Mambazha Pulissery (mango curry)

Mambazha Pulissery (mango curry) is a mango dish originally from Kerala. It is prepared with firm ripe mangoes, curd and fresh coconut. Mambazha Pulissery (mango curry) doesn’t take much time for preparation. Just half an hour and a blast of sweet, salty, spicy and sour flavored dish is ready!!

This mango curry is the first savoury dish I have ever cooked with coconut. I like coconut a lot, but only in sweets. In savoury dishes I am content till coconut chutney only.

A few days back my neighbour Subbalaksmi gave me this ripened mango curry dish to taste. I liked the taste and instantly asked for the recipe. But Subbalaksmi told that the recipe belongs to her mother in law and she always gets the ready dish from her. She doesn’t stay very far from our house but due to Corona I was scared to step out.

So, I decided to Google the recipe and my search ended with Foodviva.com. Recipe was quite simple and in half an hour Mambazha Pulissery (Mango curry) was ready. I took the curry to Subbalaksmi’s house for tasting. Both husband and wife gave a big thumbs up and I guess from now onwards I will start liking and cooking some more savoury coconut based dishes.

Some points to remember:

For this dish take firm ripe mangoes, so that while cooking you can have some mango chunks in the curry. If mangoes will be very soft, all chunks will turn into pulp.

Don’t use dry coconut. Fresh coconut gives wonderful authentic flavor to the dish.

Curd should be slightly sour and thick. We don’t want hung curd but it should not be thin as buttermilk.

This dish can be a part of your meals as a side dish or can be relished with plain hot steamed rice.

In the end while tempering,coconut il gives authentic flavour to the dish. But any other variety of oil also can be used.

There are a few more posts on mango dishes in the blog. You can take a look at them also:

Instant Mango Pickle  

Kairie ki loungi (raw mango dish)

Kachhi keiri ka pana/panna (raw mango beverage)

No Churn Mango Ice Cream

Mini Mango Cheesecake (No-Bake)

Mango Shrikhand (curd based dessert)

Ripe Mangoes Gojju/Curry

Ingredients :

1+1/2 cups peeled and chopped firm ripe mangoes

1/2 tsp turmeric powder

1/2 tsp red chilli powder

1/3 cup of water

 

1/3 cup fresh grated coconut

2 green chillies

1/2 tsp cumin seeds

2-3 tbsp water

Salt as per your taste

 

1+1/2 cups thick beaten curd

2 tbsp oil

1/2 tsp tiny mustard seeds

8-10 curry leaves

1/8 tsp asafoetida

2 dry red chillies

Process :

Beat the curd and keep it ready.

Grate fresh coconut, add cumin seeds, green chillies, water and grind it into smooth paste.

Wash, peel and chop firm ripened mangoes.

Heat pan on sim heat and add mangoes, water, turmeric powder and red chilli powder.

Mix everything together and cook for five minutes on sim flame. If mixture is turning too thick and sticking to the pan add 2-3 tbsp of water. Be careful, don’t let the mangoes become completely mushy.

After 5 minutes of cooking mangoes, add coconut paste and salt. Mix it well, keep stirring and let it cook for 2-3 minutes.

After 2- 3 minutes, add beaten curd and keep stirring for a minute otherwise curd will curdle. Switch off flame after a minute.

In a separate pan, heat oil and crackle tiny mustard seeds, asafoetida, curry leaves, dry chillies and instantly pour this into curry. 

Kerala style ripe mango dish Mambazha Puliserry with curd and coconut flavour is ready to be served!

 

Malai do pyaaza (onion with milk cream)

Onion cooked with milk cream – sounds a little odd, doesn’t it? But with this combination you will get such a beautiful restaurant-style dish that you will prefer to keep it as the star dish of your dinning table! Apoorva and I named this as ‘Malai do Pyaaza’.

