Thengai [ Coconut] Thogayal

Ingredients:

Grated Coconut – 1 cup
Red Chillies – 2 [depending on spice levels]
Salt – To taste
Tamarind – A small piece
Urad Dal – 1 1/2 tablespoons
Mustard – 1/2 tsp
Oil – 2 tsp

Method:

Heat oil in a pan. Add urad dal + red chillies and fry well till the urad dal turns golden brown. Drain & keep aside.Allow to cool.
In the left over oil add mustard and switch off the stove when it splutters.
Add grated coconut , salt, tamarind, salt along with the fried dal and chillies and grind to a smooth paste in a mixer, adding little water. The consistency should be semi – solid.
Add mustard as seasoning.
Thengai Thogayal can be mixed with plain rice or had as a side dish too.

Tips

Coconut is the main ingredient of this thogayal. Hence the tamarind or chilly flavors should not be over powering.
A little bit of the fried urad dal [ about 1/2 tsp] can be retained and used along with the mustard as seasoning.
A pinch of asafoetida may also be added while grinding to give that extra flavor.

Mambhaza Pulissery

When mangoes are in season they are not spared and are eaten in many forms. Some varieties of mango although sweet are more sour to be consumed directly. These can be used in preparations like Pulissery which is a keralite’s version of the better known Mor Kozhambu. The aroma that arises while preparing this dish is so yummy that your salivary glands tend to over work. The dish has a sweet – sour taste that is amazing and goes well when mixed with plain rice.

Ingredients:

Fully ripe mangoes – 2
Turmeric powder – 1/2 tsp
Green Chillies – 2 or 3 [ depends on the spice levels]
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp [optional]
Curd – 1 1/2 cups
Grated coconut – 1/4 cup
Salt – to taste

For Seasoning:
Coconut oil – 1 Tblsp
Mustard – 1 tsp
Red Chillies – 2
Fenugreek seeds – a few
Curry Leaves – a few

Method:
Peel the shin and cut mangoes into chunks.
If the mangoes are over ripe squeeze the pulp out of the skin too.
Add water in a pan and boil the mango pieces along with turmeric powder.
Grind together grated coconut, green chillies, cumin and coriander seeds to a fine paste.
When the mangoes are tender add the ground paste and let it boil for a few minutes.
Churn the curd into thick buttermilk.
Lower the flame and add the buttermilk along with required salt .
Do not let the mixture boil because it will separate. Just let it absorb a bit of heat and switch off the stove immediately.
Heat the oil and add mustard seeds. When it splutters add the red chillies [ split into two] along with fenugreek seeds & curry leaves and switch off the stove.
Pour over the prepared pulissery.

Tips:
Over ripe mangoes can also be used to prepare pulissery.
Ensure that you squeeze all the juice and pulp out since the sweet juice will only add to the taste.
While seasoning take care to add very little of fenugreek because too much of it will make the dish bitter.
Adding coconut oil for seasoning gives an added flavour to the dish

Raw Mango Chutney

Ingredients:

Raw Mango – 1 cup grated
Green Chillies – 3
Grated Coconut – 1/2 cup
Ginger – a small piece
Mustard – 1 tsp
Urad Dal – 1/2 tsp
Oil – 1 tsp
Salt – as per taste
Curry leaves – a few
Roasted Cumin Powder – 1/2 tsp optional

Method:

Add grated mango, coconut, green chillies, salt and ginger and grind to a smooth paste.
Heat oil and add mustard. When it splutters add Urad dal and wait till turns brown.
Switch off the stove and add curry leaves.
Pour this over the chutney. Mix and serve.
Those who like the taste of roasted cumin powder may add it while grinding to a paste.

Tips:
Grated coconut can be replaced with onions and garlic to give a different taste.
Fry a few small onions in oil along with a few pods of garlic in a pan. Grind with rest of the ingredients as mentioned above.
Number of chillies to be added will vary according to your spice levels.

