Jelly Fruity Oats Pudding

Jelly Fruity Oats Pudding

This dish is wholesome and an interesting dish for children. They will love it. 

For the Oat Coconut Pudding

Ingredients 

1/4 cup Oats 

1 cup Coconut milk 

4 tbsp Condensed Milk 

1/2 tsp Veg Gelatine powder soaked in 2 tbsp hot water 

Method 

Take a pot. Add the coconut milk and condensed milk. Stir and let it simmer for 2 minutes. Add the oats. Stir and cook till it thickens. Add the gelatine  and stir. Switch off the flame. Stir it and let it cool.

To Assemble 

Ingredients 

2 tbsp Strawberry jelly cubes (Red)

2 tbsp Green Apple jelly cubes (Green)

1Mango cut into cubes

1 medium size Banana cut pieces 

Oats Coconut pudding 

Few Dry Cranberries

1 Cherry 

Few Almond flakes

Method 

Take a transparent glass bowl. Add few pieces of  each colour jellies. Gently add the  oats coconut pudding. Add few mango and banana pieces. Add few cranberries.  Add few pieces of the jellies again. Garnish with almond flakes and cherry. Chill in the fridge for 1 hour before serving.

Keema Aloo Choley

Keema Aloo Choley 

Ingredients 

1 bowl Mutton Mince 

1 bowl Chickpeas boiled 

10 to 12 Baby Potatoes boiled 

1 Onion chopped 

1 Tomato chopped 

1 tbsp Ginger Garlic Chilli paste 

1/2 tsp Cumin seeds 

1 tsp Coriander - Cumin powder 

1/2 tsp Turmeric powder 

1/2 tsp Garam Masala powder 

2 tsp Choley Masala 

Salt to taste 

3 tbsp Oil / Ghee

Few Coriander leaves chopped

Method 

Take a wok, add oil / ghee. Let it heat. Add cumin seeds and let it crackle. Add garlic - ginger - chilli paste. Sauté it for 2 minutes. Add the onion. Sauté it for 2 minutes. Add the Kheema, choley and the potatoes. Stir a cook for 5 minutes. Add the spices, salt and tomato. Stir it and cook for 5 minutes. Add 1/2 cup water. Stir, cover and cook for 10 minutes. Once done, garnish it with coriander leaves. Serve it hot with parathas or pav..

Tak Jhal Chingri Macher Matha diye Achar (Prawn head pickled with Garlic, Green Chillies and Tamarind paste...)

Tak Jhal Chingri Macher Matha diye Achar (Prawn head pickled with Garlic, Green Chillies and Tamarind paste...)

Nothing can beat the taste of the prawn heads. It's juicy and is more tastier than the prawn flesh. Normally we fry it or make vegetable with it. But this time I came up with a different recipe and it's pickle again. The combination of tamarind and fresh green chillies and garlic makes it super tasty..... Try it. 

Ingredients
1 bowl Prawn heads cleaned, marinated in turmeric powder and salt, then fried
10 big Garlic cloves  cleaned and coarsely ground
10 Green Chillies coarsely ground
6 Green chillies chopped into big pieces
3 tbsp Tamarind paste
2 tbsp Sugar
1 tsp Cumin Coriander  powder
1/4 tsp Turmeric powder
Salt to taste
1/2 tsp Panch Phoran
2 Bay Leaves
1/4 cup Mustard oil

Method
Take a pan, add oil. Let it heat. Add bay leaves, panch phoran and green chillies chopped. Let the panch phoran crackle. Add the coarsely ground garlic and chillies. Sauté it for 2 minutes. Add the tamarind paste, salt, cumin - coriander powder, turmeric powder and sugar. Stir it and cook for 2 minutes. Add the prawn heads. Let it cook for 2 to 3 minutes. Cool it and store it in a dry glass container and refrigerate it. It will stay in the fridge for  2 months.  

Kulcha Buns Stuffed with Chatpata Choley...

