MANGO -TOMATO CHUTNEY


This is excellent served with any type of rice ,

as a side dish. Finger licking sweet and sour

combination is amazing!

This combination is with mango and tomato .

I used to make a hot and sweet tomato jam to

be served with biriyani. Having that recipe in

mind I tried this with mango,and everybody

loved it.

I will be giving approximate measurements.

The outcome depends on each individual’s

taste,and the mango you chose .

Now to the recipe

INGREDIENTS

2 raw mangoes peeled and chopped

3-4 tomatoes

1 tblsp red chilli powder

Jaggery/ vellam/sugar ( your choice )

4-5 cloves garlic

2 tbsp oil

1 small piece cinnamon ( optional)

Curry leaves

Salt to taste

METHOD

Heat oil add tomatoes,mangoes and garlic with

salt,and cook on a slow flame till soft and

tender.

Add the rest of the ingredients and cook till

mushy.

Another variation

Apple and mango – for this recipe you have to

add 1-2 tbsp of vinegar .


MODAKS /KOLUKATTAI


Today I’m going to share with you 2 varieties of

kolukatai.

One which I had planned to do , the other came

up when the filling was over.

As there is a saying “Necessity is the mother of

invention “-this chocolate and coconut had the

taste of biting into a bounty piece of chocolate.

Just little squares of Amul chocolate and a little

dessicated coconut did the trick .

So let’s get into the recipe now

INGREDIENTS

2 cups rice flour / kolukattai flour

2 -3 tblsp ghee

2-3 cups hot boiling water

Salt to taste

A little tender coconut water – ( optional)

For the filling

2 cups grated coconut

Jaggery powder/country sugar to your taste

2 tblsp gram dal flour( besan)

1 tblsp rawa ( semolina)

1 tsp cardamon powder

A pinch of salt

2-3 tblsp ghee

METHOD

Mix ghee into the flour with salt.

Pour boiling water and bind to a soft dough.

Cover and set aside for 10 minutes.

After 10 minutes knead the dough well .

If the dough looks dry, add a little ghee and

knead to get a soft texture.

Divide into portions and keep a spoon of the

filling . Seal the edges firmly and steam for 7-10

minutes

Method for filling

Heat ghee and add the besan flour and roast

for a minute.Next add rawa , nuts. and the rest

of the ingredients, and remove from fire.

Chocolate filling method

Insert a square of chocolate with dessicated

coconut . Seal the edges and steam .

You will get a steamed chocolate lava effect

when you cut into.

My kids loved it and they said it was the best

taste in kolukattai . So do try and send in your

comments .

Note: Using moulds like this is very easy , so do

try your favourite shapes

RAW TURMERIC PICKLE


Turmeric known for it’s wonderful health and

cosmetic benefits is nature’s gift to mankind.

Well,I came across this raw turmeric plants ,

during Pongal ( harvest festival in India) and

thought to plant one and check how it grows.

How?You can check the photo .This yield was

from the smallest pot I had .

I really didn’t know what to do with this,as I

have used only dry turmeric and turmeric

powder.

While at my grocery shopping,I happened to

see this turmeric pickle and I purchased one.

In admitting the fact , that it has a strong

taste…considering the pandemic of recent times

it should be included in your diet.

I searched the Internet and found this recipe,as

I didn’t have the idea of including raw turmeric

in pickles.

So here’s the recipe to the healthy turmeric

pickle

INGREDIENTS

100 gm raw turmeric peeled and cut into

strips,or grated

3 lemons cut into pieces

Juice of 1 lemon

10-12 green chillies cut into half

2-3 tblsp mustard oil /sesame oil

1 tsp mustard seeds

1 tsp fenugreek seeds

1-2 tsp red chilli powder

1 tsp mustard powder

1 tblsp salt

1 tsp.sugar

METHOD

Heat oil ,add mustard ,and fenugreek seeds.

Add green chillies ,and switch off the flame.

Mix in the rest of the ingredients in the heat.

Allow to cool and store in steel used glass jars.

Use pickle after 7 days . Do not forget to shake

the bottle daily .

You can add carrot if you like

ONION PICKLE


The ‘onion’ the only vegetable which makes you

cry,has numerous health benefits.

Rich in VitaminC,aids in immunity building.

Onion has anti-inflammatory,and anti-bacterial

properties and many health benefits the

human body needs, so do compulsorily hit the

search button to study the benefits of onion.

Once you know the goodness, you will never

stop to make pickles like this!

