Simple Mango Chutney
 

Ingredients :

Posted since : 05-07-2008 

  • Green mango (Peeled and chopped into 2 inch squares) - 1 small

  • Sugar 2-4 tbsp

  • Green chilies - 2-3 (according to your taste)

  • Salt - to taste

Method :

  • Blend the mango chunks, green chilies, salt and sugar.

  • Mix well and serve with plain rice and tuvar dal or any curry of your choice.

  • It gives a zing to even plain rice and dal. Simple and quick to make this is a wonderful side dish to relish in the summer.

  • You can also use this chutney as a dip along with bread rolls, pakoras, french fries, fried chicken, fish or baked potaoes.

 

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Khajur Khata Mitha - Dates in Tomato Gravy

Ingredients :

Posted since : 21-06-2008

  • Tomatoes, chopped into small pieces - 4 large

  • Onion, finely chopped -

  • Panchphuran (mixture of 5 spices - jeera, methi, sarson ,saunf &
    kala jeera) - 1 tsp

  • Turmeric powder - 1 tsp

  • Garam masala - 2 tsp

  • Sugar - 2 tbsp

  • Dates, dry khajur - 8 whole

  • Coriander leaves - 1 tbsp

  • Oil - 1 tbsp

  • Salt - to taste

Method :

  • Heat oil. Add panchphuran and when it starts spluttering add the chopped
    onions.

  • When onions turn translucent add the chopped tomatoes.

  • Stir for a minute. Add turmeric powder, garam masala and salt. Stir well and let it cook for a minute.

  • Add sugar to it. Stir again. Close it with a lid. Stir well after every two minutes.

  • When it starts boiling add the dates. Cook for two minutes and garnish it with chopped coriander leaves.

  • This dish goes well with hot steaming rice in winter.

  • Note : If the soup is thick you can add water to make the soup thinner
    depending on the consistency you want your soup to acquire.

 

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Papaya Curry

Ingredients :

Posted since : 21-06-2008

  • Papaya (small) cut into 1" chunks

  • Garlic, fine chopped - 1 clove

  • Oil - 1 tbsp

  • Mustard seeds - 1 tsp

  • Dry red chili - 1

  • Tomato, chopped fine -

  • Milk 2-3 tbsp

  • Turmeric powder - tsp

  • Salt - to taste

Method :

  • Pressure cook the papaya chunks with adding turmeric powder.

  • Heat oil in a pan. When hot, add chopped garlic, mustard seeds and dry red chili.

  • When the garlic turns a little brown add the tomatoes. Let the tomatoes become soft and mushy.

  • Then add the pressure cooked papaya and salt according to taste.

  • After 1-2 minutes add milk and let it cook for 2-3 minutes.

  • Serve it hot with rice and dal.

 

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Suji Ke Pede

Ingredients :

Posted since : 21-06-2008

  • For Outer Layer:

  • Suji (semolina) - 1 cup

  • Water - 2 cups

  • Sugar - 5 spoons

  • Salt - a pinch

  • Oil for deep frying

  • For the filling:

  • Cottage cheese - 1 cup

  • Sugar - cup

  • Cardamom powder - 1tsp

  • Black pepper powder - tsp

Method :

  • For the filling add all the dry ingredients of the filling mentioned above.

  • Keep it aside.

  • Now for the pede (balls) heat water in a pan.

  • Add sugar and salt to it. When the water starts boiling add suji.

  • Be careful so that the suji doesn't form lumps.

  • Then make balls out of it by spreading a little water on your hands.

  • Fill the balls with the filling kept aside.

  • Deep fry the balls and savour them.

  • Note : You can use any kind of filling you like .Grated coconut can also be
    used by replacing cottage cheese.

 

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Buttermilk Fish Curry

Ingredients :

Posted since : 01-04-2008

  • Fish 1 kg

  • Buttermilk 4 cups

  • Coriander leaves - 1 tbsp

  • Ginger-garlic paste - tbsp

  • Green chili - 1

  • Onion, finely chopped - 1

  • Tomato, cut into 4 pieces - 1

  • Mustard paste - 1 tbsp

  • Fish masala - 1 tbsp

  • Coriander powder - 2 tsp

  • Cumin powder - 1 tsp

  • Turmeric Powder - 1 tsp

  • Chili powder - 1 tsp

  • Salt - to taste

Method :

  • Wash the fish properly and cut into pieces.

  • Marinate it with coriander powder, cumin powder, fish masala, turmeric powder, ginger-garlic paste, salt and chili powder.

  • Mix it properly and leave it to marinate for at least half an hour.

  • n a pan take oil and fry the marinated fish pieces. It should not be deep-fried. Keep the fried fish pieces aside.

  • Blend the buttermilk, green chili, coriander leaves, tomato and mustard paste. Keep it aside.

  • Heat a little oil in a pan and fry the chopped onion till golden brown.

  • Add fish masala, coriander powder. Stir it for 2 seconds and add the blended buttermilk to it.

  • Keep stirring till it starts boiling.

  • Then add the fried fish. Close the lid and let it boil for five minutes.

  • Garnish it with coriander leaves.

  • Note - This is a famous dish in the western part of Orissa. It is mainly made for lunch and is delicious with plain rice.

 

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Radish Buttermilk Curry

Ingredients :

Posted since :  01-04-2008

  • Radish - 2-3 cut into 2"cube

  • Buttermilk - 2 cups

  • Water - 1 cup

  • Gram Flour -1 tbsp

  • Turmeric Powder -1 tsp

  • Red Chili Powder - 1 tsp

  • Salt - to taste

  • Tomato, finely chopped -1

  • Oil - 1 tbsp

  • Coriander Leaves -1 bunch

  • Green Chili - 1-2

  • Mustard Seeds -1 tsp

  • Cumin Seeds - 1 tsp

  • Dried Red Chili - 1 broken into 2 halves

  • Curry Leaves - 2-3

Method :

  • Pressure cook radish after adding salt to it. Keep it aside when done.

