Ambuli Chutney (Raw Mango Chutney)

Ambuli means raw mango in konkani. This tangy, spicy raw mango chutney gets ready in no time. It requires a very few ingredients. We usually serve this chutney with rice and dal or any other curry. But it goes equally well with idli or dosa. You can substitute green chillies with roasted dry red chillies.

Ingredients

1 medium sized raw mango
1 cup fresh or frozen grated coconut
3-4 green chillies (adjust according to taste)
1 tbsp oil
1/3 tsp. mustard seeds
1/4 tsp. asafetida/hing
Salt to taste

Directions

Peel and chop the mango in to medium sized pieces. Grind it to a smooth paste along with grated coconut, green chillies and salt. Transfer the ground chutney in to a bowl.
Heat oil in a pan and add mustard seeds. When they crackle, add asafetida and mix well. Pour this tadka over the ground chutney. Mix well.
Serve.

Chicken Fry

This is one of the first chicken recipes I ever learnt to make. I got this recipe from one of my friends few years back. Once you marinate the chicken for couple of hours, it gets ready quickly. I used boneless chicken thighs, but you can also use boneless chicken breast or bone in chicken.

 

Ingredients

500 grams chicken
4 tbsp yogurt
1 tbsp ginger garlic paste
1/3 tsp turmeric powder
1 tsp red chilli powder (adjust according to taste)
1 tbsp coriander powder
Salt to taste
2 tbsp oil
1/3 tsp mustard seeds
1/2 tsp cumin seeds
1 spring curry leaves
1 medium onion, chopped
1-2 green chillies
1/2 tsp garam masala powder
Pinch of clove powder
Juice from half a lemon
Chopped coriander

 





 

Directions

Wash and cut chicken into bite sized pieces
Marinate chicken pieces using yoghurt, ginger garlic paste, turmeric powder, red chilli powder, coriander powder and salt.
Marinate for atleast 3 hrs or overnight by keeping it in refrigerator. Bring back to room temperature before you start cooking the chicken.
Heat oil in a skillet and add mustard seeds. When they splutter, add cumin seeds, chopped onions, curry leaves and green chillies.
Fry till the onions turn golden brown.
Add chicken pieces and sear it for 2-3 minutes and cover the skillet with a lid. Cook on medium flame until it's cooked completely.
Add garam masala powder and cloves powder and mix well. Stir continuously on a high heat till all the moisture evaporates
Serve hot garnished with chopped coriander and lemon wedges
Serve.



Gardudde Upkari (Bottle Gourd Fry)

Bottle gourd known as gardudde in konkani, sorekai in kannada and lauki in hindi is a vegetable packed with nutrients. I got this recipe from a Facebook group couple of months back.
It goes really well on the side with steamed rice or chapati and dal for a quick, easy and healthy weekday meal.

 

 

Ingredients:

1 medium sized bottle gourd
1 tbsp oil
1/3 tsp mustard seeds
1 spring curry leaves
5-6 cloves of garlic
1/4 tsp turmeric powder
1 tsp red chilli powder (adjust according to taste)
2-3 tbsp fresh/frozen grated coconut

 

 

 

 

Directions:

Wash, peel and cut bottle gourd in to medium sized pieces.
Slightly crush the garlic cloves. ( you can either peel the skin off or keep them on)
Heat oil in a pan. Add mustard seeds.
When they start to splutter, add curry leaves and garlic. Sauté for 30 seconds.
Add bottle gourd pieces and salt and sauté until the gourd becomes tender, around 5 minutes.
Add turmeric powder, red chilli powder and little less than 1/4 cup of water. Bring it to a boil.
Cover and simmer until the bottle gourd gets cooked and all the moisture evaporates.
Finally, add grated coconut and mix it well. Cook for another 2 minutes.
Serve.