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Flax seed chutney | Alsi chutney | Jawas chutney recipe

By
Jaishree
-
15
how to eat flax seeds daily
flax seed chutney
how to eat flax seeds daily
flax seed chutney

Flax seeds is easily available ,highly nutritious ,low budget food.  You can buy it from big  grocery stores or super market. The only difference is in the name of flax seeds , they are different in each part of india . in north india flax seeds are called as alsi , in Maharashtra and Gujarat it is called as jawas , in tamil it is called as ali virai ,in Bengali it is called as tishi ,in oriya it is called as pesi ,in kanada it is called agasi ,in telgu it is called as aviselu ,in malyalam it is called as cheruchana vithu. I use flaxseeds By making  ladoos , parathas, chutney or mukhwaas.

[box] Also Check–How to eat flax seed with daily vegetable salad [/box]

Flax seed Chutney Recipe

Flax seeds chutney (jawas chutney / alsi chutney / agasi chutney) is a grounded flax seeds recipe with a combination of raw garlic ,chili powder , sesame seeds and roasted peanuts.  To make flax seed chutney I roast flax seed and then ground it in powder. Roasted flax seeds gets easily  grounded  in grinder. I love this flax seed chutney recipe as I can use it  as side dish or I can mix it with curd to make semi liquid chutney. My hubby loves to eat this chutney by adding 1 teaspoon olive oil or flax seed oil  , in this way flax seeds doesn’t become sticky .  I also add this flax seed chutney as seasoning in salads , kachumber ,pachadi , koshimbir etc. if this chutney is ready at home then I don’t have to worry about what to serve with parathas or theplas  ,idli,cheela or dosa.

This spicy flax seed chutney with  garlic and hot chili flavor gives nice taste to your meal. You can even eat it with bread or plain chapattis. I also add roasted sesame seed in this chutney ,well its optional. You can made this chutney with flax seeds only .

Health benefits of eating Flax seeds

  • Flax seedsare the best source of many nutrients but it is mainly due to their content of Omega 3 fats,  Lignans and fibre.
  • For vegetarian people flax seeds can be the best source of Omega 3 fats.
  • It is also rich in Alpha linolenic acid(ALA) which prevents stroll from being deposited in the blood vessels of the heart. That’s why I close the risk of heart stroke.
  • Flax seeds is rich in lignans .  Lignans are plant compounds that have antioxidant and estrogen properties. What the risk of breast cancer of postmenopausal women.
  • Flax seeds also contain high quality protein which is rich in amino acid arginine, aspartic acid and glutamic acid. We can actually say that  flax seeds is a good source of plant based  protein for vegetarian people.
  •  Flaxseed may actually lower blood sugar in type 2  diabetics there in soluble fibre content.

Tips For Using Flax seeds in your daily diet

Flax seeds has lots of nutritional value and health benefits  and this is the easy way to eat flax seeds. to eat it raw is bit difficult as its very sticky and many people find it difficult to eat it . Flax seed chutney is made from roasted flaxseeds and it’s a easiest way to eat flax seed with your daily meals .

Flax seed are laxative in nature , so its very useful if your suffering from constipation.well  Anything in excess is bad for health .Flax seeds should be eaten in right quantity. Use following tips when you use flax seeds in your daily meal .

  • Don’t eat flax seeds when you are suffering from loose motions.
  • Eat 1 -2 Tablespoon of flax seeds in your daily diet
  • If you’re not comfortable with red chili powder you can use sun dried green chilies or black pepper to make this chutney.
  • Eat ground flax seeds as they are easier to digest

I had explained how to make falx seed chutney with step by step directin with pics. Do share your comments and suggestion for the recipe.

[ingredients title=”Ingredients for flax seed chutney recipe”]

  • 1 cup flax seeds(alsi / jawas)
  • ¾ cup sesame seeds (til)
  • ½ cup roasted peanuts
  • 15- 20 garlic cloves (lehsun / lasun)
  • 9-10 teaspoon red chili powder / 15-20 black pepper seeds
  • 3-4 teaspoon salt / kosher salt

[/ingredients]

[directions title=”Step by Step Directions to make Flax seed chutney recipe”]

  1. Roast flax seeds on low flames until it starts crackling. You can also roast flax seeds in microwave oven for 3 minutes.

    roasted flax seeds
    roasted flax seeds
  2. Roast sesame seeds on low flame until it starts crackling. you can also roast it in microwave for 2- 3 minutes.

    roasted sesame seeds(til)
    roasted sesame seeds(til)
  3. Let it cool down.IMG_0056
  4. Mix roasted flax seeds , roasted sesame seeds , roasted peanuts ,garlic (lehsun), red chilly powder /black pepper/ sun dried green chilies , salt and make a coarse powder of it in grinder .IMG_0057

    mix all the ingredients of flax seed chutney
    mix all the ingredients of flax seed chutney
  5. Store this flax seed chutney in air tight container. it has 15- 20 days of shelf life and there is non need to refrigerate this recipe.

    how to eat flax seeds daily
    flax seed chutney
  6. You can eat this tasty flax seeds chutney with your meals by adding it on salads, Mix it with curd and serve it with your meals.

