MANGO GRAVY | MAMBAZHA KUZHAMBU - MANGO RECIPES

I learnt this from my MIL and  prepared this for the first time..I loved it a lot.. Its nothing but the usual vatral kuzhambu with ripe mango in it.. I’ve already given the recipe for sambar powder in the side bar.U can try this with ur own sambhar powder also or  try with red chilly powder & Dania seeds powder in 1:2 ratio ..

Ingredients :

• Ripe mango – 1 no ( cut into 3 slices but mango should be whole.Hope u can understand from the above picture )
• Tamarind – A big gooseberry size
• Sambar powder – 2-3 tsp
• Salt & water – As needed.

To temper :

• Mustard seeds – 1 / 2 tsp
• Methi seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Jeera – 1 tsp
• Toor dal – 1 tsp
• Small onion – 3 nos (finely chopped )
• Garlic flakes – 4 nos (finely chopped)
• Whole Garlic flakes – 10 nos
• Curry leaves – a few (chopped )
• Cooking oil – 1   tbsp

Method :

• Heat a kadai with oil and temper the items given above in the same order except whole garlic flakes.Keep it in low flame.
• Add the whole garlic flakes and saute till it changes golden brown.Nice aroma wafts around.
• Now add the tamarind extract , sambar powder , turmeric powder  , salt & required water.
• Let it boil for sometime..Then add the sliced whole mango and allow it to cook in the tamarind extract.
• Make sure there is enough water for the mango to cook.Cover with a lid.
• After sometime check whether the mango is done by pressing the outer skin.
• Switch off the flame .Pour a tbsp of sesame oil and few curry leaves on the gravy and dont mix it.This gives a special flavor to the vatral kuzhambu.
• Remove and serve hot with white rice and sesame oil.

KITCHEN CLINIC :

MANGO : Refer the benefits of mango here..

VEGETABLE BIRYANI

Last Sunday i tried this biriyani with slight variations from HERE.After tasting this , i reminded about the biriyani i had in AAB ( Adayar Ananda Bhavan ).Its aroma and taste were very similar to it.If any of u make  biriyani similar to restaurant style please share with me..I’ll try from ur blog..I hope U all would try this and let me know how u liked it ..



Ingredients :

• Basmati rice – 1 cup
• Water – 1.5 – 2 Cups (adjust as per given on the packet)
• Vegetables – Carrot , Beans , Peas , Potato – 1 cup
• Big onion – 1 no (Slice cut)
• Green chilly – 2 nos ( Slit cut )
• Tomato – 1 no
• Ginger , Garlic and Saunf / sombu Paste – 1.5 tsp ( Ginger – 1.5 inch , Garlic – 6 pods and Saunf – 1/2 tsp )
• Mint & Coriander leaves – A handful
• Turmeric powder – 1/4 tsp
• Red chilly powder – 1/2 tsp
• Coriander seeds powder – 1 tsp
• Garam masala powder – 1/2 tsp (optional)
• Cashew paste – 1 tsp (Grind 5- 7 cashews )
• Salt – As required
• Ghee – 1 tbsp
• Curd – 1 tsp
• Cinnamon – 1 small piece
• Cloves – 2 nos
• Cardamom – 1 no
• Bay leaf – 1 no
• Marati moggu / Star anise – 1 no

Method :

• Wash and soak basmati rice for 20 mins in 2 cups of water.
• In  a cooker base take the oil and once its hot , add cinnamon, cloves , cardamom , bay leaf and star anise.
• Then add the sliced onions and ginger, garlic and saunf paste. Saute well till its raw smell vaporizes.Now add half of the  mint , coriander leaves and green chillies. Mix well ..
• Then add the finely cut tomato pieces and saute till it turns mushy.
• Now add all the powders , cashew paste and mix well for few mins.
• Finally add the cut vegetables with the required salt and toss it well.
• Add the soaked rice with water , curd and the remaining mint & coriander leaves.Pour a tsp of ghee .
• Close the cooker and cook for 1 whistle.

Yummy , Flavorful biriyani is ready to be served hot with onion raitha !!
Note :

• We always want the briyani to be less spicy and mild in flavors. Please adjust the above said ingredients according to ur tastebud.
• If u wish u can fry the rice in ghee before soaking in water.

