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
Jun 17

Green coriander stem and raw mango chutney

Don’t throw the stem portion of green coriander leaf. Chop this stem into fine pieces, because it has more flavors and can be use it to prepare chutney or soup.

The stem portion is better than leaf portion in many aspects. It is more fibrous and gives the different taste and texture to the chutney with original coriander flavor.

The mango being king of fruits in addition to sourness which makes everybody mouth watery. It brings the royalty.

Garnish it with finally chopped green coriander leaf, which makes its taste as well as looks awesome.

It will put you in dilemma whether to look it or eat it.

Ingredients:

  • Green coriander stem: 50gm.
  • Salt:  half teaspoon (as per taste)
  • Green chili: 2 no. (As per taste)
  • Garlic: 3-4 flakes
  • Ginger: 1” piece
  • Raw mango: ½ no. (As per taste)
  • Oil of your taste (mustard /olive/sesame seed… ): ½ teaspoon
  • Green coriander leaf: 10gm. (for garnishing)

Preparation:

  1. Chop coriander stem, green chili, into small pieces, keep aside.
  2. Peel off and chop garlic, ginger and grate raw mango, keep aside.

Method:

  1. Grind all ingredients together to make fine paste.
  2. Green coriander stem chutney is ready; garnish with chopped coriander leaves, it will make it appealing. Serve with breakfast or meal, Store this chutney into refrigerator for a week.
Green coriander stem and raw mango chutney

Green coriander stem and raw mango chutney

Ingredients

Ingredients

grate raw mango

grate raw mango

Grind all ingredients

Grind all ingredients

chutney is ready

chutney is ready

Green coriander stem and raw mango chutney

Green coriander stem and raw mango chutney

garnish with chopped coriander leaves

garnish with chopped coriander leaves

Green coriander stem and raw mango chutney

Green coriander stem and raw mango chutney


28
Apr 17

Til and moongphali chutney (peanut and sesame seed dip)

The time has changed and the young generations more conscious regarding what to eat. They want to eat healthy as well as tasty food.

Peanut is rich in protein and adds to the taste especially when it is roasted.

Sesame seed is rich in iron and protein, so we can say that it is among the healthiest food with nutty and crunchy flavor.

Sesame seed found to increase energy, nourish the brain, and slow down ageing.

Regular consumption of this can help to reduce the symptoms of backache and painful stiff joints.

Copper present in sesame seed keeps joints and bones flexible and healthy.Sesamol found in sesame seed prevents damage from radiation.

Ingredients:

  • Peanut: 100gm.
  • Sesame seed: 50 gm
  • Garlic: 6-7 flacks
  • Green chili: 1 no.
  • Salt: ½ teaspoon(as per taste)

Preparation:

  1. Dry roast peanut, discard the skin keep aside.
  2. Dry roast sesame seed, keep aside.
  3. Peel out the skin of garlic, chop green chili into fine pieces, and keep aside.

Method:

  1. Put peanut, sesame seed, garlic and salt in mixer along with water, grind this to fine paste.
  2. Add chopped green chili and mix, chutney is ready to serve as side dish.
Til and moongphali chutney (peanut and sesame seed dip)

Til and moongphali chutney (peanut and sesame seed dip)

Ingredients

Ingredients

Dry roast peanut, discard the skin

Dry roast peanut, discard the skin

Put peanut, sesame seed, garlic and salt

Put peanut, sesame seed, garlic and salt

Put peanut, sesame seed, garlic and salt

Put peanut, sesame seed, garlic and salt

Put peanut, sesame seed, garlic and salt

Put peanut, sesame seed, garlic and salt

Add chopped green chili

Add chopped green chili

Add chopped green chili

Add chopped green chili

 

Til and moongphali chutney (peanut and sesame seed dip)

Til and moongphali chutney (peanut and sesame seed dip)

Til and moongphali chutney (peanut and sesame seed dip)

Til and moongphali chutney (peanut and sesame seed dip)


11
Apr 17

Pudina raita (mint thayir pachadi/pachari)

Summer is going on its peaks and so does you your efforts to protect yourself from sun damage? You rely on sun protection methods like sun glasses, hats, but still you are unprotected; so you must add ‘pudina pachari’ every day and for real protection.

