AN INSTANT MANGO PICKLE FOR POT LUCK PARTY

Tried and tasted by Nivedita

Hi All,

Mango, the King of all the Fruits, tastes the best, let it be in any size or shape or of any variety. Show me the person who does not like mangoes. 
And we all have a very sweet memories with raw mango and pickles and chutneys.

When I became the part of the event Potluck party, Cyber style! - Fun and the Challeng...which Jagruti have started, I did not had second thoughts about posting this as my first entry to her event., A very nice idea by her(as usual), but the plus point of this event is you will also gain the popularity while promoting other blogger. The basic motto of this event is to GROW TOGETHER.

I love you Jagruti for getting such a fantastic idea. And I loved the cute lady on the logo..

Here is the recipe for an instant pickle which is very tasty. You can keep it for 15 days or so, but in my house, it never lasts for a week. There are two reasons for it, one is pickle is not my cup of tea !!! it gets spoiled very soon even after taking all the safety measures. And the second one is my husband and elder daughter consider it as a vegetable not a side dish :-)

I am more connected with this because these mangoes are directly picked from our trees.

So enjoy our favourite side dish:

Ingredients:

Raw Mangoes - 10

For Masala:

Oil - 1/4 cup

Mustard seeds - 1 tbsp, crushed

Methi seed powder - 1 tsp

A picnh of Hing(I used crystal ones, and just a size of 2 mustard seeds)

Salt to taste (I have used crystal salt and crushed into powder, but optional, if you have add it, it gives unique taste)

Red Chilly Powder - 3 tbsp or as per the taste of your chilly powder. (I Have used the home made chilly powder)

Haldi or turmeric powder -1 tsp

Sugar - 1/8 cup

For tadka:

Oil -1 tbsp

Mustard seeds - 1 tsp

Curry leaves - 10-15

Method:

Soak the mangoes in a clean water for 15 minutes. Clean well. Remove and dry each mango with clean cloth.

Allow to dry for some time(half an hour)

Cut in to small size cubs with clean knife. I used the old traditional vegetable cutter 

(picture courtesy konkanifoodie (I forgot to click the photo of my cutter, I will add the photo once I am back to my place))

Transfer these into sterilized jar or the clean jar in which you are going to store the pickle.

Add the crushed salt or normal salt to the jar mix well and keep it aside.

Heat kadai and add 1/4 cup of oil. When hot. reduce the flame and add methi seeds powder, mustard seed powder and hing. Off the flame. Add red chilli powder, turmeric powder. Allow it to cool.

Add the mixture to the jar. Mix well. Add sugar and mix well.

Keep it covered for half a day.

For Tadka,

Heat 1 tbsp oil.

Add mustard seeds and curry leaves. Remove from the heat. 

Add it to the pickle jar once cool.

Mix well.

Cover and store in a fridge IF YOU CAN RESIST EATING IT AND FINISHING IT RIGHT NOW :-)

Sending this to two events:

One is Jagruti's 

Potluck party, Cyber style! - Fun and the Challeng...

and the other one is 

Nanaya's (simplysensationalfood) 

Announcing Event Lets Cook ~Pickles

Keep Smiling,

Fried Potato Cubes

Tried and tasted by Nivedita

Hi All,

Lunch box :-), I love to cook lunch and pack it  for my kids. This gives little work to my idle brain. I need to be very specific as their school won't allow few foods like Curry or Sambhar (watery), Upma, Eggs, non veg, Poha, bread and chips. My elder daughter loves to take different type of food as she loves to share her lunch with her friends and they love it. And that makes me a proud mother :-). 

Most of the times I pack the different variety of rice for my elder daughter's lunch. But this Potato fry is my daughter's most favorite lunch. Many times she takes only the fry, but I pack the chapati with it without telling her :-) 

A very simple recipe but tasty and good food  for kids.

Ingredients :

Potatoes - 3 big

Salt to taste

Red chilly powder - to taste or 1 tsp

Oil - 2 tbsp

Method :

Wash and peel the potatoes. 

Cut into small cubes.

Heat the oil in a kadai.

Add these potato cubes.

Keep on stirring and frying till the potato gets 3/4th cooked. 

Add salt and chilly powder, mix well and fry till its golden brown.

