MANGA RASAM / RAW MANGO RASAM

Rasam is a traditional, authentic South Indian soup or appetizer made with tamarind. In Raw mango rasam, we use raw mango instead of tamarind. We get a very special taste. Here we do not add red chilli powder. Instead of red chilly, only use green chillies for heat. I am sure, u will like this raw mango rasam.

RAW MANGO RASAM

INGREDIENTS


Raw mango - 1
Green chillies - 2
Rasam powder -1 teaspoon
Turmeric powder - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Cumin seeds - 1/4 teaspoon
Asafoetida - 1 teaspoon
Oil - 1 teaspoon
Curry leaves - 2 springs
Coriander leaves - 2 teaspoon (chopped)
Dried Red chilly - 1-2
Salt - to taste

PREPARATION

   Cut raw mango into pieces and put in a pressure cooker. Add some water to it and cook for three whistles or 10 minutes in low flame. Allow it to cool. Squeeze the juice from mango when it get cool. Pass the mango pulp through a sieve. Add enough water to it and keep aside. Slit green chillies.

   Heat oil in a heavy bottomed pan and add mustard seeds, dried red chilli, cumin seeds and curry leaves.When it splutter, add green chillies and coriander leaves. Add mango pulp and asafoetida, salt and turmeric powder to this. Allow it to boil. Add rasam powder and boil for a while. The raw mango rasam is ready. Serve with hot rice and enjoy...

STEP BY STEP PHOTOS

1. Cut raw mango into pieces and put in a pressure cooker. Cook for three whistles. Allow it to cool

2.Open the lid of cooker and squeeze the pulp of the mango.

3. Pass the mango pulp through a sieve and add some water.

4. Slit green chillies. Chop shallots in round and keep aside. Take dried red chillies and cumin seeds and keep aside.

5. Heat oil in a kadai, and add mustard seeds and dried chillies to it and splutter.

6. Add cumin seeds, curry leaves, green chillies to it

7. Add mango pulp, asafoetida powder, coriander leaves, salt and turmeric powder. Allow it to boil.

8. Add rasam powder and boil for some more time and turn off the flame.

9. Raw mango rasam is ready. Serve with hot rice and enjoy.

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BINDU JAYESH
bindurohinipillai@gmail.com

BHINDI SABJI / VENDAKKA ULARTHIYATHU / OKRA DRY CURRY

Bhindi Sabji is a North Indian side dish which is very easy to prepare. Okra is known as Bhindi in Hindi. One of my cousins  gave me this recipe. I tried and tasted it. Really it is very simple and tasty too. Its an awesome side dish for chapati.It is a pure vegetarian dish that okra (lady's finger)sauteed with onions and tomatoes.

   Okra pods are nutritious and rich in fiber. Okra is known to have a positive effect on blood sugar control. The okra pods usually used while they are green,tender and at immature stage. Okra pods are among the very low calorie vegetables. They provide just 30 calories per 100 g besides containing no saturated fats or cholesterol. Nonetheless, they are rich sources of dietary fiber.

   Okra compose healthy amounts of Vitamin A, and flavonoid anti-oxidants such as beta-carotene, xanthin and lutein. Okra is one of the vegetables with highest levels of these anti-oxidants. Using of Okra prevents lungs diseases and oral cancer.

BHINDI SABJI

Here is the recipe of Bhindi Sabji:

INGREDIENTS

Okra - 300 g
Cooking Oil - 1 table spoon
Cumin seeds - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Asafoetida powder - 1 pinch
Onion - 2 (small) (chopped)
Tomato - 2 (chopped)
Chilly powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Dried mango powder - 1/4 teaspoon
Coriander leaves  -2 table spoon (chopped)
Salt - to taste


METHOD OF PREPARATION

   Cut okra into 3 inch pieces. Heat oil in a heavy - bottomed pan. Add cumin seeds to the oil. When it splutter, add turmeric powder and asafoetida powder and saute. Add chopped onion to it and saute well. When onion get translucent, add okra pieces and chopped tomatoes. Saute for a while. Add chilli powder, coriander powder, coriander leaves and dried mango powder and stir well. Add salt and mix well. No need to add water. Cover the pan with a lid and cook in low flame for 5 minutes. Stir occasionally. Open the lid after 5 minutes. Bhindi Sabji is now get ready to serve. Serve with Chapati or Roti.

