Orange Peel Pachadi

Ingredients

For the pachadi

1 cup Orange Peel finely chopped, removed from two oranges

3 tsp Green Chillies finely chopped

2 tsp Tamarind Paste

1 tbsp Jaggery

1/2 tsp Turmeric pdr

1 tbsp Sesame Seeds

3/4 Cup Water

Salt to Taste 

For the tempering 

1 tsp Oil

1/2 tsp Mustard Seeds

1/8 tsp Asafoetida / Hing

One Sprig Curry Leaves

  

Preparations

For the orange peel

 Peel the outer skin from two small oranges. Wash it well and pat dry.

Using a sharp knife, gently scrape the white skin on the inner side.

Chop the peel into small bits.

For the Sesame Powder

Dry roast the sesame powder on a hot pan, allow to cool and grind to a powder.

Prep for the pachadi

Heat a pan with oil, temper with mustard seeds. Once it splutters, add curry leaves, hing and saute.

Next add the chopped green chillies, and saute.

Add the chopped orange peel and combine well.

Cook for few minutes, next add turmeric, salt and mix well.

Now add tamarind paste and 1/2 cup water.

Let it simmer for 5 minutes, next add jaggery and let it melt.

Cook and let the orange peels soften.

Simmer till the jaggery melts. Turn off the heat.

Add roasted sesame powder and mix well.

Cover and let the pachadi rest for 5 minutes.

Check the consistency and water, if needed.

Taste and salt or jaggery to balance the tastes.

 

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Mango chutney

  

Ingredients

Mangoes 2 large

water 1/3 cup

cardamoms 6

ginger grated 1 tsp

clove pdr 1/4 tsp

cinnamon pdr 1/4 tsp

sugar 1 1/2 cups

vinegar 1 tbsp

red chili pdr 1/2 tsp

cumin pdr 1/2 tsp

salt

 

Preparations

Take mangoes which are slightly ripe and has sweet and sour taste (i.e. it should not be fully ripe but not completely raw too). Wash them in running water. Peel and cut them into long and thin slices or small pieces.

Boil 1/3 cup water in a pan. Add mango slices and cook over low flame for around 4-5 minutes. Stir in between occasionally.

Add cardamom pods, grated ginger, clove powder, cinnamon powder and sugar. Mix properly and cook over low flame until slices are soft and tender and mixture turns thick or for approx. 15-20 minutes.

When mixture turns thick, add vinegar and salt. Stir and cook for 4-5 minutes.

Turn off flame and allow mixture to cool at room temperature. Sprinkle cumin powder and red chilli powder over it and mix well. The chutney would get thicker as it cools.

Sweet and hot mango chutney is ready; Transfer it either to serving bowl for immediate serving or to sterilized glass bottles and store in a cool, dry place for anytime use.  

Variations

Use heavy based saucepan or non-stick pan and cook on low flame to allow even cooking and avoid burning.

Use raw green mangoes instead of slightly ripe mangoes for tangier chutney. Add more sugar if its too sour.

Add more red chilli powder and spices if you love very spicy flavor and taste.

Goes well with roti, parathas, theplas, bread toast, adai.

 

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Akhrot Ki Chutney / Nutty & Creamy Kashmiri Walnut Chutney

Not every chutney needs to be fiery. This Kashmiri walnut chutney, traditionally known as Doon Chetin, combines earthy walnuts with thick yoghurt, onion, green chilli and cumin for a rich yet refreshing accompaniment. Traditionally made by coarsely grinding the walnuts, it has a lovely rustic texture that lets their natural flavour shine.

Ingredients

1 cup walnut kernels

½ cup thick plain yoghurt

¼ cup finely chopped onion

1 to 2 red chillies, finely chopped

½ tsp cumin seeds or cumin powder

Salt to taste

1 to 2 tbsp water, as required

1 tbsp fresh coriander, finely chopped, optional

  

Preparations

Soak the walnut kernels in water for about 15 to 20 minutes, then drain well.

