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!!!

Advertisement

Instant Pineapple Pickle

INSTANT PINEAPPLE PICKLE

This is an instant pickle recipe of pineapple with milder seasonings and is a unique fruit-based concept of making pickles. It is moderately spicy, a bit sweet and also salty and is super healthy considering it is a pickle which is generally thought to be an unhealthy option to go for. This dish is good with anything you eat and is good even for kids. A super easy and fun preparation which will surely bring you a smile after you taste it.

Ingredients:-

1. Pineapple – 250 gms.
2. Salt, both white and black – 1 tbsp.
3. Red Chilly Powder – 2 tsp.
4. Black Mustard Powder – 1 tsp.
5. Pickle or Achar masala – 1 tsp.
6. Vinegar – 1 tbsp.
7. Asafoetida – A pinch.
8. Dry Mango or Amchoor Powder – 1 tsp.
9. Olive Oil – 1  tbsp.

STEPS

Step 1

Wash and chop the pineapple into medium-sized small cubes. Let it dry in fan till its water dries up.

Step 2

Take a bowl and add the pineapple pieces into it. Now add both the black and white salts, red chilly powder, black mustard powder, achar masala, asafoetida, vinegar, dry mango powder and olive oil in the given amounts and mix all well.

Our Instant Pineapple Pickle is ready. Store it in a glass jar and put it in sunlight for two days for that awesome taste.

Friends 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!!!

Sweet And Tangy Bitter Gourd Curry

SWEET AND TANGY BITTER GOURD CURRY

Hi everyone. Today I’ll be sharing a recipe of something sweet and tangy too. Yes, It’s a recipe of bitter gourds. It is really a healthy one and you will like it well. It’s a bit sweet and tangy and yes it’s good and green. Let’s start making it—

Ingredients:–

1. Bitter gourd – 250 gms.
2. Onions(finely chopped) – 1.
3. Ginger-Garlic Paste – 1/2 tsp.
4. Turmeric Powder – 1/2 tsp.
5. Red Chilly Powder – 1/2 tsp.
6. Cumin Powder – 1/2 tsp.
7. Vegetable or Subzi masala – 1/2 tsp.
8. Tomato Puree – 1 tsp.
9. Garam Masala – 1/2 tsp.
10. Tamarind Paste or Dry mango Powder – 1/2 tsp.
11. Coconut Milk -2 tbsp.
12. Sugar – A pinch.
13. Vegetable Oil – 2 tsp.
14. Chopped fresh coriander – For garnishing.

STEPS.

Step 1

Wash and cut bitter gourd in small long squares.

Step 2

Heat oil in a kadhai. Add chopped onions and fry till half done. Now add ginger -garlic paste. Fry for a minute. Now add salt, turmeric powder, red chilly powder, cumin powder, vegetable masala and tomato puree and fry the masalas for two minutes. Now add the garam masala and tamarind paste and fry again. Also, add a pinch of sugar to it. Now add the coconut milk and water to make the gravy and simmer the flame to medium and cover the kadhai with a lid. The gravy should be simmered for five minutes. Switch off the gas.

Our Sweet-Tangy Bitter Gourd Curry is ready. Garnish with freshly chopped coriander.

Friends do try this recipe at home. Share your comments and feedback. 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!

 

 

 

 

Sweet And Tangy Tuar Dal

SWEET AND TANGY TUAR DAL

Hello friends, today I’ll be sharing with you a simple recipe of a lentil that is made regularly in Indian kitchens and I have made it a bit sweet and a bit tangy. It’s simple and good. The recipe is as follows—

Ingredients:-

1. Toor Dal – 250 gms.
2. Turmeric Powder – 1/2 tsp.
3. Salt – According to taste.
4. Tamarind Paste – 1 tsp.
5. Sugar or Sugar-free – 1 tsp.

For Tempering:-

1. Cumin – 2 tsp.
2. Dry Red Chillies – 2.
3. Vegetable Oil – 2 tsp.

For Garnishing:-

1. Fresh Cream – 1 tbsp.
2. Fresh Green Coriander – A handful.

STEP

Step 1

Wash the toor dal. Take a wok and add 2 tsp of vegetable oil in it. Next, add 2 tsp of cumin along with 2 dry red chillies. Let them crackle.

Step 2 

Now add the washed toor dal and roast it for five minutes. Now add salt, turmeric powder and required amount of water and pressure cook it till done.

Step 3

When the dal is done take it out in a deep bottomed vessel and add the given amounts of tamarind paste and sugar or sugar-free. Cook it for two minutes and garnish with chopped coriander and fresh cream. The dal will have a sweet and tangy touch, just great.

Our Sweet And Tangy Tuar Dal is ready to be served. It can be best enjoyed with steamed rice, chapatis, and stir-fried veggies.

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

Sweet And Tangy Amaranth Greens

SWEET AND TANGY AMARANTH GREENS

Hello and welcome everybody. Today we are going to make a very simple, nutritious and tasty recipe of amaranth which is a bit sweet and a bit tangy. It is unique and very healthy. It can be had with steamed rice and mashed potatoes which is a rural combination of presenting it. But I liked it anyhow so I am mentioning it here. Let’s start with its making—

Ingredients:–

1. Tender Amaranth Greens-1/2 kg.
2. Chopped Onions – 1
3. Green Chillies(chopped) – 1
4. Salt – According to taste.
5. Turmeric powder – 1/2 tsp.
6. Sugar or sugar-free -1 tsp.
7. Lemon juice -2 1/2 tbsp.
8. Asafoetida – A pinch.
9. Vegetable oil – 2 tsp.

