Raw Mango [ mangai ] Rice

Ingredients :

• Cooked basmathi rice - 1 glass
•  [ make it cool adding 1 tsp of oil and mix it ]
• Raw mango - 3 tbsp [ peel and grated ]
• Salt - as required 
• Asafoetida - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Coriander leaves - little

For seasoning :

• Mustard seeds - 1 tsp
• Channa dal - 1 tsp
• Urad dal - 1 tsp
• Red chilli [ dry ] - 4 [ broken ]
• Green chilli - 2 [ slit ]
• Curry leaves - few
• Peanuts - 1tbsp [ fried ]

Method :

First take a kadai, add oil. When the oil becomes hot, add seasonings. Then add cooked  rice, turmeric, asafoetida, salt and curry leaves. Mix well and  then  switch  off  the  gas. Then add grated raw mango and mix well. Your tasty raw mango rice is ready. Garnish with coriander leaves.  Serve with chips and papad.

Bread Utthappam

Ingredients :

• Bread slices - 5 to 6
• Rawa - 1/4 cup
• Maida - 3 tbsp
• Rice flour - 2 tbsp
• Salt  as required
• Cooking soda - a pinch
• Curd - 1 cup
• Water - as required
• Onion - 1 [ peeled and finely chopped ]
• Carrot - 1 [ peeled and grated finely ]
• Green chili - 1 finely chopped 
• Tomato - 1 finely chopped
• Coriander leaves - little
• Oil and ghee mix together - 1/4 cup

Take a bowl, add finely chopped onions, grated carrot, chopped tomato, green chilly and coriander leaves, mix well and keep aside.


Method :

First remove the sides of bread, then add this to mixer and make a powder of it. Along with this, add curd, rawa, maida, rice flour, soda and water. Run in the mixer and make a batter.  After adding soda, start preparing utthappa immediately. Take a non-stick dosa pan, pour a ladlefull of batter and spread in a circular motion. Maintain the thickness of utthappa. [ Remember it should not be like dosa ]. Now spread the toppings on top of the utthappa evenly, after the toppings have been added press gently so that the toppings are pressed into the batter. Add ghee / oil & mix around the utthappa. Cook for 1-2 minutes in low flame. When its nicely roasted, remove from the pan and serve along with coconut chutney.

Vangi bath [ Brinjal Rice ]

Ingredients :

• Brinjal - 1/4 kg (chopped into small pieces)
• Onion - 1 (peeled & chopped)
• Frozen green peas - 2 tbsp
• Green chilli - 1 (slit)
• Cooked ordinary rice - 1 cup
• Curry leaves - little
• Salt - as required
• Jaggery - 1/2 tsp (little)
• Vatha kuzambu powder - 1 tsp (Available in shops)
• Curry powder - 2 tsp
• Ghee - 1 tbsp
• Oil - 1 1/2 tsp
• Mustard seeds - 1 tsp

Method :

Take one kadai, add oil & ghee together. When it becomes hot, add mustard seeds. When it pops, add chopped onion along with green chilli. When the onion changes its color, add chopped brinjal along with 1/2 glass of water, stir well, add salt, turmeric powder & all other dry masalas. Close with the lid & wait for 5-10 mins till the brinjal becomes soft. Then add cooked rice & mix well. Garnish with curry leaves. Serve with chips or papad & any other mixed vegetable.

P.S. For curry powder

Ingredients :

• Coriander seeds - 2 tbsp
• Channa dal - 1 tbsp
• Dry red chilli - 5-6
• Grated coconuts - 1/4 cup

Fry all the ingredients in little oil till it becomes light brown. When it becomes cool, grind to a koras  powder. 

Mango Halwa

Ingredients :

• Mango pulp - 1 cup
• Sugar - 1/4 cup
• Melted ghee - 3 to 4 tbsp
• Broken cashews - little

Method :

Take a non- stick vessel, add mango puree and cook for 2 to 3 minutes. Then add sugar keep stirring and cook in low flame. When sugar added to the mixture  first it will turn watery and then it will start to become thick. When it's starts to thicken  and  if  you feel it's  sticking  under  the  vessel  add  little ghee  to that,  and  mix well. Add  ghee 1 tsp at a time  in  intervals.  In one stage it will come together  and  become  a ball  without  sticking. Mean  time  fry cashews  in  1/2 tsp  of  ghee  till  it's   change  in to golden in  colour. Add  it to  the  halwa  and  mix  well . Serve  it  hot  or  cold.

