13
Feb 17

Squid fritters (kanava fish pakora/pakoda)

The simple way to romance your love bird on the occasion of valentine evening, the squid fritters and piping hot flavored chai (tea).it’s just and fare that raises the temperature of love.

Ingredient:

  • Squid (kanava fish): 200gm.
  •  Ginger paste: ½ teaspoon
  • Garlic paste: ½ teaspoon
  • Salt: 1 teaspoon
  • Ajawine (carom seeds): ¼ teaspoon
  • Besan (gram flour): 1 cup
  • Turmeric powder: ½ teaspoon
  • Rice flour: 1 tablespoon
  • Chili powder: 1 teaspoon
  • Water: 1 cup
  • Mustard oil: for deep frying

Preparation:

  1. Cleaning and cutting Squid (kanava fish):
  2. Wash the squid, hold the tentacles and pull the inner part of the squid body, the head part get detached. Discard the inner part. As shown in the photo.
  3. You will see the transparent quill (cuttle bone) like structure inside the body, pull out and discard this.
  4. Grab the two fins(wings) of the squid, strapping the skin(membrane) off, it comes out very easily as shown in the photo, wash and clean inside if there is any left over. Cut the fish in ring shape. Again wash it and keep aside.
  5. Take a bowl. Put Besan, rice flour, salt, chili powder, Ajawine and ginger garlic paste in it. Make a smooth batter with the help of water. Keep aside for couple of minutes.

Method:

  1. Take fry pan, heat oil in it. Let oil to smoke. Pour a drop of batter into the oil; If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
  2. After getting right temperature of oil, dip the squid ring into batter. (Either direct by hand or spoon)
  3. Deep fry all rings, when they start to come up slowly turn over, Fry till it becomes golden brown on both sides.
  4. Serve hot Squid fritters (kanava fish fritters) with green chutney to be followed with tea or coffee.
Squid fritters (kanava fish pakora/pakoda)

Squid fritters (kanava fish pakora/pakoda)

 Ingredient

Ingredient

Put Besan, rice flour, salt, chili powder

Put Besan, rice flour, salt, chili powder

Make a smooth batter

Make a smooth batter

batter and squid ring

batter and squid ring

dip the squid ring into batter

dip the squid ring into batter

Deep fry all rings

Deep fry all rings

slowly turn over

slowly turn over

Fry till it becomes golden brown

Fry till it becomes golden brown

Squid fritters (kanava fish pakora/pakoda)

Squid fritters (kanava fish pakora/pakoda)


09
Feb 17

Ridge gourd peel ki chutney(beerakaya/peerkangai chutney)

‘Ridge gourd peel ki chutney’ provides key nutrients of many vitamins, minerals and fiber which is present in the outer skin. The ridge gourd peel helps to prevent age related macular degeneration.

This is one of the basic and popular south Indian chutney; it is served with hot steamed rice, a tablespoon ghee, hot rasam and papad…delicious…very delicious…

Ingredients:

  • Ridge Gourd: ½ kg (~2 cups of peel)
  • Madras onion: 6-8 no.
  • Tomato: 1 no. (Medium size)
  • Cooking Oil – 1 table spoon
  • Urad Dal / split black gram- 1 table spoon
  • Dry Red Chilies: 2 no. (As per your taste)
  • Garlic: 4 to 6 cloves
  • Ginger: 2” pieces
  • Tamarind – 1 table spoon (as per your taste)
  • Jaggery – 1 teaspoon (optional)
  • Salt: 1 teaspoon

Seasoning:

  • Cooking Oil – 1 table spoon
  • Mustard Seeds: 1 teaspoon
  • Cumin: 1 teaspoon
  • Dry Red Chili: 1 no.
  • Urad dal: 1 teaspoon
  • Curry leaves – 1 twig
  • Asafoetida: ¼ teaspoon

Preparation:

  1. Wash and discard the sharp edges and veins of the ridge gourd, peel the skin of ridge gourd shown in the photo. You can use the pulp of this in other recipes, for this recipe you need only the peel, peel should be thicker than normal peel, the peeled portion can be used as per your normal preparation.
  2. Chop onion, garlic, ginger and tomato, keep aside

Method:

  1. Heat 1 tablespoon of oil, Add cumin sputters it for few seconds, add ginger, garlic, onion, tomato, and curry leaves one by one into one minute intervals.
  2. Add salt, tamarind pulp and red chili, fry for couple of minutes, cover it and cook till it is done (liquid dried up). Put off the flame, allow to cool.
  3. Grind fried and cooked peel of ridge gourd, Make course paste, Ridge gourd peel ki chutney is ready after seasoning.

