Raw Mango Corn Salad

Raw Mango Corn Salad
Author: 
Recipe type: Salad
Cuisine: Indian
Prep time: 
Total time: 
Serves: 3-4
 
Raw mangoes are not only used for cooking but also for making delicious simple salad. Sweet corn is available all year round. Just grate mangoes usually sweet and sour in taste during off season, and mix with enough corn. Lovely salad ready in minutes to rejuvenate your senses make you feel fresh with the nutrients. Try to make it every weekend and get more close to eating simple fresh food for your happy health.
Ingredients
  • 4 Raw mango
  • 11/2 cup Sweet corn
  • 2 teaspoon Kasundi mustard sauce
  • 2 Green Chilli
  • Coriander leaves (Dhania) , to garnish
  • Black Salt to taste
Instructions
  1. To make the raw mango and corn salad, first peel off the skin of mangoes and grate in a big bowl.
  2. Wash and add the corn with kasundi and chopped green chilly.
  3. Mix it well adding little black salt to taste.
  4. Serve cold on a salad bowl with chopped coriander leaves garnish.

 

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Maachli Jaisamandi

Maachli Jaisamandi
Author: 
Recipe type: lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Rajasthan cuisine is a royal cuisine, mostly comprising of the lost recipes of the traditional Royal Maharaja families. Their passion for food is still being preserved in the historical food journals, and passed onto the family cooks and chefs for us to enjoy the taste of grandeur. Maachi Jaisamandi is a traditional fish recipe of Udaipur. Marinated fish fillets fried and cooked in a creamy rich gravy. Here the green chutney is layered in between two fish fillet then dipped in light batter to shallow fry. Yes, it is a little different but this is a delicious main course addition for your next family get together when served with saffron rice or pilaf.
Ingredients
  • 300 grams Fish fillet
  • Salt , to taste
  • For the batter:
  • 4 teaspoon Gram flour (besan)
  • ⅛ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Cumin powder
  • Water , to make the batter
  • 4 teaspoon Cooking oil
  • For the green chutney:
  • Coriander leaves (Dhania) , as required
  • Mint Leaves (Pudina) , as required
  • 1 Green Chilli
  • ½ teaspoon Lemon juice
  • For the Gravy:
  • 100 ml Fresh cream
  • 1 cup Yogurt (Curd)
  • ¾ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Red chilli powder
  • ¼ teaspoon Cumin seeds
  • 2 teaspoon Cooking oil
Instructions
  1. To begin making the Maachli Jaisamandi recipe, firstly wash the fish fillet and cut into 8 equal pieces. Rub the pieces of fish with salt and rest them for 10 minutes.
  2. Take a bowl and mix together the ingredients for batter properly. Make sure that there are no lumps in it.
  3. Take a tall glass and beat well all the ingredients for gravy except oil and cumin seeds.
  4. Prepare the green chutney by add coriander leaves, mint leaves, green chilies and lemon juice into a mixer. Grind until it forms a smooth paste. Add salt and check for taste.
  5. To make the fish sandwich, layer one fish piece with the green chutney, then close with the second one. Finish making with the rest. Dip the fillet in light batter.
  6. Heat a heavy bottomed pan with oil. Dip the sandwiched fillets of fish in the batter and add them one by one. Shallow fry the fish sandwiches for a minute and flip onto the other side. Fry the fish for another minute or 2 and take them off the flame and keep aside.
  7. In the same wok add some more oil on a low flame and add cumin seeds. Let the cumin seeds crackle. Add the gravy mixture into the wok. Let it cook until a few bubbles start to appear. Turn off the flame.

 

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Hariyali Dum Aloo

Hariyali Dum Aloo
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
A fine Punjabi recipe is enjoyed all over India and abroad just because of its simplicity in making. This recipe is not oily and spicy but rich in taste and aroma. A classic dum aloo dunked in a Spinach based gravy makes for a delicious and healthy meal.
Ingredients
  • 4 Potato (aloo) , boiled and cubed
  • 2 Green Chilli
  • 3 cups Baby spinach
  • ½ cup Coriander leaves (Dhania)
  • ¼ teaspoon Cumin seeds
  • ¼ teaspoon Turmeric powder (Haldi)
  • ⅛ teaspoon Garam masala powder
  • ¼ teaspoon Red chilli powder
  • 5 cloves Garlic
  • 2 Fresh Red Chilli
  • 1 teaspoon Ginger , paste
  • 1 Onion , chopped
  • 4 teaspoon Cooking oil
  • ¾ cup Water
  • Salt , to taste
Instructions
  1. To begin making the Hariyali Dum Aloo, first boil potatoes with salt in a sauce pan with a lid. Once cooked, peel the skin and cut into small 2 inch cubes.
  2. Next, add spinach, coriander leaves, green chilli and water in a blender and make a paste out of it.
  3. Heat oil in a heavy bottomed pan and add turmeric powder, red chilli powder and salt. Add the boiled and cubed potatoes and fry them till golden crust forms on surface. Keep it aside.
  4. Heat the remaining oil in a heavy bottomed pan. Add cumin seeds, garlic and red chillies. After 30 seconds, add teh ginger paste. Once the ginger paste is cooked (this will take 2 minutes), add the spinach puree, garam masala powder and let it cook for about 5 minutes.
  5. After 5 minutes, add potatoes, garam masala powder and cook for 2 minutes more. Add salt according to your taste and serve hot.

