Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: PICKLES, CHUTNIES AND SAUCES

LIMBIYA NONCHE (LEMON PICKLE)

This is what you’ll need

Lemons: 4 (thick skinned)

Chilli powder: 2tsp

Hing: 1tsp

Mustard powder: 2tsp

Mustard seeds: 1 tsp

Salt to taste

Oil: 2tbsp

Let’s get cooking

1. Cut the lemon into one inch pieces and pressure cook with quarter glass of water and salt. Only one whistle.

2. Heat the oil in a pan and season with the mustard seeds and hing.

3. Remove from flame and add the chilli powder.

4. Add the mustard powder to the cooked lemons and add all this, along with the water to the pan.

5. When cool, bottle the pickle. Leave outside for 2 days and can refrigerate for upto a month.

Approximate preparation and cooking time: 15 minutes

 

GREEN CORIANDER CHUTNEY

This is what you’ll need

Coriander leaves: 1 big bunch

Green chillies: 6-8

Cumin seeds: 1tsp

Garlic: 1 clove

Lime juice: 1tbsp

Salt to taste

Let’s get cooking

1. Wash the coriander leaves well.

2. Add all the ingredients and grind together to a smooth paste.

3. Freeze and use as required.

Approximate preparation time: 10 minutes

Dietician’s Note

This chutney can even be used as a sandwich spread. Good on all kinds of bread, and if used on brown and wholemeal bread a good option for those on weight reducing diets and diabetics too

Adding vegetables like onion, cucumber and tomato will give you a portion of your 5 a day.

 

SWEET TAMARIND CHUTNEY

This is what you’ll need

Dates: 250gms

Jaggery: 150gms

Tamarind paste: 4tbsp

Salt to taste

Let’s get cooking.

1. Deseed the dates (if using seeded ones) and soak them in hot water.

2. When cool, grind all the ingredients together to a smooth thick paste.

3. This can be frozen and used as required.

Approximate preparation and cooking time: 20 minutes

ONION PICKLE

This is what you’ll need

Onions: 500gms

Kairi (raw mango): 500gms

Green chillies: 5

Garlic cloves: 10

Mustard seeds: 200gms

Turmeric powder: 1 heaped tsp

Salt to taste

Oil

Let’s get cooking

1. Slice the onions finely. Finely chop the green chillies.

2. Peel and grate the kairi.

3. Dry grind the mustard seeds to a powder.

4. In a big mixing bowl, add the onions, garlic cloves, grated kairi, mustard powder and salt.

5. Heat the oil and add the green chillies and the turmeric powder. Fry for 3-4 minutes.

6. When the oil cools, add it to the onion mixture. Mix well and refrigerate. ( Remains for 6 months in the refrigerator)

Approximate preparation and cooking time: 20 minutes.

This pickle makes a good sandwich filling too.

Dietician’s Note

Onions have umpteen benefits. They are low in calories, rich in vitamins A, B and C.  It is a potent source of folic acid, calcium, phosphorus, magnesium, chromium, iron and dietary fibre.

Onions also contain sulfides similar to those found in garlic which may lower blood lipids and blood pressure. Whether eaten raw or cooked, onions help to lower blood pressure naturally.  It also thins the blood, dissolves blood clots and clears the blood of unhealthy fats.

Onion has also shown to lower the risk of several cancers, even when we consume it in only moderate amounts. “Moderate” generally means 1-2 times per week. Also a good source of iron.

Onion has also been found to have chromium that helps diabetics, by helping to bring down insulin levels and improve glucose tolerance.

PICKLED CABBAGE

This is what you’ll need

Cabbage: 1 cup

Carrots: ¼ cup

Sugar: 1tsp

White pepper powder: 1tsp

Vinegar: 1tbsp

Water: ½ cup

Salt to taste

Let’s get cooking

1. Shred the cabbage and carrots finely.

2. Mix all the ingredients in a glass jar.

3. Stir well and close the jar. Refrigerate.

4. Use within 2-3 days.

Approximate preparation and cooking time: 15 minutes

 

EGGLESS MAYONNAISE

This is what you’ll need

Potato: 1 big

Milk: 1 cup

Oil: ½cup

Sugar: 1tsp

Juice of 1 lemon

Mustard seeds: ½tsp

Green chilli: 1

Coriander leaves: 2-3 sprigs.

Let’s get cooking

1. Boil the potato. Peel and cut into cubes.

2. Grind all the ingredients with the oil to a smooth paste.

3. Store refrigerated in an airtight container.

For the mayonnaise in Russian salad, use pepper instead of the green chilli and coriander leaves.

Approximate preparation and cooking time: 20 minutes.

SCHEZUAN SAUCE

This is what you’ll need

Garlic:  1½ vatis

Celery: 3/4 vati

Spring onions: 3/4 vati

Green chillies: ½ vati

Ginger: ½ vati

Chilli sauce: 1tbsp

Ajinomotto: ½tsp

Salt to taste

Oil: 5tbsp

Let’s get cooking

1. Grind all the above ingredients, except the oil to a paste.

2. Heat the oil in a pan and let it smoke.

3. Add the ground mixture and fry until the oil separates.

4. Cool and store. Use as desired when making chinese schezuan gravies.

Approximate preparation and cooking time: 20 minutes.

TOMATO PICKLE

This is what you’ll need

Tomatoes: 1½kg

Vinegar: 2 vatis

Garlic: 1vati

Methi seeds: 1tsp

Turmeric powder: 1tsp

Ginger: ½ vati

Green chillies: ½ vati

Curry leaves: 10-15

Chilli powder: ½tsp

Salt and sugar to taste

Oil: 5tbsp

Let’s get cooking

1. Wash and chop the tomatoes into medium sized pieces.

2. Roast the methi seeds and powder.

3. Finely chop the green chillies, ginger and garlic

4. Grind ½ a vati of garlic along with ½ a vati of vinegar and 1tsp of turmeric powder to a paste.

5. Heat the oil in a pan. Add the curry leaves along with the garlic vinegar paste. Cook on a high flame until the colour changes.

6. Add the tomatoes and mix.

7. Add the ginger, rest of the garlic, green chillies. Let it cook.

8. When the water starts separating, add the salt and the rest of the vinegar.

9. Add the sugar and chilli powder and methi powder. Cook well, until oil separates.

10. Once cool, store in the fridge. Use as an accompaniment or even as a sandwich filling.

Approximate preparation and cooking time: 40 minutes

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