RAW PAPAYA SALAD

I never believed raw papayas could ever be used in a salad, let alone such a tasty and flavourful one.

I tasted this salad first at Palithana Tirth .We ordered a thali in which this salad was served as a side dish. It was really delicious and left an indelible impression{on my tongue } So when I saw raw papaya in the market, I bought it and made this dish.

Raw papayas are very commonly used in Thai cuisine.This is a slightly Indianised version.

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INGREDIENTS:
Grated papaya- 1 cup ( roughly from half too small papaya)
Roasted peanuts- 2 tablespoon
Green chilies (finely chopped)- 1/2 teaspoon
Coriander (finely chopped)- 2 tablespoons

FOR DRESSING: 
Olive oil- 2 tablespoons
Lemon juice- 1 tablespoon ( from half lemon)
Salt- to taste
Roasted jeera (cumin) powder- 1/4 teaspoon
Black pepper- 1/2 teaspoon
Roasted sesame (til) seeds- 2 teaspoons

 

INSTRUCTIONS:

  1. Take finely grated raw papaya in a bowl. You can either thinly cut papaya or use a grater, you can squeeze and remove excess water, but I used it as it is. Place it in the deep fridge for 5 to 10 minutes so that they firm up.1510235303381
  2. In a small bowl prepare the dressing by mixing olive oil, lemon juice, crushed garlic. roasted jeera (cumin) powder, salt, and black pepper. Keep the dressing aside.
  3. Lightly dry roast sesame seeds, keep aside.
  4. Take out the papaya bowl from freezer, toss in coarsely crushed roasted peanuts, finely chopped green chilies, chopped coriander.1510240133988
  5. Drizzle the dressing over the papaya, mix well.
  6. Transfer it to a serving bowl, sprinkle sesame seeds and serve chilled.

 

NOTES:

  • You can pep up the taste by adding fine juliennes of colored peppers or cherry tomatoes, though I highly recommend not to do so, the raw papaya tastes great as is!
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DAHI MOONG PAKODI

Moong dal pakoris fried and dunked in yogurt and topped with yogurt,chatnis and sev makes a delicious chaat or an excellent side dish.It is an easy to make a recipe and an absolute must-have for any occasion/party.

Prep Time:15 min
Cook Time:30 min 

INGREDIENTS :

1 1/2 cups Yellow Moong Dal
2-3 Green Chilies(optional)
1-inch piece of Ginger(optional)
48 oz of Yogurt/Dahi/Curd
3 tsp sugar
salt as needed
Oil for frying

 

INSTRUCTIONS :

  1. Wash and soak the dal for minimum 5-6 hours, Rinse, drain and grind to a smooth batter with as little water as possible.PicsArt_10-05-09.08.01.jpg
  2. Heat oil in a wok/pan/kadhai.
  3. Whisk the batter well with hands to incorporate some air into the batter.PicsArt_10-05-09.09.43.jpg
  4. Put small pakoris in hot oil using your hands or a spoon. Be careful as the oil is hot and it requires practice when using your hands.
  5. In a bowl take some water and add salt to it.PicsArt_10-05-09.11.03.jpg
  6. Put the fried pakoris in the salt water immediately and let it soak for some time.
  7. Whisk the yogurt with sugar and salt.PicsArt_10-05-09.12.49.jpg
  8. Squeeze the pakoris gently between your palms and squeeze out all the water and place the pakoris in whipped yogurt.PicsArt_10-05-09.14.06.jpg
  9. Top with chatnis and sevPicsArt_10-05-09.15.42.jpg

NOTES:

  • Please be careful when using your hands to make pakoris as the oil is very hot. There is no salt in the batter, so its important to add salt in the water.
  • The pakoris may look small while frying, but after soaking in water and then in yogurt, they do increase in size.

 

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 SPICY RAJMA TOMATO KATORI

Good for your health yet delicious, Something special and a great decorative and lovely looking dish.I created a simple recipe, keeping the fiber and protein content high as compared to the carbs. PicsArt_09-18-08.38.30

Add color and health to your plate with this Spicy Rajma Tomato Katori.
The halved tomatoes are deseeded by scooping out the pulp and stuffed with a spicy mix of Rajma with select seasonings.

I love spices in my salads and food.This dish is my ultimate favorite.
Eye-catching with an excellent taste.
must try.

