Posts Tagged ‘preserves’

In bangalore tomato is available throughout the year. The only problem is , the price fluctuates from Rs.5 per kg to Rs.40 per kg with in a span of three months! I buy a few kilos when it is cheap and make this paste. The paste can be stored in the freezer for more than three months, in Tupperware containers. I am giving the timings for 1 kg tomato.
Fresh Tomato

Fresh tomatoes


  1. Wash the tomatoes and drain the water.
  2. In a Microwave safe container, MW at 600 watts covered for 10 minutes.
  3. Allow to cool for a few minutes and grind to a smooth paste. Pass through a strainer if required and grind again.
  4. Transfer the pulp to the same MW container and MW at 600 watts for 1/2 hour stirring once in 5 minutes.
  5. Pour this into a freezer container and allow to cool. Keep in the freezer and use as you like.
  6. Take out the pulp from the freezer 15 minutes before use. It is easy to scoop out with an ice cream scoop.

This is my entry for Srivalli’s basic MW cooking event.


After cooking in MW for 10 minutes
After keeping for 10 mins in microwave

Tomato Paste

Storing in freezer container

You can use the pulp for Preparing

  1. Tomato thokku.
  2. All gravies for which you need tomato paste.
  3. Chutney
  4. Rasam
  5. Soup
  6. Tomato rice

Hope all of you find this preparation useful.

I have published a post on Microwave cooking tips almost 2 months back. That is my second entry for Srivallis event.


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I have been preparing aavakkai (or avakkai) every summer for the last 25 years. But I have never measured the ingredients. Everything is kannalavu( measured by eye). The measure of salt depends on the sourness of the mango. Here I am giving exact measures as told by my sister in law Padma. This is my entry for Sunita’s Think Spice, Think Mustard event.thinkmustardseeds.jpg

How to pick mangoes for Aavakkai?

Selecting the mangoes for Aavakkai is as important as the preparation itself. Buy firm and sour mangoes. Orange sized mangoes would be ideal( though mangoes are not exacly round) for the pickle. Take a large plastic sheet or some old cloth to spread on the ground while the mango is being cut. Ensure the mangoes are washed and wiped dry before cutting. The inner shell should remain intact. All this will help you to make Aavakai that lasts long. Get the mangoes cut into 1 inch pieces.


Aavakkai with Oil on top for preserving. Oil riseson top after a couple of days. While serving oil should be drained.


  1. Raw mangoes – 1 kg
  2. Mustard seeds – 150 grams
  3. Red chilli powder – 150 grams(Everest tikkalal is good)
  4. Salt – 150 grams
  5. Sesame oil – 250 grams
  6. Kabuli channa – 100 grams(optional)
  7. Fenugreek (methi seeds) – 1 tablespoon.


  1. Purchase and get the mangoes cut as per instructions mentioned above.
  2. Spread the cut mangoes on a plate, wipe each piece with a clean white cloth.
  3. Grind mustard to a fine powder. Mix salt, chilli powder and mustard powder.
  4. In a dry Tupperware or glass container, place some mango pieces and spread some mixed powder, channa and pour some oil.
  5. Repeat this with remaining ingredients. Mix with a large laddle.
  6. In two days the oil will rise up. While serving drain the oil. The pickle should always have a layer of oil floating at the top .

Guntur chilli powder gives the exact flavour and taste. You can also get the chillies freshly ground in a mill if you are making large quantities.

You can increase the chilli powder as per taste.

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I invite all visitors to see the janmashtami round up. Just click on Balakrishna’s picture for that! To know about the event for Ganesh chaturthi Click on Ganesha.

Aantu unde or dryfruit laddoo is a famous sweet in karnataka! This nutritious laddoo is a must be in the diet of young mothers, three months after delivery. This surely helps new mothers to recover back to their original health.

I have tasted this unde many times but never bothered to prepare at home. But now I learnt the method for Asha’s RCI karnataka!Thanks Asha, I have learnt so many new authentic karnataka recipes because of you!


On thursday when all the people were shopping for Gowri, Ganesha festival, I went around searching for aantu or cooking gum used in this Laddoo. It is available in Granthike Aangadi in Sampige road, Malleshwaram.

All ingredients used in Aantu Unde



Cooking gum or Aantu after dryroasting.


  • Cashew – 1 cup
  • Badam- – 1 cup
  • Dry grapes – 1cup
  • Dates – 1 cup
  • Dessicated coconut – 1 cup
  • Cooking gum (Aantu)- 1 cup
  • Sugar – 1 cup
  • Ghee – 1 cup
  • Cardamom – 6 nos


  1. Chop the badam, cashew nuts, dates and dry grapes to small pieces.
  2. Dry roast the cooking gum in a heavy bottomed pan, on a low flame till it puffs up as shown in picture. Crush a little when cool.
  3. Roast the badam and cashew with 1 table spoon ghee till light golden.
  4. Powder the dessicated coconut, sugar and cardamom.
  5. Melt the ghee and combine all ingredients in a large bowl and mix well.
  6. *Make into 2 inch radius balls and store in an air tight container.


The most difficult part is to make the undes. Chopping the dry grapes and dates to fine pieces helps in binding.

You can use sugar as per taste.

You can add any other dry fruit of your choice.

Can be stored for months.

Update: Since dry grapes (raisins) are indispendable for the making of these laddoos I am sending this to Swapna of Swad of India for AFAM – Grapes. “A Fruit a Month” (AFAM) is a monhtly event that rounds up recipes of a particular fruit.


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