Hyacinth Bean, Brinjal Mango Curry ~ Anumulu Vankaya Mamidikaya pulusu

I survived two days already! Yes Konda's school reopened and we managed two days well. Now the ball is set to roll and I am sure we won't even feel the days flying past us in a rocket speed. With last 45 days being so relaxing in the mornings, I know it is going to be hectic and after two weeks even more so. I was telling Konda that she should tell me her choice for lunch ahead so that I can plan. So will have to prepare the menus for the next week.

Unexpectedly it rained, and what a day it has been since morning. I happened to go out in bike and enjoyed the entire ride. Infact might have wanted to go on and on! Peddu and Chinnu have been enjoying their vacation still with Dhoom 2, believe me I don't know how one can survive that for 30 times, but we did. we have. It is still going on in the background even as I am writing this. 

Before I get on to the recipe, wanted to let you that MEC this month is hosted by Kamalika themed on Delicious Dals, do send in your entries.

At times when you find you need to quickly make some gravy to go with rice, this could suit very well. Amma had the mochas soaked and while I prepared the Sunday Non Veg Lunch, she quickly whipped this for both of us. 

This is an authentic andhra dish, though you may have traces of Tamil cuisine in it as we can hardly at times seperate the two. We don't complain ok.

A bit of translation.

Annumulu is Hyacinth Bean
Vankaya - Bringal
Mamidikaya - Mango
Pulusu of course means anything that is liquid in form to be eaten with Rice

Annumula Vankaya Mamidikaya Pulusu

Dried Mocha - 1 cup

Brinjal - 2 medium

Raw Mango - 2 medium slices

Shallot Onions - handful

Mustard Seeds - 1/2 tsp

Curry leaves - 4-5 nos

Garlic - 3-4 cloves

Tomatoes - 1 medium

Turmeric powder a pinch

Sambar powder - 1 tsp

Tamarind pulp - 2 tsp

Salt to taste

Oil - 2 tsp

Method to prepare:

Dry roast the mocha, then pressure cook with 2 cups of water till tender, Keep it aside

Peel small onions, garlic and chop into small chunks,

Heat a pan, add mustard seeds, curry leaves, small onions, garlic, saute till onions are turn pick. 

Then add tomato, fry well. Sprinkle Salt and cook in sim till it turns little soft. 

Add Brinjal peices, saute well. Then add turmeric, Sambar powder, simmer till all is cooked, 

Once brinjal turns soft, add tamarind pulp, add raw mango pieces and water and bring to boil, then simmer for 5 mins. 

Finally add the cooked Mocha to the curry and bring to boil. Garnish with coriander leaves.

Serve with steamed Rice.

How to make Mango Shrikhand | Aamrakhand | Thanda Mela

The late nights, the even later mornings, burning the midnight lamps not for school but because you couldn't keep off the fiction you took to read. Enjoying a heavy breakfast, then dashing off to play with friends. Reluctantly coming back home for lunch. But happy that you can then continue reading another book. Come 5 in the evening, off to play a game of shuttle. Followed by a stroll in the lush greens of the neighbourhood. Back home for dinner and slipping away again to meet friends.  Coming back home finally to tug at the curtains to ensure no trace of the night lamp sneaking out. Spending another long night devouring the pages at length, trying to beat the author on his story.

This was how I remember all my summer vacations to have been. Later in years, it was mulling over cookbooks to bake pizzas and cakes or make the best of the season by dishing out many Mango dishes. The many cartons of mangoes that came our way found themselves dressed up as ice creams, soufflés, cakes, drinks and what not! Of course I wasn't adventurous to attempt at a curry, though I wish I did. All this flashed across my mind because I read  Tintin's The Crab with the Golden Claws late last night. I love each and every one of them, though this is more special because he meets Captain Haddock

And the fact that Konda's vacation comes to an end today and she will be now on to Class 5, which again was a very significant year for me. Though I must say I remember each and every year as clearly as if it happened yesterday. Though I may not actually remember what happened yesterday! As always this past 1 and half months just flew but I know for a fact that she spent most of her time watching TV and then playing with her friend K. I did give her some story books to read. Maybe she is yet to get the love for books. Of course we kept her occupied with lots of activities, coming to which, yes I have finally put up the Kid's Delight - Activities and Cooking with Kids event.

