Raw Mango Thecha (Kachi Kairi Thecha / Raw Mango Chutney - Maharashtrian style)

 

           Raw Mango Thecha is a traditional Maharashtrian recipe that is usually served as an accompaniment with Indian flat bread like jowar bhakri, bajra roti, thalipeeth,   chapatti, etc. It is also called Kachi Kairi Thecha in the local lingo. This spicy & tangy chutney is prepared with raw mango, cumin seeds, fresh green chilies, garlic, coriander leaves and peanuts. 

       

             You can substitute the hot chilies with some green chili pepper if you wish to make it less spicy. This Thecha is generally crushed in a mortar & pestle. However, it can also be ground in a mixer jar coarsely. You can refrigerate it for a couple of days for later use. So check out the step by step pictorial recipe to prepare this regional dish. 

• 1 tsp. oil
• 1 tsp. cumin seeds
• 6-7 green chilies, roughly chopped
• 8-10 garlic cloves, sliced
• 1/4 cup roasted peanuts
• 1/2 cup coriander leaves 
• 1 small raw mango, grated
• salt to taste

           Heat oil in a pan and temper with the cumin seeds. Sauté for a few seconds. 

          Add the garlic and green chilies. Sauté till it turns slightly brown in color.

          Now add the roasted peanuts, coriander leaves, raw mango and salt to taste. Give it a stir and switch off the flame. 

          Allow it to cool down. Then pound them in a mortar and pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). 

          Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal. For later use, store in an air-tight container and refrigerate for 2-3 days. 

          

     Heat oil in a pan & temper with the cumin seeds. Sauté for a few seconds. 

   Add the garlic & green chilies. Sauté till it turns slightly brown in color.

                    Now add the roasted peanuts, 

coriander leaves, raw mango & salt to taste. Give it a stir & switch off the flame. (You can also blend in a mixer jar coarsely without adding any water). 

Allow it to cool down. Then pound them in a mortar & pestle into a coarse consistency. 

Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal. For later use, store in an air-tight container and refrigerate for 2-3 days. 

          

Mexican Salsa

 

          Try out this classic Mexican Salsa that is so easy to prepare. Very few ingredients goes into making this comforting delight. It goes absolutely well Nachos, Tortilla chips, tacos, quesadillas, croutons, crudités or toasted pita bread. So plenty of choice. It is a great party recipe that can be whipped up in a jiffy. So check out the step by step pictorial recipe to prepare this light and healthy snack,

         'Salsa' in Spanish means 'Sauce' and sometimes it is also called 'Salsa Fresca' meaning Fresh Salsa. 

          There are two ways one can dish out this salsa, either by roasting and pounding the ingredients or by a simple chopping & pulsing method. Both ways it tastes awesome. 

          If Jalapenos are unavailable, then normal chilies, capsicum, chili peppers or store bought bottled ones can also be used. I used the latter as I could not lay my hands on fresh ones. 

          At times this salsa serves as a light dinner for me along with Khubz bread that are cut into triangular shapes and toasted in olive oil. It is just pure divine and so comforting. So absolutely hassle free. 

• 3-4 tomatoes
• 1 small onion
• 1-2 jalapenos 
• 3-4 garlic cloves, grated
• handful of coriander leaves, chopped
• 1 tsp. lime juice
• 1 tbsp. olive oil 
• 1/4 tsp. oregano
• Pinch of salt, pepper & cumin powder

          Chop the tomatoes, onion and the jalapenos and then throw them along with the garlic and coriander leaves in a food processor / mixer blender. 

          Pulse only a few times. Do not puree it. It should be finely diced. Voila, your Mexican Salsa is ready.

          Transfer to a serving bowl and add all the dry seasonings, olive oil and lime juice. Give it a stir and let it sit for a while for all the flavors to come together. 

          Then enjoy it chilled or at room temperature with nachos, tortilla chips, croutons, toasted pita bread or crudités. 

          You can also store in a bottle or any air-tight container and refrigerate for later use. 

                                 Everything is chopped.

