Ingredients:
300 gm raw green mangoes
2 cups sugar
1 inch piece cinnamon
2 cloves
2 cardamoms
1 tsp red chillie powder
2 tsp mustard oil
salt to taste
Method:
Peel the green mangoes and cut into one inch thin pieces. Retain the centre portion of the mangoes.
Heat the oil and add the whole spices. Allow to splutter. Add the green mango and stri fry for another 2-3 minutes. Add 5 cups of water and add the remaining spices and allow the chutney to come to boil. Lower the heat and continue to boil the chutney for atleast 5 -6 minutes.
Add the sugar and stir till the sugar melts. Cook for further 2-3 minutes and remove and allow to cool.
Stays good in the fridge for atleast 2 weeks.
eServf with parathas or puris or even plain steamed rice.
Tuesday, June 14, 2011
VEGETABLE CUTLETS
Ingredients:
1 cup spinach puree
2 cooked and mashed raw green bananas
1 cup carrots - cut into very fine pieces
2 mashed boiled potatoes
1 cup bread crumbs
2 tbsp besan
1/2 tsp red chillie powder
1/2 tsp roasted jeera powder
1/4 tsp amchur powder
1/4 tsp pepper powder
oil for deep frying
salt to taste
Method:
Place all the vegetables in a mixing bowl.
Add the spices and the bread crumbs and the besan and blend with your fingers to obtain a smooth but thick dough. Divide the dough into 20 portions. Put each portion into a round mould to give it a round shape. Heat enough oil for deep frying. Fry 2-3 of the cutlets in the hot oil. Turn over after a minute so that both the sides of the cutlets are crispy and golden brown. Fry all the cutlets in this way.
Serve with mint chutney
1 cup spinach puree
2 cooked and mashed raw green bananas
1 cup carrots - cut into very fine pieces
2 mashed boiled potatoes
1 cup bread crumbs
2 tbsp besan
1/2 tsp red chillie powder
1/2 tsp roasted jeera powder
1/4 tsp amchur powder
1/4 tsp pepper powder
oil for deep frying
salt to taste
Method:
Place all the vegetables in a mixing bowl.
Add the spices and the bread crumbs and the besan and blend with your fingers to obtain a smooth but thick dough. Divide the dough into 20 portions. Put each portion into a round mould to give it a round shape. Heat enough oil for deep frying. Fry 2-3 of the cutlets in the hot oil. Turn over after a minute so that both the sides of the cutlets are crispy and golden brown. Fry all the cutlets in this way.
Serve with mint chutney
SIMPLE BUN PUDDING
Ingredients:
2 sweet round buns
400 ml milk
3 tsp sugar
3 eggs
1/2 tsp cloves powder
100 gm raisins
2 tsp brown sugar
Method:
Mix the sugar into the milk and stir till it melts and mixes into the milk. Beat the eggs and mixinto the sweetened milk. Cut the buns into halves horizontally and place in a borosil or oven proof glass dish. Pour the milk and egg mixture over the buns, sprinkle the cloves powder and add half the quantity of raisins.
Put this in micro wave or an oven and cook till the milk and egg set and coat the buns. In the microwave this should take around 3 minutes and in the oven around 15-16 minutes at 160 deg C.
Serve at room temperature or cold garnished with the remaining raisins and the brown sugar. can also sprinkl;e chopped almond, pistachios for garnishing
2 sweet round buns
400 ml milk
3 tsp sugar
3 eggs
1/2 tsp cloves powder
100 gm raisins
2 tsp brown sugar
Method:
Mix the sugar into the milk and stir till it melts and mixes into the milk. Beat the eggs and mixinto the sweetened milk. Cut the buns into halves horizontally and place in a borosil or oven proof glass dish. Pour the milk and egg mixture over the buns, sprinkle the cloves powder and add half the quantity of raisins.
Put this in micro wave or an oven and cook till the milk and egg set and coat the buns. In the microwave this should take around 3 minutes and in the oven around 15-16 minutes at 160 deg C.
Serve at room temperature or cold garnished with the remaining raisins and the brown sugar. can also sprinkl;e chopped almond, pistachios for garnishing
SHEEKH KABAB MASALA
Ingredients:
400 gm ready made sheekh kabab
1 cup onion paste
3 tsp ginger garlic paste
1 cup tomato puree
3 tbsp oil
1 tsp haldi powder
2 tbsp dhania (corriander) powder
2 tsp jeera powder
1/2 tsp amchur powder
salt to taste
Method:
Pressure cook the kebabs in water for 3-4 minutes. put off the heat after 3-4 minutes, cool and then drain out all the excess water. cut the kebabs diagonally into one inch pieces.
