Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

Sweet & Sour Mango Curry | Saasav | Pashingiri Recipe [Video]


Pashingiri or Saasav is traditional sweet and sour Mango Curry from the Konkan coast of India made by simmering ripe baby mangoes in a vegan masala made of coconut and spices. This curry is popular in the coastal households during Summer.


In a hurry? Jump to Video or Jump to Recipe


sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav

Summer is almost over and the love of my summers is going to go out from markets soon. Until then we are going to honour the king of fruits - Mango. For us, in the tropics, summer isn't all about the Sun, we see the Sun all year round. But summer brings with it the delicious juicy selection of seasonal fruits like the mango, jackfruit, guavas and melons. But it has always been the mango that rules my heart.

If you love Mangoes as much as I do, you may enjoy these other mango recipes:

MAVINKAYI CHITRANNA / RAW MANGO RICE
AAM PANNA
INSTANT MANGO PICKLE
RAW MANGO GOJJU
HAGALKAI MAVINKAYI GOJJU
MANGO CHEESECAKE
FRUIT TART WITH MANGO CREAM
AAMRAS / MAVINKAYI SEEKARNE

sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav

sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav


Lalbagh in Bangalore has been hosting the annual Mango Mela or Mango Festival for years. Every year farmers from around Bangalore set up their stalls to sell naturally ripened mangoes and organic mangoes. In 2019, it started from 1st June and it is scheduled to be around for 3 weeks. So if you are in the city, do not miss it. They have a wide variety at very competitive prices. We went there on Saturday ago and bought several kilograms of Alphonso, and some of these tiny Sugar Baby or Sakre Gutti. 

I bought the Sugar Baby mangoes only to make this sweet and sour ripe mango curry. You heard it right, ripe mango not raw. The first time I made it I called up several people and collected 5 different recipes, before I decided to make this one given to me by my very close friend from Goa. The Goan version uses Turmeric and Asafoetida, which is optional in the Mangalore version.

There are 2 major variants of this curry - cooked and uncooked. The recipe listed here is the cooked one. The other one, where the coconut masala is not cooked, resembles this Tambuli recipe.

This Mango Curry is best served with rice, but can also be served with bread on the side.

Enjoy the mango season while it lasts!

P.S - This is a repost of a 2015 post. Video instructions are added and the post is altered slightly, but the recipe remains the same.

sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav


Video Recipe





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Sweet and Sour Mango Curry | Saasav | Pashingiri

Sweet and Sour Mango curry made with ripe mangoes and fresh coconut. This recipe is famous along the Konkan coast (Western coast of India) and is a popular curry in Summers.

Recipe Type:  Main Course
Cuisine:          South Indian/ Mangalorean/ Goan
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:              3 Servings

Ingredients:


8 small Ripe Mangoes
1 cup Desiccated Coconut
1 tsp Mustard seeds
2-3 Dry red chillies
2-3 Tbsp Jaggery or Sugar
A marble sized ball Tamarind (Optional)
8-10 Curry leaves
1/2 tsp Turmeric powder / Haldi (Optional)
A pinch Asafoetida / Hing (Optional)
2 tsp Oil
Salt
Water

Method:


1. Wash and peel the mangoes and keep aside
2. Soak the tamarind in half a cup of water and keep aside
3. Dry roast 1/2 tsp of the mustard seeds in a pan on low heat for 1 min. Be careful not to burn it otherwise the curry will turn bitter. 
4. Heat 1 tsp of the oil in the pan, add the red chillies and fry for 30 sec or until the chillies are crisp.
5. Grind the coconut, roasted mustard seeds and red chillies into a coarse paste with a little water. 
6. Heat the remaining oil and add the remaining mustard seeds
7. Once they splutter, add the curry leaves and lower the heat
8. Add the coconut paste, turmeric and asafoetida and mix well. Add 0.5 cup of water and simmer for 6-8 minutes. Turmeric and Asafoetida are used in the Goan version of the curry, while it is optional in the Mangalore version.
9. Slightly mash the mangoes and add to the curry
10. Add water to achieve the desired consistency. Add more if eating with rice and less if with bread.
11. Add salt and jaggery. Do not add all the jaggery at once, taste and add. If the mangoes are very sweet, you may not need much. 
12. Squeeze the tamarind in the water and remove the pulp. Add this sour liquid to the curry. Again, like the jaggery, do not add all the liquid at once, taste and add. If the mangoes are very sour, you may not need it.
13. Cook on low heat for 5 mins.
14. Serve warm with rice or bread.


