Monthly Archives: October 2020

Sheera


Sheera – Sooji Halwa

Ingredients

  • 1 cup Rawa
  • 1/2 cup Sugar
  • 1/4 cup Ghee
  • 4 cups hot water
  • Few drops yellow color
  • 1/4 cup Almonds and pistas (for garnish)
  • 2 tbsp. cashewnuts
  • 2 tbsp. Raisins
  • 1/4 tsp.Cardamom powder (optional)
  1. Slice the almonds and pistas. Clean the raisins, removing stems if any.
  2. Heat ghee in a kadai and fry the raisins till they swell.  Remove and set aside. Fry the cashewnuts lightly and remove.
  3. Add the rawa to the kadai and fry on medium low flame till it turns light brown and you get a nice aroma. Takes about 15 to 20 minutes. You can fry it longer if you prefer it nice and brown. Do not fry on high flame or the rawa will get burnt ruining the sheera.
  4. Add the hot water and stir quickly to avoid lumps being formed.
  5. Add the saffron and stir and mix well. When the rawa thickens add the sugar and mix till dissolved.
  6. Then add the nuts and raisins. Keep stirring till it begins to leave the sides of the kadai and forms a ball.
  7. Put into bowls and press lightly and turn out onto a serving plate. Garnish with nuts and serve hot.
  8. Avoided saffron (kesar), but intend to make kesari baath soon, going all out with the ghee and sugar in equal quantities to the rava!!

And the Kesari Baath is now published do check it out!

Rissois de Camarao


Rissois de Camarao

Portuguese Shrimp Turnovers

Rissois is one snack we must have when we go to Goa. It is served at every occasion and is a mandatory snack at almost all parties and functions. Crispy on the outside and soft and creamy on the inside, it is an instant favorite. The traditional filling is shrimp but feel free to make with chicken, minced beef, fish or a vegetarian filling using the filling recipe as a base.

Ingredients

  • Filling:
  • ½ cup cooked shrimps, chopped
  • 2 tbsp. butter
  • 1 medium onion, chopped fine
  • 2 green chillies (deseeded), chopped fine
  • 1 tbsp. chopped coriander leaves, chopped (Optional)
  • ½ tsp. white pepper powder (if not use regular)
  • ¼ tsp. nutmeg powder
  • 1 tsp. salt
  • 1 cup milk
  • 2 level tbs. cornstarch
  • 2 tbsp. water
  • 1 tbsp. grated cheese (optional)

Method

  1. Clean, devein and cook shrimps in boiling water for 3 minutes.  D
  2. Drain, cool and chop into pieces. 
  3. Heat the butter in a saucepan, add onion and fry till translucent, add green chillies and saute for a minute, add the milk, pepper, nutmeg and salt and heat through. 
  4. Prepare a slurry with the water and cornstarch and as the milk begins to boil, add the slurry all at once and mix thoroughly. 
  5. Cook on low flame till thick and glossy. 
  6. Add the cooked shrimp & heat through for a minute. 
  7. Switch off the flame. 
  8. Add the grated cheese and mix well.
  9. Leave aside to cool.

Pastry dough:

  • 1 cup water or milk
  • 1 ½ cups flour
  • 4 tbsp. butter
  • 1 tsp. salt

Method

  1. Take water in a pan, add the butter and heat till the butter melts and almost begins boiling. 
  2. Add the  flour, stirring to mix well till combined and begins to leave the sides of the pan. 
  3. Remove from heat.
  4. Grease a work surface and tip the dough and cool slightly while kneading to smooth and pliable. 
  5. Divide into portions and roll as thin as possible. 
  6. Using a cutter (or any cup or cover), cut rounds
  7. Place a tsp of filling in the centre, moisten the edges and fold into crescent shape pressing the edges firmly. 
  8. Dip in beaten egg, roll in bread crumbs
  9. And deep fry to golden brown and crisp. 
  10. Remove to absorbent paper and serve hot.

