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.

Cluster Beans Curry (Goruchikkudu Kura) Andhra Cuisine

 

           This is an amazing Cluster Beans Curry in an Andhra style. It turned out very delectable and tasted awesome with chapattis. A little bit of sambar powder gave a nice punch to this simple vegetable dish. Some idli podi will also do wonders to this simple recipe. You can relish it as a side dish with rice or chapattis. So check out a step by step pictorial recipe to prepare this no-fuss curry. 

• 250 gms. cluster beans. chopped into 1" pieces
• 2 tbsp. oil
• 2 dry red chilies
• 1 tsp. mustard seeds
• 1 onion, sliced
• 3-4 garlic cloves, sliced
• 2 green chilies, chopped
• 1 sprig curry leaves
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric
• 1 tsp. red chili powder
• 1 tbsp. sambar powder
• 1 tsp. coriander leaves, chopped

         Steam the cluster beans for 5 minutes or till they are fork tender. Keep aside. 

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

         After it stops spluttering, add the onion, garlic, green chilies, curry leaves, turmeric powder and red chili powder. Sauté till they turn light brown. 

          Then add the steamed cluster beans and salt to taste. Stir fry on a low flame for 2-3 minutes. 

         When done, add sambar powder and chopped coriander leaves. Give it a mix and enjoy as a side dish with rice or chapattis. 

Steam the cluster beans for 5 minutes or till they are fork tender. Keep aside. 

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

After it stops spluttering, add the onion, garlic, green chilies, curry leaves, turmeric powder & red chili powder. Sauté till they turn light brown. 

Add the steamed cluster beans & salt to taste. Stir fry on a low flame for 2-3 minutes. 

  When done, add sambar powder & chopped coriander leaves. Give it a mix.

                     Enjoy as a side dish with rice or chapattis. 

Soya Matar Paneer

 

           Protein rich, healthy and delicious, this Soya Matar Paneer Curry makes for a perfect side dish with either chapattis, jeera rice, steamed rice, plain biryani, pulao or any Indian flat bread. 

           Soya Chunks is a great substitute to meat and tastes just as yummy as any mutton curry. Make them more appetizing by adding some green peas and paneer. Any way it is prepared, tastes just yummy. So check out the step by step pictorial recipe to prepare my version of this amazing curry.  

• 1/2 cup soya chunks, soaked in lukewarm water for 10-15 minutes
• 100 gms. paneer cubes
• 1/3 cup green peas (I used frozen peas)
• 2-3 tbsp. oil
• 1 tsp. cumin seeds
• 2 bay leaves
• 2 dry red chilies
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1 tsp. salt or to taste
• 1 tsp. red chili powder
• 1/4 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1/2 tsp. garam masala powder
• 3 tbsp. yoghurt
• 1 tbsp. coriander leaves, chopped

           Squeeze out the water from the soaked soya nuggets and keep aside. 

          Heat 1 tbsp. oil in a pan and sauté the paneer cubes till light golden color. Soak them in lukewarm water for 5 minutes. Squeeze them and keep aside.

           Heat remaining oil and temper with dry red chilies, cumin seeds and bay leaves. Sauté for a few seconds.

           Add the onion and fry till light brown. Add the ginger-garlic paste and all the dry spices mixed with 1/4 cup water. Sauté till the oil separates.

           Now add the tomatoes and cook till it is mashed. Then add the yoghurt and sauté till it is mixed with the gravy. 

           Drop in the drained soya nuggets, green peas and salt. Mix well. 

           Add 1 cup water and simmer, covered, till the gravy is slightly thick. 

           Now add the fried paneer and simmer for a minute. Garnish with coriander leaves. 

          Serve as a side dish with steamed rice, jeera rice, naan, tandoori roti, paratha or chapatis. 

    Heat 1 tbsp. oil in a pan & sauté the paneer cubes till light golden color. 

   Soak them in lukewarm water for 5 minutes. Squeeze them & keep aside.

Heat remaining oil & temper with dry red chilies, cumin seeds & bay leaves. Sauté for a few seconds.

                   Add the onion and fry till light brown. 

Add the ginger-garlic paste & all the dry spices (except salt) mixed with 1/4 cup water. Sauté till the oil separates.

                   Now add the tomatoes and cook till it is mashed. 

             Then add the yoghurt & sauté till it is mixed with the gravy. 

                Drop in the drained soya nuggets, green peas & salt. Mix well. 

          Add 1 cup water & simmer, covered, till the gravy is slightly thick. 

                 Now add the fried paneer & simmer for a minute.

                         Garnish with coriander leaves. 

Serve as a side dish with steamed rice, jeera rice, naan, tandoori roti, paratha or chapatis. 

Squasher Korai Bhapa (Chow Chow Karahi Dum - Bong style)

 

          Squash is nothing but Chow-Chow cooked in a Bengali style. This is my version of a simple everyday recipe prepared in dum style. It is called Korai bhapa as it is steam cooked in a karahi / pan with all the ingredients, mustard oil and spices added to the sliced chow chow. So the process is extremely simple. You can enjoy with steamed rice or chapatti / paratha. This humble veggie is generally considered good for the stomach as it has a cooling effect. So check out the step by step pictorial recipe to prepare  Squasher Korai Bhapa.

          Chow-Chow or squash is a form of gourd, which is not a very common vegetable. Nevertheless, when cooked, tastes very delicious. Here I prepared it in a Bengali style ina veg. form. For a non-veg. version, prawns or shrimps can be added.

• 2 medium squash, (Chow Chow), peeled & sliced
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds
• 1 onion, sliced
• 4-5 garlic cloves, sliced
• 2-3 green chilies, chopped
• 1 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• handful of coriander leaves, chopped

         In a bowl, add the sliced squash, sliced onion, green chilies, garlic, salt, turmeric powder, red chili powder and 2 tbsp. mustard oil. Mix well and marinate for 5 minutes.

         Heat 1 tsp. oil in a pan and temper with nigella seeds. Sauté for a few seconds. 

         Add the marinated squash. Cover and cook on a low flame till done. Sprinkle 1 tbsp. of water if needed and stir at intervals, so that it does not stick at the bottom. 

          When the veggie turns soft and the moisture has evaporated, add the chopped coriander leaves. Give it a gentle mix and serve with steamed rice or chapattis. 

Heat 1 tsp. oil in a pan & temper with nigella seeds. Sauté for a few seconds. 

Add the marinated squash. Cover and cook on a low flame till done. Sprinkle 1 tbsp. of water if needed and stir at intervals, so that it does not stick at the bottom. 

          When the veggie turns soft and the moisture has evaporated, 

                 .....add the chopped coriander leaves. Give it a gentle mix.

                      Serve with steamed rice or chapattis.