Sweet pickle of Raw Mango ( Amiya Ka Mitha Achar)

"Amiya ka mitha achaar/ kachche aam ki mithi chutney/ Raw mango sweet pickle/ chutney"

Raw mango sweet pickle or Amiya ka meetha achar is one of the most liked pickles in India. The raw mango must be firm. Amiya ka meetha achar is best suited with any sort of poori or paratha whether it is stuffed paratha or simple carom seeds salted ones sweet pickle goes well with it. It is the best option to be incorporated in any meals to enhance the taste.

Recipe

Ingredients:

Raw mango: 1 kg (around 9-10 in number)
Sugar: 1 kg
Red chilli powder: 1-1.5 Tsp
Roasted cumin powder: 1 Tbsp
Garam masala powder: 1 Tsp
Black Cardamom:4-5
Salt: 2 Tbsp 

Method : 

1) Wash the raw mangoes. Dry them completely with a kitchen napkin/ towel. Peel the raw mangoes. Grate it.  Now take grated raw mangoes in a big bowl. 

2) Add sugar into it. Add salt, roasted cumin powder, chilli powder and garam masala powder into it.  Mix thoroughly. Cover it with a lid.Let the mixture to sit for 3-4 hours. 




















3) Take the mixture into a kadahi or a pan with heavy bottom. Add crushed cardamom into it and cook it with stirring continuously. Stir it for 15 minutes until it thickens and attains the single string consistency. Remove from the flame. Cool it down completely. Pack it in an airtight container. 

Note: 

1) It is a pickle and if packed properly and handled with dry hands can use for more than a year.

2) Chilli powder, garam masala powder & roasted cumin powder quantity may be adjusted according to one's own taste. 

3) Don't overcook it. It will get hard.

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Instant Bread Dahi Vada

Ingredients:

Bread slice: 7

Yogurt:3/4 cup
Black salt:3/4 Tsp
Roasted cumin powder:1 Tsp
Red chilli powder:1 Tsp
Salt to taste
Buttermilk:1/2 cup or as required
Sugar:4 Tsp

For stuffing inside Vada:
Cashew nuts:3
Raisins:6

For Khatti mithi chatni:
Raw Mango powder (Amchur powder) :2Tbsp
Black salt:1Tsp
Salt:1 Tsp
Roasted cumin powder:1Tsp
Sugar : 1 cup or as per taste
Raisins: 10-12

For garnishing: zero number saves: 2 Tbsp
Green coriander leaves: 2 Tsp finely chopped

Method:

Remove the brown sides of the bread slices and break into pieces in a bowl. Add roasted cumin powder, chilli powder, black salt and salt . Now pour buttermilk into it to make a smooth dough. Make equal balls out of the dough,fill 1/2 of a Cashew nut & a raisin inside the balls as stuffing. From 7 pieces around 6 balls are made. Now place the balls into serving plate and flatten it from the top.  In a separate bowl mix sugar into yogurt. Add yogurt on top of the Vada. Sprinkle red chilli powder, black salt, roasted cumin powder and salt over it. Add Khatti mithi chatni over it. Sprinkle zero number saves onto it. Garnish with green coriander leaves.

Recipe of Instant Khatti mithi chatni: In a pan take Amchur powder and add ¾ cup water, mix it and heat it to boil. Slow the flame. Add black salt, roasted cumin powder, red chilli powder & salt. Cook it for 1-2 minutes. Add sugar and let it dissolve ,cook for 2 minutes or until the required consistency is attained.  Add raisins into it. Remove from the flame. Khatti mithi chatni is ready.

Notes:   

• Vada in number: 6; Serving sufficient for 3 persons
• preparation time: 10-12 minutesS
• Cooking time for Khatti mithi chatni: 6-7 minutes)
• Serve it with chilled yogurt.
• Instant Dahi Vada is a flameless recipe. Khatti mithi chatni can be prepared prior and rest is flameless recipe. Kids enjoy making flameless dishes at school. This is somewhat different from other such recipes.

