Cranberry sweet and sour chutney

Cranberries are acidic to taste and taste very much like vakkay in Telugu or karonda in Hindi.

Fresh cranberries can be frozen at home and will keep up to 9 months.

In some metropolitan cities in India, cranberries are available.

Cranberries can be called wonder fruit as they have many nutritional benefits. They help in preventing urinary tract infections. They are well known for anti-inflammatory benefits, cardiovascular benefits, anti-cancer benefits and antioxidant protection etc.

Cranberry sauce or relish are commonly associated with traditional Thanksgiving dinner.

Cranberries are usually processed into products such as juice, jam, sauce etc or sweetened dried.  We can make some popular Indian dishes like chutneys or pickles etc I have tried sweet and sour chutney. If you prefer, you may fry some garlic pods in oil and use them as topping. It reminds one of popular Andhra tamarind sweet and sour chutney!

Now, fresh cranberries are available in stores.

 

 

 

Ingredients:

•      1 cup cranberries
•      1 Tsp. methi mustard powder
•      2 Tsp. chile powder
•      3 to 4 Tsp. jaggery
•      Salt to taste
•      3 to 4 Tsp. oil
•      A few garlic pods (peeled)

Directions:

1.      Wash and dry cranberries on a cloth.
2.      Heat a thick pan and add oil.
3.      When the oil is hot, add cranberries.
4.      Keep stirring till the cranberries pop.
5.      When all the berries popped up, remove from heat.
6.      Add chile powder, methi mustard powder, jaggery, and salt.
7.      Mix well and let the mixture stay in hot pan.
8.      If preferred, you can process the chutney in a grinder or just mash it with ladle
9.      If using garlic, fry the garlic in hot oil and add it to the chutney.
10.      Transfer the chutney to a bottle.
11.      The sweet and sour taste and the flavor are unique.

 

 

 

Gummadikaya pappu kura (Pumpkin subzi with dal and coconut)

 

Pumpkins are grown all over the world, except in Antarctica, biggest international producers include USA, Canada, Mexico, India and China.

In India, only the yellow or orange variety called gummadikaya or kaddu in Hindi are available.

Pumpkins are very nutritious as they are rich in potassium, vitamin A and fiber. Chance of heart disease and cancer are reduced by eating pumpkin. Pumpkins are known to cure stomach problems, intestinal worms and bladder disorders.

Most parts of the pumpkin like skin, seeds, the leaves and even the flowers are edible. In the United States and Canada pumpkin is a popular Halloween and Thanksgiving main dish.

In India, pumpkin halwa, a sweet dish made with sugar and ghee is a popular dish. Pumpkin pulusu and some varieties of subzis are made using pumpkin.

I am giving a recipe for a subzi using chana dal (split bengal gram) and fresh grated coconut.

Ingredients:

•      2 cups pumpkin diced
•      1/2 cup chana dal(split Bengalgram)
•      1/2 cup coconut fresh and grated

Seasoning:

•      2 or 3 red chiles
•      1 Tsp. urad dal (split blackgram)
•      !/2 Tsp. mustard seeds
•      1/4 Tsp. jeera (cumin)
•      Pinch of hing (asafetida)
•      A few curry leaves

Directions:

1.      Soak chana dal in water for about 4 to 5 hours.
2.      Remove the seeds and pulp from inside the pumpkin piece.
3.      Wash and cut into 1/4 inch pieces.
4.      Wash the soaked dal and drain the water out.
5.      Heat plenty of water in a big pot.
6.      When water is boiling, add chana dal.
7.      Let it cook for about 4 to 5 minutes.
8.      Add pumpkin pieces.
9.      Mix well.
10.      Let the pieces and dal cook on medium heat for 5 to 6 minutes.
11.      Check the grain of dal for softness.
12.      It should not be overcooked.
13.      Transfer to a colander so that water is drained out.
14.      Heat oil in a thick pan.
15.      Add chiles, dal, mustard and jeera seeds and let cook till mustard seeds splutter.
16.      Add hing and curry leaves.
17.      Add the drained pumpkin pieces and dal mixture.
18.      Mix thoroughly with a fork.
19.      Add grated fresh coconut.
20.      Keep mixing.
21.      Do not mash the pieces and dal.
22.      Cook for a few minutes.
23.     Transfer to a serving dish.

