Mango Onion Chutney

Ingredients :

• Raw Mango Pieces - 1 Cup
• Onion - 1/2 Cup
• Jaggery - 1/4 Cup
• Red Chili Powder - 1 Tsp
• Salt - 1 Tsp
• Oil
• Muster seeds -1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Asafoetida - 1 Pinch

Procedure :

1. Wash and remove cover of raw mango.
2. Cut mango and onion into small pieces.
3. Add all the ingredients and prepare fine paste in a grinder.

Note :

• Jaggery proportion depends on soreness of mango.

Curd Rice

Ingredients :

• Rice 
• Ghee
• Mustard seeds
• Cumin seeds
• Split Black gram( Urad dal)
• Split Bengal gram(Chana dal)
• Black pepper
• Green chili (optional)
• Ginger
• Coriander leaves
• Salt
• Curd

Procedure:

1.  Mix cooked rice and curd in a bowl.
2.  In a small pan heat ghee, add mustard seeds to splutter.
3. Add cumin seeds, urad dal, chana dal and black pepper.
4. Add grated ginger, curry leaves and green chili.
5. Pour this seasoning over the curd rice mixture.
6. Add salt as per taste. Mix well.
7. Garnish with coriander leaves and serve.

Masala Buttermilk

Ingredients :

• Curd - 1 Cup 
• Ginger - 1 Inch
• Curry leaves - 5-6
• Green chili - 1/4 inch ( optional)
• Cumin seeds powder ( jeera powder)  - 1/2 Tsp
• Oil / ghee - 1/2 Tsp
• Coriander leaves. 
• Black salt - 1 pinch
• Salt 

Procedure : 

1.  Take the curd in a deep bowl,  beat it with beater. 
2. Add 3 cup water,  jeera powder, black salt and salt. 
3. If curd is sour you can add little sugar. 
4. In a small pan heat oil,  add grated ginger, curry leaves and green chili. 
5. Add half cup water and bring it to boil. 
6. Add this in the buttermilk. 
7. Garnish with coriander leaves and keep aside for cooling. You can keep it in the refrigerator. 
8. Masala buttermilk is ready to serve. 

Ice Candy

Ingredients :

• Oranges - 2
• Honey - 1 Tsp
• Mint - 2 leaves
• Black salt - 1 Pinch
• Salt - 1 Pinch
• Lemon juice - 1/2 Tsp
• Sugar

Procedure :

1. Peel oranges. Add mint leaves and blend using hand blender.
2. Strain pulp and take the juice in a bowl. 
3. If you don't have hand blender, remove seeds and use grinder. 
4. Add salt, back salt,  lemon juice, honey and sugar,  mix well. 
5. Pour in candy mold and keep in deep freezer for 5-6 hours. 
6. Repeat same procedure for water melon. Don't add honey in water melon candy. 

Ragi drink (Nachani Ambil)

Ingredients  :

• Ragi( Nachani)  - 2 Tsp
• Curd - 1 Cup
• Ginger - 1 Inch
• Garlic - 2-3 cloves (Optional) 
• Curry leaves
• Coriander leaves
• Green chili - 1 Inch
• Cumin seeds powder - 1/2 tsp
• Ghee - 1/2 Tsp
• Black salt
• Salt

Procedure :

1.  Take 2 tsp Ragi flour in a bowl, add 1 Cup water slowly and prepare paste without lump. 
2. Boil 1 Cup water in a pan. Add slowly Ragi water while stiring it with spoon. 
3. Bring it to boil with constant stir. 
4. Turn of the gas and keep aside for cooling.
5. In another bowl take 1 Cup curd and 3 cup water, prepare buttermilk.
6. Heat 1/2 tap ghee, add grated ginger,  curry leaves, green chili.
7. Add 1 Cup water. Mix it with buttermilk
8. Now slowly add cooked Ragi in the buttermilk without forming lumps. 
9. Add cumin seeds powder. Add salt and black salt as per taste. 
10. Garnish with coriander leaves.
11. Serve the healthy drink. 

Raw Mango Instant Pickle

 

Ingredients:

• Raw Mango Pickle -  1 Cup
• Red chili powder - 1 Tsp
• Turmeric - 1/4 Tsp
• Fenugreek - 1/4 Tsp
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Asafoetida
• Jaggery - 1 Tsp
• Oil
• Salt

Procedure :

1. Wash and cut raw mango into small pieces.
2. Mix mango pieces, red chili powder, turmeric, salt and jaggery.
3. Heat 1 Tbsp oil in a pan.
4. Add mustard seeds to splutter.
5. Add cumin seeds and fenugreek seeds.
6. Add one pinch Asafoetida.
7. Mix the seasoning with mango pieces.
8. You can eat this immediately.
9.  Keep in refrigerator and use within 15 days.

Panhe( Raw Mango Juice)

Ingredients :

• Raw mango(Kairi) - 2-3
• Sugar
• Salt
• Cardamom - 2

Procedure :

1. Boil raw mangos in  a pressure cooker or closed pan.
2. Remove the pulp after cooling.
3. Add equal amount of sugar and cardamom.
4. Add salt 1 Tsp for taste.
5. Prepare fine paste.
6. This pulp you can store in refrigerator for 15 days.
7. To serve take 1/4 glass pulp, add cold water.
8. Mix well and serve.

Note :

Depending upon the sourness of raw mango, change the sugar proportion.

