Mango Murabba in Microwave

In my kitchen, raw mangoes is generally used to make instant pickles or in any kuzhambu/kootan. Blogging introduced chunda and henceforth I make at least two batches during the season.  This year two I made chunda. I just happened to find some raw mangoes in the market, even after the season has come to an end. I was searching for a raw mango jam recipe where in jaggery could be used in place of sugar. And I landed at Shubhada's place.

I decided to do it in microwave as is my practise whenever I make any jam. I find it easier than the stove top method.  It took only 7 minutes in MW and got around 200 gm of murabba with the following measurement. It stays good with out refrigeration. Since the quantity was less, it got over in a week.

Ingredients

• Raw mango, grated - 1 cup
• Jaggery powdered - 2 cup
• Cardamom powder - 1/2 tspn

 Method

Mix the grated mango and jaggery in a microwave safe bowl. Micro high for 7 minutes, giving a mix at intervals of two minutes. Give a standing time of a minute or two and it will set.  Drop a spoonful and see if it falls in flakes and it is done.

Consistency is also important to determine the shelf life. While making in MW, you don't need to add extra water for cooking. This also helps in increasing the shelf life. It keeps good without refrigeration. I used mango:jaggery in the ratio of 1:2. Adjust the jaggery according to its sweetness and the sourness of the mango used. I wanted the tangy taste from mango also to be felt and not to be drowned in the sweetness of jaggery. I found using 2 cups was indeed very sweet.

 I am sending this to MEC:Favorites hosted by PJ, started by Srivalli. Also this joins the 365-days of microwave cooking project of Srivalli.

Coconut Chutney/Thengai Thogayal My MIL's Version and Some Gupshup

A Very Long, unexpected break from blogworld. Came down to Chennai, thinking i will be able to do some justice to my blog too, but sadly, i couldnt literally touch the PC all these days. From the day i landed here @ Chennai, it was Shopping almost everyday till we reached the station to catch the train to Hyderabad for the Wedding!!! Even the security outside Kumaran/Pothys started asking us, "enna Madam, innaikuma??? :)"

Had a Great time @ the Wedding. Next Exciting thing after the wedding was the Blogger Meet!!!! So Happy to meet the face behind Great Blogs!!!!

Now Atlast found some time for my very own blog. Thengai Thogayal/Coconut Chutney is a condiment and it makes a great combo with idly/dosa & Rice. This is my MIL's Star Recipe. Every time My Hubby comes down to Chennai, This chutney is made almost everyday, exclusively for him!!! Now, this brings a J feeling to me!!! There are certain things that are so special in our life, nothing can replace them!!! one such thing in my dear hubby' s life is his Amma's Thengai thogayal. 

Now let go to the recipe

Ingredients
3 tbsp urad dal
1 cup freshly grated coconut/1/2 shell flesh of a medium-sized Coconut
9 nos Red Chillies
a small ball of tamarind  (Size of a Gooseberry)
a fistful of fresh Coriander
Salt to taste

Method
Roast urad dal and Red Chillies with little oil. Grind it with rest of the ingredients to a paste. I prefer it to be little coarse!!!! Transfer it to a bowl.

Heat 1tsp of oil and splutter mustard seeds and a pinch of hing and pour it over the thogayal/chutney. Enjoy with idly/dosa or even with rice.

This Thogayal stays fresh/Good for 2 days, when handled with care. Use a Clean,dry spoon and store it in Refrigerator.

Thachi Mamu with Thengai Thogayal, mmm!!!! yummy!!!

Sour cherries: going, going...

SOUR CHERRY STRUDEL

Serves 4 to 6

INGREDIENTS

1 quart fresh sour cherries
1/3 cup granulated sugar
1 1/2 tablespoons corn starch
1/4 teaspoon almond extract
4 tablespoons butter, melted
1/4 cup chopped almonds
8 sheets phyllo dough
1 ounce 70% dark chocolate
Powdered sugar for dusting


INSTRUCTIONS

Remove pits and stems from cherries. Rinse.

Combine cherries, sugar, cornstarch and almond extract in a saucepan and bring to a boil over medium-high heat. Simmer for 5 minutes, stirring intermittently. Set aside to cool.

Place 2 phyllo sheets on cutting board and dry for 15 minutes. Crumble. Mix into cooled filling.

Preheat oven to 400 degrees.

Cover a cookie sheet with parchment paper. Place 6 other sheets of phyllo on a cutting board. Brush one sheet with butter and place on cookie sheet. Repeat with remaining sheets, layering buttered sheets one over the other on cookie sheet.

Spoon cherry filling on stacked sheets vertically, leaving a 3-inch border from the edge. Sprinkle with almonds. Turn top edge and bottom edge of phyllo sheets down to cover filling. Roll phyllo widthwise. Place roll on cookie sheet, seam side down.

Bake for 20 to 25 minutes or until phyllo becomes golden.

Cool on wire rack for 30 minutes.

Melt dark chocolate. Drizzle over strudel. Dust with powdered sugar.