Monday, December 30, 2013

Veg Dhal

VEGETABLE DHAL

Ingredients:
moong dhal - 1 cup (Soaked)
onion - 1 (chopped)
tomato - 1 (chopped)
garlic - 1 handful 
carrot , beans, potato and peas - 1 cup (diced)
curry leaves - 1 sprig
oil - 2 tsp
green chillies - 3
salt to taste
mustard seeds -1/2 tsp
cumin seeds - 1/2 tsp





Method:
- in a pressure pan add the dhal, vegetables, salt, green chillies, garlic, tomato and some water
- cook for 2 whistles
- remove the steam and leave it aside
- in a pan add oil 
- add the mustard seeds and cumin seeds
 - add the curry leaves and onions
- fry the onions till they are golden brown
- add them to the dhal and remove from fire
- serve with idli / dosa/chappathi



Friday, December 27, 2013

Jack Fruit Curry

JACK FRUIT CURRY

Ingredients:
Jack fruit - 1 (chopped)
onions -2 (chopped)
tomatoes - 2 (roughly chopped)
coconut - grated - 1/2 cup
ginger garlic paste - 2 tsp
corriander leaves - 2 handful
tamarind extract - thick - 2 - 3 tsp
red chilli powder - 1.5 tsp
corriander powder - 1 tsp
salt to taste
turmeric powder - 1/4 tsp
curry leaves - a handful
oil - 3 tsp
garlic - 2 tsp - crushed


Method:
- grind half of corriander leaves, coconut and half of tomatoes with ginger garlic paste to a fine paste
- in a pan add oil 
- add the crushed garlic and fry for 2 mins
- add  the onions and remaining tomatoes and fry for 5 - 6 min
- add in the ground mixture and allow that to cook till the raw smell is gone
- to this add the salt, turmeric powder, corriander powder and red chilli powder
- add the tamarind extract and the curry leaves and allow that to cook for 3 mins in a closed pan 
- add the jack fruit and add in some water
- add the remaining corriander leaves and allow that to cook until the jack fruit is soft
- it would take about 7 - 10 mins 
- serve with rice or any tiffen of your choice




Wednesday, December 25, 2013

Potato and Mushroom Sabji

POTATO MUSHROOM SABJI
Ingredients:
boiled potato - 2 (Chopped)
mushroom - cut in fours - 1 cup
onion - 1 chopped
tomato - 1 chopped
ginger garlic paste - 1 tsp
salt to taste
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
corriander powder - 1 tsp
garam masala - 1/2 tsp 
corriander leaves a handful - chopped
oil - 2 tbsp
cinnamon - 1"
cloves - 2 



Method:
- in a pan add oil
- add the cinnamon and cloves when the oil is hot
- add in the onions and mushrooms and keep frying
- now add in the tomatoes when the onions are transparent
- add the ginger garlic paste, salt and turmeric powder
- allow that to cook in its own juices
- add in the garam masala, red chilli powder and corriander powder
- allow that to cook until mushrooms are cooked and the mixture is semi dry
- add in the potatoes and corriander leaves
 - mix well
- serve with chappathi as a side dish

Monday, December 23, 2013

Stuffed Full Chicken

STUFFED FULL CHICKEN

Ingredients:
For marination:
Full chicken - 1 kg
red chilli powder - 2 tsp
corriander powder - 1 tsp
turmeric powder - 1/2 tsp 
garam masala - 1/2 tsp
cumin powder - 1/4 tsp
cinnamon powder - 1/2 tsp
nutmeg powder - 1/8th tsp
curd - 1/4 cup (thick)

For Stuffing:
Eggs - 4 (boiled and deshelled)
onions - 4 (finely chopped)
tomatoes - 4 (chopped)
briyani masala - 2 tsp
salt to taste
ginger garlic paste - 2 tsp
corriander leaves - 1 handful (finely chopped)
oil - 4 tbsp






Method:
For Marination:
- cut the chicken in slits everywhere so the masala can ooze in
- add all the ingredients to marinate to a make a thick paste and then apply it well on the chicken
- then cover with a plastic sheet and then dump it in to an airtight container
- store in the fridge for minimum overnight. I marinated for 2 days.

