Friday, April 24, 2015

Amchoor ki Methi Chutney, Saunth Chutney Recipe

Sweet chutney made with mango powder, sugar and Indian spices

Dips and relishes are an integral part of every cuisine ,but we Indians use and make so many varieties of dips , each with a different twist in taste which cannot be compared to any one else in the world. Among the many varieties , there are many varieties of chutnies which are made with seasonal fruits and herbs which are Delicious but can be enjoyed for a short time as they have a short shelf life.But saunth /methi chutney is a condiment which can be made and stored for a long period and is used with many Indian chats and snacks.

This mango powder / aamchoor chutney is very popular in Uttar pradesh . Dry ginger powder is called saunth and  as its used to give a different flavor to this chutney so this sweet chutney is popular with the name-saunth .
In my home town Mathura this saunth is specially made in each and every wedding and festivals and the relatives who come to attend the wedding are more interested to carry a bottle of this chutney with them rather than any other sweet or savories.This saunth/chutney has a long shelf life and can be  easily stored for minimum 6 months at  room temperature .

Though the ingredients and process are quite easy and simple, the only thing which should be taken care of is the proper cooking and the correct consistency, as it has to be stored for a long time so it should be cooked properly.

The whole spices should be ground fresh as store brought garam masala contains bayleaf and cinnamon which should not be added in saunth.

Saunth chutney can also be made with - Aam papad chutney, Khajoor imli ki chutney

sweet saunth chutney

Prep time- 5 min
Cooking time-15 min
Difficulty level-easy
Spice level- medium
Cuisine- North Indian
Type-side, dip


  • Sugar - 1.5 cup
  • Mango powder /amchoor - 4 tbsp
  • Chili powder/lal mirch - 1 tsp
  • black salt /kala namak- 1 tsp
  • Table Salt - to taste
  • Roasted cumin powder /bhuna jeera -1.5 tsp
  • Ginger powder /saunth - 1.5 tsp
  • Dry dates /chuhara /kharik ,chopped - 6
  • Raisins /kishmish - 1.5 tbsp
  • Melon seeds /magaz/ kharbooj ke beej - 1.5 tsp
Grind together-
  • Cloves /lavang- 5
  • Black cardamom/ badi elaichi - 4
  • Pepper corns/sabut kali mirch -15
  • Green cardamom / hari elaichi - 5
  1. Peel black cardamom and green cardamom and take out the seeds .
  2. Now grind the cardamom seeds along with cloves and pepper corn and make a powder and keep aside.
  3. Soak dry dates for 4 hour ,remove the seed and chop to make thin slices.
  4. Add 1.5 cups of water in a pan.
  5. Add mango powder and mix well and cook on medium heat for 5 minutes.
  6. Add sugar, salt, black salt, saunth,chili powder and simmer for 10 minutes.
  7. Then add chopped dates, kishmish, ground garam masala, roasted cumin and mix.
  8. Simmer till it started to thicken.
  9. Now remove from the flame,it will thicken further when it cool down completely,so cook according to it.
  10. When it thickens it will look like honey.
  11. Store in a glass jar when cool down completely.
  12. Stay well for minimum 6 months at room temperature if cooked properly.
  1. You can also use jaggary instead of sugar.
  2. Freshly ground garam masla gives a very nice flavour so avoid using store brought garam masala.

Tuesday, April 21, 2015

Orange Tutti Frutti Cake - Eggless

Orange tutti frutti cake

Like cooking I do have interest in baking , but now baking is not which I often do ,as my kids are grown up and don't like sugary and fatty things any more,so what ever baked at home have to finish by two of us grown ups :) so  now baking cakes and cookies are not done often, may be on some special occasion or celebration.
I have done a lot of baking when the kids are small and still love to bake.Today is a very special occasion as its my son's birthday today.I made a orange cake for him though he is not here with me but at least he can enjoy it virtually.

