Gorkeri Sweet & Spicy Mango Pickle

The Gorkeri Recipe is a traditional Gujarati Raw Mango Pickle that is made sweet and spicy with jaggery. It's a pickle you will love.  My friends who tasted this recipe loved it.

Ingredients  

350 Grams Green Raw mangoes - cubed - see notes

120 Grams Jaggery - grated
2 Tablespoons Heaped Yellow Mustard Seeds or Whole ( this variety is used for pickling , if you don't get it powder normal mustard seeds )
1 Tablespoons Level Red chili powder¼ Teaspoons Rock salt¾  Teaspoon Heaped Turmeric powder
Mustard oil or Sesame oil as required
2 + 2 Teaspoons Sea Salt

Method

Wash and clean the mangoes , pat dry, peel  and remove the seed. Chop into small cubes .
Mix turmeric powder with 2 teaspoons heaped salt and coat  the mango cubes with it .
Let it rest for an hour or more . After an hour or so drain the water it leaves and steam cook lightly for 8 - 10 minutes but not very mushy . Keep aside  to cool completely.

Meanwhile dry roast yellow or whole mustard seeds till it leaves an aroma ( taking care not burn them). Cool and then powder it. 

Take a pan , heat sesame oil ( I used this), add the powdered jaggery , add the powdered spice , red chili powder,  add the marinated steam cooked mango cubes after patting dry into the mixture . Keep the flame on low and let the jaggery melt, stirring it so that it does not burn. Stir the whole mixture lightly taking care not to mash the mangoes. Take off flame after jaggery is completely melted.

Let it cool completely ( I left it overnight covered) before you bottle it in a clean sterilized glass jar . This Gorkeri pickle stays good for months . I have added oil one inch above the pieces. If you want it with less oil then keep it in the refrigerator. Use a dry spoon to remove the pickle. 

Tastes excellent with khichdi, theplas , rotis , phulkas and bhakris.

My Notes :

I had purchased 530 grams mango , after cleaning, cutting and chopping the mangoes measured 350 grams.

Labels : Mango, Pickle, Jaggery, Gujarat, Homemade

Homemade Biryani Masala

This spice blend you can use it 3 to 4 times to make biryani. This masala is preservative free,Vegan & Gluten free. 
Ingredients 1/2 Small Nutmeg
1 Flower Mace / Javitri 
10 Green Cardamom
1 Teaspoon Shahajeera
15 Cloves
1 Teaspoon Heaped Black Peppercorns
3 Star Anise / Bardian
4 Cinnamon sticks
1 Teaspoon Cumin Seeds
1 Teaspoon Dagadful
2 Brown Cardamons / Badi Elaiche
6 Tablespoons Red Chilly Powder
4 Tablespoons Coriander Powder
2 Teaspoons Turmeric powder
2 - 3 Whole Bay Leaves

Method

In a small grinder grind together nutmeg maze, green cardamom black cumin, cloves, black pepper, badiyan, cinnamon very well. 

Add in all the powder masala, and run blend these again till well mixed and preserve in an air tight bottle.  

To preserve the color, taste I, store it in a zip lock bag and keep it in the refrigerator.

My Notes

For 1 kg of meat - Mutton or Beef - use 2.1/2 Tablespoons Heaped Biryani Masala or more according to the spiciness you required.

For 1 Kg Chicken - use 2 Tablespoons Biryani Masala or more according to the spiciness you required.
You can also add 1/2 level of Tandoori color too. Did not add it since in all biryani's, do not like it orange.

For vegetable biryani add according your taste, spiciness and quantity of veggies.

Labels : Masala,Homemade Biryani Masala, Preservatives free, Vegan, Gluten free

Veg Chessy Beer Soup For Two#Soupswappers

When Kathy Altman gave us Carft Beer for this month theme my first reaction was yuck! Beer in a soup! Since I, am not a beer drinker, so as to say hate the smell and taste of it. But since this theme was given decided to try using it in the soup.

 After the soup was made and I had it .. it was delicious. Thanks to this group who pushes me try different recipes.

Cheesy Veg beer soup is the perfect comfort soup for grown-ups! No Not all you can even serve this to your adult kids since most alcohol, burns off during cooking and there will be vague beer tang that adds an oomph and flavor to the soup. Absolutely delicious, a must try recipe

Serves Two
Ingredients
1/2 Cup Macaroni - optional
1 Tablespoon Salted Butter
1 Tablespoon All Purpose Flour
1 Cup Milk
3 Tablespoons Shredded Cheddar cheese - or to taste
500 ML Water
1 Small Veg Stock Cube
1 Small Carrot - chopped
1/4 Cup Sprouted Fresh Green Peas
1 Scallion / Spring Onion
2 Cloves Garlic - chopped
1 Teaspoon Heaped Hot & Sweet Sauce
1 Teaspoon Red Chilly Garlic Sauce or to your taste
2 Teaspoons Sugar
2o0 ML Beer
1 Teaspoon Oil
1 Tablespoon Each Chopped Red, Green & Yellow Bell peppers
Method

Boil the pasta according to package directions, till al dente. Drain, and set aside.

Chop the the white and green part of scallion and keep them separately.
Heat oil in a large sauce pan, add the garlic and saute for a minute or till it releases an aroma, add the white part of the scallion and saute for a minute add the carrot and peas, saute till for a minute only, add the water and stock cube and let it come to a rolling boil. 

