KARONDA MIRCH KI LAUNJI -SWEET AND SOUR KARONDA AND GREEN CHILII RELISH

Presenting this red beauties for today.. This #sidedish made up of Karonda  is not only an candy to the eyes but to the tongue too..

Karonda ki launji-karonda / Natal plum is a small sized berry which is sour in taste and grows abundantly on thorny bushes during monsoon season in India. Karonda ki launji is very easy to make and I prefer it with daal chawal or any stuffed parathas. It stays fresh for 7 days in the refrigerator.

INGREDIENTS:

  • 250 gms Karonda/ Natal Plum
  • 5,6  Green Chillies / Hari Mirch
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • To taste Salt / Namak
  • 1/4 cup jaggery
  • 2 tbsp Cooking Oil
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder
  • 1/2 tsp mustard seeds

INSTRUCTIONS:

  1. Wash karond and slit into two to remove the hard brown seeds.
  2. Wash and chop green chilies into roundals.
  3. Heat oil in a pan and add cumin seeds and mustard seeds .
  4. When cumin start crackling add the chopped green chilies and karonda and saute for a minute.
  5. Add salt and turmeric powder and 3/4 cup of water and mix well.
  6. Cover the pan with a lid and simmer for few minutes till karonda become soft.
  7. Now add jaggery  and simmer till the gravy thicken slightly, don’t over cook as it thicken further when it cool down completely.
  8. You can also skip adding red chili powder if you want to make it sweet and tangy .
  9. Store in a glass jar when it cool down completely.
  10. This launji easily stays well in the refrigerator for approx 7 days and on room temperature it stays well for 3-4 days.
  11. Serving suggestion- Goes well with rice, roti or any snack.

NOTES:

  • You can slightly adjust the quantity of jaggery according to your preference. 

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GREEN CHUTNEY / CORIANDER CHUTNEY

Coriander chutney (also known as Dhania chutney) is a staple in Indian cuisine.

This easy, spicy and delicious cilantro chutney recipe might just become a staple food in your home! The perfect sauce to have on hand for toasts, breads, or finger foods, I love to serve this coriander chutney whenever I’m looking for a quick snack or appetizer.

Green chutney for chaat recipes – a quick chutney that can be added to many chaat snacks like sev puri, ragda patties, bhel puri and samosa chole.

This green chutney is made from fresh coriander leaves. If you want then you can add mint leaves also.

The chutney is versatile and can also be used as an accompaniment with snacks like sandwiches, batata vada, vada pav, veg cutlet. To make the chutney more spicy, you can increase the quantity of green chillies.

This green chutney stays good in the fridge for 2-3 days. You can prepare the chutney a day before you prepare the chaat snacks and refrigerate it.

INGREDIENTS:

  • 2 cups tightly packed coriander leaves (cilantro leaves) – chopped
  • 2 green chilies – chopped, add more for a spicy chutney
  • ½ inch ginger – chopped (optional)
  • ¼ to ½ teaspoon lime juice or add as per taste
  • ½ teaspoon cumin powder
  • ½ teaspoon chaat masala
  • ½ teaspoon salt or as required
  • 1 to 2 teaspoon water for grinding or add as required

INSTRUCTIONS:

  1. Rinse the coriander leaves well in water and roughly chop them.
  2. Take the chopped coriander leaves, chopped green chillies & ginger, cumin powder, chaat masala, lemon juice and salt in a grinder jar or a small blender jar.
  3. Add 1 or 2 tsp water and grind to a smooth chutney. Add a few teaspoons more of the water if required. But don’t make the chutney too thin or watery.
  4. Remove the chutney in a bowl and keep aside.
  5. Use this green chutney as required for chaat recipes.

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RAJ KACHORI

Raj kachori also called as the king of all kachoris is a popular chaat snack from north India.

The raj kachori recipe I am sharing is A slightly simplified or easier version as I have not added any lentil or besan (gram flour) stuffing in the kachori. Instead I have added the besan (gram flour) in the dough.

