Make The Best Wedding Day Cookies

Aam chunda/chundo is a sweet,mildly spicy pickle popular in Gujarati households to accompany theplas,parathas and papad.The traditional method of making chunda is time consuming also it needs lot of sunlight . The grated mango and sugar mixture is kept in the hot sun covered with a cloth.The heat from the sun aids the sugar to melt and achieve the consistency. The safe and easy method of making chunda is on stove top. The grated or shredded mango is dissolved in sugar and heat up the mixture to reach a syrup consistency.Then it is spiced up with red chilly powder and flavored up with roasted cumin powder.                                                                                                 ...

Today's recipe for the final day of blogging Marathon #42 under the theme South Indian Thali recipe is Puli Inji. Puli Inji is a typical Kerala dish which is slightly tangy and sweet with the flavor of ginger,served on Sadhya menu as an accompaniment. This recipe I note down from a Kerala friend and tried it for the first time.It came out so delicious and I scaled down the measurement and made it with 1/2 cup of grated ginger as I tried it for first time. In the original recipe finely chopped ginger is used but as I wanted  the consistency to be smooth I used the grated ginger.Now off to the recipe.......................................... Basic Information Preparation time 10 minutes Cooking time 20 minutes Makes 3/4 cup Ingredients Ingredient Quantity Ginger/inji(grated) 3/4 cup Green Chilly/pachamilgai 5-6(chopped) Tamarind/puli small lemon size Jaggery/vellam 11/2-2 tbs Oil 3 tbs Red chilly powder/milagai podi 1 tsp Mustard seeds/kadug...

Today's recipe for Cooking from a Cook book Challenge (CCC) event is Puli Milagai,an accompaniment with a blend of spicy,tangy and mild sweet taste. Puli milgai goes very well with curd rice and the consistency is personal preference,it can be made slightly runny or pickle like consistency.As we prefer pickle like consistency I made it slightly thicker. This recipe I noted down from my sister's recipe collections,now on to the recipe........................ Basic Information Preparation time 10 minutes Cooking time 20 minutes Makes 3/4 cup Ingredients Ingredient Quantity Green Chilly/pachamilgai 20-25(sliced) Tamarind/puli small lemon size Jaggery/vellam 11/2-2 tbs Oil 2tbs Turmeric powder/manjal podi 1/4tsp Mustard seeds/kadugu 3/4tsp Fenugreek seeds/vendayam 1/8tsp Salt 3/4- 1tsp Method Slice the green chillies and soak the tamarind in a cup of water,extract the juice.Set it aside. Heat a pan with oil and crackle the musta...

Vegan Thursday,an event happening at 1st and last Thursday of every month started by Priya of Priya's Versatile Recipes.Being today the first Thursday,I am sharing you a vegan recipe. Coming to the recipe is a thokku/dip made with the key ingredient onion,tomato.Garlic is added to enhance the flavors which brings out a very nice taste also. This delicious dip/thokku goes very well with idly,dosa,roti and rice even can be used as a spread for sandwich.This thokku is perfect for travel and can be stored for 3-4 days without refrigeration and 10 days in the refrigerator.Off to the recipe................................... Basic Information Preparation time 10 minutes Cooking time 25 minutes Makes Around 11/2 cups Ingredients Ingredient Quantity Tomato(finely chopped) 7-8(medium size) Onion(finely chopped) 1(medium size) Garlic/poondu(chopped) 10-12 cloves Red chilly powder/milagai podi 11/2-2tsp Curry leaves 1 sprig Mustard seeds/kadugu ...

Today's recipe is an instant version of mango pickle we make it in mango season.As we are not a big fans of pickle my mom doesn't make other varieties,makes this version of pickle and keep it for a week. Here the mangoes available are not firm and sour enough rarely I make it for parties to accompany with the curd rice.Now off to the recipe.................. Ingredients Ingredient Quantity Raw Mango(finely chopped) 11/2cups Chilly powder/milagai podi 11/4tsp Salt 1tsp Mustard seeds/kadugu 1/4tsp Fenugreek seeds/vendayam 1/8tsp Oil 1tbs For the tempering Ingredient Quantity Mustard seeds 1/2tsp Curry leaves 1 sprig Asafoetida/perungayam a pinch Method  Dry roast the fenugreek and the mustard seeds and powder it in a mortar and pestle,keep it aside. Heat a pan with the oil and splutter the mustard seeds,add the curry leaves and asafoetida. Now add the chopped mango and saute it for a minute,then add the chilly powder,salt and mix it well. Ad...

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...