Mitkesange Upkari

A simple cluster beans stir fry - made South Canara way! This used to be a staple at my grandmother's house along with daali tauy and sheeth (plain rice) for a simple shivrak (vegetarian) meal for Monday.

Mitkasange Upkari

Cluster Beans - Konkani Style

Ingredients

2 cups cluster beans cut into 2" pieces

salt to taste

Tempering

2 tsp coconut oil

1/2 tsp mustard seeds

1/2 tsp asafoetida

2 red chlies, halved

Garnish

1 tbsp Freshly scraped coconut

Method

1. Heat oil in a saucepan. Add the ingredients for tempering.

2. As they sizzle, add cluster beans. Saute for 3 minutes.

3. Cover with a lid. Pour water on the lid. Let it cook on a medium flame til soft.

4. Garnish with coconut.

Note -

1. You can use other oil of your choice.

2. I limit our intake of coconut and use it very less. But traditionally more coconut is added.

Source: Enjoy Indian Food

Bhoplyachi Bhaaji

Mom makes this bhaaji for the fasting days.

BhopLyachi Bhaaji

Pumpkin-Peanuts Stir Fry

Ingredients

1/3 cup raw peanuts, soaked in water for 2 hours

1 piece of pumpkin or 1 small butternut squash, peeled, cut into cubes - approx = 3 cups

salt to taste

Tempering

2 tsp ghee/clarified butter/toop

1 tsp cumin seeds

2 green chilies, slit

Garnish

1 tbsp scraped coconut

Suggested Accompaniment

Rajgiryachi Dushmi

Yogurt

Method

1. Soak raw peanuts (preferably from Indian stores) in water for 2 hours, drain and set aside.

2. Heat ghee in a saucepan.

3. Add cumin seeds and green chilies. As they sizzle, add peanuts. Fry for 2 minutes.

4. Add squash or pumpkin pieces. Saute for 5 minutes.

5. Cover the saucepan with a lid. Pour water in the lid. Let it cook on a medium flame till squash pieces are cooked.

6. Add coconut to garnish.

7. Serve with yogurt.

Note -

1. You can add 1 tsp grated, peeled ginger in tempering for a refreshingly different flavor

Source: Enjoy Indian Food

Kolhapuri Chicken Rassa - One more recipe

I had one more recipe for Kolhapuri Chicken Curry in my draft. I had promised many readers that I would post it soon. So here it is -

Kolhapuri Chicken Rassa
Chicken Curry kolhapuri Style

Ingredients

• 1 1/2 lb boneless chicken, cut into bite sized chunks
• 6 baby potatoes, halved
• 1/4 cup yogurt (optional)
• 2 tsp ginger-garlic paste
• 1 tsp Kolhapuri masala/chutney

Grind to a smooth paste

• 3/4 cup coconut, roasted till brown
• 1/2 cup sliced onion, fry using oil till brown
• 1 tbsp Kolhapuri Masala (Use more if you dare!!:-D
• 1/4 cup cashews, unsalted & raw, roast for 2 minutes
• 1/4 cup sesame seeds, roasted
• 1 tbsp white poppy seeds, roasted
  

Tempering

• 1 tbsp oil
• 2 tbsp onion, chopped
  

Garnish

• 1 tbsp minced cilantro (optional)
  

Suggested accompaniment

• Lemon wedges, raw red onions
• Ghadichya PoLya

Method
1. Marinate chicken and potatoes with yogurt if using and ginger-garlic paste and Kolhapuri masala. Refrigerate till ready to use.
2. Roast and grind the onion, coconut and other ingredients. Grind to a smooth paste adding little water.
3. Heat oil in a pressure pan or handi.
4. Add onion and saute till onion is soft.
5. Add marinated chicken & potatoes. Saute for 10 minutes.
6. Add ground coconut masala paste. Fry for 5 minutes.
7. Add 2 cup water. Bring to boil.
8. Cover the pressure cooker lid. Pressure cook for 3-4 whistles.
9. Let the pressure drop of its own. Open the lid. Add salt and let it simmer for 5 minutes.
10. Garnish with cilantro if using.
11. Serve with suggested accompaniment


Note -
1. You can adjust the consistency of this curry to your liking. Make it dry or watery by adjusting the water content.
2. I use yogurt as a marinade for chicken. You can skip it if you don't want.

Source: Enjoy Indian Food

Karlyachi Partun Bhaaji

"Partun Bhajya" are very simple to make. All you need is the basic tempering, frying the veggies till crispy and making it in an iron kadhai (Indian wok). That's it.

