Raw Mango chutney - meal side dish

QUICK RAW MANGO CHUTNEY

This recipe is a quick creation of S. There are times when u just feel like having a truly simple meal with just dal, rice and pickle, but S just cant have a meal without a dry sabzi or somekind of a side dish. Here's the story how the raw mango chutney was put together in a jiffy by S :)

The last weekend was hectic as we did our provision shopping and came home late, exhausted and famished. The best sought food at such times are dal- chaawal. I was all set to prepare it and hog like a hippo ;) S wanted some side dish with dal and rice, but I wouldnt agree to make anything more than dal-rice( really cruel na?) so he told me he'd make some interesting dish for meal accompaniment..... and within minutes he prepared an amazing chutney which we polished off with so much devotion during and after the meal ...lol

here's the recipe for the CHATAKDAR RAW MANGO CHUTNEY:

Ingredients:

1 medium sized Raw Mango, washed, peeled, cut into small pieces

1- 2 tsp Mustard oil

1-2 Green chillies

salt and sugar to taste

Method:

Grind to a coarse paste the Raw mango pieces along with green chillies with very little water,

(DO NOT GRIND IT INTO A SMOOTH PASTE)

Once it's ground, empty the coarse mango-chilli paste into a container, add mustard oil, salt, sugar to it and mix well.

The chutney is ready to be served.

My take on S's preparation:

This chutney tastes brilliant with plain white rice, I feel this would be the best combination to get the individual taste of each ingredient of the chutney :)

That's all for this week,

Have a great weekend!

Be Good , Be Happy

TC

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Penne with Creamy Peas and Tomato

Recipe adapted from Tarla Dalal's book - Pizzas & Pasta

Ingredients:

2 cups cooked penne

2 tsp chopped garlic

3/4 cup cooked green peas

1 large tomato, finely chopped

1/2 cup fresh cream

1 cup milk

2 tbsp maida ( plain flour), make a dilute paste of maida by mixing it in few tsps of milk.

2-3 tbsp butter

salt and pepper to taste

Method:

STEP 1 :

How to cook Pasta: Source Tarla Dalal's book : Pizzas & Pasta

1. Use ample water. Always cook pasta in a large pan of boiling water with 1 tbsp of oil.

2. Add the pasta to the boiling water by adding a few at a time.

3. Cook uncovered , stirring occassionlly and gently until the pasta is tender.

4. Cooked pasta should be 'al dente' or firm to bite.

5. Once cooked, immediately drain it in a sieve or a colander. Transfer to a bowl of cold water to

refresh it. Drain again and keep it aside.

6. If the pasta is not used immediately, add 1 tbsp of oil to it and toss it and set it aside.

NOTE: 2 cups of dried pasta will yield 3 cups of cooked pasta. The quantity is suffient for 4 persons.

Step 2:

1.Heat the butter in a large sauce pan, add garlic and stir fry for sometime.

2. Add the tomato and stir further more till the tomatoes become soft, now add the diluted maida and keep stirring so that lumps are not formed.

3. Add milk gradually and mix well, bring to a boil.

4. Add the fresh cream, salt, pepper mix well. Keep it aside.

Step 3.

1. Just before serving , heat the sauce , adding a little milk /water if required ...as the sauce tends to thicken. Toss the pasta in it, garnish it with oregano and serve immediately.