With the seasons changing and the summer advancing, the markets are flooded with raw mangoes these days. While I am eagerly waiting for the ripe mango to hit the market, I remembered some of the recipes that were made by my mom during summer. Summer would mean an endless variety of dishes made with mango.
Category Archives: Chutney
For the past few days, I have been attending the cooking demonstrations being held at the Hyderabad Marriott Hotel and Convention Center. Apart from some easy recipes, I have also picked up some easy tips and tricks. While I have also featured tomato chutney in the past on my blog, this recipe is a different for
Ingredients: Grated coconut (1 cup) Ginger (1 inch) Green Chilly (1) Salt as per taste Water (1 & 1/4th cup) Roasted channa dal (1 tbsp) curry leaves Red cilly(1) Mustard seeds(1 tsp) oil(1 tbsp) Method: Blend coconut, ginger, green chilly, ginger water and salt into very fine paste. Heat oil, add mustard, curry leaves and red
Mint has its goodness that is beneficial for health. This recipe shows how to make a simple less time consuming mint chutney. Ingredients: Mint leaves (1 bunch) Green chilly (1) Salt as per taste tamarind pulp Chat masala (a pinch) Method: Blend all the ingredients in a blender and empty it in a bowl. Sprinkle
Ingredients: Chopped tomatoes (1 cup) Onion chopped (1 medium size) Channa dal (1 tbsp) Turmeric powder ( 1 tsp) Asafetida powder (1 tsp) Dried red chilles (3) Mustard seeds (1 tsp) Oil (3 tbsp) curry leaves Coriander leaves Salt as per taste Water (1 cup) Method: Heat 2 tbsp oil in a heavy bottom pan,
Ingredients: Roasted peanuts (1/2 cup) Onion chopped (3 medium size) Red chilly powder (1/2 tbsp) Cooking oil (2 tbsp) Salt as per taste Tamarind (1 inch) Method: Soak tamarind in water for 15 minutes, squeeze it to form a tamarind pulp. Heat oil in a heavy bottom pan, add chopped onion and saute. Once the
Ingredients: Onion (4) Ginger (2 inch) Garlic (2 ) Red chillies (5) Salt to taste Mustard seeds Oil Curry leaves Method: Cut onion, ginger, garlic, red chillies and salt and blend it. Heat oil, add mustard seeds. When the mustard seeds splutter, add curry leaves. Add the blend into the pan and heat it for