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.

Ingredients:

• 1 cup deseeded Khajur (Dates)

• 1/4th cup Chincha / Imli (Tamrind )

• 1table spoon 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.

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. 

Ingredients:

• 1 Cup Scraped Coconut

• 2 Green Chillies

• 1/2 Inch Ginger

• 1 Garlic Clove

• Salt to taste

• Pinch of Sugar (Optional)

• 2 tsp Curd

Tempering:

• 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

Method:

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.

Bhindi Coconut Masala - Okra Coconut Masala

Simple, flavourful stir fried bhindi (okra) in a spicy coconut paste is what we prepared today for our sunday special lunch. Best served with dal rice.

Ingredients: (Serves 3)

• 300 gms Bhindi (Okra)

• 5 tbsp or 50gms Shreded Coconut

• 1 Medium size Onion finely chopped

• 2 tsp Red Chilly Powder

• 1 tsp Mustard Seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 2 tbsp Goda Masala OR Garam Masala ( use coriander-cumin seeds powder if you don't have goda or garam masala)

• 1tsp Sugar (Optional)

• Salt to taste

• 2 tbsp Oil

Method:

• First we need to make a coconut paste, for that in a blender add shredded coconut & red chilly powder. Without using water blend coconut to a fine paste. Coconut paste is ready.

• Wash and dry bhindi (okra). Cut both the edges and give a slight shallow slit across the bhindi (okra) on one side. Now cut into atleast 2cms pieces and not very fine.

• Click the below video link to see how to exactly cut the bhindi (okra) for this dish.

https://www.youtube.com/watch?v=DMzjyqb7dnI

• Now in a pan add oil and mustard seeds. When mustard seeds begins to crackle add hing (asafoetida), turmeric powder and finely chopped onions. 

• Saute onions for 2-3 mins. Now add chopped bhindi (okra) and saute on medium flame for about 10 mins. Cook this bhindi (okra) in open pan, do not cover the pan with lid.

• After 10 mins add coconut paste and mix well. Now add goda masala or garam masala or coriander-cumin seeds powder, sugar (optional), salt. Mix well and check for seasoning. 

• Addition of sugar will enhance the flavour of this dish.

• Cook the bhindi (okra) till its tender and all the spices are properly incorporated.

• Bhindi (Okra) Coconut Masala is ready. 

• Serve with dal rice, roti, phulka or any flat bread of your choice. 

Tip: You can add 1 tbsp of Amchur Powder (Raw Mango Powder) to make it little tangy.

Besan Laddoo

Diwali celebrations have begun with a sweet dish of Besan Laddoo. A rich heavenly dessert prepared specially during this festival. 

At my home all the Diwali Faraal is prepared by my Mom so all credits goes to Her :) !!!

Wishing you all Happy Diwali. 
 

Ingredients:

• 1 cup Coarsly grinded Besan (Gram Flour)

• 3/4th cup Powdered Sugar

• 3/4th cup Ghee (Clarified Butter)

• 1/4th cup Dry Fruits - Cashew & Rasins

• 1tbspn Velchi (Green Cardemon) Powder

Method:

• In a kadhai add Ghee (Clarified Butter) and bring it to a boil. 

• Once the Ghee (Clarified Butter) gets hot add besan (gram flour) and mix. Stir continuously on a low flame till colour changes to golden brown and nice aroma starts to come.

• Transfer the besan (gram flour) mixture onto a plate to cool down.

• Once the besan mixture cools down add powdered sugar, velchi (green cardemon) powder and dry fruits. Keep some raisin aside for decoration.

• Mix all the ingredients well into the besan mixture and make the laddoos.

• Decorate each laddoo with a raisin on top.

• Besan Laddoos are ready.

Palak Chi Patal Bhaji - Spinach Curry

A classic Maharashtrian dish normally prepared in every household across Maharashtra. Simple, Healthy & delicious palak (spinach) curry made with besan (gram flour) & few spices. 

Ingredients:

• 1 Bundle Palak (Spinach) Leaves

• 3 tbsp Besan (Gram Flour)

• 1 tsp Mustard Seeds

• 2 tbsp Cumin Seeds

• 1 tsp Turmeric Powder

• 1 tsp Hing (Asafoetida)

• 6nos. Garlic Cloves

• 3nos. Green Chillies

• 1 Medium size Onion

• Salt to taste

• 2 tsp Gul (Jaggery) or Sugar

• 3 tbsp Oil

Method:

• In a blender add garlic cloves & green chillies. Roughly grind them to a coarse paste. Keep this paste aside.

•  Wash and roughly chop Palak (Spinach) leaves and pressure cook until 4 whistle.

• When the pressure cooker cools off, take out the Palak (Spinach) leaves and drain all the water in a bowl. (Use this water for adjusting the consistency of the curry).

