Maangai Pachadi/Mango pachadi

Maangai Pachadi/Mango Pachadi :

   Mango Pachadi is a traditional South Indian dish. Usually South Indians use to prepare this recipe on Tamil New Year (chithirai 1). This recipe has all the tastes in it. I love this mango pachadi very much. When I have mangoes in home surely i will make this recipe. In my school days i used to do this recipe often. It is very simple and easy recipe and also tastes well.Let us see how to make this recipe.

 Ingredients:

• Raw Mango  -1  
• Jaggery - 1/2 cup
• Rice  flour - 1 tbsp
• Turmeric Powder - 1 tsp
• Chilli powder - 1 tsp
• Salt - to taste

 Seasoning:

• Oil - 2 tsp
• Mustard Seeds - 1 tsp
• Dry chillies - 2 nos
• Curry leaves - few
• Hing - 1/2 tsp

Method:

1. Peel the skin of the mango.(You can use without using the skin too)  Dice the mango into cubes.
   
   
   
   
2. Powder the jaggery and add in a bowl and add some water and allow it to boil. 
   
   
   
   
3. When it is dissolved completely then filter the jaggery solution to remove the impurities.
   
4. Again allow it to boil and add the diced mango pieces . Let it gets soft.
   
   
   
   
5. Mix well and add water to the rice flour and pour it and mix it(this acts as the thickening agent for the pachadi).
6. Now add the chilli powder, turmeric powder, and salt .
   
   
   
   
   
   
   
7. For seasoning heat a kadai and add oil in it.
8. Add the mustard seeds, dry chillies,hing powder and curry leaves and allow it to temper.
9. Pour this seasoning to the pachadi.(On Tamil New Year we use neem flowers fried in ghee and add to the pachadi for the bitterness).
   
   
   
   
10. Now our mango pachadi is ready.

Paneer Tikka without grill and oven

Paneer Tikka:

   Hi guys!! Today we are going to learn a easy and tasty recipe which we can made with our kitchen ingredients. I tried this recipe for the first time it came out well and to a surprise i made this for my guest and they appreciated me for this dish and they ask for the recipe I felt very happy for it. This was my second try of this dish. My kids started to love this recipe. Now let us see how to make this recipe.

Ingredients:

1. Paneer - 1 (comes in packs)
2. Yogurt/Curd - 1 cup
3. Corn Flour  - 2 tbsp
4. Ginger Garlic paste - 1 tbsp
5. Red Chilli powder - 2tsp
6. Salt - as required
7. Lemon extract - few drops
8. Garam Masala - 1 tsp
9. Cumin powder - 1 tsp
10. Coriander powder - 1tsp
11. Oil - 1 tbsp

Method:

• Cut the paneer into cubes.
  
• Take a mixing bowl and add Yogurt(If not having yogurt you can use curd instead), corn flour ,ginger garlic paste, red chilli powder, garam masala, cumin powder, coriander powder, salt and lemon few drops and mix well to make a paste.
• Add the paneer cubes and mix gently. Marinate it for atleast 30 min under refrigeration.
  
• Heat oil in a tawa for shallow frying,  add the cubes gently and cook all the sides. Take out from the oil and skew it in the skewers(Soak the skewers in water for 1 hr ) and cook it in the flame for a minute.
  
  
  
  
  
  
  
  
  
  
  
  
  
• Now our paneer tikka is ready!!
  

Vazhaipoo Poriyal /Plantain Flower Recipe

Vazhaipoo Poriyal /Plantain Flower Recipe:

    This vazhaipoo poriyal recipe is very healthy one. It is also easy to make with simple ingredients.
Cleaning of this flower is the main thing since every one think that it is the toughest job and many people avoid to use this since because of this. But you can do it easily.

Ingredients:

1. Vazhaipoo/Plantain flower -1
2. Onion - 1 chopped 
3. Moong dhal - 2 tbsp
4. Mustard seeds - 1 tsp
5. Oil - 2 tsp
6. Dry chillies - 3-4 nos
7. Salt - as needed
8. Curry leaves - few

For grinding :

1. Coconut - 1/2 cup(grated)
2. Cumin seedes- 1 tsp
3. Garlic cloves- 3 nos
4. asafoetida - a pinch

Method :

• Clean the Plantain flower (remove the pistil and calyx from the floret) and cut into small pieces and soak it in buttermilk or rice water and keep it aside.
  