P.S.: This quantity makes around 35 Rissois.  You may freeze the extra Rissois, for future use.

Mujadara


Muajadara

(A Lebanese Rice & lentil dish)

Mujadara is a one pot meal, made with just three ingredients, onions, rice & whole green/brown lentils.  Olive oil, pepper powder and salt are the other necessary ingredients.  Having stayed over 45 years in Kuwait, it is just natural that I have learnt to cook some of their cuisine. 

This dish however is one I tried recently and instantly took a liking to it, not only because it is so simple and easy but turns out delicious, with very little spices and the brown onions taking it to another level!

Serve it with sour cream or yogurt.  If you wish to add the Indian touch, make a dahi curry or raita instead.

Ingredients

  • 1 ½ cups whole Green lentils (full masoor)
  • 1 ¼ cups rice
  • 4 large onions
  • 1 tsp. pepper powder
  • 1 tsp. salt
  • 2-3 tbsp. olive oil
  • 4 ½ cups water

Method

  1. Wash rice and soak for 15 mns. to half hour.
  2. Pick and wash the lentils and cook in 4 1/2 cups water. 
  3. Meanwhile, heat the olive oil in a pan and fry the sliced onions.
  4. The onions need to be fried golden brown so will take a while. 
  5. When the lentils are cooked, add the salt, mix and add the drained rice, pepper and half the onions (doesn’t matter if they are not browned yet).
  6. Add a cup of hot water (as most of the water would have been absorbed by the lentils), mix, cover and cook on medium low till done.
  7. Continue frying the remaining onions to a golden brown. 
  8. After 10 minutes check the rice & seasoning.  If the water is dried and rice is still uncooked, add a cup of hot water over the rice, cover and leave to cook till done. 
  9. Serve hot, garnished with the remaining fried onions and top with mint or coriander leaves if you wish. 
  10. As an accompaniment, serve sour cream or yogurt

Tandoori Chicken


Tandoori Chicken

Tandoori chicken is synonymous with Indian cooking, a universally loved and enjoyed roasted chicken! Tandoori chicken also forms the basis of many Indian gravy dishes like, Butter Chicken, Chicken Tikka masala, Chicken boti kababs. Try this 5 star quality tandoori recipe, which may seem overwhelming but is really quite simple. Roast in an oven or charcoal grill or BBQ on an electric grill. You may also roast on a pan on the stove top, but with this method the chicken tends to leave water while roasting, resulting in loosing some of the flavors of the marinade. But still possible to make tandoori chicken without an oven! Substitute the saffron with turmeric if not available and avoid the orange color if you must! I have not used butter to baste the chicken but does add more flavor and taste.

Ingredients

  • 1 Medium chicken

First Marinade

  • Salt
  • 1 tsp red chillie powder or to taste
  • 2 tbs. lemon juice
  • Butter for basting

Second Marinade

  • 3 tsp. yogurt
  • 3 1/2 tsp. cream
  • 3 tsp. ginger garlic paste
  • 1/2 tsp. cumin powder
  • 1/4 tsp garam masala
  • 1/2 tsp. saffron
  • 2-3 drops orange color
  1. Remove skin, clean and wash chicken.  Make two to three deep incsions each on the breasts, legs and thighs and marinate with salt, chilli powder and lemon juice. Keep aside for 15 minutes.
  2. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well.  Rub the chicken with this mixture.  Keep aside for four hours or overnight if desired.
  3. Preheat oven to 350deg F. Skewer the chicken and keep a tray underneath to collect the drippings or roast in a hot tandoor or pre-heated oven till the moisture evaporates and it starts leaving oil. Baste with butter, if required.
  4. .Cut the tandoori chicken into desired sized pieces and serve with sliced onion, lemon, green salad and naan or any bread of your choice.

