Mango, Drumstick and Brinjal Sambar Recipe

Mango, brinjal and drumstick sambar is a traditional curry prepared for Tamil New Years eve at my house.

For more recipes click the video and subscribe to me on youtube...:)

Ingredients:
1/2 Cup Cooked Smashed Pigeon peas
2 Blanched Tomato(chopped)
1 Medium Onion (roughly chopped)
2 Medium Tender Murungakkai/Drum Sticks(Chopped into 2 inch)
4 Medium Brinjal/kathirikai(quartered)
2 Green Chilly (Slit)
1/2 Mango Cubed Please use totapuri mango
Coriander for garnish
3 Tbsp Oil
Salt to taste

Masala:
1 1/2 Tbsp Red Chilly Powder
1/2 Tsp Turmeric Powder
1 Tbsp Coriander Powder

Tempering: 
1/2 Tsp Mustard seeds
1/2 Tsp Split Black Gram Dhal
5 Dried Red Chilly
A pinch Asafoetida

Prep Up:

• Take 1/2 Cup Pigeon peas wash it thrice in running water add to pressure cooker and add 2 cups water along with the dhal add two whole tomato place the lid and pressure cook for 2 to 3 whistles till dhal goes mushy.
• Separate the tomato from the dhal once cooked chop and reserve. using a spoon mash the dhal reserve. 

Method:

• Heat a heavy bottom handi or wok add oil add mustard seeds allow to splutter add urad dhal fry a bit add asafoetida, dry red chilly and curry leaves fry a bit.
• Add chopped onion and fry till light pink in color add drumsticks tomato, chilly powder, coriander powder and turmeric powder fry a bit add 2 cups water cover and cook the drumsticks till half done.
• Add brinjal salt and cook till brinjal is half done add mango cover and cook till well done.
• Add dhal extra water stir and adjust the sour content bring to rapid boil garnish with coriander and serve hot with rice...Enjoy...:)

Please note to adjust sour taste in the sambar always have extra cooked dhal.

Mango Karuvadu/Dry Fish Thokku

This is one of my experiments which totally turned out in flying colors...had to share this recipe with the world its so tangy perfectly spiced and goes well along with sambar rice and rasam rice this will stay in the refrigerator for upto 2 to 3 months if preserved properly.

Do view my video demo...rate comment and subscribe...thank you...:)

Ingredients:
3 Cups Raw Mango Pulp
5 to 6 Sprigs Curry Leaves
150 Grams Dry Seer/King Fish(Vajaram Karuvadu)
2 Tbsp Mustard Seeds
12 Dry Red Chilly
2 Tbsp Chilly Powder
2 Fist Full Garlic Pods(peeled)
1 Tsp Turmeric Powder
1 Tsp Asafoetida
1 1/2 Cup Oil
3 Tbsp Salt

For Masala Powder:

2 Tbsp Split Chickpeas 

15 Whole Dry Red Chilly

2 Tbsp Pepper Corns

Fist Full Garlic Pods

Fist Full Curry Leaves

1 Tsp Asafoetida

1 Cup Dry Shrimp

• Dry roast all the ingredients given in the masala list one by one on a medium flame once dry roasted place on a plate and allow to air dry.
• Add the ingredients to a mixer jar and blend to a fine powder.

• Peel and dice the raw mango wash twice and place in a bowl with a splash of water place inside a pressure cooker steam cook for 3 to 4 whistles.
• The mango should go mushy reserve.

• Dice the dry fish wash in running water and add chilly powder a pinch of asafoetida mix allow to marinate.

Method:

• Heat oil in a large heavy bottom wok on a medium flame add mustard and allow to splutter add garlic and fry till light golden.
• Add asafoetida curry leaves dry chilly and turmeric fry a bit.
• Add the mango pulp and stir.
• In another wok or pan add 5 tbsp oil and start frying the fish on medium flame allow the fish to turn golden in color reserve.
• Add the shrimp masala salt and the fried fish to the mango stir and fry till oil separates preserve in a air tight container once cooled serve along for any southindian meal...Enjoy...:)

Oreo Frappé (Cafe Coffee Day Inspired)

I'm died hard fan of cafe coffee day tried their new oreo frappe and was totally inspired I like my coffee blend on the stronger side since I don't drink coffee and tea often  prefer it that way did add little extra coco to the mixture you may reduce it if you want only coffee flavor...