For Stuffing:
- in a pan add oil
- add the onions and fry till they are transparent
- add the tomatoes and ginger garlic paste 
- fry till they are mushy 
- add in the salt to taste
- add in the briyani masala and cook till it forms a semi gravy
- add in the corriander leaves and cook for another 2 - 3 mins
- add the boiled - eggs and cook for another 2  mins
- remove from fire and leave it aside

For the Grill:
- in a baking pan line it with a sheet of aluminium foil
- now remove the eggs from the gravy and stuff them inside the chicken
- add some oil on the baking tray and place the chicken on the tray
- pour in the prepared gravy and allow that to grill
- the oven has to be preheated at 180 degree for 10 mins
- chicken has to be kept in the middle rack 
- and baked for 20 mins on one side at 180 degrees
- after 20 mins turn it to the other side and then allow that to bake for another 20 mins
- increase the heat to 200 degress and bake for another 10 more mins
- remove and serve.





Friday, December 20, 2013

Chocochip Walnut Muffins



CHOCOCHIP WALNUT MUFFINS

Ingredients:
Butter - 100 gms
Maida - 100 gms
sugar - 100 gms
Eggs - 3
Baking powder - 1 tsp
Baking soda - 1/8th tsp
Vanilla Essence - 1 tsp
Walnuts - 1/2 cup
Choco chips - 1/4 cup 



Method:
- powder  the sugar till they are fine
- seperate the eggs into egg yolk and whites
- beat the egg whites till they form peaks
- leave it aside
- grind walnut to a coarse powder
- roast the walnut in a pan for 3 - 4 mins and leave it aside
- mix maida, baking powder and baking soda in a bowl
- seive it together atleast for 3 - 4 times
- now beat butter and sugar till they are creamy
- add the egg yolk and essence and beat till they are pale
- add  the maida mixture little by little to the butter mixture and mix well till they are incorporated 
- do that till all the maida mixture is mixed well to the butter mixture
- add in the egg white slowly mix from inside
- ensure that there is no vigorous mixing done so that the air in the egg is intact and that helps the cake to be super soft
- add in the choco chips and walnut mixture and give it a good mix
- preheat the oven at 180 degrees 
- transfer the mixture to a muffin tray after lining them with muffin liners
- bake for 20 mins and serve when cold.

  





Wednesday, December 18, 2013

Ghee

GHEE

Ingredients:
Fresh Butter - 3 cups


Method:
- put the butter in a pan 
- allow that to boil in slow fire
- the ghee becomes clear and all the bubbles would subside
- that time remove from fire
- pour ghee in a vessel
- when cooled it becomes thick



Monday, December 16, 2013

Karaikudi Nandu Masala

KARAIKUDI NANDU MASALA


Ingredients:
For the Masala:
Crab (Nandu) - 3/4th kg
Tamarind - 1 lemon sized ball
bay leaf - 1 
cinnamon - 1" 
Onion - 4 (chopped)
tomato - 4 (chopped)
ginger garlic paste - 1 tbsp
salt to taste
turmeric powder - 1/4 tsp
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
saunf - 1/2 tsp
curry leaves - 1 handful
oil - 5 tbsp
green chillies - 2 (add them as a whole)

For the ground paste:
Grated coconut - 1/2 cup
khus khus - 1 tbsp
whole pepper - 1.5 tsp
cumin seeds - 1.5 tsp
saunf - 1/2 tsp


cashews - 6



Method:
For the ground paste:
- dry roast all the ingredients except for the coconut and grind them to a fine paste by adding little water

To Make the masala:
- extract juice from tamarind and leave it aside
- in a pan add oil
- add bay leaf, curry leaves, cinnamon stick and saunf
- now add in the onions and tomatoes and fry till they are mushy
- add the turmeric powder, salt and the crab and allow that to cook in its own juices
- add the ginger garlic paste and mix well
- add in the red chilli powder, green chillies and corriander powder
- mix well until its well blended
- close the pan with a lid and allow that to cook in slow flame for 3 mins.
- add the tamarind water and the ground masala now and allow that to cook till the masala is completely dry. 


