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Saturday, May 23, 2015

Aam ka panna with jaggery

Aam ka panna with jaggery 


  • Green Mangoes- 4
  • Powdered jaggery -1 cup (adjust to taste depending on sourness of mangoes)
  • Cardamom powder - 2 tsp 
  • Pepper Powder- 1/2 tsp ( optional ) i have added
  • Salt to taste
  • Water as required

Method Wash the mangoes well and place them in a large vessel filled with water till they are completely immersed in it. 

Boil the mangoes till the green skin is turned yellow n cooked well . Allow it to cool n then remove the skin of the mangoes and squeeze out the pulp from the mangoes n discard the seed . Blend the pulp along with powdered jaggery n salt .

Dilute it by adding water for consistency , add pepper n cardamom powder, mix well .

Serve chilled .

Char Charichi Bajili Idlies ( Crispy Roasted idlies )

Char Charichi Bajili Idlies ( Crispy Roasted idlies )  


  • Left over idlies-  6 
  • Coconut oi- 4 tsp 


Method 
Heat a dosa tawa , add oil , place the left over idlies over it , cover n allow it to roast on both sides on sim flame . 

Serve hot with pickle . 

Beetroot Poriyal (Stir Fry )

Beetroot Poriyal ( stir fry )

  • Beetroot -1
  • Oil- 3 tsp 
  • Mustard seeds- 1/2 tsp
  • Urid dhal- 1 tsp
  • Green chilles-2 
  • Red chilly -1 
  • Onion - 1
  • Curry leaves- 1 sprig 
  • Coriander leaves- 4 tsp chopped 
  • Grated coconut - 1 tblsp 
  • Salt to taste 


Method
Wash n peel the beetroot .chop it into 2 inch cubicles . 

In a kadai add oil, splutter mustard seeds, add urid dhal fry for a while n then add curry leaves, chopped green chilles , torn red chilles n fry for a while .Add chopped onions n fry till pinkish red . Add chopped beetroot along with little water n salt  , cover n cook till done . Add grated coconut n chopped coriander leaves . Mix well . 

Chole Biryani


Chole Biryani 
  • Basmathi Rice- 1 cup 
  • Water-11/2 cups 
  • Kabuli Chana /White Chickpea -1/2 cup 
  • Ghee- 2 tsp
  • Oil- 2 tsp
  • Cumin seeds - 1 tsp
  • Cloves-3 
  • Cinnamon - 1 inch piece 
  • Ginger Garlic paste- 1 tsp 
  • Onion - 1 
  • Tomato - 1 
  • Green chilles- 2 
  • Garam Masala Powder- 1/2 tsp 
  • Mint leaves- 1/2 cup 
  • Coriander leaves- 1/2 cup 
  • Salt to taste . 


Method
Soak Kabuli chana overnight . 

Wash n soak Basmathi rice in water for about 10 mts .

Grind tomatoes n green chilles to a paste 

Pressure cook kabuli chana adding salt . dont overcook n make it mushy 

In a pressure cooker , add ghee + oil , crackle cumin  seeds , add in cloves, Cinnamon n fry for a while . Add chopped onion n fry till transparent, then add the ground green chilly tomato paste n fry well till the raw smell goes . Add ginger garlic paste , fry well . Add garam masala powder , soaked drained rice ,water , salt n chopped mint n chopped coriander leaves ..mix n pressure cook for 2 whistle . Remove add in cooked kabuli chana n mix well . 

Serve hot with Raitha/ Gravy . 

Friday, May 22, 2015

Ripe Banana Gojju

Ripe Banana Gojju 


  •  Ripe banana-2 
  • Curds-1/2 cup 


To grind 
Grated coconut-1/2 cup 
Jaggery - Marble size 
Green chilles- 2 or according to the spice 
Mustard seeds- 2 pinch 
Salt to taste 

Seasoning 

  • Ghee-1/2 tsp 
  • Mustard seeds- 1/2 tsp 
  • Urid dhal- 1 tsp 
  • Dry red chilles -1 
  • Curry leaves- 1 sprig 


Garnish 

  • Coriander leaves chopped . 