Karlyachi Partun Bhaaji
Bittergourd stir fry

Ingredients

• 3 bittergourds, rinsed, scraped, seeds removed, cut into circles
• 1 tsp sugar
• salt to taste
• 1/2 tsp chili powder
  

Tempering

• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
  

Method
1. Heat oil in an iron kadhai. Add tempering ingredients.
2. As they sizzle, add bittergourd pieces.
3. Keep on stir frying till bittergourd pieces are nicely crispy.
4. Add salt, sugar and chili powder.
5. After cooking, transfer the bhaaji in a serving bowl.

Note -
1. It needs more oil than usual to make the bittergourd crispy.
2. Always transfer to a serving bowl otherwise veggies will turn black if kept in iron kadhai after cooking

Source: Enjoy Indian Food

HinDi - Gooseberry Pickle

Please note that I am not talking about the national language of India which is Hindi but a south canara pickle which is HinDi. :-D

HinDi

Gooseberry Pickle

Ingredients

• 1 cup gooseberries/Awla/Amla
• 1/2 tsp salt or per taste
• 1/4 tsp fenugreek powder
• 1 tsp chili powder
• 
  

Method

1. Mix all the ingredients except grind ingredients

2. Pour in a clean glass bottle.

3. Keep it under sun for 2 days, shaking the bottle every now and then.

4. Grind with cilantro and green chilies

5. Serve immediately.

Note -

1. Store the leftovers in a refrigerator and use within 4 days.

2. The gooseberry that I get here in US are very tender. They are almost seedless. So my proportion is based on these tender, small, seedless gooseberries. For Indian variety, you may need more salt.
3. Traditionally, grandma used to make this pickle on a large proportion.

Source: Enjoy Indian Food

Phyllo Dough Samosa

If you want to eat samosa but do not want to deep fry, here's what American Desis do. :-D

Phyllo Dough Samosa

Ingredients

• 1/2 packet Phyllo dough
• 3 medium potatoes, boiled, peeled, mashed
• 1/2 cup green peas
• salt to taste
• 1 tsp garam masala
• 1 tbsp lemon juice

Grind to a smooth paste

• 1/4 cup cilantro
• 2 fat garlic cloves
• 2-3 green chilies (or per taste)
• 1/2" ginger

Tempering

• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
• 1/4 cup minced onion

Method

1. Heat oil in a saucepan.

2. Add tempering ingredients. Saute till onion is soft.

3. Add green paste. Saute for 2 minutes.

4. Now add garam masala. Stir fry for 30 seconds

5. Add mashed potatoes, salt and green peas. add lemon juice.

6. Mix well. Cover. Switch off the gas and let it cool down.

7. Cut phyllo sheets into rectangular strips. Preheat oven 350 F

8. Fill cooled potato stuffing and keep on folding to make a triangle. You can follow the steps shown in Bohri samosa to make the triangular shape.

9. Arrange all the triangles in a baking tray.

10. Spray some oil from oil can such as Pam.

11. Bake for 15-20 minutes till the samosas are brown.

Note -

1. While working with phyllo sheets, take care to cover the unused sheets with damp cotton towel otherwise they will dry out quickly. Similarly, cover the samosa triangles which are ready to be baked - with a damp kitchen towel.

Source: Enjoy Indian Food

Banana Pancake / Dosai

I want to do banana bread this week, so my fruit basket is overcrowded with bananas. Finally, its over riped & still I didn't get time to bake the bread. I dont want to throw them off & decided to make this banana pancakes. Perfect breakfast for busy days & really healthy. Kids will love this :)

Ingredients :

1. Riped Banana - 2 medium sized
2. Rice flour - 1/4 cup
3. All purpose flour - little less than 1/4 cup
4. Sugar to taste
5. Cinnamon powder (optional) - 1/4 tsp
6. Broken cashewnuts - 1 tbsp
7. Milk
8. Ghee

Method :

1. Smash the banana & add rice flour, all purpose flour, sugar, cinnamon powder, broken cashewnuts.

2. Add milk & mix throughly. The consistency of the batter should be little thick like idly batter.

3. Heat the pan, take a scoop of batter & circulate roundwise. Apply some ghee arround & cook either side till golden brown in color.

Serve warm.

