Red Bell Pepper-Tomato Chutney / Dosa Chutney

Usually with Dosa, i make Coconut chutney which i made previously, but this time, coconut wasn't handy, luckily i always have colorful bell pepper in stock. So with some Google search and little of tricks, i came up with my own version which is quick and easy too and compliments very well with Dosas, and Idlis. So here you go..!!

Red Bell Pepper-Tomato Chutney / Dosa Chutney

Ingredients:
1/2 cup small chopped red bell pepper
1 cup small chopped tomato
1/3 cup small chopped onion
3 pods of garlic peeled
1 tsp ginger paste
1 green chillies small chopped
2 tbsp of oil
1 tsp mustard seeds
Salt to taste

Dry roast:
2 tsp white Urad deal
1 tsp Chana dal
1 dried red chilly
4-5 curry leaves

Method: 

• In a pan, dry roast, Urad dal, Chana dal and curry leaves. Once the Dal turns light pink add dried red chilly to it and further roast for few seconds. Turn the flame off and transfer it to the grinder jar. Allow it cool a little. Meanwhile lets start making chutney with other ingredients mentioned above.
• In the same pan, pour oil and add mustard seeds, once the mustard seeds starts to crackle, add pinch of asafoetida powder, peeled garlic whole (no need to make a paste of it), ginger as an whole or its paste, green Chillies roughly chopped, and onions.
• Cook all, until onions are translucent and soft. Now add tomatoes and cook until tomatoes are soft and mushy. Further add chopped red bell pepper to it and salt to taste.
• Cook until, red bell pepper is cooked (about 4-5 minutes).
• Turn the flame off and allow it cool.
• Meanwhile grind the dry roast dal finely.
• To the same grind dal mixture, grind the red bell pepper chutney mix in to fine chutney like consistency.
• Transfer the Chutney into a serving bowl.
• Mix all well and serve it with Dosas or Idlis

Easy Chunky Mango jam

With mangoes in season, i always store it in form of chutneys, pickles and sometimes its juice (aamras). This time thought an addition to this what else i can make, suddenly while thinking my husband was looking for a jam in freeze for his breakfast, i stood up and thanked him, though he didn't understood for what i was thanking him, later told him about the idea for Mango jam..:) This is really a good way to preserve fruits. And even when it is home made you tend to eat more. Mango Jams are very useful to me, as i use it in granola bars, Jam buttered toast as well as i make Mango Jam cake out of it. Stay tuned, soon will be posting Mango jam Cake recipe that is...Truly heaven and equally delicious..:)

For now..please have a look to an easy chunky mango jam..:)

                                 

Easy chunky Mango Jam

Ingredients

5 Mangoes diced into small cubes
1 lemon and its zest
2 1/2 cup sugar
1 tsp salt
1/2 tsp nutmeg powder

Recipe: 

Wash and peel the skin of mangoes and chop it finely into small cube like shapes.

In a large pan, add mangoes, lemon juice and grated lemon zest with tsp of salt, sugar and nutmeg powder. (Do not add water)

Turn the flame on and cook on a medium flame by stirring in between. (Keep a watch and stir in between else mangoes will stick to the bottom)

Slowly you 'll see, mangoes getting cooked with the visible glossy texture.

Soon you'll notice little reduction in to the qty as well as chutney like consistency. (Do not forget to stir in between, keep a proper check to the consistency, it should be nicely cooked but at the same time should be spreadable too once cooked)

Turn the flame off and Allow the mixture to cool completely and transfer it to a sterilized glass jar. 

Label the jar with the date. 

This should keep for a year if stored in cool and dry place. And enjoy it with buttered toast. 

Instant Sooji/Rawa (Semolina) Dhokla

Today i was in a no mood to eat usual dal-roti-sabji. As the days are quite warm here so thought to make some light and healthy meal today and later will relax. I want some quick and Instant food and here i made Sooji/Rawa (Semolina) Instant Dhokla, a perfect and most loved Gujarati tea-time snack. I generally make 3 types of dhokla... (Surprised?!!!)

Yes i am actually Gujju from Ahmadabad city  and married to a Punjabi family. So i have a benefit of learning both the cuisines and i love it. 

My mother, she makes sooji instant dhokla, Besan Dhokla, Sandwich Dhoklas, a fermented batter dhokla too..(soon will post that recipe soon, as fermented dhokla is mix of 4 grains and i have to confirm its recipe with my mother as she prepares it in a traditional way). and many other types of dhoklas. And out of this one is here. 

If you are in a relaxing mood and want something instant than here is the recipe of Sooji/Rawa (Semolina) Dhokla.. Enjoy..:)

Instant Sooji/Rawa Dhokla

Ingredients:

1 1/4 cup Sooji / Rawa (Semolina)

5 tbsp besan (Chick Pea Flour)

2 tbsp oil
1 cup beaten dahi/Yogurt)
3/4 cup buttermilk
1 tsp baking soda
1/2 tsp Eno fruit soda
1/2 tbsp lime juice
2 tsp green chilly paste
1 tsp ginger paste
Salt to taste

For Tempering
2 tsp oil
1 tsp mustard seeds

2 tsp sesame seeds
5 curry leaves
Pinch of asafoetida powder

For Garnishing:

Fresh Coriander Leaves choopped and 

1 tsp dry grated coconut.

