Mango pickels

you need:
2 raw mangoes
10 tbsp salt
6 tbsp chilli powder
50 gms mustard powder
2 tbsp jaggery
1 pinch on hing( Asafoetida)
5 tbspoons oil
1 tbspoon methi seeds
Method: clean the mangoes with water then take a cloth and wipe the water neatly.
then make pieces ( small or medium it depends on your chopping abilities),
Later in a bowl put the mangoes and add salt mix well and close the lid and keep it aside and after an hour or two you mix again and now if there in more water consistency you can add chilli powder and mustard powder and jaggery. Mix well and keep it aside for 1hr and later just take one piece and taste it if anything else required pls add it. In a kadai heat oil add methi seeds and hing(Asafoetida). Allow the oil to cool down and later add to the mango pickels. Store it in an glass bottle.
Tips:
 I prepared more so reduced the quantity of mangoes and items. Just try it will be very tasty.
You should take care that Mangoes have to be good and well cleaned, and cleanliness is very important bcos you can store this for more than 1 yr if you prepare more quantity. salt oil and asafoetida acts as preservatives.

Butter corn

As Growing kids need more energy morning snacks have to be healthy toooooooooooooo.
you need:
1 American corn,
1 tsp butter,
salt as per taste,
pinch of pepper powder,
coriander to garnish.
Method:
Peel of the outer skin of the corn and pressure cook it. Then with the help of knife deseed the corn kernels and in a kadai add butter later corn salt and pepper and mix it well and garnish with coriander.
I always prepare home made food for my son. It is very simple to prepare at home rather than buying from a corn vendors.
If you do not get whole corn . You get frozen corn kernels in Reliance fresh you can bring it and refrigerate it and remove it and soak it in water whenever required and use it.
If you vary the ingriedients you will get different taste and you can add chilli powder , sauce, corn mixture, kurkure etc etc..........
Kids really love this and it is a healthy snacks. It can be given for breakfast also. But if you are packing it for lunch or morning snacks pls don not add butter just salt and pepper should be fine.

sabudana kichdi

Sabudana kichdi
This recipe I'm posting it on the eve of Shivaratri.This dish is special on the days you fast. For Eg Shivaratri, Sankastha hara chaturdashi. But it can be prepared on other days also.
Ingriedients:
1 glass of sabudana.
3 Potatoes.
Green chilli as per taste.
Salt as per taste.
10 tablespoon oil.
Ground nuts.
1/2 tsp jeera,
1/2 tsp mustard.
10 curry leaves.
coriander leaves.
half lemon.
turmeric.
sugar Little.
Method:
Take a bowl and put the sabudana and wash it cleanly and drain all the water Previous night. Later twice or thrice just sprinkle half galss of water. So that the sabudana will be well soaked and ready for the kichdi for next day breakfast.
Roast the groundnuts and coarsely grind and set it aside.
Cut green chillies. chop coriander and curry leaves. Peel the potatoes and cut it into small cubes. Soak these cubes in salt water so that the colour of the potatoes will not change.
Keep the kadai and pour the oil and just see the oil consistency should not be too much nor too less. Bcos sabudana doesnot require much oil. But without oil it will not taste good. Once the oil is hot. Add mustard, jeera , curry leaves and green chillies.After 2mins add the drained cubes of potatoes. Put a lid on the kadai and frequently keep mixing it. Once you feel potatoes are soft and are not sticking to each other and the outer layer is changing its colour.Add salt , turmeric, Lemon juice Add the sabudana. Mix it well. Close the kadai and keep in low flame and you will see all the sabudana changes themselves from white color to quite transparent balls.Add little sugar and the ground nut powder and garnish with coriander. It is tastes very good when hot.
Tips:
You can use red chilli powder instead of green chillies.
If you feel sabudana soaked is more the you can refrigerate and use is next day.
For this kichdi if you add little besan and rice flour you can prepare yummy sabudana vada.
For this kichdi if add more rice flour you can prepare sabudana roti.
It depends on the sabudana quality.All these years This soaking technique used to work and It was very easy to prepare. But some how nowadays we are not getting good quality sabudana.
We get two varities of sabudana one is nylon sabudana and one more is ordinary sabudana. Nylon sabudana is used for preparing kheer or payasam. But the ordinary for kichdi.If the sabudana is not soaked properly the kichdi will not taste good and you will get messed up.
Nylon sabudana should be soaked in hot water and it can also be used for kichdi.But it is a bit expensive than the regular sabudana.
I recently invented a new method of soaking. I took the sabudana and cleaned it water and drained all the water and in another bowl i took fresh water boiled it and added to it and allowed it for 20 mins and drained all the water and kept it aside and next day you are sabudana is ready. Little water can be added in the morning and sabudana if squeezed should be soft then only it is soaked properly.
This recipe I learnt from my mother-in-law. But She used to really take so much pain in soaking them overnight and she used to get up every 2 hrs in the night and sprinkle water.
Even she liked my new method and she says it is easy. Bcos Every month when I prepare this for fasting I really don't want to take risk. So This method has helped me to prepare the same tasty kichdi every month.

