Mint Mango Chutney (Mom's Style)

Hi Friends,
  I posted pudina chutney recipe earlier too .....But when ever I make its never the same like my mom makes. This time I told her to gave me a Demo class of How to make mint mango chutney..

I know its very simple but just adding one single ingredients make a difference... So sharing my mom's recipe with you all :)

Ingredients:
1 big bunch of fresh Mint Leaves (pudina)

1/2 bunch of  fresh coriander Leaves
2 raw mangoes (peeled, de-seed,sliced)

1 large onion (sliced)

3-4 cloves of garlic

3-4 green chilies

Salt acc.to taste

1 tsp sugar

1 tsp oil

1/2 tsp roasted cumin

Method:

• Discard the stem of mint leaves and coriander leaves. Wash it nicely under running water and keep them aside. 
• Put mango, green chilies onion, garlic in a blender, blend roughly.

• Now add mint and coriander leaves. Add some water and grind for 2-3 mins.

• Now add sugar, salt, cumin seeds and oil.
• Again grind for few more minutes.
• Store in the air tight jar and keep it in the refrigerator. 

Punjabi Mango Pickle (MOM Style )

Hi Friends,
    Season of MANGO is here and how can we forget our favourite mango pickle.
I love to have pickle masala with ALOO PURI ......Drooling na ?? Me too :)
I prepared Mango pickle with the help of my MOM ....I called her and she  explained the recipe to me on phone :) Thanks to the technology, learn recipes in few minutes.

Ingredients:
2 kg raw mangoes
500 gm mustard oil
250 gm fennel seeds (sauf)
200 gm fenugreek seeds (methi dana)
50 gm nigella seeds (kalonji)
50 gm mustard seeds (rai)
20-25 black peppercorns 
4 tbsp deggi mirch (this will give beautiful colour)
3 tbsp red chilly powder
5 tbsp turmeric powder
1 tsp hing
10-12 tbsp of salt (should be more as compare to the normal taste)

Method:

• Wash, wipe and dry mangoes with dry cloth. (be careful no moisture should be there)
• Chop mangoes into cubes. Keep them aside in a big bowl or plate.

• Take fennel seeds, fenugreek seeds and mustard seeds. Crush them slightly in the grinder. 

• Transfer the masala along with nigella seeds and black peppercorns into the mangoes.

• Now add all the masalas (turmeric powder, red chilly powder, hing, deggi mirch and salt).

• Pour oil slowly. Don't add whole amount of oil just half to mix all the ingredients nicely.

• Note: Take a griddle or tava, heat it and put 1/4 tsp of hing on it.
• You will see smoke coming from it, immediately hold your clean and dry  jar on top of the smoke. Let it go inside.
• This procedure is very important with all the pickles, it will help you to keep your pickles for long time.

• Now put the mango mixture in the jar. Cover with the lid and keep it in sunlight for 2-3 days.

• Now add remaining oil in the pickle, be sure that pickle should always be covered with the oil.
• Keep the jar in sunlight for 1 or 2 more days.
• Now its ready to serve with parantha, pooris and pulao.
• Enjoy...........

Sending this recipe to: 

        Pari's Blog                                Nivi's Blog and Gayatri's Blog

                                             

        Jagruti's Blog                                                  Kauser's Blog

                             

      

Homemade Tortilla Chips With Salsa

Hi All ....
Nachos are everybody's favorite.....I always buy nachos whenever we go for the movie. Once you start eating it you can't stop yourself :-)
Today I tried this recipe at home and guess what ??  My son loved it so much ...I decided to make it often and will store them in air tight container...

Ingredients:
1 cup maize flour (makkai ka atta)
1/2 cup all purpose flour (maida)
1/2 tsp oregano
1/2 tsp chilly flakes
Salt acc.to taste
1/4 tsp pepper powder
Warm water for kneading


Method:
Mix all the ingredients in a big bowl.
Put water and knead into a soft dough.
Keep it aside for 10-15 mins.
Now make small size balls of the dough.
Make thin rotis. Slightly cook the rotis on griddle from both the sides.
Remove from the fire.
Cut them into triangle shape with pizza cutter. Prick with a fork.
Deep fry them till golden brown. Drain onto absorbent paper.
Serve with salsa.


For Salsa
Ingredients:
2 tomatoes (blanched)
1 capsicum (roasted)
2 tbsp jalapeno
1 small onion
2-3 flakes of garlic
2 tbsp vinegar
3 tbsp chopped parsley or  fresh coriander
A pinch of sugar
Salt acc.to taste
1/2 tsp pepper powder
Method:
Roast capsicum on the gas stove. Remove the seeds.

Put everything (except coriander) in the hand blender. 
Churn everything nicely. Don't make it smooth it should be chunky.
Garnish with coriander 
Serve with Nachos.....

