Mango Pachadi / Maanga Pachadi

Mango pachadi is my fav, esp with curd rice....the combination is so so tasty. This is the method amma follows, so the recipe is from her.The tanginess in the mangoes, sweetness from the jaggery, the spiceness from the chillies...all blended together...yummmm!!

Maanga Pachadi Recipe:

Serves 3

Ingredients:

• Raw mango - 1 medium sized
• Jaggery - 1/2 cup
• Salt - as required
• Rice flour - 1 tbsp
• Turmeric powder - 1/2 tsp

To Temper:

• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Green chilliies - 2 slitted into half
• Curry leaves - few
• Hing(perungayam) - a pinch
• Oil - 2 tsp

Method:

1. Wash the mangoes and chop them into small cubes roughly, keep aside.
2. In a pressure cooker add the mangoes and water till mangoes immersing level and pressure cook mango with salt and turmeric powder until soft.
3. By now the mango must have turned mushy, add powdered jaggery mix well in low flame. Then add 1/4 cup water and allow it to boil till it becomes jam consistency.Add required salt and 1 tbsp of rice flour to make it thick.
4. Meanwhile in a pan heat oil, add mustard seeds, urad dal allow it to splutter. Add greenchillies and curry leaves, saute for a minute. Add hing, give a quick stir.
5. Then add the tempered items to the mango mixture. Give a quick stir and switch off.

My Notes:

• Adding rice flour will thicken the mixture. So adjust the quantity of rice flour accordingly.
• We add the mango pieces as such in the pachadi. You can peel the skin and slice the pieces too and make it totally like a jam
• This will surely keep well for 2 days when refrigerated.
• Do not add more rice flour , it will change the taste of the pachadi.

This is more like jam so luv it with bread and chapathis too. But the ultimate combination is with curd rice, try once and see and am sure you will thank me for it :)

You can skip rice flour if your pachadi is thick enough. I have seen few adding coconut paste too, it will sure give a rich taste but the shell life is less.

Choose a mango that is slightly ripe, which is apt for this pachadi. The color of the pachadi totally depends on the amount of turmeric powder and the jaggery variety.

Vegetable Kati Roll / Kathi Roll | Indian Wrap

Rolls or Wraps or Frankies I like them very much. They are perfect for on the go snacks/breakfast for kids.I had this feeling in mind that making kathi roll was time consuming until I saw the recipe in a TV show. It was well explained and sounded simple to me.So here goes the recipe with minor modifications from the orginal.And now u know how I finished the paneer bhurji :)

Kathi Roll | Indian Wrap Recipe:

Recipe Courtesy:Vijay Tv show

Makes 5-6 kathi rolls

Ingredients:

For parathas:

• Whole wheat flour - 1 1/4 cups
• Maida - 1/4 cup
• Salt - to taste
• Oil - 1 tsp
• Milk - as needed to knead the dough

For the stuffing:

• Mixed vegetables(I used carrot,capsicum and beans) - 3/4 cup (Chop it lengthwise)
• Turmeric pwd - a pinch
• Garam masala powder or chat masala - 1/2 tsp
• Ginger green chilli paste - 1 tsp (Recipe below)
• Lemon juice - 1 tbsp
• Green chutney - few tbsp
• Onion -1 finely sliced
• Olive oil - 1 tbsp
• Salt to taste

Method:

To make ginger green chilli paste:

Take a small piece of ginger and 1 green chilli, grind it to a smooth paste with little salt and your ginger green chilli paste is ready :)

To prepare the parathas:

1. Mix salt, wheat flour and maida. Add milk slowly to form a soft dough.
2. Keep covered and let it rest till the stuffing is done

To prepare the stuffing

1. Heat oil, add onions and saute until golden brown.Add ginger chilli paste and saute for a min then add all the veggies, saute for 3mins or until cooked till the veggies are crunchy.
2. Add turmeric, garam masala powder and lemon juice mix well. Cook keeping lid closed for 2more minutes and switch off.

To make it as a wrap:

1. Pinch a lemon sized ball from the dough and flatten it like we do for chapathis. Dust flour if needed.
2. Then heat a dosa pan,once it is hot place the prepared parathas and cook on both sides.Likewise prepare all the parathas and keep aside.
3. At the time of serving, add little oil and toast the prepared parathas . Then spread 1/2 tbsp of green chutney, add a heaped tbsp of stuffing(either paneer bhurji/veg stuffing).
4. Then gently seal it from the bottom then close it tightly from the both the sides(left & right) to form a roll as shown in the pic(Rolling this way avoids stuffing from dropping out)
5. Then wrap the lower part of the parathas with butter paper/silver foil and enjoy ur kati rolls.

