Amla Pickle (Indian Gooseberry Pickle)

I came across this recipe from Rekha Divekar on Instagram. Amla was in season and it looked simple and easy to make and thought I would give it a try. This was the first time I was making a pickle. Turned out to be very good. I used green chilies instead of red chili powder. It is one of the best ways to use Amla (Gooseberry) in your diet.

Amla Pickle (Indian Gooseberry Pickle)

Ingredients

  • 250g Amla (Gooseberry)
  • 100g Ambe Haldi (Raw Turmeric)
  • 1 Medium Lime
  • 1/4 cup Mustard Seeds (Rai)
  • 1/4 cup Sea Salt
  • 2 teaspoons Jaggery Powder
  • 3-4 Small Green Chillies (Slit it into 2)
  • 1 teaspoon Turmeric powder
  • 1/2 teaspoon Fenugreek seeds (Methi Seeds)
  • 3-4 cloves Garlic (Chopped Finely)
  • 1/4 tablespoon Asafoetida powder (Hing)
  • 1/4 cup Oil

Directions

Step 1
In a pan boil water, switch off the flame. Now add in the amlas to the boiled water and keep it immersed for 10 - 12 minutes.
Step 2
Grind the mustard seeds to a fine powder. Fry the fenugreek seeds in a little oil and powder it.
Chop garlic and slit the green chillies.
Step 3
Heat oil in a small pan, add a tsp of mustard seeds, wait till it crackles, add the asafoetida and turmeric powder. Allow it to cool completely.
Step 4
Cut the amla and the raw turmeric into small pieces.
Step 5
In a mixing bowl add the amla, raw turmeric, garlic, jaggery powder, mustard powder, fenugreek powder, salt and the green chillies. Add in the juice of the lemon and mix well.
Step 6
Add the cooled tempering to the mixture. Mix well.
Step 7
Store it in an airtight glass bottle. The pickle will be ready to eat after two days.

Mutton Masala (Mangalorean Style)

A Mangalore recipe of mutton in a traditional coconut-based curry. One of the recipes I learnt from my grandmother.

Mutton Masala (Mangalorean Style)

Course: Main Course
Author: Bhagya Suvarna

Ingredients

  • 1 kg Mutton
  • 22 nos Red Chillies
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1 tsp Poppy Seeds (Khus Khus)
  • 5 nos Cloves
  • 4 nos Green Cardamom
  • 4 sticks Cinnamon
  • 1 no Star Anise
  • 1/2 Mace
  • 2 1/2 tsp Coriander Seeds
  • 3-4 nos Onions
  • 2 sprigs Curry Leaves
  • 2 nos Potato
  • 4 nos Tomato
  • 2 cups Coconut Grated
  • 2-3 tbsp Coconut Oil
  • 1 no Lemon
  • 2 tbsp Coriander Leaves
  • 1/2 tsp Turmeric Powder

Instructions

  • Take a pan and dry roast the coconut on a medium to low flame. Keep aside.
  • Heat a pan with little coconut oil. Add half of the curry leaves and onion. Once the onion becomes pink add poppy seeds along with red chillies, mustard seeds, cumin seeds, cloves, cardamom, cinnamon, star anise, mace and coriander seeds. Roast all the ingredients.
  • Grind the roasted ingredients to a fine paste. Keep aside.
  • Heat coconut oil in another pan or pressure cooker and add curry leaves, ginger and garlic and for a few seconds.
  • Add the onions and fry it till it becomes brown in colour.
  • Add in turmeric powder and the chopped tomatoes and cook it till the tomatoes have turned soft.
  • Add the mutton pieces and stir, and cook until the mutton is almost 3/4th done.
  • Add in the potatoes and cook till the mutton and potatoes are completely cooked
  • Add the ground masala and cook it for a few minutes.
  • Add in the roasted coconut. Mix well and add the lime juice and coriander leaves.
  • Mix well and serve hot with parathas or steamed rice.

Paneer Do Pyaza

I had this urge to eat some restaurant style food. Searched on the net and found this recipe. If you love restaurant style dishes, this is a must try.

