Recipe – Cooked Sweet And Sour Raw Mango & Onion Chutney


 

Though there are hundred of recipes for mango relish and chutneys made with raw mangoes this one is unique because it uses red onions unlike the other cooked sweet and sour chutneys with raw mango and jaggery.

I learned it at my in-laws’ house where every summer my MIL would make this lip smacking chutney and we devoured it with parathas, missi roti, cheelas, poori or curd rice or just licked it off the spoon. I was surprised how the onion gave a unique flavor to the chutney. I had not eaten or seen this earlier but  found that it was regular summer special in her village in Una district of Himachal Pradesh. Many other areas in Punjab too had a slightly different version of it.

This chutney can stay in the fridge for at least a month. Always choose unblemished raw mangoes for this, a bigger variety is better but you can use any local variety. I use pure organic jaggery for it. Unfortunately you can’t replace it sugar. The texture and taste will completely change. It is advisable to make it in an iron wok or kadai to get the maximum benefit and taste.

It is a simple recipe to follow.

Ingredients:

Raw Mangoes -1 kg

Pure Jaggery  – As required. It depends on how sweet you want the chutney to be. The taste should be a perfect balance. 100 gm is usually good.

Red Onions – 4 large

Black pepper corns – 8-10

Red chili powder -1 teaspoon

Asafoetida –  1-2 pinch

Cumin Seeds -1 teaspoon

Vegetable Oil – 3 tablespoon

Broken Dry whole red chili – 1-2 (remove the seeds)

Salt – to taste

Method:

Wash, peel and slice the mangoes in long pieces.

Peel and cut the onions in thin slices.

Grate the jaggery and keep aside.

In an iron wok / kadai  or heavy bottom pan heat the oil,  once the oil is hot lower the flame and add cumin seeds. When the seeds begin to crackle, add black peppercorns, whole red chili and onion slices. Add asafoetida or hing and stir.

Cook on low medium flame till the onions become a nice golden brown then add sliced raw mango. Mix all the ingredients properly and add salt, chili powder. Mix the spices well so that all the mango pieces get properly coated.

Cover with a lid and cook on low flame till the mango slices become soft. Keep stirring in between.  Once the pieces are soft yet firm add the grated jaggery.

The amount can vary according to the taste but keep in mind that there should be a perfect balance of sweet and sour. I prefer it less sweet and more spiced.

Cook the mixture on low heat and keep stirring so it  doesn’t stick to the pan bottom. Check for the spice, salt sweetness and adjust if required. While cooking make sure that the mango slices retain their texture. They shouldn’t become a mush.

Once the jaggery melts properly and everything gets mixed nicely turn off the gas and let the chutney cool. Spoon in the chutney in a clean and dry jar and put the lid on.

Always use clean, dry spoon to take out the chutney.

 

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Indian Cottage Cheese (Paneer) In Spicy Arrabiata Sauce


Arrabiata Sauce is one of my favorite sauces and I use it for pasta especially Penne  and for many other dishes. It is healthy, full of texture and color and easy to prepare.  The one thing that makes it distinctly different from other tomato based red sauces is the chili factor.  The crushed red chili flakes or the fresh ones that are added whole or chopped give life to the classic marinara sauce that is the base sauce for Arrabiata.

Also a good amount of olive oil works best for the sauce. Cooked or heat processed tomatoes contain more lycopene, because cooking helps to release lycopene from the tomato cells. Lycopene is fat soluble, so it helps to cook it in oil, such as olive oil. Presence of peperoncino (chili flakes) gives it a defining characteristic (and a lively kick). I add basil and coriander to enhance the taste.

The main ingredients for Arrabiata are tomatoes and garlic. Those  who love garlic like I do can use it as a main flavor in this recipe.  I use fresh ripe plum tomatoes to make the Concasse for this sauce. Canned tomatoes aren’t something I use at home.

Arrabiata sauce goes very well with Indian cottage cheese or Paneer and we all love it. I am not a big fan of paneer but I do love a few dishes made with it. This is one of them. I also make the same dish in classic marinara or just the concasse with lots of fresh green chilies added with an Indian twist to the seasoning.

