Whole Ripe Mango in Curd Based Coconut Gravy

Whole Ripe Mango in Curd  Based Coconut Gravy

• Whole ripe mangoes - 2
• Thick curd - 1 cup 

To grind to a paste

• Freshly grated coconut - 1 cup
• Green chillies - 2
• Rice - 2 tbsp 
• Salt to taste

Seasoning 

• Oil - 2 tsp
• Mustard seeds- 1/2 tsp
• Curry leaves - 1 sprig

Method 
wash n slit the ripe mangoes keeping them intact at the base .

 Soak raw rice for about 10 mts n then  grind it along with grated coconut ,green chillies to a fine paste.

Take half the ground masala in a vessel  ,add a glass of water to it n add in the slit mangoes n boil for about 10 mts.  n keep the other half ground masala aside.

Now blend the thick curd and the kept aside ground masala paste n add in the cooked gravy. give a quick boil till it thickens on low flame . Switch off and do the seasoning .

Ambuli Tikhsane Humman ( Raw Mango Spicy Gravy )

Ambuli Tikhsane Humman ( Raw Mango Spicy Gravy ) 

• Raw Mango- 1 ( i used Totapuri ) 
• Green Chilly - 1 or 2 
• Dry Red chilly - 5 ... ( i used 3 long n 2 short ) 
• Salt to taste 

Seasoning 

• Coconut oil- 2 tsp
• Mustard seeds- 1/2 tsp
• Urid dhal- 1 tsp 
• Methi Seeds/ Fenugreek seeds- 1/4 th tsp 
• Hing/Asafoetida- a pinch 

Method 
Wash the raw mango n cut it into litter bigger pieces .

Soak dry red chilles in water for about 1/2 an hour . 

Grind the soaked chilles to a fine paste . 

Cook chopped mango pieces with salt n slit green chilles .Add the ground paste to the  cooked raw mango n cook till the raw smell of the ground chilly goes . Then do the seasoning .

Vegetable Masala Phova

Vegetable Masala Phova

• Thin beaten Rice /Phova - 3 cups
• Onion - 1 huge
• Carrot - 1
• Tomato- 1
• Green chilles- 3 or according to the spice
• Grated coconut-1/4 th cup
• Coriander leaves chopped - 4 tsp
• Sugar- 1 tsp
• Lime juice- 1 tsp ( optional )  
• Salt to tatse

Seasoning

• Oil - 2 tsp
• Mustard seeds- 1/2 tsp
• Urid Dhal- 1 tsp
• Hing/Asafoetida- a pinch
• Groundnuts- 4 tsp
• Curry leaves- 1 sprig

Method
In a pan add oil, splutter mustard seeds , add urid dhal , hing, curry leaves ..then add groundnuts n fry for a while .

In a deep bottomed vessel , add thin phova, salt, chopped onion, chopped tomato , grated carrot, chopped green chilly , grated coconut, sugar , chopped coriander leaves , add the seasoning ... lime juice n mix well ..serve immediately . 

Broken Wheat Payasam with Turmeric leaves ( Version 1 )

Broken Wheat Payasam with Turmeric Leaves . ( Version 1 )

• Broken Wheat-1 cup 
• Boiled Milk - 2 cups 
• Water- 4 cups 
• Jaggery powdered - 2 cups or adjust according to the sweetness 
• Poppy Seeds- 1 tsp 
• Cashwenuts - 10 
• Turmeric leaves- 4 
• Ghee- 2 tsp 
• Raisins, Almonds .a few each 

Method 
Wash the broken wheat , add water n pressure cook for around 3 whistle . 

Soak cashew nuts in water for about 1/2 an hour . 

Dry roast poppy seeds , cool n grind it along with cashew nut . 

Add powdered jaggery to the cooked broken wheat n boil well along with turmeric leaves .  ( add little water if its too thick ) .Add the ground paste, boil for few minutes n then add   boiled milk n give a quick boil . 

In a pan ,melt ghee n then roast almonds n raisins n pour over the payasam . 

Tingalavare Saar Upkari ( White Navy Beans Plain Rasam )

Tingalavare Saar Upkari  ( White Navy Beans  Plain Rasam ) 

• Tingalavare /  White Navy Beans - 1/2 cup 
• Potato - 1 small 
• Green Chilles-2 
• Salt to taste 

Seasoning 

• Oil-1 tsp 
• Crushed garlic flakes- 6 
• Dry red chilly - 1 

Method 
Wash , soak Navy beans for about 20 mts n then pressure cook it for about 4 to 5 whistle or till cooked .

Wash , peel n chop potato into 3 inch cubicles n then pressure cook it for only 1 whistle .

Add both the cooked stuffs, slit green chilles, salt in a vessel along with  water for desired rasam consistency n cook well . Then do the seasoning . 

Tomato Onion Chutney

Tomato Onion Chutney 

• Ripened juicy red tomatoes - 3 
• Onion - 2 
• Urid dhal- 2 tsp
• Chana Dhal- 1 tsp
• Dry red chilly - 4 
• Coriander seeds- 1 tsp 
• Tamarind- Tamarind seed size 
• Oil - 2 tsp
• Salt to taste 

Seasoning 

• Oil-1 tsp
• Musatrd seeds- 1/2 tsp
• Hing/Asafoetida- 1 pinch 
• Curry leaves- 1 sprig 

Method 
Chop tomatoes n onions . 

In a pan add oil n then add urid dhal, chana dhal, coriander seeds  , dry red chilly n fry for a while ..Then add chopped onions n fry till transparent , add tomatoes n fry again till its cooked . 

Cool all the above n then grind it along with tamarind n salt . Remove n give the seasoning 

\

Bitter Gourd Gojju

Bitter Gourd  Gojju

• Bitter Gourd - 1 huge
• Turmeric Powder- 1 tsp 
• Salt - 1 tsp 
• Jaggery - lemon size 
• Tamarind - Lemon size
• Sambar Powder- 1 n 1/2 tsp 
• Salt to taste 

Seasoning 

• Oil - 1 tblsp 
• Mustard seeds-1/2 tsp 
• Urid dhal- 1 tsp  
• Hing/Asafoetida - a huge  generous pinch 
• Dry Red chilly -1
• Curry Leaves- 1 sprig 

Method 
Wash and   roughly  scrap the bitter gourd . Slit the bitter gourd , remove seeds n slice them to 2 inch pieces . 

Take a bowl , add these chopped pieces, turmeric powder n salt ..mix well n set aside ..this aids in removing the bitterness of bitter gourd . 

 In a cup of water , add tamarind , keep aside for 1/2 an hour . Extract the juice . 

Add water to the marinated bitter gourd pieces , n squeeze it well .keep aside .

In a kadai add oil, splutter mustard seeds, add urid dahl , hing , torn dry red chilly , curry leaves n fry for a while . Then add the squeezed bitter gourd pieces n fry well till crisp . Add the tamarind extract along with jaggery , water ( to get the desired consistency ) n  salt .Boil well . Then add the sambar powder n give a quick boil . 

Serve with rice/rottis .