TANGY MANGO CHUTNEY

Mangoes are called the King of fruits. They are very delicious, juicy and are available in summers. They are packed with vitamins, minerals and antioxidants.

There are lot of dishes you can prepare from mangoes. Here I am using raw mango to make a tangy chutney. It is sweet ,tangy and the flavour from roasted jeera makes it a unique chutney.

INGREDIENTS

Raw Mango grated 1 no

Jaggery 1 cup

Water 1 cup

Jeera/cumin 3/4 tsp

Turmeric a pinch

Salt to taste

METHOD

Grate the mango and keep it aside

Heat 1 1/2 cup water add 1 cup jaggery and dissolve it, strain and keep the syrup aside.

Take a deep pan add the grated mangoes, jaggery syrup, turmeric, salt and cook on medium heat for 10 to 12 minutes till it becomes thick and changes colour. Stir continuously.

After it reaches a thick consistency switch off the gas and add roasted jeera/ cumin into it and stir nicely. Tangy mango chutney is ready.

Serve as a spread on roti/ bread

Note: To made roasted jeera , heat a pan add jeera and roast on low flame for 10 to 15 minutes. Turn off the gas, let it cool down then dry grind it.

SOYA CHEESE BALLS

Soya chunks are made from soy beans and for vegans to meet their nutritional value it is best alternative to meat derivatives. It comes in dry form, but when boiled in water it becomes spongy. It absorbs sauces, flavours and spices.

Soya chunks are highly nutritional and full of rich proteins, calcium and iron. They are odorless and tasteless. They are used in soups, strew, masala dishes, salads etc. They come in the form of regular chunks, mini chunks and granules.

The recipe given below is my own creation, it is a healthy and tasty snack which can be served as an evening snack to kids or served as a party appetiser.

INGREDIENTS

• Soya mini granules 3/4 teacup
• Mozzarella- cheddar cheese 50 gm
• Oregano seasoning 1-2 tsp
• Boiled Potato  1
• Garlic paste 2 tsp
• Wheat bread slices 4
• Coriander leaves chopped 1 tbsp
• Pepper 1-2 tsp
• Salt to taste
• Refined oil for deep frying
• Olive oil 2 tsp
• Flour/maida. 2 tbsp

METHOD

Blend the bread slices in the blender to a fine powder. Keep it aside.

Boil the Soya granules, when it becomes soft, turn off the heat. When it cools down squeeze it nicely and blend in a blender to a fine powder.

Heat a deep pan or kadai , add two tsp olive oil and on low heat add garlic paste and sauté for a minute or till raw smell disappears.

Add the mashed potato and powdered Soya chunks , finely chopped coriander leaves, season with oregano, salt and pepper and incorporate it well on low heat for five minutes. Turn off the heat.

Let the above mixture cool down. Mix 1/3 rd of the bread crumbs into the mixture and mix well.

Roll the mixture into small lemon size balls, make a depression with ur finger in each ball and stuff a small cube of cheese inside it and roll it back. Repeat the same procedure with the rest of the balls.

Make a paste of water and maida 1:1 ratio. Dip or roll the balls into the maida paste and then take it out and roll out the same balls into the bread crumbs which has been spread in a plate. Gently press the balls.

Heat oil in a deep pan and deep fry the balls. Make sure that cheese does not ooze out of the balls while deep frying.

Serve hot with tomato sauce.

RICE VERMECELLI WITH CHICKEN

Rice vermicelli are also known as rice noodles or rice sticks. They are made from rice and in the form of very thin rice noodles. They are used in soups, stir fry and salad.

INGREDIENTS

Chicken breast fillet  cut in cubes                   150 gm
Rice vermicelli                                                        150 gm
Sweet corn kernels( boiled)                              2 tbsp
Capsicum   cut in cubes                                       2 tbsp
Spring onion                                                            2 tbsp
Garlic cloves                                                            5-6
Worcestershire sauce                                          2 tbsp
Tomato sauce                                                         2 tbsp
Soya sauce                                                               3 tbsp
Olive oil                                                                     1 tbsp
OR Sesame oil                                                          2 tsp
Pepper powder                                                       2-3  tsp
Chilli flakes (optional)
Salt to taste

METHOD 

In a large bowl of warm water place the noodles or 15-20 minutes or till they become soft but a bit crunchy. Drain in a colander and keep it aside.

Heat a tsp of oil on medium heat in a large wok and add the garlic. Saute for 2-3 seconds, then add capsicum and sweet corn kernels stir fry for a minute and transfer to a bowl.

Add  a tsp oil  and chicken and stir fry for 3-4 minutes or until cooked. Add 1 tsp of tomato sauce, 1 tsp soya sauce, 1 tsp worcestershire sauce and salt

Add the vegetables, vermicelli, soya sauce, tomato sauce and worcestershire sauce . Toss and mix them well. Add pepper powder or chilli flakes. If needed add salt.

Garnish with spring onions. Serve immediately.

CHICKEN PARMESAN

Chicken Parmesan is an Italian dish based on chicken. It consists of chicken cutlets, tomato sauce and cheese. It can be served between bread or with pasta.

This dish is very easy to make and kids will love to eat with their bread or pasta. My version is little different I have added two layers of tomato and chicken cutlets, instead of basil leaves I have added cilantro/ coriander leaves. Instead of mozzarella cheese I have added a combination of cheddar and mozzarella cheese.

INGREDIENTS

Chicken breast                                    1
Egg                                                        1
Coriander leaves/basil leaves          2 tbsp
Parmesan cheese                                6-7 tbsp
Mozzarella cheddar cheese               50 gm
Bread crumbs                                      1 tea cup
Olive oil                                                 1/2 tea cup

FOR THE SAUCE

Tomatoes big                   4
Onion grated                   1
Garlic                                4-5
Oregano                            1 tbsp
Olive oil                            1 tbsp
Salt to taste

METHOD

How to make the sauce:

Blanch the tomatoes in hot water, take out the skin and when it cools down blend it in a smooth puree. On medium fire heat add 1 tbsp olive oil in a skillet/kadai .Add grated onions and saute for 2-3 minutes. Add minced garlic and saute for two seconds. Add the tomato puree cover and cook for 5-8 minutes or until the sauce becomes thick. Add salt and oregano. Turn off the fire.

How to make chicken cutlets:

 















Slit the chicken breast in between. Place the chicken breast in between two layers of plastic wrap. Use a meat hammer/ rolling pin to pound the chicken pieces.Pound it to an even thickness. Cut it into 6-7 smaller pieces. Sprinkle salt on both sides. In a bowl mix bread crumbs and 2 tbsp parmesan cheese. In a separate bowl whisk an egg.

Heat 1/2 tea cup olive oil in a saucepan. Add a bread piece and see that oil sizizzles, it should not be very hot. Dip the chicken breast pieces in the bread crumbs and then to egg mixture and gently place in the sauce pan and cook it on medium fire till golden brown. Flip and cook the other side too for 3-4 minutes. Take it out keep it aside.

I have taken a round baking dish of 5 inches in diameter. Coat the bottom of the dish with half of the tomato sauce,spread it evenly.

Arrange half of the golden fried chicken cutlets on top of the sauce, sprinkle 2 tbsp of parmesan cheese and coriander leaves/ basil leaves.

Pour the remaining tomato sauce evenly on top of the chicken cutlets. Sprinkle 2 tbsp of parmesan cheese and coriander leaves/basil leaves on top of the cutlets.

Add slices of mozzarella cheddar cheese and sprinkle 2 tbsp of parmesan cheese. Sprinkle 1 tbsp coriander leaves/basil leaves on top.

Preheat the oven to 180 deg C. Bake for 10 - 12 minutes or until mozzarella cheddar cheese becomes golden brown.   Serve with spaghetti/ pasta/ bread.

Note: Mozzarella cheese is used on top but I have used a combination of mozzarella and cheddar cheese. I have slit and pounded the chicken breast into half in between to make the cutlets so that it cooks well. I have made two layer of tomato, cheese and chicken cutlet combination.

TANGY CHICKEN

Chicken is a source of lean, low fat protein and is full of vitamins and minerals. Chicken breasts are used in making soups, kebabs, stuffing and lot of other boneless dishes.

The recipe given below is a very easy chicken dish. Cook the chicken in its juices with garlic and add all the sauces mixed in cornflour to give a gravy consistency. Season it with salt and chilli powder/ pepper powder according to your taste.

INGREDIENTS

Chicken breast fillet cut  in cubes       150 gms
Soya sauce                                                    2 tbsp
Worcestershire sauce                              2 tbsp
Tomato sauce                                              2 tbsp
Garlic cloves finely chopped                3-4
Chilli flakes/pepper powder                 1-2 tsp
cornflour                                                       1 tsp
Spring onions                                              1 tbsp
Sugar                                                               1 tsp
Olive / refined oil                                      2 tsp
Salt to taste

METHOD

Heat oil in a wok /kadai add garlic and saute for 3-4 seconds.

Add the chicken cubes and saute till the juice of the chicken is fully reduced.

Add cornflour in 1 tbsp water and add all the sauces, mix well. Add this to the chicken and cook till the chicken pieces are nicely coated with the sauce. Add a tsp sugar.

Add chilli flakes/pepper powder and salt. Turn off the heat.

Garnish with spring onions.

HARA BHARA PANEER TIKKA

Cottage cheese is commonly referred as paneer in India. It is very popular, non melting , unsalted cheese and is used in many dishes.  Health benefits of paneer is they are high protein food, easy to digest, good source of Calcium so good for our bones.

This recipe is usually served as a starter. In this recipe Paneer/cottage cheese and cut vegetables are marinated in  Indian spices, ginger- garlic paste, yogurt and coriander-mint chutney.  Then they are skewered and grilled. 

INGREDIENTS

FOR WET GRIND

Coriander leaves             1/4 bunch
Pudina/ mint leaves      1/4 bunch
Garlic                                   3-4
Ginger                                 1" piece
Lemon juice                      1 tsp
Olive oil                              2 tsp
Green chilies                    1-2
Hung curd                        2 tbsp
Salt to taste

OTHER INGREDIENTS

Capsicum cut in 1" square                   1
Onion cut in 1" square                           1
Tomato cut in 1" square                       1
Paneer/cottage cheese cut in cubes ( Made from 1L milk)
Olive oil 2 tsp

FOR MARINATION

Chat masala                          1 tsp
Garam masala                      1 tsp
Roasted jeera powder       1 tsp

METHOD

Blend in a blender all the  ingredients for WET GRIND. Add the ground paste in a large bowl.

Add chat masala, jeera powder, garam masala into the above bowl. Mix it well.

Add the Paneer and cut vegetables into the bowl. Check for salt. Mix it well and marinate it in the fridge.

Thread Paneer pieces onto a skewer alternating with onion, tomato and capsicum.

Heat 2 tsp olive oil in a grill/pan on high heat. Lower the heat to low heat and keep the skewers. Cook for 2-3 minutes and turn and cook the other side.Baste with oil, turn and cook all the sides till done.

Serve hot with any chutney.

Note: Paneer and vegetables can be be cut in 2" or any size you desire.

How to make Paneer /cottage cheese you can check in the same site.

Deseed the vegetables and cut in squares.

MUSHROOM PUDINA SOUP

Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets. Button mushroom is the most common variety of mushroom consumed all over the world. The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food products.

Mint leaves are used as medicinal herb to treat stomach ache, irritable bowel syndrome and chest pains.

INGREDIENTS

Mushroom                                 200 gm
Onion medium                         1
Spring onions chopped           2 tbsp
Milk                                             1 teacup
Water                                          2 teacup
Olive oil                                      2 tsp
Salt to taste

FOR WET GRIND

Mushroom                               50 gm
Onion medium                        1
Garlic clove                              4-5
Olive oil                                    2 tsp
Pudina/mint leaves               1/2 teacup

METHOD

Heat  2 tsp olive oil in a frying pan, on medium heat add chopped onions, garlic and saute till onions change colour. Add mushrooms and saute till they become soft. Turn off the heat.

In a blender add the above ingredient, pudina leaves and blend it adding 1/2 tea cup water.

Heat 2 tsp olive oil in a frying pan, add finely chorpped onions and saute till it becomes translucent. Add finelychopped mushrooms , salt and saute for 2-3 minutes. Add 1 teacup milk and 2 teacup water. Cook till mushrooms are done.

Addthe ground paste into the soup. Let it come to a boil.  Cook for 2-3 minutes. Turn off the heat.

Garnish with chopped spring onions. Serve the soup hot with bread.

CAULIFLOWER CURRY

Cauliflower has lot of health benefits. Combined with turmeric it helps to fight cancer, it helps in protecting the lining of the stomach. It is anti inflammatory, it is rich in vitamins,  protein, folate, magnese and minerals.

The recipe given below is an accompaniment taken with south Indian breakfast. Cauliflower is cooked in a fried paste consisting of onion, coriander powder and coconut.

INGREDIENTS

Cauliflower                   1 tea cup
Ginger                            2 inch
Onion medium            1/2
Curry leaves                 1 sprig
Turmeric powder        1/4 tsp
Refined/Coconut oil     
Salt to taste

FOR WET GRIND

Dry red chilly                2-3 as required
Fresh Coconut               1/2 tea cup
Onion chopped             1
Coriander powder       1 tbsp

METHOD

Wash and chop the cauliflower, onion and ginger in small pieces,

In a kadhai/ frying pan heat 2 tsp oil. Add dry red chillies and onion, saute on medium heat till onion changes colour.

Add coriander powder and saute on low heat till the raw smell disappears. Don't burn it. Add coconut and saute till coconut becomes golden brown.

Turn off the heat and take out the contents on to a plate. Let it cool down.

Blend it in a blender adding 1/2 teacup water into a smooth paste. Keep it aside.

Take the same kadhai heat 1 tbsp oil add onions, curry leaves, ginger and saute till onions become golden brown. Add cauliflower, salt and turmeric and saute for a minute. Add 2 tea cup water, cover and cook till cauliflower is done.

Add the ground paste and on low heat cook for 5-8 minutes. The consistency of the gravy is thin, so you can add water as required.

Serve as a side dish with idli/dosa/iddiappam/APPAM/flat bread. 

MUSHROOM FRIED RICE

Basmati is a fragrant, long grained rice traditionally found in North India. It is gluten free and low in fat. It contains amino acids, folic acid and is low in sodium and has no cholesterol. Mushrooms are consumed for their nutritional and medicinal value. They are easily found in markets.

Button mushroom is the most common variety of mushroom consumed all over the world. The white button mushroom is sold as fresh mushroom or is canned and used for soups, sauces and other food products.

I had some home grown celery and spring onions. Celery gives a unique taste and flavour to the rice. This recipe is easy to prepare.    Saute the garlic, celery and mushrooms and add the cooked rice.

INGREDIENTS

Basmati rice                        1 cup
Mushroom                           200gms
Onion                                    1
Celery                                    2 tbsp
Olive oil                                1-2tbsp
Spring onions chopped     3 tbsp
Pepper to taste
Salt to taste

METHOD

Wash and chop the mushrooms, onion, celery and spring onions.

Add 5-6 cups of water in a thick bottomed pan, when water starts boiling add washed basmati rice. Cook in low to medium flame. When the rice is cooked ( al dente) strain it in a colander. Spread the rice in a plate, season it with salt and pepper and keep it aside. Rice has to cool down completely.

Heat 1-2 tbsp olive oil in a wok and on medium heat add garlic, spring onion bulbs and celery saute for a minute.

Add mushrooms and saute till the water released from mushrooms are absorbed. Season with pepper and salt.

Add the rice and mix it sell. Add the spring onions and turn off the heat.
Serve hot with sauce.

HEALTHY MATTAR PANEER

Mattar means peas in India. Peas are free of cholesterol and low in sodium and fats. It is an antioxidant and packed with minerals and vitamins. It helps to lose weight, good for heart and bones, prevents aging, cancer and constipation.

Mattar Paneer is a delicious North Indian vegetarian dish. It is a combination of Paneer/cottage cheese and fresh green peas in a mild spicy onion tomato based gravy. Cashew paste makes it rich and creamy.

This dish is easy to make and goes well with Indian bread or rice.  To make the dish healthy whole masala and less butter/ ghee is added. Whole masala adds flavour and taste to the dish. Kasuri methi or dried fenugreek leaves are finally added to give good flavour to the dish.  Home grown fresh juicy tomatoes are added, which makes the dish tangy and sweet.

INGREDIENTS

Fresh Peas                 3/4 teacup
Paneer                       made from 1/2 L milk
Kasuri methi              2 tsp
Cinnamon                  1" stick
Cloves                           3
Cardamom                 2
Bayleaf                        1
Butter/ghee/oil          1-2 tbsp
Salt to taste

FOR WET GRIND

Onion big                      1
Tomatoes medium      3
Garlic                             4-5
Green chilies                1-2
cashew nuts                  1/2 teacup
Oil                                   2 tsp

METHOD

Soak the cashew nuts in water for half an hour. Blend it into a smooth paste.

To make cottage cheese/ Paneer you can follow this article step by step

http://ahaaafood.com/cottage-cheese/

Coat a non stick pan with a tsp of her/ghee/oil and shallow fry the Paneer/cottage cheese till the sides are golden brown. Keep it aside.

Heat a frying pan add a 2 tsp oil. Add onion, chillies and garlic, saute till onion changes colour. Add tomatoes and cook till they are soft. Cool it and blend in a blender. Keep the puree aside.

Heat a deep frying pan/kadhai add 1 tbsp butter/ghee , on low heat add cardamom, cinnamon, cloves and bay leaf.

Add the puree, cover and cook on low heat for 10- 12 minutes stirring occasionally.

After 10- 12 minutes the gravy will reduce.

Add the fresh peas, paneer, cashew paste and water as required (almost 2 teacups) and cook for 5 -7 minutes on low heat.

Finally add kasuri methi, mix well and turn off the heat.

Serve with Indian bread/ jeera rice.

SPICY SOUTH INDIAN MIXTURE

Mixture is a very popular Indian snack. It is prepared during Diwali. In states of India like Tamilnadu and kerala it is known as just "mixture". Mixture is sold in bakeries and sweet shops. As the name suggests it is a mix of lot of ingredients. Usually omapodi, karaboondhi, peanuts, curry leaves etc are added.

In this recipe I have added omapodi, curry leaves, peanuts, raisins and maida biscuits.

INGREDIENTS

FOR MAIDA/FLOUR BISCUITS

Maida/flour                       1 tea cup
Powdered sugar               2 tbsp

OTHER INGREDIENTS

Omapodi
Turmeric powder                  2 tsp
Aval/flattened rice/poha   1 tea cup
Roasted peanut                      1/2 tea cup
Raisins                                       1/4 teacup
Curry leaves                            3 sprig
Refined oil for deep frying
Chilli powder as required
Salt to taste

METHOD

Heat a deep frying pan add the peanuts, reduce the heat on low, keep on stirring till they are done ( when you rub in your hand the skin will come off). Let it cool down. Remove the skin and keep the peanuts aside. Or you can buy roasted peanuts.

Add maida and powdered sugar into a bowl. Add little water at a time and make a dough like chappathi dough. Rest it for an hour.

Divide the dough into two balls. Roll each ball into a disk shape about 4 cm in diameter with a rolling pin. While rolling out add little maida on the pin and board.  Cut it out in 1 cm square shape. Carefully take out one by one square shaped maida and keep it in a plate. Keep it aside.

The recipe for omapodi is given here. ahaaafood.com/omapodi-sev/

In the same oil fry the maida biscuits in two batches till golden brown on medium heat. Drain in a kitchen towel. Keep it aside.

Take the same frying pan discard the oil, heat fresh oil and add 1 tsp  turmeric and fry the aval in batches. It takes 5-10 seconds. Drain excess oil in kitchen towel and keep it aside.

Fry the curry leaves  until crisp in the oil. Keep it in a plate.

Take a large bowl add curry leaves, peanuts, raisins and aval. Mix it well. Add chilli powder and salt. Mix it well. Break the omapodi and mix everything well.

When everything cools down, store in an air tight container.

Serve with hot tea.