Indian english aggregator | Indian english news | Indian english blogs | Indian movies | Indian songs | Indian poem

Cherry gojju

Author : Pratnee Blog :Food for art, heart and thought! Date: 9/16/2012 11:28:00 AM

The Del Monte cherries tin Amma bought had a few leftover and this is what she created. Though the quantity seemed just a cup finally, it sufficed 2 people as a supplement for 2 phulkas or Indian bread and a cup of curd rice. Here is another recipe from mom for the Del Monte recipe carnival being hosted at indiblogger.

Preparation time: 10-15 mins

Serves: 2

Ingredients:

Del Monte red cherries 3/4th tin
Del Monte olive oil 2-3 tsps
Red chillies 2
Fenugreek seeds (methi seeds/menthulu) 1tsp
Cumin seeds (Jeera/jeelakarra) 1tsp
Mustard seeds (rai/aavalu) ½ tsp
Black gram (Uraddal/uddi pappu) ½ tsp
Curry leaves 4
Grated Jaggery (gud/bellam) 1/4th cup
Pinch of tamarind
Pinch of asafoetida
Salt to taste

Method:

Drain the cherries from the sugar syrup, chop them a little and set aside.

In a drop or two of oil, dry roast the red chillies, fenugreek seeds and cumin seeds. Set aside to cool. Once at room temperature grind them to a fine powder.

Heat oil in a pan and add mustard seeds. As they pop add black gram, curry leaves and a pinch of asafoetida.

To the seasoning add the Del Monte red cherries and keep stirring to cook. Add a couple of spoons of water if required (we did not). Cover and leave to cook until the cherries feel mashed and juicy.

Add a pinch of tamarind, the jaggery, the above ground fenugreek-cumin masala, salt to taste and around a cup of water and mix well for the masala to seep in.

Let the gojju cook and thicken. This should take a couple of minutes.

Del Monte red cherries gojju is done. As mentioned, it makes a great combo with both Indian bread and plain hot rice/curd rice. Sweet, tangy, sour and fruity it is a delight all the way. Dad loved the gojju, clicked and mailed us this picture.

Thank you Del Monte for making cooking and blogging an ‘international’ family affair.