VEGETARIAN | Saute Fry N Bake

Savoury bread mixture

Preparation Time : 15 minutes

Cooking Time : 10 – 12 minutes

Serving : 3 – 4 members

Description

Savoury bread mixture is a dish I came up with when I was newly married . Having to travel to and fro from tirunelveli ( hubby’s place ) to Coimbatore ( mom’s place ) very frequently , a road trip of nearly 8 to 9 hours then in a narrow one lane sort of road , with no good eateries or restaurants on the way . Had no other option other than to pack breakfast as we would start by 4 o clock early morning so that we reach our desired destination by 1 o clock for lunch . At hubby’s place we always used to get idlis packed with a thick chutney called kuthala thovayal ( kuthala meaning coutralam – a small tourist post where there are a number of water falls in and around the place , thovayal meaning a thicker version of chutney which is addressed as such . Please back to the savoury bread mixture … Oops …ok .. Ok . Getting monotonous with idli and kuthala thovayal … One early morning by 3 o clock just opened the fridge and took out what ever was in and came with this dish . Was dead nervous as i made this dish half asleep and hubby dear does not eat bread even when he is sick .with my fingers crossed fed him as he was driving and he just loved it . From then on this dish has become a staple at home but now a days I miss those long road trips to mom’s place as the roads are perfect 4 way tracked and its a journey of just 5 hours with restaurants and eateries on both sides of the road every 10 kilo meters once :-)) .

Ingredients

Ingredients	Quantity
Bread slices	14 chopped into tiny bits
onion	3 big chopped
green chillies	3 minced
curry leaves	few minced
coriander leaves	2 table spoons chopped
ginger	1/4 inch piece grated
tomato	1 small chopped
chilli powder	1/4tea spoon
salt	to taste
garam masala powder	1/4 tea spoon
pepper powder	1/4 Tea spoon
oil	4 table spoons
egg	2 ( seasoned with salt n pepper and scrambled )
bone less chicken	4 table spoon (cooked and shredded ) Chopped and Boiled
mixed veggies	carrots green peas cabbage cauliflower beans
capsicum	1 cup
lime	1/2 a squeez

Method

Heat oil in a non stick kadai . Add onion and saute till translucent .
Top with green chillies , tomato, curry leaves , half of coriander leaves and ginger . Stir for a minute .
Add chilli powder , salt to taste , pepper powder , garam masala powder , chicken And chopped boiled veggies .Mix well .
Add the chopped bread and toss well on medium heat for five minutes until all the flavours infuse together .
Finally add a squeez of lime , coriander leaves and scrambled eggs . Mix well . Taste and adjust .
Serve hot wit onion raitha or tomato sauce .

Notes

Vegetarians avoid the chicken and egg . Add one more cup of mixed veggies instead .
This dish is apt for packed lunches to office , school and picnics ..
Can do the same with minced mutton , left over chicken curry , prawn masala , mutton gravy .

Ven pongal

Preparation Time : 15 minutes

Cooking Time : 15 minutes

Serving : 3 members

Description

Pongal is one dish that all at home relish but are hesitant because of the calorie content in it . Though we all complain when it’s on the table , the mighty ven pongal is devoured in no time with utter silence seeking to line our stomachs full . This dish was a must when I had to pack lunch for my school going kids once a week . But it did change to once a month as my kids and hubby started complaining about becoming a python ( all they wanted to do was lay down and sleep :-)) at school and work . After my brother shifted to London with his family . My mom learnt a genius trick to pack ready made ven pongal mixes which she found so easy to cook when at my brothers home in London . She used to mix raw rice , moong dal , salt , cumin seeds , pepper corns , curry leaves and cashew nuts together and dry it in the sun for a day And Pack it . At my brothers place she would just take enough of the mix required and cook it with water in the rice cooker and when cooked , garnish with ghee and its ready to serve . I realised the hunger for comfort , the expression of deep cravings and love for the brilliant flavours of home cooked food when in London . What ever said and done my love for the old school laid back, life style in India with brilliantly intense filling relatives around , fresh home cooked food three times a day , our street food , cows at home , plenty of milk , curd to butter milk and the bonus of having maids at home is ultimate . What more would you want in life ????