• Now using a masher or back of a ladle roughly mash the palak (spinach) leaves. Add besan ( gram flour) and mix well. Mix besan till its well incorporated in the leaves. Make sure no lumps of besan (gram flour) are formed.

• Now in a sauce pan add oil and mustard seeds. When the mustard seeds begins to crackle add cumin seeds, hing (asafoetida), turmeric powder and finely chopped onions.

• Saute onions on medium flame for about 2-3 minutes. Now add garlic & green chilly paste and saute for further 4-5 minutes till the onions are well cooked.

• After onions are cooked add the palak-besan (spinach - gram flour) mixture and mix well.

• Add water and adjust the consistency of the curry as per your preference.

• Add salt, jaggery and mix. Check for seasoning and let this palak (spinach) mixture come to boil.

• Cook this curry for 7 to 8 minutes on a medium flame till raw flavour of besan (gram flour) fades away. (If you want you can dry roast the besan ahead of mixing it with the spinach leaves)

• Palak chi patal bhaji (Spinach Curry) is ready.

• Serve hot with Bhakri, Roti or Rice.

For more exciting food pics and fun follow "anjalisculinaryparadise" on Instagram.

Medu Vada / Urad Dal Vada - Skinned Split Bengal Gram Fritters

Medu Vada is one of the most famous South Indian breakfast. Protien rich urad dal vades served with sweet tangy sambar and spicy coconut chutney is the best way to start your day with.Crisp from outside soft from inside these vades are one of the delightful meal in itself.

Normally at my home we make very simple version by just adding salt & green chillies. However on special occasions we tend to add some herbs & spices for extra flavours.

Here I have listed all the ingredients that we use. Many people add peppercorns & cumin seeds aswell. 

Ingredients: (Makes approx 30-35 Vades)

• 2 cups urad dal ( Skinned Split Bengal Gram)

• 1/4th cup Fresh coconut cut into small pieces

• 3-4 Green Chillies

• 1 inch Ginger cut into small pieces

• 2 tbsp chopped Coriander Leaves

• 1 small Onion finely chopped

• Salt to taste

• Oil for frying
  

Method:

• Soak urad dal for 6 to 8 hours. After soaking wash the dal again in fresh water and drain all the excess water.

• In a blender add the urad dal, salt & green chilles and grind to a fine paste.  Do not add water (if its getting to hard to blend then only add little water). The batter should be fluffy and thick not liquidy.

• Transfer the batter into a bowl. At this point if you want add rest of ingredients and mix everything well. Check for seasoning.

• Heat oil to deep fry these vadas. 

• Wet your palm and take a portion of this batter depending how big or small vada you want. Make a hole in the center with the help of your thumb.

• Now drop this vada into hot oil and deep fry till golden brown.

• Medu Vada is ready. 

• Serve with tangy Sambar & Coconut chutney.

Upma

Quick, easy, healthy & delicious!! what else one needs in the morning!!! One of the staple breakfast dish of India. Loved by everyone. 

Ingredients:

• 1 1/2 cups Rawa / Sooji (Semolina)

• 1/4th cup blanched Green Peas

• 1 Onion finely chopped

• 4nos. Green Chillies

• 1 Tomato finely chopped

• 1 tsp Mustard Seeds (Rai)

• 1/4th tsp Cumin Seeds (Jeera) 

• 2 tsp Chana Dal (Bengal Gram)

• 2 tsp Urad Dal (Split black gram skinless)

• 6-7 Curry Leaves

• 1 Dry Red Chilly

• Salt to taste

• 1 tsp of Sugar

• 3 cups Water

• 1 tbsp Ghee / Oil

• 2 tbsp Grated Coconut & Coriander Leaves (Optional)

Method:

• Dry roast rawa / sooji till its colour changes to light brown and nice aroma starts coming.

• In a pan add ghee & mustard seeds. When mustard seeds begins to crackle add cumin seeds, dry red chilly, chana dal, urad dal, green chilles & curry leaves. Saute these dals for a minute till they turn light brown in colour.

• Add chopped onions and cook till onions are translucent. Add tomatoes and mix well. Cook onion and tomatoes till they are tender.

• Now add 3 cups of water, blanched green peas, salt & sugar and bring this water to boil. Addition of sugar enhances the taste of the upma.

• As the water comes to boil slowly add the roasted rawa (semolina) and mix it continously so that no lumps are formed.

• Cover the lid and cook the rawa on steam for about 10mins. Keep stirring in between.

• Upma is ready.

• Garnish upma with grated fresh coconut & coriander leaves (optional).

• Serve hot as it is or with coconut chutney or pickle.

