March | 2017 | Indian Cooking Manual

Aamgura (raw mango khatmitthi)

Aamgura (khatmitthi) is very famous in north India especially in Bihar; in Rajasthan it is called laungi. This is summer recipe because raw mango is available only in the summer season in north India.

Many raw mango dishes are cooked daily to beat the scorching summer; aamgura is one of them…

Summer beating recipes are ‘Aam ka panna’, ‘Raw mango jal-jeera’…

Ingredients:

Raw mango: 250gm.
Jaggery/Sugar: 100 gm.
Salt: 1 teaspoon
Panch phoran: 1 teaspoon
Red chili: 1 no.
Turmeric powder: ½ teaspoon
Bay leaf: 1 no.
Mustard oil/ cooking oil: 1 tablespoon

Preparation:

Peel off and chop raw mango into big chunks or your shape of choice, discarding inner soft white part of the seed, boil the pieces and discard the water. Keep aside.
Grate the Jaggery, keep aside.

Method:

Take fry pan, let oil start to smoke add panch phoran, bay leaf and red chili, sputter for few seconds add boiled raw mango pieces.
Stir fry for couple of minutes add turmeric powder and salt. Stir it for few seconds add a cup of water and Jaggery, let it boil for couple of minutes till gravy consistency comes up to your desired consistency. Put off the flame.
Aamgura (raw mango khatmitthi) is ready to be served. Serve as a dip with snacks or side dish of main course or any meal.
It can be used for 3-4 days at room temperature and for a week or two in the refrigerator.

Aamgura (raw mango khatmitthi)

Ingredients

chopped raw mango

boil the pieces

boiled raw mango pieces

add panch phoran

add boiled raw mango pieces

add a cup of water

add Jaggery

boil for couple of minutes

Aamgura (raw mango khatmitthi)

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30
Mar 17

Rasam powder

Preparation time: 2 minutes.
Grinding time: 2 minutes.
Total time: 4 minutes.

Today I would like to share Tamil Nadu style of ‘Rasam powder’; they call it ‘Rasam podi’. Homemade Rasam powder makes dishes more flavorful, aromatic and tasty. It can be stored for month in airtight glass container.

Rasam is one of the staple dishes which is made every day as appetizer; served with lunch or dinner.

It plays an important role on the celebration feast too. It is easy to prepare, when we have rasam powder in our kitchen pantry. It is delightful, tangy and spicy soup from south India.

Ingredients:

Mixed dal (Split pigeon peas, chana dal, urad dal and mung dal): 2 tablespoon
Red chili powder: 2 tablespoon
Cumin: 2 tablespoon
Black pepper: 2 tablespoon
Coriander powder: 2 tablespoon
Turmeric powder: 1 tablespoon
Asafoetida: ¼ teaspoon

Method:

First grind cumin, mixed dal and black pepper on full speed for 30 seconds, add remaining ingredients and grind to fine powder. Rasam powder is ready to store.
When I made Rasam from this homemade rasam powder, thanks to the aroma, it does not take long time for my neighbor to know I am cooking rasam; it is amazing blend of hot spices with maximum aroma and flavor.
An easy appetizer cooked easily with this spiced powder. I would like to suggest make it in small quantity, to retain the freshness of the aroma and flavor as with time it loses its aroma.

Rasam powder

Ingredients

First grind cumin, mixed dal and black pepper

Rasam powder

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30
Mar 17

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

In south India almost every house has drumsticks plant; ‘drum stick leaf and flower poriyal’ used to cook in every kitchen and every home. It is most common recipe in south Indian kitchen. It has magical properties and has medicinal value. It has wide benefits, as it is called wonder plant. It is particularly useful to those who suffer from knee pain as they provide great relief from pain and further it makes your skin glow.

