Vadu maangai Oorugai / Vadu mango pickle recipe is a popular south Indian pickle prepared from mavadu (Tiny Baby Mangoes). My mom used to buy tender raw mangoes in bulk and make this special pickle during summer, but this time I tried this authentic maa vadu pickle and it successfully came out so good. This pickle will stay good for months without refrigeration. You can use gingelly oil or castor oil to make this vadu mango pickle. Vadumangai oorugai tastes great with curd rice and moor sadham. Try this no cook south Indian BABY MANGO PICKLE at home and enjoy …

Ingredients

• 1/2 Kg of Raw Tiny Mangoes
• 2 Tsp of Mustard Seeds
• 2 Tsp of Fenugreek
• 25 Red Chillies
• 1/4 Tsp of Asafoetida
• 1 Small Virali Manjal ( Turmeric) or 1/2 Tsp of Turmeric Powder
• 4 Tbsp of Gingelly Oil or Castor Oil
• salt to taste

Method for Maavadu Pickle

• Wash and pat dry the mangoes in a kitchen towel, let them dry in shade for 2 hrs.
• In a big glass bottle, transfer the mangoes and pour oil and mix well so that oil coats all the mangoes.
• In the mean time, dry roast the mustard, fenugreek and red chillies until fenugreek changes color and mustard cracks. Cool down and grind them along with turmeric, salt and asafoetida.
• Add 5 Tbsp of water and grind it to a smooth paste.Transfer this to bottle and mix well with clean, dry spoon.
• Keep this covered and leave it in kitchen shelf for 10 days.
• Shake the jar couple of times every day. After few days, the mangoes will shrink in size and water quantity increases because of salt.
• Serve this flavorful pickle with sambar sadham (Sambar Rice) or thayir sadham (Curd Rice).

Tips

• Always use dry clean spoon. DO not use your hand to take pickle.
• Store it in glass bottle or ceramic jar.
• Use castor oil or gingelly oil to make this pickle.
• You can use rock salt or table salt as rock salt gives you nice taste than table salt.

Health Benefits of Raw Mangoes

• It keeps blood pressure under control.
• Good for indigestion and constipation.
• It has anticancer properties.
• Home remedy for morning sickness in pregnancy.

Spicy Maavadu With Creamy Curd Rice

Adai Recipe or Drumstick leaves adai or murugakeerai adai dosa is a south Indian crepe made with dal, rice and spices. It is extremely easy to make healthy adai recipe for breakfast or dinner. This is my mom’s version, in this adai dosa recipe, I have added murugakeerai (drumstick) leaves to the batter, to make it more nutritious and tasty as they are rich in iron, calcium and vitamin. Here the batter should be thick and coarse and this dosa does not need any fermentation. If you are looking for filling, delicious and healthy breakfast or dinner, then this adai is answer for you. Main accompaniment is adai – avial recipe is, it goes well with coconut chutney and podi.

Ingredients For Adai Recipe

To Soak and Grind

• 1/2 Cup of Toor Dal
• 1/2 Cup of Channa Dal (Bengal Gram)
• 1 Cup of Idly Rice
• 7-10 Red Chiles
• 5 Garlic Cloves
• Salt to taste

Other Ingredients to be added to the batter

• 1 Tsp of Fennel Seeds (Sombhu)
• 1 Tsp of Cumin
• Handful of Small Onion, Finely Chopped
• Handful of Curry Leaves, Finely Chopped
• Handful of Coriander Leaves, Finely Chopped
• Pinch of Hing (Asafoetida)
• 1/4 Tsp of Turmeric Powder
• 1/4 Cup of Grated Coconut

Method for Adai Recipe

• Soak both the dals, rice and red chillies in a water for 4 hrs or overnight.
• Wash dals and rice and in a mixie, add dals, rice, red chillies, garlic, salt and water. Grind it coarsely. Transfer this mixture to a bowl. Just before making adai, add everything listed under “other ingredients”. Mix well and check for salt.
• Heat a tawa, spread little oil, pour ladle full of batter, spread it like thick dosa, drizzle some oil on sides, cook it until you get golden brown color, flip it to other side and cook for another 2 mins in low flame .
• Crispy, flavourful adai is ready to serve coconut chutney or avial or podi.

Tips For Making Adai

• Always use small onion for great taste.You can also use large onion.
• If you don’t like drumstick leaves instead add grated vegetables like carrot, radish as my MIL does.
• Cook on low flame to get crispy also it takes more time to cook than normal dosa.
• Adjust the no of red chillies according to your taste.
• You can also sauté the drumstick leaves before adding it to the batter.

Health Benefits of Adai

• Drumstick Leaves : Rich in calcium, so good for bone development. Rich in potassium and iron, they are good for brain development.
• Toor Dal : Rich in dietary fiber and protein & folic acid are good for fetal development.
• Channa Dal : Richest in vegan source of dietary protein, manganese and copper. Having this dal helps to keep diabetes away.

                            Parsley Soup Recipe – Carrot and parsley soup recipe

Parsley is a world’s most popular culinary and medicinal herb, native to Mediterranean part of the world. Parsley soup is great in taste and very easy to make soup recipe to serve in any weather because this soup tastes yummy hot or in cold.. I really like the combination of carrot and parsley which adds deliciousness and vibrant taste to the vegetable soup. This is prepared with carrot, onion, garlic, spices and butter. Just toast the bread and serve this parsley soup for lunch or dinner and a great recipe for easter.

• Preparation Time – 10 mins
• Cooking TIme – 20 mins
• Servings – 4 – 5 people

Ingredients

• 3/4 Cup of Parlsey Leaves
• 1 Big Onion, chopped
• 4 Garlic Cloves, chopped
• 1 Big Carrot, chopped
• 1 Spring Onion (Green Onion), chopped
• Small Cinnamon Stick
• 12-15 Pepper Corns
• Pinch of Italian Seasoning
• 2 Tsp of Olive Oil
• 1/2 Cup of Milk
• 1 Tbsp of Butter
• Salt to taste

Method

• Heat a pan with oil, when it is hot, add cinnamon stick, chopped onion, peppercorns and garlic cloves, fry it for 3-5 mins. When it is cooked, add chopped carrot, italian seasoning and parsley, fry it for a while, add little water, close the lid and cook it for 5 mins until it get cooked, switch off. Cool it and blend it in a mixie.
• Heat a same pan, transfer the ground parsley paste, add milk and butter, cook until you see the bubbles at the top. Turn off.
• Finally garnish with chopped spring onion.
• Hot carrot parsley soup is ready to serve with bread sandwich.

Tips

• You can combine any vegetable instead of carrot.
• Adjust the spicy taste by reducing the no of peppercorns.
• If you don’t want to add butter, just avoid it.
• use cream in place of milk for more creamy taste.

 Health Benefits of Parsley

• Lowers the risk of cancer.
• Rich in vitamin A, b, c and k.
• Enhance your immune system.
• Good for liver and heart.
• Fights bad breath.