Seasoning:

  1. Heat oil in a pan, add mustard seeds, urad dal, dry red chili, asafoetida and curry leaves. Let it sputter, add grinded chutney, fry for couple of minutes on medium flame (continue stirring), put off the flame, transfer into serving bowl.
  2. Ridge gourd peel ki chutney is ready to be Served with rice, idli or dosa.
  3. It can be served with steamed rice or chapati also.
Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ingredients

Ingredients

discard the sharp edges and veins of the ridge gourd

discard the sharp edges and veins of the ridge gourd

peel the skin of ridge gourd

peel the skin of ridge gourd

Ingredients

Ingredients

Ingredients

Ingredients

Add cumin

Add cumin

add ginger, garlic

add ginger, garlic

add ginger, garlic, onion

add ginger, garlic, onion

add ginger, garlic, onion, tomato

add ginger, garlic, onion, tomato

add ginger, garlic, onion, tomato , and curry leaves

add ginger, garlic, onion, tomato
, and
curry leaves

add ridge gourd peel

add ridge gourd peel

Add salt, tamarind pulp and red chili

Add salt, tamarind pulp and red chili

fry for couple of minutes

fry for couple of minutes

cover it and cook till it is done

cover it and cook till it is done

Grind fried and cooked peel of ridge gourd

Grind fried and cooked peel of ridge gourd

Make course paste

Make course paste

Seasoning

Seasoning

add mustard seeds, urad dal, dry red chili, and asafoetida

add mustard seeds, urad dal, dry red chili, and asafoetida

add curry leaves

add curry leaves

add grinded chutney

add grinded chutney

fry for couple of minutes

fry for couple of minutes

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)


03
Feb 17

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Pickles automatically enhance the taste and flavor of our meal. Aam ka khatta Meetha achar (mango sweet and sour pickle) goes very well with paratha or kids lunch boxes. I am very fond of this pickle and use to have it as a dessert after meal. The taste is awesome!

Ingredients:

  • Raw mango: 1kg
  • Sugar: 750 gm.
  • Salt: 40 gm
  • Fenugreek seed: 1 teaspoon
  • Red chili powder: 40 gm
  • Turmeric powder: 20 gm
  • Asafetida: ½ teaspoon

Preparation:

  1. Peel off and chop raw mango into small pieces, discarding inner soft white part of the seed, Put raw mango pieces into the sun for an hour.
  2. Dry roast fenugreek seed, coarsely grind them. Keep aside.

Method:

  1. Take a big mixing bowl/earthen pot, put raw and dry mango pieces along with turmeric powder, and salt  mix properly with spatula (don’t use your hands), cover it and keep it at dry place. Keep it for over night or day (stir once in a day.) After a day the pieces become soft, you can put it into sun for a day by covering with thin cotton cloth.
  2. Make “three string” of sugar syrup (sugar and ½ cup water bring it to boil and let it boil for 8-10 minutes).
  3. Add prepared raw mango pieces (discard the water if there is any), bring it to boil, take out raw mango pieces and continue the boiling syrup for 4-5 minutes until desire consistency come. Add the mango pieces and asafoetida, roasted fenugreek powder &chili powder, put off the flame. Aam ka khatta Meetha achar (mango sweet and sour pickle) is ready after it comes to normal temperature.
  4. Store this pickle in a glass container. Serve with any meal.
Aam ka khatta Meetha achar (mango sweet and sour pickle)

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Ingredients

Ingredients

chop raw mango

chop raw mango

Put raw mango pieces into the sun for an hour.

Put raw mango pieces into the sun for an hour.

Make “three string” of sugar syrup

Make “three string” of sugar syrup

Add prepared raw mango pieces

Add prepared raw mango pieces

Add the mango pieces and asafoetida, roasted fenugreek powder & chili powder

Add the mango pieces and asafoetida, roasted fenugreek powder & chili powder

Add the mango pieces and asafoetida, roasted fenugreek powder & chili powder


Add the mango pieces and asafoetida, roasted fenugreek powder & chili powder

put off the flame

put off the flame

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Aam ka khatta Meetha achar (mango sweet and sour pickle)

Aam ka khatta Meetha achar (mango sweet and sour pickle)


03
Feb 17

 Raw banana and fresh peas curry

An Indian meal is not complete without vegetables, so here I cooked one of the vegetable curry raw banana and fresh peas curry. The curry is very flavorful, spicy and tempting. It is well suited for any meal either lunch or dinner.

Raw banana is healthier substitute of potato for diabetic people. It is high in iron, stimulate the production of hemoglobin.Banana is high in fiber. It improves our mood and makes us feel happy.

