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Indian Spices,Pickle & Dips

Peanut Dip

INGREDIENTS

Peanut – 1 Bowl

Ginger – 1 inch

Garlic ( chopped ) – 3 to 4 clove

Onions ( chopped ) – 1/2 bowl

Dry red chili / Green Chili ( as per taste )

Tamarind  – 2 inches ( half of cherry tomato )

Oil – 2 tsp

salt ( as per taste ) while grinding.

Water, while grinding

METHOD

In a pan take 1 tsp of oil  once its hot add peanuts then roast it and take it out in a plate. Now add another tsp of oil, once its hot add rest of the ingredients and roast it. Allow the mixture to cool down.

Once it’s cold add all the roasted ingredients and salt in the jar and grind it into smooth paste. Add little by little water while grinding as per the consistency required.

This dip can be had as a bread spread and also along with dosa / Idli / Pongal.

Tip: keep the spread like a smooth paste so that you can use it as a spread on bread and while using it for dosa or pongal you can add little water and change the consistency like that of chutney.

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Amla ka achar |Gooseberry Pickle

The other day I went to vegetable market just like any other day and found many fresh Amla ( Gooseberry)  and was thrilled, because they are my favorite ( and also seasonal 🙁 ).  They can be found in the markets only from October to April. When you see something you like after months you immediately feel the temptation and urge and no wonder I felt tempted to buy too and I bought them as well, but Only to realize that I bought a lot more( than I actually should have), once I reached home (could not resist myself ). Everyone of us mostly knows that it’s very rich in iron, vitamin A & C ( Indian Gooseberry is one of the highest source of Vitamin C ), fiber, potassium,magnesium, calcium and many more. There is a say that, one has to take one Amla a day ( from the place I come ), just like we say an apple a day is a must. Amla features widely in Ayurvedic textbooks. It has many nutrients factor and are also  good for eyes, skin, diabetes, heart and many more.

Anyways cut short,  after getting so many I was like how to consume it and then I remembered this instant pickle recipe. At my place we normally have it directly (without any chapati or rice) because the ginger in it, give a relishing flavor.

INGREDIENTS

10-12 gooseberry (Amla)

10-12 chilies green slit

3 -4 Tbsp oil

1 Tbsp rai powder (mustard seed powder)

1/4 tsp turmeric powder

Salt

1 Tbsp dhaniya powder ( Coriander Powder )

1/4 Tbsp red chili powder ( can skip)

1 Tbsp grated ginger

Pinch hing (asafoetida)

METHOD

Wash and boil gooseberries with very little amount of salt (off the flame when you hear 1 whistle if you are going to pressure cook it). Once boiled , strain and cool it to room temperature ( do not throw boiled water it’s very rich in nutrient. You can have it along with black salt ). Deseed the gooseberry (Amla). Amla must not be  very soft otherwise it will become messy, it has to be tender.

After deseeding it, heat the oil in a pan then add hing, green chilies and ginger. sauté it for a minute then add deseeded Amla, mix it well then add mustard powder followed by chili powder, turmeric, coriander powder and salt. Just stir for 2 minutes off the flame and cover it for 10 minutes. Transfer it into a glass bottle once it has comes down to room temperature. The pickle stays good for a week ( if you want to use it for a week or more you can add extra 2 Tbsp warm oil, trust me it stays good). You can have this delicious pickle with Jowar ki roti ( millet Indian bread), paratha, rice, plain Khakhra and yes, you can carry it while you are traveling too.

Tamatar-Dhaniya Ki Chutney |Tomato chutney

Tamatar-Dhaniya ki chutney is very famous chutney in South India and is known by “ Thakali kothamalli chutney ” or Thakali Chutney. This chutney can be normally had with Idli / Dosa / Paniyaram / Mysore Bhaji/ Neer Dosa. The main ingredients of this recipe is Tomato and Coriander.