Paneer Do Pyaza

Servings: 4 persons
Author: Bhagya Suvarna

Ingredients

  • 200 grams Paneer
  • 3-4 tbsp Tomato Puree
  • 10-12 nos Cashew nuts
  • 2 nos Onion Medium Size
  • 2 nos Onions Small Size
  • 2 tbsp Cooking Oil
  • 1 tsp Cumin Seeds
  • 2 tsp Ginger Garlic Paste
  • 1/2 tsp Turmeric Powder
  • 2 tsp Chilly Powder
  • 2 tsp Coriander Powder
  • 1 tsp Salt
  • 2 nos Green Chilly
  • 1/2 tsp Kitchen King Masala
  • 1/2 tsp Garam Masala
  • 1 tsp Kasoori Methi
  • 2 tsp Coriander Leaves

Instructions

  • Cut the paneer into 1" cubes
  • Make a paste of the cashews nuts and keep aside
  • Chop the medium size onions finely and the smaller onions peel it into petals
  • In a pan fry the paneer on both sides, remove and lightly fry the onion petals till it becomes translucent,
  • In another pan add 2 tbsp of oil and add the cumin seeds
  • Once it splutters add the onions and fry till light brown in colour, add in the ginger garlic paste and fry for about 2 minutes
  • Add in the tomato puree and fry on a medium heat
  • Add the turmeric powder, chilly powder and coriander powder and fry for some time.
  • Add salt and the cashew paste, fry for some time. Add water and fry the masala till the oil separates.
  • Add in paneer cubes, slit green chillies and the onion petals and mix well.
  • Add 1/2 tsp kitchen king masala, mix cover and cook for few minutes
  • Next, add garam masala and kasoori methi, mix cover and cook for 2-3 minutes
  • Add chopped coriander leaves
  • Serve hot with rice rotis or plain parathas.

Notes

Credits:  Spice eats

Makhanwala Murgi ( Butter Chicken)

A family favourite, this is a spicy version of the well known Indian butter chicken. This is one dish where you cannot help going back for more. Enjoyed it for lunch today, with parathas.

Makhanwala Murgi (Butter Chicken)

Prep Time4 hrs 20 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: butter chicken, chicken, gravy
Author: Bhagya Suvarna

Ingredients

  • 1 kg Chicken Cut into big pieces
  • 150 gms Butter

For Marinade Paste

  • 6 cloves Garlic
  • 1/2 tsp Ginger Paste
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Chilly Powder
  • 1/2 tsp Garam Masala
  • 2 nos Green Chillies
  • 1 cup Curd
  • Salt to Taste

Masala Paste Ingredients

  • 2 nos Onions Chopped
  • 8 cloves Garlic
  • 1 stick Cinnamon
  • 4 nos Chilles
  • 2 tbsp Coconut Grated
  • 3/4 tsp Cumin Powder
  • 1/2 tsp Garam Masala
  • 3 nos Cloves
  • 2 nos Cardamoms
  • 1 piece Ginger
  • 1/2 tsp Chilly Powder
  • 2 tbsp Almonds
  • 1/4 tsp Nutmeg
  • 1 tsp Coriander Powder
  • 2 tbsp Coriander Leaves

Instructions

  • Grind all the ingredients of the marinade paste, mix it with the curd.
  • Rub the mixture into the chicken and marinate for 3 to 4 hours
  • Heat 50 gms butter in a pan and fry the onions until it has turned brown in colour.
  • Then add rest of the ingredients of the masala paste one by one.
  • Roast it for a few minutes, remove from fire and cool it
  • Grind the roasted ingredients to a fine paste and keep aside.
  • Take a frying pan and melt 100 gms of butter and add the chicken and fry for a few minutes
  • Then add the ground masala paste and stir fry for a few minutes till it leaves oil or dries up.
  • Add 1/2 cup of hot water. Cover and cook on a slow fire till the chicken is tender.
  • Serve hot with rice, roti or appams.

Chilly Chicken

Easy and delicious Chilly Chicken recipe, to enjoy with fried rice, noodles or plain steamed rice for a quick lunch or dinner.

