Thursday, April 17, 2014

Lemon Chutney

Sweet, sour and spicy lemon chutney-specialty from the city of Indore

Condiments, pickles and preserves are the integral part of Indian cuisine. Varieties of Jams and jellies are made with seasonal fruits but the most popular are pickles and chutneys as they can be served with snacks and as a side dish with main course meal.
Pickles and chutneys are mainly of two types-instant ones which have short shelf life,and the one which have long shelf life. During season the long shelf life ones are made in large quantity to use through out the year.

Fruity Pineapple and pepper chutney ,Apple and raw mango chutney and the sweet and tangy multi purpose Tomato chutney  are the most popular instant chutneys in my house,used to make chat or to serve with snacks to make them more appetizing.

This lemon chutney or lemon pickle is a specialty from the city of Indore.It has a fusion of all the tastes-sweet,sour,salty,slightly bitter and spicy.It taste some what similar to lemon pickle.I learned this from a friend of mine who is from Indore.

It can be used as a lemon marmalade to serve with bread or use as a tangy dip with snacks or as pickle with main course meal.There are 3 methods to make this chutney which I have mentioned below.I made it with the first method-cooking on the stove top.

Prep time-20 min
Cooking time-20 min
Cuisine- Indian
Type- preserve,chutney

  • Lemon -500 gms
  • Sugar-500 gms
  • Chili powder-2.5 tsp
  • Salt-to taste
  • Ginger,grated- 2 tsp
  1. Wash and wipe lemons (choose small Indian lemon with thin skin) with a soft cloth.
  2. Chop lemons into small pieces and remove the pips.
  3. Grind the chopped pieces in the mixer to make a paste.(it's fine to have little chunky paste,no need to make it very smooth )
  4. Take a heavy bottom pan add lemon paste and sugar and cook on slow flame.
  5. When it started to thicken then add grated ginger,salt and chili powder.
  6. Simmer till you get a soft jam like consistency.
  7. Store in a glass jar when cool down completely.
  8. Let it mature for a week then start using,can be used immediately but can taste slightly bitter now and after a week it will taste better as lemon absorb the flavours.
  1. Grind the chopped lemon, sugar, ginger, salt and chili powder in the mixer and make a smooth paste.
  2. Store in a glass bottle and keep in direct sunlight for a day.
  3. Rest for a week then start using.
  1. Grind lemon pieces in the mixer.
  2. Take a glass jar, add sugar, salt, chili powder, ginger and lemon paste.
  3. Mix every thing properly.
  4. Keep the jar in sun light till the sugar melts and become a thick syrup.
Serving suggestions-serve with snacks,or as a side dish with main course or use as Lemon marmalade .

Monday, April 14, 2014

Broccoli and Carrot Stir Fry

Crisp and crunchy broccoli and carrots stir fried with sesame seeds.

Brocooli is considered as the most nutritious vegetable,it is loaded with super nutrients that support our over all health and also have therapeutic properties.

It is a nutritional power house but still not very popular in India like our desi cauliflower.It is very easy to cook broccoli you can steam, saute, blanch or stir fry it with out adding to many spices and fat.

This broccoli stir fry can be served as a warm salad or as a side dish ,and the leftover can be stuffed in a sandwich or wrap.

Prep time- 10 min
Cooking time-10 min

  • Broccoli,chopped - 300 gms
  • Carrot /Gajar, chopped -2
  • Ginger, grated- 1tsp
  • Chili flakes- 1 tsp
  • Sesame seeds- 2 tsp
  • Cumin seeds- 3/4 tsp
  • Turmeric -1/2 tsp
  • Cooking oil- 3 tbsp
  • Lemon juice- 2 tsp
  • Salt- to taste
  • Sugar- 1/4 tsp
  1. Scrape carrots and make thin slices.
  2. Chop broccoli into small florets .
  3. Peel and slice the broccoli steam.
  4. Heat oil in a pan and add 1 tsp of cumin seeds.
  5. When seeds start crackling add sesame seeds.
  6. When cumin seeds become golden then add grated ginger.
  7. Now add turmeric powder and broccoli and saute for a minute.
  8. Add chopped carrot, salt and chili flakes,mix well
  9. Cover the pan with a lid and cook on low heat.
  10. Cook till it get cooked but remain crisp and crunchy.
  11. Now add lemon juice and sugar and mix.
  12. Garnish with  1/2 tsp of toasted sesame seeds and serve.

Thursday, April 10, 2014

Mix Vegetable Muthiya Recipe

Healthy and steamed vegetable and multi grain dumplings-A Gujarati speciality

Mutjiya is a popular snack from the state of gujarat.Muthiya are made in two ways-steamed and deep fried. Muthiyas are made  by using various vegetable and flours.Every one have their own favorite version and combination of ingredients.The most popular among all are-bottle gourd,radish,cabbage ,methi and mix vegetables.
Grated vegetables are mixed with flour and spices to make a soft dough and then the dough is shaped in rolls and steamed .Then the steamed sliced muthiyas are tempered in mustard seeds and sesame seeds to give flavour and crunch
I have already posted Cabbage Muthiya ,today I tried mix vegetable muthiya with whatever vegetable I had in my refrigerator. Muthiyas are best served with green chutney and fried green chilies.