[/directions]

tip- You can also make this chutney without peanuts and sesame seeds .

 

Palak rice recipe with fresh coconut |Spinach fried rice recipe

By
Jaishree
-
2
palak chawal
palak rice
palak chawal / palak rice
palak rice recipe with fresh coconut

This palak / spinach rice recipe is a healthy rice recipe with a nice flavor of garlic and fresh coconut. This is easy to make rice recipe with spinach. My little toddler doesn’t like to eat plain rice with dal, so I make variety of rice recipes for her .she loves this palak rice and calls it green rice.  To make this recipe more nutritious and tasty I have added fresh coconut to it. Fresh grated white coconut gives very tempting look to spinach rice. This recipe can also be cooked with coconut milk to make it tastier; well it will increase the calories of it. The following recipe which I have prepared is done without coconut milk; you can add coconut milk in place of plain water in this recipe. This fried spinach rice with garlic is a good option for lunch .

[box]Also check – Fried brown rice recipe [/box]

Different variations to make Fried Spinach /Palak Rice

  • You can add fresh Paneer/Tofu pieces while cooking this palak rice to make it more nutritious.
  • To make palak rice more colourful add carrot pieces, green peas, roasted peanut, grated coconut etc.
  • You can also add potato slice in spinach rice while cooking it .
  • If you eat egg add scrambled egg to cooked spinach rice.
  • Add fresh lemon juice to palak rice according to your taste.

This spinach rice is so tasty that you can eat it without any companion dish .well you can Serve this fried palak rice with plain curd /yoghurt , raita ,kadhi or any healthy pickle.

I have explained the spinach rice recipe with coconut and a nice garlic flavor. Do share what variations you do with your palak rice. Share your queries and suggestions for this recipe.

[ingredients title=”Ingredients to prepare Palak Rice”]

  • 2 cups  rice
  • 1 cup water / coconut milk
  • 100-150 gm palak (spinach) leaves /small bunch of palak (spinach)
  • ¼ fresh grated coconut (nariyal)
  • 2 green chilies (hari mirch)
  • 6-7 garlic cloves (lehsun)
  • 1 tablespoon lemon juice
  • 1 teaspoon jeera (cumin seeds)
  • 3 teaspoon oil
  • Salt to taste

[/ingredients]

[directions title=”Step By Step Directions to Make Palak Rice “]

  1. To make palak rice first wash rice nicely and soak it in 1 cup of water / coconut milkrice soak in water
  2. Wash palak (spinach leaves) and microwave it for 5-6 minutes or boil it.

    palak or spinach leaves
    palak or spinach leaves
  3. Immediately add cold water in cooked spinach

    cooked spinach leaves with cold water
    cooked spinach leaves with cold water
  4. Make a fine puree of palak (spinach) by adding  little water make 1 cup of palak puree .

    green palak or spinach puree
    green palak or spinach puree
  5. Take green chilies, garlic cloves and 1 pinch of salt in mixer jar and make coarse paste of it .

    coarse paste of green chilies and garlic cloves
    coarse paste of green chilies and garlic cloves
  6. Heat oil in a pressure pan, add cumin seeds, green chilly garlic paste to it and sauté it for few seconds.IMG_9949
  7. Add rice with water / coconut milk (in which rice is soaked) let it boil .
    add soaked rice with water
    add soaked rice with water

    IMG_9952

  8. Now add palak (spinach) puree and lemon juice and little salt (as u have already added salt in chili garlic paste) to it. When it starts boiling cover the pressure cooker pan and cook it for 6-7 minutes on low flames. As the rice is soaked, it won’t take much time to cook.

    add palak puree and lemon juice
    add palak puree and lemon juice
  9. Add grated coconut, mix it and serve it hot with raita or kadhi or curd.

    palak chawal
    palak rice

[/directions]

