Summer cool chutney/dip

This chutney is another special recipe of my mother. This chutney is made with two ingredients (onion and raw mango) which are best coolants for summer heat. Sweet and tangy in taste, it is a good remedy to beat the summer hot blows.


Ingredients:
1 medium onion
1 medium raw mango(kairi)
1 teaspoon roasted cumin powder(jeera)
1/2 teaspoon black salt(kaala namak)
2-3 teaspoons sugar(or more if more sweetness is desired)
1/4 teaspoon red chili powder(lal mirch powder)
1/4 teaspoon turmeric(haldi) for colour

Method:

Peel the skin of mango and cut it into small pieces
Cut the onions into four pieces
In a grinder, Add all the ingredients and ground it into a smooth paste.
Tasty"Summer cool chutney/dip "is ready!!

Store it in a covered container and fridge it.

Optional notes:
One can add green chili if desired.
An addition of pomegranate fruit seeds to this chutney(after it is made) will enrich the taste but also the look.
Consume this chutney within 2-3 days.

Onion Coriander Chutney

This is the Mumbai  style green chutney which is mostly used for roadside snacks like Bhelpuri, Golgappe, Ragda Patties, Vada pav and Potato bonda!!!. This is made with coriander, mint  leaves, green chili, garlic and onion. Tastes really different and adds spicy & tangy flavor to any Chaat item...., 

Ingredients:
1 bowl of coriander leaves(200 grams)
1/2 bowl of mint leaves(100 grams)
1 large onion
1 green chili
1/2 teaspoon black salt(kala namak)
1/2 teaspoon red chili powder(laal mirch)
salt according to taste
1/2 cup water
Method:

Wash and clean coriander and mint leaves. Discard  the stems.
In a grinder take add all the ingredients mentioned above and ground them into a fine paste. Adjust the thickness of the chutney as desired.
Tangy and spicy Onion coriander chutney is ready!! Serve them with chaats of your choice.

Optional note:
I had not used garlic for this chutney,but for better taste one can add garlic and a small amount of ginger too.
This chutney can be stored in fridge for maximum 4-5 days. 

Tamatar ki launji

"Tamatar ki luanji" means Tomatoes saute in spices and herbs with a little portion of water to form a gravy which one can have with main meals. This is commonly prepared in North and Western parts of India. One can have this with a simple Parantha(Indian flat bread) or with Plain chappattis(Indian puffed bread). Its preparation and spice ingredients varies from place to place like in North India we use Cumin Seeds and Onion seeds, In Gujrat and Rajasthan Curry leaves,mustard seeds and Whole red Chili are used with a pinch of jaggery or Sugar. 
I had prepared this In North style, adding a pinch of sugar in it!!! 


This preparation makes Launji for 3 person
Ingredients:
3 medium tomatoes
1 small green chili(nicely cut into small)
1 teaspoon cumin seeds
1/4 teaspoon Asafeotida(hing)
1/2 teaspoon coriander powder(Dhania powder)
1/4 teaspoon turmeric powder(Haldi powder)
1/2 teaspoon garam masala
1 teaspoon sugar/jaggery
1/2 teaspoon black salt(kaala namak)
1/4 teaspoon Roasted cumin powder(jeera powder)
Salt according to taste
1 tablespoon ghee
1/2 cup water
few coriander leaves nicely chopped
Method:
Wash and clean the tomatoes.Blanch them in hot water. Peel off the skin.

After blanching and discarding the skin

In a kadahi(wok) heat ghee and add jeera & hing. When jeera starts to crack add the green chili and tomatoes. Saute for few minutes on low flame.

Sauteing tomatoes with spices

Add all the spices one by one and saute again for 2-3 minutes on low flame . Add sugar and mix well.
Add water and salt and let the tomatoes cook for about 4-5 minutes on low-medium flame.
Add coriander leaves . The gravy is ready.

tamatar ki launji

launji served with paneer paranthas

Tamatar ki launji is ready!! Serve it with paneer Parantha or Plain ajwain(carrom) parantha for better taste......

Optional notes:
This launji can be prepared and stored in fridge for maximum 2 days.
upgrade the spice level as per your desire.!!
This can also be served with Khasta kachouri or Rajasthan famous onion kachouri.

White sauce

white sauce

White sauce is used to give a creamy and thick texture to many baked dishes. It is also an essential ingredient for the filling in sandwiches, and sometime used as a dip with raw vegetables or snacks!!


