Whenever you’re preparing a snack that needs a sort of dip or chutney to go along with, this green chutney becomes your saviour. It serves like a perfect accompaniment with almost anything and everything. Say for example, pattie, kebabs, croquettes, rolls, sandwiches, paranthas. I could eat a plain jane fulka with it and feels good 🙂
Here i made it along with Khatta Dhokla! You could use it like a marinade (just add a little oil in this case), spread for sandwiches or wraps and frankies and relish the simple taste that it has 🙂
Here’s the recipe :
a bunch of cilantro/coriander (about 100-150 gms)
2 tsp of roasted peanuts
salt to taste
1/4 tsp black salt
1/2 tsp roasted cumin powder
2-3 green chillies (add more if you like it too spicy)
1 /2 lemon
3-4 tbsp water
Wash and roughly chop the cilantro and green chillies.
Put all the things together in the mixer and grind into a paste except lemon.
Add water as per the consistency you want.
Lastly squeeze in the lemon.
You’re done already!! 🙂
Enjoy it with just as many things you like!
Eat Light, Eat right!! 🙂
A quick snack, easy to make, no fuss and almost readily available ingredients in a regular kitchen. It’s a typical Gujrati snack (Farsaan) but gladly eaten and cooked in other households too. With a lot of discussion on what to make for breakfast, Khatta Dhokla it was this morning!
Sharing the recipe with you all 🙂
1 & 3/4 cups semolina (rava)
1 cup curd
1 to 1&1/2 cups water
1/2 tsp Citric acid granules
juice of 1 lemon
salt to taste
Eno 1 small pouch
For tempering :
1 tbsp oil
1 tsp sesame seeds (til)
1 tsp mustard seeds
2-3 green chillies (slit)
few curry leaves
corriander leaves (washed and chopped)
Take a big bowl, mix rava, curd, water, salt and citric acid granules together.The consistency should be more or less like Idli batter, accordingly add or reduce water. Let the batter rest for aboutt 15-20 mins.
Now add eno and stir well.
Grease the tray and pour the batter and steam the dhokla for 15 mins in an idli cooker or you could place the tray in a huge vessel above boiling water and cover for the same time.
Prepare the tempering, take a small pan and heat the oil, add sesame seeds ,mustard seeds, curry leaves and chillies. Put off the flame. By now the dhokla has cooled, cut it into squares of equal size and pour the tempering evenly over it.
Garnish with chopped corriander leaves.
Serve with any chutney, ketchup as you like 🙂
Here served with tomato sauce and Green chutney (Cilantro peanut pesto)
A lover of mocktails and beverages that i am! 🙂 So with whatever was handy, made this super refreshing Rose Flavoured Lemonade!
All of us Indians here are pretty much aware and fond of Roohafza (Rose Squash, a very popular drink here in India), so i added that to a regular lemonade giving it a lovely flavour and colour!
5-6 tbsp of roohafzaa (any rose squash otherwise)
2 tsp sugar
juice of 2 small lemons
1/4 tsp salt
1/4 tsp black salt
handful of Pomegranate seeds
handful of ice cubes
4 glasses of chilled water
mint sprigs (optional)
Just mix in the rose squash with sugar, salt, black salt and squeeze lemons. Add water, pomegranate seeds and ice cubes. Garnish with slice of lemon and mint sprigs. Serve and drink 😀
I have a special love for Kaddu ki Sabji 🙂 And I love the one Mom makes the most, full of flavours!!
A little sweet to the palate and then a little citrus, to have it with plain fulka (whole wheat Indian Flat Bread) or mix it along with Dal (Lentils) and rice!
We cooked mixed herbs with potato veggie, kaddu ki sabji and Boondi Raita along with fulkas for lunch the previous day, posting the Pumpkin veggie here. There’s no much gushing about it, i’ll just straight away come to the recipe now.
250 gms Pumpkin with green peel (Do not Peel it)
2 green chillies (chopped)
few curry leaves
1 & 1/2 tbsp oil
1/4th tsp Fenugreek Seeds
1/4th tsp Mustard Seeds
1/4th tsp Cumin Seeds
1/8th tsp Turmeric Powder
1/2 tsp Red Chilli Powder
Salt to taste
1/2 tsp corriander Powder
1/4th tsp Dry Mango Powder
Sugar 1 tsp
1 tbsp lemon juice
Corriander Leaves (washed and Chopped)
Cut the Pumpkin into long cubes, do not remove the peel. Wash and keep.
Take a wok and heat the oil.
Add fenugreek seeds, mustard seeds, cumin seeds and let them crackle.
Add curry leaves and chillies.
Add the cut pumpkin and cook till soft and nicely done.
Add all the spices now, stir and cook for 1-2 mins.
Add lemon juice and sugar and give a stir and cook for another 2 mins.
Lastly garnish with coriander leaves.
Potatoes are a delight! 😀 Aren’t they?? Probably that one vegetable you can play with in ample ways and never be disappointed. Thank you Potatoes for making life a little simpler ;)!! We take respite in you whenever there is nothing else to cook around and you always amaze us with your simplicity and flavorsome attitude. Lol! I’m talking like potatoes are listening, i wish they did! However potatoes don’t essentially have a taste of their own but the very quality of adapting into any flavour that you infuse in, is what marvels me.
Today mom and i were just wondering what to cook for lunch and somehow we ended up with having potatoes and eventually wanting to make something out of it. It just clicked me to think about all the other herbs and leafy veggies we had and i decided i’m going to put them to good use.
So we have here Mixed herbs and Potatoes together.
