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Maainji Thokku/ Mango Ginger pickle

Mango Ginger is called as maainji in Tamil. Ma- Mango and Inji is Ginger. This root belongs to the ginger family and is closely related to turmeric. The rhizomes look very similar to ginger and have an excellent taste and aroma of mango. These have cancer cell killing properties as well.  This can be incorporated in our daily cooking in many ways. One such is this Mango Ginger thokku/pickle. 
Ingredients 
Mango Ginger- 500 gms Chilli powder - 4 tbsp or to suit your spice tolerance Fenugreek powder- 1 tbsp(dry roast seeds and powder) Sesame oil- 2 tbsp or little more salt to taste
To temper: mustard seeds-1 tsp Hing- 4 generous puffs


Peel and grate the root, Heat oil and temper with mustard seeds and hing, add grated root, give it a good toss so that oil coats all the grated root may be for 2 mts. Then add salt, chilli powder and fenugreek powder. Reduce the heat to low. Keep tossing and turning until oil oozes out.  
This can be mixed with white rice for a quick lunch box meal. A ver…
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Capsicum Mexican rice

Ingredients


Capsicum -1Cold rice (leftovers)-white or brown- 1 cupGarlic minced -1 tspGreen chilies- 3Onion -1/2 slicedLemon juice-2 tspFinely chopped coriander

Roast capsicum in fire or broil

Chop
Heat oil in a pan
Temper with cumin garlic green chilies and red chilies
Add sliced onions
Sauté till translucent
Add capsicum
Rice
Salt
Lemon juice
Garnish with coriander leaves


Bittergourd Chukka

Bittergourd is very low in calories, rich in fiber, minerals, vitamins and anti-oxidants.
One needs to develop a taste for bittergourd. This preparation is quite addictive.
How to choose bittergourd?
Choose the ones that are firm to hold with no black spots and bright greens.


Slice them thin circles and place it in a single layer in a baking tray. Preheat the oven at 425F. Bake for 20 mts. monitor from 15th minute, let not burn.


Slice one onion and roughly chop one tomato, slit 2 green chillies.
Heat oil in pan, temper mustard, red chillies, cumin, udal, curry leaves and hing.
saute onion and tomato adding one after the other, add green chillies and salt, turmeric pdr.,coriander pdr and chilli pdr.

cook until oil leaves the sides and there is no moisture left.
Add the baked bittergourd, and toss it.

Sprinkle powdered fennel seeds or very little jaggery to balance the bitter taste. This is totally optional.

Bittergourd chukka goes very well with rice and roti.

Grapefruit Pickle

Cut grapefruit into quarters and pressure cook with salt.
Let cool.
Dry roast mustard seeds, methi seeds, red chillies and powder it.
Add this to the cooled grapefruit.
Mix well.
Heat 1/2 cup of oil and let cool.
Add it to the pickle.


Flax Seed Mint Chutney

This scores 100% on the healthy choice chutney.
Flaxseeds are rich in Omega 3 fatty acids, good source of fiber.
Mint is a blood cleanser, coolant, digestive stimulant.
Tomatoes are rich in lycopene.





Heat a tbsp of oil, roast 1 tbsp of flaxseed, 6 red chillies, asafoetida. set aside.
In a same pan saute two medium size tomatoes, handful of mint.
Grind all this adding salt and temper as usual.



Foxtail millet balls/Thinai maavu laddu

Well it all started here. I was melting the butter for ghee.  I have the residue or the sediment left after transferring the ghee.  I threw in some foxtail millet flour, Lotus seeds and almonds powder, powdered sugar and pounded cardamom. roast in a medium flame till the flour gives out a nice aroma.  This will take roughly about 15-20 mts.  Transfer the ingredients to another bowl to cool down. You may either sprinkle warm water or milk to roll out balls. 
Foxtail millet flour- 1/2 cup Lotus seeds-1/4 cup Almonds-1/4 cup Powdered sugar or castor sugar-1/2 cup cardamom- 2
Sprinkling with milk will reduce the shelf life. Store it in a air tight container and use it within a week if it lasts..

Finger Millet Biscuits/Ragi Biscuits

Millet is the mantra for healthier choice of food.
This finger millet biscuits are quite addictive and flavorful and most of all kid approved.  I have adapted this recipe from here.




Ingredients:

Finger millet flour- 1/2 cup
Whole wheat flour- 1/2 cup
Light Brown sugar- 1/2 cup
Baking powder - 1/2 tsp
Vanilla Essence- 1/4 tsp
Butter-1/2 cup -use cold butter
Low fat milk- 2 tbsp to bind

Roast the millet flour till you get the nice aroma. Mix all the ingredients to form a dough. Refrigerate it for 30 mts. Dust the surface with flour, roll out in roti discs and cut in desired shapes and bake it in preheated oven at 350 F for 15 mts.