Yes I have a huge bag full of books to be bound, luckily my father in law promised to help me. We will get it done before the last day! It is no fun if I don't get to it on the last day, really!
 

Coming to the recipe for today, I was thinking I will make lots of Mango based dishes. But with the lack of mangoes in our city, this was the lone mango dish that got prepared. I almost thought I may not have an entry for my own event, when Amma made this for us and I remembered the good ol' days eating this Shirkand
 

How to make Mango Shrikhand | Aamrakhand | Thanda Mela

Ingredients Needed:

Curds / Yogurt – 1 cup
Sugar – ¾ cup
Mango Pulp – 1 cup
Cardamom a pinch
Nuts – 1 tbsp

Hang Curds for 6 hrs. Then beat well with sugar till frothy.

Wash, dice and extract pulp from the mangoes. Beat the pulp again before adding to the curds.

Mix everything together along with cardamom, nuts. Refrigerate for couple of hours before serving.

This goes for my Thanda Mela. I am celebrating 3 years of blogging with this wonderful event. Hope you have your cool entries sent!

Quick Mango Relish in Microwave ~ For Mango Mela & MEC Essential Extras!

I have this wonderful table calendar on my office desk which showcases yummy dishes. My colleagues thought I would love to have this on my desk. Well they weren't wrong. But each time I look at them, I feel excited and wonder when it will be my turn to have my pictures clicked liked that. The calendar started with south Indian Tiffin dishes to elaborate thali. Each one is really mouth watering ones. And each month I look forward to the next one and think it will be quite a while to see it, but lol, its already here. May was Meddu Vada and it looks like that dreamy one!

Coming to today's post, as usual, I was procrastinating till the end to think up of a quick dish for my Microwave Easy Cooking event, hosted by Rachel this month. She choose Essential extras. When I think of them, yeah I know its quite tough to complete a meal without these. They not only perk up a meal, one can't be without these lovely extras.

Though no concrete idea came up as an entry, I was planning on Saturday to be day I would make it. But work these couple of weeks, has been too hectic and we were working the Sundays too. I had to complete the quick breakfast, something for the lunch and left for the office. So breakfast was the only option left open and when I glanced around my kitchen, my eyes fell on the lovely green mangoes lying around. I immediately thought a quick relish with it would make a great combo for the Jower appey that were getting ready on the pan!

Having my target in mind, getting to the final dish took about 5 minutes overall! It was that quick. The recipe is so simple that it doesn't require much in terms of writing down a recipe. And the taste was too good. This not only was a great combo for the appey, am sure it will make a great side for the dal rice combo.

When I think more and more of cooking in microwave, I am amazed at how quickly we can make so many different dishes. Of course I make very less quantity which might last for couple of servings. Even then its a life saver alright.

Serves - 4 spoons

Ingredients Needed:

Raw Mango - 2 medium slices.
Red chili powder - 1/2 tsp
Salt to taste
Turmeric powder a pinch
Roasted Cumin powder - 3/4 tsp
Oil - 1 tsp
Water - 2 tsp

Method to prepare:

Wash and grate the mango slices. Take a microwave bowl, add 1/2 tsp of oil, add the grated mango, chili powder, salt, cumin powder and turmeric. Micro it for 1 minute.

Stir with a spoon, add the remaining oil. Mix well and micro it again for 2 minutes. Add 2 tsp of water and micro for 1 minute.

You delicious Mango Relish is readdy!

I served it with Appeys made with Jower flour, a breakfast dish for Diabetics and the other accompanying side dish was also a quick Tomato Relish. Both these are going to be featured in the Spice your Life blog. Be sure to check it out!

Sending the Quick Mango Relish to Rachel, who is hosting the MEC Essential Extras!

And yes to my Mango Mela too!