 

 

 

 

 

 

Dabbakaya pokkadam (chakotara/lemon sweet and sour pickle)

Dabbakaya is a citrus fruit/vegetable as big as a grapaefruit. It has thicker skin and flavor different from lemon. Chakotara, gal gal nimbu etc. are almost like dabbakaya. This sweet and sour temporary pickle is very tasty and is a good side dish for rice, roti, idli and dosa. I tried using the large size lemons available in USA and the taste is almost like dabbakaya. I made this dish using chakotara, small oranges also.

Ingredients:

•      2 cups dabbakaya/chakotara/lemon pieces
•      3 to 4 green chiles (less spicy and according to taste)
•      1/4 Tsp. turmeric powder
•      1 Tsp. methi seeds
•      1 Tsp. mustard seeds
•      4 to 5 Tbsp. jaggery
•      3 Tsp. rice flour or corn flour
•      Pinch of hing (asafetida)
•      Salt to taste

Directions:

1.      Wash and cut dabbakaya/chakotara/lemon into 1 cm cubes.
2.      Let the seeds be there.
3.      Wash and cut green chiles into big pieces.
4.      Roast methi seeds without oil, for 1 or 2 minutes.
5.      Roast mustard seeds also without oil for a minute, till they splutter.
6.      Grind methi mustard to a fine powder.
7.      Take a deep pan and place chakotara and chile pieces.
8.      Add turmeric powder, salt, methi mustard powder and jaggery.
9.      Add a few spoons of water to the mixture and heat.
10.      Mix rice flour in a little cold water and add it to the boiling mixture.
11.      Keep stirring while the mixture is cooking.
12.      Cook for 3 to 5 minutes.
13.      Pieces of chakotara need not be very soft.
14.      Take the pan off the heat and transfer to a dry jar.
15.      Place it in refrigerator.
16.      Can be kept in refrigerator for a few months.

This is a great side dish for idli, dosa, daddhojanam (yogurt rice) or parathas.

 

 

 

 

 

Paneer bhurji

Paneer is very much like cottage cheese. It is usually made at home by cuddling milk by adding lemon juice or a little bit of yogurt to boiling milk. In most of the Indian stores in USA, paneer is available in the frozen food section.

Paneer is both tasty and healthy. It is a very popular ingredient used in subzis, parathas, and also many sweets. Paneer is a good source of protein and calcium. It helps in preventing diseases, and even helps in weight loss!

Paneer chunks are fried, sautéed, grilled etc in cooking. It is always better not to fry them in your subzis. I am giving a recipe where grated/crumbled paneer is used along with onion and tomatoes. It is very simple and easy to make. You may add other vegetables like bell peppers peas etc. I used sweet red chiles for the color and flavor. According to your choice, you may chop onions and tomatoes into small or long pieces.

Ingredients:

•      2 cups grated paneer
•      1/2 cup onions (finely chopped)
•      1 cup tomatoes (chopped)
•      1/2 Tsp. chopped ginger
•      2 or 3 green chiles (chopped)
•      1/2 cup cilantro (chopped)
•      1/4 Tsp. turmeric powder
•      1/2 Tsp. chile powder
•      1/4 Tsp. garam masala
•      1/2 Tsp. jeera seeds
•      Salt to taste
•      2 Tsp. oil

Directions:

1.      Heat oil in a thick pan.
2.      Add jeera seeds.
3.      After a minute, add chopped onions.
4.      Stir well till the onions are transparent.
5.      Add ginger and green chile pieces.
6.      Add chile powder, salt and garam masala.
7.      Keep stirring and cook for 3 to 4 minutes.
8.      Add chopped tomato.
9.      Stir well.
10.      When tomatoes are cooked add grated paneer.
11.      Keep stirring for a few minutes.
12.      Add chopped cilantro.
13.      Mix well.
14.      Transfer to a serving dish.
15.      Paneer bhurji tastes nice when eaten hot. Can be eaten with roti, rice or bread.
     