Baingan Bhartha


  • Baingan Bhartha
  • Baingan Bhartha as accompaniment

Baingan Bhartha

This Aubergine delicacy is a famous punjabi recipe. Brinjals are available throughout the year and a very common vegetable. A simple vegetable turns into a delectable dish. Even though brinjals are considered as a night shade it is widely consumed. Enjoy this delicious bhartha sa a meal by itself with rotis or phulkas and serve as an accompaniment.

Ingredients

  • 500 gms. Brinjals (Aubergine, Eggplant)
  • ¼ cup ghee
  • 1 tsp. cumin seeds
  • 1 medium onion, chopped
  • 1 tsp. ginger. chopped
  • 1 tsp. paprika (or Kashmiri chilli powder) or to taste
  • Salt
  • 2 medium tomatoes, chopped
  • 3 green chillies, chopped
  • 1 cup coriander leaves, chopped

Method

  1. Wash brinjals and wipe dry.
  2. Apply a little oil to the brinjals and roast on direct flame till charred and skin starts peeling off.  This can be done in a charcoal grill to get the charcoal flavor or oven. 
  3. Remove and immerse in water to cool.  Remove he skin and stem and chop.
  4. Heat ghee, add cumin and when it crackles, add onions and cook till translucent, add ginger and saute few seconds. 
  5. Add the chilli powder, salt, mix, add tomatoes and saute till fat appears at the sides. 
  6. Add the chopped brinjals and saute for 5 minutes, add green chillies and mix.  Check seasoning. 
  7. Remove and garnish with coriander leaves. 
  8. Serve with rotis or phulkas.

Panchmel Dal


  • Panchmel dal

Panchrattan Pakwan

Punj Rattani Dal –

Dal made with a combination of five lentils and tempering with combination of five spices and condiments. Also referred to as “Panch Rattan Pakwan”.

Ingredients

  • 2 tbsp. Moong (whole)
  • 2 tbsp. Masoor (Whole)
  • 2 tbsp. Urad dal (preferably whole)
  • 2 tbsp. Chana dal
  • 2 tbsp. Tur dal
  • 2” sticks cinnamon
  • 1 tbs. coriander powder
  • 1 tsp. cumin powder
  • ½ tsp. chilli powder
  • ½ tsp. turmeric powder
  • 1 tsp. salt
  • ½ cup coriander leaves
  • 1 tbsp. cream (optional)

Tempering #1

  • 2 tbsp. butter
  • 1 onion, chopped
  • 1″ pc ginger, chopped
  • 2 tomatoes, chopped
  • 2 tbsp. yogurt
  • ½ tsp garam masala

Tempering #2

  • 1 tsp oil or ghee
  • 1/2 tsp. each black cumin, kalonji (onion seeds), methi (fenugreek), saunf (fennel), mustard seeds
  • 2 red chillies

Method

  1. Wash lentils and soak in water for one hour. 
  2. Chop onions, tomatoes and coriander leaves.
  3. Cook the lentils with 8 cups water & 2 sticks cinnamon.   
  4. Bring to a boil, remove scum if any, reduce flame. 
  5. Add coriander, cumin, red chilli and turmeric powders and salt. 
  6. Cover and simmer till cooked and most of the liquid has evaporated.
  7. Mash the dals lightly again the sides of the vessel with a wooden spoon. 
  8. Tempering  #1 : Heat a pan and add butter, onions, ginger, tomatoes, yogurt and garam masala, stir over medium heat till fat leaves the mixture.  Pour over the dal and mix well. Cook 5 mns.
  9. Tempering #2 : Heat ghee, add all the five seeds, break the red chillies and saute till they crackle and add to the dal.
  10. Stir in malai. 
  11. Serve hot garnished with coriander leaves with rotis, phulkas or steamed rice.

Rotis, Phulkas


Rotis, Phulkas

The most common bread consumed all over India, and a staple in the Northern parts. It is handmade on a special griddle for the purpose called ‘tawa’ and baked fresh on a stove top as and when required. It is made from whole wheat flour by binding the flour into a dough and rolling out into thin discs and roasting/baking on a ‘tawa’. It’s eaten with breakfast, lunch, dinner or as a snack.

