Chilies, garlic, ginger pickle (Instant)

One pickle that never fails to impress, emus easy and lifts up any dish is green chili pickle. I love making it as it’s easy and doesn’t need too many ingredients. Best is you can relish it with any cuisine and use with rice, wraps or our indian bread! Spread it on a toast or use as a sharp kick in a sandwich. Sharing this healthy and happy recipe. You can put adjust the ginger and garlic according to choice. At times i just put equal quantities of each to make it different. It’s easy and high on taste.

INGREDIENTS

200 Good morning green chilies 

50 gms cleaned ginger 

3 bulbs garlic, cleaned 

2 large lemons 

1/4 cup oil of choice(mustard oil makes it pungent)

3 tbsp salt

1 tsp turmeric 

1 tsp roasted and ground coarse methi 

3 tbsp roasted and ground mustard seeds

1 tbsp ready made pickle masala 

METHOD

1. Coarsely crush the ginger, chilies and garlic in a processor. I find this easy and also it adds character to it. 

2. Put all the spices and salt. Mix well. 

3. Add the oil and lemon juice. Mix well and keep aside. 

4. Cover and keep tossing for the next 24 hours. This helps the water to be released, spices to be absorbed and also the mustard to absorb the water. 

5. Adjust seasoning and taste. Bottle them and eat with EVERYTHING you are relishing. 

6. Use really hot chilies since as the days go by, it gets milder on spice. 

Beetroot pachadi

Beetroots are a rich source of nutrients and one should try and use them in daily diet. This was on my wish list for long. Flavorful and very healthy, it tastes great just the way it is or with rice too. Flavored with coconut, curry leaves and mustard seeds, it’s very satisfying. Try this recipe from South India. 

INGREDIENTS 

5 beetroots medium size 

1-1.5 cups yoghurt 

1/2 cup coconut grated( I used flakes) 

2 green chilies 

1 tsp mustard seeds

1/2 tsp cumin 

1 tbsp roughly chopped ginger 

Salt 

Curry leaves

2 tbsp oil 

1/2 tsp mustard seeds for tempering 

Chili powder optional 

METHOD

1. Boil the beetroots but keep it a little firm. Cook and chop into small pieces. Or grate through large grater. 

2. Put coconut, chilies. Ginger, cumin, mustard seeds and few curry leaves in a blender and grind to a paste. 

3. Heat the chopped beetroots and add paste. Cover and cook for 2-3 mins. Cool  

4. Add beaten yoghurt to this and keep aside. Add water if you like to adjust consistency. 

5. Heat oil, add mustard seeds. Let them splutter. Add chopped curry leaves. I added red chili powder for extra punch and color. Pour over the curry. Sir and relish with rice. 

Kasundi (Bengali mustard chutney)

Kasundi is a mustard based sauce that comes from Bengal. It’s also eaten in Bihar. Lots of versions are there by adding tomatoes and raw mangoes. I just wanted a basic one and here it is. Strong and delicious. It can go with so many dishes. Mixed with boiled potatoes, green veggies, eaten with spring rolls or fried snacks. Endless options. It’s healthy too as it has garlic and mustard. Both have medicinal qualities. 

INGREDIENTS 

4-5 tbsp mustard seeds (soaked in water for 2-4 hours)

4-5 tbsp garlic chopped 

2-3 green chillies (I used red ones)

2-3 tbsp mustard oil 

Salt 

Turmeric( optional) 

Water 

2-3 tbsp apple cider vinegar

METHOD

1. Grind all the ingredients together till it comes together as a paste. 

2. Mix mustard oil and water as needed. 

3. It’s ready to eat, but tastes better as it ages. 

4. Serve with every possible thing! I plan to eat with savory waffles. 

Mix veggie sesame open sandwich

A wonderful lunch recipe, a snack or even a dinner idea with soup. Enjoy the healthy and delicious recipe which never fails to impress.

1 large potato boiled & mashed 

1 cup chopped beans, carrots, bell peppers 

1/4 cup peas

1 chopped onion 

1/2 tsp chopped garlic 

1 chopped chili 

1 tbsp oil 

Salt 

1/4 tsp Chili powder 

1/2 tsp turmeric 

1 tsp coriander powder 

1 tsp any kebab/paneer masala

1/2 tsp amchoor/lemon juice 

2 tbsp coriander powder 

Sesame seeds 

Butter 

Bread slices 

METHOD

1. Heat oil, add chopped chili and garlic. Sauté. Add onions and cook till golden. 

2. Add the chopped vegetables, salt and turmeric. Cover to cook well. Add the spices, sauté. Put in the potato and mix well. 

3.Put the amchoor or lemon juice and coriander leaves. Mix well and topping is ready. 

4. Apply butter on bread, spread a bit of the filling. Sprinkle sesame seeds. 

5. Heat butter on a skillet, put the sesame side and cook on medium heat till golden. 

6. Turn over and cook till crisp on the other side. 

7. Serve hot with chutney and ketchup. Delicious and healthy. 

Brüsselsprouts Poriyal (coconut)

Ingredients 

500 gms brüsselsprouts cleaned,cut into halves

2 chopped green chilies 

1 tbsp chopped curry leaves 

1 tbsp chana dal 

1 tbsp urad dal

Hing

1 tsp mustard seeds 

1/2 tsp haldi/turmeric 

1/2 tsp chili powder 

2 tbsp oil 

Salt

1/4 cup Coconut flakes

Lemon juice 

Coriander leaves chopped 

METHOD

1. Heat oil and add the mustard seeds and hing. Let them pop. 

2. Add the dals/lentils. And let them color brown. 

3. Add the leaves and green chilies. Sauté. 

4. Put in the spices and salt. 

5. Now add the Brüsselsprouts and mix. 

6. Cover and cook until soft yet not squishy(5-7 mins). Let them remain slightly crunchy. 

7. Now sprinkle coconut flakes and toss well. 

8. Pour lemon juice and let it just stay a little in the wok. 

9. Sprinkle coriander leaves and mix. Serve hot with rice as a side dish. Tastes good even cold. We love it with rice and dal/lentils. 

PS: if you do not have curry leaves, dals/lentils or coriander leaves it’s still fine. You can add peanuts instead of dals/lentils.