Chilly Chicken

Prep Time30 mins
Cook Time20 mins
Course: Main Course
Cuisine: Chinese
Keyword: chicken, chillychicken, chinese
Servings: 4 persons
Author: Bhagya Suvarna

Ingredients

  • 400 gms Chicken thighs Boneless
  • 1 tbsp Chilly Sauce
  • 1 tbsp Soya Sauce
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Tomato Ketchup
  • 1/2 bunch Spring Onions
  • 10-12 cloves Garlic
  • 1/2 inch Ginger
  • 8-10 nos Green Chillies
  • 1 no Capsicum small size
  • 2-3 tbsp Cooking oil
  • 1/2 tsp Salt

Instructions

  • Clean wash and marinate the chicken with chilly sauce, soya sauce, worcestershire sauce, tomato ketchup and half a tsp of salt (as per taste)
  • Chop finely the spring onion, green leeks and garlic and ginger
  • Cut the capsicum into 1inch cubes and slit the green chillies
  • In a pan add a tbsp of oil and fry the capsicum, remove and add the green chillies in the same oil. Remove and keep aside.
  • Add another tbsp of oil in the same pan and add the spring onion, garlic, ginger and the green leeks. Once the onions are translucent add the marinated chicken and fry lightly.
  • Cook uncovered on a high flame until the chicken is cooked stirring occasionally.
  • Add the fried capsicum and the chillies and mix well. Serve hot with your choice of fried rice or noodles.

Rice pancake in Tumeric leaf (Manjal Ire tha adye)

Ganesh Chaturti is the time to make traditional items. Around this time the turmeric leaves are available in the market. The turmeric leaf imparts the flavour and fragrance to this dish. This is a typical Mangalorean dish.

Rice Pancake in turmeric leaf

Prep Time8 hrs
Cook Time20 mins
Course: Snack
Cuisine: Indian
Keyword: Mangalorean
Servings: 4 persons
Author: Bhagya Suvarna

Equipment

  • Steamer
  • Grinder

Ingredients

  • 1 cup Parboiled rice
  • 10 nos Turmeric Leaves
  • 1 cup Coconut Grated
  • 1 cup Jaggery Grated
  • Salt to taste

Instructions

  • Wash the rice and soak it in water for about 7-8 hours
  • Drain the water and grind the rice with very little water to form a thick fine paste. Add salt to taste.
  • Mix together the grated coconut and jaggery in a separate plate.
  • Wash the leaves taking care not to tear them. Pat dry with a wet cloth on both sides.
  • Take a ball-shaped dough and spread it evenly on the turmeric leaf with your fingers
  • Next spread the coconut jaggery mixture over the rice paste.
  • Carefully fold the leaf, and seal the sides by gently pressing on all the sides, so that the filling does not come out.
  • Repeat the process for all the remaining leaves.
  • Take a steamer with enough water, When the water starts to boil, arrange the preparation in the steamer.
  • Cover the steamer and steam for about 15 -20 minutes on a medium flame.
  • After 15- 20 minutes open the steamer and remove the pancakes. The leaves would have changed the colour, indicating that the rice paste is cooked.
  • Serve the pancakes with the leaves intact. While eating, discard the leaves and enjoy with a dollop of ghee.

Cabbage Rice

A quick and easy wholesome meal. Could be made using leftover rice. Simple and full of flavour.

Cabbage Rice

Prep Time20 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Bhagya Suvarna

Ingredients

  • 2 cup Cabbage Finely Chopped
  • 1 cup Cooked Rice
  • 1/2 cup Green Peas
  • 1/2 cup Carrot Cut into strips
  • 2 nos Onions Finely Chopped
  • 1 inch Ginger Grated
  • 4-5 nos Garlic Grated
  • 1/2 cup Groundnuts
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Sambhar Powder
  • 2-3 tbsp Lime Juice
  • Salt to taste
  • 1/2 cup Cooking Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 tsp Urad Dal
  • 1 tbsp Channa Dal
  • 8-9 leaves Curry Leaves
  • 1/2 cup Coriander Leaves Finely Chopped

Instructions

  • Heat oil in a wok and add the mustard seeds, once it splutters add the cumin seeds curry leaves, urad dhal and channa dhal. Next, add the ginger and garlic.
  • Add the onions and cooks until pinkish in colour, now add the groundnuts and cook till the onions have turned into golden brown.
  • Next, add the carrots and the green peas, sprinkle some water, cover with a lid and cook for some time and then add the cabbage, turmeric powder, sambhar powder and salt.
    Stir well and cook with the lid covered till the vegetables have been cooked
  • Now add the cooked rice. Remove from fire and mix gently. Garnish with coriander leaves.
    Enjoy with the curd raitha.

