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.

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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.

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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.
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• Serve Palak Paneer with chapatis or rotis.

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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.

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01:18:00