Manga Thokku (Raw Mango Pickle)

 

 

Mango thokku is one of my favorite pickle (probably next to mavadu). Mavadu is not very easy to make it here...whenever we get raw mango I end up making raw mango masiyal or instant pickle or mango rice. This time I did not want to wait for too long after getting it (its been long since I made any pickle at home too).... I know what will be the result if I waited too long...! I should not say it but it tasted too good ....the way it does back home ...try it out you will also feel the same....

 

Ingredients

 

1 Medium Sized Raw Mango (peeled and grated)



2 1/2 Tsp Salt

3 Tsp Red Chilly Powder

1/2 Cup Sesame Oil

1/4 Pinch Turmeric Powder

1/2 Tsp Hing

1 Tsp Mustard

1/2 Tsp Fenugreek Powder (dry roast and powder it)

 

Heat the oil in a pan.

Add the mustard and let it splutter.

Add the grated mango and saute it.

Now add the turmeric powder, salt and fenugreek powder.

Stir it now and then. Add the red chilly powder and cook it.

Keep it on the stove till it is nicely cooked and oil starts to leave.

Store it in a clean bottle.

I got about 3/4th of the bottle for the 2 mangoes I used (as shown in the picture).

 

 

Potato Jalapeno Pizza

 

If you are wondering how I got the idea of making potato pizza...me too...It was not entirely my idea... I had been to a restaurant couple of weeks ago and we had it there..That restaurant specializes in Pizza and they even get their tomatoes and mozzarella from Italy!! We enjoyed it so much that I wanted to try it right away at home...H loved it so much that he ate most of it!

 

Oven Roasted Potatoes

 

Ingredients:

 

1 Big Potato Peeled washed and cubed

Canola oil

Salt

Pepper

 

Preheat the oven to 400 Deg F.

Rub the potatoes with oil, salt and pepper.

Line it on a tray and bake them for about 30 minutes till they are crispy and golden.

 

For Pizza - (I made a personal size pizza this time)

 

1 Cups All Purpose Flour

3/4th Tsp Fleischmann's Yeast (Fast and Easy Pizza Crust)
1/4 Cup Warm Milk
1 Tbspn Oil
Kraft Mozzarella and Cheddar Cheese (for pizza)
4 TBSPN Tomato sauce (I used heinz tomato sauce and it worked well)
Jalapeno (from the jar)
Butter
Salt
Luke Warm Water                      Cilantro leaves  

Method:

Mix the yeast in half cup warm milk.

Put it aside for 15 minutes.

Mix the flour in oil and salt. Make a dent in the middle. Pour the yeast mixture.
in the middle and mix the dough well using your finger tips.
Do not mix it too much (the way we do for rotis).
Keep it covered for 4 hrs in a warm place till it doubles. This was my first attempt with yeast hence felt tensed about the whole process. It doubled in an hour or so but I waited for few more hours since I made the dough in the afternoon for the pizza I was going to have for dinner.
Preheat the oven to 400 degrees.
Take the dough and roll it using the rolling pin (use the flour for dusting in case it gets very sticky).
I used my hands to make the base.
Carefully lift the base and place it in the greased pan.
Bake it in the oven for about 10 minutes. Take it out of the oven.
Rub the base well with butter on the top.
Spread the sauce.
Top it with the cheese and Jalapenos. Since the potatoes already cooked you may add them little later.
Bake it for around 10 minutes (or until the cheese starts to melt).

Add the potatoes.

Bake  for another 5 to 10 minutes.

Since I made a personal size pizza ...It was done in less than 20 minutes.
Take it out of the pizza pan and cut it with the pizza cutter (you do not want to scratch the pan).
Top it with cilantro.
.

Linguine with Basil Pesto (and Oven Roasted Veggies)

Whenever I hear the word Linguine ...I am reminded of Ratatouille... remember the boy who was taught to cook by the mouse...his name was Linguine...I should try out ratatouille too some day!!  I bought linguine (I mean the pasta) couple of months ago but never found time to make anything with it. I found the organic basil paste and thats what I used to make my pesto. I do not like the store bought basil pesto since it has loads of garlic...am not a garlic person and we do not get big bunches of basil at the stores and the few strands that come in a box are way to expensive. The organic basil paste is a lot cheaper option and its good quality too.  It is so easy to use it.

 

 

 









Ingredients:

 

For Pasta -

 

1/2 Pound Linguine (or angel hair pasta)



2 to 3 oz Basil paste (the tube I had was a 4 oz one)

Olive oil

Pine Nuts

Red Pepper Flakes (if you like it hot)

Parmesan Cheese grated

 

Method -

 

Make the pasta as per the instruction in the package. (This is what I did - Boil water. Add salt. Add the pasta. Cook it Al Dente. Drain it and keep it aside. Reserve atleast 1 cup of water).

 

Take a pan. Heat the oil. Add the red pepper flakes. Fry the pine nuts. Add the basil paste. Cook it for couple of minutes. Toss the pasta. Sprinkle the cheese just before serving...

 

 

For Oven Roasted Veggies

 

Cut the Veggies length-wise. I used Bell Peppers, Beans and Asparagus. You may use the veggies you like. Pre heat the oven to 400 deg F. Toss the veggies in olive oil. Add salt and pepper. Pop into the oven till they are done. It works great as a side...

Enjoy!

 

Mint Pakoda

Mint Pakodas

It was one of those days when I got the best mint bunches from the market. We generally do not get good mint bunches. I had made mint chutney and had kept the remaining stuff and was not sure what to make....I could not resist from making them. It is so easy and simple to make...takes less than half an hour to make it from the scratch.

Ingredients:

1 Cup - Besan Flour
1/2 Cup - Rice Flour
2 Tsp - Ghee
1/2 Tsp Red Chillies
3/4 Tsp Salt
2 Mint  Bunches
1 Green Chilly
1/2 Tsp Baking Soda
Chopped Cashew
Oil for frying

Recipe ............

Wash the mint and chop it well.
Mix the besan and rice flour together.
Add salt, red chilly powder, baking soda, cashew, chopped green chilly and mint.
Add the ghee and mix the flour well.
Important point while making any pakodas is to mix it in batches. Do not mix the entire quantity.
Heat the oil.
Take one portion of the dough and sprinkle little water and mix the dough.
Take the dough and press them in your finger tips (they need not have proper shape) and drop it in the oil.
Fry it until they are brown and crisy.
Serve it with ketchup or chutney of your choice!