Sukku Vellam & Navaneetham - Krishna Janmashtami special

 Sukku Vellam and Navaneetham are two most important offerings made on Janmashtami or Gokulashtami . This year Janmashtami is on the 30th August 2021 and today we shall these two simple yet important offerings made to Krishna Kanhaiyya . 

I never thought of recording this as a blog post until a few of my friends kept asking me about these two recipes after they savored it as prasadam at my home .

It is said that if one is unable to make a huge and lavish spread of offering for Lord Krishna it is best to offer ChukkuVellam,Navaneetham and Thayir Aval (Gopalkaala) .

Most of the goodies made for Janmashtami are centered around ghee ,butter and aval (poha) as they are most loved by Krishna .

This time I plan to make Aval Ladoo from Narmadha's blog while you may want to try Poha Chiwda/Aval Mixture and Vegan Aval Payasam from my collection. 

Chukku Vellam or Sukku Vellam is a mixture of dry ginger powder and jaggery.   Needless to say ginger is very useful to aid digestion especially after eating a heavy meal . Since we normally offer a grand spread of goodies as prasad to Kutty Krishna, it is best to take one small portion of sukku vellam after the heavy indulgence.

A small folklore associated with sukku vellam which I have heard from my elders -  since Devaki was just in her post partum/delivery phase ,this ginger jaggery mix would help her in digestion. Hence it is included as part of Janmashtami special offering. 

Sukku /Chukku Vellam shouldn't be confused to a traditional drink from Kerala known as chukku vAllam which is ginger infused warm water . Vellam in Tamil is jaggery while VAllam in Malayalam means water .

 

Navaneetham is very simple but delicious prasadam made from butter .

Lord Krishna's love for milk,butter ,curd and all his pranks with the Gopikas to get hold of the fresh butter from their homes is well known and we all have loved reading those. To make navaneetham ,you have to do is mix the butter ,powdered sugar , cardamom powder and offer it to baby Nandalaala .

Some more savories which we make at home unfailingly for Janmashtami 

Uppu Seedai

Butter Murukku/Benne Murukku

Mucchore / Moong dhall Chakli / Manam Kombu

Thenguzhal 

Kodubale

Ribbon Pakoda

Ingredients 

Sukku Vellam

2 tsp dry ginger powder 

1/4 cup powdered jaggery 

1 cardamom /elaichi

1 tsp melted ghee 

Navaneetham

4 tbsp soft unsalted butter 

3 tsp powdered sugar 

1/4 tsp cardamom powder

Method

Sukku Vellam

• Pulse the ginger powder,jaggery and cardamom in the blender for a minute .
• Transfer it to a plate,add the melted ghee ,mix well and roll it into small balls .

Notes

• Donot consume more than one ball in a day as ginger has a tendency to increase body heat and may leave you feeling uneasy. 
• You can also use dried ginger (shunti) .in that case first powder the whole dried ginger in the mixie and then add the jaggery to it .

Navaneetham 

• Let the butter to soften at room temperature. 
• Mix in the powder sugar,cardamom powder with butter and offer it. 

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Tomato Poha | Tomato flavored flattened rice flakes

Tomato Poha is yet another versatile breakfast item and can be made quickly  with all the basic ingredients in our pantry. As much as we all love the Kanda Batata Poha or Batata Poha , Tomato Poha is an ideal snack to be packed for school or office lunch box. The tomatoes give the poha a nice moist texture and also the tanginess is a perfect treat to the taste buds at lunch time . As this recipe doesnt use onion or garlic this can be made for breakfast or even served as prasadam during Pooja Days or Functions.

I first tasted tomato poha during one of my school picnics from my friend's tiffin box . One spoonful and I instantly fell in love with this delicious and tasty poha .  Thakali Poha was soft,moist and succulent and we did not need any accompaniment like dahi or chutney to go along.

That picnic was a memorable one because of all the fun we had at the theme park and  the most awaited picnic lunch time, which we as kids waited eagerly  .She loved my mom's signature Mini Podi Idlis while I loved her Poha ,so from then on it was an unsigned agreement between us friends that we would carry extra share of idlis and poha even on regular days for our school recess time .

