Appemidi is pulpy, immature oblong mango found mainly in malnad regions or Western Ghats and coastal regions of Karnataka, India. These are produced in bulk quantities and marketed in different regions of malnad. They are sweet, sour and pungent in flavor. There are many varieties of appemidi. This is the oldest pickling recipe known to people of western ghats. Pickle is prepared with dry masala paste using these tender mangoes. They have a distinct aroma and this adds an extra flavor to the pickle. Usually these mangoes grow in bunches and are harvested with the stock and pickled with half inch of stalk. These can be stored for minimum of two years if prepared with proper care.
My mother-in-law used to prepare this pickle many years back. I have adopted this recipe from Raaga Kitchen (Sadashiva Rao Mailankody and Nalini Mailankody), Mangalore with slight modification. This pickle goes well with any dish like dosa, idli, rice, raw rice ganji and curd rice. No meal is complete without the aroma of appe midi uppinakayi in houses of malnad region. They are used in preparation of tambuli, gojju and papad in malnad regions. This pickle has very good digestive power. In recent times, studies have shown that these mango varieties are becoming endangered and in turn having an effect on their market price.
Here goes the recipe
Preparation time: 5 mins
Cooking Time: 30 mins
Incubation period: 50 to 60 days
Serves – 10 nos
Tender mangoes or appemidi – 2 cups
Crystal salt – ¾ cup
Byadagi red chilies – 1 cup (depending on the spiciness)
Mustard seeds – ¼ cup
Turmeric powder – 2 tbsp
Asafoetida or Hing – 1 tsp
Oil- ¼ cup
- The mangoes are cleaned and pat dried until no remains of water is seen.
- Take a glass or ceramic jar with airtight lid, add salt and tender mangoes. Mix well
- Keep this closed for 10 days so that the mangoes shrink with occasional mixing using dry spoon.
- Dry roast the red chilies in a pan and keep aside.
- Now dry roast the mustard seeds for few seconds and keep this aside.
- Using dry mixer jar make a fine paste of the red chili with mustard seeds, turmeric powder and asafoetida.
- Mix this pickle masala paste with the salted appemidi.
- Heat oil in pan, cool and pour this on the pickle mixture.
- Close the jar and incubate this pickle for 1 to 2 months.
- Serving options: can be served as whole or chopped into fine pieces along with inner seed.
Clean and moisture free pickling is important for long durability.
Air tight container should be used for storing pickle to prevent the air borne fungal formation.
Selection of good variety of appemidi is very important for good pickling.
The quantity of red chili can be varied depending on the spiciness of chilies.
I have prepared in small quantity, but this pickle can be prepared in bulk and stored for 2 to 3 years.
Anzac biscuits are associated with Australia and New Zealand Army Corps. which was established during the World War I. It’s believed that these biscuits were prepared by wives of soldiers and used for long time by the soldiers. These days they are manufactured commercially. Anzac biscuits are made to celebrate “Anzac day” on April 25th every year. The original recipe source is here and I have tweaked it. I have made it healthy by replacing maida with whole wheat flour, castor sugar with cane sugar, liquid jaggery instead of golden syrup. These biscuits are rich in fibre, eggless and less in refined sugar.
Here goes the simple recipe
Preparation time: 10 mins
Cooking time: 15 mins
No of biscuits: 14
Wheat flour- ½ cup
Cane sugar- ½ cup
Desiccated coconut- ½ cup
Rolled Oats- 1 cup
Butter- ¼ cup
Liquid jaggery- 1 tablespoon
Baking soda- ½ teaspoon
Boiling water-1½ tablespoon
- Preheat the oven at 180℃ for 10 mins.
- Line a baking tray with parchment paper.
- Dissolve baking soda in hot water and keep aside.
- Heat a pan on medium flame and add butter. Add liquid jaggery to melting butter.
- Mix well. Remove it from heat, add dissolved baking soda.
- Mix well until well combined
- Take a bowl, add oats. Add flour, mix well.
- Add desiccated coconut, mix. Add cane sugar and mix well.
