Raw mango chateny.

Summer time…Mangoes time...

Raw Mangoes are one of the healthiest fruits of summer.

You will see at every nook and corner a cart loaded with raw mangoes and it is indeed a bliss to see people indulging in this lovely sour treat. These are better than ripe ones.

Health benefits-

1. These helps in weight loss while the ripe one contains a whole lot of calories, adding to loads of kilos.

2. Do not eat raw mango without draining its milk or sap. The intake of sap will cause gastro- intestinal, throat, and mouth infection.

3 Good 4 acidity- Chew on a piece of raw mango to reduce acidity.

4. Helps in morning sickness

5. Raw mango gives you a lot of energy.
6. The best health benefit of raw mango is it helps treating liver disorders. 
7. Raw mange’s not only good for prickly heat, it contains a whole lot of properties which helps you to not get a sun stroke.
8. Green mangoes are beneficial in treating blood disorders because of its vitamin C.
9. Its v good 4 diabetics.

10. Eating raw mangoes help in building the immune system of the body keeping one younger and healthier. This is a well know health benefit of green mango.

Today I’m making my mom’s authentic Hot & Sweet Raw mango chateny.

Chutney dates back to 500 BC. The word “chutney” is derived from the Sanskrit word chaṭnī, meaning to lick.  In other words, finger-licking’ good!

Let’s get started...

Hot & Sweet Raw mango chateny.

Raw Mango Chutney.  It’s an authentic South Indian recipe. This chateny is sweet and spicy and is delicious. You may use it either as a spread, a dip, or in cooking a variety of Indian cuisine. I’m suing gaggery to sweeten and red chilli powder to make it little spicy.

Ingredients- 

Raw mangoes- ½ kg

Jaggery- ¼ / ½ kg (depending on the sourness)

Red chilli powder- 1 tsp

Fenugreek- 1 tsp

Dry coconut gratings- 1 cup

Salt to taste

Oil for vagar

Method-

1. Peel and grate row mangoes.

2. Roast fenugreek seeds with little oil and grind it smooth powder.

3. Powder jaggery

4. Now add all the above ingredients along with chili powder and salt and keep it for ½ an hour.

You may add more red chilli powder if u love very spicy taste.

5. Now grind to coarse paste and give vagar or tadaka.

My Sweet n hot raw mango chateny is ready.

Serve with chapatti, thepla, paratha or Jawar Roti. You may also use it as a spread.

Its true treat 4 ur taste buds.

Enjoy friends...

Masala/ Menthe menashin kayi / Balaka / Mirapakaaya.

Every Summer I make these Balaka or Majjige menasu. This is a traditional South Indian recipe especially one of the constituents of many North Karnataka meals. These chilies are also very popular in other parts of South India too. In Mmany functions include this along with other deep fried sun dried items like papads and sandige.
I love to garnish Curd rice with these Balaka or Masala chilies. 

Making  Balaka is a simple recipe but is a labor intensive process and requires some patience as the preparation is spread over a week. All you need are fresh green challis.

I came across these long chilies which are less hot. I’m keeping their stem too. 

Ingredients-

1/2 kg green chilies
1 cup- sour curds

2 tsp- Fenugreek powder.

1 tbsp. - Cumin seed powder.

½ tsp Asafoetida

5-6- tsp salt

Method-

Wash properly and dry them.

Put a deep cut into chilies taking care not to slit them completely.

Take a bowl add curds and rest of the masala.

Mix well and add 4 cup water.

Now immerse slit chilies in this mixture and keep it over night.

Next day you will see color change in chilies.

Sun dry and bring them back add put them in curds mixture again. Do not discard the masala curds. Repeat this procedure for about 4-5 days.

Once all buttermilk has been done, dry the chilies for 3-4 days more till they are completely dried and become crispy.

Store in a tight container and you may use for more than 6 month.

When you deep fry in oil you will get very nice aroma to the chilies.

Serve with Rotti, Chapati as side dish.

You can even garnish Curd rice. Here use Ghee for deep frying. It gives nice spice and taste to bland curd rice.

Enjoy…

Akki Rotti

 Hello Friends.

 Let’s enjoy Spicy Saturday.

Love to share this crispy and spicy Akki Rotti.

It is dam easy, simple n quick Akki Rotti. I’m making it in our Karnataka style.

 

Ingredients-

1.       1 Cup- Finely chopped Onion pieces

2.       Red chilli powder. (2-3 green chillies)

3.       2 cups – Fresh rice floor

4.       1 tsp- cumin seeds

5.       ¼ cup- Chopped  coriander leaves

6.       4 tsp- edible oil.

7.       Salt- to taste

 

Method- 

1.       Take a bowl, all above ingredients and mix well.

2.       I’m using Red chilli powder to give beautiful orange color to Rotti. U may use green chillies too.

3.       Now add little by little water n keep mixing.

4.       Make a soft ball with sufficient water and keep it aside.

5.       Grease pan or karayi and place a dough ball n pat to your desired shapes.

6.       Pat evenly n if you want crispy Rotti then pat with patience to make it thinner. (If its lil hard dough then it may not spread easily.) Dip ur fingers in oil n patt smooth and evenly.

7.       I love HEART shape... n here it is.

8.       Cook it well n then flip it to cook other side.

9.       Add little oil to make it crispy and golden brown.

10.   Keep ready another tava/ Karayi or greased aluminium foil for next Rotti.

 

 Today I’m serving with Red chilli chateny/ Ranjaka and coconut chutney.

U can serve with any chutney, curds, butter and Pickle.

Enjoy with ur loved ones.