Small oranges pickle (Chinese oranges or kumquat pickle)

Chinese oranges or ornamental oranges are originally from China. From there they were introduced to Europe and North America. Small orange plant symbolizes good luck in China and other Asian countries. The plant and fruits are given as gifts during Chinese Lunar New Year.

In India, small round orange color variety are available. These fruits have a sweet edible skin and tart flesh.  The fruits are eaten raw in salads. In USA they are called Kumquats and are oval in shape. In India, the small orange plant is grown as an ornamental plant in pots for bonsai etc. and also in gardens. You can grow the plant in a pot in your balcony and harvest the fruits for pickle or marmalade! I could not find what these oranges are called in India. In North India, the fruits are available.

These oranges are mostly used in making marmalade. But, we can make very nice spicy pickle with them. Kumquats are a very good source of vitamins, calcium, magnesium, sodium etc. They are  known to help to reduce aging, improve lung health etc. and improve wound healing. Kumquats are mostly used in salads in USA.

I had a chance to get some oranges from a friend. I tried this pickle, which I believe, is very tasty. I made the same pickle using kumquat in USA. If you prefer, you may add some jaggery and make a sweet and sour pickle. In the sweet variety, you have to keep the bottle in sun for 3 to 4 days, so that the jaggery melts.

Ingredients:

•      Large bowl of small oranges (about 50 oranges)
•      1/4 cup chili powder
•      1/4 cup salt
•      1/2 cup oil
•      1/4 Tsp. turmeric
•      1/2 Tsp. mustard seeds
•      Pinch of hing (asafetida)
•      1/2 cup sugar (optional)

Directions:

1.      Wash and clean oranges
2.      Dry them over a clean cloth.
3.      Make a plus sign cut, so that the fruit is not fully cut.
4.      Add turmeric, salt and chili powder.
5.      Heat oil in a pan.
6.      Add mustard seeds and when seeds are spluttering, add hing.
7.      Pour the hot oil over the oranges and cover.
8.      After sometime transfer the pickle to a bottle and save.
9.      If preferred, you may add half cup sugar.
10.      Keep the bottle in hot sun for 3 or 4 days, so that the sugar melts.
11.      It is a temporary pickle and stays for a few months, if refrigerated.

Vankaya kura with cashew (Eggplant subzi with cashew)

Cashews are grown widely in coastal areas of India. Before the cashew nuts are fully ready, the nuts are harvested in their tender form, when the shell is not hardened. At that stage, the shell is easily cut open and the kernel is removed. But the kernel is corrosive and is harmful and so gloves should be used. Even the cashew has to be soaked in hot water and the outer skin has to be removed. The tender cashew is very tasty and gives an exotic taste to the dish! These tender cashews have a very short season and are not available in stores throughout the year.

At times when the tender cashew is not available, if you want to make the subzi, you can soak regular cashew nuts in boiling water for 2 to 4 hours and use them.

In coastal districts of Andhra Pradesh, Goa, Kerala etc. tender cashew is available around March/April time.

Any vankayalu (eggplant), long or small round variety can be used for this subzi. Make sure that eggplant is tender and no seeds are there. You may use any amount of eggplant and cashew of your choice or availability. There is no particular proportion.

 

   Ripe cashew-apple                                                                         Green cashew just starting

Ingredients:

•      8 or 10 vankayalu (small eggplant)
•      1/4th cup cashew nuts
•      1/2 Tsp. turmeric powder
•      3 or 4 green chilis
•      2 Tsp.adrak (ginger grated)
•      2 Tbsp. oil
•      Salt to taste
•      Some cilantro (optional)

Directions:

 

1.      Boil a cup of water.
2.      Soak cashews in hot water for about 3 hours.
3.      Grind green chilis and ginger and cilantro.
4.      Cut eggplant into thin long pieces.
5.      Heat oil in a deep and thick pan.
6.      Add eggplant and turmeric powder. Keep stirring.
7.      After 5 minutes, drain cashew nuts and add them to eggplant.
8.      Add ginger chili paste and salt.
9.      Cover and cook on low heat.
10.      Keep stirring.
11.      Cook till eggplant and cashew are soft.
12.      Cashew adds an exotic look and taste to the subzi.

Caution:  In case, you have a chance to use tender cashew and have to cut and clean the kernel, you must use gloves and protect your hands and face etc, as the oil which comes out of the kernel is corrosive!