Mango Pickle In Jaggery Sauce

MANGO PICKLE IN JAGGERY SAUCE

Hello and welcome to my cooking corner again. As it is the month of May, mangoes are available abundantly in India. People from different regions of our country make different varieties of pickles, jams, jellies and more so from this fruit. Today I have made a pickle of mango and jaggery with a flavourful tempering of five spice and asafoetida. And lovingly, we call it ‘Guramma‘. So let’s start with the recipe—

Ingredients:-

1. Raw Mango-250 gms
2. Jaggery-200 gms
3.  Chilly Flakes-1/2 tsp
4. Coriander Powder-1/2 tsp
5. Roasted Cumin Powder-1/2 tsp
6. Garam Masala-1/2 tsp
7. Turmeric Powder-1 tsp
8. Salt-1/2 tsp

For the tempering:-

1. Five Spice-1/2 tsp
2. Asafoetida-A pinch
3. Bay Leaf-2
4. Mustard Oil-2 tbsp

STEPS

Step 1

Firstly, wash, scrape, wipe and cut the mangoes in your choicest shape. Now take a pan and add mustard oil in it. Add the cut mangoes and shallow-fry for two minutes. Keep aside.

Step 2

Take another pan and add the tempering ingredients. Add turmeric powder, coriander powder,garam masala, salt, and the mangoes. Fry it for three minutes. Now add the jaggery and 1/2 cup water.

Step 3

When the consistency of the pickle becomes thick and sticky, add the roasted cumin powder and the chilly flakes. Turn the gas off.

Our Mango Pickle In Jaggery Sauce is done.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

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Ivy Gourd Bharta

IVY GOURD BHARTA

Hello and welcome to my cooking corner again. Today I’m going to make a chutney of ivy gourd with garlic. It is great to have with dosais, appam, idli,poha, dhoklas etc. It tastes good and is a very healthier version of chutneys. You can try making it and I am sure you all will like it too. So let’s start making it—

Ingredients:–

1. Ivy Gourd-250 gms
2. Onion-1(big)
3. Dry RedChillies-2
4. Garlic-A few
5. Roasted Chana Dal or Roasted Peanuts-3 tbsp
6. Lemon Juice-1 tsp

For the tempering:-

1. Black Mustard-1/2 tsp
2. Vegetable Oil-1 tbsp
3. Curry Leaves-A few

STEPS

Step 1

Wash and cut the ivy gourds. Chop the onion. Roast the chana dal and soak it for two hours and grind it together with the other ingredients. If you want to use peanuts then do the same as above.

Step 2

Take a pan and add oil. Now add onion, garlic, dry red chilies, chopped ivy gourds, chana dal or peanuts and fry for a minute. Grind everything to get a thick paste.

Step 3

Now mix in some mustard oil and lemon juice to the chutney. Or alternately you can temper it with the tempering given above and add some tamarind paste to it.

Our Ivy Gourd Bharta is done. Garnish with green coriander leaves. Serve it with bread,dosai,poha, dhoklas etc.

Friends do try the recipe at home. Share your comments and feedback. Have a great week ahead. Take care. Till then healthy cooking, happy living!!!

Pear And Bell pepper Chutney

PEAR AND BELL PEPPER CHUTNEY

Hello and welcome dear friends to my cozy cooking corner again. At evenings every one of us has cravings and all want to have something new and tastier. Some people like to eat homemade sweet snacks, cakes, pastries, muffins or pancakes and some want to try salty ones. Today I had made paneer pakoras in the evening and I did not have my regular mint chutney ready to go with it. So I decided to make a chutney from pear and bell pepper. It is very healthy, tasty and I am sure you guys will like it. So let’s make our chutney—

Ingredients:–

1. Pears -3
2. Green Bell Pepper -1
3. Green Chilly- 2
4. Mint Leaves -A few
5. Roasted cumin -1/2 tsp
6. Raw Mango or Lemon Juice -1 or 2 tsp
7. White and Black Salt -According to taste
8. Chaat Masala -1/2 tsp
9. Mustard Oil -1/2 tsp

STEPS

Step 1

Wash and cut the pears. Roast bell pepper, deskin it. Cut the pears and remove the seeds.

Step 2

Now take a chutney jar. Add the cut pears, roasted bell pepper, green chilies, roasted cumin, salt, mint leaves, raw mango and grind it to a fine paste. If you do not have raw mangoes add some lemon juice. The idea is to make the chutney a little tangy.

Step 3

Take out in a bowl and add the mustard oil. Mix well. You can use any oil in here, it’s not compulsory to add only mustard oil.

