Raw Mango Curry

Pacchi Mamidimkaya Kura

Ingredients :

Raw Mango 1 (medium)
Onion 3 cups (chopped)
Red chilly powder 1/2 tsp
Coriander powder 1/4 tsp
Green chilly 3 (slit)
Urad dal  1 tsp
Dried red chilly 2
Mustard seeds 1/4 tsp
Cumin seeds  1/4 tsp
Curry leaves 7
Garlic pods 4 (crushed)
Turmeric powder 1/4 tsp
Oil   1/2 - 1 tbsp
Salt as per Taste
Cilantro few sprigs

Preparation :

Peel mango and cut into 2 inch size cubical pieces.
chop onion and keep it aside.

Heat oil in a pan, add urad dal, dried red chilly, wait for few secs until changes its colour,
add cumin seeds,mustard seeds, let them splutter and add curry leaves, crushed garlic,
slit green chilly,chopped onion and turmeric powder, stir and let the onion half cooked.

Now add mango pieces, red chilly powder,coriander powder and salt, stir well and
close with lid, let it cook for 15-20  Min's, until mango tenders on low flame.

Switch off the flame and garnish with cilantro.

Serve it with hot rice, roti....etc
Makes 2-3 servings.
It takes 30-35 Min's to prepare.

Kalimikaya Chutney

Ingredients :

Kalimikaya  2 cups
Green chilly 15
Garlic pods  8
Salt as per taste

For Seasoning :

Oil 2 tsp
Dried red chilly 3 (broken)
Urad dal  1 tsp
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Curry leaves 6
Turmeric powder 2 pinches

Preparation :

Wash  kalimikayalu, green chilly and keep them aside.
 Heat a pan, add few drops of oil and fry green chilly for a couple of Min's, remove and
add kalimikayalu and garlic pods, let them fry for 3-4 Min's and let them cool.

Now grind kalimikayalu, green chilly, garlic pods and salt in to coarse paste and take in to
a bowl .

Seasoning :

Heat oil in a wok, add dried red chilly, let it change the colour then add cumin seeds, mustard seeds,
let them splutter, now add curry leaves and let it done for a min, then add turmeric powder, stir it well
and take on to kalimikaya paste.

Now kalimikaya chutney is done.
Serve it with hot rice and ghee...etc
It takes 15 Min's to prepare.

Note : Kalimikaya chutney is a very rare dish, you will find them in rainy season in India.
           It tastes like raw tamarind, and it is little sticky and spicy (ghatu) after grinding .

Mutton Curry / Lamb Curry

Ingredients :

Mutton or Lamb   1/2 kg or 1 lb
Onion  1/2 cup (chopped)
Green chilly 4 (slit)
Curry Leaves 8
Ginger 1 inch
Garlic pods  10
Turmeric powder  1/2 tsp
Red chilly powder  1 - 2 tsp
Coriander powder 1 tsp
Dry Coconut powder with garam masala 1 &1/2 tsp
Salt as per taste
Oil  1-2 tbsp
Cilantro  1 tbsp (finely chopped)

Preparation :

Wash mutton 4-5 times and keep it a side.
Crush ginger and garlic to a fine paste, chop onion .

Heat oil in a pressure cooker, add chopped onion, slit green chilly and curry leaves and
let it done for a couple of Min's on medium flame.

Add ginger garlic paste and turmeric powder, stir and add mutton to it, mix it well and let it done
for 5 Min's.

Now add red chilly powder, salt, coriander powder, dry coconut powder with garam masala.
Stir well and add 1 cup of water, close with lid and let it cook for 5 whistles (it takes 20 -25 Min's)
on medium flame.

Switch off the flame, open the lid after 10 Min's, see whether it is cooked or not, if it is not cooked,
cook for more 2 whistles.If it is done add cilantro close it with lid and keep it a side for 5 Min's.

Serve it with hot Bagara rice, chapati etc....

It makes 3-4 servings.
It takes 45 Min's - 1 hour to prepare.
  

Jeera Rice

Cumin Rice

This is simple and tasty recipe, if you've got some left over cooked rice on hand that would rather
not go waste. When ever I have left over rice, I prepare Jeera rice.I can say it's the perfect way
of using leftover rice, If you want to prepare for children or any parties go for fresh rice.
So, here is the recipe.