Ingredients

  • 3 cups whole wheat flour
  • 1 tbsp. vegetable oil
  • Salt to taste
  • Water for kneading
  • Ghee for applying on the parathas
  1. Sieve flour and mix with the oil thoroughly.
  2. Add salt, required water and knead to a soft dough for 10 minutes. Cover and set aside for 15 minutes.
  3. Make 15 round balls of the dough.  Roll out each ball into a circleas thin as possible.
  4. Heat a tava or non-stick pan and place the chapati on it and cook till you see small bubbles, flip and cook the other side on medium flame till small brown spots appear.
  5. Using tongs take the chapati off the tawa and leave to puff over direct flame on both sides.
  6. Remove and apply a little ghee, keep in a casserole, covered so it remains hot and soft.
  7. Repeat for the remaining dough.  Serve hot.

Prawn Biryani


Prawn Biryani

Prawn Biryani

Ingredients

  • 500 gms. Prawns
  • 500 gms. Basmati Rice
  • 3 large onions, sliced
  • 6 green chillies
  • 1 cup mint leaves
  • 1/2 cup coriander leaves
  • 2 tbsp. ginger garlic paste
  • 1 lemon
  • 1 cup yogurt
  • ½ tsp. turmeric powder
  • 3 tsp. chilli powder (Kashmiri) or to taste
  • Salt
  • 1 ½ tbsp. garam masala
  • 2 tbsp. ghee
  • 1 tsp. saffron
  • ½ cup milk
  • Few drops yellow color
  1. Clean, devien and wash prawns and drain well. Put prawns in a bowl and add the salt, ginger garlic paste, chilli powder, turmeric powder and 1 tbsp. garam masala powder, juice of lemon (reserve the squeezed lemon) and mix well.  Leave aside for 15 minutes.
  2. Then add the yogurt and mix well.  Leave to marinate for 15 to 30 minutes.
  3. Meanwhile wash and soak the rice for 30 minutes.
  4. Take ghee in a deep vessel and fry 1/4 of the mint leaves for five minutes.  Drain and set aside.
  5. Fry the sliced onions till golden brown, remove and set aside.
  6. Soak the saffron in half cup warm milk, add few drops of yellow color.
  7. Bring water to a boil in a separate vessel, add the reserved lemon, salt and the ½ tbsp. of the garam masala powder, 1/4 of the mint leaves to the water.
  8. Then add rice and cook, 3 minutes (after it comes to a boil).
  9. Drain and reserve ½ cup of the rice water. Discard the lemon.
  10. In the same vessel used to fry onions, place the prawns with the marinade, spread the fried onions (reserve 2 tbsp. for garnish), chopped coriander leaves and remaining half of the mint leaves, chopped. Dot with some of the saffron milk.
  11. Then add the rice and press lightly. Sprinkle the reserved rice water. Put the remaining onions, fried mint leaves and the saffron milk over the rice.
  12. Cover tightly with foil, put on the lid and cook on high flame for 5 minutes.
  13. Reduce flame and continue cooking for a further 10 minutes.
  14. Switch off the flame and leave to rest for 10 to 15 minutes.
  15. Serve hot with tomato onion raita.https://cooklikececilia.com/onion-tomato-raita/
Prawn Biryani

Brinjal Pakoras


Brinjal Pakoras

Brinjals or aubergines or eggplants as they are called are a very versatile vegetable and a universal favorite, available roundthe year. They are delicious fried as pakoras, bhajias, stuffed with mince or green chutney masala (these recipes are in the book Mai’s recipes). The brinjal bharta and brinjal pickle are famous and so is the turkish recipe Imam Bayildi

Ingredients

  • 6 medium brinjals (or two large)
  • 1 ½ cups besan (gram flour)
  • ¼ tsp. soda bircarb (optional)
  • 1 tsp. carom seeds (ajwain)
  • 2 tsp. chilli powder or to taste
  • 1 ½ tsp. amchur (dry mango powder) or pomegranate seeds powder
  • 1 tsp. salt or to taste
  • 1 ½ cups water
  • Oil for shallow frying