Moong dal Khichadi - Spicy Mungbean Rice

A light, healthy, comforting & delicious rice preparation made using yellow moong dal and rice best served with hot kadhi, papad and pickle. Very easy & quick to make. Best option for those tired evenings after a long working day!!!

Earlier I shared mugdal khichadi with lots of spices. Today's version is a simple one which is normally prepared in many household accross Maharashtra. 

Ingredients: ( Serves 4)

• 2 cups Rice

• 1 cup Yellow Moong Dal

• 1 tsp Mustard Seeds

• 1 tsp Cumin Seeds

• 1/4th tsp Turmeric Powder

• 1/4th tsp Hing

• 2 tbsp Goda Masala OR Coriander-Cumin Powder

• 1 tsp Red Chilly Powder

• Salt to taste

• 6 cups Water

• 1 tsp Oil

• Coriander Leaves for garnishing

Method:

• Wash rice & moong dal together.

• In the pressure cooker add oil & mustard seeds. When mustard seeds begins to crackle add cumin seeds, turmeric powder and hing.

• Add the washed rice & moong dal and saute for 2 mins on medium to high flame.

• Now add water depending on the quantity of rice and moong dal. Add red chilly powder, goda masala OR coriander-cumin powder and salt. Mix well. Check for seasoning.

• Put the lid on pressure cooker and cook khichadi till 4-5 whistle.

• Moong Dal Khichadi is ready.

• Garnish khichadi with finely chopped coriander leaves and dollop of homemade ghee (Sajuk Tup).

• Serve hot with kadhi, papad & Mango Pickle. 

Pithla - Spicy Gram Flour Curry

When it comes to Maharastrian comfort food nothing beats garam-garam Pithla-Bhat with a dollop of lemon pickle. Pithla is an Maharastrian besan curry made in every household. There are numrous ways in which this spicy besan curry is prepared. Earlier I posted a pithla recipe with included onions with red chilly powder. 

The recipe which I am sharing today can be also enjoyed by those who do not eat onions & garlic. Very simple recipe with very less ingredients and can be made in jiffy.

Ingredients: (Serves 4)

• 2 cups Besan (Gram Flour)

• 1 Big Tomato (cut into 4 parts)

• 4-5nos. Green Chilles 

• 4-5nos. Curry Leaves

• 1 tsp Mustard Seeds

• 1 tsp Cumin Seeds (Jeera) Optional

• 1/4th tsp Turmeric Powder

• 1/4th tsp Hing (Asafoetida)

• 1/4th cup Coriander Leaves

• Salt to taste

• 1 tbsp Oil

• 1 1/2 cups Water to make batter

Method:

• In a mixing bowl add 1 1/2 cups of water and add besan. Mix besan well into water and see to it that the batter is lump free.

• In a kadhai add oil and mustard seeds. When mustard seeds begins to crackle add cumin seeds, hing, turmeric powder, curry leaves, green chilles and tomatoes. Saute tomatoes for 30 seconds. Be careful as the green chilles splutter a lot.

• Now add the besan paste and salt. Add water as per your requirement for the gravy. Normally this pithla consistency is quite thin. But you can adjust according to you preference.

• Keep on stirring continuously as due to besan this mixture do stick at the bottom.

• Check for seasoning. Add finely chopped cilantro and let this pithla cook on a high flame till raw smell of besan fades away and mixture becomes glossy.

• Pithla is ready. 

• Serve this pithla with garma-garam rice or bhakri.

Lal Math Amti / Red Amaranth Curry

A very healthy and nutritious leafy vegetable cooked with turdal and spices.

Ingredients (serves approx 4)

• 1 Bunch Lal Math leaves washed and finely chopped

• 1 cup Tur dal (split pigeon peas) boiled & mashed

• 1 tbsp Oil

• 1 tsp Mustard Seeds

• 1/4th tsp Hing

• 1/4th tsp Turmeric Powder

• 2 tsp Chilli Powder

• 2 Dry Red Chilles

• 5-7 Garlic cloves medium chopped 

• 3-4 Kokum

• 1 tbsp Gul (Jaggery)

• 1 tbsp Coriander Powder

• 1 tbsp Kasuri Methi Powder

• Salt to taste

Method:

• In a sauce pan add oil, hing, dry red chillies and chopped garlic cloves. Saute till raw smell of garlic fades off.

• Now add chopped lal math leaves and little water. Cook till leaves are tender.

• Once the lal math leaves are cooked add red chilly powder, turmeric powder and cooked tur dal. Add water as per requirement for the gravy.

• Now add kokam, gul, coriander powder, kasuri methi powder and salt. Check for seasoning.

• Let the amti/dal come to boil for 7-8 minutes.

• Lal Math Amti is ready.

• Serve this lal math amti with bhakri and rice.