Ingredients:
10 Chocolate Cream Oreo
1 Cup Strong Filter Coffee ( Please Click Here to see how I prepare Filter Coffee)
1/2 Tsp Instant Coffee
2 Cups Milk
3 Cup Ice Cream Chocolate or vanilla
3 Tbsp Sugar
2 Tbsp Coco Powder
3 Cups Milk

Method:

• Mix all the ingredients in a bowl leaving the ice cream out use a whisk to well combine cover and place in freezer for 4 to 6 hours till crystals form.
• Once crystals have formed  crush the crystals using a spatula add to a blender along with ice cream and crushed oreo blend till oreo is crushed into tiny bits.

Serve the Coffee in a tall tumbler garnished with oreo...Enjoy...:)

Fruit Slush (Watermelon, Lychee, Kiwi and Mango)

People have different names for these beauties like slush, fruit frappe, fruit crush etc i don't know what to name it anyways if its summer i prepare these in bulk and stock up in my freezer as a summer fix. normally i prepare these slush with just water melon and mango this year there are 2 new additions with lychee and Kiwi...Kiwi fruit slush is my favorite since it has jeera powder and has perfect sour taste...

Parthu Rasigal...Subscribe Pannuga... 

Lychee Slush:

200 Grams Fresh Lychee (Peeled and Pitted)

1 Can Lychee Juice

1 Can Coconut Milk

2 to 3 Tbsp Lime Juice

4 to 5 Tbsp Sugar 

Lemon Zest Optional

• Add the lychee sugar lime juice in the blender first run it twice till well blended if there are chunks of lychee its alright. add lychee juice and coconut milk pulse twice and reserve in a bowl.
• Place the bowl in the freezer to from crystals once crystals are formed break it up and add to blender blend till the ice is crushed garnish with lime zest and serve right away.

Please adjust the sugar and lime juice as per your taste buds.

Kiwi Slush:

2 Kiwi Fruits(Peeled)

1 Liter Apple Juice

1 Tbsp Lime Juice

1/2 Tsp Jeera Powder

1/2 Inch Ginger (peeled and chopped)

5 to 6 Tbsp Sugar

2 Sprigs Mint 

• Add kiwi, ginger, sugar, lime juice and mint to  blender blend well till kiwi fruit goes to a mush add apple juice and jeera powder and pulse twice.reserve in a bowl.
• Place the bowl in the freezer to from crystals once crystals are formed break it up and add to blender blend till the ice is crushed garnish with mint and serve right away.

Please adjust the sugar and lime juice as per your taste buds.

Watermelon Slush:

3 Cup Water melon(cubed and deseeded)

2 to 3 Sprigs Mint

4 Tbsp Sugar

4 Tbsp Lime Juice

1/2 Tsp Pepper powder

1 Liter Club soda

• Add the water melon, mint, sugar, lime juice and pepper powder to a mixer jar and blend well add a splash of water if needed blend well and reserve in a bowl.
• Place the bowl in the freezer to from crystals once crystals are formed break it up and add to blender along with club soda blend till the ice is crushed and serve right away.

Mango Slush:

2 Cups Mango

1/2 Inch Ginger

2 Sprigs Mint

1/2 Tsp Lime Juice

5 to 6 Tbsp Sugar

1 Liter Club Soda or Orange Juice

• Add mango ginger mint lime juice sugar to the blender and blend thoroughly till well blended into a pulp water can be added reserve in a bowl place in the freezer to form crystals.
• Once frozen break it up into tiny chunks and add to the blender along with club soda blend well and serve it up....Enjoy...:)

Mango Puliyodharai Karnataka Style Recipe

Mango/Manga Puliyodharai is a famous dish in Bangalore. Once the mango base is prepared it can be stored for weeks even months refrigerated. The mango base has prefect blend of spices excellent lunch box recipe.