The basic ingredients for the Arrabiata sauce  I make for this particular dish are :

Tomato Concasse – 400 gm approx

Garlic-  medium size 8-10 pods ( peeled and finely chopped)

Red Onions – 2 medium, finely chopped

Fresh coriander greens (with tender stems) –  5 table-spoon ( finely chopped)

Crushed red pepper flakes – 1 teaspoon or fresh red pepper -2-3

Olive oil –  2-3 table-spoon

Black Pepper – freshly crushed 1 tea-spoon

Cumin Seeds – 1 teaspoon

Salt – to taste

Tomato sauce – 6 tablespoons

Dried Bay Leaves – 2

Fresh Basil Leaves – 3-4

Salt – to taste

Indian Cottage Cheese/ Farmer cheese / (Paneer) –  400 gm ( preferably home made but you can use market  bought too.) Chopped in cubes and placed in warm saline water

Method :

Warm the olive oil or any other vegetable oil / butter in a thick bottom pan.

Add the cumin seeds and bay leaves. Once the cumin begins to crackle, add garlic and roast a little till it changes color slightly. Add whole / chopped red pepper or chili flakes to perfume the oil. Keep the flame low so as not to burn anything.

Add the chopped onion and stir. Cook until onion softens.

Add the tomato concasse ( canned tomatoes/ store bought concasse) and give it a nice stir. Let it simmer on low medium heat as you stir occasionally with a wooden spatula or spoon. Let it cook on  low heat for 30 minutes or till it reaches your desired consistency.  I keep it thick gravy like. Add basil leaves and fresh chopped coriander. Give it a stir.

Add salt, tomato sauce and freshly crushed black pepper. ( Be careful of the heat threshold )

Taste the sauce and add anything you feel is lacking.

Once the Arrabiata sauce is ready add the cubes of paneer ( Indian Cottage Cheese) in it and stir gently to cover the cubes uniformly in sauce. Let it cook for ten more minutes. Add warm water if the sauce is too thick. If it looks thin simmer a bit more.

Serve hot with sourdough breads, garlic breads, phulka or paratha. I sometimes just eat a bowlful of it on its own.

(I had posted an earlier version of this dish in 2010 that I have removed)

Spicy Tangy Kathirikai Gothsu | Brinjal Gothsu


There are some dishes which remain a favorite no matter what. They are soul food you can eat anytime, any day. Amti bhat, Varan bhat, Poori allu, ammras poori, Avial and Brinjal Gothsu to name a few.

I’ve never eaten kathirikai ghotsu with venn pongal sadly but I love it with idli, dosai and plain steamed rice with a dollop of warm ghee on top. A burst of spicy tangy flavor that is out of this world. It is a perfect side dish. I am anyway not so fond of sambar so this is my go to dish. Kathirikai gothsu/gotsu is a typical TamBram dish but other communities across South India also perhaps make it.

I love eggplants and I find that here the flavors are perfectly balanced. The jaggery and tamarind combination I use in khatte meethe baigan sabzi too. The recipe is quick and easy to make.

Usually I use sambar onions ( shallots) for this but here I have used the local red onions and instead of moong aal I have used te ink lentil or malka daal.  It is fun to experiment with food and I am a bit easy going in the kitchen so whatever is handy is used. So you can say it is my version of brinjal gothsu.

 

Ingredients :

Brinjal/Eggplant/Baigan/Kathirikai – 1 large diced into cubes (approx 1 cup)

Sambar onions ( shallots) 8-10 quartered or Red onion – 1 -2 chopped (approx 1 cup)

Tomato – 1/2 cup chopped into cubes

Ginger – 1 inch grated or chopped fine

Curry leaves – 2 sprigs or 8-10 leaves

Green chili – 2 slit lengthwise

Jaggery – 1 tablespoon

Tamarind water – 1/2 cup

Mustard seeds – 1/2 tsp

Oil – 1 tbsp (traditionally Sesame oil is used)

Coriander leaves and tender stems – 2 tbsp chopped fine

Moong dhuli or malka daal (Soaked for half an hour) – 2 tbsp

Sambar Powder – 1 tsp ( you can make your own Gothsu Podi too but I don’t know how to so use sambar powder instead)

Turmeric Powder -1/2 tsp

Hing / Asafoetida – 1/4 tsp

Salt and Water – as needed

 

Method –

Cut the vegetables and soak the brinjals in water to which a little salt is added. Soak a lemon size ball of tamarind pulp in warm water to loosed it up. Keep aside.

Collect all the required ingredients and put pressure cooker on medium heat. Once the cooker is hot add some oil ( I used Saffola gold). Add mustard seeds to the hot oil and when they crackle, add curry leaves, hing, onions, ginger and green chili, stir rill the onions are translucent and light golden in color.

Now add the chopped tomatoes. Give them a stir and let them cook for a minute. Add chopped brinjal or Kathirikai and stir on medium high flame till the color of the brinjal skin changes a little,

Add the soaked moong or malka daal. I added it to provide a base to Gothsu. It tastes good too.

