spicy curries.....!!!!!!!!

Paneer Bhurji

2015-08-22T08:19:00.002-07:00

Ingredients :

Paneer - 200gms
Onion - 1 medium (finely chopped)
Tomato -2 medium (chopped)
Green chilli -2
Ginger garlic paste _1tsp
Turmeric powder - 1/4tsp
Red chilli powder -1/4tsp
Cumin seeds _1/2tsp
Oil or Butter -2tsp

Procedure :

1. Crumble the paneer and keep aside.
2. Heat oil or butter in a pan
3. Add cumin seeds first,after they get browned, add onions.when the onions become translucent add ginger garlic paste and chopped green chillies
4. Then add tomatoes and cook till they become soft. you can add a pinch of salt,so that the tomatoes get cooked faster.
5. Now add all the dry spice powders,turmeric,red chilli powder,garam masala powder.
6. Stir the spice powders
7. Then add the crumbled paneer and let it cook for 1 to 2 minutes.
8. Don't cook the paneer for a long time as they harden and loose their softness.
9. Lastly add chopped coriander leaves to paneer bhurji and mix.
10 Serve paneer bhurji with roti,chapati,pulka,or naan.

Paneer Masala Curry

2015-08-22T05:24:00.001-07:00

Ingredients:

paneer - 200gms
onion - 1 Large
capsicum - 1
tomatoes - 3
ginger garlic paste 1tsp
green chilli -2
coriander powder - 1tsp
caram seeds
red chilli powder 1/2 tspb
butter - 2tsp
kasuri methi - 1/2tsp
salt as required
few chopped coriander leaves

Procedure:
Finely chop the onions, green chilli, tomatoes and capsicum.add the chopped tomatoes in a blender and make a smooth purée.
Chop the paneer in 1/2 inch cubes. melt butter on a skillet or tawa,add the caram seeds and fry them for few seconds add the onions and sauté till translucent.
Add the ginger garlic paste,green chillies capsicum and sauté for about 3 minutes,then add the red chilli powder,turmeric powder, coriander powder and garam masala.
Stir about a minute,then add the tomato purée and salt.
stir well and saute till you see butter releasing from the sides and masala has thickened a bit.
This takes about 8 to 10 minutes on a low flame. if the tomato masala looks dry then add 2 or3 tsp water and continue to saute.
Add the paneer cubes and stir well,so that the masala coats the paneer cubes evenly.
Cook the paneer for 1 to2 minutes, then add the crushed kasuri methi stir well and switch off the flame.
Garnish with coriander leaves

Serve with chapati,pulka, naan or bread.

Curd Rasam Recipe / Buttermilk Rasam Recipe / Mor Rasam Recipe

2015-07-28T08:20:00.004-07:00

Ingredients:

Sour Curd - 1 cup
Water - 1/2 cup
Turmeric Powder / Manjal Podi - 1 tsp
Salt to taste

For Roasting & Grinding:
Coriander Seeds / Malli - 1 tblpsn
Toor Dal / Tuvaram Paruppu - 1 tblspn
Pepper - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp

For Tempering:
Oil - 1 tsp
Mustard Seeds / Kaduku - 1 tsp
Cumin Seeds / Jeerakam - 1/2 tsp
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Dry Red Chilli - 1 broken into small pieces
Curry Leaves a spring

Method:

Roast all the ingredients in a dry pan till it turns light golden. Remove it to a blender and make it into a fine powder. Set aside.

Take sour curd in a jug, add in water, salt, turmeric powder and powdered spices. Mix well.

Heat oil in a kadai. Add in all seasoning spices and saute for 30 sec.

Add in the curd mix and bring it to boil.

Switch off the heat and serve.