Ingredients

Ingredients	Quantity
Raw rice ( pacha arisi )	1 cup
Lightly dry roasted Split yellow moong dal (pasi paruppu)	1/2 cup
Salt	to taste
Ginger finely chopped	1 teaspoon
Cumin/ Jeera seeds	1 teaspoon
Whole black pepper	1 teaspoon

Ingredients For the seasoning

Ingredients	Quantity
Ghee	1/ 2 cup
Cashew nuts	6 to 7
Curry leaves	few

Method

Mix rice , dry roasted moong dal, ginger , pepper corns , cumin seeds and pressure cook adding salt with 3 cups of water for 4 to 5 whistles.
The rice has to be cooked in such a way that it should be mushy.
Open the cooker once the pressure subsides and mash the contents well.
Heat ghee , add curry leaves and cashew nuts . fry until the cashew nuts are golden brown in colour .
pour the seasoning over the rice + dal mixture and mix everything well.
Switch off and serve hot with sambar , coconut chutney and a kara chutney .

Notes

The same can be done in a rice cooker . It’s more hassle free .
Make sure you use only raw rice ( pacha arisi ) to make pongal .In case you want to use lesser ghee .
Cook the pongal with jeerasala ( jeeraga samba ) broken rice and season with 1/2 the amount of ghee .
Can use 1/2 oil and 1/2 ghee but the authentic way only ghee is used

Chapathi noodles

Preparation Time : 15 minutes

Cooking Time : 10-12 minutes

Serving : 4 members

Description

Chapathi noodles . A recipe I came up with when I had a lot of chapathis left over from the previous day dinner table . Usually I make kotthu parota or frankie’s but wanted to do some thing different and this just sparked in my mind With a bright effortless idea to suit every occasion at any level . Gave it a try and was pitch perfect . You can feed a crowd with this magical left over recipe . In fact my girl keeps asking me to make it when ever she is here . Sure this trick will work with fussy eating children as well and will work wonders as a packed lunch to school . Every time this dish is on the table , its brought me high praise and numerous accolades . ( no self praising please :-))) ) . Do give it a try folks , sure the praise and accolades will follow you too .

Ingredients

Ingredients	Quantity
Chapathis	12 rolled tightly and cut into thin strips
Garlic	1 flake crushed
carrots	2 juliens , capsicum - 1 big juliens , cabbage - 100 gm shredded ,
beans	1/4 cup cut slanting long strips
spring onion	few chopped onion-1 sliced
ajinomoto	3/4 teaspoon ( optional )
oil	4 tablespoon
light soya sauce	1 teaspoon
tomato sauce	1 1/2 table spoon
sugar	1 teaspoon
salt and white pepper	to taste

Method

Heat oil in a large wok . Add one garlic flake crushed , top with onion and all the vegetables except for onion stem .
Stir on high flame for 3 minutes . Add ajinomoto , salt and sugar .
Keep stiring till vegetables are 3/4 cooked still having a bit of crunch in them .
Add all the sauces , white pepper and onion stem . Mix well . Taste and adjust .
Add the chapathi strips and toss well on medium heat for 5 minutes .
Once all the flavours have infused together and is dry remove from heat and serve hot with tomato ketchup .
you can add one stock cube to the vegetables while sautéing but be careful with salt as the stock cubes are very salty .
The stock cubes add a lot of flavour to the dish but its optional .