Method 
Chop  the banana into small pieces  .

Grind grated coconut,mustard seeds, green chillies, jaggery along with little water to fine paste.

Add the chopped banana in a bowl along with curds, ground paste n salt .Mix well . give the seasoning n garnish 

Ambya Ghassi ( Mangoes cooked in coconut based sweet gravy )

Ambya Ghassi ( Mangoes cooked in coconut based sweet gravy ) 

  • Small variety mangoes (  Gointa Mangoes ) -8
  • Grated coconut-1 cup 
  • Roasted dry red chilly( with little oil )- 6
  • Roasted Urid Dhal ( with little oil)- 1tsp 
  • Marble sized -Jaggery
  • Tamarind- Tamarind seed size 
  • salt to taste 
Seasoning 
  • oil-2 tsp 
  • Curry leaves-1 sprig 
  • Mustard-1/2 tsp
Method

Wash the raw mangoes n slit the skin ...

in a vessel add water , slit raw mangoes ,salt , jaggery n cook ..

Grind grated coconut, dry red chillies, tamarind to a fine paste n just before taking out the ground paste add the roasted urid dhal and grind for a second ..

Add this ground paste to the above vessel n boil again till done 

..season with mustard and curry leaves !

Can prepare this same gravy with sweet hog plums  too !

Kesarwala Aamras ( Mango pulp with Saffron strands )

Kesarwala Aamras ( Mango pulp with Saffron strands ) 

  • Alphonso Mangoes- 2 large or any other variety 
  • Milk- 1/4 th cup 
  • Sugar - Little  
  • Saffron strands - a few .



Method 
Add saffron strands in little warm milk for about 10 mts .

Peel mangoes n chop them 

Blend the chopped mangoes, milk, saffron strands , sugar . Let the paste be thick 

Sprinkle a few saffron strands as garnishing . 


Serve with rottis/phulkas /paratha n even as chilled dessert


Thursday, May 21, 2015

Sev Tameta Na Sak ( Sev Tomato Curry )

Sev Tameta Na Sak ( Sev Tomato Curry ) 


  • Tomato- 3 medium 
  • Sev - 1 cup 
  • Salt to taste 


Seasoning 

  • Oil - 3 tsp 
  • Mustard seeds-1/2 tsp
  • Cumin seeds- 1/2 tsp
  • Hing/Asafoetida- a pinch 
  • Curry leaves- 1 sprig
  • Dry red chilly- 1
  • Green chilly - 2
  • Red chilly powder- 1 tsp 
  • Coriander powder- 1 tsp
  • Garam masala powder-1/2 tsp
  • Turmeric powder- a pinch 
  • Jaggery - chick pea size


Garnish

  • Coriander leaves chopped .


Method 
In a kadai add oil n splutter mustard seeds, then crackle cumin seeds, add hing, chopped green chillies, curry leaves , dry red chilly n fry for a while .. add chopped tomatoes n fry till the raw smell goes n it becomes mushy , add all the powders along with salt , water n jaggery  ..boil well till  the gravy thickens slightly . 

Do the garnishing n just before serving add the sev . 

Goes well with Rottis /Rice .


Sponge Dosa

Sponge Dosa 

  • Dosa Rice- 3 cups 
  • Sour Butter Milk- 5 cups 
  • Thin Phova- 1 fist 
  • Methi /Fenugreek seeds- 2 tsp 
  • Salt to taste 


Method 
Wash n soak dosa rice in butter milk with  fenugreek seeds for about 4 to 5 hours .

Soak thin phova for about 10 mts in little water .

Grind the soaked mix along with phova to a fine batter .  Add salt n ferment overnight . 

Heat a dosa tawa, smear oil n pour a ladle full batter , spread a little n roast on both sides .