2015-07-28T08:18:00.000-07:00

Ingrediants:

Chicken-1 whole chicken cut into 4 pieces

Baking Powder-1 tsp

Oil-1tblspn

Vegetables for lining tray(carrots,potato,onion,cauliflower)

For Marination:

Curd-1 ½ cups

Chilli powder-2 tblpsn

Pepper-1 tsp

Cumin powder(jeeraka podi)-1 tsp

Garam masala powder-1 tsp

Coriander powder(malli podi)-1 tblspsn

Chat masala-2 tsp

Kasuri methi leaves-1 tblspn

Red food colouring-1 tsp

Ginger Garlic paste-1 tblspn

Salt to taste

Lemon juice to taste

Method:

Clean the chicken and make slashes so that the chicken cooks evenly.Add a tsp of salt,chilli powder,baking powder and mix together.Let it marinate for 15 min.

In a Bowl add Curd and all the ingredients given for marination and mix well.Pour this over the chicken and let it marinate for 2-4 hours.

Preheat the oven to 200 degree for 10 min.Now take a Baking tray and line it with foil,Place all the chopped vegetables as a layer,this forms a kind of vegetable bed.

In a small bowl mix oil and lemon juice and keep this aside.This is the lemony base for the chicken.

Now place the marinated chicken in it and drizzle with a tsp of oil.place this in the center rack of the oven and cook for 20 min.Now turn the chicken and cook for a further 15 min.For every 10 min just apply the lemony base over the chicken so that the chicken does not get dry.

Now set the oven to broil and place the tray on the top rack,grill for 10 min,so that you will get the char marks.

Remove the chicken in a plate and pour all the pan juices along with the vegetables into a kadai and heat it with whatever spices you want..This makes a lovely gravy.

Serve the Tandoori chicken with mint chutney and cucumber raita.

Brinjal with Sesame Seeds Masala Recipe / Eggplant & Sesame Seeds Curry Recipe / Andhra Brinjal Curry

2015-07-28T08:13:00.002-07:00

Ingredients:

Brinjal / Eggplant - 1 big one

Salt to taste

Sugar / Jaggery - 1 tsp

Coriander Powder - 1 tblspn

Turmeric Powder / Manjal podi - 1 tsp

Cumin Powder / Jeera Podi - 1 tsp

Tamarind Pulp - 1 tblspn

Oil - 3 tblspn

For Roasting & Grinding:

Dry Red Chillies - 4

Sesame Seeds - 2 tblspn

Garlic - 1 fat clove

Method:

Take the roasting ingredients in a heavy bottom dry pan and roast till it is golden. Once it is toasted, take them in a blender and add some water to make it into a smooth paste.

Now Slice brinjal into long slices.

Heat oil in a kadai. Add in brinjal slices and toss well in the oil. Now add in salt, sugar, and other spice powder and give a quick toss.

Cover the kadai with a lid and let it steam cook for 10 mins till the brinjal is done.

Add in the sesame masala now and some water. Mix well. Cook for 5 more mins.

Now add in tamarind pulp and mix well. Cook for 5 more mins till it is thick.

Aloo bhujiya.

2015-07-28T08:09:00.004-07:00

Ingredients

2 Medium Sized Potatoes

200 gms Gram Flour

Pinch of Asafetida

¼ tsp Turmeric Powder

1 tsp Garam Masala Powder

½ tsp Chaat Masala Powder

Salt to taste

Oil for deep frying

Method

Boil the potatoes. Peel the skin of potatoes and mash them without and lumps. Combine the Gram flour, mashed Potatoes, little Chaat masala powder, Garam masala powder, Turmeric powder, Salt and mix all ingredients. Add little Oil in wide bowl, mix well and add the water little by little and knead into soft sticky dough. Heat oil in a kadai. Take a small portion of dough and fill in the sev maker. Very carefully start squeezing in hot oil. Aloo sev gets cooked very fast, so deep fry on medium flame until the sev is light golden in color of all sides evenly. Transfer to the sev on the paper napkin. When cool down the sev completely, store in airtight container.

brown rice with green peas

2015-07-28T08:02:00.001-07:00

1 tbsp olive oil
3/4 tsp fennel seeds (whole)
1 yellow onion (small, finely chopped)
1 cup brown rice (instant)
1 cup frozen peas (thawed)
1/3 cup chopped cilantro fresh (roughly)
pepper
salt
DIRECTIONS:
In a large saucepan, heat olive oil over medium. Add fennel seed and onion; saute until soft, about 4 minutes. Stir in brown rice and cook 1 minute. Add 1 3/4 cups water and bring to a boil, then reduce heat and simmer, covered, until water is absorbed, about 12 minutes. Stir in peas and cilantro, then season with salt and pepper.

