Methi Mango Pickle

This is the season we get mango in the markets on less price with good quality, don’t miss it to make pickles and vathals for year-long of usage.

Mango Thokku

Whenever we saw mango naturally it will be drooling especially raw mango, simply with salt and chili powder, we feel heavenly taste. To enjoy the taste of mango for months, we try to make it in different forms to preserve for consumption. We can make tongue-tickling pickles in many recipes, but this recipe is easy and stays for months under the proper method of preparation. Mango pickle with curd rice is a succulent combination to live with. Good combination with Roti, and a variety of rice recipes.

We know mango pickle in the method of Cut mango pickle, Mango thokku, Avakkai, Kadugu manga here I made a taste combination of Roasted Fennel seeds and garlic flavored Mango pickle with delicious taste. The Aroma of roasted garlic and methi powder is the additional touch to this pickle.

Ingredients to prepare:

Mango-2 nos, 400 gms approx

Salt-2 tbsp(grind rock salt to powder)

Plain chili powder-2 tbsp

Turmeric powder-1/4 tsp

Asafoetida-1/ 8 tsp

Fennel seeds- brown roasted and powdered-1 tbsp

Jaggery powdered- 1 heap tsp (optional)

Garlic-7 to 10 pods peeled and cut in to two halves.

Method:

Wash and wipe Mango with a clean cloth, cut into small pieces, add salt mix well and let it stay the whole night.

The next day you can see the mango and salt mix oozes out water. Partially soaked.

Now ready to make the pickle, Heat thick bottom pan with 3 tbsp of oil approximately 50/75 ml, add mustard seeds once splutter add a peel and cut garlic saute for a while not till brown.

Switch off the stove, gradually add all powders in hot oil one by one Asafoetida, turmeric, Methi, chili, and mix in low flame for a minute and add salt-soaked cut raw mango pieces and switch off the flame no need to cook pan heat is fine to absorb the masala added.

Finally, add grated jaggery and mix well let it cool and store in a glass jar. It will be soft and well absorbed after two days. This pickle can be stored for months.

Try and leave your feedback and comments here

Northangai/ Citron Pickle

Northangai/ Citron Pickle:

Northangai

Citron lime also known as rough lime or keffir lime is a member of the citrus family of fruits. It is native to India, Nepal, Philippines, Bangladesh, Indonesia, Malaysia and other South-east Asian countries. It is widely grown in Southern India and grows in any kind of soil whether sandy or loamy. It is known as Nartanga in Hindi, Nartangai in Tamil and Herelekai in Kannada.

Health Benefits

Citron lime is known to have certain medicinal properties. The botanical name Citrus Medica is indicative of its health benefits.

Citron and Blood Pressure

In South India, the juice is highly recommended for high blood pressure. Taken first thing in the morning with warm water, the juice can help lower high blood pressure. Citron lime contains potassium which also improves heart health. This juice with warm water is also a blood purifier, cleansing and purifying the liver.

Citron pickle:

Ingredients:

Citron lemon / Northangai- 250 (gram 2 lemon)

Crystal salt-100 gram

Method :

Peel skin, slightly naturally it has thick skin.

Remove seeds and cut into small cubes.

Place this in a glass bowl. Grind crystal salt to a fine powder.

Mix both the ingredients well and keep in the direct sunlight for 3 to 5 days, cover with a thin cloth, not a lid. Gradually it will ooze its juice.

Shake well every day to get soaked well in the juice.

this can be stored for a year period. Whenever we need, take a little from this and add chili powder and season it to enhance the flavor.

 

 

Bunch of Mango recipe

Bunch of Mango recipes:

This is the season to celebrate, plenty of mangoes can be seen in the market. The variety of recipes to enjoy the taste of Mango .Traditional recipes are really trustworthy. It is clever to utilise the seasonal vegetables and to preserve it till next season.

Mango Rice:

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Raw Mango Rice

Ingredients:

Cooked rice-1 cup

Raw mango -1 medium size

Cumin seeds-1tsp

Curry leaves 2 twig

Pepper 1/2-tsp (optional)

Red chilli-3nos

For Seasoning:

Oil-2 tbsp

Mustard seeds-1 tsp

Channa dal-1 tsp

Cashew or Peanut -2 tsp

Method to prepare:

1. Peel the skin of raw mango and cut into pieces, grind along with cumin seeds, dry red chillies peppercorns and Salt. (coarse grind)

2. Heat 2 tbsp of oil in a wide pan season with the above-mentioned ingredients” For seasoning” add curry leaves and 1 split green chilli.

