# dadlikayi uppinakayi

 

I was not well versed with preparing pickle until I tried this easy amazing pickle recipe.

Dadlikayi is a type of citrus fruit. Good source of vitamin c and also controls hypertension.

Slice dadli kayi, remove seeds and put in a glass box with salt layers. After a week or so use this to prepare pickle. Fry mustard and cumin and blend with large quantity of  birds eye chiili without adding water. Mix with dadlikayi pieces. Season with mustard and aoesofoeteda.

Keep aside for three days and taste dadlikayi uppinakayi!

# Korsagayi gojju

 

Raw Mangoes preserved in salt ( korsagayi) used in traditional cooking in many ways. This simple korsgayi gojju is good appetizer and promotes digestion.

Pulp is blended with birds eye chilli and garlic. Seasoned with mustard. No need to add extra salt or water.

#Plum spicy chutney

 

If you are bored of eating plum then try this spicy chutney recipe..

Wash the plums and slice and blend with roasted cumin, coriander, clove, cinnamon, pepper, ginger and red chilli. Boil with jaggery and salt to a thick sticky consistency.

Plum is cardioprotective  and also relieves constipation..

# Amatekayi recipes

 

Amate kayi or hog plum is rich source of vitamin c and hence a good immunity booster. Also claimed to be good for skin health, wound healing and lower backache.

For amate  kayi amati I have used Bengal gram, toor dal one spoon each with cumin, coriander, mustard, turmeric and  red chilli. Fried spices blend with coconut. Hog plum boiled and mixed with the masala. Bring to boil again with salt and jaggery. Thick consistency gives better taste!

For amatekayi kayirasa I have used birds eye chilli, ginger, garlic, coriander, mustard, cumin, clove and cinnamon with grated coconut. Bring to boil with hog plums with  slightly chopped skin.

Simpler one is amate kayi chutney with dosa or chapati. Discard inner hard part of hog plum. Use the flesh with coconut, green chilli, salt and water. No need of tamarind as hog plum is soury. Blend to get yummy amatekayi chutney. Season it.

Colocasia( kesuvina) rotti

 

After knowing health benefits of colocasia and loving its taste anyone would like to use it for preparing Rotti (chetti in local language.)

Chopped Colocasia leaves ( take care while chopping because hands may become itchy) mixed with onion, rice flour, rava, salt and chilli powder. Now take a ball of it and spread over  heated and oil greased tawa directly. Cook both sides with coconut oil. Taste with butter or coconut chutney.

Instead of rice flour and rawa you can try rice and Bengal gram soaked and grinded to the desired consistency with other ingredients.

Too much of colocasia may lead to body ache. Beware of that if you are fond of its taste. 

#Colocasia ( kesuvina)patrode

 

Colocasia leaves or kesuvina soppu is a good source of vitamin A ,C, folate and calcium. It is rich in antioxidants.

I wanted to try patrode from a long time.

For this soak two cups  dosa rice for few hours with Bengal gram quarter cup. Prepare the masala by roasting red chilli, coriander, cumin, garlic, tamarind. Make it more spicy and soury.. Blend with soaked rice and Bengal gram and salt.  Make sure that not much water is added and good consistency is obtained.

Colocasia leaves are usually itchy. Remove the thickened parts over leaves and spread the batter over the leaves one above other and fold after 4 - 5 leaves to the desired shape.

Now steam boil for 20 min. Let it cool and cut into slices. Patrode is ready to serve. Some may prefer to have them with coconut oil.

#Fig halwa

Fig or anjoora is a great source of calcium and potassium and hence good for maintaining bone density.

Wash and chop figs and blend them to a nice paste without adding water. Add little ghee and sugar and bring to boil on low flame. Once it thickens add roasted dry fruits over the fig halwa and taste the yummy dessert!