Tag Archives: chutney

CHUTNEY CHEESE PINWHEEL PUFFS

Deciding what to make for the kids each evening is a huge task. Today I came up with this quick snack made with readymade puff pastry, green coriander chutney and cheese. You can substitute the puff pastry for bread slices, if puff pastry is not available.

chutney cheese pinwheel1

This is what you’ll need

Puff pastry sheet: 1 roll (thawed)

Green coriander chutney: 5 to 6tbsp

Mozzarella cheese: 1/2cup

Milk: To glaze

Let’s get cooking

1. Once the pastry has thawed, spread the coriander chutney all over the base of the sheet.

2. Top it with the grated cheese.

3. Roll the sheet tightly and cut into roundels.

4. Place on a baking tray lined with grease proof paper, glaze with milk and bake for 25 minutes or until the cheese has melted and evenly brown.

5. Serve hot.

chutney cheese pinwheel

Approximate preparation and cooking time: 40 minutes

* If using bread slices, remove the crusts and flatten it with a rolling pin. Spread the chutney, top with the cheese and cut into roundels, diagonally. To cook this, melt some butter in a pan and brown evenly until the cheese melts. Serve hot.

chutney cheese pinwheel3

 

 

 

GRILLED CORN, CHUTNEY, CHEESE SANDIWCH

After going on a cooking spree over that last few days I decided to take it easy. Had a lot of coriander leaves with me and could not think of a better way to store it than by making some coriander chutney.

This is what you’ll need

Bread slices: 8

Sweetcorn: 8tbsp

Coriander chutney: 4tsp

Cheese slices: 4

Butter: 4tsp

Let’s get cooking

1. Apply chutney on 4 of the bread slices.

2. Spread 2 tablespoons each of the corn over the chutney.

3. Put a slice of cheese and then cover with the other bread slice.

4. Butter both sides of the sandiwich and grill in a sandwich maker.

5. Serve hot as a tea time snack!

Approximate preparation and cooking time: 25 minutes

Serves: 2

 

 

CHUTNEY FISH (FISH STUFFED WITH CORIANDER CHUTNEY)

Another one of my Ammas great recipes. Amma always made it with Pomfret, but since I almost never get pomfret here I made it with whatever whole fish was available, used Plaice and it brought back those days when we used to relish this desi fish and chips!

This is what you’ll need

Pomfrets or any whole fish: 2

Turmeric powder: ½ tsp

Chilli powder: 1tsp

Vinegar: 1tsp

Rice flour or bread crumbs to coat

Salt to taste.

For the chutney

Coconut: ½

Cumin seeds: 1tsp

Green chillies: 5

Garlic cloves: 8

Ginger: ½“piece

Coriander leaves: 1 bunch

Lemon juice: 2tbsp

Salt to taste

Let’s get cooking

1. Clean the fish thoroughly. Wipe it dry and slit along the side upto the centre bone.

2. Make a paste of the turmeric powder, chilli powder and vinegar. Apply it to the outside of the fish.

3. Grind the chutney ingredients to a smooth paste. Add the lemon juice and stuff the fish with the chutney.

4. Coat with the bread crumbs and shallow fry. To keep the fish intact tie it lightly with string.

5. Cook well on one side and then flip and cook the other side.

6. Serve garnished with lemon wedges and tomato slices.

Approximate preparation and cooking time: 35 minutes

Serves: 2

Dietician’s Note

In spite of fish being an excellent source of protein, this recipe has coconut in the chutney which is not recommended for hypertensive patients, diabetics, obese people and people with cardiovascular diseases.

PRAWN CHUTNEY (PRAWNS IN GREEN CORIANDER SAUCE)

I love seafood, and prawns are my favourite. I learnt to make this curry from my Amma. This is a maharashtrian recipe and my absolute favourite, but since hubbie does not like it as much I always end up making it when he is away. Goes well with chappatis and rice.

This is what you’ll need

Prawns: 500gms

Onions: 3

Coconut: ½ grated

Green chillies: 3

Chilli powder: 1tsp

Turmeric powder: ¼tsp

Coriander leaves: 1 small bunch

Ginger: 1“pc

Garlic: 5 flakes

Kokum: 5

Salt to taste

Oil: 2tsp

Let’s get cooking

1. Clean, wash and devein the prawns.

2. Chop the onions finely.

3. Grind the coriander leaves, green chillies, ginger and garlic to a paste.

4. Heat oil and add the chopped onions, red chilli powder, turmeric powder, green masala along with the grated coconut.

5. Add the prawns and when it boils simmer gas and cook for 15-20 minutes.

6. Add the kokum, salt and boil for another 5 minutes.

7. Serve with rice or chapattis.

Approximate preparation and cooking time: 30 minutes

Serves: 3-4

Dietician’s Note

Prawns are an excellent source of protein apart from being a good source of vitmains and minerals.

They are low in calories, compared to other meats like lamb and chicken.

This recipe has coconut so not a good option for diabetics, people with cardiovascular problems and those on weight reduction diets.

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

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