I have posted few more cakes -  Chocolate cake,   Microwave Oreo Cake,  Pineapple upside down cake , 1 Min Chocolate Mug cake

eggless orange and tutti frutti cake

eggless orange cake

Prep time -15 min
Cooking time - 40 min
Difficulty level - medium
Cuisine - International
Type - dessert,snack

  • Refined flour /maida - 1+1/4 cup
  • Condensed milk - 1 cup
  • Fresh orange juice - 3/4 cup
  • Butter - 4 tbsp
  • Baking soda - 1/2 tsp
  • Baking powder -1.5 tsp
  • Salt - a pinch of
  • Tutti frutti - 1/2 cup
  • Orange zest - 2 tsp
  1. Preheat the oven on 160 degree temp .
  2. Grease the cake tin with butter and keep aside.
  3. Mix tutti futti with a tsp of refined flour/maida and keep aside.(keep aside 1 tbsp seperatly to sprinkle on top)
  4. Mix refined flour,baking powder,baking soda, salt and sift together.
  5. Take a big bowl and add butter (at room temperature) and condensed milk in it and whisk well.
  6. Now add orange juice and orange zest in the milk mixture and mix.
  7. Add the refined flour mixture in it and mix well (add little flour at a time and keep mixing))
  8. Add tutti frutti and mix gently.
  9. Pour the batter in the greased tin and tap it gently to level it .
  10. Sprinkle some tutti frutti on the top of the cake.
  11. Put the tin in the middle rack  of the hot oven with both(upper and lower) rod on.
  12. Bake for about 35 minutes.
  13. To Check if it is done or not  - Insert a tooth pick in the center,if it come out clean then cake is done,else cook for 5-8 more minutes.
  14. Wait for 5 min then take out the tin from the oven.
  15. Un-mould cake from the tin after 5 minutes.
  16. Cut the cake into slices and serve.
  1. You can substitute tutti frutti with chopped nuts or candid orange peel or skip adding any of these.
  2. You can slightly adjust the quantity of condensed milk according to the sweetness of orange juice as some oranges are more sweet and some have slightly sour taste
  3. Use fresh orange juice to make this .

Friday, April 17, 2015

How To Make Sun Dried Potato Chip , Aloo Chips

Sun dried potato chips   

In my maternal home arrival of summer starts with making sun dried items and pickles. I have so many fond memories of my childhood summer afternoons spent helping my grandmother and mother in making different types of frymes, papad and vadis .They both are experts in making these home made crunchies  .Our big terrace was fully covered with so many muslin sarees on which  Aloo papad , sabudana papad and Moong daal vadies are spread to dry in the heat and then in the evening we again go to the terrace to turn the semi dried papads and often while making Aloo Papad the feast begins from the starting, where me and my sisters will start eating the yummy spiced up potato mash while making the papads and then start eating the semi dry papad when we go to turn all the papads in late afternoons .

But the love and interest of making papad and vadis is still in me so though there are so many variety easily available in the market but I still love to make my own batch every year.This year my daughter also helped me in making papad and kachri ,which makes me so happy to see that she has also inherited this interest :)

Potato chips are made in two patterns ,one is plain sliced and one is with the crisscross pattern . For making the crisscross pattern you need a potato slicer with a serrated blade but you can make the plain one with any potato slicer, mandolin,with the food processor or even with a sharp knife.
After slicing ,the chips should be washed thrice to remove the starch completely and then blanched in hot water.its preferred to sun dry them in direct sunlight but you can also dry them inside a room like i have done.
Try to choose good quality,new, white and starchy potatoes, quality of potato also effect the quality and colour of potato chips.

I have also posted the recipe of making - Aloo ke papad and Aloo sev         

home made sun dried potato chips wafers

                                               home made sun dried potato wafers

Prep time-20 min
Difficulty level-easy
Spice level-medium
Cuisine- Indian
Type- snack

