Green Chutney ~ Variations~ Indian Kitchen Staples

Green Chutney/Dip is another thing that you will always find in my fridge. A must for Indian Chaats and pairs well with Indian snacks like Samosa, Paneer Tikka, Onion Bhaji, Vada Pav, Cutlets etc. The list can be endless. I had shared a recipe of this chutney in my Vada Pav post. But, I thought a separate post for this versatile chutney will be helpful for any one looking for this recipe.

You can make it in many ways and hence I have included a list of the variation right after the recipe. Let me know how you make it.

Green Chutney:

1 bunch of coriander leaves (will be about 3 cup of coriander leaves)

1 ripe tomato (optional)
2 green chillies.
1 tsp cumin seeds.
2 inch ginger piece, peeled
Salt to taste.
Lemon juice as needed.

Process:

1. Add all the ingredients in a grinder and make a paste. Add water as little as possible.
2. Add lemon juice to taste just before serving.

 Variations:

1. Add half measure of plucked fresh mint leaves and adjust seasoning for Coriander and Mint Chutney.

2. You can leave out tomato totally. Instead, 1/4th cup of chopped raw mango (when in season) for a tangier chutney.

3. You can can add 1/4 cup of chopped onion and 1-2 garlic cloves if you wish.

4. Another variation would be to add dried pomegranate seeds to it. 

5. You can also add a few tablespoons of tamarind paste.

6. Add a few pieces of fresh coconut flesh

It can be stored for weeks  in freezer without adding the lemon juice. I store it in my ice cube tray and use cubes of chutney whenever required. Once the chutney cubes are frozen, you can take them out and transfer them in a Ziploc back and refrigerate until needed. Generally, I defrost two cubes of chutney in microwave and then add lemon juice. It is ready to use.

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Tamarind and Dates Chutney ~ Sweet Chutney~Mithi Chutney~ For Indian Chaats and Snacks

There are certain things that you will always find in my fridge and one of them is this dip/chutney. This 'mithi'(sweet) chutney as it is popularly called is one of the staples when making Indian chaats and pairs well with Samosa, Dahi Vada or Paneer Tikka. There are a number of ways to make it - with or without dates and I have made some varieties of it myself, depending on the things I have at hand. It was only when I posted these Dahi Vadas, I realized I have not posted a recipe of this sweet dip on this space, even though I have mentioned serving a couple of dishes here with it. So, when I made a fresh lot of this dip recently, I clicked a few pictures to share them here.

A post for another staple dip - Green Chutney will be up next. Lets hop to the recipe of this Tamarind and Dates Chutney now.

Ingredients:

15-20 dates, pitted, soaked overnight with just enough water to soak them
1 cup tamarind pulp
1 cup brown sugar/regular sugar/grated jaggery
2 tsp cumin seeds
1/2 tsp fennel seeds
2 tsp red chilli powder
1 tsp salt
1 tsp black salt
1 tsp ground ginger

Process:

1. Puree the dates along with the water they were soaked in.
2. Dry roast cumin seeds and the fennel seeds and coarsely ground them in a pestle mortar. Alternately, you can also finely grind it in a mixer.
3. In a heavy bottomed pan add the dates puree, ground cumin and fennel mixture and the rest of the ingredients and a cup of water.
4. Bring it to boil and then lower the heat and simmer the mixture for 15-20 minutes, stirring occasionally. Take it off gas and let it cool completely.
5. Store it in sterilized glass jars and keep them refrigerated. Keep well for 2-3 months. Use it as needed in Indian chaats or as a dip with snacks or starters.

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Random Pictures #1 ~ Dublin ~ For Saturday Snapshot

For Saturday Snapshot, I thought I would post some random pictures from Dublin this time. as I browsed through the pictures taken sometimes back, I chanced upon some pictures, taken at different times, of the canal that flows near my house.

Saturday Snapshot is hosted by Alyce of At Home With Books. It’s easy to participate – just post a picture that was taken by you, a friend, or a family member and add your link on Alyce’s site.

Only a couple of minutes walk away from  my house, this is my favorite place for a quick walk and the Swans in the canal adds to the beauty of it.

 (Swans @ Canal)

 (On a cloudy day)

(On a bright day)

(In Black and White)

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Lucky Library Picks # 9

The last couple of books I have read have not kept me glued to it. I mean, they were not bad read, but they were not absolutely riveting. That is why when I went to the library this time, I had in mind which author's titles I want to pick. And finely, I zeroed on these two books for Lucky Library Picks.

Kane and Abel by Jeffrey Archer and The Rescue by Nicholas Sparks

I have always enjoyed the books by these authors and at times when I need something to read that will have my undivided attention, I know I can fall back on their books. You can see reviews of books by Nicholas Sparks and Jeffrey Archer by following the link.

Do you have something to share? I will love to hear.

Saved

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Dahi Vada Recipe | How to Make Dahi Vada | Holi Recipes

Dahi Vada is one of the must prepare dishes for Holi. Soft urad dal dumplings are soaked in spiced yoghurt and are topped with tamarind chutney and a special dahi vada masala.

At the very outset wish you all a very happy, safe and colourful Holi. Today is also International Women's Day. So, to all ladies out there, have a great day, celebrate womanhood! Cheers!

I guess people in India are celebrating Holi with full fervour. We too will have our share of celebrations but not until the weekend. Till then, I can obviously gorge on the Holi special delicacies. I had made this Thandai Syrup sometimes back and have been enjoying it since then. DH has asked me to make these Samosas. I have more snacks and sweets on the menu! Food is such an integral part of our festivals that you can't simply do without them.

These Dahi Vadas are a hit in my house and holi is just an excuse to make them one more time. As both of us are 'nuts' lover, I throw a handful of chopped cashews and raisins into the vada batter. If you don't like them, you can leave them out. I always made them in excess as they keep well for 2-3 days in the fridge. Let's hop over to the recipe now.

Dahi Vada Recipe

This recipe makes 8 servings.

Ingredients:

3/4 cup Urad Dal (Skinless, Split Black gram)
1/4 cup chopped cashews
1/4 cup chopped raisins.
1 tsp of minced ginger.
2 green chillies chopped finely.
Salt to taste.

Oil to Deep Fry

750gm yoghurt
1/2 cup water
2 tbsp sugar
salt to taste

To Garnish
Tamarind Chutney
Roasted crushed cumin seeds
Red chilli powder.

Process:

1. Soak the dal/lentils for 3-4 hours.

2. Drain off all the water and churn it in a mixer grinder with little water to a fine paste. The consistency of the paste must be thick. Whisk it to incorporate air and fluff it up. Add the chopped cashews, raisins, chopped ginger and green chilli. Add salt as per taste.

3. Heat oil for frying. Drop spoonful of batter into hot oil, fry them till they are light golden brown. Keep the vadas on paper so that the excess oil is soaked out. Then transfer them to a bowl containing cold water.

4. Beat the yoghurt with water, sugar and salt so that it is smooth and has no lumps in it.

5. To serve to squeeze out excess water from the vada by placing it between the palms. Place the vadas in a bowl. Pour the yoghurt over it. Sprinkle the roasted cumin and red chilli powder over it. Garnish it one teaspoon of tamarind chutney.

Wishing you all once again a very happy Holi! Thank you for stopping by! Cheers!

Thank you for stopping by! Cheers!