Bathua Raita |Chenopodium album Yogurt Dip


Bathua or bathu as some call it is one of my favorite winter greens. I can’t digest spinach so it has been a constant source of high level of iron for me among other things. It is also a rich source of calcium, phosphorous, dietary fibers, amino acids, B complex, Vitamin A and C etc. Usually to absorb all the nutrients it has to be eaten with curds, lemon juice or tomatoes. It keeps the gut healthy, has numerous health benefits and is delicious too. Bathua is also known as Lamb’s Quarters. pigweed, Goosefoot etc.

I use this wonderful, versatile green in stir-fry, as stuffing in parathas, in dals, raita, fritters, kadhi etc. Sarson ka saag is incomplete without adding bathua to it. It is a game changer in that dish. You can even make a simple pesto with it.

Bathua raita is cooling though bathua in itself is considered warming in winter. The beautiful flavor of garlic, green chili,  roasted cumin and bathua make for a delicious raita with cheelas, multigrain rotis, makki or any millet roti.

Here is a simple yet delicious recipe for the raita.

 

Ingredients : 

Bathua greens ( cleaned, washed, stalks removed and chopped) – 1 Cup

Garlic cloves, finely chopped –  1 tbsp

Green chili, finely chopped – 1 tsp

Roasted cumin powder – 1 tbsp

Red chili powder – 1/4 tsp

Black pepper powder – 1/4 tsp

Cumin seeds – 1/4 tsp

Whole coriander seeds – 1/4 tsp

Hing / Asafoetida – 2-3 pinches

Curds (Home cultured) – 2-3 cups

Salt – as per taste

Oil – 1/4 tsp

 

Steps : 

I prefer home cultured curds. Whisk the curds in a bowl so that there are no lumps. Add the powdered spices and salt. Mix well.

Boil the chopped bathua with a little salt and very little water till it becomes soft.

Cool the bathua and rub it with your fingers or grind on the silbatta. ( some people blend it in the mixer but I prefer the coarse leafy texture in the raita)

In a tempering pan  heat a little ghee or mustard oil if you prefer that, add hing, cumin seeds, whole coriander seeds, when the seeds sputter turn of the heat and add chopped green chili ( I use those that are slightly going red), chopped garlic. Stir and pour over the raita.

Decorate with spice powders and serve chilled with parathas, cheelas, multi-grain rotis  etc or just eat a bowlful as it is.

 

 

 

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Spiced Apple Chutney With Caramelized Onion, Indian Gooseberry & Dried Figs


 

Autumn is a beautiful season and fall recipes warm the cockles of my heart. The market is flooded with variety of apples and the Indian Gooseberry is in the season. I usually make Amla Jam / Apple Jam or a combination but it has been years since I did a proper spiced apple chutney. A perfect accompaniment with roasted chicken, lamb, tenderloin, ham slices, pork chops, pan seared lamb or salmon,  or cheese slices especially Cheddar. You can eat it in sandwiches, quiches, vegetable tarts, parathas or anything that could do with a flavor lift. Add it to your overnight oats bowl, smoothie bowl or parfait if you desire.

Sip a glass of warm mulled wine with a cheese and meat platter served with this lip smacking chutney and you are set for the holiday season.

I have a large quantity of Organically grown, chemical free super sweet and crisp Kinnaur red delicious apples from Farmer Uncle and some sour sweet golden apples lying at home.

Apart from snacking on these daily I am slowly doing some dishes with them.

This chutney is one of my favorite and tested recipes. It is hot, sweet, tangy and stays for at least a fortnight on the table.

Apples have a good amount of pectin in them so the chutney gets a great texture. I have not peeled the fruit but you can.

Two things that make this chutney flavorful without masking the flavor of the fruit are Indian gooseberry/Amla and caramelized red onions. You can omit them if you wish and the chutney will still taste awesome. If you use vinegar or apple cider then omit the lemon juice. You will have to adjust the spice threshold, sugar etc as per your taste. I prefer the natural sweetness of the fruits so add less sugar.

Spiked with the warmth of fresh ginger and the heat of red chilli this chutney is a complete winner.

Here is what you need to make it.

Ingredients : 

Apples (Use the ones available in your city), cored and peeled – 1 kg

Indian Gooseberry / Amla, chopped fine – 4 Large

Dates, pitted and chopped – 1/4 cup

Dried figs, chopped fine – 1/4 cup

Sultanas / Raisins – 150 gm

Fresh ginger root, peeled and grated – 3-4 tbsp

Lemon Juice – 3-4 tbsp (adjust as per taste if apples are not sour)

Shakkar/ powdered jaggery / granular sugar / soft brown sugar – 150 gm

Garlic cloves, chopped – 4

Onions, thinly sliced – 300 gm

Cloves- 8-10

Black peppercorns – 10-15

All spice mix – 1/2 tsp

Bay leaf – 1

Homemade garam masala powder – 1/4 tsp

Salt – As per taste

Fresh Red chilli pepper / Red jalapeno, chopped fine – 2-3

Red chili powder  / cayenne pepper / chili flakes – as per taste

Lightly roasted and ground fennel and cumin seeds – 1 tsp each

Oil – 1 tbsp

Steps – 

Cut, core and chop apples in small cubes. Peel them if you desire.  Add the lemon juice to the chopped apples so that they retain their whiteness.  Add sugar to them and mix well. Let them rest till you caramelize the onions, so that the juices are released.

Coarsely pound cloves and black peppercorns.

To caramelize Onions : Heat oil in a thick bottom large sauce pan and thinly sliced onions.  Fry them on slow medium heat so that they get evenly caramelized. I add a little salt to hasten the process. Once crisp and browned remove them to a plate and when they cool a bit crush them with fingers. (Will add pic later. Forgot to take)

In the same pan add the coarsely ground roasted cumin fennel powder and let it sizzle.

Add crushed onion, garlic, ginger, finely chopped red chili, bay leaf, dried figs, apple sugar mixture, amla, sultanas, dates, raisins, ground clove+black peppercorn and let it all cook on steady simmer on medium high heat. (Add vinegar or apple cider if using at this point.)

Keep stirring so that it  doesn’t catch or burn on the bottom of the pan. Once the apples soften and resemble a puree, add the salt, red chili flakes, chili powder, all spice mix, garam masala and mix well so that the spices coat the fruit properly.

Let it simmer on low heat til it reaches a jam consistency. Keep stirring in between and you will notice the change in texture and consistency. It will become syrupy and the apples too will become caramelized.

Once the chutney has thickened draw the wooden spoon across the chutney and if no liquid fills the gap then it is ready. Otherwise cook for some more time.

Turn off the gas and let it rest for 10 minutes in the pan.

Spoon the warm chutney in sterilized or clean glass jars and seal and store.

Once open, use within a fortnight and keep in the fridge. Though I usually don’t refrigerate.

Enjoy this perfectly savory and chunky side to your meals.

Indian Masala Omelette With Multi Grain Paratha And Spiced Apple Chutney

Note : You can keep this chutney a little syrupy too. Makes it easy to spread. I have kept it dry for a purpose. Add 1/2 Cup –  Fresh Apple along with chopped apples if you like a wet chutney.