 I make poha very frequently for our breakfast at home and Tomato Poha along with Puli Aval/Gojjuavlakki , Batata Poha and Choora Matar come in rotation and we at home love to have it hot hot just off the pan .  Next on my to do list is Kalyani's Indori Poha . This has been bookmarked for a very long time but I somehow have not been able to put all the pieces together, fingers crossed I hope to try it soon .

Coming to Tomato Poha / Thakali Aval, a few small tricks will get you the best poha and even a non poha lover will begin to love this sumptous and filling snack . Remember to use medium thick poha and wash it thoroughly . Give it sufficient resting time , this ensures the poha absorbs the water and remains moist . If you find the soaked poha too dry, sprinkle some water generously and mix it well with your fingers.

Preparation Time : 10 mins
Cooking Time : 15 mins
Serves  - 3 
Complexity - simple

Ingredients

7 fistfuls/handfuls of medium thick poha 
2 -3 green chillies
handful of groundnuts
2 medium sized tomatoes deseeded and chopped
few curry leaves
fresh corriander finely chopped
5-6 tbsp oil
1 tsp mustard seeds
1/2 tsp jeera
1 tsp haldi /turmeric powder
pinch of asafoetida (skip for GF)
lemon juice from 1/2 lemon
salt as needed
1 tsp sugar

Method

• Wash the poha using a colander to remove any husk or dust particles. Spread the poha on a wide plate or bowl and let it rest for 10 mins.
• Meanwhile, heat the oil and fry the groundnuts until crisp, followed by the mustard seeds, jeera, green chillies,curry leaves and asafeotida.
• Add in the turmeric and saute the tomatoes until soft and mushy. Add salt as much needed .
• Once the tomatoes have turned mushy, add the washed poha and toss it carefully and mix it well. Sprinkle handful of water and cook covered for 7 to 8 mins. This covered cooking ensures that the poha will remain soft and moist even when packed for long time .
• Lastly add the lemon juice, sugar and fresh corriander mix it gently and serve it hot with a beverage of your choice.

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Kulche wala pizza - A fusion pizza

 I love experimenting with various flavors and cuisines in my kitchen. Some are a super hit and some don't even pass my taste test ..haha !! 

After I tried my hands on Pav Bhaji Pasta which was a hit at home ,I was pondering on how else to infuse Italian flavors in our Desi style cooking.

While the thinking cap was on , my eyes fell on a pizza menu which had paneer Tikka pizza on the cards and that is how my Kulche wala Pizza was born . I was planning to make kulchas to go with a mix veg sabji ,but then I went ahead and tried my hands on this cheesy kulche wala Pizza  which was welcome by all at home .

I have used kulcha as the base and the toppings are in Italian style . So my dear readers , do let me know how you like this recipe and donot forget to try it at your homes too.

What is the difference in Naan and Kulcha ?

• Though Naan and Kulcha fall into the category of Indian Breads, there is a slight difference in the way the dough is prepared. 
• Naan uses yeast as  raising agent while for Kulcha baking powder and baking soda are used. 
• Naan needs good amount of resting time as the yeast needs to react for the dough to raise whereas for Kulcha there is not much resting time. 
• Naan and Kulcha both can be made in the Tandoor but they come out well even on stove top as well .
• In terms of shape, Naan is generally oblong while kulchas are round like rotis .
• Kulchas are easy to make with ingredients available in the pantry and fairly simple for beginners who haven't worked with yeast .

Preparation Time -20 mins
Resting Time - 30 mins
Makes - 3 to 4 pizzas 
Complexity - Medium 

Ingredients 

Kulcha

2 cups whole wheat flour 

1/2 cup maida / APF 

1 tsp baking powder 

1/2 tsp baking soda 

1/2 cup curd/yogurt

Pinch of salt 

2 tsp oil 

Toppings

Assorted bell peppers cut length wise 

1 tomato deseeded and cut length wise 

1 onion cut length wise (optional) 

Handful of boiled sweet corn 

5 - 6 tbsp pizza sauce 

Mixed herbs /pizza seasoning 

Chilli flakes

1 slab mozzarella cheese 

Method 

How to prepare the Kulcha dough ?

