Jaathikka Chammanthi / Nutmeg Fruit Chutney

Pleasantly aromatic, nutmeg is actually seed kernel of fruit-nutmeg.  We always use the nut and the mace of this fruit.  In my childhood my grandfather’s house had an old Jaathi (nutmeg tree) near the family well. I would tag along with him every morning  to collect the fallen nutmeg fruits. During these walks I have tasted the fruit but never liked it.  These are few of the summer vacation memories I have.

I never knew that we could make such taste chuttney out the nutmeg fruit. Thanks to my cousin's husband who mentioned it and i went hunting for the recipe.  So, this year’s visit to Kerala taught me this new recipe. It’s my Grandmothers special recipe. Thanks to her I have found one more traditional recipe.

So now try to find this fruit and make this chammanthi and ENJOY!

 Ingredients

Jaathikka fruit/Nutmeg fruit – 2

Grated coconut – 1 cup

Green chilli – 2 – 3 (according to your taste)

(Note : I prefer kandari chilli / birds eye chilli if it is readily available)

Shallots/ sambar onions – 5

Ginger – small piece

Garlic – 3 piece

Salt – according to your tast

Curry leave – 10 finely cut

  Method

1.     Break the Jaathikka into half and remove the red inner coat (mace) and the nut.

2.     Now roast the fruit directly on the gas flame/stove till the out layer burns and the inside cooks. ( authentically it done in a hearth/chulha)

3.     Peel of the burnt outer skin, clean  the remaining with a dry towel and cut it into small piece

4.     Grind all the ingredient except the curry leave into a smooth paste.

5.     Mix the finely cut curry leaves.

6.     It’s ready to serve.

Aam Panna

Aam panna is tangy summer cooler made out of raw mango.  This is homemade summer cooler which all of us must have had during our childhood. As it prevents from sun stroke and stomach problems in summers, my mother always stocked it in her refrigerator during summer. It was such a refreshing drink to have when we come in from the scorching heat of Nagpur with the outside temperature being 45 – 48 ⁰C. I really miss those lovely childhood days.

Anyway, do try it and let me know, did you enjoy it.

Ingredients

Raw mango  – 3 medium size

Sugar – 100gm/ as per taste

Cumin powder/ jeera  - 1tsp

Pepper powder – ½ tsp

salt – ½ tsp

5 glass chilled water

  Method

1.     Clean the mangos and boil it with ½ cup water in a pressure cooker for 2 whistles

2.     When it is cool, take out the pulp completely and mash. Throw of the seed and the skin.

3.     To this pulp add water, sugar, cumin powder, pepper & salt. Mix well till the sugar dissolves.

4.     Strain this mixture (optional :  if you like to get tit-bits of mango pulp in your drink, then don’t strain.

5.     Your aam panna is ready to serve.

6.     Or refrigerate and use when required.

Balushahi

Balushahi is a sweet dish which we got to relish very rarely during Diwali.  I liked the soft and flakey ones.  And always thought it was very difficult to make. But believe me it is one of the easiest sweet to make, if you know to how the dough should be knead.  Now days, I make it regularly and try to make variations with flavors.

So please try making it!

Ingredients

For Balushahi

Maida – 1½ cup

Baking soda / meeta soda – ¼ tsp

Ghee / clarified butter – 6tbsp

Curd – 4tbsp

Salt a pinch

Ghee /oil to deep fry

  

For sugar syrup

Sugar - 2 cups

Water - 1 cup

Cardamom powder

 Method

For Syrup

1.      In a sauce pan add water and sugar and bring it to boil over medium heat.

2.      Let it simmer until the syrup is almost one thread.

3.      Add cardamom and mix.

4.      Set aside and let it be warm.

For Balushahi

1.      In a bowl mix the flour and baking soda ( best is to swift it together).

2.      To this add the ghee and mix it with your finger till it has a crumby texture.

3.      Now add the yogurt and mix into a dough (do not knead it into soft dough).

4.      Cover the dough and let it sit for about an hour.

5.      Knead it twice or thrice. (Not more than that).

6.      Divide the dough in lemon size portions ( about 12 balls)

7.      Roll in your palm to make small ball (Balls should not be  very smooth and should have cracks all       around).

8.      Flatten in by pressing it between you palms and make a deep dent in the center.

9.      Heat the oil in a fry pan  (don’t over heat it, let it be on medium heat throughout the frying                   process).

10.  Now fry the prepared balushahi in batches of 5.  Don’t over crowd it.  Fry it slowly till both the           sides are golden brown.  It would take about 10 min to get this done. If you do it in high flame,         the inside of the balushahi will not get cooked properly.

11.  Take it out and place in on paper towel to let the extra oil get absorbed.

12.  Now dip the fried balushai in the sugar syrup, let it coat all through and remove it. (Don’t leave           them in the syrup)

13.  Garnish them with pistachios.