Raw Mango Sambar

Raw Mango can be used to make pickle, pachadi ,sambar. There are two ways to make the sambar. One is with jaggery that gives a sweet and sour taste. And other sambar is regular sambar which you normally make. Today I have given Raw mango sambar recipe with jaggery. My mom is expert in making this recipe. I can no way match to the taste of the sambar she makes. But after eating her raw mango sambar many times, I have tried my level best to bring back the taste.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 2 to 3 people

INGREDIENTS:

Raw Mango - 1 medium sized
Tamarind - small gooseberry sized
Jaggery- 3 tablespoon
Sambar powder - 2  tablespoon
Onion - 1/2 cup chopped fine
Toor Dal - 1/3 cup
Coriander leaves - For garnishing

SEASONING:

Oil - 1 tablespoon
Mustard - 1 teaspoon
Channa dal - 1 teaspoon
Fenugreek seeds - 1/2 teaspoon
Asafoetida powder - as required
Curry leaves - as required


METHOD:

1. Wash toor dal and pressure cook it and mash well. Cut mango in to big pieces without peeling of the skin. Soak them in lukewarm water with salt for 10 minutes. It removes any bacteria or insects on the outer skin of mango.

2. In a pan, add Oil. Add the items mentioned in the seasoning section. Now add chopped onion. Fry till they change color. Now add mango pieces. Add little salt and turmeric. Fry for a minute.

3. Now add sambar powder, tamarind water. I used small gooseberry sized tamarind for this recipe because, my mangoes weren't sour enough . If your mangoes are sour, you can skip the tamarind. Also add 1/2 cup of water.

4. Cover the lid and allow the items to boil for 4 to 5 minutes, till your mangoes are cooked well. You can check with a fork , whether your mangoes are cooked.

5. Now add cooked dal. Also add jaggery and required water . Allow the items to boil in a low flame for 3 to 4 minutes, until the jaggery is dissolved well. Jaggery and spice level is up to your requirements. You can taste it and add jaggery or sambar powder , according to your level. Normally this sambar will be spicy , tangy and also sweet. Now switch off the flame. Add fresh coriander leaves.

6. Serve with rice and any curry of your choice !.

Quinoa, Raw Mango Sambar, Spinach dal and Papad :) 

Neer Dosa

Neer Dosa meaning watery dosa / crepe is made with rice and coconut ,  and requires no fermentation. It is an tasty dish from Tulu nadu region and a popular Udupi-Mangalorean cuisine .

Preparation Time: 20 minutes
Yields : 8 no. of dosas

INGREDIENTS:

Sona masoori rice or any raw rice - 1 cup
Desiccated Coconut Powder - 1/2 cup
Salt - 1 teaspoon
Water - 2 1/2 cups

METHOD:

1. Soak rice overnight for about 7 to 8 hours.

2. Drain all the water and grind the rice in mixer with less water . If you add more water while grinding, the rice will not be grinded properly. So use less water and grind it  along with desiccated coconut powder into a smooth paste. Normally fresh grated coconut is preferred over desiccated. Use which ever available.

3. Now add 2 1/2 cups of water and salt and mix well without any lumps. The batter should be watery in consistency, as in the below video.

4. Now use a non stick pan to make this dosa. For this dosa, nonstick pan is more preferred as the dosa will be very thin. If used normal tawa, the dosa will stick to the pan. Please follow the below video to make tasty Neer Dosa !.

5. Serve Neer Dosa with any chutney of your choice .

Corn and Vegetable Soup

Try this easy sweet corn and vegetables soup which is tastier and also healthier . With goodness of turmeric powder, ginger and garlic, this soup can help you to stay immune and healthy !

Preparation Time: Under 20 minutes
Cooking Time: Under 20 minutes
Serves: 2 to 3 people

INGREDIENTS:

Carrot - 1/2 ( If small, use 1 no. of carrot)
Cabbage - 1 cup chopped fine
Baby corn - 4 no.s
Sweet corn - 125 gm
Ginger - 1 inch size, chopped fine
Garlic - 2 to 3 pods
Spring Onion - 1/4 cup chopped fine
Turmeric powder - 1/2 teaspoon
Salt - as required
Black pepper powder -1 teaspoon
Water - 3 cups approx.
Butter - 2 tablespoon
Wheat flour - 1.5 tablespoon

METHOD:

1. Wash the vegetables. Cut carrot, cabbage, baby corn in to small pieces. Also take 1.5 tablespoon of sweet corn in the same bowl. Remaining sweet corn you can use it to make corn paste.

