Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts

Monday, 1 September 2014

Capsicum Chutney


Capsicum Chutney

Ingredients:
     1. Green Capsicum-1/2
     2. Red Capsicum-1/2
     3. Yellow Capsicum-1/2
     4. Tomato                 -1
     5. Green Chillies-6-7 adjust to taste
     6. Garlic Cloves       -2-3
     7. Coriander seeds-hand full
     8. Cumin seeds-2 tbsp
     9. Tamarind -small round
   10. Oil              -2 tbsp
For Seasoning:
Red chillies, Fenu greek seeds, Cumin seeds, urad dal, chana dal, mustard seeds, curry leaves.
Method :
    1. Take a pan with oil and fry coriander seeds,cumin seeds and set aside.
    2. In same pan fry all the capsicum pieces,green chillies till cooked.
    3. Add tomato,tamarind pieces and fry them with capsicum.
    4. Let it cool for 5-7 minutes.
    5. Now  blend fried coriander seeds and cumin seeds.
    6. Add all other ingredients and blend till fine paste.
    7. Take another pan and add oil in it and then add seasoning.
    8. Add the blended paste to the seasoning and let it on med flame for
        2-3 minutes.

Sunday, 31 August 2014

Peanut Tomato Chutney



Peanut Tomato Chutney

Peanut Tomato Chutney
 Ingredients :
      1. ½ cup raw peanuts
      2. 1 small onion
      3. 2 small tomatoes
      4. 4 green chilies
      5. 2 garlic cloves
      6. Salt to taste
      7. 1 small lemon juice
Tempering :
      8. 1 tsp each of oil, mustard seeds, jeera,
      9. 2 Garlic cloves and curry leaves
    10. Pinch of asafoetida/inguva/hing.
Method :
      1. Dry roast peanuts.
2. Heat oil in a vessel, add green chilies and onion pieces, let
    them sauté till onion is translucent.
3. Add tomatoes and cook them till they are soft.
4. Cool it for some time.
5. Take the blender and add cumin, salt, cooked green chilies,
    garlic, onion, tomato mix that we cooked above and grind
     it nice.
6.  Now add roasted peanuts and grind it coarsely and keep it thick
     if you want to serve with rice.
7. Take a skillet, heat 1 Tsp of oil and add mustard seeds, cumin, garlic,
    red chilies and curry leaves. Cool this mixture and add this to the
    grinded chutney.
8. Serve it with rice and ghee…it tastes so yummy !!! You just cannot stop
    eating…

Note- If you want it little thin, boil water and let it cool before adding it to chutney, then the chutney stays for at least 3 days. If you add regular water, sometimes the chutney gets spoiled (smells bad)  for the next day, mainly when it is summer.

Sunday, 15 June 2014

Tomato Date & Mango Leather's Sweet Chutney



Tomato Date & Mango Leather's Sweet Chutney

Servings 10

Tomato Date & Mango Leather's Sweet Chutney

Ingredients :-

1. Vegetable Or Canola Oil - 2 tablespoons

2. Panch Foron - 1 teaspoon
3. Ripe Tomatoes, chopped  - Big 4, medium 6
4. Salt - 1 pinch
5. Turmeric powder - 1/3 teaspoon
6. Granulated Sugar - 1/2 cup
7. Dates, roughly chopped - 10 to 12 pieces
8. Mango Leather Or Aamsotto, roughly chopped - 1/2 cup
9. Golden Raisins Or Sultana - 1/2 cup
10 Bhaja Moshla Or Dry roasted Cumin, Fennel & 1 Whole
     Red Chili and ground - 2 tablespoons
Method :-
1. Take a non-stick pan and heat 2 tablespoons of oil in it.
    When the oil is hot enough, add the "Panch Foron" and
    fry till a nice aroma comes from the "Panch Foron".
2. Add chopped Tomatoes to the pan, add some salt &
    turmeric powder and cover the pan to cook the
    tomatoes. Cook the tomatoes till they becomes
    pulpy and totally mashed. It will take 5 minutes
    to cook.
3. Open the lid and add the sugar to the pan. Now
    higher the heat from low to medium to evaporate
    all the water comes from the tomato. When the
    tomatoes will be thicken enough, add the
    chopped Dates and stir for 5 minutes to mix the
    dates with the pulp. Add chopped Aamsotto and
    raisins and mix with the pulpy tomatoes and cook
    the Chutney for another 5 minutes.
4. After 5 minutes turn off the heat and sprinkle
    "Bhaja Moshla" on the chutney and refrigerate the
    chutney.
5. Remove the chutney just before serving...Enjoy

Serving Tips

Serve with any lunch menu as dessert... Usually plain 
Papad is served with this chutney...

Notes

Do not add any water while cooking this chutney... 
Otherwise you will not get the sticky texture of the 
chutney. Sugar can be adjusted to your taste.

