Mango / Pineapple Pulissery

Mambazha Pulissery is a ripe mango curry.A sweet n sour curry made with mambazham/ripe mangoes and yogurt.Ripe mangoes enhances the taste,even pulissery can be madewith,pappaya,cucumber,pineapple. We usually eat it with Rice.

Ingredients:

Ripe Mango - 4 (small) cut into pieces

Turmeric powder - 1 teaspoon

Cumin seeds - 1 teaspoon

Green chilli - 4

Grated coconut - 1 Cup

Yogurt - 1 Cup

Mustard seeds - 1 teaspoon

Curry Leaves - 2 or 3

Fenugreek seeds - 1 teaspoon

Dried Red chilli - 2

oil - 1 teaspoon

Salt as per taste

Method:

1.Take Mango pieces in a pan. Add turmeric powder, , salt, 1/2 cup of water and bring it to a boil.

2.Grind the coconut, green chilly and cumin seeds into a paste.

3.When the water is reduced to 1/3 and the mango pieces are cooked, add the coconut paste.

4. Bring it to a boil. Beat the yogurt till smooth and add to the mango mixture.

5.Cook till it boils by stirring continuously. Remove from flame.

6.In a small pan heat the oil and add the mustard seeds, fenugreek seeds, red chilli and curry leaves. Pour the seasoning over the yogurt mixture and serve.

Award

I am writing this because a new blogger friend of mine gave me such recognition this week. I want to tell you that there are a lot of good blogs out there which I visit, may be not every day, and like very much, but still hesitate to leave comments. Maybe you'll be bolder than me and comment first on my blog and if you do be sure that I will come back to your blog immediately.

What a nice thing to say to anybody. The question is, how often do we do it? A special kindness , a smile, a laugh, an unexpected compliment, a hug…all these makes one happy. Do we tell those who add an extra lightness the joy it brought. I have been showered with yummy blog award from sumascuisine.

Awards which i would like to present. I am so excited and happy to share YOU MAKE MY DAY AWARD& Excellent blog Award:to Suma, Please, consider yourself “Excellent” and thus worthy of this honor which I bestow upon you.

I want to thank each and every one of you who came by Inspiration Week and supported my guests here. Your thoughtful comments were so appreciated! It is amazing to me how wonderful you all are! Your comments, emails and posts on your own blogs just keep me smiling all day long. You are all special! Thank you from the bottom of my heart!

I am normally not a big fan of tagging, but to pass on love in this way feels a good thing to do ...There are many blogs I read daily (or more often some days), because what is said in them, or the photos shared, Recepies inspire or cause me to stop and think for a few moments. So, if you’re listed blow, please, consider yourself “Excellent” and thus worthy of this honor which I bestow upon you.

Pine Apple Halwa & Pineapple jamun

My version of Pineapple Halwa
Ingredients:
1cup - Semolina/Rava
1 1/2 cup – Sugar
1/2 cup - Ghee
1/8 tsp of kesari food color dissolved in 2 Tbsps of water or milk(optional
1 1/2 cup – water or 1cup water ½ cup milk( I doesn't use milk)
1/2 cup - Fresh pineapple(cut into small cubes or grated)
Pineapple essences-1tsp
1 or 2 tsp cardamom powder
50gmsCashews/raisins nuts
Method
1. Fry Rava with 2tbsp of ghee,till aroma leave out on medium flame(Don't over fry) and keep it aside.
2. Add 1 tbsp ghee fry raisins and cashewnut and keep it aside.
3. Add the Kesar color dissolved in water
4. Now in same pan, add water and sugar, stir till sugar dissolves
5. Then add pineapple cubes,or grated pineapple, fried rava stir it once and let it cook till water is absorbed and rava leaves the walls of Pan.
6. Add ghee and Pineapple essences, cardamom powder stir it and garnish with cashew &raisins Serve hot or cold.
Pineapple jamuns:
This pineapple jamun I learned it from sumascuisine. I loved the recipe.. I tried and tasted very yummy. I prepared jamuns as per her method but I didn't add milk.

FOR MAKING SUGAR SYRUP.
1 cup Sugar.
1/2 cup Water.
1/2 tsp Cardamom powder.

In a pan cook chopped pineapple with 2 cups of water till tender. Later add water and let it come to boil at which point rava is added gradually. Keep stirring and take care not to form any lumps.
Simmer and let it cook for 5 min. Once rava is cooked, add the sugar and mix it well till sugar dissolves. After that set the mixture to cool.
For the sugar syrup, drop sugar and water in a pan and cook to make syrup. Add cardamom powder. Boil till the sugar turns to one threaded consistency. Transfer the syrup into serving dish.
Later knead the pineapple rava mixture into soft dough. Divide the dough into small balls. Later knead the pineapple rava mixture into soft dough. Divide the dough into small ball.
Deep fry these in hot oil on low heat. When jamuns are golden brown, drain them and add to the hot syrup.

Suma from Suma's cuisine has passed on the YUMMY BLOG AWARD and this is my first award.Thank you Dear Suma ..
"Yummy blog award is the award given to the blog with most yummy recipes/photos".

Milagu Kuzhambu (Black Peppercorns and Tamarind Gravy)

Milagu kuzhambu is a South Indian dish. Milagu is pepper in Tamil. Kuzhambu is something like a soup/stew. It be made and served when one is recovering from fever or if the weather is very cold. It is typically had with plain rice or with curd rice., It is very spicy tasty dish.

Ingredients
Black Pepper pods - 1 tsp;
Dried red chillie - 6
Urad dal - 1 tsp
Bengal gram  - 1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1 tsp
asafetida - 1/2 tsp
Tamarind - lemon sized
Oil-2 tsp
Salt - To taste
A few Curry leaves Manathakali vathal (Black Nightshade)or sundaikai vathal- 2 table spoons.
Method:

1.In a medium-sized heavy-bottomed container, heat some oil.
2. Toss the pepper, red chillies, bengal gram dal and the jeera into the container and fry for 2-3 minutes.
3.When they turn red, add curry leaves and fry a little. Add asafoetida to the container - it should sizzle.
4. Add the tamarind and some salt. Sprinkling water every now and then, grind until you have a paste that is smooth.
5. Back in the container, heat some oil. When hot, add 1 tsp mustard seeds and vathal.
6. Heat oil in a kadai and add the mustard seeds and allow it to splutter
7. Add the ground paste ,salt and a cup water and allow it to boil. and stir for 1-2 minutes.
8.Add enough water to the mix... Cover, simmer and cook till the raw smell of tamarind disappears.
9.Heat over slow fire and boil down until the content is semi-watery.or Until u get a thick kuzhambu.