•  Marinate the rohu pieces with turmeric and salt for half an hour.

• Meanwhile soak the black, yellow mustard and the poppy seed in a little water for about 30 minutes.  After 30 minutes grind the soaked mustard and poppy seed along with 1 green chili and a little salt to a fine paste.

• Fry the fish in hot mustard oil. Make sure you do not deep fry the fish. The fish should just be fried lightly to get rid of the rawness.

• In a bowl, take yoghurt, above prepared paste , salt to taste. Mix together and keep aside.

• First take a steel tiffin box or any steel vessel with tight-fitting lid in a single layer (not one on top of the other). Place the fish pieces as well as the gravy in this vessel and drizzle a little mustard oil over the bowl. Drop 1-2 slitted green chillies and thinly sliced tomatoes. Sprinkle some chopped coriander leaves. close the lid tightly and  steam it for 10-15 minutes.

• Alternatively you may even bake in the fish in a preheated oven at 200 degrees C for about 15-18 minutes.

 

Badi Chura

Ingredients:

• 15-20 Urad Dal Badis
• 6-7 flakes of Garlic
• 3to 4 baby Onions
• 2 Green Chillies
• 2-3 tsp of Mustard Oil
• Salt to Taste

Let's Learn how to make this Badi Chura:

• Heat a pan. Roast the Badis.
• Coarsely grind Garlic, Onion, Chillies, and Badis.
• Add salt and Mustard Oil to the above mixture.
• Your dish is ready. Serve it with Pakhala.

 

• 250 gms Button Mushrooms, cleaned and quartered
• 1 large Green Bell Pepper/Capsicum, cut into 1 inch squares
• 1 carrot, cut into long strips
• 8-10 french beans, cut into 1″ pieces
• 4-5 babycorns, cut diagonally into two
• 1 large Onion, diced into 1 inch squares
• 8 to 10 large  Garlic cloves, finely chopped
• 3-4 Green Chillies, finely chopped
• 1 inch cube Ginger, peeled and finely chopped
• 1½ tbsp Dark Soya Sauce
• 1-2 tbsp Red Chilli Sauce
• 1 tbsp Sweet Chilli Sauce 
• ½ tsp Sugar 
• 1 tsp Pepper Corns powder
• 1½ - 2 tbsp Corn Flour
• 2 tbsp Oil
• 3 to 4 cups water 
• Salt to taste
• Spring onions to garnish

• Dissolve corn flour in ½ cup of water and keep it aside until needed.

•  Heat oil in a pan to smoking hot and add finely chopped garlic and green chillies. Give it a quick stir for half a minute and add diced onions.

•  Stir fry the onions on high heat for a minute or two till the edges start to brown.

• Mix in diced bell peppers and all vegetables along with finely chopped ginger and stir fry for a minute or two on high flame.

• Add mushrooms along with soya sauce, red chilli sauce and sweet chilli sauce and stir fry for 2 minutes on high flame.

• Next pour 3 to 4 cups of water and mix in sugar and salt to taste and bring to a boil .

• Once the mushrooms are cooked through, add the corn flour dissolved in water little at a time stirring continuously to avoid forming of lumps.  Let it cook for 2 minutes on medium heat so that the vegetables remain  crisp and tender.
• Turn off heat and garnish with spring onion greens.

• Serve with Fried Rice or hakka noodles, it tastes awesome anyway.

Sending this recipe to our 37th Foodie Monday Blog Hop theme of #IndoChinese Cuisine

 

• 1 cup Buta daal (channa daal)
• 1 cup pumpkin  diced
• 1 large potato diced
• 1-inch ginger grated
• 1 tomato chopped
• 1 tsp cumin seeds
•  2 to 3 dry red chillies
• 1 tsp Roasted cumin and dry red  chilli powder(3 teaspoons cumin seeds
  8-10 dried red chillies)
• 1 tsp turmeric powder
• 1 tsp ghee
• 2 tbsp grated coconut
• 1 tsp sugar
• Chopped coriander and coconut  to garnish
• Salt to taste

• Dry roast the cumin seeds and red chilies for the cumin chili powder  till you get the aroma. Care should be taken not to over roast and burn the seeds.Grind it and store it in an airtight container.

