Garlic Pickle | Poondu Oorugai

Garlic Pickle is my favourite pickle of all time... Mom always used to pack one bottle everytime I visit her 😍😍

This time learnt the recipe from her and did on her supervision 😎

Ingredients required

Garlic pods - 1.5 cups pealed
Lemon juice - 3/4th cup ( half the amount of garlic)
Red chilli powder - 2 spoons
Corriander powder - 3 spoons
Hing - 1/4 spoon
Gingelly oil - 3 laddles full
Mustard - 1 tsp

Recipe goes like this...

In a pan, heat three laddles of gingelly oil. Once hot add mustard seed and let it splutter. Add Hing and saute a couple of times. Add the garlic pods. Add chilli powder, corriander powder and and salt and saute for few mins. Once all the oil is absorbed and forms a thick consistency add the lemon juice. Mix everything well.Sauta until oil start oozing out.

Once it's cooled store in air tight container and refrigerate it. Shelf life will be for more than a month in fridge.

The only thing I don't like about this pickle is peeling lots of garlic 😂😂

Please get bigger garlic pods for the pickle so it will be easy to peel and tasty to eat 😋😋😋

French toast with Egg

There are numerous variants of French toast. This one is very simple with basic ingredients available at kitchen. I love it making from my school days as it's so easy and tasty to cook quickly.

Ingredients required:

Milk bread - 8 pieces
Eggs - 2
Milk - 2 tsp
Sugar - 4 tsp
Ghee - to toast

1. In a bowl add two eggs,milk and sugar and beatvwell until frothy.

2.Dip the bread slices in the egg mix and place it on the dosa tawa. Add little ghee and cook until it turns brown in both sides.

Will be best as a breakfast or after school snacks for kids. 

Ragi Semiya | Ragi Vermicelli | Sweet Ragi semiya

I love ragi semiya 😋😋This sweet treat is under 10 mins 😋😋

Favorite from my childhood days :) will be prepared everytime some guests visit 😉

Ragi semiya is available at grocery stores.

Recipe is very simple yet tricky. If you don't do it correct you will end up in kali😂😂

Ingredients required:

Ragi semiya - 1 cup
Sugar - 3 spoons
Cardomom - 1 powdered
Grated coconut - 1/4 cup
Ghee - 1 tsp

1. Soak the ragi semiya in normal water for 2 mins. Completly drain the water. Don't soak for more time otherwise it will be dissolved.

2. Place it in steamer/idli pot and steam it for 5-6 mins.let it cool down complete.

3.Mix in grated coconut, cardomom powder,sugar and spoon of ghee 😋😋.

Yumm yumm 😍😍

There is savoury versions if it. Will post soon.

Aam Panna

There is lot of raw mangoes at home... Usually will be doing Pachadi or pickle or eat it simply with chilli powder and salt 😋😋

Since I recently created a blog just was searching for some recipe online so that I can click n post 😉 yaeh finding something to post is really really tough...

Found this Aam Panna recipe... There are many variations are available... Mango is either pressure cooked or charred in direct flame and spices are added to make the concentrate...

I have pressure cooked now... Soon will try the other method and post...

Ingredients :

Raw Mango - 1
Pepper - 10 corns
Elachi - 1
Karupatti - 3 spoons powdered

1. Cut mango into big pieces and pressure cook for 4 whistles inside inner vessel.

2. Once cool down scrap the mango pulp and keep aside.

3. In a mixer grinder add few pepper corns, 1 Elachi and pulse to coarse powder.

4. Add mango pulp to the mixer grinder and blend everything to smooth paste. Concentrate is ready. You can refigrate it and mix with water when needed.

5. In a bowl add the mango concentrate, water, karupatti ( you can add any form of sweetner) and water and mix well. I used the mor mathu to combine the pulp with water.

6. Add ice cubes and serve chill.

You can seive the drink in mesh filter or consume as such. I have filtered here.

Tastes more like panakam only.
Having concentrate for one more batch.will try mint version and update soon.

Enjoy the tangy drink. It's super coolent for the summer.

Maanga Pachadi / Raw mango Pachadi

Mango Pachadi is traditional recipe which will be done mostly for the new year. However I love this Pachadi so will make it Everytime I buy mango. When the mango season is here how can I miss it 😎😎 though this is prepared by mom today.

Ingredients required

Raw mango - 1 chopped into cubes( kilimooku manga preferably)
Jaggery - 1/2 cup
Red chilli - 2
Mustard - 1/4 spoon
Curry leaves - 1 strand
Shallots - 2 finely chopped ( optional)

Recipe:

1. Pressure cook chopped mango for 1 whistle.( You can cook with/without skin)

2. Add powdered jaggery and mix well n keep aside.

3. In a pan, add oil temper mustard, red chilli and Curry leaves. Mom have added finely chopped shallots. You can add or skip it.

4. Add the mango jaggery mix and let it cook for couple of minutes.

Goes well with curd rice.

I literally had this with idli, rasam satham, curd rice and dosa for the entire day 😋😋😋

Coconut Milk Porridge aka Thenga Paal kanji

Hello fellow foodies...

I m enjoying my vacation with variety of moms food 😋😋 I m not a cook when seeing her daily menu 😎😎 she prepares a lot for the day whereas I cook only a single main dish and one sidedish and my cooking gets over with it 😂

This Thenga Paal kanji/Coconut milk Porridge is one of mom's signature dish...
I have gulped many bowls with sugar/mango pickle as a kid... I don't do this often as no one will touch it at my home... Yaeh nothing healthy gets on husband man's mouth 😉

Coming to the recipe..

Ingredients needed:

Pacha arisi/raw rice - 1 cup
Methi seeds - 1 spoon ( keep it soaked in boiling water for 10 mins so that it will get cooked well and not have bitter taste)
Garlic - 10 pods
Coconut - 1/2

Recipe :

Pressure cook everything for 3 whistles. Mash it well once cooked. add salt and keep aside.

In mixie add grated coconut and grind well and take the first milk. Add some water and grind again to get the second milk.

Add both the first milk and the second milk to the cooked rice and mix well. Serve Hot 😋😋

The best compliments for this kanji is Mango pickle or Thenga thuvayal.

For

Coconut - 1/2
Green chilli - 4 ( as per spice level)
Shallot - 2nos
Garlic - 4 pods
Tamarind - a small piece
Til seeds - 1/2 spoon
Salt - as per taste
Urad dhal - 1 spoon


In a pan add oil, add urad dhal, Hing, green chilli, shallots, garlic and saute well. Add til seeds and coconut and saute for few mins. Add tamarind and turn off. Grind in mixie once it cools down with salt. Add water very little as the thuvayal has to be thick.

Yummy yummy 😋

For kids you can mix a spoons of sugar and feed as well that will be super tasty too.

This is best for the summer as it has all cooloco ingredients. We also make this when we get some heat bubbles on mouth.

Please do try the recipe and let me know your comments 😊😊

Cabbage Pakoda

When in vacation at Mom's place you never get a chance to cook mostly as mom is always preparing feast all time 😍😍😍

Got a chance to kitchen as she is out of town for a function 😎

Was craving for something crispy... And this is done in 10 mins 😋😋

Keep oil in kadai and let it get heat.

In a bowl add shredded cabbage, thinly sliced onion, ginger garlic paste, besan flour, rice flour ( rice flour should be half the quantity of the besan flour added), Chilli powder, salt, Hing and mix roughly... Add water little by little just enough for the flour to coat the cabbage .

Once oil is hot, drop it and fry in medium flame untill it turns brown all side.

For the cloudy weather hot tea and pakodas are the best combo 😋😋😋