Recipe Name: Noona vankaaya gojju, Mango Shrikand, Rice and Paapadam with a twist
Recipe by: Poojasri Ranganathan
Ingredients:
Noona Vankaaya gojju:
1)Oil(1 tsp) mustard seeds(half teaspoon) small onions(10 no’s) ,garlic(10 cloves), brinjal(6 no’s), tamarind paste(1/2 tsp), coriander leaves, noogpindi powder(1/2 tsp) and jaggery(1/2 tsp).
2) For tempering: Oil(1 tsp) Urad dal(1/4 tsp) Channa dal(1/4tsp) jeera(1/2 tsp) coriander seeds (1tsp) +pepper balls(6 to 7) dry red chilli (3) , coconut grafted (3tsp), turmeric powder(1/2 tsp)
Mango Shrikand:
Mango(1 big), Milk(1/4 litres), ghee(1tsp), cashews, Sugar, almonds, raisins and Saffron.
Procedure:
Noona Vankaaya gojju:
1)Take cooker, add oil, mustard seeds, small onions, garlic.
2)Cut the brinjal and add it inside, fry it.
3)For tempering, take a separate pan and add Oil+ Urad dal+ Channa dal+ jeera+ coriander seeds +pepper balls+ dry red chilli
4)To grind: coconut+ tempering that we did before+ onion+ turmeric powder
5)Procedure: Once brinjal gets cooked, add tamarind paste, salt and the grinded paste into the cooker. Put some water in the cooker with the paste, add salt and jaggery. Close the lid and wait for two whistles. Once it is done, add one teaspoon of noogpindi powder(sesame seeds grinded) . Finally garnish it with coriander leaves
Mango Shrikand:
1) Slice the mango and take the pulp off and place it in a bowl.
2) Boil some amount of milk on the stove aside. Let it cool down.
3. Now add the milk to the mango pulp in that bowl, add a bit of sugar according to your preference.
4. Take a pan, add ghee +cashews+almonds+raisins
5. Finally add this to the mango and milk mixture and garnish it with a bit of saffron on top.
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