sweet and sour mango curry, Mangalore pashingiri curry, Goan mango saasav, Konkani saasav



If you liked this, you may also like:

Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.com
Tendle Bibbe Upkari

South Indian curd based curry
Doddapatre Tambuli
Hagalkai Mavinkai Gojju Bittergourd Raw Mango Curry Karela Kacche Aam sabzi vegan gravy stew bittermelon indian
Bittergourd Mango Curry

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Maharashtrian Tomato Saar Recipe [Video]


Nothing says Summer like red juicy ripe tomatoes. Use the tomatoes to make this simple vegan curry from India. The Tomato Saar is vegan and gluten free.

In a hurry? Jump to Video or Jump to Recipe

Vegan tomato curry from Maharashtra, Maharshtrian tomato saar

Red juicy tomatoes = Summer, right?

Summer is the best and worst time to be in India. Yeah. Let's go with the bad thing first, it is worst because of the heat. If it weren't for the summer rains in Bangalore, I would probably be swimming in a pool of my own sweat. Ugly visual, scratch that. But the best past about Summer, the best fruits and vegetables. 

If you want to have the sweetest fruits, the juiciest fruits, you have to come to India in Summer and then probably hide yourself in an AC room the entire day. 

Come April, I had a good list of recipes I wanted to cook for Summer and share with you guys. As predicted, I never stuck to that list. I really never do, I don't know why I bother. Instead of making what I had so patiently planned (I even set a Google Calendar reminder, I know, that's deep), I went on cooking with what I found in the market. I think it worked out better this way. At least I have been cooking seasonal to a large extent.

Vegan tomato curry from Maharashtra, Maharshtrian tomato saar

This Tomato Saar is just that, seasonal and delicious. But then you get tomatoes all year round, so what's your excuse to not make this? I assume you have nothing, so read ahead.

The history, I first encountered this Tomato Saar when I was in College. We were working to change the hostel mess menu when someone suggested this, and the cooks (lazy as they were) actually agreed to make this. They made it for the trial menu one weekday lunch and for some reason, while I really enjoyed it, it never did make the cut to the final menu. I tend to blame the cook's stubbornness to change, that led to it being out, because it was so delicious. A term I rarely used on anything that came out of the hostel kitchen.

Ever since, I've made this many times when I want a quick curry that does not require me to boil dal or make some elaborate masala. This Tomato Saar is simple, quick, vegan, healthy, gluten free and foremost, it is tasty. It is tangy and spicy and pairs perfectly with rice or with bread. 

To make the Tomato Saar, boil tomatoes, blend them with coconut, garlic and chillies, boil this puree again and season it. That's literally it! I'm really not giving you any excuses to chicken out, am I?

So wishing you a Happy Summer! May you cook with the best of the season's produce.

Vegan tomato curry from Maharashtra, Maharshtrian tomato saar



If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Maharashtrian Tomato Saar Recipe


Vegan tomato curry from Maharashtra, Maharshtrian tomato saarMaharashtrian Tomato Saar is a simple yet flavorful vegan curry made from tomatoes and coconut. The dish is made popularly in the Western state of Maharashtra in India. 

Recipe Type:  Curry
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2


Ingredients:


3 large Tomatoes, diced
0.75 cup grated Coconut
2 cloves Garlic
2 Green Chilli, roughly chopped
2 Tbsp Oil
1 tsp Cumin Seeds
Curry leaves
Salt to taste
1 Tbsp Coriander leaves, chopped
Water as required

Method:


1. Boil the roughly diced tomatoes in water until soft.
2. Drain the tomatoes and allow to cool. Keep the water it was boiled in aside, do not throw away.
3. Blend together the tomatoes, coconut, garlic and green chillies along with a little water until smooth.
4. Heat oil in a kadhai and add cumin seeds.
5. Once they brown, add in the curry leaves. 
6. Add in the tomato-coconut paste. Add the water used to cook the tomatoes as required to reach the desired consistency.
7. Add salt and boil for 6-8 minutes. Remove from heat and garnish with coriander leaves.
8. Serve hot with rice or bread.

