Chicken Aampapad

Chicken Aampapad

 Ingredients

Chicken 800gms...
Onions 2
Ginger paste 2 tsp
tomato puree 1/2 cup
Corriander powder 1 tsp
Roasted zeera powder 1 tsp
Haldi 1/2 tsp
Black pepper 1 tsp
kala namak.1 tsp
Aam papad khatta meetha cut in cubes 100gm
Oil
Salt to taste

Method

Cut onion in slices Fry in hot oil. Drain and keep aside.

Blend aampapad with fried onion and kalanamak and black pepper.

Keep aside paste.

Marinade chicken with salt , ginger paste and haldi and refrigerate for one hour.

In awok add oil. Heat till smokey. Add chicken and bhuno at low heat till it is well browned and sealed. Add corriander powder and zeera powder. Mix well for 2-3 mins

When it is 80% done add Tomato puree and bhuno till oil leaves edges.

Add onion aampapad paste. Stir well at low heat till glaze covers whole chicken pieces.

Serve garnishing with green chillies.

 

 

 

Kachhe Aam ki chutney

Kachhe Aam ki chutney

 

Ingredients

Raw mangoes 2...
Red onion 1
Mint leaves 10-20
Green chilli 1
Sugar 1 tbsp
Salt to taste

Method

Peel and deseed and cut raw mangoes in slices .

Peel onion and cut in slices.

Blend raw mango and onion slices with rest of ingredients in a blender with little water.

Relish with Dal and Rice

Aam ki maani

Dogri cuisine

Jammus food

Aam  ki Maani(Raw mango curry)

Ingredients
5 small raw mangoes with hard seed
¼ cup jaggery crushed
1-2 fresh green chilies
1 tbsp mustard oil
Few fenugreek seeds
Cumin seeds 1 tsp
Corriander seeds 1/2 tsp
Turmeric powder pinch
Red chilli powder 1 tsp
Salt
1 dry red chili
Kasoori methi 1 tsp

Method

Peel the mangoes
Put them in a pressure cooker  and add 2 cups of water. Add some salt and turmeric powder.
cook upto 5-6 whistles.
Open when pressure releases.
. Let this simmer for 5 minutes.
Now add the  jaggery and slit green chili and continue to simmer. Taste the curry at this point and adjust the seasoning.
To temper – heat the mustard oil in a little pan till smoky.
Add the black fenugreek  seeds and let it splutter. Add the cumin seeds and corriander seeds
. Add the dry red chili and turn off the heat. Add the tempering to the curry and add kasoori methi and  simmer for 1 min more
Now it is  ready to be served.
You can use desi khatta meetha ripe mangoes too. But then use less jaggery.

Mango Soup

Mango Soup

Ingredients

Ripe Mango 1
Vegetable Stock/ water 2 cups
Fresh ginger 1/2 inch
Coarse grounded fresh black pepper 1 tsp
Black salt to taste
Mint leaves few
Mango chinks for garnish

Method

Peel and cut mango pulp in chunks.
Put in blender with water/ vegetable stock.
Add black salt and fresh ginger. Add 3-4 mint leaves
Blend to smooth puree.
Pour in indivdual bowls.
sprinkle black pepper.
Garnish with mango chunks, mint leaves and dollop of fresh yogurt.
Enoy this cold mango soup.

Mango and papaya Salad

Mango and papaya Salad

My favourite summer salad

Ingredients
•Papaya: 1/2 Kg cut into thin slices
•Mango: 1, cut into small cubes
Lemon juice: ½ tbsp
•Sugar: 1 tsp
•Soya sauce: ½ tsp
•Smoked paprika: ¼ tsp
•Peanuts: 2 tbsp

 

Method

1.Peel and cut mangoes in small slices
2.Peel and cut the papaya into thin slices,
3.In a bowl mix together both the fruits. Set aside.
4.In pan add ½ tsp oil and roast the peanuts till brown in color.
5.In a bowl prepare the salad dressing by mixing together lemon juice, soya sauce, sugar and smoke paprika.
6.Pour the dressing over mango and papaya.
7.Top with peanuts

. Serve immediately.

