Tuesday, 25 June 2013

Mambazha Pulissery

Mangoes were an absolute no-no at our home during childhood and we used to make it all up at our maternal grandparents place (Kerala) with farm fresh mangoes for two whole months of April and May. Those were the days of getting to know the real experience of climbing trees and plucking mangoes or with a help of "thotti" as they call in Malayalam. It was all the more fun with all cousins together waiting to devour those mangoes, whether they were raw or ripe, it did not matter. 
My maternal grandmother had magic in her dishes that we cousins used to fight over them, but she being a sweet grandmother used to make sure and still makes sure every grandchildren and now great grand children gets their share of Mangoes and Jackfruits and every other farm grown stuff.  

Ah! this one dish got me nostalgic I say. Miss those days of absolute bliss during vacations.

This year I did not get to eat them and when AR got home some ripe mangoes (out of sheer surprise) and none of us were able to eat them up, I did not wait further and made my favorite dish of all those dishes made from Mangoes, the King of Fruits!

This dish called Mambazha Pulissery was an instant hit among all of us at my native. Its sweet, tangy and could be spicy depending on ones taste buds. This dish is pretty simple and can be made in a matter of about 15 mts if you have all the ingredients ready. Its basically a close relative of the Moru kuttan or the simple curry we make from curd down south. 

Ripe Mangoes ( I used Byganpalli)                       - 2 Nos.
Grated Coconut                                                   - 1/2 cup\
Water                                                                  - 1/4 cup
ButterMilk/Yoghurt                                              - 1 cup approx 500 ml
Split Green chillies                                                - 3 Nos
Curry Leaves                                                       - 2 or 3 stalks
Turmeric Powder                                                 -1/4 tsp
Red Chilli Powder                                                - 3/4 tsp or as per your taste
Salt                                                                       as per taste

For Tempering
Mustard Seeds                                                   - 1 tsp
Fenugreek Seeds                                                - 1/2 tsp
Dry Red chilli                                                      - 3 nos

My way of making
1. Peel the skin and slice the mangoes to medium sized pieces.
2. Cook the mango slices and the seeds just until tender along with 1/4 cup water, salt turmeric powder, chilli powder , curry leaves and green chillies.
3. Grind the coconut to fine paste and add it to the cooked Mangoes mixture and simmer it to well combine.
4. Meanwhile add salt and turmeric to the buttermilk and keep ready. If using yoghurt, loosen it a bit with just sufficient water. 
5. Once the Mangoes and coconut mix blends, add the buttermilk/ yoghurt and let it simmer for two minutes just before it starts to boil.
6. Temper this with mustard seeds, fenugreek seeds and red chillies.
7. Relish with hot steaming rice or if you are like me slurp them right away.

1. Ripe juicy mangoes is a must for the dish
2. Sour buttermilk would be the ideal choice to make this dish.
3. Care should be taken not to boil once the buttermilk is added.

Tuesday, 4 June 2013

Sesame Ginger Cookies

Thanks to the pre monsoon showers at Bangalore, the weathers already turned from unbearable heat to unbearable chillness. All that I look to eat now is some soups, cutlets, samosas and masala tea. How I wish I could eat them without having to worry about adding up some calories ;)

Baking healthy cookies has so turned into an obsession for me, that I can keep myself away from anything to do them be it forgoing my sleep as well. Not really! So this time around I decided let me bake something that could give me the energy and keep me on my toes in this clumsy weather.

Ginger and Sesame are two ingredients thats always around in my kitchen pantry. Having googled enough I realized they can do justice to my need of energy. Thats how the idea of ginger sesame cookies came up.

Sesame seeds are a good store house of energy and the abundant presence of various forms of nutrients such as copper, manganese, tryptophan, calcium, ,magnesium, iron,  phosphorus, Zinc, selenium, fiber makes it every bit a healthy ingredient. It also goes a long way to keep cholesterol at bay according to few studies.

A google search on the cookies will give u some links that has cornflour and all purpose flour as their ingredients. I generally avoid them in my cookies these days and I am happy at the end result for I got some good compliments from AR's colleagues.

Whole Wheat Flour                                     200 gms
Brown Sugar Powdered                              30 gms
Powdered Dry Ginger                                 6-7 tsp
Shredded Coconut                                      50 gms
Salt less Butter at Room Temperature          40 gms
Sesame seeds                                             5-6 tbsp just enough to roll the cookies on
Baking Powder                                           1/2 tsp
Baking soda                                                 a pinch would do. 1/4 tsp at the max.

My way of making
1. Dry roast sesame seeds and keep aside.
2. In a bowl mix together the powdered ginger, shredded coconut and brown sugar.
3. In a separate bowl sift together the whole wheat flour, baking powder and baking soda.
4. Bring both the mixes together and add in the butter and make them into a dough.
5. Refrigerate the dough for around 1 hour.
6. Preheat oven to 180 C.
7. Pinch out some dough, roll them into balls, press them between your palms to flatten and roll them on the sesame seeds. The sesame seeds will stick on to the cookies.
8. Place them on the cookie tray and bake at 180C for 30 mts.
9. Cool and relish them with a hot cup of tea.

1. You could add some almond meal to the mix and make it healthier.
2. You could replace butter with buttermilk or milk. The cookies would turn out soft and chewy types.
3. Nuts like cashews and pistas could be added as well.