Flaxseeds Chutney (Alsi Ki Chutney)

 

          Flaxseeds Chutney is a very healthy recipe that is very simple and easy to prepare. This delicious chutney is versatile as it can be served as an accompaniment with chapattis, parathas, as a spread on toast or as a dip with veggie crudités, tortilla, etc. 

          This chutney has very few ingredients, mainly garlic, green chilies, a handful of coriander leaves and tamarind paste that is ground to a paste along with roasted flaxseed. Then a tempering of dry red chilies, asafoetida, mustard seeds and curry leaves over the prepared chutney. So check out the step by step pictorial recipe to prepare this nutritious recipe.

         

          These flaxseeds have a nutty flavor, is a good source of  omega 3 fatty acids and is a power house of nutrition. In the modern world, it is used extensively in preparation of many dishes. It is also a good source of protein, good for digestion and keeps the blood sugar under control. 

          You can also add a tbsp. of this flaxseed chutney to your dal, in any curry that you prepare or as a stuffing into parathas. So this amazing chutney is a worth a try to all health conscious people. 

• 1/2 cup flaxseeds
• 3-4 garlic cloves
• 2-3 green chilies or as needed
• 1 tsp. tamarind paste 
• 1/2 tsp. salt or to taste
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/4 tsp. asafoetida
• 1 tsp. urad dal / split black gram lentil
• 1 sprig curry leaves

           Dry roast the flaxseeds till they turn light brown in colour. Set aside to cool down.

          Then grind along with garlic, green chilies, tamarind paste, salt, coriander leaves and required quantity of water into a smooth paste. 

           Heat oil in a pan. Temper with mustard seeds, dry red chilies and curry leaves. Sauté till it stops spluttering. 

           Then pour it over the ground paste. Give it a stir and enjoy with idli, dosa, uttapam, roti or paratha. 

           You can also serve this chutney as a dip with pita bread, veg. crudités, French fries, Chips, Kebabs, any non-veg. dishes or as spread.

                   Dry roast the flaxseeds till they turn light brown in color. 

                    Set aside to cool down.

To it add the garlic, green chilies, tamarind paste, salt and coriander leaves.

Add required quantity of water & grind into a smooth paste in a mixer grinder.

Heat oil in a pan. Temper with mustard seeds, dry red chilies & curry leaves. Sauté till it stops spluttering. 

                    Then pour it over the ground paste & give it a stir.

                      Enjoy with idli, dosa, uttapam, roti or paratha. 

You can also serve this chutney as a dip with pita bread, veg. crudités, French fries, Chips, Kebabs, any non-veg. dishes or as spread.

Bottle Gourd Chutney (Sorakaya Pachadi - Andhra / Telangana Cuisine)

 

         Bottle Gourd Chutney or Sorakaya Pachadi in the local Telugu lingo is a very delicious chutney that is full of flavors. Thinly sliced bottle gourd is sautéed along with garlic, green chilies and a handful of coriander leaves. It is then coarsely ground and tempered with mustard seeds, urad dal, asafoetida and curry leaves. Roasted sesame, roasted peanuts and fresh grated coconut can also be added for enhanced flavor. 

         

           This simple and easy to prepare Pachadi is best relished with hot steamed rice-ghee combo, with chapatis, as a spread on toasts / parathas, with any South Indian breakfast like idli, dosa, vada, and finally as a dip along with some vegetable crudités or chips. So check out the step by step pictorial recipe to prepare my version of this amazing chutney

• 1 medium size bottle gourd
• 1 tbsp. oil
• 1 tsp. cumin seeds
• 5-6 garlic, chopped
• 2-3 green chilies, chopped
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander powder
• handful of coriander leaves, chopped
• 1 tsp. lime juice

Tempering - 

• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 dry red chili
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. urad dal

          Peel the bottle gourd and slice them. Soak in water to prevent from discoloration. 