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Thank You All

BINDU JAYESH
bindurohinipillai@gmail.com

PALAK PANEER

Palak Paneer is a vegetarian Indian dish consisting of spinach, tomato gravy and paneer in a thick paste made from pureed spinach and seasoned with garlic, garam masala, ginger and other spices. Palak Paneer is one type of saag which can also be made with spinach leaves. Palak Paneer may be somewhat more watery than saag paneer.

   Palak and Paneer are good for our health. Palak has a lot of health benefits. It help to prevent heart diseases, cholesterol, high blood pressure etc. Try this healthy recipe today itself.

PALAK PANEER

INGREDIENTS

Palak - 2 cup
Paneer - 200gram
Onion - 1 (big)
Tomato - 1 (big)
Ginger - 1 piece
Garlic - 4 cloves
Green chillies - 2
Turmeric Powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Coriander Powder - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Cloves -2
Cinnamon stick -1
Salt - to taste
Cooking Oil - 1 table spoon
Coriander leaves (chopped) - 2 table spoon


PREPARATION


   Blanch palak leaves in boiled water for 5 minutes. Put it in a blender and make a fine paste and keep aside. Grind ginger and garlic together and make a paste. Chop onion and slit green chillies. Chop tomatoes. Put a heavy bottomed pan on the stove and pour oil when get hot. Put cloves and cinnamon sticks to it. Add ginger - garlic paste to it and saute. Add chopped onion and green chillies to it and saute well. When the onion get translucent, add chopped tomatoes. When tomatoes get mashy, add turmeric powder, chilli powder, coriander powder and garam masala. Stir well. Add salt and some water to it and mix well. Add Paneer pieces to the boiling gravy. Finally add palak paste to the curry and allow it to boil. Turn the flame on sim and cook for 5 minutes. The Palak Paneer Curry is ready. Garnish with chopped coriander leaves. Serve with chapati or paratha.

Do you like this recipe? Please share your comments and suggestions here. Thanks for visiting my space.

BINDU JAYESH
bindurohinipillai@gmail.com

MUTTA AVIYAL / EGG AVIYAL /BOILED EGG IN COCONUT GRAVY

Mutta aviyal is a traditional cuisine of Mid Travancore. I got this recipe from my mother. My amma cooked this side dish very well and I like egg aviyal more than fish curry. That taste is always on my tongue and I am sharing this recipe for you all.

   Egg is a powerhouse of disease-fighting nutrients. Eggs are a good source of several minerals that can be hard to get in other foods, such as iodine and selenium. They are also one of the few foods that are naturally a good source of vitamin D, which helps build strong bones with the help of calcium. (But constant use of egg yolk is not good for health because it increases cholesterol level. So elder people - above 35 aged - use only the egg white to avoid high cholesterol.)  Popular choices of egg consumption are chicken and duck, but the egg most often used for egg aviyal is chicken egg.

INGREDIENTS


Egg - 4 (hard boiled and de-shelled)
Coconut (grated) - 1 cup
Chilli powder - 1/4 teaspoon
Turmeric Powder - 1/4 teaspoon
Coriander Powder - 1 teaspoon
Green Chillies - 5-6 (slitted)
Fenugreek Powder - 1/4 teaspoon
Shallots - 4-5
Curry Leaves - 2 springs
Salt - to taste
Coconut Oil - 1/2 teaspoon

METHOD

   De- shell the eggs and cut it into two pieces and keep aside. Grind grated coconut, chilli powder, turmeric powder, coriander powder and shallots together in a blender. Dont make a fine paste. Mix this coconut mixture with some water and pour it into a clay chutty or heavy bottomed vessel. (Clay pot is good for preparing this aviyal) Add green chillies, curry leaves and salt and combine well. Put egg pieces to this gravy. Put it on the flame and cover with a lid. When it get boiled, sim the flame and cook for some time. When the gravy get thick, pour some coconut oil over it. Turn off the flame. Tasty and authentic egg aviyal is ready. Serve it with hot rice.

STEP BY STEP PHOTOS


1. Take grated coconut, shallots, chilli powder, coriander powder, turmeric powder and fenugreek powder in a blender and gring it well.

2. Split eggs and keep aside. Slit green chillies and keep aside.

3.Mix the coconut mixture with some water. Add egg pieces, green chillies and curry leaves. Add salt and mix well.