Remove from the heat and transfer it on a plate.

Allow it to cool and pack it with Soft Chapatis. 

I tried to bake and grill it in the OTG, but the taste was not that good and it became very dry..

It can be rolled into chapati with some sauce or ketchup and make it a Fried Potato roll to serve it hot. Or it can be eaten just like that.

Keep Smiling, 

BITTER GOURD CHIPS AND CURDS

Tried and tasted by Nivedita

Hi All,

Bitter Gourd!!! Do not close the page.. Read it full and you will be tempted to try this out. A very tasty side dish. 

Past few days, my daughter wants to have it often and bitter gourd is in my fridge always.

Ingredients:

Bitter Gourd - 2 big

Corn flour  - 1 tsp

Rice flour - 1 tbsp

Salt to taste(less as we use salt to clean the bitter gourd)

Chilly powder - 1 tsp

Ajwain - 1/2 tsp

Oil to fry

To clean the bitter gourd
Salt 1 tbsp or to cover the bitter gourd
A pinch of turmeric powder

For CURDS
Yogurt - 1 cup
Salt to taste
Pepper powder - a pinch





Method:

Wash the bitter gourd.

Peel the skin and cut into two parts.

Remove the seeds.

Mix the salt and haldi and apply it well to both the sides.

Keep it for an hour or two.

Squeeze and wash the pieces twice.

Cut into thin slices and allow to dry.

Heat the oil.

You can either shallow fry or deep fry. But I felt the deep fried chips took less oil than the shallow fried ones.

Keep it for some time till they get crispy.

Just before serving 

Prepare the curds with given ingredients.

Add the crispy chips and serve it.

These fried bitter gourd chips can be kept for 2 days.

Before it is served on the table, it gets over as my hubby and my daughter fights to have it first and finish.


Keep Smiling,

Potato Fry - Chinese Style

Tried and tasted by Nivedita 

Hi All,

One more time to say SORRY for not posting any recipe here. Its exactly one month that I posted any recipe here. I could not manage the time to be regular here.

Today I am here with potato fry in Chinese Style. My kids loved it. Its simple, yummy and perfect side dish for kids.

Ingredients :

Baby potatoes - 250gm

Onion - 1 big,  sliced

Ginger - 1tbsp, finely chopped

Garlic - 1tbsp,  finely chopped

Soy sauce - 1tsp

Vinegar - 1 tsp

Tomato ketchup - 2 tbsp( I used Maggi hot n sweet ketchup)

Chilly paste - 1/2 tsp

Crushed pepper - 1/4 tsp

Salt to taste

Olive oil - 1 tbsp(normal oil is also fine)

Sesame seeds - 1 tbsp, roasted 

Fresh coriander  and spring onion - 1tbsp each, finely chopped for garnishing(not in the photo)

Method:

Boil the potatoes.

Peel the skin and keep aside.

Heat oil in a thick kadai. When its full hot, add ginger and garlic. 

Saute it till brown.

Add onion and fry till brown.

Add the potatoes and fry for few minutes.

Now go on adding Soy sauce, Vinegar, ketchup and chilli paste.

Add Salt and pepper powder and mix well.

Fry for another minute on high flame.

Garnish with fresh coriander, spring onion and sesame seeds.

Serve hot with chapatis.

Keep Smiling,

Mango Palu or Mango rasa

Tried and tasted by Nivedita

Hi All,

I am really sorry for not posting this recipe soon. I know mango season is getting over and we need raw mangoes for this recipe. I don't know the name for this recipe but it has a mixed taste of pickle, jam, gulumb...

Its the best with anything, roti, chapati, rice, idly, dosa, bread.....

The best part is you can make and store in the fridge for months together and enjoy the mango even when there is no mango season.

I will come directly to the recipe.

Actually there are two ways I prepare. One is you can not keep as we add onion in it.

The second one is told by my best friend Aunradha. 

I love this version and can go on nibbling again.

Ingredients:

Mangoes - 10 to 12, (raw or half raw is fine, I used half raw, the mangoes were almost yellow)

Oil - 1/4 cup

Mustard seeds - 2 tbsp

Cumin seeds - 2 tbsp

Methi seeds - 1 tsp

Red chilly powder - 3 to 4 tbsp (adjust according to your taste)

Turmeric powder - 1 tsp

Hing - 1 tsp or 

if using stoned hing, use just a pepper size.