Serve hot with chutney , 

Adrakwali Elaichi Chai ( Ginger Cardamom Tea )

Adrakwali Elaichi Chai ( Ginger Cardamom Tea )


  • Milk- 1 cup
  • Water-1/2 cup
  • Crushed Ginger - 1 tblsp 
  • Whole green cardamom pod- 2 slightly crushed 
  • Tea Powder- 2 tsp 
  • Sugar as per taste 


Method 
Boil milk , add water , crushed ginger, slightly crushed whole green cardamom  n tea powder .sim the flame n let all the ingredients boil well . switch off n using a tea filter strain it . Add sugar , stir well n serve hot . 


Lemon Juice

Lemon Juice 

  • Juicy Lemon - 4 
  • Water - 3 cup's 
  • Sugar - 1 tblsp or to taste
  • Cardamom powder- 1/2 tsp 


Method
Wash the lemons , slice them n squeeze in the lemon juice. 


Add water to above lemon juice along with sugar in a bowl n stir well till the sugar is dissolved . Add cardamom  powder. Mix n serve chilled . 

Rotti Rice Oota ! White rice, Chapathi , Gointa ( pointed gourd ) Tawa fries, Alsande bee saarupakri , Garlic roasted potatoes , Mangoes cooked in Coconut based curd gravy n Garlic chilly Dhal !!!!!!!

Rice Rotti  Oota ! White rice, Chapathi , Gointa ( pointed gourd ) Tawa fries, Alsande bee saarupakri , Garlic roasted potatoes , Mangoes cooked in Coconut based curd gravy  n Garlic chilly Dhal  !!!!!!!


White Rice 


  • Raw Rice- 1 cup 
  • Water -2 cups 

Method 
Wash n add the raw rice along with water in a pressure cooker . cook for 2 whistle . 

Rotti 

  • Whole wheat flour ( i have used Multi grain atta ) -2 cups
  •  Salt to taste
  • Water to knead the dough
  • Ghee 
Method 
In a bowl , add whole wheat flour , salt n water little by little  at a time n knead it to a soft dough for about 5 to 8 mts ... keep covered under moist cloth for 1/2 an hour . 

Divide the dough into equal sized balls , apply some flour n bail out thin Rottis .

Heat a tawa , place the Rottis on it n cook till puffed on both sides ..apply ghee n serve hot . 

Gointa ( Pointed Gourd ) Tawa Rawa Fries . 

  • Gointa /Pointed Gourd - 6
  • Red chilly powder- 2 tsp 
  • Turmeric powder- 1/2 tsp
  • Hing /Asafoetida- 2 pinch 
  • Semolina /Rawa - 1/4 th cup   
  • Salt to taste 
Method 
Wash n peel the  skin of pointed gourd  n slice them thin .

In a bowl add the  red chilly powder, turmeric powder,  hing ,salt n sliced pointed gourd pieces .. mix well .keep aside for 5 minutes .

Run the marinated  pieces over rawa .

Heat a tawa , smear little oil n shallow fry on both sides till crisp.


Alsande bee Saar Upkari  ( Cow Peas   Plain Rasam ) 
  • Alsande bee /Cow Peas  - 1/2 cup 
  • Green Chilles-2 
  • Salt to taste 

Seasoning 

  • Oil-1 tsp 
  • Crushed garlic flakes- 6 
  • Dry red chilly - 1 

Method 
Wash , soak cow peas  for about 20 mts n then pressure cook it for about 4 to 5 whistle or till cooked .


Add  the cooked cow peas, slit green chilles, salt in a vessel along with  water for desired rasam consistency n cook well . Then do the seasoning . 
 Garlic roasted potatoes . 

Potato- 3 medium
Garlic -1 bulb 
Red chilly powder- 3 tsp 
Turmeric powder- 1/2 tsp 
Oil- 4 tsp 
Salt to taste .

Method 
Cook potatoes ... cool, peel n cut into reasonable pieces ... keep aside ( dont over cook the potatoes ) 

In a kadai add oil, crushed garlic n saute for sometime till the raw smell goes ... add all the powders along with salt n then add the cooked chopped potatoes ... n roast well . 