2. Chop ginger and garlic in to small pieces. Also chop spring onion in to small pieces.

3. In a mixer, take the remaining sweet corn and add 1 tablespoon of water and grind it into a smooth paste.

4. In a vessel, add butter. Once it melts, add ginger and garlic and fry till they change colour.

5. Now add spring onion and fry for a minute or two.

6. Now add the chopped vegetables. Also add turmeric powder, salt and black pepper powder. Stir fry for two minutes.

7. Now add the corn paste which you prepared in step 3. Stir fry for another 2 minutes.

8. Now add 3 cups of water. Water can be adjusted according to your consistency. Allow it to boil. When it starts to boil, cover the vessel with lid and keep the flame in medium. Let the veggies get cooked for another 15 minutes.

9. In the meantime, in a small cup, take 1.5 tablespoon of wheat flour and add some water to make it like a paste. This will be added to the soup, to give a creamy texture. Usually cornflour is preferred over any other flour for soups. In order to make the soup healthy, I added wheat flour and I dont find much difference in taste.

10. Now add the wheat flour paste to the soup and mix well. Allow it to boil, for another 2 to 3 minutes and you can see the soup gets thicker and more creamy. Now switch off the stove. Add some more black pepper powder if you like. Serve hot !

Set Dosa

Set Dosa is soft, thick and spongy dosa made using idly rice, urad dal,fenugreek seeds and aval. It is more soft and fluffy than regular dosa and can be taken as breakfast or dinner.

Preparation Time: 20 minutes( Not including soaking and fermenting time)
Yields - 20 -22 no.s of dosas.

INGREDIENTS:

Idly Rice -2 cups
Flattened Rice/Poha/Aval - 1 cup
Urad dal - 1/2 cup
Fenugreek seeds - 1 teaspoon
Salt -  1 teaspoon


METHOD:

1. Wash and drain rice and urad dal separately. Soak urad dal with fenugreek seeds with sufficient water in bowl. Soak idly rice separately in another vessel with sufficient water. No need to soak poha. Soak for at least 6 to 7 hours.

2. Now grind rice separately. When you grind rice, do not add too much water. First grind without water and little by little add water and grind to a smooth paste. Take it in a bowl.

3. Now grind urad dal and fenugreek seeds also with less water into a smooth paste.

4. Now wash and drain poha and grind it  in to a smooth paste.

5. Now mix, dosa,urad dal and poha  batter well. Keep it aside covered. Let it ferment for at least 8 hours.

6. After fermentation, you can see the batter raise up well. Now add salt and mix well with batter.

7. Now the batter is ready to make dosa. Please follow the video below to make soft and spongy set dosa !.

8. Serve dosa with any chutney of your choice !!

Wheat Rava Upma

Wheat Rava is made from breaking the wheat in to small coarse particles. It is called as broken wheat or wheat rava. If the broken wheat is little big in size, it is called dalia in northern part of India. It is a very healthy food and usually taken as breakfast or sometimes as dinner. Broken wheat is available in all Indian stores . I have tried a very simple and delicious upma using broken wheat. Please try and leave your comments.

Preparation Time: Under 15 minutes
Cooking Time: 20 minutes
Serves: 2 people

INGREDIENTS:

Broken Wheat/Wheat Rava - 1 cup
Water -3 cups
Vegetables - 3/4 cup( I used carrot and green peas)
Turmeric powder - a pinch
Salt-  as required
Onion - 1/2 cup chopped
Green chilli - 1 no. chopped

SEASONING:

Oil - 2 table spoon
Coconut oil - 1 teaspoon(To be added in the end)
Mustard - 1/2 teaspoon
Urad dal - 1 teaspoon
Channa dal - 2 teaspoon
Curry leaves - as required

METHOD:

1. In a pan, add 2 tablespoon of oil . Add the items mentioned in the seasoning section (except coconut oil). Fry for a minute.

2. Now add onion, green chilli and fry,  till onions turn transparent.

3. Now add veggies ( I used carrot and green peas), pinch of turmeric and fry for a minute. Now add 3 cups of water, salt and bring it to boil.

4. After it boils, add the wheat rava little by little in a sprinkled way. Stir well. Keep in medium flame.

5. You can see the wheat rava starts absorbing the water and mixture thickens. After few minutes, the mixture turns to porridge like consistency as in the picture below.

6. Now turn the flame to full sim and cover with lid . Let it be in simmer mode for 10 minutes.

7. Now open the lid, add a teaspoon of coconut oil. Mix well. Wheat rava upma is ready !. Serve with any chutney or sambar of your choice.

NOTE:
      The shelf life of broken wheat is around 3 months. But if you want to keep the broken wheat for longer time, in a dry pan, dry roast the broken wheat for about 5 minutes in medium flame , until it is hot to touch and make sure you dont burn the wheat rava. Allow it to cool down, and pack it in a air tight container. It can stay longer.