Mavina Hannina Gojju ( Dish from ripen Mangoes)

INGREDIENTS:

2 ripen Mangoes specifically pulpy with Fibers.
3-4 tbs grated Jaggery or as required as if the mango is more sour, more Jaggery would be required.
Salt to tsate
3-4 Red Chilli Dried
1 tsp mustered seeds
2 tsp coconut oil

PREPARATION:

• Peel the skin and squeeze the mango pulp in bowl. keep the seed aside.
• Add the Jaggery , adjust the sweetness and thickness by adding little water if the pulp is too thick.Now add the salt to taste.
• Now in a small pan heat the oil and add red chillis and mustered seeds.
• Once the mustered seeds splutter, remove from the flame and add this the Mango pulp.
• Immediately mash the red chillis in the pulp to get the proper taste and fragrance.
• Serve with meals.

Poha Papad

INGREDIENTS:

1/2 kg Poha
salt to taste
Oil for Rolling papads

PREPARATION:

• Lightly roast the Poha and dry grind using a grinder to a fine powder.
• Now heat the 2 cups of water and add the Poha flour till all the water absorbs.
• Switch off the flame and let it cool little.
• Once cooled enough knead the dough properly. make sure the dough is not too dry or sticky.
• Knead for around 10-15 mins by adding little Oil once or twice.
• Now divide the dough into lemon sized balls. roll using a rolling pan.
• Sun dry the properly till all the papads are crispy dry.
• Store in an Air tight containers.

How to Use:

• Heat the Oil in a deep and heavy bottomed kadhai.
• Once the oil is hot enough put the papad.
• Deep fry and serve as snacks or with meals.

Rava Upma

INGREDIENTS:

1 cup Rava / Samolina/Sooji ( not roasted)
1/2 cup Oil
1 tsp Channa Dal
2-3 Green Chillis slit and cut into pieces
1 strand curry Leaves
1 tsp mustered seeds
2 tbsp grated coconut
1-2 tsp chopped fresh Coriander leaves
Salt to taste

PREPARATION:

• Heat the Oil in a heavy bottomed pan. Add Channa dal, Chillis,Curry leaves and mustered seeds in this order.
• Once the mustered seeds splutters, Add 2.5 cups of water and add salt.
• After the water starts boiling, add the Rava( make sure it is not roasted) slowly while stirring with a spatula.
• Make sure no lumps are made while adding the Rava to water.
• reduce the flame and cover with a lid and let it be cooked.
• Once all the water is consumed add the grated coconut and chopped Coriander leaves mix it properly and Serve hot.

Rice Rava Upma

INGREDIENTS:

1 cup Rice Rava Roasted
1 medium sized Cucumber grated
2-3 tbsp  Coconut grated
3 tbsp Oil
1 tsp Channa dal
2-3 green Chillis Slit and cut into pieces
2 strands curry leaves
1 tsp mustered seeds
1 tsp Jaggery/ brown Sugar
Salt to taste

PREPARATION:

• Heat the Oil in a heavy bottomed pan. Once the Oil is hot add, Channa dal, Slit green chillis and curry leaves.
• Now add the Mustered seeds
• once the mustered seeds splutters, add the grated Cucumber and around 1.5 cups of water. If not using the cucumber then 2.45 cups of water should be added at this stage.
• Now add the Jaggery and Salt.
• When using Cucucmber as soon the water is hot, add the roasted Rava and give a proper stir.
• Reduce the flame and cover the pan with a lid. Wait for the water to evaporate.
• Now mix it again and try a pinch for taste . If not cooked add a little more more water and cook till done ,Adjust the Salt if required.
• Add the grated coconut and serve Hot with some Namkeen or boiled Sprouts chat.

Kanchikayi Uppinakayi (Citron Lime Pickle)

INGREDIENTS:
1 Kg Kanchikayi or Citron Lime
1/3rd cup Salt dry roasted
1/4 th cup sugar
2 tbsp Mustered Seeds
1 tsp Jeera
1 pinch Hing or Asafoetida
10-20 Pigeon eye chillis

PREPARATION:

• Dry roast mustered seeds,Jeer,Hing and chillis, cool them.
• Dry grind them to coarse powder and keep aside.
• In a mixing bowl add Roasted salt and Sugar. 
• Peel the Limes and remove the juicy vesicles and add them to the mixing bowl.
• Now add the ground spice powder to the mixing bowl and give a proper stir.
• Store it in a airtight , sterilized bottle for a week and then adjust the salt and spice if required.
• The pickle can be stored more than a year if refrigerated.

