MAVINAKAYI SAARU / RAW MANGO RASAM

Come summer and the first thing that comes to my mind is the king of fruits : Mango. I just love to feast on succulent, juicy mangoes. Even raw mango is integrated in many recipes. In this rasam,raw mango is used in place of tamarind. There are so many variations of this rasam. The one I have elucidated is my mom's recipe. Mavinakayi means raw mango in Kannada and saaru means rasam in Kannada.

 

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 INGREDIENTS FOR RASAM POWDER

TOOR DAL-  2 TSP

 PEPPERCORNS- 1/2 TSP

CUMIN SEEDS- 3/4 TSP 

OTHER INGREDIENTS

 RAW MANGO PUREE-  1/2 CUP

TOMATO- 1

TOOR DAL- 1 CUP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE

CHOPPED CORIANDER LEAVES

FOR SEASONING

GHEE- 3 TSP

MUSTARD - 1 TSP

CUMIN - 1 TSP

CURRY LEAVES- 2 SPRIGS

ASAFOETIDA- 1 TSP

PROCEDURE

1. Peel the skin and chop raw mango to pieces and boil it till it softens.

2. On cooling,grind the mango pieces to fine puree in a blender and keep it aside.

3. In a vessel add 2 cups of water and add chopped tomatoes in it. Mash the tomatoes well with hand or masher.

4. Add turmeric powder and saltto the water. Now boil till the tomatoes are cooked and raw smell evades compeletly.

5. Now add in the steamed toor dal,mango pulp and boil well.

6. Add the rasam powder and boil for a minute and switch off. You can even add the rasam powder you have stocked. But I feel the freshly prepared ones lends an intense flavour.

7. Prepare the seasoning and add it to the rasam. Add chopped coriander leaves to the rasam and serve.

 

MAVINKAYI SHAVIGE UPITTU

    
 Mavinkayi means raw mango in Kannada and Shavige and uppittu are Kannada words for Vermicelli and upma. When I greeted my friend on the occasion of Ugadi,she contended that she pulled it off with Mavinkayi chitranna,as she couldn't source neem flowers in the US for preparing Bevu Bella - A sweet ,bitter and sour pachadi ,integral to Ugadi menu in Karnataka. 

 

Since then I have been mulling over, this raw mango based rice dish- Mavinkayi chitranna - prepared by combining raw mango,rice with seasoned lentils, cashews, groundnuts. In this rice dish,raw mango is used for the sour and tangy flavour. This rice dish is ubiquitous in all South Indian cuisine: Mamidikaya Pulihora in Andhra,Mavinkayi chitranna in Karnataka and Manga sadam in Tamilnadu. I tweaked the recipe,by replacing vermicelli in place of cooked rice in preparing this delicious,tangy upma

 INGREDIENTS  TO DRY ROAST & POWDER :

CUMIN SEEDS-  1 TSP

FENUGREEK SEEDS-  3/4 TSP

RED CHILLIES-  3 NOS

 

COCONUT GRATINGS- 1 TBSP

 

OTHER INGREDIENTS

VERMICELLI-  2 CUPS

WATER-  3 CUPS

MANGO GRATINGS-  3/4 CUP

TURMERIC POWDER- 1/4 TSP

 

ROASTED GROUNDNUTS-  1/4 CUP

SALT TO TASTE

 

FOR SEASONING

 

SESAME OIL-  4-5 TSP

 

MUSTARD SEEDS- 1 TSP

 

CUMIN SEEDS- 3/4 TSP

 

GRAM DAL-3/4 TSP

 

URAD  DAL- 1 TSP

CASHEW NUTS- 7-8 NOS

GREEN CHILLIES- 1

CURRY LEAVES- 2 SPRIGS

METHOD :

1. Wash and peel the raw mango skin and grate it using a grater. Dry rost fenugreek seeds,cumin seeds,red chillies and switch off. Powder the roasted ingredients along with coconut pieces.

2. Dry roast vermicelli in a pan and keep it aside. Boil 3 cups of water along with salt and a tsp of oil.While the water is boiling,slowly add the roasted vermicelli and keep stirring in mild heat.

3.Keep stirring until the vermicelli takes in the water completely and enlarges in size and softens in texture.

4. In a pan heat sesame oil and add all the ingredients cited in the column to the oil.

5. Add mango gratings,salt,turmeric powder over the seasoning and saute for a couple of seconds. Take note of quantity of salt,as its been added while boiling vermicelli.

 

 

6. Now add the boiled vermicelli over the seasoned  ingredients and mix well. This should be done without the heat. Add in the powder (cumin seeds,red chillies,fenugreek and coconut)

7. At last add roasted groundnuts and mix well.

 

 

 

KHATTA MEETHA KARELA

As a child,I always despised bitter gourd for its intense bitter flavour. But, when I ventured into cooking,I tried different dishes involving this veggie from varied cuisines.Hence,I gradually started liking this veggie. After having this curry as a part of North Indian Thali,I decided to replicate the dish at home . As the name implies,this curry is an amalgamation of flavours-  Bitter,sweet,sour and spicy This curry pairs well with plain rice and curd rice.