Instant Amla Pickle (beauty therapy)

Hi All.....
 Indian Gooseberry is also know as Amla, it is widely used in Ayurvedic medicines. Amlas are great source of  Vitamin C which has antioxidant properties. It also contains calcium, phosphorous, iron and vitamin B complex.
Vitamin C helps to prevent stress-related disease, it also helps your skin to get its firmness and strength.
So girls to look young and beautiful forever start having amla daily (at least one in a day)

Ingredients:
500 gm amla
2 tbsp mustard oil (sarson ka tel)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
A pinch of hing
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/2 tsp garam masala
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt acc.to taste


Method:

1. Wash and clean amla. 
2. Boil amla in a pressure cooker (just one whistle)
3. Separate slices and discard the seeds.
4. Heat oil (heated almost to smoking) in a non-stick kadhai.
5. Turn off the gas. When it will start cooling down.
6. Add cumin seeds and mustard seeds. Once they splutter add hing. Mix well. Bring it to fire.
7. Add all the dry masalas. Mix nicely.
8. Now put amla slices into the mixture. Saute nicely.
9. Cook covered for 5-6 mins on medium flame.
10. Remove from fire.
11. Once its cool down. Store it in air tight jar and keep it in the fridge.
12. This instant achaar should be consumed within a week.  

Aam ki meethi chutney

Ingredients:

• 1 kg grated raw mango
• 1 1/2 kg sugar
• 2 tbsp fennel seeds
• 2 tsp fenugreek seeds (methidana)
• 2 tbsp red chilly powder
• 2 cloves (laung)
• 1/2 tsp cardamom powder (elaichi pd)
• 2 sticks of dalchini (cinnamon)
• 2 tbsp salt

Note: Ratio of mango and sugar should be 1kg of grated mango = 1 1/2 kg of sugar. (If you buy 1 kg of raw mangoes then after grating them it will be in lesser in quantity....so please be careful in measurements)

Method:

1. Take a kadai, add grated mangoes and sugar.
2. Cook it till sugar dissolves completely and the mangoes turn golden yellow.
3. Add all the ingredients mentioned above.
4. Mix well and cook the chutney till it starts separating from the corners of the kadai.
5. Remove from the fire. Store it in air tight container once its cool.
6. Keep it in refrigerator for 1-2 yrs.

Mango Pickle (Punjabi Style)

Ingredients:

•        1 kg raw mango
•      150 gms salt
•      250 ltr mustard oil
•      20 gm red chilly powder
•      20 gm mustard seeds
•      50 gm fennel seeds
•      50 gm onion seeds (kalonji)
•      50 gm fenugreek seeds
•      1 tbsp hing

Method:

1. Wash the mangoes and keep them in dry place (overnight). Chop the mangoes into 8 pieces. Keep aside.
2. Heat the oil in a kadai till the aroma is strong, remove from the fire.
3. When oil will be in lukewarm condition put it again on flame, add hing.
4. Add all the dry masalas (except salt) and mix well.
5. Remove from fire. Mix in the mango pieces and salt.
6. When the mixture is cool, put it into sterilised jar and store.
7. Keep it in sun for 5-6 days. Keep stirring in between with clean spoon.
8. Mango pieces in the jar should be cover with the oil while in storage to prevent spoiling.

Enjoy the achaar with pranthas....

Pudina mango chutney

Ingredients:

• 1 bunch pudina (mint leaves)
• 1/2 bunch coriander leaves
• 1 raw mango
• 1 onion
• Green chillies according to taste
• 1tbsp oil
• 1/4 tsp.cummin seeds
• salt

Method:

1. Clean and wash the mint and coriander bunch, keep them aside.
2. Peel mango and chop it into big pieces, remove the seed.
3. Grind all the ingredients accept oil into fine paste.
4. Take out the chutney in a bowl and mix oil (it will give glaze to the chutney).
5. Serve the chutney with snacks.

Coconut Chutney

Ideal chutney with Dosas and Idli

Ingredients:

• 1 fresh grated  or desiccated coconut
• 2 fresh green chilies or as per taste
• 2 tbsp  coriander leaves (chopped)
• 1 tbsp lemon or lime juice
• 3 tbsp roasted channa ki dal or channa
• 3/4 cup sour yogurt
• Salt To Taste

Bhaghar:

• 1 tbsp oil
• 1 tsp mustard seeds
• 1 dry red chilli
• few curry leaves

Method:

• Grind coarsely all the ingredients in a blender. Keep aside in a bowl.
• Heat oil in tadka pan, add mustard seeds.
• When splutters add red chilli.
• Pour bhaghar into the chutney.Serve with Idli and Dosas.

Note: Consume Chutney in 3-4 days. 

Khatti Meethi Tamarind Chutney (Imli Ki Chutney)

All Time Favourite Chutney.....

Ingredients:

• 200gms Tamarind (Imli)
• 300gms Jaggery (Gur) Crushed
• 2 tsp Roasted cumin (Jeera) Powder
• 2 tsp Red chili powder
• Salt To Taste
• 1 tsp Black salt
• 1 tsp dry ginger powder

Method:

1.  Add 5 cups of boiled water to tamarind, keep it aside for half an hour.
2. Take out the pulp from the tamarind mixture in a heavy bottomed pan.
3. Add the jaggery, chilli powder, cumin powder, salt, black salt and dry ginger powder, mix well.
4. Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick (not too thick) 
5. Chutney thickens more on cooling so check for consistency while cooking.

Enjoy the chutney with your favourite snack.......