Last year during my Delhi trip my youngest sister Neetu served us this dish. I loved this onion dish as it was not only delicious (fat is always tasty, isn’t it 😂) but the whole preparation took hardly any time and quite effortless.

Try this dish as you don’t have to worry about buying fancy ingredients during this lock-down period. Milk delivery is regular, so we can collect malai. Spices used here are our regularly used ones and are always there in kitchen.

I have a few more gravy based dishes in the blog. If you are interested you can check them also…. Lauki ke kofte ki sabzi (grated bottle gourd dumplings in curry)

Mangodi ki subzi

Dahi waale aaloo (Potatoes with buttermilk)

Gatte Ki Sabzi

Ingredients :

Small size onions 8-9
Oil – 2tbsp
Jeera (cumin) – 1/8 tsp
Rai (tiny mustard seeds) – 1/8 tsp
Hing (asafoetida) – a pinch
Dhania ( coriander) powder – 2 tsp
Haldi (Turmeric) powder – 1/4
Red chilli powder – 1/4
Salt as per your taste
Malai (milk cream) – 1/3 cup
Water – 1 cup

Points to remember :

  1. Onions can be added without giving a cross cut.
  2. If you do decide to make a cross cut, make sure that the cut is not deep, otherwise onions will not remain intact.
  3. Malai is cream of milk which gets collected on top of the milk after boiling. Collect the 3-4 days malai from the milk (keep it in the fridge) and use it.
  4. Can Amul milk cream be used instead of malai? Yes, you can but it doesn’t give exactly the same creamy texture and taste as we get by adding malai.
  5. Keep malai ready by churning it before starting the process.
  6. This dish is full of calories, so physical exercise is a must to burn those calories 😉.

Process :

Peel, wash and cut a cross (not deep) on onions.

Heat oil in cooker and crackle rai, hing and jeera.

Add churned malai and spices and let it cook for two minutes on medium heat. Keep on stirring.

Add onions by keeping the cross side on top and close the lid of the cooker along with weight. Turn off heat after just one whistle.

When the steam of the cooker cools down, open the lid of the cooker and Malai do Pyaaza is ready.

Delicately shift in serving bowl and enjoy the whistles from family members and guests!!

 

Dahi waale aaloo (Potatoes with buttermilk)

Dahi waale aaloo or chach vaale aaloo ki sabzi or boiled potatoes cooked with buttermilk is a traditional Rajasthani cuisine. Rain was scarce in Rajasthan till few years back. So getting vegetables was very difficult, specially during summer. Therefore, people invented a few dishes so that they don’t get affected due to lack of rain and could taste variety. One such dish Mangodi ki subzi  is already in the blog. Dahi ke aaloo is another such interesting dish where curry is prepared with buttermilk and along with regular spices boiled potatoes are added.

Curd is such a simple ingredient but you can create veritable dishes with it. I love using curd in my savoury dishes for regular meals like raita, sabzi or Besan ki kadi. The best part about Dahi ke aaloo is that it doesn’t require onion, garlic or even tomatoes. So you can have it during your one-time fasting meals.

Ingredients :

5 medium sized boiled potatoes
Curd 300 gm
3 cups water

Oil 2 tbsp
Jeera (cumin) 1/4 tsp
Rai 1/4 tsp
Asafoetida powder 1/8 tsp

Turmeric powder 1/2 tsp
Coriander powder 1 tbsp +1 tsp
Red chilli powder 1 tsp
Green chillies chopped 2
3 tbsp water
Salt as per your taste

Garam masala powder 1 tsp
Oil 1 tsp
Dry red chillies 2
Chopped green coriander leaves

Process

Wash, boil, peel and mash potatoes in medium chunks and keep them aside in a bowl.

In a separate bowl churn curd nicely and add three cups of water and churn it again for a homogeneous mix (this is how we prepare buttermilk (chach) in India).