Source:

Friday, December 13, 2013

Valaipoo Pasiparrupu Kootu

VALAIPOO PASIPARRUPU KOOTU

Ingredients:
cleaned banana flower - 3 cups (chopped)
moong dhal - 1/2 cup
tomato - 2 (chopped)
garlic pods - 5 - 6
green chillies - 2 (chopped)
onion - 2 (chopped)
salt to taste
hing powder - 1/4 tsp
curry leaves - 1 sprig 
oil - 3 tsp 
cumin seeds - 1 tsp



Method:
 - add the banana flower, garlic, green chillies, salt, hing, tomato and moong dhal in a pressure pan 
- when it cooked remove from fire and allow that to cool
- in a pan add oil 
- add cumin seeds 
- add onions and curry leaves and fry for 2 mins
- add the cooked mixture and mix well 
- allow that to cook till you get the desired consistency
-serve


Wednesday, December 11, 2013

Radish Chutney

RADISH CHUTNEY

Ingredients:
Radish - 2 (chopped)
onion - 1 (chopped)
tamarind - size of a 1/4 lemon 
green chillies - 3 (chopped)
garlic - 5 - 6 pods 
oil  - 2 tsp
salt to taste

To temper:
mustard - 1/2 tsp
red chillies - 1 - 2 
oil - 2 tsp
curry leaves - 4 - 5



Method:
- in a pan add oil
- add the onions, green chillies and garlic and fry till they are cooked
- add tamarind and salt and mix well
- fry for few more mins and remove from fire
- grind to a fine paste
- in a pan add oil to temper
- add mustard seeds 
- add in the curry leaves and red chillies
- add them to the ground chutney
- mix well and serve!

Monday, December 9, 2013

Prawns Potato Kulambu


PRAWNS POTATO KULAMBU

Ingredients:
For Kulambu
prawns - 400 gms (cleaned)
potato - 1/4 kg (boiled and cut into cubes)
tamarind - 1 lemon sized ball
small onions - shallots - 1/2 cup
garlic - a handful (peeled)
tomato - 2 (chopped)
red chilli powder - 1 tsp
corriander powder - 1 tsp
salt to taste
turmeric powder - 1/4 tsp
methi seeds - 1/4 tsp
mustard seeds - 1/2 tsp
curry leaves - 1 sprig
oil - 4 tbsp

For masala paste:
small onions - shallots - 1/2 cup
ginger - 1" 
green chillies - 3
whole black pepper - 1 tsp
cumin seeds - 1/2 tsp
methi seeds - 1/4 tsp
curry leaves - 1 handful 
hing - 1/4 tsp
oil - 2 tsp

To fry Potato and prawns:
red chilli powder - 1/4 tsp
corriander poweder - 1/4 tsp
salt to taste 
oil - 1 tbsp



Method:
To make masala paste:
- in a pan add oil
- add pepper, cumin seeds, methi seeds, hing, green chillies. ginger, curry leaves and fry till golden brown 
- then allow that to cool and grind to a smooth paste

To fry prawns and potato:
- in a pan add oil 
- add the red chilli powder, corriander powder and little salt
- add in the boiled cubed potatoes and prawns and fry for 2 -3 mins
- just cook the prawns till they are half cooked 
- remove from fire
- and leave it aside

To make Kulambu:
- cook the tomatoes and tamarind with little water
- when they are mushy grind to a fine paste and strain it
- to that add in the red chilli powder, salt. turmeric powder, corriander powder and leave it aside
- crush the shallots and garlic well
- in a pan add oil 
- add in the crushed shallots and garlic and fry till golden brown 
- to that add in the curry leaves and the ground masala paste
- allow that to cook for 3 - 4 mins 
- add in the tomato tamarind water and close the pan with a lid
- allow that to cook till the oil floats on top
- now add in the fried prawns potato mixture
- allow that to boil for 3 - 4 mins in low flame
- by now the prawns should be cooked
close the pan and switch off the flame. 
serve after sometime. 