Do watch the video demo comment and subscribe for more Recipes...:)

Ingredients: 
2 Raw/Green  Mango(killi mukku mango is best for this recipe)

For Masala Powder:
2 Tbsp Peanuts
3 Tbsp Dried Shredded Coconut
1 1/2  Tbsp White Sesame Seeds
2 Inch Stick Cinnamon
1 Tbsp Pepper Corns
1/2 Tbsp Cumin
2 1/2 Tbsp Channa Dhal/Split Chick Peas
1/2 Tsp Fenugreek Seeds
2 Fist Full Dried Red Chilly
12 Pods Garlic (Optional)
6 Sprigs Curry Leaf
1/2 Tsp Hing/Asafoetida

For tempering:
1 Tbsp Mustard Seeds
1/2 Tsp Hing/Asafoetida
1 Tbsp Turmeric Powder
1 Tbsp Dried Shredded Coconut
10 Red Chilly
3-4 Sprigs Curry Leaf
1/4 Cup Sesame Oil
1/4 Cup Sunflower Oil
Salt to taste

We prepare this in bulk and store for the rest of the year you may try half recipe if you like it then try the full recipe...:) oil should always be extra since it will preserve the mango.

Masala Powder: 

• Heat a wok on medium flame dry roast 2 1/2  tbsp channa dhal once its golden brown reserve on a plate, and dry roast 2 tbsp peanuts once that turns light golden in color reserve in the same plate, dry roast sesame seeds once it splutters reserve in the plate, dry roast pepper corns cumin fenugreek and cinnamon and reserve in the same plate, dry roast 3 Tbsp dried coconut when it turns light brown in color reserve in the plate dry roast 2 fist full dry chilly and reserve in plate dry roast curry leafs and garlic for few minutes and reserve in the same plate lastly dry roast 1/2 tsp asafoetida and reserve in the plate allow all the ingredients to air dry before grinding to a powder.
• Basically all ingredients should be dry roasted separately all the ingredients have different cooking time.   
• Once all the dry roasted ingredients have cooled add to a mixer jar and grind to a fine powder.

Method:

• Peel the mango chop into cubes wash and place in a bowl which can fit inside pressure cooker.
• Add 1/3 cup water to the mango and steam cook inside pressure cooker for 5 to 6 whistles the mango will go mushy.
• In  a wok add oil bring to a boil fry the peanuts till golden in color drain and reserve in a plate. in the same oil add mustard seeds allow to splutter add 1/2 tsp asafoetida 10 red chilly fry a bit add 2 to 3 sprigs of curry leaves and turmeric powder fry for a second.
• Add the mango pulp to the oil and fry a bit add the prepared masala powder and fry the mango on low heat till oil surfaces.
• Add the peanuts and salt must be a bit extra fry for 2 more minutes.
• Allow to cool and store in air tight container.

• The mango paste can be mixed with cooked rice or can be eaten with roti.
• For 2 cups good quality rice (sona masuri) add 3 cups water and pressure cook for 3 whistles till rice is cooked
• Allow the rice to cool add 2 to 3 tbsp of the mango paste mix and adjust the tang as per your taste buds.

Serve mango puliyodharai along with rice fryums...Enjoy...Happy Cooking...:)

Muttai Karuvadu Kuzhambu (Tamilian Style Dried Seer Fish Curry)

Karuvadu/dried fish is prepared in so many different ways,  tamilians love it with steam cooked rice or kanji/porridge. This recipe has been in my family for ages my granny used to add plantain, yam and few other veggies as per season.  I have added my favorite veggies and beans like brinjal, field beans and potato. 

This curry is tasty after couple of days. Eggs soak up majority of the spices and sour taste, the mushy beans and salty dried fish literally melts every bite. If your a fan like me of spicy and pungent curries this is a must try recipe.

