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Sweet and Tangy Mango Curry


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I love mangoes in any form... be it ripe, tangy, sour, sweet etc., it really doesn't matter, I enjoy eating them. I once read that Mango is the Ayurveda King of fruits. Ayurveda considers ripe mango sweet and heating. It balances all the three doshas and acts as an energizer. Green, unripe mango is also used in Indian cooking. The fruit is added to dhals and vegetables, or made into chutneys and pickles. They should not be eaten alone or in large quantities because they can aggravate the doshas, especially Pitta dosha. However, prepared with combination of dhal and spices they help digestion and improve the flavor of food.

Illustrated here is a very popular south Indian mango curry that is prepared with dhal and some spices and finally glazed with some jaggery (or brown sugar can be used) to enhance the flavor. This is a great combination with white rice.  

Raw Mango - 1 (Peel the skin and cut into small pieces)
Green chilli - 1
Turmeric powder - little
Moong dhal - 1 tablespoon
Jagger or brown sugar - about 1/2 tablespoon (alter this to taste)

For seasoning
Mustard seeds - little
Curry leaves - few
Red chilli - 1


Add cut mango, dhal, green chilli and turmeric powder with about half a cup of water to the pressure cooker and cook for about one whistle and 10 minutes. If you do not have a pressure cooker then cook the ingredients in the stove top for about 20-25 minutes until the dhal is soft. Let the cooker to cool for about 10 minutes and then mash the dhal and the mangoes until soft. The dhal should be mashed completely and you should be able to see some pieces of mango (do not mash the mangoes completely). Heat oil in a pan, then add mustard seeds, curry leaves and 1 red chilli. To this add the mashed mango dhal. Let this boil for a minute and then add the jaggery and cook for 5 more minutes.

Serve hot with some white rice!

Mini Puris and Chenna Masala (Chole)


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In this post I have illustrated how to make deep fried Indian wheat bread called Puri accompanied with an Indian curry called Chole made of chickpeas/garbanzo beans. Puris are usually as big as any regular wheat tortilla and there is a variation to this puri called the Batura which is about 3 times the size of a regular puri. Since my daughter likes to eat finger foods I usually make them small.

Ingredients for Puri

whole wheat flour - 1 cup
salt - to taste

In a mixing bowl add the wheat flour and the salt and mix well with sprinkling some water until a smooth dough is formed. Then roll them and cut small circles using a cookie cutter or any small lid as illustrated in the pictures below.

Heat oil in a pan and deep fry the puris until golden brown.

Ingredients for Chenna Masala

Canned or cooked Chickpeas/Garbanzo beans - 1 cup
Onion - 1
Tomato - 2
Ginger - 1/2 inch piece
Garlic - 3 pods
Cinnamon stick - 1
Cloves - 3
Cardamon - 1
Red Chilli Powder/Paprika - 1/4 teaspoon (or per taste)
Coriander powder - 1/2 teaspoon
Salt - to taste

For seasoning
Jeera/Cumin Seeds - little

Coriander leaves (for garnish)

Pressure cook onion, tomato, ginger, garlic, cardamon, cinnanon and cloves with 1/2 cup water for about 1 whistle and 10 minutes. If you do not have a pressure cooker, you can cook the ingredients in the stove for about 30 minutes with the lid covered.

Grid the cooked ingredients to a smooth paste after letting it cool for about 15 minutes.

In a pan, add oil and when the oil is hot add the cumin seeds. Then add the ground mixture and cook well for about 2 minutes. To this add chilli powder, coriander powder and salt. Let this cook for about 5 to 6 minutes. Add 1 tablespoon of butter and let it boil for 2 more minutes. Butter is optional. Now add the cooked chickpeas to the gravy and let it cook for 10 more minutes. A very tasty chickpeas gravy is ready to be served with the puris.

Baby Potato Fry


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Baby Potatoes are house favorites because of their thinner skin and sweeter flesh. And these when cooked with Indian flavors are just too delicious to resist. They pair along very well with any rice dish. A secret tip when cooking dry fry veggies: Mix the curries and salt with a little water and coat the veggies; Then add them to the pan and saute well. This ensures that the masalas are evenly coated on the veggies.

Baby Potatoes - 1/2 Pound
Red Chilli Powder/Paprika - 1 teaspoon ( ). Alter this to taste.
Coriander Powder - 1 teaspoon
Turmeric Powder - little
Garlic 3 pods
Aniseed  - little for seasoning
Curry leaves - for seasoning
Salt - to taste


Thinly slice the baby potatoes. In a mixing bowl, add the chilli powder, coriander powder, turmeric powder, salt and a few tablespoons of water and mix well. To this paste add the sliced baby potatoes and mix well.

In a frying pan, add oil and when the oil is heated enough add aniseed and the curry leaves. Let it saute for a couple of seconds and then add the marinated potatoes. Saute for a few minutes. To this add some crushed garlic and close the lid and let it cook for about 10 minutes in low flame.

Now the potatoes  should be almost done. Increase the flame and saute in hing flame for about 2 minutes.  The potatoes should be well roasted and ready to serve!