Multigrain healthy mix iddiappam’s

Preparation Time : 20 minutes

Cooking Time : 10 minutes

Serving : 3 members

Description

Last month there was a food fare at my home town in tirunelveli about cooking with multigrain’s in a healthy way . A small step taken by the local women to bring awareness of the health benefits of using multigrain’s instead of rice to avoid the intake of carbohydrates . I made sure to take my cook also along with me and we both patiently went through each and every stall in the food fare . We were given samples of the displayed food and the recipes were shared by request . There were three dishes that really kept me interested and I made sure to get all the recipes as well . This multigrain healthy powder iddiappam was one among the three dishes . I was surprised about the iddiappams being soft after so many hours as the food fare timing was from evening 3 to 7 . Tried the recipe and it was as good as the normal rice flour iddiappams expect for the change in colour with vitality , texture and spot on flavour when paired with a home made savoury curry . Hubby dear didn’t complain as well so these iddiappams are a sure addition to my regular menu at home that’s healthy goodness on the table for the pleasure of it .

Ingredients

Ingredients	Quantity
Multigrain health mix powder ( satthu maavu )	1 cup
Rice flour	1/4 cup
Salt	to taste
Oil	1 teaspoon
Water	as required

Method

Roast the multigrain health mix powder in a hot kadai for five minutes . Remove , add rice flour and salt . Mix well .
Boil water and pour over the flour mix and mix well . Once it starts to come together , cover with a lid and set aside for 15 minutes .
Add one teaspoon of oil and knead to a soft dough . Grease the iddiappam press with oil and fill with the dough . Press in a circular motion on to a greased idli plate dent or greased iddiapam plate to get multigrain healthy mix iddiappams .
Heat water in an idli steamer or pressure cooker . Steam for ten minutes or until the iddiapam’s are cooked .
Serve hot with any gravy of your choice or coconut milk with sugar and sliced bananas .

Note

When using pressure cooker to steam , do not use the weight . Steam for ten minutes with out the weight.

Chapati layered casserole

Preparation Time : 30 minutes

Cooking Time : 50 minutes

Serving : 8 movers

Description

Chappathi layered casserole . A dish I came up with left overs at home . Usually when ever I have my daughter and son – in – law home on a holiday . My refrigerator is over loaded with left overs mainly because of my flaw of not knowing to cook in limited addition . I can’t be blamed right away as when I was a beginner and learnt cooking from my mother – in – law , always had to cook in large because of the joint family system and number of members at home . ( Back to the dish please …. Oops … )one morning having no place to keep milk in the fridge , got wild and took out all the left overs and made up my mind to use everything and make a dish out of it . A sure fire solution for my left over problem . Had chapattis , chicken korma , ( previous day dinner left overs ) salsa , sweet corn and kidney beans ( left overs of the previous days taco Bar for breakfast )all in one dish .. Umm … My mind just strait away went into a layered one pot casserole dish . The salsa had oozed out its juices from the mixed veggies , wanting to make it a thick spread . Thought of mixing curd but it will surely get more watery . So hung the curd and mixed with the salsa to get a creamy semi thick spread . Shredded the chicken from the bones in the korma and went ahead with my inner instincts and jazzed it up with cheese . Baked it and wolla … A new dish that’s sure a crowd pleasure to suit every occasion with a mildly crisp exterior and a yielding inside was created . My job done , I fed every one at home with this left over dish with nothing being wasted with a twist of rich textural variation and flavours .

Ingredients

Ingredients	Quantity
Chapathis	8 or more
chopped boneless cooked chicken	3 cups
Oil	1 tablespoon
Onion	1 cup chopped
red pepper/ capsicum	1/2 cup chopped
Kidney beans / Rajma beans	2 cups boiled to a mushy texture
sweet corn kernels	1 cup boiled
chilli powder	1 teaspoon
salsa	3 cups
hung curd	1 1/2 cup
jalapeno	1 1/2 cup
grated cheese	1 1/2 cup
Coriander leaves	1 tablespoons finely

Ingredients for salsa

Ingredients	quantity
Onions	1 chopped
Green chillies	3 or to taste chopped
Tomato	4 to 5 chopped
Lime	1/2
Coriander leaves	2 tablespoons chopped
Salt and pepper	to taste

Method for salsa

First, using a sharp knife, chop the tomatoes into approximately ¼ inch (5 mm) dice straight into a serving bowl. Next, chop the chilli very finely before adding it to the tomatoes.
Add the onion, coriander and lime juice, and season with salt and freshly milled black pepper.Give everything a thorough mix, then cover and set aside .