    
    
     
    
    
     
    
    
     
    
    
     

Vaamu aku perugu pacchadi/Ajwain patta raita

Vaamu aku/ajwain leaf is an herb. It is also known as Bishop's weed. The leaves are tender, fleshy with a specific aroma like an oregano or thyme. The plant is native to India and East Asia.

Ajwain leaves like ajwain seeds have many medicinal properties.

For infants and children, the leaves are used for treating colds, coughs and fevers. They are ideal to relieve colic symptoms in babies.

Ajwain leaves are used in preventing and treating stomach disorders like flatulence, indigestion, and acid reflux. They also possess muscle-relaxant action, bactericidal and fungicidal properties.

Over all, ajwain leaves and seeds increase the efficiency of your body system!

The plant can be easily grown by propagating cuttings from original plant. Ajwain leaves are thick, slightly hairy and very beautiful and attractive in rounded shapes.  As they are grown in bunches and look similar to money they are supposed to be very lucky in feng shui!

Unfortunately ajwain leaves are not available in any markets. You have to grow them yourself. In USA, during cooler season, the plant has to be kept inside the house in a warm window.

 

The leaves are used in Indian cooking. Ajwain leaf bajjis (fritters) are very popular in many parts of India. I am giving a recipe for making nutritious and yummy raita/yogurt based. It is more like a salad as the leaves are not cooked and the dish is more like a dip.

Doreen Gillespie made ravioli using ajwain leaf filling, fusion cooking idea!

 

Ingredients:

•      A few ajwain leaves
•      1 cup curd (yogurt)
•      1/2 cup sour cream (optional)
•      2 or 3 green chiles
•      Salt to taste

For seasoning:

•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      Pinch hing
•      Cilantro for garnish

Directions:

1.      Wash and clean ajwain leaves.
2.      Cut them into thin long pieces.
3.      Chop green chiles.
4.      Whip curd without adding water.
5.      Add ajwain leaf pieces.
6.      Add salt.
7.      Add sour cream.
8.      Mix well.
9.      Heat oil in a small pan.
10.      Add mustard and jeera seeds.
11.      When mustard seeds splutter, add hing.
12.      Add green chiles.
13.      Add the seasoning to raita.
14.      Mix well and garnish with cilantro.

 

 

 

 

Sandita sweet and sour chutney(Mexican sour gherkin sweet and sour chutney)

In my experiments with sandita I tried making sweet and sour chutney. In fact, you may try this recipe with dondakaya also. If dondakaya is slightly ripe also, it can be used. If you do not have sandita, go ahead and try with dondakaya.

 

 

 

Ingredients:

•      2 cups sandita (cut into pieces)
•      1 Tsp. mustard methi powder
•      Small ball (about an inch diameter) of tamarind or
•      1 Tbsp. tamarind paste
•      1/4 Tsp. turmeric powder
•      2 green chiles (according to taste)
•      2 Tsp. jaggery (optional)
•      1 or 2 Tsp. chile powder (optional)
•      Salt to taste
•      2 Tsp. oil

Directions:

1.      Clean and cut sandita into discs or small pieces.
2.      Heat oil in a thick pan.
3.      Add sandita pieces and cook for 5 to 10 minutes.
4.      Keep stirring.
5.      Add green chiles also and cook for 2 or 3 minutes.
6.      Remove from heat.
7.      Add tamarind, let it cool.
8.      Add turmeric, methi mustard powder, jaggery, and salt.
9.      Transfer all these to a grinder jar and process.
10.      Add 2 or 3 spoons of water, if needed.
11.      Tastes nice if the chutney is slightly crunchy and not too soft.
12.      Sandita chutney is a good side dish for rice, rotis, idli dosa etc.

 

Paneer paratha (Paratha stuffed with grated paneer/cottage cheese)

Parathas are very popular and staple food from North India. Basically they are Indian flat bread made of whole wheat flour. They are thicker than rotis and also they are kind of shallow fried in oil.
Stuffed parathas like aloo paratha, gobhi paratha, mooli paratha, peas paratha are all very popular in Nortth India. Parathas are eaten at breakfast, lunch or dinner. They are served along with yogurt, pickle and raita.

