Raw Mango Coconut Chutney.

The following ingredients are needed to prepare Raw Mango Coconut Chutney.

Ingredients:-

Raw Mango.         -1medium size.
Grated Coconut.   -1cup
Green chillies.      -3
Dry Red chillies.  -2
Shallots.               - 4
Hing powder.       -1/4tsp
Coriander leaves. - few (optional)
Salt.                      - to taste
Coconut oil.         -1tsp

Instructions:-

Wash and chop Raw mango into small pieces with skin and keep aside.

Peel the skin of shallots. Wash and keep aside.

Wash and chop few Coriander leaves and keep aside.

Method:-

In a mixer grinder add the chopped Raw mango pieces with skin, grated Coconut, Green chillies, Red chillies, Shallots, Hing powder, Coriander leaves and required Salt. Grind all the ingredients together to a semi coarse mixture without adding water.

Transfer the thick ground Chutney to a serving bowl.

Add 1tsp Coconut oil over the ground Raw Mango Coconut Chutney and mix well.

A very tasty Raw Mango Coconut Chutney is ready to serve as a side dish with Rice, Kanji (rice gruel) etc.

Muga Dali Kooka Upkari / Moong Dal Potato Stir Fry

Split yellow Moong dal is called Muga dali and Potato is called Kook in Konkani. Muga Dali Kooka Upkari is a healthy and delicious stir fry made with split yellow Moong dal, Potato, Green chillies and other ingredients.

The following ingredients are needed to prepare Muga dali Kooka Upkari /Moong dal Potato Stir fry.

Ingredients:-

Split yellow Moong dal.  -1cup
Potato.                              -1 medium size
Mustard seeds.                 -1tsp
Green chillies.                  - 2
Curry leaves.                    -1spring
Hing powder.                    -1/2tsp
Salt.                                   - to taste

Instructions:-

Peel, wash and chop Potato into small pieces and keep aside.

Wash Moong dal and pressure cook along with chopped Potato pieces and 1/2 cup of Water for 2 whistles and keep aside.

Wash and slit Green chillies and keep aside.


Method:-

Heat oil in a pan and splutter Mustard seeds and saute well.

Add Green chillies and Curry leaves. Saute well.

Add Hing powder and mix well.

Add the cooked Moong dal and Potato pieces and saute well on low flame.

Add required Salt and mix well. Stir for a minute on low flame and switch off the flame.

A tasty and healthy Muga Dali Kooka Upkari / Moong Dal Potato Stir Fry is ready to serve as a side dish with Rice, Chapathi etc.

RAGI DOSA WITH WHEAT FLOUR

Finger millet is called Ragi in south India.Ragi Dosa with Wheat Flour is a healthy and instant dosa made with Ragi flour and Wheat flour. Ragi Dosa can be served as a breakfast with Potato Curry and Chutney.You can add chopped Green chillies, Onion and Curry leaves in the dosa batter according to your choice.

The following ingredients are needed to prepare Ragi Dosa with Wheat flour.

Ingredients:-

Ragi flour.    -1 cup
Wheat flour. -1 cup
Salt.              - to taste.
Water.           - as needed.

Instructions:-

In a mixing bowl add Ragi flour and Wheat flour. Add required Salt and Water. Mix well without any lumps and make a dosa batter. The consistency of the batter is a normal dosa batter and keep aside.No need to ferment the batter.

Method:-

Heat a non stick dosa tawa on medium flame and grease with little oil.

Take a laddle full of batter and pour it on the dosa tawa and spread it evenly and make thin dosa on low flame.

When bottom of the dosa is cooked flip it with a flat spatula to cook the other side.

Flip again and remove the cooked dosa from tawa and transfer to a serving plate.

Make thin dosa with the remains dosa batter.

A tasty Ragi dosa with Wheat flour is ready to serve with Potato Curry or Chutney as a breakfast dish.

Instant Rava Appe / Instant Semolina Appe / Sooji Appam

Rava Appe / Sooji Appam is an instant breakfast dish made with Semolina, steam cooked and roasted in a Appe pan with holes (Paniyaram Pan). No need to ferment the batter.

The following ingredients are needed to prepare Rava Appe / Semolina Appe /Sooji Appam.

Ingredients:-

Rava (Semolina). - 1cup
Curd.                    - 1cup (little sour)
Salt.                      -1tsp
Soda powder.        - a pinch
Water.                    -1/2 cup
Black Pepper.        -1tsp cushed

For Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -1/2tsp
Green chilly.     -1
Curry leaves.     -2 spring
Onion.               -1 medium size
Salt.                   -1/2tsp

Instructions:-

Peel and finely chop Onion and keep aside.

Wash and chop Green chilly into thin round pieces and keep aside.

Wash and finely chop Curry leaves and keep aside.

Crush the Black pepper coarsely and keep aside.

Method:-

1. In a mixing bowl take 1cup of  Rava / Semolina.

2. Add 1cup of Curd, 1tsp Salt and a pinch of Soda powder in the mixing bowl.

3. Mix all the ingredients in the mixing bowl with a spoon.

4. Add 1/2 cup of Water and mix well to make a thick batter without any lumps and keep the batter to rest for 20 minutes till the Rava absorbs water.

5. Heat a small pan for seasoning and splutter 1/2tsp Mustard seeds and saute well.Add 2 spring finely chopped Curry leaves and saute well. Add 1finely chopped Onion and 1/2tsp Salt.Saute well till the Onion becomes translucent and switch off the flame.

6. Pour the above seasoning into the Rava batter in the mixing bowl .

7. Add the crushed Pepper corns in to the Rava batter.

8. Mix the batter and combine all the ingredients in the mixing bowl with a small laddle. Instant Rava Appe batter is ready and no need to ferment the batter. Keep aside the batter.