Ingredients:

  • Raw banana: 2no. (Medium size)
  • Fresh peas: 100gm
  • Onion: 1no. (Medium size)
  • Tomato: 2no. (Medium size)
  • Green chili: 1 no.
  • Red chili: 1 no.
  • Mustard oil /cooking oil: 3 tablespoon
  • Salt: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Chili powder: 1 teaspoon
  •  Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Kalonji (onion seed): one forth teaspoon

Preparation:

  1. Peel off skin of raw banana, cut into cubes. Keep aside.
  2. Chop onion, green chili and tomato. Keep aside.

Method:

  1. Take fry pan/cooker, put oil, when it smokes, add Kalonji, red chili, and sputter it for few seconds.
  2. Add chopped onion and green chili, fry till color becomes light brown (About 2-3 minutes), add chopped tomato fry till oil separates from the masala, add chili powder, salt and turmeric powder and coriander powder, fry for couple of minutes.
  3. Now put raw banana and stair it. Cover the pan. Lower the flame, Cook on minimum flame until banana becomes soft, add fresh peas, and Stir fry for couple of minutes.
  4. Add two cup of water, stir it. Cover it for full cooking pressure and put off the flame.
  5. Note: can be cooked into fry pan, as you wish.
  6. Add Garam masala powder and put off the flame, allow it to cool, Garnish with coriander leaves.
  7. Raw banana and fresh peas curry is ready to serve.
 Raw banana and fresh peas curry

Raw banana and fresh peas curry

Ingredients

Ingredients

add Kalonji, red chili

add Kalonji, red chili

Add chopped onion and green chili

Add chopped onion and green chili

fry till color becomes light brown

fry till color becomes light brown

add chopped tomato

add chopped tomato

add chili powder, salt and turmeric powder and coriander powder


add chili powder, salt and turmeric powder and coriander powder

put raw banana

put raw banana

Cook on minimum flame

Cook on minimum flame

add fresh peas

add fresh peas

Add two cups of water

Add two cups of water

put off the flame

put off the flame

20160208_192512

 Raw banana and fresh peas curry

Raw banana and fresh peas curry

 Raw banana and fresh peas curry

Raw banana and fresh peas curry


02
Feb 17

Raw mango squash

‘For imparting vitality and building up resistance to diseases, raw juices should be a part of the daily diet of everyone’, due to this reason I prepared this recipe, where I used raw mango juice. For Raw mango squash I got raw mangoes from my garden for its freshness. Raw mango is also known as ‘kairy’ or ‘amiya’.

Ingredients:

  • Raw mango juice: ½ liter (1 kg mango)
  • Mint juice: 100-150 ml. (250 gm. Mint leaves)
  • Sugar: 600 gm.
  • Water ½ liter
  • Citric acid: 7-8 gm. (1 ½ teaspoon)
  • Kala namak: 10 gm (1 tablespoon)
  • Roasted cumin powder: 15 gm (3 teaspoon)
  • Salt: 5 gm. (1 teaspoon)
  • Black pepper: 15 gm. (3 teaspoon)
  • Sodium benzoate: 1 teaspoon (optional)
  • Raw mango essence: 1 teaspoon (optional)
  • Color: apple green (optional)

Preparation:

  1. Take a fry pan /container, put water, sugar and citric acid in it, boil and prepare sugar syrup till one string consistency come.
  2. Add kala namak, cumin powder and crushed black pepper; boil it again for couple of minutes.

Method:

  1. Sieve this prepared sugar syrup with muslin cloth, add raw mango juice and mint juice into the syrup, mix well. (You can add color and essence too, if you wish to keep it in longer period you have to add sodium benzoate.)

How to serve:

  1. Just put ¼ glasses of squash for 1 glass of water and ice cube as per your wish.
Raw mango squash

Raw mango squash

Ingredients

Ingredients

put water

put water

put citric acid

put citric acid

Add salt

Add salt

Add kala namak

Add kala namak

Add kala namak, cumin powder

Add kala namak, cumin powder

Add kala namak, cumin powder and crushed black pepper

Add kala namak, cumin powder and crushed black pepper

Add kala namak, cumin powder and crushed black pepper

Add kala namak, cumin powder and crushed black pepper

Sieve this prepared sugar syrup with muslin cloth

Sieve this prepared sugar syrup with muslin cloth

Ingredients

Ingredients

add raw mango juice

add raw mango juice

add raw mango juice and mint juice

add raw mango juice and mint juice

You can add color

You can add color

Raw mango squash

Raw mango squash

Raw mango squash

Raw mango squash

Raw mango squash

Raw mango squash

Raw mango squash

Raw mango squash