MANGO CHUTNEY -2 versions


This is my favourite mango chutney,addictive

and well to go with any rice.

Raw mango pieces mixed with dates,vinegar

and chilli is indeed a finger licking dish!Mostly

seen in Sri Lankan cuisines if,cooked in clay

pots enhances the taste.

To the recipe now…

INGREDIENTS

2 raw mangoes ( opting to peel the mango is

your choice)

2 tblsp date syrup ( you can soak little dates

in hot water and grind)*

1 tblsp.chilli powder

Salt to taste

A few peppercorns

Curry leaves,rampe( pandan )

1/4 cup vinegar

1 tblsp oil

Few garlic cloves ( optional)

METHOD

Heat oil ,add the raw mangoes,salt,and the rest

of the ingredients and slow cook till mango is

tender.You can add a little water if you

like.Cook till thick.This can be stored for a few

days

*You could add sugar or jaggery instead of date

Syrup.

The same recipe I tried with Apple and Mango.

Photo -👇Apple and mango chutney

Apple and mango chutney!

RIDGEGOURD CHUTNEY


Chutneys for dosa and iddli are a growing list.

It’s interesting to observe vegetables and fruit

chutneys,added to the breakfast plate even in

hotels.

The array of chutneys,with unique taste and

colour, triggers your appetite more and more.

Here’s a chutney like that which can be served

with iddli,dosas.

I have posted healthy chutneys before ,but this

recipe is made with a blend of iddli podi.

INGREDIENTS

1 ridgegourd ( peerkangai) peeled and chopped

2-3 kokum peels

Your favourite iddli podi ( I have posted iddli

podi recipe before).

Salt to taste.

1 tblsp oil

METHOD

Sauté the ridgegourd in oil till soft.

Grind together with the rest of the ingredients.

Serve with iddli or dosai.

CAPSICUM ALOO PARATHA +KOKUM MINT CHUTNEY


It’s stuffed roti with ground capsicum ( no

green chillies) and mashed potato with a sweet

tangy chutney.

I have posted aloo paratha recipe before , but

this one is a little different from that recipe.

As it was the menu for dinner , I wanted to

make a less spicy one.With a sprinkle, of ajwain

and dried fenugreek leaves,the aroma and taste

was excellent with the kokum ( garcinia

cambogia)chutney.

Now to the recipe

INGREDIENTS

Wheat flour ( I’m not specifying the quantity)

1-2 tblsp.dried fenugreek leaves

1/2 tsp.ajwain

1/2 tsp.black cummin seeds

2-3 tblsp. oil

salt

Ghee for frying

METHOD

Mix all together and bind to a soft dough and

set aside.

Filling

1 small capsicum ( any color you prefer)

A small piece of ginger

4-5 boiled and peeled potatoes

2 tsp.dry mango powder ( amchur powder)

A pinch of asafoetida

A pinch of nutmeg powder

Pepper powder ( optional)

Salt to taste

First grind the capsicum,and ginger to a paste

Mix the paste with the rest of the ingredients

listed for filling .

Divide dough into preferred portions.Shape

each portion like a cup ,and keep enough filling

Seal the edges . Flatten on the frying pan itself ,

or roll on a floured board lightly. ( not too thin)

and cook in ghee on both sides till done.

For the kokum chutney

4-5 kokum peels ( in the photo)

Few mint leaves

Few almonds

2 tsp date syrup

1 -2 tsp. chilli flakes

Salt to taste ( you could use black salt)

Grind all to a chutney. Serve with paratha!

CURRY LEAF CHUTNEY


The fragrant curry leaves,not only enhances the aroma in the curry,but has immense health and cosmetic benefits.

To brief a few benefits

1.Helps to burn fat and reduce cholesterol

2.Good for diabetics

3.Good for solving digestive issues

4.Good for eyes as they are powerpacked with

Vitamin A &C.

5.Helps in relieving congestion

6.Good for hair ,in preventing hairfall, acts as a

good conditioner used as a paste with curd or

coconut milk.

7.Curry leaf paste heated with any oil and

applied to hair promotes hair growth,and

prevents greying.

Now …I think I’ll get into the recipe

Simple and easy!

INGREDIENTS

2 cups washed curry leaves

1 tblsp cummin seeds

1 tblsp urad Dal

1 tblsp curry leaves

1 tblsp coriander seeds

7-8 red dry chillies

3-5 pips garlic

A few pepper corns

A pinch of asafoetida powder

1/4 of a coconut

Juice of 1/2 a lime

Salt to taste.

