Mambazha ( Ripe Mango) Sambar

Mambazha (Ripe Mango) Sambar

Ripe Mango is a very versatile fruit. Can be used in various recipes. I am very pleased to share this recipe with you all. Choose small ripe mangoes of the same size. A very flavourful sambar. Best served with plain rice, ghee and a potato fry or with Wheat rava upma, Ven pongal, Crisp dosa, Rava dosa, Arisi ( rice ) upma and curd rice. Do try and enjoy. Please post your feed back.

Ingredients

Boiled Toovar dhal- 1/2 cup

Small mangoes – 6 ( choose mangoes of the same size, wash and cut both the sides, use all the 3 portions including the seed )

Sambar powder – 1 teaspoon

Slit green chillies – 2

Tamarind paste – 1/2 teaspoon

Salt to taste

Grated jaggery – 1 tablespoon

Water – 1 cup

Roast in oil and grind to a fine paste

Oil- 1 tablespoon

Coriander seeds – 1 and 1/2 tablespoon

Raw rice – 1 teaspoon

Channa dhal  – 1 teaspoon

Urad dhal – 1 teaspoon

White sesame seeds – 1/2 teaspoon

Jeera ( cumin seeds ) – 1/4 teaspoon

Red chillies – 5 ( I have used Kashmiri red chillies )

Grated coconut – 2 tablespoons

Curry leaves – 4

Heat a pan. Keep on sim flame. Add oil. Add in all the above mentioned ingredients. Roast to a golden colour. Switch off the stove. Transfer the fried contents to a plate. Cool. Blend to a fine paste with little water.

To Season

Gingelly oil ( sesame oil ) – 2 tablespoons

Ghee – 1 tablespoon

Mustard seeds – 1 teaspoon

Torn red chilli – 1

Asafoetida powder – 1/2 teaspoon

Finely chopped curry leaves – little

To Garnish 

Finely chopped green coriander leaves – little

Mambazha Sambar served with Wheat rava upma

Method

Heat a pan. Pour 1 cup of water. When the water boils add the chopped mangoes. Boil on high flame for 5 minutes. Add the tamarind paste, sambar powder, slit green chillies, salt to taste and the grated jaggery. Cook on sim flame for 5 minutes. Add the boiled dhal and the ground paste. Simmerfor 5 minutes. By now the sambar would have thickened. Switch off the stove. Season and garnish. Mix well and serve hot.

Chef’s Tips

1) Do not boil the sambar for a long time. The taste will change.

 

 

 

 

 

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Paal Nungu

Paal Nungu

Paal is milk and Nungu is the fruit of the Palmyra Tree also called the ice apple. Nungu has lots and lots of health benefits. Nungu is rich in vitamins, iron, calcium and is a natural coolant for the body in the summer season.The Nungu fruit has the similar texture like the litchi fruit, and the taste is similar to the tender coconut. I learnt this recipe from my very good friend Maheshwari Gunasekar. Thanks Mahesh for sharing this recipe. A very easy recipe .

Ingredients

Milk – 1 litre

Cleaned, peeled and chopped nungu fruit – 1 cup

Sugar – 1/4 cup

Method

Heat a thick bottomed big pan. Add the milk. Boil the milk. Once the milk starts to boil, sim the flame. When the milk is reduced to half, switch off the stove. Transfer the reduced milk to a big bowl. Cool well. Pour the milk in a jar. Chill it in the normal fridge compartment. Put the chopped nungu pieces in an airtight container. Chill it in the fridge in the normal fridge compartment. Chill both the milk and the chopped  nungu for 5 to 6 hours. Take out the milk and the chopped nungu and mix it well in a big dish.  Pour into glass jars and serve .

Chef’s Tips

1) Boil the milk on sim flame only. It should not discolour.

2) Serve the Paal Nungu in a glass jar or a glass tumbler with a spoon.

3) Enjoy the Paal Nungu with a spoon. TASTES YUMMY. 

Keerai (Greens) Maanga (Raw Mango) Kuzhambu

Keerai Maanga Kuzhambu 

A dish loaded with benefits, high in nutrition. Greens ( I have used Delhi Palak )  is full of iron, minerals, vitamins and raw mangoes are high in Vitamin-C and raw mangoes help clean the intestines from bacterial infections. We have been enjoying this kuzhambu from childhood. My mother’s special recipe. Goes well with rava pongal, crispy dosas, upma, curd rice and plain rice with raw banana fry and appalam( pappad ). This kuzhambu has a nice aroma. Please try and post your valuable feedback.