Heat the oil and fry the onion paste till light golden brown in color. Mix in the ginger garlic paste and fry for another 1 minute. Mix in the tomato puree and the masalas and continue to stri fry on low fire for 2-3 minutes.
Add a few tbsp of water while you cook the masala. Add salt to taste and then mix in one cup of water. Bring the gravy to boil. Add the sheekh kebabs and allow these to simmer in the gravy for 3-4 minutes. Dry the gravy as much as you can. You could also keep a little gravy if you want to eat with rotis. But if you want to serve it as a starter or snack then dry the gravy and serve it dry so that the onions and masalas coat the kebab pieces.
400 gm ready made sheekh kabab
1 cup onion paste
3 tsp ginger garlic paste
1 cup tomato puree
3 tbsp oil
1 tsp haldi powder
2 tbsp dhania (corriander) powder
2 tsp jeera powder
1/2 tsp amchur powder
salt to taste
Method:
Pressure cook the kebabs in water for 3-4 minutes. put off the heat after 3-4 minutes, cool and then drain out all the excess water. cut the kebabs diagonally into one inch pieces.
Heat the oil and fry the onion paste till light golden brown in color. Mix in the ginger garlic paste and fry for another 1 minute. Mix in the tomato puree and the masalas and continue to stri fry on low fire for 2-3 minutes.
Add a few tbsp of water while you cook the masala. Add salt to taste and then mix in one cup of water. Bring the gravy to boil. Add the sheekh kebabs and allow these to simmer in the gravy for 3-4 minutes. Dry the gravy as much as you can. You could also keep a little gravy if you want to eat with rotis. But if you want to serve it as a starter or snack then dry the gravy and serve it dry so that the onions and masalas coat the kebab pieces.
Mutton Curry with Potatoes
Ingredients:
1 kg Mutton
1 cup onion paste
3 tsp ginger garlic paste
1 cup tomato puree
2 tbsp oil
1 tsp haldi powder
2 tbsp corriander - dhania powder
2 tsp jeera powder
1 tsp garam masala powder
3-4 potatoes peeled and cut into halves
salt to taste
Method: heat the oil in a thick bottomed pressure cooker and add the mutton. Add salt, fry the mutton on high heat till all the water is evaporated.Lower the heat and mix in the onion & garlic ginger paste. Continue to fry on low fire and stir from time to time till the onion paste is browned together with the mutton. Mix in the potato halves and the tomato puree. Also mix in the spices and add 2 tbsp of water and continue to fry and stir on low fire. keep cooking on low fire for at- least 10 minutes adding a few tbsp of water if the spices began to stick to the bottom of the pressure cooker. Add 2 and half cups of water and pressure cook the meat for around 7-8 minutes till it is tender and a little gravy remains.
Serve with plain rice or roti/parathas
1 kg Mutton
1 cup onion paste
3 tsp ginger garlic paste
1 cup tomato puree
2 tbsp oil
1 tsp haldi powder
2 tbsp corriander - dhania powder
2 tsp jeera powder
1 tsp garam masala powder
3-4 potatoes peeled and cut into halves
salt to taste
Method: heat the oil in a thick bottomed pressure cooker and add the mutton. Add salt, fry the mutton on high heat till all the water is evaporated.Lower the heat and mix in the onion & garlic ginger paste. Continue to fry on low fire and stir from time to time till the onion paste is browned together with the mutton. Mix in the potato halves and the tomato puree. Also mix in the spices and add 2 tbsp of water and continue to fry and stir on low fire. keep cooking on low fire for at- least 10 minutes adding a few tbsp of water if the spices began to stick to the bottom of the pressure cooker. Add 2 and half cups of water and pressure cook the meat for around 7-8 minutes till it is tender and a little gravy remains.
Serve with plain rice or roti/parathas
Friday, June 10, 2011
Grilled Lemon Herb Fish for Two
Ingredients
Preparation:
Sprinkle inside of fish with half each of the salt and pepper. Slice half of the lemon; stuff slices, bay leaves, parsley and thyme into fish cavity.
Rub half of the oil all over outside of fish; sprinkle with remaining salt and pepper.
Place fish and remaining lemon half on well-greased grill over medium-high heat; close lid and grill, turning once, until fish flakes easily when tested, about 10 minutes per side.
Transfer to platter. Squeeze grilled lemon over top; drizzle with remaining oil.
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