Homemade Mango Jam (Aam ka murraba)

I always wanted to try out a raw mango dish that my mom often does, a very yummy one which is sweet & hot(will publish it sometime). For a change I planned to try this one which I found in subhada's kitchen. This one is simple & can be stored for a long time. can be prepared in microwave also. the microwave version in – blog &needs absolutely no water, this further increases the shelf life.
the recipe follows:

 Ingredients:
Raw mango - 1 (skin peeled & grated)
jaggery - 1 - 1 1/2 cup ( as per your taste)
cardamom - 2
water

more jaggery can be added if the mango is very sour. another way to reduce the sourness is to boil the grated mango for a few minutes.

Method:
1.boil the jaggery along with some water till it thins up.
2.add cardamom to it.
3.add the grated. pre-boiled mango to the mixture & stir up well.
4.keep stirring the mixture now & then, till it thickens, when satisfied with the consistency switch off the stove.thicker the consistency the longer the shelf life.
goes on well with chapattis & bread.

Akarai Adisal

this is a recipe which i saw in a cookery show and wanted to try it out definitely. as i am always fond of payasam's & dessert varieties, this one attracted me a lot. akarai adisal is very easy to prepare & tasted really delicious. the recipe follows:

Publish Post

Ingredients:
raw rice - 2 tbl spoons
moond dhal - 1/2 cup
milk - 1 1/2 cup

cashewnuts - 5-6 chopped & fried in ghee
raisins - 9-10 fried in ghee
jaggery - 1cup
cardamom -2

Method:
1.take one n half cup milk along with one cup of moong dhal, 2 tbl spn. of raw rice n pressure cook for about 4 to 5 whistles.
(in the actual recipe the dhal mixture is boiled in milk, but sice since milk overflows its a beeter way to boil the dhal in water and then follow the next step below)
2.take the well cooked mixture in a vessel and bring it to boil(extra milk can b added) add then jaggery and let it boil.
3.fry the cashew-nuts, raisins in ghee and fry them till lite brown.
4.add cardamom, fried cashewnuts and raisins to the sweet mixture.
5.serve hot

my mom felt that i could have added grated coconut to it, which would enhance its taste. even without coconut it tasted great.

Easy Chinese Egg Noodles

Ingredients:

• Vegetable oil : 3tbsp
• Egg Noodles or plain noodles : 350 g
• Onions : 1 (cut lengthwise or thinly sliced)
• Carrot : 1 (large and cut in to thin slices)
• beans: 120 g (cut length wise)
• capsicum - 1 cut lenghtwise (optional)
• ginger (pressed)
• Whole Garlic : 2 ( pressed)
• Salt to taste
• Pepper to taste

Sauces :

• Reduced sodium soy-sauce or Regular cooking soy-sauce : 1/4 cup
• Spicy Chilli Sauce : 2 tbsp
• Tomato sauce (optional) 

Method:

1. Heat a pan with 3 cups of water and little salt . Bring to a boil.
2. Now add the noodles in to the boiling water and cook them for 2 minutes or until the noodles are all soft.
3. Place a flat pan in a high heat and once it is hot add oil in to it.
4. Now add the onions and garlic & ginger to it , fry them little bit till its soften.
5. After that start adding the carrot-strips, beans and stir-fry for 3 to 4 minutes or until the carrots are tender.
6. add the capsicum dont let it be over cooked, so that its crunchy to bite (semi-cooked)
7. Now Remove the pan or wok from heat add all the sauces one by one by mixing it with the vegetables. Keep them aside.
8. After that strain the noodles left in the boiling water and add them in to Sauce and vegetable mixture in the pan.
9. Mix it well and add the salt & pepper and toss to combine and to coat the noodles and vegetables with the sauces.
10. Finally garnish the noodles & serve.

Mysore pak

Ingredients:
2 cups Gram Flour (Besan flour)
1-1/2 to 2 cups sugar
1 cup ghee ( increase if desired)
To garnish:
2 spoons chopped cashew pieces fried in ghee.

Method:
Boil sugar with a little water to make the sugar syrup with the string like consistency.
Add the Channa dhal flour(Bengal Gram flour) little by little to this syrup continually mixing without allowing any lumps to be formed.
Once all the flour is added, add the ghee slowly in small amounts and continue mixing thoroughly till all the ghee is added gets into every molecule of the this channa flour mixed in sugar syrup.
Once the mixture leaves the container, and big holes appear on the surface of this sweet mixture & it comes together without sticking to the vessel when you can see this it is done. remove from heat.
Now pour this mixture into a greased tray and flatten it evenly.
Sprinkle some crushed cashew pieces if desired.
Let the mixture set for a few minutes and cut into desired shapes and arrange for serving.

Mango custard pudding

 

Chilly Soya Chunks

Ingredients:
Soya Chunks - 1 Cup
Onion - 1 cup
Tomato - 1(Puree)
Green chilly - 2
Capsicum - 1
Ginger garlic paste
Red chilly
Soya sauce - 2 tsbp
Tomato sauce
Oil
Salt to taste

Method:
Boil 4 cups water and 2tsp salt, soya chunks and soak for 30 minutes.
In a pan pour oil and add red chilly, onion, capsicum, green chilly, ginger garlic mixture. Fry for 2-3 minutes on medium heat until onions turn lite brown.
Drain the soya chunks and drain the water, squeeze them gently to remove excess water and add to the pan.
Add salt and toss well. Let it cook well for 5mins until well combined.
In the reserved water (1 1/2 Cups). add the soya sauce, pureed tomato and tomato sauce. Mix well.
Turn the heat to high and add this to the pan with the soya chunks.
Mix well & keep the heat on high for 30secs.
Lower the heat to medium & now Cook for 8-10 mins.

Pepper Chicken fry

INGREDIENTS:
1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf
powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely
chopped
Salt to taste
Oil for frying

METHOD:
Clean the chicken and cut into small pieces
In a non-stick pan, heat the oil, add mustard
seeds and fennel seeds powder, and fry until
seeds splutter.
Add ginger-garlic paste onions and allow them
to cook until they turn golden brown in color.
Then add chicken pieces. Sprinkle garam
masala, red chili powder, turmeric powder and
salt and allow them to cook.
Add cumin seeds, coriander powder and
pepper powder. When the chicken is half
cooked, add coriander leaves, tomatoes and
mix well.
Cover the pan and let the chicken cook well.
Serve hot with chapathis or parathas.

Chicken 65

INGREDIENTS:

250gms chicken

1/2 cup yogurt

2-3 tsp soya sauce

3-4 tbsp corn flour

2-3 green chilies

1 tsp ginger-garlic paste

Salt to taste

Red food coloring(optional)

Oil for deep frying

METHOD:
1. Mix the chicken pieces with yogurt, salt and cook the
   chicken until the pieces are tender and all the water
   evaporates. Keep the chicken pieces aside.
2.Mix soya sauce, corn flour, ginger-garlic
   3-4 tbsp corn flour paste, red coloring(optional) and salt in a vessel
   and marinate the cooked chicken pieces in it.  
   Marinate for 4-5 hours.
3.Deep fry the chicken pieces in oil and drain.
4.Also deep fry the sliced green chilies and decorate on
   the top of the chicken pieces.