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Bottle gourd kofta curry ( Lauki ke Kofte)

 

 

Lauki Ke kofte

Recipe:

Ingredients: 

For koftas:

• Bottle gourd: 1 medium (400 gm approx.
• Gram flour: 2-3 Tbsp
• Red chilli powder:1/2 Tsp 
• Asafoetida: a pinch
• Salt to taste
• Refined oil for deep frying

For gravy/ curry:

• Onion: 2 big size
• Garlic: 10-12 cloves
• Ginger:2 inch cube
• Tomato:2 big
• Bay leaves:2-3
• Cinnamon: 1 inch 
• Black pepper: 7-8
• Garam masala powder:1/2 Tsp
• Turmeric powder:1/2 Tsp
• Red chilli powder: 3/4 Tsp
• Coriander powder:1.5 Tbsp
• Roasted cumin powder: 1/2 Tsp
• Asafoetida: a pinch
• Refined oil:2 Tbsp
• Salt to taste
• Green  coriander leaves finely chopped for garnishing

Method: 

Preparation: 1)Grate the bottle gourd.

2)Blend onion, garlic & ginger and make a thick.paste
3)Blend tomatoes and make tomato  puree.

Kofta: Add gram flour, salt , red chilli powder, 2Tsp of ginger-garlic- onion paste and asafoetida into grated bottle gourd. Gram flour is used for binding. Don’t use too much. Less you use it, more soft kofta would be made. But be sure it has to take the shape. In a kadahi,/ pan heat refined oil on full flame.Now on slow flame make kofta by adding small balls of batter into it.when kofta become golden in colour. Strain it with a skimmer and place on napkin to absorb excess oil. Keep aside. 

Curry/ gravy: Heat a pan, add refined oil into it. Add bay leaves, black pepper, cinnamon into it. Add fenugreek seeds and simultaneously add the onion-ginger-garlic paste. Saute it when it leaves oil add red chilli powder, turmeric powder, coriander powder, salt, roasted cumin powder into it. Saute it. Add asafoetida. Now add tomato puree. When the masala leaves the oil add 2 cup water into it and cook for 10-12 minutes. After the gravy is done add slight garam masala powder.

Assembling of curry & kofta : Now add koftas into it , give it two boils and serve hot with garnishing of green coriander leaves.

   

Note:  

• Keep Koftas & gravy in separate utensils and  Whenever you want to serve just boil the gravy and add koftas into it. Koftas absorb the gravy that's why  while serving  add them into gravy. It tastes nice with chapati/ paratha. With rice it’s awesome too.
• Preparation time: 12-20 minutes.
• Cooking time:25-30 minutes
• Serving sufficient for 5-6 persons.
• Koftas in number :15-20 approx depending upon the size)

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Happy Cooking!

#vegetarian #recipe #maincourse #northindian #food #Indian #bottlegourdkoftacurry #laukikekofte #kofte #Indiancurry #Indiancuisine

Pointed Gourd & Potato Masala veggie (Masaledar Parwal Aloo)

Ingredients: 

Pointed gourd ( Parwal) : 250 gms 

Potatoes (Aloo): 2 medium Size

Onion: 1 Big ( finely chopped)

Garlic: 10-12 cloves finely chopped 

Ginger: 2 inch piece finely chopped

Fenugreek seeds: 1/4 tsp

Cumin Seeds :1/2 Tsp

Turmeric powder: 1/2 Tsp

Red Chilli powder : 1/2 Tsp

Coriander powder : 2Thsp

Asafoetida : 1 pinch

Salt to taste

Garam Masala; 1/ 2  Tsp optional

Roasted cumin powder : 1/2 Tsp

Refined oil: 2 Tbsp

Method:

Cut each Pointed gourd into four pieces, cut potatoes into 1 inch pieces. 

Heat refined oil in a kadahi/ pan.Add fenugreek seeds and simultaneously add cumin seeds. This is to avoid blackening of fenugreek seeds. . When cumin crackles add garlic.. When garlic gets golden colour add onion. When onion attains golden brown colour. Now add turmeric powder, red chilli powder and coriander powder. Add asafoetida. Add some drops of water.Cook it when oil leaves the surface add salt and roasted cumin powder. Add Pointed gourd and Potato into it , saute for 2-3 minutes . Add 1/2 cup water. Cover the lid and cook it for 10-12 minutes or till its done. Now sprinkle gram masala . Serve hot with Chapati/ Parantha.

Note: This dry spicy veggie of pointed gourd is served with Chapati/ Parantha. Tempering with fenugreek is a must for some Indian dry veggies. Add simultaneously the other ingredient to avoid blackening of fenugreek seed. Fenugreek tastes bitter when blackened.

