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Friday, 29 May 2015

Amla (Gooseberry) Chutney


           Amla has amazing benefits. It has the highest content of vitamin C and can be had in various forms. Here is my version of a chutney which goes very well with dosa, pongal, upma, paratha, etc. It can also be mixed with rice and had along with papad or chips.

          So it is advisable to include Amla, which is healthy and nutritious, in our daily diet. To preserving it, increase the quantity of oil and then store in an air-tight container in the refrigerator for a week. Please check for an easy step by step method with pictures to prepare it





  • 6-7 amla, boiled
  • 3 tbsp. oil
  • 2 dry red chilies
  • 10-12 peppercorns
  • 1 tsp. cumin seeds
  • 2 tbsp. coriander seeds
  • 1/2 tsp. fenugreek seeds
  • 2 tbsp. fresh grated coconut
  • 1 onion, chopped
  • 1" ginger, chopped
  • 2-3 garlic cloves, chopped
  • handful of coriander leaves along with the roots
  • 1-2 green chilies (opt)
  • 2 tbsp. roasted peanuts
  • 1 tsp. mustard seeds
  • 1/4 tsp. asafoetida
  • salt to taste
  • 1 sprig curry leaves
  • 1 tsp. urad dal
  • curry leaves, chopped amla & fresh chilies to garnish (opt)






         Heat 1 tbsp. oil in a pan and saute the coriander seeds, cumin seeds, pepper, red chilies, fenugreek for a few seconds on low flame till you get a nice aroma.

         Add the sesame seeds and saute for a few seconds more and add the coconut. Fry till lightly browned. Keep aside to cool and grind into a powder.

         Heat 1 tbsp. oil in a pan and saute the onion, ginger and garlic till light brown in colour. Switch off the flame. Add the coriander leaves, roasted peanuts and green chilies. Add a little water and grind into a paste. Keep aside.

          Grind the boiled amla too, adding a little water into a paste. In a bowl, mix together the onion paste, amla paste and the dry spice mix along with salt to taste.

          Heat the remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, turmeric powder, urad dal and curry leaves, followed by the amla paste.

          Saute on low flame for 2-3 minutes till the moisture dries up. Serve, garnished with curry leaves, chopped amla and chilies.
           





                              Dry roast coriander seeds, cumin seeds, fenugreek seeds, chana dal, urad 
                              dal dry red chilies and pepper corns. Saute for a few seconds.




                               Add the sesame seeds, followed by the .....




                              coconut. saute till light brown. Cool and ......




                               grind into a powder. Keep aside.




                              Heat oil and saute the onion, ginger and garlic till light brown.




                               Switch off the flame. add the coriander leaves, green chilies and peanuts
                               and grind...
                              


                               into a paste. Keep aside.




                              Boil the amla (gooseberries) or pressure cook for 1-2 whistles.....




                              And grind into a paste.




                               In a bowl, mix together the amla and onion paste along with the 
                               powdered spice.




                             Heat oil in a pan and temper with the mustard seeds.




                               Add the curry leaves, asafoetida and urad dal. Saute for a few
                               seconds.




                              Add the prepared paste and saute on low flame till the moisture 
                              dries up.



           
                               Serve, garnished with curry leaves, chilies and chopped amla.

            








Moong Dal With Green Peas (Split Green Gram & Green Peas Curry - Bengali Style)


         This is my version of Moong Dal cooked in Bengali style. In this recipe I combined it with some green peas to impart a different flavour and taste. I made it semi dry to be had with chapattis. You can adjust the water accordingly if having with steamed rice.

          The dal (lentil) is first dry roasted and then boiled. I gave a tempering of Panch Phoron (five spices) and whole garam masala and finished it off with coriander leaves and ghee. Please check for a step by step method with pictures to prepare it.







  • 1/2 cup moong dal (split green gram), dry roasted
  • 1/2 cup frozen green peas
  • 2 tbsp. oil
  • 1 tsp. panch phoron (equal quantities of fennel, cumin, fenugreek, mustard & nigella seeds)
  • 2 bay leaves
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 onion, chopped
  • 1" ginger, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2-3 green chilies, slit
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tsp. ghee
  • coriander leaves to garnish (opt)
  • sliced onion to garnish (opt)





          Pressure cook the moong dal in 1 cup water for 4-5 whistles. Add salt and turmeric powder and keep aside. 

         Heat oil in a pan and temper with the bay leaves, cinnamon, cardamoms, cloves and panch phoron.

          Saute till it stops spluttering. Add the onion and ginger and fry on low flame till light brown. Add the green peas and green chilies. Saute for a minute.

