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)


09
Feb 17

Ridge gourd peel ki chutney(beerakaya/peerkangai chutney)

‘Ridge gourd peel ki chutney’ provides key nutrients of many vitamins, minerals and fiber which is present in the outer skin. The ridge gourd peel helps to prevent age related macular degeneration.

This is one of the basic and popular south Indian chutney; it is served with hot steamed rice, a tablespoon ghee, hot rasam and papad…delicious…very delicious…

Ingredients:

  • Ridge Gourd: ½ kg (~2 cups of peel)
  • Madras onion: 6-8 no.
  • Tomato: 1 no. (Medium size)
  • Cooking Oil – 1 table spoon
  • Urad Dal / split black gram- 1 table spoon
  • Dry Red Chilies: 2 no. (As per your taste)
  • Garlic: 4 to 6 cloves
  • Ginger: 2” pieces
  • Tamarind – 1 table spoon (as per your taste)
  • Jaggery – 1 teaspoon (optional)
  • Salt: 1 teaspoon

Seasoning:

  • Cooking Oil – 1 table spoon
  • Mustard Seeds: 1 teaspoon
  • Cumin: 1 teaspoon
  • Dry Red Chili: 1 no.
  • Urad dal: 1 teaspoon
  • Curry leaves – 1 twig
  • Asafoetida: ¼ teaspoon

Preparation:

  1. Wash and discard the sharp edges and veins of the ridge gourd, peel the skin of ridge gourd shown in the photo. You can use the pulp of this in other recipes, for this recipe you need only the peel, peel should be thicker than normal peel, the peeled portion can be used as per your normal preparation.
  2. Chop onion, garlic, ginger and tomato, keep aside

Method:

  1. Heat 1 tablespoon of oil, Add cumin sputters it for few seconds, add ginger, garlic, onion, tomato, and curry leaves one by one into one minute intervals.
  2. Add salt, tamarind pulp and red chili, fry for couple of minutes, cover it and cook till it is done (liquid dried up). Put off the flame, allow to cool.
  3. Grind fried and cooked peel of ridge gourd, Make course paste, Ridge gourd peel ki chutney is ready after seasoning.

Seasoning:

  1. Heat oil in a pan, add mustard seeds, urad dal, dry red chili, asafoetida and curry leaves. Let it sputter, add grinded chutney, fry for couple of minutes on medium flame (continue stirring), put off the flame, transfer into serving bowl.
  2. Ridge gourd peel ki chutney is ready to be Served with rice, idli or dosa.
  3. It can be served with steamed rice or chapati also.
Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ingredients

Ingredients

discard the sharp edges and veins of the ridge gourd

discard the sharp edges and veins of the ridge gourd

peel the skin of ridge gourd

peel the skin of ridge gourd

Ingredients

Ingredients

Ingredients

Ingredients

Add cumin

Add cumin

add ginger, garlic

add ginger, garlic

add ginger, garlic, onion

add ginger, garlic, onion

add ginger, garlic, onion, tomato

add ginger, garlic, onion, tomato

add ginger, garlic, onion, tomato , and curry leaves

add ginger, garlic, onion, tomato
, and
curry leaves

add ridge gourd peel

add ridge gourd peel

Add salt, tamarind pulp and red chili

Add salt, tamarind pulp and red chili

fry for couple of minutes

fry for couple of minutes

cover it and cook till it is done

cover it and cook till it is done

Grind fried and cooked peel of ridge gourd

Grind fried and cooked peel of ridge gourd

Make course paste

Make course paste

Seasoning

Seasoning

add mustard seeds, urad dal, dry red chili, and asafoetida

add mustard seeds, urad dal, dry red chili, and asafoetida

add curry leaves

add curry leaves

add grinded chutney

add grinded chutney

fry for couple of minutes

fry for couple of minutes

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)

Ridge gourd peel ki chutney (beerakaya/peerkangai chutney)