Squeeze the tamarind ball to extract all the pulp into the water and the tamarind water, turmeric powder, sambar powder, salt, jaggery to the vegetable. Mix properly.

Close the lid of the pressure cooker and cook the gothsu for 2-3 whistles.. Turn off the gas and let the pressure release naturally.

Open the lid carefully and give gothsu a gentle stir. Add chopped coriander greens and spoon it in a serving dish.

Serve hot with rice, idli, pongal, dosai or even phulka. Don’t forget to add a dollop of hot ghee on top of gothsu when serving.

Note –

You can char roast the brinjal on direct flame and mash it a bit or fry the chopped brinjal pieces and use for Gothsu too. You can also make the Gothsu in a pan instead of cooker.

You can make your own podi or Gothsu powder instead of using Sambar powder. I usually make the sambar powder at home but here I have used MTR one.

I sometime add chopped carrots, peas or french beans to it just coz I like the taste but mostly I keep it simple.

Do let me know if you make it.

Kinnow And Orange Marmalade Recipe


 

I like bitter marmalade to the moon and back. Thick cut, medium cut or thin cut, I love it both ways but I am a little particular about the sweetness part. I like my marmalade slightly more bitter. Fans of marmalade are very touchy about how the marmalade should look, taste. Some like it a bit soft, runny while others may prefer a perfectly set, some juice the fruit others chop it and use the pulp with rind, some prefer large, juicy chunky pot of gold while some like the slivers of sun in there bottle. Every texture has a taker who loves this deliciousness. There are hundreds of methods and each is right. I am sharing mine with you though each marmalade recipe is sentimentally personal. Always read the full recipe before starting off to make.

I have made this one with Kinnow and oranges. Both are selling in abundance right now and the fruits are packed with pectin so no artificial pectin added to this recipe. The pips, pith and skin rich in natural pectin will do the job.

Kinnow is basically a hybrid variety of two kinds of citrus cultivars – King (Citrus nobilis) and Willow Leaf (Citrus x deliciosa).cultivated throughout Northern India and even in other citrus growing states.This popular and delicious fruit is considered as one of the healthiest because of its health benefits but those you can Google. Kinnow fruit is juicy and has thicker pulp than oranges and even the pith is thicker. I find them perfect for marmalade. Here I used a few oranges too but didn’t use their peel as it was bruised. Also a twist in taste came with a hint of ginger juice. It gives such a kick to the marmalade I can’t tell you.

Preparing marmalade is a labor of love. It is one of those erotic kitchen romances. If you detest long drawn processes of preparations and cooking then this recipe is not for you. There is a certain joy in peeling oranges, making those slivers of the peel, scooping out the pulp or cutting the fruit with juice dripping all over, the slow cooking and then basking in the bitter sweet aroma of the orange nectar that will fill your home.

Here’s how you will make that magic happen: (I missed two process pix here. (Deleted them by mistake so sorry about that)

Ingredients:

Kinnow – 3

Oranges – 2 large (Total fruit pulp was about 1/2 kg or 500 gm)

Sugar – 800 gm (adjustable)

Juice of lemon – 2 tablespoon

Ginger juice – 1/2 tbsp (optional)

Water – 1 liter approx

Method : 

Wash, wipe and peel the fruit. Always buy firm, ripe fruit that is not bruised.

With a sharp knife scrap the pith from the peels and keep aside. Do the same with the peeled fruit. Remove all the white pith and pips. Collect it in a muslin cloth and tie in tightly to make a pouch.

Now, shred the peel into the desired length and thickness. I sliced into thin it into thin slivers for this batch. Keep it aside and chop the fleshy fruit fine. Some people juice the fruit and discard the pulp or cut the oranges with the rind into moon like slices but my marmalade is not translucent when made it is voluptuous to say the least with a strong citrus flavor and thick texture. The juicing gives a pale clear jelly like texture which you usually see in marmalade.

Meanwhile place a small steel plate in the freezer for the sheet test.

Once you have the pouch, the slivers of peel, the fleshy pulp all ready take a medium size pan and put the slivers of rind in it. Add enough water to cover the rind and boil for ten minutes. Turn off the flame and discard the water. Do it one more time. This is to ensure the correct bitterness needed for the recipe. Also, the rind will soften a bit. Once the sugar is added the rind doesn’t soften. This is what I learned.