Recipe: 

• In a large Bowl Mix Sooji/Rawa (Semolina) with besan, Beaten Dahi/Yogurt, Buttermilk, oil,  Baking soda, Eno Fruit soda, lime juice, green chilly paste and ginger paste. Mix all and make it to a smooth batter. 
• Add a little water if require. But make sure consistency should not be too thin nor too thick. (I forgot clicking pictures for that but anyways i guess most of us know this rit?) .
• Ok so now cover the batter and let it stand for 15-20 minutes.
• Now add water in your steamer and keep on the stove with flame on. Once water starts steaming, pour the batter in greased tray and cover it. Steam it on a medium flame for about 10-12 minutes or until toothpick or knife inserted in it comes out click. (Make sure, do not overcook as it will loose all its moist and will become hard). 
• Once done, turn the flame off. After a minute open the lid, cut spongy Sooji Dhokla in to the small squares and keep it aside.
• Time for Tempering...:)
• In a small fry pan, Heat oil, add  mustard seeds and sesame seeds. Once it starts spluttering add pinch of Asafoetida powder and curry leaves. Turn the flame off and pour this ready temper over the Sooji Dhokla and garnish them with chopped coriander leaves and sprinkle dry grated  coconut on top.
• Serve it with Green Coriander Chutney (For The chutney Recipe, click on the Link)

Dahi Wale Aaloo

Dahi wale aaloo is simply made with boiled patoes in thick yogurt gravy. This is made without onion and garlic, and the same you can have while fasting too. So here the recipe goes.

Serves: 4
Total Time: 20 minutes

Ingredients:
1 tbsp olive oil
Pinch of Asafoetida Powder
5 Large Boiled Potatoes (Aaloo) cut into cube shape
1 tsp Saunf Powder (Fennel)
1 tsp ready made pickle powder (optional) (Its a powder that we generally use for making pickles, basically have yellow mustard, methi powder and red chilly powder with little oil)
1/2 tsp methi powder (Fenugreek)
1/2 tsp aamchur (Dry Mango Powder)
1/2 tsp Red chilly Powder
1/2 tsp Turmeric powder
1/2 tsp Garam masala powder
1 tsp Cumin Powder
1 tsp Corainder powder
1 cup beaten  curd (To avoid curdling of curd, use cold beaten curd )
1/4 cup water
Salt to Taste

For Tempering
1 tbsp Ghee (Clarified butter)
1 whole red chilly
1/2 tsp cumin seeds
1/2 tsp Mustard seeds
2-3 curry leaves
pinch of red chilly powder

For Garnishing
2 tbsp Chopped Fresh Coriander leaves


Recipe:

• In a non stick pan, heat oil and add pinch of asafoetida powder. Now add boiled and chopped aaloos. One by one, add all dry spice powder mentioned above.
• Mix all gently, now add 1 cup beaten curd and 1/4 cup water, mix and cook for 4-5 minutes, or until gravy is thick. It time for a good tempering now.
• In a small fry pan, heat ghee with mustard and cumin seeds. Once it splutters, add curry leaves, whole red chilly and pinch of red chilly powder. Temper this mixture over Dahi aaloo gravy mixture.
• Once Tempered, cook Dahi aaloo gravy mixture for about 2 minutes on low flame.
• Turn off the flame and Garnish with Fresh chopped Coriander Leaves
• Serve it warm with Simple and plain paratha or with palin tawa roti..

Sunday Dream - Sunny Sunday With Bread Toast

Sunday breakfast is always a challenge, I want my holiday breakfast quick easy and yet delicious as sundays are really lazy most of the time. So today its same, quick and easy Eggs with bread Toast..Out of which one compliment says "Vibrant Breakfast" :)  (Vibrant- feels nice hearing this).

Sunday Dream - Sunny Sunday With Bread Toast

Ingredients:

2 tbsp Butter or Margarine

1 large finely chopped white onion

1 medium over riped finely chopped bright red tomato

2 tbsp red chilly sauce

Pinch of Red kashmiri chilly powder (kishmiri chilly powder is not much spicy and gives wonderful red colour. Use and adjust to your taste)

1 tsp dried organo flakes

1 tsp dried parsley (optional)

1 tsp Mixed spices herb

1 tsp fresh basil (can use dried one too..i used both dried and fresh)

1 tbsp Fresh Coriander leaves

6 large eggs

 Pinch of black pepper about 1/2 tsp

Salt to taste

Note: If tomatoes are bright red and over riped, only than you'll get this nice red color else other option is you can use edible red food color too, totally up to you, luckily i got good bright tomatoes and another was having Kashmiri chilly powder)

Recipe:

