Ripe Mango Chutney

Ingredients:

• Mango- 1 medium peeled and chopped into rough pieces 
   
• Dry red chilies- 5-6 full, break into pieces
• Salt- 1 tsp or more
• Oil- 2tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Asafoetida- 1/4 tsp
• Jaggery- 1 small piece (if required)

Method:

1. Peel the mango and cut it into rough pieces. Taste to check its sweetness. 
2. Prepare for tempering. Heat oil in pan and add mustard seeds, cumin seeds, dry red chilies and asafoetida. Once the mustard splatters turn off the  heat and let it cool.
3. Transfer 70% of the tempering to the mixer jar and grind once. Now add the mango pieces and salt. Keep the remaining tempering aside.
4. Grind once and mix once.
5. Grind again till the mixture is a little coarse. We should be able to feel tiny bits of mango when we eat.
6. Add the reaming tempering and mix. Taste to check salt and add if necessary. 
7. Transfer to serving bowl and serve with rice, idli, dosa, roti, vada.

Tips:

1. This chutney can be made with raw mango as well. But make sure to add some jaggery or sugar. The jaggery should be added during the grinding of the mango pieces. 
2. Jaggery can be added to the ripe mango as well if it is too tangy or sour. 
3. The highlight of this chutney is its mix of sweet and tangy taste. 
4. It tastes good fresh but can be eaten till two days later on, provided it is refrigerated. 

Banana Semolina Cake in Microwave

Ingredients:

• Ripe Banana- 2 big
• Semolina/ Rawa- 3/4 cup
• Sugar- 2 tbsp
• Honey- 2tbsp
• Bournvita- 3 tbsp or more
• Buttermilk- 1/3 cup
• Milk- 1/4 cup
• Vanilla/Butterscotch essence- 1 tsp
• Baking Powder- 3/4 tsp
• Baking Soda- 1/2 tsp
• Melted butter/Ghee or Oil- 1 tbsp

Method:

1. Use ripe banana for this cake. Mash it into a pulp or grind it in the mixer to a smooth paste. 
2. To this add honey and sugar. Mix well till the sugar melts. Now add semolina/rawa an mix.
3. Slowly start to add buttermilk and keep mixing. Add milk little by little to make the mix resemble a semi liquid state. 
4. Now let it rest for 15-20 minutes. This will help the rawa soak the liquid.
5. After 20 minutes add ghee/oil, essence, baking powder and baking soda. 
6. If you feel the mix is too thick add some milk. This batter should not be runny.
7. Grease a microwave safe dish, pour the batter and place in microwave.
8. First set time for 4 minutes on power 80% which is a little less than 'high'.
9. Check to see how it is done.
10. Mine took another 2 minutes extra and it depends on the microwave.
11. To check insert a toothpick and if it comes out clean it is done.
12. Let it cool and then invert onto a plate.
13. Cut into pieces and serve with chocolate sauce or ice cream. 

Tips:

1. If adding unsweetened cocoa powder make sure to add more sugar.
2. You can use only honey or only sugar. Just increase the quantity accordingly.
3. This recipe needs only 1 tbsp of ghee which is very less compared to other recipes, so it is healthy as well.
4. Add baking powder and baking soda only at the last. Mix once well, transfer and immediate bake. 
5. The microwave tends to cook even after the time ends so let it sit for at least half a minute in the hot microwave after it shows 'End'.
6. If the top still feels a little sticky but the toothpick comes out clean, do not put it back in again. 
7. It will settle down proper while cooling.
8. You can add choco chips or sprinklers to the batter before baking.
9. You can also pour some chocolate ganache as topping for decoration.
10. Mine doesn't usually get the smell of banana but some complain of it. The essence should usually do the trick of masking the smell.