To the recipe now

INGREDIENTS

250 gm small onions peeled

1-2 tsp chilli powder ( I used only 1)

1/4 cup vinegar

1 tblsp.powdered mustard

1 tblsp.salt

1/4 cup mustard oil

1 tsp sugar/ jaggery

METHOD

Heat the oil,and add the onions and sauté for a

minute.

Add the spices and cook for another 3 minutes.

Add the vinegar, and cook for 3 minutes.

Remove from fire.

Allow to cool and store in a sterile jar for 3

days.

Don’t forget to shake the bottle everyday and

use after 3-4 days.

TOMATO KOKUM PICKLE


As tomatoes are in abundance this season , I thought to make tomato pickle.

But, this time tamarind was out,and kokum (garcinia cambogia)was in.

RAW TOMATO PICKLE – This is my link to another tomato pickle with raw green tomato.

The recipe today, is with the luscious red tomatoes.

Pointing to few benefits of the key ingredients

Tomato-A non starchy vegetable with low calories,is a poweful blood purifier,with a

good source of VitaminC,antioxidants,and potassium.

Garcinia cambogia/Kokum-Antibacterial,improves digestion,fat burning properties.

To the recipe

INGREDIENTS

1 kg tomatoes

few cloves of peeled garlic

2-3 tblsp of red chilli powder

10-15 pieces of kokum

2 tsp roasted fengreek powder (to be added finally only)

2 tsp.roasted cummin powder

1 tsp coarsely ground pepper

2-3 tblsp jaggery

3/4 -1 cup gingelly oil/sesame oil

For tempering

1/2 tsp.mustard seeds

1/2 tsp fenugreek seeds

few curry leaves

METHOD

Wash and cut tomato into quarters .Wash the kokum pieces.

Now soak the cut tomatoes,kokum pieces, rock salt( enough water to submerge) for

minimum 8 hours or overnight.

Then drain off the water, and grind to a coarse paste.

Heat 1/4 cup oil,and add the ground paste with the rest of the spices,1/2 cup of drained

water, except jaggery ,fenugreek powder and tempering ingredients.

Allow to cook till thick and add jaggery (jaggery alkalises  the acid in tomatoes).

Heat remaining oil in another pan,add tempering ingredients,and pour over the tomato.

Add fenugreek powder ,mix and allow to cool .

Store in sterilised glass jars.

 

 

 

 

RAW TOMATO PICKLE


This is a tangy spicy pickle and very easy to make too.I made this with raw green

tomatoes .You could try the same recipe with red tomatoes .Green tomatoes can be

used in fries,chutneys,cooked with dal,made into juices..and many more you could try.

This time i tried in a pickle recipe.

Health peek into the benefits ….recent research has proved that green tomatoes contain

an alkaloid called tomatine  which effectively fight cancer cells.Green tomatoes are also

rich in Vitamin C and supplies good nutrients.

Moving on to the recipe now,…This pickle is a good combination with rice,preferably

with variety rices like curd,lemon,tomato…….Some like it with chappathis too.

So do try to keep tangy pickles at hand,and send in your comments and suggestions.

INGREDIENTS

250 gm green tomatoes cut into fours

tamarind (size of a lime)

4-6 tblsp red chilli powder

1 tsp.turmeric powder

10 pips of garlic

2 dry chillies

4-5 green chillies split

few curry leaves

1 tsp fenugreek seeeds (methi)

1 tsp.cummin seeds

1 tsp mustard seeds

3/4 cup mustard oil/gingelly oil.

rock salt.(according to taste)

img_20180122_190551803110352907.jpg

METHOD

Mix tamarind with 1 cup water and enough salt. Add the quartered tomatoes ,cover and

leave overnight  to marinade.

Next day blend the soaked ingredients coarsely, without the water .

Lightly dry roast the bold listed spices and powder coarsely and set aside.

Heat the mustard oil,add curry leaves,dry chillies,turmeric powder.chilli powder and the

ground tomato mixture ,garlic and the slit green chilies,and cook till you see the tomato

well blended .Add jaggery .Check for salt and add to your taste.

Add the roasted powders and switch off the flame.

Allow to cool and store in sterilised jars.

 

 

 

 

 

BRUSSEL SPROUTS PICKLE


Brussel sprouts have a resemblance of tiny

cabbages in appearance and are highly 

protein rich,and packed with nutrients.It

is an excellent source of Vitamin C,K,A,and 

also good for eye related diseases.