Friday, 13 June 2014

Basic Pizza Sauce



Basic Pizza Sauce                             Servings 4

Basic Pizza Sauce  

Ingredients :-

1. Plain tomato sauce - 1 can of 8 oz
2. Water - 1/2 cup
3. Dried Oregano - 1/2 teaspoon
4. Dried Basil - 1/2 teaspoon
5. Dried Rosemary - 1/2 teaspoon
6. Garlic cloves - 2 minced
7. Salt and pepper as per taste
8. Olive oil 3 tablespoons
Method :-
1. Mix all the ingredients together in a
    mixing bowl till the sauce becomes
    smooth.
2. No need to cook any more. Let stand
    for couple of hours before spreading
    on dough.

Serving Tips :-

Spread on oiled pizza crust and bake it.

Kancha Aamer Misti Chutney



Kancha Aamer Misti Chutney   Servings 12

 

Kancha Aamer Misti Chutney

Ingredients

1. Green Mangoes - 2 medium size, Unpeeled
    & cut into chunks
2. Vegetable oil - 2 teaspoons
3. Black Mustard Seeds - 1 teaspoon
4. Whole Red Chili - 2
5. Water - 1 cup
6. Salt - 1/4 teaspoon
7. Turmeric - 1/3 teaspoon
8. Granulated Sugar - 1 cup
Bhaja Moshla :
1. Cumin seeds - 1/2 teaspoon
2. Coriander seeds - 1/2 teaspoon
3. Fennel Seeds - 1 teaspoon
4. Whole red chili - 1
Method :-
1. Wash the chunks of green mangoes  very well
    and strain them and keep aside.
2. Now heat the oil in a sauce pan. Add the whole
    red chili & black mustard seeds to the oil.
    Fry them  till the seeds start to crackle. When
    they start crackling, add the mango chunks and
    fry for 1-2 minutes.
3.Now add the water , turmeric & salt to the pan and
    cover it to cook the mango on low heat.
4. In this meantime take a non-stick pan and dry roast
    the cumin, coriander, fennel & red chili for 1-2
    minutes. Grind them coarsely & keep aside.
 5. Now open the sauce pan and check if the mango 
      chunks are cooked or not. It should be cooked, so 
      add the sugar to the sauce pan and bring the chatni 
      to boil till the chatni becomes thick & sticky.
6. When you will get the right consistency of your chatni, 
     check the sweetness of the chatni, if needed add some 
     more sugar to it & boil for couple of minutes.
7. Turn off the heat and pour the chatni into a serving bowl 
      and sprinkle the "Bhaja Moshla" on the top of the chatni. 
      Keep the chatni inside the refrigerator for 2-3 hours.
8. Remove just before serving.

Thursday, 12 June 2014

Coconut Chutney For Idli/Dosa



Coconut Chutney For Idli/Dosa                   Servings 4

 

Coconut Chutney For Idli/Dosa

Ingredients

Grated coconut - 1 cup
Grated Ginger - 1 tablespoon
Green chilies - 2 or as per your taste
Roasted chana dal ( I bought it from store, you may
roast it yourself)- 1 tablespoon
Salt - as per taste
2 whole Red Chilies
Curry leaves - 1 spring or 7-8 leaves (I like more curry 
leaves in my chutney)
Mustard seeds - 1 teaspoon
Hing or asafoiteda - 1/4 teaspoon
Vegetable oil - 2 tablespoons
Method :-
1. Take grated coconut, ginger, green chili, roasted chana
    dal, salt and 2-3 tablespoons of water together in small 
    spice grinder and grind to make a fine paste. (If you 
    want to use coconut powder instead of grated coconut, 
    then use warm water to make the paste. )
2. If you are not using store bought roasted chana ,you 
     can prepare it yourself also. Take tablespoon of chana
    dal, wash and soak in some water for 30minutes. 
     Now rinse them and spread them on a paper towel so 
    that paper towel soaks the water till the chana dal 
    becomes dry.
3. Now heat a non stick pan and dry roast the dal for 5 - 10 
     minutes. Now take a small pan for seasoning the spices 
     and heat the vegetable oil in it.
4. When the oil is hot enough, simmer the heat and add one 
      by one, whole chilies, mustard seeds, curry leaves, and 
      hing, and cook till they splatter.
5. Wait for 5 - 10 seconds and the seasoned spices are prepared. 
     Now pour the seasoned over the chutney.
6. Before serving just mix the chutney and serve.

Serving Tips

Serve this spicy chutney with Dosa, Idli or Vadas

Notes

This chutney should be consumed fresh or it will be rotten.

Blueberry Jam



Blueberry Jam                          Servings 20

Blueberry Jam

Ingredients

Fresh Blueberry - 5 cups
Lemon Juice freshly squeezed - 2 tablespoons
Sugar - 3 1/2 cups
Method :-
1. Wash the blueberries and rinse well. Now take a saucepan 
     and mix add Blueberry , Lemon juice & sugar at a time and 
     give a nice stir and put the panon medium heat.
2. Now let the Blueberries melt with the sugar and stir them 
     all together well. The Blueberry mixture will start boiling.
3. Let the mixture a hard boil, stirring continuously. Boil the 
     mixture till it becomes jam like consistency.
4. When you will be satisfied with the consistency turn off the 
     oven and let the mixture cool down to room temperature.
5. When it will meet the room temperature pour into a jar and 
     keep   refrigerated and use the Homemade Jam for 2-3 months. 