 

 

 INGREDIENTS :

BITTER GOURD- 400 GRAMS

CHILLI POWDER- 3/4 TSP

GARAM MASALA POWDER- 1/4 TSP

CORIANDER POWDER- 1 TSP

POWDERED JAGGERY- 1 1/2 TSP

GRAM FLOUR- 3 TSP

CRUSHED GROUNDNUTS- 4 TSP

TAMARIND - GOOSEBERRY SIZE

OIL- 4 TSP

MUSTARD- 1 TSP

BLACK SESAME SEEDS- 1 TSP

FENNEL SEEDS- 1 TSP

ASAFOETIDA-3/4 TSP

PROCEDURE :

1.Wash and trim the ends of the bitter gourd. Chop bitter gourd to small pieces and keep it aside.

2. Heat oil in a pan. Splutter mustard seeds,fennel seeds and black sesame seeds. Throw asafoetida. Add chopped bitter gourd over the seasoning along with salt. Fry for a few seconds and keep the lid covered in sim.

3.Remove the lid to check if the veggie has softened. Now add in all the spice powders and saute well.

 

4. Extract thick tamarind syrup by soaking it in warm water. Pour the thick tamarind syrup over the sauteed veggie.  

5. Add jaggery,gram flour and saute in mild heat till the flour coats well with the chopped pieces.

6. At last add crushed groundnuts over it and mix well.

FINGER MILLET FLOUR DUMPLINGS

 Pidi kozhukattai is an authentic dumpling from the Tamil brahmin cuisine. In authentic version,rice flour is used. Pidi implies "hold" in Tamil. The dumpling is shaped by holding it between the palm. This dumpling is a healthier version, owing to finger millet flour. This is mainly had for breakfast. Actually you don't need any accompaniment for this dish.

 

 

 

 

 

INGREDIENTS

RAGI FLOUR / FINGER MILLET FLOUR- 1 CUP

WATER- 1 1/2 CUPS

SESAME OIL- 4-5 TSP

MUSTARD-1 TSP

GRAM DAL-1 TSP

URAD DAL-1 TSP

GREEN CHILLIES-2 NOS

MINCED GINGER-1 TSP

ASAFOETIDA-3/4 TSP

COCONUT GRATINGS- 1/2  CUP

CURRY LEAVES-2 SPRIGS

SALT TO TASTE

METHOD :

1. Heat sesame oil in a pan add splutter mustard seeds,gram dal,urad dal,curry leaves,minced ginger,green chillies and asafoetida.

2. Heat 1 1/2 cups of water along with salt.

3.Pour the boiling water over the seasoned ingredients and switch on the stove and keep the flame in sim.

4. Add coconut gratings to the boiling water and slowly sprinkle ragi flour too.

5. Keep stirring until the flour takes in the water completely and becomes a thick mass.At this stage,switch off the stove and allow it to cool

6. Grease idli plates with oil. Take out the cooled dough and roll it with between your palm and press it slightly at the centre. Arrange the kozhukkatais on the greased plates.

7. Steam the kozhukattais the same way,you prepare idlis .

8. Serve the steamed kozhukatais with any chutney.

CAULIFLOWER PARATHA

A cloud kitchen is located,just a few yards way from my house.I find it really entertaining to listen to the day-to-day menu list announcement made through the microphone from the kitchen. Besides the different variants of parathas, aaloo paratha and gobi paratha feature in their regular menu list. The very mention of parathas,conjures up images of thick flat bread with delicious stuffing inside.The sounds and smells of parathas wafting through the air,stoked my appetite for the dish. Hence,I decided to try different variants at home. Cauliflower paratha,is yet another delectable variant. Only the prepping part of the stuffing is little tedious. If you plan to make this parathas for parties or pot-luck,make the stuffing the night before and stick them in the fridge .

 

 

 

 

 INGREDIENTS FOR STUFFING :

CAULIFLOWER  GRATINGS-  2 CUPS

GREEN CHILLIES- 2 NOS

CUMIN SEEDS- 1 TSP

CRUSHED GARLIC CLOVES- 4-5 NOS

OIL- 4 TSP

GHEE- 1 TSP

CHILLI POWDER-1/2 TSP

GARAM MASALA POWDER- 3/4 TSP

TURMERIC POWDER-1/4 TSP

CHOPPED CORIANDER LEAVES-1/2 CUP

SALT TO TASTE

GRAM FLOUR- 3 TSP

FOR THE PARATHAS

WHEAT FLOUR

OIL

SALT AS REQUIRED

WATER FOR KNEADING

PROCEDURE:

1. Chop the florets and using a grater,grate it finely and keep it aside. Pour hot water and salt over the gratings and keep it aside for thirty minutes.

2. After thirty minutes,drain water thoroughly from the florets using a muslin cloth and keep it aside.

3. Heat oil along with ghee. Splutter cumin seeds. Add crushed garlic and fry for couple of seconds. Add the blanched gratings over it. Add salt, turmeric powder,chilli powder and garam masala powder and fry till the powders blend well.

