Avakaya Mango pickle

 Hard Raw 

Mangoes: 10 to 12 ( Remove the small stem on each mango,wash, clean and dry before cutting into pieces. After that remove the thin layer on pieces and dry the mango pieces under the fan.... until completely dry.)

3 Mangoes chilly powder: 250 gms

Rock salt powder: 250 gms 

Mustard (Avalu): 200 gms 

Methi( Menthulu): 2 table spoon

( Fry Mustard and Methi and grind to powder) 

Turmeric: 1 table spoon 

{Ginger : 250 gms

Garlic : 250 gms} Both cleaned and ground without water 

Gingelly oil ( Idayam brand):1 litre.

Garlic pearls : 250 gms( optional)

METHOD:

Heat oil in a vessel,put off the stove. Add  the ginger+garlic paste to the oil and mix. After this mixture cools,Add all the other ingredients to it.

In another small bowl add little masala and few pieces of mangoes mix well and transfer tham to glass or porcelain jar.  Repeat the procedure for the rest of the mango pieces. Tie the mouth of the jar with clean white cloth and put the lid on it.

Third day mix the pickle with a clean and dry spoon. check if oil is floating over the pickle.... if  not add some more heated and cooled gingelly oil. Also check for salt... if less add some more salt.

* SALT & OIL ACT AS PRESERVATIVE.

😀😀😀

Healthy Breakfast Patties.

Ingredients:

Multigrain bread/Any bread.

milk: 1/2 cup 

1 big carrot or 2 to 3 small grated.

finely cut spinach: 1 cup

Eggs: 2

semolina: 1 tablespoon 

chickpea powder: 2 table spoons 

pepper powder: 1/4 tea spoon 

paprika: 2 pinches

grated cheese/ cottage cheese or Paneer:  3 to 4 tablespoons.

salt as per your taste.

Method:

1.Roast the bread slices( optional) and make them  small pieces and soak them in milk and mash them. 

2.To this mixture add the 2 beaten eggs, semolina, Chickpeas powder mix it well.

3.Add cut Spinach, grated carrots,pepper powder,paprika,cheese/ paneer,salt and mix it well.

4. Let the batter sit for 5 to 10 minutes.

5.Smear the griddle/Tawa/ Non stickpan  with oil, pour 1 laddle of the batter and spread it to 1/2 inch thickness can make 3 to 4  depending on the size of yor griddle. Spray little oil on them, cook on medium flame. When you see it's roasted on one side flip it to the other side roast it and serve Hot 🔥 🔥 😋

Notes:

1. Add 1 to 2 table spoon of Pea protein powder.

2. You can also add more vegetables of your choice like beans and peas.

Meat and Bottle gourd Curry

 Ingredients:

Mutton or Chicken: 500 gms

Bottle Gourd: 1 medium size

Onion: 1 cut into small pieces

Green chillies with medium spice : 2   slit long and deseeded

Ginger Garlic paste: 1 table spoon

Coconut grated: 3/4 th cup

Cashewnuts :10

Cooking Oil : 2 tablespoon 

Pepper powder: 1 tea spoon

Salt : as per taste

Method of Cooking:

1.Grind the coconut with cashewnuts with water and keep it aside.

2. In a cooker/ insta pot... Add 1 tablespoon oil add onions fry till it's transculent on medium flame then add Bottle gourd pieces fry for 2 to 3 minutes. Remove and keep it aside.

3. In the same container add the remaining 1 tablespoon oil add the slit green chillies fry for a minute add g&g paste and fry for another minute & add the meat and turmeric powder and add 3 cups of water and cook till meat is soft.

4. After the meat is cooked add the fried onion and bottle gourd along with  coconut mixture and salt. Cook for 1 whistle. Once steam goes down open the cooker lid add 1 teaspoon of black pepper powder, cut coriander leaves and 1 table spoon lime juice.

All done Enjoy with Hot Rice or Rotis 😋😋

Tutti Frutti butter Cakes.

 Ingredients:

Medium sized Eggs: 4 ( around 260 gms)

Butter: 200 to 230 gms.

All purpose flour: 250 gms

Organic brown palm sugar: 170 to 180 gms

Baking powder: 1 tea spoon.

Vanilla essence: 1 tea spoon

Salt: 1 big pinch

Tutti Fruity: 1/2 tea cup

Carraway Seeds: 1 tea spoon

METHOD:

1. First thing...Leave the butter in the room temperature.

2. Powder the Sugar.

3. Keep all the other ingredients ready

4. Seive the flour with baking powder and salt.

5. You can use the Hand mixer or you can also use common mixer grinder Jar..to grind sugar and butter.After butter and sugar blends well... Add the yellow and white of the eggs to the mixer and blend it well.

6. Transfer it to a bowl & fold in the flour which is mixed with salt and Baking powder. Mix everything lightly.

7.Add Vanilla Essence,Carraway seeds & Tutti Fruity.

8.Transfer the Cake mix to your convenient greased or butter papered baking tray.

