MANGO PICKLE / KOTHLA NONCHE

MANGO PICKLE / KOTLA NONCHE

WHAT YOU NEED:

Raw mango - 1 small ( cut in to small pieces)

Ginger - 1 tsp, chopped finely

Dry Red chilly - 12- 14

Turmeric powder - a pinch

Fenugreek seeds - 4-5, dry fried

Asafoetida - 1 big pinch

Mustard seeds - 1/2 + 1/4 tsp 

Oil - 1/2 tbsp

Water - 1/4 cup, boiled and cooled

Salt - to taste

 MANGO PICKLE / KOTLA NONCHE

HOW TO MAKE:

Grind red chiily, asafoetida, 1/2 tsp mustard, fenugreek seeds, turmeric powder and salt to a fine powder. 

Now add little water and grind again to a fine paste.

Transfer this paste in a small bowl, mix mango and ginger pieces. Add water for the gravy if needed.

Heat oil in a pan, splutter mustard seeds and pour over mango pickle. Mix well.

Keep it over night. Consume within 4-5 days.

GREEN CHILLY DEEP FRY / TEEKI MIRCHI

Normally we use long and less spicy chilly for making bajjis. Today I used normal, spicy chilly (we use for curries) for making Bajji or Bajo.

WHAT YOU NEED:

Green chilly - 8-10

Raw rice - 1/2 cup or you can use rice powder instead. 

Chana powder / besan - 1/2 cup

Salt - to taste

Cumin seeds - 1/4 tsp

Asafoetida - a small piece

HOW TO MAKE:

Soak rice in water for 15-20 minutes. Drain.

Wash green chillies, slit a little then remove the seeds. Soak in salted water for 15 minutes. Drain.

Grind soaked rice along with salt and asafoetida to a smooth thick paste.

Mix chana powder and rice paste. Add little water to make thick batter

Add cumin seeds, mix well.

Now mix chillies and ground mixture very well.

Heat enough oil in kadahi.

Fry chillies on medium heat till they are crisp.

Serve Fried chillies with Sauce.

RADISH STIR FRY / MOOLANGI UPKARI

I made a small twist in this recipe. It is a Kerala style of Upperi. Normally we add fine coconut gratings to upkaris, but in Kerala, they add rough coconut gratings. Also they add shallots and chana dal.

RADISH STIR FRY

WHAT YOU NEED:

Radish - 1

Shallots - 5-6

Coconut gratings - 1 tbsp

Red chilly / green chilly - 2 (broken/ slit)

Turmeric powder - a pinch ( optional) 

Chana dal - 1 1/2 tsp

Mustard seeds - 1/2 tsp

Salt - taste 

MOOLANGI UPKARI

RADISH / MOOLANGI STIR FRY

HOW TO MAKE:

Wash radish and cut in length wise.

Slice the shallots. 

Now heat kadahi with little oil.

When oil is hot splutter mustard seeds, then add chana dal, stir.

Add chillies and stir again.

Now add shallots, stir for few secs, then add radish, coconut gratings, salt and turmeric powder.

Mix well and cover, reduce the heat and allow to cook. Stir occasionally.

Serve Radish Stir fry as a side dish.

SWEET LASSI

Really it is too hot all over, sweating like anything. Every year we keep telling that this year heat is unbearable. I do not know really mercury is going up or it is a human nature to complain for everything. I know this summer is really unbearable, only solutions is drinking lots of water. Also taking lots of fluids like juices, ice creams etc will definitely  help a little to keep heat at a bay. A few days back I had prepared sweet lassi, a Punjabi drink. Here is the recipe....

SWEET LASSI

WHAT YOU NEED:

Curd - 1 cup

Milk - 1 1/2 cups

Cardamom seeds - 1/2 tsp

Sugar - 8 tsp or to taste

SWEET LASSI

HOW TO MAKE:

Blend all the ingredients above for few minutes.

Pour in glasses and refrigerate it.

Serve Sweet Lassi cold. 

KASHMIRI DUM ALOO

I got this recipe from a magazine, found it very easy and  in this curry no onions or tomatoes.No onions means no tears.  I hate cutting onions due to this problem. Here the recipe goes this way.....

WHAT YOU NEED:

Baby potatoes - 12

Curd - 1 1/2 cups

Dry kashmiri chilly - 4 (powdered)

Ginger - 1 tsp, grated

Garlic - 1 tsp, crushed

Cashewnut powder - 1 tbsp

Green cardamom powder - 1/3 tsp

Cumin powder - 1/3 tsp 

Coriander powder - 1 tsp

Fennel seed powder - 1/4 tsp

Bay leaf - 1

Asafoetida - a pinch

Turmeric powder - 1/4 tsp

Garam masala powder - 1/2 tsp

Coriander leaves - 1 tbsp, chopped

Salt - to taste

Water - 1/3 cup

HOW TO MAKE :

Peel small potatoes and prick them with fork. Soak in salt water for 15 minutes. Drain.

Heat oil in kadahi and deep fry the baby potatoes till golden brown. Drain and transfer to a plate.

Now mix curd, kashmiri chilli powder, ginger, garlic,cashew nut powder, fennel seed powder, 

cumin powder, coriander powder in a bowl. Mix thoroughly.

Heat 4 tbsp oil in kadahi.

Add bay leaf and asafoetida, saute.

Add 1/3 cup water, salt and turmeric powder. Allow to boil.

Then add spiced curd mixture, stir well. 

When it starts to boil add fried baby potatoes and garam masala powder. 

Cook over medium heat till potatoes absorb the gravy and oil separates. 

Garnish with coriander leaves.

Serve hot Kashmiri Dum Aloo with Rotis or Chappatis.