Groundnut Chutney

An easy to prepare dish which will add taste to your meals, snacks.I have posted some more chutney recipes like mint mango chutney,tomato chutney in my older posts.

Category Side dish
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Groundnut chutney
Served Hot parthas, snacks & a side dish with main course
Cooking Time 5-6 Min

Ingredients

• ½ Cup Roasted groundnuts
• 2-3 Garlic pieces
• 4-5 green chili
• 175 -200 gms Coriander with tender stems
• Salt to taste
• ½ Tbsp Red chili powder

Method

Wash Coriander in fresh water. Blend all ingredients together and make sure you do not blend very fine. Coarse groundnuts will give a very good taste.

Smart tips

You can make chutney once in three days & store it air tight container in your refrigerator.

SabuDana Kichdi

A delicious breakfast and good dish for Upvas (Fast)

Category Snack
Region All of India, more popular in western India
Also Called Sabu Dana Kichdi (depending upon the region)
Descriptive English Name
Served with Curd
Serves 4
Cooking Time 20min

Ingredients

• 1 Cup Sabudana (Preferably big ones)
• 1 Boiled and peeled potato
• 1Tbsp Jeera (Cumin seeds)
• ½ cup roasted crushed groundnuts (coarse)
• 3-4 green chili
• 1/2 tsp Red chili
• Finely chopped Coriander
• 1 tbsp Lime Juice
• 1 Tbsp Oil
• Salt to taste or Sendhava salt if preparing for fast


Method

Wash sabudana in water, drain the water and let it soak for 3-4 hours. Chop the boiled potatoes in cubes. Heat the oil in a pan and add cumin seeds along with green chili. Let them splutter. Now add chopped potatoes and let it turn golden brown. Now add crushed groundnuts along with salt and red chili powder and stir well. Next, add Sabudana and make sure there should be NO water in it. Cook for 5-7 min Once cooked add lime juice and coriander leaves. Serve hot with curd.


Smart tips:

After adding Sabudana DO NOT cover the lid of the pan otherwise it might turn sticky.

Adaraani Poori and Aloo tomato ki sabji

Adaraani poori are also known as namkeen poori. These poori’s are good for health and very tasty.Perfect dish for festival season.Adaraani is a word from Bundelkhand, my native.

Category Main Dish
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Indian bread and tomato –potatao sabji
Cooking Time 30 Min

Ingredients for Poori

• 1 Bowl besan (Gram Flour)
• 1bowl atta (wheat flour)
• 1tbsp Ajwani (Carom, Oregano)
• ½ tbsp red chilli powder
• 1/2tbsp salt
• 1tbsp oil
• Oil for deep frying
Method for preparation of poori
Mix all the above ingredients along with one tbsp oil. Knead well by adding water to make hard dough. Leave the dough for half hour. Divide the roll into lime sized balls.With the help of patta belan or poori maker press the balls in circular shapes. Deep fry poori's in hot oil for a minute.



Ingredients for Aloo tomato ki sabji
• 4 Boiled poatotes
• 1 tomato
• 2-3 finelly chopped green chillie
• Finely chopped coriander.
• 1tbps Jeera (Cumin seeds)
• 1 tbps Haldi (Tumeric powder
• 2 tbps oil
• 2 tbps Dhaniya powder (coriander powder)
• 1/2 tbsp Garam masala


Method for preparation of Aloo tomato ki sabji
Heat the frying pan. Add jeera and green chilli and let it splutter.Now add finely chopped tomato.Stir to cook.Now add chooped boiled potatoes.Stir to fry all ingredients.Now add 1 cup water and garam masala and boil for 3-4 min. Granish it with coriander leaves. Serve hot with poori.

Smart tips – These Poori are perfect for travelling,as they can be stored for one day.

