GET YOUR PICKLE from Parul’s Magic pickles, Mylapore 9841014925
The summer season is ere, and my friend Parul Bhatt is
stirring her pickle pots. She makes this awesome homemade pickle with organic
masalas called ‘chundo’, that has no preservatives. These pickles are sweet,
tangy and spicy with grated local mangoes, sugar ansd sea salts. It is also
100% sun cooked they are said to be a probiotic, and good for your gut’s
health. The best part is that no oil is added to the pickle. I eat them with
roti or chapattis.
COLD-PRESSED STATION The Oil Store, kasturibbai Nagar 9884243013
You can see the oils being extracted at this shop in a
traditiobnal chekku. Cold-pressing is a method of grinding the oil out of
seeds, that it retains the flavours and nutrients. I love the nutty taste of
their gingelly oil, which is rich in magnesium, and protect the body from
insulin resistance. My passion is cooking, and I cook a lot with this oil. You
can get cold – pressed ground nut and coconut, oil too at the store.
Goa Dodol
INGREDIENTS:
Coconut (scraped)1
Black goa jaggery 250 gms
Regular yellow jaggery 50 gms
Ghee 2 tbsp
Rice(soaked)4 tbsp
Chopped cashew nuts 10 gms (optional)
METHOD:
1. In a mixer, grind scraped coconut and soaked rice
together with a splash of water.
2. Reserve both the thick and thin extract of the coconut
– rice mixture and set aside separately.
3. In a heavy bottom kadhai, combine the thin extract and
the two kinds of jiggery and cook on medium to high flame, stirring
countiniously.
4. Once the mixture solidifies a bit, add the thick
extract and the ghee. Keep stirring till the mixture turns a dark brown, almost
black shade and till leves the sides of the kadhai.
5. Pour the mixture onto a greased thali and top with
chopped cashew nuts, if desired .
6. Once cooled to room temperature, cut into squares or diamond
shapes with a greased knife.
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