Mango Sheera

Sheera as it is called in parts of Tulunadu, is a sweet dish made from semolina. Various variants are made by adding pinapples, banana, etc. It is the season for mangoes so I decided to make Mango Sheera. This variant is sure to be enjoyed by everyone.

Prep Time15 mins
Cook Time20 mins
Course: Dessert
Cuisine: Indian
Keyword: rawa, semolina, ghee, mango
Author: Bhagya Suvarna

Ingredients

  • 1 cup Semolina (Rawa)
  • 1 cup Mango pieces (Ripe)
  • 1 cup Jaggery grated
  • 7-8 nos Cardamom (powdered)
  • 1 cup Ghee
  • 2 cups Milk (warm)
  • 1 cup Water (Warm)
  • 1 pinch Salt
  • 20 nos Raisins
  • 10-12 nos zcashew nuts
  • 5-6 strands Safforn (Optional)

Instructions

  • Heat ghee in a heavy bottom kadai. Add semolina and fry on a meduim heat until light brown in colour.
  • Add in the saffron and mix well
  • Next add in the pinch of salt, cashew nuts and raisins. Roast it till it gets slightly brown in colour.
  • Now add in the chopped mangoes, mix well and continue cooking till the mangoes pieces are soft and some slightly mushy.
  • Now gradually start adding the warm milk and water and keep stirring at the same time on a low flame till all the liquid is absorbed.
  • Now add in the powdered jaggery and mix well. As the jaggery melts it will become liquidy again.
  • Add in the cardamom powder and keep stirring and cooking till it gets dry and starts leaving the sides of the pan.
  • Turn off the flame and the mango sheera is ready to serve.

Banana Walnut Bread

A healthier version of the Banana Bread. I replaced over half of the refined flour with whole wheat flour. Since whole wheat flour absorbs moisture, I added some milk to get the right consistency.

Print Recipe
5 from 1 vote

Banana Walnut Bread

Prep Time20 mins
Cook Time45 mins
Course: Breakfast, Dessert, Snack
Servings: 5 persons
Author: Bhagya Suvarna

Equipment

  • Electric Oven
  • Hand Blender

Ingredients

  • 100 grams Whole Wheat Flour
  • 90 grams Refined Flour
  • 100 ml Oil
  • 130 Grams Powdered Sugar
  • 2 Nos Eggs
  • 2 Medium Bananas
  • 50 Grams Walnuts
  • 1 Tsp Vanilla Essence
  • 1 Tsp Cinnamon Powder
  • 3/4 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1/4 Cup Milk

Instructions

  • Preheat the oven to 180 degree C. Grease the baking dish with oil and sprinkle flour all over it. Coat the flour on all sides and tap off the excess flour.
  • Sift the flour, baking powder, cinnamon powder and salt into a bowl and keep aside.
  • Peel and mash the bananas and keep aside.
  • In another bowl mix the oil and powdered sugar. Beat the eggs well and mix in the vanilla essence.
  • Add the flour to the oil and sugar mixture.
  • Now fold in the eggs and mashed bananas. Gently fold in along with the milk. (Keep aside a tsp of milk)
  • Add in the chopped walnuts. Mix gently. Dissolve the baking soda in 1 tsp of milk and combine into the batter
  • Pour the batter into the greased dish and bake for 35-40 minutes. Insert a toothpick to check whether the cake is done.
  • Remove from the oven and cool for about 10 minutes. Invert it into a steel rack to let it cool down completely.
  • Slice and serve with a hot cup of tea or coffee.

Jackfruit Appam

This is the season for Jackfruits. Was wondering how appams would taste with the flavour of jackfruits. We usually make appams with bananas. Thought I would give our traditional appams a twist. The result was awesome!

Jackfruit Appam

Servings: 4 persons
Author: Bhagya Suvarna

Ingredients

  • 1 cup Rice
  • 7-8 Nos Jackfruit Pods Deseeded
  • 1/4 cup Powdered Jaggery
  • 1/2 tsp Cardamom Powder
  • 1/2 cup Coconut Grated
  • 1/2 tsp Salt
  • Ghee As Required

Instructions

  • Wash and soak the rice in water for 2-3 hours. Drain and keep aside
  • Cut the jackfruit ino small pieces
  • In a blender add the soaked rice, jackfruit pieces, cardamom powder, grated coconut and salt.
  • Grind to a fine paste. The batter should not be too thick or runny. Transfer it into a bowl.
  • Heat an appam pan and grease each mould with ghee. Using a spoon take a little batter and fill each mould with 3/4th of the batter.
  • Cover and cook on a low flame or 3-4 minutes.
  • Once the bottom is cooked gently flip it on the other side using a fork or a toothpick. Leave it for another 2-3 minutes on a low flame. Add a little ghee if necessary.
  • Follow the same steps with the remaining batter, using ghee to grease the moulds each time.
  • Serve as an evening snack, with a hot cup of tea.