KITCHEN CLINIC :

I’ve already mentioned the benefits of spices here and vegetables here,please refer it. Star anise: Star anise has been used in a tea as a remedy for rheumatism, and the seeds are sometimes chewed after meals to aid digestion. Japanese star anise (Illicium anisatum), a similar tree, is not edible because it is highly toxic (due to containing sikimitoxin); instead, it has been burned as incense in Japan. Cases of illness, including "serious neurological effects, such as seizures", reported after using star anise tea may be a result of using this species. Japanese star anise contains anisatin, which causes severe inflammation of the kidneys, urinary tract and digestive organs.

MILAGAI CHUTNEY / GREEN CHILLY CHUTNEY

My MIL prepared this chutney for me yesterday.When i was pregnant i felt like having something spicy & tangy like Elandhavadai ( in tamil).On those days she used to prepare this chutney just for me and i relished it. Again ,after a long time we had this chutney yesterday for idly..It tasted excellent.Spice lovers must try this .I am sure u would love it..I think people from Andhra know this very well..

Ingredients :

• Green chilly (Long ones ) – 4 nos
• Tamarind – Small gooseberry size (soak in very little warm water)
• Salt – As needed.
• Powdered Jaggery – Small berry size / Sundakkai size
• Cooking oil – 1 tbsp

To temper :

• Gingely oil / Sesame oil – 1 tbsp
• Mustard seeds – 1/2 tsp

Method :

• Heat a kadai with 1 tbsp of cooking oil and saute the green chillies.
• Remove and allow it to cool.
• Grind all the ingredients given above with green chillies to make a smooth paste.Add little water if necessary.
• Heat a kadai with a tbsp of sesame oil and splutter mustard seeds.Pour this chutney into the kadai , saute for sometime and switch off the flame.

Note :
If u want to keep this chutney for months , u should saute well till it becomes a  whole mass ( no trace of water). Transfer it to an air tight container.My MIL’s mother prepare this chutney in large quantity whenever chilly price comes down and becomes cheap..But yesterday we made it very less .So i dint saute the chutney,.I just tempered , added the chutney and switched off the flame immediately.The secret of this chutney lies in the amount of tamarind we use.If u add more tamarind the chutney will be less spicy but more tangy and vice versa.So tamarind and green chillies used should match each other.Please adjust according to the measurements given above..
Do try and Enjoy this chutney with Idly , Dosa and curd rice !!. Don’t forget to let me know
KITCHEN CLINIC :

GREEN CHILLY : Everybody who has ever tried a green chili is familiar with the mild bitterness and intense, sinus-clearing heat, but a lesser known fact is the myriad of health benefits that green chilies provide to those who consume them. Rich in vitamins and low in fat and cholesterol, green chilies are a super food with super flavor. The heat that the capsaicin provides is even a health benefit, so when you feel the heat, you know it's working. Available fresh, dried, ground, canned or pickled, there are a number of ways to enjoy the taste and health benefits of green chilies. Vitamins and Minerals Green chilies are rich in vitamins A and C with the dried version higher in vitamin A and the fresh version higher in vitamin C. They can contain as much as six times the amount of vitamin C as a single orange. Their vibrant color signal high amounts of the antioxidant beta-carotene, which supports the cardiovascular system, as well as helps maintain the health of the skin, eyes and immune system. Green chilies also contain vitamins B and E, and are a good source of iron and potassium. They do not contain fat or cholesterol and help block the body's absorption of cholesterol while remaining low in calories. They are excellent medicines for lungs as they act as decongestant and also help in dissolving blood clots. Chilies also help in reducing pains as after eating chilies, the brain releases natural opiates endorphins that reduce the pain and also affect emotions. Though the vitamins and minerals are certain advantages to eating green chilies, the greatest health benefit comes from the pain you feel when you bite into one. Capsaicin, the active chemical stored in the veins and seeds that gives them their heat has many nutritional and health benefits. It helps dissolve blood clots and aids in digestion. Capsaicin as a drug has be prescribed to treat wrinkles, heart health and facial twitching. It actually burns calories by increasing your metabolism, as well as curbing your appetite. Capsaicin also releases endorphins in the brain and puts chili eaters in a better mood. Capsaicin creams have also been used as anti-inflammatory medicine and in the treatment of arthritis. It is due to no small reason that chilies are considered as natural miracle food. A tiny chili can help provide the body with lots of beta-carotene- more than even carrot. Moreover, it can help provide relief from various problems like migraines, cluster headaches, sinusitis, and even arthritis. To add on to its benefits, chilies can also help prevent serious problems like cancers along with inhibiting the growth of leukemia and prostate cancer cells. The heating quality of chilies also intensifies the body’s metabolic activity thereby increasing its ability to burn calories and fats. Thus, eating chilies can also be beneficial for your figure. Warning Be careful not to touch your eyes, nose, mouth or other sensitive parts of your body after handling chilies. The capsaicin will stick to your fingers and hands and burn very badly. Make sure to wash your hands many times after touching chilies. Hot and Cold In some countries, spicy dishes with a lot of chilies and fiery capsaicin are eaten during summer months. Though this seems counter-intuitive, the heat from the chilies makes you sweat and the process of sweating cools the body down. Green Chile Fun Fact The bhut jolokia, or "ghost chili," comes from India and is the hottest chili pepper in the world. On the Scoville Scale (a scale that measures relative hotness of chilies), it measured at over a million Scoville Heat Units. A mere jalapeno measures around 2,500 to 5,000 units. As seen from the above article, chilies are a great way of keeping healthy naturally and thus they should not be considered as mere tongue-burning element.