3. Add coarse ground paste and salt 1 tsp, saute well in medium flame until raw smell changes.

4. Add cooked rice and mix well garnish with chopped coriander leaves .

Serve with chips or Papad

Mango Thokku / Pickle:

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Mango Thokku
Mango Thokku

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Mango Thokku or pickle has a heavenly taste with curd rice, nothing can be compared is the well-known fact. Mouth watering is the suitable word to describe the taste of this mango thokku. During mango season, we make pickles is our traditional practice. Mango pickles loved by all age people moreover, children will eat food by themselves without feeding.

Ingredients to prepare:

Mango-2 or 250 gms

Chilli- powder-2 tbsp

Methi powder-1 1/2 tsp

(brown roast 1 tsp of  methi seeds in a hot dry pan and powder it)

Salt-1 tbsp

Grated Jaggery-1 1 /2 tsp (to balance the taste)

Turmeric powder-1/4 tsp

Mustard seeds-1 1/2 tsp

Curry leaves-1 twig

Assafoetida-1/2 tsp

Sesame Oil-50 ml or 4 tbsp

Method to prepare:

1.Wash and wipe mangoes with a clean towel.

2.Peel skin and grate it.

3.Heat oil in a pan, splutter mustard seeds, add asafoetida and curry leaves .

4.Now add grated mangoes saute for 3 minutes.

5.Add turmeric powder, methi powder, and chilli powder and cook for few minutes until it leaves oil on its sides.

6. Add grated jaggery and mix well, allow it to cool and store it in a clean container.


Mango Dal:

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Mango Dal
Mango Dal

Finger licking taste of this mango dal is very simple and easy to prepare. Excellent combination with plain cooked rice or roti, No wonder tastes heavenly with these two simple dishes.

Ingredients to prepare: Serves 4 people

Mango-1 small

Toor dal cooked-1 cup

Onion-1 medium

Tomato-1 small

Green chillies-5 to 8

Curry leaves-1 twig

Turmeric powder-1/4 tsp

Salt 1 tsp

To temper:

Oil- 2 tsp

Mustard seeds-1/2 tsp

Hing assafoetida-1/4 tsp

Cumin seeds-1/4 tsp

Method to prepare:

Cook fist full of dal for 3 whistles.

Wash and cut the mango into small cubes.

Cut onion green chillies and tomato.

Heat pan with oil and temper it with above-mentioned ingredients.

Saute onion, green chillies and the mango, saute till the mango gets soft cooked.

Add tomato, saute for a while, mix salt and turmeric powder and sprinkle some water, now add cooked dal and allow it to boil for 3 more minutes.

Or

Boil all the above ingredients add cooked dal and season it.

Garnish with chopped coriander leaves.

Serve this aromatic flavourful mango dal with plain cooked rice or roti.

Notes:

Boil dal separately and other vegetables, and season it.


Peanut Salad:

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Ingredients:

Mango-1 small

Peanut boiled- 1 cup

Onion 1 chopped

Cucumber-1 long

Tomato-1

Green chillies or sauce few drops

Salt-1/4 tsp

Healthy salad with firm mango, fresh tomato, boiled peanuts, and cucumber, onion is optional, preparation method is very simple. Boil ground nut or corn  as you prefer, wash and cube cut all vegetables, sprinkle some salt and add few drops of  green chilli sauce, garnish with finely chopped coriander leaves.

Mouth-watering salad can be eaten as snack time munch.


Mango Pachadi:

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Manga pachadi prepare:Method to prepare:

Raw mango-2

Jaggery-1/2 cup powdered

Salt a pinch

Neem flower- few

To Temper:

Oil or Ghee-1 tsp

Mustard seed-1/2 tsp

Dry red chilli-1

Curry leaves-1 twig

Method to prepare:

Wash and cube cut mango with the skin and the inner part.

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Boil 1/2 cup of water and cook cut mango cubes, once it is done ( it takes very less time to get cooked) add salt and jaggery powder.

Allow it to boil for 3  more minutes, now add neem leaf.

It is time to season it, temper it with above-mentioned ingredients, add curry leaves drop into the mixture, mix well and serve.

