popular indian recipes

Mangaadi, also known as sweet mango in jaggery stew, is a traditional South Indian dessert made with ripe mangoes, jaggery (unrefined cane sugar), and spices. Here's a recipe for making mangaadi:

Ingredients:

2 ripe mangoes, peeled and diced

1/2 cup jaggery, grated

1/4 teaspoon cardamom powder

1/4 teaspoon dry ginger powder

1/4 teaspoon cinnamon powder

1/4 teaspoon nutmeg powder

1 tablespoon ghee (clarified butter)

1/2 cup water

Instructions:

In a saucepan, heat the ghee over medium heat.

Add the grated jaggery to the saucepan and stir until it melts.

Add the water and stir until the jaggery dissolves completely.

Add the diced mangoes to the saucepan and mix well.

Add the cardamom powder, dry ginger powder, cinnamon powder, and nutmeg powder to the saucepan and mix well.

Cook for about 5-7 minutes or until the mangoes are tender and the stew thickens.

Serve the mangaadi warm or chilled as per your preference.

Enjoy the delicious and nutritious sweet mango in jaggery stew, which is a perfect dessert for any occasion.

Nandu rasam or Crab soup is a popular dish from the South Indian cuisine. Here's a recipe for making nandu rasam:

Ingredients:

1/2 lb crabmeat

1/2 cup tamarind pulp

2 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp fenugreek seeds

2-3 dried red chillies

1/2 tsp turmeric powder

1 tbsp sambar powder

1 tomato, chopped

2 cloves garlic, minced

2 cups water

Salt, to taste

Coriander leaves, for garnish

Instructions:

Clean the crabmeat thoroughly and keep it aside.

Soak tamarind in warm water for 10 minutes and extract the pulp.

Heat oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, and dried red chillies. Fry for a few seconds.

Add chopped garlic and fry until it turns golden brown.

Add turmeric powder and sambar powder and fry for a few more seconds.

Add chopped tomatoes and fry until it becomes soft and mushy.

Add the crabmeat and fry for 2-3 minutes.

Pour 2 cups of water, tamarind pulp, and salt. Mix well.

Allow the rasam to boil and simmer for 10-15 minutes.

Once the crabmeat is cooked, switch off the flame and garnish with coriander leaves.

Serve hot with steamed rice or as a soup.

Enjoy your delicious nandu rasam!

Fish curry in ginger and coconut milk is a delicious and flavorful dish that is popular in many parts of the world, particularly in Southeast Asia and India. Here is a recipe for this dish:

Ingredients:

1 lb. firm white fish fillets, such as tilapia or cod

2 tablespoons vegetable oil

1 onion, chopped

2 garlic cloves, minced

1 tablespoon ginger, grated

1 tablespoon curry powder

1 teaspoon turmeric powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1 can (14 oz.) coconut milk

Salt, to taste

Cilantro leaves, chopped (optional)

Cooked rice, for serving

Instructions:

Cut the fish into bite-sized pieces and set aside.

Heat the oil in a large pan over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and grated ginger to the pan and cook for another minute.

Add the curry powder, turmeric powder, cumin powder, and coriander powder to the pan and cook for 1-2 minutes, stirring constantly.

Pour in the can of coconut milk and bring the mixture to a simmer.

Add the fish pieces to the pan and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.

Season the curry with salt to taste.

Serve the fish curry in ginger and coconut milk over cooked rice, garnished with chopped cilantro leaves (if desired).

Enjoy your delicious fish curry in ginger and coconut milk!

Meen maanga curry or fish mango curry is a traditional dish from the South Indian state of Kerala. It is a delicious and flavorful curry made with fish, mango, coconut milk, and a blend of spices. Here is a recipe to make this dish:

Ingredients:

500 grams of fish (any firm-fleshed fish like kingfish or snapper)

1 large ripe mango, peeled and cubed

1 cup thick coconut milk

1 onion, finely chopped

1 tomato, finely chopped

2 green chilies, slit lengthwise

1 tsp ginger, grated

1 tsp garlic, minced

1 tsp mustard seeds

1 tsp fenugreek seeds

1 tsp turmeric powder

1 tbsp red chili powder

1 tbsp coriander powder

2 tbsp coconut oil

Salt to taste

Curry leaves for garnish

Instructions:

Clean and cut the fish into medium-sized pieces. Marinate the fish with 1/2 tsp turmeric powder and salt and keep it aside for 10-15 minutes.

Heat the coconut oil in a pan and add mustard seeds and fenugreek seeds. Let them splutter.

Add chopped onion, ginger, garlic, and green chilies. Sauté until the onions turn translucent.

Add the chopped tomatoes and cook until they become soft.

Add turmeric powder, red chili powder, coriander powder, and salt to taste. Mix well.

Add the mango pieces and sauté for 2-3 minutes.

Add the fish pieces and gently mix it with the mango mixture.

Add 1 cup of water and cover the pan. Cook for 10-12 minutes on medium flame or until the fish is cooked.

Add the thick coconut milk and mix well. Simmer for 2-3 minutes on low flame.

Garnish with curry leaves and serve hot with steamed rice.

Enjoy your delicious meen maanga curry!