Recipe source…simply vegetarian

 

INGREDIENTS:

Tomatoes, medium – 4, firm

Rajma / Red Kidney beans – 1 cup, boiled soft

Ginger – 1 tsp, finely chopped

Green chili – 1, chopped fine

Coriander leaves – 1/4 cup, finely chopped

Onions – 2 tbsp, chopped fine

Pomegranate pearls – 2 tbsp to garnish

Lemon Juice of 1/2 small lemon

Oil – 1/2 Tsp

Cumin seeds – 1/4 tsp

Red chili powder – 1/4 tsp

Turmeric – a pinch

Cumin powder, roasted – 1 Tsp

Green coriander chutney – 2 tbsp

Salt to taste

 

INSTRUCTIONS:

Preparing the Tomato Shells

  1. Halve the tomatoes horizontally. Put them on the chopping board. Take a knife and cut the side adjoining membranes of the tomato to loosen the pulp.
  2. Take a spoon and gently scoop the pulp out without making any holes on the walls of the tomatoes.
  3. Now take the pointy half of the tomato. Slice the bottom of the tomato, without disturbing its inners, so that it can sit on its bottom without rolling. Refer the picture towards the end.

Preparing the Rajma / Kidney Beans Spicy Chaat

  1. Heat 1/2 tsp of oil in the pan. Add cumin seeds, red chili powder, and turmeric powder.PicsArt_09-18-08.23.16
  2. Once cumin crackles, add rajma and salt to taste. Mash roughly with the back of the spoon.PicsArt_09-18-08.26.28
  3. Cook for 2 minutes and switch off the flame. Add chopped onions, cilantro leaves, ginger and green chili along with lemon juice and Green Coriander chutney. Toss well.PicsArt_09-18-08.32.28

Serving 

  1. When ready to serve, make your tomatoes sit on their bottoms on a serving tray.
  2. Fill them up with 2 tbsp of Rajma filling. Sprinkle with few pomegranate pearls. Serve immediately.PicsArt_09-18-08.36.50

NOTES:

  • Always use very firm tomatoes.
  • Always fill the rajma chaat in the tomato bowls, before serving. If you fill it in advance, it might make the tomato soggy.
  • Reserve the pulp of the tomatoes and use in curry or sauces later. Don’t waste it.
  • If you don’t like the raw tomato taste then you may bake it also in a baking dish for 8-10 minutes till tomatoes are slightly tender, at 180℃.
  • You may use crunchy small bell peppers/capsicums instead of tomatoes.

MANGO CHUNDA

This is a sweet mango pickle with a lovely flavor of cumin. Loved the sweet and spicy taste of the pickle a lot. You can have it as it is or spread it on toast and have it like marmalade.

I learned this recipe from my sister-in-law.
my hubby doesn’t like pickles but loved this sweet and little tangy Chunda.
I used little sweet raw mangoes for it.

serve aam ka chunda as a side condiment with a Gujarati or north Indian meal or you can also have it with chapatis, paratha, methi thepla, lauki thepla, mooli thepla, pooris, Rotis or bread.

PicsArt_06-17-10.26.41

quick and easy mango chunda recipe.

 

Preparation Time: 10 mins
Cooking Time: 20 to 30 mins

INGREDIENTS:
Raw Mango – 3 large peeled and grated
Salt – 2 tsp
Turmeric Powder /Haldi – 1 tsp
Sugar – 1 cup
Chilli Powder – 2 tsp
Cumin Powder – 1 tsp

 

INSTRUCTIONS:

  1. rinse and wipe dry the mangoes. then peel them. grate or shred the mangoes.
  2. PicsArt_06-15-10.26.40
  3. PicsArt_06-15-10.28.10
  4. Take grated mangoes in a kadhai. Add in salt and turmeric powder and mix well using your hands. The water will leach from the mangoes.PicsArt_06-15-10.35.03
  5. Add in sugar and mix till the sugar is mixed and melted.
  6. on a low flame or sim, cook this mixture. initially, the sugar will melt and consistency will be watery.PicsArt_06-15-10.35.03
  7. stir often so that the sugar does not crystallize and keep on simmering the mixture.
  8. when the sugar syrup will start to cook, you will see the mixture bubbling.
  9. keep on stirring and cooking, the mixture will begin to thicken.
  10. Add in chili powder and cumin powder.Mix well.PicsArt_06-15-10.36.39
  11. Put this whole thing on heat and bring it to boil. Simmer the pan and cook on a low to medium heat till the mix get thick.
  12. Remove it and let it cool down. It will get even thicker.Serve..PicsArt_06-15-10.38.23
  13. once cooled, spoon mango chunda in a clean sterilized glass jar or bottle. mango chunda stays good for more than 3 months in the fridge and about 15 to 20 days at room temperature.