Kulcha Buns stuffed with Chatpata Choley.... 

I remember having Choley kulcha in Manali... Instead of making two different dishes.. I thought of stuffing the Choley in the kulcha.. It taste awesome with the buttery taste. Have it hot... 

For the Choley

Ingredients

1 cup Chickpeas soaked overnight and boiled 

2 Boiled Potatoes chopped into small pieces

1 Onion chopped

1 Tomato chopped 

1 tsp Garlic minced

1/2 tsp Ginger minced

2 Green chillies chopped 

1/4 tsp Cumin seeds

1 tsp Chaat Masala

Salt to taste 

1 tsp Roasted Cumin powder 

Few Coriander leaves chopped 

Juice of 1 Lime 

1 tbsp Oil 

Method 

Take a wok, add oil, add cumin seeds. Let it crackle, add the garlic, ginger and chopped chillies. Sauté it for 1 minute. Add the onions, sauté it till translucent. Add the tomato, stir it, add the chopped potato and the chickpeas. Stir and add 1/4 cup of water.Cover and cook till the water has dried up. Add the salt, chaat masala,roasted cumin powder and lime juice. Mix it. Take it off the flame. Add the coriander leaves for garnishing. Keep it aside while we make the Kulcha buns. 

Kulcha Buns

Ingredients 

3 1/2 cup Whole Wheat Flour

1/4 cup Luke warm water

1 tbsp Sugar

1 1/2 tsp Dry Yeast

Salt to taste

1/2 cup or more Water

2 tbsp Butter (room temperature)

Method 

Take the yeast and sugar and mix it into the lukewarm water. Let it rise. Add the salt into the flour and mix it. Make a well in the centre of the flour. Pour in the yeast water and little more water and knead it into a soft dough. Add little butter and knead the dough well for 10 minutes. Apply little butter on the dough, cover and keep till it rises double in size. Punch the dough and divide the dough into equal portions, size of a tennis ball. Cover and keep for another 15 minutes.

To make the stuff Buns... 

Grease a baking tin with oil. Take one portion of the dough, flatten it. Add the chatpata Choley in the centre. Close the edges of the bun. Place the bun on the baking tin.leave some distance for the next bun. Apply oil on the bun and flatten the bun. Keep it for 20 minutes. Bake at 180 degrees for 20 to 25 minutes in a preheated oven. Apply butter on top of the hot buns.

Honey Ginger Banana Bread

Honey Ginger Banana Bread

What do we do when we have ripe bananas at home... I make rustic cakes with the bananas. I have added ginger for the taste. I have also added honey and oats for health. 

Ingredients 

3 Ripe Bananas mashed

1 tsp Ginger powder or grated ginger 

1 cup All Purpose Flour

1/2 cup Oats

1⁄2 cup Butter, melted

1/2 cup Brown Sugar

1/4 cup Honey 

1⁄2 cup Buttermilk

1 tsp Soda bicarbonate 

1/2 tsp Baking powder 

Pinch of Salt 

Method 

Preheat oven to 180 degrees celcius. Grease and lightly sprinkle some flour into the bread loaf pan. 

Take a mixing bowl, combine mashed bananas with butter. Beat it. Add sugar and honey. Beat it. Add butter milk. Beat it. Add Soda bicarbonate, baking powder, ginger powder and salt. Beat it. Add the oats, mix it. Add the flour and mix it until all the ingredients has incorporated well. Pour the  mixture into the bread loaf pan. Bake for 45 to 50 minutes or until a toothpick comes out clean. Allow it to cool before removing from pan. Cool it completely before cutting.

Chicken Drumstick cooked in Garlic and Mushroom Sauce served with Handmade Orecchiette....

Chicken Drumstick cooked in Garlic and Mushroom Sauce served with Handmade Orecchiette....