Brinjal and Green Peas Masala

This is a Brinjal preparation I first tasted at my neighbour’s place. She was kind enough to give me the recipe. The coconut based gravy blends very well with the brinjals. A typical South Indian preparation.

Baingan Masala with Green Peas (Brinjal Masala with Green Peas)

Prep Time25 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: brinjal,, coconut, gravy, peas
Servings: 4 persons
Author: Bhagya Suvarna

Ingredients

  • 250 grams Brinjals
  • 1 Cup Green Peas
  • 2 Nos Onions Chopped Finely
  • 1 Tsp Jaggery
  • 1/2 Tsp Turmeric Powder
  • 2 Tsp Tamarind Paste
  • 1 Inch Ginger
  • 4-5 Cloves Garlic
  • 6-7 Nos Curry Leaves
  • 1/2 Tsp Mustard Seeds
  • 2 Tbsp Coriander Leaves
  • Salt to Taste

Ingredients for Masala Paste

  • 5 Nos Red Chillies Dried
  • 1/2 Tsp Fenugreek Seeds
  • 1 Tbsp Coriander Seeds
  • 1 Tsp Cumin Seeds
  • 1 Tsp Mustard Seeds
  • 1 Inch Cinnamon Stick
  • 3-4 nos Cloves
  • 4-5 nos Peppercorns
  • 2 Tsp Sesame Seeds
  • 3-4 Tbsp Grated Coconut

Instructions

  • In a pan dry roast the Ingredients given under Masala Paste
  • Grind them to a fine paste along with tamarind paste, jaggery, 2 cloves of garlic and salt. Keep aside.
  • Meanwhile slit the brinjals into four parts, just more than halfway through, so it remains as a whole with the stem intact.
  • Stuff the ground masala into the slit brinjals and keep aside the remaining masala.
  • Heat oil in a pressure cooker, add the mustard seeds, once it begins to splutter add the curry laves, ginger and garlic. Saute for a few seconds.
  • Add in the onions and cook till it has turned slightly pinkish in colour.
  • Add in the stuffed brinjal and saute for a minute. Add the remaining masala paste and cook for a minute. Add in the green peas, turmeric powder and a cup of water. Mix well and cover the pressure cooker. Let it cook on a medium flame for two whistles.
  • Allow the pressure to release naturally. Open the cooker and once again bring to boil, check the seasoning and the coriander leaves. Mix gently
  • The brinjal masala with green peas can be had with Rotis or Jeera rice

Makki ki Roti

This is the Indian bread that goes well with Sarson ka Saag made with maize flour. It is a traditional North Indian recipe.

Makki Ki Roti

Serves 4
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Allergy Wheat
Dietary Vegetarian
Meal type Bread
Misc Serve Hot
India Indian

Ingredients

  • 2 cups Maize Flour
  • 1/2 cup Wheat Flour
  • 1/2 teaspoon Carom Seeds (Ajwain)
  • 2-3 tablespoons Ghee
  • Salt to taste
  • Hot water to bind the dough

Directions

Step 1
in a bowl or plate take the maize flour, wheat flour, carom seeds and salt as required
Step 2
Gradually add the hot water to the flours and mix it well with the help of a spoon.
Step 3
When the mixture is ready to handle knead to a smooth and firm dough. Cover with a cloth and let the dough rest for a few minutes.

Step 4
To make the rotis, make medium size balls of the dough and flatten the dough ball using fingers. Place the flattened dough ball on a plastic sheet and roll out into a medium-sized round circle using a rolling pin with the help of some flour. The rotis should be a little thick so make sure not to roll out too thin..
Step 5
Now gently transfer the roti on the heated tava or skillet and cook on both sides by gently flipping it. Do not flip the roti mare than twice, as the roti is very fragile.
Step 6
Using a tong cook the roti on a direct heat like phulkas over medium flame, flipping in between to cook evenly. Once brown spots appear on the roti take it out of the flame
Step 7
Transfer to a plate and apply ghee on both sides.
Step 8
Enjoy it hot with Sarson ka Saag, white butter and jaggery.

Sarson ka Saag

During our trip to Amritsar, I had this delicious preparation of Mustard greens for the first time in one of the Dhabas. So when I saw the mustard leaves in the market it brought back the memories of the delicacy I had eaten. A search on the internet threw up a number of recipes using a number of optional ingredients along with the mustard greens (Sarson). I decided to use the basic three types of greens to make the Saag.