RAW MANGO RICE /MANGO RECIPES

Here comes a spicy , tangy , tasty mango rice  for u all..Try this and let me know..

Sorry friends , picture is not looking impressive ..I forgot to take the picture on the day i prepared.So i again prepared it today with the remaining mango paste and rice.Rice looks mushy here..Please make it grainy & separate ..It will taste excellent.
Ingredients :

• Raw mango – 500 gms
• Green chilly – 2 nos ( slit cut)
• Red chilly – 2 nos ( pinched into two)
• Methi seeds – 1/2 tsp
• Turmeric powder – 1 tsp
• Hing – 1 tsp
• Salt – As required
• Cooking oil – 4 tbsp
• Mustard seeds – 1 tsp
• Urad dal – 2 tsp
• Channa dal –2 tsp
• Curry leaves - a  sprig

For rice :
Basmati rice – 1/2 cup ( i used steamed rice with water & rice ratio of 2.5 : 1)
Water – 1 cup
Sesame oil – 1 tbsp
Method :

• Grate the mangoes and set aside.
• In a kadai , dry roast the methi seeds till it turns brown and powder it.
• In the same kadai , add the cooking oil and splutter mustard seeds , urad dal , channa dal , green chillies , red chillies &  half of  hing , curry leaves..
• Then add the grated mango and turmeric powder & saute well till its cooked nicely.
• Add the remaining hing and methi seeds powder..
• Saute for sometime and switch off the flame.Take the paste and store it in an air tight container after it cools down.
• Pressure cook rice and water in 1:2 ratio . Remove and  allow it to cool.

Mix the rice and required mango paste topped with sesame oil.Check for salt ..
Enjoy with papad !!
KITCHEN CLINIC :