Ingredients :

Cooked Basmati Rice 4 cups
Cumin Seeds 1 tsp (Jeera)
Green  Chilly 5
Curry leaves  6
Ajinomoto  1/4 tsp
Oil 1/2 tbsp
Salt as per taste
Cilantro few sprigs for garnishing

Preparation :

Wash green chilly,slit and cut it.

Heat oil in a pan add cumin seeds let them splutter then add slit green chilly
and curry leaves, let it done for a min.

Now add cooked rice and salt to it. Stir it well and let it done for 4-5 Min's on
low-med flame.

Then add ajinomoto and cilantro, and let done for a couple of Min's.
Switch off the flame and serve hot with masala curries, raita ...etc

It takes 20-25 Min's to prepare.
Makes 2-3 servings.

Note : It can be prepared with ordinary rice, if have leftover rice, in no time we
           can prepare jeera rice.
         

Cucumber with Tomato

Dosakaya tomato curry

Ingredients :

Cucumber 1 (yellow dosakaya)
Tomato   1 cup (chopped)
Onion    1/4 cup  (chopped)
Green chilly 4 (chopped)
Curry leaves  5
Red chilly powder 1/4 tsp
Fenugreek & Cumin seeds powder 1 pinch
Mustard seeds 1/4 tsp
Cumin seeds  1/4 tsp
Ginger Garlic paste 1/4 tsp
Turmeric powder 1/4 tsp
Oil  1/2 tbsp
Cilantro few sprigs for garnishing

Preparation :

Wash and cut cucumber, remove the seeds, cut 1 inch size cubical pieces, chop onion and tomato.

Heat oil in a vessel , add cumin seeds, mustard seeds and let them splutter.
Add chopped onion, chopped green chilly, ginger garlic paste and turmeric powder and
saute for a couple of mins.

Add cucumber and tomato, stir and add red chilli powder, fenugreek & cumin seeds powder
and salt, stir and cover with lid, cook for 15-20 mins until cucumber tenders on
low-med flame (add little water if needed).

Switch off the flame and garnish with cilantro.

Serve it with rice etc....
Makes 2-3 servings
It takes 30-35 mins to pepare.

Note : Instead of fenugreek & cumin seeds powder you can add few fenugreek leaves.
        

Mushroom Mutter Masala

Ingredients :

Mushroom  2 cups (chopped)
Green Peas  1/2 cup (Mutter)
Green chilly 3 (slit)
Onion    1/4 cup chopped
Curry leaves  8
Cilantro few sprigs
Oil   1 tbsp

Ingredients for Masala :

Pea nuts 2 tbsp (roasted)
Cashew nuts  6
Tomato 1 (cut into 4 pieces)
Red chilly powder 1/2 tsp
Turmeric powder 1/4 tsp
Coriander Powder 1/2 tsp
Fenugreek & cumin seeds powder 2 pinches
Garlic pods 6
clove 1
Cardamom 1
Cinnamon 1/4 inch (very little for good flavour)
Sugar 1 pinch
Salt as per taste

Preparation :

Cut mushroom into medium size pieces.

Heat 1 tsp oil in a vessel and fry chopped onion, curry leaves  for a couple of Min's.
Grind all masala ingredients with fried onion and curry leaves by adding 1/2 cup water
in to fine paste(neither too tight nor too watery)

Heat oil in the same vessel, add green peas and slit green chilly let it done for a min then
add masala paste to it and stir continuously till it leaves raw smell (2-3 Min's) on low-med flame.

Then stir in chopped mushroom, mix it well, cover it with lid and cook on low-med flame for
15-20 Min's, till it leaves oil. then switch off the flame and garnish with cilantro.

It make 2-3 servings.

It goes well with butter-non, chapati etc

It takes 45-50 Min's to prepare.

Note : 1/4 tsp tamarind pulp can be added depending on your taste.

