Koyaad~Indian State Maharashtra

Koyaad

One of the curries my MIL prepared in summer was Kooyad! I could just remember the name not the ingredients and that it is made in summer… big help that it was!

I asked on the whatsup group about making of this curry both in the BM group and the family group.

My elder SIL, Seema rang me up. She told me since she cannot type all this on the mobile she is ringing me up. How I wish she had written I just would have copied and pasted! :D

So what is Koyaad? It’s a piquant curry prepared from the seeds of a mango! Koy in Marathi is the hard seed of Mango! After cutting up the raw mango for pickle, she used make a lot of them you are left with the seed which has some of the fruit but it cannot be used.

What better representative of Maharashtra where you are encouraged not waste foodstuff! 

How do you make it?

Koyaad

Indian State: Maharashtra

Ingredients:

• 4-5 mango seeds
• 2 tsp oil
• ½ tsp mustard seeds
• 1 tsp mango pickle masala
• 1 lemon sized ball Jaggary (adjust as per taste) 
• Water
• Salt

Method:

• In a pan take a non reactive one okay that’s too big a word steel container add mango seeds.
• Cover them with water. A little above the seeds, say 2 cups of water and boil it, say 10 minutes( next time one whistle in the cooker).
• Cool the water. Then remove all except 2 seeds out and remove the pulp of the mangoes. Discard the seeds. 
• In the chutney pot of the mixer mash the mango pulp to a smooth consistency.
• In a kadhai/wok heat the oil and add mustard seeds.
• Add the mango pulp, jaggary, salt, pickle masala, the reserved mango seeds and bring to boil.
• Once it thicken a little your koyaad is ready.
• Serve with rice.

Notes:

•  Adjust the jaggary as per taste. You will need more or less jaggary depending upon your taste and the sourness of the mangoes.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 40

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Keri Ki Launjee/ A Raw Mango Preserve

Keri Ki Launjee

I love mangoes both raw and ripe mangoes so when I picked up the book of Marwari Vegetarian cooking by Sanjeev Kapoor I jumped with joy. Valli announced MAngo Mania  as a theme. Finally all my pictures will have a draft. This is a cause for celebration!!

Since, I had Marwari neighbours as a kid, this was an opportunity to re- explore old tastes, revive old memories. The process was started by Vaishali I plan to continue…

This Keri ki Launjee is made using unripe mangoes which are good to beat the dessert heat.  This preserve, a sweet pickle can be preserved for a long time.

Corn and Coriander Panki n Methia Keri ~Indian State Gujarat

Corn and Coriander Panki with Methia Keri

Today lets have some Gujarati food. Yes its Gujarat's turn in the Blogging Marathon.

As always let see what Wikipedia( I have mainly used that as my base but some things that I have read elsewhere have crept in) has to say,

Gujarati cuisine is primarily vegetarian.

The typical Gujarati thali consists of roti (rotli in Gujarati), daal or kadhi, rice, sabzi/shaak, papad and chaas (buttermilk). The sabzi is a dish of different combinations of vegetables and spices which may be stir fried, spicy or sweet. People in Gujarat eat one or the other type of curry along with rice and roti. Gujarati dishes usually have a very subtle taste that makes it truly distinct from other Indian cuisines.

 Gujarati cuisine can vary widely in flavour and heat based on personal and regional tastes. North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major regions of Gujarati cuisine.

  Many Gujarati dishes are simultaneously sweet, salty like Vegetable Handva, and spicy. Guajarati or people from Gujarat are foodies (If I did not know it my two trips to Ahmadabad have confirmed what I always suspected) and you wind amazing varieties of food. It should therefore not be a surprise that Gujarati cuisine differs from season to season depending on the availability of vegetables.

Spices also vary seasonally. For example, garam masala is used less in summer. Regular fasting, with diets limited to milk, dried fruit, and nuts, is a common practice.

Talk Gujarati food and not have undiu, thepla, gathiya or farsan? 

Raw Mango in Salt

We have "Amli" and "uman" that is raw mango preserved in brine and fish curry with rice at Kaki's place.

Before I made these beauties I rang her up to confirm the method.

 Her Daughter-in-Law Sharayu(she is my friend too)  brought the stones and guided me as to arrange the mangoes in salt. Thanks Sharayu you are great.

Since I did not have a big enough plastic tub to accommodate these raw mangoes and the stones to weigh them down  I put them in the big strong plastic bag. 

 8 days under the rock and these are ready.Then transferred them to the bottle.. For 30 mangoes I used a bit more than 1/2 kg of coarse salt.

Serve with rice, steaming hot,daal, pickle and papad tastes as good!!

ManvinKai Chitra Anna or Raw Mango Rice

This is one dish that takes me down the memory lane those carefree childhood days where Amma cooked and I ate and helped her. The reason I loved to help Amma for making Chitra Anna was the raw mango which was grated.  She shouted at us if we ate while grating but always doled out some of the gratings in our outstretched hands. :-0.

Raw Mango Chutney

Summer is my favourite time of the year because of MANGOES! Both raw mangoes and ripe ones I love them!

Considering the fact that our tree is in no mood to cooperate the other day I brought raw mangoes. 

Six lovely green raw mangoes! I cut one almost immediately and my daughters and I ate it with salt and chilli powder!

The second and third one I grated after peeling them and made mango chutney the recipe of which I am detailing below. This is my mum’s recipe and a traditional one made in my home town.

Ingredients:

 1 cup raw mango, grated

1 cup chobra (dry coconut), grated

1 tblspn red chilli powder (adjust as per taste)

 Small marble sized ball of jaggery

½ tblspn oil

Mustard

Hing/asafoetida

Methi/fenugreek seeds

Salt

Method:

1.       Heat the oil and add the mustard seeds, add the hing/asafoetida and methi/fenugreek seeds and switch off the gas.

2.       In the mixer mix all the ingredients and grind to a fine paste using water if necessary.

3.       Serve with chapatti or rice. The best taste is when you eat chutney mixed with rice and ghee.


Sending to Gayathri's Cook Spot

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