Bottle gourd chutney

2015-07-28T07:55:00.001-07:00

Ingredients:

1 1/2 cups bottle gourd cubes, with skin

1/2 tbsp bengal gram/senaga pappu/chana dal

1/2 tbsp split gram dal/minappa pappu

1/2 tsp cumin seeds

1 tsp coriander seeds (optional)

1 tbsp chopped coriander leaves (optional)

2 dry red chillis, de-seed

3 green chillis, chop each into two

4-5 garlic cloves

1 tsp jaggery or sugar

gooseberry sized tamarind (soaked in 2-3 tbsps warm water)

salt to taste

3 tsps oil

For seasoning/poppu/tadka:

1/4 tsp mustard seeds

1/2 tsp black gram dal

1-2 dry red chillis

few fresh curry leaves

1/2 tsp oil

1 Heat 3 tsps oil in a cooking vessel, add bengal gram, split gram dal, cumin seeds and coriander seeds and stir fry for 3 mts or till the dals turn red. Remove and keep aside.
2 In the same vessel, add garlic, red chillis, green chillis, coriander leaves and curry leaves and fry on medium heat for a mt. Remove and keep aside.
3 In the same vessel, add the remaining oil, add the chopped bottle gourd cubes and saute for 12 mts or till the rawness of the vegetable goes and the water evaporates. Remove and cool.
4 Once cool, grind the dals first till coarsely ground, add the rest of the sauteed ingredients along with tamarind extract, jaggery and salt and grind to a paste.
5 Heat half a tsp of oil in a pan, add mustard seeds and let them pop, add black gram dal and let it turn red, add curry leaves and dry red chillis and stir fry for a few seconds.
6 Pour the seasoning over the ground pachadi and serve with hot rice

Hyderabadi Aloo Biryani

2015-07-28T07:49:00.001-07:00

Ingredients:

3 potatoes, peeled, cube and saute in 1 1/2 tbsps of ghee for 8-10 mts till light brown

1 large onion, finely sliced

1 tbsp chopped coriander leaves

1 tbsp chopped pudina leaves

2 tbsps ghee

1 tbsp oil

1 cup thick curd/yogurt

4 green chillis, make a small slit in them

1/2 tbsp ginger garlic paste

1 tsp red chilli pwd (adjust)

1/4 tsp turmeric pwd/haldi

1/2 tbsp coriander pwd

salt as required

pinch of saffron soaked in 3 tbsps luke warm milk for 10 mts

Biryani Masala – dry roast for 2-3 mts and powder:

2 cloves

1/2â€³ cinnamon stick

2 elaichi/cardamom

1/4 star anise

1/4 tsp shah jeera

4 pepper corns

Ingredients to cook rice:

2 cups Basmati rice

3 cloves

3 cardamoms

1/2″ cinnamon stick

1 marathi mogga

1 bay leaf

5-6 mint leaves

1/2 tbsp oil

3/4 tbsp salt

water as required

1 In a bowl, add green chillis, mint leaves, coriander leaves and ginger garlic paste, red chilli pwd, turmeric pwd, coriander pwd, biryani masala pwd and salt and combine well. Add the sauteed potato cubes and yogurt and combine. Marinate for 30 mts.
2 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate.
3 Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
4 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add the marinated potato cubes along with the rest of the marinade and spread out in the vessel. Add a cup of water and cook till the potatoes are fork tender and the gravy thickens.
6 Next spread the rice over the potato layer, pour 1/2 tbsp of ghee all over the rice, spread the caramelized onions (keep aside a tbsp of caramelized onions for garnish) over the rice layer. Next sprinkle coriander leaves and pour the saffron milk over the rice.
7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 3 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.
8 Remove lid, combine gently, remove onto a serving bowl. Garnish with chopped coriander leaves and caramelized onions and serve hot with raita and curry of your choice.

