Raw Mango Pickle

This is an instant pickle that goes well with any kind of upma, variety rice etc. Back home, we used to get lots of varieties and one famous for doing this is called ‘Kizhi Muukku Manga’. But, here we get only one variety and that tastes awesome too. This same pickle can also be done with dosakai. I will post the dosakai recipe sometime later. Now for the yummy mango pickle. It is so good that it makes you look for raw mango always. Enjoy!

Raw Mango – 1 small
Chilli Powder – 1 teaspoon
mustard seeds
curry leaves

1.Chop the mango into little pieces.
2.Make seasoning using little oil, mustard seeds, a pinch of asafoetida and curry leaves.
3. Add chilli powder, salt and seasoning to the mango and mix well.
4. Serve with rice or upma of your choice.


Tomato Chutney with Corainder

I am always looking for new ways to make chutneys since we consume lot of idlis and dosas. I tried to make tomato chutney altering it little bit by adding coriander. It tasted good with idlis.

Tomato Chutney

Tomato Chutney

1. Tomato – 4 medium
2. Coriander leaves – 1/2 bunch
3.Green Chilies – 5 or 6

1.Chop the tomatoes and clean and cut coriander leaves and chillies.
2.Fry them in a pan with a tsp oil for a few minutes.
3.Allow to cool and blend and season with mustard seeds and curry leaves.
4. Voila … ready to eat with hot idlis.

Who said tacos?…

Once in a week at least I try to break the monotonous roti for dinner at home. I have been making these tacos for a while and everyone seems to be enjoying this home made Mexican favorite.

Salsa – either homemade or store bought
Ripe Avocado – 1
Fresh Yogurt
Lettuce leaves

For the home made salsa
Tomato – 2 ripe
Red onion – 1 medium
Jalapeno Pepper – to taste.
Coriander leaves


1.Chop finely tomatoes, onion, pepper and coriander. Mix with salt and set aside

1. Quickly roast the tacos in a oven for few seconds.
2. Stuff with home made Rajma and top with lettuce.
3. Peel the avocado and mash it thoroughly with yogurt and spread over the lettuce layer.
4. Top with a layer of salsa and enjoy!

1. I make the salsa myself since it is more fresher than store bought.
2. I don’t use the sour cream that is used generally, instead, I mash the avocado with yogurt which works fine.
3. I skip the lettuce if I don’t have it handy.

Carrot And Lentil Soup

Carrot Lentil Soup

Carrot Lentil Soup

My sister-in-law had taught me a carrot and lentil rasam and this soup is derived from that rasam. When I saw the No Croutons Required Indian style vegetarian soup event from Lisa’s kitchen, I was thinking why not carrot lentil soup? So, there it goes for that event.


1. Carrots – 4
2. Thoor Dal – 1/4 cup
3. Salt and Pepper to taste
4.. For Garnishing – corriander leaves


1. Peel and cut the carrots to 1 inch pieces and add to the washed dal.
2. Add 3/4 – 1 cup water and pressure cook.
3. Allow to cool and blend them well.
4. Add water to required consistence, bring to a quick boil.
5. Sprinkle salt and pepper and garnish with corriander leaves and serve.

Vegetable Dosa

I try to sneak in vegetables where ever I can for my kids. This is a very healthy after school snack for my son. It can be prepared in a jify if you have the regular dosa batter in hand as I always do.

1. Regular Dosa Batter
2. Carrots – 2
3. Beetroot -1
4. Spring Onions – 1/2 bunch or regular onion – 1
5. Bell Peppers – 1/4 or 1/2
6. Green Chilli – 1 or 2
7. Corriander Leaves – handful

1. Grate carrots and beetroot.
2. Cut spring bell peppers, onions, coriander leaves and chillies
3. Season mustard seeds, curry leaves , chillies with little oil.
4. Pour the seasoning in the batter, add all the veggies and mix thoroughly.
5. Make thick uthappam like dosa and serve with any accompaniment of choice. My son usually needs the millagai podi/gun powder with this.

1. I normally cut all the veggies into big chunks and put it in the food chopper to get finely minced pieces. I don’t grate/cut them.
2. I add green chiili paste instead of chillies so it is easier to feed the kids.

I am sending this ‘Pink Beauty’ to Harini’s FIC hosted by Priya for the Pink/Rose event

Methi Pulao with Brown Basmati Rice

Brown Rice Methi Pulao

Brown Rice Methi Pulao

I always love the slight bitterish taste of methi. It goes very well in sambhar with red onions and also this pulao.  I had two small bundles of methi in my refrigerator and was contemplating on what to cook for today. Finally I settled down with this pulao with brown rice for the lunch box and it tasted great with simple cucumber raita.

1. Methi – 1 medium bundle
2. Brown Basmati Rice – 1 cup
3. Green Chillies – 3 or 4
4. Red Onion – 1 medium or 2 small
5. Garam Masala – 1 tsp
6. Bay leaves, cloves, black pepper, mustard, oil , ghee , fenugreek seeds – for seasoning.

1. Clean and wash the methi leaves.
2. Cut onion into thin slices and slit the green chillies.
3. Season with litltle oil and ghee, mustard seeds, fenugreek seeds, bay leaves, cloves, black pepper.
4. Fry onion and green chillies. When the onions are translucent add, the methi leaves.
5. Fry for few minutes, then add , the washed rice.
6. Sprinkle Garam Masala and mix well.
7. Fry for couple of minutes till the grease coats all the rice.
8. Transfer to a electric cooker and add the required water for the rice.
9. Hot pulao is ready to be eaten in few minutes.

1. Substitute with White Basmati Rice in case you don’t want to use Brown Basmati.
2. I use 31/5 cups and 21/5 cups of water for Brown and White Basmati respectively.

Bell Pepper Chutney

Bell Pepper Chutney

Bell Pepper Chutney

Bell Peppers – 2
Red Chilli Powder – 1 tsp
Tamarind – 1/8 of a tsp

Curry Leaves
Mustard Seeds

1. Cut peppers into medium pieces.
2. Saute them till soft in little oil & cool.
3. Grind with the other ingredients.
4. Add seasoning with mustard seeds and curry leaves.
5. Serve hot with any dosa or idli.