• In a wide mixing bowl, sift all the dry ingredients through a sieve .
• Make a well and add in the curd and mix it with the flour .Slowly add the water and knead it to a soft pliable dough . Donot add too much water 
• Stretch and knead the dough for about 5 to 10 min for the gluten to react well .Apply some oil  and cover with a damp cloth.  Let it rest for 30 mins .

How to make the kulchas for the pizza base ?

• After 30 mins punch the dough ,knead and stretch for another 5 mins.
• Divide the dough to 3 or 4 equal parts.
• Take one part,  dust rolling board and roll the dough into a  base which is neither too thick nor thin .
• Prick the kulcha with a fork ,this enables even cooking. 
• Place this kulcha on a pre heated tava and cook on both sides till it turns slightly brown and looks puffed up .
• Follow this process for the entire dough and keep the kulcha base ready. 

How to prepare the topping and assemble the pizza?

• In a pan ,add a tsp of oil and lightly toss the assorted bell peppers with some salt and set aside .
• Take one kulcha , spread the pizza sauce generously, top it with some mozzarella cheese. 
• Add the vegetable toppings of onions,tomatoes, bellpeppers and sweet corn as per your liking.  You may also use jalapeños and olives too .
• Sprinkle the mixed herbs , chilli flakes ,oregano and add some more mozzarella cheese on the top as much as you like .
• Place this assembled kulcha pizza on a pre heated tawa and cook it covered with a lid until you see the mozzarella cheese melt and cover the entire kulcha pizza .
• Take it off the pan , cut it into slices and serve hot .

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Ajwain kaadha | Carom Tea | Oma Kashayam

 Come monsoon, we all love to indulge in some spicy and fried food to pep us up . When the indulgence is limited the tummy is happy but when the spice levels go up a bit,the tummy starts sending signals and it is time to cool down and balance the acidity . That is when the magical spice herb carom/ajwain/omam/ova comes to our rescue .  

Ajwain is used a lot in Indian cooking for its therapeutic effects . It is a very handy magical spice in the pantry . If you have no time to make a concoction you can just chew a few seeds and can instantly feel a relief as you will tend to burp as soon as you begin to chew .

Ajwain has a lot of health benefits especially when it comes to keeping the digestive tract and stomach clear and healthy . This simple concoction of boiling carom seeds with a little fennel seeds (saunf) is a very effective drink when consumed early morning on an empty stomach. 

Ajwain water cools down the gut and eases out gastric and acidity woes . Oma kashayam also helps in improving body metabolism and helps in weight loss too . So all in all it is a very healthy magic potion !! Don't you agree ??  😊

Consuming about 30ml daily in the morning keeps us fit and active by balancing the acidity levels and eases out the digestion process .  

Disclaimer- this is just an age old home remedy for immediate relief .Pls consult your doctor in case of persistent problem and refrain from consuming the drink if you are allergic to any ingredient. 

Some more home made wellness tea on my blog

Tulsi Kashayam 

Herbal Tea

Jaljeera

Ginger Kashayam 

Preparation Time - Nil 
Cooking Time - 5 mins
Complexity - simple
Makes about 100 ml

Ingredients 

1 cup water (200 ml) 

1 tsp ajwain/carom /omam seeds

1/4 tsp fennel /saunf 

Method 

• Take the water in a sauce pan , once the water is lightly heated ,add the ajwain and fennel .
• Let the water start boiling and reduce to 1/2 .
• Strain it through a sieve and sip it when it is warm 

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Chou Chou Kadalai paruppu Kootu | Chayote Lentil Curry - Vegan & GF

 Kootu is a classic side dish from the cuisines of Tamil Nadu and Kerala .  Kootu is served as a side dish along with the other items on the menu. Kootu Curry is a must have on the Sadhya during any festive occasion in Kerala . 

Kootu is normally thick in consistency made using thoor dhall (pigeon peas), moong dhall (pasi paruppu /split lentil) or a combination of the two dhalls . Kootu is served alongside sambar ,rasam and other  stir fries as a part of main course .

