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.

Mug Dhokla in Microwave

          Dhokla, a traditional Gujarati snack is typically steamed but they come out perfect in a microwave too, in much less time. This is a very simple, easy to prepare and a completely hassle free recipe. In just two and a half minutes, you have healthy piping hot dhokla ready to be devoured. They turn out real soft and spongy. 

          Pour some flavorful tempering over it and enjoy them directly from the mug. Alternatively, you can slice them and pour the tempering over it. You can also add some green chutney if preferred. Enjoy!!!

          These mug dhoklas are ideal as an evening tea-time snack, for breakfast or to satisfy sudden hunger pangs. It can be prepared either with besan (gram flour) or sooji (semolina). So this is the latter version.

          They are both wholesome and nutritious, and they can be packed as a lunch box meal too. This is an instant version and is ready in no time. With a slight hint of sweetness, tanginess and spiciness, they are a great party treat too. 

Dhokla - 

• 1/2 cup sooji / semolina
• 1/4 cup yoghurt
• 2 tbsp. oil
• 1 tsp. ginger-green chili paste
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. sugar
• pinch of asafoetida
• 1/2 tsp. roasted cumin powder
• 1/4 tsp. baking soda 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1/2 tsp. red chili powder 
• 1 tsp. lime juice
• 2-3 tbsp. water
• 1/2 tsp. sugar (opt)

Garnishing - 

• 1 tsp. coriander leaves, chopped
• 1 tsp. fresh grated coconut

            In a large bowl, mix together all the ingredients (except baking soda) mentioned under Dhokla. Add required quantity of water and set aside for 10 minutes. 

          Add more water if required to form a batter of pouring consistency. Be sure that there are no lumps. 

          Add baking soda and give it a stir. Pour into a greased microwave safe mug / cup and microwave for 2 & 1/2 minutes. Fill only till 3/4 of the mug. Do the toothpick test to check if it is done. 

           Tempering - Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add sesame seeds, curry leaves and red chili powder. Switch off the flame and add 2-3 tbsp. water, sugar and lime juice.

           Give it a stir and pour this tempering over the dhokla. Garnish with chopped coriander leaves and fresh grated coconut. Enjoy them directly from the mug just as it is or with green chutney.

          Alternatively, you can slice them and pour the tempering over it. Serve, garnished with chopped coriander leaves and fresh grated coconut.

Chinese style French Beans Stir Fry

 

          Chinese style French Beans Stir Fry is amazingly a very satisfying comfort dish. If you are a fan of Chinese food, you will simply love it. This simple, quick to prepare and healthy dish is popularly found in many Chinese restaurants. It goes absolutely well as an accompaniment with either Chinese fried rice or noodles. 

          Light on the tummy, it is extremely easy to whip up. Minimum of spices goes into preparing it, yet there is no compromise in the taste and flavour. Few toasted sesame seeds, sprinkled on it gives a nice crunch and flavour to this dish. For a non-veg. version, prawns or chicken may be added. So a perfect Chinese style weekend lunch. 

• 250-300 gms. French beans, cut into 2" size
• 1 tbsp. oil
• 2-3 dry red chilies
• 1 tsp. ginger, finely chopped
• 1 tsp. garlic, chopped
• 1 onion, sliced
• 1 tbsp. tomato sauce
• 1 tbsp. green chili sauce
• 1 tbsp. hot chili sauce
• 1 tsp. sesame oil
• salt & sugar to taste
• 1 tsp. cornflour mixed with some water
• 1 tsp. sesame seeds, dry roasted
• 1 tsp. coriander leaves, chopped

          Boil the beans in required quantity of water till they are fork tender. Strain and keep aside,

          Heat oil in a wok and add the dry red chilies, followed by the ginger and garlic. Sauté for a few seconds. Then add the onion and stir fry till translucent.

          Now add the beans, all the sauces, sugar and salt to taste. Give it a toss and stir fry for a few seconds more. Add the corn flour slurry and sauté till it thickens.

         When done, switch off the flame and add the sesame oil. Garnish with the sesame seeds and coriander leaves and enjoy as a side dish with Chinese fried rice or noodles. 

          

Khao Pad Goong (Thai Prawn Fried Rice)

 

          This is an amazingly simple and an equally yummy Thai style Prawn Fried Rice. It is a very popular street food, enjoyed by the local folk. Very few ingredients goes into preparing this delectable one pot meal. This is a very quick and an easy recipe that can be dished out in a jiffy when you want something wholesome and satisfying. So do give it a try by checking out the step by step pictorial recipe to prepare this great comfort food.  

           Any leftover rice can be made used in making this dish. Typically Jasmine rice is used for this recipe. However, I used some leftover small grain rice. 

          Prawns may be substituted with chicken or paneer / tofu / veggies for a veg. version. I skipped the fish sauce, sugar and spring onion. You may add them if you wish. So Happy Cooking!!!

• 2 cups cooked rice 
• 10-12 prawns, deveined, washed & drained 
• 2 tbsp. oil
• 1 tsp. garlic, chopped
• 2 fresh chilies, chopped
• 1 onion, chopped
• 1 egg
• a pinch of salt or to taste
• 2 tbsp. soya sauce
• 1-2 tbsp. coriander leaves, chopped
• slices of cucumber, tomato and lime to serve

          Heat oil in a wok / pan and sauté the garlic and chilies for a minute. Then add the onion and continue to sauté for 1-2 minutes.

          Now add the prawns and stir fry for a minute. Shift everything to one side of the pan and scramble an egg on the other side.

          Then mix everything together and add the rice, pinch of salt and soya sauce. Give it a mix and stir fry for 2 minutes on high flame. 

          When done, switch off the flame and garnish with coriander leaves. Serve, accompanied with sliced cucumber, tomato and lime.

                                  Heat oil & sauté the garlic & chilies for a minute. 

                                 Add the onion and continue to sauté for 1-2 minutes.

                                  Add the prawns & stir fry for a minute. 

                    Shift everything to one side of the pan & scramble an egg on the other side.

                                  Then mix everything together.

                                  Add the rice, pinch of salt & soya sauce. 

                                  Give it a mix and stir fry for 2 minutes on high flame. 

                                  When done, garnish with coriander leaves.

                                  Serve, accompanied with sliced cucumber, tomato and lime.

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.