Coarsely grind or pound the walnuts. Keep some texture rather than making a completely smooth paste.

Add the chopped onion, red chillies, cumin and salt.

Mix in the thick yoghurt until well combined.

Add a little water if needed to loosen the consistency.

Taste and adjust the salt and chilli.

Finish with fresh coriander, if using.

Let the chutney rest for a few minutes before serving.

 

TIP-  Keep the walnuts slightly coarse for a more traditional, rustic texture. Freshly ground walnuts can darken as they oxidise, so this chutney is best served soon after making.

Serve with -  Rice, roti, Kashmiri-style meals, kebabs or as a creamy accompaniment to savoury dishes.

 

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Bengal’s Rustic Drumstick Leaf Chutney / Sojne Pata Bata

 Ingredients

3 cups drumstick leaves

5 to 6 garlic cloves

1 small onion, chopped

1 to 2 green chillies

2 to 3 dry red chillies

2 tbsp mustard oil, plus 1 tsp

1 tsp nigella seeds/ kalonji

Salt to taste 

 

Preparations

Separate the drumstick leaves from the thicker stems and wash them well.

Heat 1 tbsp mustard oil in a pan.

Add the leaves and sauté until they soften and most of their moisture cooks away.

Add garlic, onion and green chillies.

Cook until softened.

Add salt and cook the leaves for another 2 to 3 minutes.

Let the mixture cool slightly.

Grind into a coarse or smooth paste, depending on your preference.

Heat the remaining mustard oil.

Add dry red chillies and nigella seeds.

Once fragrant, add the ground mixture.

Cook for a few minutes until thick.

Finish with a small drizzle of mustard oil. 

 

TIP- Drumstick leaves can be naturally bitter. Remove the tougher stems and cook the leaves properly for a more balanced flavour.

Goes well with rice and dal  

 

 

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Roasted Chana Dal Chutney

Coconut chutney may get most of the attention, but roasted chana dal makes a deliciously nutty alternative. Known in many South Indian kitchens as roasted gram or putnala chutney, it is thick, mildly spicy and wonderfully versatile.

A quick tempering of mustard seeds and curry leaves gives it an extra burst of flavour.

 

Ingredients

 ½ cup roasted chana dal

2 tbsp fresh grated coconut

2 green chillies

½ inch ginger

½ tsp cumin seeds

A small piece of tamarind

Salt to taste

Water, as required

For tempering

1 tsp oil

½ tsp mustard seeds

6 to 8 curry leaves

1 dry red chilli

A pinch of hing

 

Preparations

Add roasted chana dal, coconut, green chillies, ginger, cumin, tamarind and salt to a blender.

Add a little water and grind until smooth.

Add more water gradually to get your preferred consistency.

Heat oil in a small pan.

Add mustard seeds and let them crackle.

Add curry leaves, dry red chilli and hing.

Pour the tempering over the chutney and mix.

 

Useful Tip-  Add water little by little while grinding. Keep it thick for idli and dosa, or make it slightly thinner for upma.

Goes well with-  Idli, dosa, vada, upma, Pongal or paniyaram.

 

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Tomato Kasundi Chutney

Ingredients

5–6 large tomatoes, about 500 g

10–15 cherry tomatoes, about 125 g

½ cup mustard oil

3 tbsp garlic, coarsely ground

1½ tbsp ginger, coarsely ground

2 green chillies, finely chopped

2 tsp mustard seeds

1 tsp fenugreek seeds

1 tsp salt

2 tsp red chilli powder

1 tbsp cumin powder

1 tsp garam masala

2 tbsp sugar

4 tbsp white vinegar  

 

Preparations

Clean the tomatoes, remove the tops and coarsely grind them.

Heat mustard oil in a pan until it reaches the smoking point. Turn off the heat and allow the oil to cool slightly.

Add mustard seeds and fenugreek seeds. Let them crackle.

