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

20161208_152112 20161208_153134 20161208_155139

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


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)