Instant Mango Pickle II

Ingredients:

Raw Mangoes - 2 (big)

Sugar - 1 tablespoon

Salt - 1 tablespoon

Garlic - 3 cloves (peeled & crushed)

Turmeric powder -1 tablespoon

Mustard powder - 1 teaspoon

Red chilli powder - 2 tablespoon

Vinegar - 2 tablespoon

Oil as required

Pickle masala

For pickle masala:

Red chilli (crushed) - 2 teaspoon

Cumin seeds - 1/2 teaspoon

Coriander seeds (roasted) - 1/2 teaspoon

Fenugreek seeds - 1/2 teaspoon

Ajwain (carom seeds) - 1/2 teaspoon

Kalonji (onion seeds) - 1/2 teaspoon

Mustard seeds - 1/2 teaspoon

Method:

Wash and wipe dry the mangoes.

Cut the mangoes into desired shape and size.

Take a bowl and place the mangoes in it.

Add sugar, salt, turmeric powder and keep it aside for two hours.

After 2 hours, separate the liquid from the bowl. Keep mango pieces in bowl-1 and keep the liquid in another bowl-2.

Mix all ingredients in pickle masala in a small bowl-3.

To the bowl-2 add crushed garlic, pickle masala, chilli powder, mustard powder and mix.

Add vinegar and mix well. (bowl-2)

Add oil gradually and keep stirring continuously. (bowl-2)

Pour this masala on to mango pieces (bowl-1) and the pickle is ready.

Keep this pickle in air tight container and store in the fridge.

References:

Sanjeev Kapoor

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Pesarattu

Ingredients:
For grinding:
Green gram or whole moong - 2 cups
Rice - 2 tablespoons
Cumin seeds - 1/2 teaspoon
Ginger - 1/2 inch
Green chilli - 3 ( small)
Salt

For dosa topping:
Onion - 1/2 (chopped)
Green chilli - 1 ( chopped)
Curry leaves - 10 ( chopped)
Coriander leaves - chopped
Oil

Method:
Soak the green gram for overnight.
Next day grind the green gram with green chilli, ginger, rice, cumin seeds, and salt.
The batter should not be too thin or too thick.
Heat dosa pan in the burner.
Spray or make a coat of oil layer on the dosa pan.
Spread a ladle of the batter on the pan.
Sprinkle the topping on dosa.
Spray or sprinkle few drops of oil on top of the dosa.
After 1 minute, flip the dosa.
Serve when both sides are done.

Ginger chutney is my family's favorite as a side item for green dosa. Here is how I make it.
Ingredients:
Ginger - 50 grams (peeled and cut into pieces)
Black gram - 1 tablespoon
Bengal gram- 1 1/2 teaspoon
Dry red chilli - 2
Asafoetida - 2 pinch
Tamarind - small piece
Jaggery - small piece
Salt
Oil, Mustard seeds, cumin seeds - For tempering

Method:
Fry the ginger, grams, red chillies individually and keep them aside. Use very little oil while frying.
Grind all the above ingredients.
Temper with mustard seeds, and cumin seeds.

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Fenugreek Rice (வெந்தய கீரை புலவு, मेथी पुलाव)

Vendhaya keeri pulav or methi pulav

Ingredients:
Fenugreek leaves - 1 bunch
Coriander leaves - 1/2 bunch ( chopped)
Mint leaves - 1/2 bunch (chopped)
Basmati rice - 2 cups
Water - 4 cups
Onion - 1/2 (chopped)
Ginger - 1/2 inch (grated)
Garlic - 1 clove (grated)
Tomato - 1 (medium- chopped)
Red chilli powder - 1/2 teaspoon
Clove - 3
Cinnamon - 2
Cardamom - 3
Fennel seeds - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Salt to taste
Oil

Method:
Heat oil in thick bottomed vessel.
To the oil add fennel seeds, clove, cinnamon, cardamom and stir for a few minutes.
Add the onion, grated ginger, garlic and fry.
Add fenugreek leaves, coriander leaves, mint leaves and fry for 2 to 4 minutes.
Add the chopped tomato and fry.
Then add the red chilli powder and mix.
Add the rice and mix.
Add salt, garam masala and mix.
Add 4 cups of water and pressure cook till one whistle.

Mix gently before serving.

p.s. Depending on basmati rice quality - water quantity and pressure cooking time may vary.

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Tofu peas kurma

Ingredients:
Tofu - 20 cubes
Peas - 1/2 cup
Onion - 1 ( sliced)
Ginger - 1 inch ( grated)
Garlic - 2 cloves ( grated)
Tomatoes -2 ( chopped)
Garam masala - 1/2 teaspoon
Salt
Oil
Red chili powder - 1 teaspoon
Coriander powder - 1 teaspoon

For paste:
Poppy seeds - 2 tablespoon
cashew nuts - 2 tablespoons
Yogurt - 2 teaspoon
Grated coconut - 1 tablespoon (fresh or desiccated)
Green cardamom - 3

Method:
Soak the poppy seeds and cashew nuts in warm water for 30 minutes.
In another small pan, bring water to boiling point and turn off the flame. Slip in the green peas. Leave them inside boiling water for 5 minutes. Drain the water and keep it aside.
In blender add the soaked cashew nuts, poppy seeds, grated coconut, green cardamom, yogurt and grind them to a coarse stuff.
In a large frying pan, heat the oil, add onions, grated ginger, and garlic and stir fry for 3 minutes.
Add the tomatoes, salt and sauté.
Add red chili powder, coriander powder and mix well.
Add the peas and add the grinded paste.
Add some water and mix well.
Set the flame to medium position and cook for 10 minutes.
Fry the Tofu cubes on all sides till light golden brown in low flame.
Add this fried tofu to the boiling mixture and cook for 2 to 4 minutes.
Finally add the garam masala.

This will make a sumptuous meal along with any kind of Indian flat breads.

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முட்டை பொடி மாஸ் - Podimaas

Ingredients:

Egg - 6

Onion - 1 ( chopped)

Tomato - 1 ( medium)

Green Chillies - 2 (slit)

Ginger - 1 inch ( grated)

Saunf - 1 teaspoon - சோம்பு

Turmeric powder - 1/4 teaspoon
Green peas - 2 teaspoon

Capsicum ( any colour) - diced

Salt

Pepper powder or crushed - 1/2 teaspoon

Oil

Method:

In a bowl break the eggs and add salt.whisk and keep it aside.

In a kadai heat the oil.

To the oil add saunf and fry.

Add chopped onions and stir for 2 minutes.

Add the green chilli, ginger and tomato and saute for 2 minutes.

Pour the eggs and saute till it becomes dry.

Add the salt, turmeric powder, green peas, diced capsicum and saute.

Finally add the pepper powder and mix.

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Aloo tikki burger

Aloo Tikki: A North Indian food

What you need:
Potatoes - 3 (boiled and skin peeled)
Green peas - 2 teaspoon
Red chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Salt to taste
Coriander leaves - 2 teaspoon ( chopped)
Bread crumbs for dusting

How to make:

In a bowl mash the potatoes while it is warm.
No lumps after mashing. Alternatively, you can grate the potatoes.
Boil water and add green peas.
Let the green peas cook for 2 minutes.
Drain and add the green peas to the mashed potatoes.
Add red chilli powder, coriander powder, cumin powder, garam masala, salt, coriander leaves and mix well.
Divide the potatoes into lime size balls and shape into patties or desired shape.

Place the patti onto bread crumbs so that all sides are covered with bread crumbs.

Add oil to the frying pan.
When the oil is hot add the patties and shallow fry on both side till golden brown .

Here is another way of eating the tikki.

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