Thursday, December 31, 2015

Coriander Chutney

A delicious, finger-licking chutney which can be in jiffy and relished with your favourite snack.

  • 2 Cups Fresh Coriander Leaves
  • 2 Green Chillies
  • 1 Medium Sized Onion Roughly Chopped
  • 1 Garlic Clove (Optional)
  • Salt to taste
  • Pinch of Sugar (Optional)
  • Juice of 1/2 Lemon
  • Water as per requirement
  • Wash coriander leaves and roughly chop them.

  • In a blender add all the above ingredients & blend to a fine paste.
  • Add little water to get the consistency of the chutney as per your requirement.
  • Adding small pinch of sugar will enhance the taste of chutney without making it sweet.
  • Adjust the taste by adding more or less of  lemon juice as you like.
  • Coriander Chutney is ready.
  • Relish this chutney with your favourite snacks. 
  • This chutney can be used in chats, just eaten with Roti or Nan, or enjoyed as a dip.

Wednesday, December 30, 2015

Green Chilli Pickle

Pickles are the integral part of any Indian thali. Storebought pickles have lots of salt and sugar, when it comes to taste, believe me nothing beats homemade pickles! 

This quick, easy, sour and spicy Green Chilli Pickle is our all time favourite made by My Mother.

  • 50 gms Fresh Green Chillies
  • 4 tbsp Mustard Powder 
  • Salt as per preference
  • Pinch of sugar (Optional)
  • 2 Lemons
  • 4 tbsp Oil
  • 1 tbsp Mustard Seeds
  • 1 tsp Hing (Asafoetida)
  • For preparing this pickle try to use chillies that are mildly spicy, fresh and unwrinkled.
  • In a mixing bowl, add roughly cut chillies, mustard powder, salt, pinch of sugar (optional) and juice of 2 lemons. Mix well.
  • Now in a small kadhai / pan add 4tbsp oil. When oil is hot add mustard seeds. When mustard seeds crackle switch off the flame and immediately add hing (asafoetida)
  • Keep this tempering aside to cool.
  • Transfer the chilli mixture into an air tight container, make sure the container is dry. 
  • Pour the tempering over it chillies and mix well.
  • Keep this pickle in a warm place for a day so that all the spices are well absorbed by the chillies and they become tender.
  • After a day keep this pickle in fridge as we have not added any preservatives as such.
  • Green Chilli Pickle is ready.
  • Serve with Indian meals, parathas, thepla's etc.
Tip: Make this pickle in small quantities so that it remains fresh and crisp. 

Tuesday, December 29, 2015

Rava Dhokla - Savoury Semolina Cake

Soft, spongy, instant rava dhokla which can be relished at breakfast or evening snack with a hot cup of tea or coffee.

  • 2 Cups Fine Rava / Sooji (Semolina)
  • 2 tbsp Yogurt
  • 1 tbsp Eno / Fruit Salt
  • Salt to taste
  • 2 Green Chillies Crushed (optional) 
  • 1-2 tbsp of Crushed Black Pepper Powder
  • 3/4th Cup Water OR as per requirement
  • 2 tbsp Oil
  • 1 tbsp Mustard Seeds
  • 1 tsp Hing (Asafoetida)
  • In a mixing bowl add rava / sooji (semolina), yogurt, crushed green chillies (optional), salt and water. Make sure to add water only till rava (semolina) is completely immersed, do not add extra water. We need to make this batter into thick dropping consistency for this rava (semolina) dhokla.
  • Mix all the ingredients well and keep aside for 20 minutes. 
  • Now grease the tin with little oil in which you will pour this dhokla batter. 
  • Just before steaming add eno / fruit salt and add 1 tbsp of water over it. When you see the bubbles forming, mix the batter gently.
  • Immediately pour this rava (semolina) batter into the greased tin and spread the batter evenly with the help of spoon or just tap the tin.
  • Now sprinkle crushed black pepper powder all over the dhokla batter and  steam in steamer or pressure cooker for 20 mins.
  • By the time dhokla is cooking, prepare the tempering.
  • For tempering: In a small kadhai / pan add 2 tbspn oil and mustard seeds. When mustard seeds begins to crackle, switch off the flame and add hing (asafoetida).
  • After 20 minutes remove the cooked dhokla from steamer and sprinkle the tempering over it.
  • Now cut the dhokla into dimond or square shaped pieces.
  • Rava (Semolina) Dhokla is ready.
  • Serve with green mint chutney or enjoy as it is!!!

Tuesday, December 22, 2015

Sugar Free Gajar Halwa - Carrot Pudding

King of all Indian Sweets!!! as its called Gajar Halwa (Carrot Pudding) is one of the most popular dessert all over India. Rich Indian dessert made specially in winters with fresh red tender carrots, milk, sugar and ghee (Clarified Butter). 