Method

  1. Slice the medium brinjals horizontally.  If large cut into round slices.
  2. Mix the gram flour, soda bicarb, ajwain, chilli powder, amchur, salt to taste and make a batter with 1 cup water.
  3. Add some more water if batter is too thick. 
  4. Batter should coat the brinjals without dripping. 
  5. At the same time the coating should not be too thick. 
  6. Shallow fry to golden brown on both sides in hot oil. 
  7. Serve hot with ketchup, mint sauce, chilli garlic sauce or any sauce of your choice. 
  8. Make into sandwiches with bread or pita bread or rolled into a chapati for breakfast, packed lunch or a snack.

Cluster Beans in yogurt gravy


Cluster Beans in Yogurt gravy

Gavar or Cluster beans have only limited ways of preparation and are usually cooked by us with prawns and potatoes as the vegetable by itself is quite bland and sometimes has a bitter after taste. Hence it is usually cooked with a lot of spices to make the vegetable more tasty and palatable. This recipe with yogurt and spice powders makes it quiet tangy and savoury and goes well with rotis. If you wish to use over steamed rice, add a little more water to make the gravy lighter.

An excellent vegetable, the more tender the better as the mature beans render thick stems on either side of the bean which must be removed before cooking.

Gavar dahi sabji

Ingredients

  • ½ kg. Cluster Beans (Gavar)
  • ½ tsp. mustard seeds
  • 1 tsp. Cumin seeds
  • ¼ tsp. asafoetida (hing)
  • 1 tsp. fennel seeds (saunf)
  • 1 sprig curry leaves
  • 1 cup yogurt
  • 1 tbsp. coriander powder
  • 2 tsp. chilli powder
  • 2 tsp. gram flour (Bengal gram flour)
  • 2 tbsp. oil
  • Salt to taste

Method

  1. Remove head and tail and string the cluster beans. 
  2. Instead of cutting the beans, break into pieces with your hands while stringing the pieces. 
  3. Boil the beans for 10 to 15 minutes, with ½ tsp. salt till cooked. 
  4. Drain the water and keep aside. 
  5. Mix the yogurt with the coriander powder, chillie powder, gram flour and ½ tsp salt and beat well. 
  6. Heat a vessel, add 2 tbsp. oil, add mustard, cumin and fennel seeds, asafoetida. 
  7. When the seeds crackle, add the yogurt masala mixture and cook till oil separates. 
  8. Add the curry leaves and mix, cook for a minute, add ¼ cup water, mix and bring to a boil. 
  9. Simmer for 5 minutes, stirring at intervals. 
  10. Add the cooked beans, mix and simmer 5 minutes. 
  11. Check seasoning. 
  12. Serve hot with any Indian bread.

Mutton Korma Gosht Korma


Mutton Korma Gosht Korma

Gosht Korma is a great lamb curry which does not make use of turmeric.  The consistency of the curry can be made to your choice of taste, thin gravy or thick to almost dry and all are delicious.  Adjust the amount of water accordingly. The thin gravy can be served as a main course with steamed rice. The thick/dry version with any Indian bread.