Method for chapatti casserole

Preheat oven to 350. Grease a casserole dish large enough to fit chapattis . Heat oil in a sauteing pan, saute onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in boiled rajma beans and corn.
In another medium bowl, mix salsa and hung curd together . Layer chappathi first , then top with salsa mixture and sprinkle chicken and jalapeno over ,place a chappathi again , then the vegetables mixture and finally grated cheeses .
Repeat 4 times, or until you reach the top of the casserole. Stop layering once you reach the top of your casserole dish and make sure to top with cheese finally .
Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning.
Let stand for 10 minutes before serving. Sprinkle with chopped coriander leaves and cut into wedges and serve hot .

Note

You can use parathas , Naans , rotis , tortillas or any form of bread or roti instead of chapattis .
I used left over chicken from the previous day korma . In case you like spicy food , feel free to spike the chicken up with chilli powder and more seasoning to your choice .
When mixing salsa with hung curd . Do not drain the water that has oozed out of the salsa . Mix it with the water , it helps to get a semi thick gravy consistency that leaves the chapattis moist even after baking .
Vegetarians omit the chicken and follow the same recipe for a veggie version.

Rajma masala

Preparation Time : soaking of rajma over night + 20 minutes

Cooking Time : 40 minutes

Serving : 4 members

Description

Rajma masala . A mouth smacking north – Indian vegetarian delight gravy . The velvety tomato onion based gravy that coats the soft rajma’s are Devine .at home I use boiled rajma just for breakfast alone to add a source of protein in take .the colour of the dish might put you of but the taste will do the rest . I ended up trying this dish when i had to prepare a vegetarian lunch for a north – indian friend of mine . she is placed in nellai for now as her hubby is a government officer .poor her , she misses every bit of north – India and her main problem being no one knowing Hindi in Nellai . I surprised her with a spread of a typical North Indian vegetarian menu . She went head over heels with this rajma masala and paneer stir fry with capsicums . Was so very nervous about serving North Indian food to a North Indian . Was glorified with her remarks and she wanted every thing on the table packed for her hubby . With a big Relief was happy that I did my job well . Now , This gravy has become a staple at home With another bowl of goodness added into my daily menu :-))

Ingredients

Ingredients	Quantity
rajma (kidney beans)	2 cups
large onions	2
green chillies	6
ginger	1 /4 inch piece
garlic	1 clove
medium tomatoes	2
salt	to taste
turmeric powder	1/4 teaspoon
chilli powder	1/2 teaspoon
coriander powder	1 1/4 teaspoon
Oil	4 tablespoons
garam masala	1 teaspoon
Curd	2 tablespoons
cream	2 teaspoons
cumin seeds	1 teaspoon
coriander leaves	few to garnish

Method

Soak the rajma for 24 hrs in water. wash it frequently to avoid odour.
Pressure cook till soft with 1 teaspoon salt and 1 cup water.
Finely chop one onion. grind the other onion with green chillies, garlic & ginger to a fine paste and keep aside. grind the tomatoes and keep it separately.
In a deep vessel, add 4 tbsp of oil. heat the oil and add cumin seeds. then add the finely chopped onion and saute it till it becomes light brown and transparent.
Then add the ground paste & fry till the raw smell goes.
Add the tomato paste, curd, haldi powder, chilly powder , coriander powder and salt. cover for a few minutes in low to medium flame(till the gravy becomes glossy and the oil speparates )
Then add rajma and make up the consistency of the gravy by adding water as required.
Top with garam masala and fresh cream . Mix well . Taste and adjust .
Garnish with coriander leaves and serve hot with any roti of choice .