Appe in Appe pan (Punukulu) with very less oil

Ingredients:

• Appe pan
• Idli batter or Dosa batter-  1 cup
• Onion- 1 chopped
• Tomato- 1 chopped
• Green chilli- 1 finely chopped
• Ginger- 1 small piece, finely chopped
• Coriander leaves- A small handful, finely chopped
• Salt- a pinch (The batter already has salt)
• Red chili powder- 1/2 tsp
• Carom seeds- 1/4 tsp (Ajwain)
• Water- if required
• Oil- 1/2 tsp

Method:

1. Add the chopped onion, tomato, green chilies, ginger and coriander leaves to the batter and mix.
2. Now add a pinch of salt, red chilli powder and carom seeds. Mix well and let it sit for 10-15 minutes. Add water if the batter is too thick. But do not make it runny.
3. Heat the appe pan and add a drop of oil into each appe hole.
4. Take a tissue and spread the oil over the walls of the appe hole but wiping it.
5. We are now ready. Add a spoonful of batter to each appe hole and cover with lid.
6. Make sure the heat is on simmer.
7. After 4-5 minutes check to see if they are cooked. The top of the batter has to look soft.
8. Turn them over using the stick they give along with the appe pan.
9. Cover with lid again for 3-4 minutes. Turn the pan upside down onto a plate and the appe will fall on to it.
10. Wipe the appe holes with the tissue and add the batter for next round.
11. Serve plain or with Methi chutney or Mango Coconut Chutney or Ripe Mango Chutney.

Tips:

1. If you are in a hurry, start with the appe immediately. The waiting time is not mandatory.
2. You can have these as breakfast or evening snacks.
3. They make healthy and tasty finger food for kids and adults alike.
4. You can also add grated carrot or beetroot to the batter.

Chukkakura Pappu (Khatta Palak Dal) & Carrot Salad

Ingredients:
For Chukkakura Pappu:

• Tur Dal- 1/2 cup or little more (Kandhi pappu)
• Water- 3/4 cup or more
• Chukkakura leaves- 1 to 1 1/2 cup chopped and washed
• Salt- 1 tsp
• Turmeric powder- 1/4 tsp

For Tempering:

• Oil- 1-2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies 2-3 broken into pieces
• Green chilies- 3-5 split in half vertically
• Garlic cloves- 5-6 peeled
• Asafoetida- 1/4 tsp

For Carrot Salad:

• Carrot- 1-2 peeled and grated
• Onion- 1 small, finely chopped
• Green Chilli- 1 finely chopped
• Salt- 1/2 tsp
• Black Pepper powder- 1/2 tsp
• Lemon Juice- 1/2 to 3-4 tsp or half of a lemon.

Method:
For Chukkakura Pappu:

1. Dry roast tur dal and boil it in a dish with water. Cover with lid to cook the dal faster.
2. Now wash the chopped leaves to remove mud and dirt. Add to the dal and mix well.
3. Cook with closed lid on simmer. It takes around 7-12 minutes to cook. MAke sure there is sufficient water, so that the bottom of the dish does not burn. 
4. Keep mixing it in between.
5. As the leaves change color, add salt, turmeric powder and mix. 
6. Prepare tempering by heating oil in a small pan. To this add mustard seeds, cumin seeds, dry red chilies and asafoetida. Then add garlic cloves and green chilies.
7. Once the mustard splatters, turn off the heat and add this tempering to the dal.
8. Mix well and let it cook for another 3-5 minutes. 
9. The flavors of the tempering should infuse into the dal. 
10. Turn off the heat and it is ready to serve with rice, roti or jowar roti. 

Carrot Salad:

1. This carrot salad is a great combination with the dal. 
2. Just toss together the grated carrot, chopped onion, chopped green chilli and add salt, black pepper powder. 
3. Squeeze half a lemon  and mix well. Let it rest for 5 minutes. Then it is ready to serve with the dal. 

Tips:

1. You can add sliced onion and tomato to the dal. 
2. As the chukkakura leaves and quite tangy unlike the spinach leaves we need not add any tamarind. 
3. But if you prefer your dal very tangy you can add a small piece of tamarind while cooking the dal.
4. The cal can also be prepared in a cooker. You can either cook the dal and leaves separately or together in the cooker for 3 whistles.  
5. Just add final tempering, mix and let it cook for 3 minutes without the lid. 