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

          Add the chopped garlic and green chilies. Sauté till light brown.

          Now add the sliced bottle gourd, salt to taste, turmeric powder and roasted coriander powder. 

          Mix everything well and cook, covered till it is tender. Sprinkle water at times if needed.

          Add the chopped coriander leaves and continue to sauté for a minute. Switch off the flame and keep aside to cool down. Then blend coarsely in a mixer grinder. 

          Tempering - Heat oil in a pan and temper with mustard seeds, dry red chilies, curry leaves, urad dal and asafoetida. Sauté for a few seconds.

          Then add the coarsely ground paste and stir fry for 4-5 minutes. 

          When done, switch off the flame and add lime juice. Serve with hot steamed rice, paratha or chapatti. 

Peel the bottle gourd & slice them. Soak in water to prevent it from discoloration. 

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

                Add the chopped garlic & green chilies. Sauté till light brown.

Add the sliced bottle gourd, salt to taste, turmeric powder & roasted coriander powder. 

Mix everything well & cook, covered, till it is tender. Sprinkle water at times if needed.

Add the chopped coriander leaves & continue to sauté for a minute. Switch off the flame && keep aside to cool down. Then blend coarsely in a mixer grinder. 

Tempering - Heat oil in a pan & temper with mustard seeds, dry red chilies, curry leaves, urad dal & asafoetida. Sauté for a few seconds.

Then add the coarsely ground paste & stir fry for 4-5 minutes. When done, switch off the flame & add lime juice. 

                  Serve with hot steamed rice, paratha or chapatti. 

Walnut Chutney / Dip / Spread

             

          Here is a yummy & lip smacking chutney made of walnuts. It is a very simple and an easy to prepare chutney. It can also be used as a dip and can be relished with veggie crudités, chicken nuggets, fish fingers, kebabs, any snacks, chips, dosa, idli, chapati, as a spread on toast / parathas, burgers or as desired. Options are aplenty. So it is a good alternative to the usual chutneys that we are used to. So go ahead and give it a try and surprise your loved ones. Do check out the step by step pictorial recipe to prepare this healthy chutney.

• 1/2 cup walnuts, broken into small pieces
• 1/2 cup yoghurt
• 2 green chilies
• 2 garlic cloves
• handful of coriander & mint leaves
• salt to taste
• 1 tsp. lime juice
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. urad dal
• 1 sprig curry leaves

         Soak the walnuts in some warm water for 10-15 minutes to soften them. 

         Then blend along with yoghurt, green chilies, handful of coriander & mint leaves, garlic and salt to a smooth paste. Check the consistency. It should not be too thick or too watery. 

          Transfer to a serving bowl and add lime juice. Mix well. 

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering add the urad dal and curry leaves. 

          Sauté for a few seconds and switch off the flame. Pour this tempering on the chutney and mix well. 

          Serve with veggie crudités, chicken nuggets, fish fingers, kebabs, chips, dosa, idli, chapati, any snack, as a spread on toast / parathas, or as desired.

  Blend the walnuts, yoghurt, green chilies, handful of coriander-mint 

  leaves, garlic & salt to a smooth paste.

         Transfer to a serving bowl & add lime juice. Mix well. 

Heat oil & temper with mustard seeds. After it stops spluttering add the urad dal & curry leaves. Sauté for a few seconds & switch off the flame. 

                  Pour this tempering on the chutney & mix well. 

 Serve with veggie crudités, chicken nuggets, fish fingers, kebabs, chips, dosa, idli, chapati, any snack, as a spread on toast / parathas, or as desired.

Chukauni (Nepali Yoghurt Potato Salad / Raita)

 

          Chukauni is a Nepali style raita or salad prepared with yoghurt, boiled potatoes, sliced onion, green chilies, coriander leaves and few basic seasonings. This appetizing dip is then tempered with few fenugreek seeds, red chilies and mustard seeds in mustard oil. This takes this dish to a next level. However, the main highlight of this yummy preparation is the addition of some roasted and powdered sesame seeds. 

