Dish #434 - Mango Lychee Salsa

A simple Salsa...made with Mangoes and Lychees... which am sure you will love...

Dish #433 - Khubani Ka Meetha (Apricot Dessert)

A beautiful dessert that is usually made with dried apricots.... Orginally from Hyderabad but now served in most restaurants...Its not only easy and quick to make but also is the perfect way to finish a Mughalai meal...of Hyderabadi lamb pulao or Ayesha's Chicken Biryani.

Ingredients:

Dried apricots - 100 gms

Ghee - 1 tbsp.

Sugar - 2 tbsp.

Lemon juice - 1 tsp.

Cardamom - 2 cloves - peeled and powdered

Pistachios - Peeled and toasted

Method:

In a large bowl soak the apricots in water till they are all just covered with water, and soak for about 2-3 hrs. If you are using fresh you can de-seed them and use directly.

Take a large pan keep on low heat, and the ghee, when slightly hot add the drained apricot and fry and mash for about 10 minutes. Then add the sugar and lime juice and fry for 10 more minutes.

Then add the cardamom powder and half the pistachios and sauté well.

Remove on to a serving platter/dish and garnish with the remaining pistachios.



Dish #432 - Pan fried Salmon with Mushroom Sauce and Broccoli

Salmon is an excellent source of vitamin B12, vitamin D, and selenium. It is a good source of niacin, omega-3 fatty acids, protein, phosphorus and vitamin B6. Eating salmon is beneficial in the treatment of osteoarthritis and other inflammatory joint conditions. Consuming salmon regularly has been associated with reducing the risk and incidence of depression. It also increases your cardiovascular health.
Simple pan-fried salmon is not only easy to make but also healthy.

Dish #431 - Lychee Lemonade

Bangalore is pretty chill now due to monsoons...but its summer in most countries.....with very high temperatures...
Here is wonderful drink made using lychees... At this time of the year fresh lychees are available everywhere...but you could even canned lychees...

Dish #430 - Clam & Malabar Spinach curry

Clams, whether fresh or canned, have numerous health benefits. Being high in protein and low in fats, they are also great for those on a diet.
Clams are surprisingly high in iron.Some individuals, especially women, have a difficult time getting enough iron each day, resulting in anemia if not treated. If you suffer from low iron, eating clams occasionally will help maintain your iron stores.
Plus, you can pair them with different vegetables and grains to improve the taste as well as nutritive value. You can also cook this super food from the sea in a variety of ways by steaming, baking, frying them.
Here is a simple curry that I made using the basic Mangalorean Konkani ingredients.

Dish #429 - "Begun Bhaja" - Pan fried Brinjal/Aubergine - Bengali Style

A simple and awesome dish I learnt from a friend of mine recently...."Begun Bhaja" or Pan fried Brinjal/Aubergine in Bengali style. To make it fully authentic use pure mustard oil while frying.

Brinjal/eggplant/Aubergine is a very good source of dietary fiber, vitamin B1, and copper. It is a good source of manganese, vitamin B6, niacin, potassium, folate, and vitamin K. 

It also decreases the risk of obesity and overall mortality, diabetes, heart disease and promotes a healthy complexion and hair, increased energy and overall lower weight.

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.