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. 

Ingi Thokku - ginger pickle

 

South Indian food has its unique healthy blends and very strong flavors. I have always loved the blend and mix of flavors in the cuisine. Every time I make south Indian food, our appetite grows much more. Pickles have a special mention whenever I make this cuisine. Any new vegetable I try in my overseas stay I always try it through the south Indian flavors. I have tried to pickle many vegetables. The inspiration comes from the variety, the taste and the strong aroma. It’s simple yet you can’t ignore the cuisine and can easily get addicted. I had a lot of ginger at home and since ginger is wonderful for digestion as well as is great in winters,  I thought I should try making this pickle . I hope you all will enjoy this and try it out. Mixed with rice, dosas or idlis,  it’s a sure heart warming and exciting addition to the plate. 

Ingredients 

250 gms strong ginger washed, scraped and chopped roughly  

8-10 green chilies( reduce of you like)

1 head of garlic chopped roughly 

2-3 tbsp chopped curry leaves (blends better)

1/2 cup oil (sesame best, I use what is around)

1/4 tsp hing

1 tbsp mustard seeds

1 tbsp each urad & chana dal( optional)

2 tbsp jaggery 

2 walnut size tamarind made into pulp in hot water 

1/2 cup chopped tomatoes or purée 

Salt ( we need a lot to give long shelf life) 

1 tsp turmeric

3 tbsp roasted mustard powder 

1 tsp roasted methi/fenugreek seeds crushed

Method 

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

2. Add dals and sauté till golden. Add curry leaves and let them color. (Love this aroma)

3. In a chopper, add ginger and chilies and roughly chop them fine. Not a paste though. Finely chopped. 

4. Add the garlic to the oil and let them get golden. 

5. Put in the ginger and the spices. Cover and cook on low heat to release the water. Do not add any water. 

6. Add the tomatoes and tamarind pulp and cook again till it starts to release the oil. 

7. Add the jaggery and cover to cook again. It helps to balance the sharpness of the ginger. 

8. Add more oil if needed. Keep cooking till the oil starts to seep out and the ginger is cooked. 

9. There should not be any water as it helps to keep longer shelf life. 

10. As it ages the spice gets lesser. So don’t stress if it’s too spicy. Adjust the spice and salt to taste. Enjoy this in winters with idli, dosa, ghee rice or with porridge. Taste great with everything. 

Orange,almond and raisin cake

   

 Oranges are not just good source of vitamin C but also lift the spirits with their aroma. The color is beautiful and it just quenches the thirst in a most beautiful way. I wanted to use the beautiful luscious clementines are in season and I wanted to use them to get more flavors and move away from just chocolate cakes. This tastes great with fresh cream and a cup of black coffee. Do try this recipe. It’s not overtly sweet and is a great mood lifter  it also doesn’t leave you feeling heavy! Qualifies on many levels  

Ingredients 

3 clementines/ oranges 

1/2 cup chopped almonds 

1/2 cup raisins 

2 cups all purpose flour 

1 cup sugar 

1/2 cup oil 

1 cup evaporated milk/ regular milk 

2 tsp baking powder 

Pinch of baking soda 

1 tbsp vinegar 

Orange juice to adjust consistency 

Almond flakes for the top 

Method 

1. Wash oranges and pressure cook for 30 mins without cutting them. Or cook on slow heat for about 45 mins if you don’t have a pressure cooker. Cool  

2. Peel oranges and then scrape off the white pith from the peel. Take out any seeds and then put everything into a blender and purée them. 

3. Put the oranges, oil, milk, sugar and beat well. 

4. Add the flour and chopped almond and adjust the consistency with more milk or orange juice if needed. 

5. Add the baking powder and baking soda  mix slowly. Put the vinegar and fold well  

6. Pour into a greased baking dish that’s lined with butter paper. Sprinkle the raisins and swirl a bit. Sprinkle the almond flakes on top generously. 

7. Put into a preheated oven at 200 deg C till it is golden brown and is baked evenly. 

8. Keep your cool overnight so that the flavors blend well. It tastes better next day. 

9. Sprinkle with icing sugar and serve with black coffee and fresh cream. 

Vietnamese Veg Curry

 Being vegetarian comes with limitations. Luckily these days it’s easier to find veg options. Recently we tried Vietnamese cuisine and we loved it. Hence tried the curry with all that I had. It was super yummy. My kids found it very close to the one we ate…a must dinner idea often. I used Thai curry paste as lots of flavors are similar. 