Vegan tomato curry from Maharashtra, Maharshtrian tomato saar


If you liked this, you may also like:

Spicy Maharashtrian Misal Pav
Misal Pav

Oriya dalma with mix vegetables
Dalma
North Karnataka kaalu palya made with alsande kaalu. Black eyed peas curry.
Black Eyed Peas Curry





Read more ...

Doddapatre Tambuli Recipe [Video]


Doddapatre Tambuli is a traditional summer curry made with coconut and curd from Karnataka. This curry is made with Mexican mint leaves or Ajwain Patta.

In a hurry? Jump to Video or Jump to Recipe


South Indian curd based curry

South Indian curd based curry

There has never been a better time to make Tambuli or Thambli as now. This summer heat calls for eating something that cools your insides.

Every region in India has a yogurt (curd) based curry that is popularly made in summer. Tambuli is one of those curries in Karnataka. It is very similar to Majjige Huli, but is much simpler and cooler. The main difference is Majjige Huli is boiled, while the Tambuli is not cooked, hence, usually needs to be consumed fresh.

Doddapatre
Doddapatre is known as Big Thyme or Mexican Mint in English, Ajwain Patta in Hindi and Karpooravalli in Tamil. It is a leaf that has a pungent and distinct aroma that is closest to the aroma of bishop's weed or ajwain, although unrelated. Some people equate the aroma to that of oregano or mint. This distinct aroma and taste becomes mild when the leaves are combined with yogurt and coconut to make the Doddapatre Tambuli.

My first interaction with this dish was at a Temple. On the coastal belt of Karnataka, there is a Lord Ganapati temple at Idagunji. When my grandfather frequented the place, one had to walk for miles together to reach it and it was hidden away tucked into a forest. I've seen the temple change from a small village temple to a quite popular one. When I used to visit the temple with my parents, it was still pretty small and the highway gave no indication to the tucked away temple. With no Google maps, one had to know the road before hand or had to ask the village folks for directions. It was here that they served a simple meal for lunch - Rice and Tambuli. It was and has been the only meal at a temple that I have relished.

South Indian curd based curry

Tambuli can be made with a variety of greens, but the recipe differs slightly with each green. Some are cooked longer while some are used raw. Doddapatre is mildly sauteed until it turn slightly yellow and wilts, this makes them milder in taste. The browned leaves are ground to a fine paste along with green chilli and fresh coconut. Whisked curd or buttermilk is added along with some salt. Then a tempering of cumin seeds and curry leaves, and Tambuli is ready to be served. Tamuli is not heated again, unlike most other curries. Tambuli is served with steamed rice.

P.S - This recipe has been reposted. The recipe was originally published in 2014. Images have been updated and a video has been added. The recipe remains the same.

South Indian curd based curry


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto. If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Doddapatre Tambuli


South Indian curd based curryDoddapatre Tambuli is a traditional summer curry from Karnataka that is made with coconut, buttermilk or curd and doddapatre leaves, also known as Mexican mint or Ajwain Patta. This cooling curry is served with rice.

Recipe Type:  Main Course
Cuisine:          Karnataka
Prep Time:     5 minutes
Cook time:     30 minutes
Yield:              2 Servings

Ingredients:


20-25 Doddapatre Leave, chopped
0.5 cup Fresh Coconut, grated
1.5 cups Curd
1 Green Chilli
1 tsp Cumin seeds
A few Curry leaves
3 tsp Oil
Salt to taste
Water as required

Method:


1. Heat 1 tsp of oil in a pan and add the chopped doddapatre leaves.
2. Saute until the leaves wilt and turn slightly yellow.
3. Remove from heat and cool slightly.
4. Fry until the doddapatre turns slightly yellow.
5. Remove from heat and allow it to cool.
6. Grind it along with coconut, green chilli and a little water to a fine paste
7. Heat oil in the pan and add the cumin seeds. Once they brown, add the curry leaves.
8. Remove the pan from heat and add the blended paste. Mix well.
9. Add in whisked curd or buttermilk. Add salt to taste.
10. Add in more water if it is very thick.
11. Serve it with hot rice


If you liked this, you may also like:

How to make majjige huli recipe at www.oneteaspoonoflife.com
Majjige Huli

stew made with vegetables, coconut and yogurt
Avial
Indian accompaniment made with yogurt, boondi (fried gram flour balls) and spices
Boondi Raita

Read more ...

