RAW MANGO THOKKU/மாங்காய்த் தொக்கு

This is one of the South Indian Pickle varieties using grated vegetables or raw fruits as opposed to regular pickles that are being made with bite-sized chunks of veggies or raw fruits mainly mangoes. The pickle is being prepared mostly in summer. The condiment made using raw mangoes are preserved largely in large quantities in every south Indian kitchen. Our hot Summer doesn't seem complete without indulging in blissful mangoes. More or less we forgot the scorching sunny days while we relish the mangoes. Be it riped mango fruit or be it raw mangoes, we work out them into variety of mango-based dishes. One such delicious mango recipe is Raw mango Thokku that will be seen relishing in every household of India. 

The preparation of Mango Pickle is a traditional one that has its own legacy in every state of India that has been passed to generation to generation from the time immemorial.

Adding on to the list of these versatile raw mango recipes, this thokku is heavenly delicious jam-like consistency having a good balance of sweetness and tanginess .

Let us make it!

Cooking time 20 minutes

Step one:

Ingredients:

Totapuri mangoes 2 pcs.

Procedure:

Wash thoroughly and pat dry the mangoes.

The mangoes maybe half ripen. They have a well-balanced taste of sweetness and tanginess.

Cut the end and shred into fine gratings.

Step Two:

Cold-pressed Sesame Oil 125 ml

Mustard seeds 3/4 tsp

Whole Urad dal 1 Tsp

Curry leaves 101-5 pcs

Red Chilly powder 1 Tsp

Asafoetida  2 pinches

Dry roasted Fenugreek powder 1/4 tsp

Grated mangoes

Himalayan Pink rock salt 1 tsp

Red chilly flakes 1/2 tsp

Jaggery powder  tsp

Procedure:

Heat Sesame oil on low medium heat.

Add mustard seeds.

Once they start crackling, add whole urad dals.

Add curry leaves and reduce the heat to a low level otherwise they will burnt.

Sprinkle 2 pinches of asafoetida and fenugreek powder.

Add red chilly powder.

Saute in oil on low heat.

Add mango shredded and saute them with medium heat.

Add salt and jaggery.

Saute until shredded mango cooked transparent.

Let cooking until the sesame oil oozes out all over the sides of the pan.

Switch off the flame.

Set aside to cool down completely.

Store them in an airtight container.

It will last for more than two weeks while refrigerated.

It tastes divine with Curd meal.

It may be spread over the bread slices or rolled chapati.

MELT IN MOUTH GULABJAMUNS/நாவூறும் குலாப் ஜாமுன்/गुलाब जमुनस

 

Gulab Jamuns are milk solid based sweet, popular in India, Nepal, Pakistan, Maldives, Mauritius, Fiji, South Africa and the Caribbean countries. Gulab jamuns are literally translated as Rose berries, Rose refers to Gulab and berries means purple coloured berries.

It is traditionally made from Khoya that is reducing milk to the consistency of a soft dough. Modern recipes of Gulab jamuns call for dried milk powder instead of khoya. It is often topped with fakes of Pistachios or Almonds with saffrons.

How can we make Lucious Gulab jamuns at home?

• Before we are going to prepare, the important tips and tricks we should go through.
• The dough should be firm and soft but pliable and should not feel dry. If it dry, add little milk to work the dough again to form no crack balls.
• We should heat the ghee or oil or oil+ghee on medium flame till a bit of dough dropped in comes up at once, Then the heat is reduced to the low level. Maintain the low-medium heat, we should deep fry the dough balls.
• We should make sticky sugar syrup.
• Once the syrup is ready.  switch off the flame.
• Once the fried balls take out and collected on a dry plate we have to wait for five seconds and drench all the balls into the sugar syrup.
• We need not reheat it again.
• Allow soaking in sugar syrup for an hour and serve. 

