Menthe Menasu Gojju/ Fenugreek seeds & Pepper Curry

An absolutely finger licking gojju for akki rotti is menthe menasu gojju. We love it. This is my dear M-I-L style gojju, which was in draft for the past 2 years. Whenever I prepared m. m gojju I could not click pictures for some or the other reason. Finally! here is the picture :D

You need the following for making gojju:


Onions : 5
Kaalu Menasu/Whole black pepper : 20 kaalu (powdered coarsely)
Menthya/Fenugreek Seeds : 1 tsp
Mustard : 1tsp
Tamarind Juice: 2 tbsp of thick extract
Curry leaves: few

Blend with water :
Kadalepoppu : 1.5 hidi(fist fulls)
Grated fresh coconut : 4 tbsp
Red Chillies : 6

Other ingredients:
salt and jaggery

1. Cut onions into small pieces. Blend the ingredients under the list and keep it ready.
2. Heat oil in a cooking pan. Add mustard. When mustard stops popping, lower the heat and add fenugreek seeds, whole balck pepper and curry leaves. Fry till fenugreek seeds become red. Add onions and fry till transcluscent.
3. Dilute 2 tbsp of thick tamarind juice with sufficiant plain water (enough to make the volume of gojju). Bring to boil.
4. Add coconut paste, salt and jaggery. Mix and bring gojju to boiling point. If gojju is not thick, you can add more kadalepoppu (fried gram/chickpeas) powder to make it thick. Adjust the flavors before you switch off the stove.
5. Allow to sit for 30 mins before you serve. This will allow the flavors to settle well.
6. Enjoy with your favorite akki rotti.

Change is the essence of Life ..

Change is the essence of life. Life once never existed on Earth but 'change' changed the whole scenario. From one celled organism to human being, we all were and are part of this word. From an infant to middle aged woman, change has always made a better person. ..

If you are still wondering why am I so hooked to this word 'change' today, it is because this post is dedicated to Indiblogger's topic "Change is easy".

The event is hosted by Dell Inspirion with Indiblogger. I loved the topic, so picked up to write what I feel about change; change in the gadgets we have been buying over a decade.

Working in research field, I totally believe in change. Without this word, I probably will not earn my bread and butter :D . Research has always brought changes to the gadgets we use and shrinking the world every day. I started with Nokia series which doesn't even exist in the market today. It was like holding on to something precious in those days.  From Nokia to Sony Ericson's to Apple I have had the opportunity to feel the various application these gadgets offered. But, when I 'changed' from Nokia to SE, getting used to the keypad took some time. From 'arrrgghhhh I hate the change' to 'I love it', it took some time but I think I adapted well. Now, I am enjoying the era of 'touch screen'. If 'research' was unable to bring 'changes' to the gadgets we used, the 'fun' would have seized and companies would not have grown and churned out new jobs. I say change is essential and it's easy isn't it ?

We have changed at least 3 laptops till date. We loved our IBMs so much that they died a sad death one day. I learned a lesson. 'Too much is too bad'. Then we 'changed' ourselves, we spent only 'quality' time with our new love 'Dell Inspirion'. Dell reciprocated well and it still is with us. He sits quietly when my toddler pounces on him, followed by Akash's repeated google searches for his class homework/holiday 'research' work. He beems with smile when I blog my tasty dishes with him. He is my husband chess companion too. Well, in total he has adapted to the 'change-in-love' we have offered him after his successor's sad demise. He understood 'change is easy, love it!'

Do you love this post? Log in to Indiblogger and vote for this post...

Granola Bars

I tried these from Prathibha's "The Chef and her Kitchen" They were absolutely yummy and we were like "yeh dil maange more" Thanks Prathibha. I will be making this more often.

