SEV TAMETA NU SHAAK (SEV TOMATO GRAVY DISH)

This is a super quick yet healthy tangy sweet Gujarati delicacy prepared by sev and tomato. Few people use methi gathiya instead of sev. This dish is very popular in every Gujarati household. Simple ingredients, fast to cook and tastes amazing.......

Recipe Source & Acknowledgement: Homely Food

INGREDIENTS:
4 Medium Tomatoes (cut in medium cubes)
1 Onion (finely chopped)
1 tsp Ginger Garlic Paste
A pinch of Asafoetida (hing)
6-7 Curry Leaves
1/4 tsp Cumin Seeds
1/4 tsp Mustard Seeds
2 Finely Chopped Green Chillies (according to taste)
1/4 tsp Turmeric Powder
1/4 tsp Coriander Powder
1/4 tsp Garam Masala Powder
1 tsp Sugar (optional)
1/2 tsp Dried Fenugreek Leaves (kasuri methi)
1 tbsp Lemon juice
1/2 cup sev
1/2 cup Water
Salt To Taste
1 tbsp Oil

METHOD:

Heat oil in a wok/pan. Add cumin seeds, mustard seeds and asafoetida in it. Stir till they splutter. Now add chopped onion and curry leaves in it.

Stir till it turns pinkish. Add ginger garlic paste now. Fry for a minute or two, till raw smell goes.

Add coriander powder, garam masala and turmeric powder. Keep stirring for a minute.

Add chopped tomatoes, green chillies, sugar and salt in it. 

Fry for 2-3 minutes.

Now add 1/2 cup water in it. Cook with lid covered for 8-10 minutes on medium heat, once done like a gravy.

Rub dried fenugreek leaves within your two palms and sprinkle on the gravy. Add lemon juice and turn off the heat now.

Sprinkle some coriander leaves on top.

While serve, add sev on the top and few coriander leaves for garnishing. Serve hot with rotis, theplas or parathas for a delicious meal.

NOTE: Tomato curry can be cooked earlier, but the sev must be added just before serving, so that it remains crunchy or crispy.

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SWEET MANGO PICKLE (AAM KA MITHA ACHAR)

Firm and unripe mangoes are choosen for this pickle. This is an easy to make mango pickle, generally made in every Bengali household, where 'paanch phoron' is used. The mango flesh is cooked easilly within the jaggery and sugar syrup and the pickle is thickens a bit. Mango absorbs all the flavors of the spices, very luscious and yummy. You can store it in refrigerator it should last for 1 year. 

INGREDIENTS:
250 gm Raw Mango 
150 gm Jaggery
100 gm Sugar
A pinch of Asafoetida
1/2 tsp Turmeric Powder
1/3 tsp Cumin Seeds (jeera)
1/3 tsp Fennel Seeds (saunf)
1/3 tsp Fenugreek Seeds (methi)
1/3 tsp Nigella Seeds (kalonji)
1/2 tsp Mustard Seeds (rai)
3 Whole Dried Red Chillies
1 tbsp Oil (preferably mustard oil)
Salt to taste

METHOD:

Firstly, wash and wipe dry the raw mangoes. Cut mangoes in slices, discard the seeds.

Dry roast cumin seeds, fennel seeds, fenugreek seeds, nigella seeds, mustard seeds and 3 whole dried red chillies for 2 minutes on medium heat. Let it cool a little. Pound coarsely and set aside.

Heat 1 tbsp oil in a pan. Add asafoetida in it. Saute for few seconds, add mangoes and turmeric powder. Saute for another 3 minutes on medium heat. Add jaggery and sugar directly, lower the heat now. 

Now jaggery and sugar melt. Add salt in it and let mangoes cook in the syrup for 5 mins on lower heat. When the density of the gravy will be thicker, remove the pan from heat. Sprinkle coarsely pounded spices on it. Fold well. Your luscious mango pickle is ready now.