Mavathal kuzhambu:

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Ma (Mango)vathal, Kathiri( Brinjal) Vathal, Avarai Vathal, Cluster beans (Kothavarai )Vathal and many more…Vathal Kuzhambu is an authentic South Indian speciality.Many varieties are made with these vathals, Mandi with( Rice drained water)Puli Kuzhambu hot and spicy ,Thanni Kuzhambu mild and diluted, paruppu Kuzhambu.Vathals are nothing but sun dried vegetables prepared during the season and stored for year-long usage.

Maa Vathal may also be used in combination with Pasippayaru (whole green moong ) or Thattapayiru (cow peas)to make Kuzhambu.

Mango vathal-7 nos washed and soaked for 20 minutes

Toor dal 2 tbsp boiled

Tomato-1 no chopped

Onion chopped-1

Turmeric powder-1/4 tsp

Sambar masala powder-1 tsp

Salt-1 tsp

For seasoning:

Oil-3tsp

Mustard seeds-1/2 tsp

cumin seeds-1/4 tsp

Asafoetida-2 pinch

Curry leaves-1 twig

Method to prepare:

Add soaked Mango Vathal, Onion, and chopped tomatoes cook for a whistle along with cooked Toor dal.

After the steam released add Turmeric powder,Sambar masala powder, hing and Salt to it allow it to boil for 3 minutes’

Season it with the above-mentioned ingredients add finely chopped the onion and curry leaves .

Mango Vathal:

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Ingredients to prepare:

Raw mango -5

Rock salt-2 tbsp powdered

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Step-1: Wash Mangoes wipe with the clean cloth.

Step-2: Cut mangoes into lengthwise along with the seeds or (seeds separately and flesh as you prefer )

Step-3: Powder the rock salt and mix it well with the cut mangoes, leave it for a night.

Step-4:Next day spread a clean cloth in direct sunlight, spread salted mangoes leaving some space around, do the same for 3 to 4 days.

step-5: On the fourth-day transfer from cloth to a wide plate or solagu, let it bone dry for 3 more days,store it in a clean jar.

This can be used for a year, without refrigeration.


Vathal Mandi:

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Mixed vegetable and Vendaikkai,Kathirikkai(ladies finger,Brinjal) Mandi:

The main difference in this dish to the other dishes is that, Instead of water we use ‘Arisi Mandi’ the water we get while washing rice for making the gravy is the special ingredient. It is this water which gives so much taste to the gravy. If we prepare this dish on days when we soak rice for idly we can get thick mandi. we use green chillies instead of chilli powder for the hot taste.Here I prepare with Vendakkai and Brinjal in this picture. This same recipe can be followed to make vathal Mandi but should reduce the amount of tamarind.DSC08759

For taking the water, just wash rice once, pour out the water and soak the rice in two cups of water for 5 minutes then drain the water filter it and keep aside.(I used just the water taken from 4 cups of rice)

Ingredients:
Brinjal-1/4 Kilo
Potato-2 nos
Avaraikkai (Broad beans or Hyacinth) -100 gms

Raw Banana-1Drumstick -1 Small onion-100gms

Drumstick -1 Small onion-100gms
Garlic flakes-5 Green Chillies-10
Chenna boiled 1/2 cup ( if preferred)
Tomato-1no
Mango small or Mango Vathal ( few pieces dried)
1/4 Cup tamarind paste (lemon sized tamarind to make paste)
1 1/2 Cup raw rice water (Rice rinsed water filtered )

Green Curry leaves
1/2 tsp Mustard seeds 1/2 Cup water
Salt to taste
Oil for frying

vegetable for mandi

Note: You can use only Ladies finger and channa also instead of collecting all vegetables.
Procedure:
Add 1/2 cup water to the tamarind paste.
• Wash all the vegetables and cut it into small pieces.
• Chop the onions and garlic.
• Slit green chillies.
• Heat the oil.
• Fry all the cut vegetable pieces.
• Mix chopped onions, garlic and green chillies and tomato.
• Add rice water, tamarind paste , water, salt.
• Boil till the mixture turns thick.
• Finally, Heat the oil again and add mustard seeds and curry
leaves.
• Mix it well.
Can eat with curd rice, Rasam and good with Idlies too.
• Vegetable Mandi is ready.