4. At last sprinkle gram flour over the sauteed ingredients and blend well in mild heat. Gram flour is added to remove the excess moisture in the stuffing.

5. Prepare the dough for paratha,by mixing the above cited ingredients and allow it to rest for thirty minutes.

6.Pinch a big sized ball from the dough. Flatten it on your palm and place the stuffing inside. Seal it carefully.

7. Place the sealed dough on a chapati stone and dust some wheat flour on it. Using a rolling pin.gently roll it into thick chapatis.

8. Heat tawa and slide in the rolled parathas on it. Cook on both sides untill you see brown spots,apply or brush oil only when the brown spots appear. 

 

9. Take the cooked parathas off the stove and serve with a dollop of ghee / butter.

CAULIFLOWER KURMA

I love cauliflower very much. Be it a simple curry ,Kurma,Pulao,Pakora or Manchurian  I enjoy this veggie in it.The florets laced with spice powders and masala, tastes amazing and hence have become addictive to the texture of this veggie. But sometimes,presence of small worms triggers the 'yuck factor'. I employ all kinds of hacks in cleaning this veggie to get rid of worms and other impurities. This kurma pairs well chapati,puri, dosa,set dosa,parotta,idiyappam and even plain rice.

 INGREDIENTS :

CHOPPED CAULIFLOWER FLORETS-   2 CUPS

ONIONS- 2 NOS

TOMATOES- 2 NOS

TURMERIC POWDER- 1/4 TSP

RED CHILLI POWDER- 3/4 TSP

GARAM MASALA POWDER- 1/2 TSP

GINGER GARLIC PASTE- 1 TSP

BAY LEAVES- 2 NOS

CINNAMON- 1

BLACK STONE-  1/2 TSP

SALT TO TASTE

CHOPPED CORIANDER LEAVES- 1/4 CUP

OIL- 1 TBSP 

 

FOR THE PASTE

 

COCONUT  GRATINGS- 1/2 CUP

CASHEW NUTS- 5-6 NOS

FENNEL SEEDS- 3/4 TSP

Soak the cashewnuts in hot water,prior to grinding. If you are running out of fresh coconut,then you can soak the dry coconut in water and use it in cooking. I'm not referring to copra here.

PROCEDURE  :

1. Chop the florets and soak it in hot water along with turmeric powder and salt. This method is really effective in eliminating worms in the cauliflower. Keep it covered for thirty minutes. After thirty minutes, drain the water and wash the florets thoroughly in running water and boil the florets in fresh water for a few minutes.

2. Heat oil in a pan. Add fry bay leaf,cinnamon and black stone.Add chopped onions and salt over this. Fry till the onions turn translucent.

3. Now add in the the chopped tomatoes and saute till the tomatoes turn mushy. Throw in all the spice powders and simmer in mild heat till the powders blend well and oil oozes from the sides of the gravy.

4. Pour the coconut paste and simmer in mild heat for a couple of minutes. Now add in the boiled florets and keep it closed in mild heat till the florets blend well with the gravy.

5. Switch off the stove and add chopped coriander leaves over the prepared gravy and serve.

 

CURRY LEAVES CHUTNEY

Food as medicine / Food is medicine - This concept is gathering steam in recent times. I have noticed surge in T.V shows, focusing on this concept. It has become habitual routine for me to watch these shows and pen down interesting,healthy and tasty recipes.I always resort to recipes,that calls for simple and easily available ingredients,as it difficult to forage peculiar ones. This chutney is one such recipe,I learned from one of the shows. It is good for digestion and induces appetite. At times,we experience a bitter taste in tongue due to intake of various medicines,In that case,you can mix this chutney with plain rice and have it. If you experience decrease or loss of appetite,then you can try this appetite boosting dish.The original recipe doesn't have urad dal,but I have incorporated it for lending volume.

 

 

 

INGREDIENTS :

CURRY LEAVES- 1 CUP

URAD DAL- 1 1/2 TBSP

COCONUT GRATINGS- 1/2 CUP

 

SHALLOTS- 5-6 NOS

 

GARLIC CLOVES- 4-5 NOS

 

PEPPERCORNS- 3/4 TSP

 

CUMIN SEEDS- 1/2 TSP

 

ROCK SALT - As  required

 

SESAME OIL- 4 TSP 

 

TAMARIND- GOOSEBERRY SIZE

 

ASAFOETIDA- 1/2 TSP

 

PROCEDURE:

1.Wash,rinse and keep the curry leaves aside.

 

2. Heat sesame oil in pan and add peppercorn,asafoetida and cumin seeds and fry for a second.

 

3. Then add shallots,urad dal,garlic cloves,salt and tamarind and fry well till shallots turn translucent,tamarind softens and garlic changes colour.

4. At last add curry leaves and fry a couple of seconds. Don;t fry curry leaves for long duration,else,you can't retain bright colour in the chutney.

5. Transfer the sauteed ingredients to a mixie jar. Add coconut gratings and little water over it and blend to fine paste.

6. Seasoning is not required for this chutney.