Tuesday, December 9, 2014

RAW MANGO CURRY / MAMIDIKAYA PULUSU / MANGA KUZHAMBU


When raw mangoes are in season we make and relish many dishes with them. Here is the recipe of a tangy curry from the South. You can make it just with mangoes or add some vegetables like potato, brinjal or even fish to it.Serve it with plain rice.


Ingredients:
Raw mangoes ... 2-3 small ones
Onions ............ 1  ( about half cup sliced )
Tomato puree ..... 2 tbsps (you may use 1 tomato instead)
Tamarind pulp ... 2 tbsps
Ginger ......... 1 tsp
Garlic ........... 1 tsp
Red chilli powder ... 1/2 tsp (or more)
Turmeric powder ... 1/4 tsp
Kuzhambu masala powder ... 1 tbsp (see recipe HERE )
Salt ..... to taste
Coriander leaves .. handful

Tempering Ingredients:
Mustard seeds ... 1 tsp
Asafoetida .... a pinch
Curry leaves .... few
Dry red chillies .. 1-2
Oil .... 3-4 tbsps


Method:
1. Wash and cut the mangoes into big pieces. Sprinkle a little salt and set aside.
2. Hear oil in a pan and add the tempering ingredients.
3. When they crackle add the sliced onions and saute until translucent. Now add the ginger garlic pastes and about half cup water. Simmer for few minutes.
4. Now add the mango pieces, tomato puree, tamarind pulp, spice powders, salt and sugar.
5. Add sufficient water (about one and half to two cups ) to cook and simmer the curry until done.
You can add coriander leaves towards the end.

Monday, December 8, 2014

RAW MANGO RICE



Delicious and tangy rice dish made with grated raw mango. You may use the left over rice too.
It can be served with any curry or relished with papad and raita.



Ingredients:
Cooked rice .... 2 cups
Grated raw mango ... 1 cup
Ginger .... 1 tsp
Garlic ..... 1 tsp
Mustard seeds .. 1 tsp
Cumin seeds .. 1 tsp
Dry red chillies .. 2
Curry leaves ... few
Asafoetida ... 1 pinch
Peanuts ...... 1 tbsp
Turmeric powder .. 1/8 tsp
Green chillies ... 2
Coriander leaves .. handful
Salt ... to taste
Oil... 2 tbsps


Method:
1. Cook the rice adding a little salt. Set aside.
2. Heat oil in the pan and add the mustard seeds, cumin seeds, curry leaves, asafoetida, dry red chillies and the peanuts.
3. When they crackle, add the ginger garlic pastes and slit green chillies and saute.
4. Next add the grated mango and sautefor half a minute.
5. Tip in the rice and add the salt and turmeric powders.
6. Stir everything to mix well and add the coriander leaves.

Tuesday, December 2, 2014

SWEET AND SOUR BRINJAL PICKLE / KHATTA MEETHA BAIGAN KA ACHAR / EGGPLANT PICKLE / AUBERGINE PICKLE



This is a recipe of spicy tangy  sweet and sour brinjal pickle from Goa. This pickle also can be made with raw brinjals if you have the facility of keeping it in the sunlight for maturing. Since we don't have good sunlight here I have fried the brinjals and made instant one. I had tasted the raw one also at a Goan friend's place. Both have a unique taste. The spice level can be increased or decreased according to your taste.


Ingredients :
Brinjals .. 1/2 kilo (preferably small ones cut into 1 inch long pieces - about 3 cups )
Ginger .... 1 tbsp (grated)
Garlic ..... 1 pod (crushed)
Red chilli powder   2 tbsps
Turmeric powder ... 2 tsps
Mustard powder .... 2 tbsps
Fenugreek powder .. 1 tbsp
Cumin powder ...... 1 tbsp
Sugar ............. 1/4 cup
Vinegar ........ 1/4 cup
Tamarind pulp .... 2 tbsps ( I used 1 tbsp dry mango powder instead)
Salt ...... to taste
Curry leaves .. handful
Dry red chillies .. 4-5
Oil ....... 1/2 to 3/4 th cup for the pickle
Extra oil to fry the brinjals



Method:
1. Cut the brinjals into one inch strips and sprinkle salt on them
2. Heat oil in a pan and fry them until half done. Don't make them mushy.
3. Lightly dry roast the masalas and grind them coarsely.
4. In a pan heat the oil for the pickle and add the crushed garlic ginger, broken red chillies  and curry leaves.
5. When they start to change the colour reduce the heat and add the spice powders and salt.
6. Stir for a few seconds and add the sugar and vinegar. Keep stirring until the sugar melts.
7. Now tip in the fried brinjals and stir carefully until they are well coated.
8. Let the pickle cool. Store in a sterilized bottle and refrigerate it.


Friday, November 28, 2014

MUTTON KORMA


This is a shahi mutton dish from the Mughal kitchens. Marinated meat is cooked with the addition of almonds, cashews and lot of other ingredients and spices. To serve with it I have an equally shahi flat bread made with desi ghee and saffron flavour  So here is a Royal Treat for you..


