Wednesday, May 30, 2018

Spicy Raw Mango, Red Chili Dip (Chutney)

On this side of the world, mango season is now starting and you can see lot of raw and ripe different varieties of mango in grocery store. We grew up eating different types of chutneys and shak from raw to ripe mangoes. This way or   This way too.


No matter what kind of main dish you have , but when you have side dish like any thing with mango, dish goes clean very fast. I like to eat it as it is , or just to apply on bread and stuff something inside and grill it and use it or use it as marinade for grilling. You can use your imagination and use it. 

Its very simple to make , put all the ingredients in blender and make a fine puree and take it out and enjoy, you can add more or less spiciness in it as per your taste. 



Ingredients : 

1 cup or  Two small mangoes - Peeled and cut in small cubes
4 tbsp  Red chili powder
3 Cloves of Garlic - peeled
2 tbsp Cumin seeds
2 tbsp. Sugar / Jaggery / Honey or any other sweetener
Salt as per taste
4-5 tbsp of water

Method :


Put everything in blender and make a fine puree.

Don't add all the water at once, depend upon the consistency , add it as needed. 

Enjoy it as a side dish, or spread or what ever you feel like it. 









Tuesday, May 22, 2018

Multi Grain Masala Khichdi with Masala Kadhi

When you are craving for comfort food, for me its khichdi not just simple lentil and rice one, I need masala and spicy khichdi and if I can make gravy vegetable dish with it then its good , if not I go for kadhi and it has to have garlicky spicy red chili chutney too. Then I feel like I got the whole world in my plate.

But this time I take few other dals (lentils) with my rice and make it more healthy khichdi and added few more vegetables and enjoy it.



Ingredients for Khichdi

1/4 cup Yellow Mung dal
1/4 cup Massor Dal
1/4 cup Green Mung Dal (chilke wali)
1/4 cup Tuver dal
1 cup Rice
Few florets of Cauliflower
1 Small onion chopped
1/2 cup Pigeon peas
1 Potato in big cubes
1 Tbsp Oil
Few Whole pepper corns
1 or 2 Dry bayleafs
1  Small Cinnamon stick
Salt as per taste
1 tbsp Ginger garlic paste
1 tbsp Red chili powder
1 tbsp Turmeric Powder
Fresh chopped Coriander leaves


Method:

Clean and wash all dals and rice and keep it aside.

You can pressure cook this too but I like my grains separate so I cook it in big pot.

Take big pot, add oil in it, when its hot, add whole spices (peppercorns, bay leaf, cinnamon stick)
When its sputter, add chopped onion in it and cook till its pink in color.

Add ginger garlic paste and all powder masala and cook for a minute .

Add vegetables and water to cook in it.

Add your dals and rice in it and salt and enough water to cook everything. Cover it and let it cook on low to medium heat.

Dont over mix it while its cooking, you dont want grain to fall apart.

When the water is gone and lentils and rice is cooked, sprinkle lot of coriander leaves, I just love coriander so I use lot of it.

Enjoy as it is or with kadhi or gravy vegetable dish.

Ingredients for Kadhi

3 Tbsp of Yogurt
1 tbsp of Chickpea flour
Salt as per taste
1 tsp Cumin seeds
1 Green Onion chopped
1 Sliced green chili
1/2 tbsp Red Chili powder
Few curry leaves
1 tbsp Oil or Ghee
1 tbsp ginger garlic paste
1/2 Tbsp Turmeric powder
Lots of coriander leaves - chopped

Method :

Beat yogurt and flour and mix it nicely.

Add cup of water in it and mix it again.

Heat a pan , with ghee or oil in it.

Add cumin seeds and curry leaves in it

When seeds change the color , Add green onion and sliced green chili in it.
Cook for minute or two and  add flour and yogurt mixture and mix it.

Now add salt, red chili powder, turmeric powder , ginger garlic paste and mix it and let it come for boil, after one boil , put the gas on low and let it boil , till you get you desired consistency.

When its done, add coriander leaves and enjoy.

I had with rice papad , green onion and my lasaniyu marchu aka spicy red chili chutney
















































The Well-Seasoned Cook
Announcing My Legume Love Affair [MLLA] #119 - Seduce Your Tastebuds...

My Legume Love Affair | Lisa's Kitchen | Vegetarian Recipes | Cooking Hints | Food & Nutrition Articles

Tuesday, May 15, 2018

Harissa Spiced Mogo ( Yuca / Cassava)

I just love Mogo , Its called Yuca here in US but in Africa , its known as Mogo. Its very hard to cut it thru outer shell but when its cut and boiled and its ready to take any flavor you want to take a dip in it.

Before I made it  this way. and few other times also but that looking for new way to make it and I had  Harissa paste in the fridge and boiled mogo was there and then it was match made in my kitchen. I was making sure that I can leave something for next day but could not resist and finish everything.

You can make it as stir fry Chili mogo also but lot of people make it that way so I wanted something different and here it is.

For Harissa paste you can either use home made or ready made, its your choice.  I used ready made so not giving recipe here.

Ingredients : 

3 Big Yuca
1 Chopped onion in big cubes
3 Tbsp Harissa paste or more if you like more spicy
Salt if needed
Few slices of Ginger and garlic
Fresh chives for garnish
1 tbsp Oil
Fresh Lemon cut in cubes

Method : 

Cut and boil yuca.

keep it on side in colander so all the water drain out of it.

Heat a Non stick pan, add oil in it, when it hot, add onion in it. Cook till its pink.

Add ginger and garlic.

Add boiled yuca and  Harissa paste and mix it such a way that yuca doesn't break and still paste mix it all over it.

cook for a minute or two.

Since Harissa has all the spices, you dont need extra salt in it but if you still need it , add it as per your taste.

Shut off the gas, squeeze the lemon juice and sprinkle garlic chives on it.

Enjoy it with the side of more lemon and harissa pate. Mogo is ready to dig in.

Its perfect for finger food, party appetizer.









Tuesday, May 8, 2018

Thai Green Curry Ramen Bowl

What's your definition of comfort food,? for me, anything is quick, easy and most important, tasty and my favorite spicy kick in it. This recipe comes very hand when you have little time and you want something to eat , you can cut the vegetables, while making your broth or curry, other pot boiled your noodles, I like to multi tasking so all these things are very easy for me. I have four gas burners and I like to use all to save time and quick cooking. In this Ramen bowl you can change vegetables as per your choice,add meat, tofu any protein as per your liking , instead of curry, you can just used any flavor broth also.  




Ingredients : 


2 Tbsp coconut oil or peanut oil
3 tbsp. Green Curry Paste 
4 small green Thai chilies, OR substitute 1 to 2 jalapeno peppers
1 cup Vegetable broth1/2 cup Red onion
1 Carrot chopped
1 package Ramen noddles
4 cloves garlic, minced
2 thumb-size pieces  ginger, grated
1 stalk fresh lemon grass, minced 
1/2 tsp. ground white pepper 
2 Tbsp. lime juice
salt to taste
Fresh coriander leaves chopped

Method : 

Boil noddles as per packet directions and keep it aside.

Chop all the vegetables and keep on side.

In a pot, heat oil and add ginger, garlic, chili  and green curry and cook for minute or two. 
Add carrot and broth and cook for minute or two. 

Add noodles, lemon grass, white pepper, and cook for two minutes. 

Adjust the salt , depend on curry's saltiness

Remove from the heat, take it out in bowl, add fresh coriander leaves, some red onions, and chili and savor with warm. 






Related Posts Plugin for WordPress, Blogger...