Posted in accompaniment

Tangy Salsa Recipe

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Tangy Salsa derives its flavor from chopped vegetables’ juices along with sumac powder and chilli garlic oil . The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. It has a pleasant tangy taste with a hint of citrus fruitiness. Romans used sumac as souring agent before the introduction of lemons.

Serve Tangy Salsa with Nachos / Chips / Lavash Crackers.

INGREDIENTS 

For Tangy Salsa

  • 1/2 Onion (Chopped)
  • 1/2 Red Bell-Pepper (Chopped)
  • 1/2 Yellow Bell-Pepper (Chopped)
  • 1 Cucumber (Chopped)
  • 1 Tomato (Chopped)
  • 10 Jalapeño (Chopped)
  • 1 Tsp Sumac Powder
  • 2 Tsp Chilli Garlic Oil
  • Salt

For Chilli Garlic Oil

  • 12 Red/Green Chillies (Chopped)
  • 2 Tsp Dry Garlic-Oregano Seasoning
  • 1 1/2 Tsp Sumac Powder
  • 2 Tsp Vinegar
  • 3 Tbsp Oil
  • Salt

METHOD

For Chilli Garlic Oil

  1. Heat oil in a saucepan.
  2. Add chopped chillies to saucepan and turn off the heat.
  3. Add garlic-oregano seasoning, sumac powder, vinegar and salt to it.
  4. Let oil rest for 30 mins.

For Assembling

  1. Chop all vegetables into small pieces and transfer them to a big bowl.
  2. Add chilli garlic oil, sumac powder and salt to it.
  3. Mix all the ingredients.
  4. Put the bowl in refrigerator and let mixture rest for 30 mins to allow flavors to develop.

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Posted in accompaniment, Uncategorized

Hot Chilli Tomatoes Sauce Recipe

imageFiery Hot Chilli Tomato Sauce has been prepared with main ingredients as tomatoes, dry red chillies, garlic cloves and honey.

Pairs extremely well with namkeen vegetable parathas . One can also use it to prepare chilli garlic noodles. Just add extra 6-8 garlic cloves and reduce the amount of honey to one tablespoon… and you are ready with sauce for chilli garlic noddles. You can replace apple cider vinegar with plain white vinegar or rice vinegar and honey can be replaced with sugar.

Cook it and store it an airtight container for future use.

INGREDIENTS

  • 2 Medium Tomatoes
  • 15 Dry Red Chillies
  • 20 Garlic Cloves
  • 2 Tbsp Tomato Ketchup
  • 1 Tbsp Apple Cider Vinegar
  • 1 1/2 Tbsp Honey
  • Salt
  • 3/4 Tbsp Sesame Oil

METHOD

  1. Soak dry red chillies in hot water for 30 minutes.
  2. Make a paste with soaked chillies and garlic cloves.
  3. Further, add tomatoes to above paste and again blitz the mixture.
  4. Heat oil in a frying pan and add tomato-chilli garlic paste.
  5. Add tomato ketchup, apple cider vinegar and salt.
  6. Cook for 3-4 minutes and turn off the heat.
  7. Once mixture has been cooled down, add honey and mix.
  8. Transfer to an airtight container for storage or consume imeediately.

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Posted in accompaniment

Mirchi ke Tipore/Instant Chilli Pickle Recipe

imageMirchi ke Tipore – Peppery and tangy instant chilli pickle, which is often served as part of Rajasthani Thalis. I first tasted this dish at my in-laws place . My mother-in-law used to make delicious mirchi ke tipore . I have tried to emulate the flavor here.

One can use long thick chillies/ bhavnagri chillies for making mirchi ke tipore. It requires minimal effort to prepare it. In comparison to usual pickle recipes, this recipe uses much lesser amount of oil and salt and can be consumed immediately.

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This authentic Rajasthani side-dish can really enhance the flavor of any lightly spiced simple meal as well. Mirchi ke Tipore can also be stored in refrigerator for a week.