Source:


Saturday, December 7, 2013

Avarakkai Masala

AVARAKKAI MASALA
Ingredients:
Broad beans - avarakkai - 2 cups (chopped)
onions - 2 (thinly sliced)
tomatoes - 2 (chopped)
curry leaves - 1 sprig
sambar powder - 1 tsp
salt to taste
oil - 2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp


Method:
- in a pressure pan add oil
- add the mustard seeds, cumin seeds and curry leaves when the oil is hot
- add the onions and fry till they are transparent
- add in the tomatoes and fry til they are mushy
- now add the avarakkai and keep frying for 1 mins
- add sambar powder and salt to taste
- add in some water and pressure cook for 2 whistles
- when done remove the lid and allow the water to dry up.
- serves best with rice or chappathi


Veg Sprout Salad


VEGETABLE SPROUT SALAD

Ingredients:
pachapayuru (whole green gram) sprout - 1 cup
 carrot - 1 grated
onion - 1 (finely chopped)
cucumber - 1 (chopped)
salt to taste
pepper powder - 1/4 tsp
chat masala - 1/4 tsp



Method:
- mix all the ingredients together and serve it as a salad

Wednesday, December 4, 2013

Jilebi

JILEBI

Ingredients:
Maida - 1 cup 
curd (thick) - 1/2 cup
Baking powder - 1 tsp
Orange colour - 1 pinch
oil - to deep fry
water - 1 cup
sugar - 2 cups
Lemon juice - 2 tsp





Method:
- prepare sugar syrup with sugar and water
- add the orange colour and bring  it to one string consistency
- now add  the lemon juice to avoid crystallisation and also for the tangy taste
- now to make the batter add maida, baking powder and curd
- mix well to avoid lumps and it should be a very thick batter
- heat oil in a flat pan 
- and pour the batter in a piping bag and start making jilebi's in the hot oil
- allow that to cook in medium flame for 2 mins
- now turn it the other side and cook for one more minute
- now add the jilebi's to sugar syrup and allow that to stand for a minute, drain and arrange on a plate.
- Serve hot!

Monday, December 2, 2013

Cheese Macroni


CHEESE MACRONI

Ingredients:
Macroni - 1 cup (boiled)
carrots - finely chopped - 2 - 3 tsp
onion - 1 (finely chopped)
salt to taste
pepper powder - 1/4 tsp
cheese - grated - 4 tsp
olive oil - 2 tbsp
garlic - 2 (finely chopped)
capsicum - 1 tsp (finely chopped)



Method:
- add oil in a pan 
- add onions and garlic and give it a good stir
- add the carrot and capsicum
- add salt and pepper powder
- mix well  
- now add the macroni and cheese and mix well
- allow that to cook for 2 mins
- serve hot!!!


Sunday, December 1, 2013

Rose Syrup Rice Kheer


ROSE SYRUP RICE KHEER

A quick kheer which I prepared today for my 7th Wedding Anniversary!!!

Ingredients:
cooked rice - 1 cup 
rose syrup - 3 - 4 tsp
sugar - 8 tsp
milk - 1lt
cashews - 5 (roughly chopped)


Method:
- smash rice until its like cooked broken rice
- bring milk to a boil
- add sugar and rose syrup and mix well 
- now add in the rice and allow that to cook till it forms a kheer consistency
- it might take around 2 - 5 mins
- add in chopped cashews and remove from fire.
- tastes best when served cold!

Friday, November 29, 2013

Thalicha Sadam


THALICHA SADAM

Ingredients:
cooked rice - 2 cups 
salt to taste
onion - 2 (chopped)
green chillies - 2 (chopped)
curry leaves - 1 spring
mustard seeds - 1 tsp
oil - 4 tsp


Method:
- in a pan add oil
- add mustard seeds
- add onions and curry leaves 
- add green chillies and salt
- fry till the onions are transparent
- now add in the rice and give it a mix
- serve.

