Chundo

As the temperature starts getting hotter, it reminds me of the times back in India when all women in the family start the process of preparation and preservation. Spices and masalas are sun dried and powdered, and preserved for the entire year. Variety of pickles being made specially different kinds and flavors or raw and ripe mango pickles. Veggies are sun dried and dehydrated and carefully stored. The love that was involved in the entire process of making and preserving would be relished rest of the year. I remember huge glass and ceramic jars called Barni filled with delicious pickle was covered carefully with a cloth to ensure freshness and hygiene. These were the old methods of canning. Although now we sterilize the bottles in the dishwasher itself, my mom used to bask them in afternoon sun. That was just a way of getting rid of any moisture that would cause the pickle to spoil.

Gujarati cuisine is incomplete without the sweet pickle. Yes, we like our food to have all the flavors...the 3 S... Sour, Sweet, Spicy. Even our pickles are sweet, sour, and spicy. The combination of all this just adds to the taste of the food and so this cuisine is very popular worldwide.

Chundo is sweet pickle made of raw mangoes. You can imagine the sourness of raw mangoes blended with the sweet sugar and some spices. This jam like concoction is a perfect balance and side of the traditional Gujarati thepla or a spicy flat bread. When we Gujjus travel, we surely carry thepla and chundo with us. We don't mind unpacking our food anywhere and relishing it, and we are really proud of that! We also don't mind sharing it with people around us!! :) So if a Gujarati offers you some Thepla and chundo, do not hesitate to accept it.

Chundo is a concoction made in the scorching heat of summer. Raw mango and sugar it kept under the overhead sun in a metal container to combine together. Since I am not in India and summer here is later and not very harsh, I am making chundo in the microwave. It could also be prepared over the stove. I like my chundo to be syrupy and not dry. Overcooking will make chundo dry and crystallized, so always keep and eye on it. You can always try a smaller batch before making the larger one. Also, if you like you can add cloves or cinnamon stick for added flavor but it is not needed. Gujarati chundo is simple with minimum spices. Amount of red chili powder also depends on your family's taste. You could make it more hot if you like it that way.

Ingredients
1 cup shredded raw mango
1 cup sugar
Pinch of salt
1/4 tsp. turmeric powder
1 tsp. red chili powder
1 tsp. raw cumin seeds

• Peel and shred raw mangoes. It is important to select firm, hard, green mangoes. I used 3 large mangoes and it yielded around 2+1/2 cups of shred. I like the shred slightly thick and long so that the chundo pickle does not get mushy.
• In a mixing bowl mix shredded raw mangoes, salt, and turmeric together. Let the mixture rest for 5 minutes. 
• Add sugar. (For every 1 cup of shredded raw mango there should be 1 cup of sugar. If the raw mangoes are extremely sour, add 1+1/4 cup sugar) The ratio of raw mango shred and sugar I use is 1:1.
• Mix sugar well for 8-10 minutes. While mixing you will notice the consistency changing. Do not worry. Mix well for sugar to dissolve. Let it rest for another 10 minutes.
• Microwave on high for 6-8 minutes stirring occasionally every 2 minutes.. For 2+1/2 cup of shredded raw mango it took me around 8 minutes to cook the mixture. If you have less quantity cooking time may change. Keep an eye on the mixture. You want to cook it till the mixture starts bubbling or forms one sting consistency chashni. You can cook on the stove top too stirring continuously till the sugar dissolves and starts to bubble. 
• Remove from heat and mix well for 2-3 minutes.
• Let the mixture rest for few minutes. It will thicken as it cools.
• Add red chili powder and raw cumin seeds while it is still warm.
• Mix well and pour into clean dry glass bottles or mason jars.
• Cover when they are completely cooled.
• Enjoy with Thepla. muthia, bhajia, or as a sweet dip with crackers.

Here is step-by-step pictorial recipe:

Peel and shred raw mangoes. It is important to select firm, hard, green mangoes. I used 3 large mangoes and it yielded around 2+1/2 cup of shred. I like the shred slightly thick and long so that the chundo pickle does not get mushy.

In a mixing bowl mix shredded raw mangoes, salt, and turmeric together. Let the mixture rest for 5 minutes. 

Add sugar. (For every 1 cup of shredded raw mango there should be 1 cup of sugar. If the raw mangoes are extremely sour, add 1+1/4 cup sugar) The ratio of raw mango shred and sugar I use is 1:1.

Mix sugar well for 8-10 minutes. While mixing you will notice the consistency changing. Do not worry. Mix well for sugar to dissolve. Let it rest for another 10 minutes.