Now, in a large thick bottom pan add, fruit pulp, water, sugar, ginger and the lemon juice.  Place the tightly secured pouch containing pips and pith in the mixture. Lemon is needed as pectin needs acid to set in. The amount of sugar depends how you lie your before adding he r marmalade and how sweet the oranges are. mine were very sweet and I like bitter taste. Warming the sugar cuts down the frothing which you need to skim to avoid clouding the final product.  1:2 fruit sugar ratio works fine. I added a little less as I prefer more bitter taste. You can adjust.

Cook the mixture on medium heat to dissolve the sugar properly then turn up the heat and bring the mixture to rolling boil. Let it cook for 10 minutes then reduce the heat to medium – low to let the mixture simmer. Cook it for 40-50 minutes stirring every 5 minutes so that e mixture doesn’t stick to the bottom of the pan or overflows. Keep skimming the froth.

Never ever press the pouch with the ladle. Let it just sit in the boiling mixture for some more time then gently remove it.

Once the liquid reduces pay more attention. You need to stop the cooking process at the right time – too early and you get a runny marmalade, too late and you get a sticky mass that won’t spread.

Do the sheet test for checking. Drop a little marmalade on the chilled plate and see if it flows or shows signs of jellying. I prefer not to wait for that stage. I like when it slowly slides when the plate is tilted. Once cool it will set nicely.

If it is too runny cook a little more if it hardens then your best bet is to boil a little water and add it to marmalade and heat a bit more till you get right texture.

Once done turn off the heat and let it become warm from hot. Stir it to distribute the peels evenly. Ladle it in clean glass or ceramic jars and close the lid tightly. My jar has vacuum tight so perfect for storing it.

So, here we have gorgeous sunny marmalade that has the perfect bitter sweet rich taste. Spread it on your morning toast as a wake up call to a bright sunny happy day.

 

Tip- If you want a clear marmalade you need to squeeze the peeled oranges in a jug and use the discarded pulp in the pectin pouch along with pip and pith. Use this juice with, water and shredded peels to make the marmalade. I will try to make a small batch and put up the method in a few days. 

You can use other citrus fruit too. The ratio of sugar, fruit and water will differ accordingly.

Spicy Phool Makhana ( Puffed Lotus Seeds) Namkeen


 

The two recipes for Makhana snacks that I posted earlier were appreciated by many so I am posting another version for Diwali. This has dry fruits and peanuts apart from a few other healthy ingredients. You can either roast the ingredients or lightly toast them in a little ghee. Ghee, as you know, is good for health if eaten in moderation.

This crispy, low fat, low calorie snack is high on nutrition and pairs beautifully with a steaming mug of Chai. You can eat it during fasting days too.  It has a low Glycimic index and is protein rich, high in carbohydrates, gluten free and naturally vegan.

Ingredients :

Makhana or Lotus Seeds  – 2 cups

Ghee – 2 tbsp

Peanuts – 1/4 cup

Raisins – 1/2 cup

Almonds – 1/2 cup

Mustard seeds – 1/2 tsp

Curry leaves – 10-12

Chopped green chili – 2 tsp

Dry coconut  slices – 1 few

Turmeric powder – 1 tsp (optional)

Salt ( Either sendha or normal table salt) – As per taste

Chaat masala – As per taste

Black pepper powder – 1/2 tsp

Dried fresh mint and methi (fenugreek) leaves – 1/4 tsp

Roasted chana daal – 4 tbsp

Roasted cornflakes – 3-4 tbsp

Rice puffs –  1/4 cup

 

Method –

Heat a pan and add a little ghee. Add makhanas and roast them on low heat till they turn light golden and become crunchy. To test, take one fox nut and press between your fingers, it should crumble. Take them out in a plate.

Add almonds and toast them till they change color. Remove and toast the peanut till slight brown. You can add a little ghee and lightly fry them them too. Remove in a plate.

Lightly roast coconut slices and remove.

Now, add the remaining ghee to the pan. Add mustard seeds and when they crackle, add chopped green chili and curry leaves. Fry them till the moisture evaporates and they become crisp. Turn off the gas.

Add the peanuts, almonds, raisins and stir. Add makhana and stir.  Add salt, chaat masala, black pepper powder to it and mix well.

Take it out in a  bowl and let it cool. Store in an airtight container.

I made one version like this and to the other added roasted cornflakes, rice puffs, roasted chana daal too. ( you need to wash and soak the dal for at least an hour before roasting)

I skipped turmeric in the first variation and only used it for certain ingredients but you should use for the entire mixture.

You can also add roasted cashew nuts and different seeds to it.

Enjoy this healthy gluten free high protein snack with hot tea.