Increase heat to medium-high, and add the beer and bring all to a low boil. Reduce heat to medium-low, and simmer for 15 minutes. Now add the bell pepper, all the sauces, sugar and taste for flavors add more sauces according to your taste if required ( for us the quantity was perfect), stir it well and bring it to a boil.

In the meantime, in a another pan let's make the Bechamel Cheese sauce as per this method. When the sauce is ready add the cheese stir it well till it melts, keep aside.

To finish the soup

Pour the cheese sauce into the soup and stir until thickened. Add the drained pasta. Serve immediately and enjoy!!

Labels : Beer, Soup, Vegetarian, Vegetables, Soupswappers, Bechamel Sauce, Cheese
Do check on other Beer Soups

Wendy of A Day in the Life on the Farm: Fasolada
Karen of Karen's Kitchen Stories: Pressure Cooker Beef and Beer Soup
Sue of Palatable Pastime: Ale Onion Soup
Sid of Sid’s Sea Palm Cooking: Øllebrød (Danish Rye Porridge)
Sneha of Sneha’s Recipe: Veg Chessy Beer Soup For Two
Kathy of A Spoonful of Thyme: Ale and Cheddar Soup
Cindy of Cindy’s Recipes and Writings: Boozy Potato Soup

Wrapped Fish In Harissa Paste #FishFriday

The use of banana leaves is common, its absorbs less oil and the fish is juicy and does not turn hard. You will love this spicy harissa paste fish.  Less in oil and delicious.

Ingredients
4 White Fish Slices
Lemon juice to taste
1 Egg

3 - 4 Tablespoons Harissa Paste
2 - 3 Banana leaves
Salt to taste
Oil as required for frying
Method

Clean, wash and cut fish. Sprinkle salt and half of the lemon juice and keep aside for half an hour.

In a deep dish add  egg, lemon juice  and Harissa Paste, mix well, add just a little salt.

Apply this marinade to fish fillets and keep for at least fifteen minutes. Cut banana leaves into four pieces each

Put one marinated fish piece on each of the banana leaves along with a little of the marinade and fold the banana leaves.

Fry the the fish with just a tablespoon or two of oil till the leaves get nice and brown on both side on medium low flame.

Serve hot.

Labels : Seafood/Fish, Fish Friday, Harissa Paste, Banana Leaf, Fried, Healthy, Main course

For Fish Friday this month our host is Sneha and the theme is 
Fry/Bake Fish Or Seafood In Leaves
Cod in Lettuce Leaves with Shallot, Lemon, and Dill Sauce From Karen's Kitchen Stories
Seafood Stuffed Cabbage Rolls From A Day in the Life on the Farm
Sole wrapped in Grape Leaves, Greek style From Sid's Sea Palm Cooking
Wrapped Fish In Harissa Paste From Sneha's Recipe
Steamed Fish, Tuvalu-Style From Culinary Adventures

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517@gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Spinach Spaghetti Bundt#BundtBakers

Made this  as an appetizer for the Mehndi dance practice. It's so quick and easy, just mix all the ingredients and ta da .. bake it.

Ingredients  

1/2 Packet Spaghetti boiled
2 Cups Spinach - finally chopped
2 Tomatoes - de seeded cut into cubes
11/2 Cup Grated Cheese - Mozzarella and Cheddar Cheese
4 Eggs
2 Tablespoons Corn flour
600 ML Fresh Cream
1 Teaspoon Salt
1 Teaspoon Black pepper
1 Teaspoon Chilly flakes
1 Teaspoon Mixed herbs

Method

Boil the spaghetti as per the packet instructions.

In a large bowl beat eggs ,add in 1 cup of the cheese, corn flour, cream, salt, black pepper and chilly flakes, mixed herbs, beat all these very well,

Spinach, tomato cubes, 

fold it well till all are nicely lastly incorporated, 

then fold in boiled spaghetti.

Grease a ring bundt pan well with butter.

Pour this into the greased your 10 inch bundt ring pan with oil on all sides and top with remaining 1/2 cup grated cheese

 bake in a pre heated oven for 30-35 min at 180 degree.

 When cooled lightly 

then un mold it into a serving platter. 

Slice and serve..enjoy

My Notes

Can  add any veggies of your choice, sweet corn, broccoli or mushrooms, bell peppers, scallions etc. 
You can also use fresh herbs.

Labels : Cheddar Cheese, Eggless, Fresh Cream, Mozzarella Cheese, Spaghetti, Spinach, Tomato, Vegetarian, Baked,  Bundt, Bundt Bakers
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

And don’t forget to take a peek at what our other talented bakers have baked this month ~
Savory Bundts


Savory BundtsPan Rotisserie Chicken From Palatable Pastime
Calzone Bundt From A Day in the Life on the Farm
Green Olive, Ham & Cheese Bundt Cake From Patty's Cake
Spicy Garlic & Herb Potato Monkey Bread From Passion Kneaded
Bacon, Egg and Cheese Biscuit Bundt From Cookaholic Wife
bundt cale nido de hormiga From mercedes del sol
Spinach Spaghetti Bundt From Sneha's Recipe
Mie Noodles with Cheese Bundt From Patyco Candybar
HAM AND CHEESE CORNBREAD BUNDTLETS From Sweet Sensations