Sarson ka Saag

Prep time 15 minutes
Cook time 50 minutes
Total time 1 hours, 5 minutes
Dietary Vegetarian
Meal type Main Dish
Misc Serve Hot

Ingredients

  • 2 bunches Mustard Leaves (Chopped)
  • 1 bunch Spinach Leaves (Chopped)
  • 1/2 bunch Bathua Leaves (Chenopodium) (Chopped)
  • 4 heaped teaspoons Maize Flour
  • 2 tablespoons Mustard Oil
  • 1 tablespoon Ginger (Grated)
  • 1 tablespoon Garlic (Grated)
  • 1 Large Onion (Finely Chopped)
  • 2 Medium Green Chillies (Finely Chopped)
  • 2 Medium Tomatoes (Pureed)
  • 1 tablespoon White butter
  • 1 tablespoon Jaggery (Grated or Powdered)
  • Salt to Taste
  • 1 cup Water

Directions

Step 1
Clean wash and chop all the greens
Step 2
In a pressure cooker add the greens along with a cup of water and mix well, close the lid and cook for 3-4 whistles. Open the cooker only after the steam has been completely released.

Step 3
Using a hand blender, blend the greens while gradually adding the maize flour. Keep aside.
Step 4
in another pan heat the mustard oil, add in the grated ginger and garlic. Saute for a minute
Step 5
Add in the chopped onions and saute until slightly brown. Add in the chopped green chillies. Mix well.
Step 6
Add in the tomato puree, salt and cook for about 2 - 3 minutes
Step 7
Add in the blended greens and mix well. Cover and cook for about. 2-3 minutes. Turn off the flame .
Step 8
The saag is ready to be served with a dollop of white butter on top.

Amla Pickle (Indian Gooseberry Pickle)

I came across this recipe from Rekha Divekar on Instagram. Amla was in season and it looked simple and easy to make and thought I would give it a try. This was the first time I was making a pickle. Turned out to be very good. I used green chilies instead of red chili powder. It is one of the best ways to use Amla (Gooseberry) in your diet.

Amla Pickle (Indian Gooseberry Pickle)

Ingredients

  • 250g Amla (Gooseberry)
  • 100g Ambe Haldi (Raw Turmeric)
  • 1 Medium Lime
  • 1/4 cup Mustard Seeds (Rai)
  • 1/4 cup Sea Salt
  • 2 teaspoons Jaggery Powder
  • 3-4 Small Green Chillies (Slit it into 2)
  • 1 teaspoon Turmeric powder
  • 1/2 teaspoon Fenugreek seeds (Methi Seeds)
  • 3-4 cloves Garlic (Chopped Finely)
  • 1/4 tablespoon Asafoetida powder (Hing)
  • 1/4 cup Oil

Directions

Step 1
In a pan boil water, switch off the flame. Now add in the amlas to the boiled water and keep it immersed for 10 - 12 minutes.
Step 2
Grind the mustard seeds to a fine powder. Fry the fenugreek seeds in a little oil and powder it.
Chop garlic and slit the green chillies.
Step 3
Heat oil in a small pan, add a tsp of mustard seeds, wait till it crackles, add the asafoetida and turmeric powder. Allow it to cool completely.
Step 4
Cut the amla and the raw turmeric into small pieces.
Step 5
In a mixing bowl add the amla, raw turmeric, garlic, jaggery powder, mustard powder, fenugreek powder, salt and the green chillies. Add in the juice of the lemon and mix well.
Step 6
Add the cooled tempering to the mixture. Mix well.
Step 7
Store it in an airtight glass bottle. The pickle will be ready to eat after two days.

Mutton Masala (Mangalorean Style)

A Mangalore recipe of mutton in a traditional coconut-based curry. One of the recipes I learnt from my grandmother.

Mutton Masala (Mangalorean Style)

Course: Main Course
Author: Bhagya Suvarna

Ingredients

  • 1 kg Mutton
  • 22 nos Red Chillies
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1 tsp Poppy Seeds (Khus Khus)
  • 5 nos Cloves
  • 4 nos Green Cardamom
  • 4 sticks Cinnamon
  • 1 no Star Anise
  • 1/2 Mace
  • 2 1/2 tsp Coriander Seeds
  • 3-4 nos Onions
  • 2 sprigs Curry Leaves
  • 2 nos Potato
  • 4 nos Tomato
  • 2 cups Coconut Grated
  • 2-3 tbsp Coconut Oil
  • 1 no Lemon
  • 2 tbsp Coriander Leaves
  • 1/2 tsp Turmeric Powder

Instructions

  • Take a pan and dry roast the coconut on a medium to low flame. Keep aside.
  • Heat a pan with little coconut oil. Add half of the curry leaves and onion. Once the onion becomes pink add poppy seeds along with red chillies, mustard seeds, cumin seeds, cloves, cardamom, cinnamon, star anise, mace and coriander seeds. Roast all the ingredients.
  • Grind the roasted ingredients to a fine paste. Keep aside.
  • Heat coconut oil in another pan or pressure cooker and add curry leaves, ginger and garlic and for a few seconds.
  • Add the onions and fry it till it becomes brown in colour.
  • Add in turmeric powder and the chopped tomatoes and cook it till the tomatoes have turned soft.
  • Add the mutton pieces and stir, and cook until the mutton is almost 3/4th done.
  • Add in the potatoes and cook till the mutton and potatoes are completely cooked
  • Add the ground masala and cook it for a few minutes.
  • Add in the roasted coconut. Mix well and add the lime juice and coriander leaves.
  • Mix well and serve hot with parathas or steamed rice.

