Hot & Sweet Mango Chutney- Make it Monday: Recipe of the Month

Mango is my Favorite fruit! And Mangoes are in season!! And it is also the best time to get out and enjoy some barbecue or go picnicking...So let's make some yummy chutney to pair with it. You can also enjoy it as a dip or side with any crispy or finger food! 

The best part about living in Singapore is that we get Mangoes almost year long!

Ingredients:

Semi-ripe Mango - 1 Medium

Ginger Paste - 1/4 Tsp

Garlic Paste - 1/4 Tsp

Sugar - 5 Tbsp + Water as needed

Red Chilly Flakes - 1 Tsp or as per Taste

Vinegar 1/2 Tsp

Salt - to Taste

Method:

• Cut the Mango into thin slices
• Mix the sugar with Mangoes and a little water till the Mangoes float in the mixture
• Heat it on medium flame till the mangoes become a bit soft.
• Taste to check, if it is too sour add some more sugar
• Now add chilly, ginger-garlic paste, vinegar and salt
• Cook till the mixture thickens and the mango slices turn transparent
• Add more water and boil if you want the chutney to be more flowy
• Store in the refrigerator

Enjoy!!

Coconut Dessert: Make it Monday

This quick and easy Coconut is a true treat!

Coconut Dessert Recipe

Ingredients: 
Desiccated Coconut - 1 Cup
Milk - 1 Cup
Sugar - 4 Tbsp
Raisins- 3 Tbsp Chopped
Cardamom - 2 to 3 Pinch
Saffron - 5/6 Strands
Extra Virgin Coconut Oil- 1 Tbsp
*You can adjust the Sugar and Raisins as per your taste

Method:

• Heat the milk on medium flame till it is reduced to one-third, this might take a while
• Add Saffron, stir for a few seconds
• Add the coconut, Sugar and Cardamom 
• Add Coconut Oil, Stir till everything blends in nicely and the mixture thickens
• Enjoy!

Healthy Breakfast Potatoes with Curry Leaves - Make it Monday

Make this yummy version of Breakfast Potatoes with a hint of Curry Leaves and Mustard seeds.
It is originally a South Indian Dish but I have added my own twist to it!

Healthy Breakfast Potatoes

Ingredients:

Potatoes - 4 Medium
Curry leaves - 1 Stalk
Mustard Seeds - 1 Tsp
Cumin Seeds - 1/2 Tsp
Red Whole Chilies - 2
Chopped Green Chilies - 1 Tsp
Chopped Onions - 2 Medium
Turmeric - 1 Tsp
Salt - to Taste
Olive - oil 2 Tbsp
*You can add/reduce the Chilies as per your taste

Method:
Boil the potatoes,
Peel them,

Heat Oil in a pan, add Mustard seeds, Cumin seeds, when they pop add Curry Leaves, Chilies and Onions,

Fry till the onions are transparent, then add the potatoes, gently crush them don't mash up,

Finally add turmeric and salt, Cook for 8-10 minutes.

That's all your yummy + healthy Potatoes are ready!

Enjoy!

 

Mango Kulfi Popsicle- Skinny + Yummy: Make it Monday

Mangoes are in Season at full, they are one of my favorite tropical fruits. This is a wonderful yummy treat to beat the heat with all natural ingredients and my version is a bit on the skinny side but without any compromise on Taste!!

"Kulfi" is one of the popular Indian frozen desserts, traditionally prepared by evaporating milk.

Ingredients:

Milk- 3 Cups (I used skimmed one)

Ripe Sweet Mango Pulp- 1 Cup

Sugar - 1/3 Cup or add/reduce as per your taste

Saffron - 4/5 Strands

Ground Almonds - 3 Tbsp

Method:

1. Reduce the milk to 1/3 by cooking on medium heat and stirring in between. Be careful not to burn it. Or you can also do this in Microwave- heat milk for 3 to 4 minutes then stir, repeat till it is reducer to one-third. Microwave method is safer if you feat that it might get burbled on stove. This is what will make your dessert creamy and reduce the ice crystals when you freeze it.

2. Add sugar mix well, add saffron and mix.

3. Let it cool to room temperature.

4. Add almonds and mango puree.

5. You don't need any color as you get a beautiful natural creamy yellow from the mangoes.

6.. Transfer to moulds and freeze.

