Mamidikaya Pappu-Raw mango dal

 

Raw mango dal is one of the few delicious and easy dals which are prepared in Andhra. This dal has a very typical flavor because of the natural sourness of the mango and is complemented well when mixed with hot white rice with lots of ghee and some fry. Here goes the recipe of this simple and yummy dal. Mango dal is an eternal favorite in our house. I learnt making this dish from my mother-in-law. It’s a simple easy to make recipe and incorporates the flavors of a typical Andhra style dal recipe. Maximum flavor with minimum ingredients. That is the Andhra style mango dal for you.

Prep time	Cook time	Serves
5 mins	15 mins	2 persons

 

Cuisine: Indian

Recipe Type: Lunch (main dish)

 

Ingredients Raw mango-1 no  peeled and chopped Toor dal -1/2 cup Turmeric powder -1/2 tsp Red chilli powder -2 tsp Salt – to taste Seasonings Mustard seeds -1/2 tsp Cumin seeds -1/4 tsp Hing – pinch Garlic pods -3 no’s Dry red chilies -2 broken Curry leaves -2 sprigs Oil -2 tsp

 Method

1. Pressure cook toor dal and raw mango in different containers. . Add two cups of water to one cup of dal in pressure cooker and cook till done.  The toor dal should mash completely. . Pressure cook for 2 whistles. Open the pressure cooker after 15 minutes. Add hot water and cook for a few minutes, if the dal is very thick.

2. After the pressure cooker is done, add the cooked mango pieces to the dal and mash it properly. Add some water to the mixture and let the mixture come to a boil on stove.Add red chilli powder and salt to it and mix well.

3. Heat oil in a kadhai or a pan. When the oil is warm enough add mustard seeds, cumin seeds and allow to splutter. Add the broken red chilies allow to fry for a few seconds. Now add hing and turmeric. Next add the green chillies and curry leaves.

4. Add the tadka to the dal and mix well and cover the pan with the lid.The sourness of the mango, the heat from the chilli powder and chillies form a perfect flavour combination.

Served with

Hot rice and a dollop of ghee

Spicy Brinjal fry.

Notes

Add lots of garlic to the tadka, it will give very nice flavor to the dal.

Addition of green chilies are optional. I wanted it spicy so inserted 2 slited green chilies to this dal.

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Dried figs Milkshake

Figs are the most nutritious fruits with an unique and distinctive taste. Figs are delicate, delicious and uncommon fruit. But the dried figs which are easily available are equally tasty and healthy. The Fig Milk Shake is made from the dried figs.This milkshake is very easy to make and has more nutrition in it.This is very tasty so children will like it.Instead taking junk snacks at evenings we can substitute with this healthy tasty drink.

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Now lets see how to prepare it.

Prep time	Soak time	Serves
10 mins	30 –35 mins	3 persons

Cuisine: Indian

Recipe Type: Beverage(Milkshake)

Ingredients Dried figs-10 nos Honey -2 tbsp Milk – 2 glasses Oreo ice cream -2 scoops

Method

1. Soak the dried figs in hot water for around 30-40 minutes to soften them and then chop it finely.

2. Chop the fig into halves. Then add all the other ingredients listed above into the blender except milk to make a puree.

 3. Now add milk to the fig puree and blend it one more time.

3. The milkshake will give the taste of richness of fig,

4. Serve chilled!!!

Pictorial:

Notes

• You can also also add a scoop of vanilla ice cream to make it more creamy.
• You can also try a different version by adding dry or fresh fruits like almonds or bananas.Or to give it some color, add few drops of strawberry syrup on top.

Linking to Srivalli's CC Challenge of the month Cooking from Cookbook Challenge  Group.



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Palak(Spinach) Paratha

Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of various vitamins. Spinach, along with other green leafy vegetables, is considered to be a rich source of iron. Making spinach parathas is an easy way to get kids eat spinach since kids are most likely to be attracted to green parathas. I made Bombay saagu for this Palak paratha.Who wants it???

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Let’s get on to the recipe. 