  • Potato - as many as you want 
  • Salt - to taste
  • Alum powder /phitkari - 1 /4 tsp
  • Chili powder - to sprinkle
  • Serrated potato slicer /mandolin 
  • Water - to boil
  • Muslin cloth or plastic sheet
  • Cooking oil - to deep fry
  1. Wash and peel the potato skin (peeling is optional and depends on personal choice)
  2. Fill enough water in a large pot and add alum powder in it and mix well.
  3. With the the help of potato chips slicer start making chips.
  4. For the crisscross pattern you have to use the serrated potato slicer which I have shown in the picture.
  5. To make crisscross pattern first you have to put peeled potato on the slicer and then slice a chip by applying slight pressure on it.
  6. Then for the next chips slightly twist the potato and make the next slice .
  7. So keep twisting the direction of potato after every chips.
  8. If you want to make plain chips then you can use any normal potato slicer or a sharp knife.
  9. Keep soaking all the potato chips in the water filled bowl in which you have mixed alum for about an hour.
  10. When you finished making all the chips then drain the water and wash the chips three times in fresh water so that all excess starch is removed and on your last rince you will see the water will be clear unlike the prior washes where the water will have milky traces of starch.
  11. Boil enough water in a big pan and add some salt(enough to make the water taste salty) and a pinch of alum powder.
  12. When water starts to boil add the drained potatoes in it.
  13. Keep stirring gently till the water starts boiling again (about 2-3 minutes)
  14. Drain the blanched potato chips over a colander to drain all the water.
  15. Spread hot chips on a muslin cloth in a single layer,avoid overlapping.
  16. They will dry in about 2 days time or depending on the heat in the climate
  17. When they become dry and crisp store in a air tight jar and use till they last.
How to serve-
  1. Heat enough oil in a big and wide pan.
  2. When the oil is hot add some sun dried chips and fry .
  3. Drain on a paper towel to remove excess oil.
  4. Sprinkle a dash of chili powder and serve
  1. Try to choose big, round,white and even size potatoes to make chips.
  2. Alum is added to make chips white in colour as some times potato chips turn slightly black after drying.But don't add too much else the chip may become red while frying.
  3. Peeling potato or not depends on your preference ,but I always peel potatoes before making chips.
  4. You can add any spice of your choice on the fried chips, you can add dry mint powder, mango powder, black salt, roasted cumin powder, dry tomato powder, chat masala on fried chips to enhance the flavour.
  5. Sliced potatoes should be completely submerged in water to avoid discoloration.
  6. Some times sweet variety of potatoes makes the chips red so choose a good variety of potato.
  7. Adding salt in the water is optional ,you can also sprinkle salt after deep frying,but I prefer to do this way.

Tuesday, April 14, 2015

Shalgam Ki Subzi,Turnip Curry

Turnip and peas cooked in a tangy tomato sauce

Turnip/shalgam /Gungloo is a healthy,easily available and a very reasonably priced vegetable.Though it is a winter crop but now easily available through out the year.

Turnip is mainly consumed in the state of Punjab.Turnip has numerous health benefits as it is loaded with so many nutrients ,it strengthen the immune system,helps to loose weight,good source of B-complex, minerals, maintains blood pressure, decrease the risk of  heart disease and diabetes

When you shop for shalgam then try to choose small young shalgam as they taste best,the big mature turnip taste slightly woody and bitter and some times turn dry and fibrous from the center so choose heavy but small turnips for best result.

As shalgam is from the raddish family so it has a peculiar taste so you need to add some sugar and lemon juice to balance the can either make it dry or make little soft and watery like I made

turnip curry ,how to make shalgam ki subzi

Prep time- 10 min
Cooking time-15 min
Difficulty level-easy
Spice level-mild
Cuisine- Punjabi ,North Indian
Serve - 4

  • Turnip/ shalgam- 600 gms
  • Green peas - 1/3 cup
  • Tomato /tamatar- 2  200 gms
  • Ginger /adrak,chopped-1 ts
  • Fresh coriander /dhaniya, chopped- 3 tbsp
  • Turmeric /haldi - 1/2 tsp
  • Chili powder /lal mirch- 1 tsp
  • Corinader powder /dhaniya - 1 tsp
  • Lemon juice/neebu ras - 2.5 tsp
  • Sugar /chini - 2 tsp
  • Salt - to taste
  • Ghee - 1.5 tsp
Tempering /waghar-
  • Cooking oil- 4 tbsp
  • Green chili,chopped - 1.5 tsp
  • Cumin /jeera- 1 tsp
  • Fenugreek seeds /Methidana- a pinch of
  • Asafoetida /hing- a pinch of
  • Water - 1 cup
  1. Wash and peel turnip  and chop into medium size pieces.
  2. Heat oil in a pressure cooker and add the tempering ingredients.
  3. When seeds start crackling add chopped tomato and stir for a minute.
  4. Add chopped turnip, green peas ,chili powder,coriander powder,salt and turmeric.
  5. Add a cup of water and pressure cook for 3-4 whistles on medium heat.
  6. When cool down then open the cooker and roughly mash the boiled turnip with the laddle.
  7. Add sugar and ginger and cook till it thicken slightly.
  8. Then add lemon juice and fresh coriander and ghee.
  9. Serve hot with chapati or paratha.
  1. Try to choose small and heavy turnip as small turnip taste best,mature and big turnip have a peculiar taste.
  2. I prefer to mash the curry so it absorb all the flavours but you can make it without mashing if you prefer.
  3. I have make it watery but you can also make it dry.
  4. Can use mango powder instead of lemon juice.
  5. Addition of green peas is optional.