Showing posts from November, 2011


Thanks to my sister Shwe for this yummy recipe:).Enjoy the Kerala Mango curry !
White Pumpkin - About 150 -200 gmsTurmeric - a pinchGreen chillies - 7 to 8  Jeera - 1 tsp Coconut - a small cup Yogurt - 4 tsp Mustard seeds - 1 tsp Red chillies - 4-5 tspCurry leavesMango pulp
Dice white pumpkin into small cubes and cook it with a pinch of turmeric and salt. Add only a couple spoons of water and let it cook in the steam.While it is cooking, grind green chillies, jeera, coconut and yogurt in a mixer. Once the pumpkin is cooked, add the blended mixture to it. Add salt to taste. Keep the heat on simmer for a few minutes until it just begins to boil. Turn off the stove and add mango pulp (add in increments so it doesnt become too sweet).Add tadka - mustard seeds, red chillies and curry leaves.Enjoy with white rice.Preparation Time: About 45 minutes


Kadai Paneer is a yummy spicy tomato based gravy.
Paneer, cubed - 2 cupsCapsicum -1Onion -1(large)Green chillies -33-4 pods of garlic, crushed1" piece of ginger, crushed (or 1tsp ginger garlic paste)1 tomato, pureed1 tbsp tomato paste (or another pureed tomato)A  pinch of kasuri methi / dried fenugreek leaves1 tsp red chilli powderA pinch of turmeric powder1/2 tsp jeera / cumin seeds1 tsp coriander powder2 tsp oilSalt to tasteChopped coriander leaves to garnishHOW TO MAKE: Grind the onion along with the green chillies.Take a Kadai(saucepan) and  Heat oil and fry this paste for 2-3 mins.Then add the chilli powder, turmeric, jeera, coriander powder and crushed ginger and garlic (or ginger garlic paste) and mix well, frying for another minute.To this, add the tomato paste and pureed tomato. Fry for another 4-5 minutes until the mixture comes together and the oil begins to separate.Next add the capsicum and kasoori methi, with some salt. Fry for 2-3 mins, until the capsicum…