Baby Potatoes Gravy

Preparation Time: 20 minutes
Quantity : Serves 4

Ingredients:

Baby Potatoes: 15 numbers (Boiled and peeled)
Oil / Ghee - 1 tbsp
Cumin Seeds - 1/2 tsp
Mustard - 1/2 tsp
Saunf - 1/2 tsp
Onion - 1 medium (Cut into strips)
Chilli Powder - 1 tsp
Dhania Powder - 1 tsp
Garam masala powder - 1/2 tsp
Curd - 1/2 cup
Water - As required
Salt - To Taste
Coriander leaves - for garnishing

To grind to a puree:
Tomatoes - 2 medium
Onion - 1
Mint leaves - 1/4 cup
Coriander leaves - 1/4 cup
Green chillies - 1-2

Preparation:
Boil potatoes adding little salt, peel off the skin, pierce randomly with a fork and set aside.
Make a puree with the ingredients mentioned above in table 2 without adding much water.
Heat oil/ghee in a pan and add saunf, cumin seeds and mustard for tempering
Add strips of onions and fry until translucent.
Add the puree to the pan and give a stir.
Add Chilli powder, dhania powder, garam masala powder, salt and mix well.
Add some water to bring it to a boiling consistency and cook for 3 minutes.
Add the boiled potatoes and coat well with the gravy and cook for a minute.
Put off the flame now and add the beaten curd to the gravy.
Garnish with chopped coriander leaves and serve hot with Roti / Phulka.

Crispy Onion Rings

Cooking time : 15 minutes

Quantity : Serves 4

Ingredients:

• Allpurpose flour / Maida – ½ cup
• Corn Flour – 2 tbsp
• Potato – 1 small (Boiled and mashed) (Optional)
• Chilli powder – 1 tsp
• Baking soda – 1 pinch
• Salt – To taste
• Bread crumbs – To coat
• Onions – 2-3 medium sized
• Oil – To fry

Preparation:

• In a mixing bowl, add the all purpose flour, corn flour, chilli powder , mashed potato and mix well.
• Add chilli powder, baking soda and salt and make it to a batter consistency.
• Allow the batter to set for 5 minutes so that it will thicken automatically.
• Slice onions into round pieces of medium thickness and separate it into rings.
• Dip the rings in the batter and coat it well using a fork. Coat it again with the bread crumbs.
• Heat oil in a pan and deep fry the rings until golden brown.

My notes

• You can also skip adding salt to the batter and sprinkle it later once the rings are fried.
• For this purpose, ensure that you use fine quality sea salt.
• Using of mashed potatoes gives a different flavor and its purely optional.

Meal Maker - Corn Flakes Balls

Preparation Time : 10 Minutes

Quantity : Makes 10 - 12 balls

Ingredients:

Soya / Meal maker - 10
Corn Flakes - 2 cups
Finely chopped Carrot & Cabbage - 1 cup
Finely Chopped Onion - 1/2 Cup
Green Peas (Boiled & Mashed) - 1/4 cup
Ginger Garlic paste - 1 tsp
Green Chilli paste - 1 tsp
Maida / All purpose flour - 2 tbsp
Salt - To Taste
Oil - To Deep fry

Preparation:

• Roughly crush the corn flakes to make a powder and keep aside.
• Put Soya Chunks in Boiling water for 10 minutes and remove it.
• Put it in cold water, remove it and squeeze the water out of it.
• Grind it coarsely without adding water.
• To the ground powder, add finely chopped carrots, cabbage, onions, mashed green peas and mix well.
• Add ginger garlic paste, green chilli paste, salt and Maida and mix well.
• Make the prepared mixture into small lemon sized balls and coat it with the corn flakes powder.
• Heat Oil in a pan and fry these balls under medium flame.
• Serve hot with tomato ketchup.

