Achaar/chutneys/powders

Meethi soonth

Posted on October 15, 2009. Filed under: Achaar/chutneys/powders | Tags: , |

A sweet and tangy Marwari chutney made of dried mango slices with a predominant flavour of dried ginger powder (soonth). This is also called Navratna chutney.

Preparation Time : 10 mins.
Cooking Time : 25 mins.

Makes 1 1/2 cups.

Ingredients
12 dried mango slices
1/2 cup grated jaggery (gur)
1/2 cup sugar
1/4 cup dried dates (kharek)
1/4 cup broken cashewnuts
2 tablespoons sultanas
1 teaspoon chilli powder
1/2 teaspoon dried ginger powder (soonth)
1 teaspoon fennel seeds (saunf)
1/2 teaspoon cumin seeds (jeera)
salt to taste
Method
1. Soak the dates and cashewnuts in warm water.
2. In a pan, combine the mango slices, jaggery and sugar with 1 cup of water and simmer for 20 minutes till the mango slices are soft.
3. Cool completely and purée into a fine paste.
4. Drain the soaked dates and cashewnuts. Deseed and chop the dried dates.
5. Add all the ingredients into the puréed chutney mixture and mix well.
6. Use as required. Store refrigerated.
Tips
Dried mango slices are available at most grocers. You can subsitute the slices with approximately 2 to 3 tablespoons amchur powder.
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Dal pakwan

Posted on October 15, 2009. Filed under: Achaar/chutneys/powders, Chaat | Tags: , , , |

An extremely popular Sunday breakfast delicacy in Sindhi homes.
Chana dal served with crispy pakwans. The dal is thick, creamy and spicy. The pakwans, though the name sounds intimidating, use the same papadi dough rolled out into large chapatis and deep fried until crisp.
In order to obtain crispy unpuffed pakwans, always prick them before frying. It is also important to remember to fry them over medium heat so that they are crisp.

Preparation Time : 20 mins.
Cooking Time : 40 mins.

Serves 6 to 8.

For the dal
225 grams split Bengal gram (chana dal)
2 medium onions, peeled and finely chopped
1 teaspoon cumin seeds (jeera)
2 green chillies, slit
1/2 teaspoon turmeric powder (haldi)
1 large tomato, finely chopped
2 tablespoons chopped coriander
1 teaspoon coriandercumin seed (dhania-jeera) powder
1/2 teaspoon chilli powder
1/4 teaspoon garam masala
2 tablespoons ghee or oil
salt to taste
For the pakwans
2 cups plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon cumin seeds (jeera)
1/2 teaspoon salt
oil for deep frying
For serving
chopped onions

meethi soonth

Method
1. Clean, wash and soak the Bengal gram for 3 to 4 hours. Drain and keep aside.
2. Heat the ghee in a saucepan and fry the onions, cumin seeds and chillies until the onions are light brown in colour. Add the Bengal gram and turmeric powder. Season with salt and add ½ cup of water.
3. Cover and cook on a slow heat for 15 to 20 minutes until the dal is soft.
4. Add the tomato, coriander, coriander-cumin seed powder and chilli powder and cook for 1 minute. Sprinkle the garam masala on top.
For the pakwans
1. Mix the flours, cumin seeds and salt with enough water to make a stiff dough. Knead well. Divide the dough into 15 portions. Roll out each portion into rounds of 125 mm. (5″) diameter. Prick all over with a fork.
2. Heat the oil in a kadhai and when hot, add the pakwans one at a time. Deep fry until golden brown over medium heat till they are crisp and golden brown. Remove with a slotted spoon and drain on absorbent paper. Repeat for the remaining pakwans.
How to proceed
1. Serve the hot dal with the pakwans, onions and meethi soonth.

A sweet and tangy Marwari chutney made of dried mango slices with a predominant flavour of dried ginger powder (soonth). This is also called Navratna chutney.

