Sunday, 22 May 2016

Raw Mango Pachadi !



Raw Mango Pachadi (Maangai Pachadi) is a scrumptious dish that is usually made on the auspicious occasion of Tamil New Year. It is generally served as a side dish with the south Indian meal and goes well with curd rice. The tangy raw mango flavoured with south Indian tempering and combined with the sweet jaggery together makes a delicious pachadi.
If you are a mango lover and looking for many other mango recipes , then check out all of them.


INGREDIENTS

  • 1 1/2 cups peel n diced raw mangoes
  • 1 tbsp oil 
  • 2 tsp Urad Dal
  • 1 tsp Mustard Seeds
  • a pinch of Hing (Asafoedita)
  • 1/2 tsp Cumin Seeds
  • few curry leaves
  • 2 broken red chillis
  • 2  Green chillis (slit)
  • salt as needed
  • a pinch of turmeric powder
  • 2 - 3 tbsp Grated jaggery

STEPS
  • Wash and peel the mangoes, dice them into bite size pieces.
  • Heat oil in a kadai and add mustard seeds followed by urad dal. 
  • When the dal turns brown, add jeera, hing and the chillis.
  • Add in the dices mangoes and saute for a couple of minutes.
  • Sprinkle some water and close and coo for 3 - 4 minutes.
  • Add salt and turmeric powder, and little more water if required. Close and cook till the mangoes are cooked soft.

  • Add the grated jaggery only after the mangoes are fully cooked. 
  • Allow the jaggery to melt and cook.

  • Slightly mash the mangoes with the back of the ladle and allow the jaggery to thicken and well incorporate with the mangoes. 
  • Turn off stove when it is still little runny as it will become thicker wth time.

NOTES

  • Some people mash the mangoes completely once it is cooked , and then add jaggery. So the dish looks more like a jam / pickle consistency.
  • Adjust spices and sweetness accordingly.
  • Jaggery can also be replaced with sugar.
  • Keeps well for 3 - 4 days if properly refrigerated.


With Love,

Raw Mango Rice !


Raw mango rice is always our family favourite. I have already posted another version of this called Mamidikaya Pulihora which is a no onion no garlic version and a very simple version. 
This rice is different as it has onions, carrots, coconut etc.. and sometimes I even add bell peppers which gives a nice crunchy texture to the dish.
It makes a perfect option for lunch box in the morning hurry.


INGREDIENTS

  • 1 1/2 cups cooked rice
  • 3/4 cup grated raw mango (can use upto 1 cup)
  • 2 tbsp oil / ghee
  • 1 tsp Channa Dal
  • 1 tsp Urad Dal
  • 1 tsp Mustard Seeds
  • a pinch of Hing (Asafoedita)
  • 1/2 tsp Cumin Seeds
  • 2 tbsp Peanuts
  • few curry leaves
  • 2 broken red chillis
  • 2 - 3 Green chillis (slit)
  • 1 medium onion (sliced)
  • 1/2 tsp turmeric powder
  • 1/2 tsp Chilli Powder
  • salt as needed
  • 1/4 cup Grated Carrot
  • 2 tbsp Fresh grated coconut
  • coriander leaves (chopped)

STEPS

  • Peel and grate the raw mango. 
  • Heat oil in a kadai/pan and once hot add the mustard seeds, urad and channa dal.
  • Allow them to turn golden brown and then add the peanuts, cumin seeds and asafoedita. (and curry leavesif u have).


  • Fry the peanuts for few seconds and then add the slit green chillis and the dry red chillis.
  • Add sliced onions and saute till it turns soft.
  • Throw in the grated mangoes and saute everything togther.


  • Add salt, turmeric powder, chilli powder and grated carrots and mix everything well.


  • When the mango and carrot are cooked well, add the cooked rice and mix gently.
  • Finally add fresh grated coconut and give a mix. Garnish with coriander leaves.


NOTES

  • Adding carrots and coconut are optional, but it gives a slight sweet taste along with the tangy mangoes and adds to the taste of the dish.
  • Adjust spices as per taste.
  • Can be made with left over rice too.
  • Add cashew nuts for a richer version.
  • Serve with padad or fryums.
  • If you are interested in more rice recipes and ideas for using left over rice then do check out this PAGE



With Love,

Wednesday, 4 May 2016

Swedish Apple Cake !



