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—
- Raw Mango-250 gms
- Jaggery-200 gms
- Chilly Flakes-1/2 tsp
- Coriander Powder-1/2 tsp
- Roasted Cumin Powder-1/2 tsp
- Garam Masala-1/2 tsp
- Turmeric Powder-1 tsp
- Salt-1/2 tsp
For the tempering:-
- Five Spice-1/2 tsp
- Asafoetida-A pinch
- Bay Leaf-2
- Mustard Oil-2 tbsp
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.
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.
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!!!
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—
- Ivy Gourd-250 gms
- Dry RedChillies-2
- Garlic-A few
- Roasted Chana Dal or Roasted Peanuts-3 tbsp
- Lemon Juice-1 tsp
For the tempering:-
- Black Mustard-1/2 tsp
- Vegetable Oil-1 tbsp
- Curry Leaves-A few
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.
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.
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
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—
- Pears -3
- Green Bell Pepper -1
- Green Chilly- 2
- Mint Leaves -A few
- Roasted cumin -1/2 tsp
- Raw Mango or Lemon Juice -1 or 2 tsp
- White and Black Salt -According to taste
- Chaat Masala -1/2 tsp
- Mustard Oil -1/2 tsp
Wash and cut the pears. Roast bell pepper, deskin it. Cut the pears and remove the seeds.
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.
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!!!
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—-
- Ripe Strawberry-250 gms
- Apple-1/2 of 1
- Green Chilly-1
- Mint-5 leaves
- Black Salt and White Salt- According to taste
- Sugar or Sugar free-1/2 tsp,3 pellets
- Lemon Juice-1 tsp
Wash and cut the strawberries, apple, green chilly roughly.
Put the above ingredients along with mint in a chutney jar and grind to a smooth paste.
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
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.
- Semi-Ripe Tomatoes – 2.
- Radish – 1.
- Peanuts – 1/2 cup
- Green Chilly – 1.
- Coriander Leaves – A handful.
- Salt – According to taste.
- Mustard Oil – 2 tsp.
For the tempering:–
- Black Mustard Seeds – 1/2 tsp.
- Dried Red Chilly – 1.
- Asafoetida – A pinch.
Wash and roast the tomatoes in a pan. Scrape and cut the radish into medium-sized pieces.
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.
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.
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
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:-
- Colocasia leaves – 250 gm.
- Green Chillies – 2.
- Garlic(chopped) -1/2 tsp.
- Lemon Juice – 2 tsp.
- Carom seeds – 1/2 tsp.
- Asafoetida – A pinch.
- Mustard Oil – 1 tbsp.
Wash and chop off the stem of the colocasia leaves and boil it till mushy.
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.
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
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—
- Raw Mangoes – 3.
- Whole Coriander – 1 tsp.
- Five Spices – 1 tsp.
- Dry Red Chillies – 1.
- Salt – According to taste.
- Sugar – 1 tsp.
- Edible Oil(any oil can be used) – 1/2 tsp.
- Coriander or Mint leaves – Optional.
Wash, wipe and scrape the mangoes. Now cut them out.
Roast the spices in a pan.
Grind the mango pieces along with the roasted spices to a fine paste.
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!!!