Masala Deep Fried Bittergourd

2014-07-09T10:10:00.000-07:00

Ingredients:

Bitter Gourd 4
Coriander Powder 1/4 tsp
Cumin Powder 1/8 tsp
Turmeric Powder 1/8 tsp
Red Chili Powder 1 tsp
Garlic 2 Cloves
Salt to Taste

Method of preparation:

Peel and grate the garlic cloves onto a bowl.
Stir in coriander powder, cumin powder, turmeric powder, red chili powder and salt into grated garlic bowl.
Slightly scrape, wash and remove little bit of both ends of the bitter gourd.
Cut the bitter gourd into halves vertically.
If the bitter gourd is long, halve the slices horizontally.

Heat oil in a pan on medium heat for deep frying.
Carefully add the quartered bitter gourds and deep fry till the bitter gourd turns golden in color.
Remove the deep fried bitter gourd onto absorbent paper.
Once warm enough to handle, layer few pinches of the garlic masala powder on the deep fried bitter gourd.
Repeat the same with any remaining bitter gourd pieces.
Serve masala deep fried bitter gourd with steamed rice and dollop of ghee.

Mixed Dal Vada

2014-07-09T10:06:00.004-07:00

Ingredients:

Chana Dal 1/2 Cup
Urad Dal 1/8 Cup
Moong Dal 1/8 Cup
Raw Rice 1 Tbsp
Ginger 1 inch Piece
Green Chiles 2 – 3
Onion 1 Small
Coriander Seeds 1 tsp
Cloves 4
Cardamom 1
Cinnamon 1 inch Piece
Oil for Deep Frying

Method of preparation:

Soak chana dal, urad dal, moong dal, rice in enough water for around 4 – 6 hours.
Remove stems, wash and finely chop the green chiles.
Peel, wash and finely chop the onion.
Peel and roughly chop the ginger.

Grind the coriander seeds, cloves, cardamom, cinnamon into fine powder using spice grinder.
Grind the soaked dals, ginger, salt into coarse paste using a blender.
Add least amount of water only if necessary while grinding the dals.

In a mixing bowl, mix together chopped green chiles, chopped onion, ground spice powder, mixed dals coarse paste and salt (if necessary).

Heat oil in a deep fying pan on medium low heat.
Take a lemon sized portion of the mixed dal mixture and form into small ball.
Flatten the ball on the palm of your left hand and slowly drop into hot oil.
Repeat the same until surface of the oil is filled up.
Fry the mixed dal vada on both sides till golden brown in color.
Once fried, remove the mixed dal vada onto absorbent paper.
Repeat the same with any remaining mixed dal mixture.
Serve mixed dal vada immediately as a tea time snack.

Bread Potato Vada

2014-07-09T09:40:00.002-07:00

Ingredients:

Brown Bread Slices 4
Potato 1
Besan / Gram Flour 2 Tbsps
Onion 1/2 Small
Plain Yogurt 1 Tbsp
Green Chiles 1 – 2
Cumin Seeds a big Pinch
Salt to Taste
Oil for Deep Frying

Method of preparation:

Wash, halve the potato and boil in water till cooked and soft.
Peel the boiled potato and crumble it.

Remove the crusts of the bread and tear the bread.
Soak the bread in little water for few minutes to soften it up.
Squeeze the water out of the bread.

In a mixing bowl, mix together squeezed bread, yogurt, besan, crumbled potato, onion, green chiles, cumin seeds and salt.
Adjust seasonings if necessary and take a big spoonful of above mixture and form into soft ball and press the ball between palms to form a disk.
Repeat the same with remaining bread potato vada mixture.

Heat oil in a deep fying pan on medium low heat.
Carefully drop the prepared bread potato vada into hot oil.
Repeat the same until surface of the oil is filled up.
Fry the bread potato vada on both sides till golden brown in color.