Lauki ka Halwa | Dudhi Halwa | Bottle Gourd Halwa Recipe

By
Jaishree
-
1
bottle gourd halwa recipe
lauki /doodhi halwa recipe
bottle gourd halwa recipe
lauki halwa| doodhi halwa

In summers good quality carrots (gajar) are not available in market and this is the time when I make Lauki ka Halwa or Bottle gourd Halwa. Bottle gourd is called as calabash in many countries. My family members prefer chilled halwa in summers and this cold dessert tastes best when it’s refrigerated for 2-3 hours.Bottle gourd or lauki are called by different names in india . In Hindi bottle gourd or Calabash is called as lauki or Ghiya  ,in Marathi it is called as doodhi bhopla,in Guajarati it is called as dudhi , in Tamil it is called as Suraikai , churaykka in Malayalam , in Telugu it is called as Sorakaya ,in Bengali it is called as lau  etc . This tasty bottle gourd Halwa is made in all parts of India.

In Ayurveda it is mentioned that Bottle gourd has lots of benefits. It is easily available vegetable with lots of health benefits.

Health Benefits from Bottle gourd

  • Good for liver function.
  • Helps to cure jaundice it reduces fatigue and keeps you  fresh.
  • Helps to fight constipation.
  • Ayurveda highly recommends it for diabetic patients and young children.
  •  Good for reducing acidity problem.
  • It is also a good nerve tonic.
  • Good for reducing weight.
  • Rich in thyamine, vitamin c, zinc, iron and magnesium.
  • It also prevents tooth decay
  • Cure baldness

[box]Also check–Beet root Halwa recipe [/box]

I don’t add khoya ( mawa ) to make lauki ka halwa  in place of that I add fresh cream (malai)in this recipe. When I plan to make lauki ka halwa I keep malai (cream) of whole milk and then add it in this halwa.  I avoid using khoya (mawa) in halwa recipes in place of that I cook milk with the halwa vegetable (gajar | beetroot | lauki) and it tastes really good. Most of the time readymade khoya ( mawa )  has adulteration in it and to make khoya at home takes lot of time and effort.

You can also add condensed milk to make this lauki ka halwa .when you make halwa from condensed milk (nestle milkmaid or amul mithaimate etc) cook lauki with ghee as I have explained in my recipe and then add condensed milk to it . lauki will not get cooked with sweet condensed milk .

bottle gourd halwa recipe
lauki /doodhi halwa recipe

Tips for making lauki ka halwa

  • Use grated lauki (bottle gourd | doodhi) immediately to make halwa ,as  it becomes brown very fast
  • Don’t use very small lauki to make to make doodhi ka halwa as they are very juicy. Use medium size bottle gourd to make lauki halwa .
  • When you plan to make lauki halwa start storing cream or malai 2 -3 days before and keep it in refrigerator.
  • Lauki ka halwa is little mushy when its done but it sets nicely when it becomes little cold.
  • No need to throw lauki or doodhi juice before making, halwa tastes best with it.
  • Cook lauki in milk, don’t boil it before making lauki halwa.

[box]Also check –-Gajar ka halwa recipe[/box]

Milk cream gives nice taste and richness to lauki halwa. Add dry fruits of your choice to garnish and enhance the taste of this tasty halwa. Well if you r health conscious just add skimmed milk while cooking lauki and avoid adding cream. Diabetic people can eat this dessert by adding sugarfree to it.This is the tasty sweet recipe which you can make on any festival or as dessert after meal .

I have explained how to make this bottle gourd halwa, Lauki ka halwa ,Dudhi halwa, Lau er halwa , Ghiya ka halwa or Calabash Halwa ,Churakka Halwa , Sorakaya Halwa ..the way you call it . Share your queries and suggestions for this recipe.

[ingredients title=”Ingredients To Make Lauki ka Halwa | Bottle Gourd Halwa”]

  • 1 kg grated bottle gourd (lauki | dudhi )
  • 1litre full cream milk | whole milk
  • ½ cup fresh cream (optional)
  • 1 ½ cup sugar or ¼ cup sugarfree natura granules
  • 9- 10 fresh cardamoms crushed
  • Chopped roasted dryfruits (almonds ,cashews, pistachios )
  • 1 tablespoon ghee
  • 1 pinch of kesar (saffron)

[/ingredients]

[directions title=”Step By Step Directions To Make Lauki halwa | Bottle Gourd Halwa”]