9. Bake for 40 to 45 minutes in a preheated oven at 375 degrees.

10. Enjoy your freshly baked Tutti Fruity butter cake😋😋 and leave your comments 😀

De- Skinned split Green Gram steamed cakes/Idlis

 Ingredients:

Moong Dal: 1 Cup

Rice.          : 1/4 Cup

Soak both for 2 to 3 hours

Grind coarsely and add 1/2 cup curds.

1/2 Cup Fried  Rava/ Semolina 

Add Salt  as required.

Mix well and  Keep aside for 20 minutes. 

Other Ingredients:

Oil: 1 table Spoon

Ghee: 1 table spoon

( replace ghee with another spoon of oil)

Mustard : 1/4 tea spoon 

Cumin: 1/4 tea spoon 

Split Black gram: 1 tea spoon 

Split Chickpea : 1 tea spoon 

Asafoetida 2 to 3 pinches

Cashew nut pieces : 2 table spoon

Green chilies: 2 small ( cut into small pieces)

Carrot: 2 medium size grated 

Curry leaves: 5 to 6 cut small pieces 

Coriander: 1 small bunch cut finely.

Desiccated Coconut: 1 to 2 table spoons.

After 20 minutes....

Heat a pan... Add Oil and ghee

add mustard seeds,cumin... let it splutter. Add  Asofedita powder, Chenna dal,Urid dal and Cashew fry on medium flame when roasted add the green chillies,curry leaves, grated carrots... fry for sometime and add it to the batter  lastly add cut Coriander & desiccated Coconut... mix well and  fill the greased idli plates and steam for 10 to 12 minutes.

Enjoy with Chutney of your choice or Tomato pickle. We Enjoyed the tasty Moong Dal Steamed Cakes/ Idli with Home made Tomato pickle 😋😋😋😉

Authentic Fish Curry

 Ingredients:

 Fish 3/4 to 1 kg cut and washed.

Onion medium size :2

Tomato : 2 medium size

Ginger Garlic paste: 1 tb spoon

Turmeric: 1/2 teaspoon 

Chilli powder : 1 table spoon 

Coriander powder: 3/4 table spoon

Tamarind juice about 4 table spoon.

Oil: 4 table spoon 

Water: 3 cups

Salt as per taste

Curry leaves

vadavam for seasoning.

METHOD:

Cut onion into small pieces 

use one onion to fry and grind along with a fried tomatoes.

in Kadai add 3 to 4 table spoon oil and when hot add vadavam and after it splatters add the cut onions fry till golden brown and add ginger garlic paste nicely fry add the turmeric powder chilli powder and daniya powder and fry sometime on low flame and then add the  ground onion and tomato, fry till it becomes thick , Add two to three cups of water, Add salt and let it boil nicely for 8 to 10 minutes on medium flame ,now add the fish to it let the fish cook on low flame for 10 minutes, Add tamarind juice , let it cook for some more time. 

your Fish curry is ready😀

Note:

Vadavam: It is a traditional Tamil authentic seasoning made with specific ingredients. It is made during summer months... To last through the year.

If you don't have Vadavam  you can make instant Vadavam.crush 1/4 tea spoon of methi seeds add to 1 tea spoon onion,three cloves of garlic and crush. To this mixture add 1/4 teaspoon each of cumin, mustard, and urad dal.a pinch of turmeric and curry leaves. Use this for seasoning.😅

Easy Mughlai Mutton Biryani

 Mutton 1 kg/ 750 gms ( wash and clean mutton and marinate with the ingredients given below)

thick curds 1cup

ginger garlic paste - 2 table spoons

coriander+ mint - 1/2 cup

cardamom -5

cinnamon -2 inches  2 pieces

cloves- 5

star Anise - 1

bay leaves -2

lime 1/2

oil- 1 table spoon 

chillies medium size deseeded & slit-3

Kashmiri red chilly powder -1 or 2 teaspoons(according to your spice tolarance)

salt as required 

marinate for 2 hours.

Ingredients:-

Basmati rice -4 cups ( soak atleast for 20 minutes)

cooking oil- 5 table spoon

Ghee- 2 table spoon 

cinnamon - 2 (2 inch pieces )

cloves -4

cardamom -4

bade elaichi- 1

Star Anise -1

Bay leaf -1

mint & coriander-1/2 cup

onion medium size - 4(long cuts and fried into golden cripsy onions)

Method:-

Take a heavy bottomed vessel or a big Cooker which will be sufficient to cook.

Add  oil and Fry 4 large onions long slit till  golden brown . Remove and keep aside.

Now... in the remaining oil add  cinnamon,cloves,cardamom star anise,bay leaf, Fry the  marinated Mutton.  Pressure cook the Mutton by adding 1cup water for 4/5whistle  on low flame. Check ..if mutton is well cooked.

Simultaneously cook the briyani rice to three fourth level with required salt and strain.

Spread the rice over the mutton masala. Next spread coriander and mint over the rice, next spread the fried onions. sprinkle juice of 1/2 lemon..and pinch of saffron soaked in milk on the top. Add the Ghee and close the lid and Dum cook it on low flame or on a tava.

Serve hot with Curd Raitha and Enjoy,😃