Our Pear And Bellpepper Chutney is done. Serve it with toast, french fries, cutlets or even use it as a salty spread on bread for sandwiches. You can use it in any way you like.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

Strawberry Chutney

STRAWBERRY CHUTNEY

Hello friends and welcome back. Today, I was wondering about the strawberries I had in my kitchen and what could be done with them when creativity struck me well and I decided to come up with a unique combination chutney, that of strawberries, apple, and mint, giving it a very refreshing touch, which on experimenting came out just very fine. So I decided to share it with you all. It’s a simple not too sweet and a bit tangy chutney which you can use in a multipurpose way as a spread, a dip, a chutney which in any manner will taste great. It has the freshness and taste that will surely impress you well. So friends do try making this quick chutney in your kitchens. Now let’s start with its making—-

Ingredients:–

1. Ripe Strawberry-250 gms
2. Apple-1/2 of 1
3. Green Chilly-1
4. Mint-5 leaves
5. Black Salt and White Salt- According to taste
6. Sugar or Sugar free-1/2 tsp,3 pellets
7. Lemon Juice-1 tsp

STEPS

Step 1 

Wash and cut the strawberries, apple, green chilly roughly.

Step 2

Put the above ingredients along with mint in a chutney jar and grind to a smooth paste.

Step 3

Take out the chutney in a bowl. Add the black and white salt, sugar or sugar-free and lemon juice and mix it up well.

Our Strawberry Chutney is ready. Serve it with sandwiches as a spread,upma,dosai or stuffed paranthas.

Friends do try the recipe at home. Share your comments and feedbacks. Have a great week everyone. Till then, happy living, healthy cooking!!! And let me know how the chutney came out for you. I am sure it won’t be disappointing.

 

 

Tangy Tomato Chutney

TANGY TOMATO CHUTNEY

A special chutney of tomatoes combined with some unique ingredients like radish and peanuts, it is great on the count of nutrition, requires least or zero oils and is great to have with your regular lunch and dinner platters.

Ingredients:-

1. Semi-Ripe Tomatoes – 2.
2. Radish – 1.
3. Peanuts – 1/2 cup
4. Green Chilly – 1.
5. Coriander Leaves – A handful.
6. Salt – According to taste.
7. Mustard Oil – 2 tsp.

For the tempering:–

1. Black Mustard Seeds – 1/2 tsp.
2. Dried Red Chilly – 1.
3. Asafoetida – A pinch.

STEPS

Step 1

Wash and roast the tomatoes in a pan. Scrape and cut the radish into medium-sized pieces.

Step 2 

Take a pan, add 1 tsp of oil and fry the radish, peanuts for four minutes in it. Cut the green chilies and coriander leaves.

Step 3

Now take a grinder and add to it the tomatoes, radish, green chilies, coriander leaves and peanuts and grind everything to a slightly coarse paste.

Step 4

Now temper the chutney. For that, take a pan, add some mustard oil and when it is hot, add to it the black mustard seeds, dry red chilly and asafoetida and fry it. Now add this tempering to the chutney. Lastly, mix in some salt.

Our Tangy Tomato Chutney is ready. Serve it with pooris, chapatis, paranthas or anything you wish like.

Friends do try the recipe a home. Share your comments and feedback. Have a great weekend. Till then, healthy cooking, happy living!!!

Colocasia Leaf Chutney

COLOCASIA LEAF CHUTNEY

Hello and welcome to my creative corner again. Today I will share a unique recipe of a chutney made from Colocasia or Colocasia Esculenta which is a native, tropical and perennial plant of southern India and Southeast Asia. It is primarily grown as a root and as a leaf vegetable. I have tried a chutney of it, tangy and tasty and quite unique with garlic, lemon and green chilies which I am sure you will all like. The recipe is as follows:-

Ingredients:-

1. Colocasia leaves – 250 gm.
2. Green Chillies – 2.
3. Garlic(chopped) -1/2 tsp.
4. Lemon Juice – 2 tsp.
5. Carom seeds – 1/2 tsp.
6. Asafoetida – A pinch.
7. Mustard Oil – 1 tbsp.

STEPS

Step 1

Wash and chop off the stem of the colocasia leaves and boil it till mushy.

Step 2

Grind the leaves in a grinder and put in a bowl. Now take a saucepan and add some mustard oil and the cut garlic, green chilies and some carom seed and fry it till golden browned.

Step 3

Mix in the above ingredients in the colocasia leaf preparation. Lastly, add salt. Also, add the lemon juice.

