Amma's Pazhutha Manga Curry Recipe

Needed
ripe mangoes cut into pieces ( fleshy seed is also used) - 3-4
water -1 cup
red chilli powder - 1/2 tsp
turmeric powder - 1/4 tsp
sugar- 1 tsp
salt - to taste

To grind
scraped coconut - 1/2 cup
shallot - 2
cumin seeds - 1 tsp
green chilli -1
curd ( which is not sour ) - 1 cup

Tadka
oil - 2tsp
dry red chilli - 3
fenugreek seeds - 1tsp
shallots ( chopped) - 2
red chilli powder -a pinch
curry leaves

Method
In a vessel cook peeled mangoes with water , red chilli powder , turmeric powder , sugar and salt in medium flame for 10-15 minutes or till the mangoes are cooked well. There will be some water left .

Meanwhile grind the ingredients under ' to grind ' smoothly and keep aside . Add water as only required to grind the coconut nicely . Once it is a smooth paste add curd and blend once more .

Turn the stove to simmer and add the ground mixture to the cooked mangoes. Keep on stirring. Turn off the stove immediately when bubbles starts appearing ( immediately when curry starts boiling.) Check salt and adjust to taste .

Do tadka ( Add red chilli as whole. Add a pinch of red chilli powder in the end ) . Add the tadka to the curry . Serve with rice .

Vegetable Kuruma

Vegetable Kuruma
Recipe adapted from : www.jaggerypepper.com

Needed
Vegetables ( your choice of veggies all roughly 1 cup) chopped into medium size pieces
Potato - 3 medium
Carrot -1
Beans - 3
Cauliflower - 1 cup
tomato -1 ( small)

To grind
Coconut -1 /2 cup
Cashewnut - 10-15 soaked in warm water
Red chilli powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1 tsp
Kus kus - 1tsp
Fennel seeds - 1tsp

To saute
Onion - 1 medium
Ginger garlic paste - 1 tsp
Bay leaf

water to cook veggies - 3 cup

Method

Grind all the ingredients mentioned under ' to grind' to a smooth paste and keep aside.
In a kadai add oil , add bay leaf, sliced onion, ginger garlic paste and saute well.

Add chopped tomatoes . When tomatoes are cooked add coconut paste and saute well. Saute till the raw smell goes and oil leaves the side of the pan.

Now add water , salt to taste and boil.

Add carrots . Cook for 5 minutes with lid .

Add veggies one by one . Cook with lid in medium flame for 15-20 minutes or till gravy consistency is to your liking.

Garnish with chopped coriander leaves.

Serve hot with Roti , Nan , Rice .

Amma's Kadumanga Recipe

Needed
Mango - 3 ( medium)
Garlic - 10-12 cloves
Green chilli - 3 slit into two
Dry red chilli - 2
Mustard - 1 tsp
Red chilli powder - 1/4 cup
Asafoetida powder - 2 tsp
Roasted fenugreek powder - 1 tsp
Oil- 1/4 cup ( or more if you want)
Salt to taste ( 3 tablespoon gives medium salty pickle)

Method :

• Cut the mango into small pieces 
• Mix it with salt and asafoetida powder . Keep aside
• Mix red chilli powder with 1/4 cup of water and make a smooth paste to avoid burning and colour change .
• In a kadai heat the oil , add dry red chilli, mustard,garlic , green chilli and saute till green chilli and garlic are browned.
• Turn flame to simmer . Add the red chilli powder paste . Let this cook till the raw smell goes . 
• Add the roasted fenugreek powder ( if you have instant fenugreek powder add it  ; or simply roast and crush some whole fenugreek which is more flavourful) 
• Switch off the stove . Let the mixture cool off .
• When it has cooled to room temp add it to the mango pieces and mix well. Check salt. 
• Transfer to a jar 

Note:

• Can be used right away though tastes better after one day.
• Has to be kept in refrigerator 
• If you have to add more salt boil some in 1/4 cup of water and add to the pickle . 

Happy Pongal

Palak Paneer

Recipe Source - spiceupthecurry.com

Ingredients
Paneer 200 gm ( 1 pkt)
Palak - 1 bunch

Onion - 2 medium
Cashew nut - 10-15
Green chilli - 4

Oil- 2 tsp
Ginger garlic paste - 1 tbsp
Tomato - 2
Garam Masala - 1 tsp + 1/2 tsp
Kasuri Methi - 1 tsp
1/2 cup milk
salt to taste

One liner - Make onion paste , blanch and blend palak leaves, saute everything and make gravy , add paneer .