Neer Dosa

Neer dosa:
Items required:
2 glass of rice.
pinch of soda and salt.
method:
Soak the rice in the morning and evening grind the batter to a fine consitency. Keep it aside overnight.Next day morning add little salt and soda. But you have to add more water to it. Only if the consistency of water is more you will be able to prepare soft dosas. But this doesnot come good in nonstick tava. so you should have the old dosa tava's which our moms or grandmas used to prepare dosas. Just the way you prepare rava dosa. Just pour it on the tava so that a thin layer is evenly spread across the tava and put a lid on the tava so that it gets cooked in the steam formed inside. Remove the lid and after 2 mins you can take out the dosa and it is ready to be served. This goes well with coconut chutney and even with avarekallu saggu. You need not turn the dosa and cook it on the otherside.
The better version of neer dosa is Appam.Appam is a kerala dish.
For Appam all you need to do is for the neer dosa batter in the morning you have to add one cup a coconut milk. and little sugar.
Grate coconut and grind it well in the mixer and add little hot water and extract and filter the coconut pulp for coconut milk.
This appam can be prepared in a kadai. Just keep the kadai and add little oil and grease it. Later Pour the batter from the sides using a laddle. and aal the extra batter goes and settles in the centre. which become thick. cover with a lid and wait until it gets cooked well. later carefully remove it and serve it hot and eat it hot.
tips:
Only tip is for each and every dosa you have to grease the tava with oil.


 

Instant dosa

Instant Dosa:
This dosa can be made when you have no time and you have got up late on a sunday morning.It is very good for kids who have started solid food.
Ingridients:
1 cup wheat flour.
1/4th cup of rice flour.
salt one pinch.
Pinch of soda.
oil for seasoning.
Method:
Take a bowl and add the wheat flour and rice flour and mix well with water.The batter should be like dosa batter consistency.See to it there are no lumps in it.. Add salt and soda and keep it aside for 30 mins.
Later heat the tava and use the laddle and spread it very thin layer.
It can be served with coconut chutney or chutney powder.
Very easy to prepare and only thing is it will be very soft and it will not be crispy as regular dosas.

Homemade butter and ghee

Butter is very good for health and Actually I started preparing this at home becos of two reasons. The milk when I boiled always a thick layer of cream used to come and Chintu does not like that cream Every time he drinks milk the milk has to be filtered in front of his eye's. Next reason is if with that cream If I prepare curds also it is high in fat content which is not good for us. So always used to feel bad Bcos I was gaining weight so I started preparing butter from it.
Ingriedients:
Cream from milk for more than 2 weeks.
Method:
Everyday collect the cream in a box and add little curds in it and keep it inside the fridge.
After you feel you have enough cream you remove it in the night and keep it outside.
Next day early morning by 6.30 am you just add little cream and more water and put it in the mixie jar with the juicer blade. And after 5 mins you will notice the formation of butter. Keep two separate bowl one for butter and one for buttermilk. Repeat the same procedure until all the cream is done.
First time you will feel it is a bit messy. But once you learn to handle the butter you will really feel very good.
Wash all the vessels and jar with hot water so that it will not be sticky.
Later keep the butter in the fridge. You can use it with bread. If so add little salt to it.
But the buttermilk which you have prepared might be good or it might have bitter taste if the cream collected duration is more than 2 weeks. If it tastes good you can use the buttermilk which is really good for health.