Our Colocasia or taro root leaf chutney is ready. Serve it with tortillas, rice, chapatis.

Do taste your dish after every preparation.

Friend do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then, healthy cooking, happy living!!!

Tangy Raw Mango Chutney

TANGY RAW MANGO CHUTNEY

Hello, and welcome friends, once again. Today I’m sharing a super easy, tangy, tasty chutney made from raw mango. It’s a summer delight and goes well with your lunch and dinner platters. Hope you like it. So let’s start—

Ingredients:–

1. Raw Mangoes – 3.
2. Whole Coriander – 1 tsp.
3. Five Spices – 1 tsp.
4. Dry Red Chillies – 1.
5. Salt – According to taste.
6. Sugar – 1 tsp.
7. Edible Oil(any oil can be used) – 1/2 tsp.
8. Coriander or Mint leaves – Optional.

STEPS.

Step 1 

Wash, wipe and scrape the mangoes. Now cut them out.

Step 2

Roast the spices in a pan.

Step 3

Grind the mango pieces along with the roasted spices to a fine paste.

Step 4

Now mix in salt and sugar and then lastly your oil. In this chutney, you can use any oil. Take it out in a bowl.

Note Point:-You can add some coriander or mint also while grinding the chutney to get an even better flavor!

Our Tangy Raw Mango Chutney is ready.

Friends do try this recipe at home. Its very simple to make requiring no special ingredients and no extra time. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

Dahi Bhalle

DAHI BHALLE

Welcome friends to my food corner again. And happy Holi to you all. Holi is celebrated in the month of March every year in our country. It is a festival all about fun, frolic, enjoyments, lots of color splashes and good food. On the eve of this festival two recipes which I make every year and which are liked by my loved ones are malpuas served with instant potato and broad beans pickle and split black gram dahi bhalle. Now in one of my earlier blogs I have shared with you my malpua and broad bean pickle recipe and my potato pickle recipe also. Here I’m sharing with you the recipe of dahi bhalle. So here it goes:-

Ingredients:-For the vadas.

1. Split Black Gram – 300 gms.
2. Yoghurt – 1 kg.
3. Ginger -1 small piece.
4. Dry Coconut Flakes-1 tsp.
5. Cumin-1/2 tsp.
6. Raisins – 1 tsp.
7. Green Chillies – 1.
8. Salt – According to taste.
9. Vegetable Oil – for frying.

 

STEPS.

Step 1 

Wash the urad dal. Soak it in water overnight. Grind it finely along with a little ginger and one green chilly the next day. Mix in a pinch of salt in the batter, dry coconut flakes, raisin and a pinch of cumin. Make a thick batter of it.

Step 2 

Heat a kadhai with enough oil. Now to fry the vadas apply little oil on your palm and take a dollop of the batter on the palm and make a hole in the middle of it. Now lift the vada from the palm and when oil is adequately hot drop it slowly in the oil. Do the same process to make all other vadas. Fry them and when the vadas become golden take them out on a tissue paper.

Step 3 

Soak the vadas in cold water and leave it for five minutes. If the bhallas are harder soak them in lukewarm water.When you want to serve them squeeze the excess water out of them.

Step 4

Take the yoghurt in a bowl. Add a little bit of salt and if it is sour then add a pinch of sugar-free or sugar to it. Mix again.

Now we will make our sweet and green chutneys. The recipe is as such —

                                                                 SWEET CHUTNEY.

Ingredients:-

1. Dry mango powder or amchoor- 1 pkt.
2. Ginger powder- 1/2 tsp.
3. Red Chilly Powder – 1 tsp.
4. Salt – According to taste.
5. Garam Masala – 1/2 tsp.
6. Sugar-1 1/2 cups.
7. Water- as required.

STEPS

Step 1

Take a heavy bottomed vessel. Add the whole packet of dry mango powder to it. Add water, sugar, red chilly powder,garam masala, ginger powder, salt and put it on a slow flame. The chutney will cook slowly and turn thick after some time. When its thicker switch off the gas and let it cool.

Our Sweet or Meethi chutney is ready.

                                                                     HARI CHUTNEY.

Ingredients:–

1. Coriander – 250 gms.
2. Mint or Pudina – 100 gms.
3. Green Chilly – 1.
4. Tomato(fresh,ripe,deseeded)-1/2.
5. Dry Mango Powder or Amchoor – 1/2 tsp.
6. Salt – According to taste.

STEPS

Step 1

Wash and cut the coriander and mint. Take a chutney grinder and add to it the coriander, mint, tomato, green chilly, salt, and water.

Step 2

Grind it and take it out in a bowl. Now lastly add the amchoor powder to it and mix it well.