INGREDIENTS

Big size Tomato 2 chopped

Asafoetida pinch

salt as per taste

Turmeric powder pinch

Red chilli powder as per taste

Dry red chilli 2

Mustard seeds 1/2 tsp

Curry leaves 5

sambar Powder 2 Tsp ( Optional )

Oil 3 Tbsp ( 1 Tbsp for Tempering and 2 Tbsp for chutney )

1/2 bowl Chopped coriander

METHOD

To make Chutney

Heat oil in a pan once it’s hot add asafoetida and dry red chili, once the chili gets little brown in color add the chopped tomatoes, chili powder, sambar Powder, turmeric powder and salt and stir occasionally until tomatoes softens and turn the gas off.

Once the mixture cools down, grind it with coriander into a smooth paste. Add 1 Tsp water if necessary and transfer it to the serving bowl.

Tempering

Take a small pan , to it add 1 Tbsp of oil and once its hot add mustard seeds (once it starts to splutter) then add curry leaves, saute it for 3 seconds and then pour it on the top of the chutney and enjoy it with hot idli, dosa, paniyaram, neer dosa 🙂

Methi Mirchi ( Fenugreek Pickle)

Methi Mirchi sabji is nothing but fenugreek & Green chilli vegetable. The brighter side of this recipe is you can also refrigerate it for one week and use it as and when required and can also pack it for long journeys.( P.S you need to add extra 3 to 4 tbsp oil in order to store for longer so that it does not get spoiled) I remember my mom used to pack this when we used to go for long journeys in train for vacations and now I pack it along when we travel. 🙂  you can also cook it a day ahead of your journey and keep it.

You can say methi mirchi as a instant pickle also. When you are running out of time or confused what curry to cook this can come to your rescue. It has spicy tangy flavor for those who love spicy.

This is one kind of recipe which can go with literally anything, you name it and you can eat with it, like with Chapathi|Indian Breads|Khakra| Puri’s | Paratha’s and also rice. It’s  very famous in the interiors parts of Northern India. The main ingredients of this recipe is FENUGREEK SEEDS and CHOPPED GREEN CHILLI, which I am sure by now you would have guessed 🙂 , yeahh!! you guessed it right 😀

Please find the detailed recipe below.

INGREDIENTS

1 1/2 cup of water ( To boil Fenugreek seeds )

1 cup Chopped green chilies ( Hari Mirchi ) or any kind of chili peppers you like.

1/8 cup methi seed ( Fenugreek seeds)

2 tsp Coriander powder ( Dhaniya powder )

1tsp Mango powder ( Aamchur powder )

1/4 tsp Turmeric powder ( Haldi )

3-4 Tbsp oil

Pinch of Asafoetida ( Hing )

Salt

METHOD

Methi mirchi

In a pan add 1 1/2 cup water and keep it on flame. When water comes to boil add methi seed. Boil it untill methi seeds are tender enough to eat. Once tender, strain it in a bowl and rinse it with cold water.

Add all the spices on the top of the washed/rinsed Fenugreek seeds. Now in a pan heat oil, then add asofoetidoa followed by green chilli. Saute the green chili for about 3 to 4 mins then add the fenugreek seeds along with spices and mix everything well for about 1 to 2 mins and then turn off the gas.  Cover it with the lid on the same burner and let it sit for about 10 to 15 mins and then transfer to air tight container bowl if you are going to store it.

Tip: You can keep the boiled water aside and have it with dash of lemon and salt to it. Fenugreek water is very healthy.

You can use any kind of green/ red chili, which is spicy. I had used small green chili which we use in India.

Dry Mango Powder Chutney/ Last minute Khati meethi chutney Recipe

INGREDIENTS

30 grams Dry Mango Powder

1 cup Water

1 cup Sugar

1/2 Tsp Red chili powder

1/2 Tsp Garam Masala Powder

1/2 Tsp Black Salt

METHOD

In a Steel Kadai or Vessel  mix water and Mango Powder on a medium low flame. Once the chutney starts to thick add sugar and stir it.. once the sugar has dissolved add the remaining ingredients ( Red chili powder, black salt and Garam Masala) and mix it well one more time again on a low flame after 10 mins take a drop of chutney on your thumb and check if the strands are formed. If the strands are formed then the chutney is ready. Let it cool and then store it in air tight container and refrigerate it and use it as and when you want.

Note: Don’t worry if the consistency of the chutney is thick. You can always balance the consistency by adding little water to the required amount of chutney you want to serve in a bowl

 

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