This is the traditional method of mixing shredded raw mango and sugar in a stainless steel container and keeping it under the overhead sun to cook. The mirror is a way to Shuuu away birds and crows from destroying the pickle.  My mom used to do that. How do you keep birds away from your pickles while they are cooking in the sun? 

Microwave on high for 6-8 minutes stirring occasionally every 2 minutes.. For 2+1/2 cup of shredded raw mango it took me around 8 minutes to cook the mixture. If you have less quantity cooking time may change. Keep an eye on the mixture. You want to cook it till the mixture starts bubbling or forms one sting consistency chashni. You can cook on the stove top too stirring continuously till the sugar dissolves and starts to bubble. 

Remove from heat and mix well for 2-3 minutes.

Let the mixture rest for few minutes. It will thicken as it cools.

Add red chili powder and raw cumin seeds while it is still warm.

Mix well and pour into clean dry glass bottles or mason jars.

Cover when they are completely cooled.

Enjoy with Thepla. muthia, bhajia, or as a sweet dip with crackers.

Enjoy!!

Edamame Undhiyu

I am snacking on edamame while typing this recipe...now do you know how much I love edamame!! Getting addicted to something that it nutritious is rare, but it is possible. With edamame and soy beans being handy at home, adding complete protein to our meals is getting easier and interesting too.

Undhiyu is a Gujarati delicacy prepared in the winter months as the veggies are available then. Thanks to science and technology we can buy the same vegetables frozen from India. This recipe is my attempt to make the same undhiyu more nutritious by adding shelled edamame to it. Here are my traditional Matlo Undhiyu and Quick Undhiyu recipes. Check out my recipes to find out the meaning of Undhiyu!

Ingredients (serve 3-4 people)
1 cup tuvar lilva
1 cup papdi lilva
1 cup shelled edamame
15-20 baby potatoes
1+1/2 cup shredded coconut
1 tbsp. ginger green chili paste
3 tbsp. fresh or dry methi leaves
3 tbsp. chopped coriander leaves 
1 tbsp. garlic paste or minced garlic
4-5 tbsp. oil
2 tsp. turmeric powder
2 tsp. red chilli powder
2 tbsp. coriander powder
Salt to taste

• Mix all shelled Green beans together and keep them aside.
• In a pan heat oil, add garlic paste, 1/2 cup coconut, and 1 tbsp methi leaves. Saute for a minute.
• Add baby potatoes. Sprinkle some salt, add turmeric and mix well. Add 1/2 cup water, cover and let the potatoes be cooked for 5 minutes.
• Add all shelled beans to potato mixture. Sprinkle some salt and 1/4 cup water. mix well and let the beans cook for 10 minutes. Mix occasionally.
• Meanwhile in a separate bowl mix remaining ingredients: coconut, red chili powder, coriander powder, coriander leaves, methi leaves, ginger green chilli paste. Keep the mixture aside. 
• When potatoes are almost cooked, add the coconut and spice mixture in it.
• Mix veggies and spices well. Cover and cook for another 5 -7 minutes till the mixture is completely cooked. You may add slight water if needed to cook veggies.
• My Undhiyu is usually on a dry side and not over cooked. I like to see all the ingredients in it and should be able to pick and eat it :) You could mix in all the ingredients and spices and pressure cook them if you like the veggies overcooked. Anyways it is going to taste amazing!
• Enjoy with fresh rotis or as is :)

Here is step-by-step pictorial recipe:

Mix all shelled Green beans together and keep them aside.

In a pan heat oil, add garlic paste, 1/2 cup coconut, and 1 tbsp methi leaves. Saute for a minute.

Add baby potatoes. Sprinkle some salt, add turmeric and mix well. Add 1/2 cup water, cover and let the potatoes be cooked for 5 minutes.

Add all shelled beans to potato mixture. Sprinkle some salt and 1/4 cup water. mix well and let the beans cook for 10 minutes. Mix occasionally.

Meanwhile in a separate bowl mix remaining ingredients: coconut, red chili powder, coriander powder, coriander leaves, methi leaves, ginger green chili paste. Keep the mixture aside.

When potatoes are almost cooked, add the coconut and spice mixture in it.

Mix veggies and spices well. Cover and cook for another 5 -7 minutes till the mixture is completely cooked. You may add slight water if needed to cook veggies.

A Complete Protein Meal!