Ingredients:

Semolina 1 tbsp

Water  1 tbsp

Milk powder (Nestle)  one bowl/200 gm

All-purpose flour/Maida 1 tbsp

Baking powder 1/2 tsp

Homemade butter at room temperature one tbsp

Boiled milk at room temperature 3 tbsp

OIl/Ghee to deep fry

Sugar 450 gms

Water 2.5 cups

Cardamoms 4-5 pcs

Saffron one pinch optional

Half lemon

Procedure:

Step one:

Soak Semolina with one tbsp water.

Set aside for 10 minutes

Mix the milk powder, All-purpose flour and baking powder in a dry mixing bowl.

Mix well to combine.

Add butter and mix to crumble.

Transfer the soaked Rava paste to the mixture.

Combine.

Add milk a little by little while kneading.

We have to very careful in adding the milk.

We should add milk until soft pliable dough.

Once we attained soft dough, stop adding the milk.

Keep covered for 10 minutes.

Make grapefruit-like balls and place them on a dry plate.

Step Two:

Heat the vessel containing sugar and water on high flame.

Bring to boil until sticky sugar syrup.

Add cardamoms split to the syrup.

We may opt for saffrons one pinch in this stage.

Squeeze lemon juice and stir to combine.

Switch off the flame and set aside ready.

Step Three:

Heat the oil or ghee or oil+ghee mixture to a deep-fry temperature.

Check the oil temperature by dropping a small bit dough.

If it rises to the top, reduce the heat to low-medium

Lower all the balls one by one carefully in hot oil.

Allow frying until golden brown.

Drain the oil and collect them on a dry plate.

Wait for five seconds only.

Step Four:

Lower the fried balls into the hot sugar syrup.

No need to reheat the syrup with balls again.

Let the balls soaked for one hour.

Transfer some balls in a glass bowl.

Garnish with Almond flakes.

Drizzle with the remaining sugar syrup

Ready to serve hot/cool/room temperature.

Enjoy the Luscious dessert!

 

    

MANGO MOUSSE/மேங்கோ மூஸ்/मानगो मूस

Mangoes are low-calorie fruits.  They are packed with a rich source of vitamins A and C and also they contain high fibre contents, Folate, B6, iron and a little amount of calcium, zinc and vitamin E. They are so refreshing, luscious and most delicious. They are intensely available in the hot summer season. They are a good source of antioxidants and phytochemicals such as Gallotannins and Mangiferin that are highly beneficial for the protection of heart health and reduction of inflammation.

Mangoes have been cultivated in India from Time immemorial, Because of its absolutely divine sweetness with aroma underlined with a subtle tang, they are lovingly known as the King of Fruits across the globe.

This fruit is an indispensable part of every one of our family This fruit is more versatile to make many more delicious desserts. It is a delight to indulge in the ambrosial mango desserts made at home.

If we want to impress our family members during this lockdown period, especially kids, this recipe comes to our rescue.

A light and fluffy mousse to comfort our post-dinner cravings.

 It is so refreshing and cool mousse to beat the heat.

Add caption

We are going to make this yummy dessert using only three ingredients. No eggs! No Gelatin! No agar!

Ingredients:

Condensed milk (Milk Maid) 200 gm

Heavy whipping cream 300 gm

Alphonso mango cubes one bowl

Procedure:

CHOCO MUG CAKE/சாக்லேட் மக் கேக்/चॉकलेट मग केक

This cake has a perfect softness and sponginess texture; single-serving mug cake; very easy to make; we will need only one coffee/Tea mug

to do the whole preparation and cooking process. 

When our Refridgerator is out of eggs, but our sweet tooth is craving for delicious cake especially chocolate cake, this mug cake come in handy.

We can cook this cake just in one minute. The process takes less than 5 minutes to prepare and one minute for cooking. we can relish absolutely delicious choco cake whenever we crave for. Technically we say this cake is eggless, no-bake one. Cutting our prolonged preparation and baking time to just one minute to get a supremely yummy cake. No more heating waves in the kitchen! Hence it is best suited for these hot summer days.