Dalma Recipe | How to make Dalma | Oriya Dalma Recipe [Video]


Dalma is a popular mix vegetable dal based curry from the region of Odisha in India. A variety of vegetables are simmered along with dal to give a delicious curry that is usually served with steamed white rice.

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Oriya dalma with mix vegetables


Caution, this is not a Summer Recipe. But I still love it and can eat it anytime. 

The curiosity all started with a restaurant in Bangalore named Dalma. I would cross it and wonder what the name means. I had no clue it actually referred to this very popular classic Odia or Oriya dish. And then we met, me and Dalma, the curry, not the restaurant. The restaurant is still a mystery, never stepped in there.

Dalma was introduced to me by my neighbor who had an Oriya cook. He was fond of cooking his traditional cuisine once in a while and I loved it the first time I ate it. Unfortunately, I never took the recipe from him, but my neighbor who watched over him at times, gave this recipe to me. I have read online that there are different recipes of Dalma, some use coconut, some use onions, some use neither. I believe each region has adapted the dish to what is available locally. The coastal belt uses coconut while the interior regions do not. 

The Odia folks love Dalma so much that it is also served as a part of Chappan Bhog in Puri's Jagannath Temple.



Oriya dalma with mix vegetables

Oriya dalma with mix vegetables

Dalma is a very simple mix vegetable curry that is also very healthy. The dal is full of veggies and barely has any oil. The only oil used is that in tempering. Dalma is a hearty and wholesome curry that is usually served with Rice or Roti. If you plan to serve it with roti, add less water to keep the curry thick. Each variation of the recipe may use different vegetables, use what you can get your hands on. Vegetables that need time to cook are added in the beginning and once they are partially cooked, the faster cooking vegetables are added. The Oriya cook used to cook the dal in the same pan and while the dal was still cooking, he added in the veggies. I just sped up the process by using already cooked dal. Some folks may also use Chana Dal instead of Toor Dal or a mix of both. 

Wishing you a warm and comforting weekend with Dalma!

Oriya dalma with mix vegetables


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Dalma Recipe | How to make Dalma | Oriya Dalma Recipe


Oriya dalma with mix vegetablesDalma is a popular mix vegetable dal based curry from the region of Odisha in India. A variety of vegetables are simmered along with dal to give a delicious curry that is usually served with steamed white rice.

Recipe Type:  Curry
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 3-4

Ingredients:


3 cups cooked Toor Dal (Pigeon Pea Lentils)
1 Drumstick, peeled and chopped
1 Raw Banana, peeled and diced
1 big Potato, peeled and diced
10-12 Beans, diced
0.5 cup diced Pumpkin
2 Brinjals, diced
1 Tomato, roughly chopped
1 Onion, sliced
2 Tbsp Mustard Oil
1 Tbsp Panch Phoran (whole spice mix)
1 Bayleaf
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 Tbsp chopped Coriander Leaves
Salt to taste
2-3 cups Water
Salt to taste

Method:


1. Add cooked toor dal (lentils) to a deep pan or kadhai. Add water as required and 1 tsp turmeric powder. Mix well.
2. Add in the drumsticks, raw banana, pumpkin, potato and beans.
3. Add salt to taste. Cover and cook until the vegetables are half cooked.
4. Add in the brinjal and cover and cook until the vegetables are almost cooked.
5. Add in the chopped tomato and cook until all the vegetables are cooked.
6. Adjust seasoning if required. Remove from heat and keep aside.
7. To make the tempering, heat mustard oil in a pan and add the panch phoran spice mix.
8. Once the spices splutter, add in the bay leaf and sliced onions.
9. Fry until the onions are translucent.
10. Add in red chilli powder and the cumin powder and saute for 1 minute.
11. Add the Dalma to the tempering and simmer for 5-6 minutes.
12. Add water if required.
13. Garnish with the chopped coriander leaves.
14. Serve hot with rice or roti.