Enjoy!!

Cottage Cheese Kebabs - Make it Monday: Recipe

Who is in for some BBQ on a quiet Summery & slightly Breezy afternoon!
If you are in, here is a yummy vegetarian "Cottage Cheese Kebabs" recipe for you!

Warning ** This stuff is Spicy!!
Don't worry you can reduce the hot part if you like!

Ingredients-

Cottage Cheese Grated 100 Gms (to make about 8 kebabs)

Onion - 1 Medium (Finely chopped)

Green Chilies - 2-3 or per taste

Cilantro - 2 Tbsp

Ginger Paste - 1/2 Tsp

Garlic Paste - 1/2 Tsp

Red Chili Powder - 1/3 Tsp or as per taste

Black Pepper Powder - 1/3 Tsp or as per taste

Salt - to taste

Cornflour - 3 Tbsp

Olive oil - to brush the kebabs

Method-

Keep the cornflour aside and mix Everything else together.

Next, Slowly add the cornflower and knead the mixture.
Wrap the mixture around the skewers to form kebabs, brush with olive oil.
(don't forget to soak the skewers in water first)

Roast in Grill for about 15-20 minutes until crispy and brown. Turning in between.
You can also do them in oven at 150 degree C or 300 degree F for about 20-25 minutes. Turning once in between.

Serve hot with Chutney or Sauce of your Choice. You find one "Mint and Tomato Chutney Recipe" here, and a "Green Mango Chutney" here.



Enjoy!!

Crispy Bitter Gourd - Make it Monday: Spicy Indian Recipe

I know "Bitter Gourd" is not something that everyone has taste buds for, when I was in school I used to hate it too, but now it is one of my favorites! 

Especially looking at the health benefits it has. This recipe is infused with sweet and mild fennel flavor and also has a spicy flavor to it!

So here it is...

 

Ingredients:

Bitter Gourds - 2  Medium
Onions - 2 Medium
Crushed Fennel Seeds - 1 Tsp
Red Chilly Powder - 1/2 Tsp (or as per Taste)
Turmeric Powder - 1/2 Tsp
Salt
Light Olive Oil - 2 Tbsp

Method:

1. Peel the bitter gourds and cut into two length-wise. Discard the seeds.
2. Apply salt generous to it and keep for about an hour. This will reduce the bitterness quite a bit.
3. After that thoroughly wash the bitter gourd and cut into thin slices.
4. Chop the onions.
5. Heat oil in a pan, add the crushed fennel seeds, add onions and bitter gourd.
6. Cover the pan for about 10-15 minutes and cook on medium heat so that the bitter gourd is tender.
7. Add chilly powder and turmeric powder. Remember you marinated it in salt so no need to add any now.
8. Open the lid and cook on high heat stirring in between for about 25-30 minutes till the bitter gourds are nice crispy and brown.

Enjoy!!

Indian Recipe - Lentil Pancakes

Ingredients:
Yellow Mung Lentil: 1/2 Cup
Water: As needed
Green Chilies Chopped: 1-2
Finely Chopped Onion: 1 Medium
Chopped Coriander: 1 Tablespoon
Cumin Seeds: 1 Tsp
Salt: To Taste
Olive Oil: As Needed

Method:

1. Soak the lentils in water for about an hour.
2. Drain and grind the lentils finely.
3. Once done add water to the batter till it gets a smooth flowing consistency. Do not add too much water.
4. Add all the other ingredients and mix well for a few minutes.
5. Heat a little oil in a non stick pan for shallow frying, pour a large spoon full of batter to make a small pancake (about 4" in diameter).
6. Fry well on both sides.
7. Enjoy this easy to digest protein filled snack!

