Vitamin C Rich Lemon Spreads (Turmeric,Mint,Chilly)/निंबू चटनी/चविष्ट रुचकर लिंबाची चटणी

 #SweetnSpicyAromas

Lemon peels are very rich source of Vitamin C and using lemons along with it’s peel makes these spreads one of the best natural immunity boosters.

Pressure cooking the lemons with the peel reduces the bitterness. 

Make these super yummy spreads and enjoy them with puris, breads, rotis and parathas. 

#LemonChutney 

#LemonSpread 

#LemonChutneywithoutOil  

#ImmunityBoosterRecipe  

#VitaminCRichRecipe , 

#बिनातेलनिंबूचटनी 

#लिंबाचीसालीसकटचटणी, 

#लिंबूचटणी

#LemonPeel

Vegan Mayonnaise / No Egg No Oil Mayonnaise / अंड्याशिवाय मायोनेज सॉस

 

Tasty yummy mayonnaise without using oil and egg .

Ingredients : 1 bowl – Cashewnuts ( Kaju ) Half tsp – sugar 1/4 tsp – pepper powder 3 – garlic cloves 1 tsp – vinegar (or lemon juice) Salt as per taste Water

#)VeganMayonnaiseSauce

#)EgglessMayonnaiseSauce

#)NoOilNoEggMayonnaise

#)CashewnutMayonnaise

#)KajuMayonnaise

#)अंड्याशिवायमायोनेजसॉस

#)काजूमायोनेजसॉस

Red Chilly Shezwan Sauce

I love trying out various chutneys as an accompaniment for fried or boiled snacks. This chutney made from fresh dry chillies is extremely easy and hardly takes any time. It in fact is less of a chutney and more of a sauce . If you substitute lemon juice with vinegar the chutney may be stored for a longer time. This sauce tastes amazing with samosas , pakodas and can also be applied to various wraps and rolls .

Ingredients :

10 to 15 ........................fresh red chillies
2 ..................................tomatoes
8 to 10 flakes ....................garlic
1 .....................................lemon ( squeezed into juice )
2 tsp or more .................sugar
1/4 cup............................groundnut oil
salt to taste
small bunch .....................fresh coriander  leaves

Method :


Dry roast the chillies , tomatoes and garlic on an open flame till the skin is black.

When they cool a bit remove the skin.

Now except coriander grind everything roughly.

Keep the sauce a little chunky .

At the end add coriander and pulse for just 2 seconds.

Heat the oil till very hot but don't let it boil.

When the oil is completely cool add it to the chutney and mix well.

Store the sauce in an air tight bottle in the refridgerator .

The chutney can be stored for at least 2  months.

Jain Tomato Sauce for Pizza

There are some days of the week when we follow stictly vegetarian diet and even avoid eating onions or garlic. On such days my meals are very simple rice,  curry, phodi and a simple vegetable stir fry . But many people observe such diet during the hindu month's of Shravan and Margashirsha and it becomes rather difficult for people to stay on simple meals for the whole month .


 So for such occasions I am giving the recipe of  tomato sauce which is without onion and garlic and can be used as a base sauce on Pizza . Will soon try to post the recipe for Jain Pizza too .

Ingredients :


250 gm ....................tomatoes ( chopped)
1/2 tsp....................chilly powder
1/2 tsp...................pepper powder
1 tsp ...................salt
1 tsp..................sugar
2 tbsp...............oil



Method :



Add 2 tbsp oil and saute tomatoes .

Cook till you get a thick chunky sauce like consistency.

Add chilly powder, tsp pepper powder ,sugar and salt.

Cook further for 2 more minutes and remove from fire.

Linking this to Viji 's SYS - March Hidden Ingredient  where my ingredient was to cook with a red colored fruit or a veggie.

Lebanese - Falafel with Hummus & Tahini

Since long this lebanese falafel was on  my to do list , but the use of lot of oil in both hummus and tahini made me hesitant to make this dish. But then this month  Rachana of secondhelpinginservice  made this dish for the  potluck-party  where  I too am a member  and  I got paired with her for this month .

So as per our party rule it was my turn to recreate this dish. I was actually happy that finally I got an excuse to make the dish which I so much wanted to make. But I also thought to go the healthy way. Rachana in her post had already given the option to either fry the falafels or make them in the paniyaram maker which I did. 

Then I took some more liberty for making hummus and tahini. As both these spreads are oil rich , I made them with water and added very little olive oil . So here is my healthy falafel  without any compromis in taste .