Today, I am sharing a  very tasty  kootu using chayote /chou chou /Bangalore kathrikai and channa dhall/kadalai paruppu . This is my amma's recipe and I love to have this kootu anytime . This kootu is mildly spiced and has very subtle flavors . Elders or kids who are unable to take too much spice, this will surely be a treat to their taste buds .

If you don't get chou chou / seeme badnekaai you can also use ash gourd /pooshnikaai to make this kootu.Chou chou kadalai paruppu kootu goes well with rice and chapathi too. 

Various other kootu recipes on my blog 

Avarekaalu Kootu 

Vellarikaai (Cucumber) Kootu 

Thiruvadhirai Kootu / Thalagam

Vazhakkai (Raw banana) Kootu 

Everyday we want to provide a healthy and balanced meal to our family and we are on the look out for preparing a nutritious side dish for our meals. This week it was my turn to suggest the theme and Side dish won the votes hand down and we are celebrating SideKaKamaal the 304th week in our Foodie Monday Bloghop group .

Chayote /chou chou is a versatile vegetable and can be used extensively in our day to day cuisine in various ways  and the best part is chow chow  is easily available all over the world . If you also relish this vegetable like me,then you must definitely try out Chou Chou Kootu and Chou Chou Poriyal (stir fry) already posted on my blog .

Preparation Time - 10 mins

Cooking Time - 20 mins

Complexity - easy 

Serves - 2 to 3

Ingredients 

2 medium sized chou chou /chayote / seeme badnekaai 

1/2 cup channa dhall / bengal gram /kadalai paruppu 

1/2 cup fresh grated coconut 

2-3  green chillies

1 dry red chilli 

1/2 tsp jeera/cumin seeds

2 tsp coconut oil

1 tsp mustard seeds

Fresh curry leaves 

Pinch of asafoetida (skip for GF) 

1/2 tsp turmeric

Salt to taste 

Method 

• Wash and soak the channa dhall in water for 10 mins.
• Peel the chayote and chop into medium sized cubes ; say 1 inch cubes .
• Grind the coconut, jeera , 2 green chillies and 1 red chilly to a fine paste with some water and keep it aside. 
• In a pressure cooker ,add the chou chou,soaked bengal gram /channa dhall , 1 green chilli slit, turmeric ,little salt and 1/2 cup water.  Pressure cook on medium flame for 2 whistles . Let the pressure release naturally.
• In a thick bottomed vessel,add the pressure cooked chow chow , the ground spice mix and bring it to a quick boil . Adjust water and salt if needed at this stage.  Don't add too much water else the kootu will become runny . We need just enough water to let the kootu boil without getting burnt or sticking to the vessel.
• Heat the coconut oil and temper the mustard seeds along with the curry leaves and asafoetida.  Pour it over the kootu and mix it well . Serve hot .

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Rose Kulfi - No Standing & Stirring : ready under 10 mins

 There is a popular saying by Bill Gates ; “I will always choose a lazy person to do a difficult job because a lazy person will find an easy way to do it.”

This time around I was in a very similar situation where I had promised my family for rose kulfi to satisfy the parched throats but somehow I couldn't get into the groove and make it . The summer heat was killing me and it was getting impossible for me to stand for long  and reduce the milk on the stove top as it is traditionally done for setting a creamy kulfi . That is when it struck to me , why not use the microwave and reduce the milk and viola that is how this delicious and creamy rose kulfi mix was prepared in less than 10 mins. 

I always prepare another classic Kesar Malai Pista Kulfi in the traditional manner by reducing the milk on stove top and was skeptical about the microwave outcome for rose kulfi . 

To be truthful and honest, I found no difference in taste or texture and it was so much a breeze to prepare in the microwave alongside my other kitchen work as it saves a lot of time and energy too .

Myself and Archana were paired this time for the Shhh Cooking Secretly challenge's April Theme hosted by Pavani . Pavani chose "Frozen Treats" for the blazing summer and I really enjoyed preparing this kulfi for the theme as well as for my family who loves to enjoy icereams and kulfi. Archana gave me milk and butterscotch essence as the secret ingredients. 