Tomato Pickle

Ingredients:

• Oil- 4-5 tbsp 
• Tomatoes- 1/2 kg
• Salt- 2-3 tbsp
• Red chilli powder- 2-3 tbsp
• Mustard & Fenugreek Powder- 1 1/2 tbsp

For Tempering:

• Oil- 5-6tbsp 
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Garlic cloves- 8-12 small, peeled
• Asafoetida- 1/4 tsp

Method:

1. Wash and roughly chop the tomatoes.
2. Heat oil in a heavy bottom pan and add the tomato pieces. Also add salt and let it cook. 
3. Keep the heat on low to medium and mix occasionally. 
4. As the tomatoes soften and start to blend try to stir more so that it does not stick to the pan.
5. Also lower the heat to simmer.
6. Once the quantity reduces to half add red chilli powder and mix well. Form now take care to keep mixing as the mixture will start to splatter and stick to the pan.
7. Once the water evaporates and it turns into a paste turn off the heat and let it cool for a few minutes.
8. Meanwhile peel the skin of the garlic cloves.
9. Then add the mustard & fenugreek powder to the paste and mix well.
10. Heat oil in a small pan for tempering and add mustard seeds, cumin seeds, garlic cloves and asafoetida.
11. When the mustard begins to splatter and the garlic starts to color turn off the heat. 
12. Pour this into the paste and mix well so that the oil fuses with the tomato.
13. Let it cool and store in an air tight container.
14. It will stay good for 15- 20 days in a refrigerator.
15. You can serve it with rice, idli, dosa or roti.

Tips:

1. The cooked tomato paste can be blended to make it into a smother paste. Personally I prefer the bite of tomatoes.
2. Also for those who do not like the seeds you can remove those but add the juice using a strainer. The flavor depends on the juice released by the tomatoes. Do not add any other water.
   
   
   

Raw Dosakaya Chutney

Ingredients:

• Dosakaya- 1 (Country cucumber)
• Green Chilies- 3-4 
• Tamarind- 3-4 pieces
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp
• Coriander leaves- a small handful

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilli- 1 broken into 3 pieces
• Asafoetida- 1/4 tsp

Method:

1. Wash and peel the skin of the dosakaya and cut it into 4 pieces. 
2. Remove the seeds and taste to check it is not sour or bitter. 
3. Now chop it into small pieces. 
4. Add green chiles, tamarind to the mixer jar and grind it once into a corse paste.
5. Add the chopped pieces, turmeric powder and salt to it.
6. Grind again once or twice carefully so that it does not turn into a pulp.
7. We want the mix to be very coarse and have small bits of dosakaya in it.
8. Prepare tempering by heating oil in a small pan.
9. To this oil add mustard seeds, cumin seeds, dry red chilies and asafoetida.
10. Once the mustard splatters, turn off the heat and add the coriander leaves. 
11. Now add this tempering to the dosakaya chutney and mix well.
12. Serve with plain rice. 

Tips:

1. You can add garlic cloves to the chutney. Just peel the cloves and add while grinding the green chilies and tamarind.
2. Do not store this for more than a day since it tends to lose its flavor even in the refrigerator. 
3. It tastes best when fresh, so prepare in smaller quantities. 
4. Use a small dosakaya to prepare this chutney. 

Mango Coconut Chutney

Ingredients:

• Coconut pieces- 1/2 cup
• Mango pieces- 1/4 cup or more (Depends on the taste of the mango)
• Green chilies- 2-4 broken into pieces
• Salt- 1 tsp

For Tempering 1:

• Oil- 1 1/2 tbsp
• Chana dal- 1 tbsp
• Urad dal- 1 tbsp
• Cumin seeds- 1 tsp (Jeera)
• Dry red chilies- 3-4 broken into pieces

For Tempering 2:

• Oil- 1 tbsp
• Urad dal- 1 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Dry red chilies- 1 broken into pieces
• Asafoetida- 1/4 tsp

Method:

1. Roughly cut the pieces of mango and coconut. It doesn't matter if the mango is a little ripe.
2. Heat oil in a small pan and prepare the first tempering. Add chana dal, urad dal, cumin seeds and dry red chilies. Once they start to turn light brown, add green chilies and turn off the heat. 
3. Set aside to let it cool.
4. After cooling add this tempering to the mixer jar and grind once. 
5. Now add the coconut and mango pieces to the jar and add salt. 
6. Grind again to make a paste. I prefer to keep it coarse but if you want sprinkle some water and make it into a fine paste. 
7. Heat oil in the same pan for final tempering.
8. Add urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
9. As the mustard splatters, turn off the heat and add this to the chutney.
10. Mix well and transfer to serving bowl.
11. Serve with rice, idli, dosa, vada, roti or Undrallu. 