Ingredients 

200 Gms tofu cubes 

1/2 head cauliflower florets 

2 sliced carrots 

2 cups mushrooms cut into fours

3 Pak Choi cut into half 

2 sliced red/green chili 

3-4 cloves of chopped garlic 

1 tbsp chopped ginger 

100 gms thai curry paste 

3 tbsp soy sauce 

1 tbsp sambhar oelek 

200 ml coconut milk 

1 star anise, 2 cloves crushed 

1/4 tsp cinnamon powder 

Salt 

1/2 tsp coriander powder 

1/2 tsp turmeric 

1/2 tsp chili powder 

1/2 lemon

2-3 tbsp oil 

Method 

1. Heat oil, add chili, garlic and ginger. Sauté. 

2. Put in the thai curry paste and sauté. Add tofu and mix. On low heat just sauté well till well coated and lightly browned. 

3. Put all vegs except the Pak Choi greens. Mix well and cook for few mins. 

4. Add all the spices, coconut milk and sauces. 

5. Cook on slow heat till vegs are cooked. Add green part of Pak Choi. Simmer few mins. 

6. Squeeze lemon juice and adjust spices. 

7. Serve with jasmine rice and coriander leaves. 

Purslane Moong dal

   

Purslane hasn’t been on our plates till recently when I read about it. Many are talking about it’s benefits. It grew as a weed in most places and we pulled it out and threw it. Suddenly this has come into the limelight as a healthy option in salads and curries. After much ado, I decided to try it out too. And I was bowled over by its taste and flavor. It has a high water content. I made it with potatoes and it reminded me of methi leaves. Today I made dal and trust me….it’s such a delicious and wholesome dish! I could just eat it every day! Do try and add another keeper recipe in your menu. 

Ingredients 

1 cup purslane chopped 

1/2 cup moong dal 

1 sliced onion

1 chopped green chili 

1 tbsp chopped ginger 

1 tbsp chopped garlic 

3-4 tbsp shredded coconut 

1/2 cup tomato purée 

Few curry leaves 

2 tbsp ghee 

1 tsp mix of mustard seeds, methi and jeera 

Hing 

1 tsp sambhar powder 

1/2 tsp haldi 

1/2 tsp chili powder 

1 tsp dhaniya powder 

Salt 

Method

1. Roast moong dal till golden. Wash and keep aside. 

2. Pressure cook together dal, chopped purslane, salt and haldi till soft and mushy. 

3. Heat ghee, add hing, mustard seed mix and wait till they turn golden. 

4. Add the ginger, garlic, chili and curry leaves. Cook till golden brown. 

5. Put in sliced onions and sauté. Put in the coconut shreds and sauté for 2-3 mins. 

6. Put all the spice powders and sauté for a min. 

7. Pour the tomato purée and boiled dal. Adjust water  

8. Cook till it boils well. Serve with hot rice. 

Eggless chocolate peanutbutter waffles

     

 I love making waffles since I first started trying to make a variety years ago. I experimented with ingredients and flavors and they never stop amazing me. These are a great way to enjoy them as a breakfast with syrup or a dessert with ice cream. Well…I relished them with freshly brewed black coffee. Kids loved them with every combination. 

INGREDIENT

1 cup semolina 

1/4 cup all purpose flour 

2 tbsp cream cheese 

1/2 cup yoghurt 

2 tbsp peanut butter 

2-3 tbsp oil/melted butter 

1/2 cup sugar 

3 tbsp Cocoa powder 

1 tsp baking powder 

Milk as required 

Method 

1. Mix semolina, flour, sugar, cocoa powder well and keep aside.   
2. Now mix oil/butter, yoghurt, cream cheese  
3. Add this to the semolina and add milk to adjust the consistency. 
4. Keep for 15 minutes. Add more milk to make thick batter. 
5. Add baking powder and mix well. 
6. Heat the waffle iron till it glows to green. 
7. Pour the batter in the waffle iron and close to cook. 
8. Cook till it glows green again. 
9. Remove from waffle iron and serve with chocolate sauce, ice cream or peanut butter.