Date and Mango Chutney

Ingredients

1 teaspoon of cooking oil
1/2 teaspoon of cumin seeds
1/2 teaspoon of minced ginger
3 green chillies
1/2 cup of raw green mango, minced
a lemon sized ball of seedless dates
10 mint leaves
salt, to taste
water (optional)

Instructions

Heat the oil in a kadai and add the cumin seeds to it. Once the cumin seeds start to sputter, add the ginger, green chillies, raw mango, and dates to the kadai. Cover and cook for 3-5 minutes on medium heat.

Let the mixture cool for 10-15 minutes, then grind it with the mint leaves. Add salt to taste, and water for the desired consistency.

Mushroom Fry

Ingredients 

1 tablespoon of cooking oil

1/4 teaspoon of mustard seeds

1/2 teaspoon of fresh chopped ginger

200 g of sliced mushroom

1/4 teaspoon of turmeric powder

1/2 teaspoon of red chilli powder

1/4 teaspoon of freshly ground black peppercorns

1 small onion, sliced and fried till brown

1/2 teaspoon of masala powder

salt, to taste

2 tablespoons of fresh coriander leaves, chopped

Instructions

Heat the oil in a kadai on medium heat and add the mustard seeds to it. Once the mustard seeds start sputtering, add the ginger and stir for 30 seconds. Then add the mushroom and cook covered for 2-3 minutes till the oil starts to separate. 

Add the turmeric powder, chilli powder, and freshly ground pepper. stir on high heat for 30 seconds. 

Add the browned onions, masala powder, and salt to taste. Cover and cook for about 1-2 minutes, then serve garnished with fresh, chopped coriander leaves. 

linguine ai funghi crudi - Nigella Lawson

Ingredients

225 gram(s) chestnut mushroom(s)
80 ml extra virgin olive oil
1 tablespoon(s) maldon salt (or 1½ teaspoons table salt)
1 clove(s) garlic (crushed)
1 lemon(s) (juice & zest)
1 teaspoon(s) thyme (leaves)
500 gram(s) linguine
1 bunch(es) parsley (chopped)
3 tablespoon(s) parmesan cheese (grated to taste)
1 pinch of black pepper (freshly ground)

Method

Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.

Additional information - for vegetarians replace the Parmesan with vegetarian alternative.

Chicken in tomato gravy

heat 2 tablespoons of cooking oil in a kadai. add a few sticks of cinnamon bark and whole black pepper to the oil. then add the half a kilogram of chicken and saute on high heat for a few minutes. add half a teaspoon of turmeric powder to this and mix well. (for a spicy gravy, also add a teaspoon of chilli powder)

slice 2-3 tomatoes and add this to the chicken. add salt to taste. cook on medium heat till the chicken is done. garnish with chopped coriander leaves and serve hot.

chicken with raw plaintain

1/2 kg of boneless chicken
1 raw plaintain

rough grind the following :

6-10 green chillies
10-15 shallots
3-5 inches of mango ginger
3 cloves
3 cardamons

heat oil in a kadai n add a little oregano and a little black sesame to it. add the ground masala n fry. add the chicken with a pinch of turmeric and fry till light brown.

grind about 1 table spoon of black pepper corns and 1/2 cup of coriander leaves and add it to the above mixture with chopped banana pieces. stir and leave to cook. when almost done add salt and half teaspoon of fish sauce. cook till done.

Chicken in Green Mango

Ingredients:

450 gms Chicken, skinned, boned and cubed
2 tbsp Corn Oil
4-5 Curry leaves
1 tsp Ginger Pulp
300 ml Water
2 Green Chillies, cut
2 Medium Onions, sliced
1 Medium Green Mango, peeled and sliced
1 tsp Chilli powder
1/2 tsp Garlic Pulp
1 tsp Coriander powder
2 tbsp cut Coriander
2 Medium Tomatoes, quartered
1 tsp Salt
1/4 tsp Turmeric
1/4 tsp Fenugreek seeds


How to make chicken in green mango:

• Place the chicken cubes in a round dish and add the fenugreek seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder.
• Mix the spices into the chicken and add half the mango slices to this mixture as well.
• In a medium saucepan, heat up the oil and fry the sliced onions until golden brown.
• Add the curry leaves.
• Gradually add the chicken pieces, stirring all the time.
• Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed.
• Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.

spicy chicken dry

marinate half a kilo of chicken with the following for about 45 minutes:

5 slit green chillies
5 slit dried red chillies
salt to taste
a pinch of turmeric
a pinch of asafoetida powder
one table spoon of coriander powder
one table spoon of tamarind paste
one table spoon of olive oil
one table spoon of chicken/garam masala

heat the required amount of cooking oil in a kadai, add quarter cup of finely chopped garlic and a medium sized onion and fry till light brown... add the marinated chicken (which may be precooked) and fry till brown... add one finely copped medium sized tomato, a quarter cup of methi and coriander leaves, a few curry leaves, adjust salt and masala, add half a teaspoon of sugar ... mix well and cook the chicken till well done (add a little water if required) on a low flame stirring occasionally.