Peanut Shallots Chutney

Peanut shallot chutney is very tasty and easy to prepare chutney made with peanuts adding shallots, green chilly, tomato, garlic cloves and goes well with dosa, idli or appam.

The following ingredients are needed to prepare peanut shallots chutney.
Ingredients:
Raw Peanuts.-1/2 cup
Shallots.-6
Garlic cloves.-1
Tomato.-1 small
Green chilly.-2
Red chilly powder.-1/2 tsp
Asafoetida/ hing - a pinch
Urad dal.-1tsp
Cumin  seeds.-1/2 tsp
Coconut oil.-1tbsp+1tsp
Water.-as needed
Salt. -to taste
Mustard seeds,-1/2 tsp

Method:
1). Heat a pan and dry roast raw peanuts on low flame for 5 minutes or until colour changes. Keep aside the dry roasted peanuts to cool.

2). Heat 1tbsp coconut oil in a pan and add urad dal and saute well. Splutter cumin seeds. Add slit green chilly, chopped garlic and chopped shallots into the pan and saute well till shallots become light golden colour. Add copped tomato and saute well until soft. Add a pinch of asafoetida /hing powder, red chilly powder and required salt into the pan and saute well. Add 1tbsp of water and mix everything for a minute. Switch off the flame and allow the sauteed ingredients to cool.

3). Once cooled add all the sauteed ingredients and dry roasted peanuts in a mixer jar and grind together to a smooth paste adding little water.Transfer the ground peanut shallot chutney to a bowl.

4). Heat 1tsp coconut oil in a small pan for tempering and splutter mustard seeds. Switch off the flame and pour the mustard tempering into the peanut shallots chutney in the bowl and mix well.

Peanut Shallots Chutney is ready to serve with dosa idli or appam. 

Potato Rice / Urulaikizhangu Sadam

Potato rice also known as Urulaikilangu sadam is very tasty, quick, simple and easy to prepare a variety of rice made with cooked rice, potato, onion, garlic cloves and spices.The following ingredients are needed to prepare Potato Rice / Urulaikizhangu Sadam.
Ingredients:
Potato. -2 chopped
Rice. -1 cup
Onion.-1 chopped
Garlic cloves.- 4 crushed
Turmeric powder.-1/4 tsp
Red chilly powder.-1tsp
Coriander powder.-1tsp
Garam masala.-1 tsp
Lemon.-1
Urad dal.-1tsp
Chana dal.-1tsp
Mustard seeds. -1tsp
Cumin seeds.-1tsp
Dry red chilly.-2
Curry leaves.- few
Coriander leaves.- handful
Salt.- to taste
Oil.- 2 tbsp

Instructions:
Pressure cook rice and keep aside. Chop potato into small cubes. Finely chop onion. Crush garlic cloves. Keep aside.

Method:
1). Heat oil in a wide bottom pan. Add urad dal, chana dal and dry red chilly into the pan and roast well.

2). Splutter mustard seeds and cumin seeds. Add chopped potato cubes. Saute well and fry until cooked.

3). Add turmeric powder, red chilly powder, coriander powder and mix well.

4). Add finely chopped onion and crushed garlic cloves and saute along with cooked potatoes. Saute well until raw garlic smell is gone and the onion is cooked.

5). Add garam masala and mix well. Add cooked rice to this and mix well along with required salt and chopped coriander leaves. Lastly add lemon juice and mix everything well.

Very tasty Potato Rice / Urulaikizhangu Sadam is ready to serve.  

Nellikka Kanthari Juice / Gooseberry Birds Eye Chilly Juice/ Amla Juice

Nellikka kanthari juice /Gooseberry birds eye chilly juice also known as Amla juice is a traditional health drink made with Indian gooseberry, birds eye chilly, ginger, lemon and curry leaves. Nellikka kanthari juice is good for digestion, boost immunity and manage blood sugar and cholesterol.

The following ingredients are needed to prepare Nellikka Kanthari Juice /Gooseberry Birds Eye Juice /Amla Juice.
Ingredients:
Gooseberry/ Nellikka.     -5
Birds eye chiliy/ Kantari.-4
Ginger piece.                   -1 inch
Curry leaves.                   - few
Lemon.                            -3
Water.                              -1 or 2 liter
Salt.                                 - to taste

Method:
1). Remove the seeds from gooseberry and keep aside the gooseberry segments. Peel and chop ginger into small pieces and keep aside.

2). In a mixie jar add deseeded gooseberry segments, birds eye chilly, chopped ginger pieces, few curry leaves and grind together to a smooth paste adding very little water.

3). Transfer the ground gooseberry chilly paste to a large bowl. Dilute the ground paste with 1 to 2 liter of water. Squeeze lemon into this. Add required salt and mix well.

4). Transfer the nellikka kanthari juice /gooseberry bird's eye chilly juice in glass bottles and store in the fridge for 4 days.

5). Pour the nellikka kanthari juice in serving glasses.

Healthy Nellikka kanthari juice / Gooseberry birds eye chilly juice /Amla juice is ready to drink.  

Jackfruit Seeds Tomato Curry / Chakkakuru Thakkali Curry.

Jackfruit seeds tomato curry also known as chakkakuru thakkali curry is very tasty and easy to prepare coconut masala curry made with cooked jackfruit seeds and tomatoes adding freshly ground coconut masala paste with tempering of mustard seeds and shallots in coconut oil. Jackfruit seeds tomato curry goes well with rice.

The following ingredients are needed to prepare Jackfruit Seeds Tomato Curry/ Chakkakuru Thakkali Curry.
Ingredients:
Jackfruit seeds.-20
Green chilly.    -3
Tomato.            -2
Water.               -as needed
Salt.                  -to taste
Turmeric powder.-1/4 tsp

For grinding Coconut Masala Paste:
Grated coconut.     -1 cup
Turmeric powder.  -1/4 tsp
Red chilly powder.-1/2 tsp

For Tempering:
Mustard seeds.-1 tsp
Methi seeds.    -a pinch
Shallots.          -6
Dry red chilly. -1or 2
Curry leaves.   -few
Coconut oil.    -1 tbsp

Instructions:

Peel and remove the outer white skin of jackfruit seeds using a kitchen knife. Soak the peeled jackfruit seeds in enough water overnight. Drain and remove the outer brown skin of soaked jackfruit seeds using a knife. Wash and pressure cook the peeled jackfruit seeds adding 1/4 tsp turmeric powder and 2 cups of water for 3 whistles and keep aside. Chop tomatoes into small pieces and keep aside.

Method:
1). In a thick bottom cooking pan add the cooked jackfruit seeds, chopped tomatoes, slit green chillies, required salt and 1 & 1/2 cup of water. Cover and cook until the tomato pieces become soft.

2). In a mixer grinder grind grated coconut along with turmeric powder and red chilly powder to a smooth paste adding little water.

3). Add the ground coconut masala paste and 1/4 cup of water into the cooking pan and mix with the cooked jackfruit seeds and tomato mixture. Cook on low flame for a minute to remove the raw smell of the ground coconut masala and switch off the flame.

4). Heat 1tbsp coconut oil in a small pan for tempering. Splutter mustard seeds and methi seeds. Add finely chopped shallots and saute in oil until golden colour. Add dry red chilly broken pieces and few curry leaves into the pan and saute in oil for a few seconds and switch off the flame.

5). Pour the tempering into the jackfruit seeds tomato curry in the cooking pan and mix well.

Very tasty Jackfruit Seeds Tomato Curry/ Chakkkuru Thakkali Curry is ready to serve with rice. 

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.