MAGAYA

INGREDIENTS :

Raw sour Mangoes - 4

Chilli powder - 1 cup

Salt - 3/4 cup ( Add 20% weight of the mangoes )

Methi Powder - 1 tbsp

Mustered Powder - 1 tbsp

Turmeric Powder - 1/2 tsp

Oil - 2 cups

Red chillies - 3 to 4

Mustered seeds - 1/2 tsp

Hing - Pinch

PROCESS :

- Peel the mangoes skin

- Cut the mangoes into long pieces as shoe in the picture below.

- Add salt and turmeric powder to pieces and mix well.

- Cover and keep away from direct sunlight for 3 to 4 days.

- Mix well twice a day.

- After 3 days you can notice the juice comming out from mangoe pieces.

- Once the juice comes out Squeeze the mangoe pieces with two hands untill the juice comes out.

- Store the juice donot drain.

- Spread the pieces on a plastic sheet and keep it under hot sunlight.

- Allow them to dry for 3 to 4 days untill the dampness gets dry.

- The pieces should dry as show in the picture below.

- Take a dry bowl add Chilli powder, Salt , Methi powder, Mustered powder and mix well.

- Add the stored mangoe juice to the mixture.

- Now slowly add mangoe pieces and mix well.

- Add 2 cups oil and mix well.

- Heat 2 tsp oil in a pan, add mustered seeds and red chillies. Let the mustered seeds get splutter add this to magaya pickle.

- Finally add pinch of Hing to pickle and mix well.

- Store in an air tight containeer

TOMATO RICE

INGREDIENTS :

Onion - 1

Tomamtoes - 4 to 5 medium

Rice - 3 1/2 cups

Coconut - 1/2 cup

cashew nuts - Whole 10 to 12

Corriender - half bunch

Green chillies - 13 to 15 small

Jeera - 1/2 tsp

Bay Leaf - 2

Cinamon - 1/2 inch

Cloves - 6

Black pepper - 1/2 tsp

Star Anise seeds - 1

Cardomam seeds - 1/2 tsp

Dhana - Jeera powder - 1/2 tsp

Ginger - Garlic paste - 1 tsp

Ghee - 1 tbsp

Oil - 1 tbsp

Salt - As per taste

Water - For cooking rice

PROCESS :

- Wash rice drain water and keep a side.

- Heat oil and butter in a pan, add Jeera and anise seeds.

- Add chopped onions Ginger garlic paste and fry till transplant.

- Make a paste of coconut, cashew nuts and green chillies.

- Grind a masala powder of cinamon stick, cloves and cardomam seeds.

- Add chopped tomatoes cover and cook untill the juice come out from tomatoes.

- Remove the lid and cook untill the water gets evaporated.

- Add the coconut paste to the mixture. Cover and cook untill the oil comes out.

- Add a bay leaf and masala powder.

- Now slowly add washed rice required amount of salt and dhana jeera powder.

- Mix them and leave on the stove for 2 min on a low flame.

- Transfer it to a rice cooker and add 7 cups of water.

- Garnish with fried onions serve hot with a onion raita.

MURUKKULU - CHAKILALU

INGREDIENTS :

Rice flour - 2 cups

Basan flour / Gram flour - 1 cup

Ajwain / Carom seeds - 1 tbsp

sesame seeds 1 tbsp

Unsalted Butter - 4 tbsp

Salt - As per taste

Chilli powder

Oil - For fry

Luck warm water - About 2 cups

PROCESS :

- In a mixing bowl sieve rice and basan flour, add Ajwain, sesame seeds, salt, red chilli powder mix together.

- Pour melted butter and mix well.

- Add water little a time and make chapathi like dough.

- Dough should not be too stiff nor too loose.

- Take a murukku press,take little of dough and fill into the mold.

- With a murukku presser, press the desired shape on a paper napkin.

- Make a bunch and keep ready to fru in oil.

- Heat oil in a kadai. Carefully slide shaped murukku in hot oil.

- Fry on a medium heat on both sides crisps till golden.

- Drain on a paper towel.

- Serve as a snack with tea or coffee.