Eenthu Pidi

Eenthu pana or cycas tree  is commonly found in in Kerala, especially in the Malabar region. These plants grow tall and belong to the family of palm trees the seeds of which are edible. 'Eenthu' is a rich source of protein, carbohydrates and is known to have aphrodisiac properties. Usually flour is obtained from the crushed seeds dried in the sun. When dried take out the core (seeds) and discard the outer covering (shell) of the seed. These nuts are to be soaked in plenty of water and kept for long hours (6 hours). Then discard the water with the froth and repeat the procedure for about seven times. These nuts are then dried in the sun and powdered for use. These Powders are readily available in market. This flour mixed with rice flour is used to prepare nutritious dishes like eenthu pidi, eenthu payasam etc.  Balls made of eenthu flour are also put in prawns curry and chicken curry.

Ingredients:
Eenthu Flour – 1 Cup
Rice flour - 1 cup
Cumin Seeds - 2 tsp
Grated Coconut – 1 Cup
Water – As required
Shallots – 4
Green Chillies – 6
Turmeric Powder – ½ tsp
Curry leaves - few
Mustard seeds- 1 tsp
Dry red chilly - 2 
Coconut oil - 1 tbsp
Salt – To taste

Method:
Mix  Eenthu flour and rice flour. Add water and salt to the flour and mix well. While adding water, it is preferred to use hot water instead of cold one. Combine all the ingredients very well and make a dough .

Make small balls from these dough.Take a wide pan and keep water to boil. Drop the balls to boiling water.

When the balls are cooked drain water and keep balls separately.

Coarsely grind Coconut, shallots, ginger and cumin seeds.

To the cooked eenthu balls add ground coconut, turmeric powder, salt, curry leaves and  water and cook them well till all get mixed well.If you want watery add more water. I you like dry, reduce the water.

Splutter. dry red chilly and mustard seeds in oil and add to the eedum pidi and mix well.

Yummy eenthum pidi is ready. Enjoy with chicken curry.......

 Recipe Courtesy : Sarala Sethumadhavan (Sarala aunty)

Raw Mango Pickle ( North Indian style ) / Aam Ka Acchar

Ingredients:

Raw Mangoes with skin - 1 kg

Salt - 300 gms or to taste

Turmeric powder -  20 gms

Asafoetida powder - 1 tsp

Fenugreek seeds - 15 gms

Mustard seeds - 125 gms

Red chilli powder (or adjust to taste) - 100/ 125 gms

Fennel seeds / saunf / perumgeerakam - 30 gms

Cumin seeds / jeerakam - 25 gms

Ginger Garlic Paste - 100, 50 gms

Vinegar - 50 ml

Curry leaves - Few (optional)

Mustard oil / refined oil - 170 gms 

Method:

wash the mangoes and dry them on cotton cloth under fan or sun completely making sure there is no moisture or dust. Make sure your knife and the platform you use for cutting the mangoes is clean and moisture free. Cut the mangoes in half, deseed and further cut them into one inch cubes.

Layer Cube size cut mangoes, salt and turmeric powder in a sterilised glass bottle.Repeat Layers till end. Keep side covered for 3 days.Shake the bottle daily. Mangoes release water .

Heat a big pan on medium heat, and roast the fenugreek seeds and Jeera separately until you start smelling the aroma. Turn off heat and allow it to cool. Once cooled, using mixer powder them. Add oil and fry asfoeitida piece and powder that too.

Heat half of oil in the same pan on mediaum flame. Add snauf, curry leaves and fry. Be very careful not to make oil too hot and burn the masalas. Add Ginger - Garlic paste and saute again. Once it become light brown Switch off the gas. Add red chilly powder and vinegar.Mix well.

 Dry Roast and powder Mustard seeds. Mix mustard powder, roasted and ground masala powder to the cool masala.

Take mangoes from the bottle and mix to the masala.mix well check salt and chilly and add appropriately.

Heat and cool balance oil in a separate kadai and pour on to the pickle.

It takes approximately two to three weeks for the aam ka achaar to marinate itself and get the flavours from the masala. Best flavor and tenderness in the pickle comes after couple of months of marination.We can start using after a week.Use a clean dry spoon so that there is no moisture when you take the pickle out of the bottle.For easier and regular usage, transfer little amounts to a smaller jar...... and there the pickle is ready. Enjoy with paratas... rice...etc etc....:)

Recipe courtesy: Usha Tripati.

Custard Biscuits

Ingredients:

Refined Flour (Maida)-3 Cups

Custard powder (Any flavour) -1 Cup

Sugar- 1 1/2 Cups

Refined Oil  - 3/4 cup

Ghee - 1/4 Cup

Baking powder-1/2 tsp

Method:

Mix  maida, Custard powder, Powdered Sugar and Baking Powder. MiX  well. Add ghee and mix again.

knead all Ingredients well by adding oil little by little.  Remember to add oil little by little while kneading. Make Balls...........

Spread balls on a tray flattening them slightly. Prick them using a fork.  Preheat oven and Bake biscuits at 160 degree for 20 minutes. After 20 minutes yummmmy Biscuits Readdyyy....

 Enjoy with tea or coffee......  we can also keep cashew by pressing on flattened balls and bake....

Mango pickle (South Indian style) / Manga Achar / Manga oorugai

Ingredients:

Raw mangoes - 2 cups  

Salt - As needed (Approximately 3 tbsp)

Gingelly Oil - 1/4 cup

Black mustard seeds (kaduku) - 2.5 tsp

Fenugreek seeds (uluva) - 1 tsp

Asafoeitida - 1 tsp powder or 1/4 inch piece

Red chilli powder 2-3 tsp

Method:

Wash and dry raw mangoes. Cut the mango into small pieces and remove the pit. Add salt to the cut mango pieces. Mix well and transfer to a sterilised bottle. Set aside for 2 days. water start coming out making mangoes soft.

Dry roast 2 tsp mustard seeds, fenugreek seeds and asofoetida piece  and powder it together. Take care not to burn the spices. You can make it a finer powder or leave it a bit coarse . 

To the  salted mangoes bottle and this ground powder, chilli powder ,salt and mix well. stir vigorously for 5 seconds.Adjust chilli powder and salt to your preference. Don't be stingy on the salt though, it acts as a preservative. Also, if you like a fiery red pickle  add Kashmiri chilli powder like I did.

 

Heat oil in a pan on medium flame. When the oil becomes room temperature, add to the bottle of mango pieces and mix well. If not U can mix all in a separate pan also.When cool close the lid and keep for a week so that the masala get absorbed to mangoes. 

.......And there Cut Mango pickle is ready. Serve with rice and curd. 

Recipe courtesy : Mallika Vasu