  
  
  
  
  
  
• Heat oil in a pan and allow mustard seeds to temper add,dry chillies and  moong dhal and saute for a minute.
  
• Add onion and saute for a minute again.
  
• Now add the chopped flower and add little water.
• Meanwhile grind coconut, cumin seeds, garlic cloves and keep it ready.
• Cook the flower till all the water get absorbed.
• Now add the coconut grinded mixture and add required salt in it and mix it well cook till the raw smell disappears.
  
  
  
  
• Garninsh with curry leaves.
  

Mushroom 65

Mushroom 65:

    Most of us like this mushroom 65 as a starter or appetizer. It goes well with briyani and pulav. It is very easy to make this recipe.My son Seyon loves this recipe as a snacks. Yes immediately after frying he use to finish the plate. Lets see how to make this finger licking recipe Mushroom 65.

Ingredients:

1. Mushroom - 1/2 kg
2. Egg - 1(optional)
3. Corn flour - 1 tbsp
4. Rice flour - 1 tbsp
5. Chilli powder - 1 tsp
6. Turmeric powder - 1tsp
7. Cumin powder - 1 tsp
8. Garam masala - 1 tsp
9. Ginger garlic paste - 1tsp
10. Salt - as needed
11. Lemon - 1/2
12. Oil - for deep frying

Method:

• Wash the mushoom well in running water .
• Cut the mushroom into halves
• In a mixing bowl add corn flour , all purpose flour, rice flour, chilli powder , turmeric powder, cumin powder, garam masala , ginger garlic paste, salt and lemon and mix it well by adding water.(Little water will do, dont add more water
  
  
  
  
• Add the mushroom and mix it gently so that the masala will be coated in each mushroom pieces.
• Marinate it for atleast 10 min.
• Heat oil in a pan for deep frying.
  
  
  
  
  
  
  
• Drop the mushroom pieces one by one in the oil and take out once done.
• Mushroom 65 is ready to serve.
  

Aviyal

Aviyal:

Aviyal is a veg side dish recipe prepared with mixed vegetables. It is very easy to prepare this aviyal and this dish is a traditional one served in all occasions. Now let us see how to make this recipe.

Ingredients:

1. Brinjal - 100 g
2. Carrot -  2 nos
3. Beans - 100 g
4. Drumstick -1
5. Potato - 2
6. Elephant yam - 100 g
7. Raw plantain - 1
8. Tomato - 1
9. Mango - few pieces
10. Curd - 1 cup
11. Turmeric powder - 1 tsp
12. Garlic - 2- 3 cloves

For Grinding:

1. Coconut - 1 cup
2. Cumin seeds - 1 tsp
3.  Green Chillies - 4 nos

For Seasoning:

1. Coconut Oil - 2 tsp
2. Mustard Seeds - 1 tsp
3. Dry chillies - 2 nos
4. Curry Leaves - few

Method :

• Chopp all the vegetables in equal size . Crush the garlic in hand pestle and keep it aside.
• Take a kadai and add all the washed vegetables and add one small glass of water and cover the kadai with the lid.
  
  
  
  
  
  
  
• Mean while grind the coconut , cumin seeds ,green chillies and turmeric powder in the mixer grinder.
  
  
  
  
  
  
  
• After 5 min open the lid and add salt for the vegetables, and add tomato chopped in cubes and again close with the lid.
  
  
  
  
• When the vegetables have cooked to the 3/4 th stage add the grinded coconut paste and gentle mix with the laddle. If you have over cooked the vegetables then after adding the coconut paste the vegetables will get mashed, so be sure to add the paste at the right time.
  
  
  
  
  
  
  
• Also add the crushed garlic and cook in the low flame.
• When the raw smell disappears add curd and mix it gently . Switch off the stove.
• Add coconut oil in a kadai and allow mustard seeds to temper, also add dry chilllies.
  
  
  
  
• Add curry leaves and pour this seasoning to the vegetables. Now our aviyal is ready to serve.