15
Sep 19

Mango powder and Date chutney (sauth/dip)

My favorite and secret memory of my childhood…mouthwatering mango powder and date chutney seasoned with kala namak (black rock salt), roasted crushed clove and cumin. These Indian spices known for digestive properties as per Ayurveda. Whenever my mother prepared this chutney, I licked this with my finger and enjoyed…

This chutney is very popular in north India and is the heart of any street food, Chat, Samosa, Dahivada, Bhelpuri and many more…

Traditionally this chutney is made with tamarind instead of Mango powder; this is the variation especially for the condition when tamarind is not available or for someone who is not allowed to take tamarind due to medical reasons.

Store the chutney for months at normal room temperature…

Ingredient:

  • Mango powder: 50 gm
  • Date: 100 gm
  • Fresh mint leaves: 50 gm.
  • Jaggery: 50 gm
  • Salt: ½ teaspoon
  • Red chili powder: 1 teaspoon
  • Black rock salt (kala namak): half teaspoon
  • Clove: 5-8 no. (Roasted powder)
  • Roasted cumin powder: ½ teaspoon

Preparation:

  1. Prepare a solution of jeggery in a cup of hot water; sieve it by passing the solution into soft muslin cloth or kitchen strainer to remove insoluble particle if any, keep aside.
  2. Blend the mint and date in the mixer grinder using this solution to make paste, keep aside.
  3. Mix mango powder and jeggery solution carefully to avoid the lumps. Keep aside.

Method:

  1. Pour ready solution of mango powder and Jaggery with salt and chili powder into the pan, boil it till it becomes little bit thicker, it will take 4-5 minutes. Add blended mint and date paste; continue to cook on medium low flame till it gets thick consistency as chutney (4-5 minutes), put off the flame.
  2. Add cloves powder, cumin powder and black salt, stir well.
  3. Now Mango powder and Date chutney (sauth/dip) is ready. Store it in a clean and dry glass jar after it comes to room temperature. Always use dry spoon to take out form jar to keep it fresh for long.
Mango powder and Date chutney (sauth/dip)
Ingredient
solution of jeggery
Blend the mint and date
Blend the mint and date
Mix mango powder and jeggery
Pour ready solution of mango powder and Jaggery with salt and chili powder
Pour ready solution of mango powder and Jaggery with salt and chili powder
becomes little bit thicker
Add blended mint and date paste
continue to cook
put off the flame
Add cloves powder, cumin powder and black salt
Mango powder and Date chutney (sauth/dip)
Mango powder and Date chutney (sauth/dip)

30
Aug 19

Ginger pickle (Adarak ka achar)

A side dish made with ginger, spices and lemon. Asafoetida when fried in hot oil gives special flavor. In this recipe I used sesame oil to enhance the nutty aroma of the ginger pickle.

The sesame oil is very well known oil in worldwide for its nutritional value. It comes out so tasty and delightful that whenever our friends come to visit they demand for this …

Ingredients:

  • Ginger: 250 gm
  • Lemon: 1 no.
  • Salt: 20 gm
  • Black mustard seed: ½ teaspoon
  • Whole red chili: 3-4 no.
  • Turmeric powder: ½ teaspoon
  • Kalongi (onion seed): ¼ teaspoon
  • Fenugreek seed: ¼ teaspoon
  • Fennel seed: 1 teaspoon
  • Asafoetida: 2 pinch
  • Mustard oil/sesame oil: 100-120 ml
  • Chili powder: 1 ½ teaspoon
  • Mustard seed (yellow): 10 gm.
  • Vinegar: 1 tablespoon (optional)

Preparation:

  1. Clean and wash Ginger: Dry those with kitchen towel scrap the skin of ginger and chop longitudinally into 2”slices and dry it before use (spread evenly on the kitchen tower for overnight or 6-8 hours or half an hour in direct sun)   
  2. Dry roast fenugreek seed, coarsely grind them. Keep aside.
  3. Coarsely grind mustard powder. Keep aside.

 Method:

  1. Take a wok. Put oil in it, when it starts to smoke. Add black mustard seed, red chili, sputter for few seconds, add asafoetida, coarsely grind fenugreek and sputter it. Put off the flame; add mustard powder and remaining masala in it, mix them well.
  2. Wait till it comes on room temperature, add vinegar and ginger; mix well with spoon.
  3. Finally add lemon juice, pickle is ready. Transfer into dry glass jar.
  4. Enjoy for several months the pickle with paratha (a type of Indian bread).
Ginger pickle (Adarak ka achar)
Ingredients
Ingredients
dried ginger slices
Add black mustard seed, red chili
coarsely grind fenugreek
add mustard powder
add remaining masala
add remaining masala
add vinegar and ginger
add vinegar and ginger
Finally add lemon juice
Ginger pickle (Adarak ka achar)
Ginger pickle (Adarak ka achar)
Ginger pickle (Adarak ka achar)

27
Aug 19

Green (tender) tomato sabji (Kachche tamatar ki sabji)

It is very hot and warm outside in Japan in the month of July and August and we lose our appetite. Last to last week we found fresh and (kachcha) green tomatoes in shop near railway station and prepared the recipe.