• In non stick tawa  pan, melt butter or margarine and saute finely chopped onion until translucent, add finely chopped over riped tomatoes, red chilly sauce and kashmiri chilly powder. Saute them until tomatoes are cooked and all gets into semi paste like in consistency. 
• Now add all dry herbs with fresh coriander and basil, about 2-3 tbsp of water and little of salt to taste (as again salt will be used furthur so be carefull).
• Spread this gravy all across pan (on all sides of pan like a thin layer).
• Now crack the unbeaten eggs one at time directly over the gravy evenly (Similar to half fry), 5 eggs around the edges and 1 at the centre . Do not mix at all, just sprinkle salt and black pepper and allow it to cook on low flame for about 10 -15 minutes, or until you see egg yolks are not runny at all.
• Garnish it with fresh coriander leaves.
• And enjoy it with toasted bread. See the picture below to get idea as how i did.

Serves : 4

Total Time : 20-22 minutes.

Rajasthani Panchkuti/Panchmel Daal (Five Lentil Dal)

Panchkuti/Pamchmel (Five Lentil Dal)

This Famous "Rajasthani Panchmel/panchkuti  Dal" is served with Baati (wheat ball) or with Rice or anything you like it with and is super hit every time i made it. It is mixture of five dals/ lentils. I think its a  good idea to eat all this five lentils in one dal itself.

You Can check Bati Recipe As well. (Click on the link to get the recipe of bati which i shared before)

Ingredients:

1/4 cup split black gram
1/4 cup split Toor dal
1/4 cup split Chana dal
1/4 cup split yellow moong dal
1/4 cup split red masoor dal
1 tsp whole fenugreek seeds

For Dal:
1 tbsp olive oil (or any other regular oil)
1 large onion finely chopped
1 medium tomato finely chopped
1 tsp garlic paste
1 tsp ginger paste
1/2 tsp green chilly paste
1 tsp turmeric powder
1 tsp garam masala powder
1 tsp red chilly powder
1 tsp roasted cumin powder
1 tsp coriander powder
1 tsp saunf powder
1/2 tsp aamchur powder
Salt to taste

For Tempering:
2 tbsp ghee
1 tsp  cumin seeds
1/2 tsp mustard seeds
4-5 curry leaves
1/2 tsp asafoetida
Little of red chilly powder (Just for color)

For Garnishing:
2 tbsp Fresh green coriander leaves

Recipe:
Soak all the dals with whole fenugreek seeds for 10-15 minutes in water. Pressure cook by adding 2 -2 1/2 cup of water, until boiled properly
Heat olive oil in a pan, saute onions with little salt until soft and translucent. Add chopped tomatoes, ginger-garlic-green chilly paste, and all spices. Cook for 2-3 minutes, until tomatoes are soft. Now pour boiled dals in the same pan, add water about a cup and cook further for 8-10 minutes (uncovered).
For tempering dal,  in another small fry pan, heat ghee, add cumin seed and mustard seed. Once it splutters add asafoetida, curry leaves and little red chilly powder (just for color) and temper this on dal.

Cook Dal for 5 minutes, if required you can add water. Consistency of the dal should be little thick.
Garnish it with Fresh green coriander leaves.

Zuchhini (Tori/Turai) Soup

Zucchini a summer squash, is healthy source of key nutrients. It has only 19 calories with no fat per cup. It provides a healthy dose of fibre, Vitamins and minerals. It is ideal for loosing weight healthily. It has a high water content in it and that is most required in summers. And so i thought to give it a try by making soup.

Serves: 2
Time: 20-22 minutes

Zuchhini (Tori/Turai) Soup

 Green Zuchhini/ Tori / Turai 

       
Ingredients:

4-5 large Zuchhini
150 ml water
3 tsp olive oil
1 medium finely chopped brown onion
1 tsp garlic paste
1 tsp ginger paste
1 tsp corn starch paste
1/2 cup Fresh Corriander leaves
2 1/2 tsp  mixed herbs
1 tsp dry basil leaves
1 tsp dry oregano
1 tsp dry parsley (optional)
1 tsp dry thyme (optional)
Freshly ground black pepper to taste  (I used about 1 1/2 tsp full)

Salt to taste.

Garnishing:
Fresh cream and Fresh Coriander leaves

Recipe:
Peel off zucchini's skin and dice it in cube shape, or no matter whatever its shape.
Boil zucchini in water and salt for 5 minutes (do not pressure cook).
Once boiled, blend Zucchini with fresh coriander leaves into fine green puree.
Now heat olive oil in a pan over medium flame, add finely chopped onion, garlic and ginger paste, cook uncovered, stirring for 2 minutes or until onions are slightly soft. Now pour the blended green puree and corn starch paste into the pan and add all dried herbs listed above in the ingredients (parsley and thyme is optional- both was available in my pantry and so have used it).
Further to this add salt and freshly grounded pepper to your taste.
Cook for 3-4 minutes or until slightly thickens and than its ready to serve.

Garnish it with fresh cream and coriander leaves.


Linking it to simplyvegetarian777 announcement and Cooking with SJ announcement for the Soups with SS event !