This preparation is for 1 cup of sauce
Ingredients:
1 cup milk
1 tablespoon butter
1 table spoon all purpose flour(maida)
1/2 teaspoon black pepper powder(kaali mirch)
salt according to taste

Method:

Mixing of butter and maida

In a pan, heat butter and add maida. Saute it for 2 minutes on low flame.
Slowly add milk( to prevent formation of lumps),and stir continuously till the sauce becomes thick

Adding milk

sauce thickening

Add salt and pepper,mix well. remove from flame.
White sauce is ready....

Raw mango chutney

This chutney is prepared with raw mango and coriander leaves. Tastes delicious with any Dry snacks!!!

Ingredients:
1 bowl fresh coriander leaves
1/2 cup nicely cut raw mango
1 green chilli
1/2 teaspoon red chilli powder(lal mirch)
1 teaspoon black salt(Kaala namak)
1/2  (little more)cup water
salt according to taste

Method:
Wash coriander leaves and raw mango. Put all the ingredients in a grinder and make a fine paste. According to desired consistency, add water.

Yummy Mango chutney is ready. Store it in an airtight container for longer use. Refrigerate it.

Optional notes:
This chutney can be used during fasting time. Add  Sendha Namak (Rock salt) to this chutney instead of normal table salt. 

Mint Coriander chutney

This chutney is prepared mostly in North India as it is a very common dressing for many Chat dishes !! Enjoy this chutney in summers and winters with a touch of mint flavor.

Ingredients:

200 grams coriander leaves

50 grams mint leaves

1 green chilli

1 teaspoon coriander powder(Dhania)

1/2 teaspoon garam masala

1/2 teaspoon red chilli powder(lal mirch)

1/2 teaspoon Dry mango powder(Amchoor)

1/2 teaspoon roasted cumin powder(jeera)

1/2 teaspoon black salt(kaala namak)

1 teaspoon salt

3 -4 teaspoon sugar

water for grinding

Method:

In a grinder, mix all the above mentioned ingredients and grind it into a fine paste.Add little water if the consistency of this paste is very thick.

Mint coriander chutney is ready .

Optional notes:

One can increase the quantity of spices added to this chutney according to taste.

Also one can  make Many variety of dishes using this chutney like sandwiches, aloo chaat, hare bhare kebabs, paani puri water etc....Store this chutney in an airtight container and fridge it.

Coconut chutney

The essence of South India!!! This chutney is presented with almost every South Indian dishes and prepared every day!!!

Ingredients:
200 grams fresh grated coconut
2 tablespoon curd
1/4 cup roasted channa dal (Bengal gram)
1 green chilli
1 teaspoon lemon juice
salt according to taste

for tadka:
1 teaspoon mustard seeds(rai)
few curry leaves(kadi patta)
1 teaspoon black gram(urad daal dhuli)
1 teaspoon oil

Method:

In a grinder add grated coconut, curd, green chilli, channa and lemon juice. Grind them to a fine paste. Take it  out in a bowl. Mix salt. Now in a shallow pan, add 1 teaspoon oil. Add mustard seeds ,when they start to crack add urad daal and finally curry leaves. Pour this tadka over the coconut paste.

Coconut chutney is ready.Serve it with south Indian dishes like idli, vada or Dosa.

Optional notes:
One can add peanuts also instead of channa. Adding curd is optional.

Sweet chutney

quick and easy meethi chutney

Ingredients:

2 table spoon dry mango powder(aamchoor)

2 cups water

1/2 (little more) cup sugar/jaggery

1 teaspoon roasted cumin powder(jeera powder)

1/2 teaspoon black pepper powder(kaali mirch)

1/2 teaspoon red chilli powder(lal mirch)

1 teaspoon black salt(kaala namak)

1 teaspoon common salt

1/2 teaspoon garam masala

1 tablespoon dry Watermelon seeds(kharbooje ke beej)

1 table spoon raisins

Method:

Take water and aamchoor in a pan , mix well and boil this on medium-high flame. When water starts to boil ,add sugar/jaggery to it and stir well. Let the sugar/jaggery melt in this water. When the consistency of this liquid becomes slightly thick, add all the above mentioned seasonings to it. Stir and mix well. Finally add Watermelon seeds and raisins  to it. Let chutney cool at room temperature. Store it in an air tight container and refrigerate it.

Sweet chutney is ready.One can enjoy it with Samosas, Dahi bhalle or Bharwaan aloo tikki

Optional notes:

One can increase or decrease the seasonings quantity for this chutney according to taste. I had used watermelon seeds and raisins to enhance taste as well as look .One can make this chutney plain too. This chutney can be kept and stored for around 2 months.