Mangai Veppam Poo Vella Patchchadi - Raw Mango Neem flower Jaggery Patchchadi

This Patchchadi/ liquid sweet is made during the Tamil new year down south of India in Tamilnadu.  Though its been a week past the Tamil new year i still thought its never to late to share this recipe.

Ingredients:
Raw mango - 1 big
Veppam Poo / Neem flowers/Neem ke phool - 1tbs
Jaggery - 1 1/2 big cup
Green chilly -1
Mustard - 1tbs
Oil - 1tps
Water - 2 cups

Method/Vidhiee:
1. Wash the mango and scrape them as shown below in the photograph.

2. Pluck the flowers from the stem and wash them well as they contain small white insects.
3. In a pan add the water add the scrapped mango and green chilly.
4. Boil them till the mango turns half cooked.
5. Meanwhile powder the jaggery and add the same to the water and stir well.
6. Boil them till they become slightly thick.
7. In a small pan splutter the mustard seeds and pour them on to the jaggery mixture.
8. Add the raw neem flowers to the boiled mixture.

Serve as a condiment chill/hot.

Tip :
Do not cook for long after adding neem flowers or else the bitter taste would turn strong from the neem flowers.
If, the Patchchadi is not turning thick then you can add the thickening agent "Rice flour mixed in water-approx 2tbs and mix well" this should make the job.
You can make this even in pressure cooker. 2 whistles must be perfect.

Batata Vegie Humman

Well i learnt this recipe from the Sanjeev Kapoor's program. But, asusual i had my version of it. So check out. No dry masalas, only 1 tbs oil that too not fried. Iam sure people would love it.

Ingredients:
Aloo/Potato - 4
Carrot -1
Green Peas -1 cup
Green chilly -2
Coconut scrapped - 1cup
Toamto -5
Red chilly (can be kashmiri red chilly) - 5
Water - 2cups
Salt - 1 1/2tbs
Coconut oil - 1tbs

Method/Vidhiee:
1. Boil the potato peel them and cut them into cubes. Par boiling them would be good.
2. Cut the carrot into big cubes and par boil them.
3. In a mixer grind the coconut, red chillies, 1 tomato. Make it into smooth paste
4. Here, i have added less chilly as i wanted it to be bland.
5. In a pan add water then salt and the ground paste.
6. Add green chilly to it and mix well.
7. Add the vegetables and bring them to boil.
8. How much thick need is upto your needs.
9. At end add coconut oil for aroma.
10. Serve hot!!

Sweet Corn Ragi Cutlet

Ragi or called as finger millet. Scientific name Eleusine coracana. This contains amino acids which is found in rice, maize, plantain. It gives good source of energy. Its one of staple diet for the farmers who toil hard under the sun. Most of the village side in India consider this millet to boost  their energy. Its cooked in buttermilk to make chill porridge or made into ragi balls which is eaten along with onion, chilly.
It is also mixed with hot milk with sugar and given to growing kids. Flat breads, dosas etc are also made.
It doesn't exactly have any particular taste.
It takes the flavour and taste of the additions which are added to it.

From the usual treats i wanted to make a healthy evening snack and this is where i landed up!!!!

Ingredients:

Ragi flour - 1cup

Sweet corn - 1cup

Rice flour - 1/2 cup
Boiled potatoes - 2
Spring Onion - 1
Green chilly -2
Green coriander - 4-5 strands
Water - 1cup
Milk - 5tbs
Red chilly powder - 1tbs
Garam Masala powder - 1/2tbs
Chat masala powder - 1/2tbs
Amchoor powder - 1/4tps
Salt - 1 1/2tbs
Sugar 1/2tps
Oil - 5tbs

Method/Vidhiee:
1. Dry roast for 1min the ragi powder and cool it.
2. Meanwhile boil the potatoes. Peel of the skin and mash them.
3. Finely chop the green chilly, onions. Grind the sweet corn into coarse powder.
4. Add few drops of oil in a pan. Saute the onions till they turn soft add potatoes.
5. Mix them well add all the dry masalas, salt, sugar
6. Cool them.
7. Take a bowl add the ragi flour, rice flour, green coriander,sweet corn powder,mixed potato masala.
8. Ragi flour is bit hard to knead. So Knead hard but slowly.
9. Add Milk as mentioned.
10. Add water as required so that it becomes a sticky mixture to make cutlet balls.
11. Do not knead too tight as they would turn hard once they are fried.

12. In a pan add oil to shallow fry the cutlets.
13. Make big or medium size balls and flatten them like tyres.
14. If the dough sticks to your hand rub oil/water to your hand and start rolling the dough.
15. Now drop one each time if the cutlet is big. Take care that they have to be cooked on all sides.
16. Do not blacken them :)
17. Shallow fry them till they turn golden brown on both sides. Fry in medium or low flame.
18. To fry the sides. Sprinkle oil from the sides of the cutlet to centre with a ladle.

19. Drain them onto tissue paper.

Serve hot with tomato sauce. Goes well with mint tamarind chutney.
Caution: Its a energy snack so do not stack too much into your tummy :)

Soya Sukha Sabzi

Ingredients:
Soya chunks - 200gms
Spring Onions - 3
Tomatoes - 2
Green chilly - 1
Ginger - 2inches
Shahi jeera - 1tbs
Kashmiri chilly powder - 1tbs
Turmeric powder - 1/2tbs
Jeera powder -1 tps
Amchoor powder - 1/2tbs
Garam masala powder - 1tbs
Oil - 2tbs
Water - 4cups
Salt -1tbs
Green coriander for aroma and garnish

Method/ Vidhiee:
1. Boil the soya chunks in water.
2. Drain them and sqeeze excess water.
3. Again wash them in cold water and sqeeze water.
4. Meanwhile finely chop onions, tomato, green chilly, ginger.
5. In a pan add oil shahi jeera splutter them.
6. Add onions, green chilly, ginger and saute till onions turn transparent.
7. Add toamtoes and saute them.
8. Add all dry powders and mix well. Add salt and mix again.
9. Add the soya chunks and mix well.
10. Keep the pan closed for 3mins in medium flame.
11. Open the lid of pan and saute agiain. Garnish with green coriander.

Serve hot!! Your Soya Sukha Sabzi is ready. You can have this as a snack too..