Source: Cooking With Swapna

Vanilla Mousse with Vanilla custard sauce

Vanilla mousse is a flavourful dessert served with toppings of different variations. This dessert is creamy & light and the garnish is simply with the vanilla custard sauce & few chocolate flakes. The ingredients may sound simple but the resulting mousse is perfectly balanced and really taste. If you fancy a simple dessert, this really hit the spot. More than that, kids will love it :)

Ingredients :

For vanilla mousse :

1. Eggs - 2 nos
2. Powdered sugar - 1/2 cup
3. Vanilla extract (I used vanilla bean) - 1 tsp
4. Heavy whipping cream - 1 pint

For vanilla sauce :

1. Milk - 500 ml
2. Sugar to taste
3. Vanilla custard powder - 2 tbsp

Can adjust the proportion of ingredients accordingly.

Method :

1. Seperate the eggs. Beat the egg white until stiff adding half the quantity of sugar & keep aside.

2. Beat the egg yolks till creamy. Add remaining sugar, vanilla extract (or seeds of vanilla bean), whipping cream & whisk well.

3. Finally, fold in the egg whites. Refrigerate it.

For the sauce :

4. Take 5 tbsp of milk & mix the custard powder without any lumps. Keep aside.

5. Warm the balance milk & add sugar. Add the custard powder milk & bring it to boil on simmer.

6. Once it starts thickening, switch off the flame. Allow it to cool.

Serve a scoop of vanilla mousse with the custard sauce.

Source: Cooking With Swapna

Butter Chicken

Rich, creamy & perfect side dish for rotis, naan & fried dish too.

Ingredients :

1. Boneless chicken - 500 gms
2. Lime juice - 1 tbsp
3. Ginger garlic paste - 1 tbsp
4. Salt to taste
5. Yoghurt - 1/2 cup
6. Tandoor masala - 2 tbsp
7. Chillypowder to spice
8. Butter - 3 tbsp
9. Cinnamon stick - 1 inch
10. Cardamom - 3 nos
11. Cloves - 3 nos
12. Onion - 1/2 cup
13. Tomatoes - 2 large sized
14. Dried fenugreek leaves - 1 tbsp
15. Thick cream - 3 tbsp
16. Corriander leaves for garnishing

Method :

1. Marinate the chicken in limejuice, ginger garlic paste, yohurt, chillypowder, tandoor masala & salt to taste for atleast one hour.

2. Heat 1 tbsp of butter in the pan, add the marinated chicken & cook till half done. Remove the chicken & keep aside.

3. Add the balance 2 tbsp of butter in the same pan, add cinnamon stick, cloves & cardamom. Add finely chopped onions. Saute till tender.

4. Add finely chopped tomatoes, fenugreek leaves. Cook for a while.

5. Add the semi-cooked chicken & the cream. Cook till done & the gravy is thick. Garnish it with corriander leaves.

Serve warm.

Source: Cooking With Swapna

Cabbage with Collard Greens

Cabbage with Collard Greens.

Cabbage and collard greens are shredded and fried in oil along with spices. They are then seasoned with garam masala. Serve cabbage with collard green with steamed rice or wrapped in roti.
Makes: around 4 Servings of Cabbage with Collard Greens.

Ingredients:

• Cabbage 1 Small
• Collard Greens 1 Bunch
• Green Chiles 2 – 3
• Garam Masala a big Pinch
• Turmeric Powder a Pinch
• Lemon Juice 1 Tbsp
• Salt to Taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and finely shred the cabbage (2 Cups).
Wash, remove hard stems and shred collard greens into thin strips (2 Cups).
Remove stems, wash and slice the green chiles.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Stir in collard greens and half a cup of water.
Cook covered on medium flame till collard green turn soft and change color a bit.

In another pan, heat another tsp of oil.
Add shredded cabbage and fry on high flame till cabbage turns brown around the edges and turns little soft.
Add the cabbage to the first pan with collard greens.
Stir in turmeric powder, garam masala powder and salt.
Mix well and heat for a minute to remove any excess moisture.
Remove from heat, stir in lemon juice and serve cabbage with collard green with steamed rice or wrapped in roti.
Notes: Make sure collard greens is cooked well.

Source: Talimpu

Bhindi Masala ~ Spicy Okra in Cashew - Almond Sauce

The bhindi masala or the spicy version of okra in cashew - almond sauce is here, as a continuation of my previous post. Okra happens to be one of the unanimously favored veggies at my home and the favorite version is the fried one - done until crispy and crunchy. However this time, I wanted to try another version that would go well with rotis / tortillas. When planning for the 'Design a Menu' event, I thought of adding new flavors subtly to all the dishes I am going to present and hence the addition of cashew - almonds here. The nut - milk mixture lends a rich, creamy flavor and base to the veggies. If the spices are used mildly, then kids enjoy it too.

