29
Mar 20

Fresh garlic leaf chutney

Garlic has many health benefits, so the green leafy garlic too; it is popular spice throughout world and essential spice in Indian cuisine. It has unbelievable health benefits if we use it regularly.

I often use to prepare this unique spicy chutney in winter, whenever the garlic leaf is easily available in the vegetable market; it can be stored for 2-3 weeks at normal temperature, the reason is that in this preparation the grinding is done with oil (without water) only.

Ingredients:

  • Green garlic leaf: 200gm.
  • Ginger: 100gm.
  • Green chili: 50 gm. (As per taste)
  • Dry mango powder: 30 gm.
  • Salt: 1 ½ teaspoon (as per taste)
  • Mustard oil: 50 gm.

Preparation:

  1. Wash and clean leaf properly, dry it with kitchen towel, keep aside.
  2. Chop garlic leaf, ginger and green chili, keep aside.

Method:

  1. Grind coarsely all ingredients together with help of oil.
  2. Chutney is ready to serve with thepla, paratha…
Fresh garlic leaf chutney
Fresh garlic leaf chutney
Ingredients
Chop garlic leaf, ginger and green chili,
Grind coarsely all ingredients together
Grind coarsely all ingredients together with help of oil
Fresh garlic leaf chutney
Fresh garlic leaf chutney
Fresh garlic leaf chutney

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)

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)


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.