INSTANT MANGO PICKLE

This is an instant mango pickle recipe which is easy and quick to make. The pickle is prepared with raw unripe mangoes, mustard seeds, curry leaves and some other spices.When I saw the sour mangoes in market , I immediately bought and made this Mango Pickle. Personally I love thsi mango pickle as its made quickly and can be made in small quantities. Pickles go great with anything like Dal-Chawal, Veggies, Pulao. In fact some people even love to club pickles with rotis, theplas and parthas. After making this mango pickle with just one mango, I regretted not making more since it came out so nice and flavourful. Use the ingredients and amounts as guidelines. So here is the step by step recipe for this tangy and spicy instant Mango Pickle. Hope you all like this recipe.

INGREDIENTS:
1 big Raw Mango
1 teaspoon Turmeric Powder
4 teaspoon needed as per your taste Red Chilli Powder
1 teaspoon Roasted Fenugreek seeds powder
1- 1 1/2 teaspoon Salt

Tempering:
1 tablespoon Oil
1 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
1 teaspoon Urad dal
1/4 teaspoon Asafoetida
4 Red chillies
Few Curry leaves

METHOD:
STEP 1 - Wash, wipe and finely cut the mango in small dices.

STEP 2 - Add turmeric powder, chilli powder, Fenugreek powder and salt

STEP 3 - Mix well and let it sit for 15-20 minutes.
STEP 4 - Prepare tempering using all the ingredients under the heading for tempering.

STEP 5 - Pour it on the mango mixture, combine everything well.

STEP 6 - Instant mango pickle is ready to serve.

Serve the ready instant raw mango pickle with dal-chawal or as a side dish to your meal.

CORN CHEESE BALLS

Somehow any kind of snack in the shape of flat patties and balls seems very inviting. Corn cheese balls is an amazing recipe for starters during a dinner party or kids birthday party. These deep fried cheese balls are also best savored at tea-time on a cloudy cool day. Corn and cheese are the two main ingredients for this crunchy yet soft-centered deep fried dish. I made these corn cheese balls for an evening snack and it went pretty well with some tea. Nowadays we get fresh corn in the market, which can be plucked and boiled, or frozen corn in packets easily available in the supermarkets.I have attempted the different recipe once which did not turn out well. But this time I tried this recipe and kept it simple with minimum ingredients. It turned out tasty and all my family members are happy this time. So here is the step by step recipe with pictures.

INGREDIENTS:
1/2 Cup Grated Cheese
1 Small Potato, boiled and mashed
1/2 Cup Boiled Corn Karnels
3 tablespoon Capsicum chopped
Chopped Coriander
1 tablespoon Chilli Flakes
1/2 tablespoon Oregano
/12 tablespoon Black Pepper Powder
1/4 tablespoon Ginger-Garlic Paste
1-2tablespoon Corn Flour
Salt as per taste
2 tablespoon All Purpose Flour[optional]
For Coating:
2 tablespoon All Purpose Flour
1 Cup Bread Crumbs
Oil for frying

METHOD:
STEP 1 - In a bowl, add blanched and roughly  ground corn karnels, grated cheese, chopped coriander, corn flour and rest of the ingredients under title 'Ingredients'. Add corn flour in it and mix well to form a dough.

STEP 2 - Apply oil on your palms and make small balls from the dough.

STEP 3 - In another bowl, take the all purpose flour paste

and breadcrumbs in a plate.

STEP 4 - Deep the balls in flour paste and then in bread crumbs .

STEP 5 - Make the balls with the rest of the mixture and keep ready.

STEP 6 - Heat oil in a wide pan.
STEP 7 - Now put 2-3 balls at a time in oil and deep fry on medium flame till golden brown and crispy.

STEP 8 - Likewise fry the rest of the balls and drain the excess oil from the balls.

STEP 9 -Serve them hot.

Serve the cheese balls hot with a hot schezwan sauce or tomato sauce or any other favorite dip.

MUTTON GHEE ROAST

Mutton Ghee Roast, a hot and spicy dish, good to serve as a main course, goes well with naan, paratha or any Indian flat breads. It is a delicious recipe from Mangalorean Cuisine, dosa and plain rice also goes well with this spicy mutton dish. Here in this recipe we are going to make a special masala by roasting few spices which adds more taste and flavour to our mutton ghee roast. This recipe extremely addictive and the taste lasts in your taste buds forever.  Ghee brings back lots of memories because during school days, especially winter ones, steaming rice, dal, ghee and fried potato used to be our all time favourite lunch. I was unaware for quite sometime about the use of ghee in chicken/ mutton. But when I came to know about it, I really love to experiment in my own kitchen which will generate some stupendous results. This recipe below is a ghee based mutton curry, which if cooked to perfection, will result in a succulent, tender and heavily aromatic dish. A dish that fits your Sunday lunches or any occasion lunch with guests. No marination requires here in this recipe.  So give a try and enjoy something different… hope you will definitely like it. If yes please share your comments in comment box below.

INGREDIENTS:

1 kg Mutton

1 tablespoon Giber-Garlic Paste

2 tablespoon + ¼ cup Clarified Butter[ghee]

10-12 Dry Red Chillies

3-4 Dry Bedgi Chillies[optional]

2 tablespoon Dry Coriander Seeds[dhane]

2 tablespoon Cumin Seeds[jeera]

1 tablespoon Fennel Seeds[saunf]

1 tablespoon Black Pepper[mire]

1 Star Anis[chakriphool]

1 “ Cinnamon Stick[dalchini]

4-5 Cloves[lavang]

½ Lemon Juice

1 teaspoon Turmeric Powder

Salt as per taste

Water

2-3 Tablespoon Curd

METHOD:

STEP 1 – Wash the mutton pieces under running water.

STEP 2 – In a pressure cooker, Add 2 tablespoon ghee and add ginger-garlic paste in it.

STEP 3 – Add mutton pieces in it and add turmeric powder and salt. Mix it well.

STEP 4 – Add sufficient water

and pressure cook for 3-4 whistles.

STEP 5 – By that time, dry roast the whole spices in a wide pan. Remove it from heat and cool it completely.

STEP 6 – In a mixie pot, add roasted spices along with 1 “ Ginger, 4-5 Garlic cloves, lemon juice and a little water and grind it to fine paste.

STEP 7 – Now heat a wide non-stick pan with ¼ cup of ghee.

STEP 8 – Add the masala paste in it and cook well for few seconds.

STEP 9 – Then add 2 tablespoon curd in it and mix well.

STEP 10 – Add turmeric powder and salt and mix well.[see notes]

STEP 11 – Add a cup of mutton broth in it and mix well and cook for 1-2 minutes.

STEP 12 – Then finally add mutton pieces and mix well. Add a little water if the gravy is too dry.[see tips]

STEP 13 - Cook for next 5-10 minutes and your mutton is ready to serve.

STEP 14 -  Garnish with chopped coriander and serve.

Serve it hot with chapatti, paratha or steamed rice with papad, onion slice, lemon slice and enjoy.

NOTES: Don’t add much salt while making the gravy as we added it while pressure cooking the mutton.

Don’t add too much water as our regular mutton/chicken gravy.