Cold Brew Iced Tea With Plum and Basil


 

Iced teas and coffees are simple summertime pleasures. I make a variety of Iced teas and Tisane every summer. You can find some recipes HERE. These are not cold brews though.

I am very fond of cold brewing as it is a gentler and slower and selective process of brewing than the hot brew and the subtle flavors of the tea leaves come out very well. I find them less acidic too. Another one is the Sun brewing where you keep the tea infusion outside in the sun and let the heat help in steeping. I have noticed that both ways the taste is different. Even the traditional hot brews and cold brews are chemically different from each other and taste different so do not compare them, instead enjoy them as different drinks.

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Cold Brew

For those of you who are not familiar with cold brew let me tell you how it is done. You take a tumbler, add tea leaves of your choice, add water, spices and herbs if desired and let it brew for 6-8 hours. The amount and quality of leaves and the time for steeping depends on which tea you are using and what strength you desire. Sometimes I use the infused leaves 3-4 times, enjoying the different consistency of flavors. At times I brew for 1-2 hours and it’s good to go.

You will have a lot of leeway when it comes to the proportions but I use the standard 4 tsp/1 liter ratio. Adding or reducing as per requirement. I usually steep the tea for 6-8 overs or overnight. Remember that you will need more tea leaves than you will need for a hot brew.

You can add spices like all spice, clove, cinnamon, star anise etc and herbs like lemon grass, mint, basil, thyme sprigs or rosemary sprigs to the infusion. I do them with fruits too. Peaches, plums, nectarines, kokum, mango, lemon, orange, various berries work beautifully with them. There are endless combinations you can explore.

You can freeze these teas to makes gorgeous slushies too and be adventurous to add some Vodka, Gin, Bourbon etc.

I recently went to the hills and got some lovely hand plucked small variety of plums.  Here’s how I made the Plum and Holy Basil infused Iced Tea with them

Unlike the usual way of  masticating plums with sugar or making a syrup with plums I prefer fresh fruit tipped into the iced tea. I also use the pulp of over ripe plums to add extra flavor.

Overripe and bruised plums work best with this tea and you can add a few slightly ripe but firm sour ones too.

Ingredients: 

4 tbsp Darjeeling Black Tea leaves or tea leaves of your choice

6 -8 Medium size Ripe Plums

2 tbsp Organic raw honey (optional)

1 liter water

1 tsp Lemon Juice

Lemon wedges

Few leaves of Holy Basil

Steps : 

Take 6 of the plums and remove all the pulp in a bowl. Discard the stone or pit. Add honey to the pulp and mix. Keep it in the fridge.

In a pitcher or tumbler add the tea leaves and basil leaves then top them with drinking water. Close the lid and let it seep overnight or for 6-8 hours.

When making the plum iced tea, strain the tea in a glass pitcher and add the pulp to it. Mix nicely. Test for sweetness. I prefer the fruity sweetness and don’t add too much of honey. I don’t use sugar but you can make a simple sugar syrup and add if needed. You can also mix a little hot water and honey to mix instead of mixing it in the fruit pulp. I like it that way,

Add lots of ice and slender wedges of plum along with lemon wedges. You can add a few plum and lemon wedges to the tea while brewing too. It gives an even more intense flavor. Before straining the tea leaves just take them out and add to the strained tea.

Use the tea leaves again if desired. I use this twice.  The green tea leaves I use at least 3 times.

Pour the tea in tall glasses with plum and lemon slices and the basil leaves. Keep a stirrer in each glass. You would love the deep dark plum slices and the soothing green basil leaves floating in the ruby red liquid.

Sip this delicious and refreshing fruity iced tea to battle the summer heat.

You can also freeze some of the Plum iced tea in ice cube tray and add that instead of normal ice cubes.

I froze some of the iced tea to make a super delicious slushie with intense flavors. Do try that too. I’m not a big fan of sorbet but you can go ahead and make that too.

Make these delicious fruity Iced teas this summer to stay hydrated the healthy, flavorful way.

Do leave a note if you make this.

Musk Melon & Lemon Sorbet


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I love melons of all sorts be it honeydew, cantaloupe or musk melons. Summer is bearable because of all the awesome stone fruits and melons and watermelons one gets. I love to binge on them and make slushy, sorbets, smoothies, FroYos, ice creams, Granitas etc. Add a little booze for the adult versions and you just can’t go wrong with them.