INGREDIENTS

  • 8 Long Thick Chillies
  • 1 Tsp Asafoetida
  • 1 1/2 Tsp Mustard seeds
  • 1 Tsp Cumin Seeds
  • 2 Tsp Fennel Seeds
  • 3/4 Tsp Turmeric Powder
  • 1 1/2 Tsp Fennel Seeds Powder
  • 3 Tsp Dry Mango Powder
  • Salt
  • 1 Tbsp Mustard Oil

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METHOD

  1. Chop chillies into small pieces ( approximately 1/2 “)
  2. Heat mustard oil in a kadai and add asafoetida.
  3. Also, add mustard seeds, cumin seeds and fennel seeds.
  4. Once seeds begin to crackle/splutter, add chopped chillies.
  5. Add 2-3 tablespoons of water and salt. Mix all the ingredients and cover kadai with a lid. Let it cook for 5-7 minutes.
  6. Remove lid and sprinkle turmeric powder, fennel seeds powder and dry mango powder. Stir all ingredients.
  7. Cook for a couple of minutes and remove kadai from heat.
  8. Consume immediately or transfer to a glass container once it has been cooled down.

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Posted in accompaniment

Tomato Chutney With Bhavnagri Chillies Recipe

imageThis chutney has been prepared with roasted tomatoes, roasted bhavnagri chillies, coriander leaves and a few dry spices. Bhavnagri chilli is mildly hot and remains available throughout the year. A variety of dishes like stuffed bhavnagri chillies, bharli mirch, mirchi salan, mirchi vada etc. are prepared with it.

I have roasted tomatoes and bhavnagri chillies in an oven till they were charred. Use of bhavnagri chillies and coriander leaves along with black peppercorns gives this chutney a piquant flavor. I have added some sugar as well to balance the peppery taste of chutney.

This chutney can be refrigerated in a glass container for 15 days. Relish this spicy tomato chutney with bhavnagri chillies as an accompaniment to vegetable/ stuffed parathas or any lightly spiced meal.

Yields : 1 Cup

INGREDIENTS

  • 5 (Medium) Tomatoesimage
  • 4 Bhavnagri Chillies
  • 1 (Medium) Onion
  • 1/8 Cup (Chopped) Coriander Leaves
  • 1 Tsp Cumin Seeds
  • 6 Black Peppercorns (Crushed)
  • 1/2 Tsp Red Chilli Powder
  • 1/4 Tsp Garam Masala
  • 2-3 Tsp Sugar
  • Salt
  • 1 Tbsp Oil

METHOD

  1. Clean bhavnagri chillies and tomatoes with water.
  2. Brush them with some oil and place on a baking tray (lined with parchment paper).
  3. Transfer baking tray to a preheated oven and bake for 20 minutes at 250°C.
  4. Remove bhavnagri chillies from tray and let tomatoes bake for additional 10 minutes.
  5. Transfer them to a bowl filled with water so that skin of tomatoes can be easily removed.
  6. Now, chop bhavnagri chillies and tomatoes roughly.
  7. Heat oil in a pan and add cumin seeds.
  8. Once cumin seeds begin to crackle, add onion and cook till it becomes soft.
  9. Add chopped tomatoes and bhavnagri chillies.
  10. Cook at medium flame for 3-4 minutes.
  11. Add black peppercorns, red chilli powder, garam masala, salt and sugar.
  12. Cook for two minutes and add chopped coriander leaves.
  13. Again cook for a minute and turn off the heat.
  14. Transfer mixture to a grinder jar and allow it to cool completely.
  15. Grind the mixture till you receive a slightly coarse paste.
  16. Transfer to a glass container and store.

NOTES

  1. You can roast tomatoes and bhavnagri chillies directly on a gas burner as well.

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Posted in accompaniment, side dish

Stuffed Bhavnagri Chillies Recipe

imageBhavnagri chilli is mildly hot and remains available throughout the year. A variety of dishes like bharli mirch, mirchi salan, mirchi vada etc. are prepared with it.

Bhavnagri chillies in this recipe have been stuffed with spicy and tangy achari potato filling .Subsequently, they have been pan-fried in a wide-bottomed pan with some mustard oil. These stuffed bhavnagri chillies serve well as scrumptious side-dish/ accompaniment.