Ingredients

5 Chicken Drumsticks 

1 bowl Cleaned and sliced Mushrooms 

1 garlic Pod peeled and cleaned 

2 cups Mushroom soup or Vegetables soup ( I have used Knorr Vegetable soup Pack) 

1/4 cup Amul Cream 

1/2 cup Milk 

Salt and Pepper to taste 

3 tbsp Butter

1 tbsp Parsley chopped 

Method

Take a  pan, add butter. As the butter melts, add the chicken drum sticks and cook the drum sticks till light brown on both the sides. Remove it and keep it aside. In the same pan, add the whole garlic cloves and mushrooms. Sauté it till the water evaporates and the mushrooms are light brown in colour. Remove the mushrooms and keep it aside. In the same pan, add the soup, stirring it constantly on a low flame add the cream and milk. Cook on low heat add salt and pepper. Stir it. Add the chicken drumstick, cover and cook till the chicken is done. Add the sautéed garlic and mushrooms. Stir it and take it off the flame. Garnish with parsley leaves. Serve hot with hand made Orecchiette pasta..... 

Orecchiette 

 Orechie meaning "ear" and -etta meaning "small" is a variety of home-made pasta typical of Apulia, a region of southern Italy. Its name comes from its shape, which resembles a small ear. It is made from Semolina or wheat flour and water and is rolled into thin long strips and cut into small pieces. Then each piece is given the shape of a ear.

Ingredients

1 cup Whole Wheat Flour

1/4 cup Semolina 

Water as required

Method

Take semolina and wheat flour and mix it. Make a well in between the flour. Add water little at a time and knead it into a soft dough. The dough will be a bit sticky. Use little flour to dust the platform and then continue to knead. Divide the dough into 3 portions. Take one portion while  cover the  rest of the dough with a moist cloth. Sprinkle flour on the platform and  roll  the dough into a long strip. Cut small portions from the strip. Repeat the same for the remaining dough. Take a cut piece and with the help of a palm and the thumb, press the portion from the centre and give it a pull. It will look like a ear shape. Boil water in a pot. Add the pasta and cook it till done. Drain the water, drizzle olive oil on the pasta. Serve with garlic and mushroom sauce..

Aam, Gosht Aur Chane ka Achar.....

Aam, Gosht Aur Chane ka Achar.....

Raw Mango and Chickpeas pickle is a pickle from Rajasthan. I wanted to give it a twist... This pickle is for all non veg lovers. I have added Mutton and innovated the spice powder. Something different and worth the try. 

For Marinating the Mutton 

Ingredients

1 bowl boneless Mutton cut into small pieces

1 tbsp Ginger and Garlic minced 

Salt to taste

1/4 tsp Turmeric powder

1 tbsp Chilli powder 

Juice of 1 Lime

Method 

Marinate the mutton with all the above ingredients for 1 hour. Pressure cook the mutton, cook it for 3 whistles. Let the pressure release. Open the lid, if there is any water remaining, dry it up. Take the mutton out from the pressure cooker and keep it aside. 

For the Spice powder 

Ingredients 

1 tbsp Mustard seeds

10 to 15 Pepper Corn

8 or more Whole Dry Red Chilli as per the spice required 

1/2 tbsp Dry Ginger powder

2 tbsp Madras Curry powder

1 tsp Garam Masala

1/2 tsp Turmeric powder 

Method 

Grind all the above ingredients together into a powder. 

For the Pickle 

Cooked Mutton pieces 

1 Bowl of Chickpeas soaked overnight and boiled ( it should be just cooked and not mushy)

1 cup peeled and grated Raw Mango (squeeze out the excess water) 

1 tbsp Garlic and Ginger minced 

Spice powder

Salt to taste 

1/2 tsp Sugar 

Juice of 1 Lime 

Few Curry Leaves

1/4 tsp Mustard seeds

2 pinches of Asafoetida 

1 cup Mustard Oil 

Method 

Heat the oil in a wok, add the mustard seeds. Let it crackle, add the curry leaves, garlic - ginger and asafoetida. Sauté it for a minute. Add the mango, let it cook for 5 minutes in the oil. Add the chickpeas and the mutton pieces. Stir and mix the mutton pieces. Add the spice powder, sugar and salt. Stir it and cook for 2 minutes. Switch off the gas. Add the lime juice. Stir it and let it cool. Store it in a dry glass jar and refrigerate it. It will stay for 2 months.