Tips:

1. If you like a spicy and tangy chutney add more green chilies and mango pieces. 
2. You can store this in the refrigerator up to three days in an air tight box. 

Undrallu/Kudumullu (Rice rawa Modak)

Ingredients:

• Rice rawa- 1 cup
• Water- 4-5 cups
• Chana dal- 1/8 cup
• Cumin seeds- 3 tbsp
• Salt- 1 tsp (to taste)
• Ghee- 1- 2 tbsp
• Oil- 1-2 tbsp 

Method:

1. Take a heavy bottom pan and add water to it. Keep the heat on medium.
2. Boil the water and ghee or oil and chana dal. Cover with lid.
3. As the dal softens (it takes about 10 minutes), add cumin seeds, salt and cover with lid for 2 minutes.
4. Now simmer and add the rawa slowly stir continuously to avoid formation of lumps.
5. Then cover with lid an let it cook for 3-5 minutes. Keep checking in between to ensure that there is sufficient water for cooking the rawa.
6. As it starts to thicken, mix continuously check to see if it is cooked. Also add ghee and mix well. 
7. To check take a pinch of the mixture between your fingers and mash it. If it gets mashed completely it is done. 
8. Other wise sprinkle some water, mix and simmer of 1 minute.
9. Turn off the heat and cover with lid for 5 minutes. 
10. Now transfer to a big plate and let it cool. 
11. When the heat is bearable, apply oil/ghee on your hands and start roiling the mixture into balls like ladoos.
12. Serve with Mango Coconut Chutney.

Note:

• These can be stored in the refrigerator for the next day if you have many. But do not keep for more than one day as they will start to smell. 

Banana Smoothie

Ingredients:

• Banana - 1 ripe and big
• Bourbon boscuits- 2-3
• Vanilla ice cream- 1 small cup
• Milk- 1/4 to 1/2 cup

Method:

1. Roughly chop the banana and break the biscuits into pieces. 
2. Add these to a blender along withh half teh quantity of milk an dblend once.
3. Next add the remainng milk and blend agian. If you want it thinner you can add more milk and vice-versa.
4. Finally add 3/4 of teh ice creama nd blend once.
5. Pour into serving glass or refrigerate for 10-15 minutes. You can add an ice cube or two and reduce th qantity oiof mlik.
6. Next add the remaining ice cream and serve chilled.
   
   

Beetroot Curry

Ingredients:

• Beetroot- 2 
• Green chilies- 2 slit into pieces
• Curry leaves- 6
• Coconut Paste- 3-4 tbsp
• Salt- to taste
• Water- 1 cup

For Tempering:

• Oil- 2 tsp
• Urad dal- 1 tsp
• Mustard seeds- 1/2 tsp
• Cumin seeds- 1/4 tsp
• Asafoetida- a pinch

Method:

1. Wash the beetroot and peel the skin. Grate it using a grater and keep it aside. 
2. Heat oil in a pan and add the tempering of urad dal, mustard seeds, cumin seeds and asafoetida. 
3. Once the mustard splatters add the green chilies and curry leaves. 
4. As the green chilies soften add the grated beetroot and mix once. 
5. Then add the water and cover with lid. Let it cook on low-to-medium flame till the beetroot turns soft.
6. Keep checking in between and add salt. It might take approximately 15 minutes to cook.
7. When the beetroot is cooked make sure there is still some water left, if not add a little dash of water and now add the coconut paste. Mix and let it cook till the water evaporates and the curry is dry. But take care not to let it burn or stick to the walls of the pan. 
8. Serve hot with plain rice or roti.

P.S: I have shown how to prepare the paste in this post.