Archana has dished out the classic Vanilla Icecream with a lot of nuts with the secret ingredients Nuts and cornflour that I shared with her. For kids who love to lick on Oreo Biscuits, Pavani's No Churn Oreo Icecream is the  best summer treat .

Preparation Time - 5 mins
Cooking Time - 10 mins
Setting Time - 8 to 12 hrs 
Serves - 2 to 3 

Ingredients 

500ml full fat milk  (boiled)
200ml condensed milk
Few drops of butterscotch essence 
3 tablespoon rose syrup
Roughly chopped Pistas for garnish 
1 tsp after mint (mukhwas) for garnish 

Method

• In a wide microwave safe mixing bowl , add the milk and condensed milk and mix it well with 1 tbsp rose syrup.
• Microwave it for 3 mins and take it out and stir once scraping the milk residue from sides and put it back in the microwave for 2 mins . The mixture would have thickened slightly .
• Remove it and add the balance rose syrup and microwave again for 3mins after scraping out all the milk residue . I have not used extra sugar as the rose syrup and condensed milk had enough sugar to sweeten the kulfi.  You may add some if you need .
• Remove and let it cool for 2 mins . Dip a spoon and if the milk mixture forms a thick coating on the back of the spoon, then your kulfi mix is ready ,else put it back on for 2 more mins .
• Even though we remove it from the microwave, the heat will be still enough to cook the milk further and reduce it .
• Add in the butterscotch essence, mix well and let it cool completely.  Donot cover with a lid ,leave it open or cover it with a netted plate or colander so that the condensed steam doesn't fall back into the milk mixture .
• Once the kulfi mix is cooled completely, transfer it to a steel box or any freezer safe box and cover with a clingfilm or aluminum foil and leave it undisturbed to set in freezer for 8 to 12 hrs .
• Scoop out the desired quantity in ice cream bowl and garnish with nuts and after mint and enjoy . You may also drizzle some rose syrup for extra taste and flavor .

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Watermelon Lemonade

As much as I love to gorge on sweet watermelon wedges ,my family loves to have chilled watermelon lemonade and I add some freshly squeezed lemon juice and a pinch of black salt making it very tasty and delicious.  This drink serves as a perfect welcome drink during any get togethers , kitty parties and if you are hosting a special Holi party in the coming days , surprise your guests with this refreshing watermelon lemonade and they would feel charged up after playing Holi .

At home we prefer to drink naturally cooled water from the mud pot and also we look for natural coolers to sip on through the day to quench our thirst.  

Some favorite and healthy coolers that we love as family to drink that I would like you to try to keep you refreshed this summer .

Jaljeera (flavored cumin drink) 

Grape Gooseberry Juice

Aam Panna / Raw Mango juice 

Home made Frooti

Kesar Elaichi sarbat / saffron cardamom juice

Panakam - Traditional South Indian jaggery drink

Chilled Buttermilk varities 

• Pudina Chaas 
• Masala Chaas
• Neer Mor 
• Vazhaithandu Mor / Banana stem buttermilk

This week in India we celebrate a festival of colors called Holi which marks the beginning of spring and end of winter .Though this festival is celebrated all over India , the northern part of India celebrates this festival with pomp ,joy and galore.  Family, friends ,relatives all get together and enjoy by splashing colors , water, water balloons and then rejoice a heavy lunch with a lot of special delicacies .  I am waiting to lay my hands on fresh black grapes to sip on Sasmita's  recipe of Red grapes virgin Mojito  

Keeping this festival in mind ,Sasmita suggested we have a very vibrant and colorful theme for the 290th Monday in our FmBH and called it RangBirange - we all unanimously decided to share some colorful drinks to welcome Summer and also virtually enjoy Holi . So come let's all rejoice with a vibrant and bright red colored watermelon lemonade.

Preparation Time - 10 mins

Cooking time - nil 

Serves - 2 to 3 

Complexity - easy 

Ingredients 

3 cups watermelon cubes (deseeded) 

1/2 lemon

2-3 glasses chilled water 

Pinch of black salt / kaala namak

2 to 3 tsp sugar 

Method 

• Blend the watermelon cubes and sugar  in a blender and strain it to remove the pulps if any .
• Add the chilled water , lemon juice, black salt and mix well. 
• Keep refrigerated and serve chilled in tall glasses .
• You may add some fresh mint leaves just before serving.

