Showing posts from October 30, 2011


Thanks to my sister Shwe for this yummy recipe:).Enjoy the Kerala Mango curry ! INGREDIENTS White Pumpkin - About 150 -200 gms Turmeric - a pinch Green chillies - 7 to 8   Jeera - 1 tsp  C oconut - a small cup  Yogurt - 4 tsp  Mustard seeds - 1 tsp  Red chillies - 4-5 tsp Curry leaves Mango pulp HOW TO MAKE: 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. INGREDIENTS: Paneer, cubed - 2 cups Capsicum -1 Onion -1(large) Green chillies -3 3-4 pods of garlic, crushed 1" piece of ginger, crushed (or 1tsp ginger garlic paste) 1 tomato, pureed 1 tbsp tomato paste (or another pureed tomato) A  pinch of kasuri methi / dried fenugreek leaves 1 tsp red chilli powder A pinch of turmeric powder 1/2 tsp jeera / cumin seeds 1 tsp coriander powder 2 tsp oil Salt to taste Chopped coriander leaves to garnish HOW 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 me