July 16, 2009 By: admin Category: Pickles
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients:
Raw Mango – 1
Chilli Powder – 2-3 tsp
Salt – 2 tsp
Gingely Oil – 1 tablespoon
Asafoetida – 1/4 tsp
Mustard – 1 tsp
Method:
1. Wash and chop the raw mango to fine pieces.
2. Add salt and chilli powder and mix well.
3. Heat oil in a tawa, add mustard and asafoetida and add it to the chopped mango.
4. Mix well and serve.
Easy Instant Raw Mango pickle
This instant mango pickle can be stored for 3 days if refridgerated.
No Comments →
July 16, 2009 By: admin Category: Non Veg Recipes
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients:
Mutton – 250 gms
Gongura(green sorrel) leaves – 1 cup
Chopped Onion – 1 cup
Chopped Ginger – 1 tsp
Chopped Garlic – 3 tsp
Jeera – 1 tsp
Red chilli – 3-4
Green Chilli – 2-3
Chilli Powder – 1 tsp
Oil – 4-5 tsp
Salt – to taste
Turmeric – a pinch
Coriander leaves – to garnish
Water – as required
Method:
1. Take pressur pan, add mutton and add sufficient water, salt, turmeric, 1/2 tsp chilli powder and pressure cook and keep it aside.
2. Now take a pan, add little water and cook the gongura leaves and drain the water.
3. Now grind the gongura leaves along with green chilli.
4. Now take a pan, heat oil and add jeera, onion, ginger and saute.
5. Add the grinded gongura leaves and cooked mutton along with little water.
6. Add the required salt and remaining chilli powder and allow it to be come to thick gravy consistency.
7. Take another tawa, add oil, red chilli, garlic and fry and add to the gravy and mix well.
Garnish with fresh coriander leaves and serve hot with rice or chapati.
No Comments →
July 12, 2009 By: admin Category: Sambar/Gravy, Soups
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients:
Toor Dhal cooked – 1/2 cup
Lemon – 1 big
Green chilli -1
Curry and coriander leaves – to garnish
Pepper and jeera – 1/2 tsp each
Ginger – a small piece
Salt -to taste
Oil – 1 tsp
Mustard – 1/2 tsp
Method:
1. Take pepper, jeera, green chilli, ginger and curry leaves and keep them grinded slightly.
Ingredients ready to grind..
2. Smash cooked toor dhal adding water and drain the water and take 3 glass of the juice.
3. Add salt and grinded paste to the toor dhal juice extracted.
4. Add a pinch of asafoetida powder and allow it in stove for few mins.
Lemon Rasam in making..
5. When it starts boiling, turn off the stove and add lemon juice.
6. Roast mustard in little oil and garnish along with coriander leaves over the prepared lemon rasam.
Lemon Rasam
Tasty lemon rasam ready to be served. This rasam is rich in vitamin C. And since we add lemon at the end, Vitamin C is not degraded from this dish. This can be had as a soup if having cough or cold.
No Comments →
July 12, 2009 By: admin Category: Chutney/Thokku & podi, Sidedish
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients:
Roasted Groundnut – 1 cup
Red Chilli – 4 -5
Tamarind – a 2 inch piece
Garlic – 2
Oil – 1 tsp
Salt – to taste
Mustard – 1/2 tsp
Curry leaves – to garnish
Method:
1. Grind roasted groundnut, chilli, garlic and tamarind along with salt.
2. Heat oil in a tawa, add mustard and curry leaves and garnish over the grinded chutney.
Note: If you want, you can add coconut scrapings. Coconut has to be grinded along with the grinding ingredients.
This chutney can be served with idli and dosa.
No Comments →
Prawn Aval Upma Recipe
July 10, 2009 By: admin Category: Breakfast/Easy tiffin, Non Veg Recipes
Susbcribe and Receive Indian Recipes in Email (1 per day)
Ingredients:
Poha or Rice flakes or Aval or Avalakki or Atukulu – 1 cup
Prawn chopped – 1/2 cup
Chopped onion – 1/2 cup
Green Chilli – 2 chopped
Salt – to taste
Pepper – 1 tsp
Oil – 3 tsp
Method:
1. Soak the aval or rice flakes in hot water for 2 mins and drain the water.
2. Take a tawa, heat oil and add green chillies and onions.
3. Add chopped prawn and sprinkle salt.
4. Allow them for few mins and add the rice flakes or aval.
5. Add pepper powder and mix well.
Serve after garishing with curry leaves.
No Comments →
