Here is another recipe using watermelon rind. I could not resist myself when the vegetable vendor gave a bunch of curry leaves. The leaves were soo fresh that I decided to use it along with the watermelon rind for the thogayal. Drizzle some sesame oil over hot rice, add the thogayal and enjoy thogayal rice with pappadam.

Ingredients

Watermelon rind — 1 cup

Curry leave — 1 cup

Coconut — 3/4 cup

Urad dal — 3 tbsp

whole pepper — 1/2 tsp

Dry red chilii — 2-3

Tamarind — small marble size

Jaggery — 1 /2 tsp

Sesame oil — 2-3 tbsp

Salt —- 3/4 tsp.

Method

Wash curry leaves well. Remove the dark green skin of the watermelon rind and cut it into small pieces. Heat oil in a pan. Add urad dal, whole pepper, red chili and fry till the color of the dal changes. Now add the watermelon rind and give it a stir. Close the kadai and cook in low heat for two minutes. Further add the curry leaves, stir for a minute and put off the heat. Once the fried ingredients are cooled, add coconut, tamarind, jaggery, salt and grind everything together adding little water. Your Watermelon Rind & Curry leaves thogayal is ready.

A pickle which has all the flavors spicy, sourness, a little sweet –manga thokku. Prepare the thokku when raw mangoes are still in the market. You can use any type of raw mango which has a sour taste .

This is my 201’st recipe. When I started the blog 3 years back I had never dreamt that I could prepare and publish all these recipes. Thank you all for the support and I hope to continue this journey.😊

Ingredients

Raw Mango — 1 kg

Spicy red chili powder — 3 tbsp

Jaggery —- 1 1/2 tbsp

Salt —- 1 tbsp

Turmeric powder — 1/2 tsp

Mustard seeds — 1 tsp

Asafetida — 1/2 tsp

Fenugreek powder 1 tsp

Sesame oil —7-8 tbsp.

Method

Buy mango that are firm and that you think will be sour in taste( smell the mango to find if it’s sour). Wash, remove the skin and grate the mango. Heat oil in a heavy deep pan. Add the mustard seeds. Once the seeds crackle, add the turmeric powder and asafetida. Give it a stir and added the grated mango and chili powder. Stir the mango well. Close and cook for two minutes in low heat. Now add salt and jaggery. Mix well, cover and cook in low heat for 7-8 minutes and keep stirring in between. Put off the heat once you see the oil oozing out. Add the fenugreek powder and mix it well. Cover and allow the thokku to cool down. Once the thokku is cooled, store it in an airtight bottle. Enjoy the Maanga Thokku.

Rasam of the season. A simple, easy and tasty rasam with raw mangoes. A seasonal rasam using raw mangoes, which is in abundance in the market.

Ingredients

Raw mango — 1/2 cup

Moong dal — 1/2 cup

Green chilli — 2

Jaggery — 1/2 tsp

Rasam powder — 3/4 tsp

Turmeric powder — 1/2 tsp

Salt — 1tsp

Mustard seeds — 1/2 tsp

Cumin seeds — 1/2 tsp

Coconut — 2 tbsp

Sesame oil — 1 tsp

Few curry leaves.

Method

Cut the raw mango into small pieces. Cook the moong dal. Add a glass of water to a vessel, add the raw mango and boil it until the mango becomes soft. Put off the heat and drain out the water. Remove the mango pieces, cool it and grind ( let it not become mushy). Slit the chili’s. Add the chili’s, turmeric powder, salt and jaggery to the drained water and allow it to boil for 3-4 minutes. Now add the grounded mango and cooked dal. Further add one more glass of water and cook everything together for 5 minutes. For the tempering, heat the oil add the mustard seeds and cumin seeds. When the mustard seeds starts to crackle, add the rasam powder, stir and then add the curry leaves. Add the tempering to the boiling rasam and put off the heat. Now add the coconut shreds. Enjoy Pacha Maanga Rasam.