 

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Sweet Corn And Capsicum Gravy

Sweet Corn And Capsicum Gravy
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Corn and Capsicum are one nice pair to make a pure vegetarian dish. The simplicity of yogurt cashew based gravy makes for a delicious combination. Kids will love the natural sweetness of the two vegetables and it makes for quite a colourful plate. It is healthy, nutritious and digestive friendly recipe for your whole family to feel light and good for the entire day.
Ingredients
  • 1 cup Sweet corn
  • 1 Red Yellow and Green Bell Peppers (Capsicum)
  • 2 Onions , medium sized
  • 1 Tomato
  • 1 Green Chilli
  • 1 teaspoon Ginger , paste
  • ½ cup Yogurt (Curd)
  • 2 tablespoon Cashew nuts
  • 1 cup Water
  • 4 teaspoon Vegetable Oil
  • Salt , to taste
Instructions
  1. To begin making the Sweet Corn And Capsicum Curry, first soak the cashews in warm water.
  2. Heat a kadai with 2 teaspoons oil, add onion and ginger and let it cook till the onion turns soft.
  3. Once the onions turns soft, add the tomatoes, and cook till the tomatoes turn mushy and soft. Turn off the flame and let it cool.
  4. Once it cools down, add the tomato onion mixture, cashews, curd ,1 cup water in a mixer grinder and blend it to fine paste.
  5. Reheat kadai with oil, add the cumin seeds and stir for a minute. Add the cashew, onion and tomato mixture
  6. Stir continuously for 5 minutes. Add the corn and capsicum to the mixture.
  7. Add salt and stir the mixture and turn off the flame, keep it covered for a minute or two to settle it down.
  8. Serve hot with parathas and salad after garnishing with cashews.

 

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Mutton Chaap

Mutton Chaap
Author: 
Recipe type: Dinner
Cuisine: Mughlai
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Arguably the most influenced cuisine for Indian culinary techniques and methods for cooking meat goes to the Mughals and are still winning the hearts of millions of foodies all over the world and definitely will not retire in future. The recipe uses the goat ribs which is the most tastiest part of the goat and ideal for any special masala preparation. Marination and slow cooking of the meat is adopted especially for such recipes. Lamb chops will also work well with this recipe, though the mutton meat will take a bit longer to get fully cooked, but the end result is delicious. The use of aromatic Indian spices like cardamom, cinnamon, saffron, is a perfect match to cook with Mutton chaap.
Ingredients
  • 400 grams Mutton , ribs
  • 3 Onions , sliced
  • 2 teaspoon Ginger , paste
  • 1 teaspoon Garlic , paste
  • 1 Brown Cardamom , crushed
  • 2 Cardamom (Pods /Seeds)
  • 2 Cinnamon Stick
  • 2 Fresh Red chillies
  • ¼ teaspoon Cloves
  • Mace powder , a pinch
  • 1 teaspoon Kashmiri Hot Chilly Powder
  • ½ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Cumin powder
  • 4 Whole Black Pepper Corns
  • 2 tablespoons Mustard oil
  • 1 cup Yogurt (Curd) , beaten
  • Salt , to taste
Instructions
  1. To begin making Mutton Chaap Recipe, first wash the meat and pat dry it on a kitchen towel.
  2. Take a medium sized bowl, add curd, mace powder, salt, half of ginger and garlic paste and mix the mixture well. Now add the mutton pieces and mix well so that the mixture coats completely on the meat. Cover the bowl and refrigerate overnight or for 2 hours at least.
  3. Place a pressure cooker on the stove on medium flame and add some oil. Add the onions and fry till brown in colour.
  4. Add the ginger and garlic paste, 1 tablespoon water, pepper corn, cloves, red chilli, chilli powder, turmeric powder, cumin powder, salt and crushed brown cardamom.
  5. Add the marinated mutton into the pressure cooker and stir fry for 15 minutes. Add half a cup of water to the pressure cooker and close the lid.
  6. Cook on medium heat for up to 5 whistles.
  7. Check for salt, and if the mutton is not fully cooked and getting dried up add ¼th cup water and cook for few more whistles.
  8. Open the lid and add green cardamom powder, rest for 15 minutes before eating.

