MIRCHI CHA THECHA/ MAHARASHTRIAN GREEN CHILLI GARLIC DRY CHUTNEY

Mirchi cha Thecha is a Maharashtrian dish served an accompaniment. If you want the food to be more spicy, you can have this along with your regular food to lift up its taste. This chatpata Maharashtrian hirvi mirchi thecha is sure to add a lot of excitement to your meal!wp-15884418513568760601843756529010.jpg

A delectably spicy combo of green chillies, garlic, peanuts and coriander, the Green Chilli Thecha can be ground in a mixer but will taste even better if you patiently crush it in a mortal-pestle! Thecha can also be made with fresh red chillies.

My husband and I love this thecha because of its spicy taste and garlic flavour.

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INGREDIENTS:
Green chillies … about 1 cup (chopped)
Garlic ………….. 1/4 cup
Peanuts ………. 1/4 cup
Fresh coriander … 1 tbsp (chopped)
Salt ………….. to taste
Oil……….. 2 tbsps (preferably peanut oil)

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INSTRUCTIONS:

  1.  Wash the chillies and dry them with a kitchen towel. Cut them into big pieces.
  2.  Heat oil in a pan and fry the peanuts. Remove them into a bowl.If you are using roasted peanuts then you don’t need to fry them.
  3.  In the same oil tip in the chillies and saute them a little. Add the garlic pieces together with the chillies.
  4.  Remove them into a bowl and let them cool.wp-15884425159528417966500643508317.jpg
  5.  Grind all the ingredients coarsely adding a little salt to taste.
  6.  Saute the coriander leaves and add them to the ground chutney. 

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NOTES:

  • This chutney is very spicy on the first day when you make and it becomes less spicy the next days
  • If possible use light green chilies for this recipe. They are less spicy.
  • You can also remove the seeds of the chillies.
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ROASTED BEETROOT AND ORANGE SALAD

Today I am sharing the recipe of this vibrant beetroot salad which bursts with flavour. Soft beets teamed with fresh oranges, mint leaves, paneer and topped with a delicious simple dressing. This salad is a total winner!

Apart from having a beautiful pink colour, beetroot has numerous health benefits too. Beetroot is a rich source of antioxidant, lowers blood pressure and it’s almost fat-free. Beetroot is also high in fibre, iron and potassium. Beetroot is usually perceived as a boring vegetable but it can be used in so many different ways. Try it in soups, salads, cake, stews for not only its gorgeous colour but also sweet earthy taste.
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INGREDIENTS:

3 beetroots
segments of two oranges
1 Chopped  Cucumber
1/2 cup pomegranate kernels
few mint leaves
Crumbs of paneer

Dressing:
3 Tbsp extra virgin olive oil
1 tsp honey
1 tsp lemon juice
2 Tbsp orange juice
salt to taste
black pepper

INSTRUCTIONS:

  1. Place beetroots in aluminium foil and drizzle some olive oil, salt and black pepper. Fold it up and bake in the oven at 180 degrees for about 30 minutes or until tender.
  2. Once done, peel off the skin and cut in small dices.
  3. To serve, add diced beets on a plate and top with Cucumber, pomegranate, orange segments, mint leaves and paneer .
  4. For dressing,  whisk together olive oil, honey, lemon juice, orange juice, salt and pepper.
  5. Pour 2-3 tsp of dressing over the salad and serve.
  6. You can also throw in greens like baby spinach, lettuce and nuts for better texture.
  7. If you try this recipe, leave a comment or tag the photo #asthaskitchen on Instagram.

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SPROUTS AND MIXED VEGETABLE SALAD

One of the easiest and healthiest of all the salads- sprouted green gram salad. Sprouted green gram is rich in protein, easy to digest and when combined with some colourful vegetables and Indian spices make for a very fulfilling healthy evening snack.

You need to slightly plan ahead for this salad, as soaking and sprouting can take around 2 to 3 days depending on the temperature of your place. The recipe is very flexible, add or replace any vegetables of choice. You can also do multiple sprouted salad.
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INGREDIENTS :

1 cup sprouts

Soak one cup of green gram (moong) overnight insufficient water. Drain the excess water in the morning. This step is common for both the methods mentioned below.

*Using sprout maker
I have a sprout maker, so I put soaked moong along with water in it and they are ready in 12-15 hours.

*Using cloth
Take a cotton cloth/cheesecloth and tie the soaked moong in it. Then place it in a warm place and check for sprouting in 1-2 days.
Depending on the temperature at your place, it may take more or less time.

OTHER INGREDIENTS :

Peanuts, pressure cooked for 1 whistle/ boil in water for 10 minutes- 1/2 cup
Finely chopped yellow/red pepper- 1/4 cup
Finely chopped onions- 1/4 cup
Finely chopped tomatoes- 1/4 cup
Finely chopped coriander- for garnishing

OTHER FLAVOURINGS AND SEASONINGS :

Chaat masala- 2 teaspoons
Salt- to taste
Roasted cumin powder- 1/2 teaspoon
Chilly flakes/green chillies chopped/red chilli powder- according to taste preference
Lemon juice- from 1 big lemon

INSTRUCTIONS:

  1. In a microwave on high power, cook the sprouted moong for 3 to 4 minutes, tossing once in between. This removes any unwanted odour and bacterial growth from the sprouts.
  2. You can also saute the sprouts in 1 teaspoon oil in a non-stick pan.
    Allow the sprouts to cool down, transfer it to a big bowl.
  3. Add boiled peanuts.
  4. Add all the chopped vegetables except coriander.
  5. Mix in lemon juice, salt and all other spices. Toss the sprouts well.
    Garnished with coriander.
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INSTANT GRAPE PICKLE

Instant grape pickle recipe, sweet, sour, spicy. An easy pickle that can be prepared under 15 minutes, a perfect side dish for curd rice or parantha or puri or as such too.

