27
Oct 17

Radish Leaf and Raw Tomato Chutney

Ever wondered what could be a power-packed indigenous home remedy for so many chronic ailments that are lifestyle related? Sometimes what we search vigorously in medicines and complicated curative practices are abundantly available around us in nature.

Look around and you will get nature’s remedy aptly fitted into seasons when the ailments are most likely to occur.

Such is one very commonly used winter vegetable-the humble, peppery and slightly bitter ‘Radish’ combined with the young and raw bright green tomatoes that are abundantly available as winter fruits,

Here we are going to talk about not the Radish but its nondescript and much ignored leaves which are a master doctor for ailments like rheumatism, piles, scurvy and diabetes. It’s a powerhouse of antibacterial, antimicrobial nutrients and also vitamin C.

Raw green tomatoes are filled with antioxidants and vitamins c providing almost half the daily requirement of vitamin C, K, A and B group’s. Green tomato contains an alkaloid called tomatine, which effectively fights cancer cells.

Try making this dip/chutney in your own kitchen. Ingredients are few and very handy – Radish leaves, Tangy tomatoes, garlic pods, green chilies and nevertheless the quintessential mustard oil.

This chutney/dip is unusual, extremely healthy and should give you a tangy and peppery punch leaving you gorging into your food and at the same time letting it digest very effectively.

Ingredients:

  • Radish leaves: 100 gm
  • Garlic: 1 -2 flakes
  • Green chili: 1 no.
  • Mustard oil/olive oil: one teaspoon
  • Salt: 1 /4 teaspoon
  • Raw tomato:100 gm.

Preparation:

  1. Discard the stalk of tomatoes and chop roughly.
  2. Take only the leaves of the radish, chop roughly and boil/microwave radish leaves. Keep aside for further use.
  3. Chop garlic and green chili.

Method:

    1. Grind all the above prepared ingredients together. Make into a fine paste.
    2. Add mustard oil, mix well.
    3. Chatpati Radish leaf and raw tomato chutney is ready to be served with breakfast or meal.
Radish leaf and raw tomato chutney

Radish leaf and raw tomato chutney

ingredients

ingredients

chop roughly and boil/microwave radish leaves

chop roughly and boil/microwave radish leaves

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Grind all the above prepared ingredients together

Add mustard oil, mix well.


02
Sep 17

Anwala ka murabba (Gooseberry murabba)

Growing up in small town of Bihar at Barh; I remember grand-parents pricked the gooseberry and prepared ‘Gooseberry murabba’, and used to be busy for this work about 5-6 days in the season (winter) of anwala.

They prepared this murabba and stored in a big glass jar to be used in summer afternoon for their family; we eat daily one ‘murabba’ and ‘Bel ka sharwat (Aegle marmelos drink)’ in the summer afternoon to protect ourselves from the rowdy summer and loo.

It was so yummy that it is difficult to wait till afternoon, but …

Ingredients:

  • Anwala: 400gm.
  • Sugar: 400 gm.
  • Citric acid: 2gm (½ teaspoon)
  • Salt: 2%
  • Alum: 1 teaspoon (optional)

Preparation:

  1. Take a big mixing bowl; put 1 tablespoon of salt and ½ liter of water, make solution and dip anwala in it, it is necessary to change water daily for 2-3 days.
  2. Prepare solution of alum powder and water and dip anwala for a day; clean anwala into running water and prick them using fork from your kitchen, take a muslin cloth, tie anwala in this cloth keep aside.

Method:

  1. Boil the water in a pot; immersed and rotate the tied anwala for 2-3 minutes, take it out and put on the strainer, for couple of minutes.
  2. Take a mixing bowl /jar; put half quantity of sugar then layer the anwala, again put the reaming sugar, cover and keep aside for a day.
  3. Next day take out anwala from the bowl, keep aside.
  4. Make sugar syrup (two thread consistency) from left out sugar solution on medium flame; put anwala into the syrup, bring it to boil, remove and keep aside for a day again.
  5. Check next day the sugar syrup consistency if it is diluted; boil it to make it of one thread consistency and store in clean and dry glass jar.
  6. Anwala ka murabba (Gooseberry murabba) is ready to be served.
  7. Note: the process is elaborate, but it needs only 4-5 minutes daily for a week.
Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Ingredients

Ingredients

make solution and dip anwala

make solution and dip anwala

Ingredients

Ingredients

prick them using fork

prick them using fork

prick them using fork

prick them using fork

tie anwala in this cloth

tie anwala in this cloth

put half quantity of sugar then layer the anwala

put half quantity of sugar then layer the anwala

again put the reaming sugar

again put the reaming sugar

Next day take out anwala

Next day take out anwala

Make sugar syrup

Make sugar syrup

put anwala into the syrup

put anwala into the syrup

bring it to boil

bring it to boil

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)