Wednesday, November 27, 2013

Cheese Capsicum Chappathi


CHEESE CAPSICUM CHAPPATHI

Ingredients:
capsicum - 1 (finely chopped)
cheese - 1/4 cup - grated
atta flour - 3 cups
salt to taste
water to make a dough
ginger - green chilli paste - 1 tsp
oil - to drizzle


Method:
- add atta and salt and mix well
- add enough water to make a firm dough
- mix capsicum,cheese, ginger green chilli paste, little salt
- mix well
- now make small balls of the dough
- roll it and stuff the stuffing inside
- roll it into a parata
- now heat a pan  and reheat the parata
- and drizzle some oil and cook on both the sides and serve it hot.


Monday, November 25, 2013

Valathandu Poriyal


VALATHANDU PORIYAL

Ingredients:
Banana Stem - 2 cups (cleaned an chopped)
onion -2 (chopped)
green chillies - 2 (chopped)
grated coconut - 1/4 cup 
salt to taste
mustard seeds - 1/2 tsp
channa dal - 1 tsp
urad dal - 1 tsp
curry leaves - 10 - 15
oil - 2 - 3 tsp


Method:
- pressure cook valathandu and salt till tender
- in a pan add oil
- add mustard seeds, channa dal, urad dal and curry leaves
- now add onions, green chilliesth and fry till golden brown
- add the cooked valathandu and cook till the water is fully drained
- now add in the grated coconut and fry for 2 - 3 mins
- serve.



Friday, November 22, 2013

Murungakeerai Paruppu Soup

DRUMSTICK LEAVES PARUPPU SOUP

Ingredients:
drumstick leaves - 2 cups (cleaned)
onion - 1 (chopped)
tomato - 1 (chopped)
masoor dhal - 1/4 cup
coconut milk (thick) - 2 cups
salt to taste
pepper powder - 1/2 tsp
oil - 2 tsp


Method:
- pressure cook tomato, drumstick leaves, dal and salt
- cook until the dhal is tender
- in a pan add oil 
- add the onions and fry till golden brown
- add the cooked mixture and mix well
- add coconut milk and mix well and cook for 3 -4 mins
- serve as a soup or with rice!

Wednesday, November 20, 2013

Parangikkai Poriyal


PARANGIKKAI PORIYAL
Ingredients:
yellow pumpkin - chopped - 2 cups
grated coconut - 5 - 6 tsp
onion - 1 chopped
green chillies - 3 (slit)
curry leaves - 10 - 12
mustard seeds - 1/2 tsp
oil - 2 tsp


Method:
- in a pan add oil
- add mustard seeds and allow that to crackle
- add the onions and curry leaves
- add the yellow pumpkin and green chillies and fry well
- add in the salt and allow that to cook for 10 mins or until tender
- add water if necessary
- before removing from the flame add the grated coconut.
- serve

Monday, November 18, 2013

Drumstick Leaves Mango Sambar



DRUMSTICK LEAVES MANGO SAMBAR

Ingredients:
drumstick leaves - 2 cups (cleaned)
onions - 1 (chopped)
tomato - 2 (chopped)
mango - 1 (chopped)
thuvar dhal - 1 cup
salt to taste
sambar powder - 1 tsp
hing - 2 pinches
garlic - 10 - 15
onion vadagam - 1 tsp 
oil - 2 tsp
red chillies - 2 



Method:
- in a pressure pan add washed thuvar dhal, drum stick, mango, tomatoes, garlic,salt, sambar powder, hing and allow that to cook for 5 - 6 whistles
- in a pan add oil
- add the vadagam and red chillies
- to that add onions and fry till golden brown
- to this add the cooked sambar and cook for 5 - 6 mins
- serve!

Friday, November 15, 2013

Kerala Kadala Curry


KERALA KADALA CURRY
Ingredients:
black channa - 1 cup (soaked)
onion - 2 (chopped)
tomato - 2 (chopped)
ginger garlic paste - 1 tsp
curry leaves - 1 spring
coconut - 1/2 cup (grated)
red chilli powder - 1 tsp
corriander powder - 1/2 tsp
turmeric powder - 1/4 tsp
salt to taste
garam masala - 1/4 tsp
cinnamon - 1 "
mustard seeds - 1/2 tsp
oil - 4 tsp
corriander leaves - a handful (chopped)




Method:
- in a pan add 2 tsp of oil
- add cinnamon, onions and fry till its translucent
- add tomato and ginger garlic paste and fry
- add the coconut and fry for 3 - 4 mins 
- now add red chilli powder, corrriander powder and salt
- now add turmeric powder and garam masala and mix well
- now remove from fire and allow that to cool
- grind to a fine paste
- in a pressure pan add oil
- add mustard seeds, curry leaves and the ground masala
- now add in the soaked channa and some water
- add the corriander leaves and mix well
- pressure cook for 3 whistles and serve.


