MANGO KI KHATTI METHI CHUTNEY

MANGO KI KHATTI METHI CHUTNEY

Ingredients:

Raw Mango: 2 Sugar: 1 cup Dry Red chillies: 2-3 Mustard seeds: ½ tsp Cumin Seeds: ½ tsp Red Chili Powder: 1 tsp Black Pepper Powder: ½ tsp Oil: 2tbsp Salt to taste Method:

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  Peel and wash the mango. Cut it into small pieces.
  
  
  
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  Heat little oil and fry red chillies in it. Add jeera, mustard seeds
  
  
  
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  When mustard seeds begin to splutter add mango pieces and sugar and mix well.
  
  
  
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  Cook till the mango becomes translucent and the liquid has almost evaporated, leaving behind a thick syrup.
  
  
  
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  Add Red chilly Powder and salt to taste. Mix well
  
  
  
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  Cook it further for 2 minutes
  
  
  
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  Remove from heat. This chutney can be kept for 5-8 days when refrigerated.
  
  
  

PANEER BHURJI

PANEER BHURJI Ingredients: Paneer 500 Gms Tomatoes: 2(finely chopped) Onion: 2(finely chopped) Milk: ¼ cup Dry red chillies: 2 Cumin seeds: 1 tsp Mustard Seeds: 1tsp Chopped green chillies: 1-2 garlic & ginger: 2 tsp (chopped finely) 1 tsp red chilli powder: 1tsbp 1 tsp cumin seed powder:1 tbsp Coriander Powder: 1tbsp Garam Masala: ½ tbsp Chopped coriander leaves: 4 tsp Salt to taste Sugar: 1 tsp (optional) Method:

• Cut half the paneer into cubes and crumble the other half.

• Heat ghee or oil in a heavy saucepan.

• Add the cumin seeds, mustard seeds, dry chilly

• Once start spluttering add the chopped ginger-garlic and onion and fry for till the onions changes its color.

• Add the tomatoes and keep frying till the tomatoes turn mushy.

• Add all the dry powders and fry for one minute.

• Add the milk and cook till milk start boiling

• Add the crumbled paneer, paneer cubes, sugar salt and coriander leaves.

• Mix well and cook for 2-3 minutes till the water gets evaporates and the paneer blends into the masala.

• Garnish with chopped coriander and serve hot with phulkas

BISI BALE BATH

BISI BALE BATH

This post of mine is first time Offically Entry is for the Indian cooking challenge by Nitya  of Simply Food. for  Flavours of South India ~ Event

Bisi bele bhath  is a rice-based dish with its origins in the state of Karnataka The traditional preparation of this dish is quite elaborate and involves the use of spicy masala ,toor dal (a type of lentil) and vegetables. Spices like nutmeg and asfoetids,curryLeaves  and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad,papad or potato chips. This dish is commonly found in restaurants that serve the Udupi cuisine 

Ingredients: Rice – 1½ Cups Toor Dal – ¾ cups Onion - 1 Cup (chopped finely) Potato - 1 Cup (cut into small pieces) Carrot (Cut into 2") - 1 Cup Tomatoes(Large) – 1 (finely chopped) Tamarind Juice - 1/4 Cup Red chilli powder – 1 Tsp Salt As Required Oil- 4 Tbsp Turmeric powder - 1/2 Tsp Note: You can also use any vegetable of your choice. For Masala: Chana dhal - 1/4 cup Urad dal: 2 tablespoon Coriander seeds - 1 tsp Fenugreek - 1tsp Cumin seeds: 1 tsp Cinnamon - 1" Cloves - 4 Cardamom: 5 Dry red chilli – 3 Grated coconut: 3Tsp To temper: Mustard seeds - 1/2 tsp Red chillies - 3 Cumin seeds - 1/2 tsp Curry leaves - 3 sprigs For Garnishng: Cashewnut:6-7 Corinader leaves: 1/2 cup Ghee: 3 table spoon Method:

• Dry roast the masala ingredients and grind it to coarse powder. Mix them with coconut, turmeric powder, and water to form a smooth paste. Keep this masala aside.
• Cook Toor dal with turmeric powder & salt and keep it aside.
• Cook rice. Keep it aside.
• Heat the oil in a pan. Add mustard seed, cumin seeds, red chillies and curry leaves to it.
• When the mustard seeds start spluttering, add the sliced onions and fry till the onion changes its color.
• Add, carrot and potato, and fry for sometime
• Add tomato, 1 tsp of masala powder. Mix well and cook till the vegetables are cooked
• Add tamarind juice, salt and red chilli powder.
• Add some water and allow it to boil for sometime.
• Now add the Toor dal, masala and salt to the boiling water. Mix it well so that no lumps are found.
• Add cooked rice. Mix well
• Cook it on a low flame for about 5 minutes.
• Garish with corinder leaves ,ghee and cashewnut.
• Serve hot enjoy the delicious dish.

INSTAT SANDWICH

INSTANT SANDWICH

Ingredients: Brown Bread: 4-5 slices Hung Curd: ½ cup Grated cucumber: 2-3 table spoon Grated beetroot: 3-4 table spoon Finely sliced onion: 2-3 table spoon Coriander leaves: 4-5 table spoon Green chillies: 2-3(finely sliced) Sugar: 1 table spoon Black pepper powder: ½ tea spoon Red pepper powder: ½ tsp (optional) Salt: as per taste Mustard Seeds: 1 table spoon Butter for cooking. Method:

• Take the hung curd in a mixing bowl.
• In this hung curd add all the ingredients and mix well.
• Apply this mixture on to the bread slices
• Heat tava add butter when butter start melting add mustard seeds
• When they start crackling add a pinch of salt.
• Put the bread slices on to the tava
• Cook it from both the sides
• Cut these sandwiches horizontally.
• Serve immediately.