May 29, 2012

Sun Dried Oil Free Mango Pickle

Have you ever thought mango pickle without a drop of oil. Instant on demand recipe. Hence, it is now on to my blog. Try it !!

For making 1/2kg pickle

Raw Mangoes  medium sized - 8-9
Table salt - 3tbs or Rock Salt  - 4tbs
Red chilly powder - 2tbs
Big Tray which can drain water

1. Wash the mangoes and dry them by damping a cloth.
2. Cut them into medium sized cubes leaving the seed.
3. Take a bowl add mangoes,salt red chilly powder. Mix them well so that all the mangoes are coated evenly.
4. In a big tray. It would be better if you have bamboo tray or else try a plastic one.
5. Do not have bowl. Take a rectangular flat tray.
6. Now transfer the coated mangoes on to the tray and keep in the sun.
7. First 2 days you may see water residing from the mangoes.
8. At end of each day drain the excess water and with a help of wooden laddle turn the mangoes another side.
9. Do not use your hand directly or else it may tend to get spoiled.
10. Dry them in sun for a week. It depends upon which part of world you are and how much sunlight penetrates your house.
11. At my end it was a matter of 4 days and they were done.
12. So dry them till the skin of the mangoes get crippled like burnt paper.
13. Take them and store them in an air tight container.
14. Do not refrigerate them.

You can have this with curd rice, as a condiment with any fornm of rice. Its tangy, sweet and bit sticky but, yummy :)

May 5, 2012

Tofu Vegiee Delight

Tofu considered one of the healthiest of the cottage cheese community. Extracted from Soybean.

Serves 4-6

Tofu- 200gms
Red fresh chilly - 2
Onion - 2
Red tomato - 4
Potato - 3
Green Peas - 50gms
French beans - 5-10
Carrot - 2
Ginger - 1 inch
Garlic - 2 (i have not used here but, if u prefer you can)
Oil - 4tbs
Red chilly powder - 1tbs
Turmeric powder - 1tbs
Jeera powder - 1/2tbs
Coriander powder - 1/2tbs
Garam Masala / Vegetable curry masala - 1/2tbs
Salt - 1 to 1 1/2 tbs
Sugar - 1/2tbs
Water - 2 cups
Lemon - 1

1. Chop red chilly slantingly. Slice the onions roughly. Cut the carrots, beans also slantingly. Peel the skin and cut the potatoes into cubes.
2. Par boil the carrots, beans, potatoes and green peas.
3. Heat 1/2tbs of oil in pan add onions and saute them till they turn slight brown.
4. Cool them and grind them to paste.
5. In the same mixer jar make the puree of tomatoes.
6. Cut the tofu into cubes of your choice. If, cubes are cut into big cubes it takes bit better.
7. Soak them in 1/4tbs of salt mixed water.
8. In a pan add remaining oil add ginger, garlic if you prefer, onion paste and saute well.
9. Once oil leaves pan add tomato puree saute for a while till the raw flavour of tomato evades.
10. Add dry masalas turmeric powder, red chilly powder, jeera powder, coriander powder.
11. Mix well and add the vegetables.
12. Add salt and mix well. Remember you have already added salt to Tofu.
13. Squeeze excess water from tofu and add to the gravy.
14. Add the garam masala and mix well.
15. Make sure the gravy gets coated over all veggies.
16. Add water and bring them to boil.
17. Stir occasionally soft handed please or else Tofu would break.
18.  As the gravy gets thicker slow down the flame and close the lid. Give it a dum effect for 5-7mins.
19. Turn off the heat and squeeze lemon on top and serve.

Serve hot with Phulkas, Basmati rice, Rotis, Nans.

May 2, 2012

Mushroom Peas Pepper Fry

Mushroom - 200gms
Frozen Green Peas -200gms or 2cups (If using unfrozed peas do par boil them)
Onion - 2
Garlic - 2 pods  (not neccessary)
Ginger juliens - 2-3
Green chilly -1
Black pepper powder - 1tbs
Olive oil - 2tbs
Fresh mixed herbs - Oregano+Thyme+rosemary - 1/2tbs
Salt to taste
Sugar - 1 tps (Whenever, you make a green peas dish add a pinch of sugar it makes peas much tastier)
Water - 1/2cup

1. Finely chop off onions, chilly, garlic.
2. Wash and chop medium size chunks of mushrooms.
3. In a pan add olive oil. Once it gets heated add onions, chilly, ginger juliens, garlic.
4. Saute them well so that onions turn transparent. Do not burn or make them dark brown.
5. Now add peas and saute.
6. Add salt, sugar and mushrooms. Saute them and mix well for 3mins.
7. Sprinkle some water for them to become soft.
8. Add black pepper powder and mixed herbs.
9. Toss the mushrooms and peas for 2mins.

Serve hot and enjoy simple pepper fry.