Spicy Crumbled Bread ( Bread Kachumar)

Spicy Crumbled Bread

Ingredients:

Bread : 4 slice (big)

Mustard black seed: 1/4 Tsp

Finely chopped Onion : 1 small

Tomatoes: 2 small finely chopped in small pieces 

Green Chilli: 1 finely chopped (optional)

Turmeric Powder:1/2Tsp

Red Chilli Powder: 1/4 Tsp

Asafoetida:  a pinch

Salt to taste

Mustard micro greens / green coriander leaves for garnishing : 1 Tbsp 

Refined oil: 1.5 Tbsp

Method:

Cut or crumble the bread slices into smaller pieces. Sprinkle some water onto it. 

Heat a pan/ kadahi. Add refined oil into it. In hot oil add mustard seeds. After mustard seed crackles add onion and fry it till onion attains golden brown colour. Add tomatoes and saute for 2 minutes. Add turmeric powder, red chilli powder & asafoetida into it (with slight drops of water if required). Add Salt. When oil leaves the surface or say after 1-2 minutes add crumbled bread. Add green chilli. Mix it and Saute it for 5-8 minutes. Remove from the flame. Garnish it with Mustard micro greens or green coriander leaves. Spicy Crumbled Bread or Bread Kachumar is ready to serve.

Spicy Crumbled Bread

Note : 

• Bread Kachumar can be served in breakfast with hot tea/ coffee or as evening snack. 
• Tomato sauce may be added into it if required.
• Serving sufficient for 1-2 persons.

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#vegetarian #recipe #snack #northindian #food #Indian #breadkachumar #bread #spicycrumbledbread #Indiancuisine

Tandoori Chicken ( Roasted Chicken)

Ingredients:

Chicken : 6/8 pieces
First marinade:
juice of 1-2 lemon
red chilli powder:1/2 tsp
salt:1.5 Tsp

Second marinade:
hung curd:½ cup
malai or thick cream:1.5 tbsp
ginger-garlic paste:1/2 tbsp
kasoori methi:1 tbsp
black salt: 2tsp
garam masala:1/2 tsp
black pepper powder:1/2 tsp
(A pinch of Orange food colour optional)

Method:

 Prick the pieces of chicken with fork.

1) Rub the lemon juice, salt & red chilli powder onto chicken pieces. Keep aside for ½ hour.

2) Mix all the ingredients of second marinade onto chicken pieces . Keep it for 4-5 hours in fridge.
3) Set convection mode of microwave oven at 250°c and start to preheat.
4) Grease the wire rack or grill rack . Put chicken pieces onto it . Cook the pieces around 20-30 minutes or till cooked. In between after 15 minutes turn the pieces. Tandoori chicken is ready to serve. Serve it with onion, lemon & green coriander chatni.

Note: It is served as satrter.  Serving sufficient for 2-3 persons...

Sweet n sour Pumpkin (Khatta Mitha Kaddu)

Ingredients: 

Pumpkin: 250 gms

Fenugreek seeds: 1/2 Tsp
Whole red chilli:1-2
Turmeric powder:1/2 Tsp
Coriander powder: 1Tsp
Red chilli powder:1/2 Tsp
Asafoetida: a pinch
Fennel seeds: 1.5 Tsp
Refined oil: 1.5 Tbsp
Raw Mango powder ( Amchur): 2Tsp
Sugar : 2 -3 Tsp
Salt to taste

Method: 

Cut the pumpkin into cubes with skin if it is soft otherwise discard the skin. In a kadahi/ pan heat oil, add fenugreek seeds when it crackles, add whole red chilli in to 2-3 pieces now add turmeric powder, coriander powder, chilli powder ( dry spices may be mix in a bowl and add some drops of water then add into pan) . Now add asafoetida and some fennel seeds & salt. Add pumpkin cubes and some water , cover it and cook until its done. Now add some amchur powder ( raw mango powder) into it. At last add sugar into it . After 1-2 minutes remove from the flame. It really tastes good.

Note: This recipe does not have onion/ garlic . Mostly in India it is prepared on fast, festival, Katha and Puja. Pumpkin takes hardly 10-12 minutes at the max. to cook. Try it with Puri , parantha or roti. Fennel seeds can be used as it is or fennel seeds powder may be used. Lastly if you don't want to add Amchur ( raw mango powder) then sliced tomato can be added.

