Easy to do and lip smacking Vegetarian Recipes

Wish to share a few mouth watering recipes.

To start with, here's this Raita recipe: 

Raw Mango-Coconut Raita (Tamil name - Manga-Thengai Pacchadi a.k.a Arachu Kalaki Pachadi)

Time Taken to make : 5 minutes
Goes well with :  Porucha Kootu. All You Need:

1/4th of a coconut cut into pieces

Half of a Medium sized Maangaai cut into pieces (Raw Mango)

1 Green chilly, 1 small piece of a ginger peeled, 1 Red chilly

200 ml Curd

Some finely chopped Coriander leaves and salt to taste 

Here's how to make it:

• Grind the Coconut, Raw Mango, 1 chilly, Ginger and a pinch of salt coarsely.
• Transfer the contents into the vessel in which you want your pachadi in
• Add the curd to it
• Saute it with 1 teaspoon gingelly oil (Idhayam's prices have touched the roof , hence I use Amrutham which is amrutham to taste too!:-), little mustard, 1 red chilly and some curry leaves.
• End it with sprinkling the coriander leaves and your Pachadi is ready!!

Do Post in your comments after you try!

Back with some more lip smacking south indian delicacies soon. Watch this space!.

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Onion Chutney (Serves 5)

Time Taken : 5 minutes
Goes Well with : Dosas, Chapatis, Rawa Upma and Idlis (in that order:-) )

All You Need:

2 Onions, Salt to taste,
2 tsp Gingelly oil, Half tsp mustard, 1 tsp Urad dal,
Small piece of tamarind (size of a 25 paise coin, wet the tamarind and keep aside)
1 or 2 Red chillies (depending upon the spice level you love)
Some Curry Leaves and finely chopped coriander leaves

How to make it:

• Cut the onions into big chunks
• In a kadai, add 2 tsp oil, half tsp mustard, let it splutter
• Add 1 tsp Urad Dal, 1 or 2 red chillies, curry leaves
• Add the chunks of onions, 1 tsp salt and fry the mixture for 3 minutes until the onions turn into a light golden tinge
• Switch off the stove and allow it to cool for a minute
• Grind the cooled ingredients with the wet tamarind into a paste
• Garnish it with Coriander leaves finely chopped,  

Serve with Dosas/ Chapatis / Idlis or Upmas.

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Cut Maangai Oorgai - Cut Mango Pickle

Back with this mouth watering pickle of pickles!

Cut Mango Pickle

Time taken to Prepare - 10 minutes

All You Need:

3 Raw Mangoes,
chilly powder,
salt,
asafotida powder (LG Perungayam Powder)
1 tsp Mustard, Some curry leaves, some coriander leaves

• Chop the Raw mangos into tiny bits as shown in the picture. I missed to tell my lady to retain the outerskin and hence the ones in the picture are without the skin. (Mango skin neutralises the tangy taste of the pulp inside and has neutrient values, so best retained)

• If some members of your family like it spicy and few like it mild. Split the quantity accordingly as shown in the picture into a steel vessel (since mixing it is easier and non risky, you will know why , read on :-) )

• To the one you want it to be spicy add Half to Three fourth a tsp chilly powder to the spicy one, Half tsp salt, 1/4th Tsp LG asafotida powder
• To the milder one, add 1/4th tsp chilly powder, 1/4th tsp salt, sprinkle some LG asafotida powder, add finely chopped coriander leaves **
• Add Tadka of 1 tsp Gingelly oil, mustard, curry leaves (remember my note on the brand from my previous recipes, do you!!), proportion the tadka respectively when you sprinkle the same over both the spicy and non spicy pickles
• Close both the steel vessels with a lid , pick each one up seperately and say 'Shake it like you make it baby! ' to the vessel:-) and shake them for a few seconds, they mix well! :-)

• Transfer them into porcelene bowls, since they last longer, they taste good upto 4 days, after that the mango starts becoming soggy. So make fewer quantities and try and eat them as fresh as you can!

Relish the Pickle with : Curd Rice, parathas, phulkas, dosas, rawa upmas..list goes endless!

**A personal note about Coriander leaves - Like the Bat is to Sachin Tendulkar, Coriander leaves is to me. While he whips up his sixes with his, I whip up my dishes with mine! :-) Idhu epdi iruku !. I believe that finely chopped coriander leaves peps up any dish three fold!

Aah, by the way, this was how the bowls looked post dinner today! As you can see the less spicy one surprisingly passed the test of the family's taste buds!

And this was our dinner menu this evening - A traditional South Indian menu

Porucha Kootu ( sambar varient)

Cabbage Aaloo sabji

Jeera Rasam

Tomato Aaloo Raita

Curd and Butter Milk (since Buttermilk is better for diabetic people than Curd)

Rice and ofcourse

Fresh Cut mango pickle



I hope you will try these recipes and post your comments!

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