Ingredients

  • 1 Kg. Lamb, assorted cuts if desired
  • ½ cup ghee
  • 10 green cardamoms
  • 5 cloves
  • 2 sticks cinnamon (1”)
  • 2 Bay leaves
  • 1 cup  chopped onions
  • 4 to 6 tbsp. ginger-garlic paste
  • 2 tsp. coriander powder
  • 1 tsp. red chilli powder
  • Salt to taste
  • 1 cup yogurt
  • 1 tsp. garam masala
  • ½ tsp. black pepper powder
  • 2 drops vetivier (optional)
  • ½ tsp. saffron
  • 2 tbsp. milk
  • Chandi-ka-Varq (optional)
  • 20 Roasted Almonds (optional)
  1. Clean and cut lamb into 1” chunks, clean chops.
  2. Whisk yogurt in a bowl
  3. Dissolve saffron in warm milk
  4. Pound Almonds lightly with a pestle
  5. Heat ghee in a vessel, add cardamoms, cloves, cinnamon and bay leaves, sauté over medium heat until they begin to crackle.
  6. Add onions, sauté until light brown, add the ginger and garlic pastes and sauté until the moisture has evaporated.
  7. Then add the coriander powder, red chillies and salt and stir.
  8. Add lamb, fry for 5 minutes, add yogurt, bring to a boil, add approx. 3 to 4 cups water, cover and simmer stirring occasionally until lamb is almost cooked.
  9. Now add garam masala, and pepper and mix well.
  10. Add vetivier, stir and cover.  Simmer for 10 minutes.  Adjust seasoning.
  11. Add saffron and stir.
  12. Remove to a bowl, garnish with varq and roasted almonds.
  13. Serve with any Indian bread or pulao.

Chilli Chicken from leftover Grilled Chicken


Chilli Chicken

Any leftover grilled or roasted chicken can be put to good use. Shred the chicken meat, chop some lettuce, mix with mayonnaise and make some sandwiches or chicken mayo rolls the next day. Another excellent way to use up the chicken is to make chilli chicken (not the chinese chilli chicken) like chillie fry. Besides, you don’t need only leftover chicken for this recipe. Boil some boneless breasts or if you prefer with bone, boil a whole chicken and proceed to make this delicious dish!

Chilli Chicken (from leftover Grilled Chicken)

  • Left over grilled chicken, with or without bones
  • 2 large onions cut into thick slices
  • 2 green chillies
  • 2 large tomatoes cut into thick slices
  • ½ tsp turmeric powder
  • ½ tsp. chilli powder, or to taste
  • ½ tsp garam masala powder
  • ½ tsp. salt
  • 1 tbsp. lemon juice
  • ½ cup coriander leaves, chopped
  • 1 tbsp. oil

Method

  1. Shred the grilled chicken and discard the bones. Or cut the grilled chicken into small pieces with the bone. 
  2. Heat a vessel with a tbsp. of oil, add the sliced onion and chillies and fry till light brown. 
  3. Add the turmeric, chilli powder, salt and mix, add the chicken and toss. 
  4. Add a ¼ cup of water so the mixture does not burn. 
  5. Heat through and let cook on low 5 minutes. 
  6. Add the sliced tomatoes and cook for two minutes, you don’t want the tomatoes to dissolve completely. 
  7. Add the coriander leaves, lemon juice and garam masala powder and mix well. 
  8. Switch off after a minute.

Radish Vegetable


Raddish Vegetable

Radish is in season in winters and an excellent way to add fibre and nutrients to your diet. Radish also helps in fighting cough and cold. Have your tried eating fresh radish marinated in vinegar? If you have a blocked nose, it provides instant relief. East Indians make a lamb curry with radish called Lonvas using east indian bottle masala. Turns out delicious. Mooli parathas a North Indian speciality are famous all over. So enjoy the goodness of radish this winter.

Radish Vegetable (Moolo Bhaji)

Ingredients

  • 1 large bunch radishes with leaves
  • 1 onion sliced
  • 2 red chillies
  • 4 flakes garlic
  • ¼ cup fresh coconut
  • 1 tbsp. coconut oil
  • 1 tsp. salt

Method

  1. Clean the radish by discarding the yellow and stained leaves and reserve the tender and unblemished leaves.
  2. Peel the radish
  3. Place everything in salted water for 10 minutes. 
  4. Drain an rinse well. 
  5. Chop the leaves and slice the radish into thin slices.
  6. Heat the oil in a pan, add the crushed garlic, and red chillies broken into half. Saute a few seconds. 
  7. Add the sliced onion and toss, then add the vegetable, salt, cover and cook 5 to 7 minutes. 
  8. Not necessary to add water as the vegetable releases water. 
  9. However, half way through cooking if the water has dried up, add a quarter cup of water, cover and cook till the radish is tender. 
  10. Add the coconut, mix and cook further 2 minutes. 
  11. Remove and serve hot as accompaniment with Rice curry or serve with rotis. 
  12. Makes a light and healthy dinner with just chapatis (rotis) and moolo bhaji.