Solkadhi

Ingredients :

• Fresh Coconut - 1/2 Cup
• Kokum - 3-4
• Green Chili - 2 inch
• Garlic clove - 1
• Cumin seeds (Jeera) - 1 Tsp
• Sugar - 1 Tsp
• Salt
• Cilantro

 Procedure :

1. Soak Kokum in 1 cup water for 3-4 hours.
2. Take Kokum outside without squeezing.
3. Grind coconut, green chili, garlic and Cumin seeds.
4. Add 1 cup Luke warm water  in the grinder and again grind.
5. Now strain it using cloth to get coconut milk.
6. Repeat it 2-3 times to get coconut milk.
7. Mix coconut milk and kokum water.
8. Add salt and sugar, mix well and keep it in refrigerator.
9. Garnish with coriander leaves.
10. Serve chilled.

Apple Milk

Ingredients :

• Apple - 1/2 Cup
• Milk - 1 Cup
• Sugar - 3 Tsp
• Ice cream essence (optional)

Procedure :

1. Boil milk and keep it in refrigerator for 5-6 hours.
2. Peel apple and make small pieces.
3. Grind apple and sugar in a grinder.
4. Add milk and grind.

Amba Dal

Ingredients :

• Raw Mango seeds - 2
• Split red lentil (Tur dal) - 1/4 Cup
• Curry leaves - 4-5
• Rassam Powder - 1/2 Tsp
• Red chili powder - 1/2 Tsp
• Turmeric - 1 Pinch
• Asafoetida - 1 Pinch
• Mustard seeds - 1/4 Tsp
• Cumin seeds - 1/4 Tsp
• Fenugreek seeds - 6-7
• Oil
• Salt
• Jaggey - 1 Pinch

Procedure :

1. After using raw mango for pickles, remaining seed we are using for dal.
2. Cook tur dal by adding turmeric.
3. Mash cooked tur dal.
4. Heat oil in a pan.
5. Add mustard seeds to splutter.
6. Add cumin seeds, fenugreek seeds, asafoetida and curry leaves.
7. Add mashed tur dal and water.
8. Add rassam powder, jaggery and salt.
9. Boil for 5 min.
10. Serve hot.

Mattha

Ingredients :

• Curd - 1/2 Cup
• Coriander Leaves
• Sugar - 1/2 Tsp
• Cumin seeds Powder - 1/4 Tsp
• Water - 1 Cup
• Salt

Procedure :

1. Take Curd in a bowl and beat nicely.
2. Add cold water, salt and cumin seeds powder.
3. Mix well using handy mixer.
4. Add very finely chopped coriander leaves.

Note :

• Its good to take in lunch during summer.

Takku

Ingredients :

• Raw mango - 1 (medium size)
• Jaggery - 2-3 Tbsp
• Red chili powder - 1/2 Tsp
• Turmeric - 1 Pinch
• Asafoetida - 1 Pinch
• Mustard seeds - 1/4 Tsp
• Fenugreek seeds powder - 1/4 Tsp
• Salt
• Oil - 1 Tsp

Procedure :

1. Grate raw mango.
2. Heat oil in a pan.
3. Add mustard seeds to splutter.
4. Add fenugrrek seeds, asafoetida, red chili powder, turmeric.
5. Keep aside.
6. Add salt and jaggery with grated mango and mix well.
7. Add seasoning and mix well.

Note :

• You can add grated onion with it in a same proportion.

Methamba

Ingredients :

• Raw mango pieces - 2 Cups
• Oil - 1 Tbsp
• Red Chili powder - 1 Tbsp
• Jaggery grated - 1/2 Cup
• Turmeric - 1/2 Tsp
• Asafoetida - 1/4 Tsp
• Mustard seeds - 1 Tsp
• Fenugreek seeds - 1/2 Tsp

Procedure :

1. Wash and peal raw mango.
2. Make small pieces and remove seed.
3. Heat oil in a pan.
4. Add mustard seeds, when it start to crackle, add asafoetida and fenugreek seeds.
5. When fenugreek seeds change its colour to golden-red, add raw mango pieces.
6. Saute for 3-4 minutes on a low heat.
7. Add turmeric, red chili powder and salt, add 2 tbsp water and cover & cook till mango is done.
8. Add jaggery and cook for 3-4 minutes.
9. Keep in a air tight container after cooling.

Sakharamba

Ingredients :

• Raw Mango grated - 1 Cup
• Sugar - 1 Cup
• Cardamom Powder - 1/4 Tsp
• Saffron - 1 Pinch

Procedure :

1. Mix all the ingredients and keep aside for one hour.
2. Heat in pan on medium heat till the syrup become think(2 Tari).
3. Keep in glass bowl or air tight container.

Dahi Vada

Ingredients :

1. Split Black Gram (Urad dal) - 1 Cup
2. Plane Curd - 2 Cup
3. Tamarind - 1/4 Cup
4. Brown Sugar - 1/4 Cup
5. Cumin seed Powder (Jeera Powder)
6. Chat Masala
7. Red Chili Powder
8. Oil
9. Sugar - 2 tbsp
10. Salt.

Procedure :

1. Soak Black gram for 5-6 hours.
2. Grind it to make a smooth paste and add salt as per taste.
3. Take 2 tbsp curd in a bowl, bit it and add 2 cup water to prepare thin buttermilk.
4. In a separate bowl take 1 cup curd, bit it and add 1/2 cup water to prepare thick butter milk.
5. Add 1 tbsp Sugar in the thick buttermilk and mix well.
6. Heat oil well in a deep frying pan.
7. Deep fry medium size vada as shown.
8. Deep the vada in thin buttermilk immediately after deep frying.
9. After few minutes remove the vada from the bowl & deep it in thick buttermilk for at least two hour.
10. Prepare sweet tamarind chutney.(Procedure is given under the Label chutney)
11. In a separate bowl bit remaining curd and add 1 tbsp Sugar.
12. At the time of serving put vada first, pour bitten curd, spread cumin seed powder, chat masala and chili powder.
13. Pour 1 tbsp sweet tamarind chutney and serve.