Green Chutney(Coriander & Mint)

Chutneys are integral part of Indian cuisine and it can be either sweet,spicy or even sour and sometimes a combination.It is basically blend of variety of spices with leaves ,vegetables or even fruits.Here is a simple chutney recipe which can be prepared with familiar ingredients and can be stored in refrigerator for few days.

Ingredients:
Coriander leaves,fresh,chopped                      1cup(packed)
Mint/Pudina leaves                                               1/4 cup
Green chillies                                                           2
Garlic cloves,peeled                                              4
Fresh chopped ginger                                          1tsp
Salt                                                                               to taste
Cumin seeds                                                              1/2tsp
Lemon juice                                                               for taste

Method:

• Take all the ingredients in a blending jar and blend it dry first,then adding little water blend to form a smooth chutney.
• transfer the blended chutney into a serving bowl
• Add lemon juice and give a stir

Note:
Increase the number of chillies to make it more spicy
Can be served with chats,dhokla,pakodas,samosa,tikkis,stuffed parathas and so on..If mixed with little curd also tastes great as a dip.
 

Mixed Vegetables And Paneer(Cottage Cheese) Pepper Stir Fry.

This is the simplest Stir fry that I prepare once in a while and it is loved by everyone at home and I prepare this whenever I have variety of fresh veggies in stock.We all love this to eat like a starter rather than an accompaniment.It can me made using different combination of vegetables.Even broccoli,mushrooms taste great.It hardly takes time in preparation.The more effort is needed in dicing the vegetables rather than the time needed to cook.Please try this out and let me know :)

Ingredients:
Red Capsicum                                    1/2  nos
Yellow capsicum                               1/2 nos
Onion(M)                                             1nos
Carrot(S)                                             1nos
Green chilli                                         1-2
Cubed paneer                                    6-8 pieces
Green beans                                       2-3
Salt                                                        to taste
Pepper powder                                 1/2tsp
Oil                                                          2-3tsp

Method:

• Slit beans diagonally,capsicum,carrot,onion and green chilli to thin pieces.
• In a skillet add carrots and green beans and sprinkle 2tbsp of water.
• Cover and cook till water evaporates(beans and carrots would be tender)
• Add sliced onions,oil and saute till pale and add green chillies,capsicum(both colour)and saute adding salt to taste,pepper powder and cubed paneer pieces.Give a gentle toss
• Cover and cook on low flame for a minute or so.
• Serve hot immediately as the veggies will lose their crunchiness.
  

Tofu Curry

Tofu is nothing but paneer/cheese made with soy milk.This acts as a good substitute for paneer.This is popular in Asian cuisine and these days getting familiar in Indian kitchens too!!!.I came across an interesting recipe called egg masala by Ms.Nandini Kini in a Food group,and whose couple of recipes are already posted in this blog earlier.I had some tofu lying and thought to give it out a try.I made slight alterations.Thnx Nandini Kini for this easy recipe.

Ingredients:

Tofu                                               1 packet

Onion(M)chopped                  1 nos

Ginger garlic paste                1/2tsp

Kitchen king masala             1/2tsp

Kasoori methi                          1/2tsp

(dried fenugreek)

salt                                               to taste

Sugar                                         2pinches

Oil                                               1tbsp

 

For Paste: 

Tomato(M)                             1 nos

Yogurt                                      2tbsp

Red chilli powder                1tsp

Dhania powder                    1tsp

Jeera powder                        1/4tsp

Turmeric powder                1/4tsp

Method:

• Prepare a paste with the ingredients mentioned.
• Heat oil in a pan and saute onions to pale and add the ginger garlic paste and saute till onions turn light golden.
• Add the prepared paste and saute till the rawness fades.
• Add the tofu,salt to taste,sugar,kasoori methi ,kitchen king masala and water to get a gravy consistency.
• Cover and cook for 5-7 minutes.
• garnish with chopped fresh coriander.
• Best if served with chapathis/phulkas.

Tip:

Store leftover tofu in a box filled with water and refrigerate,change water everyday,this way it can be stored for another one week

 

 

Fenugreek and Coriander Leaves Rice-Methi aur Hare Dhaniye ki Chawal

This is a healthy as well as tasty one pot meal which can be served with raita/curd and could also be packed in lunch boxes.The aroma of the fresh greens makes it more flavourful.

Ingredients:

Rice(washed/soaked for 30mts)                               1.5 cups

Fresh chopped coriander/cilantro/dhania          1cup

Fresh chopped methi/fenugreek leaves                 1 cup

Green peas(optional)                                                    1/3cup

Salt                                                                                       To taste(1 1/4 tsp,apprx)

Soy chunks(optional)                                                   8-10

Water                                                                                  In the ratio (1:2.5)

For masala:

Green chillies                                                                   2

Chopped ginger                                                              1tsp

Garlic cloves                                                                    4-5

Elaichi/cardamom                                                        1(only seeds)

Cinnamon                                                                         a small piece

Coriander leaves                                                           (take out 1/4 cup from the above)

For tempering:

Bay leaf                                                                             1

Cashew nuts                                                                   1tbsp

Onions(diced)small                                                    3 nos(abt 1 cup when chopped)

turmeric powder                                                          1/2 tsp

Olive Oil+ghee(clarified butter)                           3tbsp

Method:

• Blend the ingredients mentioned under masala to a smooth paste
• Heat oil/ghee in a pressure cooker,add bay leaf,cashew nuts,till light golden
• Add diced onions saute till golden
• Add the prepared paste and saute for 3-4 mts,or till rawness of ginger,garlic fades
• Add rice(water drained)and saute for a minute
• Add green peas,soy chunks,chopped methi/coriander,turmeric,salt and saute for another minute
• Add water,cover the lid.when the first whistle is about to blow turn the flame to sim and cook for 8 minute
• Switch off the heat.

Note:

• I have used sona masoori rice that takes time to cook,so the ratio of water is 1:2.5.depending on the rice water should be adjusted
• Can also add a tbsp of  fresh coconut while preparing the paste,gives a nice flavour.

Coconut and Coriander chutney

 

This is an easy recipe that involves very few ingredients and can be prepared in a jiffy .It can be served with dosa,idli,or even with rice.

Ingredients:
Fresh/frozen  grated coconut 1/2 cup
Fresh chopped corainder leaves 1/3cup
Green chillies 2
Tamarind pulp/extract 1/4tsp
Ginger chopped 1tsp
Salt to taste

Method:In a blending jar take all the above mentioned ingredients and blend adding little water to a smooth consistency.
Transfer into a serving bowl.

Note:
Can temper with mustard seeds and curry leaves.

Useful Tip:
If using frozen/refrigerated coconut then blend using warm water to avoid buttery texture.