Rice Veg Balls

Preparation Time : 10 Minutes
Quantity :  Makes 10 - 12 balls

Ingredients:

Boiled & Mashed Rice - 2 cup
Finely chopped Onion - 1/2 cup
Finely chopped carrot, cabbage - 1 cup
Green chilli paste - 1 tsp
Ginger garlic paste - 1/2 tsp
Corn flour - 1 tsp
Lemon juice - 1 tbsp
Finely chopped Mint and celery leaves - 1 tsp
Salt - To taste
Oil - To Fry

Preparation:

• Excluding Oil, Mix all the above said ingredients thoroughly and make lemon sized balls.
• Heat Oil in a frying pan and fry these balls in medium flame.
• Serve Hot with Tomato Ketchup.

Brinjal Rice

Cooking time : 15 minutes

Quantity : Serves 4

Ingredients:

• Green Chillies – 3
• Gingelly Oil – 2 tsp
• Saunf – 1 tsp
• Hing – ½ tsp
• Onion – 1 big
• Brinjal – 1/4 kg (Cut into medium Pieces)
• Turmeric powder – ½ tsp
• Tamarind Pulp – ½ lemon sized
• Curry Leaves – 2 strands
• Salt – To Taste

To Dry Roast:

• Saunf - 1 tsp
• Garlic – 2
• Pepper – 1 tsp
• Red Chillies – 8
• Dhania – 2 tsp

Preparation:

• Dry roast the above said ingredients in table, and make a coarse powder.
• Heat Oil in a pan and add Saunf, Chopped Onion, Split green chillies, Curry Leaves and Hing for tempering.
• Add Brinjal, Turmeric Powder, Salt and tamarind pulp and stir well.
• Add the required Salt and allow the brinjals to cook.
• Add the ground Powder to the mixture and cook for a minute.
• Add cooked rice to the mixture and mix well.
• Serve Hot with any fried curry.

Kovil Puliodharai (Puliogare Prasadham)

Cooking time : 15 minutes
Quantity : Serves 4

Ingredients:

Red Chillies – 15 nos
Gingelly Oil – 2 tsp
Mustard seeds – 1 tsp
Split urad dal – 1 tsp
Toor Dal – 1 tsp
Channa Dal -1 tsp
Fenugreek seeds – 1 tsp
Ground nut – 50 grams
Curry leaves – 2 strands
Hing – ½ tsp
Turmeric powder – ½ tsp
Tamarind Pulp – 1 ½ lemon sized
Salt – To Taste

To Dry Roast:

Fenugreek Seeds - 1 tsp
Dhania Seeds – 2 tsp
Pepper – 1 tsp
Cumin Seeds – 1 tsp
Toor Dal – 2 tsp
Channa Dal – 2 tsp
Curry Leaves – 2 strands
Hing – ½ tsp

Preparation:

• Dry roast the above said ingredients in table, and make a coarse powder.
• Heat Oil in a pan and deep fry 10 Red chillies in oil and keep aside. Allow it to cool and crush it using hand and make flakes.
• Heat Oil in a pan and add mustard seeds, Split Urad Dal, 6 Red Chillies, Toor Dal, Channa Dal, Fenugreek Seeds, Curry Leaves and Hing for tempering.
• Add Ground nut and fry for a minute.
• Add Turmeric powder and Pour the thick tamarind pulp.
• Add the required Salt and allow the mixture to boil.
• Add the ground Powder to the boiling mixture and allow it to boil until oil seperates in the sides of the pan.
• Put Rice in a Mixing Bowl, Add 1 tsp of oil, crushed chilli flakes and mix well.
• Add the boiled paste according to taste and mix well.
• Adjust salt if required.
• Serve Hot with Potato Curry.