Brussel sprouts is incredibly nutritious 

good for anaemic,heart,patients.

Safety note:When I searched the pointers on health benefits I noted that it is not too safe for patients with thyroid dysfunction,as the goitrogens which may contain in this vegetable,will be a factor to induce swelling

Well,in fact this brussel sprout is not much 

welcome in my home,so I thought I should 

try pickling it.This way it will,surely be 

relished.I looked into an old recipe book

with many pickles especially red cabbage.

It was there I extracted the idea from and 

made my inclusions too.

So here’s the recipe now..

INGREDIENTS

150-200 gm brussel sprouts

1/4 cup peeled garlic

10 green chillies slit

1 tblsp or more red chilli powder (depending on your taste)

1/2 tsp turmeric

Enough rock salt for marination

Half bottle vinegar 

1 tblsp peppercorns

Salt to taste

METHOD

Clean the sprouts by removing discolored 

leaves.Wash,dry on cloth and mix with 

enough rock salt and turmeric.Cover and 

set aside for 24 hours.

Next day squeeze out the former juice and 

arrange in a sterilised glass bottle.

Heat the vinegar preferably in a clay 

pot,with peppercorns.When it reaches a 

boiling point,switch off and add the green 

chillies,red chilli powder and garlic to the 

brine.Leave closed for 5 minutes.Check for 

salt taste and adjust to your taste .Pour 

vinegar whilst hot into the bottle and add 

the chillies and garlic.Press the veggies to 

the bottom and if the vinegar level is less 

than the level of veggies,you could heat 

some more vinegar,and pour.Use after 3-4 

days.Do not forgot to shake the bottle once 

a day.

You could use these pickles in sandwiches wraps,and salads too.

Do send in your comments and suggestions

LEMON GINGER ‘N’ CHILLI INSTANT PICKLE


Hmm ,to admit the fact I used lemon peel and just 1 whole lemon .In Chennai we see lime

more often than the big yellow luscious looking lemons.So,as commonly done bought a basket

– full when I saw them.As you know lemon peels are much thicker than the lime,I wanted to

use it differently this time.

I usually do not discard lime after extracting the juice.I use them for domestic purposes like

cleaning,but these lemons attracted me to try this recipe and everybody loved it.(I did not tell

them it was the peel I used mostly).

So let me share this with you now!

INGREDIENTS

7-8 lemons/ lemon peel(I collected them in a ziplock in the fridge with salt added)

1/4 cup lemon or lime juice

4-5 green chillies slit slight

1 inch piece ginger thinly sliced

1 cup olive oil / gingelly oil (sesame oil)

1-1.5 tblsp chilli powder

2 tsp fenugreek seeds

1 tsp mustard seeds

1/2 tsp sugar

Salt to taste

1/4 tsp asafoetida.

Curry leaves (optional)

METHOD

Lightly roast the fenugreek seeds and mustard seeds till it is light brown.Powder and set aside

Add the green chillies to the extracted lime juice with a little salt and set aside.

Cut the lemon peels and lemon into sizes you like ,and steam for 5 minutes .The peel should

be soft.Allow it to cool .

Heat the olive oil ,add curry leaves,asafoetida,ginger and green chillies.After a minute add the

chilli powder and the fenugreek powder with the lemon and lime juice.Switch off the flame

immediately.Add the sugar.Mix well.

This can be served immediately or used in a day .

(After I made this my household has forgotten the other pickles at home….)

QUICK TOMATO CHUTNEY


I’m back again after a long long pause.Today I’m going to share with you a quick hassle free 

and tasty recipe.Working women and those who are travailing to be amazing cooks ,will love 

this recipe.

For the recipe now

INGREDIENTS

3 -4 big tomatoes slit

2 big onions or a cupful of red onions

3 pips garlic

1″ piece ginger

1 tblsp red chilli powder

2 tblsp ghee or oil

1/2 tsp mustard seeds

1 tsp.fenugreek seeds

Curry leaves (optional)

1/2 tsp.cummin seed powder

1/2 lime size tamarind 

1 tblsp.jaggery 

salt to taste

METHOD

Put all ingredients in a pressure pan or cooker  except for the bold listed.Allow the steam to 

escape,and puree using a hand blender preferably ,or in a blender.Temper with the ingredients 

bold listed and cook till thick.(do not add water).

Note : For those who love the taste of chettinadu flavours ….you could add 1/2 tsp slightly 

roasted and coarsely ground fenugreek powder .Another option ..you can add kasoori methi 

leaves

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