Ingredients for 4 servings:

• 2 cups okra (I used 12 oz frozen, chopped okra)
• 2 onions, chopped
• 3 tomatoes, chopped
• 2 Tbsp kasuri methi (optional)
• 1 Tbsp cashews + 2 Tbsp almonds (or substitute cashews)
• 1/4 cup milk (at room temperature)
• Salt & Chili powder to taste
• 1 tsp cumin seeds
• 3 - 4 Tbsp oil
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp garam masala
• 1/8 tsp turmeric powder
  

Method:
* Fry okra adding 2 Tbsp oil in a pan till done.
* Grind the cashews and almonds into a paste adding milk.
* Heat 1 - 2 Tbsp oil and add cumin seeds. When they turn brownish, add onions and turmeric powder. Fry till the onion turns translucent. Next add the tomatoes and cook until mushy. Then add the fried okra.
* Now, add the cashew - almond paste, coriander powder, cumin powder, chili powder, salt, garam masala and crushed kasuri methi. Taste and adjust the seasonings if needed. Also add water if necessary. Simmer for a few minutes and turn off the stove.
Serve with warm rotis.

Source: Veggie Platter

MW Tandoori Paneer Tomato Pulao

I totally agree whenever few of my friends says microwave cooking makes the life easier.. If i dont feel like cooking through stove top,i'll go for microwave cooking which doesnt need frequent stirring..Our today's lunch is this tandoori paneer tomato pulao which i prepared through microwave oven as i dont want to cook in stove top, this pulao goes for 30minutes of cooking in highpower and we enjoyed having this delicious pulao for ur lunch along with onion raita and some papads...This rice suits prefectly even for a lunch box menu,definitely a crowd pleaser too..Needless to say this pulao is definitely a fabulous feast for paneer lovers like me.. As ever the cooking time in microwave varies according to ur microwave oven power..Sending this delicious pulao to MEC-Lunch Box Menu guest hosted by Lata,event by Srivalli & to CWS-Coriander seeds guest hosted by Aruna,event by me..

For Tandoori Paneer:

• 1cup Paneer( cubed)
• 1tsp Chilly powder or paprika powder
• 1/2tsp Cumin seed powder
• 1/4tsp Pepper powder
• Salt
• 1tbsp Oil

Method:

Take all the ingredients in a bowl,mix well and keep aside for 15minutes in room temperature, while u are cooking the pulao..

For Pulao:

• 1cup Basmati rice (soaked for 10minutes)
• 1no Onion (big & finely chopped)
• 1/2cup Tomato puree (store bought)
• 1/2tsp Ginger-garlic paste
• 1/4tsp Green chilly paste
• 1/2tsp Garam masala powder
• 1/4tsp Cinnamon powder
• 1/2tsp Coriander powder
• 1/4tsp Red chilly powder
• 1cup Coconut milk
• 1cup Water
• Few mint leaves (chopped)
• 1/2tsp Shah jeera/caraway seeds
• 1tbsp Oil +ghee

Method:

Take the oil,ghee,shahjeera, finely chopped onions,tomato puree,chilly paste,ginger garlic paste,salt in a microwave safe bowl,cover the bowl with a lid (covering the bowl with lid helps for quick cooking) and cook for 7 minutes in high power(stir twice),now add the cinnamon powder,coriander powder,garam masala powder,red chilly powder to the cooked veggies,cook for 2 minutes in high..Now add the rice,coconut milk,water,give a stir,cover the bowl with the lid and cook for 15minutes in high power (stir twice in between)until the rice gets well cooked, finally add the chopped mint leaves and keep aside..

Brush a microwave safe plate, arrange the marinated paneer cubes in single layer,cook in high power for 5 minutes, finally add the tandoori paneer cubes to the already prepared pulao,toss everything gently until everything get well cooked..

Serve hot with onion raita or papads...

Source: Priya's Easy N Tasty Recipes

IPL 2011 Schedule: IPL 4 T20 Time Table and Match Details

The 4th edition of the Indian Premier League will be starts from April 8, 2011 to May 28, 2011. Opening Match plays between Chennai Super Kings & Kolkata Knight Riders at Chennai on 8th April 2011.

