Friday, 27 February 2015

Kairi Pudina Chutney ( Raw mango and mint chutney )


I just love mangoes ripe or raw. So yesterday in the market when I saw the first raw mangoes of this season immediately bought them . Planning to make few favorite varieties in the next few days.

Today made this tangy tongue tickling chutney with Raw mango and pudina. Adding vinegar makes the chutney stay for more days in good condition. If you are going to use it instantly don't add anything as sourness of raw mangoes is enough.

 Serve it with chapatis or with fried snacks like kachoris  and samosas.






Ingredients :

250gm .........................Raw mangoes
1 bunch......................mint leaves
6 to 7 .......................garlic flakes
1 tsp..........................cumin seeds
3 tbsp.........................salt
750gm .......................jaggery ( finely chopped)
3 tbsp + 1/2 cup .....................vinegar


Method :


Peel the mangoes , cut them and sprinkle salt and keep aside for 7 to 8 hours.

Throw the water and spread the mango pieces on a dry towel .

Pick the mint leaves and instead of washing in water soak them in 1/2 cup vinegar .

Wash them in vinegar thoroughly and throw the vinegar away.

Now grind all the ingredients and add 3 tbsp vinegar in the end.

Store in air tight glass jar.

This chutney stays well for almost a year.






Wednesday, 25 February 2015

Shahi Aloo ( Baby Potatoes coated with rich gravy )

Sometimes when you just can't zero in on the vegetable to be made just think of potatoes. Potatoes are so versatile that they come handy in almost any preparation . So how about making this simple potato dish when you are in a dilemma or when the vegetables are scarce ?

This dry potato dish makes a good side dish for your daily meal. If you add some dry nuts the same dish can be had for a special occasion . Being dry it can also be served as starter during the party.

Using tomato puree gives the potatoes a nice tangy taste. If the same dish is made keeping little gravy it can be enjoyed with naans or rotis.

 So go ahead and enjoy this versatile dish and make changes according to your mood......








Ingredients :

15 to 20 ....................baby potatoes
2 .............................onions ( very finely chopped )
2 ............................tomatoes ( pureed )
2 tbsp.....................milk powder
1 tsp.........................garam masala powder ( only cloves, cinnamon and cardamom )
1/2 tps.....................chilly powder
1/4 tsp.....................turmeric powder
2 tbsp.....................cashews and raisins
2 tbsp.....................chopped coriander leaves
1 tsp.......................sugar
2 tbsp.....................ghee or butter
salt
oil for frying



Method :


Boil the potatoes and remove the skin.

Deep fy these potates in oil and keep them aside.

In a vessel boil 4 cups water and drop the tomatoes in them.

Boil for 5 more minutes or till the skin of tomatoes starts peeling off.

This method of cooking tomatoes is called blanching.

Cool the water and remove the skin of tomatoes.

Grind the tomatoes and make a puree.

Use the water for some other purpose don't throw it.

Now in a non stick pan add ghee and fry the raisins and cashews till golden .

Keep them aside for garnishing .

In the same pan saute the chopped onions till golden .

Add puree and stir fry till ghee separates .

Now add the fried potatoes, sugar and salt .

Also add all the other masalas  and milk powder.

When the mixture has coated the potatoes well add cashews and raisins.

Serve garnished with cashews , raisins and chopped coriander leaves.



Sunday, 22 February 2015

Vaangi Bharit ( Karwari )

Brinjals / Egg Plants are known as vaangi in Maharashtra . Vaangi Bharit is a sort of cold salad which makes a very easy and tasty side dish for everyday meal. It goes very well with Daal Rice or roti. Instead of curds tamarind juice can also be added for the sourness.






Ingredients :


1 big .....................brinjal ( bharta variety )
2 ..........................onions ( finely chopped )
1/2 cup................fresh grated coconut
2 .......................green chillies ( finely chopped )
1 tsp.................sugar
1/2 cup.............sour thick curds
2 tbsp...............chopped coriander leaves
salt


Method :

Dry roast the brinjal on the gas directly till the skin gets blackened from all side.

Insert a tooth pick to see if the brinjal has become soft.

Let it cool completely and then remove the skin.

Mash the cooked brinjal pulp well and add all the other ingredients .

Serve with rotis or rice.

Friday, 20 February 2015

Pomfret Curry ( Karwari Style )


Pomfret is one of the tastiest fishes and can be prepared in many different ways. Today I am posting the recipe of  karwari pomfret curry which I regularly make at home. It is made with minimum ingredients and tastes yummy with hot rice.






Ingredients :


2 medium ................Pomfrets ( can use any other fish too )
2 ............................onions ( chopped)
2 cups.......................fresh grated coconut
4 to 5 ........................dry red chillies
2 ..............................green chillies ( slit into two)
1/2"...........................ginger ( grated)
1 tsp.........................coriander seeds
1/2 tsp......................pepper seeds
1 tsp........................turmeric powder
2 to 3 .....................dry kokam pieces ( for sourness)
2 tbsp + 1 tsp ..........coconut oil
2 tbsp.......................chopped coriander leaves
salt


Method :


Clean the fish and scrap its surface to remove the scales.

Slice it and clean the insides and wash thoroughly.

Now in a pan add 1 tsp coconut oil and roast coriander seeds, pepper and dry red chillies.

Grind them along with coconut and turmeric powder.

Now in the same pan add remaining oil and saute the chopped onion till golden brown.

Add green chillies and grated ginger and just stir it for a minute.

Now add the washed fish pieces and give a gentle stir taking care not to break them.

Finally add  the ground masala, kokam and salt and cook on a low flame.

When the fish pieces appear whitish it is an indication that they are cooked.

This takes hardly 7 to 8 minutes.

Don't over cook as fish is very soft and the pieces may break.

Garnish with coriander leaves and serve with plain hot rice.