Magai/ Mango Dal

Magai Pappu / Mango Dal

Magai pappu is nothing but dried mango dal. When we make Magai pickle we keep some dried mango slices to make mango dal when ever we want. We can store them in an air tight container for at least 6 months. Here in USA, we can buy dried amchur slices in Indian store and make this dal.

Ingredients:

Dried Mango Slices – 10/15 number

Toor Dal – 1 cup

Water – 2 cups

Salt – to taste

Red Chilli Powder – to taste

Urad dal – 1 tsp

Mustard seeds – ½ tsp

Red chilli whole – 1

Hing

Crushed garlic – 1 pod

Oil – 1 tbsp

Curry leaves

Procedure:

Wash both the mango slices and toor dal separately and drain the water.

Add 2 cups of water to the cooking vessel add dal, mango slices and cook for 3-4 whistles or till completely done and set aside.

 Now take a pan, add very little oil fry the crushed garlic for few sec., and then add cooked dal, add little water and cook for 5 min. then adjust salt and red chilli powder according to your taste and cook few more minutes. You can add water to get consistency you want.

Take a tampering pan, add oil when it is hot enough add urad dal, mustard seeds, red chilli whole and fry for few seconds or till they turn brown and then add curry leaves and hing and switch off the stove.

Add this tampering to Dal and serve hot with white rice and ghee.

Sabudana Vada

Saggubiyyam Vada/ Sabudana Vada

This is recipe I got it from my Mother-in-law and one of my husband’s favorite snacks. And this is my 2^nd entry to EC’s Tea-Time Snack event.

Ingredients:

Saggubiyyam/ Sabudana – 1 cup

Yogurt – 1 or 1.5 cup

Rice flour – ¼ cup

Salt – to taste

Red chilli powder – ¼ tsp

Ginger-Green chilli paste – to taste

Cumin seeds – ½ tsp

Oil – to deep fry

Coriander leaves – chopped

Chopped Onion – 2 tbsp

Procedure:

Wash sabudana twice and drain the water completely.

Mix yogurt and sabudana well and let it rest for 3 to 4 hours.

Now add rice flour, onion, cumin seeds, salt, coriander leaves, green chilli paste and mix well. Check the batter consistency, (batter should be thick and can able to make vada) if needed add little more rice flour.

Heat oil for deep frying, when it hot enough make vadas out of batter using your palm or  zip lock cover and deep fry till they turn golden brown. Drain the excess oil.

Serve Hot with your choice of chutney or ketchup.

Sending it to EC’s Tea-Time Snack Event.

Fruit Salad

This is my Entry for Sanghi's Food Event Fall in love (FIL) - Fruits 

Ingredients:

Banana - 1 small

Apple - 1 small

Grapes - 1 small cup ( cut into half)

Papaya - 1 small cup

Straw berry - 1 small cup

Kiwi - 1/2 cup

Orange - 1/2 cup

We can use any set of fruits....and pomegranate goes well with any fruit salad....as i don't have handy i am not going to add them.

Dry Fruits - 1/2 cup
( Cashew, Almonds, Raisins, pistachio etc)
Ice Cream - 1 scoop per serving
Honey
Wafers

Procedure:

Take a serving bowl and add 1 scoop Ice cream of each variety, you can use 2 or 3 variety at a time. Here i am adding pistachio and Vanilla.




Now add all varieties of fruits....and then on top add some more ice cream ( adding some more ice cream is optional), then add dry fruits....then pour 1 tsp of honey.


Finally put some wafers and serve immediately.



I am sending This to FIL-Fruits

Copyright policy:

Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate.

Aloo-Methi Fry

Aloo fry is very common fry dish in my family, and everyone loves like anything. Not only kids…..every one loves simple aloo fry in my family, and I really got bored of making aloo fry in the same way every time. Later I heard about methi-aloo and I don’t know the recipe. Then I tried adding methi leaves to my usual aloo fry and it came out really good. And we loved methi flavor along with potato.

Ingredients:

Potato – 2 number

Methi Leaves – 1 bunch

Onion – 1 small (chopped)

Salt – to taste

Red Chilli Powder – to taste or 1 tsp

Cumin Powder – ¼ tsp

Oil – 1 tbsp

Procedure:

Pell and wash potato and cut them into 1 inch pieces, and put them in salt water and set side.

 Now take a cooking vessel, add oil and when it is hot add Potato pieces and fry for 2 min on medium-high flame.

 Then add methi leaves, mix well, reduce flame to medium and cook till they are 90% done. (If adding onion also, add at this point it self)

Then add cumin powder, adjust red chilli powder and salt according to your spice level.