Ingredients

Cleaned, washed and chopped greens – 4 cups

Raw mangoes ( do not peel them ) – chopped to slices – 2 mangoes

Slit green chillies -3

Tamarind paste – 1/2 teaspoon

Rice flour – 1 and 1/2 teaspoons

Salt to taste

Grated jaggery – little

Dry roasted and finely powdered Methi seeds powder – 1/2 teaspoon

Water – 2 and 1/2 cups

To Season

Oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Broken red chilli – 2

Asafoetida powder – 1/2 teaspoon

Jeera ( cumin seeds ) – 1/2 teaspoon

Keerai Maanga Kuzhambu served with Rava Pongal 

Method

Heat a pan. Add water. When the water starts to boil, add the sliced mango pieces. Cook on medium flame. When the mangoes are 3/4 cooked add the chopped greens, slit green chillies and the tamarind paste. Cook on medium flame for 5 minutes. Add salt to taste and the  grated jaggery and the methi powder. Mix well. Cook on sim flame for 3 minutes. Add the rice flour mixed with little water. Simmer for 3 minutes. By now, the Kuzhambu would have thickened.  Switch off the stove. Season. Mix gently. Serve hot.

Chef’s Tips

1) Can use mulai keerai ( amaranth ), tastes good.

2) Mix the Kuzhambu gently, do not break the mango pieces.

3) The Kuzhambu tastes good if it is thick.

4) This Kuzhambu goes well with hot phulkas and thick curds too.

 

 

 

 

 

 

Perugu Pindi ( Curd Upma)

Perugu Pindi 

So, So, Soft, Perugu Pindi or Curd Upma is a Vysial Special dish. We make this upma for breakfast. I learnt this recipe from my very close friend Bhanu Pinni when I lived in Trichy. Thanks Bhanu Pinni for sharing this recipe. This Upma goes well with any chutney or Venthiya Kuzhambu and thick chilled curds .

Ingredients

Raw rice – 1 and 1/2 cups ( wash and soak in sufficient water overnight )

Channa dhal – 2 tablespoons ( wash and soak in  water for 2 hours. Do not soak the Channa dhal with the rice, soak it separately )

Chopped green chillies – 2

Freshly grated coconut – 1/2 cup

Salt to taste

Thick curds – 1 cup

Water – 1 and 1/2 cups

To Season

Oil – 3 tablespoons

Coconut oil – 1 tablespoon

Mustard seeds – 1 teaspoon

Urad dhal – 1 tablespoon

Asafoetida powder – 1/4 teaspoon

To Garnish

Finely chopped curry leaves – little

Perugu Pindi served with Vendakai (ladies finger ) Venthiya Kuzhambu 

Method

Drain the rice. Take a big blender jar. Add the soaked and drained rice, grated coconut, chopped green chillies, salt to taste and curds. Blend to a little coarse paste. Heat a non stick pan. Keep the flame on medium. Season. Add the ground paste. Add the drained Channa dhal. Mix well. Add 1 and 1/2 cups of water. Mix well. Cover the pan and keep on sim flame. Leave it for 25 to 30 minutes on sim flame till the Upma is cooked.Stir in between gently.  The Upma will crumble and become like sand when cooked.  Switch off the stove.  Garnish. Mix gently. Serve hot.

Chef’s Tips

1) Always cook this Upma on simflame, it will not discolour.

2) Do not add more than 2  greenchillies if you want a white coloured upma. If you add more green chillies the Upma will turn to a light green colour.

3)Do not  soak the Channa dhal overnight, it smells.

 

 

 

Lahori Paneer

Lahori Paneer

This dish is my family favourite. Very subtle yet a very tasty recipe.  I tasted this dish in a dhabba in Chandni Chowk in Delhi. I profusely thank the owner of the dhabba Rajinder Brar for giving me the recipes. I am immensely happy to share this recipe with all of you. A super duper hit combination.

Goes well with  naan, phulkas, roti, puri and jeera rice.

