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.


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)