Moreover, This super-fast yummy mug cake pairs with ice cream, and quick-easy dinner meal during family occasions and get-togethers.  

Step  one

Ingredients:

All-purpose flour/Maida 3 tsp full

Sugar powdered 1 tsp full

Cocoa powder 1 tsp full

Baking powder 1/4 tsp full

Boiled milk 4 tsp+ 5 tsp

Melted ghee 1 tsp

Vanilla essence  4-6 drops

Step two

Procedure:

In a dry coffee/Tea mug, add all-purpose flour, powdered sugar, cocoa powder and baking powder.

Mix well using a fork.

Then, add wet ingredients i.e. milk. ghee, vanilla essence.

Mix to combine.

Add some more milk (one tsp by one tsp) to loosen the mixture and blend well until the desired cake batter consistency.

Wipe off the sides of the cup.

Make sure, the batter should be half level of the mug.

Place it on the turntable.

Close door.

Click the microwave option.

Set the one-minute temperature.

Start cooking.

When the oven beeps, Switch off the microwave oven.

Take out the mug carefully.

Place it on a table.

Sprinkle powdered sugar.

Pour the Chocolate syrup to make it moist and rich chocolaty.

Enjoy.

We can cook four to six mugs at a time right in a microwave oven in a jiffy.

 

LADY'S FINGER CURRY/OKRA GRAVY/BHINDI SABZI/வெண்டைக்காய்க்கறி

It is proved that the Lady's finger or Bhindi or Okra or Vendaikkai is powerfully packed with rich dietary fibres, Vitamin A, Beta carotene, Potassium, Magnesium, Iron, Folate, Zinc, Vitamin K and C, Calcium, antioxidants and poly nutrients. The sticky content called slime is the main reason for the people to restrain from using and consuming the healthy veggie. The slime content present in Ladysfinger is good for our health by easing constipation and regulates the bowel function.

Always choosing the baby lady's fingers is the best choice for culinary use. Moreover, it tastes better when compared to the bigger ones. Go for the hairy and bright green veggie. Bhindi or Lady's finger and shallots sauteed together and cooked with the coconut base and the host of spices in an orderly manner to fry. It can be served as a perfect option to pair with hot steamed rice or chapati.

Let's Make Vendaikkai curry//Okra Gravy/Bhindi sabzi

Step one:

Ingredients we need:

Coriander seeds 1.5 tsp

Cumin Seeds 3/4  tsp

Pepper 3/4 Tsp

Groundnut oil 2 tbsp

Fennel seeds 1/2 tsp

Cinnamon sticks one inch 3 pcs

Cloves 3 pcs

Garlic cloves 10 pcs

Shallots chopped 3/4 bowl

Grated ginger 1 tsp

Curry leaves 15-20 pcs

Turmeric 1/2 tsp

Red Chilly Powder 1/2 tsp

Fried Gram 1 tsp

Shredded coconut 3/4 bowl.

Procedure:

Saute all the ingredients in groundnut oil on low-medium heat.

Set aside to cool down.

Step Two:

Lady's Finger vegetables 250 gms

Procedure:

Wash the veggie very well and pat dry.

Cut both the ends. Set aside.

Step three:

Ingredients: 

Water 200 ml

Fried ingredients

Procedure:

Grind the ingredients with water at high speed to a smooth paste.

Set ready.

Step four:

Groundnut Oil 3 tbsp

Fennel seeds 1/2 tsp

Black cardamom 1 pc

Cloves 3 pcs

Cinnamon stick one or two

Bay leaves 2 pcs

Shallots 1/2 bowl

Fried Lady's fingers

Curry leaves 8-10 pcs

Tomato 2 medium-sized chopped into fine pieces.

Turmeric 1/4 tsp

Red Chilly Powder 1/4 tsp

Ground masala paste 

water 200 ml

Coriander greens 3.4 bowl

Rock Salt 3/4 tsp

Procedure:

Heat the pan with Groundnut Oil on medium heat.