Instant Sweet Appam

Cooking time : 15 minutes

Quantity : 20 Appams

Ingredients:

Wheat flour - 1 cup

Jaggery - 34 cup

Rice flour - 2 tbsp

Banana - 1 small mashed

Coconut - 2 tbsp (Finely chopped)

Cardamom powder - 1/2 tsp

Salt - A Pinch

Ghee - to fry

Preparation:

• Crush jaggery into small pieces and immerse in warm water. Heat it in medium flame until its slightly thick. Remove from flame and pour it into a strainer to remove impurities.
• Sprinkle few drops of water/ milk over the banana to mash it finely.
• Take wheat flour & Rice flour in a mixing bowl, add jaggery syrup to it and mix well to get a Dosa batter consistency. Add water (if required) to get the desired consistency. Use an egg beater to mix this batter thoroughly without forming any lumps.
• Add mashed banana, Chopped coconut, cardamom powder, Salt and mix well.
• Grease each hole of the Paniyaram pan with little ghee / oil and allow the pan to become hot
• Using a spoon, pour the batter in to each hole and allow it to cook until it turns golden brown.
• Turn over the appams to the other side and cook till golden brown

Chilli ka Bhaji

Cooking time: 15 mins

Quantity: Serves 4

Ingredients:

• Onion – 1 Medium Sized
• Tomato – 2 Medium Sized
• Carrot -  1 Medium Sized
• Capsicum – 1 Small sized
• Cabbage – ½ Cup
• Big Chilli (Chilli Bhajji) - 2
• Grated Paneer – ¼ Cup
• Red Chilli powder – 1 tsp
• Garam Masala powder – ½ tsp
• Green Chillies – 3
• Cashew nut – 10
• Fresh Cream – 3 tbsp
• Kasoori Methi – ½ tsp
• Salt – To Taste
• Cumin Seeds – ½ tsp
• Ghee / Clarified butter – 2 tsp

Preparation:

• Cut onion, cabbage, carrot and cabbage to thin strips
• Cut the Big Chilli into slightly big pieces
• Make tomato puree by grinding the tomatoes.
• Make cashewnut paste by grinding the nuts with little water.
• Heat Ghee in a pan and temper Cumin seeds.
• Add onions and fry until translucent.
• Add the split green chillies and the sliced big chilles and fry for a minute
• Add tomato puree and Fry until raw smell leaves.
• Add the cashew paste and Mix well.
• Add chilli powder, garam masala powder and mix well. Cook until the oil starts to separate in the sides of the pan.
• Add all the vegetables, salt and mix well. Add grated paneer and give a stir.
• Add cream and Kasoori Methi and mix well.
• If the consistency is too thick, add little water and cook for 2 minutes.
• Serve hot with Roti , Naan

Plantain Stem Cooked in curd gravy (Vazhai thandu thayir kootu)

Cooking time: 15 minutes

Quantity: Serves 4 

Ingredients:

• Plantain Stem (Vaazhai Thandu) - 1 Medium
• Beaten Curd / Yogurt – 1 Cup 
• Salt - To taste 
• Water - To cook plantain stem
• Butter milk – ¼ cup (To Soak chopped veg)

To Grind

• Green chillies - 3 
• Grated coconut - 2 tbsp 
• Cumin Seeds / Jeera – 1 tsp

To Temper

• Coconut Oil – 1 tsp
• Cumin Seeds – ½ tsp
• Hing - 1/4 tsp

Preparation:

• Finely chop the plantain stem removing the outer smooth layer.
• Mix ¼ cup of butter milk and ½ cup of water and soak the chopped plantain to keep it fresh without getting oxidized.
• Strain the chopped plantain stem from the diluted butter milk and pressure cook it with little water and salt allowing 2 whistles.
• Meanwhile, Grind the above said ingredients under “To Grind” and make a fine paste and add it to the beaten yogurt.
• Heat coconut oil in a pan and sauté cumin seeds and Hing.
• Add the cooked plantain stem and the yogurt mixture and give a stir.
• Allow it to start bubbling and turn off the flame.
• Serve hot with plain rice.

