is whisked and grated raw mango is added to it along with fried fenugreek leaves. Serve fenugreek leaves mango raita with steamed rice or with roti.

Makes: around 4 Servings of Mango Raita. Ingredients: 1 Cup Packed Raw Mango 1/2 of Small Size Plain Thick 1 1/2 Cups Salt to Taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Broken Dried Red Chiles 3 – 4 Oil 2 tsps Method of preparation: Wash, separate leaves and finely chop the fenugreek leaves.

Peel, wash and grate the raw mango. In a mixing bowl, whisk yogurt with few tablespoons of water and few pinches of salt.

Stir in grated raw mango. Heat oil in a pan, add all talimpu ingredients in order.

When mustard seeds start spluttering, add fenugreek leaves. Fry till fenugreek leaves wilt and start to crisp up.

Remove from heat and add to the above yogurt bowl. Mix well and serve fenugreek leaves mango raita with steamed rice or with roti.

Notes: Make sure to fry the fenugreek leaves well. Suggestions: If raw mango is not sour enough, add a splash of lime to counter the bitterness of the fenugreek leaves.

Variations: You can also add green chiles along with fenugreek leaves for added spice. Other Names: Mango Raita (less)

They are then ground into fine powder along with roasted urad dal and other spices. Fenugreek leaves powder can be stored in a dry cool place and can served with steamed rice or with idli, dosa etc.

Makes: around 1/2 Cup of Spicy Powder. Ingredients: Fresh 2 Cups Packed 4 – 6 Tbsps 1 inch sized ball Whole Red Chiles 1 ? 2 1/4 tsp Salt to taste Oil 1/2 tsp Method of preparation: Break the red chiles into small pieces.

Separate and thoroughly wash fenugreek leaves. Strain the fenugreek leaves and pat them dry.

Heat oil in a pan on low heat, add fenugreek leaves and fry till the leaves wilt and start to crisp up. Remove the fried fenugreek leaves onto a plate.

Heat a heavy bottomed pan on low heat, add urad dal. Fry till urad dal turns light golden in color.

Add cumin seeds and fry for few seconds. Remove the ingredients from heat and add few drops of oil in the pan.

Add broken red chiles and fry till aromatic or until red chiles are crisp. Cool the ingredients to room temperature and grind urad dal, red chiles, cumin seeds, tamarind, fenugreek leaves and salt into fine powder using a spice grinder.

Store the fenugreek leaves powder tight in a jar and it stays fresh for couple of months. Serve fenugreek leaves powder with steamed rice and dollop of ghee or with idly, dosa etc.

Notes: Make sure not to burn any of the ingredients while roasting. Suggestions: Adjust spice with red chillies.

Make sure fenugreek leaves are fried well. Variations: You can also add a small clove of garlic while grinding the fenugreek leaves powder.

Other Names: Spicy Powder (less)

Grated mango is added to the fry as a finishing step along with spice powders. Serve eggplant fenugreek leaves fry over plain steamed rice or with dal rice or with roti.

Makes: around 2 Servings of Fry. Ingredients: Baby Eggplants 4 1 Cup Packed Grated Raw Mango 4 Tbsps Green Chiles 1 ? 2 (optional) Powder a big Pinch Red Chili Powder 1/2 tsp Salt to taste Talimpu: 1/4 tsp 1/4 tsp 1/4 tsp Oil 2 tsps Method of preparation: Wash, separate the fenugreek leaves and roughly chop them.

Remove stems, wash and slice the eggplants into thirds. Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add sliced baby eggplants, green chiles (if using) and salt.

Fry for couple of seconds and cook covered on low flame for around 5 minutes or until eggplants turn soft. Uncover, add chopped fenugreek leaves in the middle of the pan and fry for a minute or two.

Once fenugreek leaves wilt and start to crisp up, remove from heat. Add turmeric powder, red chili powder, grated raw mango and mix thoroughly.

Serve eggplant fenugreek leaves fry over plain steamed rice or with dal rice or with roti. Notes: Make sure eggplant is cooked right.

Suggestions: If eggplant is not cooked well, cook covered with a splash of water till done. If raw mango is not sour enough, add a splash of lime after removing from heat.

Variations: Check other recipes with Other Names: Fry (less)

Now add gram and wheat flour slowly in the bowl, mix well using little water. It takes the shape of dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

Roll each ball to a circular shape of 5-6 inches diameter, put it on a heated tava (frying pan) over medium flame, first roast the two surfaces one by one without using oil, and now add (smear) oil to the first surface then on second surface, cook until the two sides becomes light brown. Paratha is ready, serve hot with tamarind chutney or may take it with tea (less)

Now add gram and wheat flour slowly in the bowl, mix well using little water. It takes the shape of dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

Roll each ball to a circular shape of 5-6 inches diameter, put it on a heated tava (frying pan) over medium flame, first roast the two surfaces one by one without using oil, and now add (smear) oil to the first surface then on second surface, cook until the two sides becomes light brown. Paratha is ready, serve hot with tamarind chutney or may take it with tea (less)

Now add flour slowly in the bowl, mix well using little water. It takes the shape of dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

Roll each ball to a circular shape of 5-6 inches diameter, put it on a heated tava (frying pan) over medium flame, first roast the two surfaces one by one without using oil, and now add (smear) oil to the first surface then on second surface, cook until the two sides becomes light brown. Paratha is ready, serve hot with tamarind chutney or may take it with tea (less)

Now add flour slowly in the bowl, mix well using little water. It takes the shape of dough.

Knead the dough to make it soft. Divide the dough in 10-12 equal parts approximately; roll each part of the dough into balls with the help of palms.

Roll each ball to a circular shape of 5-6 inches diameter, put it on a heated tava (frying pan) over medium flame, first roast the two surfaces one by one without using oil, and now add (smear) oil to the first surface then on second surface, cook until the two sides becomes light brown. Paratha is ready, serve hot with tamarind chutney or may take it with tea (less)

when they crackle,add the green chillies and cover for a minute.Add turmeric powder and pour the tempering over the potatoes.

Mix well, garnish with coriander and serve cold (less)

when they crackle,add the green chillies and cover for a minute.Add turmeric powder and pour the tempering over the potatoes.

Mix well, garnish with coriander and serve cold (less)

When chillies start turning white, add diced pumpkin. Add salt, sprinkle water and cover pan with a lid.

Cook till pumpkin is soft (it should neither be mushy nor lose shape). Take off heat, add grated coconut and serve.

Recipe courtesy: foodiliciousnan RELATED RECIPES Stuffed kundru curry Beetroot curry with onion Colacasia curry Sheep`s head curry Pakistani Style Fish curry Ingredients: 2 cups - pumpkin, diced 3 - green chillies (finely chopped) 1-2 tbsp - grated coconut (the more, the merrier) 1 tsp - mustard seeds 1/4 tsp - asafoetida 1/2 tsp - fenugreek seeds 2-3 sprigs - curry leaves (tender ones) 1-2 tsp - oil Salt (less)