               Chukauni, which is tangy, creamy and spicy is a very popular dish from the Palpa region in Nepal. It is served with steamed rice, chapatti, batuk or sel roti. It can be enjoyed either warm or cold. So check out the step by step pictorial recipe to prepare this simple, yet comforting dish. 

Ingredients - 

• 1 cup yoghurt
• 1/4 cup water or as required
• 1 medium size potato, boiled & cubed
• 1 onion. sliced
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped
• 2 tbsp. sesame seeds, dry roasted & ground
• 1 tsp. roasted cumin powder
• salt to taste
• 1/2 tsp. red chili powder
• 1 tsp. lime juice

Tempering - 

• 2 tbsp. mustard oil
• 1-2 dry red chilies
• 1/4 tsp. fenugreek seeds
• 1 tsp. mustard seeds
• 1/4 tsp. turmeric powder

          In a bowl, take yoghurt, water, salt to taste and lime juice. Whisk for a smooth texture. 

          To it add roasted sesame powder, roasted cumin powder and red chili powder. Give it a stir. 

          Then add the boiled and cubed potato, sliced onion, chopped chilies and chopped coriander leaves. Mix well. 

          Heat oil in a small pan and temper with fenugreek seeds. dry red chilies and mustard seeds.

          After it stops spluttering, switch off the flame and add the turmeric powder. 

          Give it a stir and immediately pour this tempering over the prepared Chukauni. 

          Serve this amazing Nepali raita with steamed rice, chapatti, batuk or sel roti.

                       In a bowl, take yoghurt, water, salt & lime juice. Whisk for a smooth texture.

                        Add roasted sesame powder, roasted cumin powder & red chili powder. 

                        Give it a stir. 

 
                           Add the boiled & cubed potato, sliced onion, chopped chilies and

                           chopped coriander leaves. 

                                  Mix well. 

                        Heat oil in a small pan & temper with fenugreek seeds. dry red chilies

                        & mustard seeds. After it stops spluttering, switch off the flame and

                        add the turmeric powder.  Give it a stir.   

           

                              Immediately pour this tempering over the prepared Chukauni. 

                 Serve this amazing Nepali raita with steamed rice, chapatti, batuk or sel roti.

Burani / Burhani Raita

 

          Burani raita is a yummy accompaniment to biryanis and pulaos. This creamy yoghurt based Hyderabadi raita is a quick and a very easy recipe that can be dished out in a jiffy. Some fried garlic, roasted cumin powder and red chili powder goes into its preparation. At times, grated or crushed raw garlic is also added to the whisked yoghurt. Burani also pairs well with tikkis, cutlets or kebabs. So check out the step by step pictorial recipe to prepare this garlic flavoured raita.  

• 1 & 1/2 cups yoghurt
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. red chili powder
• 2-3 tbsp. garlic, chopped
• 1 tbsp. oil
• a pinch of roasted cumin powder and red chili powder to garnish

          In a bowl, whisk the yoghurt, salt, roasted cumin powder and red chili powder till it is smooth and creamy. 

          Heat oil in a pan and stir fry the chopped garlic till golden in colour. Drain and keep aside to cool. 

          Then add the fried garlic (save some to garnish) to the whisked yoghurt and mix well. Garnish with the remaining fried garlic and the seasonings. Serve as an accompaniment with biryani or pulao. 

                      In a bowl, whisk yoghurt, salt, roasted cumin powder & red chili powder

                      till it is smooth and creamy. 

                  Heat oil in a pan & stir fry chopped garlic till golden in colour. Drain and 

                  keep aside to cool. 

                  Add fried garlic (save some to garnish) to the whisked yoghurt & mix well. 

                                 Garnish with the remaining fried garlic & the seasonings. 

                                 Serve as an accompaniment with biryani or pulao.