I love paneer bhurji in wraps and rolls. So reserved little for this sake itself and made these rolls. You can keep the stuffing in middle and close from oth the sides and prick a tooth pick in the middle and serve but wrapping in the above said method avoids filling from coming out and its easy to hold too :)

The recipe is the same for paneer bhurji too just filling differs and you can find paneer bhurji recipehere.

When I googled to find the orgin of Kathi rolls, found that it orginated from Kolkata where kathi roll is a famous street food.

My Notes :

• The stuffing idea is endless, you can even make chicken vegetable stuffing. You can also makepaneer tikka kathi roll.
• You can make the stuffing and parathas ready the previous night and just assemble the wrap, there you go with your yummy, filling on the go wraps for breakfast. It is a perfect evening snack for kids.
• Serve with tomato sauce or can be had as such itself also. The thickness of each parathas can be slightly thicker also.

And I am sending this to Fast Food NOT Fat food event

Side dish for Idly, Dosa | Onion Tomato Chutney

We are just back from Chennai, though it was tiresome I'm back with lots of memories and contentment. And when it came to shopping the only shop I insisted to go was Santosh super stores and I enjoy(ed) shopping there :)

Thanks EC for featuring me in Sundays Super Blogger Series :)

Now coming to todays recipe, am sure everyone makes this chutney in their own variation. I wanted to share ammas version of making this chutney in thokku style and here it is:

Onion Tomato Chutney Recipe

Serves 3

Ingredients:

To grind to a smooth paste:

• Tomato -3
• Onion - 1/2
• Garlic - 6 cloves
• Red chillies -2

To temper:

• Oil - 2 to 3 tsp
• Mustard Seeds - 1 tsp
• Urad Dal - 1/2 tsp
• Onion -1/2
• Curry leaves - 1 tbsp halved

Method:

1. First grind the ingredients under 'to grind' to a smooth paste and keep aside.



2. Heat oil, add mustard seeds, urad dhal and allow mustard seeds to splutter and urad dal to brown a little. Then add curry leaves fry for a min then add onions and saute until golden brown



3. Now add the ground paste and allow it to boil with 1tbsp of water. Saute it and simmer it until the raw smell leaves and the chutney thickens like thokku. Switch off and transfer to serving bowl or an airtight container.

Serve the chutney with idlis / dosas or even rotis. Amma makes this chutney 2 other ways too but this version is liked by all of us so wanted to share it here.

This chutney goes well with idlis and rotis too and thats the speciality with this chutney that it goes almost with any tiffin item. The chutney should be in thokku consistency. And you can add gingelly oil(nalennai)/ ghee and enjoy it with hot idlis. I served them with kuzhipaniyaram and it tasted divine :)

My Notes:

• It keeps good for 3 days when refrigerated, ideal for a days travel too,



• Allow the chutney to thicken in sim, saute it now and then to avoid burning at the bottom. Thickening in simness gives it a unique flavour and taste.



• You can omit onions for sauting and add it fully for grinding too.

Dates Tamarind and Green Chutney for Sandwiches and Chats | Chat Chutneys

Red Chutney(Dates Tamarind) and Green Chutney(Coriander Mint)

Does anyone say no to chats?! I am not a crazy fan of chats but then few items like dahi poori and pav bhaji are my fav. One fine day when I was craving for a chat and it was raining outside, I decided to give a try at home myself. So my first attempt was to make these chutneys ready. And these chutneys comes in handy for sandwiches too, it gives a nice flavour to it.Stay tuned for the low fat chats coming up soon here...so get ready with ur chutneys and store them in advance :)

Dates Tamarind Chutney(Red Chutney) Ingredients:

• Dates - 10
• Tamarind - 1 tbsp
• Jaggery - 3/4 tbsp
• Jeera - 1tsp roasted powder [Dry roast it and grind it to a coarse powder]
• Red Chilli Powder - 1 tsp

Method:

1. Pressure cook dates and tamarind(seperately in a small container) with very little water for 2 whistles.



2. Grind dates to a smooth paste. Extract thick pulp from tamarind and mix with dates mixture.



3. Take a kadai/pan add dates tamarind paste, then add jaggery and bring it to a boil.



4. Now add red chilli powder and roasted jeera powder and give another boil till the chutney becomes thick like sauce consistency.