Add fennel seeds to fry.

Add black cardamom one pc, Cloves, and cinnamon sticks.

Allow frying for a while.

Add shallots and fry until translucent.

Add turmeric and red chilly powder.

Add the lady's finger and fry until shrunken.

Add chopped tomatoes. Saute for 5 seconds.

Transfer the ground masala and rinsed water 200 ml.

Add rock salt 3/4 tsp.

Allow boiling on medium heat.

Once reached boiling temperature, reduce the heat to a low level.

Let the gravy resting on low heat until the gravy thickens.

Add coriander greens chopped.

Mix to combine.

Refer Video recipe:

Bhindi curry/Vendaikkai curry/Okra gravy is ready to have.

It goes very well with hot steamed rice and chapatis.

URAD DAL CHUTNEY/உளுந்து சட்னி/

                                                            

Urad dal chutney (made with very fresh ingredients) is very flavourful and delicious. It is not surprising why the chutney is wiped off clean to the last bit. Only the reason is such a lip smacking mix of the ingredients. Moreover chutney requires very less effort but with the right flavour note .

Ingredients :

Urad dal (whole or split) 1.5 tbsp

Groundnut oil 1 tsp

Fresh coconut half shredded one bowl.

Green Chilly one (optional)

Rock salt 1/4 tsp

Boiled milk 50 ml

Strained coconut water 25 ml

Asafoetida one pinch (optional)

Step one:

Fry the Urad dal in Groundnut oil on medium flame until golden brown.

Set aside to cool down.

Step Two:

Shred the coconut  and collect in one bowlful

Add all the ingredients above mentioned in a mixer jar and grind to a coarse paste.

Tempering ingredients:

Groundnut oil 1 tsp

Mustard seeds 1/4 tsp

Urad dal 1/2 tsp

Curry leaves 8-10pcs

Water 10ml

Step Three:

Heat the groundnut oil in a tempering pan.

Add mustard seeds to splutter.

Once they start to splutter, add urad dal and curry leaves.

Turn off the heat.

Traansfer the fried ingredients to the chutney along with water 10 ml.

Urad dal chutney is ready to relish with idlis, dosas and hot steamed rice. 

  

RAGI ROTI/FINGER MILLET ROTI/NACHNI ROTI/இராகி ரொட்டி/கேப்பை ரொட்டி

Ragi/Finger millet is one of the ancient staple millets discarded by the people once. Now the Ragi millet is recognized by the people now due to its power-packed with Calcium, iron and rich dietary fibres. It is proved that its nutrients improve the haemoglobin levels. It is a great remedy for gastrointestinal problems. It is recommended for diabetic patients for their best nutrients.

Finger millet is a gluten-free Cereal. The highlights of Fingermillet nutrition profile:

Polyphenols and rich dietary fibre present in Finger millet lessen the food cravings and maintain the digestive system healthy thereby helps in controlling diabetes.

Finger millet is loaded with the best non-dairy sources of Calcium. hence it is extremely beneficial for growing children and age-old people and bedridden patients.

Vital amino acids like Methionine and Lysine present in Finger millet makes magic upon the skin tissues less prone to wrinkles and sagging. 

Ragi/Finger millet is one of the grains that have natural sources of Vitamin D which is a carrier molecule of calcium.

Moreover, Ragi is an abundant source of natural iron that is recommended for anaemic and those who have low haemoglobin levels.

The presence of antioxidants such as Tryptophan and amino acids which are natural relaxants that treat anxiety, depression and insomnia.

The high amount of dietary fibres keeps the stomach comfort and full for a longer time and prevents unwanted food cravings thereby stands for weight loss.

How to make use of this wonderful millet? It is used by the Kongu Folks in their day to day preparation of their regular diet.