  • To the buttermilk add water to make it to a thin consistency. Add gram flour, turmeric, salt and red chili powder to it and mix it well.

  • Heat oil in a pan. Add chopped tomatoes. When it's done add the radish and fry for 2 minutes.

  • Later add the buttermilk and keep stirring till it starts to boil, otherwise it will curl. Then on low flame let it boil for sometime.

  • Blend coriander leaves, green chili and mustard seeds and add to the butter milk and let it boil for 5 minutes. Then keep it aside.

  • In a pan heat little oil add mustard seeds, cumin seeds, dried red chili and curry leaves. Add this to the buttermilk.

  • It's best taken with rice.

 

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Makaai Pulao

Ingredients :

Posted since : 01-04-2008

  • Basmati Rice - 500gms

  • Corn Seeds - 100gm

  • Cinnamon Stick -1 piece

  • Cardamom - 2

  • Cloves - 2-4

  • Bay Leaves - 2

  • Black Pepper - 1 tsp

  • Nutmeg Powder - 1 tsp

  • Mace Powder - 1 tsp

  • Garam Masala Powder -1 tsp

  • Ghee / Refine Oil -1 tbsp

  • Sugar -1 tsp

  • Salt - to taste

Method :

  • First wash the rice and let it dry.

  • In a pan or pressure cooker heat ghee / refine oil. Add bay leaves, cinnamon stick, cardamom, cloves and black pepper. Fry it for 2-3 seconds.

  • Add the dried rice to it and fry for a while. Now add the corn seeds, mix well and fry for a while. Add water to the rice (water should be double the amount of rice).

  • Add salt and sugar according to taste. Now add the garam masala powder, nutmeg powder and mace powder.

  • Mix well and cook on low flame for 5-10 minutes or till done.

  • Serve it hot.

 

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Masala Fish Curry

Ingredients :

Posted since : 01-04-2008

  • For fish marinade:

  • Fish - 500 gms

  • Salt - 2 tsp

  • Garlic-ginger paste - 2 tsp

  • Turmeric Powder - 2 tsp

  • Red Chili Powder 2 tsp

  • For gravy:

  • Coriander Powder - 2 tsp

  • Cumin Powder - 2 tsp

  • Red Chili Powder -1 tsp

  • Kashmiri Red Chili Powder - 2 tsp

  • Turmeric Powder -1 tsp

  • Onion, finely chopped -1

  • Tomato Puree - 2 tsp

  • Ginger-Garlic Paste - 2tsp

  • Lemon - or 1

  • Coriander Leaves - a bunch

  • Kashmiri Methi (fenugreek)

  • Leaves - 1 tsp

  • Green Peas - cup

  • Tomato, finely chopped - 2 small

  • Sugar/Jaggery - 1 tsp

  • Oil  -1 1/2 cup

  • Water - 1 cup

Method :

  • Mix the fish with the marinade and leave it for a minimum of half-an-hour.

  • In a pan heat 1 cup oil and deep fry the marinated fish.

  • In another pan heat oil. Add chopped onion. When it turns golden add the ginger-garlic paste and fry again for 2-3 minutes.

  • Then add the coriander powder, cumin powder, red chili powder, turmeric powder, kashmiri red chili powder and the kashmiri methi leaves. Fry again for 2-3 minutes till oil starts separating.

  • Then add the chopped tomatoes, sugar or jaggery, salt, green chilies, green peas and tomato puree. Mix well and let it cook for 2-3 minutes.

  • Then add 1 cup water.

  • Let it cook on low flame for 5-10 minutes.

  • Add coriander leaves and lemon juice and serve it hot with rice or roti.

 

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Sour Onion Soup

Ingredients :

Posted since : 01-04-2008

  • Onions -1 big

  • Oil  - 2tsp (for cooking) + for frying the onion rings

  • Panchphuran  - 1 tsp (mixture of 5 spices - jeera, meethi, sarson ,saunf & kala jeera)

  • Garlic, chopped finely - 2cloves
    Tomato - 1 small (cut into 5-6 pieces)

  • Yogurt  - 250 ml

  • Gram flour  - 1 tbsp

  • Turmeric powder -1 tsp

  • Salt - to taste

Method :

  • Cut onions into rings.

  • Fry them in oil for a little while till transparent. The onion rings shouldn't turn brown in colour. Keep it aside.

  • Heat oil in a pan. Add the chopped garlic, panchphuran. When they start to splutter add the chopped tomatoes. Fry it for 1-2 minutes.

  • In a bowl take the yogurt, add gram flour and whisk it properly.

  • Add water to it according to the amount of consistency you want.

  • Add it to the pan and keep stirring till it starts boiling. Add the fried onion rings, turmeric powder and salt.

  • Let it boil for 4-5 minutes and serve it with rice.

 

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Bamboo Shoot Pickle

Ingredients :

Posted since : 01-04-2008

  • Bamboo shoots  - can (cut into thin long strands)

  • Lemon juice - 2 tbsp

  • Salt - to taste

  • Turmeric Powder - 1 tsp

  • Green Chili - 1 (cut into 2-3 pieces)

  • Mustard Oil - 2 tbsp

Method :

  • Wash the bamboo strands well.

  • Add lemon juice, salt, turmeric powder, chili and mustard oil. Mix well and keep it in a sterilized jar.

  • Keep it in the sun everyday for 14-15 days.

  • You can have it with rice or chapati.

 

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