Mambazha Pulissery / Kerala style Ripe Mango Curry

 Mambazha pulissery is a Kerala style sweet and little tangy ripe mango curry made with ripe mangoes adding jaggery, grated coconut, curd and little spices. Mambazha pulissery goes well with rice.The following ingredients are needed to prepare Mambazha Pulissery.

Ingredients:
Ripe Mango.         -3 or 4
Red chilly powder.-1/2 tsp
Turmeric powder . -1/2 tsp
Jaggery grated.      -2 tbsp
Curd whisked.        -1cup
Water.               -as required
Salt.                       -to taste

For grinding Coconut Cumin seeds Green chilly Paste:
Grated coconut. -1cup
Cumin seeds.     -1tsp
Green chilly.      -2

For Tempering:
Mustard seeds.   -1tsp
Fenugreek seeds.-1/4 tsp
Dry red chilly.    -1or 2
Curry leaves.      -few
Coconut oil.       -1tbsp

Instructions:
1). In a mixer grinder add grated coconut, cumin seeds,  green chilly and grind to a smooth paste. Keep aside the ground coconut cumin seeds green chilly paste.

2). In a pan add 2 tbsp grated jaggery and 1/4 cup of water and boil on low flame till jaggery melts.Switch of the flame and filter the melted jaggery syrup and keep aside.

3). Peel the outer skin of ripe mangoes. 

Method:
1). In a wide bottom pan add peeled ripe mangoes, red chilly powder, turmeric powder, 1/2 cup of water and mix well. Boil and cook the peeled ripe mangoes on low flame till soft.

2). Add the ground coconut cumin seeds green chilly paste into the pan and mix with the cooked ripe mango pieces.

3). Add required salt and filtered jaggery syrup into the pan and mix well. Boil for 2 minutes on low flame.

4). Add whisked curd into the pan and mix with the cooked ripe mangoes and ground coconut masala paste. When boiling bubbles start to appear switch off the flame.

5). Heat 1tbsp coconut oil in a small pan for tempering. Splutter mustard seeds and fenugreek seeds (methi seeds). Add dry red chilly broken pieces and curry leaves into the pan and saute in oil. Switch off the flame and pour the tempering into the mambazha pulissery in the pan and mix well

Mambazha Pulissery / Kerala style Ripe Mango Curry is ready to serve.

Soyi Bajjile Bikkanda Ghashi /Jackfruit Seeds Roasted Coconut Masala Curry

 

Soyi bajjile bikkanda ghashi is very tasty and easy to prepare Kochi GSB konkani style roasted coconut masala curry made with cooked jackfruit seeds adding ground roasted coconut masala paste and goes well with rice.The following ingredients are needed to prepare konkani style Jackfruit Seeds Roasted Coconut Masala Curry/ Soyi Bajjile Bikkanda Ghashi..

Ingredients:
Jackfruit seeds.-25
Turmeric powder.- a pinch
Raw mango.-a very small piece
Water.-as required
Salt.-to taste

For Grinding Roasted Coconut Masala Paste:
Grated coconut. -1 cup
Dry red chillies. -7
Coriander seeds.-1tbsp
Urad dal.            -1tsp
Fenugreek seeds.-a pinch
Turmeric powder.-1/4 tsp
Coconut oil.         -1tsp

Instructions:
1) Peel and remove the outer white skin of jackfruit seeds and soak the jackfruit seeds in water overnight. Then scrap and remove the brown outer skin of the soaked jackfruit seeds using a kitchen knife. Wash and clean the jackfruit seeds and chop the jackfruit seeds each into 2 halves lengthwise. Pressure cook the chopped jackfruit seeds adding required water for 5 whistles. Keep aside the cooked jackfruit seeds.

2). Heat 1tsp coconut oil in a pan and roast urad dal and dry red chillies on low flame. When urad dal starts to change its colour add coriander seeds and fenugreek seeds and roast on low flame. Add grated coconut into the pan and roast all the ingredients togther until coconut becomes a light golden brown colour. Once cooled add 1/4 tsp turmeric powder and mix well. In a mixer grinder add the roasted ingredients and grind together to a smooth paste.(You can add very little water for about 2 tbsp while grinding the coconut masala paste and it is optional.) Keep aside the ground roasted coconut masala paste.

