Mango Pachadi

  Raw mangoes are commonly used in South Indian cooking. The tangy taste can be either be a subsitute for tamarind (another common ingredient) or can be used by itself for their unique flavor. In this recipe, I have tried to make a thick stew which can be a great accompaniment for several dishes. Hope you enjoy it as well!

Serves up to 4 people
Preparation time:35 minutes

Ingredients:

1 raw mango
1 tbsp of sambhar powder
1/4 cup of jaggery
1/8 tsp of turmeric
1/4 tsp of mustard
1 sprig of curry leaves
1 tsp of oil
salt as required

Preparation:

1.Cut mango in to small cubes. Cook mango along with cup of water. Add turmeric, sambhar powder and salt. Bring it to boil. 
2. As the mangoes are half cooked, add the powdered jaggery.
3. Allow the mangoes to cook till they are soft. Heat oil in the different pan and add mustard. As the mustard crackles, add curry leaves.
4. Saute and transfer the seasoning to mango. Serve with rice and can be an accompaniment to kuzhambu/ sambar.

Ragi Adai

Ragi also known as finger millet is a common grain in India. Growing up, ragi used to be a staple- although as kids, we rarely liked the flavor. As I became more aware of the nutritional value of this grain, I developed an affinity towards ragi and wanted to introduce to my household. Towards that effort, I have tried making ragi adai which I will be sharing with you!  

Ingredients:

1 1/2 cup of ragi flour
1 chopped onion
3-4 green chillies
1 sprig of curry leaves
handful of chopped coriander leaves
handful of chopped spinach 
water as required
oil as required
salt as required


Preparation:


1.Add chopped onion, green chillies, curry leaves, coriander leaves and spinach to ragi flour. Add salt and water to ragi to chapathi dough consistency. 

2.Apply oil to a sheet and take a orange sized ragi dough. Press them gently with fingers to spread them.

 
3. Heat the tawa, transfer slowly. Add 1 tsp of oil as it turns brown, using spatula turn to the other side. Allow it to cook really well in medium flame. Ragi adai is ready. Serve with coconut chutney.

Rava Pongal/ Rava Semia Pongal

Recently I visited my cousin's house and was introduced to this recipe. I was impressed both by the taste and texture and wanted to share with my readers. This dish can be relished either as a tiffin or for dinner. Hope you enjoy it as well!

Ingredients: 

1 cup of rava/ sooji
3/4 cup of semolina
4 cups of water

ghee(optional)
pinch of turmeric
oil as required
salt as required

For seasoning: 

8 cashew nuts
8-10 whole black pepper
1 tsp of cumin seeds
1 tbsp of finely chopped ginger
10 curry leaves
pinch of  asafoetida powder


Preparation:


1.Add the rava and semolina to the skillet and dry roast them. As they turn golden brown, transfer to a plate.

2.Crush the black pepper for spiciness. Heat the oil in the pan and add the seasoning in medium flame. As the cashew nuts turn golden brown and the cumin seeds sputters, add water.

3.Bring it to boil. Add the rava, semolina, turmeric and salt to the boiling water, stirring continuously.

4.Close the lid for 10 minutes in medium flame. Mix well. Serve with chutney/ sambhar. 

Green Peas Peanut Curry/ Pattani Kadalai Porial

  This dish is dedicated to my friends who are peanut lovers! In this curry I have exclusively used peanuts and  green peas along with relevant spices. Peanuts when cooked as a whole gives a unique texture which is neither hard nor very soft and that could be the main attraction of this dish - and with the spices this dish becomes irresistible. 

Ingredients:

1 cup of green peas
1 cup of peanuts
2 large tomatoes
4 cloves crushed garlic
1/4 tsp of turmeric
1/2 tsp of red chilly powder
1 tsp of coriander powder
1 tsp of channa masala
1/2 tbsp of oil 
1/2 tsp of fennel seeds
coriander leaves for garnish
salt as required

Preparation:

1.Soak peanuts for 2 hours and pressure cook peanuts and peas with enough water. 
2.Chop the tomatoes and crush the garlic. Heat oil in the skillet and add fennel seeds. Saute till nice aroma comes, then add tomatoes and crushed garlic. Saute well till the tomatoes become mushy.
3.Now add red chilly powder, coriander powder and salt.Then add the cooked peanuts and green peas and 1/2 cup of water. Close the lid for 10 minutes and allow the gravy to thicken.
4.Add channa masala and coriander leaves to the skillet.
 Serve with rice/ roti.