Raw Mango Pickle ( south Indian)

Mangai Thokku

South Indian Raw mango pickle.

Ingredients

3 big  fresh raw mangoes ( whose seeds can cut through)
2 tsp Red chilli powder
1 tsp turmeric powder
2 tsp mustard seeds
1 tsp fenugreek seeds
1/2 tsp asafoetida powder
1/2 cup sunflower oil

Method

Heat the oil. Just before it starts smoking, . Add fenugreek seeds and mustard seeds.
Crakle and remove from heat
Add the salt, chilli powder, turmeric powder,  asafoetida. Stir well with a dry spoon.
Place the diced raw mango in a nicely dried large bowl. Pour the oil with the spices on top of this and stir well to mix with a dry spoon.
Take a sterlized Jar transfer
raw mango dice with spices into this.
Cover with a tight fitting lid
Keep this in a clean, dry place in the kitchen.
Once everyday, give it a good stir and mix up for the next 3-4 days.
Ready to use.
Refrigerate it. Lasts upto month.

Aam Lachha

Aam Lachha ( Shusha)

A sweet and tangy Jammu' s favourite chutney.
In Jammu's dogri language it is called " Shusha"

Heres Recipe

Raw mango peeled and grated 1 cup
Thick curd 1/2 cup
Roasted and crushed cumin seeds 1/2 tsp
Red chilli flakes 1 tsp
Black salt to taste
Sugar  1 tsp
Method
Beat curd. Mix in grated raw mango.
Add cumin, black salt, sugar and red chilli flakes.
Mix well.
Enjoy with your meal.
It is really delicious. Try it
Remember  raw mango should be doubled than curd quantity.
And curd should be thick ( not watery)

Launji

  LAUNJI

Ingredients:

Raw Mangoes: 4 medium sized
Mustard Oil: 2 tbsp
Fenugreek Seeds (Methi Dana) : 1/2 tsp
Onion Seeds (Kalonji): 1 tsp
Fennel Seeds (Saunf): 1 tbsp
Cumin Seeds (Jeera): 1 tbsp
Turmeric Powder:  pinch
Red Chilly flakes 1 tsp
Black Salt (Kala Namak) : to taste
Jaggery crushed 2 tbsp


Method

Wash and cut mangoes in half.
Deseed them and cut in cubes.
You can make with skin or without skin
In a non-stick pan, heat oil and add Cumin seeds, onion seeds, Fenugreek and fennel seeds to it.
Saute them for 30 secs till they crackle.
Add turmeric and red chilly flakes to it.
Add raw mangoes and saute it on medium heat for 2-3 minutes
Now cover the pan to soften and cook the mangoes for 5 minutes at very low heat.
When they are 70-80% done , add jaggery and let it melt slowly.
Cover the pan again and let the flavors to mingle.
Let it cook for 5-7 minutes on a slow flame.
Add  black salt and mix it well. Turn off flame.
Cool it .
Store this launji in sterilized bottles  and keep it in the refrigerator.

MANGO LASSI

Mango Lassi

 
INGREDIENTS
 

1 cup plain yogurt/Curd
1/2 cup milk
1 cup chopped mango
 2 tbsp sugar

pinch  ground cardamom  

 

METHOD
 

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve.

 

Sprinkle with a little cardamom.

This serves Two Glasses

 The lassi can be kept refrigerated for one Day.

Raw Mango Chutney

I love Mango season a lot. You can make chutneys, pickles, shakes , Lassi, desserts and lots more with King of all fruits.

Just saw raw mangoes( Kairies) in vegetable market today and grabbed them.

Raw Mango Chutney

Shasha

Ingredients

Raw mangoes 2
Curd 1/2 cup
Mint leaves 1/2 cup
Salt to taste.
Sugar 1 tsp
Green chillies 2-3

Method

Peel and dessed green mangoes.
Cut in slices.
Put all ingredients in a blender.
Blend well.
Raw mango chutney is ready to serve