Preparation Time : 10 mins.
Cooking Time : 25 mins.

Makes 1 1/2 cups.

Ingredients
12 dried mango slices
1/2 cup grated jaggery (gur)
1/2 cup sugar
1/4 cup dried dates (kharek)
1/4 cup broken cashewnuts
2 tablespoons sultanas
1 teaspoon chilli powder
1/2 teaspoon dried ginger powder (soonth)
1 teaspoon fennel seeds (saunf)
1/2 teaspoon cumin seeds (jeera)
salt to taste
Method
1. Soak the dates and cashewnuts in warm water.
2. In a pan, combine the mango slices, jaggery and sugar with 1 cup of water and simmer for 20 minutes till the mango slices are soft.
3. Cool completely and purée into a fine paste.
4. Drain the soaked dates and cashewnuts. Deseed and chop the dried dates.
5. Add all the ingredients into the puréed chutney mixture and mix well.
6. Use as required. Store refrigerated.
Tips
Dried mango slices are available at most grocers. You can subsitute the slices with approximately 2 to 3 tablespoons amchur powder.
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Corn sev puri

Posted on October 15, 2009. Filed under: Achaar/chutneys/powders, Chaat | Tags: , , , , |

Although every Mumbai visitor never misses eating sev puri, those who eaten the
same thing over the years do grow weary of it.
Here is a recipe for all those who agree with me. Similar but yet very very different
from the traditional sev puri.
Baked papadis or little puris are topped with sweet corn and crunchy onions spiked
with a tangy ajwain (carom) flavoured tomato chutney. These puris are truly
divine and a must try.
All that is required to be kept ready is a batch of baked papadis which can be stored in an air-tight container. You can then easily whip up this recipe at any time of the day when unexpected guests arrive.

Cooking Time : Nil.
Preparation Time : 5 mins.

Serves 4.

To be mixed together into a corn topping
1 cup Green Giant Niblets Corn
1 cup chopped spring onions
2 green chillies, finely chopped
1 tomato, finely chopped

1 teaspoon chaat masala


2 teaspoons lemon juice
salt to taste
Other ingredients

24 baked papadis

1/2 cup tamatar ki chutney

1 cup sev or nylon sev

1/4 cup fresh pomegranate (anar)
2 tablespoons chopped coriander
Method
1. Arrange the papadis on a serving plate.
2. Top each papadi with 1 teaspoon of the corn topping.
3. Put 1 teaspoon of the tamatar ki chutney on each papadi and garnish with the chopped coriander, sev and pomegranate.
4. Serve immediately.

BAKED PAPADIS


This is a virtually fat free recipe for all low cal food lovers!
Crispy baked puris are delicious at any time of the day.
You can spice up the dough, if you prefer, adding a little chilli powder and cumin seeds. I personally like them just plain. Again, I would suggest the you store large quantities in an air-tight container.

Cooking Time : 10 mins.
Preparation Time : 5 mins.

Makes 40 puris.

Ingredients
1 cup (125 grams) whole wheat flour (gehun ka atta)
1 teaspoon oil
1/4 teaspoon salt
Method
1. Mix the flour, oil and salt. Add water and prepare a stiff dough. Knead well.
2. Divide the dough into 40 portions.
3. Roll out into thin puris and prick with a fork.
4. Arrange the puris on a lightly greased baking tray.
5. Bake in a hot oven at 200°C (400°F) for 10 minutes.
Tips
This wholesome substitute for the traditional fried and greasy puris uses the superior fat reducing method of baking.

TAMATAR KI CHUTNEY


Ajwain and garlic flavoured tomato chutney. Freeze large quantities of this chutney, scoop out small potions of it and reheat for use.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes 1 cup.