Hara Bhara Kabab

Kababs, are traditionally north Indian delicacies cooked in clay oven or tandoors. Kababs are usualy bite size pieces of a type of meat that is marinated with spices. Often folded with naan, kababs make a healthy and delicious meal for a non-vegetarian. Being a vegetarian, I always enjoy the technique of kabab making specially in tandoors or over charcoal flame. Check out all my kabab recipes.

Hara bhara kabab is a very popular snack/appetizer in Indian cuisine specially prepared for vegetarians. Hara means green...these kababs are made of all green ingredients. These are usually made into tiny, bite size pieces, and a deep fried. My recipe has a variation :)

Few years back my husband and I ordered a Hara Bhara Paratha/flat bread at one of the very popular restaurants in the Bay Area. Assuming it would be a green outer layer filled with delicious stuffing inside as the name suggests, I was almost drooling. But to our surprise the paratha was only Hara/green and not Bhara/stuffed. If the name is Hara Bhara it should be green as well as stuffed :) I almost returned my order as it was misleading and misguided. Just green paratha could be named as spinach paratha and not Hara Bhara Paratha. Right???? :)

Although Hara Bhara Kababs that I have eaten in Mumbai are not stuffed, my recipe here is stuffed with deliciously soft paneer and cashews. Also to make the kababs green I not only used spinach and peas but also added a cup of Edamame/green soy beans to increase the protein content and make it more nutritious. Believe me these were the more delicious kababs that I have ever eaten, and I got the same compliment from my husband too. This was a meal by itself! You could make these kababs and roll them in roti or naan to make a wrap or sandwiched between buns for delicious hara burger. Your kids will just love it!

Ingredients to make 15-18 Stuffed kababs

3 cups baby spinach
1 cup shelled edamame
1 green peas
3 medium potatoes boiled
1 cup semolina or rawa
1/2 cup flattened rice or thick poha (optional)
1 cup cilantro
2-3 green chillies
salt to taste
Freshly squeezed lemon juice

For the filling
2 cups grated paneer/indian cottage cheese.
1/2 cup cashew nuts
1 Tsp. salt
fresh lemon juice
1 tsp cumin seeds
1 tsp ginger and green chilli paste

Cashew nuts for garnish
Oil for shallow frying

Wash baby spinach well and microwave high for 2 minutes with just sprinkle of water. This will slightly blanch spinach keeping the wonderful green color.
Blanch shelled edamame and green peas.
In a food processor add spinach, peas, edamame, green chilies, cilantro, salt, and lime juice. Pulse to coarsely grind them.
Add boiled and peeled potatoes. Grind well. DO not overdo it or the paste might turn mushy.
Remove in a bowl, Add binding agent. I like to use poha and rawa. (because my mom used that for cutlets) You could also add bread crumbs or cornstarch. Binder should be added little at a time depending on the amount of moisture in the mixture. Keep the mixture aside.

Prepare the filling by mixing all the ingredients well.

To make Hara Bhara Kabab:
Take a ping pong ball size green mixture.
Flatten on your palms.
Add 1 tsp. mixture in the center and fold in the sides and seal them well.
Tightly pack the kabab and slightly flatten it.
Decorate with a cashew nut.

Place in a non stick pan. Add few drops of oil around the kabab and roast on both sides on low to medium heat till it browns.
Serve with onion rings and lemon slices and with the side of mint cilantro chutney and yogurt dip.

Here is step-by-step pictorial recipe:

Wash baby spinach well and microwave high for 2 minutes with just sprinkle of water. This will slightly blanch spinach keeping the wonderful green color.

Blanch shelled edamame and green peas.

In a food processor add spinach, peas, edamame, green chilies, cilantro, salt, and lime juice. Pulse to coarsely grind them. 

Add boiled and peeled potatoes. Grind well. DO not overdo it or the paste might turn mushy.

Remove in a bowl, Add binding agent. I like to use poha and rawa. (because my mom used that for cutlets) You could also add bread crumbs or cornstarch. Binder should be added little at a time depending on the amount of moisture in the mixture. Keep the mixture aside.

Filling for hara bhara kabab:

To make Hara Bhara Kabab:

Take a pingpong ball size green mixture.

Flatten on your palms.

Add 1 tsp. mixture in the center and fold in the sides and seal them well.

Tightly pack the kabab and slightly flatten it.

Place in a non stick pan. Add few drops of oil around the kabab and roast on both sides on low to medium heat till it browns.

Serve with onion rings and lemon slice.

Side of mint cilantro chutney and yogurt dip.
Yogurt dip is plain yogurt mixed with salt and a tbsp. of my schezwan sauce. This will be deliciously garlic flavored yogurt dip.

Deliciously Healthy!!