Saturday, June 25, 2011


This is something that I love to prepared when I find my ripe mangoes a bit tangy at the same time sweet. This dish just covers all rounded flavours like its sweet,sour ,tangy and spicy too. It brings out the traditional flavour when its tempered with the Indian seasoning. The thing I love the most is the taste of black crushed peppers corns in it. It just spice up my throat :)

My fatherinlaw (lover of sweets) adore to have this curry with steamed rice and nothing else he would prefer along with this combi. So guys do try this recipe and please let me know ur opinion for sure. :) I bet u all would just love it.


2 Mangoes.

1 Cup Jaggery.

2 tbsp Raw Rice.

3 Dried Red chillies.

1 tbsp Crushed Black peppercorns.

1 tsp Mustard seeds.

1 tsp Jeera.

Few Curry leaves.

1 tbsp Coconut oil.

Salt a pinch.

Water nearly 2 cups or plus.


Firstly soak rice nearly for 40 min. In a pan dry fry dried red chilli and peppercorns separately. Make sure it does not burnt. Now blend the soaked rice with dried fried red chilly. Add water as per needed. Finally add the peppercorns and give a quick grind so that its not finely powdered but like a crushed process. Keep it aside.

Meanwhile wash Mangoes thoroughly and cut them into medium size chunks. Place them into cooking vessel with adequate water.

Put Jaggery piece and allow it to sit for about half an hour. This will make jaggery melts soon.

Later bring them to boil and Sim until the mangoes are well cooked. Then add the blended mixture and stir adding a pinch of salt according to taste. Remove from flame.

Last but not the least. Heat oil in a pan. Add mustard seeds followed by jeera and curry leaves. Fry them and pour it on to the 'AMBE UMMAN' (SWEET MANGO CURRY).

Serve hot hot.


Adding soaked grinding rice helps gravy to thicken.


Monday, June 13, 2011


This is my hubby's latest trial recipe which was just superhit. Whenever we go to restaurants, he order kaju masala for himself with onion kulcha or butter naan. Indeed its a nice combo right? Now coming back with the point, the thing which made me surprise was he did this soon after he came from office and within 15 to 20 min maximum he prepared this recipe. Quantity was less but for 3 people its more than enough when therez salad too on its side with hot hot chappati. Therez only 1 demerit and ie he adds extra butter and ghee to his preparation which tastes fab but on other side when u think of health wise, its extra extra cholestrolly oily food. But he convince me saying once in a while its ok having such delicious, tasty food :) hehehehe. To satisfy our taste buds once in a while tho chaltha hai :)) This recipe has become one of our fav :)

So lets dig into this recipe..


10 to 15 Whole Cashewnuts.

2 Medium size Onions.

2 Juicy Tomatoes.

1/2 tbsp Ginger Garlic paste.

2 tsp Kashmiri chilli pd.

1 tsp Turmeric pd.

1 tbsp Coriander pd.

1 1/2 tbsp Garam masala pd.

1/2 tsp Jeera pd.

Dried Kasuri methi to sprinkle.

1 Cup Milk.

1/4 Cup Fresh cream.

1 tbsp ghee.

1 Stick Butter.

Salt to taste.


Heat ghee in a kadai and fry cashew nuts till its raw smell disappears. Keep it aside.

Blend tomatoes plus half of onion in a mixer without adding water and keep a aside.

Heat butter and fry finely chopped onions till brown. Add ginger garlic paste and fry again. Add tomato onion puree and bring them to boil. Then drop in red chilli pd, turmeric pd, garam masala pd, jeera pd, coriander pd and fry them till it becomes thick consistency.

Then add little amount of water, salt , milk and bring it boil stirring occasionally. At this time add fried cashewnuts and remove from flame.

At the time of serving, drop in fresh cream and sprinkle the gravy with kasuri methi.

Serve hot with chappati, naan.