4. Put it on flame. Cover it with a lid

5. When it get boiled turn the flame low. Cook for some more time. When the gravy get thick, turn off the flame.

4. Now the egg aviyal is ready to serve. Enjoy this with hot rice..

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BINDU JAYESH

bindurohinipillai@gmail.com

BAINGAN BHARTHA / MASHED EGGPLANT TOMATO CURRY

Baingan Bhartha is a part of the national cuisine of both India and Pakistan. It is primarily a vegetarian dish that comprises minced vegetables (bhurtha) made from eggplant ( brinjal) (baingan)  which is grilled over charcoal or direct fire, to infuse the dish with a smoky flavour. The smoked eggplant is mashed with fresh coriander leaves,  chilly, tomato and onion.Traditionally, the dish is often served with roti or chapati and is also served with rice or jeera rice etc.

   In Pakistan and Bangladesh baingan bhartha is a popular cuisine, when in India it is also a part of the cuisines of Maharashtra, Bihar, Orissa and West Bengal. Smoked Baingan (brinjal) cooked with tomatoes and onion to make this awesome recipe. Baingan Bhartha is one of the most delicious item of Eggplant (Brinjal) which I ever had tasted.

BAINGAN BHARTHA

See the recipe below:

INGREDIENTS

Brinjal (Eggplant) - 1 (Big)
Onion - 1 (medium) (chopped)
Garlic - 6 cloves (chopped)
Green chilly - 2 (chopped)
Tomato - 2 (chopped)
Red chilly powder - 1/4 teaspoon
Cooking oil - as needed
Salt - to taste
Coriander leaves - 2 table spoon (chopped)

METHOD

 
   Wash brinjal in water and pat dry. Apply some oil over it and keep it over the flame for some time. Roast it in an open flame. Cook all the sides by rotating brinjal over the flame. Roast the eggplant till it get cooked completely. The baingan will get tender when it get cooked. We can check the brinjal with a knife. If brinjal get cooked, the knife should slid easily in brinjal without any resistance.  Remove the roasted brinjal from the stove and put it in a bowl of water. Allow it to cool.

   When the brinjal get cooled, peel off the skin of the smoked eggplant. Chop the brinjal and keep it aside.

   Heat oil in a pan and add chopped onion to it. Stir and saute well. After 2 minutes, add chopped garlic cloves and saute well. When the onion get translucent, add chopped green chilly and saute for two more minutes. Don't brown onion. Add finely chopped tomatoes and mix well. Saute tomatoes very well for some time. When the oil starts to separate, add red chilly powder and stir well. Then add cooked and finely chopped baingan (eggplant) to this mix and stir well. Add salt and stir again. Saute for 5 minutes more. Delicious Baingan Bhartha is ready. Garnish it with coriander leaves. Serve with chapati or rice and raitha.

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Do you like this recipe? Try this awesome recipe. Please Share your suggestions and comments here. Or write to me. Thank you all for your support...

BINDU JAYESH
bindurohinipillai@gmail.com

CHICKEN ROGAN JOSH

   Chicken Rogan Josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi- course meal. Chicken rogan josh is an aromatic chicken dish of Persian origin, which is one of the signature of Kashmiri cuisine. Chicken Rogan Josh means a deep red colored  and spicy chicken cooked in intense heat. Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine.

   Chicken Rogan Josh consists of pieces of chicken cooked with gravy based on browned onions, yogurts and aromatic spices. Its characteristic brilliant red color traditionally comes from liberal amounts of dried Kashmiri chillies that have been de-seeded to reduce their heat. The recipe,s spice is one of aroma rather than heat and the traditional dish is mild enough to be appreciated by Western palats that many not have been conditioned to tolerate the heat of chillies. It is really excellent and very delicious too.

CHICKEN ROGAN JOSH

   I got this recipe from a cookery show and I tried and tasted this recipe. My family members and guests like this dish very much. It is very easy to cook. See the recipe below. In this recipe I am adding some red capsicum too. Try this Chicken Rogan Josh and enjoy the spicy chicken taste.