Vadai moor kolambhu

Preparation Time : 30 minutes

Cooking Time : 25 minutes

Serving : 6 members

Description

Vadai moor kolazlambu . A dish very own to my in – laws place . At mom’s place we make another version called mooru charu which is made with white pumpkin’s . But I like my in- laws version better as its a well balanced dish with a sensational simple recipe bursting with mouth watering flavours . An ideal curry when you crave for home cooked comfort food . This curry is served for lunch with white boiled rice and with side dishes like any vegetable koottu ( veggi with dal ) , spinach porial ,appalam and maasi sambhal ( dried Maldives fish fried with onions and tomatoes ) . These side dishes combine with one another to create a perfect wholesome warming complete meal .As I don’t fancy this butter milk based curry much , I was forced by my mother – in – law to give it a try . And When I did , it was a flavour packed curry high lighted with the soaked vadais floating in between . From then on , I never miss out filling my tummy with this full flavoured indulgent moor kozlambhu . These dishes are hard to be found in restaurants . So give it a try and celebrate with family and friends .

Ingredients for masala paste

Ingredients	Quantity
Bengal gram Dhal(soak it for 20 minutes)	1 tablespoon
Red dry chillies	6 to 8 or to taste
grated coconut	1/2 cup
Cumin seeds	1 teaspoon

Ingredients for the gravy

Ingredients	Quantity
Butter milk	4 cups
Turmeric powder	1/4 teaspoon
Salt	taste
Small onions	1 hand chopped into tiny bits
Green chillies	4 chopped
Ginger grated	a pinch
Coriander leaves	1 teaspoon chopped
Ripe Tomato medium sized	1 chopped
Curry leaves	few chopped

Ingredients to temper

Ingredients	Quantity
Oil	1 tablespoon
mustard seeds	1 teaspoon
dry red chillies	2 torn
curry leaves	1 strand
Garlic	2 flakes crushed
Asafoetida/ Hing	1/4 teaspoon

Ingredients to grind for the Vadai

Ingredients	Quantity
bengal gram/Kadalai paruppu/Channa dhal	1 cup
green chillies	2
ginger grated	a pinch
Salt	to taste

Ingredients to mix with the Vadai

Ingredients	Quantity
Onion	1 chopped
Curry leaves	1 strand chopped
Coriander leaves	1 teaspoon chopped

Method for the kozlambhu

Mix ground paste with gravy ingredients and mix well . Taste and adjust .
Heat the bowl which has the butter milk mixture in low flame.Wait till it gets bubbles.make sure not to boil.It will not take more than 3- 5 minutes for the mixture to get heated up .Switch off the flame.
In another pan add oil for tempering.Then add ingredients mentioned for tempering .
Add the tempered ingredients to the curd gravy and mix well.Keep it aside.

Method for Vadai

Soak the channa dhal for atleast 45minutes.Then strain the water from channa dhal.
Add channa dhal,green chillies,ginger,salt and grind to a coarse paste.
To the vadai batter add finely chopped onions,chopped curry leaves and chopped coriander leaves.
Heat oil in a pan to deep fry and fry the vadais.Add the hot vadais to the moor Kuzhambu.
Serve with hot boiled white rice .

Note

No harm in cheating using ready made Vadai’ s . As I do that very often .
Make sure not to boil the moor kozlambhu . Heat in medium flame , just enough to warm the moor kozlambhu .