Some Cool Dishes For Hot Summers

Aam Ka Panna (Raw Mango Drink)

Fresh & refreshing raw mango drink gives you a cooling effect & protects you from heat waves in summers. Made from Green Mangoes and it is used as a tasty and healthy beverage to fight against the intense Indian summer heat.

Category Side dish
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Raw Mango Drink
Served With main course
Cooking Time 20-25 Min
Servings – 3-4 Glasses


Ingredients


• 4 Raw Mangoes
• ½ Tbsp Roasted Jeera Powder
• 1Tbsp Sugar
• Salt to taste
• ½ Tbsp Kala Namak
• ½ Tbsp Black Pepper
Method

Boil Mangoes until it becomes soft. Drain the water and remove the skin. Squeeze out the pulp from the seed and strain. Add cold water to the pulp until you obtain a thin consistency. Add all ingredients & serve chilled by adding ice cubes.

Smart tips
Boil Mangoes in pressure cooker or in a covered utensil to retain its nutrients.




Mint – Mango Chutney
An easy to prepare dish which will add taste to your meals, snacks



Category Side dish
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Mango chutney
Served Hot parthas, snacks & a side dish with main course
Cooking Time 5-6 Min


Ingredients
• 2 Raw Mangoes
• 4-5 Green chillie
• 175 -200 gms Pudina (Mint) with tender stems
• Salt to taste
• 1 tbsp Sugar

Method
Peel the mangoes & remove their stones. Grind all ingredients together.

Smart tips

You can make chutney once in three days & store it air tight container in your refrigerator.

Deep fried Mirchi (Chilli)

An easy to prepare dish which will add taste to your meals.

Category Side dish
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Deep fried Chillies
Served Hot parthas, snacks & a side dish with main course
Cooking Time 5-6 Min

Ingredients

• 2 –3 Mirchi (Chillies)
• 1 tsp Besan (Gram flour)
• ¼ tsp Turmeric powder
• 2 tsp Oil
• Salt to taste
• 1 tsp lime juice

Method

Deep fry chillies, add turmeric powder and salt. Once it’s cooked sprinkle besan and stir continuously. Once besan is cooked add lime juice and serve as a side dish.


Smart tips

You can stuff besan in chillies.
You can prepare these chillies without besan, just deep fry with methi(Fenugreek seeds) & add lime juice.

Tomato Chutney (Tamatar Ki Chutney)

An easy to prepare dish which will add taste to your meals, snacks

Category Side dish
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Tomato chutney
Served Hot parthas, snacks & a side dish with main course
Cooking Time 5-6 Min

Ingredients

• 1 Tomato
• 2-3 Garlic pieces or cloves
• 2-3 green chillie
• 175 -200 gms Coriander with tender stems
• Salt to taste

Method

Half boil tomato. Wash the coriander & drain the water. Put all ingredients in mixer & blend till smooth.


Smart tips

You can make chutney once in three days & store it air tight container in your refrigerator.

Besan Ka Cheela

Category Snack
Region All of India
Also Called Besan Ka Cheela (depending upon the region)
Served Chutney,sauce,pickle
Serves 4 -5
Cooking Time 20min

Ingredients

• 2 Cups Besan (Gram flour)
• 1large finely chopped Onions
• 2-3 green chilli
• Finely copped coriander
• 1/2tbs Ajwain
• Asafetida a small pinch
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili
• 1 tablespoons coriander powder
• Oil for cooking
• Salt to taste
• Water to make the smooth batter


Method

Mix all ingredients in a bowl except oil. Now start adding water in small quantities to the bowl & mix until no lumps remain. Make a spread able batter. Leave for 15-20 min.

Heat the non stick tawa & now pour the batter in the centre spreading it out a little (like dosa).Now put some 1tsp oil on the corners & cook on medium flame until it’s golden. Now flip & add 1tsp oil on the other side & cook until this side is also golden

Serve hot with chutney, pickle or sauce.

Smart tips:

Cook on very slow flames so that it cooks evenly & crisp.