  1. Heat ghee in a big pan and freshly grated lauki or bottle gourd to it.

    grated bottle gourd / lauki
    grated bottle gourd / lauki
  2. Sauté it for 3-4 minutes and add milk to it .IMG_9903
  3. Let the milk boil with grated lauki.IMG_9909
  4. When the halwa becomes little dry  add fresh cream and mix it nicely. Let it cook by stirring it occasionally.IMG_9913IMG_9922
  5. Now add sugar to it. Halwa become little watery after adding sugar .cook it until it becomes dry again.IMG_9924IMG_9926
  6. Now add a pinch of kesar or saffron to it . stir it continuously .IMG_9928
  7. Mix it until ghee starts coming out of halwa. Remove halwa from flames and add cardamom powder roasted dryfruits to it.IMG_9932
  8. Let it cool down.  Refrigerate it to set nicely.IMG_9965
  9. Serve it chilled in summers and hot if you’re serving it in winters.

    bottle gourd halwa recipe
    lauki halwa| doodhi halwa

[/directions]

Tips to make lauki ka halwa healthy

  • If your diet conscious don’t use whole milk in place of that use skimmed milk to make this halwa
  • Don’t squeeze and throw bottle gours (lauki | doodhi) juice before making halwa
  • Add sugar free in place of sugar if diabetic or calorie conscious
  • Don’t add cream and ghee if your calorie conscious to make doodhi or lauki halwa

Red Chilli Chutney with peanuts and garlic | Shengdana chutney | Red Chutney Recipe

By
Jaishree
-
1
danyachi patal lal chutney
danyachi lal chutney | red peanut chutney
red chilli chutney
Red Chilli Chutney with Peanuts ( shengdana / moongphali)

 

This spicy red/ lal chutney is made from peanut garlic and fresh red chillies. This lal / red chatni tastes best with bhakri (jawar or bajra roti) , dosa /cheela , idli and with parathas or theplas. I make this peanut chutney at home whenever I get fresh red thick chilies /Paprika . This chilies are not very spicy and tastes good in chatni as compare to dry chilies or chili powder.

[box]Also check :- How to make Shengdana ambat god Chutney / Peanut khatti mithi Chatni[/box]

Red chilies / Paprika have different taste as compare to green chilies or red chili powder.it gives very nice texture to chutney.

[ingredients title=”Ingredients to Make Garlic Peanut chutney “]

2 thick red paprika / red chillies (lal achar wali mirch/ lonchyachi lal mirchi)

5-6 garlic cloves

¾ cup roasted peanuts  (bhajlele shengdane / moongphalli)

2-3 teaspoon lemon juice (optional)

Salt to taste

[/ingredients]

[directions title=”Step By Step Directions to Make raw Garlic Peanut Chutney”]

  1. Mix all the ingredients and make fine paste of it.

    IMG_9521
    ingredients required for red peanut chatni
  2. Serve this tasty chutney with idli ,dosa, paratha,bhakri etc .

    red chutney | lal chutney
    Red chutney| Lal chutney

[/directions]

Onion Bhaji recipe | Kanda bhaji | Onion Pakoda Recipe

By
Jaishree
-
1
onion fritters / onion pakoda
pyaz ka pakoda /onion bhaji / kanda bhaji
onion pakoda recipe
onion bhaji / pakoda / fritter

Onion Bhaji /Pakoda makes me nostalgic, it reminds me the lazy mansoon days of my chilhood . in evening when it was raining outside ,the demand of this easy to make Onion bhaj use to come from my grandparents. My mom was also happy as there is not much preparation required for this Onion Bhaji recipe. I remember the balcony where my family members use to enjoy these tasty evening snacks with a cup of coffee or tea.  In Marathi Onion Bhaji are called as Kanda Bhaji . In pune when we go out for ride in mansoon season roadside Kanda Bhajis was our hot favourite  . This tasty crispy spicy Bhajis are always available on many roadside eateries. In Hindi this tasty spicy Onion Bhaji is called as pyaz ke pakode . They even add this Pakoda in there khadi recipe.

Onion is always available at home with little spices and besan (chickpea flour) this recipe is easily made at snacks time with chai .The perfect Onion Bhaji / Pakoda are crispy from potside and soft from inside . many people add soda in Onion Bhaji batter ,it makes the Bhajia soft and fluffy. Onion Bhaji soaks lots of oil when you add soda in it , you can observe it that when you add soda in any frying snacks batter the level of oil in a pan decrease very fast .Bhaji soaks lots of oil when you add soda. To avoid this problem I add 1-2 teaspoon of hot oil in place of soda in  Bhaji batter and mix it nicely . By this method Bhaji soaks very less oil and there is no need to add soda to it. if you want bhujy fluffy and soft add a pinch of meetha soda in Bhajia batter not more than that.