Mint Coriander Green Chutney

Cooking time 5 minutes

Quantity : Serves 4

Ingredients:

Coriander - 1 bunch 
Mint leaves - 1 bunch 
Green chillies - 3 
Grated coconut - 2 tbsp 
Salt - To taste 
Water - To grind

Preparation:

• Separate the leaves of Mint and Coriander from the stem and wash thoroughly
• Grind all the other ingredients together with the leaves and make it to a fine paste
• Serve with idly, dosa or apply as a base layer in any sandwich 

Sambar (No Onion No Tomato)

Cooking Time : 15 Minutes

Quantity : Serves 4

Ingredients:

Vegetables - 1/2 Cup (Drum Stick, Lady's Finger, Brinjal, Pumpkin, Carrot, Chow Chow)

Sambar Powder - 2 tsp

Tamarind Pulp - 1 Cup

Toor Dal - 1/2 Cup (Steamed and Mashed)

Asafoetida- 1 Pinch

Dhania Powder - 1/2 tsp
Salt - To Taste

To temper:

Oil / Ghee

Curry Leaves

Mustard seeds - 1/4 tsp

Red Chillies - 1-2

Preparation:

• Soak a big lemon sized tamarind in warm water and extract the pulp out of it.
• Pressure cook Toor Dal with water and mash it finely when cooked.
• In a Soup Pan add the tamarind pulp, Diced vegetables, Sambar powder, Dhania powder, Asafoetida and Salt.
• Allow this mixture to boil until raw smell leaves and the quantity of the mixture is reduced
• Also Check if the vegetables are cooked.
• Once it is done, add the mashed Dal to it and allow it to start bubbling.
• Heat Ghee / Oil in a seperate pan and add Mustard seeds, split red Chillies, and Curry leaves for tempering.
• Transfer the tempering to the boiled Sambar.
• Serve Hot with White Rice and any vegetable fry.

Okra Raitha

Cooking Time : 5 Minutes
Quantity : Serves 4

Ingredients:

Okra / Lady's Finger - 100 grams (Cut into 1 inch pieces)

Oil - To fry

Salt - To Taste

Chilli powder - 1/4 tsp

Asafoetida - 1 Pinch

Curd / Yogurt - 1 Cup

Mustard seeds - 1/4 tsp

Preparation:

• Beat Curd with little salt and keep aside
• Heat oil in a pan and temper Mustard seeds.
• Once it splutters, add the Lady's finger, Asafoetida, Chilli Powder and Salt.
• Fry them well until its cooked.
• Add the fried Okra to the beaten Curd.
• Leave for 2 mins, so that the essence of Curd is absorbed by Okra.
• Serve with any Variety rice.

Beans Stir Fry

Cooking time : 8 minutes

Quantity : Serves 3

Ingredients:

French Beans : 250 grams 

Red chillies : 3
Asafetida : 1 pinch
Grated coconut : 1 tbsp
Broken Urad Dal : 1/2 tsp
Channa Dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Salt : To taste
Oil : 1/2 tsp
Water

Preparation:

• Chop the beans in to small pieces. 
• Heat oil in a pan and add mustard seeds, Channa Dal, Urad Dal and, split Red chillies and fry them until brown
• Add the chopped beans, salt and sprinkle little water and allow it to cook until beans become soft 
• Add the grated coconut and mix well.
• Serve hot with any meals or Sambar Rice

Curd Mint Chutney

Cooking Time : 5 Minutes

Quantity : Serves 2

Ingredients:

Curd - 1/2 Cup

Mint Leaves - 1/2 Cup

Green Chilies - 2

Onion - 1/4 Cup

Sugar - 1 Pinch

Salt - To taste

To Temper:

Mustard seeds - 1/4 tsp

Oil - 1/2 tsp

Curry Leaves

Asafoetida - 1 pinch

Preparation:

• Blend all the ingredients in mixer and prepare a smooth paste.
• Add water if required
• Heat oil in a pan and temper those ingredients mentioned above and add it on top of the blended paste.
• This holds a different taste and well accompanied with any Dosa or Idly.