Ingredients

Cubed Paneer – 2 cups

Garam Masala Powder- 1/2 teaspoon

Salt to taste

Sugar – 1 teaspoon

White pepper powder – 1/4 teaspoon

Boiled and cooled milk – 3/4 cup

To Grind to a paste

Blanched and peeled almonds – 5 ( chopped )

Cashew nuts ( chopped ) – 5

Chopped onions – 2

Chopped garlic – 3 flakes

Chopped green chilli – 1

Chopped ginger – little

Corn flour – 2 teaspoons

Hung thick curds- 1 tablespoon full

( Grind all the above mentioned ingredients in a blender to a fine paste )

To Season

ghee – 2 tablespoons

Oil – 2 tablespoons

Shah jeera  –  2 pinches

To Garnish

Saffron – 1 pinch ( mix in little hot milk )

Crushed kasoori methi – little

 

 

Method

Heat a pan. Season. First fry the paste in sim flame till the raw smell goes. Add the salt to taste, sugar, garam masala powder. Cover and cook on sim flame for 3 minutes. Add the drained Paneer pieces and sauté gently.   Add the white pepper powder. Mix gently.  Add the boiled and cooled 3/4 cup of milk. Simmer for 5 minutes. By now the gravy would have thickened. Switch off the stove. Garnish and serve hot.

Chef’s Tips

1) Can also add a little boiled green peas to the gravy.

2) Lahori Paneer goes well with crispy toasted bread too.

3) Supposing the gravy becomes a little thick, dilute it with boiled cooled milk. Do not add water, the taste will change.

 

 

 

Heeng Methi Paranthas with Lahori Paneer

Heeng Methi Paranthas

Heeng Methi Paranthas served with Lahori Paneer, Jeera Rice and Sweet Lemon Pickle

Heeng is Asafoetida and Methi is Kasuri Methi. Wow what a combination, what a flavour. The first time I tasted this dish,  was in Chandni Chowk in Delhi. It was a Punjabi Dhabba, the food was served piping hot. I loved this combination. I took the recipe from Rajinder Brar, the owner of the dhabba. I am so happy to share this recipe.  A very unique tasting combination.  Do try and enjoy.

Ingredients

Whole wheat flour – 2 cups

Hot ghee – 2 tablespoons

Heeng ( asafoetida powder ) – 1/2 teaspoon

Jeera ( cumin )powder – 1 teaspoon

Crushed kasuri methi leaves – 1 tablespoon

Ajwain ( omum) seeds – 1/2 teaspoon

Salt to taste

Butter milk – 1/2 cup

Water – required amount to knead the dough

To Drizzle around the paranthas – required amount of oil 

Method

Take a big flat plate. Add the wheat flour, hot ghee, salt to taste, heeng powder, crushed kasuri methi powder, jeera powder and the ajwain seeds. Mix well. Pour the butter milk and mix well. Sprinkle water and knead well to make a soft dough. Cover the dough and rest it for30 minutes. Make paranthas and cook on a tava. Drizzle oil all around and cook on both sides to a golden colour. Serve hot with a pickle and Lahori Paneer. Tastes ultimate.

Chef’s Tips

1) Add only the leaves of kasuri methi ( crush well and add ). Do not add the stalks of kasuri methi.

2) Do not over roast the paranthas, it will not be soft.

3) The paranthas can be a little thick.

 

Madhwa Sampradaya Mavinkai Chitranna Gojju

Madhwa Sampradaya Mavinkai Chitranna Gojju

Kudos, a big hug and Special Thanks to my very good friend Vimala Vijayendran for sharing this recipe . Ultimate in taste and very, very flavourful, Aromatic Gojju, goes well with plain rice, hot, hot phulkas, dosa and curd rice. Please do try this recipe. Mavinkai is mango, Chitranna is mixed rice and Gojju is a thick sauce mixed with plain, hot rice.  I made this Gojju today and relished every bit of it. So  simple  and easy to make. Mix this Gojju with plain hot rice and enjoy the Chitranna with Chips, a nice raitha and a big bowl of cut mixed fruits.

Ingredients

Grind together 

Raw mango – 2 ( Do not peel. Cut the mangoes  to small pieces )

Bydagi red chilli – 6 ( I have used Kashmiri red chillies )

Grind the above mentioned ingredients to a  nice paste with little water. Keep it aside.

