May 12, 2015

Mango And Apple Salad

It's already middle of the summer!!! in this sizzling summer I don't feel like eating a heavy lunch. Fruit or vegetable salads are always my choice. This yogurt dressing salads are really my favorites with any fruits I can enjoy them. Actually I wanted to post a recipe like mango rasam or mango rice in this theme for final post. I was little busy with my personal work so couldn't make it. Finally decided to post what I have for my lunch to day.
                                                         This is a simple fruit salad but very filling, that you can serve as a meal in your diet plan or as a dessert. I used low fat curd (yogurt, I removed the cream from milk and made curd with that milk) and honey with cinnamon powder for dressing. That gives a rich and delicious flavor to the salad..

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Let's check the recipe....
For dressing:----
 yogurt --- 1 cup
Honey 1 tab sp

Cinnamon powder  --- 1/2 tea sp
For salad:----
Apple --- 1 cut in to small cubes
Mango --- 1 cup small cubes
Walnuts – chopped 1 tab sp
You can use any other fruits you like 

1. Take both fruits in a mixing bowl, Mix yogurt, honey and cinnamon powder mix well and add to the fruit pieces.
2. Mix well and top with chopped walnuts and serve chilled
Let's check the Blogging Marathon page

May 11, 2015

Instant Mango Pickle

Instant Mango pickle is one ready to use pickle which we make with first mangoes in the season. With those small raw mangoes which are not ready to make avakaya. This pickle won't stay for long time means it will stay for two to three days. You can store it in the fridge for one week. This pickle you can use on the same day you made it. This will be a great combination with curd rice and pongal...

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Mangoes  ---  2 big
Red chilli powder   --- 2 tabsp
Salt   ---  2 tab sp
Turmeric powder  ---  1 tea sp
Fenugreek seed powder  ---  1/2 tea sp
Mustard seed powder  ---  1 tab sp
Oil  ---  1/2 cup
Mustard seeds --  1/2 tea sp
Asafoetida  ---  a big pinch

1. Chop mangoes in to small pieces take the mango pieces in to a big mixing bowl 
2. Add turmeric powder, redchilli powder,salt, fenugreek powder, mustard powder mix well and set a side.
3. Now heat oil in a pan add mustard seeds let them crackle then add asafoetida remove from heat and lat it cool to room temperature.
4. After the oil is completely cooled add it to mango pieces mix well.
Store it in a glass jar.
Serve with curd rice or pongal.
Note:--  for mustard and fenugreek powder dry roast the both seeds separately and grind in to a coarse powder..