Here is  HOW TO MAKE RAGI ROTI, one of the tastiest recipes using Fingermillet:

Cooking Time: 20 minutes

Yield: three servings

Step one:

Bellary onion big size on

Green Chilly one or two optional

Curry leaves fresh and young one bowlful

Coriander greens 1/2 bowl

Procedure:

Chop finely.

Step Two:

Ragi flour 250 gm

Salt 1/2 tsp

Asafoetida one pinch

cumin seeds 1/2 tsp

Ajwain seeds 1/2 tsp

Water one cup 200  ml

Finely chopped onion green chilly curry leaves contents.

Procedure:

in a dry mixing bowl, add ragi flour, salt, cumin seeds, ajwain seeds and asafoetida 

Mix the dry ingredients to combine.

Add water little by little and knead the flour into a soft dough.

Transfer the finely chopped ingredient and incorporate well.

Set aside.

Step Three:

Ingredients:

Banana leaf pieces 4 pcs

Groundnut Oil  20 ml

Procedure:

Smear the banana leaf bits with few drops of groundnut oil.

Take one lemon sized ball of dough and pat with fingers.

Spread the dough into a circular disc.

Make four at a time and keep ready.

Heat Tawa or griddle on medium heat.

Once the Tawa heated, place the banana leaf with roti over the hot Tawa.

Let it be for 5 seconds.

press the leaf gently.

Remove the leaf leaving Roti on Tawa.

Drizzle 1/2 tsp of groundnut oil all over the sides and centre of Roti.

Let it cooked well.

Flip over the roti several times to cook evenly.

Apply little oil both sides of Roti while cooking.

Take out the roti and collect them on a dry serving plate.

Sambar Coconut chutney or plain Roti (containing onion and chillies ) can be enjoyed as evening tiffin with hot tea or coffee or breakfast or dinner.

VANILLA ICECREAM/வெனிலா ஐஸ்கிரீம்/वनीला आइसक्रीम

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The all-time favourite Vanilla ice cream can be made right at home without ice cream maker. This summer dessert is a great pleasure to dig out the taste you die for, This recipe uses only three key ingredients to make amazingly delicious, flavourful and creamy scoops. We can light up the kids with this heavenly delight during the lockdown days. 

Ingredients we need:

Full-fat milk cream 300 gm

Milkmaid condensed milk 200 gm/1/2 tin

Vanilla Bean pod one or Vanilla essence.

Procedure:

Step one:

Blend the milk cream until fluffy and has soft peaks.

This process will take 10 seconds

Separate the vanilla bean into two and scrape the seeds from each part of the bean-pod 

Add to the cream.

Blend again to infuse the flavour and incorporate the pulp with seeds.

This will take 3 seconds.

Pour half tin or 200 gms of Nestle milkmaid condensed milk and blend again.

This will take 2  seconds.

 Step two:

Transfer the contents to an airtight container.

Place it in the freezer compartment for one hour.

Step Three:

Take out the container and Stir the half-set ice cream to break the crystal formation.

Transfer to a dry mixing bowl and blend once again for 2 seconds.

Transfer to the same air-tight container and place it back in the freezer compartment.

Let it freeze for overnight or 6-8 hours.

Replace it in the refrigerator compartment for 10 minutes before serving.

Ice cream is ready to serve.

Enjoy the classic Vanilla ice cream with your loved ones. It is sure to light up the faces of your loved ones,

Go creative with toppings of choco syrup or honey of choco chips or nuts. (Your choice)

The Vanilla ice cream may be served as the post-dinner dessert cravings

 

 

PANEER HALWA/பன்னீர் அல்வா/दूध पनीर का हलवा

Paneer Halwa is a supremely delicious dessert made with Paneer traced from fresh milk. Everybody will love to relish it. Only the procedure is acquiring more time to be consumed for making this yummy delight. We have to maintain patience during the whole job period. The heat must be under checking throughout the process from the beginning to end of the result else the taste will not up to the expectation of the taste. 

Paneer as the main ingredient that is to obtain from the coagulation of the milk.

