Leaves have fallen, flowers have faded, yard looks dormant and dead, it was time to pull out Tomatoes trees that gave us a bounty through out summer. With the cold weather the last crop has mostly been green tomatoes, well I have never made anything with green tomatoes. Now I am in need of suggestion on what can I do with my last crop ?
Dear Readers, please suggest any recipes that I could use the bounty
Thursday, December 6, 2007
Tuesday, December 4, 2007
Enjoy the season with hot Badam Milk.
Monday, December 3, 2007
Raw Mango Dal (Pulla Mavidikaya Pappu)
Hmmm I love mavidikaya pappu, especially when the Mango is really raw. During my trip to India this year my aunt who is a great cook made some Mango paste for me from the sourest of the Mangoes you can find. Just a spoon full of this baby and the Dal turn into one delicious treat to be eaten either with Roti or Rice.
Now pickling Mango follows the same process of making pickle, raw mangoes sun dried and salted and a healthy dose of Haldi ( Turmeric) is added. This stays well for few months and this gives you the exact flavor of raw mango back home.
Pickled Mango Paste
2 tbsp Mango Paste
1 cup Toor dal cooked and made into a paste
Salt according to taste
For seasoning (Thadka)
1 tbsp Ginger paste
1 tbsp Garlic finely chopped
8-10 Curry leaves
a pinch of Hing
1/2 tbsp Jeera (Cumin)
1/2 tbsp Urad Dal
1/2 tbsp Mustard seeds
1/2 tbsp Ghee (clarified butter)
1/2 tbsp Oil
1. Add ghee and oil to a warm pan, add all the ingredients for thadka and when mustard starts to splutters and toor dal
2. To the above add Mango paste mix well add a little bit of water if the consistency seems thick
3. Allow it to boil for about 5 min
Remove from heat and serve with either roti or rice . This would be my entry for JFI hosted by