Red Chilli Pickle ( Lal Mirch ka Achar)

Ingredients:

Fresh Red Chillies ( Taazi Lal Mirch moti wali): 20  (nos thick )

Asafoetida (Heeng ):1 Tsp

Mustard powder ( Rai ka powder): 3/4 cup

Fenugreek powder ( Methi dana ka powder): ½ cup ( around 40 gm)

Fennel seed powder ( saunf ka powder): 3Tbsp

Dry mango powder ( Amchur powder): 1/4 cup

Turmeric powder ( Haldi powder): 2.5 Tsp

Salt ( Namak): ½ cup ( to taste)

Black salt ( Kala namak): 2 Tbsp ( to taste, its optional)

Mustard oil ( Sarson ka Tel): 500 ml

Method:

1. Thoroughly clean the red chillies with water. Let them dry by using a paper towel. (Make sure that the red chillies are absolutely dry). Slit each red chilli so that it is joined with both the end. And remove the seeds. These seeds can be mixed in the Masala in order to increase the spiciness in the pickle. The more you add seeds the more spicy the pickle will be. If you don’t want to increase spiciness in the pickle , then there is no need to add seeds as Chilli has the spicy flavor inherit in it.

2.To start with first heat Mustard oil in a pan/ kadahi till it starts smoking. Take it out and cool it. Keep aside.

3.Now make the Masala for the pickle.  In a bowl take mustard powder, fennel powder, fenugreek powder, dry mango powder, asafetida, salt, black salt & turmeric powder. Mix well. At this point if you want to increase the spicy flavor of pickle add some seeds into it. Adding seeds is optional.  Now add 2-3 Tbsp mustard oil into it . Mix well.

4. Now Stuff the red chilli with this Masala. Dip each stuffed red chilli into the mustard oil and place in a glass jar. Pack the jar tightly with red chillies by pressing them.

5. Pour the remaining mustard oil over the red chillies. Cover the jar with the lid.

6. Keep the jar in the Sun  for 7-8 days. and use it afterwards. Red Chilli Pickle is ready to serve.

Note:

Red Chilli pickle can be stored for 2-3 years or more. Be cautious while taking out pickle from the jar, the spoon should be completely dry. The cup/bowl for measurement used is given in the pic.

 This Indian Red chilli pickle is served with parathas, stuffed parathas, at  lunch time ,  dinner time, anytime with the meals.

cup/ bowl used for measurement 

Shakkar Paare

Ingredients:

Finely grounded flour ( Maida): 250 gms

Refined oil for making dough :2 Tbsp

Refined oil for deep frying

For Sugar syrup :

Sugar : 2 cup

Water : 1 cup

Method: 

In a bowl or a deep plate sieve Maida. Add 2Tbsp refined oil into it and mix well. It is called Moyan or simply making Shakkar Paare khasta (crispy) refined oil is added into maida. Knead the dough with required amount of water. Rest the dough for 15-20 minutes. In a deep pan/ kadahi add sufficient refined oil for deep frying. Divide the dough into 5-6 portions. Make balls. Spread a ball onto the rolling board by rolling pin. The dough spread (roti/chapatti) must be thick . Now cut the long stripes or squares or any shape with a sharp knife. Drop the cut long stripes/squares into the hot oil . Deep fry it on slow flame. When the golden colour is attained, take it out by a skimmer (Jhara) on a napkin to soak the excess oil.These are to be coated with sugar and has to be dipped in Two string sugar syrup as soon as these are removed from the kadahi.

Two String Sugar Syrup: While making fried Paare , simultaneously make two string sugar syrup ( do taar ki chashni). For this take 2 cup sugar and one cup water in a pan and heat it. When sugar dissolve in it , heat it for sometime say 3-4 minutes on a slow flame.Now check for its consistency , place one drop of it in a bowl then with the help of thumb and the finger check whether two strings are formed in between thumb & finger. Two string sugar syrup is ready. If it is not forming , heat again and then check until the two string consistency is attained. If sugar is not so clean then add 2-3 tbsp milk and boil it. The foam formed above is removed and the clear sugar syrup is ready.

Now dip all the Fried Paare into it and after sometime a fine layer of sugar is coated on Paare. Now Shakkar Paare are ready to serve.

Note: An easy snack, can be store for two weeks easily if stored in an airtight container after properly cooled down.

Preparation time: 30-35 minutes

Cooking time: 25-35 minutes

Serving sufficient for 15-18 persons

GAJAR ka HALWA : Microwave Cooking

Gajar Ka Halwa

GAJAR ka HALWA : Microwave Cooking

During winters, this dessert has to be remade prior it is finished and that is none other than Gajar ka Halwa. It is a dessert that is made during winters in most North Indian houses. If you are planning a party it can be prepared in advance. And while serving just microwave it for 1-2 minutes; time may vary depending upon the quantity. Here in this recipe of mine, I use the microwave as cooking medium. It provides smooth cooking of it without any hassles, like in conventional cooking of Gajar Ka halwa you need to stirring Continuously; here you are free as microwave takes care of it.

