Manga Pickle( Mangacurry)

Mango Pickle

Ingredients

• Manga …..........................3
• Salt....................................2 tbsp
• Chilli Powder.....................3tbsp
• Methi Seeds.....................1tsp
• Mustard Seeds.................1tsp
• Asafoetida …....................small piece
• Turmeric Powder............... ½ tsp
• Sesame Oil ….....................3tbsp

Method

• Wash, dry and cut the mangoes into small pieces.
• Fry the hing and methi seeds and powder them.
• Heat the oil and cool it.Mix chilli powder, salt methi seeds/ asafoetida powder and oil.
• Add the mango pieces and mix well.
• Keep in a airtight jar.
• Curd rice and kaduku mango goes very well with each other.

Avakai Pickle

Avakai Pickle

Avakai Pickle

Ingredients

Mango Pieces...........................4 cups

• Chili Powder.............................1/2 cup
• Salt...........................................1/2 cup
• Mustard Seed Powder..............1/2 cup
• Hing.........................................small pieces.
• Methi Seeds..............................2tbsp
• Sesame Oil...............................1cup

Method

• Wash the mangoes ,cut into pieces and dry them in a towel and keep in sunlight for half hour.
• Mix salt ,chilli powder,methi seeds, hing and.oil.. (heat the oil and then cool it)
• Add the mango pieces and kabuli chana (chick peas).
• Mix them all well and keep in a air tight jar.If oil is less, add more.
• Oil should come up on the top.It can be kept for a year.

Onion Chutney

This chutney is very easy to prepare and it can kept for a week in fridge

Onion Chutney

Ingredients

• Onion.........................2
• Red Chili....................8
• Tamarind.....................lemon size
• Mustard Seeds...........1tsp
• Urad Dhal..................2tsp.
• Jaggery......................1 tsp
• Curry leaves
• Salt to Taste

Method

• Soak the red chili and tamarind in warm water
• Heat a pan add little oil, add red chili and urad dhal and fry till it becomes red..
• Grind this with salt. Add the chopped onion, jaggery with tamarind water and grind coarsely.
• Heat a Pan with oil add mustard  urad dhal and curry leaves..
• When the mustard crackles. add the ground paste.
• Boil till the water in the chutney evaporates.
• Keep in a air tight bottle. Serve with hot rice/idli/dosa/chapathi

Capsicum Pickle

Capsicum Pickle

Capsicum pickle is very tasty and easy to make
.
Ingredients

• Capsicum...........................2
• Red Chili Powder...............4tbsp
• Mustard Powder................1tsp
• Til Oil..................................3tbsp
• Mustard Seeds.....................1tsp
• Turmeric Powder................1/4
• Salt to Taste

Method

• Wash and cut the capsicum into small pieces.
• Add salt , chili powder, mustard powder and turmeric powder and mix well.
• Heat a pan with oil add mustard seeds and when it crackles add to the pickle.
• Keep it in air tight bottle....

Corn Salad

Corn Salad

Corn Salad is very simple one.

• Fresh corn Kernels.........................2cups
• Tomato............................................1
• Onion..............................................1
• Green Chili.....................................1
• Coriander Leaves..........................few
• Carrot.............................................1
• Lemon Juice..................................1tsp
• Pepper...........................................1/2 tsp
• Olive Oil..........................................2tsp
• Salt to Taste
• .

Method

• Cut the onion, and chili into small pieces. 
• Grate the carrot. Mix all together in a bowl.
• Another bowl mix lemon juice, olive oil, salt and pepper  and pour into corn salad.
• Chop the coriander and sprinkle.

Kale Curry (Kale Thovaran)

Kale is the one of the healthiest vegetables. If you eat on regular basis you can avoid many diseases.I made this easy tasty curry in five minutes

Kale Thovaran

Ingredients

• Kale....................    one small bench
• Moong Dhal........... 1/2 cup
• Turmeric Powder.... 1/4 tsp
• Mustard Seeds.........1  tsp
• Urad Dhal................2 tsp
• Broken Chilies........ 3
• Grated Coconut....   2 tbsp(optional)
• Salt to Taste

Method

• Wash the leaves thoroughly and cut into small pieces 
• Heat a pan with oil add mustard urad dhal and chili.
• When the mustard crackles add the kale pieces,turmeric and salt. 
• Add moong dhal.(to reduce the water from the leaves). 
• See the kale is cooked and add coconut..
• The color will not change. With in 5 to 7 minutes , the curry will be ready.
• Serve with sambar rice/rasam rice.

