Instant Apple pickles

Ingredients

1. Granny smith or any sweet-tart apples – 2 ( Chopped into small pieces/chunks)
2. Salt to taste
3. Red chlli powder - 2-3 Tbsp
4. Turmeric
5. Oil – 304 tbsp

Seasoning
6. Mustard seeds
7. Methi powder – ¼ tsp
8. Hing a pinch

Method
1. Take the cut apple pieces in abowl. Add salt and turmeric poder and mix well.
2. Warm the oil in a pan
3. Add the mustard seeds and let it sputter.
4. Add the hing and methi powder and make sure the methi turns browns and the raw smell is gone.
5. Turn off the stove and add the red chilli powder ro the seasoing and mix well.
6. Pour the seasong mixture on top of the apple pieces in the bowl.

Apple Gojju

Ingredients
Apple Gojju

1. Granny smith or any sweet-tart apples – 2 ( Chopped into small pieces/chunks)
2. Gojju Powder/ Pudi or Saarina powder/ pudi – 3 -4 tbsp (depending on the how hot the powder is )
3. Dry coconut/kobri grated – 5 tbsp
4. Tamarind paste – 1.5 tbsp
5. Jaggery/Bella – 3 tbsp
6. Oil – 3 tbsp
7. Turmeric/Haarsina powder – 1 tsp
8. Water – 2-3 cups
9. Salt to taste.

Seasoning
10. Mustard seeds
11. Curry leaves/Kari patta
12. Hing – a pinch

Method

1. Take 3 tsp oils in a vessel
2. Add the mustard seeds and let it sputter. Add rest of seasoing ingridients.
3. Then add the grated coconiut/Kobria nd fry for a minute.
4. Then add the cut apple chunks. And salt. Fry it for 304 minutes ij he oil.
5. Add about 1.5 cup water and cook apples until soft.
6. Then add tamarind paste and boil for 3-4 minutes.
7. Then add the gojju/rasam powder, jaggery and boil for another 5 minutes until the mixture syarts buubling (You can smell the gojju aroma)
8. Turn off the stove

Tip : The quantity of jaggeryand tamrind can be increased ordecreased accoring to one’s taste depending oh how sweet-sour you want your gojju to be. Enjoy the gojju with Chappatis/rotis or rice and dal/thovve/pappu.

Vegetable Saagu

Vegetable Saagu recipe

Ingredients
1. Mixed vegetables - Diced cabbage, carrot, Surti paapdi (Avarekaalu)or Lima beans ,Green Beans – All together 3-4 cups ,Potato – 1 medium finely diced
2. Cilantro/Kotombri – ¼ of a bunch
3. Cumin seeds/Jirge - 2 Tbsp
4. Cinnamon - 1 inch
5. Khus Khus /Ghas Ghase - 3 -4 Tbsp
6. Green chilies – 8-10 depending on how spicy you want it.
7. Fried gram dhal(Hurgadle or putani in Kannada) – ½ a handful
8. Grated coconut – ½ cup
9. Oil – 3-4 Tbsp
10. Lemon Juice – 1.5 tsp
11. Salt to taste
12. Water as required
10.

For seasoning
13. Mustard - 1 tsp
14. Urad dhal – 1 tsp
15. Karipatta or Curry leaves – 4 or 5
16. A ping of hing


Method

1. Boil all the vegetables in a pressure cooker with enough water .I usually put water just enough to cover the veggies and cook them for 2 whistles. The vegetables should not get mashed up too soft. Alternatively you can cook them in the microwave too.
2. Drain and preserve the water from the cooked vegetables.
3. Grind ingredients 2 thru 8 with water as required to chutney consistency.
4. Take oil in a vessel. Sputter the mustard seeds. Add hing and curry leaves.
5. Then add the ground chutney from Step 2 and fry it in the seasoning for a about 3-4 minutes until the raw smell goes off
6. Add the vegetables with some of the water from the cooked vegetables and boil for another 5- 8 minutes. You have to add the water little by little so that the saagu can be of thick consistency. Once the saagu starts bubbling and you can turn off the stove at that point.
Enjoy the saagu with hot pooris

Tip : You can fry onions , 2-3 cloves of garlic and grind with the rest of ingredients for the saagu paste/chutney , add garam masala and make it into a vegetable kurma .