Date	Local/IST		Match Details	Venue
8-Apr-11	20:00		Chennai Super Kings vs Kolkata Knight Riders, 1st IPL	Chennai
9-Apr-11	16:00		Deccan Chargers vs Rajasthan Royals, 2nd IPL	Hyderabad
9-Apr-11	20:00		Kochi Tuskers Kerala vs Royal Challengers Bangalore, 3rd IPL	Kochi
10-Apr-11	16:00		Delhi Daredevils vs Mumbai Indians, 4th IPL	Delhi
10-Apr-11	20:00		Pune Warriors vs Kings XI Punjab, 5th IPL	Navi Mumbai
11-Apr-11	20:00		Kolkata Knight Riders vs Deccan Chargers, 6th IPL	Kolkata
12-Apr-11	16:00		Rajasthan Royals vs Delhi Daredevils, 7th IPL	Jaipur
12-Apr-11	20:00		Royal Challengers Bangalore vs Mumbai Indians, 8th IPL	Bangalore
13-Apr-11	16:00		Kings XI Punjab vs Chennai Super Kings, 9th IPL	Mohali
13-Apr-11	20:00		Pune Warriors vs Kochi Tuskers Kerala, 10th IPL	Navi Mumbai
14-Apr-11	20:00		Deccan Chargers vs Royal Challengers Bangalore, 11th IPL	Hyderabad
15-Apr-11	16:00		Rajasthan Royals vs Kolkata Knight Riders, 12th IPL	Jaipur
15-Apr-11	20:00		Mumbai Indians vs Kochi Tuskers Kerala, 13th IPL	Hyderabad
16-Apr-11	16:00		Chennai Super Kings vs Royal Challengers Bangalore, 14th IPL	Chennai
16-Apr-11	20:00		Deccan Chargers vs Kings XI Punjab, 15th IPL	Hyderabad
17-Apr-11	16:00		Pune Warriors vs Delhi Daredevils, 16th IPL	Navi Mumbai
17-Apr-11	20:00		Kolkata Knight Riders vs Rajasthan Royals, 17th IPL	Kolkata
18-Apr-11	20:00		Kochi Tuskers Kerala vs Chennai Super Kings, 18th IPL	Kochi
19-Apr-11	16:00		Delhi Daredevils vs Deccan Chargers, 19th IPL	Delhi
19-Apr-11	20:00		Royal Challengers Bangalore vs Rajasthan Royals, 20th IPL	Bangalore
20-Apr-11	16:00		Mumbai Indians vs Pune Warriors, 21st IPL	Mumbai
20-Apr-11	20:00		Kolkata Knight Riders vs Kochi Tuskers Kerala, 22nd IPL	Kolkata
21-Apr-11	20:00		Kings XI Punjab vs Rajasthan Royals, 23rd IPL	Mohali
22-Apr-11	16:00		Kolkata Knight Riders vs Royal Challengers Bangalore, 24th IPL	Kolkata
22-Apr-11	20:00		Mumbai Indians vs Chennai Super Kings, 25th IPL	Mumbai
23-Apr-11	20:00		Delhi Daredevils vs Kings XI Punjab, 26th IPL	Delhi
24-Apr-11	16:00		Deccan Chargers vs Mumbai Indians, 27th IPL	Hyderabad
24-Apr-11	20:00		Rajasthan Royals vs Kochi Tuskers Kerala, 28th IPL	Jaipur
25-Apr-11	20:00		Chennai Super Kings vs Pune Warriors, 29th IPL	Chennai
26-Apr-11	20:00		Delhi Daredevils vs Royal Challengers Bangalore, 30th IPL	Delhi
27-Apr-11	16:00		Pune Warriors vs Chennai Super Kings, 31st IPL	Navi Mumbai
27-Apr-11	20:00		Kochi Tuskers Kerala vs Deccan Chargers, 32nd IPL	Kochi
28-Apr-11	20:00		Delhi Daredevils vs Kolkata Knight Riders, 33rd IPL	Delhi
29-Apr-11	16:00		Rajasthan Royals vs Mumbai Indians, 34th IPL	Jaipur
29-Apr-11	20:00		Royal Challengers Bangalore vs Pune Warriors, 35th IPL	Bangalore
30-Apr-11	16:00		Kochi Tuskers Kerala vs Delhi Daredevils, 36th IPL	Kochi
30-Apr-11	20:00		Kolkata Knight Riders vs Kings XI Punjab, 37th IPL	Kolkata
1-May-11	16:00		Rajasthan Royals vs Pune Warriors, 38th IPL	Jaipur
1-May-11	20:00		Chennai Super Kings vs Deccan Chargers, 39th IPL	Chennai
2-May-11	16:00		Mumbai Indians vs Kings XI Punjab, 40th IPL	Mumbai
2-May-11	20:00		Delhi Daredevils vs Kochi Tuskers Kerala, 41st IPL	Delhi
3-May-11	20:00		Deccan Chargers vs Kolkata Knight Riders, 42nd IPL	Hyderabad
4-May-11	16:00		Chennai Super Kings vs Rajasthan Royals, 43rd IPL	Chennai
4-May-11	20:00		Pune Warriors vs Mumbai Indians, 44th IPL	Navi Mumbai
5-May-11	16:00		Kochi Tuskers Kerala vs Kolkata Knight Riders, 45th IPL	Kochi
5-May-11	20:00		Deccan Chargers vs Delhi Daredevils, 46th IPL	Hyderabad
6-May-11	20:00		Royal Challengers Bangalore vs Kings XI Punjab, 47th IPL	Bangalore
7-May-11	16:00		Kolkata Knight Riders vs Chennai Super Kings, 48th IPL	Kolkata
7-May-11	20:00		Mumbai Indians vs Delhi Daredevils, 49th IPL	Mumbai
8-May-11	16:00		Royal Challengers Bangalore vs Kochi Tuskers Kerala, 50th IPL	Bangalore
8-May-11	20:00		Kings XI Punjab vs Pune Warriors, 51st IPL	Mohali
9-May-11	20:00		Rajasthan Royals vs Chennai Super Kings, 52nd IPL	Jaipur
10-May-11	16:00		Deccan Chargers vs Pune Warriors, 53rd IPL	Hyderabad
10-May-11	20:00		Kings XI Punjab vs Mumbai Indians, 54th IPL	Mohali
11-May-11	20:00		Rajasthan Royals vs Royal Challengers Bangalore, 55th IPL	Jaipur
12-May-11	20:00		Chennai Super Kings vs Delhi Daredevils, 56th IPL	Chennai
13-May-11	20:00		Kochi Tuskers Kerala vs Kings XI Punjab, 57th IPL	Indore
14-May-11	16:00		Royal Challengers Bangalore vs Kolkata Knight Riders, 58th IPL	Bangalore
14-May-11	20:00		Mumbai Indians vs Deccan Chargers, 59th IPL	Mumbai
15-May-11	20:00		Kings XI Punjab vs Delhi Daredevils, 60th IPL	Dharmasala
15-May-11	20:00		Kochi Tuskers Kerala vs Rajasthan Royals, 61st IPL	Indore
16-May-11	20:00		Pune Warriors vs Deccan Chargers, 62nd IPL	Pune
17-May-11	20:00		Kings XI Punjab vs Royal Challengers Bangalore, 63rd IPL	Dharmasala
18-May-11	20:00		Chennai Super Kings vs Kochi Tuskers Kerala, 64th IPL	Chennai
19-May-11	20:00		Pune Warriors vs Kolkata Knight Riders, 65th IPL	Pune
20-May-11	20:00		Mumbai Indians vs Rajasthan Royals, 66th IPL	Mumbai
21-May-11	16:00		Kings XI Punjab vs Deccan Chargers, 67th IPL	Dharmasala
21-May-11	20:00		Delhi Daredevils vs Pune Warriors, 68th IPL	Delhi
22-May-11	16:00		Royal Challengers Bangalore vs Chennai Super Kings, 69th IPL	Bangalore
22-May-11	20:00		Kolkata Knight Riders vs Mumbai Indians, 70th IPL	Kolkata
24-May-11	20:00		TBC vs TBC, Qualifier 1 IPL	Mumbai
25-May-11	20:00		TBC vs TBC, Eliminator IPL	Mumbai
27-May-11	20:00		TBC vs TBC, Qualifier 2 IPL	Chennai
28-May-11	20:00		TBC vs TBC, Final IPL	Chennai

IPL 4 Tickets will go on sale from 24th March at MA Chidambaram Stadium. Tickets will be sold from 9.30 AM to 1.00 PM and from 2 PM to 6 PM.

IPL T20 2011 Ticket Price & Detail, CLICK HERE

CLICK HERE For Book Your IPL Ticket Online

CLICK HERE FOR OFFICIAL WEBSITE