Tangy Hot Lemon pickle / उपवासाचे लिम्बाचे लोणचे

As the name suggests this pickle is sweet-sour-hot in taste:) A traditional Maharashtrian pickle which is generally eaten on Fasts with Saboodana Thalipeeth or Sabudana Khichadi.
It's one of my favourite :) very very tasty tasty. :)


Ingredients:  ( I am giving a standard proportion here but you adjust them as per your taste.)
12 Lemons 
75gm Red chilli powder or to taste
150-225 gm Salt or to taste
500gm Sugar or to taste.


Procedure: 

1. Cut each lemon into 8 pieces.
2. In a mixing bowl, mix sugar,salt and red chilli powder well.
3. In a pressure cooker bowl, put all the pieces of cut lemons. ( NO water in bowl).
4. Pressure cook lemon for 2 whisles.
5. Once cooker is cooled down mix these lemon pieces with the mixture above of salt-sugar-chilli powder.
6. Mix gently. 
7. Store in a cool,properly dried glass or plastic bottle or box. The container need to be properly dried. 

It takes 8 days to soften and flavour the lemon pieces in the ingredients properly. If not pressure cooked, it takes 1 month :)

Try with 2 lemons first with adding little bit of sugar,salt,red chilli powder slowly and tasting in between. 

Since there is no oil required for this pickle, it makes it more healthy. Because Vitamin C benefits are well  known to all of us:)

Enjoy healthy eating!!

Linseed/Flax seeds Chutney / जवस चटणी

Flaxseed Chutney

Linseed also known as common flax. This is called as Jawas in Marathi or Agasi/Akshi in Kannada. They contain high Omega-3 fatty acid. They may also reduce the cholesterol levels especially in women.

I have used Brown Linseed to make this Chutney.

Ingredients:

125 gm Linseed
Handful of groundnuts 

Red chilli powder to taste

salt to taste

3-4 garlic cloves

1/2 Tsp sugar

Procedure:

1. Dry roast Linseeds,Groundnuts together in a pan until the rawness goes away. You can observe that they will start popping up once they are roasted enough. That is the time you have to switch off the stove. Don't over roast them.
2. Let it cool down.
3. Once cooled totally, in a mixer add Linseed, salt,red chilli powder,sugar and grind to coarse consistency.
4. To this ground powder add minced  garlic cloves and grind in mixer again to a fine chutney consistency. 
5. Taste it and add salt or red chilli powder as per your taste.

This chutney can be served as mixed with raw oil to have with parathas or chapati.

Also,mix with yoghurt well and serve with any kind of Dosa :)

Enjoy Healthy Eating!! 


Tag: Flaxseed,Linseed,Jawas,亜麻仁,льняное семя,seme di lino,graine de lin,

Stuffed medu wada chaat

I had prepared aloo parathas for friends one dinner. Some aloo mixture was remaining so tried this recipe.:) works really well.


Ingredients: 


Urad dal washed and soaked for 2-4 hours.
Mashed potatoes
Green chilli - ginger paste
salt to taste
turmeric
mustard seeds
cumin seeds
coriander powder
oil for deep fry


For chaat: Pudina chutney
sev / Haldiram's bhujia
Tamerind-jaggery chutney / sauce
Curds ( optional) 
chaat powder optional


procedure: 

1. Put 1 Tsp oil in pan. Once hot, add mustard seeds,cumin seeds,turmeric,chilli-ginger paste. Stir well. Add boiled and mashed potatoes. Mix well. Add coriander powder, salt to taste. stir for 3-4 min. Once mixed well. Switch off the stove.
2. Let the mixture cool down.
3. Grind the soaked Urad daal draining all the water properly into a thin paste. Consistency of usual medu wada batter.
4. Add little chilli paste and mix well. Add salt a little bit.
5. Make small balls of potato mixture in palms. Dip them in urad daal mixture making sure the batter surrounds the potato properly.
6. Deep fry in hot oil till turns brown.
7. In a serving plate, put these Vada, pour pudina chutney, tamerid chutney, sev. Add whatever chaat things you like. 

Have a nice chatpati evening :)

Shallow fried Papad

An often order starter dish in India is Masala papad :) Another snack what we all miss abroad :) 
Here I am giving a method to fry papad without deep frying it :) Also you can give different shapes to papads :) which makes it more interesting.


Ingredients:
Urad daal papad ( Lijjat or any available brand)
few table spoons of oil


Procedure: 

1. Heat up Tava.
2. Once Tava is hot enough,spread a table spoon of oil on Tava equally. In a round motion. So that all the sides will be roasted well.
3. Put the papad on Tava. Using a spatula type spoon with which  you can put pressure on papad well  press papad equally from all the sides making sure papad is roasted all places.
4. You will find few places are not getting roasted well. Flip the papad. Roast again.
5. Apply oil with spoon if you see oil is totally absorbed. Just apply oil dont sprinkle.
6. Once it is roasted full. Fold it with hands carefully. Papad is soft right now so you can give any shape. Once it cools down, it will become crispy retaining the shape you gave:)

Enjoy!!!

Roasted - Salted peanuts / खरमुरे / खारे दाने

I am sure everyone miss this thing in India :) All of us have it every other day in India. Which is but very difficult to have here:) 

I tried a little as told by my friend...and it worked out well:)

So.....Enjoy !!!

Preparation time: 5 min

Ingredients: 

Ground nuts

Water

Salt

Procedure: 

1. Take a microwavable bowl. Put some ground nuts in it. 
2. Take water as much as depend on your ground nuts quantity.
3. In a separate bowl take little water and add little bit of salt. Dissolve the salt in water.
4. In the ground nuts bowl add little bit of water. Not even to dip all the ground nuts in water. just enough to wet all the ground nuts.
5. On 'medium high' temperature of microwave, keep the bowl for 2 min.
6. Remove and stir little. This time ground nuts will be like boiled texture.
7. Keep on the same temperature for 2-3 minutes.
8. You will have nice dry roasted salted penauts ready:) to enjoy with your favourite movie :)