Cut Fruits Custard Delight

Preparation Time : 5 Minutes

Quantity : Serves 4

Ingredients:

Custard Powder – 1 ½ tbsp
Milk  – 300 ml
Sugar – 5 tbsp
Cut Fruits – 1 ½ cup ( Apple, Grapes, Mango, Pineapple, Pears, Strawberry, Kiwi, etc)
Cashew nuts – 2 tbsp ( Broken it to small pieces)
Cherry - To garnish
Honey - 1 tsp 

Preparation:

·         Take half cup of milk and mix custard powder in it.

·         Boil the remaining milk in a pan and Pour the custard mix into the milk, stirring continuously

·         Add sugar and mix well

·         Stir continuously in medium flame till the mix is thick and starts to boil.

·         Remove from flame and Allow it cool. 

·         Arrange the Cut fruits in a serving bowl and top it with cashew nuts. 

·         Add the Custard milk mixture over the fruits as desired.

·         Pour a tsp of honey over it and decorate with cherry.

·         Refrigerate it and serve chilled.

Semolina Payasam

Cooking time :10 minutes 

Quantity : Serves 4

Ingredients:

Semolina - 100 grams
Ghee - 1 tbsp
Cashew nuts - 10
Cardamom powder - 1/2 tsp
Raisins - 10
Water - to boil Semolina
Milk - 250 ml
Sugar - 1/2 cup
Condensed milk - 1 tbsp (optional)

Preparation:

• Dry roast Semolina in a pan until it turns light brown 
• Add water to the roasted Semolina and allow it to boil until the Semolina is soft 
• Add sugar to it and allow it to melt and blend well with the Semolina.  Ensure that the mixture doesn’t get too thick
• Add milk to it and give a nice stir
• In a small fry pan, add little Ghee and roast the Cashew and Raisins and transfer it to the Semolina 
• Add Cardamom powder and give a stir
• To enhance the taste,  add the Condensed milk in the end

My Notes:

• I would prefer to add raw milk, as it will keep the consistency of the payasam without making it too thick. Because, Semolina in boiled milk will become very thick after some time.
• Always roast the Semolina before using to avoid it getting too sticky.

Sweet Potato Kadai Fry

Cooking time : 7 minutes
Quantity : Serves 4

Ingredients:

Sweet potatoes : 2 big
Chilli powder : 1 tsp
Salt : to taste
Oil : 1 tbsp
Mustard seeds : 1/2 tsp
Asafoetida : 1 pinch
Turmeric powder : 1/2 tsp
Dhania powder : 1/2 tsp
Besan : 1 tsp

Preparation:

• Peel off the outer skin of the sweet potatoes and slice it into slightly thick round pieces.
• Add Chilli powder,  Dhania powder,  Turmeric powder,  Asafoetida, salt and marinate the sweet potatoes for 2 minutes
• Heat 1 tbsp of oil in a fry pan and add mustard seeds and allow it to splutter 
• Add the marinated sweet potatoes and fry them 
• Do not cover the pan as it will make the sweet potatoes to become soft and break.
• Give a toss once in a while to ensure that all the potatoes are coated with oil and fried evenly
• Sprinkle a tsp of besan flour over the fried potatoes and toss it for a while. This will give a crispy coating over the potatoes and enhance the taste.
• Serve hot with any Sambar or kuzhambu and rice

Fried Rice Cooked in Coconut milk

Preparation time: 10 minutes
Cooking time: 7 minutes
Quantity : Serves 4

Ingredients:

Carrot - 1 medium
French Beans - 100 grams
Cabbage -100 grams
Capsicum - 1 medium
Fresh Green peas - 50 gram
Green chillies - 3
Spring onions - 1/2 bunch
Ghee or clarified butter - 1 tsp
White Pepper powder - 2 tsp
Salt - to taste
Coconut milk - 1 cup
Basmati rice - 1 cup
Water - 1 cup

Preparation:

• Soak the Basmati rice in water for 15 minutes and dice all the veggies into similar size
• Heat Ghee in a pan, add the split green chillies, add all the veggies one by one, sprinkle little water and cook them for a minute with the pan open 
• Add pepper powder, salt and cook for 2 more minutes with the pan closed
• Once the veggies are cooked 3/4th turn off the flame
• In a pressure Cooker, heat a tsp of Ghee, add the soaked rice and saute for a minute
• Add 1 cup of coconut milk and 1 cup of water and pressure cook the rice with 2 whistles 
• Once the rice is done,  transfer to the pan in which the veggies are cooked and mix well.  
• Add the chopped spring onions on top and cover the pan for few mins. This will allow the flavor of the veggies and spring onions to nicely blend into the rice.
• Serve hot with a spicy gravy.

My Notes:

• You can add Cauliflower, Coloured Capsicum and fried cubes of paneer aswell
• Instead of using a cup of water, you can fully cook the rice using coconut milk
• For nice grainy consistency of the rice, I would prefer to cook this in an electric rice cooker

Schezwan Potatoes

Cooking Time: 10 Minutes

Quantity: Serves 4

Ingredients:

Potatoes - 300 gms (Cut into thick wedges)
Onions - 2 (Sliced)
Corn flour - 2 tbsp
Red chillies - 2-3
Soya Sauce - 1 tsp
Schezwan Sauce - 1 tsp
Tomato ketchup - 1 tsp
Vinegar - 1 tsp
Sugar - 1/2 tsp
Salt - To taste
Pepper powder - 1 tsp
Crushed Garlic - 1/2 tsp
Water - To boil Potatoes
Oil - To saute the sauce and to fry potatoes
Spring Onions - to garnish

Preparation:

• After peeling outer skin, Cut Potatoes into thick wedges, boil them in hot water until half cooked and remove from flame.

• Drain remaining water, add Corn flour and deep fry them.

• Heat oil in a pan and add 2-3 red chillies, pepper powder, sliced Onions, crushed garlic and give a stir until Onions are translucent.

• Add red chilli paste and little water and allow it to boil and form a sauce like consistency

• Add soya sauce, Schezwan sauce and tomato ketchup and give a stir.

• Add required Salt and little sugar and mix well.

• If the mixture is too watery, then mix 1/2 tsp of corn flour with water and add it to the prepared sauce. 

• Add the fried potato wedges and cook for 2 minutes

• Add Spring onions and vinegar and give a stir and remove fom flame.

• This tastes good when served hot with Fried Rice.
• You can also use readily available potato wedges to save time.

Sambar powder ( Mother's recepie )

Quantity: Serves for 2 months

Ingredients:

Whole Red Chillies - 250 grams
Dhania seeds - 250 grams
Dried Turmeric - 50 grams
Fenugreek seeds - 50 grams
Black Pepper - 50 grams
Cumin seeds - 50 grams
Flax seeds (Kollu) - 25 grams
Toor Dhal - 50 grams
Urad Dhal - 50 grams
Channa Dhal - 50 grams

Preparation:

• Sun dry the above ingredients for few hours. This will ensure that the chillies are ground properly and the powder will stay good for a long time.
• Grind all the above said ingredients together and store it in an air tight container.

Green Gram Sundal

Cooking Time: 10 Minutes

Quantity: Serves 4

Ingredients:

Green gram - 200 gms
Whole red chillies - 3
Mustard seeds - 1/2 tsp
Grated Coconut - 2 tbsp
Salt - To taste
Curry leaves - few
Hing / asafoetida - 1 pinch
Oil - 1 tsp
Water - To soak and cook Green gram

Jaggery -  1 small piece (Break it into very tiny pieces)

Preparation:

• Soak green gram over night with ample water.
• Add little salt and pressure cook it with 2 whistles. If you want it to be into slightly mashed consistency then cook with 1 more whistle.
• Heat oil in a pan and add mustard seeds to splutter. Add the split red chillies, hing and curry leaves, grated coconut to the tempering.
• Add the cooked green gram to the tempering.
• Adjust salt according to taste.
• This could be served as it is. For a different sweetish flavour, add a small piece of jaggery and mix well.