Fry till they are completely done and switch off the stove.

Serve Hot with Rice.

Copyright policy:

Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate.

Mango Mentham

Mango Mentham 

Everyday I watch some cooking shows, on Indian TV channels and some dishes tempt me to try in my kitchen. This one I watched it long back and wrote it down in my cooking book and tried last week.

Ingredients:

Raw Green Mango – 1

(Peeled and chopped)

Toor dal – 1 tbsp

Chana dal – 1 tbsp

Coriander seeds – 1 tbsp

Fenugreek seeds – 1 tsp

Green chilli – 3 or 4

Cumin seeds – ½ tsp

Onion – 1 small

(Thinly Sliced)

Crushed Ginger and garlic

Salt

Turmeric

Coriander leaves

Curry leaves

Oil

Water

Procedure:

Peel and chop mango into pieces and cook in a pressure cooker along with 1 cup of water for 2 whistles. Let it cool down to room temperature, then squeeze juice out of it and remove the pulp if any.

Take a pan, and dry roast toor dal, chana dal, coriander seeds and fenugreek seeds till they turn brown.

 Let it cool down to room temperature and grind it into a fine powder.

Take a cooking vessel, add oil when it is hot enough, add cumin seeds, when they splutters add green chilli and onion and fry for 2 min.

Then add crushed ginger-garlic and fry for 1 min.

Now add mango juice and give it to a boil.

Now add dal powder, mix well, adjust salt and cook for another 10 min on low flame.

 Finally add coriander leaves and switch off the stove.

Copyright policy:

Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate.

Ravva Pulihora

Ravva Pulihora/ Pindi Pulihora

Ingredients:

Rice ravva – 2 cups
Water – 3 cups
Lemon Juice/ Tamarind paste – to taste
Red Chilli whole – 2 or 3
Chana Dal – 1 tbsp
Urad Dal – 1 tbsp
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Peanuts – 2 tbsp
Kaju – 1 tbsp (optional)
Green Chilli – 4 or 5
Curry leaves – few
Coriander leaves – (optional)
Oil – 2 tbsp
Ghee – 1 tsp
Turmeric – ½ tsp
Hing
Salt – to taste

Procedure:

Take a cooking vessel, add water and bring it to a boil. Then add cumin seeds, little salt, ghee, ¼ tsp of turmeric, Rice ravva and cook it on medium flame till it is done.
(Adjust water and ravva ratios according to your ravva)

Once it is done, transfer cooked ravva into other big vessel or plate, and let it cool down to room temperature.

Now take a pan, add oil, when it is hot enough add peanuts, and fry till they are half done on medium flame, then add chana dal, red chilli whole and fry for 1 min, the add urad dal and fry for 1 more min., then add mustard seeds and fry for 30 sec., then add curry leaves, hing, green chillis, ¼ tsp of turmeric and fry till you get nice aroma.

Now add this mixture to ravva and mix well.

When it cools down completely, add lemon juice, adjust salt and mix well.

Now it’s ready to Serve.

Copyright policy:

Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate.

Bajji Mixture

My First Entry for Tea-Time Snack Event

Recently I came to know about Food Blog Events, and luckily i got a chance to participate in one of those.
I found EC's Tea time snack event in http://simpleindianfood.blogspot.com/ and i am sending my all time favorite chat "Bajji Mixture" as my first entry.

Ingredients:

For masala:

Green peas – 1 small cup

Coriander powder – ½ tsp

Cumin powder – ¼ tsp

Turmeric – 1 big pinch

Red chilli powder – ½ tsp

Salt

Oil – ½ tsp (optional)

For mixture:

Murmura/ Puffed Rice - 2 cups

Finely chopped Onions

Finely chopped Tomato

Finely chopped Coriander leaves

Fried/ Roasted Peanuts

Raw Dhaliya/ fried chana dal

Sev

Lemon Juice

Procedure:

Pressure cook green peas for 2 or 3 whistles, drain the water, and mash the cooked green peas little bit and set aside.

Take a pan, add ½ tsp of oil (optional), add mashed green peas, cook for 2 min then add coriander powder, cumin powder, redchilli powder, salt, turmeric and mix well

Add little water to cook the spices and cook it on low flame for 5 min, and switch off the stove.

Now take a bowl, add all the ingredients for mixture except lemon juice and mix well.

Now add green peas masala to the murmura mixture, mix well.

Adjust salt, redchilli powder and lemon juice according to your taste.

Garnish it with some plain murmura, and serve immediately.

You can make green peas masala before hand, but add this masala, and lemon juice to chat just before serving.

Sending this Entry to EC's

Copyright policy:

Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate.