Get Cooking: Lasooni Palak Vilayati Gucchi Aur Singadha And Era Manga Kozhambu

Lasooni Palak Vilayati Gucchi Aur Singadha

Lasooni Palak Vilayati Gucchi Aur Singadha is a north Indian dish rich in iron and essential nutrients. As the name suggests this dish is prepared with a combination of spinach, garlic along with mushrooms and water chestnuts. The Indian spices add a nice flavour to the dish. Lasooni Palak with rice or butter naan is a must try. Era Manga Kozhambu is a tangy and spicy dish made from raw mangoes and Prawns. Fenugreek seeds and Coriander leaves brings out the authentic taste of this dish. A chef from Taj Deccan has shared these two recipes. 

Lasooni Palak Vilayati Gucchi Aur Singadha
 

Ingredients
Ghee
Jeera (whole)
Garlic (chopped)
Ginger (chopped)
Onion (chopped)
Chillies (chopped)
Chilli powder
Turmeric powder
Jeera powder
Salt
Palak (puree)
Palak (chopped)
Kasoori methi powder
Fried methi
Morel or button
Mushroom
Water chestnut
Qty
250 ml
1 Tbsp
200 gm
50 gm
150 gm
100 gm
1/2 tsp
1/4 tsp
1 1/2 tsp
to taste
750 gm
500 gm
1 tsp
50 gm

200 gm
100 gm

Instructions:

  • Heat ghee in a pan. Add cumin seeds until they crackle.
  • Add chopped garlic, ginger, onions, chillies.
  • Add chilly, turmeric and jeera powders.
  • Add palak puree, chopped palak and cut mushrooms. Cook till moisture evaporates. To this, add water chestnuts.
  • Add fried methi, kasoori methi powder and salt to taste. Finish the dish with butter and cream.

Tips: Mushrooms like morels, wild mushrooms and porcini mushrooms can be used. Soak the mushrooms in hot water for two to three hours. Wash them properly chop & mix in gravy or sauce. Fresh or canned singadha (water chestnuts) can be used.

Era Manga Kozhambu

Era Manga Kozhambu

Ingredients
Prawns (deveined) 
Curry leaves 
Green chillies (slit)  
Ginger-garlic paste      
Turmeric powder  
Red chilli powder  
Coriander powder   
Coconut paste   
Tomato puree   
Salt   
Coriander leaves (chopped)  
For the marinade
Lemon juice    
Turmeric powder  
Salt     
Raw mangoes 
Refined oil
Mustard seeds  
Fenugreek seeds
Onions (chopped)   
Garlic (peeled)
Qty
400 gm
2 tsp
4
1/2 tsp
1/2 tsp
20 gm
20 gm
100 gm
100 gm
to taste
20 gm

20 ml
1/2 tsp
to taste
100-150 gm
200 ml
1 tsp
1 tsp
200 gm
50 gm

Instructions:

  • Marinate prawns with lemon juice, a little turmeric and salt. Keep aside.
  • Deseed and cut raw mango into a size slightly smaller than the prawns.
  • Heat oil, crackle mustard seeds. Add fenugreek seeds, onion, garlic, curry leaves, green chillies and sauté.
  • Add ginger-garlic paste, turmeric powder, red chilli powder and coriander powder and sauté for a while. To this add coconut paste and tomato puree, and cook well.
  • Add water and salt. Add raw mango and cook till the gravy thickens. Add marinated prawns and cook till done. Serve hot garnished with chopped coriander leaves.