Mango Jam

INGREDIENTS:
   Mango - 2
   Sugar - 1/4 Cup
   Lemon Juice - 1 Tbsp
   Salt - A pinch

METHOD:

• Wash the mangoes and peel the skin and chop it roughly.
• Put the mango pieces and sugar in a mixer and grind it to a smooth paste.

•  Now add mango puree, Lemon juice and a pinch of salt in a nonstick or heavy bottomed pan and allow it to cook.
• Keep stirring till it reaches the jam consistency.

• Switch off and let it cool completely and store in a clean bottle or container.

NOTES:

• Always choose the ripe mangoes and adjust sugar according to the sweetness of mango you use.

Sweetcorn Fritters

INGREDIENTS:
   Sweet corn kernels - 1 Cup
   Besan flour - 2 Tbsp
   Rice flour - 1 Tbsp
   Onion - 1 (Finely chopped)
   Green chillies - 2 (Finely chopped)
   Asafoetida - 1/4 Tsp
   Salt - As needed
   Oil - To deep fry
   Curry Leaves - 1 Tbsp (Finely chopped)
   Coriander Leaves - 1 Tbsp (Finely chopped)

METHOD:

• Add Corn kernels, Onion, Green chillies, Curry leaves and coriander leaves in a mixer and pulse it just once or twice.Then transfer this mixture to a bowl.

• Add Besan flour, Rice flour, Asafoetida and Salt and mix well.

• Make equal sized balls and arrange them in a plate and set aside.
• Now heat oil in a pan.Shape each balls to flat patties by using your palm and carefully drop this into oil.

• Deep fry in medium flame till golden brown and drain it in a tissue paper.

• Serve hot with sauce..

NOTES:

• Do not add water while grinding and mixing.
• You can also add a tsp of chilly powder if you want.
• Fry in medium flame to ensure even cooking.

Spicy Chicken Fry

INGREDIENTS:
   Chicken - 1/2 kg
   Onion - 1
   Green chillies - 2
   Ginger-Garlic paste - 1 Tbsp
   Tomato - 1
   Chilly powder - 2 Tsp
   Coriander powder - 1 Tbsp
   Garam masala powder - 1 Tsp
   Turmeric - 1/4 Tsp
   Pepper powder - 1 Tsp
   Salt - As needed
   Coriander leaves - Few
   Curry leaves - Few
TO TEMPER:
   Oil - 2 Tbsp
   Fennel - 1 Tsp
   Cloves - 2
   Cardamom - 2
   Marati mokku - 2

METHOD:

• Add chicken,Turmeric and Salt in a pressure cooker and cook it for 2 to 3 whistles by adding 1 cup of water.
• Heat oil in a pan and temper with the items given under 'TO TEMPER'.

• Then add chopped onions, Curry leaves, Green chillies and fry well. Add Ginger-Garlic paste and saute till raw smell goes.

• Now add chopped tomato with little Salt and saute till it becomes mushy.
• Add chilly powder, coriander powder, garam masala powder and mix well.Saute till raw smell leaves.

• Add chopped coriander leaves and mix well.
• Now add  cooked chicken pieces along with the remaining water and mix well.

• Then cook till it becomes dry.
• Finally add pepper powder and some chopped coriander leaves and mix well.

• Switch off and serve as a sidedish for rice or roti..

NOTES:

• Adding pepper powder is optional you can omit it too.
• You can add 1 tsp ghee while tempering for extra flavour.

Poosanikai Halwa / Kasi Halwa

INGREDIENTS:
   White pumpkin - 2 Cups (Grated)
   Sugar - 3/4 Cup
   Ghee - 2 to 3 Tbsp
   Cardamom powder - a pinch
   Food colour - a pinch
   Cashews - 5
   Raisins & Tutti frutti - 2 Tbsp (optional)

METHOD:

• Peel off the skin of white pumpkin, remove the seeds and grate the inner fleshy part.
• Heat a tsp of ghee in a pan and fry the cashews, raisins and tutti frutti and keep aside.

• In the same pan add the grated pumpkin and saute till raw smell leaves.Cook covered for 5 minutes.
• Then add Sugar and mix well.

• Now add food colour, Cardamom powder and mix well.
• Add remaining ghee and cook till the halwa leaves the sides of the pan.

• Finally add roasted cashews, raisins and tutti frutti and mix well.

• Switch off and serve warm/chilled.

NOTES:

• Adjust sugar according to your taste.
• You can also add finely chopped dates along with raisins & tutti frutti.
• Before adding sugar make sure the pumpkin is cooked well and has no raw smell.

Linking this to Gayathri's WTML EVENT hosted by sapana...

Vegetable Biryani

INGREDIENTS:
   Basmati Rice - 1 Cup
   Mixed Vegetables - 1 Cup
   Onion - 1
   Tomato - 1
   Red Chilly Powder - 1 Tsp
   Coriander Powder - 1 Tsp
   Curd - 2 Tsp
   Salt - As needed
   Coconut milk - 1 Cup
   Water - 1 Cup
TO GRIND:
   Garlic - 4
   Ginger - 1" piece
   Green chillies - 2
   Mint leaves - Few
   Coriander leaves - Few
TO TEMPER:
   Oil - 1 Tbsp , Ghee - 1 Tbsp
   Cinnamon - 1"
   Cloves - 2
   Cardamom - 2
   Bay leaves - 2
   Marati mokku - 2
   Fennel - 1/2 Tsp

METHOD:

• Wash and soak the rice for 1/2 an hour and drain the water and keep aside.
• Meanwhile chop the veggies and slice the onion and keep it ready.
• Grind the items given under 'TO GRIND' with little water to a fine paste and keep aside.

• Now heat Oil & Ghee in a pressure cooker and temper with the items given under 'TO TEMPER'.
• Add onions and saute for 2 Minutes.

• Then add ground paste and saute till raw smell leaves.Now add tomato and saute well.

• Add Chilly powder, Coriander powder, Salt and saute for 2 minutes.
• Add chopped vegetables, Curd and mix well.

• Finally add Rice, Coconut milk and water and mix well.Close the lid and pressure cook for 4 whistles and switch off.

• Serve hot with onion raita.

NOTES:

• You can add any vegetables of your choice.
• I used normal rice but you can use basmati or biryani rice (seeraga samba rice).