Pavakkai Koottu (Bitter Gourd koottu)

Pavakkai Koottu (Karela Koottu)

Pavakai Koottu/Karela Koottu

Ingredients

•  
• Pavakkai.................................3
• Cooked Moong Dhal...............1 cup
• Grated Coconut....................  ..1/2 cup
• Pepper Corns......................... .1tsp
• Turmeric Powder................... .1/4 tsp
• Mustard Seeds........................  1tsp
• Urad Dhal................................2 tsp
• Curry Leaves.............................few
• Grated Coconut........................2 tsp
• Salt to Taste

Method

• Wash and cut the pavakai into small pieces.
• Cook it with water and turmeric powder..
• Grind the coconut and pepper into fine paste. 
• Cook the moong dhal and keep.
• When the pavakai is cooked add the moong dhal,salt, ground paste and mix well. Let it boil.
• Heat a a pan with oil add mustard , urad dhal coconut and curry leaves. 
• When it crackles add to the koottu.
• Very tasty and serve as side dish.

Oats Chapathi

Oats Paratha

Ingredients

• Powdered Oats...................1 cup
• Wheat Flour........................1cup
• Sesame Seeds.....................1tsp
• Green Chilies.......................3
• Cilantro(Kothamalli Elai)......few
• Salt to Taste 

Method

• Grind the oats into a fine powder.
• Chop the chili and cilantro into fine.
• Mix both powder, salt, chili and cilantro.
• Make a soft dough adding water.
• Cover the dough and keep for few hours
• Divide the dough into small balls.
• Take each ball, roll it into round shape with a rolling pin.
• Heat a pan, place the chapathi in a medium heat and brush with oil.
• When that side is cooked turn the other side and cook.

Serve hot with bhaji or raita..

Pineapple Pachadi

Pinapple Pachadi

Pineapple Pachadi

Ingredients

• Ripe Pineapple Pieces.......................2cups
• Grated Coconut................................1cup
• Red Chili..........................................4
• Turmeric Powder..............................1/4tsp
• Mustard ...........................................1tsp
• Curry Leaves......................................few
• Salt to Taste

Method

• Boil pineapple, with turmeric and salt in 1/2cup water.
• Grind coconut with dried 2 chilies to a fine paste.
• Heat a pan with oil with mustard seeds red chilies (broken and curry leaves.
• When it splutters add pineapple pieces and coconut paste.
• The gravy should be thick and cover for 3 minutes in a low flame.
• This is a sweet side dish.
• Usually this dish would be one of the items in Sadya

Chena Thandu Thovaran

Chena Thandu Thovaran

We make this curry in our house in Kerala. We grow chena ( Elephant Yam) in our backyard and use the stem to make this thovaran
.

Ingredients

• Chenathandu......................1
• Whole Moong dhal............1/2 cup
• Grated Coconut.................1/2 cup
• Green Chilies......................3
• Mustard Seeds...................1tsp
• Urad Dhal...........................2 tsp
• Coconut Oil........................2tsp
• Turmeric Powder................1/4tsp
• Curry Leaves......................few
• Cumin Seed.......................1tsp
• Salt to Taste

Method

• Soak the moong dhal ( the payaru)for about five hours and cook it. ..
• Remove the skin of the chena thandu and cut into small pieces.grind coconut, cumin seeds and green chili coarsely.
• Heat pan with oil add mustard seeds, urad dhal and one red chili..
• When the mustard splutters add the chena pieces, turmeric, salt and payaru.
• Cook in medium flame.If needed add little water.
• When the chena and payaru become tender add the ground coconut
• Serve with sambar rice.