Manga pachadi

Ingredients

1 big raw mango, cut into medium cubes
5 tbsp curd
3 tbsp grated coconut
1/2 inch ginger

1/2 tsp mustard seeds

1/2 tsp cumin seeds

4 pearl onions

1 pinch turmeric powder

3 green chillies

water enough to cook the mango

salt to taste

For Tampering

1 tbsp coconut oil

1/4 tsp mustard seeds

2 or 3 dry red chillies

a few curry leaves

Preparation

1. Cook the mango cubes in water with salt and turmeric powder.

(If you like the curry to be white in color, you can avoid turmeric powder)

2. Grind the grated coconut along with mustard seeds, cumin seeds, green chillies, pearl onions and ginger to a smooth paste.

3. Add this mixture to the cooked mango and cook until it boils.  (if no water is left with the cooked mango, add 1 or 2 tbsp of water as needed). Once it boils, turn off the heat.

4. After 5 minutes, add curd to this and stir well. You can add more curd if needed. Adjust the salt at this stage.

5. Now, heat oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves. Pour it to the curry and the pachadi is ready!!

Thanks to soumya for this simple, yet delicious recipe.

Mutton Liver Fry

Hi everyone..

Got busy in between and couldn't post any recipe for a while. Decided to make it active with a hot and spicy liver fry :)

Here you go..

Ingredients

1/2 kg goat liver, cut into small pieces
2 onions, sliced
10 pearl onions, sliced
10 garlic cloves
1.5 inch ginger
5 green chillies
1/2 tbsp fennel seeds
31/2 tsp whole peppercorns
1 tsp garam masala
11/2 tsp chilli powder
1 tsp kashmiri chilli powder
2 tsp coriander powder
2 or 3 sprigs of curry leaves
1/2 tsp mustard seeds
2 dry red chillies
2 tbsp coconut oil

salt to taste
1/2 cup water
1/2 tsp pepper powder

To clean the liver

1 tsp turmeric powder

1 tsp salt

water enough to soak the liver cubes

Preparation

1. Cut the liver in to small pieces and wash well. Soak it in water in which turmeric and salt are added for about 30 minutes. Wash well and drain it.

2. Crush the pearl onions, ginger, garlic,green chillies, fennel seeds and peppercorns in a mixer and keep aside.

3. Heat oil in a frying pan. Splutter the mustard seeds. Add the dry red chillies and fry for 30 seconds.

4. Add the sliced onion and curry leaves to it and fry the onions until they are light brown in color.

5. Add the crushed mix to this and saute until the raw smell goes. At this stage, add the chilli powder, kashmiri chilli powder, coriander powder, garam masala and turmeric powder. Saute well until the oil separates.

6. To this, add 1/2 cup of water and allow it to boil.

7. Add the liver pieces to this boiling water. Close the lid and cook on low flame. In 10 minutes, the liver will be half cooked. At this stage you can add the salt to taste and mix well. 

Close the lid and cook for another 10 minutes on low flame. (Do not over cook the liver as it will get hard)

8. Now, open the lid and stir fry the masala on medium heat until the dish turns dry. Turn off the heat

9. Add curry leaves and 1/2 tsp pepper powder to this and mix well. Keep it closed for 10 minutes.  

Butter Chicken

Ingredients

2 lb boneless chicken, cut into small cubes

For Marination

3 tsp Kashmiri chilli powder
3 tsp coriander powder
1 tsp cumin powder
1/2 tsp garam masala powder
11/2 tsp tandoori masala powder
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp lemon juice
1/2 cup yogurt
salt to taste

For Gravy

3 medium size tomatoes
4 onions, sliced
1 tbsp chopped ginger
1 tbsp chopped garlic
6 tsp kashmiri chilli powder
11/2 tsp turmeric powder
3 tsp coriander powder
11/2 tsp tandoori masala powder
11/2 tsp garam masala powder
1/4 tsp vinegar
1/2 tsp kasuri methi (dried fenugreek leaves)
1/2 - 1 cup fresh cream
unsalted butter, as required for frying the sliced onions
water, as required (I have used 31/2 cups)
salt to taste

Preparation

1. marinate the chicken pieces with all the ingredients mentioned for the marination and refrigerate for at least one hour. For best results, leave overnight.

2. Preheat the over to 300 degree  Fahrenheit. Arrange all the chicken pieces in a baking tray and bake for about 30 min, turning once in between. Keep the baked chicken aside.

3. Scald the tomatoes and peel off the skin, mash it well and keep aside.

4. Now heat enough butter in a pan and saute the onions until they are golden brown. At this stage, add the chopped ginger and garlic and saute for2 minutes. Now add the mashed tomatoes to this and fry for another 5 minutes. Turn off the heat and allow it to cool down.

5. In a blender add the sauted onion tomato mix along with kashmiri chilli powder, coriander powder, turmeric powder, garam masala powder, tandoori masala powder , salt and vinegar. Blend until you get a smooth paste.

5. In a heavy bottomed kadai, heat butter. Add the ground masala paste and fry until the oil separates.

6. Now add required quantity of water to this mix and allow to boil.

7. Reduce the heat to low and add fresh cream. Mix well.

8. Now add the baked chicken pieces and kasuri methi to this. Mix well. Add more salt if needed. Cover the kadai with a lid and cook for 10 minutes.

9. Turn off the heat and add 1 tsp butter and coriander leaves to garnish.