• 

• 

• 

• 

• 

• 

• 

I have prepared 5 summer refreshments ,something refreshing which you can have for breakfast, lunch ,dinner or anytime of the day. Made with fresh fruits, herbs and everything natural, I assure you that these drinks are the perfect detox recipe that you are looking for

Musk Melon juice

Ingredients :- Fresh Musk melon and honey.

Method :- Wash the melon, peel the skin ,cut into half and remove the flesh and seeds ( use a spoon its easy to remove the flesh and seeds). Cut the melon into cubes. Add the melon cubes and honey and blend everything together. Pour the juice and enjoy fresh Musk melon juice. Adding ice is optional.

Melon-Orange-Mint juice

Ingredients:- Melon, orange, few mint leaves, honey, black salt/ salt.

Method :- Wash,peel ,remove the flesh and seeds. Cut the melon into cubes. Cut the orange and remove the seeds. Now add the melon cubes, oranges, mint leaves, honey and black salt/ salt and blend it. Either add crushed ice or plain water. Blend everything together. Your Melon- orange-mint juice is ready.

Cucumber juice

Ingredients:- Cucumber, ginger,coriander leaves+ stem,ginger, lemon,salt. Method:- Wash, peel the Cucumber and cut them into cubes. De skin the ginger and cut them into small pieces. Wash the coriander leaves along with the stem and chop them. Now add the Cucumber pieces, ginger, coriander leaves, stem, salt and water and blend everything together. Strain the juice, add lemon juice, give it a stir and enjoy fresh Cucumber juice. Adding ice and honey or sugar is optional.

Lemon- Mint juice

Ingredients:- Mint leaves, lemon, black salt/ salt and Nannari juice.

Method:- Take a bunch of Mint leaves wash them well and blend them in a blender adding a cup of water. Now for the juice take a glass add one tablespoon of mint juice,one teaspoon of Nannari juice, lemon juice, black salt/ salt and water,stir everything together and enjoy Lemon-Mint juice. ( you can refrigerate the extra mint juice in a tight bottle).

Neer Mor

Ingredients:- Curd,curry leaves, ginger, green chili, cummin powder, asafoetida and salt. Method:- Blend all the ingredients together adding water. The best and age-old drink for summer.

A different take on the simple Idli. Next time you have left over Idli’s after breakfast and are wondering how to serve the same idli for dinner, try out Idli Manchuraian. Normally we have Manchurian as a starter or a side dish, but Idli Manchurian is a whole meal that in fantastic to taste and at the same time healthy too.

Ingredients

Idli — 12

Capsicum — 2

Onion — 3

Garlic — 5 pods

Tomato ketchup — 4-5 tbsp

Chilli sauce — 2tb

Soy sauce — 2tbsp

Corn flour — 1 1/2 tbsp

Salt — 1 teaspoon

Oil.

Method

Prepare idli and allow it to cool .( If you plan to prepare idli Manchurian for dinner, then you can make the idli in the morning .) Cut the idli into six pieces. Heat a pan with 3-4 tbsp oil and add the idli pieces. After a minute, toss the idli and shallow fry the idli. Once all the cut pieces are fried, keep them aside. In the same pan, heat 2-3 tsp of oil. Add garlic and sauté. Now add the chopped onion and sauté until the onion turns pink. Add the capsicum and sauté everything together for two minutes. Now add in the tomato ketchup, chilli sauce and soya sauce, give it a stir and cook for a minute. Meanwhile mix corn flour in 2 cups of water. Add this to the the pan and mix everything together. Cook for 2 minute and put off the heat. Add the fried idli and mix it with the vegetables. Your Idli Manchurian is ready. Garnish with fresh coriander leaves or chopped spring onions. Serve Idli Manchurian hot.

For idli batter refer to —https://sujatasrecipes.blog/2020/12/23/3-in-1-idli-adai-handvo/

One more recipe shared by my brother/ friend Ramji, who taught me Traditional Milk Halwa. The easiest, a healthy and quickest ladoo that can be ever be prepared. He had prepared it with peanut and mentioned that i could use any type of nuts. Today being a special day I used half a cup of almonds and half a cup of walnuts.

