Snake Gourde Chutney - Padwalachi Chutney

Snake Gourd Chutney

Snake Gourd

Easy-Healthy-Tasty. A nice option for side dish. 


Ingredients:
2 Cups of chopped Snake Gourd ( chopped into Round slices) If the seeds are quite hard then de seed the slices.
1/2 Cup Grated Coconut
2 Tsp Roasted Groundnuts's powder ( danyache coot)
2-3 Or to taste green chillies
15-20 Twigs of coriander leaves
Salt to taste
1/2 Tsp Sugar ( for a complete taste)
couple of twigs of curry leaves
Turmeric powder 2  pinches
Cumin seeds 1/2 Tsp or to your taste
2 spoons Oil for cooking


Procedure:

1. In a pan keep oil for heating. Once heated add Cumin seeds, then when they splutter add curry leaves, turmeric powder, chopped  green chillies. Stir well.
2. Add Sliced Gourd. Stir well. Keep Hob flame on medium. Cover it with a lid. Cook for 5 min.
3. Remove and stir well. Again cover it and cook for 4-5 min and open it. ( If the slices were thin you just need to steam cook them like this only one time)
4. Once it changes it color, switch off the gas. 
5. Then to this slices mixture,add Coconut, Ground nut powder,salt,coriander leaves,sugar.
6. Mix well.
7. Once cooled down, shift the mixture into Mixer. Grind the mixture to a chutney consistency. Little bit of coarse is fine.
8. On the chutney, pour a  Tadaka. (Heated oil-Cumin seeds-Curry leaves.)
9. It goes well with any meal. Lunch or dinner.

Health benefits of Snake Gourd:

A tonic for heart,rich in calcium,a natural antibiotic.

It can disperse phlegm, remove pus, expel toxic matter and is anti-inflammatory. It creates a cooling effect in the body.

It helps stimulate the production of body fluids, relieving dryness.

It is considered useful in wasting and thirst, which is an ancient reference to diabetes. This has led to investigations of its potential to treat this disease. Modern Chinese treatments for diabetes frequently include Snake gourd root as an ingredient. Even otherwise, being a low-calorie food, this vegetable can be used liberally with advantage by Type-II diabetics to reduce weight and also at the same time get adequate nourishment.


Labels:
Snake Gourd,Schlangenkürbis,serpenter la gourde,zucca di serpente,ヘビヒョウタン,тыква змеи,บวบงู,Padawal,Padol Kai

Kairichi Chutney/Green Mango Chutney/Aam Ki Chutney

Mango Chutney

Kairichi Chutney

Ingredients:
1 cup of Green mango pieces.
(Chop Small-medium size pieces of Mango.
80-90gm Of sugar. Since the mango I used was not so sour it had a sweet taste in it, i used 80 gm for this much quantity.If the mango you are using is quite sour use 100gm Sugar.
1/2 TSP Mustard seeds
1/4TSP Fenugreek Seeds ( methi seeds)
2 TSP Ghee
Procedure:

1. Pour ghee in a pan and let it melt. Once it is, add Methi.Fenugreek seeds. Once they turn brown add mustard seeds.
2. Once mustard seeds start spluttering, add the chopped Mango pieces. 
3. keep the flame on slow heat and cover the pan with a lid.
4. Let it coo for 5 minutes. Give a gentle stir.If the mango pieces have become soft, add the sugar. and mix well. If they are not soft yet, cover for another 2-3 minutes and let it cook. Basically we have to add the sugar to the soften mango.
5. Once you add sugar and mixed it well, coo for another 5 minutes (covered with lid).
6. Give a stir and make sure sugar and mango has blended together well.

That's it...it's done...

Serve this chutney with chapati as a side dish. 

Tag: kachhi kairi, kachha aam, Raw mango,Green Mango,Mango Chutney

Chutney Pudi / Pud Chutney / Lentils Powdered Chutney

I tasted this Chutney after marriage. This is a recipe by my Mother in Law.
In Karnataka this is used as a side dish with Dosas , Idlys.
Having lentils in it makes it rich in proteins of course.
Try and tell me how do you find it.
At first you may find it dry so add little oil to it and then eat with Dosa/Idly.