In this post, I am giving the recipe for paneer paratha. Paneer is very much like cottage cheese. It is usually made at home by cuddling milk by adding lemon juice or a little bit of yogurt. In most of the  Indian stores in USA, paneer is available in the frozen food section.

Paneer parathas are made in 2 or 3 different ways. Some people prefer paneer along with other spices, whereas some others like plain paneer without any spices.

Even while making, one way of making them is pressing 2 equal size rotis with stuffing in the middle. Other way is using one roti and pack the stuffing inside and then roll the paratha.

 

         Paneer filling                                                                                          2 equal size rotis


                                       

 

Filling spread on roti                                                                                       Covered by 2nd roti

 

                                                             Paratha using one roti

Ingredients:

•      1 or 2 cups atta  (whole wheat flour)
•      1 Tsp. salt
•      Less than one cup water
•      4 to 5 Tbsp. oil

For filling:

•      1 cup grated paneer (cottage cheese)
•      Salt to taste
•      1 Tsp. chile powder (optional)
•      1/4 Tsp jeera powder (optional)
•      1/4 Tsp. garam masala  (optional)
•      1/2 Tsp. aamchur (optional)

Directions:

1.      Take atta in a wide plate, add salt mix it adding a little water to make a ball.
2.      Save some atta to be used for rolling parathas.
3.      Just enough water has to be added, otherwise, if it is too watery, you cannot roll the parathas.
4.      Add 2 teaspoons of oil and knead the dough well.
5.      Cover with a wet cloth and set it aside for about half an hour.
6.      Grate paneer into another plate.
7.      Add salt and chile powder and mix well.
8.      If you want the filling to be with all the masalas, add all the powders to the paneer and mix well.
9.     Taking the dough, make small balls, about one and half inch diameter balls and cover them again with wet cloth.
10.      Dust the rolling surface generously with atta.
11.      Roll one of the balls into a five inch disc, set aside.
12.      Roll another disc of the same size.
13.      Spread some paneer filling on one of the discs.
14.      With your fore finger, wet the edge of the roti lightly.
15.      Cover the roti, with the second one.
16.      Press the edges together.
17.      Roll the paratha lightly.
18.      Heat a thick pan and carefully transfer the stuffed roti to the hot pan.
19.      Keep moving the paratha a few times, and flip it.
20.      Keep turning and when the paratha is half cooked, spread some oil on the top.
21.      Reverse and spread oil on the other side also.
22.      When you see brown or light black spots appear on the paratha, paneer paratha is ready.
23.      Serve it with a little butter and yogurt, raita and spicy pickle!

Another way to make paneer paratha:

1.      Divide the dough and make slightly larger balls, about 2 inch diameter.
2.      Roll in a four inch diameter disc.
3.      Put two spoons of paneer filling in the middle of the roti.
4.      Gather the edges and press them together with your fingers.
5.      Close it completely, so that the filling does not come outside.
6.      Spread some dry atta on to the rolling surface and roll the ball into a disc.
7.      Parathas are thicker than rotis.
8.      Roll evenly into a six to seven inch disc.
9.      Cook on a hot pan just as mentioned above.

 

Brussels sprouts with grated coconut subzi

Brussels sprouts is a cool season crop and very popular in Europe and USA. This vegetable was originally grown in Belgium and possibly that is why the name Brussels sprouts! Brussels sprouts resemble miniature cabbages. Unlike cabbage, they grow in bunches of 20 to 40 on the stem of a plant.

Brussels sprouts are low glycemic and nutritious vegetables. They are excellent sources of many vitamins like A, B complex and vitamin K which helps in preventing Alzheimer's disease. Lots of minerals like copper, calcium, potassium, iron, manganese and phosphorous are also available in the sprouts.

Thus, brussels sprouts are incredibly nutritious vegetables and they offer protection from many deficiencies and believed to protect from heart diseases and colon and prostate cancer.