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Kaakdi Koshimbir | Indian style cucumber salad

 I am so happy to be sharing this recipe on my blog today . Kaakdi koshimbir is a typical Maharashtrian style cucumber salad with a garnish of fresh coconut and roasted peanuts .

This Desi style salad has some rustic flavors from the tempering of cumin/jeera and asafoetida which is mixed into the salad . It hardly takes 10 mins to put this salad together and it can be served alongside a regular meal or as an accompaniment for barbecues or meal starters.

This salad is very refreshing and hydrating especially during summers . The cucumbers provide the necessary hydration to our body to keep us cool .

Thanks to Poonam who is the hostess for the 289th week Foodie Monday Bloghop (FMBH) and she suggested we share some healthy salads which will be perfect for the ongoing summer . In my part of the world ,the mercury is already soaring and we are experiencing severe heat and we are looking for various ways to beat the heat and keep us cool .  Poonam's vermicelli salad is very unique and healthy and definitely on my to do list soon .

 I try to incorporate cucumbers in many ways during summer and even other wise as it is a vegetable that is loaded with health and goodness . 

Cucumbers are natural detoxifiers and antioxidant that help remove toxins from our body . Cucumber is also rich in many other minerals and nutrients which help in digestion, maintaining of skin,manages stress  etc.

Some cucumber based recipes on my blog which you may want to try 

Vellarikaai Kootu / South indian style cucumber curry 
Pahadi Raita 
Southekaayi Kosambri 
Cucumber Pancakes 

For this kaakdi koshimbir  ,I have used English cucumbers which are almost seedless and we can use them as it is without deseeding . Incase you use the native Indian variety of cucumbers, then ensure to deseed before using it in the salad .

Preparation Time - 10 mins

Cooking Time - nil 

Complexity - easy 

Serves - 3 to 4

Ingredients 

2 to 3 cucumbers 
Handful of roasted peanuts (skip if allergic) 
2- 3 tbsp fresh coconut grated 
Pinch of salt 
Pinch of sugar 
2 green chillies slit 
1 tsp cumin seeds 
1/2 tsp oil 
Pinch of asafoetida 
Few curry leaves 

Method 

• Peel the skin of the cucumbers and chop of the top and bottom ends .
• Cut into small cubes and add to a large mixing bowl along with grated coconut and roasted peanuts. 
• Prepare a tempering of cumin/jeera by heating the oil and fry the slit chillies and curry leaves in the same oil .Lastly add the asafoetida and pour it over the chopped  cucumber .
• Add freshly chopped corriander ,salt and sugar and lightly toss it and mix well and serve immediately. Do not let it rest for a long time as the cucumbers, salt and sugar will release water and the salad will become soggy and loose the crunch .

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Nutty Choco Cake - Eggless

Baking a cake always comes with mixed feelings..I am sure most of us have these inhibitions lined up in our mind each time we want to bake a cake .

I am no different and I also have had my fair share of fiascos and goof ups with baking a cake in an oven . I had infact given up on baking a cake again ,but the urge in me kept nudging me to try other options to bake a cake .  

I baked a Choco Orange Cup Cake in microwave and  was very happy with the outcome ,it was soft spongy and moist . This truly gave me the confidence to explore the microwave option for baking cakes.

This time Swaty of Food Trails was the hostess for the #288th Foodie Monday Bloghop  - our weekly Monday event and suggested #ChocolateDelights as the theme and explore Chocolate based recipes . Swaty is a pro at baking cookies and her Date filled cookies have caught my attention and I am hoping to try it soon ,another way to shy off my baking fears .

I had many options in my mind to use Chocolate, but I really wanted to try and bake a cake ,so I went ahead and made this whole wheat , eggless Choco nutty cake in the microwave.  It is more like a tea cake and can be served with evening tea /coffee or can make a good option for Hi Tea parties . 