Ingredients

Vellam / jaggery — 1 cup

Mixed nuts — 1 cup

Ney / ghee — 1 tbsp.

Method

Dry roast the nuts for 2 mnts. Cool it. Blend all the three ingredients in a mixie and make small balls. Your Nuts vellam ladoo is ready.

• 

• 

• 

• 

• 

• 

A tomato soup with a little difference. Here we grill the tomatoes for the soup which gives it a different taste.

Ingredients

Tomatoes. —- 7-8

Onions. — 2

Garlic. — 3

Milk — 3/4 cup

Flour. — 2 tablespoons

Salt — 1 1/2 teaspoon

Red chili powder. — 1/2 teaspoon

Sugar — 1 1/2 teaspoon

Butter — 2 tablespoon.

Method

Wash the tomatoes and grill them, either use a fork or a skewer. Heat a cooker add the butter when it melts add the chopped garlic saute for a minute ,add the sliced onions and sauté further till the onion becomes pink in color. Add the chopped grilled tomatoes and cook for two whistle. Meanwhile add the flour to the milk and mix well. Onces the pressure of the cooker comes down open the cooker add the salt, chill powder, sugar and the mixture of milk and flour. Use a blender and blend everything together and boil it for 5 minutes. If you don’t have a blender pour everything to the mixer and blend everything together and the boil it for 5 minutes. Your grilled tomato soup is ready.

Pulao is normally made with variety of vegatables, pundina, corriander leaves. Wanted to try something different. So here it is — curry leaves paneer pulao and its sativic also no onion no garlic. Enjoy Curry leaves panner pulao with raita and potato chips .😊

Ingredients

Basmati rice — 1 cup

Paneer — 250 gms

Curry leaves — 1/2 cup

Green chili — 1

Ginger —- 1/2 inch

Clove — 4

Cinnamon — 1 inch

Cardamom — 2

Bay leaves — 1

Cashews — 1 tablespoon

Raisins’ — 1 tablespoon

Oil —-4-5 tablespoon

Salt — 1 teaspoon.

Method

Rinse and soak the rice for half an hour. Dry fry cloves ,cinnamon ,cardamom. Grind together the fried dry spices with curry leaves, green chili and ginger adding water. Cut the paneer in cubes, marinate the paneer cubes with the curry leaves and spices mixture for 15 minutes. Heat oil in a pan add the Bay leaf ,cashews and raisins’ fry till they change color. Now add the rice, fry for two minutes,further add the marinated paneer and fry again for two minutes . Add water,salt and cook the rice till done.( you can either cook in a normal cooker or electric rice cooker.) Enjoy curry leaves paneer pulao with coriander raita.

Ingredients

Kappa puzukku is a simple and easy dish to make . It’s the most favourite dish of any Keralite family.

Ingredients

Kappa / Tapioca — 500 gms

Coconut. scrapped — 1/2 cup

Turmeric powder — 1/2 tsp

Salt — 1 tsp

Shallot —- 7-8

Green chili — 2

Cumin seeds — 1/2 tsp

Mustard seeds — 1/2 tsp

Coconut oil — 2 tbsp

Method

Peel the skin of the kappa . cut it lengthwise you will find a string in the center remove it, Further cut the kappa into cubes and immerse in water and drain it. Cook the kappa with turmeric powder, salt, two glass of water in pressure cooker for two whistles . Open the pressure cooker and drain the excess water. Grind together coconut , shallot ,green chili and cumin seeds. Heat coconut oil in a pan,add the mustard seeds when the crackle add the curry leaves and the cooked kappa , put off the heat. Now add the coconut mixture, mix everything together. Your Kappa puzukku is ready. Enjoy kappa puzukku with hot Kanji, pulissery, pappadam and chips.