Instant Mango Pickle

Instant Mango Pickle
Take a 2 L Stainless Steel Pressure Cooker.
Add 50 ml Sesame Oil.
Add 2 chopped (with or without skin) sour mangoes.
Add 4 teaspoonsful each of salt and chilli powder.
Add half teaspoonful each of turmeric powder and asafoetida powder.
Close, place the whistle and pressure cook for 8 minutes (or, one whistle, whichever is earlier) on medium heat. Thanks Rama Krishnan. Vaazhga OPOS!

Beans,peas,moong dhal curry

This is NO Water cooking method. #NOW

I made beans,peas & moong dhal dry curry
In a 2 litre pressure cooker layered washed green peas,beans mix salt with the vegetables.Then add moong dhal ( soak moong dhal in hot water for 15 minutes)

Close the cooker and cook in  low flame for 2 whistles.
Dhal cooked perfectly ( killupadham) Did tadka with a tsp of oil with urad dhal,mustard & red chillies. Thanks to Rama Krishnan 

Vadumangai

Vadumangai 

Vadumangai - 3 kilos

 Salt - 2 1/2 cups ( powder rock salt) 

 Haldi - 3 tsp 

 Castor oil - 1 tbsp 

 Mustard seeds - 1/4cup ( powder fine) 

 Red chilli powder - 1/4 cup

Mix the salt with 3 cups of water. Boil cool ,mix with other ingredients & mix throughly with vadumangai.

Keep mixing everyday for a week.

Moplah dates pickle

Heat a spoon of sesame oil. Add three pinches of mustard, a pinch of asafetida, two pinches of chopped ginger & 2 chopped garlic cloves. Add three pinches each of chili powder, salt and a pinch of turmeric powder. Stir and cook for a minute. Add a handful of chopped dates and a cup of vinegar. Mix well. Remove from fire, let cool and bottle. 
Malabar Muslim (Moplah) Thali by Rama Krishnan

Avakkai

Avakkai

Mango pieces – 4 cups

Rock salt  - 1 cup (ground)

Red chilli powder – 1 cup

Mustard powder – 1 cup

Fenugreek seeds -  a handful

Chickpeas – a handful

Gingelly oil – 2 cups

Mix all the powders together. Mix it with the mango pieces & add the oil.

If you like the taste & flavour of garlic, add a fistful of peeled garlic.

Paneer butter masala

Paneer butter masala

Onion - 2

Tomato - 3

Paneer - 200 gms

Chilli powder - 1 tsp

Salt - 3/4 tsp

Garam masala - 1/2 tsp

Dhania jeera powder - 1 tsp

Turmeric powder - 1/2 tsp

Kasuri methi - little

Thick curd - 2 tbsp

Butter as needed

Take a PC, put all the ingredients & a tbsp of butter  except kasuri methi & paneer,cook for 3 whistles.cut the paneer into cubes.

Let it cool down. Grind the cooked ingredients to a smooth consistency with curd.

In a Kadai, add 2 tsp of butter, then add the ground paste. Let it fry for few minutes.

Then add the cubed paneer. If the consistency is too thick add a little water so that the taste will soak in the paneer. Cook closed for 5 mins. Garnish with kauri methi.

If you like you can add cream to this.

         

Corn rava upma

Corn rava upma
1 cup corn rava
2& 1/2 cups water
1 cup vegetables
4 green chillies
Salt & hing to taste
Seasoning
mustard, urad dhal & curry leaves.
In the PC add 2 tbsp of oil & 1 tsp of ghee.
When it is hot add the seasoning, when it splutters add the veggies & green chillies.
Fry for 2 mins & add the corn grits,hing & salt.fry for another 2 mins. meanwhile boil the
2& 1/2 cups of water & keep it ready. Add the boiling water to the gris & mix. close the PC & switch off after 2 whistle. Corn upma is ready!