Stone fruits are another love. You can do so much with them.  This three ingredient sorbet is a favorite. I make it with the Honeydew melon too. The frozen melons /cantaloupes taste less sweet so if you are looking for an authentic sorbet taste so you need to add the sugar syrup or powdered sugar or honey as per your taste. It also given the sorbet like texture otherwise the blended frozen fruit may seem bland.

This no dairy alternative to ice cream is fabulous so do give it a try.

Ingredients :

Musk Melon /Cantaloupe / honey dew Melons –  1 Cup ( 1 medium fruit cubed)

Pure Honey – As required (2-3 Tbsp approx. )

Fresh Lemon Juice – 1 Tbsp

Lemon zest – 1/4 tsp

2-3 Tbsp water ( as required)

Steps – 

Wash and cut the melon into half. Scoop out the fleshy seeds and then cut it into slices. Chop it further into equal size cubes.

In a tray place parchment paper and arrange the melon pieces on it. Keep enough distance so that it doesn’t become a big frozen blob. Let it freeze for 3-4 hours or till frozen completely.

In a food processor or blender jar put these frozen melon pieces and churn till the fruit becomes a crumbly mix. Keep scraping the sides to ensure uniform blending.

Add lemon juice, lemon zest, honey and water to the mix and pulse again. Add a little more water so it gets blended properly but don’t turn it into a slush.

Taste to see the sweetness. Add a little more honey if required then pulse again till you a get a sorbet like texture.

Serve immediately or freeze in a freezer friendly container for an hour or so to get the firm texture.  You may pluck it with fork  or spoon after 30 minutes of so to make sure that there are no icicles. High water content makes it a tad bit difficult to handle but the end result is awesome.

Tip – 

To choose a good melon look for these signs.

There should be no bruises, cracks, soft spots etc. The fruit should feel heavy and the color of the skin should be yellow or golden in case of musk melons. Tap it with your hand, it should sound hollow. The fruit must have that sweet fragrance so go ahead and smell it.

A good fruit will ensure a good sorbet.

Note –

You can add powdered sugar or Boora cheeni to the sorbet instead of honey but I have noticed that adding honey helps in non crystallization of water so no icicles 🙂

To make the slushy you just need to blend the fruit till it becomes a slushy by adding the right amount of water.  Basil and mint go well in these sorbets and slushy.

I have stored this sorbet for two weeks in the freezer and it worked for me.

Add a little gin or vodka for that boozy taste.

Bring the summer in a bowl to your table and let me know if you liked this recipe.

Bengali Kachcha Aamer Mishti Chutney


The one is the down right corner is without sweet for my mother. If you use sugar instead of jaggery the color will be golden yellow.

It is amazing how certain dishes are prepared and relished all across India with slight variations in the spices. This version of launji is slightly different from the one I make North Indian style.  Here is the recipe for Meethi Khathai as called it since childhood.

In this version of kachcha Aamer mishti chutney I have used panch phoron. I keep the mango stones ( guthli) in the dish as I love to suck on the spicy tangy sweet guthli. I also keep a lot of liquid in this. A mandatory side dish in summer when the markets are flooded with raw and ripe mangoes.

You can have a bowlful on its own or pair it with steamed rice, paratha, roti etc. Some people peel the mangoes in this dish but I keep the peel.

One more thing that I do is marinate the raw mango slices with red chili and salt for 10 minutes so that the fruit releases water and softens a little.

It quickens the cooking process too.

Here’s a simple way to make this wonder dish.

Ingredients –

Raw mangoes – 1/2 kg (4 medium size)

Organic Jaggery (grated/powder) – 1/2 cup / as desired ( I prefer the chutney a little sour) Fresh grated ginger – 1/2 tbsp

Water -3-4 cups 9 depends on how much liquid you need)

Whole dry red chilies – 2-3

Black mustard seeds – 2-3 tsp

Panch Phoran – 1 tsp (roasted and pounded cumin, fenugreek, mustard, nigella and fennel seeds)

Salt – to taste

Turmeric powder – 1 tsp

Red chilli powder – 1 tsp

Mustard oil – 2 tbsp

Steps – 

Wash and cut mangoes with skin lengthwise. Keep the stone.

In a wide plate keep the mango slices and stones, sprinkle salt and red chilli powder and rub it in till every piece is coated. Let it rest.

After 10 minutes heat mustard oil in a thick bottom pan.

Add the mustard seeds and dry red chilli as a tempering. Once the seeds crackle, add the marinated mango pieces and the mango stones. Give a good stir.

Saute it for 5-10 minutes n low medium heat and then stir in grated ginger and turmeric.

