Tangy mango curry....yummmm......mouth watering :)

When i hear of manga curry( thats what  we call mango in kerala), i get the tangy taste in my tounge....mangoes are kerala's speciality..especially in the summer..we eat mangoes pretty much in its all stages...right from baby mangoes...we make kanni manga pickle(baby mango pickle)...raw mango, eat just like that with salt and red chili pwdr sprinkled on them....so many varieties of pickles made of mango...preserve mangoes in salt water to devour later in the year(yes, i am talking about the very 'uppu manga', squished together with sliced shallots,green chilis and a drizzle of cococnut oil, oh..its divine....yeah,the possibilities are endless..
So do give this a try...a tangy curry to go with white rice...

You'll need:

Raw Mango: 1 no (pitted, peeled and cut into small cubes
Onion: 1 no(nicely chopped)
Green chili:3-4 no(nicely chopped)
Ginger:a small piece(nicely chopped)
Coconut milk: from half a coconut (I use the Maggie coconut milk powder..easy breezy)
Chili powder: 1tsp
Turmeric powder: 1/2 tsp
salt:as per taste

For garnish:

mustard seed: 1/2 tsp
dried whole red chilli:2-3 nos
curry leaves: a few sprigs

How to make:


Mix the mango pieces with sliced onion,green chilis, ginger,turmeric and chili powder.Cook the above in half a cup of water and enough salt. When it starts boiling, reduce the flame to medium and add the coconut milk. Cook for some more time till everything gets blended well.
For garnish, splutter mustard seeds in a few tsps of oil, add whole red chili and curry leaves.
Yep...its ready :)

chunky tomato salsa

Don't you love fresh tomato salsa with your tortilla scoops...scoop full of spicy tangy flavor..yummmm, i love it...get a nice book, slouch on your couch with a bag of chips n a bowl of salsa, oh,my! what more you can ask for :)

We at home love spicy food...So though, most of the time we are contented with the "hot" store bought salsa to go with our chips, when time permits, we do enjoy the home made version of it, which is ever more spicier n fresh...always satisfying our taste palates :)

Very easy to put together, needing no special ingredient other than the regular ones you have in your veggie cripser.

You'll need:


Tomatoes: 3 nos (medium sized, finely diced)
Onion: 1 (medium sized, finely chopped)
Jalapeno chili pepper: 2-3 (ribs and seeds removed, nicely chopped) **
juice of one lime
Cliantro: 1/2 cup( nicely chopped)
Salt: as per required
Ground Cumin : a pinch (optional)

** You can spice it up or down by varying the no of chilies used.

How to make:


In a bowl mix together chopped tomato,onion and pepper.Add the lime juice, salt, chopped cilantro and  ground cumin.
Let sit  for an hour for the flavors to combine before you enjoy it with your chips :)

P.S: My hubby's make it more yummier tip- warm up the tortilla chips sprinkled with some cheese on it for a couple of min in the oven and then devour them with the salsa...hmmmm...i guess we are born to eat ;)

Fried Idli

Ever wondered what to do with the previous day's idli...here is an easy snack you can make out of it.
For those who don't know what idli is, here is something about Idli.
Its one of the common breakfast for us, south Indians. Very yummy n  healthy breakfast.
In our home, everyone loves idli, so we hardly have left overs..I make these fried idlis, if at all we are left with some..

You'll need:

Idli: 5-6 nos (each cut into 4 pieces)
Chili powder: 1tsp
Turmeriic powder: 1/4 tsp
Salt: a pinch
Oil: enough for shallow frying
Curry leaves: 2 sprigs

How to make: 
Mix chili pwdr, turmeric pwdr and salt with 2 tsps of water to make a thick paste. Marinate idli pieces with the spice paste and set aside for 15-20 min.
Heat enoguh oil for deep fry in a deep nonstick pan, and fry the idli pieces for 4-5 min or till its golden brown and crispy. In the left over oil, fry the curry leaves for the garnish.
Serve it hot with spicy ketchup or mint chutney...a quick evening snack :)