Ingredients:

Drum sticks leaf and flower: 100-150 gm
Onion: 1 no. (Small)
Garlic paste: ½ teaspoon
Sesame seed oil/cooking oil: 2 table spoon
Salt: half teaspoon (as per taste)
Cumin: 1 teaspoon
Mustard seed: ½ teaspoon
Split black gram: 1 teaspoon
Red chili: 1 no.
Red chili powder: ½ teaspoon
Curry leaves: 1 twig
Asafoetida: 1 pinch
Turmeric powder: 1 pinch
Fresh scraped coconut: 1 tablespoon

Preparation:

Chop onion, Keep aside.
Grind scrapped coconut, cumin and chili powder, make coarse paste, and keep aside.

Method:

Take fry pan put oil, when it smokes, add mustard seeds, red chili and split black gram, wait till it sputters. Add garlic paste, chopped onion, salt and turmeric powder; add drum stick saag and flower stir and fry for couple of minutes (keep it stirring otherwise it may burn), add curry leaves too.
After few minutes it will change the color and start shrinking, put half cup of water. Cook for 3-4 minutes on medium lower heat. Add coarsely grinded paste, fry for couple of minutes. Put off the flame.
Now Drum sticks leaf ka saag (murungai keerai poo poriyal) is ready to serve.
Transfer into serving bowl; serve this as a side dish at lunch or dinner.

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

Ingredients

add mustard seeds, red chili and split black gram

Add garlic paste

Add garlic paste, chopped onion

Add garlic paste, chopped onion, salt

Add garlic paste, chopped onion, salt and turmeric powder

add drum stick saag

fry for couple of minutes

add curry leaves

Grind scrapped coconut, cumin and chili powder

put half cup of water

Add coarsely grinded paste

Drum sticks leaf & flower ka saag (murungai keerai poo poriyal)

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29
Mar 17

Raw mango jaljeera (kairi ka jal-jeera)

Get prepared to have refreshing tall glass of ‘raw mango jaljeera’ for a scorching day ahead. A simple inspirational drink that is good for everyone even diabetes people. It will keep you cool and therefore help you to work hard even in exhausting summer. It reduces the stress and heat.

Ingredients:

Raw mango (kairi):250gm.
Mint leaf: 50 gm.
Salt: ½ teaspoon
Rock salt: ½ teaspoon
Kala namak (black salt): ½ teaspoon
Roasted cumin powder: 1 teaspoon
Ginger powder: ½ teaspoon
Black pepper powder: ½ teaspoon
Piper Longum/Long Pepper:2-3 no.

Preparation:

Discard the peel and seed, chop the mango, boil it and allow to cool, blend the pulp on lower speed add all ingredients and again blend for few seconds. You can store this thick puree in a glass bottle and store for a week into refrigerator or can be used fresh.

Method:

Add 2 cups of chilled water and 2 tablespoon (as per your taste) of the pure. Pour into tall glasses with ice cube. You may add salted boondi and decorate with mint leaves.
You can add and reduce chilled water as per your taste. Serve immediately.

Raw mango jal-jeera (kairi ka jal-jeera)

Ingredients

boil the raw mango

blend the pulp

add all ingredients and again blend

thick puree

Pour into tall glasses

Raw mango jaljeera (kairi ka jal-jeera)

add salted boondi

Raw mango jal-jeera (kairi ka jal-jeera)

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27
Mar 17

Verdant green kiwi cooler

Kick start your summer day with ‘verdant green kiwi cooler’, which boosts metabolism and help stay fit. The rich antioxidants help to prevent ageing.

Each sip will refresh and energize you and your family. This cooler will refresh your mood and bring out the best if you take it every day.

Ingredients:

Kiwi: 1no.
Pudina (Mint leaves): 40-50 gm.
Sugar/honey: 3 tablespoon
Water 200-250 ml
Ice cube: optional

Preparation:

Peel off kiwi and chop into small pieces, chop pudina leaf too, keep aside.

Method:

Take a grinding jar; put chopped kiwi, pudina leaves and sugar, grind to full speed for 30 seconds along with half cup of water.
Add more water and ice cubes and grind it till it become smooth.
Add lemon juice, transfer into serving glass.
Healthy Verdant green kiwi cooler is ready for everyone.
While serving in tumbler garnish with kiwi slice and mint leaves.