Recipe

Ingredients:

Carrot: 1 kg
Full cream Milk: 750 ml
Sugar: 1 to 1.5 cup as per your taste
Finely chopped dry fruits : 2 Tbsp
Raisins: 20-25 approx. 2 Tbsp
Desiccated coconut powder: 2 Tsp
Green cardamom powder: ½ tsp

Gajar Ka Halwa

Method: 

Grate the carrots. Mix grated carrots and milk in a big deep bowl ( for 1 kg carrots take 2 litre capacity bowl to avoid overflowing). Microwave it for 20-25 minutes. Mix once after 15 minutes. If the required consistency of halwa is attained then mix sugar otherwise microwave for another 5-7 minutes. After adding sugar microwave it for 7 minutes. ( if you wish you can add Khoya/ mawa approx. 100 gms at this stage along with the sugar and then microwave) One more thing if you want to add more richness to your halwa add 2 Tbsp Ghee and microwave it for another 5-7 minutes. Now add finely chopped dry fruits and microwave it for two minutes. Add green cardamom powder. Garnish it with desiccated coconut powder. Serve hot.

Notes: 

**I don’t add Khoya and ghee into it. If you want to make it more richer then only add. Otherwise while cooking with milk after sometimes it gives the danedaar (granulated) consistency of khoya. Dry fruits, desiccated coconut powder and raisins enhance the taste of halwa. Dry fruits and desiccated coconut powder, raisins are also optional.

**Preparation time: 15-20 minutes

    Cooking time: around 35-40 minutes

**Serving sufficient for 12-14 persons.

Friends, hope you will like this instant recipe of Coconut/ Nariyal Laddoo.

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Try this amazing recipe of Motichoor ke Laddoo.

Try recipe of Coconut Laddoo.

Happy Cooking!

Thanks

RAWA APPAM / APPE

Ingredients:

Semolina (Suji ) : ½ kg

Buttermilk: 500 ml

Onion medium size: 2

Tomatoes: Two

Capsicum : 2

Mustard seeds: 2 Tbsp

Refined oil : 4-5 tsp

Salt to taste

Method: 

Dry roast Suji. Soak it with buttermilk overnight or for 4-5 hours. (For instant fermentation of suji, you can add soda-bi-carb or ENO in the mixture of suji & buttermilk then after 20 minutes you can use the batter). Add finely sliced onion, tomatoes and capsicum into the batter. Add salt as per the taste. Heat Appe pan. Coat/brush each sphere of Appe Pan with refined oil. Add a pinch of mustard seeds into each appe sphere and when it starts to crackle pour batter into it. Cover the pan with a lid or a plate. And after 1.5 – 2 minutes turn it with the help of sharp pointed ladle that comes with ape Pan. Cook for another 1.5-2 minutes and then take them out. It will take around 3-4 minutes on a slow flame to cook it. Rawa Appam or Appe  is ready to serve. Serve hot with coconut chutney, fresh coriander chutney.

Cooking time: 20 minutes ( total 5 turns of Appe Pan full)

Servings sufficient for 6-7 persons ( 12 Appes are made at a time in  Appe Pan , so total Appes made are around 12*5=60 Appes)

RAWA UTTAPAM

Ingredients:

Semolina (Suji ) : ½ kg

Buttermilk: 500 ml

Onion medium size: 2

Tomatoes: Two

Capsicum : 2

Refined oil : 4-5 tsp

Salt to taste

Method: 

Dry roast Suji. Soak it with buttermilk overnight or for 4-5 hours. (For instant fermentation of suji, you can add soda-bi-carb or ENO in the mixture of suji & buttermilk then after 20 minutes you can use the batter). Add finely sliced onion, tomatoes and capsicum into the batter. Add salt as per the taste. Heat a non stick pan. Add ½ tsp refined oil. Spread the batter and cook. Turn it & cook another side. It will take around 4-6 minutes on a slow flame to cook it. Rawa Uttapam is ready to serve. Serve hot with coconut chutney, fresh coriander chutney & Sambhar.

Cooking time: 4-6 minutes per Uttapam

Total servings: 10 Uttapams