Thakkali [ tomato easy type ] Sambhar

Ingredients :

• Toor dal - 1/2 cup
• Ripe red tomatoes - 3 to 4
• Tamarind paste - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Mustard seeds - 1 tsp
• Oil - 2 tsp
• Onion - 1 [ big peel and chopped ]
• Small onion - 5 to 6
• Curry leaves - few
• Coriander leaves - little
• Green chilli - 1 [ slit ]
• Salt - as required
• Sambhar powder - 11/2 tsp
• Red chilli powder - 1 tsp
• Jaggery - 1/2 tsp

Method :

Chop tomatoes and cook along  with  toor  dal  adding  turmeric powder, tamarind paste  in a pressure cooker for 4  to 5 whistles.  After  pressure  leaves,  open  the  cooker  and  mash well. Add salt, sambhar  powder, red  chilli  powder,  jaggery   and  required  water.  Allow to boil for 10 minutes  in low  flame.  Mean  time  take  one  small  pan, add  oil  to  that. When  the  oil  becomes  hot,  add mustard seeds to that . When  it's  pop  add  asafoetida  and  curry  leaves,  and  chopped onion,  small onion.  Fry  till  it's  change  in  to  light  brown.  Add  it  to the  sambhar  wait  for  3  minutes. Garnish  with  coriander  leaves  and  curry  leaves.  Serve  with  rice  idli  and  dosa  upma  etc.

Methi Dahl Recipe

Ingredients :

• Moong  dahl -  1/2 cup [ washed and boiled ]
• Methi leaves  - 1/4 cup
• Onion - 1 [ chopped ]
• Tomatoes  2 [ chopped ]
• Green chilli - 1 [ finely chopped ]
• Garam masala powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Red chilli powder - 11/2 tsp
• ginger garlic paste - 1/4 tsp
• Salt - as required
• Coriander leaves - few

For seasoning :

• Ghee - 1 tbsp
• Cumin seeds - 1 tsp

Method :

Pressure cook dahl adding enough water for 3 whistles. Then chop onion, chilli, and tomatoes. Clean and chop methi leaves and keep aside. Then a take a  kadai, heat ghee. When it's becomes hot, add jeera and chopped onion. Fry till it's becomes transparent. Then add green chilli, along with chopped tomatoes and ginger garlic paste.  Fry for a minute in a medium flame. When tomatoes becomes soft  add all dry masalas , mix well. Then add chopped methi leaves. Keep the flame low. Finely add boiled and mashed dal along with a glass of water. Mix well and allow to boil for 5 minutes more. When the dal  completely done remove from the gas. Garnish with chopped coriander leaves. Serve with jeera rice, roti.

Venthaya Mangai [Pickle]

Ingredients :

• Raw mango big - 6 to 7 [ cut in to big pieces ]
• Salt - as required [ generally 5 cup mango means 1 cup salt ]
• Dry red chilli - 100 gms [ fry in little oil till it becomes crisp ]
• Mustard seeds - 4 tsp
• Methi seeds - 3 tsp 
• Asafoetida - 1/4 tsp [ fry with out oi in a kadai till its becomes hot ]
• Turmeric powder - 1/2 tsp
• Sea same oil - as required
• Dry air tight bottle - 1 

Method :

First take a vessel. Add cut mangoes in that, mix  little salt and turmeric to the mangoes and keep aside. Then take a kadai, add little oil and fry the chillies and keep aside. Then fry mustard seeds and methi seeds and grind all together  in a mixer to  a  smooth powder. Then add this powder to the mangoes. Mean time heat seasame oil  in a kadai. When the oil becomes hot, add 1 tsp of  mustard seeds to that. When the seeds pop, add asafoetida immediately to the pickle. [ when you are pouring the oil  to the pickle the oil should be hot ] Mix well and keep like that for a day. Then store it to the dry air tight bottle.