[box]Also check Pyaz ka Paratha without Stuffing | Kanda dashmi[/box]

Notes for making Onion Pakoras / Kanda Bhaji crispy

  • Keep Onion slices in salt for 5- 10 minutes and then add all the spices and besan (chickpea flour) to it. Mix it nicely and then add little water to make Pakoda/ Bhaji  batter. By this procedure batter will not become watery. Watery batter doesn’t make Pakoras /Bhajji crispy.
  • Add 1-2 teaspoon of hot oil in Pakoda / Bhajiya batter, this will make pakora crispy and it will absorb less oil when you fry it.
  • Onion to besan ratio should be maintained as given in ingredients, don’t add to much of besan / gram flour , it will not make the Pakodas crispy.
  • Onion slices should be thin, don’t make big pieces. Thick slices doesn’t cook fast and it will make the Pakodas soft

If you want to make Onion Bhaji healthy you can bake or roast Onion Bhaji batter rather than frying it. In that case add a pinch of meetha soda in Onion Bhaji batter. I prefer to roast Onion Bhaji on non stick pan or wrought iron pan with or without oil rather than baking it. This non fried Onion Pakodas tastes good.  If you roast it without oil it will become soft, if you add little oil while roasting it will become little crispy.

I have explained step by step method to make this Onion Bhaji recipe. do share your comments or suggestion for this recipe 

[ingredients title=”Ingredients To Make Onion bhaji / pakoda  (kanda bhaji) “]

Ingredients for onion bhaji mix

  •  1 cup Onion (kanda / pyaz)sliced
  • ¾ cup besan (chickpea flour)
  • 1tablespoon finely chopped coriander leaves (optional)
  • ½ teaspoon carom seeds (ajwain /owa)
  • ½ teaspoon sesame seeds
  • 1-2 teaspoon red chili powder
  • 1 green chili finely chopped (optional – if you want to eat spicy Pakodas add it)
  • 2-3 teaspoon hot oil / Pinch of meetha soda (khane wala soda)
  • 1 teaspoon salt

Oil for deep frying [/ingredients]

[directions title=”Step By Step Directions To Make Onion Bhaji / Pakoda  ( kanda bhaji)”]

  1. To make onion bhaji mix Add salt in Onion slices and keep it aside for 5- 10 minutes

    sliced onions with salt
    sliced onions with salt
  2. Add all other ingredients except oil and mix it nicelyIMG_9711IMG_9712

    dungri na bhajiya
    all ingredients of onion pakoras
  3. Add 1 -2 tablespoons of water and make a thick pakora / bhaji batter or mix.

    IMG_9715
    Onion bhaji / pakoda batter
  4. Heat the oil in frying pan ,take 2-3 teaspoon full of hot oil from frying pan/ add 1 pinch of soda and add it in pakora batter. This hot oil will make Pakoras crispy and there is no need to add soda in Pakoras.
  5. Drop pakora /Bhajiya batter in hot oil with small spoon .IMG_9729
  6. On medium heat fry Pakoras until it becomes golden brown and crispy .IMG_9718
  7. Serve pakora hot with sauce or pudina chutney

[/directions]

Shrikhand Recipe | Kesar Elaichi Shrikhand | Easy Shreekhand Recipe

By
Jaishree
-
2
how to make shrikhand for marathi festival
Shrikhand
how to make shrikhand
Shrikhand

Shrikhand is easy to make sweet dish from Gujarat and Maharashtra. Shrikhand is made in many Gujarati and Marathi festivals like Makarsankrant , Gudipadwa , Akshay Tritiya , Janmashtami etc . Shrikhand is made in lots of flavor like

[box]Also check:  How to Set Curd In Winter[/box]

  • Amrakhand
  • Elaichi flavor Shrikhand
  • Kesar pista Shrikhand
  • Strawberry Shrikhand etc
IMG_9835
kesar elaichi shrikhand

Whenever I make Elaichi Shrikhand I add both kesar elaichi in my Shrikhand recipe. Amrakhand I usually make during summers .I make Amrakhand on Akshay Tritiya and Kesar Elaichi Shrikhand on Gudipadwa .

In pune very nice quality of hung curd (Chakka) is available at chitale bhandhu . but whenever I have time I make Chakka at home . you can also use non flavored  greek curd to make Shrikhand as it is also a hung curd. If your diabetic use sugar free and Low fat Chakka to make Shrikhand .