Prep time	Cook time	Serves
15 mins	10 mins	3 persons

 

Cuisine: Indian

Recipe Type: Side Dish for roti

 

Ingredients Wheat flour -2 cups Palak leaves -3/4 cup Jeera seeds -1 tsp Green chillies -3 no’s Water –little bit Salt – to taste

 

Method

1.Wash and chop the spinach leaves. Heat a pan with 1 tsp of oil and add cumin seeds and sauté it for a minute and add the spinach leaves. Sauté until the leaves are shrinked and cooked.

2. In a vessel, add wheat flour, salt and add cooked spinach leaves. Mix the spinach leaves with the flour first and then add water little by little. Add 2 tsp of oil as well and make smooth dough. Keep it covered for 10 - 15 mins.

3. Make 6 equal size balls and roll out thick parathas. Dust it whenever necessary while rolling the parathas. Heat pan, drizzle some oil and cook the parathas in medium flame until golden spot appears.

Served hot with

Raitha

Any type of kurma / gravy.

Bombay Saagu

Notes

You can add few sprigs of coriander leaves while sauting with spinach leaves.

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Boiled Potato Roast

Potato Roast is a North Indian style stir fry recipe. Potato Roast is my hubby’s favorite. A simple Dal tadka with Potato roast is awesome for him. Boiled and peeled potato cubes are tossed and roasted in aromatic Indian spices gives a flavor to the dish.

Check out other dry curries recipes            

Prep time	Cook time	Serves
15 mins	10 mins	2 persons

 

Cuisine: North Indian

Recipe Type: Dry curries (Lunch)

 

Ingredients Potatoes -3 no’s Oil -2 tbsp. Hing –pinch Turmeric powder -1/4 tsp Coriander powder -1/2 tsp Red chili powder -1 tsp Garlic paste -1 tsp Salt –to taste

 

Method

1. Pressure cook potatoes. pour two cups of water in the cooker. cook for 3 whistles. cool, peel and cube the potatoes.heat oil in a heavy bottomed vessel, add the cumin seeds and allow to splutter. reduce flame to low, add hing and the spice powder mix and stir so that they mix in the oil, just a few seconds. do not burn the spice powders. now add the potato cubes which were kept aside.

2. Cook until they are darkly golden and crispy, turning them over halfway through cooking.cook on a low flame approx. 8-10 minutes. Stir once in a while

Served with

Paruppu kulambu or keerai kulambu

Steaming white rice

Notes

§  You can add cumin seeds while sauting in oil.(Optional)

 

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Spring onion Palya(Vengaya Thall Poriyal)

Spring onions, also known as green onions and technically known as Scallions. They are mild in flavor and are delicious. This recipe is quick and easy to make. Spring onions are a very good source of vitamin C, chromium and dietary fiber. Spring onions are said to the lower the glucose levels in the blood stream.

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Prep  time	Cook time	Serves
15 mins	10 mins	2 persons

Cuisine: Karnataka(Indian cuisine)

Recipe Type: Side dish(Lunch)

Ingredients Spring onions -1 bunch Toor dal-1/2 cup(boiled) Onions -1 no Green chillies -4 no’s Garlic -2 cloves Curry leaves -1 string Shredded coconut -1 tbsp. Oil -1 tbsp. Mustard seeds -1 tsp Cumin seeds -1 tsp Turmeric powder -1/4 tsp Water -1/4 cup or less

Method

1. Cut and wash the spring onions thoroughly and allow all the water to drain.Heat oil, add Mustard, cumin seeds, turmeric powder and fry

2. Add Chopped onion, garlic, green chili and fry. Add finely chopped Spring Onion, pinch of salt and fry it for 3 minutes. Add Water to boil. Leave it till water evaporates.

3. Then add boiled toor dal and stir fry till it dried up the water. Add grated coconut and mix.

4. Spring Onion Palya is ready to eat.Enjoy with your meal.

Notes

You can add red chili powder instead of green chilies

Served with

Rice or roti.

Kulambu

Linking this to Srivalli's CC Challenge of the month group

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