Tuesday, March 31, 2009

Sweet Sour Mango curry

The lovely mango season is just round the corner and what better recipe can I post than that with ripe but sour mangoes which you may have bought by mistake!

Sweet sour mangoes (size of your fist) : 5 or 6 ( Ripe but sour mangoes)
Jaggery : 250 gms
salt : 1/4 tsp
Green chillies : 5 nos.
Wheat flour or maida : 1 Tbsp
For seasoning:
Mustard : 1 tsp
Edible oil : 2 tsp
karbev leaves: 6 or 7
Urad dal : 1 tsp

Take a thick bottomed vessel and keep the washed mangoes in it and add water to just cover it.Place on stove, cover & cook till the mangoes are done.When cool remove the skin of the mangoes and put it back in the vessel and slightly squeeze the mangoes in the water in which the mangoes were cooked so that the juice gets mixed with water. Now add slit green chillies,jaggery and salt and bring to boil till the liquid thickens with jaggery. Next mix the wheat flour in 3 Tbsp water so that no lumps are formed.Pour this into the vessel and mix well and bring to boil stirring continuously.You can see the liquid thickening. Remove from the stove.Season with the seasoning items given above by heating oil and adding the mustard, urad dal ( let it become golden brown) and karbev leaves in that order and drop into the curry whrn hot.Stir well and serve hot with Indian any lunch.

Wednesday, March 18, 2009


This is a recipe for a fruit drink made out of raw mangoes ideal and cooling for the summer.
Raw (sour) green mangoes : 2 no.s (Large ones peel and cube)
Sugar : 2 cups
Water : 1 cup
Ginger : 1/4 inch (cleaned and grated)
Pepper powder : 1 pinch
Salt : 1 pinch


Cook the cubed mangoes in 1 cup of water in thick bottomed vessel till soft and done. Add the sugar and boil till sugar dissolves well . Add pepper, salt and ginger shreds and let boil till the fluid thickens slightly. Remove from stove and cool. Put in a blender to blend. Store in the fridge and use like squash by adding cold water and ice before serving. If you do not like ginger you can do without it.

Tuesday, March 17, 2009

Bhindi/Okra and curd curry.

  1. Okra : 250 gms
  2. Coconut scrapings( fresh) : 1/2 cup ( 200 ml cup)
  3. Jeera : 1 tsp
  4. Curd : 150 ml ( should be beaten smooth and should not be very sour)
  5. Salt : as per taste (1 1/2 tsp)
  6. Refined cooking oil : 1 Tbsp
  7. Karbev leaves : 5 or 6
  8. Green chillies : 2 slit lenghtwise
  9. Red dry chillies : 2 whole
  10. Rice flour : 1/2 tsp
  11. Cilantro ( coriander leaves) : a few sprigs

Wash the okras well and let the water drain totally. Now chop off the ends and cut into 1" long pieces. Pour half the seasoning oil in a pan, add 1/2 tsp jeera , add slit green chillies and the cut okras and fry well.Do not add salt now as it will make okras very slimy. Let it cook till done. This is best done like chinese dishes- high fire and quick tossing in oil till done! This will let the okras remain green and still cooked. Remove from the stove.

In a mixie grind the coconut scrapings to a fine paste with water and rice flour. Transfer this into a vessel and add the water with which you would have washed your blender jar ( not more than 1/2 a cup).Drop the salt and bring to boil for 2 minutes. Add the cooked okras now and mix well when hot. Remove from fire and let the heat reduce to "warm". Now add the curd and mix well. Season with the remaining oil, jeera, red chillies (whole) and curry leaves. Add the chopped cilantro on top and serve. Can be had with hot rice or taken as a side dish in a south indian meal.

Garlic Pickle


  1. Peeled garlic : 3 cups (200 ml cup)
  2. Table Salt : 5 Tsps
  3. Chillie Powder : 9 Tsps
  4. Coriander seeds : 1 Tbsps
  5. Jeera (cumin) seeds : 1 Tsp
  6. Methi (fenugreek) : 1/2 tsp
  7. Lime juice (fresh) : 1/4 cup
  8. Til oil : 1 cup


Take a fairly broad vessel and fill it with water to less than 1/4 it's capacity. Cover the vessel with a thin , clean cloth .The cloth should be stretched lightly, with a slight sag in the center.Then tie a thread around the rim of the vessel so that the cloth is held in place across the mouth of the vessel. Take care to see that the cloth is not hanging too long along the sides of the vessel, lest it catches fire!