Other ingredients

Salt to taste

Grated jaggery – 2 tablespoons

Turmeric powder -2 pinches

To season

Gingelly ( sesame ) oil – 1/4 cup

Mustard seeds – 1 teaspoon

Channa Dhal – 1 teaspoon

Urad dhal  – 1 teaspoon

Halved peanuts – 1  teaspoom

Asafoetida powder – 1/2 teaspoon

Chopped curry leaves – little

Method

Heat a pan. Season. When the dhal and the peanuts turn golden, add the blended paste with little water, salt to taste, turmeric powder and the grated jaggery. Cover and cook on sim flame for 5 minutes. When the Gojju starts to leave the sides of the pan, switch off the stove. Mix well. Cool. Store in a nice air tight bottle.

Chef’s Tips

1) Keeps good in the fridge for 4 or5 days. Store it in the normal fridge compartment.

 

 

 

 

 

Hannu Pachadi ( Fruits Pachadi)

Hannu ( Fruits ) Pachadi

A very great combo. I tried this Pachadi for lunch along with the Kadhambam. Came out well. Was so comforting. Do try and enjoy.

Ingredients

Peeled and finelychopped ripe mangoes – 2 cups

Peeled and finely chopped bananas – 1 cup

Whisked thick curds – 4 cups

Salt to taste

Sugar – 6 teaspoons

Grind to a coarse paste

Grated fresh coconut – 1/4 cup

Finely chopped cashewnuts – 1 tablespoon

Chopped green chilli – 1/2 of a chilli

Jeera – 1/2 teaspoon

( Blend all the above mentioned ingredients to a coarse paste without water )

To Season

Ghee – 1 tablespoon

Jeera – 1 teaspoon

To Garnish 

Pomegranate arils ( pomegranate seeds ) – little

Method

Take a big bowl. Add the chopped mangoes and the bananas. Add the salt to taste and the sugar. Toss well. Add the coarsely ground paste. Mix well. Add the whisked curds. Mix well.Season. Garnish and serve chilled. Tastes yum.

Chef’s Tips

1) Can also add little finely chopped green coriander leaves as a garnish to the pachadi.

2) The pachadi has to be thick. Tastes super.

 

 

 

 

Melukote Special Kadhambam with Hannu Pachadi

Melukote Special Kadhambam 

Kadhambam served with Hannu ( Fruits) Pachadi and Sandige .

Melukote a temple town near Mandya in  Karnataka is famous for Shri Cheluva Narayana Swamy Temple , Handloom fabrics and of course the delicious Kadhambam. Kadhambam is a one meal dish that has rice, dhal, veggies, cooked pulses with a simple spice powder, just tastes too too good. Best served piping hot with a dollop of ghee, a pachadi and some crisp fried sandige ( vadaam )or a happala ( appalam ) or crispy chips.

I took this recipe from the temple madapalli ( kitchen ). I am extremely happy to share this recipe with you all. I have prepared a nice fruits raitha along with the kadhambam. Tastes great.

Do try this dish and please post your feedback. Happy Cooking.

I have split this recipe into 6 parts, so that it will be easy to follow. 

Part -1 ( To prepare the rice and dhal )

Ingredients

Raw rice – 1 cup

Thoovar dhal – 1/2 cup

Turmeric powder – 1/4 teaspoon

Water – 7 cups

Method

Wash the rice and dhal and add turmeric powder and 7 cups of water. Pressure cook , 4 whistles and 10 minutes on simflame. Switch off the stove . Cool. Open the cooker. Mash the cooked rice and dhal slightly. Cover and keep it aside.

Part 2 ( Veggies and Pulses )

Ingredients

Peeled and cubed white pumpkin – 1/4 cup

Peeled and cubed chow chow – 1/4 cup

Peeled and cubed yellow pumpkin – 1/4 cup

Cubed brinjals – 1/4 cup

Stringed and chopped broad beans ( avare kai ) – 1/4 cup

(Boil all the veggies in sufficient water)

Boiled black channa – 1/4 cup

Boiled peanuts – 1/4 cup

Part – 3 ( To prepare the spice powder )

Roast in ghee and powder finely

Ingredients

Ghee – 1 tablespoon

Coriander seeds – 2 tablespoons

Channa dhal – 1 tablespoon

Jeera – 1/2 teaspoon

Methi seeds – 6

Black pepper – 6

Cinnamon – 1 small piece

Cloves – 3

Bydagi red chillies – 6 ( I have used Kashmiri  red chillies )

Curry leaves – 4

Method

Heat a pan. Add ghee. Keep on sim flame. Add all the above mentioned ingredients. Sauté on sim flame till golden. Switch off the stove. Transfer to a plate. Cool. Powder finely .