Healthy Tomato Rice

Ingredients:

Rice – 1 Cup (Preferably Basmati Rice)

Canola Oil - 2 Tbsp

Chopped Onion – 1 large

Bay Leaves – 2

Whole Black Pepper- 4-5

Cinnamon Stick – 1” Piece

Cloves – 2-3

Green Chilies – 2 medium (or as desired)

Ginger & Garlic Paste – 1 Tsp

Green peas - 1/2 Cup

Pureed Tomatoes - 2 large

Salt - to taste

Method:

• Heat Oil, add onions, all the dry spices and the chilies.
• When the onions are slightly golden brown add the ginger & garlic paste.
• Fry for a few minutes.
• Add the washed rice and fry again for a few minutes, add the peas and salt.
• Add tomato puree + the water needed to cook the rice. (for me I need 3 cups water to cook 1 cup Rice, the puree made for 2 cups and so I added just 1 cup water.)
• Cook till the Rice is done.

ENJOY!

Raw Mango Chutney / Dip

This is one of my favorite homemade chutneys/sauce. It has a tangy flavor with a bit sweet and sour taste. The herbs give a nice & fresh aromatic hint. It is a very popular North Indian side enjoyed with many Snacks and even with meals.

All you need is all these ingredients and just grind them!

Raw Mango Chopped - 1 Medium Sized

Green Chili - 1 Medium

Red Chili Powder - 1/2 Tsp

Sugar - 2 Tsp

Black Pepper Powder - 1/4 Tsp

Coriander Leaves - 2 Tbsp

Mint Leaves - 1 Tbsp

Cumin Seeds - 1 Tsp

Garlic Clove - 1

Salt - To Taste

Enjoy!

* You can reduce the chili/pepper as per your taste

Crispy Baby Corn Sticks

Ingredients:

Baby corn - 7-8 Pieces 

Ginger Paste - 1/4 Tsp

Garlic Paste - 1/4 Tsp

Red Chili Powder - 1/4 Tsp

Salt - to taste

Water - to boil

For the Batter for covering:

All purpose Flour - About 1/2 cup

Corn Flour - 1 Tbsp

Sugar - 1/4 Tsp

Black Pepper - 1/4 tsp or as needed

Chopped Cilantro - 1 tsp (Optional)

Salt - to taste

Water - as needed to make a thick batter

Oil - for Frying

Method:

• Boil the baby corn in salt water till tender. Remove from water.
• Marinate the baby corn in Ginger-garlic paste and red chilly powder for about 1/2 an hour.
• Mix the ingredients of batter, make it up to a thick sticky consistency.
• Dip the baby corn in batter and deep fry till golden & crisp.
• Serve with  green bell pepper/onion salad and sauce of your choice.

ENJOY!

Happy Cooking:)

Monday Recipe: Spicy Eggplant Curry

Do you like Indian Food?

Being from India, I absolutely love Indian food. But I prefer home-made since I know how to cook and I also love cooking. Most our Chinese/American friends think that everyday Indian food is what you get in the restaurants......all that very spicy and a bit oily stuff, which tastes good but is too rich. Well the fact is our everyday meals are quite light and healthy,but of course it is a bit spicy:)

Okay that on one side, eating Rich and Spicy Indian dishes in moderation is perfectly okay. Today's recipe is NOT light rather it is Spicy and maybe a little hot too!!

Spicy Eggplant Curry - Indian Style...

Ingredients:

Baby Eggplant: 7-8 Pieces, make two cross slits from base leaving the heads on 

Potatoes: 2 Medium Sized, halved & diced

Onions: 2 Medium, Finely chopped

Ginger Paste: 1 Teaspoon

Garlic Paste: 1 Teaspoon

Tomatoes: 2, pureed

Red Chili Powder: 1 Tsp

Cumin Powder: 1 Tsp

Turmeric Powder: 1 Tsp

Salt: To Taste

Canola Oil: 3  Tbsp

Chopped Cilantro: To Garnish

Method:

• Heat Oil in a pan, add chopped Onions, fry till they are nicely golden brown, cook on medium heat.

• Add ginger and garlic paste, fry for a few minutes till you get a nice aroma.
• Take about 1/4 cup water and add all the powders to it, add this to the fried mixture.
• Reduce the heat and fry it till you see Oil separating.

• Add the tomato puree and again fry for a few minutes till the tomatoes blend in  nicely.
• Add the potatoes, eggplants, salt and 1/2 cup water.

• Cover the pan and cook till eggplants are tender and done.
• Garnish with Cilantro and Serve hot with flat bread or naan.
  

ENJOY!!!