. Sweet & sour mango chutney is one of my childhood favorite, and my mom used to make this dish during mango season in the summer. She would make it in large quantities and store it in a jar. We loved eating it in our lunch boxes with parathas. This mango chutney also known galka or khattmithi in Northern part of India, but every state has its own variation of making this sweet & sour chutney with different ingredients and has many different names. This recipe made with raw mangoes, jaggery and some spices in Eastern UP & Bihar style.
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Ridge Gourd(Uppu Huli) Dosa
Ridge Gourd(Uppu Huli) Dosa is one of the traditional cuisine of Udupi, Mangalore region popularly know as Dakshina Kannada. People here are well known for their unique cooking style with minimum or no wastage. They cook from almost all edible parts of any given vegetables. Ridge gourd is one of the locally grown vegetable. This dosa is usually prepared during rainy or winter season to keep the body warm. There are few variation of this dosa too. Ridge Gourd can be replaced with fine chopped onion, fenugreek leaves or fine chopped cabbage. However Ridge gourd is the most famous authentic and tasty among all variation.
The batter of ridge gourd dosa is made with rice and flavored with methi seeds, coriander seeds, chili, tamarind pulp, jaggery and freshly grated coconut. The right amount of tanginess, spiciness and fresh aroma of coriander seeds gives a trickle to your taste bud. You can adjust the spiciness as per your taste. This dosa doesn’t require any fermentation before preparation. The texture and taste of ridge gourd dosa makes it very different than other any other regular dosa. It’s not as crispy as other regular dosas however it taste really awesome. Traditional recipe does not include Quinoa in the dosa however I have added it give a slight twist. My kids are very picky eater and they doesn’t like any vegetable which they can see, so I generally grind the vegetable and mix it in batter. My kids loved ground ridge gaurd dosa. Goes well when served with hot cup of tea as breakfast.
I learnt about this dosa from one my friend Akhila Ramakrishna as she prepared it for dinner when we visited her place. She is really a good cook especially Mangalore special foods. I am very thankful to her for sharing this recipe with me which helped me posting it on my blog site.
Indian Blackberry Ukadiche Modak
Ukadiche modak is a delicious traditional Maharashtrian delicacy which is made during Ganesh puja to worship Lord Ganesha. Modaks are made with steamed rice flour shells filled with filling made from freshly grated coconut, jaggery, nuts, flavored with cardamom powder and nutmeg. For this recipe adding Indian blackberry a.k.a. jamun puree to rice flour gave a beautiful color to the traditional modaks. The most important aspect of making modaks is getting the perfect shape which is done by making rice flour petals and requires some practice before you can get perfection. There are modak mould available in market and that makes it easier to get the right shape for modak. For traditional ukadiche modak recipe here.
Puran poli
Puran Poli is a famous Maharashtrian traditional sweet dish prepared using channa dal and jaggrey. I have made a small variation to the recipe by adding little sweet potato. This is a very delicious recipe and loved by kids.
Date & Tamarind Chutney
Date Tamarind Chutney is recipe made of date and tamarind as main ingredient with other spices. The chutney goes pretty well with any snacks item like bhajji, samosa and so on.
Ukadiche Modak
Modak is famous traditional Maharashtrian recipe which is made during Ganesh Chaturthi celebration. It is made of rice flour and stuffed with coconut and jaggrey and steam cooked.