427: Manga Inji/ Mango Ginger Pickle

 In India, Manga Inji (Curcuma manga/ mango Ginger/White Turmeric  ) is sold along with lemon and Fresh Green Pepper on the sidewalks.  It is very popular pickle in South India.  Manga Inji resembles a ginger, but tastes like a raw mango. My sister in law Nalini gave some manga Inji(Thanks Nalini). Next day itself, I made two types of pickles.

Ingredients:

Chopped Manga Inji                     1 cup

Lemon                                           1 no.

Finely chopped Green chilies       4 no.

Lemon Juice                                 2 Tbsp.

Salt                                             1 Tsp.   

 For Seasonings

Oil                                                 1 Tsp.

Mustard seeds                             ¼ Tsp.

Asafetida powder                         1/8 Tsp.

Turmeric powder                          1/8 Tsp.

 Curry leaves                                Few                        

Preparation 

• Wash mango ginger and dry completely. Cut the mango ginger into small bits.
• Chop the lemon into thin pieces.

• Combine the sliced ginger with other ingredients thoroughly.
• Temper seasonings in oil and pour it in to the pickle and mix well. 
• Store it in a glass jar and use after a day.
• Store it in the refrigerator.
• Serve with curd rice.

426: Peanut Chutney Without Coconut

There are many types of chutney that are prepared in the Indian cuisine. The taste of Indian chutneys range from sweet to tangy and sometimes fiery spicy. The best thing about chutney recipes is that they can be prepared within minutes.

The Peanut chutney is very easy to prepare and can be a spicy chutney for any meal. You can either have chutney as a side dish with rice or Idli or smear your dosa with this chutney.

Ingredients

 Dry Roasted Peanuts               ½ cup

Chutney dal                                2 Tbsp.

Green chilies                              3 no

Grated Ginger                           1 Tsp.

Curry leaves                              few

Lemon Juice                               1 Tsp.

Salt                                            To Taste

For Tadka   

Oil                                                1 Tsp.

Mustard seeds                            ½ Tsp.

Red chilies                                   2 no.

Asafetida powder                       1/8 tsp.

Curry leaves                                3 no.,

Method:

• Combine all the ingredients and grind with using little water. When the paste looks fine and semi thick remove from the grinder.
• Heat a oil in a pan. Add all the tadka items after the oil becomes hot. Pour the spluttering tadkas over the chutney.
• Peanut chutney is ready to eat. You can either serve it hot or refrigerate it.
• Enjoy the spicy and delicious chutney with dosas , Idlis  with other South-Indian dishes.

IF YOU LIKE THIS RECIPE, YOU MAY ALSO LIKE:(See the Links)

Red Bell Pepper Chutney

Coriander Chutney

Coconut  Chutney

Gongura Chutney

425: Paneer Pasanda

Vegetarian cooking look and tastes a lot more delicious, as the soft color of paneer heightens the colors of the other ingredients.  Paneer not only look good, but tastes delicious also. Paneer Pasanda is a rich paneer delicacy.  Normally Paneer sandwiches filled with mashed paneer filling and  paneer sandwiches are deep fried and served in rich curry. But I slightly modified the recipe like, Paneer cubes are deep fried in oil and cooked in rich gravy masala. I omitted the sandwich part and made the recipe as simple.

Ingredients

Homemade OR Store Bought Paneer             400 gms

Green Capsicum                                          1 No

Salt                                                            To Taste

Pureed Big Tomatoes                                   2 No.

Ginger Paste                                               1 Tsp.

Green Chilies finely chopped                        2 no.

Ghee                                                         1 Tbsp.

Cooking Oil                                                 for Deep Frying 

Masala Powder

Red Chili Powder                                        1 Tsp.

Garam Masala Powder                                1 Tsp.

Coriander powder                                       ½ Tsp.

Fresh Cream                                               2 Tbsp.

For Paste

Cashew nuts                                               2 Tbsp.

Poppy Seed (Khus Khus)                             1 Tbsp.

Green Cardamon                                        2 no.

For Seasoning:

Cinnamon Stick                                        ½ no.

Bay Leaves                                               1 no.

Raisins                                                      1 Tbsp.

Method:

• Cut the Paneer into cubes, deep fry in oil till golden brown and drain and put into the cold water.

• Soak cashew nuts, poppy seeds and cardamom in half a cup of warm water for 20 minutes. When cashew nuts are soft, make a fine paste in the blender. Keep aside.
• Heat the ghee, add all seasonings. Now add the ginger paste, capsicum and green chilies. Fry it for 3 minutes in medium flame.
• Now add the paste and all masala powders and fry for a minute.
• Now add the tomato puree and cook till the oil separates and gravy become thick
• Now add sugar, Fresh cream and salt and mix it well.
• Now add 1 cup of water and salt. Boil the curry for 5 minutes.
• Now add fried paneer and cook for a couple of minutes.
• Paneer Pasanda is ready. Garnish with chopped coriander leaves.
• Delicious paneer Pasanda is ready to serve. Serve with Chapatti, Pulka and Nan.

• Note

Method of preparation to make the sandwiches

•  Keep about 50 gms paneer aside. This is for the filling.
•  Cut paneer into one and a half inch squares. The paneer pieces should not be more than a quarter inch thick.
•  Now cut each square into two triangles 
•  finely chop the green chilies.
•  Now in the mashed paneer add salt, green chilies, chopped coriander leaves, raisins, finely chopped cashew nuts, and chaat masala. Mix them well.
• paneer squares cut into 2 triangles filling for paneer pasanda
• Now keep about 2 tsp filling evenly on one of the paneer triangles and cover with the other paneer triangle. Press gently . Repeat with all the paneer pieces.
•  Take all purpose flour, salt, and chopped coriander leaves in a bowl. Add a little water at a time to make semi liquid batter.
•  Heat oil in a wok on medium heat; dip the paneer sandwiches in the flour paste and deep fry on medium heat until paneer is reddish brown. Drain and keep into kitchen paper.
• Now paneer sandwiches ready for Pasanda