Ambate(Amte) Midi Uppinakayi(Pickle)

Ingredients:
50 Tender Ziziphus Mauritiana / Hog Plum / Ber / Ambate(Amte) Midi
3/4 cup Coarse Salt
3/4 - 1 cup Pickle Masala
1/2 tsp Mustard seeds
1/2 tsp Oil
Pinch of Asafoetida powder

Recipe:

Clean and wipe the using a clean cotton cloth.

Put around 20 tender Ambates in a porcelain jar(Bharani) or glass jar or plastic jar and add around 1/4 cup of salt. Similarly repeat this step for remaining Ambates.

Cover one plastic sheet, place one heavy stone(cleanly washed and dried) on top of it as shown in the picture below.

Cover the lid properly and keep it for about 5-6 days. Once in a day mix them well and cover the lid properly by placing the plastic sheet and stone. Remove the Ambates from salt water and keep them aside for about 1-2 hrs.

Prepare the pickle masala(Around 3/4 cup masala) as mentioned in Mavina Midi Uppinakayi recipe.

Transfer this ground masala to a vessel containing Ambates and mix them well. Add the salt water(boiled and cooled) if required. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, cover the lid tightly. This can be used after a day. For longer shelf life store it in a refrigerator.
Put 1/2 tsp mustard seeds, 1/2 tsp oil in a pan and heat. Once it starts spluttering, add asafoetida powder, keep it for few seconds and then add it to pickle. Mix well before serving. It goes well with rice, dosas, etc.

Ghee (Tuppa) | ತುಪ್ಪ

Home made purified butter.

Ingredients (ಬೇಕಾಗುವ ಪದಾರ್ಥಗಳು):

Required amount of Butter  |  ಬೇಕಷ್ಟು ಬೆಣ್ಣೆ

Recipe (ಮಾಡುವ ವಿಧಾನ):
Wash the butter in water for about 5-6 times until all the buttermilk content is completely removed. Drain the water content and keep it aside.

Put this butter in a heavy bottomed vessel and heat. Keep this in high flame until the butter melts completely.

Keep this in low/medium flame and keep stirring the mixture once in 2-3 mins until it is done.(When it starts giving nice aroma and when it becomes transparent as shown in the picture below.) Switch off the flame and keep it aside for 3-4 mins to cool down.

When it is still hot, drain this in a clean cotton cloth or strainer to separate the solid particles.

Keep it aside until it comes to room temperature. 4 cups of butter will serve around 3 - 3.5 cups of Ghee. 

Blog Link: Curd, Buttermilk, Butter: https://www.ruchiruchiaduge.com/2013/06/mosaru-benne-majjige-curdyogurt-butter.html

Tips (ಸಲಹೆ):

 * Before making Ghee, wash the butter properly for about 5-6 times. Buttermilk content should not be there in Butter otherwise Ghee will get spoiled soon

 * Use heavy bottomed bigger utensil for preparing Ghee to avoid overflowing. This will also prevent the ghee from getting burnt while cooking

 * Once the butter gets melted, cook the ghee in low flame

-------------------------------------------------------------------------

 * ತುಪ್ಪವನ್ನು ಮಾಡುವ ಮೊದಲು, ಬೆಣ್ಣೆಯನ್ನು ಚೆನ್ನಾಗಿ 5-6 ಸಲ ನೀರಿನಲ್ಲಿ ತೊಳೆದುಕೊಳ್ಳಬೇಕು. ಮಜ್ಜಿಗೆಯ ಅಂಶ ಪೂರ್ತಿಯಾಗಿ ಹೋಗಬೇಕು, ಇಲ್ಲದಿದ್ದರೆ ತುಪ್ಪ ಬೇಗನೆ ಕೆಟ್ಟ ವಾಸನೆ ಬರುತ್ತದೆ / ಹಾಳಾಗುತ್ತದೆ

 * ತುಪ್ಪವನ್ನು ಕಾಯಿಸಲು ಸ್ವಲ್ಪ ದಪ್ಪ ತಳದ ದೊಡ್ಡ ಪಾತ್ರೆಯನ್ನು ಉಪಯೋಗಿಸಿ, ಇಲ್ಲದಿದ್ದರೆ ಬೆಣ್ಣೆ ಕರಗಿ ಕುದಿಯುವಾಗ ಬೇಗನೆ ತಳ ಹಿಡಿಯುತ್ತದೆ ಹಾಗು ಹೊರಚೆಲ್ಲುವ ಸಾಧ್ಯತೆಯಿದೆ 

 * ಬೆಣ್ಣೆ ಕರಗಿದ ಮೇಲೆ ತುಪ್ಪವನ್ನು ಸಣ್ಣ ಉರಿಯಲ್ಲಿ ಕಾಯಿಸಿ