Vegetable uthappam

Preparation Time : 20 minutes if dosa batter is ready in hand

Cooking Time : 2 1/2 minutes for each uthappam

Serving : 4 members

Description

Vegetable uthappam . Uthappam’s are made with dosa batter in a thick form , which is soft and spongy . Usually cooked on one side with a lid covered in low flame . So it has a crisp base and a soft top . You can turn over the uttappam and cook but I prefer the one side cooked uttappam . This dish is a fuss free one incase you have dosa batter ready at home . Takes little time to make and even less time to polish off with innovation . Home cooked food will never be monotonous ever again . As a kid when ever we were at a vegetarian restaurant to eat ,dad’s order would be onion uttappam . I used to hate it as my favourite used to be ghee roast . When I was newly married , my neighbour at moms place Chitra Akka had invited us for dinner to her place . She served us onion uttappam , very hesitantly started eating but to my surprise I loved it . She had made small palm size uttappam’s topped with finely chopped onions , a sprinkle of cumin seeds and chopped coriander leaves . Got the recipe from her immediately . Wanting more uttappam’s but shy as well ( the uttappam’s were small ) just had to gaze at them . Now the mighty uttappam is a staple at home , Topped with any thing of my choice according to my mood swing .

Ingredients

Ingredients	Quantity
Dosa batter	3 cups
Mixed vegetables (sweetcorn , baby corn , cabbage)	2 tablespoons each
Onion	1 finely chopped
Tomato	1 finely chopped
Carrot grated	3 tablespoons
Capsicum finely chopped	2 tablespoons
Green chillies	3 finely chopped
Coriander leaves	few chopped
Oil	1 teaspoon for each uthappam

Method

Grease your tawa with a little oil and rub it with half an onion. This is done to prevent the uthappam from sticking to the tawa.
Heat a Non stick tawa or an iron skillet, take a ladle of batter and spread it on the tawa in a circle. Uthappam should be thick as seen in the picture below.
Drizzle a tsp of oil around the uthappam .Small holes will appear on the top as it gets cooked.
Uthappam is getting cooked Sprinkle the finely chopped vegetables evenly on the top and cover with a lid and cook for 2 minutes in medium heat .
After the base is cooked (it will become golden brown in colour) flip it over to the other side .
Now drizzle a little oil around the uthappam .Let the other side also get cooked for a minute . Incase you don’t want to flip over and cook . cook on one side covered with a lid in medium heat for 2 1/2 – 3 minutes .
Remove and Serve hot with any chutney of your choice and sambar.
You can add any toppings like grated cheese , grated beetroot, sprinkle of cumin seeds or iddli podi , onions alone , tomatoes alone , finely chopped mint leaves , grated paneer , I have just given a few examples, it is all left to your choice.
I usually top with left over veggies from lunch ( Poriyal , greens , pizza topping veggies or sautéed left over sand which veggies – here I have used sand which left over veggies )

Jackfruit cutlets

Preparation Time : 30 minutes

Cooking Time : 25 minutes

Serving : 5 members

Description

Jackfruit cutlets . Had a huge jackfruit at home sent over by my hubby’s aunt . Ate a few , made jackfruit payasam and still some more left behind . The only dish I know to cook with ripe jackfruits is the payasam . Remembered jackfruit being high lighted with a couple of recipes in a magazine . Went through and came across a recipe . Sounded good , started of only towards the end .. Just before frying did I note that the original recipe demanded raw jackfruit . Having no other option other than to stick on to what ever I did . Just went ahead . Served it to hubby and was waiting for his verdict like a contestant in master chef before the judges . He had one and told nothing !!! Asked him how is the cutlet ? With a board smile he’s like “it’s different and tastes good “. I want to take some for my friend , so save 4 of these . . I was super excited about this star movement . My chance to taste and it was a marriage of sweet encroaching into savoury in one bite . It just melted away in my mouth . It is so simple to make and high on taste that these cutlets will sure be a permanent fixture on your party menu served as a starter And Sure will be a feisty contrast . A blunder turned into a wonder at home :-)))

