Mango Chutney Sandwich

Mango Chutney

Raw Mango                          1
Grated Coconut                   1 cup
Coriander Leaves               1/2 bunch
Green Chili                          5
Cucumber                           1
Tomato                                 1
Avacado                             1                    
Butter
Salt to taste

Method

Cut the mango into small pieces.
Grind all the above ingredients into smooth paste..
Cut the cucumber and tomato  into round shapes
Toast the breads and spread the butter on them
Spread the chutney on two  bread slices.
Keep the cucumber and tomato slice on them
'Cut into triangle  shape.
Do the same way the other breads
Very tasty sandwiches

Mango,Sago Dessert

I went to my cousin Gayatri's house. She made a dessert with mango, sago and almond milk dessert.I liked it very much. Here is the recipe.

Ingredients

Mango  Pieces                           1cup
Coconut Milk or Almond milk       2cups
Sago                                             3tbsp
Cardamom Powder                     1/4tsp

Method

Remove the skin of the mango and cut into cubes.
Boil some water and cook the sago till it changes the color.
Filter the water and  remove the starch with cold water and filter.
Blend coconut milk two tablespoon mango pieces.
Add mango pieces ,sago and cardamom powder.
If needed add sugar.
Chill the dessert and serve. Very refreshing.
Instead of sago, can use chia seeds.

Pineapple Rasam

Pineapple Rasam usually we have in wedding or other festivals. I tried at home and it came out very well.

Ingredients    

                 

Cooke dhal                      1 cup
Tamarind paste                1/2 tsp
Rasam Powder                  2tsp
Hing.(Asafetida)                1/4 tsp
Turmeric Powder                1/4 tsp
Pineapple Puree                1 cup
Pineapple Pieces               2tbasp
Tomato Puree                    1/2 cup
Pepper Keera Powder          1tsp
Mustard Seeds                     1 tsp
Jeera                                   1/2 tsp
Salt to Taste

Pinapple Rasam

 Method
Heat a pan with tamarind. rasam powder, asafetida, turmeric tomato puree  pineapple chunk and puree.
when it boils and the raw  smell of rasam powder goes, add the dhal  and salt.
Add necessary water, pepper powder and  coriander leaves.
Heat a pan with little ghee, add mustard seeds and jeera. When it splutters, add to the rasam.

Date Pickle

This pickle is almost same like green chili pickle

Ingredients

Chopped Dates                            1 cup
Chopped Green Chilies               3 tbsp.
Tamarind Water                           1.4 cup
Chopped Ginger                          2 Tbsp.
Garlic Pearls                               10
Jaggery                                      3Tbsp
Salt                                           1/4 tsp
Mustard Seeds                        1/4 tsp
Methi Seeds                             1/4 tsp
Curry leaves                             few
Little water

Date Pickled caption

Method
Heat a pan with little oil, add mustard seeds  methi seeds and curry leaves..
When it splutters add green chili, ginger and garlic, fry till they become tender.
Add the dates, salt, tamarind water and jaggery.
Cook till the dates are cooked well.
This pickle goes with curd rice and chapati

Butter Mushroom

Butter Mushroom
Ingredients

Mushroom                      1 cup
Onion                              1
Green Chili                      1
Ginger Garlic paste          1 tsp
Red Chili Powder               1 tsp
Cumin seed Powder         1 tsp
Turmeric Powder             1 tsp            
Garam masala                 1 tsp
Tomato Puree                  1 cup
Coriander Leaves              few
Butter                               2 tbsp.
Salt to taste

Method

Cut the mushroom into two pieces.
Chop the onion and green chili  into small pieces.
Heat a pan with little oil add onion and fry till it becomes tender and remove into a plate.
Heat a pan with butter and add the mushroom and salt and cover the pan. cook for 5 minutes.
Add ginger garlic past ,turmeric powder, chili powder, cumin seed powder, garam masala and salt.
Add water and cook for 3 minutes.
Add the tomato puree and mix well
Sprinkle coriander leaves. You can add cream (option)
serve hot with rice or chapati

Potato Bhaji ( Urulakizhangu Curry)

You can make different types curry with potato. In this curry I used tomato and red chili powder. it is very tasty and a side dish for sambar, rasam or chapati.