This pickle is sweet and sour in taste with some hints of chilli-flakes, black pepper and lovely aroma of fennel or ‘saunf ‘. It goes really well with North Indian cuisines.

Do try. you will surely love it.

wp-15830020824106152654944542719094.jpgINGREDIENTS:
Green grapes – 1 cup
Red chilli powder- 1/2 tsp
fresh red chilli one finely chopped
Turmeric – 1/8 tsp
Asafoetida – 1/8 tsp
Fenugreek seeds, roasted, powdered – A pinch
Salt – as needed

TO TEMPER
oil – 2 tsp
Mustard – 1/2 tsp

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INSTRUCTIONS:
  1. Wash, pat dry grapes and slit into two, mix salt. Heat a Kadai with oil, temper with mustard.
  2. Once it splutters, switch off the flame. Add red chilli powder, chopped.red chilli turmeric, fenugreek seed and asafoetida powders and stir.
  3. Add grapes and switch on the flame. fry for a minute. Instant grape pickle ready!
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NOTES:
  • Adjust red chilli powder’s quantity according to its spice level.
  • Make sure before adding the powders, the oil is not too hot. Otherwise, the powders will get burnt and spoil the taste and flavour. Especially when it is iron Kadai or heavy-bottomed vessel.
  • Cook the pickle such that the grape does not change its shape.
  • You can do this even without slitting grape, by piercing the grape using a toothpick.
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LEMON & DATES PICKLE

Lemon and Dates Pickle is a sweet, sour and hot side dish that everyone will love this special combination. The simple yet delicious pickle that goes well with Biriyani, Ghee Rice parantha etc. Try out this special pickle recipe at your home.

Both Lemon and Dates have major health benefits. The health benefits of lemon include treatment of Throat Infections, Constipation, Fever, Dental Problems, Rheumatism, Obesity etc.

Dates are a good source of various vitamins and minerals such as Calcium, Phosphorus, Iron, Sodium, Potassium, Zinc and Magnesium.

Recipe courtesy: My friend Anubhuti Doshi

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INGREDIENTS :

Lemon – 10 nos
Dates – 100 gm (chopped)
Ginger – 1 tsp (chopped)
Fresh red chilli 4-5
Asafoetida Powder – 1 tsp
Green Chilly – 5 nos (chopped)(Optional)
Mustard Seeds – 1 tsp
Oil – 1/4 cup (optional)
Salt to taste

INSTRUCTIONS:

  1. Wash and completely dry a medium-sized glass jar.
  2. de-seeded the red chillies and add lime juice and then crush it in mixture jar.
  3. Take this mixture in a bowl.
  4. Now add dates, salt, asafoetida and mix it.
  5. Close the jar tightly and set aside for around 2 days…
  6. After that put it in the fridge for a longer shelf life.
  7. Tangy and sweet date pickle is ready to eat.
  8. Serve it with mini parantha, khichdi or rice.

    NOTES:

  • If you want you can add green chillies too.
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PINEAPPLE RAITA

Pineapple Raita is a cooling and refreshing side dish for any meal. Not only this, any raita recipe has that cooling effect on your body. During the summer, I make sure to include yoghurt based dish in my diet.
Do try this pineapple 🍍🍍raita at home and trust me, you and your family are going to relish it like anything.
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INGREDIENTS :

1 cup yoghurt
½ cup + 2 tablespoons pineapple, chopped(I used canned pineapple )
¼ teaspoon cumin powder
¼ teaspoon mint flakes, more to sprinkle
1 teaspoon sugar
¼ teaspoon black salt
10 coriander leaves
some grapes for garnish

INSTRUCTIONS:

  1. Measure 1 cup of yoghurt in a strainer and let it sit for 15 minutes. This is to drain excess water from the yoghurt.
  2. After 15 minutes, transfer the yoghurt to a bowl and add black salt, mint flakes, cumin powder and sugar.
  3. Whisk the yoghurt till spices are well mixed.
    Add the chopped pineapple pieces to the yoghurt and mix.
  4. Finally, add some chopped coriander leaves and mix.
  5. Pour the raita into a serving bowl and garnish with chopped pineapple pieces and pomegranate.
  6. Sprinkle some mint flakes on top and chill the raita before serving..

NOTES:

  • You can use fresh or canned/tinned pineapple for dahi raita.
  • Adjust the sugar level according to sweetness/sourness of pineapple.
  • Replace sugar with honey to make a healthier version of pineapple raita.
  • If you want spice in your raita then finely chop green chilli and add it for extra spice.
  • Try to use plain yoghurt/dahi which is not very sour to make raita. Sour yoghurt might not taste that great in this raita.
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