A step by step procedure to make granola bars with measurements can be found at her site here: Granola Bars

Rewriting her recipe here for my reference:

(Yields around 18 big bars)

2 cups quick cooking Oats

1/2 cup cornflakes cereal

1 cup honey

1 tsp cinnamon powder

3 tbsp peanut butter

2 tbsp butter

2 tbsp brown sugar

1 tsp vanilla essence

2 tbsp water

dry fruits and nuts:(This comes around 1-1/4 cup)

12-15 almonds,finely chopped

12-15 walnuts,finely chopped (did not use)

10-12 pistachios,finely chopped

2-3 tbsp raisins

2-3 tbsp dried cranberries

5-6 seedless Arab dates,finely chopped

3-4 dried figs/anjeer,finely chopped

1 tbsp watermelon seeds(did not use)

2 tbsp flax seeds (did not use)

1 tsp sesame seeds (did not use)


1.Dry roast oats and cornflakes separately until a nice aroma comes and oats starts slightly browning up,take care not to burn them while frying.Keep them aside.
2.Now dry roast flax seeds until they pop and followed by sesame seeds and add them to the oats mixture.
3.Add almonds,walnuts and pistachios to the pan and roast them until they are slight crisp and then add watermelon seeds,chopped dates,figs,raisins,cranberries and fry them for a minute and add them to the oats mixture.
4.Mix everything well and keep the vessel aside.
5. Heat the same pan and add butter and let it melt.Now add brown sugar to it and let ir caramelize a bit and bubbles form.
6.Add water,honey,peanut butter and cinnamon powder and heat the mixture until it starts bubbling up.
7.Add vanilla essence and give a quick stir.
8.Now add the roasted oats, cornflakes,nuts and dry fruit mixture and mix well until the honey mixture is coated uniformly all over the oats cornflakes mixture.Let it cook for 2 mins and keep stirring it in between.
9.Divide the mixture into two portions and transfer the mixture on to a baking sheet or a butter paper and spread it using a spoon or a wooden ladle to 1/2 inch thickness.
10.Straighten the edges with the help of a spatula into a square or rectangle and let it cool a bit.Smoother the top portion using hands or a butter paper and gently make it uniform.

This is how it looked when we transferred it to a plate for cutting into squares. I did not have butter paper, so just poured it into a big plate.

11.Allow them to cool for 5-10 mins and then cut them into bars.If it does not hold shape just press the sides with hands to form the clean edges.
12.Arrange them on a aluminum foil on a baking tray and bake in preheated oven @ 160 degrees for 4-5 mins.This step is completely optional and you can avoid it if you do not have oven.I do this way which helps in holding its shape and can be stored for longer.Let them cool completely for 30 mins.
13Wrap them in aluminum foil and store them in airtight container.

We enjoyed every bite of these chewy granola bars.

Mango Pickle in Oil\Enne Uppinakayi(ಮಾವಿನಕಾಯಿ ಎಣ್ಣೆ ಉಪ್ಪಿನಕಾಯಿ)

ಮೈಸೂರಿನಿಂದ ಆಮ್ಲೆಟ್ ಮಾವಿನಕಾಯಿ ಬಂತು ಸಿಂಗಪುರಕ್ಕೆ, ಮತ್ತೆ ಕೇಳಬೇಕೆ ನನ್ನ ಸಡಗರ ಉಪ್ಪಿನಕಾಯಿ ಹಾಕಲಿಕ್ಕೆ ?

ನಮ್ಮ ಮನೆಯಲ್ಲಿ ಇದನ್ನು ಎಣ್ಣೆ ಉಪ್ಪಿನಕಾಯಿ ಅಂದೇ ಅಭ್ಯಾಸ. ಊರು ಬಿಟ್ಟು ಬಂದಮೇಲೆ ತಿಳೀತು, ಬೇರೆಕಡೆ ಇದಕ್ಕೆ ಆವಕಾಯಿ ಅಂತ ಕೂಡ ಅಂತಾರೆ ಅಂತ. ಯಾರು ಏನಾದ್ರು ಹೆಸರಿಡಲಿ ಬಿಡಿ, ನಂಗೆ ಉಪ್ಪಿನಕಾಯಿ ರುಚಿ ಮುಖ್ಯ. ಪ್ರತಿ ಸರ್ತಿ ಎಣ್ಣೆ ಇಲ್ಲದ ಉಪ್ಪಿನಕಾಯಿ ಮಾಡುವ ನನ್ನ ನಿಶ್ಚಯ ಬದಲಾಗಿ, ಈ ವರ್ಷ ಎಣ್ಣೆ ಹಾಕಿ ಉಪ್ಪಿನಕಾಯಿ ಮಾಡುವ ಉತ್ಸಾಹ ಹೆಚ್ಚು ಆಯಿತು. ಅದರ ಪರಿಣಾಮ ನಿಮ್ಮ ಮುಂದೆ ಇರುವ ಉಪ್ಪಿನಕಾಯಿ ಫೋಟೋಗಳು ..

