Utpala's Kitchen

Summer is already here!! First thing we remember and be waiting in summer is for Mangoes. Raw mangoes are available in the start of the summer and this is the time to prepare yummy and spicy mango pickle. It is very easy and quick recipe. Normal mango pickles takes weeks or months to get marinated but this pickle can be served immediately. I would recommend totapuri mangoes for this recipe, it tastes great for instant pickle. Totapuri is very popular in India and is easy to find in India. If you are not able to find totapuri then you can use any type of raw mango.

INGREDIENTS:

1 big raw mango (preferred totapuri mango)
2 tbsp chili powder
5 tsp oil
1 tsp mustard seeds
salt as required

PROCEDURE:

Wash and clean mango in running water. Chop mango into small and thin pieces.

Heat oil in a small pan and season with mustard seeds.

Now add hot seasoned oil to chopped mango. Adding hot oil to mango helps to marniate quickly.

Add chili powder and salt to it.

Mix well and adjust the salt based on the sourness of mango.

It can be served immediately. And can be stored for 1 week to 10 days.
It will be great combination with curd rice.

00:03:00

Quick and easy stuffed capsicum in tomato gravy. As we stuff in capsicum slices it is easy to roast it on a skillet. And it is quite fast. Aloo and paneer as always they give a yum taste to the gravy. You can prepare this any time, either for dinner or lunch.

INGREDIENTS:

Bell Pepper Stuffing
2 Bell peppers
1 cup boiled potatoes
1 cup paneer
1 tbsp finely chopped green chilies
1 tsp coriander powder
1 tsp cumin powder
salt as required
coriander leaves
1 tbsp butter

Gravy
3 tomatoes
1 onion
6 green chilies
4 red chilies
1/4 cup milk
1 tsp cumin powder
2 tbsp cashews
1 tbsp oil
1 tbsp cream
1/2 tsp red chili powder
salt as required

PROCEDURE:

Chop bell peppers into thick slices, deseed it and keep it aside.

Smash the boiled potatoes and crumble paneer.

Add smashed potatoes, paneer, coriander powder, cumin powder, chillies, salt and coriander leaves in the big bowl.

Mix well. Taste the mixture and adjust salt accordingly.

Now stuff aloo paneer mixture in capsicum slices tightly.

Heat skillet, add butter and roast stuffed capsicum on both the sides. Keep them aside.

Now add tomatoes, onion, green chilies, red chilies, cumin powder, cashews in the blender or mixer grinder. Blend it.

Now add milk to make smooth gravy, keep it aside.

Heat oil in big pan, add tomato gravy. Simmer for about 5 to 7 minutes.

Now add creamer, salt and chili powder.

Saute for couple of minutes. Then stuffed capsicum and cook for 5 minutes.

Serve stuffed capsicum in tomato gravy with chapatis or rotis or jeera rice or ghee rice.

aloo aloo paneer aloo paneer curry bellpepper cottage cheese curry gravy indian cuisine north indian north indian cuisine paneer stuffed capsicum tomato gravy vegetarian

23:22:00

My Favorite enticing Palak Paneer!! This is one of the most popular paneer recipe in India. This goes well with rotis or chapatis or even with jeera or ghee rice.

INGREDIENTS:

2 medium sized onions
2 big tomatoes
1 bunch palak /spinach
6 to 8 green chilies
1 1/2 inch cinnamom
1/2 cup paneer
2 tbsp butter
salt as required

PROCEDURE:

Rinse palak leaves with fresh water and discard the stems if stringy. You can add stems if they are tender. Add palak leaves, one tomato, cinnamom, green chilies in pressure cooker. Pressure cook till 3 whistles. Let it cool down.
Meanwhile chop onions and remaining tomato into cubes.
Now drain the water from palak and save some drained water to make palak puree. Let it cool.

Add this to mixer jar or blender to make palak puree.

By adding drained water, make palak puree and keep it aside.

Heat butter in the pan, add chopped onions. Saute for 5 mins and then add tomatoes. Saute again for few more minutes till it becomes soft.