Sambar

Ingredients :

Toor dal 1 cup (kandipappu)
Drum sticks  2
Bottle gourd  8 pieces (2 inch cubical)
Tomato 1 cup (chopped)
Onion 1/2 cup (chopped)
Tamarind  big lemon size or (1/2 cup tamarind pulp)
Sambar powder  1 tbsp
Jaggery or sugar 1-2 tsp
Salt as per taste
Cilantro few sprigs

For seasoning :

Oil 1 tbsp
Dried red chilly 2 (broken)
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Garlic pods 4 (crushed)
Green chilly 2 (slit)
Curry leaves  8
Turmeric powder 1/2 tsp

Preparation :

Wash & soak tamarind in 1 cup of water, let it tender and extract juice(4 cups) from it and
keep it a side.

peel skin of drum sticks and cut in to 3 inch size pieces and chop all the vegetables.

Wash toor dal, add 2 cups of water, l pinch turmeric powder and pressure cook it for 3 whistles.
open it after 10 Min's, let it cool and grind in to paste .

Heat oil in a vessel, add broken dried red chilly, stir and wait till it changes its colour (do not burn).
Add cumin seeds, mustard seeds, let them splutter, then add chopped onion, curry leaves,
green chilly, crushed garlic, drum stick pieces, bottle gourd pieces, chopped tomato.

Then add 1 cup of water, cover the vessel with lid and cook for 5-8 Min's.
Once the vegetables are half cooked, add tamarind extract, toor dal paste, salt and jaggery.
Adjust water depending on your taste.

Bring it to boil for 10mins then add sambar powder and let it boil for more 10 Min's.
Finally add  few curry leaves and cilantro sprigs and switch off the flame.

Serve it with idly, dosa, rice...etc

Makes 5-6 servings.

It takes 45-55 Min's to prepare.

Sambar powder

Ingredients :

Coriander seeds(dhania) 2 tbsp
Bengal gram dal (channa dal) 1/2 tbsp
Black gram dal  split (urad dal) 1/2 tbsp
Dried red chili  4
Pepper seeds 1 tsp
Fenugreek seeds(methi seeds) 1/2 tsp
Cumin seeds (jeera) 1 tsp
Turmeric powder 1/4 tsp
Curry leaves 8 (fresh)
Asafoetida (hing) 1/4 tsp  (optional)

Preparation :

Fry all the ingredients one by one till they leave flavour and changes their colour on low flame.

Heat a pan, add  coriander seeds and fry till it changes its colour, remove from the pan.
take bengal gram on to the pan, fry until they turn to golden brown colour, remove them to a
vessel, take black gram and fry till they changes the colour,remove and take fenugreek seeds,
fry till they changes the colour, remove and add cumin seeds, fry till it changes the colour.
finally fry red chilly, curry leaves for couple of Min's.

Let them cool for 10 Min's, now take all fried ingredients in mixer, add pepper seeds, asafoetida,
turmeric powder, grind to coarse powder and store in air tighten jar.

Sambar powder is done and ready to use in sambar.

It takes 15 Min's to prepare.

Note : You can get sambar powder in well known brands, but home made
sambar powder gives you good flavour and taste.

Green Chilly Chicken

Chicken with Pacchi Mirchi , Green Chicken

Ingredients :

Chicken 1/2 kg (1 lb)
Green chilly 10-15 chillies
Onion 1 small (chop)
Ginger 1 inch
Garlic  8 pods
Cloves  3
Cardamom 1
Turmeric powder  1/4 tsp
Coriander powder  1 tsp
Dry Coconut powder  1,1/2 tsp
Salt as per taste
Cilantro 1/4 cup (chopped)
Oil  2 tbsp

Preparation :

Wash chicken 4-5 times, put in a mesh, so that water gets squeezed and keep it a side.

Grind all the ingredients exept chicken & oil and make in to fine paste.

Add the paste to chicken and let it marinate for 1/2 - 1 hour ( if you have time or else cook it )

Now heat oil in a vessel and put the marinate chicken in it, stir it frequently and let it done for 5 mins
then add 1 cup (or more)of water and close it with lid. Stir it very often.

Let it cook for approx 25-30 mins or till it is done on med flame, if it is not cooked add more
water and cook for few more mins,depending on chicken we need to adjust water.
Once it is cooked, we should mix it very gently

Now let the chicken fry for 10 more mins, all the water should be squeezed and fry until
chicken releases the oil.

Now Green Chilly Chicken is done, garnish with cilantro.

Serve with chapati, rice with combination of sambar etc..

It makes 3 - 4 servings.

It takes 1- 1&1/2  hour for all the prepartion.

Note : Add as much cilantro as you want, it gives you good flavour and taste.