Serving Tips

Serve with Bread, Pancakes Or Crepes.

Notes

You can make Paneer Rolls in this same way, just replace the Veggies 
with Cubed Paneer. If you want, you can add chopped lettuce & grated
Cheese in the Veggie Roll.

Sunday, 8 June 2014

Tamarind Chutney



Tamarind Chutney                      Servings 12

 

Tamarind Chutney


 Ingredients
  1. Tamarind Pulp - 2 cups
  2. Black mustard - 1 teaspoon
  3. Coriander seed - 1 tablespoon
  4. Cumin Seed - 1 tablespoon
  5. Whole Red chilli - 1
  6. Fennel Seeds Or Saunf - 1 tablespoon
  7. Salt - pinch
  8. Sugar - 1 cup (adjust to your taste)
  9. Vegetable Oil - 1 tablespoon
 Method :-

1. Take a saucepan and heat oil in it. Add red chili &
    black mustard seeds and fry till they crackles.
2. Add the tamarind pulp, salt, turmeric pwd & sugar
    and let it boil till the chatni  becomes thicker. Boil it
    at least for 1hr .
3. In the meantime dry roast Cumin, Coriander, Fennel
    Seeds & Whole Red Chili on a pan or Tawa, Let the
    Mixture cool down and grind to make a coarse  
    powder.  
4. After that add the Dry Roasted Seeds Powder
    to the Chutney and turn off the stove and let it cool.
5. Serve  with samosa, Kachori or any chaats.

Grape Jelly




Grape Jelly                                  Servings 15

Grape Jelly

 Ingredients

1. Fresh Grapes - 6 cups
2. Lemon Juice - of 1 medium size lemon
3. Salt - 1/2 teaspoon
4. Vegetable/Canola oil - 1 tablespoon
5. Panch Foron - 1 teaspoon (Optional
6. Whole Red Chili - 2
7. Sugar - 3 cups

Method :-

1. Take the grapes, remove the stems and wash under
    the cold water very well. Now take the grapes in a
    large bowl, add salt & lemon juice and coat the
    grapes well.
2. Now place the salt & lemon juice coated grapes
    under the sun for 1 hour. After 1 hour mash the
    grapes with your clean hand or potato masher
    very well. Make sure each grape is mashed well.
3. Now heat oil in a non-stick sauce pan. Add
    whole red chili & panch foron (if you could not
    have none of them, just ignore this step) and
    fry for 30 seconds. Do not let them burn.
4. Add the mashed grapes to the sauce pan and
    let it cook for 10 minutes. After 10 minutes
    add the sugar and bring the grape & sugar
    mixture to boil till it becomes thick to jelly
    consistency.
5. It will take 15-20 minutes to become sticky
     jelly. Ladle the jelly into the jars, leaving
     1/2 inch of space at the top. Close the bottle
     and keep inside the refrigerator.
6. Enjoy your "Homemade Grape Jelly" with
    any thing you like, with bread, bun, cookies,
    crackers even with roti/chapatis/tortillas.

Monday, 12 May 2014

Brinjal Chutney



Brinjal Chutney :                                    Serves 4

 
Brinjal Chutney
Ingredients :-
Brinjals(round, black colour)       - 1 to 2 Big size
Ripe Tomato                                     -1
or Raw Mango gratings                  -1/4th
Potato(steamed)                              -1
Green Chillies                                  -1 or 2
or Capsicum                                      -1 medium size
Salt                                                     - as per taste
Coriander Leaves                             -few

Method :- 

1. Apply oil externally to bringals and put on slow flame
   On gas stove or bake in oven or microwave so that the
   internal vegetable become cooked and soft.
2. Steam potato, cool and cut into pieces.
3. Cut green chillies or capsicum. If necessary sauté with
    little oil on a pan.
4. Cut tomatoes into pieces or grate raw mango in season.
5. Mix brinjal pulp, cut pieces of potato, capsicum or chillies,
   Small tomato pieces with a spoon or hand.
6. Add salt for taste.
7. Serve immediately. Garnish with coriander leaves.

It is a good nutritious and tasty chutney to eat with rice or rotis.

Ridge Gourd(Tori) Chutney



Ridge Gourd(Tori) Chutney :       Serves 2

 
Ridge Gourd(Tori) Chutney
Ingredients :-
Ridge Gourd                                     -200gms.
Raw Coconut gratings        -50gms.
Small Onion Sliced             -1
Lemon                                   -1/2
Coriander Leaves                 -few
Green/Red Chillies (optional) – 1 or 2.
Salt                                                -as per taste.
           
Method :- 

1. Take tender fresh ridge gourd. Cut into small pieces.
2. Grind very coarse, ridge ground piece, raw coconut
    and green chillies.
3. Add previously cut sliced and sauted onion pieces to
    the above coarse paste. Add salt, and again grind for
    3 to 4 seconds. See that it should be grinded to coarse
   Only.
4. Then add lime juice for taste.
5. Season it (optional) and serve.

Health Benefits :- Ridge gourd is rich in fiber and other
ingredients are also nutritious. It is also a good appetizer
and can be taken with rotis, rice and idlies etc.