Curcuma mangga/Mango Ginger/IngiManga/Mavadi Allam

Curcuma mangga (mango ginger) is a plant of the ginger family Zingiberaceae and is closely related to turmeric. The rhizomes are very similar to ginger but have a raw mango taste. They are used in making pickles in south India.This is the last thing I was expecting to see in an Indian Grocery store in U.S.I was first introduced to this by my husband through a debate if it is Turmeric or Ginger.From then on I loved this pachadi for it's refreshing taste and easy procedure.
Ingredients
Mango-Ginger peeled and diced into thin strips - 1 cup
Salt as per taste
Lemon juice to immerse the Mango-Ginger completely
Green Chillies finely chopped -3
Recipe
1)Add all the ingredients in a bowl.
2)Mix well and serve.

Tips
1)The more time you can soak,more the taste.
2)Goes well with curd or dal rice.

Grape Crush

The history of the grape is at least as old as the history of mankind.Archaeologists best estimates,grapes were being cultivated in Mesopotamia as early as 6,000 BC.From there,the spread eastward to Phoenicia and Egypt.And by 2,000 BC,Phoenician sailors were ferrying grapevines across the Mediterranean Sea to Greece and the world beyond.Grapes are very nutritious and can play a vital role in Cardiovascular health by keeping heart muscle flexible and healthy,Wine is Protective for Persons with Hypertension in specified doses.Grape Crush is a very easy and awesome recipe which you can store in your fridge for more than one year.

Ingredients

Grape juice - 2 cups

Sugar - 4 cups

Water - 2 cups

Citric acid - 1 1/2 tsp

Sodium benzoate - 2 pinches

Tonovin - 1 1/2 tsp (Grape essence)

Recipe

1)Select fresh, ripe juicy black variety grapes.

2)Separate the good ones alone from the bunch and wash them thoroughly under running tap water.

3)Keep in a perforated bowl for sometime for the water to drain away.

4)Take it in a vessel and crush it lightly using wooden masher.

5)Cook it in reduced flame in that liquid itself for few minutes.

6)Remove from fire,cool down and blend them well.

7)Strain through a sieve to remove seeds and skin.

8)Measure the juice.

9)Heat sugar, water and citric acid together to boiling point.

10)Filter the syrup and allow it to cool.

11)Mix this syrup,juice,essence and preservative together.

12)Fill in sterilized dry bottles leaving 1 inch head space with air tight cork.

13)Dilute with three times ice cold water and serve.

Tips

1)Can preserve this for one year in fridge.

2)Instead of water try adding plain soda.The taste is just great.

Pongal Wishes

Happy Pongal !!!!

 It's Time to Celebrate the Pongal Festival

New Year Wishes

HAPPY NEW YEAR !!!!

Happy New Year Wish


My Happy New Year wish for you

Is for your best year yet,

A year where life is peaceful,

And what you want, you get.

A year in which you cherish

The past year’s memories,

And live your life each new day,

Full of bright expectancies.

I wish for you a holiday

With happiness galore;

And when it’s done, I wish you

Happy New Year, and many more.

By Joanna Fuchs

Cupcake

The Cupcake evolved in the United States in the 19th century,and it was revolutionary because of the amount of time it saved in the kitchen and the ingredients for them were measured in cups instead of weighed,as had been the custom.It was indeed a matter of suprise to me when i came to know that there is a special day for"cupcake"in U.S. Classic cupcakes, buttercream frosted vanilla, lemon and red velvet cupcakes are just a few of the many varieties of cupcakes that are always big favorites for birthday parties, holidays and school events.With so many cupcake recipes to pick from,there certainly is a classic that is a hands-down favorite for many: the chocolate cupcake.Frost them with chocolate frosting or use vanilla buttercream frosting for a nice change.Here i am going to give you a choclate cupcake recipe which was a part of Holiday Party Menu and was even over before the first Parent went looking for it........Kid's loved it!!!!

Frosting Ingredients

Butter - 5 oz

confectioners (icing) sugar -8 oz

cocoa powder - 2 tbsp

Hot water 2 tsp

Cupcake Ingredients

All-purpose flour - 1 cup

Natural unsweetened cocoa - 6 tbsp

Baking soda - 1/2 tsp
Sugar - 1 cup

Egg - 2 (at room temperature)

Egg yolk - 1 (at room temperature)

Vanilla - 1/2 tsp

Baking powder - 1/4 tsp

Salt - 1/4 tsp

Unsalted butter - 8 tbsp

Water - 1/2 cup

Recipe for Frosting

1.Beat together the butter and sugar with an electric beater.

