MANGO PURI

NEEDED

Wheat flour - 2 cups

Powdered sugar - 2 tbsp

Mango pulp - 3/4 cup

Water as required

1 tsp oil

Oil for frying

Knead all the above said ingredients to a soft , tight dough adding water as required. 

Keep aside  for 20 min. 

Then roll it to small puri. 

Heat oil in a pan, check the heat. 

Keep on medium flame and fry the puries. 

Serve with any pickle or channa masala.... 

TULSI RASAM

NEEDED

Tulsi - 1 handful

Pressure Cooked tur dal - 1 cup

( u can also use moong dal or kollu /horsegram) 

Tomato - 1 chopped

Ginger - small piece

Garlic - 3 flakes 

( slightly crush ginger and garlic together) 

Crushed pepper - 1 tsp 

Hing

Turmeric powder

Jeera - 2  tsp(crushed) 

Til oil 1sp or 2 tspghee 

1 tsp mustard , curry leaves 🌿

1 green chilly - slit 

Tamarind water - 1 cup

Salt

( adjust spices to ur taste) 

METHOD

in a pan add 1 sp til oil, temper mustard, green chilly, curry leaves. 

Add the ginger garlic, hing, turmeric, and jeera pepper powder. 

Add the chopped tomato ( u can also grind the 🍅and add) 

Fry for few minutes and add  tamarind water. 

Add the pressure cooked dal.

Add water as required. 

Add salt. 

Cook for few min, then add the tulsi. ( crush the tulsi nicely before adding) 

Cook on low fame, u should not boil the rasam. 

Before boiling stage remove the rasam. 

ALOEVERA CHUTNEY



NEEDED

aloevera - 1 big 

Red chilly -5

Urad dal - 2 sp

Channa dal - 2 sp

Small onion - 6 or 1 big onion

Little curry leaves

Little corriander (opt) 

Garlic - 3 flakes

Small piece ginger

Raw mango /manga- Lemon size (instead of manga can add amla or tamarind, but the taste will differ)

Grated coconut - 3 sp

Salt 

Oil , mustard

METHOD

wash and clean the aloevera . Remove the skin. Take the fleshy middle part.again wash twice,Put in a bowl of water and keep aside.

In a pan add 2 tsp oil and roast red chilly ,channa dal and urad dal. 

Then add the onion, garlic, ginger, manga, curry leaves. 

Fry for 2 min, then add the aloevera (without water) , cook on medium flame.

Add salt. 

Atlast add the coconut, mix well. 

Remove and allow it to cool. 

Then grind in a mixer adding water as required. 

Transfer the chutney to a bowl. 

Temper  mustard in 1 tsp oil  and add to the chutney. 

Good with idly, dosa....... 

URUDORAI

METHOD

Heat little oil, roast hing, add 3 red chilly, 1/4 tsp pepper, 1/4 tsp jeera, 3 tbsp urad dal (u can use black urad dal also) . 

Fry this till golden. 

Allow it to cool. 

Dry grind, adding salt . 

Add this powder to the cooked rice.

Temper mustard ,1 red chilly, curry leaf in little oil and add to the rice. 

Mix well. 

( don't not mix the powder when the rice is hot) 

This rice is good with aviyal, any kootu. 

MANGO KHEER

NEEDED

1 cup mango pulp ( take a mango, peel the 

skin, cut , grind to a paste) 

Milk - 1 lr

Ghee - 1 tsp

Vermicelli / semiya- 1/2 cup. 

Sugar 

1/4 tsp cardamom powder,/ elachi powder

METHOD

Take a pan ,add 1 tsp ghee, add the vermicelli  and roast till the color changes. 

Now add milk, and cook on medium flame. 

Keep stirring occasionally. 

The milk should be reduced to half and the vermicelli is cooked, now add the sugar. 

The sugar should dissolve completely, add elachi powder and remove from flame. 

Let it cool down completely. 

Then add the mango pulp and mix well. 

Garnish with nuts and Serve chill. 

PIRANDAI CHUTNEY

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• 
  NEEDED
• Pirandai - (clean,remove the leaf, cut big pieces )1 handful
• Black urad dal - 1/4 cup
• Red chilly - 3
• Onion - 1 big - roughly chopped
• Garlic - 5 to 6 cloves
• Small piece ginger
• Tamarind - 1/2 the lemon size
• Grated coconut - 2 tbsp 
• Salt
• 2 tsp oil
• 1 /2 tsp mustard, curry leaves

METHOD

In a wok dry roast urad dal and red chilly, remove and keep aside. 

Add 1 tsp   oil and roast pirandai, the color will change, remove. 

Then roast onion, garlic, ginger in 1 tsp oil. Cook for 2 min, add grated coconut and remove. 

Now grind red chilly and urad dal first without adding water. 

Then add pirandai, roasted onion garlic ginger, tamarind and salt . 

Add water as required and grind to a paste. 

Transfer the chutney to a bowl. 

Temper mustard, curry leaves and add to the chutney. 

Good with idly, dosa.......... 

LACCHA ONION SALAD

NEEDED
1 big onion
Chilly powder- 1/2 tsp( kashmiri chilly powder gives nice colour)
Salt to taste
Chat masala - 1/2 tsp
Pepper powder- a pinch
1 Green chilly - finely chopped( the non spicy one)
1/2 lemon
Corriander for garnish
(Add spices to ur taste)
U can also add thinely sliced cabbage or capsicum to this salad.