Add the coarsely ground garlic, ginger and chopped green chillies. Sauté until they change colour.

Add the ground tomatoes and mix well.

Cover and cook over medium heat until the tomatoes soften, stirring every few minutes.

Once some of the excess liquid has evaporated, add salt, red chilli powder and cumin powder.

Cover and cook for another 4–5 minutes.

Add sugar, garam masala, vinegar and the cherry tomatoes.

Cook until the cherry tomatoes soften, and the oil begins to leave the sides.

Remove from the heat and serve. 

 

Important Tip-  Don’t skip heating the mustard oil to the smoking point. It helps mellow the raw sharpness of the oil and gives the kasundi its characteristic depth of flavour. 

Best with- Pakoras, samosas, cutlets, fried snacks, rice, roti or as a relish with sandwiches. 

 

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Bengali Dum Aloo and Poori

  

INGREDIENTS

FOR ALOO DUM 

TO BOIL THE POTATOES

Water… 6 cups

Salt… 1 tbsp

Baby potatoes… 500g 

Ingredients to make aloo dum

Peeled and boiled baby potatoes… 500g

Tomatoes (roughly chopped)… 4 medium sized tomatoes, 400g

Ginger… 2 inch x 2 inch piece

Green chillies… 2

Coriander leaves (finely chopped)… 1 tbsp.

Ghee… 2 tbsp.

Cumin seeds… 1/4 tsp.

Dry red chilli… 1

Green cardamoms… 2

Cinnamon sticks… 3, 1 inch long pieces

Bay leaf… 1 medium size

Garam masala… 1 tsp.

Cumin powder… 1 tsp.

Turmeric powder… 1/4 tsp.

Salt… to taste

Sugar… to taste 

Ingredients for Luchi

All purpose flour (maida)… 2 cups

Oil… 3 tbsp.

Salt… 1/2 tsp.

Warm water to make the dough

Cooking oil for deep frying luchis 

 

Preparations

For dum potatoes

 Add 1 tablespoon of salt to 6 cups of boiling water

Stir well so it dissolves

Add 500 g of baby potatoes or normal potatoes washed well and cut in halves

Boil till the potatoes are soft (for approximately 15 minutes) 

Cool down the potatoes, peel them and keep them aside.

Transfer the tomatoes to a blender jar

To the same blender jar, add green chilies, ginger pieces and blend to a smooth paste

Keep this aside

Set a pan on medium heat and add 1 tablespoon ghee

Add the pre-boiled potatoes and sprinkle half a teaspoon of salt

Stir fry the potatoes till they turn golden brown (for approximately 10 minutes)

Keep them aside

To the same pan add 1 tablespoon oil

Add cardamoms, cinnamon sticks, bay leaves, dry red chilli, cumin seeds, and give it a quick stir

Add turmeric powder and add the tomato-ginger paste

Mix well and place the lid on

Let it cook for 8 to 10 minutes. Give it a stir intermittently

Add kashmiri red chili powder, cumin powder and mix well

Let the gravy thicken for approximately five minutes

Add salt (to taste) and sugar (to taste)

Add the potatoes and let it coat well with the gravy

Add garam masala and mix well

Add 1 tablespoon of ghee

Keep stirring till the sauce thickens further (for approximately five minutes)

Garnish with coriander leaves

  

To Make Luchis

To 2 cups of all purpose flour (maida), add half a teaspoon of salt, 3 tablespoons of oil and mix thoroughly

A fist full of flour should be able to hold it’s shape

Use warm water to knead the dough

Add a little water at a time and keep kneading till the dough comes together. This will take approximately 10 minutes

Keep the dough covered for approximately 30 minutes

After 30 min knead the dough for sometime

Apply little oil on your palms and portion the dough

Potion them in small disks and make around 10 cm wide flat dough with the rolling pin

Fry them in oil on one side, till it puffs up and then fry them on the other side (should take approximately 2 min)

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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