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Showing posts from September, 2012

Mango Chutney (amba khatta)

Season of mangos is almost over and I so gonna miss this delicious fruit. We mostly buy it from costco as they are always good and fresh. This time I Tanmaya got a different variety of mango, Keitt Mango. The Keitt is round and very fat and is the largest of the Florida mangoes, running from two to three pounds. Its green skin may or may not have a touch of red. Because it has less color and less aroma than the Hayden, Kent, or Tommy Atkins, people often pass it by because they think it's not ripe when it actually is. Although it's not quite as fragrant or sweet as other varieties, the Keitt has a full flavor, tart and lemony, and a smooth, fiber-free flesh.

Even though this mango was really delicious but there were too many and I wanted to finish them before they start rotting, so I decided to make amba khatta out of it. Its kind of a chutney but it is cooked.
Keitt Mango: 1 Curry Leaves: 1 strandGreen Chilli: 2 slit in the middleSugar: 1/2 cup(adjust as per taste)Sal…

Green Papaya Curry

The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya.
Ingredients: Papaya: 1 medium cut in small cubesPotato: 1 small cut into cubes.Cumin seeds: 1tspGreen Chilli: 1-2 cut length wise.Tomato: 1 small cut into cubes.Turmeric Powder: 1 tspRoasted cumin and red cilli Powder: 1 tsp (Look for the recipe in tomato khatta)Oil: 1 tbspSugar: 1 pi…

Dahi Wali Bhindi

Raita is a important part of Indian meal, there are so many ways to incorporate raita as a part of your meal. Dahi wali Bidhi is another variation to the same.


Bhindi(Okra): 6-8 medium sizes .Dahi: 1cupWater: 1/2cupCurry Leaves: 4-5Mustard Seeds: 1tspOil: 1tspOil for deep fryingSalt as per tasteSugar: 1 pinch
Wash and pat dry the bhindi.
Cut each into 4-5 pieces.
Sprinkle salt on the bhindi and let it sit for 5 mins.
In the mean while heat oil for deep frying.
Deep fry the bhindi till cooked through.
Remove from oil and let the extra oil drain out.
In a bowl bite the curd into till its smooth and water, salt as per taste(keep in mind eggplant has salt in it which will infuse into curd after some time) and sugar and mix it.
In a pan heat 2 tbsp of oil and add mustard seeds. As they stop cracking add green chili, curry leaves and crushed garlic. Fry till garlic is golden.
Add this to the bowl of curd and mix.
Add the fried bhindi to the curd mix.
Let it sit for 30 mins before …

Posto Dum Aloo

This is a variation of stuffed dum aloo and its speciality is that it is cooked without any onion or garlic. I prepared this dish as a part of my Ganesh Puja special dinner.
Ingredients: Baby Potatoes: 1/2 a pound or 2 large potatoes cut into halfPaneer: 1/4 cup gratedCashew nuts: 1 tbsp finely choppedSugar: 1 tspCurd: 1tbspGreen Chilli: 1 finely choppedGreen Chillies: 2 wholePoppy Seeds(posto/khuskhus): 1tbspOil : 1tbspOil for deep fryingTurmeric Powder: 1 tspRed Chilli Powder: 1 tbsp (adjust as per taste)Coriander leaves: finely chopped 1 tbspCoriander leaves: for garnishSlat as per taste.
Procedure: Soak the poppy seeds and cashew nuts foe 15 mins and make a fine paste of it. Wash, Peel and scoop the potatoes. Deep fry both the scooped and trimmed part of the potatoes in oil. Once cooked through remove from oil and place then on kitchen roll to remove all the excess oil. Mash up the trimmed potato parts alone with the paneer. Add the finely chopped tomato and coriander leaves to the paneer …

Vegetable Pulao

It was Ganesh Puja yesterday and I was taken back to the my childhood days when it used to be a one of my favorite holidays.
With Mandaps in every lane, music, incense sticks and smell of fruits and sweets flooding the air, kids running around wearing new cloths, its a scene to see.
The 2 best part of the day were no studies and my moms famous meal. Every year my God Parents wold arrange the puja at their place and my Mom would prepare a feast for every body. It would generally have Vegetable pulao, bhog ki dal, tomato khata, Potala Rasa, kheer and salad. The whole family would sit together and the feast would be served in banana leaves freshly cut from our garden. 
I wanted to live that moment but its not possible so I just tried to prepare a special meal for Tanmaya with as many items as I could prepare from my Moms menu. But unfortunately I could not find any Potala (pointed guard/parwal) so I prepared Posto Dum Aloo.
So the menu was:
Vegetable Pulao
Posto Dum Aloo
Tomato Khatta
Bog ki Dal

Pepper Chicken

Pepper chicken is a popular appetizer and served in loads of restaurants.