Goes well with aapam, idli, dosa and idiyappam!!

Wednesday, November 6, 2013

Cabbage Carrot Beans Poriyal

CABBAGE CARROT BEANS PORIYAL

Ingredients:
cabbage - 1 cup (chopped)
purple cabbage  - 1 cup (chopped)
beans - 1 cup (finely chopped) 
carrot - 1 cup (chopped)
onion - 2 (chopped)
green chillies - 4 (slit in between)
oil -  2 tbsp
curry leaves - 10 - 15
salt to taste
grated coconut - 2 - 3 tbsp
mustard seeds - 1/2 tsp
urad dal - 1 tsp



Method:
- in a pan add oil
- add mustard seeds and urad dal
- add the onions and green chillies and fry till onions become translucent
- to it add the chopped carrot, beans and cabbage
- add the curry leaves and keep frying 
- add salt and allow that to cook in its own juices, having the pan closed and simmer the stove
- add the grated coconut at the end
- serve.

Monday, November 4, 2013

Sukku Kaapi

SUKKU KAAPI

Ingredients:
sukku powder - 1 tsp
corriander seeds - 1/4 tsp
pepper powder - 1/4 tsp
panam vellam - 1/2 tsp
Milk - 2 cups



Method:
- dry roast corriander seeds and crush them
- now bring milk to a boil and to it add the crushed corriander, sukku powder and pepper powder
- simmer and allow the milk to reduce to 3/4 of its original quantity
- remove from the stove and strain
- add the panam vellam and give it a mix


This recipe is most suitable for people who are suffering with cold and fever
Note: Panam vellam should be added after the kaapi is removed from fire, else it will curdle.

Saturday, November 2, 2013

Horlicks Mysore Pak

HORLICKS MYSORE PAK

Its time to celebrate my b'day. Yes, I celebrate with one of my favourite sweet which is readily available in any sweet shops. This is my first trial and it just came out perfect.

Ingredients:
Besan flour - 1 cup
horlicks - 3/4 cup
sugar - 2 cups
water - 1/2 cup
ghee - 1 cup



Method:
- heat ghee in a pan
- mix both besan flour and horlicks in a bowl 
- add 2 - 3 tsp of ghee and give it a good mix
- seive it to make them lump free
- make the sugar syrup into a one string consistency
- also heat the ghee to a boiling point and simmer the stove
- now to the sugar syrup add the flour mix little by little and make them lump free
- and after all the flour is added to the sugar syrup add the ghee little by little and give it a good stir
- when all the ghee is done , check for the consistency
- when you lift the laddle the mysore pak mixture should form a thick base and should not leave the laddle
- at this point switch off the flame and pour them to a greased plate
- cut them into squares while they are stil hot
- and then serve.

Friday, November 1, 2013

Drumstick Leaves Rasam


DRUMSTICK LEAVES RASAM

Ingredients:
Drumstick leaves - 1/2 cup
tamarind - size of 1/2 lemon
tomato - 1 
garlic pods - 8
rasam powder - 2 tsp
salt to taste
hing - 1/8th tsp
oil - 1 tsp
mustard seeds - 1/4 tsp
curry leaves - 10 


Method:
- in a pressure pan add the drum stick leaves and some water and cook for 3 - 4 whistles.
- grind tamarind, tomato and garlic to a fine paste
- in a kadai add oil
- add mustard seeds amd curry leaves
- add the ground paste and some water
- add the salt and hing and allow that to come to a boil
- now add the cooked leaves with its water and the rasam powder
- simmer for 2 mins and switch off the flame. 

