Thothapuri Gojju

Ingredients:

1/2 kg Thothapuri - cut into big squares with the skin
10 gms Rasam powder
10 gms Red chilli powder
25 gms Salt
3 tsp white roasted til - powdered
30 - 40 gms Jaggery - depending on the sweetness of the thothapuri
2 tbsp Oil
1/2 tsp mustard
1/4 tsp jeera
4 strings curry leaves
one pinch hing

Method:

Heat oil, add mustard, jeera, curry leaves and hing. Add thothapuri pieces and add water till they are immersed completely. Boil till it is cooked, add jaggery, salt and when it melts add red chilli powder and rasam powder. Lastly add roasted til powder and turn off the flame. When completely cool, store in an air tight container in the fridge. Can be stored in the fridge for one week.


This recipe is contributed by Smt. Yellamma.

Pineapple Jam

Ingredients:

1 kg Grated Pineapple

1 kg Sugar

5-8 gms Citric Acid

1 large pinch sodium benzoate

2-3 drops yellow colour

Method:

Cut 2-3 pineapples into thick round slices. Remove skin for each slice. Grate it and discard the
hard portion in the centre. Weigh the grated pineapple and add sugar according to the weight of
the pineapple. Boil in a heavy bottomed vessel on high flame till it reaches boiling point, keep
stirring. When it reaches boiling point reduce flame and boil it for about 30 minutes. Now add
citric acid. (Decide the quantity of citric acid, depending on the sweetness of the pineapple.) Boil
5-10 minutes after adding citric acid. Dip a wooden ladle and cool it. When completely cool,
check if it has reached spreading consistency. Keep checking till you reach the required
consistency, switch off, add a pinch of sodium benzoate and 2-3 drops of yellow food colour. Mix
well and transfer to sterilized glass bottles immediately. Place the bottles on a wooden board
while you pour jam into them. Otherwise the bottle may break. Place the lid after the jam is
completely cool. The jam is ready for consumption after 24 hours, since the preservatives are used.

Mango Jam

Ingredients:
Mango Pulp 1 kg
Sugar 1 kg
Citric acid 10 gms
Mango essence 2-3 drops
Mango Colour 2-3 drops
Sodium Benzoate - 1 pinch

Method: Peel and cut the mangoes into big chunks. Weigh the mango pieces and prepare a puree in a mixie. Pass through a sieve to remove any fibre. Take the pulp in a thick copper bottom vessel, add sugar and bring to boil on a high flame. Keep stirring. Reduce flame and cook for 30 minutes. Now add the citric acid and cook for 5-10 minutes. Dip a wooden ladle and cool for 2 minutes. Check if it has reached the spreading consistency, then the jam is ready. Or cook for few more minutes. Check again, till it reaches the required consistency. (It will be pouring consistency, but when cooled it will set.) Switch off. Add sodium benzoate, colour and essence.

Keep sterilized glass bottles on a wooden board, and pour the hot jam into them and leave it there till it is completely cool. Place the lid. The jam is ready for consumption after 24 hours, since preservatives are used.

Daniya Powder

Ingredients:
100 gms Coriander seeds (daniya) - fry without oil
15 gms Channa dal - fry without oil
15 gms Urad dal - fry without oil
100 gms Dry coconut - grated
20 gms Tamarind - cut into small bits
40 gms Jaggery
20 gms Salt
32 gms Guntur chilli - fry with 1 tsp oil
2 tbsp Oil
1/4 tsp mustard
4 strings curry leaves
A pinch of hing

Method:
Mix daniya, coconut, dals, tamarind, jaggery, salt and red chilli together and powder in a mixer. Heat oil, add mustard, curry leaves, hing and the prepared powder. Fry on a low flame for 2-3 minutes in a thick pan and switch off. Leave it in the pan till completely cool. Store in an air tight container. Serve with hot rice and a little ghee.

Curry Leaves Powder

Ingredients:
200 gms Curry leaves - wash and spread on a cloth till completely dry
200 gms Dry coconut - grated
45 gms Tamarind - cut into small pieces
90 gms Jaggery
35 gms Salt
75 gms Guntur Red Chilli
35 gms Channa dal
35 gms Urad dal
2 tbsp Oil
1/2 tsp Mustard
1/4 tsp Jeera

Method:
Fry curry leaves in a thick pan with little oil, on a low flame, till crisp.
Fry channa dal and urad dal together with little oil till golden brown.
Fry red chilli separately with little oil till crisp. Let them cool.
Mix all the other ingredients and powder in a mixer.
Heat 1 tbsp oil in a thick pan, add mustard, jeera and the prepared powder and mix on a low flame for 2 minutes. Swith off. Leave it in the pan till it reaches room temperature. Store in an air tight container.

Coriander Thokku

Ingredients:
1 Bunch Coriander
150 gms Jaggery
40 gms Salt
50 gms Tamarind - soak
50 gms Green chilli
15 gms Guntur chilli
50 ml Oil
1/2 tsp Mustard
3 strings Curry leaves
A pinch of hing

Method:
Clean coriander leaves, and grind it along with jaggery, salt, soaked tamarind, green chilli and red chilli to a smooth paste. Heat oil in a thick pan, add mustard, curry leaves, hing and lastly add the ground paste. Cover with a splatter screen, keep stirring every 2-3 minutes. Fry on a low flame till oil is separated. Cool and store in an air tight container, in the fridge.

Raw Mango Chutney

Ingredients:
165 gms Raw mango - grated
70 gms Dry coconut - grated
15 gms Red chillies guntur
32 gms Salt
90 gms Jaggery
2 tbsp oil
1/2 tsp mustard
1/2 tsp jeera
2 strings curry leaves

Method:
Peel and grate raw mango. In a mixer take grated coconut, red chilli, salt, and jaggery - powder without adding water. Now add grated mango, a little water and grind again. Heat oil in a thick pan, add mustard, jeera, curry leaves and the ground chutney. Fry on a low flame till done. Serve with rice or dosa.

If the raw mango is too tangy, add 10-20 gms more jaggery.

This recipe is contributed by Smt. Yellamma.