It tasted just as delicious as it was in a popular Lebanese Joint at Andheri ( Mumbai ) where I had had it previously. So off to my  falafel recipe with hummus and tahini. And once again a big thanks to Rachana .

Ingredients : 

For the Falafel :

2 cup....................chickpeas ( soak overnight and boil for 4 to 5 whistles )
3.........................green chillies ( crushed )
5 to 6 ................garlic cloves ( crushed )
1 tsp..................roasted cumin seeds ( crushed )
1 ......................onion ( finely chopped )
fistful.................coriander leaves ( chopped)
2 to 3 tbsp............maida
2 tbsp.................tahini sauce ( see the recipe down )
salt



Method :

Drain out the water from boiled chickpeas and reserve for making hummus.

Keep 1/2 cup chickpeas aside to make hummus .

Mash the remaining chick peas with a masher till soft without adding water.





Add all the other ingredients and make the falafel balls.






Cook them on slow flame in Erappe ( paniyaram ) maker.





This way you get to eat healthy and tasty oil free falafel.

You may deep fry the falafel balls in oil if you wish.



For the Hummus :

1/2 cup....................boiled chickpeas
3 tbsp  .................olive oil
2 to 3 ...................black olives
1/2 tsp..................roasted cumin seeds
3 to 4 .................garlic cloves.





Method :

Grind everything to a smooth paste.

Add the above reserved water if the hummus is too thick.


For the Tahini :

3 to 4 tbsp..............sesame seeds
1/2 cup .................water
2 tbsp ..................olive oil
5 to 6 ...................garlic cloves
5 to 6 .................pepper corns ( optional )





Method :

Grind everything to a smooth paste and add water if necessary .



Assembling the Meal :

2 ..................onions ( finely chopped )
2 ................tomatoes ( finely chopped )
1 dozen ......laadi paav ( use pita bread if available )
4 to 5 tbsp....garlic chutney (recipe here)





Method :

Apply hummus, tahini and garlic chutney to the paav.

Spread some chopped onions and tomatoes .

Keep two to three falafels and press the paav.

Enjoy this healthy , filling lebanese meal at the leisure of your home.

Linking this entry to  Jagruti's Potluck Party

Raw Mango and Black Currant Sauce - And Soul Food show & Give Away Announcement

The markets are flooded with varieties of raw and ripe mangoes and the Indian kitchens are busy making and eating various dishes out of this delicious king of the fruits.
Preparing mango pickles, jams, murrabbas and chutnies is an age old tradition in every Indian household and is usually done with great enthusiasm during the months of April and May .
Today I am posting one such Mango Sauce which I have been making since last 3 to 4 years regularly as it is very versatile and can be used almost like a ketchup with cutlets and samosas or any other thing .
Its distinct mango flavour and the fact that it is homemade gives it an added advantage over the other market bought sauces.
I have given recipe measurement only for 1/4 kg sauce but you can make it in a larger batch as it stays good for almost a year ( I usually make of 1 Kg )
Try it once and you will be addicted forever...........

Soul Food show & Give Away Announcement at my friend Virunthu Unna Vaanga Vijidharmaraj 's Space.Do participate and win lovely giveaways ........

Ingredients :

250gm ...........................raw mangoes
100 gm .........................sugar
1 tbsp.........................black currants
1/4 tsp.......................mustard powder
1 tsp..........................grated ginger
4/5.........................garlic flakes
1 1/2 tsp......................chilly powder
1/2 tsp......................cumin seeds
2/3 ........................pepper corns
2 inch......................cinnamon
2/3 ........................cloves
2 tbsp.......................vinegar
salt

Method :

Wash and dry the raw mangoes completely peel them.
Cube the mangoes and grind them sprinkle 1tsp salt and keep aside.
Grind all the above masala along with garlic and ginger dry without adding water. (Except black currants)
In a non stick pan heat vinegar , add sugar and stir till it dissolves .
Now add the ground mango paste .
When the mixture starts boiling add the ground masalas , chilly powder and black currants.
Adjust the salt according to your taste .
When the mixture starts thickening remove from gas.
When cooled store in air tight glass jar.
This sauce tastes yummy with any cutlets, samosas or even with rotis.

This entry  goes to following events 

show-your-styles-to-world-series 3

soul-food-show-give-away 

celebrate summer  at  nivedhanams

 veggiefruit-month-event- mango at  mycookingjourney

White sauce

This sauce is a base for innumerable dishes and is very simple to make. I love this sauce as it makes any dish richer and smoother . This sauce can be made in advance and it stays good for 3 to 4 days in the fridge, thus you can make this sauce in advance and save some time during parties. But if you have time in your hands the fresh made sauce is any time better. In a hurry I simply forgot to click the pictures so I am only giving the recipe. Will try to upload the picture when I prepare the sauce next time.