Do watch my video demo...:)

Ingredients:
1/2 Cup Dried Mochai/ Dolicho Beans/Field beans

250 Grams Brinjal

250 Grams Potato(i've used baby potato)

200 Grams Shallots

150 Grams Peeled Garlic

6 Sprigs Curry Leaves

12 Eggs

1 1/2 Tbsp Cumin seeds

1/2 Tsp Fenugreek seeds

1/2 Tsp Mustard seeds

1 1/2  Tbsp Pepper Corns

Lime Size Tamarind

4 Tomatoes

1 Large Onion
1 1/2 inch Ginger
8 Green chilies
1 Tbsp Vinegar

Asafoetida a pinch

2 + 2 Tbsp  Chilly Powder

1/2 + 1/2 Tsp Turmeric Powder

1 Tbsp Coriander Powder

8 Tbsp Ghee

4 to 5 Tbsp Oil

Salt as per taste

Prep Up: 

• We need to soak the beans in a hot pack or a flask with enough hot water to soak the beans.
• Pick and clean the beans wash twice soak the beans in a hot pack filled with hot water for 2 to 3 hours till the beans double in size.
• Once the beans have doubled in size add to a pressure cooker along with potatoes and cook for 2 to 3 whistles till the beans have cooked and well done.

• Heat a wok on medium flame with 2 tbsp of ghee and a tsp of oil add 1 Large Onion, 1 1/2 inch Ginger,8 Green chilies, 1 Tbsp Cumin seeds, 1/2 Tsp Fenugreek seeds, 1 1/2  Tbsp Pepper Corns, 3 sprigs of curry leaves fist full garlic and  fry till the onion turn light brown in color.

• Cool all the ingredients and add to a mixer jar and grind to a smooth paste 1/2 cup water can be add the grind into a smooth paste.
• In a pot add the tomato and tamarind and enough water and cook till the tomato and tamarind turn mushy extract the pulp/water and reserve.
• Hard boil the eggs peel and reserve.
• Roughly crush the garlic and shallots and reserve.
• Cut the boiled potato into half's and  reserve.
• Cut and clean the brinjal reserve.
• Wash the dry fish throughly in running water and lukewarm water atleast 4 to 5 times then add 2 tbsp chilly powder and turmeric powder along with a splash of vinegar marinate.

Method:

1. Heat a wok with remaining ghee and oil temper with mustard cumin and fenugreek seeds one it stops spluttering add the masala paste prepared earlier along with a pinch of asafoetida and curry leaves.
2. Once the masala paste has fried a bit add crushed onion and garlic fry a bit add red chilly powder coriander powder and turmeric powder fry till the oil surfaces.
3. Add the brinjal and beans to the masala with salt as per taste fry a bit.
4. Add the tamarind water and bring to a boil cover and allow the brinjal to cook.
5. In a different wok add 2 tbsp oil and on medium heat fry the marinated fish till it turns light golden brown in color.
6. Once the brinjal has cooked add the cooked potatoes and bring to a boil add the fish and boil.
7. Add the boiled eggs cover and boil for another 10 minutes.

Serve hot with rice enjoy....:)

Biscuit Chaat Recipe

Chaats have always been my favorite tea time snack. I'm posting a simplified version of chaat using sweet corn and biscuits. At home we stock up on biscuits when its nearing to expiration, I have to get creative and clear up the stock. This is my version of biscuit chaat...

Recipe video...:)

Ingredients required:
1/2 Cup Sweet Corn
1 Boiled Potato (salted and grated)
1/2 Red and Yellow Bell Peppers ( Cut into small pieces)
1 Carrot (Grated)
1 Onion (finely chopped)
2 Chilies
1 Tsp Butter
2 Cube Cheese Grated
2 Cheese Singles
Mint, Lime and coriander for garnish
Ready to eat fried potato sticks or sev
Biscuits for base

For Seasoning:
1/2 Tsp Chaat masala
1/2 Tsp Chilly Powder
1/2  Dry Mango Powder

Method:

• Add sweet corn butter and salt to a micro safe bowl and microwave for 2 minutes till the corn has cooked.
• Add 2 Sp fulls of bell peppers finely chopped chilies finely chopped mint and coriander with a dash of lime mix well and reserve.
• Cut the cheese singles in half's and into quarters.

• Use maska chaska with extra butter flavor for base top with corn mixture grated carrots sprinkle on the seasoning and garnish with potato sticks.
• For double cheese dhamaka use the same butter flavor maska chaska layer with one quarter cheese slice place the corn mixture top with grated cheese and carrots sprinkle on the seasoning chilly powder chaat masala dry mango powder and garnish with potato sticks.

• Used onion fry biscuit for base added grated potato and carrots sprinkled on some seasoning chilly powder chaat masala dry mango powder and garnished with potato sticks.

