Ingredients:
- Green mango (cut in cube) -1 cup
- Pineapple (cut in cube)- 1 cup
- Tomato (cut in cube) - 1 & 1/2 cup
- Prune - 7-8
- Raisin- 10-15
- Whole red chili (cut in half)- 3-4
- Panch foron - 1/2 ts
- Black pepper - 1/4 ts
- Red chili powder- 1/2 ts
- Salt- 1 ts or to taste
- Sugar- 2 Tbs
- Oil- 4 Tbs
Procedure:
- Heat oil in a pan. Add panch foron in the hot oil and let it temper for few seconds. Then add the whole red chili pieces and fry them for few seconds.
- Now add the green mango, pineapple, tomato one by one. Add the black pepper, red chili powder and salt; and mix them. Add little bit of water and cover the pan. Cook them in medium low heat until the fruits become soft.
- Mix all the fruits well until they break out. Then add the prune, raisin and sugar; and cover the pan. Cook them for another 5 minutes and then turn off the.
- Enjoy your mixed fruit chutney with khicuri or polau or biryani.
Courtesy:
Gopa Rani Nondi
South Carolina, USA
Ingredients:
- Whole roast chicken - 2 (around 500 gm)
- Onion paste- 1 Tbs
- Ginger paste- 2 Tbs
- Garlic paste-1 & 1/2 Tbs
- Green chili paste- 1 Tbs
- Cashew nut paste- 1 Tbs
- Coconut paste- 1 Tbs
- Yogurt (beat with a fork before use)- 2 Tbs
- Cumin paste- 1/2 Tbs
- Bay leaf- 2 pieces
- Cardamom- 3 pieces
- Black cardamom- 1
- Cinnamon (1/2 inch size)- 2 pieces
- Clove- 4 pieces
- Salt- 1 ts or to taste
- Oil- 2 Tbs + 1/2 cup
- Water- around 2 cups
- Chopped onion- 1/2 cup
Procedure:
- Wash and pat dry the whole chicken. Tie both of the leg with a thread.
- Take the chickens on a big pan and add all of the ingredients except 1/2 cup oil, chopped onion and water; and mix them well with the whole chickens.
- Keep them marinated for around half an hour.
- Then add the water and put the pan on the stove.
- Let it cook in a medium heat until the chicken become soft. Then take out the pan from the heat.
- Now heat 1/2 cup oil in a large frying pan. Take out the whole chicken from the gravy and carefully put it in the oil. Fry it until a nice brown color come out on the both side. Fry the other chicken in the same process and put them back on the gravy.
- Then add the chopped onion in the oil and fry them until nice golden color come out. Put 1/2 of the fried onion on top of the chicken and save the other half for decoration.
- Put the chicken again on stove and cook for another 10 minutes.
- Take out the chicken on serving dish, garnish the top with the fried onion and serve.
Ingredient:
- Pui shak (Basella Leaf / Malabar Spinach)- 200 gram
- Pumpkin (cut in cube)- 1 cup
- Shrimp (medium size)- 7-8
- Chopped Garlic- 1/2 Tbs
- Chopped onion- 2 Tbs
- Green chili (slitted in the middle)- 4-5 pieces
- Whole cumin- 1/4 ts
- Turmeric powder- 1/2 ts
- Salt- 1 ts or to taste
- Sugar- 1/2 ts
- Oil- 2 Tbs
Procedure:
- Wash and chopped pui shak; and set aside.
- Heat oil in a pan. Add the whole cumin seed and let it temper for few seconds. Then add the chopped garlic, chopped onion; and cook until the onion become soft.
- Add the shrimp, pumpkin pieces, turmeric powder and salt; and fry them for around 5 minutes in a medium heat.
- Then add chopped pui shak, green chili; and mix them well.
- Cover the pan and cook till pumpkin become soft.
- Then spread the sugar on top and cook for few seconds.
- Then turn off the heat and enjoy with plain rice.
Ingredients:
- Eggplant - 1 medium size (around 250 gram)
- Red chili powder- 1/2 ts
- Turmeric powder- 1/2 ts
- White mustard paste- 2 Tbs
- Green chili paste- 1 ts
- Grated coconut- 1 Tbs
- Black cumin - 1/2 ts
- Salt- 1 ts
- Oil- 1/2 cup
Procedure:
- Wash the eggplant and then cut it into 1 inch thick pieces.
- Take them in a bowl, add the red chili powder, turmeric powder and 1/2 ts salt; and mix them well. Keep it aside for around 10 minutes.
- Now heat half of the oil in a pan and fry the eggplant pieces until it become little soft and a light brown color on both of the sides.
- Take them out on paper towel to soak the excess oil.
- Heat the rest of the oil. Add the black cumin seed into the oil and let it temper for few seconds.
- Then add the mustard paste, green chili paste, grated coconut and 1/2 ts salt; and fry them in a medium heat until the oil come out. Add around 1/4 cup of water and mix with masala.
- Carefully add the fried eggplant pieces on the gravy, cover the pan and let it cook for around 3-4 minutes.
- When the gravy become thick turn of the heat and take them out on a serving dish.
- Decorate with fried onion and serve with pulao or khicuri.
- Dry fish- 100 gm (here I used churi Shutki)
- Garlic (chopped)- 2 Tbs
- Onion (chopped)- 1/4 cup
- Tomato (chopped)- 1/4 cup
- Green chili- 3-4 pieces
- Red chili powder- 1/2 ts
- Turmeric powder- 1/4 ts
- Cumin powder- 1/4 ts
- Coriander powder- 1/4 ts
- Oil- 3 Tbs
- Salt- 1/2 ts to or taste
- Coriander leaf (chopped)- 1 Tbs
Procedure:
- Saute the dry fish in a pan for 3-4 minutes and then boil them in water for around 3-4 minutes.
- Drain the water through a strainer. Then break the fish with hand. If you want you can remove the fish bone.
- Now heat the oil in a pan. Add the chopped garlic and fry them for few seconds. Then add the chopped onion and fry until onion become tender.
- Add the chopped tomato, green chili, red chili powder, turmeric powder, cumin powder, coriander powder and salt. Fry them until oil start to come out from masala.
- Then add the boiled fish and mix them with masala for few minutes. Add little water and cover the pan. Cook it for around 5 minutes.
- Then uncover the pan and cook it for another few minutes to reduce all the water.
- Add the chopped coriander leaf and stir. Then turn of the heat.
- Serve with white rice or khicuri.
