Sunday, May 22, 2016

Ripe Mango curry /Pazham manga curry

As it is the the season of mangoes , always wanted to try the sweet mango curry. Alhamdulillah it turned out perfect...!!


  • 2 ripe mangoes
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1/4  of coconut scrape
  • 1/2 tsp cumin 
  • 3 tbsp curd
  • 1/2 tsp fenugreek powder
  • 1 tbsp coconut oil
  • 1tsp mustard
  • 1 dry red chilli cut into 2
  • curry leaves
  • salt to taste.
    • In a pan cook the ripe mangoes, chilli powder ,turmeric powder and salt with 2 cups of water.
    • Grind the coconut and cumin to fine paste.
    • Add the coconut paste once the water has reduced to half of the quantity.
    • Then add the curd.
    • Do not over cook , just seamer.
    • Allow it cool and then sprinkle fenugreek powder over it.
    • Remove from the heat.
      • In a pan heat the oil.
      • Add curry leaves, mustard and red chillies.
    • Pour the oil mix over the mango curry.
Enjoy Cooking

Recipe source :

Wednesday, May 18, 2016



  • 1/2 cup butter soft at room temperature
  • 1/2 cup white granulated sugar
  • 1 egg yolk
  • 2 teaspoons vanilla
  • A pinch of salt
  • 1/2 tbsp baking powder
  • 1 tbsp milk
  • 1 1/2 cup all purpose flour
  • 1 tbsp butter
  • 1 tbsp milk
  • 3 tbsp cocoa powder
  1. Beat butter until cream on a medium speed.
  2. Add sugar little by little and continue beating.
  3. Add egg yolk, vanilla essence, baking powder and pinch of salt.
  4. Mix well.
  5. Add milk and mix well.
  6. Sift the flour into the mixture.
  7. Mix it until it forms a dough.
    1. In a small bowl place butter and milk and microwave it for 20 minutes.
    2. Add the cocoa powder and mix well.
    3. Add the cocoa mixture and mix it with 1/2 of vanilla mixture.
    4. Mix with stand mixture until you end up having a small chocolate dough.
      1. Now we have two types of dough.
      2. Place 2 sheets of baking paper.
      3. Place the vanilla dough on one sheet and the chocolate on the other.
      4. Roll the dough separately into a square, not very thin
      5. Place the chocolate square on top of the vanilla square.
      6. Remove the wax paper on top(that we used to roll the chocolate dough).
      7. Using a rolling pin, roll the dough to flatten it a bit.
      8. Gently roll the dough, starting of the edge closet to you, as if you were rolling a carpet.
      9. Cover the dough tube with baking paper and place it in the fridge for 30 minutes or in the freezer for 15 minutes  before we cut into cookies.
        1. Preheat the oven @ 175C for 10 minutes
        2. Take the dough ,using a knife cut into 1/4 inch slices of cookies.
        3. Bake for 15- 20 minutes, until a golden brown color.


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