Note : More the oil n garlic .... More tastier will be the dish :) 

Whole Ripe Mango in Curd  Based Coconut Gravy


  • Whole ripe mangoes - 2
  • Thick curd - 1 cup 

To grind to a paste
  • Freshly grated coconut - 1 cup
  • Green chillies - 2
  • Rice - 2 tbsp 
  • Salt to taste

Seasoning 

  • Oil - 2 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves - 1 sprig


Method 
wash n slit the ripe mangoes keeping them intact at the base .

 Soak raw rice for about 10 mts n then  grind it along with grated coconut ,green chillies to a fine paste.

Take half the ground masala in a vessel  ,add a glass of water to it n add in the slit mangoes n boil for about 10 mts.  n keep the other half ground masala aside.

Now blend the thick curd and the kept aside ground masala paste n add in the cooked gravy. give a quick boil till it thickens on low flame . Switch off and do the seasoning .

Garlic Chilly Dhal 

  • Thoor Dhal- 1/2 cup 
  • Salt to taste 


Seasoning 
  • Oil- 2 tsp 
  • Crushed garlic flakes- 6 
  • Crushed Green chilles- 1 
  • Red chilly powder- 1/2 tsp 


Method 
Wash n pressure cook thoor dhal .

Add water for desired dhal consistency , salt n boil well .later give the seasoning . 



Kolambe Gojju ( Brined Raw Mango Gojju )

Kolambe Gojju (Brined Raw Mango Gojju )

  • Kolambo/Brined Raw Mango - 1 
  • Grated coconut- 1/2 cup 
  • Roasted Dry Red chilles- 3 
  • Garlic flakes- 4 
Method
Wash the brined raw mango , peel the skin . n chop it . 

Grind grated coconut, roasted dry red chilles, garlic flakes n chopped brined raw mango to a fine paste . 

Salt is not required as the raw mango is already brined ... 

Red Tingalavre Ghassi with Surnu ( Red Navy Beans cooked with yam in coconut based gravy )

Red Tingalavre Ghassi with Surnu ( Red Navy Beans cooked with yam in coconut based gravy ) 
  • Red Tingalavare( Red Navy bean )- 1  cup 
  • Yam- chopped to 2 inch pieces-1/2 cup  


To grind 

  • Grated coconut- 1 cup
  • Roasted dry red chillies- 5 or according to the taste 
  • Tamarind- Tamarind seed size 
  • Salt to taste 


Seasoning 

  • Oil-1tsp
  • Mustard seeds- 1/2 tsp
  • Curry Leaves- 1 sprig 


Method

Soak red navy beans for about 1/2 an hour.

Pressure cook red navy beans  and yam   .


Grind grated coconut,Roasted  dry red chillies, tamarind to a fine paste .

Add the ground paste to the cooked stuffs, along with salt  n boil well.Then later give the seasoning . 



Wednesday, May 20, 2015

Yellow Split Moong Dhal Dosa

Yellow Split Moong Dhal Dosa


  • Yellow Split Moong Dhal - 1 cup
  • Green chilles -2 
  • Ginger- 1/2 inch piece 
  • Onion chopped- 1/2 cup 
  • Coriander leaves chopped- 4 tsp 
  • Cumin seeds- 1 tsp ( optional ) 
  • Salt to taste 


Method 
Wash n soak yellow moong dhal for about 3 hours . 

Drain n grind the soaked moong dhal along with green chilles n ginger piece to a fine batter .

Remove the batter, add salt, cumin seeds, chopped onion n chopped coriander leaves , mix well 

Heat a dosa tawa , smear oil n pour a ladle full batter, spread well n roast on both sides 

Serve hot with chutney . 

No need to ferment the batter . 