Add palak puree and mix well.

Simmer for 5 to 10 mins. Palak has to cook and thicken. Add salt and mix well.

Finally add paneer cubes and cook for 2 minutes. You can add roasted paneer cubes which enhances the curry taste.
Serve Palak Paneer with chapatis or rotis.

cottage cheese curry dinner gravy indian cuisine lunch north indian palak paneer paneer

01:54:00

Yummy rasam!! Having this with hot rice on exhausted day will soothe you :)

INGREDIENTS:

2 tbsp toor dal
3/4 tbsp cumin seeds
8 to 10 dried red chilies
1/4 tsp fenu greek seeds
4 peppercorns
8 curry leaves
lemon sized tamarind
1 small tomato chopped
1 tsp oil
1 tsp of grounded jaggery
salt as required

PROCEDURE:

Soak tamarind in water and keep aside.

Heat medium sized pan and dry roast toor dal, chilies, fenugreek seeds, peppercorns, curryleaves, cumin seeds.

Let it cool. Then grind into fine powder using mixer grinder and keep it aside.

Now heat oil in same pan, add mustard and cumin seeds. Once it splutters red chili and curry leaves.

Then add chopped tomatoes and saute till it becomes soft.

Add powdered spices. Mix it well. You will notice nice aroma coming in.

Squeeze tamarind soaked in water and filter the tamarind juice.
Add tamarind juice to the pan and mix well.

Add 1 cup of water or more as per consistency you need for rasam.
Add jaggery and salt. Stir and boil for 3 mins

Serve with hot rice it tastes yummy.

dinner gottu rasam homemade rasam powder indian cuisine lunch rasam tomato rasam vegetarian

01:18:00

Homemade Vangibath powder will make you feel very light and fresh. As it can be easily prepared and stored, you can always prefer this instead of using readymade ones. Good for health as well. Because HEALTH is WEALTH :-)

INGREDIENTS:

2 tsp urad dal
2 tsp channa dal
2 inch cinnamon
2 dried kapok buds/Moggu
12 to 15 dried red chili
1 tsp oil
1/4 cup dried coconut sliced

PROCEDURE:

Be ready will all ingredients which needs to be fried. So that you won't over roast as we will be roasting ingredients separately.

Heat a small pan. Dry fry urad dal and channa dal till it turns to golden brown and keep aside.

Now heat oil in same pan and fry cinnamon and kapok buds. Keep aside

Then add red chilies to same pan with the oil left and keep side.

Let it cool.

Once it is cooled then add all the fried ingredients and dried coconut to mixer jar.

Powder finely using a mixer grinder.

This powder can be stored for 10 to 15 days. Homemade vangibath powder will gives you very nice aroma and taste. Vangibath recipe will be coming soon :-)

homemade masala indian cuisine south indian cuisine vangibath vangibath powder vegetarian

19:21:00

Yummy and spicy vegetable fried rice!! Enjoy this yum fried rice for lunch or dinner or even in parties/get together.

INGREDIENTS:

1 big onion
6 to 8 french beans
1 medium sized carrot
1 potato
2 to 3 banana peppers/bajji mirchi ( instead you can use bell peppers)
1 cup rice
1 tbsp green chili paste
1/4 tsp gingergarlic paste
1 tbsp chili tomato sauce (optional)
1/2 tsp soy sauce
1/2 tsp chili powder
1/2 tsp garam masala
1 cup rice
1 tbsp oil
salt as required
coriander leaves for garnishing

PROCEDURE:

Chop onions, carrot, beans, potato finely. Chop banana peppers into cubes.

Meanwhile cook the rice and keep aside.

Heat a large pan, add chili paste and ginger garlic paste. Saute for couple of minutes.

Add chopped onions and saute till become soft.

Now add all veggies and fry till it's cooked.

Now add chopped banana peppers to it and saute for few more minutes. Instead of banana pepper you can use bell pepper. I would recommend banana pepper for spice lovers.