VELLARIKKAYUM MANGAYUM KOOTTAAN / CUCUMBER MANGO CURRY WITH COCONUT GRAVY

Vellarikkayum Mangayum koottan is a traditional Kerala recipe. My mom seldom makes this when fish is not available. But nowadays I had forgotten this curry. I got this recipe from a recipe group and I tried this and like its taste. I felt the nostalgic taste and so I am sharing this with my friends. Cucumber, mango and drumstick are used to prepare this vegetable curry. All these vegetables are good to health and easily available.

CUCUMBER MANGO CURRY

INGREDIENTS


Cucumber - 200g
Raw mango -1
Drumstick -1
Coconut (grated) - 1/2 cup
Green chilli - 4 (slit into two)
Turmeric powder - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Fenugreek seed - 1 pinch
Mustard seeds - 1 teaspoon
Dried chilli -2
Curry leaves - 2 springs
Cooking oil - 1 teaspoon
Salt - to taste


METHOD


  Remove the skin and seeds of the cucumber and cut it into squire shape pieces. Cut mango into small pieces with skin. Cut drumsticks into 2 inch pieces. Cook these vegetables with turmeric powder, salt and some water.

   Grind grated coconut with cumin seeds and green chillies to make a smooth paste. Add this paste to the cooked vegetable and stir well. Add salt and combine well. Boil the curry and allow it to get little thick and turn off the flame.

   Pour some oil in a hot pan and splutter mustard seeds, fenugreek seeds and dried chilli. Add curry leaves and pour it to the curry and mix well. Traditional vellarikkayum mangayum curry is ready. Enjoy it with hot rice and kovakka mezhukku puratti.

Like this recipe? Please share your comments and suggestions here

Thank You All My Friends...

BINDU JAYESH
bindurohinipillai@gmail.com

MAMPAZHA HALWA / MANGO HALWA

Hi Friends,

   This is a happy moment for me. Really it is a milestone for the history of my blogging. Yes My Magic Recipes reached 10000 page views today. Really its a pleasant occasion for me. Now I am thanking all of my friends and viewers for supporting and encouraging me and expecting the same hereafter also.


   On this pleasant occasion I presenting a sweet and easy recipe for you. I am sure, you would have like this Mango Halwa. Please give support.

MANGO HALWA

INGREDIENTS


Mango pulp - 1 1/2 cup ( 4 mangoes)
Corn flour - 1/2 cup
Sugar - 1/2 cup
Cardamom  - 3
Ghee - 5 tablespoon
Cashew nuts - 20
Raisins -20


PREPARATION.


 
Cut mango into pieces and put it in blender to make a puree (pulp). Take corn flour in a bowl and add some water. Mix well and keep it aside. Rub ghee in a vessel or tray and keep aside. Powder the cardamom with some sugar and keep aside. Pour some ghee in a hot pan and add mango pulp and saute for 4 minutes. Then add the corn flour mix and combine well. Add sugar to it and stir continuously and allow it to get thick. Add some more ghee into it and stir well. Now the mango mix get glossy and thick. When it leave  from the sides of the pan, add cardamom powder, raisins and cashew nuts and stir well.

   Pour the halwa mix to the greased vessel and allow it to cool.  Now delicious mango halwa is ready. Cut it into pieces and garnish with nuts, raisins or cherries. Enjoy...

Thank you all.

Please give support and encouragement

Share your comments and suggestions

Once again thanking You

Thanks a lot 

BINDU JAYESH
bindurohinipillai@gmail.com

MAMPAZHAM FALOODA / MANGO FALOODA

Today's special is a falooda recipe. During this Summer season I got a lot of ripe mango and I tried several new recipes with mango. This is also a special recipe and I served this falooda for my guests and all of them like this very much. Now I gladly sharing this recipe with you.

MANGO FALOODA

INGREDIENTS


Ripe mango - 3
Milk - 2 cup
Vermicelli - 1/2 cup
Fruits - 1 cup
Sugar - 1 cup
Vanilla Ice cream - 1 cup
Black kaskas - 2 tablespoon



METHOD


   Cut fruits into small pieces and keep refrigerating for 1 hour. Cook vermicelli with sugar and milk and keep in refrigerator to cool. Soak kaskas in water for 30 minutes. Take mango pulp and blend it with some milk, 2 scoop ice cream and sugar.


   Now set the faloodato serve. Take a long glass and put some pieces of fruits into it. Then add cooked vermicelli, then soaked kaskas and pour mango pulp over it. Finally top it up with scooped vanilla ice cream and cherries. Special Mango Falooda is ready to serve. Enjoy the authentic taste.

How is this recipe?

Please share your comments and suggestions here. 

Thank You Friends for Your Supports.

BINDU JAYESH
bindurohinipillai@gmail.com

MAMPAZHA PAYASAM / RIPE MANGO KHEER

Hai friends, I am very glad today because this is my hundredth post of my blog. Thanks a lot for your support since you had given and expecting the same hereafter also. Now I am adding a delicious sweet recipe for you. During this Summer season, we get a lot of ripe mangoes. Today's special is a kheer recipe which is prepared with ripe mango and sago seeds.
See the recipe.

MAMPAZHA PAYASAM

INGREDIENTS


Ripe mango - 4
Jaggery - 1/2 kg
Sago seeds - 1 cup
Ghee - 2 tablespoon
Coconut Milk - 1 cup (thick milk)
Coconut milk - (second consistency) - 1 cup
Raisins - 20
Cashew nuts - 15
Coconut bits - 2 tablespoon


PREPARATION

 
   Peel and cut mango into pieces and grind to make a smooth paste. Dissolve jaggery in some water and boil it. Drain it through in a sieve and keep aside. Soak sago seeds in water for 30 minutes and cook it well. Pour ghee in a hot pan and roast cashew nuts, raisins and coconut bits respectively. Keep it aside. Add ground mango paste to ghee and saute well. When it get sauteed, add jaggery  and second consistency coconut milk to it and stir occasionally. When it get thick, add cooked sago seeds and boil it. Then add thick coconut milk and boil the kheer. Then turn off the flame. Add cardamom powder, roasted cashew nuts, raisins and coconut bits and stir well. Delicious Mampazha Payasam is ready. Enjoy...

Like this recipe? Please share your comments and suggestions here. Thank You All

BINDU JAYESH
bindurohinipillai@gmail.com