Ground Phova Chutney

Ground Phova Chutney 


  • Thin Phova/Beaten rice- 2 cup 
  • Grated coconut- 1/2 cup 
  • Coriander seeds - 2 tsp ( raw n not roasted ) 
  • Cumin seeds- 1/2 tsp (raw n not roasted )
  • Roasted dry red chilles- 3 
  • Jaggery - Marble size 
  • Tamarind- Tamarind seed size
  • Salt to taste .


Seasoning 
  • Oil- 1 tsp
  • Mustard seeds-1/2 tsp
  • Curry leaves- 1 sprig 

Method

Grind Roasted dry red chillies, tamarind, jaggery , around 4 tsp of grated coconut , cumin seeds to a fine powder  n just before removing  the ground powder  add the coriander seeds n grind just for a minute as this will enhance the taste of the masala . 

Add the ground masala powder in a wide bottomed vessel , salt , remaining grated coconut n mix well with hands . Add the thin phova , mix well n then give the seasoning .

 Serve Immediately or else the phova becomes soggy . 

Ragi Puttu

Ragi Puttu


  • Ragi Flour - 3 cups
  • Freshly Grated coconut- 11/2 cups
  • Warm Water- 3/4 th  cup
  • Salt to taste


Method
In a wide bottomed bowl add ragi flour , salt n then add warm water little by little , mix it by rubbing method , flour shouldnt be too dry nor too wet n the consistency  should be granular .

Now take the puttu mould n 1st add 1 or 2 tsp of grated coconut. Then add 2 handful of Ragi puttu flour and again 1 or 2 tsp grated coconut n make such layers till the mould is full n make sure the top layer is again with grated coconut . Close the lid .

Meanwhile heat the puttu pot with enough water n place the filled mould n steam for 8 to 10 mts or till cooked .

Serve hot with kadala curry/ Boiled kerala banana / Sugar n ghee . 

Spicy Tangy Potato Masala


Spicy Tangy  Potato Masala 

  • Potatoes - 2  
  • Tamarind -  lemon sized
  • Butter - 2 tsp


Seasoning 
  • Oil- 4 tsp 
  • Mustard seeds - 1/2 tsp
  • Fenugreek seeds - 1/4 th  tsp
  • Asafoetida/ Hing  - 1/4 th tsp
  • Dry Red chilly - 3
  • Curry leaves - 2 sprig 
  •  Onion - 1 medium size 
  • Tomatoes - 2 
  • Garlic cloves  - 3 
  • Turmeric Powder - a pinch
  • Chilly Powder - 2 tsp 
  • Coriander Powder - 2 tsp 
  • Cumin Powder - 1/2 tsp
  • Pepper Powder - 1/2 tsp
  • Salt to taste 


Method 
Wash , peel the potatoes n chop into slightly bigger pieces . 

Crush garlic flakes roughly .

Chop Onion n Tomatoes . 

Soak tamarind in 1/4th  cup of warm water for about 10 mins. Then squeeze the tamarind pulp well  n discard  the pulp ,  retain the tamarind water . 

In a thick bottomed pan, add oil , splutter  mustard seeds , then add   fenugreek seeds, curry leaves, broken dry red chilles, , hing n fry for a while , then add chopped onion n fry till Pinkish red . Add crushed garlic flakes n fry well . Add chopped tomatoes n fry till the raw smell goes . Add salt along with all the powders n fry for a minute or two . Add the chopped potatoes , tamarind  water , can add little extra water too . Now cook keeping it covered . Once the potatoes are cooked, add butter n mix well . 

Serve hot with rice/rottis . 



Tuesday, May 19, 2015

Adgai ( Raw Jackfruit n Raw Mango pickle )

Adgai ( Raw Jackfruit n Raw Mango pickle )
  • Raw Jackfruit Medium size comes around 2 or 3 cup's 
  • Raw Mango - 2 
  • Rock Salt ...1/2 to 3/4 th cup 
  • Water ..3 Cup's 
To dry roast n grind to a fine paste 
  • Dry red chillies spicy ...1 cup
  •  Byadagi chilles long  ..1 cup 
  • Coriander seeds- 1 tblsp 
  • Mustard seeds-1/4 th cup  
  • Methi seeds/fenugreek seeds- 1/4 th  tsp 
  • Hing/ Asafoetida - small piece  ( i use solid hing ) 
  • Turmeric powder- 1/2 tsp 
Method 
Wipe the raw mango with a clean cloth n chop it to 2 inch pieces .

