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POINTED GOURD PEEL CHUTNEY

Today I am going to share a different type of Chutney or it can be used as a dip as well. This can be called a best out of waste recipe. Yes …. You heard it right. This chutney or dip is made from the peel of Pointed gourd or our very own Parwal. We do make different type of chutney or dip with various veggie peels but this one is a keeper for sure.
What is a Condiment?
A condiment is basically a spice, sauce, or a preparation that is added to food after cooking to induce a specific flavor to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to enhance the taste. It includes sauces, dips, pickles and chutneys to name a few. What is Foodiemonday Theme? This week’s 231st #Foodiemonday #Bloghop theme #CondimentsMagic was suggested by our fellow blooger Renu who is a wonderful blogger and shares her amazing recipes .Do visit her space https://cookwithrenu.com/ . I have bookmarked some of her recipes Rajasthani Paush Bada and Horse Gram and sweet Potato Patties to name a few. Do head over to her blog and check it out. I was very Happy when she suggested the theme this week . Recipe for Pointed Gourd Peel Chutney: What are the Ingredients for this recipe?
  • Handful of Pointed Gourd Peel
  • 1 Medium Size Onion Chopped
  • Salt to Taste
  • 2 Tsp Urad Dal
  • 1 Tsp Mustard seeds
  • 4 Red Dry Red Chillies
  • 1 Tsp Poppy Seeds
  • 1/4 th Lemon size Tamrind
  • 1 Inch Fresh Ginger
  • 1/2 Tsp Oil
For Tempering:
  • 1 Tsp Oil
  • 1/4 Tsp Mustard Seeds
  • Few Curry Leaves
How to Prepare the Chutney / Dip? Heat a wide bottom Pan. Add oil. Now you may add urad dal and mustard. Mustard starts to splutter after a few seconds. Add Onions and ginger and roast untill the onions turn golden brown. Lastly add red chillies , poppy seeds ,Pointed gourd peel and tamrind.Mix well and switch off the flame after 2 minutes. Allow the mixture to cool completely. Transfer all the ingredients to a small mixie jar. Make a fine paste. You may add a tsp of water if needed. Heat a small pan. Heat oil. Add mustard seeds and curry leaves. Garnish the Chuntey with this Tempering. Serve with Idli , Dosa, Paniyaram ,Rotis , Use as a spread in Sandwich, Serve with Nachos or Papads…….. Lots of ideas to serve this as a dip / Chutney.
https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/ https://preethicuisine.com/sago-uttappam-with-spicy-onion-chutney/ https://preethicuisine.com/kathiyawadi-lehsun-chutney-garlic-chutney/
PIC 2 C

KATHIYAWADI LEHSUN CHUTNEY /GARLIC CHUTNEY

Hello!!

Today I am sharing a delicious chutney from Kathiyawadi region of Gujarat. A fiery red lehsun / garlic chutney. This is not for faint hearts . A great condiment for rotis, Pakodas,Bhajiya,vada pav, Dabeli etc. I am planning to use it in my curries too.

Kathiawar is a dry arid region . They use a lot of legumes, onion and garlic in their cooking.They use Bajra and Potatoes as green vegetables are unavailable for most parts of the year.They use turmeric and chillies to enhance the taste.People use seasonal produce in their cooking.

This month as a part of our recipe swap challenge I was paired with Archana who has some wonderful collection of variety of dishes from Goan and Maharastrian Cuisine . I have bookmarked some of her sauce recipes to try. They can me made with easily available ingredients.Do check out her space https://themadscientistskitchen.com/ .

Original recipe is here

Recipe for Kathiyawadi Lehsun Chutney:

Ingredients:

  • 1/2 Cup Garlic
  • 1.5 Tsp Jeera / Cumin
  • 3 Tsp Coriander Powder
  • Juice of 1/2 Lemon
  • 3 Tsp Chilli Powder
  • Salt to taste
  • 2 Tsp Water

Method:

Blend all the ingredients in a small jar to make a fine paste. Store it in a air tight Container.

Serve as a condiment with Rotis, Pakoras, dabeli,Vada Pav etc…….

Notes:

Serve in Moderation.

Not for Faint hearts

Enjoy!!!!!!!!!!!!!!!!

https://preethicuisine.com/sago-uttappam-with-spicy-onion-chutney/

https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/

PIC 2 C

MANGO AND CILANTRO DRESSING

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Hello !!!!

Summers are in full swing and the heat is unbearable. I am always thinking of quick and healthy recipes that can help me to be out from my kitchen as soon as possible. Apart from the heat, work at office is also hectic and drains me end of the day as i have been reaching home very late everyday. For dinner my family prefers to have a healthy salad that is filling too. My boys have rice or Chapati with any veggies as well. You can make the salad more appetizing by adding home made dips or dressing. Home made dips and dressing are always the best.

Our 93rd #Foodiemonday #Bloghop theme is  #Summerfruit. My Contribution for this wonderful theme is this versatile Mango and Cilantro dressing that is so finger licking good. I enjoyed this dressing with some papadums.

Recipe for Mango and Cilantro Dressing :

Ingredients:

1 Ripe Mango peeled and cubed

1/4 Unripe Mango peeled and cubed

1/2 Cup fresh Cilantro leaves

1 Garlic Clove

2 Sprigs of spring Onion finely chopped

2 Green Chilies (Medium Spicy)

1/4 Tsp Cumin / Jeera

Salt to taste

1/4 Cup fresh Lime juice

1/3 Cup Olive Oil

1/2 Tsp Freshly ground Black Pepper

Method:

Put all the ingredients except oil in a blender and blitz until smooth. Gradually add oil in batches. Puree thoroughly after each addition. Dressing will be thick ,creamy and light lime color.

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Store it in an airtight container and refrigerate. I make it in small batches regularly.

 

Enjoy this creamy dressing !!!!!!!!!

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