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Wednesday, June 30, 2010

Tangy Mango gravy


1 ripe Mango (I used 1 sour mango,pic shows 2)
2 green chilli (chopped)
1/2 cup grated Coconut
1tsp Cumin seeds
1 cup plain Yogurt (beaten)


1/2tsp Mustard seeds
1 Pinch Fenugreek seeds
2 dry red chilli (broken)
4-5 Curry leaves
1 Pinch Asafoetida (missing in pic)

How to:

  • Wash and peel the skin of the mango. Separate the mango pulp from the seed and dice them.

  • Heat a sauce pan, add the mango chunks and pour water so as to immerse'em.

  • Add green chillies, turmeric powder and chilli powder and cook until the mango chunks are mashable.

  • Meanwhile, finely grind the coconut and cumin seeds along with 1tbsp water and keep it aside.

  • Now add the ground coconut to the mango gravy and cook until raw smell disappears, in a medium flame.

  • Reduce the flame to low and cook for couple more mins.

  • Then switch off, pour the beaten yogurt and mix well

  • Finally add the tadka.(Tadka: Heat oil in a pan, add mustard seeds, when it splutters, add asafoetida, curry leaves, dry red chilli and fenugreek seeds. Transfer'em to the gravy.)
Serve hot over steamed rice.

Tuesday, June 29, 2010

Watermelon Slush


2 cups Watermelon (diced & seedless)
2tsp Lemon juice
4-5 frozen Watermelon cubes
(Blend the watermelon cubes, pour'em in the ice cube tray, freeze it, after 2 hours, frozen watermelon cubes are ready.)
4-5 Mint leaves (optional)
3-4 ice cubes (optional)
2tsp Sugar / honey (optional)
How to:
  • Blend the watermelon cubes along with lemon juice (you can add mint leaves and sugar/honey at this point) and pour it over frozen watermelon cubes(or ice cubes) in a glass.

  • Cut the watermelon into chunks and refrigerate'em. This way, even if you are out of ice, you still can make cold juice.
  • You can avoid the sugar/honey as watermelon itself is sweet.
  • Also add frozen melon cubes in your water glass or bottle, then take a sip and feel the instant refreshment.

Go refresh yourself.

Monday, June 28, 2010

Paneer Tikka Masala

For Marination:


3/4 lb Paneer (12oz)
2tbsp plain Yogurt
1tbsp grated Ginger
1 1/2tsp Coriander Powder
1tsp Chilli powder
1tbsp Oil

How to:

  • In a bowl, mix together the paneer with yogurt, ginger, coriander powder, chilli powder and salt.

  • Let it marinate for an hour in the refrigerator.

  • Heat a skillet with oil coated evenly and fry the marinated paneer for a min on each side or until brown.

  •  Transfer'em to a plate and keep it aside.

For gravy:


6 Roma Tomatoes
3 green chilli

2tsp Coriander powder
1/4tsp Turmeric powder
1/2tsp Garam masala powder
1/4tsp Sugar

1/2tsp Paprika
1/2tsp Cumin seeds

Pinch Asafoetida
2 Bay leaves

1 1/2tbsp plain Yogurt
1tbsp Oil

How to:

  • Puree the tomatoes and green chilli together and keep aside.

  • Heat oil in the same skillet, add cumin seeds, when it splutters, add asafoetida and bay leaves.

  • Now pour the tomato-green chilli puree and cook until raw smell disappears.

  • Then add coriander powder, paprika (gives nice color & flavor), turmeric powder, sugar and required salt and cook for 3-4 mins.

  • When the masala is all cooked, add yogurt, stir well and cook until the gravy thickens. 

  • When you get the desired consistency, add the fried paneer pieces, mix well and cook in a medium-low flame for couple of mins.

  • Now add the garam masala powder and cook for another min.

  • Check salt for taste, switch off and garnish with cilantro.

Serve hot with chapathi or naan or pulao.

Sending this dish to " Letz Relishh – Paneer" hosted by Jay.

Saturday, June 26, 2010

Spicy Carrot rice


3/4 cup Basmati Rice
3/4 cup grated Carrot 
1/2 Yellow onion (chopped)
2 green Chilli (slit)
4-5 Curry leaves
1/4tsp Turmeric powder
1/2tsp Chilli powder
1/4tsp Garam masala powder
1/2tsp Mustard seeds
1/2tsp Cumin seeds
1 Bay leaf

How to:
  • Cook the basmati rice and keep aside.
  • Heat oil in a skillet, add mustard seeds, when it splutters, add cumin seeds and bay leaf.

  • Then add the onions and green chilli along with salt and cook until tender.

  • Add the grated carrot and curry leaves and saute for 4-5 mins.

  • Now add the turmeric powder, chilli powder and garam masala powder along with required salt and cook for 2 mins.

  • Reduce the flame and gently toss the cooked rice with the mixture.

  • With lid closed, cook for another min.
  • Switch off and garnish with cilantro.

Serve warm with potato chips.

Friday, June 25, 2010

Cabbage Kofta Curry

For Kofta:


1/2 medium Cabbage
2tbsp Chana dal
3 green chilli (finely chopped)
1tsp Chilli powder
1tsp Besan flour
1/2tsp Kala jeera (Black Cumin seeds)
Oil (for deep frying)

How to:
  • Finely mince the cabbage. (Yep, its a little pain.)
  • Microwave cook chana dal for 7-8 mins or until 3/4th done.
  • Heat water in a skillet, add the cabbage and cooked chana dal and cook with lid closed until both are completely done.

  • Strain and squeeze out the water from the cooked cabbage and chana dal in a colander and store the liquid. (Use potato smasher to squeeze out the liquid and if needed, use paper towel to remove the excess moisture.)

  • In a bowl mix together the cabbage-chana dal, kala jeera, green chilli, chilli powder and besan flour along with required salt.

  • Now make small dumplings by holding and pressing the mixture.

  • Heat oil and carefully drop the dumplings in hot oil (not smoking hot) and deep fry'em.

  • Transfer the koftas to the plate with paper towel to absorb excess oil.

For Curry:


1 Yellow onion (chopped)
1 1/2tsp ginger-garlic paste
1 cup plain Yogurt (beaten)
1/4tsp Turmeric powder
1tsp Chilli powder
1 1/2tsp Coriander powder
1tsp Cumin powder
1/2tsp Kala jeera
1/2tsp Crushed mint leaves (dried)
1tbsp Oil

How to:
  • Heat oil in a skillet, add kala jeera, followed by onion along with salt.

  • Saute for 2-3 mins, add turmeric powder and saute until tender.

  • Now add ginger-garlic paste and cook until raw smell disappears.

  • Saute the onion until brown, then add the squeezed liquid and cook for a min.

  • Now add the chilli powder, coriander powder and cumin powder and cook for another min.

  • Pour the beaten yogurt, along with water and salt and let it boil.

  • When the curry starts to thicken, add the dried mint leaves and cook for a min more.

  • Then reduce the flame, add the deep fried koftas into the curry and gently toss it.

  • After a min, switch off and garnish with cilantro.

Serve hot with steamed rice or pulao.


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