Friday, June 25, 2010
Friday, June 18, 2010
URULAI KIZHANGU PATANI THAIR PACHADI
This is another of my favourite dishes which my mother prepared often.We usually had this side dish with mango rice,vangi bath or any other 'variety rice'.It goes very well with vattal kuzhambu and hot plain rice.On very hot days when we are not in a mood for hot and spicy side dishes,we can certainly enjoy this simple and cool nutritious pachadi with vegetable pulav, chapaties and other main dishes.
I wanted to post this recipe since a very long time but some how it got postponed.The moment I went through the list of vegetables to be used in the contest announced by Manjula's kitchen I was inspired to do this post.The only variation I have introduced here is the addition of green peas which my mother did not use in her dish.
Potatoes - 2 big ones
Cooked green peas - 1 cup
Yogurt - 2 cups
Salt - 1/2 tsp
Oil - 1 1/2 tsps
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1 pinch
Tur dal - 2 tsps
Curry leaves - a few
Broken red chillies - 3
Sugar - 1/4 tsp
1. Wash and pressure cook the potatoes .( Cut into half if they are too big so that the inner core gets cooked well).
2. Cool the potatoes very well and then peel.
3. Crumble the cooked potatoes taking care not to mash them up into a paste.
4. Blend salt and sugar with the yogurt.
5. Add crumbled potatoes and cooked green peas to the yogurt and mix well.
6. Heat oil and add mustard seeds.
7. When the mustard splutters add tur dal and fry till it is golden in colour.
8. Add fenugreek seeds and then the red chillies followed by curry leaves.(Fenugreek seeds impart a good flavour to the pachadi.If the bitter taste is not prefered this ingredient can be ommitted.)
9. Pour seasoning on the pachadi and mix well.
Chill the pachadi. Add some more yogurt and fluff it up before serving because the potatoes tend to absorb all the liquid when chilled.
Enjoy the urulai kizhangu patani pachadi as it is or with your main course.
Wednesday, June 9, 2010
Baby onions/shallots - 500 gms
Chilly powder - 1 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/4 tsp
Turmeric powder - 1 pinch
Salt - 1 tsp
Curry leaves - a few
Mustard seeds - 1/4 tsp
Oil - 2 tbsps
Tuesday, June 1, 2010
Mango motifs are extensively used in temple architecture and sculptures. Mango motifs in combination with other designs lend an ethnic charm to dress materials. The traditional "Manga border" in sarees is still in vogue. Rows of mango motifs strung together to form a necklace called the Manga Malai is a traditional jewellary which caters to ones aesthetic sense.
GANESHA SCULPTURE CARVED IN MANGO WOOD
A BRASS VIBUDHI SAMBADAM ( SACRED ASH HOLDER) IN THE SHAPE OF A MANGO
WELCOME TO MAHA MANGO MELA!
Now that the season is on and the king has arrived,we thought it would be befitting to celebrate the king of fruits.Thus was born the idea for a " MAHA MANGO MELA -THE GREAT MANGO FESTIVEL! - A tribute to the King of Fruits.
The entrance door was decorated with mango leaves. A kolam was drawn at the entrance floor. The fragrance of raw mangoes and ripe mangoes emanated from the kithen. Dish after dish was getting ready and my husband and grand children were flitting in and out of the kitchen in spite of their various chores for,'sampling' the dishes!
Finally the guests were there.They settled down with the welcome drink MANGO PANAKAM/PANNA and watched the puppet show with enthusiasm.The little one gave a grand performance with great involvement.The sound effects were taken care of by my grand son and his tabala.
Birbal presents the great emperor Akbar with a basket of home grown mangoes.The queen nearly faints with excitement at the sight of the delicious fruits.Akbar decides to tease his queen by playing a practical joke on her.He sends her to fetch some cold milk to go with the sweet mangoes, and in the meanwhile eats up all the mangoes and leaves the peels and the seeds in the queen's plate.The queen returns eagerly with the milk and is horrified when the emperor admonishes her of being greedy, and hogging away all the fruits, leaving only the peels and seeds on her plate.The desperate queen looks up to Birbal for help.Birbal immediately flashes a question at the emperor - If the queen who has at least left the seeds and the peels on her plate is termed greedy, what should the emperor who has polished up his plate without even leaving the seeds and peels behind, be labelled as?
The emperor and the queen are pleased with Birbal's wit,and they gift the wise and witty Birbal with gold and silver nuggets.
The show was a grand success and the hall thundered with applause! A BADSHAH WITH HIS FAVOURITE KINGS
Dinner time! We were little apprehensive if the guests would be overwhelmed with the all- mango dinner. TIME FOR DINNER THE FIRST COURSE
MAMBAZHA HALVA prepared with sweet ripe mangoes was the sweet for the event.We enjoyed a double dessert of vanilla ice cream with ripe mango cubes, and MANGO MOOSE which was a surprise additional dish prepared and presented by my sister's daughter-in-law.
Every one enjoyed the unforgettable event and the all- mango dinner.
Here I would like to share the MAMBAZHA HALWA recipe with all of you.
Pulp of sweet mango fruit without fibre - 500ml or two glasses
Sugar - 2 two glasses(same volume as fruit)
Unsweetened condensed milk - 1 tin (I used Milk Maid)
Ghee - 1 glass ( Only the required amount will be used)
Besan ( Bangal gram dal flour) - 3tbsps
Cardamom powder - 1 pinch
2.Combine the roasted besan and the fruit pulp smoothly using mixer.
3.Take a heavy bottomed vessel and add the fruit and besan mixture (besan gives'body' and a distinct flavour to the halwa),milk maid and sugar.
4.Place the vessel on the flame and keep stirring.
5.Keep adding ghee little by little as the halwa thickens and starts to leave the sides of the vessel.
6.When the halwa becomes a mass and starts to develop 'craters',add some more ghee and switch off flame.
7.Mix in the cardamom powder and pour the halwa on a plate.
Scoop out the warm flavoursome halwa on a serving plate and enjoy as it melts away in your mouth.