Add water to your liking, increase heat and bring it to boil. This preparation is a bit thin so I keep one and half cup extra jhol over the amount needed to cover the mango pieces.

Once the liquid starts boiling lower the heat and let the mango cook till soft yet firm. Don’t let it disintegrate.

At this point add the jaggery. You can use Sugar too. Mix well. Test for sweetness, salt and spice threshold. Add if required more. If you add the jaggery/sugar before the mangoes won’t soften so make sure the mango pieces have softened to your satisfaction.

Sprinkle the panch phoran and stir. Turn off the gas and let it cool to room temperature.

Spoon the aam er chutney in a glass bowl or Jar. Always use glass containers for sour dishes.

You can keep this in an airtight container for 5-7 days in the fridge.

Use dry, clean spoons to take out the chutney.

Relish this side dish as a post meal dessert or with steamed rice or luchi.

Note – If you do not have panch phoran you can use bhaja masala or roasted cumin and roasted fennel powder too.

Homemade Basic & Fruit Juice Infused Rasgullas


shows how Instagram addiction works. Forgot to keep a copy without heart emoticons.

Pressure cooker Rasgullas:

Cooking is not just about creativity it’s mainly science. I’ve been dying to get the rasgullas right since sometime and though they always tasted good something was amiss. Recently I decided to do some research and the most trusted source for that is Sangeeta Khanna’s blog. I read her recipe and immediately knew what was wrong. The art of making the right chena for good soft spongy rasgullas lies in doing it the scientific way and that’s where I was going wrong. I tried her method and Voila! the rasgullas came out excellent. I made them a few times before posting the recipe here.

This time I tried the fruit juice infused rasgullas too from her blog. The yummiest ever. I did some variations of my own.

Here’s how you make the softest chena for any Bengali Mithai and especially Rasgullas. If this step goes wrong the rasgullas may not turn out the way they should. There is no substitute for this step. Market bought Paneer is NOT a replacement to homemade chena. The perfect rasgullas are soft, porous and spongy not rubbery or chewy.

This Nolen Gurer Sondesh recipe has the steps to make perfect chena and also the link to Sangeeta’s blog post. Do check it out.

So as we now know that rasgullas are soft balls of Indian cottage cheese dunked in sugar syrup. They are boiled in the syrup or in plain water if going into a fruit juice cocktail ..

Now the Ingredients and the steps.

Ingredients : 

To make chena :

Full fat milk / Cow’s milk – 2 Cups

Juice of lemon – 1/2 lemon  or 4 tbsp curd (home cultured preferably)  or  1-2 tbsp white vinegar

For Basic Rasgullas – 

Water for syrup – 600 ml approx

Sugar – 200  gm

Steps :

Once the chena is ready take in out in a large plate and rub and knead with the heals of your palm till you get a smooth, lump free cohesive dough. When you feel the fat from the cheese on your hand its done. Do not overdo it. Make a smooth ball of it and cover with a damp cloth. If the chena crumbles then it is not good for making any sweets, use it for stuffing parathas, cutlets or make a veggie with it. A dry chena will disintegrate in the syrup or boiling water so it needs to be soft and cohesive mass.

In a pressure cooker boil the water with the sugar to make the syrup. You can add a few threads of saffron or 2-3 green cardamom to give a flavor to the syrup. We keep enough water to help the rasgullas expand. They swell up 2-3 times of their original size. Do Not crowd the pressure cooker with the chena balls. Keep some free space.

While the syrup boils, make small balls with the palm of your hands. In 500 ml full fat milk chena usually I make 6 large rasgullas.

Once the syrup is boiling away nicely gently dunk one rasgulla in it to see it it floats and swells up or disintegrates, flattens etc. This will give you heads up to go for the rest. Drop them gently in the syrup one by one.

Close the lid of the pressure cooker and after one whistle let the rasgullas cook on low flame for 8-10 minutes. Turn off the heat and let them cool.

Once you open you’ll have the perfect soft bouncy rasgullas.  You can see i nthe piucture that there is a lot of syrup. I keep it that way for the rasgullas to expand then use as much as needed. Rest I keep for other things.

Take them out in a wide bowl and let them chill. The rasgullas will take different shapes as the sides press against each other but will regain their round shape when removed in a serving bowl. That is the test of a good rasgulla.

Serve them chilled with a little syrup.

When making the fruit juice infused rasgullas do not use the sugar syrup. Instead boil plain water for poaching with lemon, orange zest if using orange juice or keep it simply plain.