 

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Uttarakhand Aloo Ke Gutke

Uttarakhand Aloo Ke Gutke
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Let us learn a very easy potato recipe of Uttarachali dishes. A traditional vegan recipe Aloo Ke Gutke which is simply prepared with mustard oil and spice powder mix. Serve with rice and dal or just simply with roti. It is very easy to make, takes less time to prepare and thus you can pack it for your lunch box also.
Ingredients
  • 3 Potatoes (aloo)
  • 2 teaspoon Mustard oil
  • ¼ teaspoon Red chilli powder
  • ⅛ teaspoon Coriander Powder
  • ¼ teaspoon Cumin seeds
  • ¼ teaspoon Turmeric powder (Haldi)
  • 2 Dry red chilli
  • 2 pinch Asafoetida (hing)
  • Salt , to taste
  • Coriander leaves (Dhania) , few for garnish (chopped)
Instructions
  1. To begin making the Uttarakhand Aloo Ke Gutke recipes, firstly boil the potatoes with little salt to begin making Aloo Ke Gutke recipe. Peel the potatoes and then cut in cubes.
  2. Take a small bowl and mix coriander powder, red chilli powder and turmeric powder with 2 teaspoons water.
  3. Heat a frying pan with oil, add cumin seed, asafoetida and red chilli. Let it cook for about 15 seconds.
  4. After 15 seconds, add the mixed masala and salt. After 30 seconds add the potatoes and coat well with the masala. Let it cook for about 5 minutes.
  5. Once it is done, switch off the gas stove and garnsih with coriander leaves.

 

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Aamras Ki Kadhi

Aamras Ki Kadhi
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Aamras Ki Kadhi is a traditional spicy and sweet Gujarati recipe, a classical preparation of sweet and sour mango juice combined together with few selected ingredients. Perfect for those summer afternoon lunch or serve with rice or roti for lunch pack for any hot day in a year. It is no more difficult to get ripe mango food products. So just whip up some sweet mango pulp with chick pea flour and make to taste this Gujarati variation.
Ingredients
  • 1 cup Aamras , (mango shake)
  • 2 tablespoon Chickpea flour
  • ¼ cup Water
  • 1 tablespoon Mango Pulp (Puree) , Raw mango
  • 2 Dry red chilli
  • Asafoetida (hing) , A pinch
  • ¼ teaspoon Cumin seeds
  • ½ teaspoon Red chilli powder
  • ¼ teaspoon Ginger garlic paste
  • Curry leaves , Few
  • ¼ teaspoon Red Chilli flakes
  • 2 teaspoon Ghee , or oil (as required)
  • Salt , to taste
Instructions
  1. To begin making the Aamras Ki Kadhi recipe, first whip up the aamras, chickpea flour and water in a medium bowl to a fine paste with no lumps.
  2. Heat a kadhai with ghee, add cumin seed, red chilli and curry leaves. Let it cook for about 15 seconds.
  3. After 15 seconds,add the ginger garlic paste, red chilli powder, asafoetida and little water for a minute.
  4. After a minute, add the mango puree mix in kadhai on low flame and stir well adding the raw mango pulp. Check for salt seasoning.
  5. As it reaches to a semi thick consistency stop the flame and pour on serving bowl. Garnish with red chilli flakes.

 

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Restaurant Style Phool Gobhi Masala Recipe