Our Green or Hari chutney is ready.

Now its time to serve the super tasty dahi bhallas. Take the bhallas in a bowl. Pour the yoghurt over it. Next, add the sweet or mithi chutney, then green or hari chutney, red chilly powder, bhuna jeera and serve it.

Friends do try the recipe at home. Its super tasty and you will relish every of its bite. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

Crispy Potato Fritters And Tangy Tomato Chutney

Ingredients:-For the crispy potato fritters.

1. Potato(medium-sized) – 2.
2. Gram Flour – 250 gms.
3. Turmeric Powder -1/2 tsp.
4. Red Chilly Powder – 1 tsp.
5. Asafoetida – A pinch.
6. Garam Masala – 1 tsp.
7. Salt – According to taste.
8. Water – According to need.
9. Poppy seeds – For coating purpose.

STEPS

Step 1 

Wash, scrape and cut the potatoes into thin round slices.

Step 2

Take a bowl and add the given amounts of gram flour, turmeric powder, red chilly powder, asafoetida and garam masala and using some water make a batter of dropping consistency, neither too thick nor too thin.

Step 3

Heat oil in a pan. Dip the potato slices one by one in the gram flour batter and spluttering some poppy seeds over them drop them one by one in the hot oil and fry till reddish-browned on both sides simmering the flame from time to time as needed. Take care that fritters do not get burnt or dark browned. Take out from the pan and drain excess oil using tissue paper. Sprinkle some chaat masala on the fritters.

Our hot, crispy potato fritters are ready. They can be had as afternoon or evening snacks combined with tomato or green chutney and some brewing hot tea.

Tangy Tomato Chutney.

Ingredients:-For the tangy tomato chutney.

1. Semi-Ripe Tomatoes – 4.
2. Garlic pods – 1.
3. Green Chilly -1.
4. Fresh Coriander or Mint Leaves – 2 figs.
5. Salt – According to taste.

For tempering:-

1. Black Mustard – 1 tsp.
2. Curry Leaves – 2.

STEPS

Step 1 

Wash and make a hole in the middle of the tomatoes with a fork. Roast them on a gas flame and when done remove the burnt skin out of them and wash again.

Step 2

Combine the tomatoes, garlic pods, green chilly, coriander, and salt and grind in a blender till a fine paste. Take out in a bowl.

Step 3 

In a pan add black mustard, vegetable oil, and curry leaves and when they crackle add it to the tomato chutney. Mix well.

Note point:-1. You can use coriander or mint leaves alternately for the chutney.

2.If you want a sweeter and tangier taste you can add some sugar and dry mango powder also.

3. You can use raw or very ripe tomatoes also. But I prefer the semi-ripe ones as they give a better tangier taste which is quite likable.

Our Tangy Tomato Chutney is ready. It can be best combined with potato fritters, mixed vegetable fritters, cutlets, fish fritters and the like.

Do try this recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!

 

 

 

 

Tomato Chutney

TOMATO CHUTNEY

Hello and welcome friends to my cozy corner once again. Today, I’m sharing a sweet and slightly tangy recipe of tomato chutney. It’s a great side dish to go with paranthas, pooris and a lunch platter consisting of rice, dal,potato-poppyseed curry(aloo posto). So let’s start with it—

Ingredients:-

1. Tomato – 500 gms.
2. Sugar – 200 gms.
3. Salt – According to taste.
4. Garam Masala – 1 tsp.
5. Turmeric Powder – 1 tsp.
6. Red Chilly Powder- 1 tsp.
7. Asafoetida or Hing – A pinch.
8. Five Spice -1 tsp.
9. Raisins -2 tsp.
10. Bay Leaf – 1.
11. Peanuts(optional)-10-12.

STEPS

Step 1

Wash, cut and keep the tomatoes aside.

Step 2

Take a wok and add 2 tbsp of vegetable oil and 1 bay leaf in it.  Add 1 tsp of five spice and a pinch of asafoetida. When it crackles add the chopped tomatoes and next salt, turmeric powder, red chilly powder and cover it. Let it cook.

Step 3 

When the tomatoes are half cooked, add the given amounts of sugar, garam masala and sprinkle some raisins.

Step 4 

Let the tomatoes and sugar get blended well and saute them for ten more minutes till all takes a saucy look.

Our tomato chutney is ready. It can be had with potato cutlets, stuffed paranthas, naan, bread rolls and the like.

Do try this recipe at home. Share your comments and feedback. Have a great week everybody and have fun. Till then healthy cooking, happy living!!!