Once fried, remove the bread potato vada onto absorbent paper.
Repeat the same with any remaining bread potato vada mixture.
Serve bread potato vada immediately as a tea time snack with ketchup.
Notes: Make sure to adjust the temperature where necessary to fry the bread potato vada evenly.

Suggestions: If the bread potato vada is soft inside, put them back into hot oil and deep fried again till crisp outside and cooked inside. If its hard, make sure the mixture is not too tight, adjust with yogurt.
Variations: You can also add coriander leaves or mint leaves to the bread potato vada mixture before deep frying.

Kidney Beans Tomato Rice

2014-07-09T09:35:00.004-07:00

Ingredients:

Kidney Beans 3/4 Cup

Basmati Rice 2 Cups
Onion 1 Large
Tomatoes 4
Green Chiles 3 – 4
Ginger Garlic Paste 1 tsp
Salt to Taste
Cilantro few Leaves
Black Cloves 5
Star Anise 1/2
Green Cardamom 2
Bay Leaf 2
Oil 2 Tbsps
Strain the pressure cooked kidney beans and keep aside.
If using canned kidney beans, wash them under water, strain and keep aside.
Remove stems, wash and slice the green chiles.
Wash and roughly chop the tomatoes. Using a blender, grind the chopped tomatoes into puree adding enough water. (total of 4 Cups puree)
When cloves are plump, add sliced onion and green chiles.
Fry till onion turns translucent, add ginger garlic paste.
Fry briefly, stir in kidney beans, tomato puree, red chili powder and salt.
Then stir in soaked rice along with water and cook covered till rice absorbs all the water and is completely cooked (around half hour).
Fluff the kidney beans tomato rice and adjust seasonings if necessary.
Garnish with cilantro and serve kidney beans tomato rice with any raita of your choice.
Notes: Make sure kidney beans are cooked properly before adding to the rice.
Variations: Add a big pinch of garam masala at the very end to make it more flavorful.

Talimpu:

Cinnamon 4 inch Long Stick

Method of preparation:

If using raw kidney beans, soak the kidney beans in water for few hours and pressure cook in 2 cups of salted water for 3-4 whistles.

Peel and slice the onion.

Wash and soak the basmati rice in a cup of water for around half hour.

Heat oil in a rice cooker, add all talimpu ingredients in order.

Suggestions: Add a pinch of sugar if the tomatoes are little sour.

Strawberry Mango Smoothie Recipe

2012-05-26T08:12:00.002-07:00

ingredients:

1 cup sliced strawberries
1 cup peeled, pitted, and chopped mango
6 ounces plain Greek yogurt (or 1 container store bought yogurt)
6-8 ice cubes

directions:

Place strawberries, mango, and yogurt in a blender. Blend on high for 30 seconds. Add in the ice cubes and blend until smooth. Pour smoothie into glasses and serve.

*Note-if you like a thinner smoothie, you can add fruit juice, milk, or water.

MANGO LASSI

2012-05-26T08:10:00.001-07:00

Ingredients

2 ripe mangoes, pitted, peeled and roughly chopped
2 cups 365 Everyday Value Organic Vanilla Flaxmilk
1 cup ice cubes (optional)
1/4 teaspoon ground cardamom
1/2 cup 365 Everyday Value Organic Light Coconut Milk

Method

Purée all ingredients in a blender and serve. Or chill before serving if desired.

Papaya And Mango Punch

2012-05-26T07:57:00.001-07:00

Pawpaw (Papaya) And Mango Punch

Ingredients

1 cup sliced mango
1 cup diced, peeled papaya
1 cup orange juice
1/4 cup lime juice
1/4 cup white sugar, or to taste
1 teaspoon grated orange zest
4 cups water

Directions

Place the mango and papaya into a blender. Cover, and puree until smooth; add the orange juice, lime juice, sugar, orange zest, and water. Blend well. Serve over crushed ice.

