UPPU MANGA CHUTNEY l SALTY MANGO CHUTNEY

Uppu Managa means Salty Mangoes. The Tender Mangoes are put in Salt Water. Water is boiled with Salt, cooled and then the mangoes are put in. As days pass, the colour of mangoes will become change and they will become tender. We use this mango to serve with Kanji, Curd Rice and make Chutney. When it become very soft like we can mash it with our hands, that time it is made as Arachukalakki with Curd. 

BROKEN WHEAT KICHADI l LAPSI KICHADI l GODUMAI RAVA KICHADI

We all are health conscious now a days and want to eat healthy food.  This Broken Wheat Kichadi is very healthy and very light after having it. Specially those who are having diabetes, I recommend this Kichadi for lunch as it is very light.  You can serve with any kind of Raita or Curd or as it is very hot.

MINT RASAM l PUDINA RASAM

Mint / Pudina leaves can help in digestion, treats asthma, common cold, aids weight loss and so on.  The Chutney made out of this is awesome.  This can be used in Biriyani, Butter milk,  Raita, Juice etc.  A dash of mint really changes the flavour of the dish you are making. 

Since it has the cooling effect to the body, during summer, do not hesitate to use this wonderful herb. Menthol, which is the active oil in the mint, has antiseptic and antibacterial properties that help relieve indigestion and also soothe an upset stomach.   Mint can work wonders for almost all your digestive issues. It is a good relaxant and relieves congestion. However, make sure you don't overdo your mint dosage, else it may irritate your air passages. Mint is known to clear congestion of the nose, throat, bronchi, and lungs. In addition to the respiratory channels, mint's anti-inflammatory properties also relieve the irritation caused by chronic coughing. 

Today, I made the Mint Rasam with Ginger and Garlic as I had a digestive issue.  The Rasam was superb and I had only the Rasam and nothing else and was relieved of my issues after having it.

                                            MINT RASAM l PUDINA RASAM

BOTTLE GOURD PAN CAKE l LAUKI DOSA l DUDHI DOSA l CHORAKKAI DOSA

Bottle Gourd / Dudhi / Lauki /Chorakkai / Chorakka has got many medicinal values.  The juice is served as a valuable medicine for excessive thirst due to diabetes, diarrhea.  It is beneficial for stomach acidity, indigestion and ulcers.  It is rich in essencial minerals, protein, iron and fibre.  Mostly used as a vegetable for stir fry, in dals, and soups.  I also use it while making Pav Bhaji.  Today, I made pan cake with it like we make Vellarikka Dosa.  Vellarikka dosa is prepared with rice  and  Cucumber but I prepared this pan cake in Suji/Rava/Semolina.

It tastes awesome with Chutney / Pickle / Gun powder etc.

BRINJI RICE l RICE RECIPES l BAY LEAVES RICE

Brinji Means Bay leaves.  In Tamil it is known as Brinji.  This Rice recipe is like any other vegetable rice recipes only we add more Brinji leaves in it.  

I have added vegetables in it you can make it with meal maker ie. Soya Chunks.  Soak the Soya chunks in hot water, cool it, wash it with cold water, squeeze and then add to the rice while cooking.

It is a tasty rice variety can be served with any kind of Raita, Papapd and Pickles.

                                      Brinji Rice l  Bay Leaf rice

BACHELOR SAMBHAR l SAMBHAR

Sambhar is a main dish for serving along with Rice, Idli, Dosa, Upma, Kozhukkattai, Vadai etc.  South Indian household is incomplete with Sambhar.  Most of the days, they make it.  The Vegetables are cooked in tamarind water and the masalas are added with cooked Tuvar Dal or Moongdal.  

We can make Sambhar with the Sambhar powder or we can roast the masala and grind along with coconut and add to the sambhar which is called as Araithuvitta Sambhar (Araithu means grinding).

This Sambhar now I am talking about is for the bachelors to prepare the same very easily as everything is included in the Bachelor Sambhar Masala.  You will get the link when you click on it.  Video  of Bachelor Sambhar Masala.

                                                Bachelor Sambhar Video


                                
Video of Bachelor Sambhar Masala

UPPU MANGA l TENDER MANGOES IN SALT WATER

Uppu Manga means Salty Mangoes.  This is prepared during the summer season when lots of Tender Mangoes are available and it stays for a longer period.

We can use Tender Mangoes as well as the seeds are matured those mangoes also you can use.  But I prefer to use the tender mangoes  which are in size around 20-25 gms.

We  make Chutney out of this or consume as it is with Kanji, Curd Rice,Dal Rice etc.

Let us look at the recipe now:

Uppu Manga l Tender Mangoes in Salt Water

AVIAL l MIXED VEGETABLE IN COCONUT GRAVY

Avial is a  South Indian dish  of mixed vegetable gravy combined with coconut paste and curd.  Best way to include as much as vegetables you can since now a days children are reluctant to eat most of the vegetables if it is prepared individually.  It is quite tasty to serve with Rice, Adai, Chapati etc.

COCONUT CHUTNEY FOR IDLI l DOSA l UPMA l VENPONGAL

Coconut Chutney is made with Coconut, Green Chilli, Roasted Gram, Ginger, Salt etc.  is served with Idli / Dosa / Upma /Vada / Ven pongal.  It is very easy to prepare and tastes good with many dishes mentioned above.

RAW BANANA SWEET SOUR SPICY GRAVY / RAW BANANA PULIKOOTU / RAW BANANA TAMARIND BASED KOOTU

Raw Banana pulikootu is a lip smacking curry served along with Steamed rice, Rasam Rice and I had it with Chapati.  It is sweet, sour and spicy dish which everyone will like and it is very easy for the Bachelors to prepare. 

You can use Mix vegetables or Raw Banana or Brinjal for preparing this dish.  If you wish, you can add some peanuts also while preparing.

I made this Kootu with Raw Banana in a simple way.

Let us look at the recipe now: