Raw mangoes are generally used in pickles and sherbet. Mangoes are abundant in the summer season and are known as ‘The king of fruits’ here.Its sweet/sour taste brings out a refreshing feeling and prevents dehydration. Not only that like every other ingredient that I use raw mangoes have a lot of other health benefits that you will find by clicking in the link. I have tried using this in a fish curry to give it a sweetish sour taste. I was happy with the outcome. I hope you will be too 🙂
Serves: 3 Time: 30 minutes
- Fish : 5 pieces
- Raw Mango : 1
- Turmeric powder: 1 tea spoon
- Green chillies : According to taste
- Powdered paanch phoron : 1 table spoon
- Sugar : 2 table spoon
- Powdered roasted cumin : 1/2 table spoon
- Ground red chillies: 2
- Water: 1 glass
- Salt : According to taste
Note: All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed , nigella seed , cumin seed, black mustard seed and fennel seed in equal parts.
- Heat the oil in a wok. Fry the fish and set them set aside on a plate
- In that same oil heat paunch phoron and green chillies
- Slice the mangoes and add them to the wok
- Add salt and turmeric and fry for around 5 minutes
- Add 1 glass of water
- Add sugar
- Add the already fried fish pieces
- Let the curry sit for in 7-8 minutes till it starts boiling
- Stir the curry
- Add the powdered cumin seed and dry red chilly.
- This curry is best when served with white rice
Fried rice is a common “Chinese” dish in the Indian subcontinent. I think the main reason veg fried rice was discovered because people needed a good way to use up the leftover vegetables. It is a simple recipe that brings a slight change to the same old rice that is a staple food for most Bengalis. You have different types of fried rice now: non-veg, veg, schezwan. There are so many things that you can do with just rice. Come enjoy the pleasures of cooking with me.
Basmati Rice: 250 gms
Shahi Jeera: pinch
Carrots: 1 (chopped)
Beans: 5 (chopped)
Ghee: 1 tea spoon
Peas: 100 gms
Oil: 25 ml
Whole Garam Masala
Cashew nuts: 10-12 pieces
Lemon: ½ of a lemon
Coriander: few leaves
Mint: Few leaves
- Heat oil along with ghee in a cooker
- Add whole garam masala,sahi jeera and chopped vegetables to the oil
- Stir them well
- Add rice and mix them well
- Stir lightly and add 2 glasses of water.
- Close the cooker lid and don’t put the pressure cap till vapor starts gushing out
- Then put on the pressure cap and wait till the 1st whistle blows. Then switch off the stove.
- While waiting for the cooker to cool, roast the cashews in a pan
- Transfer the fried rice to a bowl. Garnish with coriander and mint leaves
- Add the cashew nuts and squeeze the lemon over the rice and serve.
Chicken Pulusu is a South Indian curry. It has a nice strong coconut flavor which compliments rice based food really well.
Chicken has a high protein content and is a rich source of minerals. It helps aid in weight loss and also helps with common cold. It has multiple benefits.
Coconut on the other hand also helps aid in weight loss. It promotes healthy looking skin and works wonders at improving good cholesterol out of it’s many benefits.
Time : 45 minutes Serves: 6
- Chicken : 1 kg
- Onion : 6 medium
- Garlic : 10 pods chopped
- Ginger : 1″ piece chopped
- Tomato : 1 finely chopped
- Coconut : 1/4th chopped
- Poppy Seeds : 4 tea spoon
- Whole garam masala( cinnamon :1 , cardamom :4, clove :4)
- Turmeric : 1 Tea spoon
- Chilli powder : 2 Tea spoon
- Oil : 50 ml
- Salt : According to taste
- Water : 1 glass
- Roast the chopped coconut with ginger,garlic, poppy seeds and garam masala
- Grind the roasted mixture and set it aside
- Heat oil in a wok
- Add finely chopped onions to the wok and fry till it is golden brown
- Add turmeric and chilli powder to the onions
- Add the grounded mixture and salt and stir them till they are properly mixed
- After about 5 minutes, add chicken pieces to the wok and mix them well
- Place the lid and let it cook for 15 minutes on a low flame , stirring occasionally
- Remove the lid and add the chopped tomatoes,stir and let it cook for some time
- Add a glass of water and cook on a low flame for about 10 minutes
- When the chicken is well cooked you can garnish it with coriander and serve it with fried rice
Look at what my daughter gifted me for my birthday!! A little yellow book for me to write my recipes in! It even has this quote ” Little by little, one travels far.” By J.R.R.Tolkien. And that is what I plan to do with my little recipe book! 🙂
It is a summer fruit. I always wait for summer so that I can have the jackfruit again. I love the enchor cutlet morethough . We bengalis call it gaach patha (tree goat) because it tastes a lot like mutton. Once we went to Tirupati where my friend and I saw a jack-fruit tree with a lot of jack-fruits hanging from the branches. We tried to get one for ourselves with the help of my brother-in-law Mithu. We got away with this with our kids enjoying the show and cheering us on. I did manage to bring it back home but my husband scolded me lot for this. But, I frankly accept that I don’t feel guilty and would do it again 😀
Jackfruit (Echore) – 500g
Potato – 2
Tomato – 1
Turmeric powder – 1 tea spoon
Chili powder – 2 tea spoon
Garlic paste – 1 spoon
Ginger paste – 1 ½ spoon
Onion (medium sized) – 4
Salt – According to taste
Whole garam masala – 2 of each
Meat masala – 2 tea spoon
Water – 2 cups
Sage leaves – 1
Sugar -1/2 tea spoon
Ghee – 1 table spoon
Cumin seeds – ½ spoon
- Chop the onions
- Cut the potatoes into small cubes
- Remove the jackfruit skin and core and then chop into small cubes.