Mango-Peach Smoothie

2012-05-26T07:52:00.005-07:00

Mango-Peach Smoothie

Ingredients

1 peach, sliced

1 mango, peeled and diced

1/2 cup vanilla soy milk

1/2 cup orange juice, or as needed

DIRECTION :

Place the peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.

Buttermilk Panna Cotta with Mango Sauce

2012-03-04T04:34:00.002-08:00

Ingredients:

Panna Cotta:

1/3 cup heavy cream
3 tbs sugar
3/4 tsp Knox gelatin
1/2 cup buttermilk

Mango Sauce:

1 ripe mango, peeled, pitted, and pureed
1/2 cup dessert wine
1 tbs sugar
1 cinnamon stick

Instructions:

Stir together cream and sugar; simmer until sugar has dissolved. Whisk in gelatin until dissolved then stir in buttermilk.

Pour into two 6- to 8-ounces heart shaped molds and chill for a few hours until set. Meanwhile, simmer pureed mango, wine, sugar and cinnamon over low heat for 10 minutes. Let cool and remove cinnamon stick.

To serve, unmold onto individual dessert plates and top with mango sauce.

Glorious Mango Pudding

2012-03-04T04:28:00.005-08:00

2 ripe mangoes, about 1 1/2 lbs (680 g) before preparation

1 10 oz (300 mL) can sweetened condensed milk

1 cup (250 ml) cheese

3 tbsp (45 ml) lime juice

Strawberries for garnish

Remove flesh from mangoes. In blender or processor: purée with cheese, condensed milk and lime juice until very smooth'a good 2 minutes.

Pour into individual serving cups or glasses. Chill 2 hours or more, garnish and enjoy!

Mango Pudding

2012-03-04T04:25:00.002-08:00

Ingredients

150g mango puree (use about 3 ripe mangoes)
1 packet jelly powder
1 tbsp custard powder
3 tbsp palm sugar (brown sugar or caster sugar)
250g low fat fresh milk
200ml water
1 cup yoghurt
1 egg

Methods

Mix the jelly powder, water and sugar

Stir evenly and bring mixture to boil until dissolves in water

Dilute custard powder in water and add into mixture

Add in mango puree, egg, yoghurt and milk in a large bowl

Allow jelly mixture to cool for about 10 minutes before pour in the mango mixture

Pour pudding mixture into moulds or jelly cup

Store in refrigerator, ensure chill well

Best accompanied by fresh cubed mangoes

Mango Pickle

2012-03-01T05:43:00.002-08:00

Ingredients:

3 medium raw firm mangoes-chopped in chunks
1 tbsp crushed mustard seeds
1/2 tbsp crushed fenugreek seeds (methi)
1/4 tbsp aniseed (sauf)
1/2 cup red chilli powder
1/2 cup salt
1/5 cup turmeric powder
1 cup oil (any refined oil)
glass, china or earthen pickle jar

Method

Place chunks in jar. Sprinkle rock salt & 1/2 the turmeric.
Shake the jar so the pieces are evenly coated. Keep aside shake jar in a pendulum motion every 10-12 hours, for 2 days.
On the third day empty the contents into a non-iron colander and allow the water to drain for 15-20 minutes.
Spread out on an old kitchen towel for 1 1/2 to 2 hours. Do not use white cloth, since turmeric will stain the fabric or use disposable.
In a large plastic or glass bowl, mix all the dry ingredients left.
Add the mangoes add half the oil mix very well with clean dry hands or a spatula.
Transfer to a clean jar and press down lightly.
Pour remaining oil on top. Allow to marinate for 10 days before using.
Take out in small quantities for use in a small glass jar.
The main jar should always have a layer of oil floating on top

Ripe Mango Curry

2012-03-01T05:39:00.000-08:00

Ripe Mangoes – 5-6 of small size
Salt
Grated coconut – 1 cup
Jeera - a pinch
Garlic – 1 piece
Small onion – 2-4
Green chilly – 3-4
Turmeric powder – 1/4-1/2 tsp
Small onion – 4
Red chilly – 2
Mustard – 1/2 tsp
Curry leaves
Salt
Oil

Peel the mangoes and cook the peeled mangoes with salt and 1 -1 1/2 cups of water for 10 minutes. Grind together the number 2 ingredients with 1/2 cup of water to a fine paste. Add this and 1/2- 1 cup of water to the mangoes. Check salt and add more if required. Cook for 5-7 mins on low flame. Make sure that it doesnt boil. Remove from fire.