Coconut Paste Mix

Ingredients:

• Coconut pieces- 1 cup
• Curry leaves- 10-12 
• Garlic cloves- 5-6
• Coriander leaves- one small handful
• Green chilies- 3-5 broken into two
• Turmeric powder- 1/4 tsp or less
• Carom seeds- 1/4 tsp (Ajwain)
• Coriander & Cumin powder- 1 tsp or a little less (I use store brought)

Method:

1. Cut coconut flesh into small pieces. Or if you already have grated coconut you can use it.
2. Now to a mixer jar add all the above ingredients and grind into a paste. Do not add any water. Just mix and grind again. Also do not add any salt.
3. Once it is done transfer to an air tight box and store in refrigerator for a week to ten days. 
4. This paste comes in handy when preparing dry curries like beans and beetroot. 
5. All you have to do is boil or cook the vegetable and add this paste it.
6. Saute for 2-3 minutes and that's it. Serve the curry with rice or roti. 
7. Also you can add this paste to gravy curries. Just a tsp or two and it will add a new flavor to it.
8. The same mixture is added to certain raitas also. I will show you those in the coming days.
   
   

Instant Mango Pickle

Ingredients:

• Mango- 1 big
• Red chilli powder- 5-6 tbsp
• Salt- 4tbsp
• Roasted mustard & fenugreek powder- 2 tbsp
• Mustard Seeds- 2 tbsp
• Fenugreek seeds- 2tbsp 

For Tempering:

• Oil- 1/4 cup
• Mustard seeds- 1 tsp
• Asafoetida- as per choice

Method:

1. Wash and dry the mango. Peel the skin and chop into fine pieces.
2. Dry roast the mustard and fenugreek seeds till they change color. Set aside to let those cool and grind into fine powder. 
3. This powder can be stored in air tight container for 15 days, away from dampness.
4. Now add the salt, red chilli powder and this roasted powder to the mango pieces and mix well. 
5. Taste once and start the tempering.
6. Heat oil in a pan and add mustard seeds and asafoetida.
7. You can add cumin seeds also if you like.
8. Once the mustard starts to splatter turn off the heat and add this to the mango pieces.
9. Mix well and transfer to a jar or bottle.
10. Let it sit for 2-3 hours before serving. 
11. When stored in an air tight container this pickle will taste good for a week.
12. After the second day you can store the jar in the refrigerator for the rest of the time.
13. This pickle tastes good with plain rice or dal rice, dosa, idli and roti.

Tips:

1. The above prepared roasted powder can be stored in an airtight box for 15 days.
2. It can be added to tomato pickle and other such pickles as well.

Rasam Powder

Ingredients:

• Tur dal- 50 gms
• Coriander Seeds- 50 gms
• Cumin Seeds- 1 tbsp
• Peppercorns-  1 tsp
• Garlic cloves- 5-6 unpeeled
• Dry red chilies- 8-9 broken into pieces

Method:

1. Dry roast all the ingredients except garlic cloves.
2. First add tur dal to the pan add roast till it turns slight brown in color. Keep tossing the pan to roast evenly.
3. Add the coriander seeds, cumin seeds, peppercorns and keep mixing. Once these start to shade, add the dry red chilies. 
4. Make sure the heat stays on low throughout, as we do not want to burn the spices.
5. The red chilies should not burn black or dark brown. 
6. Turn off the heat and let the pan sit of the hot stove for a minute. 
7. Set it aside to let it cool down and transfer to the mixer jar. 
8. Grind once and now add the unpeeled garlic cloves. Now grind again into a fine powder.
9. The mix heats up a little and that's fine.
10. Let it sit for 2-3 minutes and transfer to an air tight bottle.
11. Store it in your kitchen shelf away from sunlight. 
12. Use this to prepare tasty rasam at home.
13. The powder stays fresh as long as it is kept away from dampness.
14. It can be made in small batches from time to time.

Now that you have the recipe of rasam powder her is the recipe of Rasam.

Tips:

1. Exclude garlic if you do not eat it.
2. The quantities can be adjusted according to taste.
3. If you prefer a darker color of the powder roast the ingredients to a darker shade. But take care not to burn those.
   
