Sweet mango patchadi

With lovely raw mangoes available during this summer,  I could not resist this preparation.. I never knew this dish before marriage and learnt the basics from my mother in law and then made my own version.
Ingredients
2 medium size mangoes - 500gms
Jaggery - 250gms
Dry ginger powder - 1 tsp
Red chillies - 6 to 7
Chilli powder - 1 tsp
Pinch of turmeric
Salt to taste
Seasoning
Oil - 2 tab spoon
Mustard seeds - 1/2 tsp
Pinch of asafoetida
Curry leaves
Preparation
Cut the mangoes with the skin into medium
Size pieces. Add the chilli powder, turmeric  and salt and cook it the preassure cooker ( five whistles should be fine).

In the mean while, add a glass of water to the jaggery .. add the dry ginger (sukku)cook it till the Jaggery melts.  Strain this using a strainer and Keep it aside

Add this to the cooked mango pulp with constant stirring at medium flame.  Simultaneously heat oil in a Kadai,  add Mustard, asafoetida, red chillies and curry leaves , saute them , add to the mango jaggery mixture..

Keep stirring in low flame till the consistency becomes thick.

Can be served as a dessert, or can be served with curd rice or chapatti 

Puthina (mint chutney)

The basics of this recipe, I heard from one of my friends as her moms recipe. I made a minor twist to the recipe and here it is ..
Ingredients
2 handful of  mixture of mint ( in Greater proportion compared to others), coriander and curry leaves
One onion
One medium sized tomato
4 to 5 pods of ginger
3 to 4 small thin slices of ginger
5  red chillies
Small piece of tamarindays
3 to 4 thin strips of coconut
1/2 tsp  mustard
1 tsp urad dhal
1 tsp gram dhal
Pinch of asafoetida
1 tab spoon of oil

Preparation
Heat oil in a kadai. Put mustard and let it splutter. Add urad dhal, let it become light brown, add gram dhal and let it become light brown, then add asafoetida, garlic, ginger slices and red chillies.

Saute them nicely ..then add the onion.. cook till golden brown and then add the tomatoes.. cook till nice and soft.. cooking the onions and tomatoes nicely is important for the good taste.Then add the green leaves and coconut ( can be avoided if you are not for it). Saute for 2 to 3 minutes.. take it from the stove and allow it to cool..

Grind it into a hoarse paste.

Good combination with Briyani. Goes well with idli, dosa too 

Egg curry

This is my daughter's favourite gravy..Credit to Mrs. Jyothibai , my mom's friend who taught me this recipe in my earlier days of cooking expeditions. Very simple. . Hardly takes 20 minutes . The recipe gives the serving is for 3 to 4 people
Ingredients
Eggs -3
Onion - 2 medium-sized
Coconut - 7 to 8 thin strips
Jeera powder - one tea spoon
Red chillies - 5 to 6
Pinch of turmeric powder
Salt to taste
Oil - 1 tbs

Preparation
Heat oil in a kadai. Saute the onion till they become golden brown.. sprinkle some curry leaves

Grind the coconut, jeera powder, red chillies into a nice paste.

Add this paste to the onions, add salt to taste and a pinch of turmeric powder.add 3 glasses of water and keep cooking till oil seperates from the gravy . In the mean while boil the eggs and keep it ready. Once the gravy is ready make small cuts in the egg and put it in the gravy  and remove it from the stove

Quick mango pickle

As this is a summer season, with plenty of mangoes available..it's time to make mango pickle and enjoy..
Mangoes - 2 medium size raw mangoes
Fenugreek seeds - 1/2 tea spoon
Chilli powder- 3 to 4 teaspoons
Gingelly oil - 100ml
Salt to taste
Pinch of Asafoetida

Preparation
Wash the mangoes and wipe them dry. Chop them into small pieces..

put the salt in mango pieces and toss frequently.  Keep it overnight. We can see water which has oozed from the mango salt mixture. We can sundry this for few days so that this water gets evaporated. In this case the pickle will last for a long time. Otherwise, proceed  to complete the pickle.

Heat the oil.. put the fenuGreek seeds , add aasafoetida.. then mango, add  the chilli powder, salt and cook it gor 7 to 10 minutes with  frequent tossing.

Cool the pickle and store it in refrigerator and use.. If you plan to finish it in one or two days, it can be kept outside. If you want instant pickle, you can skip the procedure of  keeping the mango with salt over night.

Puli milagai

This is an item which will be served in most of the southern Tamil Nadu wedding meals. Simple, easy to make, goes well with curd rice

Ingredients
Small onion ( sambar Vengayam ) - 1/4 kilo
Tamarind - size of lemon
Green chillies - 15  chillies ( more if you want it spicier )
Handful of curry leaves
2 to 3 table spoon of gingelly oil
Pinch of asafoetida
Mustard seeds and urad dhal  for seasoning - 1 teaspoon
Salt to taste

Procedure
Peel the small onions , rinse them and keep aside. Heat the oil in a Kadai ,  put the Mustard and urad dhal in oil and once it splutters , add asafoetida and then the curry leaves.. Add the onion and the chillies and saute till the onion is golden brown and becomes soft

In the meanwhile soak the Tamarind in 2 glasses of water and pour the thick Tamarind water to the onion.

 You can add a pinch of turmeric , salt to taste and let it reduce till oil separates from the mixture.  This can be stored in fridge and can be used for 2 weeks 

Tomato jam

This is my favourite during childhood. Coming from a small town, buying Jam was unheard in my family in those days and my mother used to prepare especially when we travel and later my mother used to send it to our hostels when we were in college.  Thanks to my brother who told this recipe, I  tried with a happy ending

Ingredients

Tomato -  1 kg
Sugar - 3/4 kg ( may increase , decrease according to your taste
Cardamom- 7 to 8 pods
Ghee - 3 to 4 tab. Spoon

Preparation
 Boil tomatoes in water for 10 minutes and let it stand for 5 more minutes. Drain the water and allow it cool

Peel the skin of the tomatoes and make a puree of it in a mixie along with cardamom

Heat Ghee in a  thick bottomed pan and add the puree and sugar and let it reduce with frequent stirring.

Keep on stirring..till Ghee separates from thepuree.

Cool it , store it and enjoy..

Intro

Welcome to the bees recipe blog.. who are The Bees... they belong to one family .. This is a recipe blog for both Veg and Non veg food ...simple day to day home food recipes... some from our mothers .. some from our mother in laws ... some of our own recipes .. hope you like. prepare and enjoy them 😆