Restaurant Style Phool Gobhi Masala Recipe
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Phool Gobi or Cauliflower is one of our favourite vegetable for winter and for a spicy alternative you may always try to make like punjabi restaurant style preparation. Restaurant Style Phool Gobhi Masala Recipe is a semi dry popular vegetarian recipe that pairs well with rice and roti speaks enough for North Indian tasty cuisine. If you want to change the taste keeping the base recipe intact then try with a varied tempering of different cuisine. Shallow fried in mustard oil and having flavours of garlic ginger paste, garam masala and the redness of kashmiri chilli powder, it is mouthful to taste and lovely to eat.
Ingredients
  • 12 Cauliflower (gobi) , cut to clorets
  • ½ teaspoon Turmeric powder (Haldi)
  • 2-1/2 tablespoons Mustard oil , (adjust as per need)
  • ½ teaspoon Cumin seeds
  • 1 Bay leaf (tej patta)
  • 1 teaspoon Ginger garlic paste
  • 2 teaspoons Water
  • 1 cup Onion , finely chopped
  • 1 cup Water
  • ¼ teaspoon Garam masala powder
  • ¼ teaspoon Kashmiri red chilli powder
  • ¼ cup Homemade tomato puree
  • 2 tablespoons Fresh cream
  • 1 teaspoon Ghee
  • 1 Green Chilli
  • 2 teaspoons Cashew nuts , broken
  • Salt , to taste
Instructions
  1. To make Restaurant Style Phool Gobhi Masala Recipe, first clean the florets and toss with salt and turmeric.
  2. Heat a kadai with oil on a medium heat and fry the florets for about 5 minutes or till the raw smell vanishes. Take them out on to a plate.
  3. In the same kadai, add the onions, fry till translucent. Take this in a mixer grinder and make it into a fine paste.
  4. Add bay leaf and cumin seeds in the leftover hot oil, ginger and garlic paste with 2 teaspoon water. Fry for a minute.
  5. Add the fried florets and tomato puree and coat these well.
  6. Immediately add the fried onion paste, kashmiri red chilli powder and 1 cup water, cook for about 5 minutes.
  7. Turn to low flame Keep adding the cream, garam masala powder and ghee. Check for salt seasoning.

 

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Indian Fish Egg Loaf

Indian Fish Egg Loaf
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Fish eggs are delicacy for European foodies and are expensive too but those are incredible in taste and very rare to purchase, mostly used in Continental Gourmet meals. Just for a change, I thought of the abundance of fish eggs available in our fish markets everyday which are less expensive and if cooked in style, one can surely prepare for meals quite often because it is a good source of protein and calcium and easy to make in 20 minutes, once out of the freezer after 5 hours. Please try this recipe as starter or use in a curry with your favourite tempering to eat with rice.
Ingredients
  • 500 grams Fish eggs , (I used Carp fish eggs)
  • 2 tablespoon Besan
  • 5 Green Chillies , chopped
  • ½ cup Coriander leaves (Dhania) , chopped
  • 1 Onion , chopped
  • 1 tablespoon Ginger , grated
  • ½ teaspoon Black pepper powder
  • 1 teaspoon Red chilli powder
  • 2 teaspoon Mustard sauce
  • Cooking oil , to cook
  • Salt , to taste
Instructions
  1. To begin making Indian Fish Egg Loaf Recipe, first pick a big bowl to make this recipe, fill with fish eggs and rest of the ingredients and mix well, except oil, reserving it for later use.
  2. Take a fat base steel glass or a similar cylindrical structure to fill in the fish egg mixture.
  3. Keep in the freezer for atleast 5 hours.
  4. Take the glass out and defrost it, and make sure the eggs comes out intact.
  5. Heat a deep frying pan with oil; once the oil is hot, drop the loaf carefully from the glass and fry on all sides in low heat for 15 minutes or until the core is fully cooked. Drain any excess oil from the loaf by slightly pressing the kitchen tissues on all sides.
  6. Serve hot on a platter, slice it up and serve with mustard sauce and Mustard Green Chilli Pickle Recipe.

 

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Mushroom Caldin Recipe

Mushroom Caldin Recipe
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Mushroom Caldin is one vegetarian recipe from Goa, India born out of Portuguese influence where the mushroom is cooked in coconut milk and tamarind paste with light spices. Usually, the gravy is yellow in colour but here, only cumin and coriander powder are added. Perfect for a light meal anytime with some buttered bread on the side. It is easy and therefore you can make it for your weeknight dinner.
Ingredients
  • 200 grams Button mushrooms
  • 1 cup Coconut milk
  • 1 Onion , chopped
  • 5 Garlic pods
  • ¼ teaspoon Ginger , paste
  • 4 teaspoon Tamarind Paste
  • 1 teaspoon Cumin powder , roasted
  • ½ teaspoon Coriander Powder , roasted
  • ¼ cup Water
  • 2 teaspoon Olive Oil
  • 4 Bread slices
  • 2 teaspoon Butter
  • Salt , to taste
Instructions
  1. To begin making the Mushroom Caldin recipe, heat a medium saucepan with olive oil. Add onions and cook till they become soft and translucent.
  2. Cook for about a minute and then add ginger, garlic, and salt. Mix and cook for another one minute.
  3. After a minute, add the whole mushrooms, tamarind paste, cumin powder and stir fry for a minute. Add water, mix and cook for 2 minutes.
  4. Finally, add the coconut milk and boil for few more minutes. Check for seasoning. Toast the breads on tawa with butter till almost crispy brown in colour. Serve hot.

 

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