Peppery Oats Rasam Vada

Peppery Oats Rasam Vada

This dish has a twist... it is made with Oats... Instead of using Tur dal in the rasam... I have used Oats on it... Similarly the Oats is used in the Vada too. The taste is the same and it healthy and delicious too 😊 

This is my winning recipe from #KelloggsREALCHEF

Rasam Powder

Ingredients 

1 tbsp Coriander seeds

1 tsp Chana dal

1 tsp Tur dal 

15 Pepper corn

2 Red Chillies

2 Pinches of Asafoetida 

1/2 tbsp Dry Coconut  grated / Desiccated Coconut

Method

Take a pan, add coriander seeds, chana dal, tur dal, pepper corn and red chillies. Roast it for 2 minutes. Add the coconut and asafoetida.  Roast it for a minute. Let it cool. Add the ingredients in to a grinder and grind it in to a powder.

For the Rasam

Ingredients

1 big Tomato finely chopped

4 tbsp Oats (soak it in 1 cup of hot water)

1/2 tspTamarind paste

1/4 tsp Turmeric powder 

2 sprigs Curry Leaves

Salt to taste

1/2 tsp Mustard seeds

Pinch of Asafoetida 

Rasam powder 

1 tsp Ghee

Few Coriander leaves chopped

Method

Take a pot. Add 3 cups of water, tamarind paste, tomatoes, few curry leaves, turmeric powder and salt. Put the pot on simmer for 10 to 15 minutes. Add the soaked oat along with 3 cups of water. Let it simmer. Add the rasam powder. Let it simmer for 5 minutes. Take another pan. Add ghee. Add mustard seeds, let it crackle. Add curry leaves and asafoetida. Sauté for few seconds. Add the seasoning to the rasam. Switch off the flame. Garnish it with coriander leaves. Serve it hot.

 

For the Vada 

Ingredients 

2 cups Oats

1/2 cup washed and soaked Urid dal for 2 hours

1 Green Chilli chopped 

1/4 tsp Cumin seeds 

Pinch of Asafoetida 

Salt to taste 

1/4 tsp Pepper corn coarsely ground 

Oil to deep fry

Method 

Add 1 cup oats, soaked urid dal, salt and water as required in a grinder. Grind it into a coarse batter. While grinding don't add too much of water. Take is out from the grinder and add remaining oats, cumin seeds, pepper, chilli and water as required.  Mix it well.  Take oil in a wok. Let it heat. Take a tbsp of the batter and drop it into the oil. Fry it till golden brown. Serve the vadas with hot rasam.

Gosht Falak Numa (Spicy Tangy Mutton Curry)

Gosht Falak Numa (Spicy Tangy Mutton Curry)

While net searching, This Pakistani dish attracted my attention for it's beautiful name. 

It's a very tasty and easy mutton recipe. The mutton is cooked in curd base sauce with cashew paste, saffron and spices. A must try recipe. 

Ingredients

1/2 kg Mutton  pieces

2 large size Onions sliced

2 tbsp Garlic and Ginger paste

3 Green chillies cut lengthwise

2 tbsp Cashewnuts paste

2 cups Curd

1 tbsp Garam Masala powder

1 tbsp Chilli powder

1/2 tsp Saffron

Salt to taste

Water as required

4 tbsp Ghee / Oil

Few Coriander leaves chopped

                    

Method

Take a pressure cooker, add 1 tbsp oil or ghee. Heat it. Add mutton, salt, ginger and garlic paste. Sauté it for 3 minutes. Add 2 cups of water. Stir it.  Cover and pressure cook it till 4 whistles. Take a pan, heat the remaining ghee or oil. Let it heat. Fry the onions and 2 green Chillies till the onions are brown in colour. Take curd, add cashew paste, chilli powder, saffron and garam masala powder. Mix it well. Pour the curd into the pan. Stir and cook on low flame for 5 to 10 minutes till the oil releases from the curd. Add the boiled  mutton along with the broth. Check the salt, add if required. Stir it.  Cover and cook for 15 minutes. Garnish with coriander leaves and remaining green chilli. 