INGREDIENTS


Chicken - 1 kg
Red capsicum -  1 (Cubed)
Cardamom - 4-5
Yogurt - 1 cup
Cumin seeds - 1 teaspoon
Green chillies - 3- 4
Onion - 2 ( cut lengthwise)
De-seeded Kashmiri Chilly Powder - 2 teaspoon ( if it is not de-seeded, then add 11/2 teaspoon chilly powder only)
Garam masala - 1 teaspoon
Salt - to taste
Coriander leaves - 1/2 cup (chopped)
Cooking oil - 1 teaspoon
Butter - 1/2 teaspoon


PREPARATION


   Grind 4-5 cardamom, red capsicum and yogurt to make a fine paste. Heat oil in a pan and add cumin seeds. When it splutter, add green chillies and onion and saute well. Add chicken pieces when it get sauteed. Stir well and saute for some time. Close the pan with a lid and cook for 5 minutes. Add red chilly powder, garam masala powder and mix well. Add salt to it. Saute for 5 minutes. Then cover it with the lid. After 5 min add the grinded paste and mix well. Cover the pan for 5 more minutes. Then open the lid and add chopped coriander leaves and stir well. Close the lid and cook for some time. Open the lid when chicken cooked and add little butter over it and stir well. Chicken Rogan Josh is ready. Enjoy....

STEP BY STEP METHOD

1. Put red capsicum, cardamom and yogurt in a blender to make a fine paste.

2. Chop onion and green chillies. 

3. Heat oil in a pan, Add cumin seeds to it and splutter

4. Add chopped onion and green chillies to it and saute well. 

5.When it get sauteed, add chicken pieces to it

6. Saute well and cover it with a lid. Open the lid and saute again

7. Add capsicum yogurt mix and stir well. Then add Kashmiri chilly powder, garam masala and salt. Mix well. Cover with the lid and allow it to cook.

8. Open the lid after some time.

9. Add coriander leaves and cover the curry until get cooked.  

10. Remove the lid and put some butter to the curry and stir well.

11. Chicken Rogan Josh is ready to serve. Enjoy the taste..

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BINDU JAYESH

bindurohinipillai@gmail.com

NADAN KOZHI PERATTU / CHICKEN PERATTU

   Kozhi perattu is a fantastic Kerala nadan chicken recipe prepared  in almost all nadan restaurants and thattukadas.  Without adding more spices or artificial flavours, kozhi perattu is very spicy as well as tasty. Actually this is A dry chicken preparation. We can prepare kozhi perattu easily in our kitchen.

   There are so many methods to prepare nadan kozhi perattu. Here, I am adding a delicious way of preparation, which I had read in a book. Actually it was written by a cook in a famous restaurant. I followed his method and is very easy to prepare and extremely fantastic in taste.

KOZHI PERATTU

INGREDIENTS

Chicken - 1 kg
Chilly Powder - 2 table spoon
Coriander Powder - 1 table spoon
Garam Masala Powder - 1/2 table spoon
Turmeric Powder - 1/2 teaspoon
Pepper Powder - 1/4 teaspoon
Mustard seeds - 1 teaspoon
Coconut oil - as needed
Curry Leaves - 1 cup
Mint leaves - 1/2 cup (or as needed)
Allspice leaves - 4
Salt - to taste


PREPARATION

   Cut chicken into small pieces and wash it well. Marinate chicken pieces with 1 tbsp chilly powder, 1/2 tbsp coriander powder, 1/4 tbsp garam masala powder, 1/4 teaspoon turmeric powder and salt. Keep it for half an hour.

   Heat coconut oil in a pan, add allspice leaves, mint leaves and curry leaves. Add marinated chicken pieces and mix well. Cover with a lid and turn the flame in medium level. Open the lid after 5 minutes and stir well. Close the lid and repeat stirring each 5 minutes. Turn the flame low after 15 minutes. Cook chicken without adding water.

   When chicken is about to cooked, put a pan on another stove and add some oil. Add mustard seeds and allow to splutter. Add 1 tbsp chilly powder, 1/2 tbsp coriander powder, 1/2 tbsp garam masala, 1/4 tsp turmeric powder and 1/4 teaspoon pepper powder to it and turn of the flame. Pour this oil with brown powders to the chicken and mix well. Add salt if necessary. Cover the chicken with lid again. Stir kozhi perattu after 5 minutes and turn off the flame. Cover the chicken perattu with lid for 10 minutes more.

   Now authentic, tasty Kozhi perattu is ready. Serve and enjoy with Chapathi, Rice or Pathiri etc.

Try this awesome recipe and enjoy the traditional Kerala taste

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Please Share Your Comments and Suggestions Here.

BINDU JAYESH
bindurohinipillai@gmail.com