Being rich in Calcium Paneerisgoodfor the growth of bones and teeth. Its high nutrition profile is also good for muscle strength. Scientific researches reveal that it contains the high-quality protein that is rich in all necessary and essential amino acids that are required for the growth of bones and teeth and overall growth and stay healthy. It is free of gluten. It is rich with Vitamin A 236 iu/100 gm. It has B12, Potassium and Selenium.: Very good source of vitamin D. Riboflavin, magnesium and phosphorous: Low-calorie food. It is the healthy transforming

option for those people having lactose allergy.

Let us make 

Ingredients

Full cream milk 1.25 litre

Sugar 3/4 cup or 100 gm

Crushed cardamom seeds 1/4 tsp

Lemon fruit one.

Fresh ghee 4 tsps

Cashews/Almonds/Pistachios optional

Procedure

Bring to boil the milk in a heavy-bottomed vessel or non-stick pan on high flame.

Keep on stirring until the milk reduced to half volume.

Adjust the heat to low-medium heat now.

Add whole lemon juice and stir 

keep stirring continuously that helps even distribution of juice and prevention of scorching of the milk at the bottom of the vessel. 

The milk is now getting curdled,

The whey water should be dried up on the heat.

Add sugar or jaggery and stir to mix. 

Stir continuously on medium-low heat. 

Once the sugar and the chenna/paneer combined with sugar, add cardamom crushed.

Add ghee 2 tsp and stir again. Once sugary chenna concentrated, add another two tsps of ghee.

Now it cooked non-sticky,

Turn off the heat. 

Transfer the contents to the greased tray and cover and seal it with the aluminium foil.

Set aside for one hour.

This sealing further makes its golden colour and enhances the taste further.

Paneer Halwa is ready to devour.

It tastes great with Poori and Chapathi. 

We can roll the chapati with Paneer halwa stuff, Children love to enjoy.

The people with health-conscious may opt for jaggery replacing the sugar.

FINGER MILLET-BARLEY-ALMONDS NUTRI-PORRIDGE/கேழ்வரகு-பார்லி-பாதாம் கஞ்சி/கூழ்

                                                             

Finger millet is a rich source of calcium that is good for strengthening the bones for growing children and old people. Regular consumption of Fingermillet in any form is good for bone health and keeps osteoporosis at bay thereby reduce the risk of fracture,  It is gluten-free and packed with the richness of fibres, good carbs, amino acids and vitamin D. Finger millet is packed with a good amount of Vitamin D that is mostly derived from direct sunlight.  Vitamin D is a carrier of calcium which is a vital source of our body.

Since it is naturally loaded with calcium, it is one of the best non-dairy sources of calcium. It is extremely a healthy option for growing kids and can be given in the form of Ragi porridge.

The low glycemic index maintains the blood sugar levels within the safe range. Finger millet is working magically for maintaining the youthful skin. There are vital amino acids like Methionine and Lysine in finger millet maintain the skin wrinkle-free and sag-free.

Finger millet is well known for the natural source of iron content and hence it is a boon for anaemic pregnant mothers and people who suffer from Jaundice.

The high amount of dietary fibres present in the Fingermillet cereal keep the stomach full for a longer time and prevents unwanted cravings. If we want to get its all the essential contents of finger millet it is advised to consume in the morning and track the whole day energetic.

Almonds are richly packed with healthy fats. antioxidants, vitamins and minerals Its nutritional profile state " Every one ounce about 20-23 almonds provides  6 grams of protein and 4 gms of fibre, vitamin E 35%  magnesium 20% riboflavin 20% Calcium 8% and potassium 6% They are sodium-free so that it is highly beneficial for the people with hypertension. Vitamin E present in almonds supports immune function since it confers antioxidant properties, Moreover, it contains 6 per cent of the daily recommended iron that helps in the production certain hormones and works as the carrier of oxygen to the muscles.