Salt to taste

Jaggery - 1/4 cup or more(Again check with your taste)

Water - 2 cups or little more to make thick paste

Method:

1. Wash the mangoes, wipe to dry full.
2. Cut in to small pieces, keep it aside.
3. Heat oil in a thick bottomed kadai.
4. When hot, add mustard seeds and allow to splutter. 
5. Add cumin seeds, methi seeds and hing.
6. Saute for few seconds.
7. Add the red chilly powder, jaggery, salt and turmeric powder.
8. Saute for a minute.
9. Add the mangoes. Fry for 2 minutes.
10. Add the water. Mix well.
11. Cover and cook till the mangoes are cooked.
12. Keep checking for the water. add if you feel its getting dry.
13. Adjust the seasoning and cook till the oil starts leaving the sides.
14. Cool it and store it in a glass jar or Plastic jar.
15. It can be stored in refrigerator for months.

Keep Smiling,

Vegetable Kurma

Tried and tasted by Nivedita

Hi All,

Please don't look at the photo, Its not neat. I took the snap when the last bowl was remained. It was a super hit at the party we had in my brother's house. Thanks to my brother again, who arranged belated birthday party for my elder daughter. After thinking full one day about the menu, I decided to make it at home. I was happy about the decision as my Puri Kurma came out just superb. And every one enjoyed it a lot, the heart shaped puris attracted the kids at the party.

Here is the recipe for Kurma, (I forgot to click the puri photos, sorry :-(  )

The recipe was totally new for me(Atleast), as I did not check any blog or any old recipe from my book. It was just another trial(I took a risk of trying new food for such a big party)

Recipe for Kurma (for 25 people)

Vegetalbes needed:

Potato - 1 1/2 kg

Carrot - 200 gm

Beans - 200 gm

Green pea(Fresh) - 100 gm

For Kurma Masala

Onion - 5 big or 6 small

Tomato - 3 big

Ginger and garlic paste - 1 tsp(fresh, made at home)

Whole Garam Masala - 1 tbsp(Cardamom, Clove, cinnamon)

Fresh Coriander and mint - 1/4 bowl

Oil - 1/4 cup

Butter - 1 tsp

Red Chilli powder - 2 tbsp

Dhania powder - 2 tsp

Haldi - 1 tsp

Salt to taste

Tamarind Paste - 2 tbsp

Kitchen King Masala - 1 tsp

Ingredients are more and the preparation takes lot of time.

Method:

• Boil the potatoes, peel and mash it.
• Parboil the other vegetables and keep aside.

• Boil or Microwave the onion till soft.
• Once cool, add whole garam masala and ginger garlic paste. Grind into fine paste.
• Puree the tomatoes and keep aside.

• Get set go for the last step:
• Heat oil in a big kadai, I used our big cooker.
• Add the onion paste and fry for few minutes.
• Once the raw smell goes add the tomato paste. Mix well and fry for 2 more minutes on high flame.
• Add salt, haldi, dhania powder. Mix well. 
• Add the boiled vegetables. Mix well. 
• Add enough water to make it thick gravy. 
• Cover and cook for 8 to 10 minutes.
• Adjust the seasoning. Add butter and fresh coriander before serving.

Have it with puri or chapati or bread :-)

Keep Smiling,

A Paneer in need is a PANEER in deed (Food Remake)

Tried and tasted by Nivedita

Hi All,

WHAT AN IDEA  PariJI!!

The day she posted this Colourful Bell Pepper and Cottage Cheese Cubes , for me , it was like as we say in Hindi " mere ankhon mein yeh chubh raha tha!(Its direct translation in English :- it was pricking in my eyes!!).PLEASE TAKE THIS IN  A POSITIVE OR FUNNY WAY:-)

Thanks to Pari for this wonderful and unique recipe. I really loved it and I can use it in many preparations. I made a change from her original recipe with a genuine reason behind it. As the name of her recipe says its about bell pepper BUT, me and my daughter are allergic to those bell peppers. So I had to put these out of my recipe. And Pari has written in her post that we can replace with other vegetables also. I thought of adding as many number of vegetables I have with me.

