Mango Chamanthi/Ripe mango and Coconut Paste

Manga Chamanthi

Olden days in Kerala instead of breakfast,people used to have  rice porridge /Kanji in the morning.
This recipe is a good combination for that.We can use this with steamed rice too.
Ingredients and Measurements used

• 1 cup grated coconut
  
• 1 raw mango chopped
  
• 1 onion chopped
  
• 4-5 dried red chilies
  
• 2 curry leaves
  
• 1/2 tsp chopped ginger
  
• salt as required

Method

1. Grind all of the ingredients together in a blender or grinder into a coarse paste.
2. Try not to add any water.But if you need add 1 tsp of water while grinding.
3. Mango Chamanthi is ready.
4. Transfer it to a serving bowl.
5. Enjoy it with rice porridge or steamed rice.

Masala Dosa

Masala Dosa

Masala dosa is a variant of the popular South Indian food, dosa. It's made by stuffing a dosa with lightly cooked potato masala and served with chutney and sambar.

Ingredients and Measurements used

For Potato Masala

• 3 large-Boiled and mashed Potato
  
• 1 nos-finely chopped Onion
  
• 1/2 tsp-cumin seeds
  
• 1/2 tsp-mustard seeds
• 
• 2 dried red chilies
  
• 1/4 tsp-asafoetida powder
  
• 10-curry leaves
  
• 1 tsp- finely chopped ginger
  
• 2 nos-finely chopped green chilies
  
• 1/2 tsp- turmeric powder
  
• 1/2 tsp-chili powder(optional)
  
• 1/4 cup-water
• salt as required
• 2 tsp-oil

For dosa batter

• 1 cup- urad dal
  
• 3 cups-Idli rice
  
• 1 tsp-fenugreek seeds
  
• water to grind

To prepare potato masala

1. Heat oil in a pan.
2. Add mustard seeds,let it splutter.
3. Now add cumin seeds and dried red chilies and saute for a second.
4. Add asafoetida powder,curry leaves,ginger and green chilies and saute for 5 seconds.
5. Then add sliced onion and saute until it becomes translucent.
   
6. Add red chili powder(optional),turmeric powder and salt and saute it for some time.
   
7. Add boiled potato,and mix well.
   
8. Add water and cook it.
   
9. Add more salt if required and cook it until it becomes dry.
   
10. Potato masala is ready.
    

To Prepare Dosa Batter

1. Soak the rice and dal separately for 3-4 hours.
2. Grind dal and fenugreek seeds first into a smooth consistency adding enough water.
3. Grind rice into a smooth batter by adding just enough water to get it going.
4. Combine the two, add salt, and let it ferment in a large enough bowl lightly covered, for about 6-8 hours in a warm place.

To prepare Masala dosa

1. Add enough water to the fermented batter until you have a smooth, pouring consistency. 
   
   
   
2. Make sure the batter is not too watery .
3. Heat a pan or iron griddle and grease with the oil lightly. Pour a ladle full of  batter to the center of the pan.
   
4. Using the back of your ladle, gently spread the batter with a circular motion from the center towards the sides of the pan like making pancake.
   
5. To make masala  dosa,  spread it too thin. 
6. Drizzle about 1 tsp of oil around the edges of the dosa and add a few sprinkles on the top as well.
   
7. If your pan is greased adequately and is not sticky, the edge of the dosa will start to come off the pan in about 1 minute or so.  
8. Since we spread the dosa too thinly no need to flip it to other side.
9. Now take 3 tsp of potato masala and place in the middle of the dosa.
   
10. Fold the dosa and serve with sambar and coconut chutney.

Beetroot Pachadi/Beetroot Yogurt Curry

Beetroot Pachadi

Beetroot Pachadi is usually served with steamed rice. This pachadi is made with cooked beetroot and plain yogurt and has a bit sweet taste.There are different varieties of pachadis, which can be made by different vegetables and fruits like Okra,Raw Mango etc.

Ingredients and Measurements used

• 1/2 cup-Beetroot, grated 
  
• 1-Green chilies,sliced 
  
• 1/4 cup-Grated coconut
  
• 1/4 tsp-Cumin seeds
  
• 1 cup-Yogurt 
  
• 1/4 tsp-Mustard seeds 
  
• Water - as required
• Salt- to taste

For tempering

• 1/4 tsp-Mustard seeds
  
• 2 nos-Dried red chilli
  
• 7-8 nos-Curry Leaves
  
• 1 tsp-Coconut oil
  

Method

1. Grind coconut and cumin seeds with enough water to a smooth paste.
2. In a pan add beetroot,green chilies and enough water and until
3. beetroot turns tender.
4. Now add coconut paste and salt to the curry and mix well  and cook for two minutes.
5. Switch off the flame and allow the curry to cool  a bit.
6. Now add yogurt and mix well .
7. Check salt and add if needed more.
8. Then crush the mustard seeds and mix it with the curry.
9. After that heat oil in a pan and crackle the mustard seeds.
10. Now add the curry leaves and dried red chilies and saute for a second.
11. Then add the seasoning to the curry and mix well.
12. Beetroot pachadi is ready.

Beetroot Thoran

Beetroot Thoran

Thoran is a coconut based vegetable dish. This popular and common dish is usually eaten with steamed rice.

Ingredients and Measurements Needed

• 1 no- Beetroot
  
• 4 nos- Garlic cloves
  
• 4 nos-Green chilies
  
• 1/2 tsp-Turmeric Powder
  
• 1/2 cup-Grated Coconut
  
• 2 tsp-oil
  
• 1 tsp-mustard seeds
  
• 2 nos-Dried red chilies
  
• 10-12 nos-Curry leaves
  
• Salt required

Method

1. Cut beetroot into small pieces or grate the beetroot using a grater.
2. Chop garlic,green chilies into small pieces
3. Now mix beetroot,green chilies,garlic,grated coconut,turmeric powder and salt  and keep it aside for 10 minutes.
4. Now heat a pan and add oil into it.
5. When the oil is hot splutter the mustard seeds and add dried red chilies and curry leaves and saute for 1 second.
6. Now add the Beetroot mix and give a stir using a spatula.
7. Then cover the pan and cook it for 10-15 minutes until it's done.
8. Keep mixing the thoran in regular intervals in these 10-15 minutes.
9. Switch off the flame and transfer it into a serving plate.
10. Serve thoran with steamed rice.

We can make Cabbage thoran

,Spinach thoran

,Beans thoran

in same way.