Serve these yummy biscuit chaat along with hot coffee or tea...enjoy...:)

Arabian Pulpy Grape Juice

Arabian Pulpy Grape  juice is a famous drink sold at a restaurant here in Bangalore. Do try this recipe if you can find seedless grapes.

Ingredients:
400 Grams Red or Purple Grapes(Seedless)
2 Tbsp Rose water
2 Lime Juice
1/2 Tsp Salt
1 to 11/2 Cups Sugar
To dilute water or club soda as per your taste.

Measure for sugar depends how sour the grapes are if its to sour add 1 1/2 cups...

Video Demo

Method:

1. Add the grapes to a colander remove the steams and rinse thrice allow the water to drain.
2. Add the grapes to a pot that fits inside your pressure cooker  add sugar to the grapes. steam cook the grapes in the pressure cooker for 4 to 6 whistles till the grapes cook.
3. Remove the pot from pressure cooker allow to cool.
4. Mash the grapes using a hand masher add salt rosewater and lime juice dilute with water and place a cover on the pot refrigerate till cool.

Mix and serve along with the grape pulp can be garnished with mint...enjoy...:)

Paya Mutton Masala

This is a recipe from Karnataka I dont know from which district some say its from north Karnataka normally this recipe is prepared along with goat meat and the trotters combined together I did not add meat to this just prepared with paya also reduced the spices since its really hot weather. best served with breads or Dosa...the dish turned out super tasty and yum it was sticky juicy thoroughly enjoyed every bite...

Ingredients:
1/2 Kilo Goat meat(optional)
Paya/Trotters 6 Pieces
1 Tbsp Chilly Powder
1 Tbsp Garam Masala
2 Tbsp Turmeric Powder
1/2 Tsp Cumin Powder
1 Tbsp Pepper Powder
1 Tbsp Coriander Powder

1 Large Onion(roughly chopped)
1 Large Tomato(roughly chopped)
2 Sprigs Curry Leaves
2 Tbsp Ginger Garlic Paste
4 Green Chillies

2 Tsp Oil
Salt as per taste

Onion Mint and Coriander and Lime for garnish

Do view my video demo in detail...enjoy....:)

• Please click here to see how I've cleaned Paya
• Recipe for Paya Soup click here

Prep Up:

• Wash and clean the meats thoroughly.
• In a pressure cooker add the meat 1/2 tbsp of ginger and garlic paste 1/2 tsp of turmeric powder salt pepper powder add 1/2 cup water and pressure cook till meat is tender reserve in a bowl.
• In the same pressure cooker add the paya 1/2 tsp tuemeric powder 1 cup water and cook the paya till tender.

Lets Prepare Masala:

• Heat a wok with oil on medium flame. add the curry leaf, ginger garlic paste fry till raw flavor has gone.
• Add the slit green chilly and fry a bit add the dry masala and fry till raw flavor has gone.
• Add onion tomato salt and allow to fry till onion and tomato reduce a bit till oil surfaces to the sides.
• Add the cooked meats and cover on medium high flame allow the water to reduce till the masala consistency reaches to your preference.

Garnish with lime juice coriander mint and finely chopped onion serve hot with roti or bread. this is best served for brunch...try preparing yourself enjoy...:) 

Mad Over Donuts

Hello Friends, Its been almost a month since i blogged basically struck with work and a lot more which i will keep updating on my vlogs. this meet was a last minute call I must thank lubna and vivek for invite enjoyed my visit at Mad Over Donuts.

Mad over donuts is located at kormangala Bangalore right opposite to forum mall next to pizza comer. I've been there couple times before when i was working at a company located near by. they are centrally located to many schools colleges and offices. I like their ambiance its hip and chic has a wonderful vibe. they are celebrating their 5th anniversary and have awesome deals. I always love their staff they are very friendly and give suggestions on what picks are best.

This is the best part of eating out for all those vegetarians Mad over donuts is eggless...and has over 25 varieties to choose on menu.

Menu Card:
Black & White Bavarian
Filled with creamy homemade vanilla custard and dipped in dark chocolate - a scrumptious blend
of black & white.