Anwala ka murabba (Gooseberry murabba)


22
Aug 17

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

This sweet pickle is mostly used in the fasting days in Indian tradition; enriched with the goodness of green cardamom and saffron. It is so tasty that you would like to serve it always, let it be the breakfast or meal. Children will lick it, eat it or relish this in their Tiffin or meal…

Ingredients:

  • Raw mango: 200-250gm.
  • Sugar: equal quantity of mango (as per taste)
  • White rock salt: 5gm
  • Cardamom: 5-6 no.
  • Saffron: 1 pinch

Preparation:

  1. Peel off and chop raw mango into small slices, discarding seed (stone).
  2. Peel off cardamom, coarsely grinds them. Keep aside.

Method:

  1. Take a fry pan put raw mango pieces along with sugar and salt mix properly with spatula (don’t use your hands) bring it to boil on low flame, cook and allow boiling on high flame until desired consistency is achieved. Add cardamom powder and saffron, cook for a minute and put off the flame. Allow it to cool.
  2. ‘Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)’ is ready to use.
  3. Store this in a glass container for months.
Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Ingredients

Ingredients

chop raw mango

chop raw mango

raw mango pieces along with sugar and salt

raw mango pieces along with sugar and salt

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Allow it to cool

Allow it to cool

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)

Raw mango sweet pickle with saffron and green cardamom (phalahari aam ka chhunda)


23
Jun 17

Pineapple raita

According to NDTV raita gives unexpected twist to the main course. Freshness of curd infused with pineapple with a teaspoon of sugar balance the flavor.

The recipe is slightly elaborate to peel off pine apple, but I feel it is fun to me…but you can use tinned pineapple too…

Ingredients:

  • Pineapple (peeled): 100 gm
  • Curd (Yogurt): 200-250 gm
  • Black pepper powder: 1teaspoon
  • Black rock salt (kala namak): ½ teaspoon
  • Roasted cumin powder: ½ teaspoon
  • Salt: ¼ teaspoon
  • Sugar: 1 teaspoon
  • Mint leaves: 5-6 leaves

Preparation:

  1. Peel pineapple and chop into small pieces, keep aside.
  2. Chop mint leaves roughly.

Method:

  1. Blend the curd and transfer into mixing bowl; add all ingredients into it, mix them well and put into serving bowl.
  2. Now Pine apple raita is ready, you can serve this as side dish.
Pine apple raita

Pine apple raita

Ingredients

Ingredients

chop into small pieces

chop into small pieces

Pine apple raita

Pine apple raita

Pine apple raita

Pine apple raita


09
Jun 17

Tender drumstick ka chokha

A wonderful tree, of which every part is useful to us in some form of other; let it be the stem, seed, leaves, flowers or the fruit itself.

It is particularly useful for those, who are suffering from knee pain. It makes your skin glow; it strengthens the bones and enriches our body with vitamin ‘A’ and ‘C’. It is full of calcium, potassium and minerals.

As it is said ‘An apple a day keeps a doctor away’.

A drumstick can keep the doctor away; a drumstick can keep all sickness at bay.

‘Drumstick bhurta’-a variation of Bihari dish chokha/ bhurta

Ingredients:

  • Tender drum stick): 200gm
  • Onion: 1 no. (Medium size)
  • Green chili: 2-3 no.
  • Coriander leaves: 20gm
  • Mustard oil: 1-2 teaspoon (as per your taste)
  • Salt: 1teaspoon

Preparation:

  1. Chop and boil tender drumstick either in pressure cooker or in microwave, keep aside.
  2. Chop onion, green chili, and coriander leaves into small pieces.

Method:

  1. Take a mixing bowl put all ingredients into this bowl.
  2. Mash all with the help of masher or hand.
  3. Mash properly (more you mash better will be test), Tender drumstick ka chokha is ready.
  4. It can be served with any type of meal.
    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Ingredients

    Ingredients

    chopped Ingredients

    chopped Ingredients

    boil tender drumstick

    boil tender drumstick

    boiled tender drumstick

    boiled tender drumstick

    Mash all with the help of masher

    Mash all with the help of masher

    Mash all with the help of masher

    Mash all with the help of masher

    add salt

    add salt

    put all ingredients

    put all ingredients

    add oil

    add oil

    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Tender drumstick ka chokha

    Tender drumstick ka chokha