METHOD
Cut the onion in thin circles.
Then seperate them, u will get onion rings.
In a bowl add onion rings, chilly powder, salt , chat masala, pepper powder, chopped chilly.
Squeeze 1/2 lemon.
Mix gently using ur hands.
Garnish with chopped corriander.

GREEN MOONG VADA

NEEDED

green moong - 1 cup

Toovar dal - 2 tbsp

1 big onion  - finely chopped

4 green chilly 

A small piece ginger 

3 to 4 garlic

Curry leaves little

Jeera -1tsp

Saunf- 1tsp

Salt

Oil for frying

METHOD

SOAK moong and toovar for 3 hrs. 

(Can use full moong Or broken moong, whichever is available) 

Grind onion, garlic, green chilly, ginger ,curry leaves slightly, and transfer it to a bowl. 

Then coarsely grind, moong and toovar, without adding water. 

Transfer to the gingergarlic bowl. 

Add salt, jeera, saunf. 

Mix well. 

Heat oil in a pan. 

Then take a small ball size batter. Slightly flatten it. 

Check the oil heat, carefully drop this vada in oil. 

Fry in medium flame, till crisp and brown on both the sides. 

Serve hot with coconut chutney. 

MANGA PICKLE

NEEDED
2Raw mango/ manga - cut to medium  pieces. ( medium size round manga)
Methi seeds- 4 tbsp
Haldi / turmeric - 1 tbsp
Saunf/ sombu- 4 tbsp
Jeera /cumin seeds -1 tbsp
Chilly powder - 2 tbsp
Pepper - 1 tbsp
Hing -1/4 tsp
Salt - 4 tbsp
Kalonji/ nigella seeds - 2 tbsp
Mustard oil or til oil- 1 cup

METHOD
in a pan dry roast  methi seeds, saunf, jeera, pepper . Just for 1 min.
Remove and grind coarsely.
In a bowl add the cubed manga.
Add the ground powder.
Add salt, chilly powder, hing, kalonji.
Pour 1/2 cup til oil.
Mix well and keep aside.
U can have it after 2 days.

RICE NACHOS

NEEDED
Rice flour - 1 1/4 cup
Salt
TO GRIND
1 big onion
5 cloves garlic
Jeera- 1/2 tsp
grind this to a smooth paste, add water if required. This gives a nice flavour to nachos.
( this is optional, if  u don't eat onion, garlic)

METHOD
Take a pan, add 1 cup water, add 2 drops of oil.
Add salt to ur taste.
Add the ground onion paste.
Keep the gas in medium flame.
When it starts boiling, lower the flame and add the rice flour. ( u can sprinkle some water if req)
Keep mixing, for 2 min., then remove and transfer it to a large bowl.
Keep aside for few min.
While it is little hot  knead this rice mixture to a soft dough.
Divide into medium size balls.
Close it with a lid or cloth to avoid dryness.
Take a ball, roll it to a round, ( same like roti)
Then cut it to big squares, Then to triangle.
Heat oil in a wok.
Check the heat, and add the triangles.
Fry on medium flame, till color changes and is crisp.
Remove and repeat the same.
Then put all the fried nachos in a bowl. Add masala to ur choice.
U can add maggi masala, or chat masala with little chilly powder and salt.
Can also serve with a cheese dip.

EASY MANGO PEDA

NEEDED
mango chopped - 1 cup
Cardamom/ elachi powder -1 pinch
Milk powder- 1 1/4 cup
Saffron a pinch ( mix in 1 tsp warm milk)
Ghee -1tsp
Sugar- 1/4 cup
Chopped nuts to garnish

METHOD
Make a fine puree with the chopped mangoes.
Add the mango puree to a pan, add sugar.
Mix everything well and keep cooking on a medium flame.
Add saffron mixed with 1 tsp milk.
Add milk powder, and mix well.add elachi powder.
Keep cooking till the mixture thickens.
( this mixture will come like a dough, and will not stick to the pan)
Keep stirring, add ghee 1 tsp.
Once the mixture becomes thick, remove and transfer to a greased plate.
Allow it to cool.
Apply little in ur palm.
Then make small balls with this mixture.
Take a ball, slightly flatten it and garnish with chopped almond or pista. 

MANGO SHEERA/ KESARI

NEEDED
1 cup rawa/ semolina/suji
2 cups mango pulp
2 cups water
Sugar 1/2 cup
Cardamom powder -a pinch
1tsp  ghee
5 cashewnut ( broken)
1 tsp raisin/kismis

METHOD
In a pan add 1 tsp ghee, add cashewnut.
Roast till light brown, add the raisins.
When they puff up add the rawa.
Slightly roast it.
Now add 2 cups of water. Keep mixing it.
Cover with a lid and cook for 2 minutes.
The rawa will be thick and nicely cooked.
Add sugar depending on the sweetness of the mango.
Keep mixing, now add the mango pulp.
Add little cardamom powder, mix well. Cook for 2 min and remove.
Serve hot garnished with chopped almonds.

CREAMY MANGO

NEEDED
Mango 2 - chopped
Mango juice - 2 cups( take a mango and grind to a paste, add 2 tsp sugar and little water)
Fresh cream
Roughly chopped nuts (badam, pista)

To serve:
Take a  small bowl, add the chopped mango.
Then add some mango juice.
Above add fresh cream.
Garnish with chopped nuts and  serve chilled.