Place the peeled garlic on this and cover with a plate.Keep the vessel on the stove on sim fire and let the water boil for ten minutes. The garlic will get cooked and change color. Remove and transfer the garlic on to a dry cloth on a plate plate to cool.

Dry roast the items from (3) to (6) and powder. Put half the oil in a flat, dry vessel and add the powdered ingredients and mix well.The powder should soak in the oil. Add oil if necessary to let it soak well. Then add the garlic and lime juice and mix well. Cover and leave it aside for an hour. Take a clean bottle/jar and just pour little oil in it and turn the bottle so the the oil forms a film along the insides of the bottle. Using a spoon transfer the pickle from the vessel to the bottle. Top up with some more of the remaining oil so that it stands on the top of the pickle. You can start using the pickle in a couple of days, but should refrigerate so that it can last for 2 to three weeks.

Tuesday, March 10, 2009

Some Advice!!

Hi all,

Thanks for browsing through my Blog, my little effort to do something worthwhile in the evening of my life! But here's what I would like you all to do- other than wash,clean,cook ,feed and take care of your family and home ever so lovingly.

Me being so old can't help giving ADVICE!! Try this, do something other than the usual in your life- have you tried to awaken your dormant or hidden artistic talents be it singing,dancing, sewing or even drawing and painting? Just try and see how much more fulfilled you feel.
Your own family will love it and look at you in a different light , in fact appreciate you. Reserve a few hours a week for your interests and see how you feel and what you achieve, after all we live only once and on the Womens' Day I have nothing but this to say- do something../anything for yourself.

I may or may not be around , but you will surely remember me for telling you all this!

And don't forget , all good things should be passed on....

Marie Biscuit Cake-Needs no baking

Here's a simple "cake"you can make with Marie biscuits!There is no baking involved!

  • Marie Biscuits : 1 packet ( or 15 biscuits)
  • Fresh white butter : 4 Tbsps
  • Coarsely powdered roasted cashew nuts : 1 cup
  • Milk : 2 to 3 Tbsps
  • Powdered sugar : 1 cup
  • Cocoa : 4 Tbsps
  • Raisins : 1 Tbsps
Method :

Crush the Marie biscuits to a coarse powder. Beat sugar and butter well. Next add the milk and cocoa and mix thoroughly. Now add the crushed Marie biscuit and raisins and mix well.
Grease a rectangular baking dish, preferably made of metal and spread the mixture in it evenly.Next sprinkle the powdered cashew on top. Keep in the refrigerator freezer for a short time till it hardens then transfer to the shelf in the refrigerator. Cut into diamonds or squares and serve. Kids will love this!

Wednesday, March 04, 2009

Drumstick Flowers Buththi


  1. Fresh drumstick flowers : 1 cup
  2. Fresh coconut (1/2) grated
  3. Red long chillies : 6 ( shallow fried in oil)
  4. Seedless Tamarind : Marble size -made into pulp by soaking in water.
  5. Onions large : 2 numbers finely chopped
  6. Edible oil : 2 Tbsp
  7. Salt : 1 1/2 tsp

Sort and pluck the flowers and clean thoroughly and wash in water and drain in a colander.

Grind to a paste coconut, fried chillies and tamarind pulp.The paste should not be very smooth nor too coarse, say medium coarse. Cook the drumstick flowers in very little water till it is just cooked ( in a micro-oven, cook for 3 minutes in 1 Tbsp water in a glass bowl for 2 mins; at 600 watts setting)

Add the oil in a thick pan and when it is hot add the chopped onions and fry till transparent. Now add the masala , salt and mix well, next add the cooked flowers and mix well. Keep the stove on sim and cover and cook for 5 minutes taking care to stir now and then. The whole curry should be fried well on sim fire till slightly roasted. Remove and keep in serving dish.

Goes well as a side dish or can be had with rotis and chappathis.