Black Forest Beauty
Beautiful dark chocolate crowned with whipped cream and a maraschino cherry - Beauty is only
taste away

Choco Bomb
Filled with yummy milk chocolate ganache and dipped in dark chocolate - Da Bomb!

Cinna-ster
The eternal lover’s squabble between sugar and spice has finally settled into something nice -
Cinnamon Sugar!

Cool Blue Ice
Blueberry compote topped with icing sugar, this cool surprise hits the spot!

Colour Me Bad
Smooth milk chocolate topped with colourful rainbow sprinkles.

Dark Knight
Crushed Oreo cookies on smooth white chocolate - your knight in shining armor

Double Trouble
Milk chocolate with waves of white chocolate and filled with gooey dark chocolate ganache -
your daily double!

Hazel Dazzle
Nutella Bavarian cream on the inside and hazelnut flavoured chocolate on the outside. This donut
is sure to dazzle.

The Chocolate Spot
Dipped in rich milk chocolate, topped with shavings of dark chocolate. That hits the spot!

The OC
Dipped in milk chocolate and drizzled with orange jelly with zesty orange custard in every bite

Super Mango
Mango chocolate drizzled with mango jelly and filled with delicious mango custard. Simply super!21.

Yellow Jello
Dipped in our homemade mango glaze and topped with mango jello.

Lil' Drops of Mango
Mouth-watering dark chocolate sprinkled with drops of mango. Delicious!

Centre of Perfection
Smooth milk chocolate with mango chocolate drizzle and fresh mango custard...the centre of perfection!

Mama Mia!
A sprinkle of Italian herbs and sautéed garlic on oodles of cheese...Just how Mama makes it!

Midnight Beauty
Dark chocolate laced with white chocolate drizzle. For the true chocolate lover...

M.O.D - My Original Donut
The original flavor with a sweet glazed coating - an absolute classic!

Pi’Dazzled
Cheese and our home-made Napoletana sauce sprinkled with chilli flakes and herbs. This donut
pizza is sure to dazzle.

Original Sin
Smooth milk chocolate decorated with white chocolate...an irresistible temptation!

The Blush Factor
Our original icing glaze crowned with strawberry compote is guaranteed to make you blush!

Rainbow Surprise
Mouth - watering white chocolate with a colorful twist!

Spice Surprise
A nice surprise of chilli and cheese... Spicy salsa on a bed of delicious cheese...

Each Donuts Ranges between : 40 and 50 rupees
Half dozen donuts ranges Between: 200 to 250 rupees
One Dozen Donuts ranges Between: 360 to 450 rupees

Mad over donuts also sell cream filled  and absolutely amazing melt in your mouth donut pops it is a must try for kids they will love the bite size donut pops and how can anyone miss cupcakes on the menu they have super spongy cup cakes to celebrate any occasion which is eggless...I also love their coffee totally made my day...Love at first Bite...

Everyone can get to see how the donuts are cream filled and topped with toppings I liked this concept where in people can see behind the scenes activity its nice and interactive. the place is well maintained and very clean normally it takes a lot of effort to keep small spaces tidy and clean...

We also met Mr.Tarak Bhattacharya, COO who was very patient answering all our questions one by one i never knew mad over donuts is a Singaporean based company. all the basic ingredients are shipped from abroad they want to maintain the same standard across. Mr. Tarak is focused to target all age groups and the concept eggless is so good as we can serve and celebrate with a donut for all occasions I'm already planning for Diwali...all the donuts prepared are fresh on a daily basis  they do not store and serve remains for the next day which is again an added + point currently there are 6 stores across Bangalore which is expanding in other locations soon...

I got to taste Double trouble, Rainbow Surprise and Pi Dazzled along with Hot Coffee...ummm it was super...

Finally got to meet all my blog world friends deepa, valarmathi, satrupa, jaishree and Lubna thank you girls for a wonderful meet enjoyed...thank you vivek for getting us all together...:)

Location:
 no 6, ground floor,
 Money centre, 121 Industrial layout,
7th Block, 80 feet road, Kormangala, Bangalore

Stores are also located in Mumbai, Pune, Delhi and NCR

For Home deleviry locate store and call: http://www.madoverdonuts.com/storelocator

Website: www.madoverdonuts.com

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