   
   

Rasam

Ingredients:

• Rasam Powder- 3-4 tsp (I use homemade)
• Water- 1 1/2 cup
• Drumstick- 3-5 pieces of 3 inches (washed)
• Tomato- 1 big cut into 6 pieces.
• Tamarind- 3-4 pieces (washed)
• Curry leaves- 6
• Mint leaves- 6
• Coriander- few 
• Salt- 1 1/4 tsp
• Garlic clove- 1 big & 1 small
• Turmeric powder- less than 1/4 tsp
• Mustard seeds- 1 tsp
• Fenugreek seeds- 1/2 tsp (methi)
• Cumin seeds- 1/2 tsp (Jeera)
• Dry red chilies- 4 broken pieces
• Asafoetida- 1/4 tsp
• Jaggery- 1 small piece (for those who like their food a little sweet)

Method:

1. Boil the drumstick pieces in the water for 10-15 minutes. If they are too thin, reduce the boiling time.
2. Turn off the heat and add the rasam powder, tomato slices, turmeric, the leaves (washed), salt, tamarind, big garlic clove (crushed). 
3. Turn on the heat and let it boil for 5-8 minutes. Add some water if required but make sure not to fill the dish to the top. 
4. The liquid bubbles and we do not want it to overflow.
5. Meanwhile into another pan add oil for tempering.
6. Once the oil is hot add mustard seeds, fenugreek seeds, cumin seeds, dry red chilies, asafoetida and the small gralic clove. 
7. Let the mustard seeds splatter and add few curry leaves. (You can skip this.)
8. Turn off the heat and let it sit for a minute. 
9. When the rasam is boiled, add this tempering to the liquid and stir.
10. Let it continue to boil on simmer for another 3 minutes.
11. The flavors of the tempering will enhance the rasam. 
12. Turn off the heat and serve with plain hot rice. Enjoy. 

Here is the recipe of Rasam Powder.

Tips:

1. You can add the small piece of jaggery along with the tamarind. Or you can add 1 tsp or 1/2 tsp of sugar for a slight sweetness. 
2. For those who like tomatoes you can add another. 
3. Add more mint leaves (crushed/chopped) for a minty taste. Take care not to over do.
4. You can add a little crushed kasuri methi after adding the tempering. Again take care not to over do. It tends to disturb the balance of the flavors. 

Mango Dal

Ingredients:

• Raw mango- 1 medium
• Tur dal- 200 gms (Split pigeon peas)
• Garlic cloves- 4-6
• Mustard seeds- 1/2 tsp
• Methi seeds- 1/4 tsp (Fenugreek seeds)
• Jeers- 1/2 tsp (Cumin seeds)
• Green chilies split- 3
• Dry red chilies- 4-5 broken pieces
• Curry Leaves- 6
• Hing- 1/4 tsp (Asafoetida)
• Turmeric powder-1/4 tsp
• Salt- 1 tsp (as per taste)

Method:

1. Dry roast tur dal till they change color.
2. Cook in a dish by adding a glass of water. The dal should not be overcooked.
3. Peel the skin of the mango and cut it into pieces. 
4. Add the pieces to the boiling dal, stir, cover with lid. Let it cook for 7-10 minutes. The mango should be cooked but still firm to look at.
5. At this stage add turmeric powder and slat. Mix well and let it cook in simmer. 
6. Then prepare tempering in another pan with oil, mustard seeds, jeera, methi seeds, hing and dry red chilli. Once the mustard seeds splatter and change color add green chilli and curry leaves. 
7. Turn of the heat and let the green chilies soften. 
8. Add this tempering to the dal and let it cook for another 5 minutes. 
9. Once the liquid evaporates and the dal is in semi liquid state, turn of the heat.
10. Transfer into a serving bowl and serve hot with plain rice or roti or puri or jonnaroti. 

Tips:

1. The dal can be cooked along with the mango pieces and some water in a small cooker directly for 3 whistles. 
2. Tempering can be added at the last stage and cooked again for 3 minutes. 
3. This dal when eaten with rice tastes best with papad or fried curd chilies.