Dry roast all the ingredients till the dals turn

light brown .( You can roast in oil 1-2 tsp if you

prefer)

Grind to a paste with salt and coconut to a thick

paste.

Add lime juice if you like.

This is suitable with iddli,dosas or even rice,kanjis,Pakoras,kebabs …

Try your choices and enjoy it’s health benefits

TENDER JAK FALAFEL


Tender jak kebab ! Meaty vegan dish …I have

posted tender jak cutlets, and tender jak kebab and here’s the link to it

https://calinskitchen.com/2017/03/11/tender-jackfruit-kebab/

Today is another version of tender jak kebab

In fact it was a reconstructed from the fried

jak fruit I made seeni sambol with. (Recipe to

be posted).

This is more of a falafel as I have, used the

ingredients to make falafel . Any dish,east ,west

south,or north can be fusioned to one’s own

taste. I don’t believe in dictating authenticity in

any dish.Yes… if authentic dishes are needed in

a competion I agree you have to prove your

skills . Present lifestyle scenario in fusioned

food is not always a delight or healthy. When it

comes to reconstructing a dish, I believe it

should be more of a healthy view.

Now to the recipe today

Ingredients

1 cup soaked chick peas

1 cup chopped coriander leaves

1 tblsp chilli flakes

1 tblsp saunf

1 tsp cummin seed powder

1 cup of thinly sliced fried / raw jak pieces

1 egg

1/4 cup coconut flakes

1 onion

A handful of roasted gram dal

Salt to taste

Oil for shallow frying.

Method

First grind the first 5 ingredients to a coarse

mixture.

Next,add the jak pieces and blend coarsely

Transfer the contents to a bowl.

Next grind the coconut , roasted gram dal and

onion also coarsely.

Mix all the ingredients together and make into

kebab (shallow fry ) or falafel shaped(deep fry)

Serve with mint raita.

Mint raita – few mint leaves,1 green chilli

ground with black salt to taste and lightly

mixed into beaten yoghurt.

IVY GOURD ‘N’ MANGO CHUTNEY


Ivy gourd/ Coccinea/Kovakkai ( Tamil)/Kundra

(Hindi)/Kovakka ( Sinhala),resembles a tiny

cucumber.This tiny wonder,has many health

benefits .A few health pointers on this gourd

*The laxative contents in it aids constipation

*Lowers blood sugar levels

*loaded with vitaminC , A,B1,&B2..

*Aids in proper functioning of kidneys

* Healing properties for wounds

People with low sugar, should not take it often,

as it’s potent to reduce sugar levels will lead to

hypoglycaemia .

So let’s get into the recipe now

INGREDIENTS

100-200 gm ivy gourd

1/2 of a raw mango

5-6 red dry chillies

a small piece of ginger ( optional)

1 tblsp.whole coriander seeds

1 tsp cummin seeds

3 tblsp urad dhal / gram dal

A pinch of asafoetida powder

1 tsp jaggery powder

1-2 tblsp oil

salt to taste.

METHOD

Roughly cut the mango and gourd and saute in

oil for 5 minutes.Transfer the contents into

another bowl.

In the same pan , add the rest of the spices and

roast till the urad dhal changes color .Remove

from fire.

First grind the spices coarsely. Add the mango

gourd ,salt and grind to a paste.

Serve with iddli or dosa.

Try this healthy and tasty chutney and send in

your valuable comments!

Note: You could temper this chutney if you like.

POL SAMBOL (COCONUT SAMBOL)


This is an unique and simple dish from the

Lankan cuisine. Pol in Sinhala is Coconut,and

this sambol is made with scraped coconut.

This looks simple, but has an exotic taste when

served with any dish.

To name a few drooling combinations…

Stringhoppers,sodhi and sambol

Bread and sambol

With yellow rice, lamprais,or plain rice

With boiled tapioca

With boiled raw Jak kernels

Hoppers and pol sambol

Coconut roti and sambol

Excluding the coconut the ingredients put

together is katta sambol which is best suited

with coconut roti .

And…now for the recipe

INGREDIENTS

1 cup coconut scraped

1 onion or 7-8 small onions

1/2 green chilli ( optional)

2-3 curry leaves

1/2 tsp pepper powder

1 tsp chilli powder ( can add more if you like it hot)

Two teaspoons maldive fish powder ( optional )

juice of 1 lime

Salt to taste.