 

NOTES:
The recipe can be doubled by doubling the ingredients.PicsArt_06-17-10.24.39

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SUPER SIMPLE MELON (CANTALOUPE) BOWL SALAD

I love love love salad. It is so much fun to put together your favorite fruit, veggies, nd dressings and create a spectacular dish. My husband loves my salad presentation and taste, He always appriciate me to make new creations .

Super Simple Cantaloupe Fruit Bowl is loaded with your favorite fruit, vegetables, and a simple dressing to perk up your tastebuds. It is a fun-filled fruit salad, perfect for parties and easy enough for lunch at home.. a flavorful blend of veggies  fruit, lemon, and hung curd  makes for a light and delicious salad.

I try to give salads the importance they deserve, as a complete and delicious course, and I hope my salads can inspire others to try them and enjoy a healthy diet, as I do.

I do believe the dish looks good if you present them in creative plating and of course taste matters.

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INGREDIENTS :

Dressing:
1/2 cup hung curd
2tsp fresh lemon juice
1 1/2 teaspoons white sugar
1tsp black pepper
1/4 teaspoon salt or according to your taste

Salad:
1cup melon balls
1/2 cup boiled American corn
1/4 cup cucumber
1/2 cup red and green capsicum
1/2 cup tomato
1 cantaloupe(muskmelon) halved
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INSTRUCTIONS:

  1. Using a non-toxic marker, draw a zigzag pattern on the cantaloupe.
  2. Cut deeply into the melon along the pattern.
    Separate the halves and seed.PicsArt_06-14-08.58.32
  3. Use a melon baller to scoop the flesh from the cantaloupe and honeydew into balls.Set aside.
  4. Make the dressing by whisking the Hung curd, lemon juice,  sugar, pepper and salt in a mixing bowl.20170614_090330
  5. Add the red and green capsicum, cucumber, sweetcorn, green chili,
    melon balls almonds; stir gently until evenly mix20170614_090301
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to blend flavors, stirring a couple of times.
  7. Spoon the salad mixture into the hollowed out melon halves or into serving bowls.
    Serve immediately.

    NOTES:

  •  you can include whatever fruits you want or have on hands and make your own creation – so much fun!
  • Melon baller: if you don’t have a melon baller, you can make melon cubes instead.
  • Nuts: for some added crunch, you can add some sliced almonds or some walnuts.
  • Decoration: place a branch of mint on top of your melon bowl, so pretty!

 

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AAM KI SABZI (MANGO CURRY)

Simply an amazing concept of preparing curry with fruits.

Just as veggies find a place in juices, fruits also find a place in subJis! In fact, fruits like papaya and guava combine very well with savory spices, and the resulting sweet-sour-spicy preparation is very exciting to the palate.

Today’s recipe is mango curry (Aam ki sabzi) if you like tangy recipe then do try this out. Very simple and quick to make….
I tasted this sabzi at my friend’s house warming party. From then I wanted to try
this sweet and sour recipe.
In Aam ki Subzi, Tangy mango come together with some spices to make a tasty and healthy treat.

I can describe the final taste of this vegetable as sweet, sour and spicy. Sweet and sour are due to the inherent attributes of Mango  and Spice is what we are going to add.PicsArt_1494988481848

INGREDIENTS:

2  mangoes (peeled and chopped)(here I used a variety called ‘Totapari’ but you can use any)
2 tbsp ghee/oil
A pinch of hing
1/4 tsp kalonji (onion seeds)
1/2 tsp cumin seeds
1/2 tsp fennel seeds (sauf)
1/4 tsp turmeric powder
1/2 tsp deggi mirch
1 tsp saltPicsArt_1494935386201
For The Garnish
2 tbsp finely chopped coriander (dhania)

INSTRUCTIONS:

  1. Wash, peel and chop mangoes.
  2. Heat ghee in a heavy bottomed pan.
  3. Add hing, kalonji, fennel seeds, cumin seeds. Mix well.(You can add green chilies too).PicsArt_1494935459611
  4. Add mango pieces. Mix nicely.
  5. Add all the dry masalas. Mix well.PicsArt_1494935531527
  6. Cook covered on low flame for 5-7 mins.
  7. Serve immediately garnished with coriander.PicsArt_1494988557578

 

NOTES:

You may use strawberry, litchi, guava for this sabzi.

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