ಆಮ್ಲೆಟ್ ಮಾವಿನಕಾಯಿ ಹೇಗಿರತ್ತೆ ನೋಡಿ..

Photo Courtesy : The Hindu

ನಮ್ಮ ಮನೆಯ ಶೈಲಿ ಎಣ್ಣೆ ಉಪ್ಪಿನಕಾಯಿ ಮಾಡುವ ವಿಧಾನ :

ಮಾವಿನಕಾಯಿ ಚೆನ್ನಾಗಿ ತೊಳೆದು, ಅದನ್ನು ಚೆನ್ನಾಗಿ ಒಣಗಿರು ಬಟ್ಟೆಯಲ್ಲಿ ಒರಸಿ ಇಟ್ಟುಕೊಳ್ಳಿ. ಈಲಿಗೆಮನೆ/ಚಾಕು ಕೂಡ ಇದೆ ರೀತಿ ತೊಳೆದು, ಒರಿಸಿ ಇಟ್ಟುಕೊಳ್ಳುವುದು. ಉಪ್ಪಿನಕಾಯಿ ಹಾಕಲಿಕ್ಕೆ ಬೇಕಾದ ಎಲ್ಲ ಪದಾರ್ಥಗಳನ್ನೂ ಇದೆ ರೀತಿ ಸಿದ್ಧ ಮಾಡಿ ಇಟ್ಟುಕೊಳ್ಳುವುದು.

ಮಾವಿನಕಾಯಿಯನ್ನು ಸಣ್ಣ ಹೋಳುಗಳನ್ನಾಗಿ ಹೆಚ್ಚಿ ಇಟ್ಟುಕೊಳ್ಳುವುದು.

ಉಪ್ಪಿನಕಾಯಿಗೆ ಬೇಕಾದ ಪದಾರ್ಥ : (Mango Pieces from 1 Omlette Mango )

ಉಪ್ಪು: 3 ಬಟ್ಟಲು ಹೊಳುಗಳಿಗೆ 1-1.5 ಬಟ್ಟಲು iodine ಇಲ್ಲದ ಉಪ್ಪು
ಕೆಂಪುಮೆಣಸಿನಪುಡಿ(ಅಚ್ಚ ಖಾರದಪುಡಿ) : ೧ ಬಟ್ಟಲು ಹೊಳುಗಳಿಗೆ ೧ ಬಟ್ಟಲು ಕೆಂಪುಮೆಣಸಿನಪುಡಿ
ಹರಿಶಿನದ ಪುಡಿ : ೧ ದೊಡ್ಡ ಚಮಚ

ಕೆಳಗಿನ ಪದಾರ್ಥಗಳನ್ನು ಬಾಣಲೆಯಲ್ಲಿ ಹುರಿದು, ನನತರ ಪುಡಿ ಮಾಡಿ ಇಟ್ಟುಕೊಳ್ಳಿ :
ಸಾಸಿವೆ : ೩ ದೊಡ್ಡ ಚಮಚ (tablespoon)
ಮೆಂತ್ಯೆ: ೩ ದೊಡ್ಡ ಚಮಚ (tablespoon)

ಬೇರೆ ಪದಾರ್ಥ :

ಎಳ್ಳಿನ ಎಣ್ಣೆ : ೧ ಬಟ್ಟಲು
ಹಿಂಗು : ೧ ಸಣ್ಣ ಚಮಚ (teaspoon)

ಉಪ್ಪಿನಕಾಯಿ ಭರಣಿಯಲ್ಲಿ ಮಾವಿನಕಾಯಿ ಹೋಳುಗಳನ್ನು ಉಪ್ಪು ಮತ್ತು ಹರಿಶಿನ ಹಾಕಿ ಬೆರೆಸಿ ಇಡಿ. ಬೇರೆಸಲಿಕ್ಕೆ ಮರದ ಚಮಚ ಉಪಯೋಗಿಸಿದರೆ ಒಳ್ಳೇದು. ಬೆರೆಸಿದ ಹೋಳುಗಳನ್ನು ೫ ಗಂಟೆಗಳ ವರೆಗೆ ಹಾಕೆ ಬಿಡುವುದು. ಉಪ್ಪು ನೀರಾಗಿ ಹರಿಶಿನ ಮತ್ತು ಹೊಳುಗಳ ಜೊತೆಗೆ ಸೇರಿಕೊಳ್ಳುತ್ತದೆ. ಉಪ್ಪು ನೀರು ಬಿಡದಿದ್ದರೆ ೧ ದಿನದವರೆಗೂ ಬತ್ತಲಿನಲ್ಲಿಯೇ ಬಿಡುವುದು. ಉಪ್ಪಿನಕಾಯಿ ಭರಣಿಯ ಮೇಲೆ ತಟ್ಟೆಯನ್ನು ಮುಚಿ ಇಡಿ. ನಮ್ಮಲ್ಲಿ ಭರಣಿ ಇಲ್ಲದ ಕಾರಣ ಪ್ಲಾಸ್ಟಿಕ್ ಡಬ್ಬಿಯಲ್ಲೇ ಹಾಕಬೇಕಾಯಿತು.

