Aam ki Launji

Craving for Mango pickle? Shop bought ones from shops too salty or too hot?

Here is an instant solution - thanks mum !

Ingredients:

• Raw mango pieces - 1 kg
• Salt - 200 gm
• Turmeric- 20gm
• Heeng - 1/8th teaspoon
• Red Chilli Powder - 20gm
• Dana Methi - 40gm
• Saunf - 50gm
• Kalaunji (Onion Seeds)(optional) - 5gm
• Mustard Oil - 300gm
• Vinegar-1tbs

Method:

Dry roast methi seeds and saunf on tawa and crush it slightly. Heat oil, put kalaunji and pounded methi and saunf, heeng, haldi, chilli and salt along with mango pieces (in the same order). Saute for 5 min., mix it well. Add 1 tablespoon vinegar. Cool,shake and mix it well. Put the achaar in a jar and put the lid tightly.

Kadhai Chicken

This is another recipe where you do not have to slave over the stove to turn out something yummy. Just throw all the ingredients in a wok (kadahi) and viola!

Ingredients:

• Boneless Chicken Thigh fillets - 500gms


• Yoghurt - 1 1/2 cup


• Turmeric-1/2 tsp


• Garam masala - 2 tsp


• Ginger crushed - 2 tsp


• Garlic crushed - 2 tsp


• salt - to taste


• vegetable oil - 2 tbs


• Green Chilli - 1 small


• Coriander - a few sprigs


• Mint - a few sprigs

Method:

Cut chicken fillets into 1" bite sized pieces. marinate in yoghurt, ginger garlic paste, chillies, garam masala & salt for 2-3 hours preferably overnight.

Heat oil in a wok and throw in the marinated chicken and cook covered on a simmer for 30 minutes. Cook till the juices evaporate and you are left with a thick gravy. Stir in chopped mint & coriander and serve with roti or parantha.

Mushroom Egg Medley

The discussion has started in the train. What are we having for dinner? Both of us are starving and the temptation to duck into the local KFC is great! Better sense prevails and we decide to eat healthy and home cooked. We decide on Mushroom Eggs which is a great favourite with hubby and tops in my list of easy peasy recipes.


Ingredients:

• Eggs-4
• Button Mushrooms- 1 Punnet
• Red Onion-1
• Tomato-1 small
• Ginger-1" Piece
• Garam Masala-1/4 tsp
• Coriander - to garnish
• Vegetable Oil-1 tbs
• Salt-to taste

Method:

Finely chop the onion, tomato and ginger. Heat oil in a frying pan and fry onion & ginger till onion is translucent. Add in the mushrooms and saute lightly. Throw in the chopped tomato , garam masala and salt to taste. Cook covered for another 2 minutes allowing the flavours to blend. Add beaten eggs and scramble with the onion tomato & mushroom mixture. Garnish with coriander and serve with either paranthas or some crusty bread.