Paneer Do Pyaza

I had this urge to eat some restaurant style food. Searched on the net and found this recipe. If you love restaurant style dishes, this is a must try.

Paneer Do Pyaza

Servings: 4 persons
Author: Bhagya Suvarna

Ingredients

  • 200 grams Paneer
  • 3-4 tbsp Tomato Puree
  • 10-12 nos Cashew nuts
  • 2 nos Onion Medium Size
  • 2 nos Onions Small Size
  • 2 tbsp Cooking Oil
  • 1 tsp Cumin Seeds
  • 2 tsp Ginger Garlic Paste
  • 1/2 tsp Turmeric Powder
  • 2 tsp Chilly Powder
  • 2 tsp Coriander Powder
  • 1 tsp Salt
  • 2 nos Green Chilly
  • 1/2 tsp Kitchen King Masala
  • 1/2 tsp Garam Masala
  • 1 tsp Kasoori Methi
  • 2 tsp Coriander Leaves

Instructions

  • Cut the paneer into 1" cubes
  • Make a paste of the cashews nuts and keep aside
  • Chop the medium size onions finely and the smaller onions peel it into petals
  • In a pan fry the paneer on both sides, remove and lightly fry the onion petals till it becomes translucent,
  • In another pan add 2 tbsp of oil and add the cumin seeds
  • Once it splutters add the onions and fry till light brown in colour, add in the ginger garlic paste and fry for about 2 minutes
  • Add in the tomato puree and fry on a medium heat
  • Add the turmeric powder, chilly powder and coriander powder and fry for some time.
  • Add salt and the cashew paste, fry for some time. Add water and fry the masala till the oil separates.
  • Add in paneer cubes, slit green chillies and the onion petals and mix well.
  • Add 1/2 tsp kitchen king masala, mix cover and cook for few minutes
  • Next, add garam masala and kasoori methi, mix cover and cook for 2-3 minutes
  • Add chopped coriander leaves
  • Serve hot with rice rotis or plain parathas.

Notes

Credits:  Spice eats

Makhanwala Murgi ( Butter Chicken)

A family favourite, this is a spicy version of the well known Indian butter chicken. This is one dish where you cannot help going back for more. Enjoyed it for lunch today, with parathas.

Makhanwala Murgi (Butter Chicken)

Prep Time4 hrs 20 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: butter chicken, chicken, gravy
Author: Bhagya Suvarna

Ingredients

  • 1 kg Chicken Cut into big pieces
  • 150 gms Butter

For Marinade Paste

  • 6 cloves Garlic
  • 1/2 tsp Ginger Paste
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Chilly Powder
  • 1/2 tsp Garam Masala
  • 2 nos Green Chillies
  • 1 cup Curd
  • Salt to Taste

Masala Paste Ingredients

  • 2 nos Onions Chopped
  • 8 cloves Garlic
  • 1 stick Cinnamon
  • 4 nos Chilles
  • 2 tbsp Coconut Grated
  • 3/4 tsp Cumin Powder
  • 1/2 tsp Garam Masala
  • 3 nos Cloves
  • 2 nos Cardamoms
  • 1 piece Ginger
  • 1/2 tsp Chilly Powder
  • 2 tbsp Almonds
  • 1/4 tsp Nutmeg
  • 1 tsp Coriander Powder
  • 2 tbsp Coriander Leaves

Instructions

  • Grind all the ingredients of the marinade paste, mix it with the curd.
  • Rub the mixture into the chicken and marinate for 3 to 4 hours
  • Heat 50 gms butter in a pan and fry the onions until it has turned brown in colour.
  • Then add rest of the ingredients of the masala paste one by one.
  • Roast it for a few minutes, remove from fire and cool it
  • Grind the roasted ingredients to a fine paste and keep aside.
  • Take a frying pan and melt 100 gms of butter and add the chicken and fry for a few minutes
  • Then add the ground masala paste and stir fry for a few minutes till it leaves oil or dries up.
  • Add 1/2 cup of hot water. Cover and cook on a slow fire till the chicken is tender.
  • Serve hot with rice, roti or appams.