         Add the boiled dal and simmer on low flame for 2-3 minutes. Add water if necessary. Add the coriander leaves and ghee and give it a mix. Serve, garnished with coriander leaves and sliced onion.





                               Dry roast the moong dal till light brown.





                                Pressure cook and add salt and turmeric powder. Keep aside.




                  Heat oil and temper with bay leaves, cinnamon, cardamoms, cloves and                                             panch phoron.
                         



                                Add onion and ginger. Saute till light brown.




                               Add the green peas and slit green chilies and saute.




                 Add the boiled dal and simmer for 2-3 minutes. Add coriander leaves & ghee
                 and give it a mix.






                               Serve, garnished with coriander leaves and sliced onion.













Wednesday, 27 May 2015

Appetizing Green Chutney Paratha (Flat Bread)


         A great way to use up the leftover chutney is to prepare these simple parathas and have them with any side dish or pickles. The chutney can be made in the usual way one makes at home. The one that I have posted is my version. Hence in this way you can convert your same old boring roti or paratha into something interesting and appetizing. Enjoy having them for breakfast or pack them for a lunch box meal.





  • 4 cups atta (whole wheat flour)
  • 1/2 cup green chutney
  • 1 tsp. oil
  • oil to shallow fry






         Knead a tight dough with atta, chutney, oil and required quantity of water if needed. Keep aside for 30 minutes.

          Divide into equal portions and roll out each into a circle. Do the same with the rest of the dough.

         Heat a tawa / griddle and shallow fry two at a time by drizzling some oil over and around the edges. Fry till light brown in colour on both the sides. Serve them hot with any side dish or pickle.





Green Chutney --



  • 1 cup coriander leaves, roughly chopped
  • 1 cup mint leaves, roughly chopped
  • salt to taste
  • 2-3 cloves garlic, chopped
  • 1" ginger, chopped
  • 2-3 green chilies
  • 1 tbsp. yoghurt
  • 1 tsp. lime juice.



         Grind together the following ingredients into a paste. Use as desired.











Tuesday, 26 May 2015

Hariyali Chicken Tikka (Skewered Green Chicken)


          These are delectable small bites of homemade Hariyali Chicken Tikka, restaurant style which are absolutely simple to make. Boneless chicken cubes are used here which are grilled to perfection. To give a smoky flavour, I fire grilled on the stove top. 

          These can be served as appetizers or can be rolled in chapattis / parathas along with some sliced onion and chutney for a wholesome snack. So check for a step by step method with pictures to prepare it.








  • 400 gms. boneless chicken
  • salt to taste
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. pepper powder
  • 1/2 tsp. roasted cumin seeds powder
  • 1/2 tsp/ lime zest
  • 1 tbsp. oil
  • 1 cup coriander leaves, chopped
  • 1 cup mint leaves, chopped
  • 1/2  cup spring onion (green part), chopped
  • 2-3 green chilies
  • 1 tbsp. feta cheese
  • few wooden skewers, soaked in water for an hour
  • onion, tomatoes, fresh chilies, lime & cucumber to garnish (opt)








          Marinate the chicken with salt, ginger-garlic paste, pepper powder, oil, cumin powder and lime zest for an hour.

          Make a paste of the coriander leaves, mint leaves, spring onion, green chilies, salt and cheese with very little water.

          Marinade the chicken with this green paste for 7-8 hours or overnight in the refrigerator.
Grease the wooden skewers and the grill rack and thread the chicken cubes.

          Grill in the microwave in the convection mode for 30-35 minutes by flipping it halfway and basting with the leftover marinade. Let it remain in the microwave for 10 minutes.

          To give a smokey flavour, place the skewers on a steel wire mesh and fire grill on a direct flame on the stove top till it is slightly charred. Serve them hot with any chutney and salad of your choice.






                Marinate the chicken with salt, ginger-garlic paste, pepper powder, oil, cumin 
                powder and lime zest for an hour.



               Marinade the chicken with the green paste for 7-8 hours or overnight in the 
               refrigerator.



               Grease the wooden skewers and the grill rack and thread the chicken cubes.



               Grill in the microwave in the convection mode for 30-35 minutes by flipping it
               halfway and basting with the leftover marinade. Let it remain in the microwave
               for 10 minutes.



               To give a smokey flavour, place the skewers on a steel wire mesh and fire grill on
               a direct flame on the stove top till it is slightly charred. 




                               Serve them hot with any chutney and salad of your choice.












Mango Lassi / Smoothie


          A great way to beat the heat in the summer season is to prepare this delicious Mango Lassi and enjoy it. I have used rose water and cardamom powder to flavour the Lassi. Be sure to prepare in large quantities and keep them refrigerated. Sugar can be adjusted according to the sweetness of the mango. Serve them chilled in individual glasses, garnished with mixed nuts, saffron and mint leaves.