This doesn't have any kind of icing using cream or chocolate, so I can confidently say that even a beginner can try and bake this cake . It was soft and moist and the nuts gave a nice crunchy feel while taking bite.

Preparation Time - 20 mins

Baking Time - 7 mins

Complexity - Medium 

Serves - 3 to 4 

1 cup measure  = 120ml  in my recipe 

Ingredients 

2 cups whole wheat flour 

1 cup powdered sugar 

6 tsp cocoa powder 

Few drops vanilla essence 

1 tsp baking soda 

Assorted dry fruits roughly chopped (almonds, pista , cashews) 

4 tbsp cooking oil

1/2 cup condensed milk 

1/4 cup milk 

Pinch of salt

Method

• Take the whole wheat flour , baking soda , salt and cocoa powder in a mixing bowl and sift it for minimum 2 times and keep aside. 
• Rub the chopped dry fruits into this sifted flour. 
• In another mixing bowl , add the sugar , condensed milk , vanilla essence,  oil and mix it well till it appears nice and creamy.
• Add the flour mixture in small batches into this wet mix and mix it gently . Donot mix or beat vigorously, else the gluten will react and the cake may turn chewy and hard .
• The batter has to be thick but if dropping consistency.  You can add a little milk if you find difficulty in mixing the batter .
• Grease a microwave safe rectangular or flat round container and pour this mix into it .  Tap it lightly to release the air bubbles trapped . If using a glass container tap it on a soft cloth to ensure the glass doesn't break .
• You can also place a parchment paper or butter paper in the container and pour the batter over it .
• Place it in the microwave for 5 mins and check if the cake passes the tooth pick test . If the tooth pick comes out clean, then the cake is done ,else toss it for another 2 mins more .
• Let it cool well and then slowly invert it and remove it from the container.  Slice it and serve it with tea or coffee .

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Maanga Thogayal | Maangai Thuvayal | Raw Mango Chutney- Vegan South Indian delicacy

 Come summer , the markets are flooded with raw mangoes of different varities followed by ripe mangoes .

As much as we eagerly wait for luscious and sweet ripe mangoes , raw mangoes have their own charm and can be widely used in a lot of recipes. 

I do use raw mango in my cooking during the season .  A sweet and tangy dip Maangai Pachadi - an essential recipe for Tamil New year's eve in April is a sought after recipe with raw mango in my home  .

 We are a family who don't like to gorge on mango pickles ,so I make a close cousin of pickle called as Thokku in Tamil.  Maangai Thokku tastes delectable and can be used as a side dish for parathas , dosas ,theplas and chilled curd rice.

 I prepare a delicious Mavinkaai Chithranna/ Maangai Saadham (Raw mango flavored rice) using the Mango Thokku .

Of course Aam panna is another delicacy which is prepared and bottled up to enjoy during the season . 

If you have reminisced your childhood watching the advertisement " Mango frooti...fresh and juicy " and love to sip on this delicious drink , then you must try this Home made Frooti recipe on my blog .

 In our group Shhh cooking secretly challenge,for February it was my turn to suggest the theme and I chose  " CHUTNEYS " . There is no dearth of chutney varities in our Indian cuisine.  My idea was to bring out some unique ,traditional and family specific chutney recipes and as always my fellow bloggers have dished out some amazing and lipsmacking chutneys with exotic ingredients .

I was paired with the talented cook and classic  writer Jayashree Rao ji who blogs on Evergreen Dishes and has a few cook books to her credits. Do check her blog and order your copy of her cookbook right away!!  

I was given turmeric and urad dhall (black de husked lentil) by Jayshree ji as secret ingredients while I gave her curry leaves and tamarind with which a delicious and lipsmacking curry leaves chutney has been dished out and the recipe can be found here .

I prepared a tangy and spicy thuvayal or thogayal using raw mango . If you have been following my blog you will know that I have a variety of chutneys and thogayals listed on my blog..thuvayal is a slightly thicker version of chutney and has roasted ingredients going into it.  

