Mango Mela- Ripe Mangoes Morkuzhambu

Woweee Mango Mango...Mambzhamam Mambazham...Who doesn't like Mangoes, especially ripe Mangoes. That too on the Summer Season, on the hot day, just have it with Curd Rice. Aha...A simple but yummy combination.Throughout the pregnancy , I have been thinking of Ripe Mangoes/Mambazham...Which I was not able to get that much often due to shortage and high price. After the pregnancy, I was very much thinking of Ripe Mangoes, which Moms are not supposed to eat/drink due to feeding of the baby. Once I came to India, I was very mad in eating mambazham and still continuing the same...Hehehe..I am proud to say that I love Ripe Mangoes.

Mangoes are basically taken as Mango Lassi, Mango Milkshake or just like that. After I heard from my Mother in Law about the Mamabazham Morkuzhambu in kerala style, I started going mad to make it and have it. As soon as I transfered to Bangalore, I got 3 beautiful and gorgeous mangoes and asked her about the recipe.

Am going to share this recipe in Mango Mela conducted by my friend, Sri Valli's Cooking4allseasons. Hats off to her!



Here it goes:

Ingredients:

Ripe Mangoes - 3 Big or 5 small
Buttermilk - 3 cups
Coconut- 1/2 Moodi or 1/2 packet of grated coconut or even
Red Chillies- 1
Green Chillies- 4 ( you can add more if you want, anyhow, spiciness is not seen in your mouth due to the sweet taste of Mangoes)
Jeera - 1 tsp
Mustard - 1tsp
Curry leaves
Oil and salt

Method:

1) First of all, In a kadai or any vessel, take 3-4 mangoes , slit in to two pieces(just half slitted boil for about 15 minutes.
2) In a Mixie, take Coconut, Green chillies, jeera and grind it in to paste form.
3) In a kadai with oil, put the mustard and wait until it splutters,then add urad dal and Red Chillies and the grinded mixture. Boil it for about 10 minutes. Later, add the mangoes and let it boil for about 5 minutes.

Now you can switch off the gas and then pour about 2 cups of buttermilk atlast. Dont forget to switch off the flame , otherwise, the dish might turn very liquid.

Thats it..Ta Da...Mambazham Morkuzhambu is ready. It is best if you have with any pickle especially, with Avakai...:)Yum Yum

All about losing pounds- Bhindi Masala and Lemon Dal

Oh My God. This post has been erased without saving it last night.I hate to say that , I have to re-type everything now ...:( Okay here we go...

Back to the topic- Its all about losing pounds for couple of months. Yeah, My husband realized after 30 yrs in life, being overweight and wanted to reduce it more than anything. So , four months back he joined gym and took a personal trainer and lost about 11 kgs now and waist size from 46 to 38 in 4 months, which was unbelievable.Its nice to see him put effort and do this and worth doing also.

So its a daily question of what he is eating?He eats no Rice, Potatoes, Junk foods and even outside too. Ofcourse, he avoids rice, which I love it so much.Coming to the point, Every night I should think of making Parattas or Chapatis or Phulkas with subji.Today I planned to make some green and yellow colored subjis which is nothing but Bhindi Masala and Lime Yellow Dal along with Phulkas.

Bhindi Masala:




Bhindi/Okra- 1 packet ( Cut in to half and sliced in to two)
Onions - 1 chopped big
Coriander powder- 1tsp
Chilli powder - 1 tsp
Turmeric powder -1/2 tsp
Jeera- 1 tsp
Salt & amp; Oil

Method:

1) Wash the bhindi and keep it aside.
2) In a kadai with oil, put jeera and onions and fry for about 10 mts,Once it is brown add all those masalas.
3) Fry for about 1 mt and add Bhindi , Salt and fry till it becomes soft and tender which will take atleast 10-15 mts.

This process is over. Along side, cook yellow moong dal in cooker with turmeric and whistle for about 3 sounds.

Yellow Dal:



Ingredients:

Yellow dal - 1 cup ( Cooked)
Tomatoes - 1 chopped finely
Green chillies - 2 -3
Turmeric- 1/4 tsp ( Optional)
Lime - 1 or 2 (According to taste)
Mustard and Jeera - 1 tsp
Salt & amp; Oil

Method:

1) In a kadai with oil, put the Mustard and wait till it splutters. Put jeera and Tomatoes and fry for about 5 mts till the tomatoes are mushy and soft.You can add turmeric if you want to.
2)Put the cooked dal and let it boil for 5-7 mts.
3)Switch off the flame, and squeeze the lime and taste it. If you think, 1 is enough, you can stop it. I would love to add 2 so, I added 2 limes and it tasted so nice.
4) Garnish with coriander.

The beauty of these two subjis is , Onions are included in Bhindi and Tomatoes are included in Dal which is two different taste and two beautiful subjis.

Hope you enjoyed it.Will post the pic soon

Yummy Yummy Coconut Burfi

Oops! Got tensed for a minute, when I saw my blog redirecting to some other website.Posted a query, and rectified the problem and solved the issue.

Sweets are something you don't see in my blog often. Am more interested in taking the sweet rather than making one. On our 6th Wedding Anniversary, need to impress my hubbie dear who brought me iPhone, decided to make Coconut Burfi inspired by Mahanandi.

Mahanandi is a great cook and as per same instructions, did the coconut burfi and it was same as her, very soft and chewy.

Ingredients:-

Grated Coconut- 3 tumblers
Sugar - 2.5 tumblers
Water -1.5 tumbler
A tray greased with ghee( for pouring the cooked mixtures)

Method:-

1) Grate the coconut or cut the coconut and put it in mixie.
2) In a kadai with water, add sugar.Cook the sugar syrup until it reaches soft-ball consistency. That is, When you drop little bit in cold water, this should come as a soft ball. Please Note here:- You will get it after 10- 15 minutes (appx). My mom used to wait till she gets"rendu pagam" in tamil.
3)Simultaneously , add coconut and keep on stirring for about 5-10 minutes, till it comes thick and mixture is reduced in t half and easily comes away easily from the sides of the Kadai. Is time to turn off and pour it in to the big circle plate.

As soon its turns warm, with the help of knife cut in to squares.Store it in the cool place within a tight container.