4-5 medium sized potatoes
handful of Spinach Leaves
few dill leaves
few sprigs of mint
10-15 curry leaves
handful of cilantro
1 tsp Dried Fenugreek leaves (Kasoori Methi)
2-3 tbsp oil
a pinch of asafoetida (hing)
1 tsp mustard seeds (Rayi)
1/2 tsp cumin seeds (jeera)
1/3 tsp turmeric powder (haldi)
1 tsp red chilli powder (adjust as per taste)
1-2 tsp dry coriander powder (Dhaniya powder)
1 tsp gram flour ( Besan)
1/2 tsp dry mango powder (Amchur)
1 tbsp lime juice
Salt to taste
Peel and cut the potatoes into small cubes, wash and strain them. Wash and chop all the herbs and leafy vegetables together.
Take a wok, heat the oil, add asafeotida, cumin seeds and mustard seeds and let them splutter. Also add turmeric powder.
Now put all the potatoes in there and cover and cook for 5-8 minutes till they become soft and are properly cooked.
Add all the cut herbs and give it a stir.
Add all the other spices and cook for another 2-3 minutes.
Lastly add lime juice and garnish with more cilantro.
Mixed Herbs and Potato Veggie is ready to be enjoyed; either with Parantha, Fulka, Lucchi, Puri, rice or plain like an appetizer. 🙂
Note ; I used dried fenugreek leaves, however if you have the fresh ones, dont hestitate to use them.
Also you may add parsley, thyme, basil or any such other herb, it would taste equally good.
Many have not really heard of this combination, but trust me it’s going to give such a kick to your tastebuds! ofcourse you have to be a lover for change and let your palate welcome a new flavour 🙂 This is an authentic rajasthani dish, I being a native of Rajasthan have always relished it and it goes best with makka ki roti (Maize Flour Flat bread) loaded with desi ghee. This comes from the treasures of my Dadi Maa’s recipes. I can only imagine the happiness she would have got seeing me try this, how i wished she lived for many more years, but she resides in my heart and my memories! 🙂
So coming to the recipe, let me share with you all this old yet gold curry that’s a hit with my family!!
Spicy Tangy Cluster Beans and Pumpkin Curry with Makka ki Roti
Dried Cluster Beans (sukhi gavar phali) 1 cup
fresh pumpkin 200-250 gms
garlic 6-7 cloves
oil 3-4 tbsp
cumin seeds 1/2 tsp
asafoetida (hing) a pinch
red chilli powder 2 tsp (adjust as per taste; however originally it is spicy)
turmeric powder 1/2 tsp
salt to taste
corriander powder 1 tsp
fresh corriander leaves (washed and chopped)
Wash the dried cluster beans and chopped pumpkin (cut into random cubes) and with just about 2 cups of water boil it. Pressure cook for 2-3 whistles. Let the pressure cooker cool, now open and churn the veggies with a hand blender.
Now take a wok, heat oil and let the cumin seeds splutter, add a pinch of asafoetida and minced garlic. Add to this a mix of all the spices (red chilli powder, turmeric powder, corriander powder, salt) with just little water and let the tempering cook. As the sides leave the oil, add the churned mix and cook for another 5-10 minutes. Garnish with corriander leaves.
Best enjoyed with Makka ki Roti with generous amount of ghee topped on and if you may like add a little jaggery to your plate for you might wanna change the flavour, spicy to sweet 🙂
Do try and let me know the reviews! Awaiting your feedback 🙂
thank you for stopping by!
Kaddu Gavar Ki Sabji
Makka ki Roti
Maize Flour Flat Bread
Always taken aback by the magnanimity of food and its myriad forms, I wonder what it possibly must have been like, ages back without this kind of evolution in the world of gastronomy. Coming to think of it, what did the man first struggle for during stone age, food! He hunted the wild, discovered the vasts and eventually and gradually the process was nourished.
Today it’s an amazement the way we are so much about the food we eat;also about the food we cook. I am a firm believer when it comes to people saying that you actually transmit your emotions and your energy into your food, so a meal cooked with smile puts a fit of happiness on the table. Cooked with love, served with more 🙂
Right from the process of picking up ingredients from the grocery store or buying vegetables and fruits from the regular vendor, it involves you as well as your inside because that is when you actually look forward to having fun in the kitchen. However I have seen people who like to have it ready on the slab, vegetables cut, dough kneaded, lentils boiled and all they wanna do is the main spicing up and tempering or making the bread! To each one is his own, but I personally love the entire process, that gives me so much pleasure to find out the things I really need, hand pick them and run a tab in my mind as to what exactly I would be making of it. 🙂 I’m sure many will equally agree to this one! once done with your cooking, setting the table, serving it and relishing the smile each face has, such a reassurance!
How little do we realise what part does food play but more often than not we have our best memories over food, giggles of loved ones, gossiping around, experiencing the flavours and some will never leave your palate, you just know how it tasted!! Remember the aam ka aachar your Dadi Maa made (I bet you haven’t forgotten the taste of it, look you’re slurping 😀 ). Or how you look forward to meeting your so & so aunt who bakes that gooey chocolaty Walnut brownie 😉 makes you crave right now! and a zillion such memoirs are stored in our hearts for it is the bond you created with food and over food.
I have come to believe that food is the manifestation of life itself in a huge way and a happy one. Food is nutured by all your senses, smell, touch, sight, taste and noise (I know when the blender sounds on a hot evening, it’s Mom making me Cold Coffee ;)). Though not for everyone does the world revolve around food, but i know a lot of them who are always in awe of it, either they’re in love with the idea of cooking or eating or just knowing stories and histories about Food. For me, yes it does revolve a lot around food and i know you’ve only read this piece till the last because you connect the same! 😀
Happy Cooking 🙂