Ghee:
Method:
You have the butter now remove all the water content in it and take a thick bottomed vessel and put all the butter and add little methi seeds , beetel leaf and pinch of salt and turmeric( salt and turmeric is optional) and Keep on the gas stove and heat it until the ghee separates out and once the sputuring sound stops you will come to know the right time to switch of the gas and after that take a steel filter and filter the ghee into a box.
Tips : In Winter you can prepare butter till 8am. But in summer it is better by 6am.
The earlier you do you get good amount of butter. This matches the saying" The Early bird gets the Butter in summer"



 

Besan laddu

Ingriedients:
1 cup besan
1cup powdered sugar
1 cup ghee
cashews, drygrapes, cardmom powder.
Method:
Take a thick kadai and add the besan powder and keep frying and after 5 mins add ghee little by little. and keep stirring it well. This is a very simple reciepe but it needs to be eye tested. You should know what is happening every 5mins. So after sometime when almost 75% of the ghee is added the besan will form lumps like structure don't worry. Keep mixing it well. Then add the remaining ghee. It will become liquid consistency. and later the colour of the besan changes to golden brown. you can feel a nice aroma from the kadai. Now switch of the gas and add the powdered sugar cardmom powder and dry grapes and roasted cashew pieces. Mix well and keep it aside to cool and once it is cool you can make laddu's from that.
tips : If you feel you are not able to make laddu's then ghee consistency is less so add melted ghee to it and mix it well.
This is the first recipe I learnt after my marriage from my mother-in-law. I thank her.

 

Rava dosa

This is my first recipe on this blog. I have experimented a lot on this recipe. This is my experimentation in my kitchen.

This rava dosa reciepe is my son's and hubby's all time favourite.
Ingriedients:
1 cup Rava
1cup maida
1 cup rice flour
5Tbsp of besan flour.
Jeera 2 tablespoon
til 2 tablespoon
Green Chillies chopped 2
coriander chopped
Turmeric as per your color sense.
Cashewnut pieces.
Salt as per taste.
curds 1 small bowl. If you like.( optional)
Pinch of Soda.
Method:
Put all the atta and all the ingriedients in a big bowl mix it well. No lumps should be there.Add enough water. Finally keep it for 10 mins aside.
These are the few tips to be taken care while preparing the dosa.
1.Heat the pan apply oil and Just Pour the batter with the laddle and don not follow the regular dosa method laddle should not touch the dosa pan. So for this the batter should have enough water consistency. Later just close the pan for 2 mins with a lid and open it and when the base of the dosa turns golden red u just remove the dosa and serve in the plate.No turning it back side.
2.Every dosa you should apply oil. to the pan and on top of the dosa also. Serve it with coconut chutney. Try a small quantity first and later you will know the consistency.
One bowl measurement will become more bcos of lot of water in it.
Prepare after 10 to 15 mins if you keep for more time again and again you have to add water and make the batter thin. becos rava inside the batter will  settle down in the bottom of the bowl.
Reciepe We will get but few things when we try we learn on our own. These things I experimented and Every week atleast once I prepare this and Mine is the best rated dosa. Any time my hubby eats the rava dosa outside He says you prepare more tasty dosa.
My reply is I have a secret ingriedient.( lots of Love and care )

Anyone can cook

Anyone can cook with the passion for cooking.
 My blog title is different just because I will be blogging here few of my own recipes and other recipes are the one's which I have learnt from my mom, mil,sil and cosis's, near and dear friends . I always want the exact recipe when I cook those dishes which my mom used to prepare.  Everytime I cannot call up and take the recipe and cook.
I started cooking when I was in highschool but in mom's house only few basics not much ,but I was so fond of trying new dishes and mom and dad used to appreciate my cooking very much and they do it today also. I learnt preparing chats panipuri, bhelpuri in college and seeing many cookbooks.
Once I got married the real pressure test of cooking started and I'm personally very happy the way I cook tday and my interest is very high any new recipe I like I try out and almost  90% of the tried recipes  tastes good and meets the expectation of other members of the family most of the time.
 I also keep experimenting with cooking but still have a long a way to go...................................