Kaduku Manga

Kaduku Manga

Kadukumanga

• Small Mangoes..............2kgs
• Chilli powder................1cup
• Salt..............................1cup
• Mustard seeds ............1/2 cup

Method

• Clean the mangoes , wash and spread in a paper.
• When they dries measure it with cup 
• If it is 8 cups, 1 cup salt.1cup chilli powder and half cup mustard seeds
• First add salt with the mangoes and keep for a day. 
• After two days mangoes shrink with lots of water.
• Fry the mustard seeds into powder and grind with little salt water from the mangoes into fine paste. 
• Mix chilli powder and mustard paste and stir nicely
• .Keep in airtight bharani or jar .
• You can keep this pickle for minimum a year. 
• This can be eaten with curd rice.

Healthy Vathal kuzhambu

Ingredients

• Manathakali Vathal..................2tbsp
• Tamarind Paste.......................1tsp
• Hing.......................................1 pinch
• Turmeric Powder....................1 pinch
• Curry Leaves...........................few
• Mustard Seeds........................1 tsp
• Salt to Taste

To make powder/paste

• Tur Dhal....................................2tsp
• Urad Dhal..................................2tsp
• Chana Dhal................................2tsp
• Jeera.......................................1/4 tsp
• Pepper Corns...........................2tsp
• Methi Seeds............................1/2 tsp

Fry these ingredients without oil and powder them coarsely.
or grind them in a blender

Method

• Heat a pan with oil add mustard seeds,manathakali vathal, methi seeds, jeera,,curry leaves and hing.
• Take tamarind extract add the paste, turmeric powder and salt, and boil it .
• When it becomes thick remove and serve with rice and parippu thogayal.
• This kozhambu can be kept for many days..

Onion Paratha

Onion Paratha

Ingredients

• Onion .........................1
• Green Chilli ...............2
• Chilli Powder.............1/2 tsp
• Pepper Powder.........1/4 tsp
• Coriander Seeds.......1tsp
• Kasturi Methi .............2 tsp
• Wheat Flour ............. 2 cups
• Salt to taste

Method

• Make a dough adding water to the flour. 
• Apply little olive oil and keep. chop the onion, chilli
• Mix all the spices except salt in very finely chopped onion. 
• Salt added at this stage will make the mixture wet. 
• Roll one ball of dough into a small round. 
• Put 1 tbsp of mixture in its center and sprinkle a pinch of salt over it.. 
• Add little oil and wrap that like stuffing and roll into a chapathi with the help of flour.
• Heat a griddle place this paratha and cook on both sides with oil or ghee. 
• Serve this with bhaji or curd.

HAPPY DIWALI TO ALL

Diwali Graphics

Corn Bhaji

Corn Bhaji

 

Ingredients

• Frozen Corn ....................      2 cups
• Lemon Juice..........................1 tsp 
• Onion Finely Chopped......... 1/2 cup
• Small Tomato. Chopped.... ..1/4 cup
• Chili Powder........................ 1/2 tsp
• Mustard Seeds,,,,,,...............,1 tsp
• Turmeric Powder...................1 tsp
• Coriander Leaves..................few
• Salt to Taste

Method

• Heat a pan with oil add mustard seeds and when it splutters add onion and fry it .
• Add tomato salt turmeric powder and corn
• When the corn cooked serve hot with chapathi or rice
• Pour lemon juice. Decorate with coriander leaves.

Urundai Kozhambu

Ingredients

• Dhal...............2cups
• Raw Rice....... 2tsp
• Red Chilli........4
• Hing..............1 pinch
• Salt to Taste

Gravy

• Tamarind Paste.......1tsp
• Sambar Powder......3tsp
• (use chilli powder+coriander powder)
• Hing.......................1pinch
• Curry Leaves............few
• Salt to Taste

Method

• Soak the dhal and rice for 3hours.Grind coarsely adding chilli salt and hing.
• Do not add water.
• The dough should be thick Make small balls(urundai).and keep.
• Heat a pan add tamarind juice, turmeric powder sambar powder and hing.
• When it boils, drop the balls one by one slowly. 
• Let it boil so that the Urundais cook well
• When the small balls float add curry leaves.Heat a pan with 1tsp oil add mustard seeds. 
• When it splutters add to the kozhambu Serve this kozhmabu with rice and paruppu thogayal

Red Swiss Chard Thovaran ( Poduthuval)

Red swiss chard thovaran

Chopped swiss chard

Red swiss chard

Ingredients

• Red Swiss Chard......... ..........1 bunch
• Moong Dhal............................1/4 cup
• Grated Coconut..................... 2 tbsp
• Turmeric Powder....................1/2 tsp
• Oil..............................................2 tsp
• Mustard Seeds.........................1tsp
• Urad Dhal...................................2 tsp
• Red Chili......................................1
• Salt to taste

Method

• Wash the chard thoroughly and chop them. 
• Heat a pan with oil, add mustard seeds, urad dhal and chilli. 
• When the mustard seeds pop up, add the chopped chard , dhal, turmeric and salt.
• Add coconut when the chard cooked well. 
• Very tasty curry is ready to serve for chapathi or sambar rice.
• This recipe is good for diabetes(omit coconut)

Muli Thogayal (White Radish Chutney)

Muli Tugayal

• White Radish(Muli) Cut in Round .....2cups
• Small Onion.....................................20
• Garlic..............................................3
• Red Chili.........................................5
• Tamarind..Paste...............................1tsp.
• Grated Coconut...............................5tbsp
• Curry Leaves ..................................few
• Salt to Taste

Method

• Heat a pan with oil chilli, garlic fry them.
• Then add the small onions fry for 5 more minutes
  last put the muli and fry them 
• When the muli's smell goes remove from the gas.grind in the mixie adding salt,coconut and tamarind.
• Season with mustard seeds and curry leaves.

Chenai Arachukalakki (Yam raita)

Chenai Arachukalakki

Prepare time..................10min
Serve..............................6


Ingredients

• Fresh Chenai (frozen yam),,,,,,,....,1/2 cup
• Red Chili......................................3
• Grated Coconut..........................1/2cup
• Yogurt.........................................1cup
• Salt to taste

Method

• Grind coconut, chili and yam in a mixer by adding little water. 
• Mix this paste with the yogurt and add salt. 
• Heat a pan with little oil, add 1tsp mustard seeds and curry leaves.  
• When the seeds crackle add to the raita

Mulahushiyam

Mulahushyam

 
















Ingredients

• Elavan (Poosanikai)........... 1/2 kg
• Raw Banana.......................1
• Yam (Chenai)....................100gms
• Pepper Jeera Powder..........1tsp
• Turmeric powder.................1/2 tsp
• Moong Dhal.........................1 cup
• Podaval..............................100 gms (optional)
• Avarakai.............................50gms(optional)
• Mustard Seeds and Jeera.....1tsp each
• Curry Leaves.......................few
• Salt To Taste

Method

• Wash and cut the vegetables into small pieces. 
• Boil the vegetables with moong dal and water.
• Add turmeric powder, pepper jeera powder.
• When the vegetables are cooked add salt and stir nicel. 
• Heat a pan with oil or ghee, add mustard seeds, jeera and curry leaves. 
• When the mustard seeds crackle add to the mulahushiyam.
• Serve this hot dish with rice and pappad.
• If you have fever,cough and cold this is the best food .