2.Once well combined, add the combined cocoa powder and water. Beat until smooth and creamy.

Recipe for Cupcake

1)Preheat the oven to 350 degrees.

2)Line cupcake with paper liners in the tray.

3)Blend the flour with the cocoa powder,baking soda,baking powder, and salt in a bowl.

4)Using an electric mixer at medium speed beat butter about 2 minutes.

5)Gradually add the sugar.Beat until smooth for about 5 minutes.

6)Reduce the mixer speed to low and beat in the whole eggs and yolk 1 at a time.Beat in the vanilla.

7)Bring water just to a boil in a small saucepan and remove from the heat.

8)Set the mixer at low speed and beat the flour mixture into the butter mixture a little at a time.

9)Add hot water, about 2 tablespoons at a time, and mix until batter is smooth.

10)Divide the batter among the cups in the cupcake tray.Fill about 2/3 full.

11)Bake approximately 20 minutes or when a toothpick inserted in the center comes out clean.

12)Cool the cupcakes in the tin on a rack for 10 minutes and then complete by decorating with frosting.This recipe makes 12 cupcakes.

Tips

1)Don't overmix your batter.This will cause your cupcakes to be rather chewy instead of perfectly moist.

2)Bake your cupcakes at the proper temperature. Preheat your oven to the correct temperature before you put your cupcakes in the oven.

3)Cupcakes are best eaten the same day they are made. Undecorated cupcakes can be frozen up to 3 months.

Paneer Pakora

Paneer was accidental invention by Mongols riding their horses carrying milk in Mushki (Bags made of raw-hyde). The heat of desserts and the rennet in the leather turned the milk into Paneer.Actually, you have to wait till the Mughal empire, when Paneer is finally incorporated in to Indian Foods.The Paneer was introduced during Akbar period late 1500s.Easy to make and yummy in taste, is the perfect explanation for this wonderful appetizer Paneer Pakora.

Ingredients
Paneer cubed pieces - 14oz
Besan flour - 1 cup
Chilli powder - 1 tsp
Salt as per taste
Red chilli powder - 1 tsp
Water
Chat Masala - 1/2 tsp
Soda - 1 pinch
Recipe
1)Cut the paneer into thick cubes.Keep aside.
2)Mix all the remaining ingredients.Add little water and beat the mixture to form a thick and smooth batter.
3)Heat oil in a deep frying pan.
4)Dip the paneer pieces into the batter and deep fry on medium heat until golden brown.
5)Keep on paper towels to drain oil and serve.
Serve hot with ripened chilli chutney or Coriander chutney.(I have given the recipe for both) Enjoy!!!

Tips
1)Beating the batter in the blender for 4-5 mins will incorporate air,this will make the pakora fluffier.
2)Rest the batter for 10 -15 mins .

Corriander Chutney

The word corriander derives from Latin “coriandrum”.The oldest coriander fruits were discovered in the Nahal Hemar cave in Israel. They are considered to be over 8,000 years old. Some Sanskrit (Sand script) texts talk of coriander's cultivation in ancient India nearly 7,000 years ago although there are but a few plant fossils exist to back up the literature.The Chinese believe that the seeds of a coriander plant have the power to bestow immortality. The peruvians used the seeds and the leaves to flavour food and the ancient Egyptians used just the leaves in soup. In fact seeds have been found in the tombs from the 21st Egyptian Dynasty.
Coriander roots have a deeper, more intense flavor than the leaves.They are used in a variety of Asian cuisines. They are commonly used in Thai dishes, including soups and curry pastes.Fresh coriander leaves are an essenential ingredient in many Indian recipes particilarly in chutneys.Chopped coriander leaves are also used as a garnish on cooked dishes such as dal and many curries.This authentic Corriander chutney is so versatile and goes with most foods and tastes great.You can have it as a side dish,as a spread or a dip for savouries like pakoras and samosas,bread or cheese rolls,the choice is yours.
Ingredients
Corriander leaves chopped - 4-5 cups
Lemon juice from 2
oil - 1 tbsp
Urud dal - 1 tbsp
Red chilli- 1-2
Salt as per taste
Ginger - 1 inch piece

Recipe
1)Wash coriander,drain well to remove any excess moisture.
2)Heat oil in a pan,add urud dal,red chilli and ginger.Fry them for a minute.Switch of the stove and fry the corriander leaves for about 30-40 secs in the same heat.
3)Mix in all the ingredients and blend in to a fine paste.