Aval pal payasam

Cooking Time: 10 Minutes

Quantity: Serves 4

Ingredients:

Aval / Poha - 1 cup
Milk - 1 cups
Sugar - 1/2 cup (Can be adjusted according to taste)
Milk Maid condesed milk - 1 tbsp (optional)
Raisins / Dry grapes - 1 tsp
Cashew nuts - 1 tsp
Ghee - 1 tsp
Cardamon powder - 1/2 tsp

Preparation:

• Put ghee in a pan and add poha to it and slightly roast it.
• Add 1 cup of milk to it and allow the poha to cook until it is soft.
• Once it is done, add sugar to it and allow it to melt.
• When the mixture starts boiling, add the remaining milk and cook in flame for 1 minute
• Add the cardomon powder and give a stir.
• In a seperate pan, heat ghee and add cashew nuts and raisins and roast it into slight brown
• Watch the temperature of the ghee while frying raisins and cashews, as they will get burnt if the ghee is too hot.
• Add the fried raisins and cashews to the cooked poha and serve hot.
• To enhance the sweetness of the payasam, add 1 tbsp of condensed milk in the end.
• This tastes even more good, when served chilled.

Raw Mango Sweet Pachidi

Cooking Time: 15 Minutes

Quantity: Serves 4

Ingredients:

Raw Mango - 1 big (thinly sliced)
Jaggery - 1 cup
Water - as required

To Temper:

Oil - 2 tbsp
Whole Red chillies - 2
Salt - A pinch
Mustard seeds - 1/4 tsp

Preparation:

• Peel off the outer skin and thinly slice the raw mangoes.
• Add water to it and pressure cook it with 2 whistles.
• Add water and jaggery to a sauce pan and allow the jaggery to melt 
• Once the jaggery water is getting slightly thick, add the cooked mangoes to it and allow it to cook for 2 minutes.
• In a seperate pan, add oil, mustard seeds and split red chillies and allow it to temper.
• Remove from flame and add the tempering to the cooked jaggery mango mixture and give a stir.

Instant Raw Mango Pickle ( All time Favorite )

Cooking Time: 5 Minutes

Quantity: Serves 4

Ingredients:

Raw Mango - 1 big (chopped into small pieces)
Fenugreek / methi seeds - 1 tbsp

To Temper:

Oil - 2 tbsp
Red chilli powder - 2 tbsp
Salt - To taste
Asafoetida - 1/2 tsp

Preparation:

• Cut the raw mango into small pieces and ensure that there is no water residue in it.
• Add enough salt to the raw mangoes and give a stir. Ensure that you add salt just before the tempering is done. Else, the salt will make the mangoes soft and creates moisture.
• Dry roast the Fenugreek seeds in a tawa and grind them into a coarse powder.
• Heat oil in a pan and Add Red chilli powder and, Asafoetida to it and turn down the flame.
• In a bowl, put the raw mango and salt mixture. Add the tempered mixture. Finally add the coarsely ground methi powder and give a nice stir.
• It is best accompanied with curd rice.

Channa Dal Chutney (My all time fav)

Cooking time : 10 mins

Quantity : Serves 2

Ingredients

Channa Dal : 1 tbsp
Onion : 1 big (cut into medium pieces)
Tomato : 1 big (cut into medium pieces)
Coconut : 2 tbsp
Salt : To Taste
Red chillies : 3-4
Oil : for tempering

Preparation

• Heat oil in a pan and add the red chillies to roast them and remove from flame.
• Add sliced onions to the pan and cook them until translucent and remove from flame
• Cook the tomatoes in pan with little oil until they become soft
• Roast the channa dal in oil until it turns light brown
• Allow all the above ingredients to cool and grind it to a fine paste.
• Add salt according to taste.
• This is a best accompaniment for idly, dosa, and upma