Prep time-15 min
Cooking time-30 min

  • Cabbage/Patta gobhi, grated-1 cup
  • Carrot/Gajar, grated-3/4 cup
  • Corn/Makai ka dana, crushed coarsely-4 tbsp
  • Spinach/palak, chopped-1 cup
  • Cauliflower, grated- 1/2 cup
  • Green chili/hari mirch, chopped- 2 tsp
  • Fresh coriander,chopped-2 tbsp
  • Wheat flour /atta -1 cup
  • Gram flour/besan - 1/2 cup
  • Semolina/sooji- 1/4 cup
  • Flex seed powder- 1 tbsp
  • Baking soda- 1/4 tsp
  • Cooking oil- 2 tbsp
  • Yogurt /dahi- 3 tbsp
  • Lemon juice- 1.5 tbsp + 2 tsp
  • Sugar- 1.5 tsp
  • Turmeric/haldi- 1/2 tsp
  • Chili powder /mirch- 2 tsp
  • Salt- to taste
  • Mustard seeds /rai- 1.5 tsp
  • Sesame seeds /til- 2 tsp
  • Asafoetida /hing- 1/4 tsp
  • Cooking oil- 3.5 tbsp
  • Green chilies,slit lengthwise-4
  • Curry leaves- 8
  1. Take a big bowl and all the chopped and grated vegetables in it.
  2. Now add wheat flour,semolina, gram flour, yogurt and all the ingredients and mix well.
  3. Grease your palms with oil and make medium thick rolls from the mixture.
  4. Make all rolls and keep aside.
  5. In a big pan or in a steamer boil enough water.
  6. Grease the steamer plate or the metal rice strainer.
  7. Arrange all the rolls on the steamer plate and cover the pan with a lid.
  8. Steam cook for about 20-25 minutes.
  9. Check with a tooth pick, if it come out clean then it is done.
  10. Slice the steamed muthiyas .
  11. Heat oil in a pan and add the tempering ingredients.
  12. When seeds start crackling add the sliced muthiyas in it.
  13. Shallow fry on medium heat till well coated with the tempering.
  14. Add chopped coriander leaves and 2 tsp of lemon juice.
  15. Serve with green mint chutney.
  1. You can also make small rolls and deep fry them in hot oil instead of steaming them.
  2. If the mixture is too loose to handle then add some more flour,gramflour and semolina.
  3. Can add any vegetable of your choice.

Tuesday, April 08, 2014

Punjabi Mango Pickle

Raw mango pieces smeared with Indian spices-a popular pickle from the state of Punjab

As the summer season has already started and every one is busy making pickles(or they should be !) the yearly stock of mango pickle would be high on the to-do list. 

I have already posted the Marwari mango and chick pea pickle ,Aam ki laungi and Instant mango chutney so this year I want to share my mothers recipe of Punjabi mango pickle,which is a favourite in our family and relatives.we all love this delicious pickle made by her,so I noted down her recipe and made it according to her instructions .Hope you will surely love this Authentic Punjabi mango pickle.

The spice blend is slightly different from the regular mango pickle .The spices are slightly crushed,the addition of kalonji(nigella seeds) and ajwain gives it a wonderful taste and flavour.
I like pickle with lots of masala/spice but if you don't like that much masala in your pickle then you can increase the quantity of mangoes and salt.

This pickle can be served as a side  with any meal ,but tastes great with parathas and pooris,I usually  serve this with aloo parathaPapad paratha ,Amritsari kulcha  and Punjabi Choley

* I have used mustard oil in the pickle but you can add any oil which you normally add in your pickles.

  • Raw mangoes -3 kg
  • Mango seeds,sliced -1 cup *
  • Fenugreek seeds/Methi dana -250 gms
  • Mustard seeds/Rai -150 gms
  • Fennel seeds/Saunf -250 gms
  • Nigella seeds/kalonji -4 tsp
  • Ajwain/carom seeds -3 tsp
  • Whole pepper corns -3 tbsp
  • Chili powder -8 tbsp
  • Turmeric powder -7 tsp
  • Asafoetida -3 tsp
  • Salt -300 gms
  • Mustard oil- approx -1 litre *
  1. Dry the whole spices for a day in bright sunlight to remove the moisture.
  2. Coarsely crush mustard ,fennel and fenugreek seeds.
  3. Kalonji and ajwain should be added whole ,so no need to crush or grind them.
  4. Wash and wipe mangoes with a cloth napkin.
  5. Heat mustard oil to smoking point and then let it come to room temperature.
  6. Chop raw mangoes into medium size pieces,add some sliced seeds also as they also taste good and are good for stomach aches.
  7. In a big and wide bowl add the crushed spices and all the powdered spices in the chopped mango pieces.
  8. Mix well and keep covered for a day.
  9. Next day cover the bowl with a muslin cloth and keep in sunlight for few hours for a day.
  10. Also keep the storage jar in sunlight for a day and dry it completely,now transfer the mango pickle in this jar after a day.
  11. Add the mustard oil in the jar,the oil will be at least 1 inch above the pickle level.
  12. Cover the jar with the lid and let it mature for a week before start using.
  13. Stays fresh till it lasts:)
There are mainly 3 thing which you should be careful to ensure a long shelf life of your pickle-
1-first and foremost , you have to  wipe and dry the mangoes very thoroughly,even the slightest bit of water or moisture in mangoes or in the storage jar is enough to form fungus and mold and ruin your pickle.
2-The amount of salt should be measured accurately as it act as a preservative for the pickle.
3-The pickle should be covered with a layer of oil all the time.
4-Occasionally keep the pickle jar in sunlight for few hours.