If you liked this, you may also like:

How to make vegan Panchmel Dal or mixed lentil soup at www.oneteaspoonoflife.com
Pancharangi Dal

Black Chickpea Curry
Ghugni Masala
How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com
Undhiyu



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Raw Banana Kofta Curry Recipe [Video]


Raw Banana Kofta Curry is a spicy, sweet and tangy coconut based curry with fried raw banana (plantain) dumplings. This curry is vegan and gluten free.

In a hurry? Jump to Video or Jump to Recipe

Raw banana plantain koftas in a coconut milk based spicy tangy gravy


We are mid way through January already!! I must say, time literally flies. It feels like just yesterday it was December and I was getting all excited for the New Year, and today we are already well into it. So did you start all that you planned to do in 2019? I'm still dragging my feet on my checklist. 

In other news, I've been at home an awful lot lately, mainly because of some trade union strikes last week that stopped public transport and we were all forced to work from home, and I had some personal commitments that made me still work from home for a few days here and there. While you would think being home and cutting out all that stress of travel, I'd be more productive in the kitchen. But the truth is, when I'm home I'm super lazy. Sometimes, I make instant noodles or just buy bread to mop up leftover curry. 

I finally decided it was time to stop being lazy and cook up this amazing Raw Banana Kofta Curry that I had in my mind for so long. I found this recipe in a magazine at the doctor's. I actually dread doctor visits. I can probably count the number of visits I've made in the last 2 years on the fingers of one hand. Raise you hand if you dread doctor visits like me! While I waited for my turn for my annual checkup, I leafed through a magazine on the coffee table and this recipe kind of jumped at me. I made Raj take a quick photo and stored it away. Finally I got around to making it, thankfully.

Raw banana plantain koftas in a coconut milk based spicy tangy gravy

Raw banana plantain koftas in a coconut milk based spicy tangy gravy

This Raw Banana Kofta Curry is spicy, sweet and tangy! Flavor explosion in your mouth.

The curry or the gravy is what gives all the flavor. Tomato and Tamarind impart the sourness to the curry, the jaggery adds sweetness, the high count of red chillies gives the curry heat and color and the coconut milk just mellows down everything with it's rich creaminess. My mouth still waters when I reminisce about this curry, it was SO delicious. This curry really had the balance of sweetness, sourness and heat. Take the ingredients below as more of a direction than rigid quantities. Your palate may prefer the curry being less sweet and more tart. Adjust the ingredients to your liking. Start with less jaggery and tamarind and add more as you go along. The red chillies are deseeded so that the curry is not too hot but still has the vibrant color. You can leave the seeds in for a spicier curry.

The Raw Banana Koftas are really easy to make. They taste good just by themselves too. So you can make more and serve them as snacks at tea time. The original recipe called for raisins but I replaced them with cashew nuts. Add any nuts you like into the koftas. I also added in grated Tofu instead of the grated Paneer, because I had tofu in the fridge. The koftas can be either shallow fried or deep fried. You may even try to bake it. Add the koftas just before serving to retain the crispness of the koftas.

Raw Banana Kofta Curry is best served hot with naan or rotis.

Raw banana plantain koftas in a coconut milk based spicy tangy gravy


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Raw Banana Kofta Curry


Raw banana plantain koftas in a coconut milk based spicy tangy gravyRaw Banana Kofta Curry is a spicy, sweet and tangy coconut based curry with fried raw banana (plantain) dumplings. This curry is vegan and gluten free.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     40 minutes
Total time:     50 minutes
Yield:                Serves 3-4

Ingredients:


For the curry:


10-12 Dry Red Chillies
1 tsp Turmeric Powder
0.5 tsp Peppercorns
2-3 tsp Jaggery or Sugar
1 large Tomato
1 tsp Tamarind Pulp
1 cup thick Coconut Milk
2 Tbsp Kasuri Methi
2 Tbsp chopped Coriander Leaves
3 tsp Oil
1 tsp Mustard Seeds
Salt to taste
Water as required

For the Koftas:


2 raw Bananas or Plantain
10-12 Cashew Nuts, chopped
1 cup grated Tofu or Paneer
1 Tbsp chopped Coriander Leaves
Salt to taste
Oil to fry koftas

Method:


1. Cut the edges of the raw bananas and dice them roughly. Boil them with a pinch of salt until soft.
2. Peel the bananas and keep aside.
3. Deseed the dry red chillies and add to a mixer/blender. You can keep the seeds in if you want the curry to be very spicy.
4. Add turmeric powder and black peppercorns to the mixer and grind until you get a coarse powder.
5. Add 2 tsp of jaggery or sugar along with the tamarind pulp and chopped tomato to the blender.
6. Add a little water and blend until you get a smooth paste.
7. Heat oil in a pan and add in the mustard seeds.
8. Once they splutter, add the masala paste and cook for 7-8 minutes until the raw smell disappears.
9. Add 1 cup of water and a little salt and allow the curry to boil.
10. Once the water has evaporated, add in the thick coconut milk and allow it to come to a boil.
11. Adjust salt and sugar as required.
12. Once the curry has reached a rolling boil, add in the dried kasuri methi.
13. Allow it to simmer for 3-4 minutes.
14. Remove from heat and add in chopped coriander leaves and keep aside.
15. Mash the boiled raw bananas and add in the chopped cashew nuts, grated tofu or paneer, chopped coriander leaves and salt.
16. Mix well until combined and shape into koftas.
17. Heat oil in a shallow pan for frying koftas.
18. Add the koftas to the pan and fry until all sides are browned. You can also deep fry the koftas.
19. Add the koftas to the curry and mix well.
20. Serve hot with rotis or naan.



Raw banana plantain koftas in a coconut milk based spicy tangy gravy


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Bottle gourd dumplings in a tomato based gravy
Lauki Kofta Curry

Raw Banana Fry
How to make banana flower cutlets recipe at www.oneteaspoonoflife.com
Banana Blossom Cutlets




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Popular Posts of 2018


A compilation of top five most popular recipes of 2018 on One Teaspoon Of Life.



Hi All, Happy New Year to you!!

I hope you had the best holidays ever. Did you spend quality time with family? Did you party hard until you dropped?

Whatever you did, I hope it was fun and it involved a lot of food.

As we start a brand new year, I looked back on the progress I made on the blog over 2018. It was one of my best years, here on One Teaspoon Of Life. My reader base grew, my reach and impressions on social media grew so much, plus, I started my own YouTube Channel. It was a fun filled year here in the kitchens of One Teaspoon Of Life.

In December, I decided to look back and identify what you guys loved. Here are the top 5 posts of 2018 from One Teaspoon Of Life:

5) How to make Tofu


This post showed how to make tofu when you don't have access to nigari. It contained a video with step by step process on making tofu with lime juice and DIY tofu press. It also contains links to make your own Soy Milk. 

homemade fresh tofu made from soy milk and lime juice


4) Lauki Kofta


This recipe is a delicious take on an otherwise boring vegetable. The bottle gourd was mixed with chickpea flour and spices to make a kofta ball that was later simmered in a spicy tomato based masala. This recipe also included a video that gave you step by step instructions to make Lauki Kofta.

Bottle gourd dumplings in a tomato based gravy

3) South Indian Chana Masala


How much this recipe was loved actually surprised me at the time. I've posted various recipes of chana masala or chhole on One Teaspoon Of Life, but this South Indian version was the most appreciated. Unlike the North Indian versions, here the chickpeas are simmered in a masala made with fresh coconut and spices. No video here, but some really good photos.


South Indian Chickpea Curry with coconut


2) Iyengar Bakery Style Masala Bread Toast


You guys loved this simple local bakery style dish. I love it to. Masala Bread Toast is a simple dish in which spicy sauteed onions are topped on a piece of toasted bread. This post included a video that provided step by step instructions.

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala


and the Number 1 recipe is....

1) Dahi Bread Chaat


I loved this one sooo much. It is such a simple and flavorful dish. Toasted bread topped with whisked yogurt and sweet and spicy chutneys, colorful pomegranate, chickpeas, onions, tomatoes and what not. It was my quick take on a more complicated Dahi Bhalla and it was loved my all of you. This recipe contained step by step photo instructions on how to assemble this plate of beauty.

Indian street food, chaat, made with bread, yogurt, chutneys and spices


Special mention...

10 Vegetarian Snacks | 6 Vegan Finger Foods


You guys loved this compilation too, a little more than few of the recipe posts. Hope you have a snackalicious 2019.

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