Luckily I got the same round mould (as Pari has one) to make Paneer. 

Here is the recipe in my words:

Recipe to make the Veggie Paneer :

Ingredients:

Fresh Milk - 1/2 litre(I used and I could make 10 big tikkas, 2 kebabs and one paratha)

Lime juice -2 tbsp or more depending on the milk and the time it takes to break

Parboiled vegetables  - 1 cup (finely chopped beans, carrot, baby corn, peas,potato and whatever you like and it fits in the paneer well)

you can use bell pepper, I have omitted here.

Green Chilly - 1 finely chopped(Avoid this, if for kids)

Salt 1 tsp

Pepper powder - 1 to 2 tsp

Method:

• Boil the milk.
• Add the lime juice and stir it. Continue boiling till the milk breaks out.
• Add all the vegetables and boil for few more minutes.
• Strain it to remove the whey.
• Wash it with clean water to remove the smell.
• Add the green chilly, salt and pepper powder. Mix well.
• Transfer it into Paneer making mould.
• Keep it aside for 2 to 3 hours. Transfer it into a big plate or bowl.
• Keep in the fridge to set.
• The BASIC Veggie Paneer is ready.

Don't have mould, no problems, tie in a clean cloth hang it for an hour or two, remove and give the desired shape, may be you have to add little corn flour to bind it properly.

NOW,

Turn this into Spicy Paneer Tikka and or Kabab:

You need

Ready Veggie Paneer cubes - 10 to 12

Corn Flour - 2 tbsp

(I used Rice flour as there was no cornflour at home, but it worked fine too)

Garam Masala - as per taste

Amchur powder a pinch or less.

Fresh coriander to serve(not in the photo)

Oil to shallow fry the Tikka

Method:

• Cut the ready Paneer into Tikka shape, DUST them on the cornflour and keep it ready.
• Heat the tawa. Spread oil on it. When the oil is hot, carefully place the cubes on tawa.
• Shallow Fry all the sides. Transfer into serving plate sprinkle the garam masala and amchur powder mix and garnish with fresh coriander.
• VEGGIE PANEER TIKKA IS READY TO SERVE.

To make KABAB,

• SAME PROCEDURE, JUST SCRAMBLE THE PANEER ADDING GARAM MASALA AND AMCHUR POWDER. 
• Give the shape of Kababs and shallow fry till golden.

The last but not the least is I USED THIS SCRAMBLED PANEER TO MAKE STUFFED PARATHA AND MY YOUNGER DAUGHTER HAD THE WHOLE PARATHA WITH CURDS. ;-))))))))

(It did not clicked me to click a photo. Next time I will take the photo and add it here)

THANK YOU SO MUCH PARI FOR SUCH A HEALTHY RECIPE WHICH MADE MY WORK EASY TO FEED MY KID A GOOD FOOD.

And perfect starter for the party.

Hey I think I can use these cubes in Palak Paneer, Veg Biryani also, any more ideas????

Keep Smiling,

Boiled beans Sabji

Tried and tasted by Nivedita

Hi All,

First thing to do is to apologize for not being regular in my posting. Second thing is to Thank everyone for being with me here when I am not. I love you all for supporting me and request you to be with me.

Today I am going to post a recipe which is in my draft from past one year (Almost!!) Yes! These few simple preparations makes our life so easy. I got busy with other special dishes and forgot about this simple but healthy side dish which goes well with Chapati or rice. 

I love to make this often as it is quick,easy and healthy and can be kept with rice and dal in a cooker till my cutting job is done.

Ingredients:

Green beans - 200 gm, cleaned, cut and boiled in a cooker or outside till soft

Onion - 1 big, chopped

Tomato - 1 big, chopped

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Curry leaves - few

Crushed garlic - 4 to 6 cloves

Salt to taste

Turmeric powder - a pinch

Sugar - 1 tsp

Gurellu Chutney(Niger seeds,ಗುರೆಳ್ಳು) powder - 1 tsp(optional, I add it because its common in my house)

You can use white sesame seeds(crushed) instead of it. But the taste differs a lot.