Asam Pedas (Sour and Spicy Fish Curry)

Asam Pedas (Sour and Spicy Fish Curry)
It is an Indonesian, Malay curry dish. Vegetables like okra,  brinjal, potato and tomato are added in the dish along with the fish. Fish like mackerel, sting ray, prawns or sweet water fish can be used.

For the Wet paste
Ingredients
6 Shallots chopped
4 Garlic cloves
1 inch Ginger
2 stalks Lemongrass
1/2 tsp Shrimp paste
3 Candlenuts ( I did not have it so I used 5 Cashew nut)
6 Dry Red Chillies
1/2 tsp Turmeric powder

2 tbsp Oil

 

Method
Grind all the above ingredients into a fine paste. 

For the Curry
Ingredients
6 pieces Rohu Fish marinated with 1/2 tsp Turmeric powder and salt.
2 Onions sliced
6 Okras cut vertically
1 Potato peeled and cut into wedges
1 small long Brinjal cut into wedges
1 Tomato cut into wedges
2 tbsp Tamarind paste
2 handful Laksa leaves (did not have so used coriander leaves)
Salt to taste
Wet paste
Oil to fry the Fish and make the Curry
2 cups of Water

Method
Heat the oil in a wok. Fry the fish until brown. Remove it and keep it aside. Remove the excess oil from the wok and let 2 tbsp of oil remain. Add the paste, saute it for 2 minutes. Add the potato, onion and brinjal.  Stir it. Add water and cook it till the vegetables are almost done. Add the tamarind paste, okras and green chillies. Let it simmer for 2 minutes.  Add tomatoes, salt and the fish pieces.
Lastly, put in the fried fish and coriander leaves.  Let it simmer for 2 minutes.  Serve it with hot steam rice.  

Oats and Mango Cookie Bowl Garnished with Cream of Mango

Oats and Mango Cookie Bowl Garnished with Cream of Mango...... 

This an experiment in my kitchen. Mango the king of fruits... can be made in any ways... In this dessert, the base is a mango and oats cookie and is fillied with cream of mango... I have used ripped dried mango to give this dish a tangy and sweet taste. Do try out... I am sure you will like it. 

For the Cookie Bowl 

Ingredients

1/4 cup Oats Powder

1/4 cup Whole Wheat Flour

5 tbsps Powder Sugar

1/4 tsp Baking powder

1 tbsp Aam Papad (Dried Ripe Mango)

chopped

2 tbsps Mango puree

2 tbsps Butter

Method

In  a  bowl  take  butter and  sugar  and  beat it  well  until  smooth. Keep  it aside. In  another  bowl  mix whole wheat flour, oats powder and baking  powder.  Mix  the flours and 1 tbsp chopped aam papad in to the butter mixture,  slowly start stir mixing it.  Add  the mango puree and form a dough. Let  this  sit  for  20  minutes covered. Preheat  the  oven  to 190 degrees celcius. Roll the dough into thick sheet and placed the roll dough in a greased bowl, giving it a shape of a bowl. Bake  at  190 degrees celcius  for  15  to 20 minutes.  Take  it out  of  the  oven  and  cool  it  on  a  wire  rack. Unmould it. Place  the cookie bowl on a plate upside down. Bake it again for 5 minutes, turn and bake again for 5 minutes. Take it out and cool it completely before garnishing. 

