Tag Archives: tamil foodblog

Mango Squash

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Mango is known as the “King of Fruits”, even though most of us hates summer there is a reason where everyone expects for summer – It’s none other than these Mangoes. Not only kids, most of us love mangoes because of its sweetness. As its seasonal fruit and we get only on summers, we can prepare squash, jam, chutney and refrigerate it for our future use.

Mango squash is a golden, pulpy and sweet liquid prepared very easily at our home. The only thing here is refrigerate them in a sterilized bottle and store them for long life. Let me share the recipe…

For other summer recipes, click here and for grapefruit squash recipe click here.

Mango Squash

Mango Squash

Ingredients:

  • Mangoes – 2 nos (medium size)
  • Sugar – 5 tbsp
  • Lemon juice – 2 tbsp.

Preparation:

  • Peel and chop the mangoes roughly to small pieces.
  • Blend them well to a fine paste with ¼ cup of water.
  • Bring a litre of water to boil in a sauce pan.
  • Add in the sugar, stir well until it dissolves and cook for 10 mins.
  • Pour in the lemon juice and cook in medium flame for 10 mins.
  • Meanwhile, filter the mango juice in a bowl.
  • Pour in the mango juice and cook in medium flame for 15 mins or until it reaches thick or squash consistency.
  • Remove from the fire, leave it aside and bring it to room temperature.
  • Transfer the squash to a sterilized bottle and refrigerate for months.

How to serve: Mix equal quantity of squash and chilled water and serve chilled or Soak 1 tsp falooda seeds or sharbhat seeds in ½ cup of water and top it with the juice (squash mixed with water) and serve chilled.

Capsicum Masala

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Capsicum Masala is one among my favorite masala recipes. I had this masala the very time, from my aunty who specially prepared this for me during my pregnancy. Also she made me coconut rice and lemon rice, when accompanied with this masala, it was heavenly.

After that I use to accompany coconut rice with capsicum masala, my hubby too loves this a lot. Also this goes out well with Idly, Dosa and mild spiced variety rice. Let us move on to the recipe…

Now it’s Friday, last week I got to miss the Friday and now let me take this dish to Fiesta Friday #103 hosted by Angie@ thenovicegardener

Do check out my other vegetarian recipes in this link: https://madraasi.com/main-course/vegetarian/

Capsicum Masala

Capsicum Masala

Ingredients:

  • Onions – 2 nos
  • Tomatoes – 1 ½ nos
  • Capsicum – 1 no (medium size)
  • Chili powder – ¾ tsp
  • Cumin powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Fenugreek/methi seeds – a pinch
  • Salt to taste
  • Curry leaves – a sprig
  • Oil – 3 tbsp.

Preparation:

  • Peel and finely chop the onions and tomatoes.
  • Wash, de-seed and finely chop the onions.
  • Heat oil in a non-stick kadai, add in the mustard, cumin, fenugreek/methi seeds and curry leaves, wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the tomatoes and cook until they turn mushy.
  • Add in the capsicum along with all the spice powders and salt, cook until the raw smell goes off.
  • Pour in a cup of water, let it boil, cover with the lid and cook until the capsicum is done.
  • Remove the lid, keep in medium flame and wait until the gravy thickens.
  • Remove from fire.

Serve hot.

Mixed Millets Pongal

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It’s time for Pongal celebration, let me share something more along with a Pongal recipe. Pongal, a tamilian festival, celebrated by Tamilians all over the world. I would say it’s a tamilian Thanksgiving Festival. Pongal celebrated for four days, already I have shared about these four days celebration.

Let me share something related with today’s life, and this comes under the first day celebration and so called as “BHOGI”. On this day people discard the old belongings and assemble at dawn to light a bonfire in order to burn the discards. Also on that day the houses are cleaned, painted and decorated to give a festive look.

As of now to today’s lifestyle, we don’t paint the house or light bonfire and burn the discards. But we tend to clean the houses, cleaning the houses doesn’t mean only dusting, it means a lot – the most irritating thing are the cockroaches. Even when you crush them, they come back to you or scroll here and there all over the house. The most important place is the kitchen, where they reside. Not only on Pongal, but I use to clean the whole house or at least kitchen once in every month. As they run here and there all over the kitchen in the nights, nowadays the kitchen needs to be cleaned at least once in a week, as these cockroaches leads to food poisoning and further develops to a flu and then to a disease.

It’s better to spray Lal HIT(the red one), a product from Godrej – to kill the cockroaches, even the hidden ones. Once you are done with regular cleaning of utensils and moping of kitchen, spray the Godrej LAL HIT into sink, under gas cylinder and refrigerator at night. Its unique deep reach nozzle would help you reach every nook and corner of the kitchen. Now, sleep peacefully as it would kill all the cockroaches, even the hidden one.

Stay away from Cockroaches which causes food poisoning and later develops to a disease, which spoils your health, happiness and peace. #SayNoToFoodPoisoning

Now let me move on to the next day – Pongal. People celebrate by preparing Pongal and offer it to Sun God. As of today’s trend I prepared Pongal with few variety of millets along with green gram dal, jaggery, milk and ghee. Let us move on to the recipe…

Wish you all a happy and prosperous Pongal – PONGAL O PONGAL

Mixed Millets Pongal (sweet Pongal)

Ingredients:

  • Millets (varagu, samai, kuthiravalli, thinai) – 1 ½ cups
  • Green gram dal/Moong dal/Paasiparuppu – ¾ cup
  • Jaggery (crushed) – 1 ¼ cups
  • Milk – ½ litre
  • Ghee/Clarified Butter – 4 tbsp
  • Cashew nuts – 15 nos
  • Raisins – 10 nos
  • Grated coconut – ½ cup
  • Salt – ¼ tsp

Preparation:

  • Clean and wash all the millets and green gram dal together, drain the water and keep it aside.
  • Heat 2 tsp of ghee in a pressure-cooker, add in the cleaned millets and dal. Cook for few mins or until a good aroma comes out.
  • Pour in ¼ litre of milk along with ¾ litre of water, sprinkle the salt, let it boil, cover with the lid and pressure-cook for 3 whistles (it should be mashed).
  • Heat a tbsp. of ghee in a heavy bottomed vessel, transfer this pressure-cooked millets to it.
  • Pour in the leftover milk and a cup of water, let it boil for 5 mins (It should come to mashing consistency).
  • Add in the crushed jaggery and continue stirring it in low flame.
  • Meanwhile, heat the leftover ghee in a kadai, cook the cashew nuts and raisins, until it turns golden brown.
  • Add in the grated coconut to the millets, and continue stirring and cook for few more mins.
  • Pour in ¾ th portion of the cashew nuts and raisins, to the millets along with the ghee, stir it well in low flame until the ghee gets blend well with the Pongal.
  • Remove from fire and transfer it to another vessel.

Serve hot by topping the leftover fried cashew nuts and raisins.

Do check out my other pongal recipes in this link: https://madraasi.com/2015/01/14/pongal-recipes-wish-you-all-a-happy-pongal-with-madraasi/

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