                                  Put in the food processor and pulse few times. 

                                 Transfer to a big bowl.

                                  Add all the dry seasonings.

                                  Add the olive oil.

                                  Add some lime juice. 

                    You can store in a bottle or any air-tight container & refrigerate for later use. 

                    Enjoy it chilled or at room temperature with nachos, tortilla chips, croutons, 

                    toasted pita bread or crudités. 

Fresh Red Chili Thecha

 

             Thecha is a traditional Maharashtrian recipe where fresh green chilies, garlic, coriander leaves and groundnuts are coarsely crushed in a mortar & pestle. Alternately, you can grind in a mixer jar coarsely without adding any water. In this recipe, I replaced the green ones with fresh red chilies to make this super spicy and tangy chutney. 

          It is usually served as an accompaniment with Indian flat bread like jowar bhakri or bajra roti. However, it goes very well with thalipeeth, chapatti or hot steamed rice. This Thecha can be refrigerated for a couple of days to be used later. 

• 15 fresh red chilies
• 8-10 garlic cloves
• 1 tsp. cumin seeds
• 2-3 tbsp. roasted peanuts
• 1/2 cup coriander leaves
• 1 tbsp. oil 
• 1/4 tsp. asafoetida
• salt to taste
• 1 tsp. lime juice

          Pound the chilies, cumin seeds, garlic, coriander leaves, roasted peanuts and salt into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). 

          Heat oil in a pan and add the asafoetida. Sauté for a few seconds. Now add the blended chili mix and stir fry for 2-3 minutes.

        When done, transfer to a serving bowl and drizzle some lime juice. Store in an air-tight container and refrigerate for 2-3 days. 

          Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal. 

Green Chili Thecha

 

          This is a traditional Maharashtrian recipe that is usually served as an accompaniment with Indian flat bread like jowar bhakri, bajra roti, thalipeeth, chapatti, etc. It is also called Hirvi Mirchi Thecha in the local lingo. This spicy & tangy chutney is prepared with fresh green chilies, garlic, coriander leaves / stems and groundnuts. 

       

          You can substitute the hot chilies with some green chili pepper if you wish to have less spicy. This Thecha is generally crushed in a mortar & pestle. However, it can also be ground in a mixer jar coarsely. It can be refrigerated for a couple of days to be had later. So check out the step by step pictorial recipe to prepare it. 

• 1/2 cup green chilies, roughly chopped
• 8-10 garlic cloves, crushed
• 1/4 cup roasted peanuts
• 1/2 cup coriander leaves with stems
• 1 tbsp. oil
• 1 tsp. cumin seeds
• salt to taste
• 1 tsp. lime juice 

          Heat oil in a pan and sauté the garlic, green chilies and cumin seeds for 2-3 minutes.

          Add the coriander leaves + stems and salt to taste. Give it a stir and switch off the flame. 

          Add the roasted peanuts and allow it to cool down. Then pound them in a mortar and pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). 

          When done, transfer to a serving bowl and drizzle some lime juice. Store in an air-tight container and refrigerate for 2-3 days. 

          Enjoy with jowar bhakri, bajra roti, thalipeeth or chapatti for a simple, soulful meal. 

     

                          Heat oil & sauté garlic, green chilies & cumin seeds for 2-3 minutes.

                     Add coriander leaves + stems & salt. Give it a stir & switch off the flame. 

                      Add roasted peanuts & let it cool down. Pound in a mortar & pestle into a 

                      coarse consistency. 

                   Transfer to a serving bowl & drizzle lime juice. Enjoy with jowar bhakri, 

                   bajra roti, thalipeeth or chapatti for a simple, soulful meal. 

     

Dibba Roti

 

          Dibba Roti is a very popular Andhra style breakfast prepared with urad dal & idli rava batter. It is also known as Minapa Roti. You can also use any leftover idli batter to prepare this yummy comfort food. It is crisp on the outside and soft inside. You can relish with any chutney and sambar for breakfast, brunch or as an evening snack. So check out a step by step pictorial recipe to prepare this quick & easy classic Andhra dish.  

