Tag: Pattice

Categories
Healthy food

(198)Tomato ketchup

Ingredients

  • 1 kg Red Tomatoes.
  • 1 tbsp. Oil.
  • ½ inch Cinnamon stick.
  • 6 whole Clove.
  • 6 whole Black pepper.
  • 1 Onion( optional).
  • 3 Garlic pods (optional).
  • 1½ tsp. Salt.
  • 3 tbsp. Sugar.
  • 1 tbsp. Red chilli powder.

Method

  1. Wash and cut each tomatoes into roughly 8 parts.
  2. Peel onion, wash and cut into roughly 8 parts.
  3. Cut Garlic pods into 2-4 parts.
  4. Heat oil in nonstick sauce pan.
  5. Soute Clove, Cinnamon stick and pepper corns for 30 seconds and add onion pieces, garlic and tomato pieces.
  6. Cook for 15 minutes on slow flame.
  7. Switch off the flame and once whole content has cooled down, grind into fine puree.
  8. Strain the puree and again heat to reduce water to get saucy consistency .Stir continuously otherwise it will stick to bottom of the pan.
  9. Store into air tight jar for 3-4 weeks in refrigerator.
  10. And if you want to store more, make cubes and store these cubes in deep freezer for 3-4 months.
Categories
chutney Quick Cooking Tips

(18)Sweet chutney

Red chutney, Khajur Amli chutney

Ingredients

  • 500 gms. Red Dates.( lal khajur)
  • 100 gms. Tamarind (Imli)
  • 250 gms. Jaggery (Gud)
  • 2 tbsp. Salt.
  • ¼ tsp. Asafoetida (Hing).
  • 2 tbsp. Coriander Cumin powder.
  • 2 tbsp. Red chilli powder.

Method:

1) Wash khajoor and imli

2) In steel vessel add all ingredients and 2 bowl (200 ml) water and pressure cook upto 4 whistles

3) After cooker cools down, deseed khajoor and imli.

4) Transfer all the ingredients in grinder and make a smooth paste of pouring consistency. Strain this mixture with the help of strainer.

5) Boil this chutney mixture for 5 mins.stir continuously.

6) After tasting chutney ,bottle it in air tight container or make a cubes in pop up ice tray.

7) If you keep in fridge, chutney will taste good upto 1 month. Chutney cubes in freezer lasts for 3 months.

8) Enjoy your sweet chutney with chats,vada,pakoda,chilla etc.

sweet chutney

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Categories
chutney Quick Cooking Tips

(17) Green Chutney

Ingredients

  • 5 cups washed,finely chopped coriander.
  • 5 green chillies. If you want more spicy then add more chillies.
  • 1cup washed mint leaves
  • 2tbsp.bhuna channa dal( roasted gram) or khara singdana ( roasted salty peanuts) if you want to use with farali dish.
  • 3 tbsp. lemon juice.
  • Salt to taste.
  • 1 tsp. sugar.

Method:

1)In a mixture jar grind bhuna chana dal and keep aside.

2) In jar add all ingredients except bhuna chana dal pd. and make a smooth paste by adding 100 ml. chilled water.

3) Now mix bhuna chana pd. and again churn the paste one more time.

4) Green chutney is ready,taste it once and now fill pop up ice tray with chutney. Freeze it for 8-10 hrs.

5) Unmould chutney cubes and keep it in air tight container and again freeze it.

6) Use these chutney cubes by defrosting whenever you needed

7) Enjoy you green chutney in sandwiches,vada,pakoda,with main course etc.

8) Please be quick during unmoulding .

Chutney cubes

. List of my other recipes.

Categories
Quick Cooking Tips

(50)Coconut Cubes

Ingredients

1 Coconut( Shreefal)

Method:

1) Buy good quality coconut with coconut water

2) Remove coconut from its hard outer shell.

3) Chopped coconut into dice size.

4)Grind these coconut pcs.with 100 ml. of water into coarse paste

5) Fill this coarse paste in ice tray and freezed it for 8- 10 hrs.

6) After 10 hrs. unmould coconut cubes and keep in air tight container .Keep this container in freezer .

7) whenever you want to use coconut either in curry or for making idli-dosa’s chutney or as hair food remove from the freezer and use.

8)Please be quick while unmoulding cubes and filling container with cubes.

coconut cubes
Categories
Chats Daal My recipes

(06) Ragda

Ragda is a light stew of rehydrated dried white peas cooked with a variety of spices.

Chat,Enjoy with Pattice, Panipuri or Bread

serves 4

Ingredients:

  • 300 gms. White Peas.
  • 4 tbsp. Oil.
  • 1 tsp. Cumin seeds (Jeera).
  • 2 pinch Asafoetida ( hing).
  • 4 medium sized Onion.(1cup chopped)
  • 3 tomatoes ( ¾ cup chopped).
  • 3 tsp. Salt.
  • 2 tsp. finely chopped coriander leaves.
  • 8-10 Curry leaves.
  • ½ inch grated Ginger.
  • ½ tsp. Green chilli paste.
  • ½ tsp. Garlic paste.
  • 1 tbsp. Garam masala.
  • ¼ tsp. Turmeric powder (haldi).
  • 1 tsp. Red chilli powder.
  • 1 tbsp. Coriander-Cumin powder(dhana jeera ).
  • 5 Garcinia (Kokum).
  • 2 inches size ball Jaggery (Gud).

Method:

1) Wash and drain white peas ( vatana) 3 times with water.

2) Soak white vatana in 6 katori water for 8-10 hrs.

3) After 10 hrs. remove all water in one vessel and soaked vatana in big dinner plate, Go through soak vatana and pick out dormant( hard) vatana seeds.

4) In cooker out of 6 , add 4 katori water ,soaked vatana and salt.

5) After 4 whistles switch off the flame

6) Check vatana,if not tender then cook again until it becomes tender.

7) Put kadhai with oil on high flame

8) Add jeera and after crackling add hing and finely chopped onion and salt

9) When onion becomes translucent add tomatoes,cook until it leave oil. At this time add ginger,garlic and green chilli paste.

10) Saute for 30 secs.and add Garam masala,Haldi pd.,Chilli pd.,Dhanajeera pd.Curry leaves and Coriander leaves.

11) Saute for 2 mins. and add cooked vatana with water , jaggery and kokam and boil it for 5 mins. Stir occasionally. Adjust consistency by adding water which we kept aside .

12) Ragda is ready. Garnish with chopped coriander leaves. Serve with Pattice, Panipuri or Bread. Serve with love and smile.

Ragda
Ragda pattice

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