Ingredients:
1 Cup Bengal gram
1/2 Cup Urid daal ( White lentils)
Red chillies to taste ( I took handful of them )
1 Cup Desiccated coconut
Kokum 2-3 halves (Garcinia Indica) Amsul in Marathi 
Turmeric 1/2 Tsp
Salt to taste
2 Tsp Jaggery ( optional or to taste )
Mustard seeds
Asafoetida
fresh curry leaves


Procedure: 

1. Take 1-2 Tsp oil in a pan and roast red chillies in it for 5-6 min on medium flame. Roasting it so that rawness of chillies is gone. Once you see they are turning little blackish immediately remove from the heat and keep aside.
2. Dry roast both the lentils separately( In different pans) ; until rawness is gone. Keep stirring continuously so that it wont burn. Once roasted well keep both the lentils aside.
3. Dry roast the desiccated coconut too on Low flame until it turns light brown.
4. Once all the ingredients are cooled down, put red chillies and lentils in mixer and grind coarsely.
5. Then add jaggery,Kokum,Salt and grind again.
6. In a separate pan  pour 2 Tsp oil. Once heated add  1-1.5 Tsp mustard seeds. When they splutter add Asafoetida, Turmeric ( 1/2 Tsp) , Fresh curry leaves. Switch off the stove now.
7. Add the ground powder to this seasoning.
8. Mix well with hands.
9. Store in a dry container.

While serving with a Dosa ; add little oil to it.

Enjoy Madi!  That is  Enjoy in Kannada. :-)

Groundnut-Sesame powdered chutney

Instead of making 2 I thought what if I try this, and it worked. Good for winter...hot chutney..
goes well for sandwich. Apply butter to bread slice, spread this powder and yummy sandwich is ready..healthy too :) try it


Ingredients:
Ground nuts and sesame seeds ( teel) almost in equal quantity. Because groundnuts are bigger in size take it less in quantity. 
Red chili powder to taste
Salt to taste
Sugar 1/2 Tsp
Garlic cloves as per taste 


Procedure:

1. Roast groundnuts and sesame seeds together. I roasted them in Oven on lowest temperature ( 160C ) which assures the equal roasting of both ingredients equally and you don't have to keep stirring. If oven if preheated, I guess 10-12 min is enough. Just keep an eye in between; roast them until groundnuts appear like well roasted.  Remove the tray in between roasting to make sure nothing is burning or when it is well roasted.
2. You can roast in kadhai as well. Just keep stirring until well roasted.
3. Once roasted,keep aside to cool down.
4. In mixer pour these 2 things along with red chili powder, salt,sugar,garlic cloves.
5. Grind into little coarse consistency chutney powder. You know how chutneys are :)

Good for winter since Sesame is good in Calcium content. Try the sandwich, i love this chutney sandwich.

Groundnut Chutney

Created a new Label " Instead of wasting". It is quite a job to "not to waste" food isn't it?  
Well ,even I try to avoid wasting food, and so coming up with this recipe. My mum suggested this, hope you will like it.


Ingredients:


Groundnuts which are in too much quantity in Mixtures / Namkeen / Farsan / any Savoury snack you buy outside
Cumin seeds powder
Red chilli powder
Salt
Little bit of sugar


Procedure:

1. Whenever you eat these Mixture / Namkeen / Sev / Farsan  you will find lots of groundnuts. Generally many people will just keep them aside and while washing the bowl we will throw them. Instead, keep putting them every time in your mortal and pestle. Just keep on collecting them in M&P. 
2. Just when they are 1-2 Tsp kind of quantity we will make chutney.
3. To M&P  add little cumin seeds powder, salt,red chilli powder,sugar and crush all the ingredients to give us a fine powder. 
4. You can add Garlic to it while crushing. It is optional.
5. I think I generally do it once a week or in 2 weeks. 
6. Ready!!!!!!!   Serve in the same day meal as a side dish.

Hope you will try it :)

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,

Dates-Kokum Chutney ( Healthy Chaat chutney)

I am sure many of us must be crazy about pani puri, sev puri, and many more mouth watering chaats:)

Instead of Tamarind I used Kokum a healthy replacement for the Sour taste and dates(Khajoor) for Jaggery :)

So next time you think of a Chaat, you don't have to worry about Tamarind acidity problems:)

Perhaps, Dates will improve your Haemoglobin ;)

So here I go with the recipe without boring anymore ;)

By the way did you know How Tamarind has got its name? It is Tamar a Hind means Indian date, Tamar is an Arabic name for date :) so Tamar a Ind is nothing but Tamarind :)

Preparation time: Soaking of date and Kokum for 4-5 hours

Ingredients:

1 cup dates

3/4 cup Kukum fruit

( Depend on how sour and sweet taste you want and how sour is Kokum, adjust the quantities accordingly.)