In India, they are not seen in markets, but, in places like Delhi, you can buy them in super markets.
I tried making the subzi using what is available in Delhi, but, as the sprouts are not fresh and they also were not tender, the taste was not at all like the one I made with fresh sprouts in USA. I understand that in big metros, the sprouts are available in the market. So, unless you get really fresh ones in local markets, you do not try this subzi.

 

Ingredients:

•      2 cups brussels sprouts, cut into halves or quarters
•      3 to 4 Tbsp. grated coconut (fresh or dehydrated)
•      1 red chile
•      1 Tsp. chana dal
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      A few curry leaves
•      2 Tsp. oil
•      Salt to taste

Directions:

1.      Wash and cut brussels sprouts into halves or quarters according to taste.
2.      If the outside leaves are very tough, you may discard them. Otherwise, you may cook along with the outside leaves also.
3.      Heat the pan and add oil.
4.      When the oil is hot, add red chile.
5.      After a minute add chana dal, urad dal, mustard seeds and jeera seeds.
6.      When mustard seeds splutter, add curry leaves.
7.      Add brussels sprouts and keep stirring.
8.      Add a few spoons of water, (if necessary), cover and cook for 3 to 4 minutes.
9.      Keep stirring in between.
10.      Add grated coconut and let it cook for a few more minutes.
11.      Keep stirring so that the vegetable is not burnt.
12.      Turn off the heat.
13.      Serve hot. Very tasty dish and can be served with rice or roti.

 

Mamidi allam pacchadi (Mango ginger and plain ginger chutney)

I have earlier posted a recipe using Mamidi allam (mango ginger). In this recipe, I have used mango ginger and an equal amount of ordinary ginger to make a chutney, which can be kept for a long time. This chutney also is sweet and sour and has the specific flavor of mango ginger which makes it very special. You get mango ginger in most of the Indian stores in USA. In South India it is easily available during winter.

Ingredients:

•      1 cup mango ginger (peeled and chopped)
•      1 cup plain ginger (peeled and chopped)
•      2 Tbsp. red chili powder
•      2 Tbsp. salt
•      4 to 5 Tbsp jaggery
•      3 Tbsp. tamarind paste
•      2 tsp. methi mustard powder
•      3 Tbsp. oil
•      1/2 Tsp. mustard seeds
•      1 or 2 red chilis

Directions:

1.      Wash, peel and cut ginger into small pieces
2.      If using fresh tamarind, microwave tamarind along with 3 or 4 table spoons of water for 30 or 40 seconds.
3.      Heat oil in a thick pan.
4.      Add ginger pieces and cook them for about 4 minutes.
5.      Let cool.
6.      Transfer ginger pieces, tamarind, chili powder, salt and jaggery.
7.      Grind till it becomes a paste.
8.      If some water is needed while grinding, add  water that was left from tamarind,
9.      Or add boiled water.
10.      Grind till you get the required consistency.
11.      Transfer to a container.
12.      Add mustard seeds and red chilis to hot oil and add them to the chutney.
13.      It makes a very good side dish for rotis, rice, idli and dosa etc.
14.      If kept in a refrigerator, the chutney keeps for a long time.

 

Kadhi pakoda (majjiga pulusu with pakodi)/ chickpea flour fritters in buttermilk gravy

Sometime back, I have posted a recipe for majjiga pulusu (buttermilk pulusu). Majjiga pulusu where many vegetables are cooked in buttermilk, is a popular side dish in South India. The North Indian version of the same is Kadhi pakoda. In this dish, instead of vegetables, small pakodas (deep fried chickpea flour fritters) are cooked in buttermilk gravy.

There are different recipes for making kadhi pakoda from different regions of India like Punjabi kadhi, Gujarati kadhi, UP kadhi etc.

You need to have sour buttermilk or yogurt to make this dish. If using yogurt, add some water and whip it so that you get buttermilk. Thickness of the gravy, is according to your taste. If you more flowing gravy, you may add more water while cooking.

Kadhi pakoda served along with hot steamed rice makes such a nostalgic dish. Serve it along with some crunchy papads and it is going to be a hit!

As I am trying to reduce deep fried cooking, I used the gunta pongaralu/paniyaram chetti or Aebleskiver pan to make the pakodas. This version of kadhi pakoda was tasted by many of my guests and found as good as the deep fried version (if not better!)!