Serves : 6 Stuffed Bhavnagri Chillies

INGREDIENTSimage

  • 6 Bhavnagri Chillies
  • 2 1/2 Medium Sized Potatoes
  • 3/4 Tsp Asafoetida
  • 1 Tsp Cumin Seeds
  • 1 Tsp Fennel Seeds
  • 2 1/2 Tsp Coriander Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Fennel Seeds Powder
  • 1 Tsp Dry Mango Powder
  • 1/2 Tsp Garam Masala
  • Salt
  •  1 1/2 Tbsp Refined Oil
  •  1/2 Tbsp Mustard Oil

METHOD

  1. Heat oil in a kadai and add asafoetida, cumin seeds and fennel seeds.image
  2. Once cumin seeds begin to crackle, add coriander powder and chilli powder. Cook till mixture begins to turn brown.
  3. Add mashed potatoes, fennel seeds powder, dry mango powder, garam masala and salt.
  4. Mix everything and let it cook for 10-12 minutes. Turn off the heat.
  5. Mash potatoes and let the mixture cool down.
  6. Cut bhavnagri chillies for 3/4th of their size, only on one side. Chillies should not separate from their stems. Refer to the image for more clarification.
  7. Remove the seeds with the back of a fork .
  8. Put a few teaspoons of achari potato filling with a spoon and push it inside. Put more filling till whole chilli is stuffed.
  9. Repeat the process till all chillies are stuffed.
  10. Heat a wide bottomed pan and pour mustard oil.
  11. Place all chillies and sprinkle some salt over them.
  12. Cover the pan and cook for 12-15 minutes. Keep on flipping chillies in between so that both sides get cooked.

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Posted in accompaniment

Coriander Chutney / Hari Chutney Recipe

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Coriander chutney/hari chutney is the most popular accompaniment for appetizers/snacks. It is prepared with absolutely simple and easily available ingredients like coriander leaves, green chillies, lemon juice and salt. You can add some mint leaves also but i prefer it without mint leaves.

It tastes best when it is freshly prepared but you can store it in an airtight container as well for a few days.

Yields : Approximately 1/2 Cup

INGREDIENTS

  • 2 Cups Coriander Leaves with Stems
  • 4 Green Chillies
  • 3/4 Lemonimage
  • Salt

METHOD

  1. Remove thick stems of coriander leaves and reserve thin and soft stems.
  2. Wash green chillies and coriander leaves with stems 2-3 times.
  3. Transfer them to a grinder-jar and grind till you get a smooth paste. Add  a few teaspoons of water if you face difficulty in grinding.
  4. Add salt and lemon juice.
  5. Mix and transfer to a glass container for storing.
Posted in accompaniment

Peanut Chutney Recipe

imageMain ingredients used in recipe for peanut chutney are roasted peanuts and curry leaves. Apart from them, desiccated coconut has been added for sweetness and lemon juice has been added for tangy taste.

This is a quick and easy to cook recipe. It serves as an ideal accompaniment for south indian dishes like idli, dosa, uttapam etc.

I read this recipe in one of the GoodFood India magazines. My husband and son love roasted peanuts, so I tried this recipe as soon as I could and they simply relished it. I have made some changes to the original recipe. Hopefully, you will relish it .

Now, let me share some facts about healthy ingredients of Peanut chutney…

Peanuts are a good source of monounsaturated fats and contains good quantity of protein, vitamin E, niacin, folate etc.

Curry leaves are considered to be of great medicinal value. They have anti-inflammatory and antioxidant properties. Curry leaves are considered to be good for skin and help in digestion as well.

Yields : 2/3 Cup (Approx.)

INGREDIENTSimage

  • 1/3 Cup Peanuts (Roasted and Peeled)
  • 1 /2 Big Onion (Chopped)
  • 1 Green Chilli (Chopped)
  • 1 Tsp (Grated) Ginger
  • 12 Curry Leaves
  • 3/4 Tsp Mustard Seeds
  • 1/8 Tsp Turmeric Powder
  • 2 1/2 Tbsp Dessicated Coconut
  • 1 Tbsp Lemon Juice
  • Salt
  • 1 Tbsp Cooking Oil