Method:

1. Take oil in a kadai.
2. Add mustard seeds, wait to splutter and add cumin seeds.
3. Add curry leaves, garlic and saute for half a minute.
4. Add chopped onion and fry till change in color.
5. Add tomato and all the dry powders. 
6. Mix well. Boil till tomato is tender, by adding little water(I take the water  from boiled beans)
7. Now add the boiled beans. Cook for a minute.
8. Garnish with fresh coriander(Here, I have missed it) before serving it with chapati or rice.

Will be back with new thing soon.

Keep smiling,

 

Green Moong with Dill leaves

Tried and tasted by Nivedita

Hi All,

Now a days I have made it compulsory to have green leafy vegetables for our dinner. And morning breakfast is replaced with Chapati and any veg. preparation or grains or pulses. 

And this Green Moong and Dill leaves serves both!! 

My kids do not like this leaves in any other form. So this is the best way to feed them. We make Thalipeeth, dosa, Paddh using these leaves. Mom makes yummy "Dill and Chana vada". I love the smell of Dill leaves. This is a common preparation in North Karnataka.

It has many health benefits too. It is benefited in Digestion, Dysentery and Diarrhea, bad breath, swelling, Menstrual disorders. Read more here for details. It is very useful article on this herb.

Coming to the recipe,

Dill leaves - 1 bunch, cleaned, washed  properly and chopped finely

Green moong - 1cup, soaked for  2 hours

Garlic - 1/2 bulb if it is small, cleaned and crushed

Green Chilly - 1 or 2 as per your taste, chopped

Oil - 1 tsp

Turmeric Powder - 1/2 tsp

Salt to taste

Transfer every thing in to a cooker vessel or directly in to a small cooker. Give 3 whistles. When cold, mash it to mix properly. It is ready to serve with chapati or jowar rotti. I like to have it with curd rice or rice and milk!!!

Another way...

If you like, you can give tadka ,

Do not put the garlic in the cooker. 

for tempering :

Oil - 1 tsp

Crushed garlic 

Mustard Seeds - 1/2 tsp

Heat oil in a kadai, add mustard seeds and garlic. Add it to  the cooked moong and Dill. Mix it properly.

Keep Smiling,

Egg Kurma

Tried and tasted by Nivedita

Hi All,

This one is a very easy and quick gravy which goes well with rice, chapati, any kind of bread or Indian bread.

I learnt this one from my aunt when I was in 9th standard. Whenever I made this, somehow I forgot to click the photo, so it is delayed in posting.

Last night I made it and was perfect for my cold!!

Eggs - 4

Oil - 1 tbsp

Onion - 1 small, peeled and sliced 

Salt to taste

Red Chilly powder - 1 tbsp 

Coriander powder - 1 tsp

Turmeric powder - a pinch

Lime juice - 1 tsp

Fresh Coriander - to garnish

For Masala

Oil - 1 tsp

Onion - big, chopped

Garlic - 3 to 4 cloves

Ginger - 1/2 "

Fresh coconut - 2 tbsp

Clove -2

Cardamom - 1

Cinnamon - 1/2"

Tamarind - 1 tsp 

OR

Tomato - 1 big

Roast all the ingredients and grind into fine paste.

Heat oil in a shallow and wide kadai. When hot, add sliced onion and fry it till brown. Now add ready paste. Fry for a minute. Now add Salt, Red chilly powder, Coriander powder and  Turmeric powder. Fry till you get nice aroma. Add 2 cups of water and bring it to boil.

Take first egg and break carefully into a bowl taking care keeping the egg yolk intact. Slowly transfer it into the boiling gravy. Repeat with other three eggs. You can break the egg directly into the vessel but only because if the egg is spoiled, you have to throw the ready gravy into the dustbin.

The eggs should be covered. If you feel the water is less, add some more water.Do not try to mix it with spoon. Otherwise the eggs will break into pieces. Cover and cook it for two minutes. Remove the lid and turn the eggs. Adjust the seasoning. Again cover it and cook for few more minutes.

Add lime juice. Mix it carefully. Garnish with Fresh coriander. 

Serves for two!! If you share it!!