We feel that this recipe awakes our appetite due to its tangy and salty taste. You may enjoy your summer season with this recipe and serve it as a side dish with breakfast or meal. Go for it and give your family a quality recipe…

Ingredients:

  • Green tender baby tomato: 200 gm
  • Sāmbhar masala: 1 tablespoon
  • Turmeric powder: ¼ teaspoon
  • Asafoetida powder: half teaspoon
  • Cumin: ½ teaspoon
  • Mustard seed: half teaspoon
  • Salt: ½ teaspoon (as per taste)
  • Mustard Oil/olive oil: 1 table spoon

Preparation:

  1. Wash the tomatoes, carefully cut into + cross section such that one end remains joined.
  2. Take a bowl, put turmeric powder, Sāmbhar powder and salt: Mix all ingredients properly with the help of 1 tablespoon of oil. Stuff this mixture into the tomatoes. Keep aside.

Method:

  1. Take a nonstick fry pan. Put oil in it. Heat oil till smoke begins to come, season with cumin, mustard seed and Asafoetida powder.
  2. Place the stuffed tomatoes in the pan. Cook on medium heat around 2-3 minutes. Change the side and again cook for 2-3 minutes.
  3. Stuffed Green tomato sabji (Kachche tamatar ki sabji)/ Bharwan green tomatoes are ready to serve.
Green (tender) tomato sabji (Kachche tamatar ki sabji)
Ingredients
cut into + cross section
Mix all ingredients
Stuff this mixture into the tomatoes
season with cumin, mustard seed and Asafoetida powder.
Place the stuffed tomatoes in the pan
Cook on medium heat around 2-3 minutes
Change the side
Green (tender) tomato sabji (Kachche tamatar ki sabji)

17
Feb 19

Avocado salsa

This recipe does not need cooking, easy to prepare in minutes and the taste is highly pleasing… Avocado salsa…wonderful recipe…

This is relished as side dish with just dal-chawal or it can be served with Indian chapatti and toasted bread as well. You can serve this with potato chips, biscuits and papad followed by evening tea. 

Avocado is very healthy and nutritious, good for every age group. It contains potassium, vitamin A, B, C, E and K. I used extra virgin olive oil which is rich in omega 9; helps to boosts skin elasticity and prevent dryness. Enjoy the look and taste…

Ingredients:

  • Avocado: 2 no. (medium size)
  • Tomato: 2-3 no. as per taste
  • Onion: 1no. (Medium size)
  • Ginger: 1 inch piece
  • Green chilly: 2-3 no.
  • Coriander leaves: 50 gm
  • Lemon: 1 no.
  • Salt: 1teaspoon (as per taste)
  • Olive oil: 1tablespoon

Preparation:

  • Chop the onion, tomato, ginger, green chili and coriander leaves, keep aside.

Method:

  • Cut the avocado into two halves: discard the seed, take out the pulp with help of spoon. (Shown in the photo) put them in a mixing bowl. Add chopped onion, tomatoes, ginger, chili, coriander leaf. Mash the all chopped ingredients and avocado pulp with the help of masher/hand. Add salt and olive oil mix well.
  • Avocado salsa is ready to serve with salted biscuits.
Avocado salsa
Ingredients
Chop the onion, tomato, ginger, green chili and coriander leaves
Cut the avocado into two halves
take out the pulp with help of spoon
discard the seed
Add chopped onion, tomatoes, ginger, chili, coriander leaf
. Mash the all chopped ingredients and avocado pulp
Add salt and olive oil
Avocado salsa
Avocado salsa


18
Dec 18

Red coconut chutney (Kerala style)

Coconut chutney is mandatory with south Indian breakfast like Dosa, Idly, Uttapam, Appam and many more…it is quick to prepare if you have grated coconut with you.

Today I am going to share Kerala style red coconut chutney; Just blend coconut and Kashmiri red chili and temper with oil and seasoning.

This chutney is used in every Malayalam home almost every day.

Ingredients:

  • Fresh Coconut:  half (medium size)
  • Kashmiri Red chili: 5-6 no.
  • Madras onion (shallots): 4-5 no.
  • Salt: 1 teaspoon
  • Water ½ -1 cup

For seasoning:

  • Refined oil: 1 table spoon
  • Mustard seed: ½ teaspoon
  • Dry red chili: 1 no.
  • Curry leaves: 1-2 twigs
  • Asafoetida: 1 pinch
  • Madras onion (shallots): 1 no.

Preparation:

  1. Take fresh coconut and break it.
  2. Scarp only white portion of coconut through coconut scraper.
  3. Chop one shallot for seasoning, keep aside.
  4. Chop red chili, keep aside.

Method:

  1. Put scraped coconut, onion, salt and red chilis into grinding jar; grind well with help of water (amount of water depends according to consistency of your choice). Keep aside.
  2. Take a wok, put oil and mustard seed, when it sputters, add red chili and Asafoetida, add chopped shallots, stir fry until it becomes translucent; Pour ground coconut paste into the wok; add water if required to get consistency of your choice.
  3. When it just starts boiling put the flame off, transfer into serving bowl. Decorate with fresh curry leaves.
  4. Good accompaniment of south Indian Tiffins or snacks.

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Ingredients

    Ingredients

    grind well with help of water

    grind well with help of water

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Seasoning

    Pour ground coconut paste

    Pour ground coconut paste

    Pour ground coconut paste

    Pour ground coconut paste

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)

    Red coconut chutney (Kerala style)