Saturday, 12 March 2016

Dish #428 - Mango-Ginger Thokku


When you went vegetable shopping, have you confused "Mango ginger" for regular ginger.

Well! I have during my initial days of cooking in the kitchen...

That's when I made this "Thokku" which is a sweet tangy and spicy pickle made of Mango ginger also known as Curcuma amada also commonly known as mango ginger is a plant of the ginger family and is similar to turmeric. The irregular shapes are almost similar to ginger but tastes like a raw mango.Its quite effective in boosting metabolism,asthma, bronchitis, cough. It has tremendous cancer fighting medicinal values.

Ingredients:
Mango ginger - 250 gms
Tamarind - 1 lemon size ball
Red chilly powder - 2 tbsp
Salt to taste
Hing/Asafoetida - 1/2 tsp
Grated jaggery - 2 tbsp
Gingelley oil - 2 tbsp
Mustard seeds - 1 tsp

Method:
Wash and grate mango ginger. soak tamarind in water and make thick juice.
Heat oil, add mustard seeds, add mango ginger and mix. Keep on low flame till cooked, then add tamarind juice. cook for 5 mins and then add red chilly powder, salt and hing and mix.
Allow to be on low flame for 10 mins then add jaggery grated and mix. Cook for 20 mins, then switch of heat and allow to cool. Transfer to glass bottle and then 1 tbsp gingelley oil on top.

Dish #427 - Chilli Prawn Spaghetti


Chilli Prawn Spaghetti... a beautiful dish that not only looks good but also tastes awesome....

Ingredients:

Fresh or Dried spaghetti - 250 gms
Olive oil - 4 tbsp
Garlic cloves - 2 - peeled and crushed
Chilli flakes - Dried - ½ tsp 
Prawns - 200 gms - shells removed and de-veined
Cherry Tomatoes - full or halved - 100 gms
Tomato paste - 2 tbsp
Basil - fresh - 1 handful or dried - 1 tsp
Thyme - fresh - 1 handful or fried - 1 tsp
Lemon -1/2 - juice only

Method:
Cook the spaghetti in boiling salted water for about 3-4 minutes or according to packet instructions, until al dente, then drain.
Gently heat the olive oil in a frying pan. Add the garlic and chilli flakes and leave to infuse with the oil for a few minutes over a low heat. Turn up the heat and add the prawns and the tomato paste. Cook for 2-3 minutes until they turn pink and are cooked through. Remove from the heat.
Add the cherry tomatoes, pasta, basil and lemon juice. Toss together, spoon onto 2-3 plates and serve immediately.

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