Chop raw jackfruit to 2 inch lengthy pieces . 

Boil water adding salt n when still warm ( not hot ) add the chopped raw mango pieces .

In a clean cotton cloth , place the raw jackfruit pieces, tie it  n steam  ( for about 10 to 20 mts or till soft but not mushy ) remove the steamed pieces n allow it to cool . 

Dry roast both dry red chillies , coriander seeds, methi seeds, mustard seeds, hing all separately on low flame . Remove n allow it to cool . 

Dry the mixer well , there shouldn't be any trace of moisture ( u can keep it under direct sunlight for sometime  ) 

First grind the dry roasted chillies , with little  boiled cooled salt water , when 1/2 done with grinding ,add the other dry roasted ingredients along with turmeric powder n grind to a very fine paste .

Remove this ground paste in a clean dry vessel ( porcelain is best ) , add the steamed cooled raw jackfruit , Soaked, cooled  raw mango pieces along with the boiled cooled salt water as per the thickness of the pickle one prefers ... mix well with a clean dry wooden spoon . 

Place in refrigerator n this last for about  15 days to a month . 


Tuesday, May 12, 2015

Jeev Kadgi Rawa Podis with Ground Batter ( Bread fruit deep fried with ground batter n semolina )


Jeev Kadgi Rawa Podis with ground batter ( Bread fruit deep fried with ground batter n semolina ) 


  • Bread Fruit - 1 
  • Semolina/Rawa  - 1/4 th cup 
  • Oil as required to fry 


To grind to a fine batter 

  • Raw Rice- 1 cup 
  • Dry red chilles - 10 /12 
  • Hing/Asafoetida - a generous pinch 
  • Salt to taste 


Method 
Peel the bread fruit n slice it 

Wash n soak raw rice along with chilles for about 2 hours . Drain it well n then grind to a fine paste along with hing .. it should be a thick batter  so sprinkle little water while grinding .  Remove the ground batter n  add salt , mix well .  Add the sliced breadfruit in the ground batter n marinate it for 1/2 an hour . 

Heat oil in a kadai ,   Run each marinated bread fruit pieces over semolina n deep fry till crisp  at  4 to 5 at a time . 

Monday, May 11, 2015

Stuffed Punjabi Tinda dry masala

Stuffed Punjabi Tinda dry masala


  • Tinda /  Apple gourd / Indian baby pumpkin- 6 


For the stuffing 


  • Besan - Gram flour- 2 tblsp 
  • Red Chilly Powder- 2 tsp
  • Garam Masala - 1/2 tsp
  • Fennel Seeds/Saunf - 2 tsp 
  • Coriander Powder- 2 tsp 
  • Salt to taste 


Seasoning 


  • Oil - 2 tblsp 
  • Cumin seeds- 1 tsp 
  • Hing/Asafoetida- 2 pinch 


Method

Prepare fennel seeds powder with rolling pin .

In a bowl add besan,chilly powder, garam masala powder
 ,fennel seed powder, coriander powder n salt ..mix well ..keep aside .

Wash the tindas and scrape them lightly with a knife n not with a peeler.slit the tindas ,that way there is four quarters but keeping the base intact to fill the stuffing . 

Stuff this mixture inside the slit tindas . 

In a deep bottomed wide kadai , add oil crackle cumin seeds, add hing ..n place the masala stuffed tindas side by side n sprinkle the remaining  masala over it . Cover n cook on low flame ..check in between n turn it side to side carefully  n cook till done . 

Serve hot with rottis/phulkas .