Ingredients
8 medium sized tomatoes
1 teaspoon ajwain (carom seeds)
a pinch asafoetida (hing)
1 tablespoon garlic, grated
1 teaspoon chilli powder
1 teaspoon sugar
2 tablespoons oil
salt to taste
Method
1. Blanch the tomatoes in hot water. Peel and purée in a liquidizer.
2. Heat the oil in a pan, add the ajwain and asafoetida and sauté for 30 seconds.
3. Add the garlic and sauté for a few seconds.
4. Add the pureed tomatoes, chilli powder, sugar and salt and bring to a boil.
5. Simmer for 20 minutes or till the oil has separated. Cool and use as required.

//

SEV


This crisp vermicelli made of gram flour is used to top almost all chaats.
Mounds of different types of sevs are displayed at almost all farsan shops. The variety of flavours you get includes palak sev, garlic sev, pepper sev etc. Just name it and it is available!
But did you know that making sev at home was as simple as this!

Preparation Time : 5 mins.
Cooking Time : 15 mins.

Makes 2 cups.

Ingredients
1 cup Bengal gram flour (besan)
2 tablespoons hot oil
1/4 teaspoon asafoetida (hing)
1/4 teaspoon turmeric powder (haldi)
salt to taste
oil for deep frying
Method
1. Combine the Bengal gram flour, oil, asafoetida and turmeric powder, salt and approximately 3 tablespoons of water to make a stiff dough.
2. Fill the dough into a sev “press” and press out thin strands into hot oil. Deep fry on a slow flame till light brown and crisp.
3. Cool and store in an air-tight container.
Tips
You can also flavour the batter with chilli powder or garlic paste or spinach purée to make spicy sev, garlic sev or spinach sev.

CHAAT MASALA (CHAAT)


One flavour that most snacks rely on for their zip is chaat masala.
Chaat masala is a spice blend consisting of black salt, chilli powder, cumin seeds and dry mango powder.
That is why traditional combinations are home ground and kept ready for use.
There are as many recipes for chaat masala as there are households in India, but this one is a personal favourite!
Store this masala in an air-tight container.

Cooking Time : Nil.
Preparation Time : 4 mins.

Makes 4 cups.

Ingredients
1 cup slightly roasted coriander seeds (dhania)
1 cup Kashmiri red chillies, roasted
1 cup roasted cumin seeds (jeera)
1 cup amchur (dry mango powder)
3 tablespoons black pepercorns
1 cup salt
3 tablespoons black salt (sanchal)
Method
1. Powder all the ingredients together in a grinder.
2. Store in an air-tight container.
3. Use as required.
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Carrot garlic chutney

Posted on August 3, 2009. Filed under: Achaar/chutneys/powders, Diabetes/diabetic recipe, Home Remedies | Tags: , , , , |

Carrots, garlic, chilli powder and lemon juice are combined to make a tasty accompaniment for rotis, parathas or a spread for sandwiches. Carrots are rich in fibre and vitamin A and the garlic is good to control the sugar and cholesterol levels in the blood. This chutney can be stored if refrigerated for upto a week. Enjoy this chutney with hot Bajra Turnovers.

Cooking Time : Nil.
Preparation Time : 30 mins.

Makes 1/2 cup (approx. 7 tablespoons).

Ingredients
1 cup carrots, thickly grated
2 tablespoons garlic, chopped
2 teaspoons chilli powder
¼ teaspoon lemon juice
1 teaspoon oil
1 teaspoon salt
Method
1. Sprinkle ½ teaspoon of salt on the grated carrots and leave aside for 30 minutes. Drain out the juice.
2. Grind the garlic, chilli powder, lemon juice and the remaining ½ teaspoon of salt to a fine paste in a blender or a mortar and pestle.
3. Combine the carrots, garlic paste and oil in a bowl and mix well.
4. Serve immediately.
Tips
The chutney will stay well if refrigerated for upto 4 days.
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Low calorie green chutney

Posted on August 3, 2009. Filed under: Achaar/chutneys/powders, Diabetes/diabetic recipe | Tags: , |

Chutneys area favourite accompaniment for snacks as well for main meals. This low calorie chutney uses chana dal (daria) instead of fat laden ingredients like coconut and peanuts. Curds have been used to retain the fresh green colour of this chutney. It can be stored refrigerated for 2 to 3 days.