For the Cream of Mango

Ingredients

1/4 cup Fresh cream

2 tbsp Sugar

1 tbsp of Aam papad chopped

2 tbsp Mango puree 

Method 

Garnish the cookie bowl just before serving. 

Beat the cream with the sugar. Add the Aam papad. Mix it. Pour the cream in the cookie bowl, garnish with mango puree and few pieces of Aam papad.

Oats and Mango Phirni

Oats and Mango Phirni

Ingredients

1/2 cup Mango Puree 

4 tbsp Oats roasted

1 tbsp Rice washed and soaked

1/2 liter Milk

4 tbsp Sugar

Pinch of Salt

Pinch of Cardamom powder

Few Mango pieces for garnishing 

Method

Add the roasted oats, rice and 4 tbsp water in a grinder and grind it into a paste.

Take a pot, add milk. Simmer the milk for 5 minutes. Add sugar, salt and cardomom powder, let the sugar dissolve. Add the oats and  rice paste and keep stirring it on low flame continuously, till the milk thickens. Take it off the flame and keep stirring till a bit cool. Add the mango puree and mix it well. Take small mithi bowls, add the oats mango phirni in the bowls. Garnish it with mango pieces. Cool it in the fridge till served.

Spicy Raw Mango Coriander Prawn Curry with Veggies

Spicy Raw Mango Coriander Prawn Curry with Veggies 

This a a simple spicy sour veggie and prawn curry. Good for the summer taste buds. Do try it... 

For the paste 

Ingredients 

1/4 cup Raw Mango cut into pieces 

2 to 3  Green chillies 

4 Garlic cloves 

1 small piece of Ginger 

1/4 cup Coriander leaves

Method 

Grind all the above ingredients in a grinder in to a paste.

For the Curry 

Ingredients 

1 small bowl cleaned, deshelled medium size Prawns 

10 Okras cut into 4 pieces vertically and horizontally 

1 small size long Brinjal cut into thick strips 

1 small Potatoes cut into wedges

2 Green chillies slit 

Green paste

Salt to taste 

1/4 tsp Turmeric powder 

1 tsp Madras Curry powder 

2 tbsp Oil

Method 

Take oil in a wok. Heat the oil up. Add the okras and stir fry for 2 minutes. Remove it and keep it aside. Add the paste and sauté it for 2 minutes. Add the salt, turmeric powder and curry powder. Stir it for 2 minutes. Add the vegetables except okras. Stir fry for 2 minutes. Add 2 cups of water.  Cover and cook it till the vegetables are done. Add the prawns and the okras cook it for 2 to 3 minutes. Serve hot with steamed rice.

Murg aur Baigan ka Achar...

Murg aur Baigan ka Achar...

At times when we are lazy to cook, that is the time this pickle comes handy with simple hot dal, rice and papads or fish fry. 

This dish is an experiment in my kitchen. Try it out and I am sure you will love it.

This is my winning recipe from #PlatterShare

For the Chicken Marination 

Ingredients

1 cup Boneless Chicken cut into small pieces 

1 tbsp Garlic and Ginger minced 

1/4 tsp Turmeric powder 

1/4 tsp Garam Masala powder 

1 tsp Red Chilli Powder

Salt to taste 

2 tbsp Vinegar

Method 

Mix all the above ingredients and marinate it for 6 hours.

For the Spice powder 

Ingredients

1 tbsp Coriander seeds 

1/2 tsp Cumin seeds 

1/2 tsp Fennel seeds 

1/4 tsp Fenugreek seeds 

1/2 tsp Mustard seeds 

1/2 tsp Carom seeds 

1/4 tsp  Asafoetida powder 

8 Red Dry Chillies

Method 

Grind all the above ingredients into a fine powder and keep this aside.