5. Switch off and store it in clean container, refrigerate until use.

Coriander Mint Chutney(Green Chutney) Ingredients:

• Coriander Leaves - 1/4 cup
• Puthina/Mint Leaves - 1/4 cup
• Green Chillies - 1
• Lemon juice - 1 tsp
• Garam masala / Chat masala powder - 1/2 tsp

Method:

1. Clean mint and coriander leaves,remove the root part and wash it well.



2. Grind all the ingredients mentioned above along with coriander and mint leaves to make a smooth chutney.Add water while grinding as needed but the chutney should be a little thick in consistency.



3. Now add lemon juice to the chutney and mix well. Transfer to a clean container and refrigerate it until use.

This green chutney has become my fav these days. It goes well with murukku, papad or any fry items apart from being a main ingredient for chats and sandwiches. The puthina with coriander flavour is so good, try it for urself and see.

You can use this chutneys even for sandwiches. Spread one layer red chutney and another layer green chutney in 2 breadslices with raw onions in one layer and enjoy your sandwich. You can toast them too.

Raw Garlic Chilli Chutney (Poondu Molaga Chutney) | Side dish for Idly, Dosa

I like this chutney for the garlic flavour and its simplicity.Whenever we feel very tired or in no mood to cook, its always idly with this molaga chutney.But mostly for dinner as we dont want to smell garlicky in the mornings when we move out for work :) This chutney brings back memories of my childhood days when we used to pack idly with this chutney and boiled eggs while moving to ooty. It was around 3-4hrs journey by road from coimbatore to ooty and we would relax a bit in conoor for our breakfast....idly with this chutney is my all time fav! The spicy chutney compliments well with soft hot idly, with ghee its so divine!!

Ingredients:

• Red Chillies - 2
• Garlic - 7 to 8
• Curry leaves a a fistful
• Coriander leaves - 1 tbsp
• Salt to taste

Method:

1. Grind the above to a course or smooth paste.


2. Add ghee/gingelly oil and serve with hot idlis

As its raw, d

ont be doubtful of the taste

, its simple but flavourful!

I tried googling few tips of how to Get Rid of Bad Breath from Garlic/Onions and here it is:

• Drink lemon juice
• Brush your teeth
• Try chewing mint or spearmint flavored gum
• A glass of tea also helps
• Yogurt can reduce gases in the mouth that cause garlic breath.

I have tried lemon juice and it works well to avoid garlic odour.

I am moving to my native 2mrw and will be back only next week, so off from blogging and bloghoping for a week...!

Rava Onion Oothapam & Tomato Chutney

Happy Mothers day to all mothers out there! And I dedicate this post to my mother who had been my all time support so far and yrs to come! Yesterday I made onion rava oothapam and tomato chutney. Both went great together....and here goes the recipe:

Ingredients:

• Rava- 2 cups
• Rice Flour/ Idly,dosa batter - 2.5 tbsp
• Curry leaves- few chopped
• Red chilli pwdr - 2 tsp
• Curd/yogurt- 4 tbsp
• Onion- 1 chopped finely
• Green chillies- 2-3 chopped
• Salt to taste

Method:

1. Combine all the above together in a large bowl.Add enough water to make the batter, It should be dosa batter consistency but a lil thicker than that.


2. Spread it into oothapams onto a hot pan, pour little oil along sides.


3. Turn it once it becomes light brown on the ends. Cook both the sides and serve hot. It was crispy at the edges and crunchy inside.

NOTE : We can also have half of onions mixed up in the batter and half of it sprinkled while oothapams are made.

For Tomato Chutney, I followed exactly Priyas recipe. It can go very well with idlis and dosas.

Coriander Chutney

This chutney is ammas special and we like it with dosas/ idlis and today I had it with rava idly should I have to tell the combo.........:) Its a simple recipe yet tastes soo gud.

Ingredients :

Tomato - 1 medium size

Small onions - 6

Curry leaves - few

Green chilli - 1

Coriander leaves - 1/2 bunch

Hing - 2 pinches

Mustard seeds - few

Salt to taste

Method:

1. Add oil, mustard seeds leave it to splutter

2.Add all the above ingredients except coriander and fry for few minutes till tomato turns soft and raw smell is slightly off. Add salt

3. Finally add coriander leaves and fry not more than 2 mins

4. Cool it and grind it with little water, ur chutney is ready!