METHOD

Except the grated coconut, pound or blend the

ingredients to a coarse mix.

Add the coconut and mix well.

Serve.

Note : As this is raw coconut it may not

retain the freshness for long .

If you want to have it longer,than a meal

sauté the sambol for 1-2 minutes .

There is another variation which I will be

posting soon.

PINEAPPLE PACHADI


This dish is from the Kerala cuisine. The Onam Sadya is the vegetarian banquet of the

Keralites and there are more than 25 dishes served as a single course,on a banana leaf.

I have relished this Sadya meal in an authentic Kerala restaurant.The flavours and the

way it is served is unique.This dish is just a pick from the menu .You can serve with non-

vegan courses too.

Simple and tasty!

INGREDIENTS

1 cup chopped pineapple

1 -2 tsp chilli powder

1/2 tsp.turmeric powder

1/2-3/4 cup curd

For grinding

1/4 cup coconut

1-2 green chillies

1/4 tsp mustard

1/2 tsp cummin seeds

For tempering

1 tblsp coconut oil

Few mustard seeds

Curry leaves

1-2 dry chillies.

Salt to taste

METHOD

First cook the pineapple,( preferably in a pressure pan) with chilli powder,turmeric

powder and salt till soft.Lightly mash the pineapple and set aside.

Grind the ingredients listed for grinding.

Heat oil in a pan and temper with the listed ingredients .

Add pineapple and the ground mix and cook for few minutes.

Next add the curd and cook on a low flame till thick.

Remove from fire .

CAPSICUM ‘N’ RAW PAPAYA CHUTNEY


Papaya and capsicum is another healthy chutney you have to try.I have posted the benefits

and recipes of capsicum in my previous posts.Now it’s with the combination of raw papaya.

Raw papaya is good to burn fat,controls bowel movements.It is a good remedy for indigestion

heart burn,stomach ulcers,gastric problems,controls proper flow of blood and maintains

blood pressure.So,considered good for heart patients too.You can slice the raw papaya and

cook with dal,make pickles,jam,juices,salads,mallum or poriyal with coconut.

Today I’m going to bring you the recipe for raw papaya and capsicum chutney.You can

combine with other veggies like,chow chow,carrot,green tomato,red tomato,coriander leaves

ginger,garlic,raw mango……..You could start your culinary expertise,and inventions to get into

some more combinations …..Do share your suggestions and comments.

To the recipe..

INGREDIENTS

2 green capsicum

1 cup peeled and chopped raw papaya

3-4 garlic with peel on

7-8 red chillies

2 tblsp.coriander seeds

1 tsp cummin seeds

2 tblsp channa dal (kadala parippu)

Few curry leaves(optional)

Salt to taste

Small piece of tamarind

1 tblsp oil.

METHOD

Heat oil in a pan and roast the bold listed ,till the dal turns light brown.

In the same oil,sauté the capsicum and raw papaya for 5-10 minutes.

Grind all together to a paste.Serve with Iddli,dosai ,rice,or rotis.

Note:If you like you could temper.

GINGER ‘N’ RADISH CHUTNEY


Both these root vegetables are nature’s gift to us.Ginger has been used in early times till date in all forms of traditional medicines.It is a good remedy for nausea,common cold,coughs,joint pains (taken internally or applied externally ).Ginger is considered good for diabetics,mixed with radish and taken as a juice helps to regulate sugar levels.Please do find more about its benefits and enjoy the benefits.

An outline on the benefits of radish -It is good for kidney stones,skin,intestinal worms,rebuilding tissues ,heart diseases .Radish can also relieve congestion,and prevent respiratory problems.This is only an outline,so please do search about it benefits.

Now for the recipe…

INGREDIENTS

1 big radish cut into small pieces

2 tblsp peeled ginger strips.

1 piece Kokum(kodumpuli or Goraka) or tamarind

2-3 dates

1/4 tsp.pepper

1-2 tsp chilli powder

Salt to taste.

2 tsp oil

1/4 cup roasted gram / peanuts

METHOD

Heat oil and sauté the radish pieces till you see the edges turning brown.Add the kokum

and sauté for 1 minute.Add all to blender and grind to a thick chutney.

Serve with Iddli,dosai,rice or any roti .

CLICK on for radish and carrot chutney RACATO CHUTNEY