Pani Puri Water

Ingredients:

1cup Fresh Mint leaves

1/4^th cup Fresh Coriander leaves

2-3 Green Chillies

1/2’ Ginger

1no. Small lemon

1tspn Black salt

1tspn regular Salt

1tblpsn Pani puri masala

1tspn Chaat masala

2 – 3cups of Chilled water

Some fried khara boondis (Optional)

Method:

1.   Grind mint leaves, coriander leaves, ginger and green chillies to a

fine smooth paste.

2.   Pour this paste in a big bowl. Now add 2- 3 cups of chilled water from fridge, black salt, pani puri masala, chaat masala and salt. Squeeze lemon juice to it and stir it well with the help of a spoon.

3.   Finally drizzle some boondis in the water (Optional). Now its ready to serve.

NOTE:

• Add more black salt or chaat masala if required. Keep checking the seasoning as per the taste.
• If u like really spicy water, can increase the amount of green chillies.

Manga Kichadi

This one of the most easiest and quick recipes to make. And a quick sprout for the taste buds too.

Ingredients:

1small Green Mango Peeled and diced

Half a cup freshly grated coconut

1-2 nos. Green Chilly

4-5 tblpsn Yoghurt

Salt as per the taste

For Tempering:

2 tblspn Oil/ Coconut oil

1tspn Mustard seeds

3-4nos. Dry red chilly

Few fresh Curry leaves

4 -5 nos. Small onions/ shallots

Method:

  1.   Wash and peel the green mango and dice into small cubes.

  2.   Now grind it with freshly grated coconut, green chilly and salt to a fine paste. Adding very little water while grinding.

  3.   Beat the yoghurt and mix it with the mango grounded paste.

  4.   Heat oil in a tadka pan add mustard seeds, let them splutter. Now add dry red chilly, curry leaves and sliced small onions. Fry them till onions turns golden in color.

  5.   Pour this seasoning over the kichadi and mix it gently.

  6.   Our Green mango kichadi is teady to serve.

NOTE:

• You can always increase or decrease the amount of green chillies as per your spice level.

Beans Thoran

Here comes my 3^rd Thoran recipe. You can make thoran of anything from beetroot, carrot, mushrooms, cucumber, bitter gourd, et. Will try to include all these recipes here.

Ingredients:

1 bunch of Fresh beans / Long beans

8 -10 small onions/ shallots

2 -3 Green chillies

1/4tspn Turmeric powder

1/4tspn Black pepper powder

1/4^th cup freshly grated coconut

1/4cup water

Salt as per taste

For Tempering:

2tblpsn Coconut oil/ Vegetable oil

1/2tspn Mustad seeds

Few curry leaves

Method:

  1.   Wash the beans under running water and chop the beans finely.

  2.   Clean and wash small onions (shallots) and slice them into 3/4 pieces. Chop the green chillies and keep them aside. 

  3.   Take a pan add the chopped beans, onions, green chillies, turmeric powder, black pepper powder with water and salt to taste. Put on the gas with pan lid closed. We just need to steam the beans don’t cook them fully.

  4.   Once the beans are steamed and water is dried. Move them aside to the sides of the pan from the centre to make place for tempering.

  5.   Pour coconut oil in the centre. Once the oil is hot add mustard seeds, when they start to splutter add curry leaves and mix it well with the beans.

  6.   Sprinkle freshly grated coconut on the beans and mix it well. Cook it for few more minutes.

 7. Its now ready to serve with rice and curry.

NOTE:

•         Chopping of beans finely helps them to steam fast.
•        Tempering can be given in separate pan too.
•         Green Chillies can be added as per ones taste.

Banana Pulissery / Pazham Pulissery

This is a nice yummy sweet, sour and spicy curry prepared with riped plantains. This curry / Pulissery is prepared from various vegetables or fruits of choice like ripe mangoes, pineapple, papaya, Winter melon. This recipe is mostly prepared during Onam and Vishu sadhya.

First time I had this pulissery in my friend Sandhya’s house for Vishu sadhya. And I fell in love with this curry at its first taste only. I finished my rice with the help of this curry only. If you like sweet, sour and spicy curry then definitely you will love this recipe.

My hubby keeps saying that Pineapple pulissery is the best, since we haven’t found nice ripe pineapples here, that recipe is on hold. Might try my luck when we visit to India and post its recipe for you all J

Ingredients:

2nos.  Ripe Plantains (Nenthrappazham / Ethappazham)

4 nos. Green Chillies

½ cup freshly grated coconut

1 cup Sour Yoghurt

½ tspn Turmeric powder

1tspn Red Chilli Powder

3/4^th tspn Cummin seeds

Salt to taste

For Seasoning:

4 Tblspn Oil / coconut oil

A pinch of Asafoetida / Hing

½ tspn Fenugreek seeds

½ tspn Mustard seeds

2 /3 Dry Red chillies

Few sprigs of curry leaves

Method:

   1.    Chop plantains into bite size pieces and cook them with water, turmeric powder, red chilly powder and salt.

   2.    While the plantains are getting cooked grind coconut, cumin seeds and green chilies to a fine paste and keep it aside.

   3.    Blend yoghurt along with ½ cup water and salt, keep its aside.

   4.    Once the plantians are cooked and about to dissolve add the coconut paste and cook it further for 4 -5 mins.

   5.    Lower the flame. The curry should not be boiling at this point. It should be simmering slowly while adding the curd. Or curd will start to cuddle and curry will be spoiled.

   6.    Heat oil in a tadka pan add mustard seeds, let them splutter. Now add a pinch of asafoetida, fenugreek seeds, dry red chilies and few sprigs of curry leaves.

   7.    Pour this seasoning over the curry and mix it gently.

   8.    Our curry is ready to serve with steam rice along with pickle and pappad.

NOTE:

• To make sour yoghurt add one full lemon jucie to yoghurt and let it sit for half an hour. Later use as instructed in the recipe.
• While adding the yoghurt, reduce the flame to low. The curry should not be boiling or the curry will start to cuddle. Also do not boil the curry after adding the yohurt.