Cooking Time : 2 mins.
Preparation Time : 10 mins.

Makes 1/2 cup (approx. 7 tablespoons).

Ingredients
1/2 cup roasted chana dal (daria)
1/4 cup chopped coriander
1 green chilli, chopped
1 tablespoon low fat curds, beaten
salt to taste
For the seasoning
1/2 teaspoon oil
a pinch of asafoetida (hing)
1/8 teaspoon mustard seeds (rai)
Method
1. Combine the chana dal, coriander and green chilli with 1 cup of water and grind to a smooth paste.
2. For the seasoning, heat the oil, add the asafoetida and mustard seeds and fry until the seeds crackle.
3. Pour the seasoning over the chutney, add the curds and mix well.
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Red marinade

Posted on July 10, 2009. Filed under: Achaar/chutneys/powders | Tags: , |

Red marinade is a mixture of split fenugreek seeds, split mustard seeds, lemon juice and mustard oil. Store this marinade in a glass jar refrigerated and it will last for 1months. It is used in many pickles like bhindi til ka achaar, madras onion pickle, spicy mango pickle etc. This marinade is also helpful in the kitchen like sambhaar for making instant pickles.

Storage 1 Month : Refrigerated.
Preparation Time : 5 mins.

Makes 1 cup.

Ingredients
6½ tablespoons crushed fenugreek seeds (methi na kuria)
3 teaspoons split mustard seeds (rai na kuria)
3½ teaspoons lemon juice
6 tablespoons mustard oil
Method
1. Mix all the ingredients in a bowl. Use as required.
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Instant punjabi vegetable achaar

Posted on July 10, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

Ingredients
3 tbsp jaggery (cane sugar) or palm sugar (both available from Asian grocers) or light brown sugar
175ml/6fl oz cider vinegar
120ml/4fl oz extra virgin olive oil (you can use mustard oil, peanut oil or vegetable oil)
1-2 garlic cloves, peeled and crushed
1 tsp finely grated fresh ginger
400g/14oz small cauliflower florets
5 medium carrots, peeled and cut into 5cm/2½in pieces
225g/9oz baby turnips, peeled and halved
2 tsp whole brown mustard seeds, ground in a clean coffee grinder
2 tsp salt
a mixture of 1 tsp chilli powder and 1½ tsp bright red paprika
½ tsp garam masala
Method
1. Combine the sugar and vinegar in a small pan set over a low heat, stirring occasionally. Heat until the sugar has dissolved, then turn off the heat.
2. Pour the oil into a large pan set over a medium heat. When the oil is hot, add the garlic and ginger and stir for 30 seconds.
3. Add the cauliflower, carrots and turnips to the pan. Stir and cook for about a minute or until the vegetables are coated with oil and still fairly crisp.
4. Reduce the heat to low and add the ground mustard, salt, chilli powder and paprika mixture and garam masala. Stir and mix for a minute or two until the vegetables are coated in the spices.
5. Pour in the palm sugar-vinegar mixture and stir. Take off the heat and allow the pickle to cool.
6. Spoon the finished pickle into one or two clean jars, with its juices, then refrigerate. The pickle may be eaten immediately but will keep in the fridge for 3-4 weeks.

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Goan coconut chutney

Posted on July 7, 2009. Filed under: Achaar/chutneys/powders | Tags: , |

A good blend of sweet and sour this chutney goes well with any Indian curry.