Method

•  In a pan cook sliced onion, cashews and green chilli with 1 cup water till the onion becomes soft . Grind into a smooth paste .
• In another pan boil 5 cups water . Add palak leaves and cook for 4 minutes . Immediately drain and show in running water . Grind into a smooth gravy.
• In a wok add oil . Saute ginger garlic paste , Add chopped tomatoes and add chopped tomatoes till cooked well.
• Add 1 tsp garam masala . Saute till aroma comes
• Add onion paste . Saute for a few minutes
• Add spinach puree and simmer for a few minutes  . Add balance garam masala
• Add salt to taste
• Add kasuri methi ( crush it with hands before adding to release the aroma)
• Mix well
• Add paneer cubes and add 1/2 cup milk . Let it simmer for a 2 minutes
• Add fresh cream (optional) . I added 1/2 tsp butter .
• Stir well . Serve with roti , nan .

Sweet Corn Chicken Soup

Recipe adapted from Nisahomey.com ,Mariasmenu.com

Ingredients

Chicken - 250 gms
 ( I used 4 breast pieces . In fact, at Lulu if you request for boneless chicken they cut it from breast bone and give you the meat and breast bone which can be easily used for making soup and stock )
Water - 4cups
Pepper powder - 1tsp
soya sauce - 1/2 tsp
vinegar - 1 tsp
sweet corn - frozen corn - 1/2 cup or fresh corn ( from half a cob)
salt to taste
corn floiur - 3 tsp
egg - 1

Method

Pressure cook chicken with water , pepper, salt , soy sauce for 1 whistle in high flame and simmer for 15 minutes
Drain the liquid and take out the cooked meat from the bones. Add it to the soup.
Crush or coarsely grind the corn and add to this
Simmer for 5- 10 minutes
Add vinegar
Add corn flour mixed in 1/4 cup of water
Beat 1 egg and drizzle it to the soup while mixing ( make sure the flame is low to get the effect )
Garnish with spring onion ( optional)
Serve hot

Dragon Chicken

Recipe source - Yummy Tummy Aarthi

Vegetable Fried Rice

Recipe adapted from - yummy tummy aarthi

Needed 

• Basmati rice - 2 cups ( soaked for 15 minutes and cooked al dente) 
• Vegetables all sliced as thin strips 1 cup each
• Carrot 
• Beans
• Onion
• Cabbage 
• Capsicum
• Pepper powder - 1/2 tsp
• Sugar - 1 tsp
• Salt - to taste
• Soya sauce - 2 tsp
• Spring onion to garnish

Method 

• Has to be cooked in high flame . So keep everything ready before starting to cook.
• Heat a wok till smoking hot and add oil , chopped garlic and green chilli . 
• Add onion, carrot, cabbage, beans one by one sauting for 1 minute in between. Add pepper powder
• Add 1 tsp sugar , salt to taste .
• Saute for 10 to 15 minutes in high flame till the veggies are cooked and crispy.
• Add 2 tsp soya sauce and saute for a minute
• Add cooked rice , mix well
• Cook in high flame for a few minutes . Garnish with spring onion.

Fruit Trifle

It is an easy dish and at the same time appealing to the eyes and taste buds

Needed

• Tea cake - a small one
• Jelly - made from instant jelly mix ( I made raspberry jelly)
• Fruits in sugar syrup - chopped or sliced as per your liking 
• Custard - made from custard mix ( I made with 1 ltr milk , 6 spoon custard powder , 6 sppon sugar
• Sugar syrup - 1/4 cup to drizzle over cake pieces
• Sliced fruits for final decoration- I used peaches dipped in sugar syrup ( you can use strawberry, kiwi, cherry etc) 

Arrangement

• In a shallow glass bowl arrange slices of tea cake . 
• Drizzle some sugar syrup on it to moisten the cake .
• Arrange jelly pieces towards the edges . (you can also pour liquid jelly and allow it to set for 2-3 hrs in fridge and then arrange custard and fruits ) I made jelly in advance and cut it into pieces .
• Arrange cut fruits on top of the jelly 
• Pour chilled or cooled custard over this 
• Arrange sliced fruits for decoration
• Chill in refrigerator for 3-4 hrs 
• ( you can also arrange this in glasses or small glass bowls ready to serve . I tried both . liked the one in shallow bowl better.)
• While serving make sure to cut and serve all the layers together