ನೀರು ಬಿಟ್ಟ ಹೊಳುಗಳಿಗೆ ಕೆಂಪುಮೆಣಸಿನ ಪುಡಿ, ಸಾಸಿವೆ ಮೆಂತ್ಯೆ ಪುಡಿ ಹಾಕಿ ಬೆರೆಸುವುದು.

ಎಳ್ಳೆಣ್ಣೆಯನ್ನು ಬಾಣಲೆಯಲ್ಲಿ ಬಿಸಿ ಮಾಡಿ, ಅದಕ್ಕೆ ಹಿಂಗು ಸೇರಿಸಿದ ಮೇಲೆ ಒಲೆ ಆರಿಸುವುದು. ಎಣ್ಣೆ ಸಂಪೂರ್ಣವಾಗಿ ತಣ್ಣಗಾದ ಮೇಲೆ ಉಪ್ಪಿನಕಾಯಿ ಹೊಳುಗಳ ಮೇಲೆ ಹಾಕಿ, ಬೆರೆಸಿ, ಮುಚಿ ಇಡಿ. ವಾರಕ್ಕೆ ೨ ರಿಂದ ೩ ಸರ್ತಿ ಮರದ ಚಮಚದಿಂದ ಉಪ್ಪಿನಕ್ಯಿ ಹೋಳುಗಳನ್ನು ಕಲಿಸಿ ಇಡಿ.

೧ ತಿಂಗಳು ಆದಮೇಲೆ ಉಪ್ಪಿನಕಾಯಿಯನ್ನು ಲೊಟ್ಟೆ ಹಾಕಿಕೊಂಡು ತಿನ್ನಬಹುದು. :)

Mango Pickle in Oil :

Every Year the pickle I make sans oil. This year I decided to make pickle in oil because I had the most delicious mango for pickles (Omlete variety) from Mysore. Here is the recipe from my mother, who usually called this pickle in oil rather than avakaya. What is in a name ? Delicious Pickle is more important than a name :p

You need the following to make Mango Pickle in Oil :

Mango Pieces (I used pieces from 1 Omlette Mango)

Salt : 3 cups of closely packed mangoes requires about 1 to 1.5 cups of iodine free salt (depends on the sourness of the mango)

Redchilli Powder : 1 cup (use more if you need it to be ultra spicy)

Turmeric: 1 heaped tbsp

Dryroast/fry the following and powder:

Mustard Seeds : 3 tbsp

Fenugreek Seeds: 3tbsp

You also need :

Sesame Oil : 1 cup (use same cup for all measurements)

Asafoetida : 1tsp


1.Wash and Wipe all pickle making things including Mangoes in a clean n dry towel.

2.Measure Mangoes and salt. Put them in pickle making jar or any jar you have kept ready. Add turmeric and mix well using a non reactive spoon or wooden spoon. You can simply toss without spilling ... :D

3. Leave this mixture aside till you see most of the salt is turned to water. It takes anything between 5hrs to a day.

4. At this stage, add red chilli powder, mustard fenugreek powder and mix.

5. In a thick bottomed pan, add sesame oil and make it hot. Add asafoetida and switch off the stove. Let the oil cool down.

6. Pour this oil over the pickle and mix well. Close the lid and set it aside without disturbing it. Mix the contents 2 times a week.

7. By the end of 30 days, the pickle is almost ready to eat. Spoon out little pickle in a cup and check it out. Mango pieces would have softened and spices would have settled well.

8. Enjoy the pickle with your favorite dish.