Green Mango Chutney:

Wonderful and lip smacking taste with the combination of idli Dosa and plain cooked rice.
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MangoChutney212

Method to Prepare:

Wonderful combination with idli Dosa and plain cooked rice.

Ingredients:

Mango 1 small

Ginger-1 inch

Green chilli-5 nos

Salt-1 /2 tsp

Coconut grated-2 to 3 tbsp

Urad dal-1 tbsp

Mustard-1/2 tsp

Curry leaves-2 to 3 twigs herbs can be curry leaves or Coriander leaves and Pudina as you prefer.

Method:

Wash and peel Mango and Ginger, cut into small pieces.

Heat pan with 2 tsp of oil-temper with mustard and urad dal.

Add Ginger, Green chillies and cut mango pieces.

Saute until the mango cooks soft now add salt and herbs of your choice, saute for a while and switch off.

Allow it to cool and grind to a coarse paste by adding a little water.

 

Mango Thokku

Mango Thokku:

Mango Thokku or pickle has a heavenly taste with curd rice, nothing can be compared is the well-known fact. Mouth watering is the suitable word to describe the taste of this mango thokku. During mango season, we make pickles is our traditional practice. Mango pickles loved by all age people moreover, children will eat food by themselves without feeding.

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Ingredients to prepare:

Mango-2 or 300 gms

Chilli- powder-2 tbsp

Methi powder-1 1/2 tsp

(brown roast 1 tsp of methi seeds in a hot dry pan and powder it)

Salt-1 tbsp

Grated Jaggery-1 1 /2 tsp (to balance the taste)

Turmeric powder-1/4 tsp

Mustard seeds-1 1/2 tsp

Curry leaves-1 twig

Assafoetida-1/2 tsp

Sesame Oil-50 ml or 4 tbsp

Method to prepare:

1.Wash and wipe mangoes with a clean towel.

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2.Peel skin and grate it.

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3.Heat oil in a pan, splutter mustard seeds, add asafoetida and curry leaves .

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4.Now add grated mangoes saute for 3 minutes.

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5.Add turmeric powder, methi powder, and chilli powder and cook for few minutes until it leaves oil on its sides.

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6. Add grated jaggery and mix well, allow it to cool and store it in a clean container.

Mango Thokku
Mango Thokku

White chilli, Turkey berry pickle

White chilli, Turkey berry pickle:

Pamper your taste buds with the traditional pickle from chettinad . This pickle is made without any artificial preservatives. We know pickle is an excellent combination with curd rice, but this specific pickle can be matched with all type of rice varieties, even with sambar sadham. Our ancestral method of preparing this pickle loved by all in my mother’s house.We get  farm fresh turkey berry, hot white chilli, and garlic from our nearby villages in chettinad region.  Home made pickles are good when compared with shop bought pickles and also very easy to prepare, no cooking time is required.

Turkey berry is indeed highly medicinal. India has a lot of recipes with the Turkey berry. For the Indians, it is called Sunndakkai. It is scientifically called Solanum Torvum. Some researchers indicate it can be used to treat skin diseases, ulcers and abscesses. The berry is also said to be an anti-inflammatory and an analgesic for stomach problems and for the control of diabetes. For its extraordinary uses, the Turkey berry can be said to be relatively cheap. “If we are to use spices in our meals then we have to use the nutritious and medicinal spices and the Turkey berry obviously is a good one and highly medicinal.” – See more at: http://graphic.com.gh/features/features/15850-turkey-berry-the-wonderful-medicinal-plant.html#sthash.jGLv4Z1H.dpuf

Turkey berry pickle with white chilli
Turkey berry pickle with white chilli

Ingredients to prepare:

Turkey berry-1 cup 100gms

White chilli-1/2 cup 50 gms

Garlic 3/4 cup peeled

Lemon juice-1 cup 6 nos approx

Rock salt- 1 1/2

Method to prepare:

Powder rock salt, peel garlic and cut into 2 lengthwise.

Discard stalks and make a slight cross slit on each turkey berry and  white chilli.

Squeeze juice from the lime and filter it.

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Take a clean jar pour lemon extract salt and dissolve it.add all vegges in to it and mix well keep in the sunlight for a day or two.

Home made healthy pickle is ready to use in 3 days.

Turkey berry picklewhite
Turkey berry pickle with white chilli