JACKFRUIT SEED PICKLE

Jackfruit is abundantly available in the month of March, April, May.  The juicy fruit is eaten as it is or made jam out of this. We also make elai appam, kozhukkattai, etc. With jackfruit.

The seeds are also used to make various curries, cutlet, kheer etc.  Today, I tried the pickle and came out well.  Jackfruit seeds are also  commonly used to make chips, mezhukkupurati with raw banana, it is also used to make pulissery with drumstick, white pumpkin etc.  We can dry the jackfruit and store it and later can be used by boiling it.

In the backyard of every Kerala Houses, we can see atleast one jackfruit tree and mango tree.

I had ¼ cup jack fruit seed and thought of trying this pickle.  Infact since so many days, I wanted to make this dish but somehow could not do it.  

I am a fan of pickle, and I try the pickles with various kinds of vegetables, fruits and seeds.  Now the season of jackfruit has started and plenty available though bit costly as compared to our native place, we really enjoy this fruit during the season.  My son and daughter are very fond of it and I always make it a point that I purchase them during the season.

Like any other pickle, the jackfruit seed pickle is also very tasty and liked by everyone.  Let us look at the recipe now so that you can also enjoy this during this season.

BRINJAL CHUTNEY WITHOUT COCONUT

BRINJAL CHUTNEY WITHOUT COCONUT is very easy to prepare and tastes good with dosa, idli.  If you grind them thick, you can use as Thogayal for dal rice, curd rice etc.

If your coconut consumption is limited due to any illness, we can try various chutneys with vegetables.  Since I made dosa today and do not want to use coconut, I tried this chutney and liked by every one.

This is the way to make may family members the brinjal otherwise, they do not like to have the subzis made out of this.

Let us look at the recipe now:

BRINJAL CHUTNEY WITHOUT COCONUT.

SWEET AND SOUR MANGO PICKLE WITHOUT OIL

Mango season is on and mouth is watering when I see mangoes in the market.  Recently I bought a kg of mangoes for making vadu mangai.  Since they  do not allow us to select, there were uneven size small, medium and bigger ones.  Normally, we get the mangoes almost in same size but now a days, it is very difficult to get them.  We had to really hunt for it.  I checked with Thane and Mulund market and finally got it from Mani shop that too only one kg.

During this season, every one is busy making various kinds of pickles.

Coming back to the recipe, there were bigger ones in the lot so I decided to make sweet and sour mango pickle with it.  The idea was given to me by one of my colleagues when I shared the instant mango pickle with them.  She told me to add jaggery in it but I added some other ingredients too in it and it was awesome.

Let us look at the recipe now:

WATER MELON CHUTNEY

During summer season, we always buy lots of water melon and I used to preserve the white portion of it to make varieties of dishes out of it.   the link is here:    Rasam, curry, juice , kootu,  kheer, dosa   halva, pickle.

The most liked one was the halva which I had sent to my husband's office for his birthday.  The chutney made out of the white portion of the water melon was very tasty with the dosa today.   You can always try some different varieties when you are bored of the regular chutneys served.

 Let us look at the recipe now:

WATER MELON PICKLE

Pickle season is on and we make various pickle.  I always try something different.  Today I tried the water melon white portion chutney and pickle and was awesome.  Chutney I served with dosa today and pickle with curd rice.

I have already posted various recipes with water melon white portion.

 the link is here: Rasam, curry, juice , kootu,  kheer, dosa   halva 

Let us look at the recipe now:

Water melon pickle

AJWAIN PATHA THOKKU

Pickles are my favourtie.  Recently I  made pickles with vazhathandu, black grapes and have posted already.  Today I tried the ajwain patha drink and the thokku.

Since the patha is edible, having medicinal values, I tired the thokku.  It is similar to our normal thokku nothing special about it and easy to make.  So let us look at the recipe now:

APPLE PICKLE

Recently, I have posted the Apple Chutney Recipe.   Apple Pickle is another recipe which I made  long back and shared with www.simpleindianrecipes.com.  Here I am presenting a different version of apple pickle which is very tasty.

You can choose green apple or the red apple and the normal apple which is locally available.  Pickles can be preserved for a long time.  But this pickle has to be consumed fresh hence better to make the quantity required for one or two time serving.

APPLE PICKLE

Let us look at the recipe now:

APPLE CHUTNEY

Chutneys can be served with dosa, idli, upma etc.  I try various kinds of chutney  with vegetables, fruits which are easy to make and readily available at home.  Today I made Apple chutney to serve with dosa.  It was very delicious.  You can make this chutney with very few ingredients which are always available at home.

If you have grated coconut stored in the fridge, then you can make any kind of chutney at home very easily.

Let us look at the recipe now:

BLACK GRAPES PICKLE

I am coming out with yet another pickle recipe which is with a fruit.  Black seedless grapes are available now and I tried the pickle with it.  Since it was very sweet, I had to add extra chilli powder to balance it with vinegar.

Since the grapes are very soft, it will not take much time to  make this recipe.  If refrigerated, will remain for 3-4 days but before that you must have finished the entire lot as you will love them.

This can be served with dal rice, curd rice, paratha etc.  Now the season is of pickle, I am concentrating more on pickles.

Let us look at the recipe now:

VAZHATHANDU THOKKU

Vazhathandu l Unnipinndu l Unnithandu l Banana stem is very good for health.  South Indians make various subzi, pakoras, pickle, Karuvadam etc. out of this.  Its juice is taken in empty stomach to treat for Kidney stones.

 

As I mentioned in the kovakkai thokku, I am a big fan of pickles and tries with various vegetables and fruits.

