Curry leaf chutney

Servings: 100 grams

Ingredients:

Content	Quantity	Comment
Curry leaves	1 bowl	3-4 small bunches
Onion	1 big / 2 small	Thinly sliced
Tamarind juice	2-3 tbsp
Salt	To taste
Red chillies	7-8
Jeera	1 tbsp
Oil	2 tbsp + 1 tsp	For cooking + Tempering
Mustard	1 tsp
Water	As required
Asafoetida	¼ tsp

Method:

Take some water in a bowl with a teaspoon of salt. Bring it to a boil. Add the cleaned curry leaves and cook for 2-3 minutes. Drain and set it aside.

       

Take a pan. Dry roast the red chilies till light  brown. Set aside. Heat 2 tbsp of oil in the same pan. Add jeera, once it starts popping, add onion and saute till translucent. Add the tamarind juice and cook on low flame for 5 minutes while constantly stirring and ensuring that you don’t burn the tamarind. Set aside to cool.

       

Grind together all the cooked ingredients with salt and very little water if required. Remove the chutney to a bowl and temper with mustard and asafoetida.

Serve it with the dish of your choice.

Note:

This chutney tastes better when you add sambar/madras onion than the normal ones.

Tip:

You can alternatively cook the red chillies and curry leaves along with onions with extra water just about 1/2 cup. This way it can be stored for a longer time.

Read More

Mango Pickle

Servings: 500 grams

Ingredients:

Content	Quantity	Comment
Raw mango	500 grams	Washed and tapped dry
Salt	1 cup
Methi seeds	1 tsp
Jeera	1 tbsp
Mustard seeds	1 tsp
Oil	¾ cup
Green chillies	100 grams	Washed and tapped dry
Hing	1 tsp
Kalonji	1 tsp
Saunf	1 tsp

Method:

Cut the mangoes in cubes and cover it with a clean cloth and let it dry in sun for a day completely. Dry roast the methi seeds and jeera separately. Cool and grind it to a powder. Grind the green chillies coarsely.

       

       

Mix the dried mangoes, ground green chillies, methi seeds and jeera powder, kalonji, hing, saunf, mustard seeds and salt in a large bowl. Heat the oil to smoking point and cool it completely. Add this to the mixture prepared in step 3 and mix well. Transfer this mixture to a clean and airtight container.

       

Keep the container in sun for 2-3 days and allow it to cook. Mix the pickle everyday once you remove it from sun.

Allow it to cool completely on the last day and store in refrigerator overnight before serving.

Serve it with the dish of your choice.

Read More

Coriander Chutney Powder

Servings: 200-300 grams

Ingredients:

Content	Quantity	Comment
Channa dal	1 cup
Urad dal	1 cup
Toor dal	¼ cup
Coriander leaves	1 cup	Cleaned, dried on clean towel and chopped
Dried red chillies	8-10
Mustard seeds	1 tbsp
Tamarind	1 small Lemon size
Copra	½ of medium size copra	Sliced
Oil	1-2 tbsp
Hing	½ tsp
Salt	To taste

Method:

Dry roast the dals separately on medium flame and allow it to cool.

       

       


Add a tbsp of oil to the pan and add mustard seeds, once it starts spluttering, add tamarind and roast a bit. Add the coriander leaves and roast till light dry. Do not burn the leaves. Set aside to cool. Do not mix this with the dals.

       


Roast the red chillies till light brown and set aside to cool. 

       


Grind the ingredients in step 2 with red chilies and copra to a smooth powder. 

       


Add the dals to this mixture along with  hing and salt and grind it to a light coarse powder. 

       


Cool and serve with dish of your choice.

Read More

Mixed Fruit Jam

Servings: 500 grams

Ingredients:

Content	Quantity	Comment
Apple	2 big	Peeled and cubed
Papaya	1 medium sized	Peeled and cubed
Black seedless grapes	2 handfuls	Washed and tapped dry
Sugar	2-3 cups	Powdered
Lime juice	1 tbsp
Clove	1-2
Elaichi powder	½ tsp

Method:

Grind together all fruits to juice in a juicer. Combine the juice, 2 cups of sugar, clove, elaichi powder and mix well. Cook on low flame. Once the sugar dissolves, add lime juice and mix well. Cook until the mixture thickens to a jam consistency.

       

       

Cool and store in a cool and dry place or in refrigerator. Serve with the dish of your choice.

Tip:

1. Add more sugar if required after you are halfway through if you feel the sweetness is less.

2. You can make pineapple jam similarly. Save some pineapple pieces to get enhanced flavor.

3. You can use fruits of your choice. Also you can add more fruits if you wish to.

Read More