Beach style Boiled Peanut Masala Sundal/Verkadalai Sundal

My,my,my...Fresh air filled with corn smell,Verkadalai Sundal on the cart,sound of masala thaengai mangai pattanu Sundal,chilli kaapi,jasmine flowers, balloons and cute little toys for sale,lucky games......I could keep on adding much when I think of Beach.All beaches makes me close to nature.Should I say I feel like an heroine whenever I  enjoy my time on the beach.Times have changed,love is in the air have changed to my kiddos questions and my ultra smart above IQ answers.This beach Sundal is so good you can make at home and enjoy along with family..

Serves:3

INGREDIENTS:

Puffed Rice/Arisi pori - 1 Cup
Peanuts-1 Cup

Carrot -1 small,grated
Raw Mango - 1/4 cup,grated

Cucumber -1/4 Cup

Onion -1 small

Tomato - 1

Coriander leaves-3 Tbsp

Lemon juice -2 Tbsp

Chaat masala - 1/4 tsp

Red Chilli powder -1 tsp

Salt

METHOD:
1)Soak peanuts overnight or soak them in hot water for 2 hours and pressure cook for 6 whistles until it gets cooked and is soft.Keep the peanuts aside and drain water from it.

 2)Chop all the vegetables.In a bowl,add onion, tomato,cucumber,raw mango and mix well.

3)Add and mix cooked peanuts,redchilli powder and Chaat masala, lemon juice, coriander leaves and salt.Mix rice pori just before serving.Enjoy

Instant Nellikai Oorukai/Gooseberry Pickle

 Gooseberry has lots of health benefits.My friend Uma has a gooseberry tree on her street but they are little gooseberries.They taste sour and sweet and we can eat it just like that or with some salt.I am writing this and my mouth is watering thinking even about it.If you are reading I am sure you are feeling the same too.This pickle is my dad's recipe.He makes it and keeps it in glass jars.We usually have it for lunch with rasam,sambar.Whatever you name it, it comes as our favorite next to homemade narthangai pickle.

Here goes the wonderful mouth watery recipe...

        

INGREDIENTS:
Gingelly oil - 2 tbsp
Mustard - 1 tsp
Fenugreek -1/2 tsp
Red Chilly -2
Curry leaves -1 sprig
Goose Berry - 12
Red Chilli powder -1/2 tsp
Hing-1/2 tsp
Turmeric powder  -1/4 tsp
Salt

METHOD:

1)Wash gooseberry and steam it in idly plates for 7 minutes or microwave for 8 minutes.

2)Remove seed from gooseberry and chop them into pieces.

3)Heat gingelly oil in kadai and fry fenugreek seeds separately.Keep it aside.

4)In the same oil, fry dry red chilli and keep it aside.

5)Powder fenugreek and red chilli into coarse powder.

6)In the same oil,add mustard seeds,curry leaves and chopped gooseberry.

7)Add red chilli powder, turmeric powder,Hing,ground powder.

8)Add ground powder.

9)Add salt.

10)Mix well and saute for another 3 minutes.

11)Serve with rice.Keep it in a glass bottle in fridge for 2 weeks.