Ingredients

Potato                                 8
Onion.................................1
Tomato(big)                      1
Green Chili                        3
Garlic                                 2
Red Chili Powder              2 tsp
Sugar                                1 tsp
Mustard seeds                   1tsp
Urad Dhal                          2 tsp
Turmeric powder                1 tsp
Salt to taste

potato Bhaji

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Method

Chop the onion and tomato  into small pieces.
Chop the green chili too.
Boil the potato and peel the skin and keep.
Heat a pan with oil, add mustard seeds and urad dhal.
When the mustard splutters add the onion, garlic and fry
Next add the tomatoes, turmeric powder, chili powder and salt.
When all mixed together add mashed potato and mix well.
Sprinkle sugar and serve with sambar rice.
Here I am not used curry leaves or coriander leaves(I don't have that day).
You can add to get more flavor.

Millet Kozhakattai

This Kozhakattai is  easy to prepare. .


Ingredients

Samai millet                           2 cups
Mustard seeds                       1 tsp
Urad Dhal                              2 tsp
Chana Dhal                            2 tsp
Green Chili                             1
Ginger                                   small piece
Grated Coconut                      4 Tbsp.
Salt to taste
Method
Heat a pan with oil add mustard seeds, urad dhal and chana dhal..
Chop the chili and ginger and add.
When the mustard splutters add 3 cups of water and salt.
When the water boils add the samai  arisi and mix well. Low the flame and cook well.
When it is cooked add coconut and mix well. and make small balls
Steam them in idli vessel
Serve with chutney.

Little Millets ( Cheru Dhanyams)

I went to India and found various cheru  dhanyams used by my cousin. I liked it very much. You can make anything whatever you make with rice.

Little Millets

1. Samai.( Little Millet)...This tiny grain is gluten free  and packed with minerals and vitamins.

                                                             

2. Thinai (Foxtail Millet).It is known for its low Glycemics index gradual increase  in blood sugar after food intake when compared to rice. Natural source of Protein and Iron
                                                                          All millets are high in fiber, minerals, vitamins,iron, magnesium, pottassium etc.                        

         
.http://www.organicdepot.in/thinai-rice-foxtail-millet-1kg.html.. Foxtail millet is rich in fibre, protein. It is better than rice. This releases glucose slowly into the blood.Good for diabetes patients.

3.Varagu (Kodo  Millet)

4.Kuthiravali ( Barnyard Millet)


Kanji...Take all four millet 2 tsp each wash and add 2 times water  cook them. When it cools down add curd or milk according your taste drink it. it is filling and good for health.Cook the millet with water add yogurt,grated carrots and cucumber. Heat a pan with little oil add mustard seeds and jeera and when it splutters add to the Kanji .We drink this morning instead of dosa or idli.

Aval Kozhakattai

Aval kozhakattai is very to prepare like rice rava kozhakattai. This can be made for breakfast or dinner.

.Time to prepare 15 min
Serve .for            3

Ingredients


Thick Aval (Beaten rice)         2 cups            
Water                                     2 cups
Coconut                                  3 tbsp.
Green chili                              2
Ginger                                   small piece
Curry leaves                          few      
Mustard seeds                     1/2 tsp
Urad dhal                            1 tsp
Chana dhal                         1 tsp
Salt to taste

Aval Kozhakattai

Method

Grind the aval into coarse powder.
Chop the chili and ginger into small pieces
Heat a pan with 3 tsp oil and add mustard seeds.
When mustard seeds crackle  add urad dhal, chana dhal, chili and curry leaves.
Add water, coconut and salt.
When the water boils, add the coarsely ground aval and mix well.
Make balls, when it cools down.
Steam them  for 5 to 7 minutes in idli vessel and serve with coconut chutney.

Rava Bonda

I did this recipe with left over Upma and came out very well
Prepare time...........15 min
Serve  for.................4.

Ingredients

Rava Bonda

• Rava                             1 cup

Onion                                  1
Chopped Green Chili           3 tsp
Chopped Ginger                    2 tsp...
Besan                                   1 cup            
Chili Powder                         1 tsp
Asafoetida1/2 tsp     
Curry Leaves                        few          
Coriander leaves                  few
Mustard seeds                     1 tsp
Urad Dhal                             2 tsp
Salt to Taste
Method
Dry roast the rava till it turns little brown.
Chopped onion into small.
Heal a pan with. 2 tbsp.  oil. Add mustard seeds and urad dhal.
When it splutters add green chili, ginger and chopped onion and mix it.
Onion becomes soft . add two cups of water.
When the water boils, add the rava, salt and sauté it.
Add curry leaves and coriander leaves and mix it.
Make small balls and keep.
Take a bowl, add  besan, salt chili powder and asafetida.
Add water slowly till it get dosa consistency.
Heat a pan with oil and when it becomes hot dip the upma balls and drop them into the oil.
Deep fry and take them out.
Serve hot with chutney.