Keep Smiling,

Green chilly fries(ಬಾಳಕದ ಮೆಣಸಿನಕಾಯಿ)

Tried and tasted by Nivedita

Hi All,

I think I delayed posting this recipe as this is prepared in summer and kept for a year. This is also a very common summer preparation with paapad and other fryums. We call it 'baalakad menasina kai" and have it in our regular meals. But as all of you know that I was in Pune for than a month. Actually I had kept few recipes in my draft thinking that I will post them regularly. But my brother's house computer was under repair and I did not get much time to use his personal laptop when he was at home in the evenings.( talking, going out!!!) This time was a real holiday for me. Soon, I will come with details about my holidays in Pune.

THANK YOU ALL FOR BEING WITH ME WHEN I WAS NOT POSTING REGULARLY.

Coming to this recipe,  these type of green chillies are available only during February and March month. So it is perfect to prepare these in Summer as these chillies need sundry. 

Fresh long green chilly - 1 kilo

Fresh yogurt or curds - 1/2 kilo, adjust less or more as per required

Salt to taste

Hing - 1 tbsp or a pea nut size(crushed) if using hard hing

Long thick needle to slit the chillies

Wash the green chillies and dry with soft towel or cloth to remove any water. Slit all the chillies on one side so that the curd gets mixed.

Transfer the curd in a big plastic or glass bowl. 

Add salt and hing. Mix it well.

Add slit green chillies in to it and with a wooden spatula or bare hands(if you can bear the pain later :-)  ) mix the chillies with curds.

This should be prepared in the morning so that you can keep it to dry. 

Spread a thick cleaned plastic sheet in a place where there is lot of sun rays. Take only the chillies(leave the curds in a bowl itself and keep it covered)and spread these on the plastic sheet. Allow to dry till evening. In the evening, again put the chillies back into curds. Mix it properly and keep it till next morning. Again take only chillies and put to dry like previous day. Repeat it for 3 days. From 4th day, dry the chillies till they are totally dry. This may take 2 days depending on the weather. Once the chillies are dry, the color will also change to brown. 

Store in air tight container (good plastic or glass will be fine ). You can store it for a year also.

When ever required, take the chillies out and fry in hot oil. Use it with rice, chapati as a side dish.

Soon I will post a recipe using these chillies.

Keep Smiling,

Green Gram flour curry (Hesarittana Pallya)

Tried and tasted by Nivedita

Hi All,

One of my follower has requested for this recipe. This one is also a common food in North Karnataka. This is also one of famous food of Maharashtra. They call it as Pitla. We have named it as Jhunaka or Hittina Pallya. Here Hittu means flour. Usually it is prepared with gram flour, but it is prepared with green moong flour also.

Gram flour vadi(ಜ್ಹುನಕದ ವಡಿ) is my one more post where I have prepared the vadi. here, instead of cooking it for more time without water, Add more water and cook it for little time. The gram flour jhanka will be ready to eat.

Coming to the recipe,

Green gram moong flour : 1 cup

(usually it is not readily available in store, we put it in flour mill, you can use the grinder or mixie to make the flour)

Onion - 1 big, chopped in to fine cubes

Mustard seeds - 1 tsp

Green chilly paste ( green chilly -2, Jeera or cumin seeds - 1/2 tsp, A tsp salt  and 2 tbsp fresh coriander , mix all these and grind into coarse paste)

Curry leaves - few

Tamarind Paste - 1 tbsp

Turmeric Powder - 1/2 tsp

Salt to taste(take care as there is salt already in chilly paste.)

Oil - 2 tbsp

water - 1 cup or more

Heat oil in a thick kadai. Add mustard seeds, wait till they splutter. Add curry leaves and onion. Fry till onion changes its color. Now add the green chilly paste, cook for a minute.(Check down for my mom's version)

Add the gram flour and fry till you get aroma. Add salt tamarind paste and turmeric powder. Mix well and add the water slowly. Mix it properly to remove lumps. Usually in this method the lumps will not be formed. Cook for few minute. Adjust the seasoning. 

Hesarittina Pallya is ready.

At this point mom add tamarind paste and turmeric powder with water. When water boils she will go on adding the green gram flour slowly and mixing at the same time. In this method, there is a chance to get the lumps if you are not very fast or new to cooking. Then she will cook it it the gram flour is fully cooked.

Keep Smiling,