Mango : Food Value The mango is used as food in all stages of its development. Green or unripe mango contains a large portion of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. It disappears completely when the fruit is fully ripe. Green mango is a rich source of pectin which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric, malic and succinic acids. The raw mango is a valuable source of vitamin C. It contains more vitamin C than half-ripe or fully ripe mangoes. It is also a good source of vitamin B1 and B2 and contains sufficient quantity of niacin. These vitamins differ in concentration in various varieties during the stages of maturity and environmental conditions. The ripe fruit is very wholesome and nourishing. The chief food ingredient of mango is sugar. The acids contained in the fruit are tartaric acid and malic acid, besides a trace of citric acid. These acids are utilised by the body and they help to maintain the alkali reserve of the body. Natural Benefits and Curative Properties The mango is well-known for its medicinal properties both in unripe and ripe states. The unripe fruit is acidic, astringent and anti scorbutic. The skin of the unripe fruit is astringent and stimulant tonic. The bark is also astringent and has a marked action on mucous membranes. Mango pickles preserved in oil and salted solution is used throughout India. However, these pickles, if extremely sour, spicy and oily, are not good for health and should be specially avoided by those suffering from arthritis, rheumatism, sinusitis, sore throat and hyperacidity. The ripe mango is anti scorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complexion and stimulates appetite. It increases the seven body nutrients, food juice, blood, flesh, fat, bone marrow and semen. The fruit is beneficial in liver disorders, loss of weight and other physical disturbances. Unripe Mango Heat Stroke The unripe mango protects men from the adverse effects of hot, scorching winds. A drink, prepared from the unripe mango by cooking it in hot ashes and mixing the pith with sugar and water is an effective remedy for heat exhaustion and heat stroke. Eating raw mango with salt quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating. Gastro-Intestinal Disorders: Unripe green mangoes are beneficial in the treatment of gastro-intestinal disorders. Eating one or two small tender mangoes in which the seed is not fully formed with salt and honey is found to be very effective medicine for summer diarrhoea, dysentery, piles, morning sickness, chronic dyspepsia, indigestion and constipation. Bilious Disorders Unripe mangoes are an excellent fruit remedy for bilious disorders. The acids contained in the green mango increase the secretion of bile and act as intestinal antiseptic. Therefore, eating green mango daily with honey and pepper cures biliousness, food putrefaction i.e. when proteins are decomposed by bacteria; urticaria and jaundice. It tones up the liver and keeps it healthy. Blood Disorders The green mango is valuable in blood disorders because of its high vitamin C content. It increases the elasticity of the blood vessels and helps the formation of new blood cells. It aids the absorption of food-iron and prevents bleeding tendencies. It increases body resistance against tuberculosis, anemia, cholera and dysentery. Scurvy The amchur, a popular article of diet in Indian houses, consists of green mangoes skinned, stoned, cut into pieces and dried in the sun. 15 gm. of it is believed to be equivalent to 30 gm. of good lime on account of its citric content. It is valuable in the treatment of scruvy. Ripe Mango Eye Disorders Ripe mangoes are highly beneficial in the treatment of night blindness in which one cannot see properly in dim light. This disease is caused by vitamin A deficiency. It will also prevent many other eye diseases which may ultimately cause total blindness. Eating mangoes liberally will also prevent development of refractive errors, dryness of the eyes, softening of the cornea, itching and burning in the eyes. Infections All bacterial invasions are due to poor epithelium the tissue that covers the external surface for the body. Liberal use of mangoes during the season contributes towards formation of healthy epithelium, thereby preventing frequent attacks of common infections such as colds rhinitis and sinusitis. This is attributable to high concentration of vitamin A in mangoes. Loss of Weight The mango-milk cure is an ideal treatment for loss of weight. For this mode of treatment, ripe and sweet mangoes should always be selected. They should be taken thrice a day - morning, noon and evening. The mangoes should be taken first and then followed by milk. The mango is rich in sugar but deficient in protein. On the other hand, milk is rich in protein but deficient in sugar. The deficiency of the one is made up by the other. Exclusive mango-milk diet taken for at least one month, will lead to improvement in health, vigor and gain in weight. For rapid gain in weight, about 4 to 5 liters of milk should be consumed with 3 to 4 kg. of mangoes. Diabetes The tender leaves of the mango tree are considered useful in diabetes. An infusion is prepared from fresh leaves by soaking them overnight in water and squeezing them well in water before filtering it in the morning. This infused water should be taken every morning to control early diabetes. As an alternative to infusion, leaves can be dried in the shade, powdered and preserved. Half a teaspoonful of this powder should be taken twice a day, in the morning and evening. Diarrhoea The mango seeds are valuable in diarrhea. The seeds should be collected during the mango season, dried in the shade and powdered and stored for use as medicine. It should be given in doses of about one and a half gram to two grams with or without honey. Juice of fresh flowers when taken with one or two teaspoonful of curds, is also valuable in diarrhea. Throat Disorders The mango bark is very efficacious in the treatment of diphtheria and other throat diseases. Its fluid is locally applied and also used as a gargle. The gargle is prepared by mixing 10 ml. of the fluid extract with 125 ml. of water. Scorpion Bites The juice which oozes out at the time of plucking the fruit from the tree gives immediate relief to pain when applied to a scorpion bite or the sting of a bee. The juice an be collected and kept in a bottle. Precautions Unripe mangoes should not be eaten in excess. Their excessive intake may cause throat irritation, indigestion, dysentery and abdominal colic. One should not consume more than one or two green mangoes daily. Water should not be drunk immediately after eating the green mango because it coagulates the sap and makes it more irritant. Sap or milky juice which comes out on breaking the stalk of the green mango is irritant and astringent. Eating green mangoes without draining the sap may cause mouth, throat and gastro intestinal irritations. The sap should be fully squeezed out or the skin should be peeled before using raw mango. Excessive use of mangoes produce ailments like constipation, eye infections, blood impurities and seasonal fever. Health Benefits of Mango : Mangoes contain phenols, this phenolic compound have powerful antioxidant and anticancer abilities. Mango is high in iron, pregnant women and people with anemia are advised to eat this fruit regularly. Mango is effective in relieving clogged pores of the skin. It is also valuable to combat acidity and poor digestion. Mango is high in antioxidant and low in carbohydrates. Mango is a rich source of vitamin A(beta-carotene), E and Selenium which help to protect against heart disease and other ailments.