- Add liquid ingredients to dry ingredients. Mix well to combine.
- Make equal sized balls. Press them on palm to flatten.
- Keep on baking tray lined with parchment paper allowing space between the biscuits.
- Bake in preheated oven at 180℃ for 15 minutes or until bottom turns brown.
- Cool on wire rack and serve them.
Temperature setting depends on individual oven, so care should be taken not to burn the cookies.
Spacing the biscuits before baking is important as it tends to spread.
Oats can be used as it is or can be powdered.
The cookies will be soft when hot but they become crunchy as they cool.
Baked masala chickpea or garbanzo bean is a healthy snack to munch during rainy season with a cup of coffee or tea. It’s crunchy, spicy and yummy too. These are soul satisfying as it’s prepared with less oil and protein, fiber rich snack. I got the recipe from here and tweaked it a bit. It’s so simple just mix masala into cooked chickpea and bake it…isn’t it.
Here goes the recipe
Preparation time: 10 hours
Cooking time: 50 mins
Serves: 2 nos
Chickpea -1 cup
Coriander powder-2 tsp
Roasted jeera powder-1 tsp
Garam masala- 2 tsp
Fennel powder-1 tsp
Kashmiri red chili powder-1 tsp
Red chili powder-1/2 tbsp
Refined oil -2 tbsp
Salt as per taste
- Soak chickpea in water for 10 hours. Take this soaked chickpea in pressure cooker with little salt and cook for one whistle.
- After the pressure is released, drain the water and pat dry the chickpea completely using kitchen tissue or towel.
- Preheat the oven at 200℃ for 10 mins.
- Take a bowl; add coriander powder, roasted jeera powder, garam masala, fennel powder, kashmiri red chili powder, red chili powder, salt. Mix the masala powders.
- Add oil to the masala powder mixture and mix well.
- Now add the chickpeas to the masala paste and mix well.
- Take aluminium baking tray, spread single layer of chickpea on the tray.
- Bake in preheated oven at 200℃ for 40 to 45 minutes. For last 3 to 5 minutes, grill at 200℃.
- Keep a watch after 40 minutes of baking, because chances of burning chickpeas are high. Remove the tray from oven and cool the chickpeas.
- They will be soft when hot but they turn crisp as they cool.
The chickpeas should be completely dry otherwise after baking they become soft.
Do not keep the masala coated chickpea for any rest time as the masala turns watery due to salt and chickpea turns soft after they are baked (This is my experience when I baked first batch with few chickpeas, they turned slightly soft).
Oven temperature and time may vary with every individual, so we have to keep a close watch after 40 minute.
During baking do not crowd the chickpea on baking tray as this leads to under baked chickpeas.
Do not use black coated aluminium tray as they heat faster and chances of burning the chickpea is high.
It’s rich creamy, aromatic fudge made of milk and its products. It’s very simple to prepare with no fuss. The rava or semolina or sooji can be replaced with other flours like besan, maida or wheat flour. Do try this simple dessert suitable for any occasion.
Here is the recipe
Preparation time: 5 mins
Cooking time: 25 mins
Serves: 8 nos
Milk -1 cup
Thick fresh malai- ½ cup
Ghee – ½ cup
Fine rava or sooji or semolina – 1 cup
Sugar- 2 cups
Badam pieces- 1 tbsp
Cardamom powder – 1 tsp
- Take a thick bottom pan, add milk and sugar.
- Allow the milk to boil on medium flame with continuous stirring.
- Take another pan, heat ghee, add fine sooji and fry well.
- Add the fried rava to the sugar milk mixture and continue to stir.
- Now add the thick fresh malai, cardamom powder to this and stir further.
- At one point, the mixture starts leaving the sides of the pan.
- Now pour this mixture into greased tray and garnish with almond pieces.
- Allow it to cool and after they cool cut into pieces.
- Store these milk sooji fudges in airtight containers.
Fresh malai can be replaced with little more of ghee.
Sooji can be replaced with any flour of choice like besan, wheat flour, maida.
This fudge can be made soft or slight hard in consistency.