Aamba Khatta



Ingredients :
1. Aamba (Raw Mango) - 2 nos
2. Sukhila Lanka ( Dry Chilies) - 2/3 Pc
3. Sorisha (Mustard Seed) - 1tsp
4. Jeera (cumin seeds) - 1tsp
5. Bhrusanga Patra (Curry leaf) - 10 gm
6. Sorish Tela (Mustard Oil) - 1 Large spoon
7. Luna (Salt) - as per taste
8. Chini (Sugar) - 1 Cup
9. Bhaja Jeera Gunda (fried cumin powder) - 1tsp
10. Lanka Gunda (Chili Powder) - 1tsp
11. Haladi Gunda (Turmeric Powder) - 1tsp
Preparation : Step wise
1. To start with' cut the green mangoes into slices.
2. Heat oil in a deep pan' add Cumin seeds' mustard seed' Dry chilies and 3. curry leaves to it. Allow spluttering.
4. Pour this sliced mango in it.
5. Then add Turmeric Powder and salt according to the taste.
6. Pour tow cups of water in it and keep on stirring in medium flame for approx. 5 minutes and then add sugar in it.
7. Again wait for another approx. 5 minutes and then remove it from flame.
8. Then add fried cumin and chili powder and mix it properly and serve.

Sijha Mansa Tarakari



Ingredients :
1. Mansha( Mutton) - 500 gm
2. Piaja (Onion) - 200 gm
3. Jeera ( Cumin Seeds) - 1 tsp
4. Dhania (Coriander Seeds) - 2 tsp
5. Teja Patra( Bay Leaf) - 2 pcs
6. Sorisha Tela( Mustard Oil) - 4 tbsp
7. Sukhila Lanka(Dry Chili) - 3' 4(as per taste)
8. Ada (Ginger) - 1 inch
9. Dalchini (Cinnamon) - 1 inch
10. Gujurati (Cardamom) - 3 pcs
11. Haladi Gunda( Turmeric Powder) - 1tsp
12. Luna(salt) - as per taste

Preparation : Step wise
1. Heat 2' 3 cups of water in a deep pan. Put in the mutton' bay leaf' turmeric powder and salt when the water starts boiling.
2. Remove the mutton when it's well cooked with little amount of water.
3. Make a fine paste out of cumin seed' coriander seed' cardamom' cinnamon' ginger and dry chili. Cut thin slices of onion.
4. Heat oil in a deep pan. Add the onion slices. Fry it till golden brown. Add the masala paste and fry it again.
5. When well fried add the pre boiled mutton. Stir it well. Add 1 cup of water.
6. Cook it on a low flame till 10 min. remove from flame with a little gravy.
7. Serve hot with rice or roti.


Chingudi Tarakaree



Ingredients :
1. Chingudi ( Prawns) - 500gm
2. Aloo (Potato) - 300gm
3. Piaja (Onion) - 150 gm
4. Ada (Ginger) - 30 gm
5. Rasuna (Garlic) - 30 gm
6. Sukhila Lanka( Dry Chili) - 2 pcs( as per taste)
7. Haladi gunda ( Turmeric Powder) - 2 tsp
8. Dhania patra (Coriander Leaves) - 25 gm
9. Dhania ( Coriander Seeds) - 1 tsp
10. Jeera ( Cumin Seeds) - 1 ½ tsp
11. Posto (Khus Khus' Poppy Seeds) - ½ tsp
12. Sorisha Tela ( Mustard Oil) - 60 gm
13. Dalchini ( Cinnamon) - 1/2 inch
14. Aleicha( Cardamom) - 2pcs
15. Lavanga( Clove) - 2 pcs
16. Gola maricha (Black Pepper) - 4 pcs
17. Salt - as per taste
Preparation : Step wise
1. Remove the shells from the prawns' wash thoroughly' marinate with salt and turmeric for 1 hr.
2. Peel the potatoes and cut into medium pieces' cut the tomatoes. Make a powder of the cinnamon' cardamom' clove and black pepper.
3. Slightly fry the cumin seeds' coriander seeds and the dry chili. Make powder (garma masala) out of it.
4. Make a fine paste of onion' garlic ' ginger' cumin seeds(1/2 tsp)' coriander seeds' poppy seeds and dry chili.
5. Heat oil in a deep pan. Fry the potatoes till it turns golden brown' remove from flame.
6. Fry the marinated prawns' when well fried take out' keep aside.
7. Heat oil in that pan' fry the masala paste' add tomatoes to it . Cook it till oil comes out.
8. Now add the fried potatoes and prawns' stir it properly. Add 5 ' 6 cups of water.
9. Cook it till both the potatoes and prawn are well cooked and the gravy is thick. Add the garam masala powder and coriander leaves. Serve with rice.