You can make both Malai Chakka and Low fat Chakka at home

To make Malai Chakka

Use full fat milk/ whole milk to make curd and then hung that curd to make Malai Chakka .my kids love Shrikhand from Malai Chakka.

If your diet conscious use Low fat milk to set curd and then hung that curd to make Low fat Chakka for Shrikhand .

I have explained step by step of  how to make Shrikhand at home . if your making Shrikhand in winters check How to set curd during winters . Do share your suggestions and queries about this recipe . do check tips to make shrikhand at the end of this recipe .

[ingredients title=”Ingredients to make Shrikhand “]

  • Curd / yoghurt made from 1 liter
  • 1 ½ cup powdered sugar or 1 ½ tablespoon sugarfree natura (you can change this quantity as required)
  • 10-15 saffron strands (keshar / kesar)
  • 1 teaspoon freshly ground cardamom powder (elaichi / welchi powder)

[directions title=”Step By Step Directions to make Shrikhand “]

  1. Take a clean muslin or cheese cloth and take curd or yoghurt in it. Tie a knot to this muslin cloth and hang it so that water falls away from the curd / yoghurt.
    IMG_9795
    curd in muslin cloth

    IMG_9796
    curd hang in muslin cloth
  2. Leave it for 4-5 hours (not more than that, more time will make Shrikhand very sour and you have to add lots of sugar toit). The remaining dry curd / yoghurt in a muslin cloth after 4 – 5 hours is nice homemade Malai Chakka or Low fat Chakka(according to the type of curd you have used)
    IMG_9804
    hung curd

    IMG_9805

  3. In a bowl take Chakka , powdered sugar, saffron strands and elaichi powder and mix it nicely .
    IMG_9807
    hung curd / chakka

    IMG_9817
    chakka with powdered sugar + crushed elaichi + kesar (saffron)
  4. Refrigerate it for 3-4 hours before serving .

[/directions]

Tips for making Shrikhand

Shrikhand recipe
shrikhand after 3-4 hours in refrigerator

  • If you want to make Shrikhand of more than 1 liter milk  , hang 1 liter curd in one muslin cloth i.e in one muslin cloth hang only 1 liter of curd or yoghurt use separate muslin cloth to make more hung curd .It is easy to get nice hung curd by this method, if you pour more curd in single cloth the inside curd of muslin cloth will remain watery .
  • Hang curd in little cold place ,this will make your Chakka less sour. If you make  Chakka more sour you have to add extra sugar to it and it will make Shrikhand very heavy in calories.
  • If you don’t find cold place to hang curd ,you can hang it in refrigerator
  • You can use sugar to make Shrikhand but it takes lot of time and efforts to mix it. using hand blender makes shrikhand watery . if  you are using hand blender and the Shrikhand becomes watery just refrigerate it ,it will again become thick in consistency .

Kathal ki Sabzi | Fanas chi rassa Bhaji | Raw Jackfruit Gravy Recipe

By
Jaishree
-
2
fanas chi bhaji
kathal ki sabji
jack fruit gravy n indian style
kathal ki sabji

My non vegetarian friends called raw or Kacha Kathal( fanas /  jackfruit) as vegan meat .Jackfruit gravy can be made in lots of way . My mom always made kachya fanas chi bhaji in coconut gravy. It was a typical Konkani recipe. My Bengali friends made jackfruit gravy with khas – khas (poppy seeds). In north india  Kathal is made with besan or Kathal ki Subji with pyaj tamatar ki gravy .

[box]Also check–Dry baby corn manchurian without frying  [/box]

Kathal ki Sabji with onion tomato gravy has chatpata taste. My kids love this Sabji with roti as well as rice. Before adding raw jackfruit in gravy we have to cook it by either boiling or frying. Fried Kathal tastes too good in tomato onion gravy but you can get the same taste of fried Kathal by using microwave with just 1 -2 teaspoon oil. Personally I like fried or microwave cooked Kathal in Kathal gravy.

Tips for making Kathal ki Sabji / Raw jackfruit gravy

  • You can use whole Kathal just need to remove the outer covering, my vegetables vendor properly cuts jackfruit pieces and give it to me. He uses lemon juice and plastic bag while cutting the jackfruit. When you’re cutting jackfruit at home use glows or apply little oil on hands and lemon juice to your knife. Or you can use plastic bags in place of glows.
  • I use all the inner parts of jack fruit to make this Sabji. You can remove the inner stem if you don’t like it. Take raw white jackfruit to make this Kathal ki Sabji .