INGREDIENTS:

FOR RAJ KACHORI:

  • 1 cup fine rava or 160 grams fine rava (sooji or cream of wheat or semolina)
  • 3 tablespoons whole wheat flour
  • 2 tablespoons besan (gram flour)
  • ½ teaspoon salt
  • ¼ teaspoon red chili powder
  • ¼ teaspoon fennel powder
  • ⅛ teaspoon black pepper powder
  • 1 teaspoon oil
  • ⅛ teaspoon baking soda or 2 to 3 pinches
  • 7 to 8 tablespoons water or add as required
  • oil as required – for deep frying

FOR  CHAAT STUFFING:

  • 1.5 cups boiled chana
  • 1.5 cups boiled moong or steamed moong sprouts
  • 1.5 cups boiled and peeled potatoes cubes
  • 10 to 12 papdi
  • fine sev – as required
  • chaat masala powder – as required
  • ⅓ cup green chutney
  • ⅓ cup sweet chutney
  • ½ cup beaten curd (yogurt)
  • black salt – as required
  • roasted cumin powder – as required
  • red chili powder – as required
  • finely chopped coriander leaves (cilantro leaves) – as required

INSTRUCTIONS:

Making Raj Kachori Dough:

  1. Take 1 cup fine rava (160 grams), 3 tablespoons whole wheat flour (atta) and 2 tablespoons besan (gram flour) in a mixing bowl.
  2. Add ½ teaspoon salt, ¼ teaspoon red chili powder, ¼ teaspoon saunf powder and ⅛ teaspoon black pepper powder. Also add ⅛ teaspoon baking soda or 2 to 3 pinches of it.
  3. Drizzle 1 teaspoon oil. with clean fingertips mix everything very well.
  4. Then add 7 to 8 tablespoons water in parts and begin to knead the dough.
  5. Add water as required and begin to knead to a firm dough.
  6. The dough should not be soft. It should be firm. In case the dough looks wet initially, then no need to worry. Continue to knead and the rava will absorb the water eventually. Knead very well for about 10 minutes. If the dough looks dry, then add some more water.
  7. Cover the dough with a moist kitchen towel and let the dough rest for 30 minutes.
  8. After 30 minutes, knead the dough again and make medium sized balls from the dough. Cover the dough balls with a moist kitchen napkin, so that they do not become dry.
  9. Take the dough ball and gently roll it to a 4 to 5 inches diameter round.
  10. Do not make the kachoris too thin nor thick. Roll evenly. You can roll all the kachoris and keep them covered with a moist kitchen towel. Or you can simultaneously roll and fry together.

    Frying Raj Kachori

  11. Heat oil for deep frying kachori in a kadai. Add a tiny piece of the dough in the oil. If it comes up gradually and steadily on top, the kachoris can be fried.
  12. Gently slid the kachori in the medium hot oil.
  13. The kachori will come up on top in a couple of seconds as soon as you add it.
  14. Gently nudge the kachori with the slotted spoon, so that it puffs up.
  15. The kachori should puff up well like a poori.
  16. Fry till the base is golden and then turn over the kachori with a slotted spoon.
  17. Turn again and continue to fry. Gently press the edges with the slotted spoon so that they also get fried well. You can turn the kachori a couple of times often to get an even golden color.
  18. Fry till the crust is crisp and golden. Then remove crispy fried kachoris with a slotted spoon and keep on kitchen paper towels for extra oil to be absorbed. This way fry all raj kachoris on medium flame.

Assembling And Making Raj Kachori:

  1. Assemble all the chaat ingredient elements before you start making raj kachori. Take one kachori and keep it in a serving plate or bowl.
  2. Break the top crust of the kachori and create enough space inside for the chaat ingredients to occupy.
  3. First add some boiled chana or as required.
  4. Then add some boiled and peeled potatoes cubes.
  5. Next add some boiled moong or steamed moong sprouts. Top with some beaten curd.
  6. Next add green chutney and sweet tamarind chutney as required.
  7. Sprinkle some black salt, roasted cumin powder and red chili powder, as required.
  8. Crush some papdi and top it on the raj kachori. Add some boondi. sprinkle some sev on top.
  9. Lastly garnish with add some pomegranate arils and chopped coriander leaves.wp-1625050348603238421080461687306.jpg
  10. Serve raj kachori chaat straight away. This way assemble and make all raj kachoris. Serve immediately.
     

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TOMATO CHUTNEY

Chutneys are an essential part of an Indian household and there are many variants of it that go along with every dish, one such variant is the spicy and tangy tomato chutney.

Sweet and tangy relish prepared by cooking tomatoes with spices and sugar. The tangy taste of tomatoes combined with the bright red colour makes this chutney exceptionally palatable and appetizing.