The Gajar Halwa shown here is a sugar free version made using sugar substitute. Best for Diabetics and Weight watchers! 

Ingredients: ( Makes 3 servings)
  • 250 gms Red Carrots
  • 4 tbsp Ghee (Clarified Butter)
  • 100 gms Khava / Khoya (optional)
  • 2 tbsp Milk
  • 10-12 spoons of Sugar Free Natura Powder (Used spoon that is provided with this powder)
  • 1 tbsp Sliced Almonds
  • 4-5 Cardamon Pods
  • In a pan add 1 tbsp ghee and khava / khoya. Saute khava / khoya for 5 min on medium flame till its raw smell fades away. Transfer onto a plate to cool down.
  • In the same pan add rest of the ghee, peeled & grated carrots and cook on low to medium flame. Keep on stirring occasionally. 
  • After 5-10 minutes add 2tbsp milk and cook for another 5-7 minutes till the carrots are tender and raw smell fades away.
  • Add roasted khava / khoya and mix well till its nicely incorporated into the carrots.
  • When carrots are almost cooked, add sugar free natura powder. Adjust the sweetness as per your preference. 
  • Add sliced almonds and lightly crushed cardamon seeds and mix well.
  • Gajar Halwa (Carrot Pudding) is ready!
  • Garnish with sliced dry fruits of your choice.

Wednesday, December 9, 2015

Chilly Capsicum Pasta (Chinese Italian Fusion)

Pasta an ultimate comfort food!!! An easy way to satisfy your hunger and enjoy the deliciousness of the fusion flavours. 

Shell pasta tossed with crunchy vegetables and spicy Chinese sauce.  This is a pasta without cheese!!!. Believe me this pasta really doesn't need any cheese but if you wish you can sprinkle cheese as per your preference.

I have used only two vegetables but you can add other crunchy vegetables of your choice. 

  • 1 Cup Boiled Shell Pasta
  • 1 tbsp Oil
  • 1 tbsp Garlic finely chopped
  • 1 Onions cut into cubes
  • 2 Green Chillies roughly chopped
  • 2 tbsp Tomato Ketchup
  • 2 Red Chilly Sauce

  • 1 tsp Black Pepper Powder
  • 1 Capsicum cut into cubes
  • 2 tsp Soya Sauce
  • 1 tsp Oregano
  • 1 tbsp Spring Onions roughly chopped
  • Cheese (Optional)
  • Salt to taste
  • Pinch of Sugar (Optional)
  • Water as per requirement

For Boiling Pasta:
  • In a big deep pan heat sufficient amount of water and bring it to boil.
  • Add salt and pasta. Mix and cook on high flame for 12-15 minutes till pasta is half cooked.
  • Strain pasta immediately and transfer onto a plate.
  • Drizzle 1 tbsp oil over the pasta to avoid them sticking to each other.
For Sauce:
  • In a pan heat oil and add finely chopped garlic and saute till raw smell fades away. Do not brown the garlic.
  • Now add onion and cook for 2-3 minutes.Add green chillies and saute. When onions are half done add tomato ketchup, black pepper powder, capsicum, soya sauce, red chilly sauce and mix well.
  • Add 1/4th cup of water to deglaze the pan. Now add boiled shell pasta and toss well.
  • Add oregano, salt and sugar (optional) and mix well. 
  • Cover the lid of pan and cook the pasta for 1-2 minutes on low flame till the sauces gets completely incorporated into the shell pasta. Garnish with spring onion and cheese (optional).
  • Chilly Capsicum Pasta is ready.
  • Serve hot with garlic bread.

Monday, December 7, 2015

Khajur - Imli Chutney - Sweet & Sour Dates Tamrind Chutney

Chats,samosa, vada pav or pakodas all we need to have is a sweet tangy chutney! Dates & Tamrind chutney is one of the most loved chutney's when it comes to Indian condiments. Healthy in itself with finger-licking deliciousness.