Magge n Bikkanda Koddel ! ( Mangalore cucumber n jack fruit seeds in coconut based gravy )

Magge n Bikkanda  Koddel ! ( Mangalore cucumber n jack fruit seeds in coconut based gravy )   


  • Mangalore cucumber -chopped with skin to cubes-2 cups
  • Jackfruit seeds- 1 cup 
To grind to a fine paste 
  • Grated coconut-1 cup
  • Roasted Red chilly -6  or according to the taste 
  • Tamarind -tamarind seed size 
  • salt to taste 

Seasoning 

  • Crushed Garlic- 7 to 8 flakes 
  • coconut oil-2 tsp 
Method 

Cook Mangalore cucumber n jackfruit seedstill tender or pressure cook for 1 whistle  

Grind grated coconut, roasted dry red chillies n tamarind to a fine paste , add this ground masala to the cooked veggies along with salt n boil it ! 

Season with Crushed garlic in coconut oil ! 

Mango Juice

Mango Juice 

  • Ripe Mangoes- 2 
  • Water- 3  glass ( as per the consistency )
  • Sugar - as needed for sweetness .


Method 
Wash, peel n chop the mangoes into pieces . 

Blend it with sugar n water  . 

Serve chilled . 



Sunday, May 10, 2015

Kurle Ghassi ( Crab cooked in coconut based gravy )

Kurle Ghassi ( Crab cooked in coconut based gravy ) 


  • Kurlo/Crab- 6 


To grind to a fine paste 

  • Grated coconut - 1 cup 
  • Roasted dry red chilles- 4 
  • Tamarind - Tamarind seed size 
  • Salt to taste 


Seasoning 

  • Coconut oil- 3 tsp 
  • Onion - 1 


Method 
Wash , clean the crabs ... 

Chop onions for seasoning 

Grind grated coconut, roasted dry red chilles ,tamarind to a fine paste . 

In a vessel add the ground paste, little water n washed crabs along with salt n boil well , n later give the seasoning . 


Whole Ripe Mango in Curd Based Coconut Gravy

Whole Ripe Mango in Curd  Based Coconut Gravy


  • Whole ripe mangoes - 2
  • Thick curd - 1 cup 

To grind to a paste
  • Freshly grated coconut - 1 cup
  • Green chillies - 2
  • Rice - 2 tbsp 
  • Salt to taste

Seasoning 

  • Oil - 2 tsp
  • Mustard seeds- 1/2 tsp
  • Curry leaves - 1 sprig


Method 
wash n slit the ripe mangoes keeping them intact at the base .

 Soak raw rice for about 10 mts n then  grind it along with grated coconut ,green chillies to a fine paste.

Take half the ground masala in a vessel  ,add a glass of water to it n add in the slit mangoes n boil for about 10 mts.  n keep the other half ground masala aside.

Now blend the thick curd and the kept aside ground masala paste n add in the cooked gravy. give a quick boil till it thickens on low flame . Switch off and do the seasoning .


Friday, May 8, 2015

Ambuli Tikhsane Humman ( Raw Mango Spicy Gravy )

Ambuli Tikhsane Humman ( Raw Mango Spicy Gravy ) 


  • Raw Mango- 1 ( i used Totapuri ) 
  • Green Chilly - 1 or 2 
  • Dry Red chilly - 5 ... ( i used 3 long n 2 short ) 
  • Salt to taste 


Seasoning 

  • Coconut oil- 2 tsp
  • Mustard seeds- 1/2 tsp
  • Urid dhal- 1 tsp 
  • Methi Seeds/ Fenugreek seeds- 1/4 th tsp 
  • Hing/Asafoetida- a pinch 


Method 
Wash the raw mango n cut it into litter bigger pieces .

Soak dry red chilles in water for about 1/2 an hour . 

Grind the soaked chilles to a fine paste . 

Cook chopped mango pieces with salt n slit green chilles .Add the ground paste to the  cooked raw mango n cook till the raw smell of the ground chilly goes . Then do the seasoning .