Me and my World

Kerela is the birth place for many recipes in this blog. This recipe is one such. In the summer season when mangoes and jackfruit are in abundance, a variety of dishes are prepared from raw to ripened, sour to sweet, from these two fruits.  I had bought some cut mangoes from costco and thought it would have completely ripened, but to my dismay they were tangy even after a week. And to boot that I had left my brother home-alone for almost two weeks. So to please him and to use the mangoes, I prepared Manga Kootan.  Manga Kootan recipe can be prepared with raw mangoes or just ripening tangy mangoes. This dish is eaten with rice. This recipe also uses coconut and sour curd. Here is the recipe. Ingredients: Raw or just ripening mangoes - 2 big, cut into 1.5 inch squares Coconut - 1 cup, shredded Sour curd - 3/4 cup, beaten Whole red chillies - 3 Green chillies - 3 Mendhayam (Methi seeds) - 1 tsp Turmeric - 1 tsp Jaggery - 1 tbsp Curry leaves - 1 spri...

A very simple vegetarian rice dish, quick to make, and can be cooked in one pot. This biriyani is different from the traditional biriyani in that there is no garam masal in whole or powered form. Unlike the traditional biriyani of the north Indian cuisine, amma de-spiced her biriyani to the simplest form. I bought some paneer (Indian cottage cheese) last week and biriyani came to my mind. Here is the recipe for vegetable biriyani. Ingredients: Rice - 1 cup Onion - 1 medium sized, cut into 1 inch pieces Potato - 1 medium sized, cut into 1 inch pieces Carrots - 3, cut into 1 inch long pieces Capsicum (green peppers) - 2 cut in length/square Peas - 3 Tbsp Paneer (Indian cottage cheese) - 10 1/2 inch pieces, soaked in water Oil - 2 tbsp Ghee (Clarified butter) - 2 tbsp Jeera - 2 tsp Green chillies - 3 Turmeric - 1/2 tsp Ginger - 1/2 inch, finely chopped Coconut - 3 tbsp, grated Curry leaves - 1 sprig Coriander leaves - 1 tbsp, finely chopped Salt - to taste...