- Boil the jack fruit for about 10 minutes (till they are slightly soft) and set them aside.
- Heat Oil in a wok
- Add cumin(jeera) seeds, sage leaf and whole garam masala
- Add the potatoes and fry it till it turns golden in color and set it aside
- Add the chopped onions to the wok
- Stir the onions till they turn slightly brown.
- Add the turmeric powder, chili powder, ginger paste, garlic paste and meat masala
- Add salt and sugar
- Stir it for 5 minutes
- Add the chopped tomato.
- Stir for 2 minutes till the tomato is soft and mushy
- Add a little water so that ingredients are easy to mix
- Add the boiled jackfruit and it fry for 10 minutes
- Add the fried potatoes
- Add 1 ½ glass of hot water
- Cover the wok with a lid and cook on a medium flame till it is properly cooked (around 10 minutes).
- Lastly add ghee.
Serve with rice or paratha.
This recipe was rare when I was a kid. Poppy seeds were expensive then and even now. When I first made this dish, the bottle guard was a little uncooked. I still try to reach my mother’s standards but fail somehow. Though it does make me happy to see my family and friends relish this dish when I make it for them. My mother used to use the round bottle guards, but I can only find the long ones where I live. Anyway enjoy the recipe and do check out the links to the health benefits of bottle guard and poppy seeds. Enjoy!
1. Bottle Guard – 1/2 Kg
2. Khaskhas [Poppy Seeds] – 100 gms
3. Green Chillies- 5 nos.
4. Salt to taste
5. Sunflower Oil – 5 table spoon
6. Mustard Oil – 2 table spoon
7. Onion seeds(kalinji)- 2 pinch
8. Turmeric Powder – 1 pinch
1. Peel the skin of bottle guard. Chop the guard having size of
about 25mm X 3mm X 3mm and keep it aside
2. Grind the Khaskhas and green chillies, then keep it aside
3. Heat sunflower oil in a wok
4. Add onion seeds
5. Add the chopped bottle guard
6. Stir and cover. Allow it to cook till water is released and stars boiling
7. Open the lid and add salt, pinch of turmeric powder
8. Stir for couple of minutes and cover with lid. Allow to cook for 10min.
9. Add the Khaskhas paste to the cooked guard.
Note: In case the green chilly is not enough then you can add red chilly powder
10. Stir and close the lid for about 10 min.
11. Open and stir till the ingredients starts sticking to the frying pan.
12. Add mustard oil
13. Stir and cook further after simmering fire to ensure complete cooking. Cook till the oil starts getting discarded.
Hey there people! I bring to you a snippet of my Travel to Shillong.Sounds grand doesn’t it? For someone who does not travel much-this was an amazing experience. Especially since I was born there and spent the first 17 years of my life there. I had gone there for my nephew’s marriage and only got two days to explore my birth town. The stay there was amazing and I met a lot of relatives that I had last met more than thirty years back!
If you ever go to Shillong you absolutely must try the Khasi cuisine there. There is a lot more to taste but I only got to try Khasi and Naga cuisine in the two days that I got to myself. If you travel around in Shillong there are loads of restaurants of varied South Asian cuisines that will call out to you like sme magical whisp of temptation. If you do go there- go with some time on your hands.
(Copied from Google Images)
The first thing that I tried out was Jadoh . Jadoh is basically meat and rice. Ja means Rice and Doh means Meat. The meat Khasi people generally prefer is pork, but I had chicken instead.
The meat was succulent and the rice tasted amazing. The rice had this amazing mix of ingredients that brought in a lot of flavor subtly to your mouth!
If you go for Jadoh then you must taste the Tungrymbai. Tungrymbai is fermented soya bean. This has a strong flavor and it goes very well with the JaDoh.
I tried out this side dish at two places. Though they tasted wonderfully different- I found the small hut,near Mawjymbuin Cave, to be a better establishment.Their hospitality was amazing. They didn’t have much and we were the only customers. The Tungrymbai was free of cost! They said they could provide us some from their own meal and asked us if we would like to try it. We were touched and decided not to be rude.It was not a bad decision- it tasted amazing.
I always believe that any food made with love tastes wonderful to everyone.
I even tried out the Tungtap which is fish chutney. This is the first place where I have tasted a chutney made of fish. You will not get any fish pieces in this dish. The fish is completely smashed into a paste like form.
I have not tried out any of these dishes at home so I have linked the names of the dishes with other websites that have explained the dishes in detail.
There are more snippets on the way that will update you about my Travel to Shillong and while you wait- Here is a list of must haves Khasi Delicacies. Have good times ahead my people!