Easy Baingan Bhartha

Easy baingan bhartha 
Brinjal, onion,green chillies, sambar powder, salt,oil, tamarind paste, chopped coriander leaves.
Put everything in pressure cooker & cook for 5 mins on medium flame. Delicious bhartha is ready.
You can replace sambar powder & tamarind with, green chillies, ginger,garlic, jeera powder & after opening add lime juice.

Mango Rava Kesari

Mango Rava  kesari

Rava – ½ cup

Sugar – 11/2 cup

Mango pulp – 1 cup

Ghee – ¼ cup

Water – 1 ½ cup

Almond, cashew, raisin for garnishing

Keep the water for boiling. In a kadai add the ghee, fry the garnishing ingredients, then rava sauté for a few mins.  Add the boiling water , let the rava cook. Once it’s done add the mango pulp mix it thoroughly. Now add the sugar & cook till it’s done. You can add saffron if you want. 

Mahani kizhangu Ooruga

Mahani kizhangu

MK – 700 gms

Curd -2 – 3 cups

Mustard – 2 tsp

Turmeric powder – ½ tsp

Red chillies – 8

Wash, peel  and split open the MK to remove the thick stem inside.

Chop them to desired size.

Grind mustard, turmeric, red chillies, salt to a paste & mix it with curd.

Drop the MK to this prepared curd. See to it that the pieces are coverd with curd

If the curd is not sour enough you can add lime juice or vinegar.

Keep mixing it every day for 3 – 4 days.

Pickle will be ready.

Kathirikkai thogayal

Kathirikkai thogayal
Big kathirikkai - 1/2
Onion - 1
Tam paste 1/4 tsp
To fry
Urad dhal - 1 tbsp
Hing - small piece
Red chillies - 10
Salt as req.
Cut the brinjal & onion into big pieces.
In a PC add 2 tsp oil put brinjals & onion into it. Shake it & cook for 1 whistle.
Fry dhal etc in a Kadai. Grind it when it cools then add the brinjal & onion & give it just one round

Tomato Aval

Tomato Aval 
Thick aval - 1 cup
onion - 1 finely cut
tomatoes - 2 grated
chilli powder - 3/4 tsp
salt to taste
Garam masala powder - 1/2 tsp
For tempering
Oil 2 tbsp
mustard, urad dhal, curry leaves.

Wash aval & drain in a colander.In a kadai, add the oil, tempering ingredients and fry finely cut onions, then add the grated tomatoes, fry for sometime then add chilli powder,salt & garam masala saute for few mins & add the aval mix thoroughly & cover it with a lid. Cook for 5 mins in slow flame!

Raw Mango Rasam

Raw mango 1 ( cut into pieces)

Rasam powder - Fry in little ghee 
Pepper 1 tsp
Jeera  1 tsp
Ginger a smal piece
Red chillies 3 
Grind it to a powder.

In the 2 litre pressure cooker,drop the mango pieces,rasam powder, curry leaves & salt and cook for 2 whistles. When the pressure is down open the cooker, mash. Strain & add enough water you need. Do tadka with mustard & garnish with coriander leaves

Plum Relish

Plum relish 

Plum 6 dice them, 

Green chillies 6 slice them thinly,

Jaggery 1/4 cup

Little salt,

Dhania jeera powder 1 tsp

Apple cider vinega 2 tbsp

Put everything in a 2 litre pressure cooker & cook for 3 whistles. After it cools mash it gently. Plum relish is ready!!