Method:
1). In a wide bottom vessel add cooked jackfruit seeds, a pinch of turmeric powder, 2 cups of water and boil on low flame.

2). Add required salt and a small chopped raw mango piece into the vessel. Mix well and cook on low flame.(Instead of adding a small piece of raw mango you can add a small piece of malabar tamarind / kudampuli in malayalam into the curry and it is adding just to get little sourness to the curry). 

3). Add ground roasted coconut masala paste into the vessel and mix with the cooked jackfruit seeds. Boil and cook the roasted masala curry for 2-3 minutes on low flame and switch off the flame.

Soyi Bajjile Bikkanda Ghashi / Konkani style Jackfruit Seeds Roasted Coconut Masala Curry is ready to serve with rice.

Mango Milk Shake

Mango milk shake is a very tasty and healthy refreshing drink.The following ingredients are needed to prepare Mango milk shake.

Ingredients:
Ripe mango.-2
Sugar.-1tbsp
Boiled and cooled milk.-1 cup

Method:
1). Peel and remove the outer skin of ripe mangoes. Chop the ripe mangoes into cubed pieces and discard the seeds.

2). In a blender add the chopped ripe mango pieces and sugar and blend to a smooth paste. Add boiled and cooled milk into the blender and blend it again.

3). Transfer the mango milk shake to a bowl and keep it in the refrigerator to chill. Then pour the chilled mango milk shake in serving glasses.

Mango Milk Shake is ready to serve chilled. 

Papaya Pulissery / Kappanga Pulissery

 Papaya pulissery also known as Kappanga pulissery in Kerala is a curd based papaya curry made with raw papaya adding ground coconut masala paste and goes well with rice. The following ingredients are needed to prepare Papaya Pulissery / Kappanga Pulissery

Ingredients:
Raw Papaya. -1
Green chilly. -1
Curd.             -1 cup
Water.            - as needed
Salt.               - to taste

For grinding Coconut Masala Paste:
Grated coconut.  -1 cup
Dry red chilly.     -2
Cumin seeds.       -1/4 tsp
Turmeric powder.-1/4 tsp

For Tempering:
Coconut oil.    -2 tsp
Mustard seeds.-1tsp
Cumin seeds.  -1/2 tsp
Dry red chilly. -1
Curry leaves.   -few

Instructions:
1). Remove the outer green skin of raw papaya. Cut the raw papaya into two halves lengthwise and remove the seeds. Wash and chop the raw papaya into small cubed pieces and keep aside.

2). Grind grated coconut, along with dry red chillies, cumin seeds and turmeric powder to a smooth paste adding very little water. Keep aside the ground coconut masala paste.

3). Whisk curd adding little water and keep aside.

Method:
1). In a cooking vessel add chopped raw papaya pieces, one slit green chilly and 1cup of water. Boil and cook chopped raw papaya pieces.

2). When the raw papaya pieces are half cooked add required salt and mix well.

3). Add ground coconut masala paste and mix with the cooked papaya pieces. Boil the curry for 3 to 5 minutes on low flame.

4). Add whisked curd into the papaya curry and mix well. Don't boil the curry after adding whisked curd. Heat the curry on low flame and switch off flame.

5). Heat 2 tsp coconut oil in a small pan for tempering and splutter mustard seeds and cumin seeds. Add dry red chilly broken pieces and curry leaves into the pan and fry in oil. Switch off the flame and pour the tempering into the papaya pulissery / kappanga pulissery in the cooking vessel and mix well.

Papaya Pulissery / Kappanga Pulissery is ready to serve with rice.

Mango Pudding

Mango pudding is a very easy to prepare sweet dessert made with ripe mangoes without adding egg or gelatin or agar agar. The following ingredients are needed to prepare Mango Pudding.

