Baby Mangoes in Buttermilk brine

These brined baby mangoes/oora mamidikayalu are always treat to watch and fun to eat. These crunchy, salty sour mangoes served as side with curd rice in hot summer days is really a cool thing to have.  2 simple steps and the mangoes are ready to enjoy.................................

10 raw mangoes(not too baby mangoes, but can be the size of an egg), wash, pat them dry and slit the mango to 4parts and remove the tender seed. 

Take 4cups of sour buttermilk and add  3/4cup of salt in a glass or ceramic bowl, mix well. Once the salt is well mixed drop the cut mangoes and let them sit in the butter milk for a day or two.

Later remove them from the buttermilk and refrigerate them, can be used for a week.

 Instead of pickles serve these as side for curd rice....... kids love  eating these oora magidikayau/majjiga mamidikalyalu.



Sorakaya thokku orugu

Believe me it's worth trying!!!!!!!    

We(most of us) know that we can make chutney/pachadi with the peel of bottle gourd, it really tastes yummy.......for a long time I was trying to use the peel of bottle guard for some different dish instead of regular chunties .....the fallowing recipe is the result of my long search,.........thought it's a deep fried side, once in a while can be excused to our dining space. It tastes little like Gummadikaya Vadiyalu/ Ash gourd fryums.

Recipe Source:Google Method:  1 medium sized Bottle gourd peel, 2no. dried red chillies, salt 1/4tsp. grind all together to a coarse paste(grind without adding any water). Dry them in the sun for a day or two, once they are dried, store them in the airtight container for further use.

 Frying:

Add 1/4cup of oil in a pan, once it's hot enough, reduce the heat to low and fry these crushed and dried peels/orugulu. Drain the excess oil if any and serve them as side with rice, sambar or rasam.These crispy fryums really taste good.....................

Dosakaya Vadiyalu/Yellow Cucumber Fryums

In India it's not only summer season but also season for pickles and vadiyalu/fryums. I had never tried my hand in pickles or vadiyalu as I usually get them from my mom, but this year a friend of my shared this lovely, simple and tasty recipe of her Mom to me, these vadiyalu can be made on moderate temperature days also, i mean not only in hot summers. For the people living in abroad can make them on their window sills also, isn't it sounding interesting to folks out there.......................come on try your hand on these in this summer, believe me they will never go wrong and you feel like a pro after seeing the outcome..................Thank you my friend for sharing this recipe with me!!!!!!

Things Required:

• 1kg.Yellow cucumber(nearly 2lbs.)


• 1/2kg.Thick Poha/Dampudu Atukulu


• 2-3tsp.Red Chili Powder


• 1/4tsp.jeera


• Salt to taste


• 3tsp.Nuvvulu/Sesame Seeds(optional)


• 4-5spring of Curry Leaves(roughly chopped)

Method:

• Peel the cucumbers, remove the seeds, grate them and keep aside.


• wash poha/atukulu, squeeze out excess water and keep them aside.(do this step just after grating the cucumbers, if you do this step first the poha becomes too soft too handle).


• Now add salt, chili powder, jeera, sesame seeds, curry leaves, poha and mix well and keep it aside for 5min., till the poha absorbs the cucumber juice and becomes soft.(The mixture should not be soggy or runny, if so add little more poha/atukulu)


• Place a polythene cover or silver foil on the table and take little portions of the above mixture and flatten them with your fingers and put them on the foil, once you are done with them, take them and put them in a sunny place for 2 days.


• Once they are dried properly, store them in an air tight container.

Heat required oil for deep frying, the oil should not be too hot, once the oil reaches moderate temperature drop these yadiyalu/fryums, fry them til light golden brown color, they should not be fried til deep brown color because they give burnt smell. Enjoy them as side for dal curries.