Ingredients:
Mutton ..... 1/4 kg
Onions .... 2 small (about 1 cup sliced)
Tomato puree ... 3-4 tbsps
Green chillies ... 1-2
Ginger ..... 1 inch piece
Garlic ..... 1 tbsp
Yogurt .... 2-3 tbsps
Mint ...... fresh few leaves or 1 tsp dried
Cream .... 3-4 tbsps
Almonds ... 6-7
Cashews ... 6-7
Poppy seeds .. 1 tbsp
Dessicated coconut ... 1 tbsp
Garam masala powder .. 1 tsp
Cumin powder ............ 1 tsp
Turmeric powder ...... 1/4 tsp
Red chilli powder ... 1/2 tsp
Cinnamon... 1 inch piece
Bay leaves ... 1-2
Black cardamom ... 1
Cloves ..... 3-4
Salt ........ to taste
Desi ghee ... 2-3 tbsps (you may use oil if you like or both)
Almonds slices for garnishing.


Method:
1. Clean the meat and marinate it with yogurt, mint , ginger, garlic, turmeric powder and salt.
2. Dry roast the poppy seeds lightly and make a paste adding the almonds, cashews and the dessicated coconut. Use water or milk to grind.
3. In a pan heat the ghee and add the whole spices mentioned in the list. When they give out a nice aroma add the slices onions and saute until golden brown.
4. Add the tomato pure and saute until the ghee separates.
5. Now tip in the marinated mutton pieces and stir fry until the water from the meat dries up covering it and stirring from time to time.
6. Add sufficient water and simmer the meat for cooking. The quantity of water had to be judged by you because it depends on the meat. In India we get nice and tender meat unlike Brazil.
7. Add the spice powders and salt when it is half done.
8. Keep checking the meat and add some more water if required. When the meat is three-fourths done add the ground paste. Stir and simmer again.
9. When the meat is almost done, stir in the cream in the final stage.
Garnish with sliced almonds.



       See the Sheermal / Shirmal  recipe - HERE 

Wednesday, November 26, 2014

SHEERMAL / SHIRMAL / SAFFRON FLAVOURED FLAT BREAD


Sheermal or Shirmal is a saffron-flavored slightly sweet traditional leavened flat bread that is found in various countries on the Asian sub-continent including Iran, Bangladesh, Pakistan and India. It is a naan-like milk bread, apparently of Persian origins, and it is suggested that the name comes from the Persian word for milk which is “sheer”. In India, this “milk” bread is predominantly found in Muslim neighbourhoods (another reason to suppose it came to India with the Mughals) of Kashmir, Lucknow and Hyderabad.
You will find that some Sheermal decorated with a lovely pricked rustic pattern on its surface, Lucknowi Sheermal garnished with raisins, others like to use slivered almonds, poppy seeds or sesame seeds to top their Sheermal. This bread is usually eaten as it is with tea for breakfast, or served slightly warm as part of a meal with a mutton curry called Nalli Nihari or spicy kebabs. It can also be served with Khurma/ Qorma, vegetable curries, etc.


Ingredients:
Flour ... 2 and 1/4 cups (all purpose flour / maida )
Active dry yeast .... 1 tsp
Sugar ........... 2 tsps
Salt .......... 3/4 tsp
Lukewarm water .. 1/4 cup
Ghee / clarified butter .. 1/4 cup
Egg (lightly beaten ) ... 1  ( vegetarians can skip and use a little more milk instead )
Milk ............ 1/4 cup or as required for kneading
Rose water or kewra water ... 1 tsp
Saffron ......... few strands soaked in 2 tbsps warm milk
Melted ghee ... for brushing



Method:
1. Take lukewarm water in a bowl. Add sugar and sprinkle dry yeast. Set aside in a warm place for 5 minutes or until frothy.
2. Take the flour in a big bowl. Add beaten egg and yeast mixture. Mix it You can use a food processor if you have it.
3. Add the ghee in two lots and mix it until it resembles crumbs.
4. Now knead it adding milk to make a soft and slightly sticky dough. Add the rose water or kewra water towards the end.
5. Transfer the dough into an oiled dish and cover it. Leave it in a warm place to rise until double.
6. Remove the dough and knead it again lightly and shape it into a ball. Coat it with ghee and cover it with a damp cloth to rest for 15 minutes.
7. Now Divide it into 4-5 equal portions and press it into a flat bread using your fingers. This is how it is made traditionally but if you want to use a rolling pin go ahead and do it. It should be about 4 inches in diameter and 1/8 th inch thick.
8. Place thenm in a greased baking tray. Using a fork prick the surface all over.
9. Brush them with saffron milk.
10. Bake them in a pre-heated oven at 180 C ( 350 F ) for about 10-15 minutes until they turn golden brown, Do not over bake them.Brush them with melted ghee.

 Information  and recipe -  Aparna Balasubramanian.

 We Knead to Bake # 22 ( Sheermal/ Shirmal ) @ My Diverse Kitchen