Ingredients

Ingredients	Quantity
Ripe Jackfruit	125 grams peeled and chopped
Potatoes	2 big boiled and peeled
Paneer	50 grams grated
Bread slices	3
Coriander leaves	2 tablespoons chopped
Green chillies	2 chopped
Red chilli powder	1 teaspoon
Amchoor powder	1 teaspoon
Salt	to taste
Coriander seeds crushed	1 teaspoon
Ginger	1 teaspoon grated
Breadcrumbs	1 cup
Oil	4 tablespoons

Method

Mash potato and paneer together . Mix all the other ingredients except oil and breadcrumbs . mix well to get a dough consistency . Taste and adjust seasoning . Divide the mixture into equal lemon sized balls .
Roll the balls Over breadcrumbs . Flatten each ball in the shape of cutlets . Heat a non – stick pan with oil and shallow fry the cutlets in batches on low flame until golden and crisp on both sides .
( I just oil sprayed the pan and fried my cutlets ) Serve hot with any dip of your choice .you can make this cutlet with raw jackfruit -125 grams , peeled and cubed .
Pressure cook the raw jackfruit with enough water till tender for one whistle , drain and mash along with potato and paneer following the recipe above .

Chakkara manga

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Serving : 3 – 4 members

Description

Chakkara manga . A recipe I got to know through a social network guild ( home chefs guild ) in which I am a member too . Should mention about this guild as its a great platform for food lovers like me to get to know and connect with more people of the same passion and interest With impressive knowledge and appreciation for food . I have made friends for keeps through home chefs guild with a couple of wonderful Colourful personalities . The best part is , this recipe is my best buddy sulus recipe Which was passed down to her from her grand mother . an authentic malabar dish . The little time we get to spend with each other in person or over the mobile , all we do is up date our selves with the happenings around us and just pour out the things that can be shared between friends . Where is the time for us to think or discuss about recipes and food ?? The home chefs guild has given us this great opportunity to show off our talents and exchange recipes . If not for the guild , chakkara manga recipe should have been a never known dish to me . I did save the recipe on my mobile as how sulu had posted it on the guild . Wanting to try it out , searched for the recipe but was not to be found . Could not call n find out as sulu was on a holiday abroad . Did post on the guild asking if anyone knew the recipe but didn’t help . Then i messaged sulus cousin brother riyaz babu . he did send me the recipe but after i finished cooking and cleaned the bowl into my tummy . Having no other option , had to assume the recipe by looking at the picture sulu had posted and made this dish . It was yum and I slurped away the entire bowl . It did indulge the inner child in me and took me strait to nostalgia of my childhood days eating mangos . This dish will be a hit with kids and adults alike . If you are not a fan of salty and sweet combination in a dish , beware as this dish is addictive . Was going through my saved notes in my mobile latter and found the recipe . Dum me :-)) I did make it the same way but added a few more ingredients than the original recipe . Waiting for sulus verdict on this dish with my fingers crossed .

Ingredients

Ingredients	Quantity
Ripe small mangoes	5 ( country mangoes )
Jaggery	1 cup
Water	2 cups
Thick coconut milk	1 cup
Salt	to taste
Green chilli	1 slit
Coconut oil	1 tablespoon
Mustard seeds	1/4 teaspoon
Fenugreek seeds	1/4 teaspoon
Whole red dry chillies	2 torn
Curry leaves	few

Method

Ripe small variety naadan mangoes,skin then cook them in jaggery syrup,with one green chilli.(jaggery syrup is jaggery.soaked in water and cooked till well dissolved and syrupy)
when mangoes are cooked,add a cup of thick coconut milk.Allow to simmer,not boil.temper in coconut oil,mustard seeds,fenugreek seeds,curry leaves,and whole red chillies tada.
This recipe is as and how sulu had messaged me . my version was the same , but I added chilli powder 1 teaspoon + cumin powder – 1/4 teaspoon + thin coconut milk -1 cup along with the jaggery syrup to boil the mangoes .Rest was same .
To season I didn’t add fenugreek seeds . ( not bad isn’t it …. But still waiting for sulus approval on the picture and taste . )