Friday, August 8, 2014

Ripe Mango Chutney

Well this is something that I got inspired from Konkani 'sase? or sasme' - but I just tweaked for our taste.


Ripe Mango:1 (over ripe or very soft works best here)
Green Chilies - according to your taste. Slit them.
Curry leaves - few
Mustard seeds black - 1 teaspoon
Coconut oil - 2 teaspoons ( if you not like coconut oil use whatever you like but this adds a distinct flavor)


Step 1: Peel the ripe mango and mush it up.

Step 2: Heat coconut oil and add mustard seeds (let it pop) caution: be careful and cover it or keep moving it with a spoon.

Step 3: Add the chilies (Slit them) and curry leaves - again exercise caution as it can splatter oil all over.

Step 4: Add this hot tadka (seasoning) to the mango pulp and add salt.

Mix and serve with roti, rice and dal, or with any appetizer.

I love the sweet and sour - you can add tamarind paste or jaggery to please your palate.

Note: I tried to use different color chilies - I found some purple chilies at farmer's market and added it here for color contrast. You can also use bell peppers instead of chilies to add color to this dish.

Squash Flower Fritters

Another dish that is courtesy of Farmer's Market. This is an inspired dish and not authentic - I got it from my Bengali friend so if follow a different recipe please let me know. Crunchy and soft at the same time with the onion and poppy seeds adding texture love this with little ketchup or masala chai.


One bunch squash / pumpkin flowers - 8 to 10 pcs
Rice Flour - 1/2 cup
Kalonji (onion seeds) - 1/2 teaspoon
Poppy seeds (white) - 1 teaspoon
Chilli powder - according to taste
Turmeric powder - 1/4 teaspoon
Salt according to taste
Oil for frying (peanut is best)


Step 1: Wash the flowers in running water and keep aside.

Step 2: Make the batter by mixing all the ingredients listed and add little water. Make sure the batter is of pancake consistency.

Step 3: Heat oil

Step 4: drop a small dollop of the batter and it should raise immediately - that means the oil is ready for frying.

Step 5: Dip the flowers one by one and drop in hot oil carefully.

Step 6: Fry till light golden brown.

Note: you fill with any veggie or cheese or meat filling. Though as is in it's simplest form is what I like.