STEPS

Step 1

Wash and cut the amaranth greens and pressure cook it till done.

Step 2 

Now strain the excess water out of the greens and squeeze it and put it in a bowl.

Step 3

Take a vessel and add 2 tsp of vegetable oil to it. Add five spices and a pinch of asafoetida or hing and let it crackle.

Step 4

Now add the chopped onions and fry it till half done. Add the boiled amaranth to it and add salt, turmeric powder to it and saute it for five minutes. Switch off the gas and let the greens cool. Now add 1 tsp of sugar or sugar-free and the given amount of lemon juice. Add green chilies lastly. You can substitute the lemon juice with dry mango or amchoor powder.

Our Sweet And Tangy Amaranth Greens is ready. Serve it with main course.

Note points –1. Try to use tender fresh leaves of amaranth.

2. Put lemon juice in the dish when you take it off your gas and when the greens get cooled. Otherwise, it will get bitter in taste.

3.If you are a diabetic use sugar-free instead of sugar.

Do try this recipe at home and share your comments and feedback and clarify your doubts. I hope you all will like this recipe. It is high in all vitamins and minerals. Have a great week friends. Till then healthy cooking, happy living!!!

 

 

Sweet And Tangy Aubergine

SWEET AND TANGY AUBERGINE

Hello and welcome everyone to my corner. Today I’m sharing a stir-fry recipe of aubergine and radish which is sweet and tangy both for better taste and yes, it is very healthy too. It can be had with hot chapatis and some homemade sweet mango chutney or yellow mustard chutney. So let’s start—

Ingredients:–

1. Aubergine – 250 gms.
2. Radish – 100 gms.
3. Green chilies -1
4. Turmeric powder -1 tsp.
5. Salt – according to taste.
6. Dry mango powder or fresh lime juice – 1/2 tsp.
7. Sugar- 1 tsp.

For tempering:–

1. Five spices – 1/2 tsp.
2. Oil – 1 tbsp.

For garnish:-

1. Fresh coriander.

STEPS

Step 1

Wash and cut the aubergine and radish into small pieces.

Step 2

Now heat a cooking pan and add 1/2 tsp five spices to it. Next add the oil and when it gets hot add to it the cut veggies, aubergine and radish.

Step 3 

Next add some salt, turmeric powder, green chilies and fry on medium flame.

Step 4

When the veggies lose their rawness till half done, add the given amounts of dry mango powder and sugar and mix it up. Cook again for two minutes.

Step 5 

Garnish with freshly chopped cilantro. This veggie is done only in five minutes. It is now ready to be served.

Friends do try this recipe. Share your comments and feedback. Till then have a great week. Happy cooking, healthy living!!!

Mango Pickle

 MANGO PICKLE

Hi friends. Welcome to my site. I am Abha Jha. I reside in Noida. I am a homemaker and I love to cook. I am fond of cooking all kinds of foods and I like to experiment with different culinary styles. I keep on trying to know more about this wonderful and creative art as and when possible. Cooking according to me needs patience, good know-how and dedicated interest and effort. Cooking can be fun and must be a good combination of the right ingredients, right methods, and patience again. I particularly like to make pickles, also called ‘ACHARS’ in India. Achar is a delicacy of Indian cooking. Most of the ladies of India and even abroad from all its different regions make pickles. Pickles can be made from any kind of vegetables and even certain fruits. We all know that the king of fruits i.e, mango holds a coveted position in pickle making also. So here I am starting my blog on pickles and I think a typical  Indian meal is very incomplete without them. My first recipe is——–

Tangy sliced mango pickle

Ingredients:-

1. Sliced mangoes with skin on – 250 gms.
2. Salt – According to taste.
3. Turmeric powder – 1 tsp.
4. Yellow mustard powder – 2 tsp.
5. Indian Five Spice or panchphoran – 1 tsp.
6. Hing – A pinch.
7. Red chili powder – 1 tsp.
8. Coriander-Cumin powder (slightly roasted, without oil) – 2 tsp.
9. Mustard oil – 2 tbsp.
10.  Pickle or achar masala – 2 tsp.
11. Synthetic vinegar – 1 tbsp.

STEPS

Step 1 

Firstly wash the mangoes. Let them dry and ensure that no water is left on them.

Step 2 

Take a large glass bowl and cut them into big pieces.

Step 3 

Now add a generous amount of salt, turmeric powder and (whole) Indian five spice or panchphoran.

Step 4 

Now add asafoetida, red chilly powder, the slightly roasted coriander and cumin powder, pickle masala and mustard oil.

Step 5 

Lastly, add some synthetic vinegar. Now mix all this up and put the vessel in sunlight. We will need to stir the pickle every day and keep it away from water because both don’t go well together. We should keep the pickle in the afternoon sun for about 15 days before it is ready to be eaten. Adding vinegar helps to stop the decay of pickle. Lastly apart from the oil used in the process of making the pickle, put some extra hot mustard oil in the pickle because it will enhance the overall taste, quality, and shelf-life of the pickle. These pickles have a shelf-life of 5 years and even more.

On this note, I end my recipe. I hope you will all like it. Please share your comments and feedback for the same. Feel free to solve your queries regarding the recipe. Mango pickles are a delicacy in India. They are my favorites and they have a longer shelf life. So do try this recipe at home and enjoy the goodness of raw mangoes. Till then have a great day, and derive the pickle making pleasure from making this pickle. Happy cooking, happy pickling!!!