Enchiladas Sauce

Some Maxican sauce I came across and surprisingly it is pure veg. So I am sharing here in my blog so that I can keep it some place secure. The sauce recipe has been taken from COOKIE+Kate's site

INGREDIENTS

• 3 tablespoons olive oil
• 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
• 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon salt, to taste
• Pinch of cinnamon (optional but recommended)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon apple cider vinegar or distilled white vinegar
• Freshly ground black pepper, to taste

PREPARATION:

1. This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
2. In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

Chakkuli 2

INGREDIENTS:
3 cups rice flour
3/4 ladle Udad dal dry roasted
2/3 ladle Jeera dry roasted
2/3 ladle Channa dal dry roasted
1 cup Moong daal boiled in 3 cups of water
1/2 cup butter
20-30 Bird eye chillis( crushed) or chilli flakes as required
Salt to taste
Til
Ajwain
Oil for deep frying.
Chakli press

PREPARATION:

• Dry grind the roasted Udad dal, Channa dal and Jeera.
• Drain excess water from boiled Dal and keep aside.
• Take Rice flour in a mixing bowl, add the ground dal powder,and all the ingredients except the Moong dal.
• Now add little by little Moong dal and start mixing the flour. Once the dough is formed knead it nicely. it should not break in between. if required add Moong dal water for making the dough.
• Heat the oil in kadai. Now fill the chakli press with the dough and start pressing a long chakli noodle on a cleaned flat surface.
• Then roll them to make the circle shape and place it on a plate.
• When oil is hot enough put all the chaklis one by one slowly to avoid any spillage or accidents.
• Turn them occasionally. Cook them till golden brown. or when the bubble starts remove the chaklis to a tray covered with paper napkins.
• Serve as tea time snack.

Twist:

1. Directly we can press the chaklis on to hot oil, should be very careful to try this. we get a long noodle shaped chaklis.

2.Dip couple of Chaklis in Sambhar for 2-4 mins then have it for a different taste.

Eerully Sambhar( Sambhar with whole onions)

INGREDIENTS:
8-10 small onions/ baby onions
 1 cup Toor dal
2-3 tsp  Sambhar powder
1/4 cup grated Coconut
1 Clove
1 tsp Coriander seeds
1 pinch Hing
A pinch of Turmeric
1/2 lime sized Tamarind / 1 tsp Tamarind paste
3-4 Red Chillis ( or as per requirement)
1 tsp Jaggery
salt to taste

PREPARATION:

• Peel the onions , put them in a pan with little water, salt. Cook them till they are tender. Keep aside.
• Now wash the Dal, pressure cook it with a pinch or Turmeric and enough water.
• Wet grind the coconut with Sambhar powder, Clove,Hing,Coriander, Tamarind/ paste and red Chillis if required.
• Heat a heavy bottomed wok, pour the Ground paste add little water and let it boil.
• Mash the cooked Dal a little and and it to boiling Masala give a good stir.
• Now add the cooked onions, add/ Adjust salt, Water and Jaggery.
• Let it boil on a low flame for  good 10 mins. Turn off the heat.
• Serve hot with white rice.

Peppar Rasam

INGREDIENTS:
2 small /1 Big Tomato
1 tsp minced garlic
2 cloves Garlic-crushed (Optional)
1 green chilli
1 red Chilli whole
1 tsp mustered seeds
2 tsp grated coconut (Optional)
pinch Turmeric
1-2 tsp Pepper powder (adjust as per requirement)
2 tsp Rasam powder
1/2 tsp Sugar
Salt to taste
1 tbsp Oil
2-4 curry leaves
2 cups water


PREPARATION:

• Wet grind the Tomatoes, Minced Garlic and Green Chillis
• Heat Oil in a heavy bottomed wok
• Add Red Chillis, crushed Garlic, Mustard seeds, Curry leaves
• Once the Mustard starts spluttering, add the tomato paste.
• Add water, adjust the consistency to thin.
• Now add Turmaric, pepper powder, Rasam powder,Sugar, salt.
• Let it boil for 10-15 mins on a low flame.
• Now add grated coconut( optional)
• Now turn off the heat and serve with rice.

Mooli paratha

INGREDIENTS:
3-4 Moolis
2 cups Whole wheat flour
2-3 tsp chopped Cilantro
2 tsp Red chilli powder/ Flakes
2 tsp Jeera powder
1 tsp Ajwain ( optional)
Salt to taste
Ghee for cooking

PREPARATION:

• Peel the Moolis and grate them. Sprinkle some salt and keep aside.
• Now take the Wheat flour, add a little Salt, 1 tsp Ghee and Ajwain in a mixing bowl, add water and make it a nice dough. knead for 4-5 minutes.
• Now drain the water off Moolis fully. Add cilantro, Chilli powder/ flakes, Jeera powder , Salt and mix it properly.
• Take a portion of dough roll it to 2-3 inch flat, 3 tsp of mooli masala in the middle of the roti and cover it properly.
• Now roll the covered ball of dough to 6' flat.
• Heat the pan/ tawa and cook the Paratha both side with ghee till brown spots are visible.
• Serve hot with Curd and Pickle.