Dum Aloo

    I tried a different version of Dum Aloo for my daughter's birthday get together a few weeks ago and it came really well. Due to my friends' positive appreciation, I was overwhelmed to post this recipe.

Ingredients:

15 baby potatoes
2 medium onions
3 large tomatoes
1 tbsp of ginger-garlic paste
Handful of cashew nuts
1 1/2 tsp of red chilli powder
2 tsp of coriander powder
1 tsp of cumin powder
1 tsp of amchur powder/ dry mango powder
1 tsp of fennel seeds 
2 cloves
1 cardamom
1/2 cup of yogurt
1 tbsp of chopped coriander leaves
oil as required
salt as required

Seasoning:
 
2 bay leaves
2 small pieces of cinnamon stick
2 broken red chillies

Preparation:

1.Pressure cook (2 whistles) the baby potatoes and peel the skin. Poke them with fork.

2.Shallow fry the potatoes to golden brown on the pan with little oil . Keep it aside.

3.Fry the onions translucent and grind them along with cashews, fennel, cloves, and cardamom in to a paste. Add 2 tbsp of oil to the preheated skillet and add cinnamon, red chillies and bay leaves. 
4.As nice aroma comes, add onion paste and ginger-garlic paste. Saute well till raw smell disappears. Fine chop the tomatoes and add them to the pan along with the remaining spices.
5.Saute in medium flame till the tomatoes become mushy. Add salt and the potatoes and beaten yogurt. As the gravy starts bubbling, add amchur powder.
6.Stir for 2 minutes. Garnish with coriander leaves. Serve with roti/ naan or puri.

Karamani Sundal

Being a vegetarian household, I rely on various lentils to provide a balanced diet. Black eyed peas is a common legume available widely both in India and the United States. I experimented with this lentil to make a sundal and my kids loved the dish!

 

Ingredients:

1 cup of black eyed peas/karamani
2 green chillies

1 tsp of cumin seeds
1/2 inch of ginger

1/2 tbsp of grated coconut  
1/4 tsp of mustard

oil for seasoning
salt as required

Preparation:

1. Soak karamani for overnight and pressure cook them with salt.

2.Grind ginger, green chillies, cumin seeds and coconut together. Add little oil to the pan and add mustard. As the mustard sputters, add the ground mixture. 
3.Saute for a minute then add the  cooked karamani. Mix well and cover the lid.
4.Karamani Sundal is ready to be relished.

Vazhakkai bhajji/Plantain fritters

Vazhakkai bajji reminds me of Marina beach in Chennai. Growing up in Chennai, we used to visit the beach and this snack brings back nostalgic memories. It is a great evening snack and can be used as a accompaniment for coffee or tea.

Ingredients:

1 plantain
1/2 cup of besan
1 tbsp of  rice flour
1/2 teaspoon ajwain
1 tsp of  red chilly powder
pinch of asafoetida
1 tbsp of club soda
1 tbsp of heated oil
Salt as required
Oil for frying

Preparation:

1.Peel the outer skin of plantain and make thin slices. Mix besan, rice flour, ajwain, red chilly powder, asafoetida, club soda and salt along with water to dosa batter consistency. 
2.Add the plantain pieces and coat them well with batter.
3.Heat oil in the skillet. Once the oil is hot, add the heated oil to the  batter. Then put the plantain pieces carefully in to the oil.

4. Turn to the other side as they turn golden brown. Fry in medium flame. 

5.Vazhakkai bhajji  is ready.Serve with chuney/ tomato ketchup and of course tea or masala chai .

Black Chickpeas Sundal

  I have been visiting the new temple in our community on Thursdays which is a special day for Sai Baba. All the devotees bring in prasadam, and I tried this black chickpeas sundal which was well received both at my home and at the temple.

Ingredients: (serves 4 people)

1 cup of black chickpeas

2 red chillies
1 tbsp of  grated coconut

1/2 tbsp of Bengal gram dhal
8 curry leaves
1/4 tsp of mustard

pinch of asafoetida

oil as required
salt as required

Preparation:

1. Soak chickpeas for overnight and pressure cook them with salt.

2.Add little oil to the pan and roast Bengal gram dhal and red chillies. As they turn golden brown, allow them to cool. Grind them with the coconut.
3.In a preheated pan, add oil. Add mustard, asafoetida and curry leaves.

4. As the mustard sputters, add the cooked chickpeas and ground mixture. Saute for 2 minutes. 
5.Sundal is ready. Enjoy this healthy snack which has a high protein and fiber content.