Go ahead and try it out!

 

Ingredients:

For pakodas:

•      1 cup besan (chickpea flour)
•      2 Tbsp. rice flour
•      1 or 2 green chilis  (finely chopped)
•      1/2 inch ginger (finely chopped)
•      2 Tbsp. onion (finely  chopped)
•      1/2 Tsp. baking soda
•      Salt to taste
•      4 Tbsp. oil

For kadhi:

•      2 cups or more buttermilk
•      2 Tbsp. besan
•      1 Tsp. chili powder
•      1 Tsp. dhania powder (coriander powder)
•      1/2 Tsp. jeera powder
•      1/2 Tsp. garam masala

For seasoning:

•      1 or 2 red chilis
•      1 Tsp. methi seeds
•      1 Tsp. ajwain
•      1Tsp. mustard seeds
•      Pinch of hing (asafetida)
•      Curry leaves
•      Cilantro for garnish

Directions:

Making pakodas:

1.      Mix besan, rice flour, salt and baking soda in a bowl.
2.      Add green chili, ginger and onion pieces.
3.      Add a little water and mix thoroughly to make the batter. Not too watery and just enough to drop as pakodas.
4.      Clean and heat the gunta pongaralu/paniyaram chetti or Aebleskiver pan.
5.      Add a drop of oil and brush around.
6.      When the pan is hot, drop a spoon of batter, add a drop of oil and cover.
7.      Cook for a few minutes, when the pakodas are semi cooked, flip them and cook.
8.      Check after a few minutes with a fork and if fully cooked, remove from pan and set them aside.
9.      Repeat till most of the batter is used.

Making kadhi:

1.      Using the same bowl, add buttermilk, and besan, chili powder, dhania powder, jeera powder and garam masala.
2.      Mix thoroughly with a whip taking care that there are no lumps.
3.      Heat a deep pan and add oil for seasoning.
4.      When oil is hot, add red chili, methi seeds, mustard seeds, jeera and ajwain.
5.      When mustard seeds flutter, add hing and curry leaves.
6.      Pour the buttermilk mixture and keep stirring.
7.      Let it boil for a few minutes.
8.      Take hot water in a bowl.
9.      Place the pakodas for a few minutes.
10.      Squeeze the liquid out and place them in the boiling buttermilk mixture.
11.      Add all the pakodas. Let them cook for one or two minutes. If cooked too long, pakodas break. So see that they are not overcooked.
12.      Remove from heat, add salt and mix it well.
13.      Transfer to a serving dish, garnish with cilantro.
14.      It is a popular side dish for rice or kichadi. 

 

 

 

 

 

Dry fruit burfi (sweet using figs, dates and nuts)

Diwali (festival of lights, victory of good over evil) is celebrated all over India. Lots of sweets are prepared and exchanged with friends during this festival. My niece Veni Sankar suggested that there must be some recipes for making sweets in the blog. So, I am trying to give one or two recipes to make sweets which are healthier, less time consuming.

Most of the Indian sweets are made using lots of sugar, khoa (similar to ricotta cheese) or white flour.
Looking for healthier ingredients, which are both nutritious and tasty, I decided to make Dry fruit burfi, where no additional sugar and very little ghee (clarified butter) are used. This sweet is good for growing children and for senior citizens as well!

Anjeer (figs) are a good source of potassium, which helps in blood pressure control and also contain a lot of dietary fibre. Fibrous foods have a lot of effect on weight management and also sugar control. So I wanted to include anjeer (figs) in the recipe. Khajur (dates) are known to be maintain sugar levels, aid digestion,  prevent anaemia, lower risk of heart disease etc. They are a  good source of vitamins, and other nutrients and known as a very good antioxidants.