Ingredients :

2 tbsp...................makhan ( home made butter)
2 tbsp....................maida ( all purpose flour)
1 tsp......................pepper powder
1 cup .....................milk
1 cube.....................cheese
1 tsp.......................sugar
Salt




Method :

Heat the butter and add maida in it.
Stir it on low flame till it gives out nice aroma.
Very slowly add milk and go on stirring continuously.
When thick add grated cheese cube,sugar , salt and pepper powder.
The texture of the sauce should be very smooth like a custard.
If not blend it with a blender when still hot.

Mayonnaise Sauce (With eggs)

This is a sauce or a spread which is liked by everyone and is used in many dishes like hotdogs, burgers, chicken rolls . It is very simple but little tricky to make at home . The secret is to use eggs which are wiped completely dry and the mixer which dosen't have a single drop of water. Presence of even little water can spoil all your efforts as it prevents the sauce from thickening . Today I am posting the classic plain mayonnaise along with the 2 variation - one with chilli flakes and the other with garlic. All three versions are simply yummy. If refridgerated it stays well for 15 to 20 days.



Ingredients : For classic plain version

2 ......................eggs
2 tsp.................mustard powder
2 tsp ...............sugar
2 tsp.................salt
2 tsp..................pepper powder
2 tbsp..................white vinegar
200 ml.................oil (eg groundnut oil or sunflower oil)
                          I usually get best results with Sundrop oil

Method :

Break the eggs in a mixer which dosen't have any moisture and is completely dry.
Add all the above things except oil and vinegar.
Now go on adding oil a lit bit at a time and all the while switching on the mixer just for few seconds at a time.
Gradually the sauce will start thickening .
Continue till all the oil is over.
In the end add vinegar and again give the mixer a swirl for few seconds.
Your mayonnaise is ready.
You can adjust the above ingredients as per your taste.






For Garlic Variety :

1 cup above plain mayonnaise
1 1/2 tsp............finely crushed garlic

Method :

Mix both mayonnaise and crushed garlic thoroughly.
The result is a superbly flavoured garlic mayonnaise.












For Chilli Variety :


1 cup above plain mayonnaise
4 to 5 .................Kashmiri chillies

Method :

Deseed the chillies and grind them in the grinder .
You will get chilly flakes.
Mix 1 1/2 tsp flakes to 1 cup mayonnaise and you get the chilly flavoured mayonnaise.

Dry Red Chilly Garlic Sauce

The themes in certain events surely makes our brain work . The spices ( Curry leaves and Dry red chillies )mentioned in Julie's blog erivumpuliyumm  left me wondering . All I kept thinking was Curry leaves chutney or Red chilly garlic chutney. But then I remembered red chilly garlic sauce which I usually make with fresh red chillies . I thought of making the same dish but substituted the fresh chillies by the dried ones and believe me the taste is so similar that now I need not wait for fresh chillies to appear in the market nor do I need to use the preservative to make the sauce stay whole year round. I can now make the chilly garlic sauce at my own leisure.



Ingredients :

10 to 15 .................Dry Byedgi Chillies
10 to 15 ................Dry Kashmiri Chillies
10 to 12 .................garlic flakes
1tbsp.......................ginger (chopped)
1 .........................onion (chopped)
1........................tomato (chopped)
2 tbsp ....................cornflour
salt
sugar

Method :


Soak both the chillies in warm water for 2 to 3 hours.

                               Add Garlic, onion and tomatoes to it and cook for 10 to15 minutes.









When cool grind the mixture.
If you want you can strain the mixture, but I don't strain because the
 pulp adds to the volume of the sauce.








Now take a heavy bottom vessel and cook the ground mixture till it
 thickens a bit.
Add salt and sugar as needed.
In the end dissolve cornflour in 3 to 4 tbsp water and add it to the
 mixture.
Let it thicken further for some time.





This sauce stays in refridgerator for a month without the addition of any preservative.
If you want it to stay longer omit the use of cornflour, thicken it more and add 1 tsp sodium benzoate powder dissolved in 1 tbsp water.
You get sodium benzoate at any chemical or medical store.

This entry is off to Julie's' event  herbs & spices hosted by Poonam of Spicy Aroma