Ingredients:
Ripe mangoes.-2 or 3
Sugar.             -1/2 cup
Corn flour.      -1/4 cup
Milk.               -1/2 cup
Lemon juice.   -1/2 tsp

Instructions:
1). Peel the skin and chop the ripe mangoes into small cubed pieces. Keep aside a few chopped ripe mango cubes for adding over the mango pudding.

2). In a small mixing bowl add 1/4 cup of corn flour and 1/4 cup of milk and mix well without lumps. Keep aside the corn flour milk mixture.

Method:
1). In a mixer grinder add chopped ripe mango pieces, sugar and 1/4 of cup milk and grind to a smooth puree.

2). Pour the ground mango sugar milk mixture in a nonstick pan and stir well. Boil the mango mixture on low flame for 5 minutes until the mango mixture starts to become thick.

3). Mix the prepared corn flour milk mixture using a spoon and add it into the thickened mango mixture in the pan and mix well. Keep on stirring the thick mango mixture on low flame without lumps.

4). When the boiling bubbles starts to appear on mango mixture switch off the flame.

5). Add lemon juice into the thick mango mixture / mango pudding and mix well.

6). Grease a container with little ghee and transfer the mango pudding from the pan to the greased container and allow it to cool down. Once cooled to room temperature add a few chopped ripe mango cubes over the mango pudding. Keep the container with mango pudding in the refrigerator for 3 hours. Then remove the mango pudding from the refrigerator.

 Mango Pudding is ready to serve. 

Uppilitta Nellikai Pulissery/ Salted Gooseberry Pulisseri

Uppilitta Nellikai Pulissery is a coconut and curd based curry made with salted gooseberry and goes well with rice. The following ingredients are needed to prepare Uppilitta Nellikai Pulissery/ Salted Gooseberry Pulissery.

Ingredients:
Uppilitta Nellikai.  -6
Turmeric powder.  -1/4 tsp
Red chilly powder.-1/4 tsp
Thick Curd.           -1 cup
Grated coconut.     -1 cup
Cumin seeds.         -1/4 tsp
Green chilly.          -2
Water. -as needed
Salt.    -to taste

For Tempering:
Mustard seeds.-1 tsp
Methi seeds.   -a pinch
Cumin seeds.  -1/4 tsp
Dry red chilly. -2
Curry leaves.  -few
Coconut oil.   -1 tbsp

Method:
1). Remove the seeds and separate the salted gooseberry into segments. In a vessel add the salted gooseberry segments, turmeric powder, red chilly powder, a pinch of salt and 1/2 cup of water. Boil and cook the salted gooseberry segments on medium flame till soft.

2). Grind grated coconut along with cumin seeds and green chilly to a smooth paste adding 2 tbsp of thick curd. Add the ground coconut cumin seeds green chilly curd paste mixture into the vessel and mix with the cooked salted gooseberry segments and cook on low flame.

3). Whisk the remaining curd and add it into the vessel and mix well on low flame. Check for salt and add required salt if needed. Once the boiling bubbles starts to appear switch off the flame. Do not boil the curry after adding curd.

4). Heat 1tbsp coconut oil in a small pan for tempering. Splutter mustard seeds, cumin seeds and a pinch of methi seeds. Add dry red chilly broken pieces and a few curry leaves into the pan and fry in oil for a second and switch off the flame. Pour the tempering into the salted gooseberry pulissery in the vessel and mix well.

Uppilitta Nellikai Pulissery / Salted Gooseberry Pulissery is ready to serve with rice. 

Methiye Sukke / Mulappicha Cherupayar Uluva Thoran (Konkani Recipe)

 Mulappicha cherupayar uluva thoran / Methiye sukke in konkani is a traditional Kochi GSB Konkani style sprouted green gram and sprouted fenugreek seeds dry stir fry adding a coarse mixture of spicy coconut masala. Methiye sukke / Konkani style sprouted green gram and sprouted fenugreek seeds stir fry goes well as a side dish with rice.

The following ingredients are needed to prepare Methiye Sukke / Mulappicha Cherupayar Uluva Thoran / Sprouted Green gram and Sprouted Fenugreek seeds Stir Fry.

