CURRY LEAVES CHUTNEY


Curry Leaves which is mostly used in Asian cooking,adds to the aroma and flavor of any

dish you prepare.This humble leaf has many benefits ,which is not taken notice of.The

curry leaf is always seen left out ,when you notice the plates,after a meal.I always try to

include in salads,iddli podi,by powdering or cutting it fine .I always have cummin seed

powder with curry leaves roasted and powdered with it.(it really adds to the aroma and

flavor.)You can also fry the curry leaves in oil ,crush it coarse ,and add to fried

chicken,potatoes or any type of meat you fry.

For health benefits-Good to reduce cholesterol,for indigestion,diabetes,and also good for

premature greying ,and growth of hair.So let’s get into the simple and tasty recipe which

could be served with rice,iddli,dosai or even like a dip.

INGREDIENTS

2 cups of curry leaves (washed and the thick stems removed)

15-20 dry chillies (you can adjust according to your taste)or 1 tblsp.chilli powder

8-9 pips garlic

1/4 tsp.pepper powder

1 tsp cummin seeds

half lemon sized tamarind(soaked in water or sauteed in oil for 2-3 minutes).

1-2 tblsp.jaggery grated

salt to taste

To temper

1/2 tsp.mustard seeds

3 tsp.urad dal or gram dal

2 tblsp.gingelly oil.

METHOD

First grind the curry leaves with all the ingredients,except jaggery to a fine paste.Temper

in oil with the ingredients listed ,add jaggery and cook for a few minutes till the raw smell

disappears.Remove from fire,and serve.This can be stored for a week even.Enjoy the

benefits nature offers

GRAPEFRUIT PICKLE


Today i’m going to give you a recipe for Grapefruit pickle.Grapefruit is low in calories rich

in vitamin C&A,helps in losing fat .Including few slices of grapefruit in your  drinking

water ,makesyou feel lighter,and helps to lose weight.Grapefruit intake ,and inclusion in

salads,juices,not only helps to lose weight ,but regulates insulin levels and lowers blood

pressure ,and prevents stroke.

Those who are under heavy medications like statins,and who have affected kidneys

should avoid grapefruit ,as it may cause adverse reactions,due to its enzyme binding

property.

I used the tropical Indian variety the white one (please check the translation in your

language as there seems to be many names,anyway will upload the image)

Grapefruit pickle

INGREDIENTS

3-4 grapefruits cut into eights

1 tblsp.olive oil

rock salt

For the marinade. 

Mix the cut fruit ,salt (to cover the fruit)and the olive oil and store in a jar for at least a

week.It will be very good if you can keep under the sun or near your stove.

INGREDIENTS FOR TEMPERING

1/2 cup mustard oil/gingelly oil/olive oil

6-7 green chillies

2 inch piece ginger cut fine .

1 tsp.mustard seeds

1/2 tsp fenugreek seeds

few curry leaves

1 tblsp.chillie powder

1 tsp.turmeric powder (optional)

2 tblsp.grated jaggery

salt if required (check after tempering and add)

juice of one lime

a pinch of asafoetida

3-4 dry chillies

1 tsp fenugreek powder (lightly dry roast and powder coarsely)

METHOD FOR TEMPERING

Heat oil and add the mustard seeds,curry leaves,dry chillies,asafoetida,green

chillies,ginger,and the rest of the spices except fenugreek powder and lime.

Add the prepared grapefruit pieces,lime juice,fenugreek powder,and switch off the flame

immediately.

Allow to cool and store in sterilised jars.Best if used after minimum 2 days.

Note:The same recipe can be used for lime pickle .

Tip:The use of mustard oil in pickles gives a better taste always

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