Dates, figs, nuts, cardamom etc:

Nuts partially cracked, figs and dates processed together:

Poppy seeds, oats and cracked nuts being roasted:

Figs and date mixture added to the dry mixture:

Burfi (after refrigerating) being cut in to slices:

Ingredients:

•      1 cup anjeer (dried figs)
•      1 cup seedless khajur (dates)
•      3/4 cup walnuts
•      3/4 cup almonds
•      1/3 cup cashews
•      1/2 cup pistachios
•      2 tbsp. khus khus (white poppy seeds)
•      2 tbsp. oats
•      2 tbsp. ghee (clarified butter)
•      1 tsp. cardamom powder

Directions:

1.      Remove the stems and bottom portion of figs. Cut them into 4 pieces
2.      Remove any seeds or top portion of dates and cut into 3 or 4 pieces.
3.      Coarse grind walnuts, almonds, cashews and a few pistas in a food processor.
4.      Grind together dates and figs so that they are mixed well. Need not be completely mashed.
5.      Heat a thick bottomed pan, add ghee.
6.      When ghee melts, add oats and poppy seeds and stir well.
7.      When oats and poppy seeds are turning golden brown, add nuts mixture.
8.      Stir well for a few minutes.
9.      Add dates and fig mixture, and go on mixing everything together.
10.      Turn the heat off.  Add cardamom powder.
11.      Knead well using your hands.
12.      If necessary, you may grease your palms with ghee or oil.
13.      Place the mixture in a plate and knead some more.
14.      Make it into 2 or 3 portions, and knead each one and make a roll.
15.      Roll the cylindrical mixture on pista and almond slivers.
16.      Place each roll on aluminum foil and wrap it around and roll it on a board so that the inside stuff is fully packed.
17.      Leave the rolls in refrigerator for 1 or 2 hours.
18.      Open the foil cover, slice the roll according to your choice thickness.
19.      Dry fruit and nuts burfi is ready for eating!

 

Mexican sour gherkins subzi

Mexican sour gherkin are also known as mouse melon or melothria scabra. They are the size of large grapes, look like our kundru (miniature) or doll sized watermelons and taste like cucumber or kundru. This variety is not  genetically-modified hybrid developed in laboratories! It is heirloom that has been grown and eaten in Mexico for centuries. A long-lost heirloom, cucamelon has only recently been rediscovered. Now, they are grown in USA and are available in farmer's markets etc during summer. Mexican sour gherkin is mostly used in salads, pickles along with pearl onions etc.
If you are looking for seeds to plant in your garden, you may have to look for "melothria scabra"

  

Google search provided some information about its availability in India, though I wonder if it is the same vegetable. Kachri or kachari is a wild variety of cucumbers, and grows wildly in Rajasthani desert. It is supposed to be sour to taste and kachri powder is used in tenderizing meats etc.

Last year it was planted in our yard and the fruits were eaten raw from the plant as snack! It almost looks like kundru and also tastes very much like kundru or cucumber. I wanted to make use of this vegetable in making Indian subzi. This year we got quite a few of cucamelons and I got to experiment. You may use the same masala as in the recipe for dondakaya kothinira karam kura also. I am inserting some photos of the climber etc for more information.

Here is one recipe:

Mexican sour gherkin on the climber:





 Ready for cutting:                                                                           Cut only partially:

As compared to kundru you can see the size:

After microwaving and in the pan:

After adding besan and masalas:

 

Ready to be transferred:

Ingredients:

•      2 cups sour gherkin
•      2 to 3 tsp. oil
•      3 tbsp. besan (chickpea flour)
•      1 tsp. chili powder
•      1/4 tsp. jeera powder.
•      Salt to taste
•      1 tsp. jeera seeds (cumin)

Directions:

1.      Place sour gherkin in a microwave safe bowl.
2.      Sprinkle a little water.
3.      Cook covered in a microwave for 1 or 2 minutes.
4.      Melons must be parboiled and not mushy.
5.      Heat oil in a nonstick pan.
6.      Add jeera and stir for a minute.
7.      Add microwaved melons and keep stirring for a few minutes.
8.      Mix besan, salt, chili powder and jeera powder in a plate.
9.      Sprinkle the powder mixture to the melons.
10.      Keep cooking on medium heat and keep stirring.
11.      When besan gets golden brown in color, stop cooking.
12.      Transfer to a bowl and serve.
13.      A good side dish for rice, roti etc.