[box]Also check–Kathal ki sukhi sabji without tomatoes | fanas dry bhaji [/box]

I have explain step by step recipe to make Kathal ki Sabji (fanas chi bhaji / jackfruit gravy) by using microwave. If you don’t want to use microwave you can either boil the Kathal or fry it before adding it in gravy. Share your suggestion and queries about this recipe.

[ingredients title=”Ingredients to make Kathal (Jack fruit / Fanas ) Sabzi “]

  • 250 gms Kathal (Jack Fruit / Fanas ) pieces
  • 2 tomatoes
  • 1 big onion
  • 10 -12 garlic cloves
  •  1 inch ginger piece sliced
  • 1 teaspoon turmeric
  • 2 -3 teaspoon red chili powder (preferably kashmiri mirch powder)
  • 2 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon mustard seeds (rai / mohari)
  • 1 teaspoon cumin seeds (jeera)
  • 1 tablespoon oil
  • Salt to taste 

[/ingredients]

[directions title=”Step By Step Directions to make Kathal (Jack fruit / Fanas ) Sabzi”]

  1. Wash jackfruit pieces. If you’re using microwave, take it in microwave safe glass bowl sprinkle little salt and add 1 – 2 teaspoon oil mix it and microwave without lid for 7-8 minutes. If you’re not using microwave fry jackfruit pieces in oil and keep it aside or boil it with one teaspoon of salt in water until it’s cooked partially.
    jackfruit pieces in microwave safe bowl
    jackfruit pieces in microwave safe bowl

     

  2. partially cooked jackruit in microwave
    partially cooked jackruit in microwave

    Take onion, tomatoes, ginger & garlic in mixer jar and make a fine paste of it .IMG_9781

  3. Heat oil in pressure pan or cooker and add mustard seeds , cumin seeds to it . when it starts carckling add onion tomato paste to it.IMG_9783
  4. Sauté it for 3-4 minutes, and add red chilli powder,  turmeric powder, coriander powder to it and sauté it again until the masala becomes dry and oil stats coming out of it.IMG_9784
  5. Now add garam masala and mix it.IMG_9785
  6. Add partially cooked Kathal ( fried /boiled / microwave cooked) in gravy masala . Mix it and add 2 cups of water to it (you can add water according to the thickness of gravy you want ).IMG_9786IMG_9787IMG_9788
  7. Add salt and let it boil now cover it and let it cook in pressure cooker for 8- 10 minutes. Serve hot with chapattis, rice or fulkis .

    jackfruit gravy / kathal ki sabji
    jackfruit gravy / kathal ki sabji

[/directions]

Shengdana chi ambat god chutney | Khandeshi chutney recipe | Peanut chutney

By
Jaishree
-
1
peanut chutney
chutney
peanut chutney
chutney

Peanut chutney with raw garlic and red chilies are made in different ways in Maharashtra. I use fresh red chilly or red chili powder to make these chutney .fresh red chilies gives nice thick texture as compare to red chilly chutney made from dry red chili powder. My mom use to soak dry red thick chilies like kashmiri mirch,  bedgi mirchi or chapata mirchi to make red chilly garlic chutney . bedgi and chapata chili varieties are mostly grown in Maharashtra and Karnataka.

[box]Also check – Types of Pudina chutney recipes | Min[/box]

This peanut (shengdana ) chutney recipe tastes best with bhakri,paratha , idli , dosa or even with khichadi . this chutney doesn’t require any preparation and that’s why very easy and quick . I made this shengdana chutney little khatha meeta (ambat god ) by adding jaggery and any sour ingredient like lemon juice ,raw mango , tamarind, imli or kokam .

This recipe of chutney is traditional khandeshi chutney which is served with kalnyachi bhakri . kalnyachi bhakrii is a wholesome food as it contains good  of carbs , proteins and is very rich in fibres . kalnyachi bhakri flour is made from jawar ( sorghum) ,black split urad dal and some fenugreek seed . this spicy , sweet and sour chutney goes very well with this bhakri .

I have explained how to prepare this tasty peanut chutney, do share your queries  and suggestions for this recipe .

