Tuesday, 25 November 2014

Indian Gooseberry Chutney-Amla ki Launji

Amla(indian gooseberry )is an edible fruit which is sour,bitter,astringent and also fibrous.
It is a natural source of Vitamin C.Here is  very simple and easy  north indian recipe called launji which is a sweet and tangy(khatta meetha) chutney.

Amla                                  12 nos
Green chilli                     3-4
ginger                                1" piece
Saunf (fennel)                1 tsp
Methi(fenugreek)         1/2 tsp
Red chilli powder         1tsp
Turmeric                          1/4 tsp
Powdered jaggery        5 tbsp(or more)
Salt                                     1tsp or to taste
(used sendha namak)
Oil                                       2-3 tbsp(have used olive oil)

  • Wash amla and pressure cook for 1-2 whistles.drain, cool and separate the segments discarding seeds.
  • Chop green chillies into long pieces with an incision in between and chop ginger to fine pieces.
  • Heat oil in a pan and add methi followed by saunf,after it crackles add chopped ginger and green chilies,saute for a few seconds.add amla segments,salt and turmeric and saute for couple of minutes on a low flame.Add powdered jaggery,chilli powder and give a nice stir.(adjust spices to suit your tastebuds)cover and cook for another few minutes.
  • cool it and store in a bottle jar preferably in refrigerator.
(Serve as an accompaniment with rice/roti and daal,subzi.)

Sunday, 23 November 2014

Green Gram Spicy daal-Muga Sarupkari

This is one of the simplest accompaniment that goes good with rice.Sarupkari is something that is like a soup with beans in it.It gets ready in minutes and  outcome is so tasty and healthy and packed with whole lot of nutrition that nothing can comfort u on a tired /lazy day or when you are clueless what to cook,or When you are out of stock of veggies at home.

Whole green moong                 1/2 cup
Salt                                                 to taste
Garlic flakes                               5-6
Red chillies                                 3-4
Water to pressure cook         3 cups (approx)
Oil                                                   1 tbsp.
  •  Wash green moong and pressure cook adding water (just after the first whistle is about to start,turn the flame to sim,cook for 5 minutes.while switching off turn to high,when the whistle is abt to blow,switch off.)
  • once the pressure is down,transfer the boiled daal to a soup pot,add salt and bring to boil
  • in a small frying pan take the mentioned amount of oil and heat it up. Add garlic(lightly crushed),let it turn brown.add chillies(break into pieces),let it also roast.
  •  Pour this into the soup pot and bring to one boil.switch off.
  •  Serve with hot steamed rice with some simple subzi,pickle and papad
  • The most comfort food around,also serves as a quick fix healthy meal.

Friday, 21 November 2014

Masala Brinjal/Eggplant-Masala Vaingan

This is a simple yet yummy side dish prepared with brinjal(vaingan ,in Konkani).It is called brinjal in the East,whereas in the Western world it is popularly known as Aubergine/Eggplant.Each variety has  its own nomenclature.It is a low calorie vegetable with a healthy nutritional profile.i have used the purple striped ones here.
Brinjals(M)                              2 nos
Onion (L)                                   1
Oil                                                1tbsp
Mustard seeds                       1tsp
Jeera                                          1/4 tsp
Urad daal                                1/2 tsp
Garlic                                       3-4 flakes
Turmeric powder                1/2tsp
Salt                                           to taste
Jaggery                                  2 pinches
For masala:
Byadagi chillies                 4
Coriander seeds                 1 tsp
Dry coconut gratings
(optional)                            1tbsp
 Thick tamarind pulp      1 tsp
  • Wash and chop the brinjals into bite size pieces and soak it in water to avoid browning and also get rid of bitter taste if any.
  • Peel and chop onion lengthwise.
  • Prepare the masala by first dry using chillies,coriander seeds and coconut,then add tamarind pulp and required water and grind further to form a paste,need not be extra fine
  • Heat about a tbsp of oil and toss in the  mustard seeds,followed by  jeera and urad daal,then add 3-4 flakes of peeled garlic and a few curry leaves.
  • Add the drained brinjals,salt and  turmeric powder and stir on high heat for a minute,add very little water,2 pinches of jaggery and cover it cooking on low flame.
  • Check if the brinjals are cooked,if a fork inserted gets through easily it means they are done.
  • Now add the ground paste,very little water,and give a nice stir,but care should be taken that brinjals are not mashed.
  • Cover and cook for another 5 minutes on low flame.This dish should become absolutely dry.
Serve as an accompaniment with Rice and daal or with Rotis...

Artistic ladys finger

Created a piece of art with discarded parts of ladys finger,looks amazing !!!just loved this one.
Creativity has no boundaries.This is just the beginning

Finally iam here !!!

It was long time since i wanted to be in this lovely blogging world.Feeling extremely happy to be here,looking forward to share ideas about cooking,crafts and more !!!