KUMBAKONAM KADAPPA - TWO VERSIONS

My MIL have told about this kadappa many times but she had some doubts in the actual ingredients used in it .I got this recipe in AVAL VIKATAN  and i tried on the same day..It tasted good and it ‘s a yummy combo for idly.. I am sure u all would like this.. Do try and let me know.

Ingredients:

• Moong dal – 1/2 cup
• Potato – 1 no ( boiled and crumbled)
• Big onion – 2 nos
• Tomato – 2 nos
• Green chilly – 2 nos
• Ginger – garlic paste – 1 tbsp
• Biriyani leaf – 1 no
• Cinnamon – 1 inch piece
• Cloves – 2 nos
• Curry leaves – a few
• Turmeric powder – 1/4 tsp
• Red chilly powder – 1/2 tsp
• Salt & water – As required
• Oil – 1 tbsp

Method :

• Pressure cook moong dal and potato with turmeric powder and  set aside.
• In a kadai , take a tbsp of oil and put the chopped onions and green chillies.
• Saute till onions turn golden brown .Then add ginger - garlic paste and tomato pieces.Saute well till tomato turns mushy .
• Add little water , salt , red chilly powder .. Let it boil for sometime.
• Finally add the cooked moong dal and potato.
• Allow it to boil for 5 mins.
• Temper with mustard seeds ,curry leaves and biriyani leaf , cinnamon and cloves ..

KADAPPA VERSION - 2

In this version , kadappa will be white in color. Recently i got the recipe from my relative and tried.. it was exactly like the one i tasted in kumbakonam. The above said recipe is from a magazine which also tasted good but not the one we get in kumbakonam..

Ingredients:

• Moong dal – 1/2 cup
• Potato – 1 no ( boiled and crumbled)
• Big onion – 2 nos
• Green chilly – 2 nos
• Biryani leaf – 1 no
• Cinnamon – 1 inch piece
• Cloves – 2 nos
• Curry leaves – a few
• Salt & water – As required
• Oil – 1 tbsp

To grind

• Grated coconut - 1/4 cup
• Fennel seeds / soambu - 1 tsp
• Green chilly - 1 no (optional)

Coriander leaves - to garnish

Method :

• Pressure cook moong dal and potato with turmeric powder and  set aside.
• In a kadai ,  temper with mustard seeds ,curry leaves and biriyani leaf , cinnamon and cloves ..now add the chopped onions and green chillies.
• Saute till onions turn golden brown .Add little water , salt ..cover cook for sometime .. In the mean time , grind the coconut mixture and add to the cooked onions. Stir well, add the mashed dal and potatoes. Mix it well. It will thicken immediately.Keep stirring and add little water if necessary..Check for salt..
• Allow it to boil for 5 mins.
• Garnish with coriander leaves and enjoy with idly !!

KITCHEN CLINIC :

Moong dal : In China, Moong dals are used for medicinal purposes such as to reduce fever, headache and general anxiety. Pulses have generally 20 to 25% protein by weight, which is double the protein content of wheat and three times that of rice. For this reason, pulses are sometimes called "poor man’s meat". While pulses are generally high in protein, and the digestibility of that protein is also high. Moong beans also contain good amounts of calcium and Vitamin C. Its popularity is not just from its medicinal and nutritional properties, but also from its adaptability to drought conditions and inferior soils. Cooking does not affect the protein content of this pulse. It is consumed either whole with or without skins or as bean sprouts. With their skins removed, they are light yellow in color. They are widely used in India, as Whole, they are sprouted, and they are great evening snacks. In it's split form, they are used to make khichdi, various types of dal, payasam ( porridge), and other sweets. In powder form, they are used to make fried snacks. Nutritional Facts (per 100 grams or 3.52 oz) Energy : 30 calories Protein : 3 grams Carbohydrate : 6 grams Dietary Fiber : 2 grams