  • 1 cup deseeded Khajur (Dates)
  • 1/4th cup Chincha / Imli (Tamrind )
  • 1/4th cup Gul (Jaggery)
  • 1 tsp Red Chilly Powder
  • 2 tbsp Roasted Cumin Seeds Powder
  • 2 tsp Black Salt
  • Salt to taste
Method 1:
  • Soak khajur (dates) & tamrind seperately in water for 6 hours.
  • After soaking for almost 6 hrs blend khajur (dates) to a fine paste by adding little water. Transfer this paste into a sauce pan to cook on a medium flame for 15-20mins.
  • Make tamrind pulp by just pressing out the juice from soaked tamrind.
  • Now add gul (jaggery), red chilly powder, cumin powder, black salt, salt & tamrind pulp into the khajur (dates) mixture and let this chutney come to a boil.
  • Keep on stirring occasionally.  Add water as per your requirement. Adjust the sweetness & sourness at this point of time as.
  • Khajur Chinch Chutney is ready. 
  • Enjoy this chutney with any snack or in chat recipes.
Method 2:
  • In a sauce pan add deseeded khajur (dates), Chincha (Imli/Tamrind) and 2-3 cups of water. 
  • Cook these on a medium flame for about 15 mins. Now add all the rest of the ingredients and let this khajur chincha (dates & tamrind) mixture cook for further 5 mins. Switch off the flame and keep this mixture aside to cool down. 
  • Once this khajur (dates) mixture is cooled enough, blend this mixture in batches to a fine paste. Add water as per your requirement if the paste is too thick. Strain this mixture using a strainer.
  • Khajur Chinch Chutney is ready.

Friday, December 4, 2015

Zhatpat Sabudana Thalipeeth - Instant Sago Pancake

Sabudana Thalipeeth (Sago Pancake) is one of the most popular Maharashtrian Delicacy. Normally sabudana (sago seeds) are soaked overnight or for 8 hours and then blended with spices and other ingredients. Today I am sharing an instant version of this thalipeeth  without  soaking of sabudana (sago seeds).

Easy and quick thalipeeth that taste delicious and can be made in jiffy.

  • 3 Boiled & Mashed Potatoes
  • 2 Cups Sabudana Peeth (Sago Flour)
  • 2 tbsp Shingada Peeth (optional) (Chestnut Flour)
  • 3-4 Green Chillies roughly chrushed
  • 2 tbsp Cumin Seeds
  • 1/2 Cup Roasted Peanut Powder
  • Salt to taste
  • Ghee for cooking
  • Water to knead the dough
  • In a mixing bowl add mashed potatoes, sabudana peeth (sago flour), shingada peeth (chestnut flour), crushed green chillies, cumin seeds, roasted peanut powder & salt to taste. 
  • Mix all the ingredients and check for seasoning.
  • Now start adding water little at a time and knead this mixture into a soft dough. Apply little ghee to the dough. Cover and rest the dough for 10 mins.
  • Using a clean plastic sheet or wet cloth on a plain surface, place a medium sized ball of this dough and pat it into a circle like chapati/roti. Make some holes in the thalipeeth so that it cooks evenly.
  • Apply little water on plastic sheet or cloth before placing the medium sized ball of the dough so that it doesn't stick.
  • Pat the thalipeeth evenly from all side. Use water if the dough is sticking to your hand. 
  • Heat a tava / skillet and grease with a tablespoon of ghee. When oil heats up slowly lift the plastic sheet/cloth and put the thalipeeth onto the tava and remove the platic sheet /cloth.
  • Spread ghee on the edges of the thalipeeth and inbetwen the holes. 
  • Cover and cook the thalipeeth on a medium flame for about 5-7 minutes on one side. Flip and cook from other side aswell.
  • Cook till the thalipeeth turns brown and crisp.
  • Instant Sabudana Thalipeeth is ready.
  • Serve this delicious thalipeeth / pancake with plain curd.

Wednesday, December 2, 2015

Coconut Chutney

Can you imagine Medu Vada, Idli, Dosa, Uttapa without Coconut Chutney? Well I can't!!! Coconut Chutney is a great accompaniment for many South Indian dishes! There are various methods in which this chutney is made all over India. Some add chana dal, peanuts, coriander leaves and so on. I like to keep it very simple with less ingredients as possible. 

  • 1 Cup Scraped Coconut
  • 2 Green Chillies
  • 1/2 Inch Ginger
  • 1 Garlic Clove
  • Salt to taste
  • Pinch of Sugar (Optional)
  • 2 tsp Curd
  • 2 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Urad Dal (Skinned Split Black Gram)
  • 1 Dry Red Chilly
  • 1/4th tsp Hing (Asafoetida)
  • 5-6nos. Curry Leaves

In a blender add scrapped coconut, green chillies, ginger, garlic clove, salt, sugar(optional) & curd. Add a tablespoon of water to help grind coconut into smooth paste.

Transfer the coconut chutney into a bowl. 

For tempering: 

In a small kadhai / pan add oil and mustard seeds. When mustard seeds begins to crackle add urad dal ( skinned split black gram), dry red chilly (torn into two halves or whole as per your preference), curry leaves & hing (asafoetida).

Pour this tempering over the coconut chutney and mix well.

Mildly spicy, sweet & tangy Coconut Chutney is ready.

Enjoy it with your favourite snacks. 

Note: You may also add  1 tsp of cumin seeds in tempering aswell. I personally don't like the taste of cumin seeds hence I never use it in this chutney.