Pudiye Nonche - 1

 

 "Pudiye Nonche" can be translated as the pickle made from powders. This unique South Canara pickle needs the pickle masala to be made from scratch. I make this pickle powder ready and store in a clean, dry glass bottle. I later use this pickle powder as needed. Traditionally, the porportions given below are for one time pickle making.

 

Pudiye Nonche - 1

Raw Mango Pickle

Ingredients

50 byadgi chilies

1/4 cup black mustard seeds

1 tbsp asafoetida

1 tsp fenugreek seeds

1 tsp turmeric powder

1/4 cup salt

 

Oil as needed to roast

 

Method

1. Roast byadgi chilies in a spoonful of oil. Set aside to cool down.

2. Roast all the remaining ingredients  separately. We even need to roast salt.

3. After the ingredients are cooled to the room temperature, powder them.

4. Now rinse, dry 1 raw mango. Cut into very small pieces.

5. Mix in pickle powder as needed. {You will not need all the pickle powder}

6. Let it marinate for few hours.

7. Serve as an accompaniment

 

Note -

1. Store in the refrigerator.

2. Traditionally, dried turmeric root (haLkunDa) is used instead of the turmeric powder.

3. Traditionally, each ingredient is roasted separately and powdered separately and then mixed together.

 

 

 

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Baked Shankarpale

I got inspired to "bake" the shankarpali instead of deep frying them after seeing Sanjeev Kapoor's recipe for the same. I thought my grandmother's recipe of boiling milk, sugar, salt would work better with baking. I was pleasantly surprised to see the result. Since Gudiya loves these "Shankarpali crackers", I make these even when Diwali is long over.

Baked Shankarpale
Indian Diamond Crackers
Ingredients
1/2 cup peanut oil
1/2 cup whole/full fat milk
1/2 - 2/3 cup sugar
1/2 tsp salt

Approx. 2 1/4 - 2 1/2 cup all purpose flour/Whole Wheat Pastry Flour
1/2 - 1 tsp vanilla extract (optional)

Method
1. In a saucepan, mix oil, milk, sugar and salt. Bring to simmering boil.
2. Let it cool down to the room temperature.
3. Add all purpose flour as needed and vanilla extract - if using. Knead into a dough.
4. Cover and let it rest for 2 hours.
5. Preheat oven 350F
6. Make 5 uniform balls.
7. Roll into a flat disc.
8. Cut into diamonds or squares using a butter knife or a shankarpale cutter.

9. Keep on a baking sheet in a single layer. Bake each batch for about 9 minutes.
10. Take it out and flip all the crackers as quickly as you can.
11. Bake for additional 6 - 7 minutes.
12. Take out and keep in a single layer.
13. Store in an airtight container as it cools down completely.

Note -
1. As you take the shankarpali out, they will be soft to touch. Let them cool down completely and then they will be crispy.
2. I add vanilla extract but this is purely optional.
3. You can use whole wheat pastry flour instead of all purpose flour.
4. Traditionally, the same recipe is followed to deep fry the crackers instead of baking them.
5. I , sometimes use my breadmaker to knead the shankarpali dough.
6. You will need approximately 2 1/4 - 2 1/2 cup all purpose flour. Take as needed to knead the dough.

Credits
www.sanjeevkapoor.com


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