Once the rasgullas cool down, squeeze them to remove excess poaching water and add the rasgullas to a bowlful of your favorite juice. Let them absorb the juice for a good flavor. The juice will give them a nice color too.  You can click the link above to see how Sangeeta has made exquisite cocktails with rasgullas etc.

I used fresh orange juice and Real cranberry juice for infusion.

In the cranberry fruity rasgullas I used cranberry juice, fresh lemon juice, a dash of gin and pomegranate pearls. Topped with mint.

In the Orange Juice infusion I opted for fresh orange juice  which gave a lovely citrus flavor to the rasgulla. I have observed that the more you keep the rasgullas soaked in it  better the flavor. I’m sure a bit if Vodka would go superbly with it but this time it is just pure juice.

You can use aam panna bael panna, pomegranate juice, pieces of fruits like lemon or prange wedges, apple or pomegranate pearls etc and get creative with the cocktails. I will post some other variations as i make them. Perhaps a mango panna or bael panna cocktails as this is the perfect time for these drinks. Stay tuned.

I guess you will need to acquire a taste for these but rust me these healthier versions are perfect if you want to avoid white sugar. Homemade juices work out the best and are healthier option.

They look pretty too though I am such a lousy photographer.

In any case the rasgullas were a huge hit and that made me happy.

Do give these a try and let me know your experience.

 

Healthy Snacks – Pan Roasted Spiced Fox Nuts


Fox nuts are highly nutritious and make a wonderful low calorie snack. They are also known as Lotus seeds and Phool Makhana and come from an aquatic plant called Euryale Fox which grows in stagnant waters or ponds in Eastern Asia. In India, makhana is used in many religeous rituals including fasting meals. A variety of dishes are prepared with this versatile puffed seed.

Roasted makhana makes a healthy snack because it’s high in magnesium, iron, zinc and low in sodium content. It has a low glycimic index and is protein rich, high in carbohydrates, gluten free and naturally vegan.

Makhana kheer, gur makhana, masala makhana or spiced makhana are some of my favorite dishes made with fox Nuts. It is also used in curries, soups, raitas and vegetables. You can add them to homemade Granola and nuts & seeds trail mixes.

This pan roasted spiced makhana recipe is easy and doesn’t take much time. You’ll love it’s crunchy texture. The puffed seed has a neutral taste so it takes on the flavors of any combinations of spices.

You can roast a large batch of makhanas and add your favorite spices to a portion whenever you feel like munching on a light snack. You can also add it to your dahi poha like I do. They pair very well in breakfast cereals. So caramelize them and toss a few in your oats, parfaits etc.

Ingredients –

Phool Makhana or puffed Fox Nuts – 100 gm

Red Chilli Powder – to taste

Black pepper powder – to taste

Pink Salt / sendha namak – to taste

Chaat masala – to taste (optional)

Turmeric- if desired a pinch

Ghee – 1 tsp

Dried mint – to taste (optional)

I have mentioned all the spice powders to taste because it all depends on your spice threshold. I prefer them mildly salted and spiced.

Steps – 

Heat a thick bottom pan on medium heat and  add makhanas and roast them on low heat so that they brown evenly and not burn. Be patient with this.

Keep stirring constantly till they become crisp. To test, take one fox nut and press between your fingers, it should crumble.

Now take them out in a plate.

In a bowl mix all the spices.

Heat ghee in the same pan and add the spices and curry leaves if using.  Stir well  and add the roasted fox nuts. Mix well so that all the fox nuts get coated properly. Roast for another minute or two and then take them out in a bowl.

You can serve them warm or let them cool before serving.

Store them in an airtight container for later use.

I used some of it in my breakfast bowl of savory Dahi Chiwada or Dahi Poha ( Beaten rice flakes in home cultured curd)

You can add, remove the spices and make your own variations. Smbhar masala, curry powder, roasted cumin powder,  peri peri powder, dried herbs, Italian seasoning all go well with it.

I used curry leaves and turmeric in one mix and black pepper, rack salt in another.  Different spices give nice aromas and flavors to the fox nuts.

Fox nuts have a good shelf life so they can be stored in air tight containers for future use. I plain roast them and keep it ready to use as desired for both sweet and savory dishes.

You can make puffed rice snack in the same way and add coconut slivers, peanuts, roasted chiwda, cashews, roasted chana, roasted chana daal etc to make an even more healthier snack. Those wanting to lose weight must include makhana in their diet.

 

 

Hope you enjoy munching on these delicious spiced Fox Nuts. I will post the jaggery coated ones in a few days along with the parfait I make.

You can perhaps roast them in air fryer too or in the oven.

Till then eat smart and stay healthy.