Free Imagine Things

When I saw Jagruthi's, Complete my thali event I wanted to participate, I thought I will not repost them but link my recipes in this and send it to her, then I had an other Chutney waiting for me in the draft, This is it :), Here goes my chutney to this wonderful event......
I made this chutney in the spur off the moment, I had a Ready made Dosa and wanted a chutney to go with it, when I looking around for some coconut, I found poor little small Sour Mango and a  Red Pepper, my daughter told me to try out something with those two. well, the chutney was kind of nice, and it had a rather different taste.

MANGO - RED PEPPER CHUTNEY

INGREDIENTS:
1/2 Cup Grated sour Mango
1 Big Red Pepper
1/4 Cup of chopped Coriander leaves (6 to 7 Sprigs)
1 sprig of Curry leaves
1 flake of Tamarind
3 tbsp of Channa dal
3 tbsp of Urad dal
2 tbsp of grated fresh coconut
1/4 tsp of Fenugreek seeds
1/4tsp of Mustard seeds
1/4 tsp of Coriander seeds
Salt as required

Seasoning:
1 tsp Mustard seeds,
1 tsp Oil
few curry leaves
a pinch of Hing/Asafoetida

METHOD:
First of all peel the skin and grate the Mango and keep it aside
Then Roast the peppers on a stove top, until the skin is blistered, peel of the skin and keep it aside.
Take a wok heat a tsp of oil, add the Dals, Tamarind and chillies and fry for few minutes until they change colour, then add the grated coconut and the washed and chopped curry leaves and coriander leaves and fry until they wilt and coconut turns golden in colour, take them out and keep it aside.
In the same wok heat a 1 or 2 tbsp of oil, add  1/4 tsp of Fenugreek seeds, coriander seeds and mustard seeds and fry until all of them change colour, (let the fenugreek become really golden brown, do not fry it till too dark) and then add the  grated Mango and fry for a minute or two just that it softens up.
Mix all the ingredients together with required amount of salt, then grind it into a coarse paste then season it with the seasonings underneath that heading and serve it with Dosa or Idli or however you wish to use it.

with this chutney I would like to send all these chutney's to Jagruti's Complete my Thali event.

Paruppu Thuvaiyal/Dal Chutney

Green Chutney

Ridge Gourd and coriander Chutney

Apple Thuviyal/Chutney

Carrot, Tomato and Peanuts Chutney

Apple Chutney

Ridge Gourd Chutney

Brinjal /Kathrika Thuviyal

Onion Chutney

Vegetable - Peel chutney






c u soon with some more posts.., take care , bye...

Hi Everybody, Hope you are all doing well, Days have been quite busy!, thank God!, school has reopened and I think life is going to back to normal, (should I say quite mechanical) whatever it is days are going to be different, at least for my kids, they will now be out from their couch!
I thought we will be left with a little bit of summer still, but there is no chance that's not going to happen, the gloomy weather is already on its way!, trying to tell us in its own way that the winter days are going to come soon.
It's raining from morning and I was thinking of bringing all my plants Indoors, well, I haven't told you have I :), During summer I really wanted to enjoy growing somethings in my garden, and I did really enjoyed it, I forgot blogging and thought I will do this first and later on blogging!, and it was such fun!, I will post some of my pics of my plants next time.
When this delightful lady announced this event, or shall I say every time she announced, I really wanted to give it a try, and I would just gape at all those lovely ladies, creating dishes in different shapes, colours, sizes, quantities etc. I wanted to give it a go!, but never really thought about it, My friend had come to visit me and when he left I thought I wanted to make some sweet quickly while I was cooking my traditional menu!, I just had mangoes which were too ripened and that was then I thought of making halwa, so I started of but twisted it a little bit by adding Quinoa making it more healthier. Anyway even though I made this before the deadline, I could never post it at all, and she is too quick for me, I thought of posting it the next day and ask her add me into her event, she already posted her round - up. well, even then thanks valli with your cooking with Microwave rubbing off on me I made this lovely Halwa and everybody enjoyed it!, only my son who ate 3/4th of it said, there was something weird!, I think the quinoa I tried to hide was something different for him!!
well, here goes the recipe..... and thanks to valli making me do something in Microwave very bravely :))

MANGO - QUINOA HALWA

Today I have prepared Mavinkaayi (Mango) Gojju. Actually, I don't know what to call it. I make this basic recipe and its one of my favourites, again, learnt from my mom . My children also love it and it stays for 2 to 3 days even if it is not refrigerated I do not know in Hot countries as we had no chance of testing!!. If I keep it in the fridge it stays almost for a week.
It is very easy to prepare, all you need is nice sour mangoes which are really really green in colour and quite hard when you press it, I mean I test them like that, here in UK sometimes I do get nice sour ones rarely but most of the times when I cut the mango and taste it, its sweet :) !! well, that's it then I don't like preparing it at all because they will not the give the Raw Mango taste in the rice. well here is my recipe:

MANGO RICE/MAVINKAAYI CHITRAANNA




















First of all select nice green mangoes like this, peel out their skin, and grate them or if you want you can cut them into small chunks.

Ingredients:
To Grind:

• 1or 2 sour mango (Raw and green) (if it is 1 cup)
• 1/2 cup to 1/4 cup fresh coconut (if u increase the quantity of coconut the taste of mango will disappear, once you try it out you will guess how much coconut you like to add)
• 1 tbsp of mustard seeds
• 4 to 6 dry red chilles (guntur-byadigi)
• 1/2 tsp turmeric
• a pinch of hing/asafoetida
• 4-5 tbsp of oil

seasoning:

• 1tsp mustard seeds
• 1/4 cup Ground nuts
• 1 tbsp channa dhal
• 1 tbsp urad dhal
• 1 sprig curry leaves
• If you need you can add 2 or 3 red chillies for tempering
• 2 to 3 tbsp of oil

METHOD
Grate on the thicker side or chop them into chunks.
Grind all the things under Ingredients in the mixer into a coarse paste do not add water.
Heat oil (4-5 tbsp) in a wok or pan then add a tsp of mustard after it splutters keep it in a low flame then add a fist full of ground nuts roast for 2 minutes when it starts opening up add channa dal, urad dal , curry leaves roast for a minute, they change colour to golden yellow.(do not fry till they become too red).
Add the ground paste, and then fry in the oil for 3 to 4 minutes till the water content in the Mango evaporates from the paste (add some more oil if you want to take it away for a day or so).
Cook rice in the pressure cooker or what ever method you use, to cook rice. Alow it to cool and separate the grains, now mix the rice with prepared gojju and serve it with nice papads or raitha.

VARIATION:

You can add 1 tsp of coriander powder and fenugreek powder, which gives a lovely Mango Rice a different taste.

Hint: When making rice for these kind of food varities like this, if you add a tsp of oil to the water in the process of cooking , grains will cook soft and get separated. Then you can see the grains not sticky when it is cool  and use it for all the Rice bath varities.

Hi, I know I have been baking too many cakes these days, I fell in love with this recipe when I first saw it in Madhuram's blog, she said she got this from Vaishali of Holy cow's blog, she had given the link and here I was, what a beautiful she has got!!, and here I am with my Vegan Eggless Mango cake, I didn't do any frosting, we just had the cake. I should say even though I eat very little when I bake !!, I ate a good lot of this one!!

VEGAN EGGLESS MANGO CAKE