Preparation Time - 15 mins
Cooking Time - 5 to 10 mins
Complexity - easy 
Serves - 3 to 4

Ingredients 

1 medium sized raw mango grated 

1/4 cup channa dhall / split bengal gram 

2 tablespoon udad dhall /dehusked black lentil

1 tbsp grated fresh coconut 

1 tsp jaggery 

3 to 4 dry red chillies 

1 green chilli 

Few curry leaves 

1/4 tsp turmeric 

Salt as needed 

Pinch of asafoetida (skip for GF version)

2tsp cooking oil

Method 

• Heat oil in a pan or small wok and fry the chopped green chilli followed by the channa dhall and udad dhall .Roast the lentils until they turn crisp and golden brown .
• Roast the red chillies and curry leaves in the same pan  until crisp .
• Turn off the stove and lightly saute  the grated mango for 1 to 2 mins in the heat of the pan. 
• Let the ingredients cool down before blending. 
• In a blender or your mixie's chutney jar add all the roasted ingredients along with coconut, turmeric, asafoetida, salt and jaggery along with little water and grind to a semi fine paste .
• Adjust water while grinding if you find it difficult to grind . 

Storage and shelf life 

Transfer to a clean and dry container and use a dry spoon while serving . This chutney stays well in refrigerator for 3 to 4 days . 

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Do click on the image below for a collection of some tongue tickling chutney varities 

Dates Tamarind Chutney | Khajoor Imli Chutney

 Have you all wondered about the recipe of the tongue tickling and lipsmacking brown colored chutney that is poured over your chaats or filled in panipuris ? Do you ask for some extra khatta meetha chutney to be packed when you buy samosas or Dhoklas for your family ? 

If you thought that making this recipe is very complex ,worry not , now you can whip this chutney at the comfort of your home and even store it away for a long time in your freezer and enjoy it as and when you like .

Khajoor Imli Chutney is a very simple recipe using 3 main ingredients Dates(khajoor) , Tamarind (Imli) and jaggery (Gud). 

No Desi Chaat is complete without a generous pouring of the khajoor Imli chutney and the spicy green chutney. I generally have a batch of this khajoor imli chutney my fridge  which comes in handy to satisfy my sudden pani puri cravings . All I need to do is grind some fresh coriander chutney and dunk the pani puris in these two chutneys and stuff my mouth and relish .. 

If you are a crazy fan  of lipsmacking  chaats like me ,then you must check out these recipes on my blog.

Mumbai style Bhelpuri 

Paani puri 

Karnataka special Masal Puri 

This week is the 287th week on our foodie group FMBH and it was Aruna's turn to suggest the theme . She came up with this novel idea to post recipes using "dates" as the star ingredient and called this theme as DateWithDates.  If you are a die hard fan of Indo Chinese cuisines and love your spring rolls or wontons with a generous helping of Schezwan Chutney, then do check this fiery and flavorful recipe posted on Aruna's blog .Recipe link SCHEZWAN Chutney 

Preparation Time - 20 mins

Cooking Time - 20 mins

Complexity- simple 

Ingredients 

250 gms seedless dates 
50 gms seedless tamarind 
5-6 tbsp jaggery powder
2 tsp red chilli powder
1 tsp roasted jeera powder 
Pinch of dry ginger powder
1/2 tsp black salt/kaala namak
Pinch of salt 
2 cups water 

Method 

• Boil the dates , tanarind and jaggery powder in 2 cups of water until they become soft.  Alternatively you can pressure cook it for 1 whistle.
• Let it cool down completely, blend it in a blender to a very fine paste. Adjust water while grinding incase it feels too thick .
• Pass this paste through a sieve so that we have only the date tamarind extract and nothing else.
• To this fine extract , add the red chilli powder, roasted jeera powder, salt ,dry ginger powder and 1/2 cup water .Mix it well and bring it to a  rolling boil and add the black salt in the end after turning off. 

**this step is done to ensure that the chutney has a longer shelf life .

• Cool the chutney completely and then transfer to a clean and dry bottle and store in the fridge .
• Always remember to use a dry spoon to take out the required quantity of chutney and then store it away immediately. Don't thaw it for a long time .

Donot forget to pin this recipe and share it with your friends .