          Dibba in the local Telugu lingo refers to thick and roti means bread. So it literally translates to thick bread. However, it is more or less a different version of idli or rather a fried idli, that is spiced with chopped onion, ginger, green chilies, cumin seeds, chopped curry leaves and coriander leaves. 

          The only difference is that, in this particular recipe, fermentation is not necessary if you are grinding fresh batter. I made small size ones. You can make bigger ones too, according to your preference. So to sum up, Dibba Roti is very healthy and yummy too, at the same time. 

• 4 & 1/2 cups idli batter (makes 3 Dibba Roti)
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 2 sprigs curry leaves, chopped
• 3 tbsp. coriander leaves, chopped
• 1/2 tsp. cumin seeds
• 1 tsp. toasted sesame seeds (opt)
• 6 tbsp. oil 

          Add all the ingredients (except oil) to the idli batter and mix well. For each Dibba Roti, heat 2 tbsp. oil in a non-stick kadai / wok / appam chatti.

          Add 1 & 1/2 cups batter and cook, covered, on a very low flame for 4-5 minutes or till well browned & crisp on one side. 

          Flip it over and cook the other side too till done. Transfer to a serving plate and cut as desired. Serve hot with any chutney or sambar for a nice comfort breakfast.

                               Heat 2 tbsp. oil in a non-stick kadai. Add 1 & 1/2 cups batter.

                          Cook, covered, on a very low flame for 4-5 min. or till well browned. 

                                  Flip it over and cook the other side too till done. 

                    Cut as desired and serve hot with any chutney or sambar.

Chawanmushi (Japanese Savoury Egg Custard)

 

          Chawanmushi is a classic Japanese Savoury Egg Custard. It is steamed in a cup / ramekin and is generally served as an appetizer. It is a very delicate and an exotic dish with small bite size portions of chicken cubes, prawns, mushrooms, etc. 

          Few Japanese ingredients like Ginko nuts, Kamaboko (fish cakes), dashi, mirin and sake are used in this recipe. However, I had to skip all of them due to unavailability. Yet it turned out real yum and appetizing. So check out the step by step pictorial recipe to prepare it.

• 2 eggs
• 1 & 1/2 cups chicken stock
• 1/2 tsp. soya sauce
• 1/2 chicken breast, cut into small cubes
• 2-3 mushrooms, sliced ( I used Shimeji mushrooms)
• 1/2 carrot, sliced
• 3 tbsp. spring onion, chopped
• 3 prawns, deveined & cleaned
• salt & pepper to taste 

          Marinate the chicken cubes and the prawns with a pinch of salt and pepper powder for 5 minutes.

          In a bowl lightly whisk the eggs. Add the stock, soya sauce, pinch of pepper and salt. Mix and strain the egg mix.

          Take 3-4 small ramekins / bowls / cups. Place some chicken cubes in each of them. Pour the strained egg mix over it. (Fill only 3/4 of the cup).

          Place some sliced mushrooms, spring onion and carrots. Cover with a lid or aluminum foil and steam for 5 minutes.

          Remove the foil and place the prawns in each ramekins. Cover with the foil again and steam further for 5 more minutes. Turn the heat off and let it remain covered for 5 minutes.

          Remove the foil and serve them with a sprinkle of some pepper if you wish.

                      In a bowl lightly whisk the eggs. Add the stock, soya sauce, pinch of pepper 

                      and salt. Mix and strain the egg mix.

                                 Place some chicken cubes in each of them. 

                                 Pour the strained egg mix over it. (Fill only 3/4 of the cup).

                                  Place some sliced mushrooms, spring onion and carrots. 

                                  Cover with a lid or aluminum foil and steam for 5 minutes.

                      Remove the foil & place the prawns in each ramekins. Cover with foil 

                      again & steam for 5 more minutes. Turn the heat off and let it remain 

                      covered for 5 minutes.

                                  Now it is ready to enjoy.

                    Serve them with a sprinkle of some pepper if you wish.