Budamakayi or Dosakayi (Indian name) or lemon cucumber is a big spherical cucumber which is very popular in southern part of India. In India, Lemon cucumbers are available during summer season. The mild and pleasant taste is complemented by a cool and crisp texture. It resembles a lemon in appearance, the flavour is little bit sweet and less acidic. Lemon juice or vinegar is to be added to make the pickle little bit sour. It is better to use vinegar which works as preservative for pickles as well. Varieties of dishes can be prepared by using lemon cucumbers, this recipe is one of them. This recipe is a very simple and easy one and more over it consumes very less time and requires very less preparation. The ingredients used in this recipe are commonly available in every kitchen. You can serve it as side dish for breakfast, lunch or dinner. It complements the food with rice, roti, chapati, paratha, upama and all main courses. Let’s see the preparation of hot, tangy and spicy budamakayi uppinakayi. Continue reading →
I am bringing you one more tasty and spicy side dish. I prepare this dish using raw mangoes and some oil seeds. We, Kannadigas, call raw mango as Mavina Kayi in Kannada (India). In northern part of Karnataka, cultivation of oil seeds is predominant, I think, that is why people of northern Karnataka use more oil seeds in their cooking. Obviously I am one of them. More over, these oil seeds provide natural oil and proteins to the body. We get varieties of mangoes in summer season in India. Varieties of pickles can be prepared from raw mangoes, this dish is one of them. I prepare Mavinakayi thokku (pickle) in summer and preserve it for the whole year, yes you can store it for the whole year. I learnt it from my mother who is expert in preparing pickles. I modified it little bit accordingly. I prefer home made pickles rather than purchasing from market, home made pickles are more healthier and tastier. That is why I made it simple and easy for you. You can prepare and serve it with rotis, chapatis and spread it on sandwich as well. Once I tried it with pizza! because of nonavailability of tomato ketchup in my kitchen, the combination was good, kids enjoyed it. Let’s see the preparation of Mavina kayi thokku (sweet and sour raw mango pickle. Continue reading →
This is a good old and most popular Indian side dish, made from green mangoes. Basically, it is a kannada word used in Karnataka(India) for green mango pickle or kachhe aam ka achar. ‘Mavinakayi’ means green mango or kachhe aam and ‘uppinakayi’ means pickle or achar. Normally, green mangoes are available in summer and it is the right time to prepare it.
The best part of it is – it can be stored for the whole year and it will not get spoiled. I am going to show you the easy way of preparing this recipe, at the same time you will have to take care of certain things so that pickle will stand for the whole year. Choosing of mangoes is also very important. You have to choose fresh mangoes, which are hard in nature. Let’s see the preparation of tasty and tangy green mango pickle. Continue reading →