Part – 4 ( other ingredients )

Tamarind paste – 1 and 1/2 teaspoons

Turmeric powder – 2 pinches

Salt to taste

Grated jaggery – 2 teaspoons

Water – 1/2 cup

Part – 5 ( To Season) 

Gingelly oil – 3 tablespoons

Mustard seeds – 1 teaspoon

Asafoetida powder – 1/2 teaspoon

Curry leaves ( torn ) – little

Part – 6 ( To Garnish )

Ghee – 3 tablespoons

Method 

Heat a pan. Keep on sim. Add the tamarind paste mixed with 1/2 cup of water. Boil . Add the turmeric powder. Boil on sim flame for 3 minutes. Add the jaggery. Mix well. Boil on sim flame for 3 minutes. Next add to the cooked rice and dhal,cooked veggies, cooked pulses, salt to taste. Mix the blended spice powder with little water. Add it to the rice and dhal mix. Cook on sim flame for 3 minutes. By now the rice mix would have thickened. Switch off the stove. Season and garnish. Mix well. Serve hot.

Chef’s Tips

1) The consistency of the Kadhambam has to be little thinner than the dosa batter.

2) Cut all the veggies to chunky pieces. Tastes great.

 

 

 

 

 

 

 

 

 

Obattu Saaru (rasam)

Obattu Saaru ( rasam)

I must definitely thank my mother’s cook Padma Rowjee for teaching and sharing this recipe. Saaru is rasam. Obattu Saaru is rasam made out of Channa dhal, the stuffing used to make obattu . Here the boiled Channa dhal and the boiled Channa dhal water is used in this Saaru. Completely different in taste and just, just marvellous. Obattu is holige, poli or puran poli. Obattu is usually made with a stuffing of either coconut and jaggery or Channa dhal and jaggery or a combination of both Channa dhal and Thoovar dhal and jaggery.  Do try and enjoy this Obattu Saaru. Goes well with plain rice, happala ( appalam ) , sandige ( vadaam) , ghee and a nice vegetable palya and a pickle.

Ingredients

Boiled and slightly mashed Channa dhal – 1/4 cup

Boiled Channa dhal water – 3 cups

Tamarind paste -1 teaspoon

Turmeric powder – 2 pinches

Salt to taste

Grated jaggery – 2 tablespoonsm

Roast in ghee and grind to a fine paste with little water

Ghee – 1 tablespoon

Coriander seeds – 1/4 teaspoon

Jeera – 1 teaspoon

Methi seeds – 5

Black pepper – 6

Bydagi red chillies – 5 ( I have used Kashmiri red chillies )

Curry leaves – 5

Freshly grated coconut – 1/4 cup

( Heat a pan. Keep on sim flame. Add the ghee. Add in all the above mentioned ingredients. Fry till golden. Transfer to a plate. Cool. Blend to a fine paste with little water. )

To Season

Ghee – 1 tablespoon

Gingelly ( sesame seed ) oil – 2 tablespoons

Mustard seeds – 1 teaspoon

Jeera – 1/2 teaspoon

Broken red chilli ( Bydagi ) – 1

Finely chopped curry leaves – little

Asafoetida powder – 1/2 teaspoon

To Garnish  

Thinly chopped pieces of  fresh coconut ( fried in ghee to a light golden colour)

Method

Heat a pan. Keep the flame on sim. First add the tamarind paste mixed in the boiled Channa dhal water. Let it boil for 3 minutes. Add the turmeric powder. Boil for 3 minutes. Keep the flame on sim. Add the boiled Channa dhal, grated jaggery, salt to taste and the ground paste. Mix well. When the mixture froths and is about to boil, switch off the stove. Season and garnish. Serve hot.

Chef’s Tips

1) After adding the ground paste do not boil the Saaru ( rasam). The taste will not be nice.

2) Can add a flake of garlic along with the roasting ingredients.

3) I love the taste of the Saaru just like this. If you want add little finely chopped green coriander leaves  and mix well.

4) By frying the coconut pieces in ghee ,the saaru  stays for a long time , especially in summer.