I had purchased a big vazhathandu with the intention of trying something out of it other than the regular thoran, raita, sambhar, pachadi, kootu, chutney, soup, kofta sambhar, kofta kadhi, vazhathandu bhajia etc.

Today I had some guests and want to try something special for them.  I made Carrot moongdal kheer and the Vazhathandu thokku.  Both the dishes were enjoyed by them.

Let us look at the recipe now:

KOVAKKA THOKKU

I am a fan of pickle.  varieties of pickles I try even though I know that eating too much of pickle is harmful to our health which increases acidity due to the stressful life we are leading now a days.  But sometime, we need the pickle as accompaniment as pickle is part of our Indian food.

We make pickles usually with Mango, Lime, Wild lime, gooseberry etc.  Now a days, I have started trying the pickles with vegetables and fruits.

I have already posted one kovakkai pickle but this one is thokku in a different form. This pickle was appreciated by my colleagues and friends as they liked it very much.

Kovakkai thokku

video:

FLAX SEED THOGAYAL, CHUTNEY

Flax seed has got many health benefits.  It helps in reducing the bad cholesterol in the body.  It can be consumed as it is or in the form of chutney, powder, thogayal or can mix it in the roti flour while making roti.   I had shared the recipe of flaxseed chutney with  www.simpleindianrecipes.com: flaxseed chutney.

Flax seed also linseed is an excellent source of two fatty acids that are essential for human health - linoleic acid and alpha-linolenic acid," but also, an excellent source of fiber and a good source of minerals  dietary fiber, mnganese, vitamin B1, Omega.

<sup>It also helps in prevention of hot flashes, controlling blood sugar, cholesterol etc.  One must always remember when you  have some advantages, there is also disadvantages.  Side effects associated with flax seed consumption are Flatulence, stomach pain, Nausea, constipation, diarrhea and bloating.  These are the information after browsing through the net.

Any item consumed moderately does not have much side effects.  Since I have triglycerides more, I made it a point to add one teaspoon flaxseed powder in the chapati atta every day.</sup>

I have already posted  in my blog  the flax seed  idli.  pumpkin, flaxseed gun powder, instant flaxseed dosa.


Here I am presenting another variety of thogyal/chutney which goes well with dal rice, dahi rice, dosa, idli etc.

TAMARIND SEED GUN POWDER

I  am bringing back my child hood memories in this blog by posting this recipe.  In our child hood,we used to roast the tamarind seed, break the outer cover and eat it.  You have to keep the same in your mouth for sometime and with the help of saliva, it becomes soft.  We really used to enjoy the same by not frying it in the kadai, but put it in the charcoal after cooking our food, then remove it from the fire, break it with a stone.

We also used to enjoy the tamarind mixed with red chilli, salt, jaggery and bit of coconut oil and make a lolly pop with the stick and enjoy.  Another interesting one is break the raw mangoes on the treee itself, fill with chilli powder, salt and eat it.

Coming back to the recipe now, since the seeds are edible, I thought of  making something out of it.  I tried making the gun powder with it and did not feel that I am eating the tamarind seed gun powder.

When you fry the seed, you will get nice aroma somewhat like peanut.   You must ensure that it is not burnt as the taste will differ.   After browsing through the net, I got some interesting information about the health benefits of the seed which  I am writing after the recipe.

CHIKOO PICKLE, SWEET, SOUR AND SPICY

Since so  many days, I want to try this but could not make it.  Today, I thought I will do it because I had some nice chikoos with me.  This pickle is no oil pickle hence have to consume it as early as possible.

I made this pickle sweet, sour and spicy because chikoo is sweet.

SWEET LIME PICKLE WITH GINGER AND GREEN CHILLY

Pickles are always served with any kind of Indian food.  We used to make various kinds of pickles with red chilli powder, with green chilli and ginger etc.   Vaduka puli naraga achar is made by using both the red chilli powder and with green chilli and manga inchi.    I tried the same with sweet lime and was very tasty like the vaduka puli naranga.

This can be served with dal rice, any variety of molagootal specially  keerai molagootal and curd rice etc.

MOONGDAL DOSA MILAGAI PODI

milagai podi is normally served with dosa, idli etc.  I use this sometimes for the dry subzis too.  The tradtiional recipe of milagai podi is made out of urid dal.  Today I tried the same with moongdal and was very tasty.

So if you cannot consume the urid dal, this is an alternate method for making dosa milagai podi.  Dosas can be made without urid dal also.

WET RED LASOON CHUTNEY

Dry lasoon chutney I have already posted.  It tastes good with vada pav, bhakri etc.  Yesterday, my neighbour gave me the wet lasoon chutney along with dudhi ka paratha and was awesome.  Immediately I noted down the recipe from her for posting as I had taken photograph of the chutney.

BITTER GOURD MILAGAI PODI

Bitter gourd milagaipodi is made with little fried bitter gourd and milagai podi.  If you have liking for bitter gourd then only you try this as it tastes slightly bitter.

This can be served with Idli, dosa and with steamed rice, ghee or seasame oil too.

MANGO PICKLE WITHOUT CHILLI POWDER AND OIL

Another variety of mango pickle without chilli powder and oil which I made was very tasty and everyone in the house as well as office enjoyed it.

Since we are not adding chilli powder and oil, this pickle cannot be stored for a longer period and should be consumed within a weeks time.  However, this variety of pickle is quite different from what we make normally.

KEETU MANGAI

Yet another variety of mango pickle without chilli powder and oil.  Keetu managai is prepared instantly and can be served from next day onwards.  This pikcle has to be consumed  very fast as it has got short shelve life.  However, you can enjoy this during the summer when plenty of mango available, making them fresh.

Keetu means sliced lengthwise.