For the Pickle 

Ingredients

Marinated chicken pieces

1 medium  size long Brinjals cut into small cubes or 2 cups of cubed Brinjal 

6 Whole Garlic cloves crushed 

Few Curry leaves 

Spice powder

1/4 tsp Mustard seeds 

1/4 tsp Coriander seeds 

1/4 tsp Fennel seed 

2 Pinches of Fenugreek seeds 

1/2 tsp Turmeric powder

1/2 tsp Chilli powder 

Salt to taste 

1 tbsp Sugar 

1/2 cup Vinegar 

1 cup Sesame Oil

Method 

Add oil to a wok. When the oil is hot, add the brinjals and fry it. Remove it and keep it aside. In the same oil, add the mustard seeds, coriander seeds, fenugreek seeds and fennel seeds. Let it crackle. Add the curry leaves and garlic. Sauté it for 2 minutes. Add the marinated chicken. Cook it for 10 minutes or till done. Add the brinjals, the spice powder, turmeric powder,  chilli powder  and sugar. Stir it. Cook it for 5 minutes. Add the vinegar and salt. Stir and cook for 1 minute.  Remove from the fire and let it cool. Keep it in a glass container and store in the refrigerator. It stays for 6 month.

Dim Aloor Chochori....

It's too hot today to go into the kitchen and make breakfast. I thought in my mine. While in my thoughts, my husband opted to make the breakfast and give me a break from making the breakfast.... oh.. wow... what can I ask for more... It's a morning  bliss, when husband and daughter made Dim Aloor Chochori and Luchi, while I enjoy eating it. 

Dim Aloor Chochori....  

This is a Bengali dish made with Eggs and Potatoes and best to have it with luchi (Poories) and Parathas.... 

Ingredients 

4 Eggs Beaten

4 Potatoes cut into small size strips 

1 Onion chopped

1 Tomato Chopped 

2 Green chillies broken

1 tsp Ginger minced

1/2 tsp Turmeric powder

1/2 tsp Chilli powder

1/4 tsp Garam masala powder

1 tsp Cumin Coriander powder

Salt to taste

2 tbsp Mustard oil

Coriander leaves chopped for garnishing 

Method 

Take a wok, heat the oil. Add the onion and green chillies, fry till light brown in colour. Add the ginger, sauté for 2 minutes, add the potatoes, stir fry for 2 minutes, add the turmeric, chilli, garam masala and coriander - cumin powder. Stir for another 3 minutes. Add the tomato and salt, stir for 1 minute. Add 1 1/4 cup water, simmer on low heat till the potatoes are done. Add the beaten egg and cook  it till semi dry. Garnish it with coriander leaves.

Kothamalli Mangai Thokku (Green Mango and Coriander Chutney)

Kothamalli Mangai Thokku

Green Mango and Coriander Chutney

Thokku is in between vegetable dish and a pickle. It is made in South Indian homes.  In thokku water content is reduced and it can be kept for longer period.  Thokku can be kept in the refrigerator for 2 months in a clean dry glass bottle. Thokku can be made with other veggies too.  It can be eaten as a dip, spread, or as pickle. You can eat it with Bread, dosa, chapati and curd rice or eat it mixed with steamed rice. 

Ingredients

8 small Raw Mangoes cut into pieces 

1 medium size bunch Coriander leaves with stems chopped 

8 Green Chillies cut into pieces 

1 tsp urad dal

1 tsp Chana dal 

1 tsp mustard seeds

1/4 tsp Fenugreek seeds 

Few Curry leaves 

1/4 tsp Asafoetida powder 

Salt to taste 

3/4 cup Sesame Oil

Method

Heat the 1 tbsp oil and add the mangoes, green chillies and coriander leaves. Stir fry till all the water dries up. Remove from the heat and let it cool. Put the mangoes,  green chillies and coriander leaves into a grinder. Grind the ingredients into a smooth paste. Heat the remaining oil in a wok. Add the urid and chana dal. Sauté it for 2 minutes. Add the mustard seeds and fenugreek seed. Let it crackle. Add the curry leaves and asafoetida. Sauté it for few seconds. Add the paste and salt, cook it for 10 to 15 minutes on low flame, stirring it occasionally, till the oil releases from the paste. Remove it from the flame and let it cool. It can be stored in a clean and dry glass bottle for 2 months in the fridge. Serve this with sandwich, dosa, chapati or curd rice.