Heat oil in a pan and splutter mustard seeds. Add sliced small onions, red chilly & curry leaves. Fry it till the onion becomes golden brown. Pour this over the curry. Let it rest for a while for the flavors to settle in. Serve with rice.

Mango Curry

2012-03-01T05:33:00.003-08:00

Ingredients:

Curd (Yogurt) - 2 Cups
Mango - 2 (raw or ripe) (Cut into small pieces)
Red Chillies -7 no. (hot ones)
Jeera - 1 tsp
Grated Coconut - 1 cup
Turmeric powder -1/2 tsp
Salt to taste
Oil - 2 tbsp
Mustard seeds - 1 tsp
Methi seeds - 1 tsp
Curry leaves - few

Method

When the two tbsp oil gets heated, put mustard seeds and methi seeds. Put the mango pieces, add sufficient water to cook the mango well. Add salt, turmeric powder and cook till the mango is done.
Grind the coconut with the red chillies and Jeera well.
Add this to the mango. Also add the Curd and mix it well and let the whole thing boils for 3-4 minutes.
Add curry leaves in the end. Morukoottan is ready.

Mango Lassi

2012-03-01T05:28:00.004-08:00

Preparation method

MANGO RAITA

2012-02-27T21:17:00.001-08:00

Ingredients:

1/4 tsp Black Mustard seeds
1 Red Chilli, flakes
1 cup Curd
1/2 tsp Sugar
2 medium Ripe Mangoes
1 tbsp Chopped Onion
Salt to taste
1 tsp Oil
1 Green Chilli, finely cut
1 tbsp Grated fresh Coconut
1 tsp Mustard Powder

How to make mango raita:

Peel and sliced the mango in small cubes.
Add the mustard powder, green chillies, fresh coconut, sugar and salt to the yogurt.
Whisk together and add to the mango cubes.
Stir.
Heat oil in the pan.
When hot add the mustard seeds.
When seeds begin to pop, add the red chilli and onion.
Let the onion turn brown.
Take off the fire and add to the curd mixture.
Mix well and serve at room temperature or cold.
Garnish wirh cut coriander leaves.
Prepare in advance to let all flavors mix together.

spicy curries.....!!!!!!!!

Paneer Bhurji

Paneer Masala Curry

Curd Rasam Recipe / Buttermilk Rasam Recipe / Mor Rasam Recipe

Brinjal with Sesame Seeds Masala Recipe / Eggplant & Sesame Seeds Curry Recipe / Andhra Brinjal Curry

Aloo bhujiya.

Method

brown rice with green peas

Bottle gourd chutney

Hyderabadi Aloo Biryani

Masala Deep Fried Bittergourd

Mixed Dal Vada

Bread Potato Vada

Kidney Beans Tomato Rice

Strawberry Mango Smoothie Recipe

ingredients:

directions:

MANGO LASSI

Ingredients

Method

Papaya And Mango Punch

Pawpaw (Papaya) And Mango Punch

Ingredients

Directions

Mango-Peach Smoothie

Mango-Peach Smoothie

Ingredients 1 peach, sliced 1 mango, peeled and diced 1/2 cup vanilla soy milk 1/2 cup orange juice, or as needed DIRECTION : Place the peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.

Buttermilk Panna Cotta with Mango Sauce

Glorious Mango Pudding

Mango Pudding

Mango Pickle

Ripe Mango Curry

Mango Curry

Mango Lassi

Ingredients

Preparation method

MANGO RAITA

Ingredients

1 peach, sliced

1 mango, peeled and diced

1/2 cup vanilla soy milk

1/2 cup orange juice, or as needed

DIRECTION :

Place the peach, mango, soy milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.