By: Mrs. Mira Balachandran; mira.balachandran@gmail.com

Raw or Ripe – Mangoes Rock!!!

Summer season spells Mangoes – King of Fruits. India is said to be home to close to 1000 varieties of mango but only a specific few are grown for commercial purposes. Mangoes come in various asahpes, sizes, colors, taste and aroma. India exports close to Rs.160 Crore of mangoes world wide and Andhra Pradesh ranks first among the Indian states for its produce. Some of the varieties specific to certain regions are given below – courtesy APEDA

Andhra Pradesh – Banganapalli, Suvarnarekha, Neelum and Totapuri
Bihar – Bombay Green, Chausa, Dashehari, Fazli, Gulabkhas, Kishen Bhog, Himsagar, Zardalu and Langra
Gujarat – Kesar, Alphonso, Rajapuri, Jamadar, Totapuri, Neelum, Dashehari and Langra
Haryana – Chausa, Dashehari, Langra and Fazli
Himachal Pradesh – Chausa, Dashehari and Langra
Karnataka – Alphonso, Totapuri, Banganapalli, Pairi, Neelum and Mulgoa
Madhya Pradesh – Alphonso, Bombay Green, Dashehari, Fazli, Langra and Neelum
Maharashtra – Alphonso, Kesar and Pairi
Punjab – Chausa, Dashehari and Malda
Rajasthan – Bombay Green, Chausa, Dashehari and Langra
Tamil Nadu -Alphonso, Totapuri, Banganapalli and Neelum
Uttar Pradesh -Bombay Green, Chausa, Dashehari and Langra
West Bengal – Fazli, Gulabkhas, Himsagar, Kishenbhog, Langra and Bombay Green

Raw mangoes are the first to hit the market and are put to a wide variety of culinary uses.

Pickles are hot favorites. The tiny [ marble sized ones] ones are in great demand in the Southern states especially TamilNadu where they are consumed in huge numbers as a pickle called ‘Kadugu Mangai ‘ or ‘ Vadu Maangai’. Here mustard is ground and mixed with salt and chilli powder and the tiny raw mangoes are left to soak in this liquid for weeks together till thery shrink in size.
Slightly bigger ones called the ‘Kili Mooku Mangai’ [ perhaps named so since they resemble the parrot’s beak] are sliced and made into a pickle marinated in salt, chilli powder, asafoetida & oil.
Raw Mangoes of a different variety, distinct for their extremely sour taste, are chopped into chunks and made into a pickle called ‘ Aavakkai’ that is very popular in Tamil Nadu & Andhra Pradesh, especially for their high spice- levels.
Fhodd is another pickle made of raw mangoes and preserved in brine solution to which dried red chillies are added.
Miscut is a famous pickle from Goa. And so is another variety called Choonda.
Raw mangoes are used to make a refreshing and extremely popular drink called Aam Panna.
Raw mangoes can be grated and used to garnish or added to salads as an ingredient.
Down South grated mango is a ‘must-have’ ingredient while making varieties of ‘Sundal’.
Dried raw mango powder is used as Amchur Powder to add flavor to dishes.
Raw Mangoes can be used in making chutneys along with green chillies.
Raw mango pulp can be used in making rice varieties when combined with onions, chillies and ginger to delight the palate.
Raw Mangoes can also be used to make spicy, sweet & sour side jam using jaggery, that can used as accompaniment for both rice and wheat preparations[ like puri and rotis]

Raw or ripe, cooked or uncooked, flavored or plain Mangoes are a hot favorite with people of all ages!