Chicken and Ripe Mango Curry...

Chicken and Ripe Mango Curry.... 

I love the flavour of the coconut and the tangy sweet taste of the mango in this recipe. It has the rich creamy texture due to the coconut milk added to the dish.  This dish can be eaten with rice, Chappati or paratha..

Ingredients 

750 grams Chicken pieces 

1 Onions chopped 

1 Tomato chopped 

1 Ripe Mango cut into cubes 

1 tbsp Ginger Garlic paste 

2 Green chillies broken into pieces 

2 tbsp Madras Curry powder 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

Salt to taste 

1/2 tsp Mustard seeds

Few Curry leaves 

1 tetra pack Coconut milk 

2 tbsp Oil 

Few Coriander leaves chopped 

Method 

Take a wok, add oil. Let it heat. Add the mustard seeds and curry leaves. Let the mustard seeds crackle. Add the onions. Sauté it till it is light brown in colour. Add the green chillies, garlic and ginger paste. Sauté it for 2 minutes. Add the chicken. Stir it, cover and cook for 15 minutes, stirring it occasionally. Add the tomatoes, curry powder, salt and turmeric powder. Stir it and cook for 5 minutes. Add the coconut milk. Cover and cook for 5 minutes more. Add the chopped mango. Stir it. Cook for 2 minutes. Switch off the flame. Garnish it with coriander leaves.

Madras Curry Powder 

Ingredients 

2 tbsp Coriander seeds

1 tbsp Cumin seeds

1/2 tbsp Fenugreek seeds 

2 tsp Mustard seeds 

2 tsp Fennel seeds 

1 tbsp Poppy seeds 

1 tbsp Sesame seeds 

4 small pieces of Cinnamon stick

10 Cardamom 

1 tsp Cloves 

1 tsp Pepper Corns 

8 Red Dry Spicy Chillies 

2 sprigs Curry leaves 

2 tbsp Turmeric powder 

1 tsp Nutmeg powder 

Method

Take a pan, add all the spices except for the curry leaves, turmeric powder and nutmeg powder. Roast the spices for a minute. Remove it and keep aside. Roast the curry leaves. Let the spices cool down. Add the turmeric powder, nutmeg powder  and all the other ingredients in the grinder, and grind it into a fine powder. Store it in a dry and clean bottle.

Chingri Macher Bhorta

Chingri Macher Bhorta 

Prawn Bharta 

This is  a very popular Bangladeshi dish. It is spicy mashed prawns dish flavoured with garlic, ginger, fried dry chillies and mustard oil. It is eaten with steamed hot rice. You can actually finish all the rice with this dish.. 
Ingredients
1 cup medium size Prawns deshelled and cleaned
2 Onions sliced
4 Garlic cloves minced
1/2 tsp Ginger minced
2 tbsp Coriander leaves chopped
3 Dry Red chillies
Salt to taste
2 tbsp Mustard oil

Method
Take a pan, add 1 tbsp oil. Heat it till smoking hot. Lower the flame, fry the red chillies till brown in colour, remove and keep it aside. In the same pan, add the garlic and ginger. Sauté it for 2 minutes. Add the prawns and sauté it till it is cooked. Remove it from the pan and cool it. Add it into the grinder and roughly grind it... some pieces of the prawns should be seen or the prawns can be chopped into small pieces. Take a mixing bowl, crush 2 chillies and add it in the bowl. Add the onions, coriander leaves, salt and mustard oil. Mix it well. Add the prawns and mix again. Garnish with some more coriander leaves and the remaining chilli. Serve it with hot steaming rice.

P. S. Instead of sautéing the prawns, boiled prawns can be also used. Fresh green chillies can also be used instead of dry red chillies.