Methi Fish (Curd Base)

It is summer time when you want to eat something light on your stomach. Also during this season, we use ingredients that have a cooling effect on the body.  Here is a fish preparation using yoghurt as the base for the curry with fenugreek seeds.

Methi Fish (Curd Base)

Serves 3-4
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Allergy Fish, Milk
Meal type Lunch
Misc Serve Hot
India Indian

Ingredients

  • 500g Seer Fish Cubed (Any fish of your choice can be used)
  • 1 heaped teaspoon Methi Seeds (Fenugreek seeds)
  • 1/2 teaspoon Chilly Powder
  • 1/2 teaspoon Coriander Powder
  • 1/2 teaspoon Cumin Powder
  • 1/4 teaspoon Tumeric Powder
  • 1/2 teaspoon Ginger Grated
  • 1/2 teaspoon Garlic Grated
  • 1 teaspoon Kasoori Methi (Dried Fenugreek leaves)
  • 1 cup Thick Curd
  • To TasteSalt
  • 3 tablespoons Coconut Oil (Can be replaced by any vegetable oil)
  • 1 Medium Onion (Finely Chopped)
  • 1 teaspoon Rice Flour

Directions

Step 1
In a bowl add curd, chilly powder, Coriander powder, Cumin powder, turmeric powder, half of the chopped onion, salt, rice flour, grated ginger and garlic. Mix well and keep aside.
Step 2
Heat oil in a pan and add the fenugreek seeds. Fry on a low flame till it becomes dark. Put off the flame. Separate the seeds from the oil by tilting the pan and discard the seeds. This method infuses the flavour of the seeds into the oil.
Step 3
Put the pan with the oil back on the flame. Fry the remaining chopped onions until golden brown.
Step 4
Reduce the flame and add the curd mixture stirring continuously. Bring it to boil.
Step 5
Gradually add the fish cubes one by one. Bring it to a boil and then add the Kasoori methi. Simmer till the fish has cooked.

Stir-Fry Chicken with Rice Noodles

Wanted to do something quick for dinner. I had fresh ingredients in the fridge and found some flat rice noodles in the cupboard. And I had a vision of Chinese¬† ‘stir-fry’.¬† A quick search on the web brought up this recipe and it turned out yummy.

Chicken Stir Fry with Rice Noodles

Allergy Soy
Meal type Main Dish
India Chinese
Website Natasha's Kitchen

Ingredients

  • 300g Rice Noodles
  • 3 tablespoons Oil
  • 2 Medium Chicken Breasts (Skinless and Boneless cut into strips)
  • 1/2 piece Red Capsicum
  • 1/2 piece Yellow Capsicum
  • 1 cup Broccoli
  • 200g Mushroom (Sliced)
  • 1 tablespoon Ginger (Shreded)
  • 2 tablespoons Soya Sauce
  • 2 tablespoons Tomato Ketchup
  • 1 teaspoon Corn Starch
  • Few drizzle Sesame Oil

Directions

Step 1 In a medium-sized pan, bring water to boil and add the rice noodles and cook on medium heat for 2 to 4 minutes. Drain and stir in 1 tablespoon of vegetable oil.
Step 2 In a large wok, heat 2 tablespoons of vegetable oil on high heat. Add chicken, salt and pepper and stir-fry for about 3 minutes. Remove and set aside.
Step 3 In the same wok and bell peppers, broccoli and mushrooms and saute for a minute. Add ginger and stir-fry for another 2 minutes.
Step 4 In a mixing bowl, combine water, soya sauce, tomato ketchup, and cornstarch. Add chicken, noodles and the mixture to the wok and stir-fry for 3 minutes. Check seasoning and adjust salt and pepper.
Step 5 While serving drizzle sesame oil.