Mixed Vegetable Pickle

Ingredients:

Chopped vegetables – 4 cups
This can include Cauliflower, Carrot, Peas, Bitter Gourd, Lime, Capsicum, Raw Mango, Beet root, Beans & Lime.
Small onions – 10 nos optional.
Garlic – 10 pods
Ginger – 50 gms
Turmeric Powder – 1 tsp
Powdered Fenugreek – 2 tsp
Chili Powder – as per spice requirement
Sesame Oil – 1 cup
Lime juice – 4 big lemons
Asafeoetida – 1 tsp
Salt – to taste

Method:

Wash all vegetables thoroughly and pat them dry. Dry it under the fan for a while to get rid of moisture if any.
Cut into small cubes. Carrots and beetroot can be gated too.
Heat oil in pan and add Mustard. When it splutters add the small onions, ginger and garlic.
Fry for a while and add Asafoetida.
Add rest of the vegetables and all other ingredients and fry in low flame for a couple of minutes to remove moisture completely.
Remove from heat and allow to cool.
Add lime juice after it has cooled down and mix well.
Transfer to a dry jar and store inside the refrigerator.

Tips:
If you add plenty of Raw Mango you can reduce quantity of lime juice.
Ensure there is sufficient oil to cover the pickle. This helps preserve it longer.
Vegetables should be totally dry before using them.

Mixed Vegetable Chutney

Tired of the usual coconut and tomato chutneys? Running out of ideas? Time to innovate.

Ingredients:

Small Onions – 100 gms
Capsicum – 1 medium
Tomato – 1 big
Grated Radish – 1/3 cup
Garlic – 5 cloves
Red chilies – 2
Green chilies – 2
Tamarind – Small piece
Urad Dal – 1 tlbsp
Mustard – ½ tsp
Oil – 2 tlbsp
Salt to taste

Method:

Heat oil in a pan and add urad dal and the chilies and fry till the dal is brown and roasted.
Add onions + garlic and fry till it is translucent or light brown in color in low heat.
Add capsicum and radish and sauté for two minutes. Add tomatoes and fry for a minute. Keep aside to cool.
Add the fried ingredients to a mixer jar and add tamarind + salt. Grind to a smooth paste.
Heat little bit of oil and add mustard. When it splutters switch off the stove and pour this over the ground chutney.


Tips:

Add or reduce chilies according to your spice requirement
You can add any other vegetable that may be available. But ensure that they blend well in terms of flavor
In case you have raw mango on hand you can substitute it for tamarind. Grate and sauté it with the vegetables

By: Mrs. Mira Balachandran; mira.balachandran@gmail.com

Quick Fix Chutneys – Spicy Besan Chutney

Generally the term Chutney conjures up images of something ground to a paste to be served as a side dish or accompaniment to some main dish. This dish made of besan is extremely easy to make especially when you are loaded with guests without notice. Serves as a fantastic side dish for both Pooris and Chapatthis.

Ingredients:

Besan – 1 cup
Water – 3 cups
Onion – 1 small, finely chopped
Tomato – 1 small, finely chopped
Green chillies – 4 Turmeric powder – ½ tsp
Mustard – 1 tsp
Urad Dal – 1 tsp
Chilli Powder – ½ tsp
Finely Chopped Ginger – 1 tlbsp
Oil – 2 tlbsp
Curry Leaves
Salt to taste
Half a lime

Method:

 In a pan heat oil and add Mustard seeds. When it splutters add urad dal & green chillies.Saute till the dal is brown.
 Add Onions & turmeric powder and fry till translucent.
 Add chopped tomatoes and sauté for a couple of minutes.
 Mix besan with water to form a smooth batter.
 Add the batter to the tomato + onion mix and mix with a ladle in low flame.
 Add Chilli powder and salt to taste. Stir continuously till it cooks well and the raw smell of besan disappears. Add some water if required.
 The batter with soon turn into a thick paste. Consistency should be like chutney where it can be scooped and placed on a plate.
 Remove from stove. Add lime juice and mix.
 Garnish with curry or coriander leaves.
 Serve it with hot pooris

Tips:
Depending the spice content in the green chillies you can add or reduce the quantity of Chilli powder. But ensure that it is spicy overall
The same with Lime juice. Add according to your taste

By Mrs. Mira Balachandran; mira.balachandran@gmail.com