Prawn & Kuwalo Curry


Prawn & Kuwalo Curry

A delicious Prawn curry made by adding Ash Pumpkin. Same can be made with Lady Fingers, Spinach, White Pumpkin (Doodhi), Potatoes, etc. Or simply with prawns and raw mango. If mango is used in any preparation, tamarind is omitted, as the raw mango adds the required tartness. Serve this delicious lip-smacking curry with steamed rice, chapattis, or kadak pav (hard bread) that Mumbai is famous for, to mop up the gravy…. Leaving the shells on the prawns adds another dimension to the preparation, it renders the prawns juicy and succulent. Suck the juicy curry trapped in the shell of the prawns before removing the peel and devouring them!!

Ingredients

  • 1 Cup Large or medium prawns
  • ½ kg. Kuwalo (Ash Gourd)
  • 2 medium onions, sliced
  • Salt to taste
  • 1 tbsp. oil
  • Grind to a paste
  • 2 to 3 red chillies
  • 1 tbsp. coriander seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. peppercorns
  • ¼ tsp. turmeric
  • 2 to 3 tbsp. coconut
  • 1 raw mango
  • 2 flakes garlic
  • 1 small onion

Method

  1. Keeping the shell intact, remove the head, tail and legs of prawns and carefully pull out the vein. 
  2. Wash, apply little salt and set aside. 
  3. Cut the kuwalo into wedges, deseed and peel. Check out my ‘Mutton Polov’ recipe – to prepare the Kuwalo
  4. Cut into 1” cubes and rinse in water, drain.
  5. Heat oil in a vessel, add 1 sliced onion and fry till light brown. 
  6. Add the kuwalo cubes, 1 tsp. salt and cook till half done.
  7. Add the ground masala paste, masala water, adjust the curry.
  8. Bring to a boil, reduce flame and simmer till oil appears around the edges. 
  9. Add the prawns and cook 10 minutes or till oil surfaces.
  10. Check salt and add if necessary.  Serve with steamed rice.

Quick Raw Mango Curry


Quick Raw Mango Curry

A delicious tart & spicy curry made with 6 fleshy mango seeds. I had used the mango flesh to make “God Lonche” pickle (Sweet & Sour Mango Pickle) and didn’t want to waste the mango seeds.

Served the curry for lunch with boiled rice, valchi bhaji tel piyav, kaane fry (lady fish fry) and prawn balchao (made by my friend Melville). Lip smacking!!

Ingredients

  • 3 raw mangoes, peeled and cut into wedges
  • 1” pc. Ginger, shredded
  • 2 green chillies, slit
  • 3 flakes garlic, chopped
  • 1 onion, sliced
  • ½ tsp. mustard seeds
  • ½ tsp. cumin seeds
  • Salt to taste
  • 1 tsp. jaggery
  • 2 tbsp. oil

Grind to a paste

  • 2 tbsp. Bafat masala powder
  • 2 to 3 tbsp. coconut

Method

  1. Heat oil in a vessel, add the mustard seeds and cumin,
  2. When they pop, add the garlic, ginger, chillies and onion and fry till light brown. 
  3. Add the masala paste, with the masala water, salt, stir and cook till oil appears on the edges. 
  4. Add the raw mangoes and bring to a boil, lower flame and simmer till oil surfaces. 
  5. Add jaggery, cook further 2 minutes and take off flame. 
  6. Serve hot with plain boiled (steamed) rice. 
  7. We had this curry with rice, valchi bhaji (check out my Valchi Bhaji Tel Piyav video) and Kaane fry (Lady fish fry)
  8. Was simply awesome!
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