SWEET AND TANGY MANGO CHUTNEY

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Raw mango  -   3
Whole red chilly  -  3
Asafoetida  - 1/4 tsp
Jaggery  -  2 cup
Kashmiri red chilly  - 1 tsp
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Wash and peel the mango and chop into small pieces.
Heat oil in a pan and add mango pieces cook for five mins.now add turmeric powder,red chilly powder and asafoetida and cook for one mins.
Add jaggery, kashmiri mirch powder and salt and cook till thick.

WATERMELON MUSKMELON RAITA

 

Prep Time : 15 mins
Total Time : 15 mins
Serve : 2

INGREDIENTS
Thick curd  - 1 bowl
Roasted cumin seeds powder  - 1 tsp
Salt - to taste
Sugar powder - 2 tbsp
Black salt  - 1 tsp
Watermelon chunks- 1 bowl

Muskmelon chunks - 1 bowl
Mint leaves - 10

METHOD

Take curd (plain yogurt) in a bowl

. Add sugar, salt, black salt and cumin powder and beat until curd mixture becomes smooth and creamy.

 Add watermelon chunks and muskmelon chunks and mix well.

Watermelon , muskmelon raita, is ready,garnish with watermelon chunks and muskmelon chunks.

Serve chilled

SMOKED CINNAMON AND GARLIC CHICKEN

 

Prep Time : 15 mins
Cooking Time : 50 mins
Serve : 4

INGREDIENTS
Chicken pieces - 1 kg
Chopped onion  - 3 onion
Ginger  - 1 inch stick
Garlic cloves  - 15
Cloves - 5 - 6
Green cardamom - 3 - 4
Black cardamom - 2
Whole black pepper - 5 - 6

Cinnamon - 1 inch stick 
Whole red chilly  -  5
Coriander seeds  - 1 tbsp
Turmeric powder - 1/4 tsp
Kashmiri mirch powder  - 1 tsp
Red chilly powder - 1 tsp
Thick curd - 1/2 cup
Lemon juice - 2 tsp
Bay leaf  - 2
Salt - to taste
Oil - 4 tbsp

METHOD
Wash and clean chicken pieces and marinate with turmeric powder,red chilly power, salt and lemon juice  and keep aside for 30 mins

Cinnamon stick keep in the flame and add in the marinated chicken and cover it.
Take a blender add ginger garlic cloves,green and black cardamom,cloves,whole black pepper and whole red chilly red chilly  and blend coarsely.
Heat oil in a pan,add  bay leaf and chopped onion  and cook in a high flame for five mins. now add chicken pieces  and cover it and cook in a high flame for five mins. 
 Add masala paste,kashmiri mirch powder and

mix well.
Now add thick curd and mix well,cover it and cook for ten mins in low flame.
Garnish with coriander leaves and serve hot with chapati or naan.

MANGO AND POMEGRANATE RAITA

 

Prep Time : 15 mins

Total Time: 20 mins
Serve- 2

INGREDIENTS
Mango pieces- 1 cup

Pomegranate pearls - 1 cup
Hang curd- 1 cup
Mayonnaise- 2 tbsp
Fresh cream- 1 tbsp
Sugar powder- 2 tbsp
Olive oil- 1 tsp
White pepper- 1/2 tsp
Salt- a pinch

METHOD
Hang the curd in a muslin cloth for 3-4 hours and then prepare raita.
Beat the hang curd.
Add mayonnaise and cream and mix it well.
Add olive oil, sugar, white pepper and salt and mix well.
Now, add mango cubes and pomegranate pearls and mix well.
Mango and pomegranate Raita is ready to eat.
Serve chilled