Maavinakai Gojju / Raw Mango Gravy

Ingredients for 4 people:

1. 1 Cup raw mango cut into small cubes(Peel the mango skin)
2. 1 Cup grated coconut.
3. 1 tea spoon fenugreek /Methi seeds
4. Salt according to taste
5. 2-3 Green chili
6. 2 dry red chili
7. Half tea spoon turmeric powder
8. 2 table spoon Jaggery (According to the taste)
9.Oil,mustard seeds, asafoetida for seasoning


Method:

Blend all ingredients from 1-8 above into a smooth paste.
Add oil in a pan.
Add mustard seeds and asafoetida after oil gets heated.
Mix the paste into the pan and cook for 2-3 minutes.
You may add water and salt based on the thickness required.

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Mediterranean Salad

Ingredients for 2 people:

1.2 Cups finely chopped Cucumber (remove seeds)
2.2 Cups finely chopped Tomatoes(remove seeds)
3.1 Cup finely chopped Onions(Red onions tastes better)
4.1 Cup finely chopped Coriander leaves
5. 1 Cup finely chopped Mint leaves
6.1 table spoon pepper powder
7.Salt to taste
8.Olive oil 2 table spoons
9.1 Cup finely chopped raw mango(optional)

Method:

Mix all the above ingredients in a bowl.
Refrigerate for a minimum of 1 hr before serving.

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Appe saaru

Ingredients for 2 people:
1.2 small size raw mangoes
2.1 cup water
3.2 dry red chilies
4.2 Green chillies
5.salt and jaggery as per the required taste.
6.Oil , mustard seeds and asafoetida
7.Curry leaves and chopped coriander leaves.

Method:
1.Peel the raw mango skin and boil them.
2.Let it cool.Squeeze the pulp and add one cup of water.
3.Boil it by adding required amount of jaggery and salt.
(Tastes better if it's a little sour)
4.Heat oil for tempering.Add mustard seeds,curry leaves
,dry and fresh chillies(chopped) and asafoetida .
5.Add tempering and finally the chopped coriander leaves to
the boiling mango juice.

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Ginger chutney

For 5 spoons :

Ingredients :

1)100 gm Ginger raw.
2)2 green chilli
3)Oil , mustard and asafoetida for seasoning.
4)4 table spoons tamarind paste.
5)Jaggery about 3 table spoons.
6)Salt to taste.

Preparation :

1)Grind green chili and ginger to fine paste.
2)Heat oil in a pan .Add mustard seeds and asafoetida.
3)Add the grinded paste and fry for 2 minutes.
4)Mix tamarind paste , jaggery and add salt.
5)Fry for 2-3 minutes until it becomes a thick paste.

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Fenugreek Gravy / Menthya gojju

Powder for 4 times preparation of gravy-

Ingredients :

1)Menthya or methi - 2 table spoon
2)Udad dal-3 table spoon
3)Moong dal(hesaru Bele)-3 table spoon
4)Chana dal(togari bele)-3 table spoon
5)Raw rice-1 table spoon
6)Dry red chili-4
7)Oil ,asafoetida and mustard for seasoning
8)Salt, jaggery, tamarind juice one cup
9)2 green chili
10)Turmeric powder little

Method of preparation :

1) Dry roast Methi, Udad dal, Moong dal, Chana dal, Raw Rice, Dry red chili and powder it.
2) This powder can be used for 3-4 times to prepare gravy.
3)Soak tamarind and make a paste.
4)Heat the pan, add 2 table spoon oil,mustard seeds and asafetida,turmic powder.
5)Add tamarind paste, salt , jaggery and heat well for 2 minutes.
6)Add 2 whole green chili and 2 spoons of the powder prepared.
7)Stir well and heat for 2 minutes. Add water according to the required consistency.

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Vangi Bath powder

For 100 gms:

Ingredients :

1.2 small glass dry red chili.
2.2 spoons udad dal
3.2 spoons chana dal(kadale bele)
4.3/4 glass dhaniya(coriender seeds)
5.one table spoon poppy seeds(gasagase)
6.one small spoon pepper
7.little cinnamon (chakke)
8.4-5 cloves(lavanga)

Dry roast all the above ingredients separately and grind them to powder.

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Rasam Powder

For about 200 gms :

Ingredients :
1.3 small glass full dry red chili.
2.1 small glass full Coriander(Dhaniya) seeds
3.Cinnammon(chakke) little.
4.Poppy(Gasagase) seeds 2 spoons.
5.curry leaves one cup.
6.Cumin seeds 3 spoons
7.Methi one spoon.
8.Pepper -1 small spoon full.

Method : Dry roast all the ingredients separately and grind them to fine powder.

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