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.

Raw mango Thogayal

Ingredients :

• Raw mango - 1 cup [ peel and chopped ]
• Salt - as required
• Turmeric powder - 1/2 tsp
• Oil -  2 tsp
• Fresh grated coconut - 1/4 cup
• Mustard seeds - 1 tsp

For roasting :

• Coriander seeds - 1/2 tsp
• Channa dahl - 1 tsp
• Urad dal - 1 tsp
• Methi seeds - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Red dry chillis - 5 to 6
• Curry leaves - few

 [ roast all ingredients in tsp of oil till its change in to golden brown and keep aside. ]


Method :

Grind raw mango, coconut, along with roasted ingredients in a mixer  adding  salt , turmeric and curry leaves to a smooth paste. Then take a pan, add oil to that. When its becomes hot, add mustard seeds. When its  pop,  add  ground  thogayal  to that  and fry for 3 minutes in low flame. Remove from the gas. Have it with rice, idli and dosa.

Banana Cake [ egg less ]

Ingredients :

• Bananas - 3 to 4 [ ripe ] mashed 
• Powder sugar - 1/2 cup
• Oil - 2 tbsp
• Butter - 1/2 cup
• Milk - 1/4 cup
• Vanilla  esscence - 1 tsp
• Baking powder - 1 tsp
• Chopped nuts - 1 tbsp
• Wheat flour - 2 cups
• Baking soda - 1/4 tsp
• Salt - a pinch

Method :

Preheat oven  to 160 C, to 180 C depending on your oven.  Then slive flour, baking powder, soda, salt and keep aside. Whisk butter, milk sugar and banana. Finely add flour and nuts and   mix till all combined. Then pour to a greased tray. Bake for 30 to 40 minutes.  After becomes cool cut in to required size.

Poosanekkai [ ash gourd ] Rasavangi

Ingredients :

• Ash gourd [ poosanikkai  white pumpkin ] - 1/2 k.g. [ cut in to cubes ]
• Turmeric powder - 1/2 tsp
• Salt - as required 
• Tamarind paste - 1/2 tsp
• Grated fresh coconut - 1/4 cup

For grinding masala :

• Coriander seeds - 1 tbsp
• Urad dahl - 2 tbsp
• Dry red chillies - 4 to 5
• Asafoetida - 1/4 tsp

[ roast all ingredients and grind to a coarse powder ]

For seasoning :

• Mustard seeds - 1 tsp
• Urad dahl - 1/2 tsp
• Curry leaves - few
• Coconut oil - 2 tsp

Method :

Cook white pumpkin in enough water adding salt, turmeric, and  tamarind paste till it become soft. When it's becomes soft add the ground powder and stir well. After adding the powder allow to boil 5 minutes more. Finely grind the coconut adding little water to a smooth paste. Add this paste to the subji. Then take one small pan, add coconut oil. When the oil becomes hot, add seasoning and add it to the subji. Garnish with curry leaves. Serve with sambhar and rasam rice.