Sunday, 13 May 2012

Jeera Chicken and Honey Sesame Potato Wedges

Its been a while since I've posted anything here. So here's a recipe mastered by my husband and daughter. Its easy to cook and yes, very tasty.

Jeera Chicken
Chicken lollipop - 6
Jeera powder - 4 tspn
Lemon juice - 2 tspn
Green chillis - 2
Butter - 1 tbsp
Salt to taste

Marinade the lollipops in salt and lime juice for about half an hour. Heat a pan and let the butter melt. Add jeera powder and green chillis split in half. Add chicken and fry it till its perfectly cooked. Squeeze some lemon over the lollipops and serve with onion rings.

Honey Sesame Potato Wedges
Frozen potato wedges - 1 packet
Sesame seeds - 1 tbsp
Honey - 2 tbsp

Fry the wedges, roast sesame seeds and mix them together. Drizzle honey over the wedges and they are ready to be gobbled down.

Saturday, 28 April 2012

Spicy mango pickle

This pickle got pretty famous when I made it for the first time. You have to brave enough to eat it cause the major ingredient here is red chilly powder. So go on, try it and have fun eating.

1 kg raw mangoes
250 gms whole red chillis (powdered)
1 tola (11.663 8038 gms) asafoetida (heeng)
100 gms salt

Peel the mangoes and if there is no seed then cut them into small pieces or long slices. Mix the slices with chilly powder, heeng, salt and keep it in a jar. Let the jar lay in sun and dew for 10 days and nights. The pickle will be ready after 10 days.
Note - Make this pickle by the end of May.

Choti kairi (small raw mango) ka panbhara achaar

Its been a while since I've posted new recipes. So, after a long gap here are few North Indian mango pickles that you should try making at home while the kairis are still available in the market.

1 kg small raw mangoes
25 gms Fennel (saunf)
Black rock salt to taste
Salt to taste
A pinch of asafoetida (heeng) powder
10 gms mustard seeds (raai)
10 gms cumin seeds (jeera)
20 gms turmeric (haldi)
15 gms red chilli powder

Peel the raw mangoes and remove the seeds. Grind fennel, mustard and cumin seeds together but keep them coarse. Mix with the mangoes with rest of the ingredients and keep it in a jar. Add one spoon mustard oil and half ltr water and keep it for a day. The pickle is ready to eat the next day but make sure you finish it before it is spoiled.

Thursday, 15 March 2012

Mango Pana

This refreshing drink will keep you protected from all the heat.

5 Raw mangoes
Mint leaves (pudina) 50 gms
Cumin seeds (roasted) - 1 tspn
Black pepper pods - 8
Black rock salt - 1 tspn
Salt - 2 tspn
Sugar - 4 tspn
Asofoetida (heeng) - 1 pinch

Pressure cook mangoes and let them cool down. Remove the skin and seed and keep the pulp. Add around 2 ltrs of water in the pulp. Take mint leaves, cumin seeds, black pepper, asofoetida and grind them together. Mix it in the mango pulp, add both salts and sugar and let it refrigerate for a while before drinking.

Wednesday, 14 March 2012

Mango Chutney

5 raw mangoes
Mint leaves (pudina) - 100 gms
Green chillies - 6
salt - 1 tspn
Cumin seeds - 1/2 tspn

Peel the mangoes, wash and slice them. Mix rest of the ingredients, add half cup water and grind them. Tangy tomato chutney is ready to be eaten with tikkis, paranthas or kebabs.

Tuesday, 13 March 2012

Dry Mango Pickle

100 raw mangoes
Turmeric powder - 1 small cup
Salt (weight equal to 5 mangoes)
Asofoetida - 1/2 tspn
Fennel (saunf) - 20 gms
Fenugreek seeds (methi) - 20 gms
Onion seeds (kalaunji or mangrael) - 10 gms
Whole dry red chillies - 50 gms
Carom seeds (ajwain) - 10 gms
Black pepper powder - 2 tspn

Wash and dry the mangoes, cut them to slices and remove the seed. Mix turmeric powder, asofoetida and salt with mango slices and keep them in a big vessel in sun and dew for two days and nights. Mango will leave all the water. On the third day take the mango pieces out and spread them on a cloth or newspaper. Let them dry in Sun for a day. Don't throw the residual water. Take rest of the spices except ajwain, roast them and ground the coarsely. Now mix the residual water, ground spices, ajwain and 200 gms mustard oil in the dried mango slices. Keep it in a glass vessel and leave it in sun and dew for atleast 4 days. Your pickle is ready. Its also called noncha in the North.

Monday, 12 March 2012

Khatti Kairi

The season of mangoes is starting and the raw ones or kairis will soon be available in the market. So, for coming days I'll be posting mango pickle and chutney recipes that I have learnt from my mother.

30 raw mangoes (kairi)
Asofoetida (to taste)
Salt (weight equal to 3 mangoes)
Cumin - 10 gms
Black pepper pods - 10
Clove - 10
Black cardamom - 10
Nutmeg (jaifal), mace (javitri), cinnamon (dalchini), and bay leaves (tej patta) according to taste
Sugar (weight equal to 5 mangoes)

Peel the mangoes and slice them. Mix the sugar, asofoetida and salt in mango slices and keep them in sun and dew for 10 days and nights. Cover the vessel in which you keep mango slices with a clean cloth. After 10 days take rest of the spices, ground them and mix them in the mongo slices. Keep in sun and dew for another day and night. The pickle will be ready to eat after that.
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