Heat 2 tbsp oil and splutter rai, jeera and asafoetida (hing) in a wok. Add red chilli, coriander and turmeric powder and chopped green chillies followed by 3 tbsp water. On sim heat let the masala get cooked for 5 minutes. Stir in between to avoid burning.

Once masala is cooked take out 1 tbsp out of it and keep it separate to be used later.

Add buttermilk in the wok once oil can be seen on the sides of masala. Increase the heat to high and keep stirring this mixture with quick movements until it starts boiling. Fast speed stirring is very important as otherwise buttermilk will curdle (phat jayega).

When buttermilk starts boiling, add mashed potatoes along with the salt.

Now reduce the heat to sim and let it cook for half an hour. It can be cooked on medium heat for 15 minutes but I like curries or gravies to be cooked on sim heat. Slow cooking enhances the flavor of dish.

Switch off the gas after half an hour and add garam masala powder and chopped green coriander leaves. Dahi ke aaloo or potatoes cooked in buttermilk are ready!!

Remember we had kept a little quantity of masala separate. We will use it now. Heat 1 tsp oil and roast dry red chillies in it for half a minute and add masala.  Just before serving pour this in dahi waale aaloo and impress your guests and family members!!

 

 

Lauki ke kofte ki sabzi (grated bottle gourd dumplings in curry)

Louki, gheeya or bottle gourd… use any name but this vegetable hardly brings smile on anyone’s face. My mother used to prepare this in plain curry form with tomatoes and I always liked it. But other than my mother and me everyone else in the family used to eat it forcibly.

But there is one more way through which we can cook this vegetable and serve to our guests. It’s slightly time consuming but tastes wonderful and no one can deny once served on his\her plate!!!!

Process :

1.To prepare Kofta:
Besan (gram flour)     just enough to bind koftas

Grated bottle gourd 1+1/2cup
Red chilli powder 1/4 tsp
Chopped green chillies 1 tsp
salt… as per taste
Asafoetida… a pinch
Coarsely grinded fennel seeds 1/2 tsp

2.Gravy/curry

For paste:

Onion… 1 medium size
Tomatoes…. 3 medium size
Green chillies…. 3 medium size
Ginger…. 1tiny piece
Garlic……. as per your taste (I didn’t add)

Spices :

Red chilli powder 1/4 tsp
Turmeric powder 1/2 tsp
Coriander powder 1tbsp +1 tsp
Salt as per taste
Garam masala 1/2 tsp

Green coriander leaves for garnishing.

Process :

Peel and grate bottle gourd.

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Squeeze out all the juice from the grated bottle gourd. Keep this juice safe because we will be using it for curry.

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Mix red chilli powder, salt, hing(asafoetida) , besan (gram flour) and fennel seeds (sauf) in grated bottle gourd and prepare koftas(small balls.)

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Heat oil in a pan and fry these koftas keeping the flame between sim and medium. Once done, keep them aside.
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Now chop onion, tomato, garlic,  ginger and green chillies.

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Grind them in a paste and heat oil in a pan, crackle rai hing jeera and add grinded paste. Add rest of the spices.

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Let this cook on medium heat until it leaves the oil from the sides.

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Now add two cups of water including squeezed out bottle gourd juice and let it boil for 10-15 minutes on sim to medium heat. Add kofta in the gravy after 15 minutes.

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Cook for 5 more minutes on sim heat and take out louki ke kofte ki sabzi in a serving pan and sprinkle green chopped coriander leaves. Serve with plain rice or roti.

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Methi Palak ki sabzi

Green leafy vegetables are my weakness. I can have them in lunch and dinner both. And these nutritious leaves can be cooked in many different ways. We can cook them as normal vegetable, can add them to prepare green paratha, roti or poori, can add them in curd, prepare chutney or add them in salad.
In the morning my next door vegetable vendor sometimes gets really good green leafy vegetables . Yesterday he had clean bunches of methi, palak and pudina. I used mint leaves to prepare dry powder and spinach and fenugreek leaves to prepare sabzi.