Green Moong dal Bhajiya (Mangode)

A snack to enjoy in winters & rainy season…


Category Snack
Region All of India
Also Called Bhajiya, Mangode (depending upon the region)
Served Chutney,sauce,pickle
Serves 4
Cooking Time 20min

Ingredients

• 2 Cups of soaked spilt green moong dal (Dal soaked for 3-4 hours)
• 2 Onions
• 3-4 green chilli
• 1inch ginger
• 2-3 pieces of garlic
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili
• 1 tablespoons coriander powder
• Oil for deep frying
• Salt to taste


Method

Drain the water from soaked moong dal & grind it without adding water.Do not grind it very fine. Put this grinded dal in a bowl. Now grind onion, garlic, ginger & chilli.Make a paste & add it to moong dal.Now add all spices & salt. And the mixture is ready to deep fry.
Serve hot with chutney

Smart tips:

Deep fry Bhajiya properly so that they turn crisp.

Baby Corn Ki Sabji (Bhutte ke sabji)

Here is a recipe which children will love to eat.

Category Main course vegetable
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Baby Corn
Served Hot, with roti (whole wheat Indian bread),Steamed rice
Serves 4
Cooking Time 20min

Ingredients

• 200 gms of fresh baby corn (Boiled)
• 2 Onions finely chopped
• 1Tomato Finely chopped
• 2 green chillie
• 1/2Tbs Jeera (Cumin seed)
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chili
• 1 tablespoons coriander powder
• Coriander leaves
• 1/2tbsp tomato sauce
• 2 tbsps Oil
• Salt to taste


Method

In a thick base frying pan, heat the oil with Jeera & green chilli, until they splutter, add onions & stir fry and then add Baby corn. Add all spices & salt. Once onion turns golden brown, add tomato. Once tomatoes are properly blended with baby corn add tomato sauce. Garnish it with coriander leaves & serve hot.

Smart tips:

• Half boil baby corn, otherwise it will mash when you start cooking it with onion.
• You can even add cubes of paneer to make the dish more nutritious.
• Do not cook after adding tomato sauce

Spicy Besan Ki Sabji

No vegetables at Home. Serve your family Besan ki sabji and let your family praise your dish and intelligence.

Category Main course vegetable
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Spicy Gram flour
Served Hot, with roti (whole wheat Indian bread),
Serves 4
Cooking Time 25 -30 minutes

Ingredients

• 200 gms of Besan (Gram flour)
• 2 Onions finely chopped
• 1Tomato Finely chopped
• 2-3 green chillie
• 5-6 Kari patta or meetha neem patta (Curry leaf)
• 1/2Tbs Jeera (Cumin seed)
• 1/2 tsp Turmeric powder
• 1 tsp Red chili
• 2 tablespoons coriander powder
• Asafetida a pinch
• Coriander leaves
• 1/2tbsp Lime Juice
• 3 tbsps Oil
• Salt to taste
• 2 cup water

Method

In a thick base frying pan, heat the oil with Jeera & green chilli, kadi patta until they splutter and then add onions & stir fry until it turns golden. Add all spices & salt. Now add besan & stir continuously. Once besan turns brown, add tomato. Stir, gradually tomato will blend with besan. Now add 2 cups of water in it. Let water dry partially & add lime juice. Garnish it with coriander leaves & serve hot.

Smart tips:

If you crush the tomato & make a puree. It will save your time, tomato will blend with besan fast & in a uniform way.

