Mango Rasam

My family loves rasam and I try to incorporate a variety of tangy fruits in dal to prepare a sweet sour rasam which goes well with rice. Just adding a handful of dal enhances the taste.

The flavour of slightly ripened mango gives it the tangy flavour which is appetising leaving you wanting for another helping.

Mango Rasam

Ingredients:

Mango (slightly ripened & grated) – 1/2 bowl.

Hot water – 2 cups.

Green chillies slit – 1

Jaggery – 1/4 spoon

Coriander leaves – 2 stems.

Cumin powder – 1/2 spoon.

Fruit Chat Masala – 1/4 spoon.

Black salt – As per taste.

Curry leaves – 1 sprig

Coconut oil – 1 tablespoon.

Amchur powder(raw Mango Powder)- 1/4 spoon.

Rasam powder – 1/4 spoon.

Method:

In a pot add the grated mango, slit green chilli, black salt and jaggery.

Add in the hot water and give a boil.

Now take a tempering pan and heat the coconut oil and add in the cumin seeds, curry leaves,rasam powder, amchur powder (Raw Mango Powder)and the fruit chat masala.

Mix well and pour over the hot boiled mixture.

Garnish with coriander leaves and the Mango rasam is ready to relish.

Taro Chilli Roast

A no onion garlic recipe which was tasty and full of flavour.

Ingredients:

Taro – 1 cup sliced into 1 cm roundels.

Oil or ghee – 1.5 table spoons

Tamarind paste – 1 t spoon

Water – 2 cups

Tomato – 1 diced

Mustard-1/4 spoon

Curry leaves – 1 sprig.

Chilli powder – 1 t spoon

Asafoetida – 2-3 pinches

Turmeric – less than 1/4 spoon

Cumin Powder – 1 t spoon.

Coriander leaves – 1 table spoon fine chopped.

Salt as per taste.

Method:

In a small vessel heat some water and add in the peeled and sliced taro slices and simmer for 4 minutes.

Put off the flame and in a colander strain it and hold it under a open tap for 30 seconds.

This step is done to remove the slimy texture.

Now heat another cup of water and boil the taro for two more minutes.

Add salt and the tamarind paste and keep aside.

In a pan heat the ghee and add in mustard and curry leaves and as it sputters toss in the diced tomatoes and sauté for a minute.

Now add salt, turmeric, asafoetida, cumin powder and chilli powder and sauté for about two minutes.

Finally add the cooked taro slices and lightly mix them.

Sauté on low flame for another two minutes and garnish with finely chopped coriander leaves.

Crispy Bhindi, lady finger or Okra

Bhindi is one versatile veggie loved by all. When cooked in the right manner it tastes awesome.

Today I made some crispy Bhindi on a iron pan.

Ingredients:

Bhindi -10-12 Small ones

Turmeric powder-1/4 spoon

Cumin powder-1 t spoon

Coriander powder- 1 t spoon

Saunf or fennel powder – 1/2

t spoon.

Red chilli powder -3/4 spoon

Asafoetida – 3-4 pinches

Cornflour -1.5 table spoon.

Black salt – 2-3 pinches

Amchur or

dry Mango powder -1/4 spoon.

Oil or liquid ghee-2 table spoons.

Lemon juice -1/2 spoon

Coriander leaves -2 sprigs.

Salt as per taste

Method:

Clean and then wipe the Bhindi till they are dry.

Remove the top and the bottoms ends and then make a slit on one side of each Bhindi.

In a bowl add all the above except Bhindi, coriander leaves and lemon juice.

Mix well and keep aside.

Now fill a little of the above mixture into each Bhindi and keep them aside.

Heat a heavy pan preferably iron pan and add a tablespoon of the oil or ghee and spread it with a silicone brush all over the pan.

Place the stuffed Bhindi’s neatly over the pan and on low flame cook them for about 3 to 5 minsNo slowly turn them or flip them and add the remaining ghee and cook for another 4-5 minuts until they turn crisp.

Mango Upkari


4 Ripe Mangoes

1 slit green chilli

Jaggery- as per taste.(I have used a table spoon)

Salt to taste.

Wheat flour/cornflour-1 table spoon.( I have used wheat flour)

1.5 table spoons of oil

Mustard seeds-1/2 spn

Urad dal-1/2 spoon

Curry leaves-8-10 slightly crushed.

3 dry kashmiri chillies.
Skin the ripe mangoes and in a little water boil them.

Add salt and jaggery and a slit green chilli.when the mango has cooked add the wheat flour or cornflour paste and mix well until it thickens. Add some water accordingly.

Now take a little oil in a kadai and add the split urad dal, dry red chillies, mustard and crushed curry leaves and when it begins to splatter add it over the upkari and mix well.

Yummy mango upkari is now ready😋

Beetroot cutlets

Ingredients:

Grated beetroot-1 

Boiled Potato-1 grated

2 bread slices chopped finely.

Corn flour-1 table spoon

Cumin seeds powder-1 spn

Onion-1 chopped finely

Green chillies-1 finely chopped

Red chilli powder-1/4 spn

Oil-2 table spoon

Bread crumbs or suji rava-3 table spoons.

Garam masala-less than 1/4 spn

Salt to taste

Method:

Heat oil in a kadai and add the chopped onions, finely chopped green chillies and garlic. Add the grated beetroot and on a low flame cook for about 10 mins. Add the bread slices,garam masala, jeera powder,salt to taste, mashed potato, cotnflour and red chilli powder. Cook for another 5 mins and mix well.

On cooling shape them into cutlets in desired shapes . Roll them in suji rava or bread crumbs and shallow fry them on a nonstick pan using little oil or ghee on both sides.

Serve them with coriander chutney and tomato sauce.



Malai Kofta

Ingredients:

  • Paneer- 100gms grated.
  • Cashew nuts- 1/2 handful
  • Coriander leaves-3-4 sprigs
  • Red chilli powder-1/4 spn
  • A pinch of turmeric
  • Green chillies-2 small
  • Milk-1/2 cup
  • Cream-1 table spoon
  • Jeera powder(coarse)-1/4 spn
  • Potao- medium sized boiled and mashed.
  • Onions-2 chopped
  • Tomato-1 small chopped
  • Ginger- 1/4 inch piece
  • Garlic-6-7 cloves
  • Salt to taste
  • Kasuri methi-1/4 spoon
  • Oil or butter-2 table spoons.

 

 

  • .Oil for frying the koftas.

Method:

Take a kadai and add oil or ghee and saute the chopped onions, ginger and garlic until it is translucent. Add the green chillies,cashew nuts and coriander leaves and saute for another 3 minutes.Put off the flame. Once it cools grind it to a smooth paste by add little milk.

For the Koftas:

Mash the potato and add in the grated paneer and add some salt and make balls and deep fry them.

In the same kadai take a little butter and add the ground mixture and saute on low flame . Add the jeera and red chilli powder and salt to taste.Saute the masala till it begins to leave the sides of the kadai.

Add in the koftas and  the kasuri methi.With a closed lid allow it to simmer for 2 mins and then add the cream.Malai Kofta is ready.