Yayyyyy ! It's the bigg 250 ! Can't believe I made it to this with a naughty and hyperactive toddler at home. Im so excited and what a milestone post without a celebration ! Here we go the delicious Swedish Apple Cake that is adapted from Rachel Allen's recipe
It is so simple that you can quickly whip up everything and pop up in oven and in the next 40 - 45 minutes you have this soft and spongy apple cake that you can serve with your evening tea.
Though  the original recipe is made with Bramley apple (cooking apple),  I made this with normal red apples. So just use whatever variety you get.
The best part of it is I used half wholewheat (wholemeal ) flour and other half plain flour. It has loads of apples and I used even some blueberries. And the second best thing is it needs less sugar and butter than most other cakes. What are you waiting for ? Just grab the stuff from your pantry and try this apple cake !
And yes, if you are a beginner in baking and looking for some more baking stuff, do visit HERE.



INGREDIENTS
  • 2 Red apples
  • 125 gms wholewheat / wholemeal Flour (1 cup approx)
  • 125 gms Plain flour/Maida/SRF/APF (1 cup approx)
  • 150 gms white sugar (3/4 cup)
  • 150 gms Butter
  • 3 Eggs
  • 1 tsp Cinnamon Powder
  • 2 tsp Baking Powder

For the Glaze (optional)
  • 25 gms Butter
  • 3 tbsp Sugar
  • 1 tsp Cinnamon Powder

STEPS
  • Preheat oven to 180 deg C, and line the bottom of a 9 inch / 8 inch tin with grease proof paper and spray some oil/butter to it.
  • Peel and dice the apples into small chunks.
  • Cube the butter at room temperature and melt it in microwave or double boiler.
  • Sift together the flours, baking powder and cinnamom powder in a mixing bowl.


  • Mix in the sugar to the flour mixture.
  • Add melted butter to it, followed by eggs and mix well until combined.


  • Add the diced apples and mix together. (Reserve few slices to place on top)


  • Tip the batter in to the greased cake tin and level it out, place the apple slices on top (like a fan).
  • Now bake in the preheated oven for 40 - 45 minutes until it is golden brown on top and also a skewer inserted in the middle comes out clean.


  • For the glaze, that is purely optional, melt the butter and add the sugar and keep stirring until it dissolves. Stir in the cinnamon powder and keep aside.
  • Once the cake is cooled, run a knife around the edges and remove from the tin.
  • Pour the glaze over the cake and allow it to absorb it.



NOTES

  • Increase sugar and butter as per your preference. 
  • I haven't used any electric beater or stand mixer, but simply whipped up with a spatula. If you wish to use you can use a electric beater too.
  • I also added few blue berries to the cake as they were just lying in my fridge.
  • Normal red apples will do for this recipe, but you can use bramley, golden or granny smith varieties of green apples too.
  • The glaze is actually not mandatory and the cake tastes yum without that too.


With Love,

Mamidikaya Pulihora !



Mamidikaya Pulihora (Mango Rice) is a type of Pulihora from the Telugu Cuisine. There are others like Chinthapandu Pulihora  (Tamarind Rice) ,Nimmakaya Pulihora (Lemon Rice ) etc. Pulihora is a  tangy rice dish often made with peanuts and other lentils in tempering and the tangy factor is either from tamarind, lemon or mango. 
Vj is big fan of all these pulihora types and love to take them for lunch. Lucky me that these dishes are so quick in the morning rush and I can sleep for that extra ten to fifteen minutes. Believe me.. those ten minutes are extra special and so heavenly ! :)
I make another version of this Mango Rice where in I add some more vegetables like carrots, bell peppers, coconut etc. 



INGREDIENTS (No Onion No Garlic) (Serves 2)

  • 1 1/2 cups cooked rice
  • 3/4 cup grated raw mango (can use upto 1 cup)
  • 2 tbsp oil / ghee
  • 1 tsp Mustard Seeds
  • 2 tsp Channa Dal
  • 10 Cashew nuts
  • 2 tbsp Peanuts
  • a pinch of Hing
  • few curry leaves
  • 2 broken red chillis
  • 2 - 3 Green chillis (slit)
  • 1/2 tsp turmeric powder
  • salt as needed
  • coriander leaves (chopped)

STEPS
  • Heat oil in pan and add mustard seeds, once they splutter add chana dal, peanuts and cashew nuts.
  • When the nuts and dal turns brown, add hing, broken red chillis, slit green chillis and curry leaves.
  • Add in the grated mango, with some salt and turmeric powder.
  •  Saute for 3 - 4 minutes in medium flame and by then the raw mango will be cooked.
  • Add in the boiled rice and gently mix the rice with the mango.
  • Turn off stove  and add chopped coriander leaves
NOTES

  • You can add upto 1 cup or more grated mango depending on how tangy it is. We generally like it more tangy and I use more. 
  • I cook rice with salt for these kind of dishes. Or you can use any left over rice and make this yummy dish that is perfect for lunch boxes or picnics.
  • Adjust spices (chillis) as per taste.
  • Do not skip the curry leaves if you have. I never get them here :(
  • If you interested in more rice varieties and ideas to use leftover rice then do check HERE

With Love,