1/2 T spoon Black salt

1/2 T spoon Rock salt

but if you dont have these salt, take usual salt we take everyday for cooking.

1 T spoon Roasted cumin powder ( Roast cumin seeds till rawness is gone and then powder it)

1 T spoon Coriander powder

Red chilli powder as per taste

1/2 T-spoon Dry ginger powder

Procedure:

1. Soak dates and kokums in lukewarm water for 4-5 hours or overnight if you plan earlier:)
2. De seed the dates. Also,some dry skin of dates will be separated, remove it as well.Clean the dates properly before grinding.
3. Drain water and keep it aside ( Don't throw this water)
4. In the mixer put all the ingredients as per taste along with de seeded dates and kokum.
5. Add enough water for grinding the mixture smoothly.
6. Keep on adding little water to simplify the grinding.
7. Consistency of the paste should be medium thick.
8. Once ground well ,taste it little bit and as per your taste add salt/red chilli powder or cumin seed powder carefully.
9. You can store this chutney for almost 1 week in airtight container in fridge.

While using, add enough water to this chutney, mix well to remove lumps. Then add Pudina(Mint) chutney to it with enough water.

Also you can add cumin-coriander seed powder and salt as per your Chunky taste need :)

This water can be used for Pani puri, mathari chaat, sev puri and so on :)

Chutney alone can be served with Appey, samosa, batata wada and your favourite snacks :)

Happy Eating :) Don't forget to write comment on this recipe...

Healthy benefits of date ( Khajoor) :

They digest very easily hence given for quick energy.

Soaked overnight and crushed,is good for those who have heart problems.

Beneficial for those who are suffering from constipation.

Mint Chutney Sandiwich / पुदिना चटणी sandwich / Pudina chutney sandwich

My favourite one...Mint chutney sandwich...very easy to prepare..and of of course cool for stomach..:)

This mint chutney can also be used with Samosas, aloo tikki chat,bhaji,pakodas,mathri chat,shev batata puri chat,most importantly....Pani puri ka pani..:) and the list is endless..use it as per your imagination.

A healthy chutney...here it goes..

Preparation time: 10 minutes.

Ingredients For Chutney: 10-15 Twigs of mint( Take out their mint leaves)

Same amount of coriander leaves. ( 1:1 w.r.t mint leaves)

4-5 green chillies or as per taste

salt to taste

2 T-spoon cumin seeds

2-3 cloves of garlic

1/8 t spoon sugar

For the sandwich:

White bread

Tomato ketchup

Butter

Cheese.

Sliced tomato,cucumber,boiled potato

Thin shredded onion(optional)

Grated beetroot(optional)

Grated Carrot(Optional)

Procedure for mint Chutney:

Grind all the ingredients together in mixer along with 2-3 T spoon of water.

This chutney can be stored in air tight container in a Fridge for a week.

For sandwich:

Apply butter to both the slices. Then apply mint chutney on one of the slices and tomato ketchup to other.

Club boiled potato slice,cucumber slice,tomato,grated carrot,grated beetroot,shredded onion between two slices.

Grate cheese on these vegetables and make sandwich. :)

Easy and healthy isn't it?

Dal Chutney

Ingredients:
1/4 cup chana daal (split Bengal gram)
1/4 cup urid dal(split black lentils)
Curry leaves ( for flavoring)
3-4 red chillies ( as per taste)
Tamarind to taste
Salt to taste
Sugar to taste
1 Table spoon oil for roasting the dal
1-2 Table spoon oil for Tadaka
Mustard seeds
1/2 cup Grated coconut

Procedure:

1. Pour 1 table spoon oil in kadhai(iron wok) and put red chillies,curry leaves, chana dal,urid dal and roast (on medium flame of stove)till you see the golden brown color of dal.
2. Let the mixture cool down, then grind it with tamarind, and little warm water.
   
3. After the first grind, now put grated coconut and grind it again.
4. Add warm water just to make it little pasty. Do not make this chutney watery .
   
5. Put the tadaka of curry leaves and mustard seeds on the top of the chutney.
6. Mix it well, ad ready to serve :)
   

Note: Proportion of dal in 1:1 so depending on the quantity you want
change the quantity of dal and other ingredients.

Tip: Always use Warm water in chutney to have the proper bond. Otherwise water gets separated from the
thick part of chutney.

This chutney can be served with any kind of dosa:)