Ingredients:
Green gram / Cherupayar.-1/2 cup
Fenugreek / Methi seeds.-1/ 2 cup
Kudampuli / Malabar tamarind.-a small piece
Grated coconut.-1 cup
Red chilly powder.-1 tsp
Turmeric powder. -1/4 tsp
Mustard seeds. -1/2tsp
Urad dal.-1/2 tsp
Dry red chilly.-2
Curry leaves.-few
Coconut oil.-2 tsp
Water.-as needed and Salt.-to taste 

 Instructions: 

1). Wash and soak green gram and fenugreek seeds in water in separate vessels for 6-8 hours. Put the soaked green gram and soaked fenugreek seeds in a colander to drain water from it. Then put them in a clean cloth and tie the cloth and keep it aside to sprout. After 1-2 days sprouts will appear on green gram and fenugreek seeds. Keep aside the sprouted green gram and sprouted fenugreek seeds.

2). In a mixing bowl add grated coconut, red chilly powder and turmeric powder. Gently mix them together using your hand and make a coarse mixture of the spicy coconut masala. Keep aside the spicy coconut masala.

Method:
1). Heat 2 tsp coconut oil in a wide bottom pan. Add urad dal and saute well. When urad dal start to change the colour splutter mustard seeds. Add dry red chilly broken pieces and a few curry leaves into the pan and saute in oil.

2). Add sprouted green gram and sprouted fenugreek seeds into the pan and saute on low flame.

3). Add required salt and a small piece of malabar tamarind into the pan. Malabar tamarind is known as dharambya sol in konkani and kudampuli in malayalam. Sprinkle little water and mix well. Cover the pan with a lid and cook the sprouted green gram and sprouted fenugreek seeds together on low flame until cooked. Saute well in between.

4). Add the spicy coconut masala mixture into the pan and mix with the cooked sprouts for 2-3 minutes on low flame.You can add a pinch of asafoetida / hing powder and mix everything well and make a dry stir fry. Switch off the flame.

Methiye Sukke / Konkani Style Mulappicha Cherupayar Uluva Thoran is ready to serve hot with rice and dal curry.

Jackfruit seeds Tur dal Curry

 Jackfruit seeds tur dal curry is simple and easy to prepare jackfruit seeds curry adding bilimbi fruits (irumbanpuli) and goes well with rice. The following ingredients are needed to prepare Jackfruit Seeds Tur dal Curry.

Ingredients:
Jackfruit seeds.     -15
Tur dal.                 -1/2 cup
Bilimbi fruits.       -3
Turmeric powder. -1/4 tsp
Red chilly powder.-2 tsp
Asafoetida / hing.  -1 tsp
Water.                    -as needed
Salt.                       - to taste

For Tempering:
Coconut oil.        -1tbsp
Urad dal.             -1tsp
Mustard seeds.    -1tsp
Fenugreek seeds.- a pinch

Instructions:
1). Remove the outer white skin of jackfruit seeds and soak them in enough water overnight. Then scrap and remove the outer brown skin of soaked jackfruit seeds using a kitchen knife. Wash the peeled jackfruit seeds and chop them each into 2 halves lengthwise.

2). Wash and pressure cook tur dal along with chopped jackfruit seeds for 3-4 whistles adding 2 cups of water. Keep aside the cooked tur dal jackfruit seeds mixture along with cooked water.

3). Chop bilimbi fruits (irumbanpuli in malayalam) into round pieces and keep aside.

Method:
1). Heat 1tbsp coconut oil in a wide bottom pan. Add urad dal and saute well. When urad dal starts to change its colour splutter mustard seeds and fenugreek seeds. Lower the flame and add turmeric powder and red chilly powder into the pan and mix well.

2). Add cooked tur dal jackfruit seeds mixture along with cooked water into the pan and mix well.

3). Add chopped bilimbi fruits and required salt into the pan and mix with cooked tur dal jackfruit seeds mixture and boil for few minutes on low flame.

4). Add asafoetida / hing powder into the curry and mix well. Boil the jackfruit seeds curry for 2 minutes and switch off the flame. Transfer the curry to a serving bowl.

Jackfruit seeds Tur dal Curry is ready to serve with rice.