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)


02
Oct 18

Garlic pickle

An exciting hot pickle that goes best with all your eats, either hot favorite pakora (fritters) paratha, breakfast or meal… it’s a perfect blend of garlic, ginger & spices. It increases the deliciousness to western snacks too.

The taste is something that lingers on long after…

Ingredients:

  • Garlic: 300gm
  • Salt: 20 gm
  • Mustard seed: ½ teaspoon
  • Turmeric powder: ½ teaspoon
  • Asafoetida: 2 pinch
  • Sesame oil/olive oil: 100ml
  • Chili powder: 3 tablespoon
  • Coriander powder: ½ teaspoon
  • Cumin powder: ½ teaspoon
  • Green chili: 3-4 no.
  • Ginger: 3-4” piece
  • Curry leaves: 1 twig
  • Vinegar: 3-4 tablespoon
  • Jaggery: 1-2 teaspoon (as per taste)

Preparation:

  1. Peel off garlic, steam them till color of garlic change to opaque, it takes about 4-5 minutes.
  2. I steamed this in rice cooker. Keep aside.
  3. Chop ginger and green chili. Keep aside.

Method:

  1. Take a wok. Put oil, when it starts to smoke, add mustard seed and asafoetida, sputter for few seconds, add chopped ginger, stir it and add green chili and curry leaves, fry them on medium heat for few seconds. Add all dry masala (chili powder, coriander powder, cumin powder, turmeric powder and steamed garlic).
  2. Stir fry till it get soft (about 3-5 minutes) with lid on. Open the lid add vinegar, put off the flame add Jaggery and mix well.
  3. Allow it to cool and transfer into glass jar.
  4. Enjoy the pickle with your meal.

    Garlic pickle

    Garlic pickle

    Ingredients

    Ingredients

    Peel off garlic

    Peel off garlic

    steam them till color of garlic change

    steam them till color of garlic change

    Put oil

    Put oil

    add mustard seed and asafoetida

    add mustard seed and asafoetida

    add chopped ginger, stir it and add green chili and curry leaves

    add chopped ginger, stir it and add green chili and curry leaves

    add chopped ginger, stir it and add green chili and curry leaves

    add chopped ginger, stir it and add green chili and curry leaves

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    Add all dry masala

    add steamed garlic

    add steamed garlic

    add vinegar

    add vinegar

    Stir fry till it get soft

    Stir fry till it get soft

    add Jaggery

    add Jaggery

    mix well.

    mix well.

    Garlic pickle

    Garlic pickle

    Garlic pickle

    Garlic pickle

    Garlic pickle

    Garlic pickle


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)