Store the mango pickle in a clean or sterilised jar. Keep in a cool dark place or refrigerator. Enjoy!

Linking to: Show you style series -Mango by Viji .

Linking to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

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MICROWAVE SPICY OKRA (BHINDI MASALA)

In our house everyone loves okra, for this reason I have made okra a number of times in my kitchen. Microwave Spicy Okra is a quick and tasty, which is specially cooked in rich Indian spices and flavorful coriander seeds. When I saw this yummy recipe on my dear friend Meena Bhatia's space Homely Food, could not resist myself by making this wonderful North Indian delicacy in just few minutes in microwave. Try this, you would surely love it.

INGREDIENTS:
250 gm Okra / Bhindi
2 Whole Dried Red Chillies
2 tsps Coriander Seeds
1/2 tsp Turmeric Powder
2 Green Chillies, cut in slits
1 tsp Dried Fenugreek Leaves (Kasuri Methi)
1 tsp Ginger Garlic Paste
1 Medium Sized Tomato (chopped)
8 Curry Leaves
1/2 tsp Garam Masala
2 tbsps Finely Chopped Coriander Leaves / Cilantro
2 tbsps Oil
Salt to taste

METHOD:
Wash and wipe okras dry. Trim the tip head and tail part of each okra. Cut the okras in desired shape.

Dry roast coriander seeds and whole dried red chillies for 2 minutes. Let them cool a little. Pound and make a coarse powder. Keep it aside.

Pour oil in microoven safe bowl, heat at high power for 30 seconds. Add ginger garlic paste, pounded masala, curry leaves, green chillies and microwave at 100% MW power for 5 minutes. 

Stir in between once.

Now add okras and turmeric powder. Fold nicely. Cover and microwave at 100% MW power for 7 minutes. Stir in between twice.

At this time, add chopped tomato, garam masala, dried fenugreek leaves and salt in it. 

Mix well. Cover and cook for another 6 minutes at 100% MW power. Stir in between once.

Garnish with chopped coriander leaves and bhindi masala is ready to serve now. Enjoy this microwave bhindi masala with rotis and parathas.

Linking to: Homely Food Event / Giveaway

Linking to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

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2 MINUTES EGGLESS CHOCOLATE CAKE

This dense moist easy chocolate cake we can make just in 2 minutes. I got this recipe from Meena's space, Homely Food. I slightly adjusted the recipe to suit our taste. I prefered to add lemon juice, as it makes cake super moist and spongy. We can prepare this cake with very few ingredients, which are easilly available in our pantry. I simply loved this cake and I was completely satisfactory with the outcome. Let us begin cooking this delicious cake.......

INGREDIENTS:
3 tbsps All Purpose Flour (maida)
1&1/2 tbsps Unsweetened Cocoa Powder
3 tbsps Confectioner's Sugar / Powdered Sugar
3 tbsps Butter (melted)
1 tsp Vanilla Essence
A pinch of Salt
1 tsp Baking Powder
3 tbsps Milk (at room temperature)
1 tsp Lemon Juice
Few Nuts for Topping

METHOD:
Put 3 tbsps confection's sugar in a mixing bowl, add milk in it. Keep stirring till sugar dissolves in milk.

Sieve all purpose flour, cocoa powder, baking powder and salt.

Add vanilla essence, lemon juice and butter in it.

Fold nicely, so that all ingredients are incorporated well.

Grease a microoven safe bowl with little butter, arrange few nuts at the bottom of that bowl.

Pour beaten mixture on it.

Place the bowl in microoven, micro it for 2 minutes at 100 MW power. Keep it 5 minutes on standing time. Cool for 10 minutes, take out the bowl now.

Turn cake out of the bowl, yummy super moist chocolatey cake is ready now. 

I served each cake wedge with topping by a scoop of vanilla ice cream. Enjoy!!!

Sending to: Homely Food Event / Giveaway

Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

Sending to: JCO's Gain Popularity event