Maa Inji ( Mango ginger ) Thokku

Mango ginger is botanically neither related to Mango nor ginger family. but Turmeric.The Rhizomes are pale yellow inside with lighter color outside having the sweet s,ell of unripe mango when crushed. After making pickles I have few of Maa Inji pieces left over. So made a thokku with this flavorful ginger. Ingredients Maa Ingi - 100 gms Tamarind paste - 1/2 tsp Chilli powder - 1 tblsp Salt to taste Mustard - 1/2 tsp Gingely oil - 2 tblsp Hing - a pinch Fenugreek powder - 1/2 tsp Method

• Remove the skin of Maa inji and wash thoroughly and allow it to dry.
• Cut into small pieces and grind it to a coarse paste.
• Heat oil in a kadai.Add mustard , hing and grinded ginger.
• Saute it well.
• Add chilli powder , tamarind salt and saute till the oil oozes out.
• In the end add Fenugreek powder.

It tastes great with Thayir sadam and Idlis and Dosas too

Instant Mango Pickle

Pickles are the great accompaniment for Curd rice.

Apart from the traditional Avakkai pickle this instant mango

pickle has been in our home all the time..

Ingredients

Mango chopped into pieces - 2 cups

Salt - 1/4 cup

Chilli powder - 4 tblsp

Mustard - 1 tsp

Green chillies - chopped - 2

Garlic chopped - 2

Oil - 2 tblsp ( preferably Gingely Oil )

Methi - 1/4 tsp

Hing - a pinch

Method

• Mix mango pieces , salt and chilli powder.
• Keep it aside for 1/2 hr.
• Heat oil in a wide kadai.
• Add mustard and methi.After it splutters add chopped green chillies,garlic and hing.
• Now add the mango pieces .
• Stir slowly and switch off the heat after 2 min.

Serve with curd rice.

Check my fellow marathon runners.

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani 23)Kamalika

Oil less Lemon Pickle

This is the week # 2 for the Recipe Marathon.This

week I like to post the dishes that comes under

"Preserves". Indian kitchen is not complete without

this precious preserves..starting from podis to pickles.

Today I am giving my Grandma's signature Lemon

pickle without oil..She makes a whole batch in a big

Jaadi ( jar ).She uses freshly grounded salt and chillies.

Here goes the recipe .

Ingredients

Lemon - 1/4 kg

Salt - 1 cup

Chilli powder - 1/2 cup

Methi seeds - 1/2 tsp

Hing - 1/4 tsp

Method

• Wash the lemon well and with 2 cups of water pressure cook the lemon for 1 whistle.
• Cool the lemon completely.
• Chop the lemons into big pieces.
• Add salt and chilli powder to this.Mix well.
• Dry roast the methi seeds and hing and powder it.Mix this to the pickle.
• Keep it under the sun for 3 days.Mix well at the end of each day.
• Store in the airtight clear jar.
• It is better to use wooden spoon to the pickle since the metals react with pickle and make them spoil easily.
• Always use ceramic or glass jars to make pickles.

Check my other Marathon runners.

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Roopa 14)Divya Kudua 15)Rekha 16)Divya M 17)Lakshmi 18)Raaga 19)Lakshmi Venkatesh 20)Sripriya 21)Viji 22)Pavani 23)Kamalika

Coriander Chutney

A very simple and easy to make thovayal.

Ingredients

Coriander - 1 bunch

curry leaves - 10

Garlic - 4 pods

Tamarind paste - 1/2 tsp

Green chillies - 3

salt

For seasoning

oil - 1 tblsp

urad dhal, mustard

currly leaves

Method

Grind everything under the ingredients with

less water to a nice paste.

Heat a kadai with oil.

Add urad dhal, mustard, curry leaves.

After it splutters add the grinded paste.

Keep the flame in simmer.

Let the raw smell of the coriander goes out.

This would take 1o min.

Thovayal tastes great with curd rice or even

with Idli,Dosa.

Allam Pachadi

My husband is a great lover of Andhra foods .

When we visited our friend's home who is

a Andhraite he tasted this and loved so much.

My friend is kind enough to share the recipe from her

mom and allows me to use in the blog too.

Ingredients

Ginger - 250 gm

Tamarind - 1/2 kg

Jaggery - 300 gms

Chilli powder - 1 cup

Salt - 1 cup

Whole jeera - 25 gms

Methi seeds - 25 gms

Garlic - 100 gms

Oil - 1/2 - 3/4 kg

Method

• Peel the ginger skin and wash and allow it to dry in a cloth.
• Heat tamarind with little bit of water in a medium flame for 5 min.
• Powder jeera and methi.
• Grind ginger,soaked tamarind,chilli powder ,salt and garlic.
• Add jeera and methi powder.
• In the end add jaggery.
• Keep the mixture aside.
• Heat oil in a kadai.
• Add mustard and channa dal.
• Once it splutters switch off the flame.
• Allow it to cool completely.
• Add oil to the ginger mixture.

Keep the chutney in a clean air tight jar.

I am very happy to receive another Rocking girl Blogger award from

dear Ranji and Yummy Blog Award from Andhra flavors.

Sambhar Powder

This is the recipe of my grandma.

As I said in my earlier post her sambhar

has special touch in it.I am giving exactly

what she had told me years before .

Ingredients

Coriander seeds - 3 cups

Red chillies - 2 cups

Cumin seeds - 1/2 cup

Pepper - 1/4 cup

salt - 1/4 cup

Curry leaves - few

Hing - 1 tblsp

Method

Dry roast the things separetely or keep it under the sun.

Grind it to a coarse or fine powder.Keep it

in a air tight container.