• Wash and cut the potatoes in cubes along with the pumpkin and keep aside.

• Soak the Buta dali for 30 minutes.Wash Buta Dali and bring to a boil along with potato, pumpkin, salt and turmeric in a pressure cooker up to one whistle. Do not overcook the daal.

• Heat ghee in a pan. Add cumin seeds , dry red chiilies and bay leaf .When they start to splutter, add grated ginger and stir for a minute.  Add chopped tomatoes and cook till done.

• Add the boiled dal to the above masala, grated coconut  and simmer for few minutes. Garnish it with cumin and chilli powder and chopped coriander leaves and chopped coconut .

•  Serve it with Puri or Rice. The consistency of the dish is a personal preference. So add water accordingly and enjoy.

Every summer has  a  story. With the mercury rising here, it brings with it sweet memories of my childhood, when we would wait for the summer vacation to start so that we can visit our grandparents home. Though I never had a chance to meet either of them as they had passed away before I was born, but the stories I heard from my mom about them have still in my memories. Holidays at that time would mean loads and loads of mangoes, coconut water and sugarcane juice and playing in the huge backyard.

Back to present, even some years back, the weather here is so pleasant that we would drive to the nearby beaches, enjoys some great food and come back by evening. By the way, let me tell you, the sunset is awesome, we would never feel like coming back from there. But now a days the soaring heat and studies are keeping us most of the time indoors. 

I have always been attracted to try this mango salsa but somehow it could not reach my blog.  I am a bit crazy as far as mangoes are concerned and love eating and buying them, to top it all, my parents send me my share of mangoes from home every year without fail. So I am always spoilt for choices. I have already tried the Aam Panna with the raw mangoes, Sweet & Sour Mango pickle with raw shredded magoes as condiment, Raw mango Rice Mango, baked Mango yogurt and Salsa was one of the mandates to try last year. I love the idea of mixing up the sweet, salty and spicy flavours of summer fruits and  cannot wait to taste the texture that the soft pulpy mango, tender coconut  and the crunchy onions and pomegranate  would bring together. Do try this recipe before the mango season is officially over.

• 2 large ripe mangoes, peeled, diced
• 1 cucumber dices
• ¼ cup pomegranate seeds
• flesh of 1 tender coconut cut in one inch strips
• ½ cup red onion, chopped
• ¼ cup coriander leaves chopped
• 1 chilli  finely chopped
• Juice of 1 lime
• Black salt to taste

  

• Dice the mangoes and cucumber and keep aside. Deseed the pomegranate and take out the flesh of the tender coconut.

• In a large bowl, combine diced mangoes, cucumber, chopped onions,pomegranate seeds, tender coconut, chopped chilies and chopped coriander leaves.Add lime juice and salt to taste. Mix well.

• Let this sit for 10-15 mins for flavors to mingle together.Serve it with papads or chips.

• For outdoors, scoop them in paper cups and serve it with scoop type chips or papads .

 

 

• 1 cup Chatua or sattu
• 1/4 cup grated coconut
• 2 nos of ripe banana mashed
• 1/2 cup jaggery
• 1/4 cup yogurt
• 1/4 cup chena
• 1 tsp grated ginger
• 1/4 cup chopped mango
• a pinch of black pepper powder
• a pinch of salt
• Ice Cubes
• Mango slices for garnishing
• chilled water as needed

• Take equal quantity of wheat, green gram, Rice, Peanuts, Chana dal and dry roast them on slow heat till brown separately and keep aside to cool.Once cool, grind them along with 3 to 4 green cardamoms to a fine powder and store in an airtight jar to be used later. Or else you can buy Sattu powder available in the market and do this recipe.

• Now in a mixing bowl, add chena, mashed banana, grated coconut, jaggery,grated ginger, chopped mangoes, salt, pepper powder and mix well. 

• Add the chatua powder or Sattu to it and mix well. At this point it will be too dry. Add 2 glass of chilled water and make it a little runny.Taste the sugar level, if needed add more jaggery.

• Keep this Sattu panna  in the refrigerator till serving. While serving put ice cubes on tall glasses and pour this drink over it.

• Garnish with grated coconut and raw mango slices and serve chilled.