9. Heat a Appe pan / Paniyaram pan on high heat and pour 1tsp oil in each holes.

10. Take a small ladle of Rava batter and pour it into the holes of the Appe pan.

11. Fill all the holes of the Appe pan with the Rava batter.

12. Cover the Appe Pan with a lid and cook the Appe on low flame for a minute or till the base of the Rava Appe is cooked.

13. When the base of the Appe is cooked and become golden colour, flip the Appe with a spoon or with a special Appe stick to cook the other side. Cook for 3 minutes on low flame.

14. Remove the Appe from the pan with spoon or with Appe stick and transfer to a serving plate.

15. Well roasted, steam cooked instant Rava Appe / Semolina Appe /Sooji Appam is ready to serve hot as a breakfast with Chutney.

RAVA APPE / INSTANT SEMOLINA  APPE / SOOJI APPAM RECIPE - STEP BY STEP METHOD WITH PHOTOS.

Ingredients:-

Rava (Semolina). - 1cup
Curd.                    - 1cup (little sour)
Salt.                      -1tsp
Soda powder.       - a pinch
Water.                   -1/2 cup
Black Pepper.       -1tsp cushed

For Seasoning:-

Coconut oil.       -1tsp
Mustard seeds. -1/2tsp
Green chilly.      -1
Curry leaves.     -2 spring
Onion.                -1 medium size
Salt.                   -1/2 tsp

Instructions:-

Peel and finely chop Onion and keep aside.

Wash and chop Green chilly into thin round pieces and keep aside.

Wash and finely chop Curry leaves and keep aside.

Crush the Black pepper coarsely and keep aside.

Method:-

1. In a mixing bowl take 1cup of Rava / Semolina.

2. Add 1cup of Curd, 1tsp Salt and a pinch of Soda powder in the mixing bowl.

3. Mix all the ingredients in the mixing bowl with a spoon.

4. Add 1/2 cup of Water and mix well to make a thick batter without any lumps and keep the batter to rest for 20 minutes till the Rava absorbs water.

5. Heat a small pan for seasoning and splutter 1/2tsp Mustard seeds and saute well.Add 2 spring finely chopped Curry leaves and saute well. Add 1 finely chopped Onion and 1/2 tsp Salt.Saute well till the Onion becomes translucent and switch off the flame.

6. Pour the above seasoning into the Rava batter in the mixing bowl.

7. Add the crushed Pepper corns in to the Rava batter.

8. Mix the batter and combine all the ingredients in the mixing bowl with a small laddle. Instant Rava Appe batter is ready and no need to ferment the batter. Keep aside the batter.

9. Heat a Appe pan / Paniyaram pan on high heat and pour 1tsp oil in each holes.

10. Take a small ladle of Rava batter and pour it into the holes of the Appe pan.

11. Fill all the holes of the Appe pan with the Rava batter.

12. Cover the Appe Pan with a lid and cook the Appe on low flame for a minute or till the base of the Rava Appe is cooked.

13. When the base of the Appe is cooked and become golden colour, flip the Appe with a spoon or with a special Appe stick to cook the other side. Cook for 3 minutes on low flame.

14. Remove the Appe from the pan with spoon or with Appe stick and transfer to a serving plate.

15. Well roasted, steam cooked instant Rava Appe / Semolina Appe / Sooji Appam is ready to serve hot as a breakfast with Chutney.

Sweet and Spicy Gooseberry Pickle.

Sweet and Spicy Gooseberry Pickle made with Indian Gooseberries, Jaggery and other Spices.The following ingredients are needed to prepare Sweet and Spicy Gooseberry Pickle.

Ingredients:-

Gooseberry.            -10 large and fresh
Jaggery.                  - 4tbsp grated

Water.                      -1cup
Black Pepper          -1tsp crushed
Red chilly powder. -1tsp
Turmeric powder.   - a pinch -1/2 tsp

Cardamom pods.    - 4
Salt.                        -1/2 tsp

Instructions:-

Wash the Gooseberries and pat dry them with a clean cloth and keep aside.

Grate the Jaggery and keep aside.

Peel the Cardamom pods and crush it to make Cardamom powder and keep aside.

Crush the Black Pepper corns and keep aside.

Method:-

Boil 1cup of water in a wide pan and add the Gooseberries. Boil and cook the Gooseberries in water for 5 minutes on low flame without breaking. Do not over cook the Gooseberries,and if over cooked they may break into segments.

Remove all the boiled and cooked

 whole Gooseberry from the pan and keep aside on a clean plate.

In the same pan add grated Jaggery and mix with the boiled water in the pan. Boil the grated Jaggery on low flame till all the Jaggery is melted.

Add Red chilly powder and a pinch of Turmeric powder in the pan and mix with the melted Jaggery. Stir well and boil the mixture on low flame.

Add required Salt and mix well.

Sprinkle crushed Black Pepper and crushed Cardamom and stir well until the syrup becomes little thick.

Add the boiled Gooseberries and mix well till the spicy Jaggery syrup is nicely coated with the boiled Gooseberries.

Switch of the flame and allow the syrup to cool.

When cooled transfer the sweet and spicy Gooseberry Jaggery Syrup into a dry and clean glass bottle. Shake the bottle to mix the Jaggery syrup with the boiled Gooseberries.

A very tasty, sweet and spicy Gooseberry Pickle is ready to serve with  Chapathi, Roti, Phulkas, Dosa, Paratha etc.

This sweet and spicy gooseberry pickle will last for a month if stored them in a refrigerator.