Dahi Wale Aloo

This is my version of Dahi Wale Aloo

Category Main course vegetable
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Curd Potato
Served Hot, with roti (whole wheat Indian bread), or steamed white rice.
Serves 4
Cooking Time 20 minutes
These Dahi wale Aloo can be served on fast (Upvas)

Ingredients

• 500 gms Boiled Aloo (Potato)
• 1/2 Tbs Jeera
• 1/2 tsp Turmeric powder (Do not use if preparing for fast)
• 1/2 Cup Yoghurt
• 1/2 tsp Red chilli (Do not use if preparing for fast)
• 3 Finely copped Green Chilli
• 2 tbs coriander powder ((Do not use if preparing for fast)
• Asafetida (Heeng) a small pinch ((Do not use if preparing for fast)
• Coriander leaves Finely Chopped
• 2 tbsps Oil or butter (Use Desi Ghee if preparing for fast)
• Salt to taste (Use sendha namak or rock salt if preparing for fast)

Method

Boil potato & peel them cut into small cubes. Heat the oil in a pan with asafoetida, Jeera & followed by green chilli wait until they splutter. Now add boiled potatoes & add turmeric, coriander & red chilli powder salt. Fry until potatoes get roasted .Lower the flame & then add curd & stir well until all of it is well blended. Now add 2 cups of water bring the mixture to boil & cook for uncovered for 5-6 min on low flame. Garnish with coriander leaves & serve hot.

Smart tips:

Make sure potatoes are roasted well light brown,it will give a crisp taste in the dish.

Besan Shimla Mirch

This is my version of Besan Shimla Mirch

Category Main course vegetable
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Spicy Capsicum
Served Hot, with roti (whole wheat Indian bread), or steamed white rice
Serves 4
Cooking Time 20 minutes

Ingredients

• 500 gms Finely Chopped Green Shimla Mirch
• 2 Onions finely chopped
• 1/2Tbs Jeera
• 1/2 tsp Turmeric powder
• 1 tsp Besan
• 1 tsp Red chili powder
• 2 tsp coriander powder
• Asafetida a small pinch
• Coriander leaves
• 1/2tbsp Lime Juice
• 3 tbsps Oil
• Salt to taste

Method

Wash Shimla Mirch under running water. Pat the Shimla Mirch dry with a clean kitchen towel Finely chop Shimla Mirch & Onion.

In a thick base frying pan, heat the oil with Jeera until they splutter and stir-fry the onions & then add Shimla Mirch let both cook together & add all spices. Cook until translucent. Now add the besan & stir well until its turns golden brown. Lastly, sprinkle some water, lime juice and cover it with a lid for about 5 minutes. Garnish the dish with coriander leaves. Serve hot.


Smart tips:

Do not cook with a very tight lid on the pan otherwise it will make the dish very sticky

Bhindi Amchur

Bhindi Amchur

This is my version of Bhindi Amchur

Category Main course vegetable
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Spicy Okra (Spicy Lady's Fingers)
Served Hot, with roti (whole wheat Indian bread), or steamed white rice
Serves 4
Cooking Time 20 minutes

Ingredients

• 500 gms Bhindi or Okra
  
• 2 Onions
• 1/4tsp Jeera
  
• 1/2 tsp Turmeric powder
• 1 tsp Amchur powder (Dry mango powder)
• 1 tsp Red chili
• 2 tablespoons coriander powder
• Asafetida a pinch
• 1 tsp Garam masala
• Coriander leaves
• 3 tbsps Oil
• Salt to taste

Method

Wash the okra under running water. Cut off the ends of the okra. Pat the okra dry with a clean kitchen towel. If you leave them wet, your dish will end up sticky and slimy. Slice into halves and set aside.

In a thick base frying pan , heat the oil add Jeera and stir-fry the onions until they become golden.Add okra or Bhindi along with all spices EXCEPT garam masala & Amchur.Stir it properly.Fry it till it turns crisp. But do not stir vigorously as this will cause the okra to get mashed. Do not cover it very tight otherwise Okra will get mashed in steam & will loose its crispiness (Cook for about 20 minutes on low flame).Once cooked add Gram masala over it followed by amchur powder. Garnish with coriander leaves.

Smart tips:

Do not cook after adding garam masala & amchur.

Make sure there is no water in Okra once you start cooking otherwise it will make the dish sticky.