It is south Indian dip/raita traditionally served as a side dish of breakfast as well as in the meal.

Enjoy the real taste of pudina…

Ingredients:

  • Pudina (mint leaves): 100 gm.
  • Curd: 1 cup (100-150 gm.)
  • Salt: half teaspoon
  • Mustard seed: ¼ teaspoon
  • Cumin: ½ teaspoon
  • Split black gram: ½ teaspoon
  • Curry leaves: 8-10 no.
  • Asafoetida: 1 pinch
  • Oil: 1 teaspoon
  • Red chili: 1-2 no.
  • Dried coconut: chop into slice

Preparation:

  1. Clean and wash the mint leaf, grind coarsely, keep aside.

Method:

  1. Add the curd and salt into grounded paste of mint leaf blend them and transfer into serving bowl and pour the seasoning on it.

Seasoning:

  1. Take a small fry pan, put oil and heat on high flame, when smoke begins to come, add mustard seed, whole red chili, split black gram cumin and sliced coconut. Sputter it for few seconds, Put off the flame. Add asafetida. Spread this seasoning all over the prepared raita.Pudina raita (mint thayir pachadi/pachari) is ready to serve.
Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Ingredients

Ingredients

grind coarsely

grind coarsely

add mustard seed, whole red chili, split black gram cumin and sliced coconut

add mustard seed,
whole red chili, split black gram cumin and sliced coconut

add mustard seed, whole red chili, split black gram cumin and sliced coconut

add mustard seed,
whole red chili, split black gram cumin and sliced coconut

Add asafetida and curry leaves

Add asafetida and curry leaves

Add asafetida and curry leaves

Add asafetida and curry leaves

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)

Pudina raita (mint thayir pachadi/pachari)


05
Mar 17

Raw mango khatti-meethi chutney (can be kept for longer period)

This chatapati raw mango chutney surely set your taste bud in the delicious mode; due to its mild sweetness, sour, hot and spicy. You can prepare it and can use for months. It can go well with stuffed paratha or any meal.

Ingredients:

  • Raw mango: ½ kg
  • Onion: 50 gm
  • Ginger: 10 gm
  • Garlic:  5gm
  • Sugar/Jaggery: 100gm
  • Salt: 1 ½ teaspoon
  • Red chili powder: 1 teaspoon
  • Turmeric powder: ½ teaspoon
  • Garam masala powder: 1 teaspoon
  • Kalongi: ½ teaspoon

Preparation:

  1. Peel off and grate raw mangoes. Keep aside.
  2. Chop onion, garlic, and ginger into small pieces. Keep aside.

Method:

  1. Take a wok; put grated mango, onion ginger, and garlic into it.
  2. Cook on medium flame until it gets soft, add salt, sugar, chili powder, turmeric powder, Garam masala and Kalongi and cook until done and liquid dries up.
  3. (Because when we add sugar it becomes liquid again.)
  4. Chutney is ready to serve as a side dish.

Note:

  1. You can store this for a month or two even outside at normal temp, in the refrigerator a bit longer too.
Raw mango khatti-meethi chutney (can be kept for longer period)

Raw mango khatti-meethi chutney (can be kept for longer period)

Ingredients

Ingredients

Chop onion, garlic, and ginger into small pieces

Chop onion, garlic, and ginger into small pieces

put grated mango, onion ginger, and garlic

put grated mango, onion ginger, and garlic

add salt, sugar, chili powder, turmeric powder, Garam masala

add salt, sugar, chili powder, turmeric powder, Garam masala

add salt, sugar, chili powder, turmeric powder, Garam masala

add salt, sugar, chili powder, turmeric powder, Garam masala

add salt, sugar, chili powder, turmeric powder, Garam masala

add salt, sugar, chili powder, turmeric powder, Garam masala

add chili powder, turmeric powder

add chili powder, turmeric powder

cook until done

cook until done

add garam masala powder

add garam masala powder

add garam masala powder

add garam masala powder

Raw mango khatti-meethi chutney (can be kept for longer period)

Raw mango khatti-meethi chutney (can be kept for longer period)

Raw mango khatti-meethi chutney (can be kept for longer period)

Raw mango khatti-meethi chutney (can be kept for longer period)