Pomo Carrot Raitha

Eventually one day i landed up having only pomegranates and carrots in my fridge with left over Vegetable Biriyani. Well making food has no boundaries and particular way. Its all about how you handle the ingredients and present a dish :) And thus happened this raitha. It might sound simple but, i don't think much of us might have thought about this combination.

Ingredients:
Pomegranate -1 big
Carrots -2 medium sized
Green chilly - 1
Green coriander - as per your requirement
Plain yogurt/Thair/Dahi - 500 gms
Salt to taste
Chat masala - 1/2tbs
Sugar - 1/4tbs

Method/Vidhiee:
1. Whip the yogurt to form smooth semi liquid without lumps.
2. Meanwhile, de-seed the pomos.
3. Grate the carrots and finely chop off the green chilly, coriander.
4. In the yogurt add sugar, salt, chat masala and mix well.
5. Now add the carrots mix well.
6. Rest them for 2mins and add green coriander, green chilly,pomo seeds.
Chill them and serve.
It can be taken as a evening snack though it doesn't come under the category of snacks.
Best colourful condiment with any rice variety.

Jatpat Aaloo Tikki

Well this is a hatke of aaloo tikki and it is not the traditional one.

Serves -4

Ingredients:

Aaloo/Potato/Urlakazangu - 5

Onion - 2

Rice flour - 4tbs

Atta/Wheat flour/ Godumai mav - 2 tbs

Channa dal ka atta / Gram flour/ Kadala mav - 4tbs

Bread crumbs - 25gms

Green chillies - 2

Green coriander - a bunch

Mint leaves - 10-12 (if preferred)

Turmeric powder - 1tbs

Red chilly powder - 1/2tbs

Chat masala - 1/2tbs

Gram masala - 1/2tbs

Jeera powder - 1/4tbs

Water - 3tbs if required to make the dough

Water to boil aaloo

Oil to shallow fry

Salt - 1tbs

Method/Vidhiee:

1. Boil the potatoes and mash them smoothly without lumps.

2. Finely chop onions, green chillies, coriander leaves, mint leaves.

3. In a boil add the mashed potatoes, green chillies, mint, coriander leaves, dry masalas, salt and knead well.

4. Now add the rice flour, gram flour, atta mix well.

5. Sprinkle water if needed. Now add the bread crumbs and knead well.

6. Heat oil in a pan to shallow fry the tikki.

7. Make medium sized balls flatten them and keep 1inch thickness on sides.

8. Once the oil gets heated up shallow fry them.

9. Fry them till both the sides turn brown.

10. To make sides too brown with a help of spoon pour oil from pan on to each tikki so that the sides don't get dried up.

11. Take each tikki out once its done. Drain excess oil in a tissue paper.

Serve hot along with green chutney or hot chilly tomato sauce. 

Vazzaipoo Thengai Pulippu Peratal

Vazzaipoo or Banana Flower as mentioned before in few of my recipes has so much of medicinal properties. It is a real good additive to a women's nutrition chart. Pealing them of and cleaning them might be a time consuming task but, the end result is a nutritious one. The dish which am going to open up is a quick, tasty, minimal spices. Can be eaten along with rice, any form of bread or instead can be eaten as such.

Serves 4
Ingredients:
Vazzaipoo/Banana flower - 1 medium
Coconut grated/Thengai thiruval - 3tbs
Mustard - 1tbs
Asafatida -1
Green chilly -1
Curry leaves - 1 arc
Lemon - small
Salt - 1 tbs
Water - 100ml
Oil - 1tbs
Water to soak - 250ml

Method/Vidhiee:
1. Rub hands with any oil to avoid grease of flower sticking your hand.
    Peel of the outer layer of banana flower pluck the long stretching flowers.
2. Put them in water or if you have buttermilk put them in. This is to avoid oxidation.
3. Take each flower pluck of the bulb structured string inside each flower and throw off. You may find one or two max.
4. Next you can find a transparent small feather like sheet down each flower. Pluck it  and throw it.
5. After doing the same process for each flower. Chop finely and put them back inside water.
6. Chop off green chillies and cut open the lemon into 2.
7. In a pan add asafatida, splutter mustard seeds, curry leaves, green chillies.
8. Saute them well. Now add the finely chopped Vazzaipoo or banana flower after squeezing of water.
9. Saute them well add water. Boil the chopped flower till it turns soft.
10. Let the water evaporate completely.
11. Add salt and mix well.
12. Add coconut over the vazzaipoo mix well.
13. Make sure water is completely evaporated. Squeeze the lemon.

Mix well and serve hot!!

Apple Mango Milkshake

Usual Mango milkshake but quick and addition of few new ingredients. Check out.

Serves 4
Ingredients
Mango fruit/Mambazyam/Paka amm - 1 big
Apple - 1
Honey - 4tbs
Raw pasteurized milk - 1/2ltr chilled
Dalchini powder/Cinnamon powder - 1 pinch (Optional)
Ice cubes as preferred

Method/Vidhiee:
1. Take out the pulp of mango and put them in blender.
2. Peal the skin of apple and cut them into cubes. De-seed them and put them along with mango.
3. Blend them in the blender till they get thick.
4. Now add milk and honey.
5. Whip them well in blender leaving few interval seconds so that froth forms.
6. Add ice cubes and dalchini pinch.Whip twice.

Serve chill during hot afternoons. Its a heavy milkshake which would keep you on for at least 3-4hrs.