[ingredients title=”Ingredients To Make Shengdana /Peanut red chutney”]

For chutney

  • ¾ cup roasted peanuts (dane / moongphalli)
  • 1 tablespoon lemon(nimbu) juice / tamarind (imli)pulp / ½ cup grated raw mango(kairi)
  • 2 tablespoon grated / 5-6 small pieces of jaggery (gul)  / sugar
  • 2-3 teaspoon red chilly powder (lal mirchi powder)/3-4 thick red chilies
  • 7-8 garlic cloves (lehsun)
  • 1 teaspoon salt to taste

For tempering of chutney

  • 1 teaspoon oil
  • 1 teaspoon cumin seeds (jeera)
  • 1 pinch Asafoetida

[/ingredients]

[directions title=”Directions To Make Shengdana /Peanut red chutney”]

  1. Mix all the ingredients of chutney .
    ingredients for chutney
    ingredients for chutney

     

    .Add lemon juice /tamarind pulp/ raw mango slices or 6-7  kokam in the chutney ingredients . I have used lemon juice to make this chutney .

    IMG_7445
    add lemon juice

     

    Make a fine paste it.

  2. IMG_7447Heat oil in a pan, add Asafoetida and cumin seeds to it .when it starts crackling remove it from flameIMG_9438
  3. Add it on chutney . Serve this chutney with bhakri,dosa,cheela,idli or paratha

    peanut chutney
    chutney

[/directions]

Amla Chutney | Kachi Haldi –Amla ki Chutney | Raw Turmeric – Gooseberry Chutney Recipe

By
Jaishree
-
1
heathy homemade chutney
amla-kachi haldi ka achar

This is a healthy chutney recipe made from amla (gooseberry) and kachi haldi (raw turmeric) . you can eat this tasty chutney with idli , dosa  or paratha. Coriander and garlic gives nice flavor to pungent raw turmeric.

Share your queries ,comments or how you make amla or turmeric recipes in my comment box.

[ingredients title=”Ingredients to Make Amla Chutney With raw turmeric (kachi haldi)”]

  • ½ cup fresh or dry grated coconut
  • 1-2 amla (gooseberry)
  • 2 inch raw turmeric piece (kachi haldi)
  • 15-20 roasted peanuts
  • Handful of coriander leaves
  • 5-6 garlic cloves
  • 1teaspoon salt
  • 1 green chilly

[/ingredients]

[directions title=”Directions”]

  1. Mix all the ingredients & make a fine paste of it by adding little water
  2. Serve it with idli , dosa or parathas

[/directions]

You can also check Raw turmeric Pickle / kachi haldi ka achar 

Turmeric pickle / Kachi haldi ka achar
Turmeric pickle / Kachi haldi ka achar

 

Amla-Pudina ki Chutney /Gooseberry chutney

amla-pudina khathi mithi chutney
amla-pudina khathi mithi chutney

 

Amla Pickle  / Gooseberry pickle

awlayach loanch
amla khata meetha achar

Zucchini Fritters | Zucchini Ka Pakora

By
Jaishree
-
0
zucchini recipe
zucchini pakora / fritters
zucchini recipe
zucchini pakora / fritters

These are easy zucchini fritters (pakoda) made from chickpea flour (Besan). its a vegan tea time fritter (pakora) snacks recipe.

[ingredients title=”Ingredients”]

  • 1 cup Green / Yellow Zucchini Slices
  • 1cup chickpea flour
  • ½ teaspoon carom seeds (ajwain)
  • ½ teaspoon cumin seeds (jeera)
  • 1 teaspoon red chili powder
  • ¼ teaspoon turmeric powder
  • Salt to taste
  • Oil for deep frying

[/ingredients]

[directions title=”Directions”]

  1. Make thin zucchini slices and prick holes on it with the help of fork or sharp knife.IMG_9688IMG_9690IMG_9691IMG_9692
  2. Add 1/4teaspoon salt and keep it aside for 15-20 minutes.IMG_9693
  3. Now add chickpea flour carom seeds (ajwain), cumin seeds (jeera), red chili powder & turmeric (haldi) in zuchini slices. Add little water to make a thick batter.IMG_9694IMG_9695
  4. Heat oil in a pan and fry zucchini slices with chickpea flour batter covered on it. Fry zucchini fritters or pakodas to golden brown color. fry it on medium flame until it becomes crispy.IMG_9698
  5. Remove the pakoras or fritters on absorbing paper. Serve it hot with tomato sauce.

    zucchini indian style recipe
    vegan zucchini fritters

[/directions]

Tips to make fritters or pakoras

A typical Indian style pakodas are made by adding little baking soda. Pakoras becomes very soft and crispy because of soda but it absorbs lot of oil. in place of soda add 1 – 2 teaspoon of hot oil in pakora batter to make it crispy and soft.

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