Barley contains a considerable amount of vitamins especially vitamin B compounds such as niacin, thiamin, and pyridoxine (Vitamin B6) and beta-glucans, minerals, rich content of fibre, molybdenum, manganese and selenium. It acks folate and riboflavin.  All these enhance the production of new cell formation.

It supports weight loss.

It contains Zinc, phosphorous, copper, magnesium and calcium which are contributing to bone health and maintaining a strong skeletal system.

Soaking these cereals overnight increase the richness of vitamins and minerals.

Now let us make this nutritious and delicious Finger millet-Barley-Almonds Porridge/Koozh

Ingredients we need:

Finger millet one cup

Barley 1/2 cup

Almonds 20-23 pcs

Water for soaking

Procedure:

Soak the Finger millet, Barley and almonds in water overnight.

Rinse thoroughly and drain the excess water.

Grind to a smooth paste adding sufficient quantity of water.

Strain the ground millet contents through a strainer 

Heat the millet milk on medium flame.

Keep on stirring to avoid lumps.

The milk is fastly transformed into porridge.

Turn off the heat.

Porridge is ready to serve either with milk or buttermilk.

If you want to have with sweetness, add cane sugar and crushed cardamom and 25 ml milk

or you can have it with buttermilk or milk, adding 1/2 tsp salt and grated ginger.

Both are tasteful and optional.

Cooking time 8 minutes

Yield: Four persons

CURRY LEAF THOKKU

Thokku is calling for detailed saute'ing to be done using herbs like coriander greens, mint or curry leaves, garlic or tomatoes as the main ingredient. 

Ideally, it is a kind of pickle that has a long shelf life. The preparation time is not more than 20 minutes but it can be stored and consumed more than 15 days with the same taste and quality. We can mix with the hot steamed rice or have it with any tiffin or snack. It tastes divine. It can be used as a travel favourite. It can be great yummy dip even for chips, kababs, bonda, bajji and any snack. In this recipe, we are going to use curry leaves as the main ingredient for the making of Thokku. 

Curry leaves are packed with iron, Vitamin A, Calcium magnesium and many minerals and antioxidants. It helps in the management of diabetes. It eases pregnancy symptoms like vomiting and nausea  It promotes gastrointestinal Health. Curry leaves are having fibre-rich qualities. It eases constipation. It is good for eye health and healthy hair growth. It supports weight-loss.

Hence we consider this nutritional herb in the everyday diet routine in any form.

Let's make the yummy curry leaves thokku:

First step

Ingredients and procedure:

Choose young curry leaves along with its leaves-buds. 3 bowlfuls

Second step:

Ingredients:

Groundnut Oil 2 tbsps

Curry leaves 3 bowlfuls

Red Chillies 6 pcs

Garlic cloves 6 pcs

Tamarind a grape size.

Jaggery powder 1 tsp

Rock Salt 1/2 tsp

Procedure:

Saute all the ingredients except jaggery powder in groundnut oil until the curry leaves turn fried

Set aside with jaggery powder.

Third step:

water 50-60 ml

Procedure:

Grind all the fried ingredients with water to a smooth paste.

Fourth Step:

Ingredients:

Gingelly oil 3 tbsp+2 tbsp

Mustard seeds 1/2 tsp

Whole Urad dal 1 tsp

Curry leaves 8-10 pcs

Asafoetida 2 pinches

Roasted Fenugreek powder 1/4 tsp

Procedure:

Heat the Gingelly OIl 3 tbsp

Add mustard seeds to crackle.

Add Urad dal.

Simmer the heat.

Add curry leaves, asafoetida and roasted fenugreek powder.

Now transfer the curry leaves paste little by little to avoid spilling.

Stir occasionally and carefully.

Let them cooked on medium heat until the oil oozes along the sides.

Turn off the heat and let them cool down.

Store ina dry jar.

Note: Use a dry spoon always to retain its freshness.

Avoid water contact with this thokku.

Cooking Time 20-30 minutes

Yield : One bowlful that serves two persons.

You can multiply the quantities of the ingredients according to your needs.