METHOD

  1. Heat oil in a frying pan and add mustard seeds, green chillies and curry leaves.
  2. Cook for a minute and add chopped onion and grated ginger.
  3. Cook for 3-4 minutes and subsequently, add turmeric powder and roasted peanuts.
  4. Cook further for 2 minutes and add desiccated coconut along with 2-3 tablespoons of water. Adding water will prevent coconut from burning.
  5. Add salt and mix all the ingredients.
  6. Turn off the heat and cool contents of frying pan.
  7. Transfer contents to a grinder-jar and add 2-3 tablespoons of water. Grind till you receive a smooth paste. Add a few tablespoons of water if you have difficulty in grinding the contents of jar/ find chutney to be thick.

NOTES

  • You an roast peanuts in a nonstick pan with 1/8 tsp of oil at low-medium flame. It takes approximately 10-15 minutes. Keep on stirring in between so that peanuts do not get burnt. Let peanuts cool down and rub them with fingers to remove their skin. Roasted peanuts can be stored in an airtight container for future use.
  • You can add more green chillies if you prefer spicy chutney.

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Posted in accompaniment

Tamarind and Jaggery Chutney / Meethi Chutney Recipe

imageAs the name suggests, this chutney has been prepared with tamarind paste , jaggery powder and a few spices.

I remember my mom soaking tamarind pieces in water for a few hours , then extracting pulp for making chutney. Nowadays, tamarind paste is easily available in the market and it becomes so simple to prepare tamarind chutney. But, salt content of this paste is usually quite high, so be careful while adding salt to chutney.

I have added jaggery powder instead of sugar in this recipe. Jaggery is a good source of minerals like iron,magnesium and phosphorous.

Tamarind and jaggery chutney is eaten with chats, samosas etc. You can store it in an airtight glass container for 8-10 days.

Yields : Approximately 1/2 Cup

INGREDIENTS

  • 3 Tbsp Tamarind Paste
  • 3/4 Tsp Ginger Powder (Optional)
  • 1/4 Tsp Red Chilli Powder
  • 1 Tsp Cumin Seeds Powderimage
  • 1/4 Tsp Garam Masala
  • 4 Tbsp Jaggery Powder
  • 1 Cup Water
  • 1/4 Tsp – 1/2 Tsp Black Salt

METHOD

  1. In a pan, add tamarind paste and water.
  2. Sprinkle all dry ingredients and mix the contents of pan.
  3. Cook at low flame till chutney thickens. It will take approximately 15-20 minutes.
  4. Wait for chutney to reach room temperature. Pour it in an airtight glass container for storing.
Posted in accompaniment, dips

Cherry Tomatoes and Garlic Dip Recipe

imageCherry tomatoes and garlic dip has a tangy flavor with a perfect balance of sweetness and spiciness.  It is easy and very quick to cook. I have used cherry tomatoes as they are sweeter than regular tomatoes. Do not skip vinegar as it really enhances the flavor.

At home, we simply loved this dip with nachos. You can use it as an accompaniment for several other dishes, be it paratha or some snack.

Yields : 1/2 Cup (Approx.)

INGREDIENTS

  • 16 Cherry Tomatoes (Chopped)
  • 16 Cherry Tomatoes (Paste)
  • 1 1/2 Tbsp (Chopped) Garlic
  • 6 Tsp White Vinegar
  • 1/2 Tsp Paprika Powder
  • 1/4 Tsp Chilli Flakes
  • 4 Tsp Jaggery Powder
  • Salt
  • 3/4 Tbsp Oil

METHODimage

  1. Heat oil in a pan and add chopped garlic to it.
  2. Saute for a few seconds and add chopped cherry tomatoes. Cook for 5 minutes.
  3. In the meantime, make a paste of remaining cherry tomatoes by using a grinder.
  4. Add cherry tomato paste to the pan.
  5. Also, add vinegar, paprika powder, chilli flakes, jaggery powder and salt.
  6. Cook till you get a nice thick consistency and turn off the heat.

TIPS/SUGGESTIONS

  1. You can transfer this dip to a glass container and refrigerate it for 3-4 days.
  2. You can puree the dip to get a sauce like consistency and serve to your kid. It will be fresh as well as healthy without being loaded with preservatives.