Boneless Chicken- 1 pound Cut into small piecesOnion- 1 large slicedGinger Garlic Paste- 4 tbsp Green Chilli- 2-4 slit length wiseTomato- 1 medium choppedTurmeric Powder- 1/4 tsp Chilly Powder- 1 tspCoriander Powder- 1 tspFennel Powder- 1/2 tspPepper Powder- 1 1/2 tsp adjust as per tasteLemon Juice- 2 tbspSalt - a per tasteOil- 2 tbsp
Procedure: In a bowl, mix all the above ingredients together except oil and mix well. Let the marinate stand for at least 30 minutes. Heat oil in a pan. Separate the chicken pieces from the marinade. Shallow fry the chicken in the heated oil until it is slight brown in color. Remove the chicken from oil.  In the same oil add the remaining marinade. Add extra oil, if needed. Once the onion is completely translucent, add the fried chicken and mix well for a minute or two. 
Remove from heat and serve it hot as an appetizer or as a side with rooti, naan or paratha and enjoy. Till then h…

Vegetable Paratha

Vegetable patatha is a popular breakfast item and is a great way to include vegetables in your meal. Also it is real yummy.

Ingredients: For dough: Maida / All purpose flour – 1/2 cupAtta-1/2 cupSalt – to tasteHot water – As neededOil – 1 tsp For Filling/Stuffing: Carrot –1 medium cut into small cubesGreen Peas: 1/2 cupCauliflower: few florets finely gratedGreen Beans: finely chopped 1/2 cupBoiled n Mashed potato – 1 medium (optional)Onion – 1 small finely chopped.Tomato: 1 medium finely choppedGreen chilly – 2 – 3 nos(finely chopped)Ginger Garlic Paste: 1 tspTurmeric Powder: 1 tspGaram Masala: 1tspRed Chilli Powder: 1 tsp (adjust as per taste)Coriander leaves: finely chopped 1tspCumin Seeds: 1tspSalt – as neededWater – little to sprinkle.Oil – 1 tbsp Procedure: Knead the dough using salt,hot water and a tsp of oil and set aside. In a pressure cooker boil all the vegetables except onion, tomato and green chilli. Heat a wok/kadai with oil and add the cumin seeds and let then crackle. Add finely …

Poori Aloo ki Sabji

I love the smell of poori being fried in the morning. The truth is its not just morning, its any time of the day. Every time I cook it, or see somebody cooking it , I remember the advertisement for Sundrop where a kid would be summersaulting in a hip of pooris ;) as a kid I used to think wow how lucky that kid must be!!!! I know its weird but, what can I say I am a big time foodie !!!! What I serve with poori you ask, the answer is everything, gobi aloo, dum aloo, chicken, egg bhurji, you name it and I have tried it. But my favorite is poori and aloo pani (aloo curry). Aloo pani is my Mom's recipe. Its very simple and and be prepared in a jiffy. So here I am going to share my love with you :)
Ingredients: Poori: Aata (Wheat Flour) – 1cupLuke Warm water: about 1/2 cup use more if requiredSalt: 1/2tspoil:1spWaterRefined oil -for deep frying Aloo Pani (Aloo curry): Potato-1 large cubedTomato-1 large cubedGreen Chilli: 2 wholeTurmeric powder -1 tspmustard seeds: 1/2 tspsalt- as per tasteOil: 1 …

Palak Channa

Palak (Spinach) has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. Channa (chickpea) is a great source of protein.  So a recipe that uses both is of course is real healthy. So if you are on a health kick so try this delicious dish, that would add some yumm to your diet.
Ingredients: Channa:- 2  cups (Soaked overnight)Jeera/Cumin seeds:- 1/2 TspRai/Mustard Seeds:- 1/2 TspOnion:- medium finely choppedGinger garlic paste:- 1 TbspTomato : 1 large finely choppedTurmeric Powder:- 1 TspRed Chilli Powder:- 1 TbspGaram Masala Powder:- 1 TspChanna Masala:- 2 TbspCoriander Powder:- 1 TspKasoori Methi powder:- 1 TspBaby Spinach:- 2 CupsCoriander Leaves: 2 tbsp finely choppedGreen Chilli: 2 finely choppedSalt as per tasteOil:- 2 Tbsp

Procedure: Boil the soaked channa with salt. Drain the boiled channa, save the water for later use. In a kadhai heat oil, and add cumin and mustard seed. As the cumin and mustard seeds stop spluttering, add th…