Ingredients
115g/4oz coconut, freshly grated
110g/4oz chopped, fresh green coriander
1 small onion or 2 shallots peeled and coasley chopped
2.5cm/1in piece of fresh ginger, peeled and coarsely chopped
2 garlic cloves, peeled and coarsely chopped
2 tbsp lemon juice
1 tsp coriander seeds
2 cloves
1cm/½in piece of cinnamon stick
1 tsp salt
1 tsp sugar

Method
1. Put the coconut, coriander, onion or shallot, ginger, garlic, chillies and lemon juice in a food processor. Blend, adding 4 tbsp water as needed to get a thick, coarse paste. You may, if you wish, put this mixture into the container of an electric blender in several batches to get a much finer paste, adding a little water if needed.
2. Put the coriander seeds, cloves and cinnamon into a clean coffee grinder and grind them to a fine powder. Mix the powder with the coconut mixture. Add the salt and sugar. Stir to mix and taste for the blend of sweet and sour. Cover and refrigerate until needed.
3. The chutney lasts 24-36 hours. It may also be frozen.

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Baked chutney-stuffed sea bass

Posted on July 1, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

Preparation time: less than 30 mins

Cooking time: 10 to 30 mins

Ingredients :

  • For the chutney
  • 1 bunch coriander, washed, leaves only
  • 5 tsp lemon juice
  • 2 garlic cloves, left whole
  • 2cm/¾in piece ginger, peeled
  • 2 green chillies, seeds removed
  • 100g/3½oz freshly grated coconut
  • 20 pistachio nuts, shells removed
  • 1 tsp cumin seeds
  • vegetable oil, for frying, plus 1 tbsp
  • ½ tsp brown mustard seeds
  • salt and freshly ground black pepper
  • For the sea bass
  • 2 x 550g/1¼lb sea bass, butterflied (ask your fishmonger to do this for you), skin scored at 0.5cm/1in intervals
  • 1 tbsp vegetable oil
  • To serve
  • new potatoes, boiled
  • green salad
  • 1 lemon, cut into wedges

Method :

1. For the chutney, blend all of the chutney ingredients except for the vegetable oil and the mustard seeds in a food processor to a purée.

2. Heat the vegetable oil in a small saucepan over a medium heat. When the oil is hot, add the mustard seeds. (CAUTION: the mustard seeds will start to pop. Keep the pan clear of your face and eyes.) When the mustard seeds start to pop, remove the pan from the heat and add the seeds to the chutney mixture. Season well with salt and freshly ground black pepper.

3. In a separate bowl, mix two tablespoons of the chutney mixture with one tablespoon of the vegetable oil. Brush the chutney mixture all over the sea bass and set aside to marinate for 20-30 minutes.

4. While the fish is marinating, preheat the oven to 180C/350F/Gas 4.

5. When the fish has marinated, spoon the remaining chutney mixture into the cavities of the sea bass. Place the stuffed sea bass onto a baking tray and bake them in the oven for 15-20 minutes, or until the flesh of each sea bass is opaque.

6. To serve, divide the stuffed sea bass among four serving plates. Spoon a portion of the new potatoes and green salad alongside. Garnish each plate with a wedge of lemon.

Chef’s tip:

Adding pistachios to the chutney helps to bind it and the nuts absorb the juices that leak into it from the fish. You can also use peanuts as a substitute for pistachios.

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Green chutney

Posted on June 29, 2009. Filed under: Achaar/chutneys/powders | Tags: , , |

This goes well with all tandoori dishes and most North Indian snacks. It keeps well in the fridge for 4-5 days. You can add yoghurt and a pinch of sugar for a green chutney as you’d find in restaurants, or add desiccated coconut for a Southern flavour.

Ingredients
80g/2¾oz fresh coriander leaves and stalks, washed
20g/¾oz fresh mint leaves, washed
1 garlic clove, peeled and roughly chopped
2.5cm/1in piece fresh ginger, peeled and roughly chopped
½ small onion, chopped
1-2 green chillies, or to taste, seeds removed, chopped
15 raw pistachio nuts, shells removed, chopped
2 tbsp lemon juice, or to taste
salt, to taste
3 tbsp water

Method
1. Place all the ingredients into a food processor and blend until smooth.

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