Tangy Mango gravy

Ingredients:

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)

Water

Tadka:

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.

Watermelon Slush

Ingredients:

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.

Tips:

• 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.

Paneer Tikka Masala

For Marination:

Ingredients:

3/4 lb Paneer (12oz)

2tbsp plain Yogurt

1tbsp grated Ginger

1 1/2tsp Coriander Powder

1tsp Chilli powder

Salt

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:

Ingredients:

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

Salt

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.

Spicy Carrot rice

Ingredients:

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

Salt

Oil

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.

Cabbage Kofta Curry

For Kofta:

Ingredients:

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)

Salt

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:

Ingredients:

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)

Salt

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.