Ingredients :
Spinach leaves 2 bunches
Fenugreek leaves 1  bunch
Potato 1
Tomato 2 medium
Green chillies 1
Rai                 1/8 tsp
Hing                a pinch
Jeera                1/4 tsp
Oil                    2 tbsp
Coriander powder 3/4 tsp
Red chilli powder   1/4 tsp
Turmeric powder    1/4 tsp
Salt           as per your taste

Process :
Cut the roots and thick stems and wash spinach and methi leaves. Keep them on a strainer so that all water drains out.

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Once water drains out, chop the leaves.

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Heat oil in a pan and crackle rai, hing jeera. Peel, wash and cut potato into small pieces and add in the pan and let it cook for a minute.

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Add spinach and fenugreek leaves and cover it. Keep the heat on sim. In five minutes the whole bunch of leaves will settle down. Now you will have an idea for how much quantity of spices and salt you need to add.
Add chopped greens chillies, coriander powder, red chilli powder, turmeric powder and salt according to taste.

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Mix well and cover it again till potatoes become soft.

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Add chopped tomatoes.
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When tomatoes are soft and completely cooked , switch off heat and serve nutritious palak methi ki sabzi.

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Chole (chickpeas with gravy)

Chickpea, kabuli chana, chole…. address them as per your choice, but there is no doubt that this dish has special place in our kitchen.

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We cook them to make our Sunday special, when we have guests for lunch, for birthday parties, kitty parties; they are part of food menu for marriages and restaurants and kids are happy to see them on their plate….

Chole complement rice, bhature and poori very well. Nowadays they are added as a part of salad also. My sister Nandini is a rice eating person. She can have rice every day in lunch and dinner. Except her, my parents and my other siblings are roti lovers. So, rice used to be part of our Sunday lunch followed by chole. Now Nandini is a mother of two children but her love for chole chaawal still remains the same…..😊

Ingredients:

For boiling……

Cabuli chana 200 gm
Water 3+1/2 cups
Salt 1 tsp
Turmeric powder 1/2 tsp
Mix of whole spices (saabut ya khade masale)… Black pepper 6…. cloves 4….. anise flower 1……cinnamon stick 2 medium size….. bayleaf 2 black cardamom pods 2

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For cooking :

Rai 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/8 tsp
Onion 1 big size
Tomatoes 2 small size
Green chillies 3-4
Ginger 1 small piece
Coriander powder 2 tsp
Red chilli powder 1 tsp
Salt 1/2 tsp
Garam masala powder 1 tsp (can increase or decrease as per your taste)

Water     1 cup

Process :

Wash kabuli chana twice and soak it overnight in 2+1/2 cups of water.

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In the morning they will look like this…

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Don’t throw away water and boil them in pressure cooker in the same water by adding 1 cup more water along with salt, turmeric powder and all whole spices. Personally I don’t add whole spices directly in the cooker. I tie them in a clean piece of cloth and then I add them with chole to boil. This process will help you in avoiding getting whole pieces of spices in your mouth and at the same time let you enjoy the intoxicating flavor of these spices. Boil chole till they are soft.

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While chana is boiling, we can prepare gravy.

Chop onion, tomato and green chillies separately and grate ginger.

Heat 1 tsp oil and sauté chopped onion till it is brown. Take them out and grind in a fine paste. Keep it separately.

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Now grind chopped tomatoes, green chillies and grated ginger.

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Again heat 2 tbsp oil and crackle rai, asafoetida and cumin seeds. Add chopped tomatoes, green chillies and grated ginger followed by coriander and chili powder.

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Saute it till oil starts leaving the sides – add grinded onion, mix it and add boiled cabuli chana along with its boiled water. Add 1 cup more water, otherwise chole will be very thick. Add salt as per your taste. Keep the heat on sim and let them cook for 10 – 15 minutes

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Switch off the heat and add garam masala. Before serving add finely chopped green coriander leaves.

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