  • 2 medium mango, chopped
  • 1 cup yoghurt
  • 1/2 cup evaporated milk
  • 2 tbsp. sugar or to taste
  • 1 tsp. rose water
  • 1/4 tsp. cardamom powder
  • few mixed nuts to garnish
  • few strands of saffron to garnish
  • mint leaves to garnish






          Blend together mango, yoghurt, milk, sugar, cardamom powder and rose water to a smooth puree. 

          Pour into individual glasses and refrigerate for a minimum of an hour. Serve chilled, garnished with mixed nuts, saffron and mint leaves.






















Raw Mango Rice - South Indian Style


          This is a traditional South Indian style rice preparation, which is especially popular in Andhra, Telangan and Karnataka. A great way to use up any leftover rice is to prepare this simple and delicious Green Mango Rice.

           It is quite similar to lemon rice, curd rice, coconut rice, tomato rice, curry leaves rice and so on, where the ingredients are more or less the same.

          As this is a mango season I decided to make a quick lunch meal with green / raw mango. It is a perfect lunch box meal and can be relished with any pickle and chips / papad.





  • 1/2 cup rice, soaked for 15-20 minutes
  • 1 medium green mango, grated
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • pinch of asafoetida
  • 1 dry red chily, broken
  • 1 tsp. urad dal (split green gram)
  • 1-2 sprigs curry leaves
  • salt to taste
  • pinch of turmeric powder
  • 1 tbsp. roasted peanuts
  • 1/2 tsp. grated mango, few curry leaves and chopped fresh chilies to garnish (opt)






          Pressure cook the rice in 3/4 cup water for 1 whistle. Spread on a plate to cool down. 

         Heat oil in a pan and temper with mustard seeds, asafoetida and dry red chily. After it stops spluttering, add the urad dal and curry leaves. Saute for a few seconds.

         Add the rice, salt, turmeric powder and roasted peanuts. Saute on low flame for 1-2 minutes. Serve, garnished with grated mango, curry leaves and chilies.










Sunday, 24 May 2015

Rajma Masala (Kidney Beans) South Indian Style


          Everyone is familiar with Rajma Masala which is a North Indian delicacy. It is quite a popular dish in dhabas and restaurants. I decided to give it a twist and make it in the South Indian style, with some sambar powder added to the end product.

          To go with the traditional Rajma, I added some cream for a rich texture. You can enjoy it with rice, tandoori roti, naan or parathas. Do not forget some sliced onion, fresh chilies and a dash of extra lime as an accompaniment. So Please check for a step by step method with photos to prepare it.
       








  • 1/2 cup rajma (kidney beans), soaked overnight
  • 1/2 cup chana dal (Bengal gram), soaked for an hour
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/4 tap. asafoetida (hing)
  • 1 onion, chopped
  • 1 sprig curry leaves
  • 1 tsp. ginger-garlic paste
  • 1 tomato, chopped
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted coriander powder
  • 1 tsp. red chili powder
  • salt to taste
  • 1 tsp. cream
  • 1 tsp. sambar powder
  • 2 tbs. lime juice
  • coriander leaves, sliced onion, chopped fresh red chilies & cream to garnish (opt)








         Pressure cook rajma and chana dal in 2 cups water for 10-12 minutes on low flame after the first whistle. Keep aside.

         Heat oil in a pan and temper with the  mustard seeds. After it stops spluttering, add the asafoetida, followed by the onions and curry leaves. Saute till light brown in colour.

          Add the ginger-garlic paste and continue to saute for a minute on low flame. add the tomatoes and fry till well mashed up.

          Add the turmeric powder, coriander powder and red chili powder. Saute till the oil separates form the sides of the pan.

         Now add the boiled dal and salt. Simmer on low flame for 5-7 minutes on low flame. Add 1 tsp. cream and mix well.

          When done, add the sambar powder and lime juice. Give it a stir and serve, garnished with coriander leaves, cream, onion and red chilies.





                    Heat oil in a pan and temper with mustard seeds, followed by the asafoetida.




                               Add the onions and curry leaves. Saute till light brown.




                               Add the ginger-garlic paste and fry for a minute on low flame.




                               Add the tomatoes and continue to fry till mashed up nicely.




                               Add the turmeric powder, red chili powder and coriander powder.




                                Fry on low flame till the oil separates.




                            Add the boiled dal and salt. Simmer on low flame for 5-7 minutes.




                               Add the cream and mix well.




                         When done, add the sambar powder, lime juice and coriander leaves.
                               



                    Serve, garnished with cream, coriander leaves, onion and fresh red chilies.
                  










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