Menthi Avakaya | Mango Pickle

Pickles & chutneys are my favorite side dishes. A south indian meal is never complete without them. It is also believed that having a spicy chutney as a course of your meal will help in good digestion.

The menthi avakaya I'm sharing is a temporary pickle & also has less oil compared to the traditional avakaya pickle.

Prep Time-40mins | Cook Time-5mins | Yields-4 servings
Ingredients

2Cups grated mango

5Tbs red chili powder (Adjust according to taste)
2Tbs methi powder 
Salt 
Seasoning
2Tbs oil 
1Tsp mustard seeds
3 red chili's cut equally
Few curry leaves
1Tsp hing (Asafoetida)
Directions
- In a bowl mix mango,chili powder, methi powder & salt. 
- Leave it for 30mins on your counter with closed lid. - After 30mins adjust chili powder & salt if needed. 
- Heat a pan with oil & to that add mustard seeds & red chili'. 
- Once the mustard starts jumping add hing & curry leaves to pan. 
- Switch off heat & add it immediately to the mango mix. 
- Mix it well & store it in refrigerator. 
- Serve it with rice & a dollop of ghee.
Note:
- Leaving the mango mix for 30mins will allow the flavors to mingle.
- This pickle will stay good for months when refrigerated.

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Pulihora | Puliyodhara | Chitranna | Tamarind Rice

Pulihora, a tangy flavored dish is a very well known dish in south indian states. Though it has different names based on a state, but the preparation remains almost same with little changes.The main ingredient of this dish is tamarind pulp & the seasoning we add enhances the flavor of it. This is a festive dish & is offered to god as prasad. It is also believed that offering this dish to lord vishnu is very auspicious.

Ingredients

4Cups cooked rice

Pulihora mix 
2/3Cup thick tamarind pulp

2Green chili's
1Tbs methi powder

1Tsp turmeric

Salt for taste 

1Tsp sugar

1/4Cup of oil

2Tbs mustard

4Tbs chana dal

4Tbs urad dal

5Red chili's cut equally

3Tbs peanuts or cashew nuts

1Tsp hing(Asafoetida)
Cilantro for garnish

Directions

- Heat a pan with oil & to that add mustard, chana dal & urad dal, green chili's, peanuts or cashews & red chili's. 
- Stir fry them till the dal & cooked to light brown color.Now add tamarind, turmeric, salt, sugar & hing to pan. Stir till the tamarind pulp becomes thick & switch off heat. Last add the methi powder to the mix. 
- Add the pulihora mix to rice & adjust salt if needed.
- Garnish with cilantro & serve.

Note: 

- I used a thick tamarind pulp & it took less cooking time for the mix. 

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Sablé | Eggless French Butter Cookies

Sable are french short bread cookies. The word Sable means "sand" in french & represents how these cookies are soft & have a grainy outside.will melt in your mouth.These are travel friendly & are perfect to go snack. I made them eggless & they were buttery soft & you can never make a difference.

Prep Time-30mins | Cook Time-20mins| Yields 13 Cookies

Ingredients

1Cup all-purpose flour

1/4Cup icing sugar

4Tbs butter (@Room temperature)

1/2Tsp baking powder

1/2Tsp vanilla extract

Pinch of salt

1Tbs+1Tsp milk 

Directions

- Preheat oven @ 350 degrees. 

- In a bowl sift flour. To that add baking powder & salt. Keep the bowl aside.

- Take another bowl to that add sugar & butter. Beat them to smooth & creamy consistency. To that add vanilla extract & milk. Beat it for few minutes. 

- Now add the dry ingredients to wet ingredients & form a dough. 

- Using a rolling pin & roll the dough in to a flat layer. Using a cookie cutter cut them in a desired shape. Repeat the with all the dough.

- Arrange them on a baking tray & refrigerate them for 15mins - 20mins.

- Now bake them for 17mins - 20mins @350 degrees.

- Remove them and allow them to cool on the counter & store them in a air tight container.

Enjoy these buttery soft cookies as you like. I loved serving them along with tea & coffee as a dipping biscuits.

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