Homemade Mango Jam

Ingredients

Medium sized ripe mangoes    : 3
Sugar                                        : 3 tbsps 
Lemon juice                              : 1/2  tsp

Method

Wash & peel the mango.
Cut it into small pieces.
In a pan,add the chopped mangoes,sugar,lemon juice and cook over low heat.
Stir & Mash well.
Cook for 15 minutes or until it is thick. 
Allow to cool completely. 

Store mango jam in the fridge.

Enjoy...:)

Angaya Podi /அங்காயப்பொடி

Ingredients

Coriander seeds   :1/2 cup
Toor dal               : 2 tbsps
Manathakali vathal  : 2 tbsps
Sundaikai vathal      : 2 tbsps
Dry ginger              : 1 tbsp
Pepper                      : 3 tbsps
Ajwain seeds            : 1 tbsp
Cumin seeds             : 3 tbsps
Dried Curry leaves   : 1/2 cup 
Kandathippili (Long pepper)  : 1 tbsp 
Red chilly                 : 1
Asafoetida                 
Salt 

Method

Dry roast each ingredient separately.

Mix them and grind coarsely.

Add salt and asafoetida and mix well.

Let it cool and store in an air tight container.

Serve with hot rice and gingelly oil or ghee.

Classic Combo - 21

Jeera Rice + Chapathi + Quick Green peas curry +Cucumber & Carrot salad  

Jeera rice Recipe

http://www.vidhuskitchen.in/2010/01/jeera-rice.html 


Quick Green Peas Curry made with Besan flour ( Without Coconut /Cashew Paste) Recipe

Quick Green Peas Curry made with Besan flour ( Without Coconut /Cashew Paste) 

Cucumber & Carrot Salad

Finelly chop peeled cucumber & peeled carrot,add pepper powder,salt to it and mix everything well.

Karunai Kizhangu Masiyal / கருணைக்கிழங்கு மசியல்

Ingredients

Karunai kizhangu    : 2 nos
Cooked toor  dal      : 1 tbsp
Tamarind water        : 2 tbsps
Grated coconut         : 1 1/2 tbsps
Grated ginger            : 1/2 tsp
Green chillies            : 3 nos
Mustard seeds
Asafoetida
Salt
Curry leaves
Red chilly 
Oil

Method

Wash and pressure cook the karunai kizhangu for 4 whistles.
Allow it to cool, Peel the skin and mash well. 
Add it to the tamarind water along with turmeric powder,asafoetida,salt and let it boil till the raw smell of tamarind goes away. 
Grind coconut,ginger,green chilly to a fine paste.
Add the coconut paste,cooked toor dal to the boiling mixture and mix well.
Cook well until it reaches masiyal consistency..
Heat 1 tbsp oil in a kadai,add mustard seeds ,1 broken red chilly,curry leaves and fry.
Add it to the masiyal and mix.
Enjoy..:)