Wednesday, October 30, 2013

Pudalangai Chutney


PUDALANGAI CHUTNEY

Ingredients:
pudalangai (snake gourd) - 1 (chopped)
garlic - 10 pods (chopped)
small onion - 1/2 cup (chopped)
tomato - 1 (chopped)
tamarind - size of 1/2 lemon
coconut grated - 4 tsp
green chillies - 4 - 5 (chopped)
oil - 5 tsp
mustard seeds - 1/4 tsp
curry leaves - 10 
salt to taste


Method:
- add 2 tsp of oil in a pan
- add the chopped pudalangai, and onion
- fry till the onion is transparent
- now add in  tamarind, garlic, salt, tomato and green chillies
- keep frying  till its cooked 
- when its cooked allow them to cool and then grind to a fine paste
- in anothr pan add oil
- add the mustard seeds and curry leaves
- fry for 2 mins
- now add in the ground mixture, fry and then serve.

Monday, October 28, 2013

Mango Thokku for Mango Rice

MANGO THOKKU FOR MANGO RICE

I should say thanks for this recipe because it just helped me to satisfy my taste buds towards tangy taste. Though the procedure was a long and lengthly one for making the powder and other pre preparations, I would say its worth trying. 

I did try this recipe the same way and with same set of ingredients and could store a large quantity. But, I made a small change here, I just changed the way the mango was used. I simply grated the mango and didnt cook and mash them. Thats the only difference. 

For people who have the tangy taste buds, this recipe is a feast.


Ingredients:  2 Raw/Green  Mango

For Masala Powder:
2 Tbsp Peanuts
3 Tbsp Dried Shredded Coconut
1 1/2  Tbsp White Sesame Seeds
2 Inch Stick Cinnamon
1 Tbsp Pepper Corns
1/2 Tbsp Cumin
2 1/2 Tbsp Channa Dhal/Split Chick Peas
1/2 Tsp Fenugreek Seeds
2 Fist Full Dried Red Chilly
12 Pods Garlic (Optional)
6 Sprigs Curry Leaf
1/2 Tsp Hing/Asafoetida

For tempering:
1 Tbsp Mustard Seeds
1/2 Tsp Hing/Asafoetida
1 Tbsp Turmeric Powder
1 Tbsp Dried Shredded Coconut
10 Red Chilly
3-4 Sprigs Curry Leaf
1/4 Cup Sesame Oil
1/4 Cup Sunflower Oil
Salt to taste




Method:
Masala Powder: 
  • Heat a wok on medium flame dry roast 2 1/2  tbsp channa dhal once its golden brown reserve on a plate and dry roast 2 tbsp peanuts once that turns light golden in color reserve in the same plate dry roast sesame seeds once it splutters reserve in the plate dry roast pepper corns cumin fenugreek and cinnamon and reserve in the same plate dry roast 3 Tbsp dried coconut when it turns light brown in color reserve in the plate dry roast 2 fist full dry chilly and reserve in plate dry roast curry leafs and garlic for few minutes and reserve in the same plate lastly dry roast 1/2 tsp asafoetida and reserve in the plate allow all the ingredients to air dry before grinding to a powder.
  • Basically all ingredients should be dry roasted separately all the ingredients have different cooking timing.   
  • Once all the dry roasted ingredients have cooled add to a mixer jar and grind to a fine powder.
Method:
  • Peel the mango chop into cubes wash and place in a bowl which can fit inside pressure cooker.
  • Add 1/3 cup water to the mango and steam cook inside pressure cooker for 5 to 6 whistles the mango will go mushy.
  • In  a wok add oil bring to a boil fry the peanuts till golden in color drain and reserve in a plate. in the same oil add mustard seeds allow to splutter add 1/2 tsp asafoetida 10 red chilly fry a bit add 2 to 3 sprigs of curry leaves and turmeric powder fry for a second.
  • Add the mango pulp to the oil and fry a bit add the prepared masala powder and fry the mango on low heat till oil surfaces.
  • Add the peanuts and salt must be a bit extra fry for 2 more minutes.
  • Allow to cool and store in air tight container.
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