I always loved to cook recipes from other cuisines. Have learnt hundreds of new recipes from all the fellow foodbloggers in last one year. The other major source of new recipes for me, are my readers. I have been getting so many mails from my readers that almost daily I come up with a new dish for lunch/dinner. This recipe is from Aruna . I didn’t know her two months back, but these days we exchange 2-3 mails almost daily. She has sent many recipes to me and this one caught my immediate attention. When I tasted this, I simply loved it.
This is what she said about this dish, “In my ex office one collegue, who was a Rajasthani, used to get this subzi in his tiffin. He used to call me everytime when he got the same, even though he ate his lunch very late. This is a chatpata subzi and goes well with chappati or poori. As 1 tsp of chill pd is used jaggery is also used in good qty so that it is sweet and spicy”.
Read Garam Masala’s Sev Tameta here , I am not sure if both are same.
Ingredients: Tomatoes(big) 2 Mustard 1/2 tea spn Cumin seeds(jeera) 1/2 tea spn Chilli powder 1 tea spn Turmeric a pinch Curry leaves 3-4 Jaggery 1 tbl spn Oil 1 tea spn Sev Salt
Method: Cut the tomatoes into cubes (not very small). Heat oil and make add mustard, jeera. When they start popping, add curry leaves. Add the tomatoes, chilli powder and turmeric powder. Add 3/4 cup water and jaggery . Cook till the tomatoes become tender. Add sev and serve immediately. (Just mix the sev at the time of serving else it will loose its crispiness).
Serves : 2 Preparation time : 15mins
I am not a very big fan of sweet lassi, but I absolutely loved the spicy/salted version of it served with meals in almost all restaurants in Bangalore. When I saw ‘Mango lassi’ here at almost all Indian restaurants, I never actually thought of trying it. Then our friend told us that the mango lassi tastes absolutely yummy, so when I tried it, I could not stop at one glass. Mmmmm it was heavenly. Now I never miss any opportunity to have it at home and at restaurants. So when Sunil asked about this recipe, I bought a tin of mango pulp (I used ‘Kesar mango pulp’ for this, but any mango pulp can be used) so that I could continue to enjoy this heavenly drink atleast for 1 week :D.
Ingredients: Mango pulp 3/4 cup Curd/yogurt 1 cup Milk(optional) 3/4 cup Sugar 2-3 tea spns Cardamom 1/2 tea spn
Ripe mangoes can also be used instead of ‘mango pulp’. Peel mangoes and blend them in a blender/mixer to get a smooth pulp. Increase/decrease the amount of milk and sugar to get desired consistency and sweetness.
Method: Blend all the ingredients in a blender/mixer for around 2 mins to get a smooth mixture. Serve chilled.
Makes 2 glasses Preparation time : 2-3mins