INGREDIENTS:

  • 2 cups chopped tomatoes
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon finely chopped garlic
  • 1/4 teaspoon red chilli powder (optional)
  • 1/4 teaspoon black pepper powder
  • 1/4 teaspoon garam masala
  • 1 teaspoon sugar
  • 1 tablespoon oil
  • Salt to taste

FOR TEMPRING:

  • 2 tsp oil
  • ½ tsp mustard seeds / rai
  • ½ tsp urad dal
  • pinch of hing /asafoetida
  • few curry leaves

INSTRUCTIONS:

  1. Take oil in pan, put mustard seeds, curry leaves, crushed garlic cloves and chopped ginger. Saute them together.
  2. Add tomatoes and mix along to make a thick paste
  3. Add salt and cook on medium heat for 4-5 minutes or until it reduces to a chutney-like consistency.
  4. Add sugar, black pepper, red chilli powder and mix well. Turn off the heat and keep aside to let it cool.wp-16247113532148492938825270113581.jpg
  5. allow the mixture to cool completely and then transfer to a small blender.
  6. further, blend to a smooth paste without adding any water.
  7. also prepare the tempering. heat oil in a small kadai.
  8. further, once the oil is hot, add mustard seeds, urad dal, hing and curry leaves.
  9. allow the tempering to splutter.
  10. later, pour the tempering over tomato chutney.
  11. Transfer the chutney to a glass jar and store in the refrigerator.

NOTES:

  • This chutney can be enjoyed with broccoli paratha, methi paratha, spinach paratha or with snacks of your choice. 

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RAW MANGO PICKLE/ KACCHE AAM KA ACHAR

Mango pickle is a traditional Indian condiment made with raw mangoes, spices and oil.In India pickle are relished as a side in every meal. It is eaten with dal-rice , dal-roti, parathas & even with many breakfast dishes. Indian cuisine is diverse so a mango pickle is made in many different ways .I am sharing the easiest recipe to make it at home.

I recently got achar masala from 420 masala https://www.mangaateraho.com/420-Masala-c57552056  here I  used here this masala and  the amazing quality just enhanced the taste of the Achar .

INGREDIENTS:

  • 1/2 kg Raw Mango / Kachcha Aam
  • 100 gm 420  Pickle masala
  • 100gm  Mustard Oil / Sarso ka tel
  • 1 tbsp Red Chilli powder / Laal mirch powder
  • 1 tsp Kashmiri Chilli Powder
  • 1/2 tsp Asafoetida / Hing powder
  • 50 gm Salt

INSTRUCTIONS:

  1. Wash and wipe mangoes with a cloth. Peel the mangoes and chop into small pieces.
  2. Mix salt  in the chopped mango pieces and keep covered for 5-6 hours.
  3. Drain the mango pieces on a steel or plastic colander to strain all the water.
  4. Spread the mango pieces on a cloth for 2 hours, to remove all the extra moisture.
  5. Take the pieces in a bowl and mix all the spices .
  6. Heat the oil well and then let it come to room temperature, Mix the oil in the mango and masala mixture.
  7. Mix well and transfer the pickle in a glass or plastic jar.
  8. Let it mature for 2 days so mango pieces become slightely soft and absorb the flavours.
  9. Serve with paratha,thepla , khichdi or rice.

NOTES:

  • You can substitute mustard oil with any cooking oil which you normally use for making pickles.
     
     

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MAKHANA BASIL RAITA

Spiced cooling raita made with phool makhana or fox nut.I added a twist to this recipe by adding basil leaves which gave a pretty fresh outlook to the raita.

I often pair it with a raita in the summers. So I make different types of raita just to have some newness and variety in the food.

This makhana raita is interesting raita. I did not know raita can be made with makhana too. It was only when I was browsing web, that I came to know about this healthy raita in taral dalal’s page . I added a twist to this recipe by adding basil leaves which gave a pretty fresh outlook to the raita. I first felt it would have a similar taste like Boondi raita. but it did not taste like boondi raita. It tasted even better than boondi raita. Do give it a try.

INGREDIENTS:

  • 1 cup fresh chilled yogurt (curd)
  • ⅔ cup makhana (phool makhana or fox nut or eurayle ferox)
  • ¼ teaspoon red chili powder
  • 1 tsp sugar
  • ½ teaspoon roasted cumin powder
  • 1 tablespoon chopped basil  leaves
  • black salt or rock salt or regular salt as required

INSTRUCTIONS:

  1. Heat a small frying pan or kadai/wok and add 2/3 cup phool makhana in it.
  2. On a low flame dry roast the phool makhana till they become crunchy and crisp. Stir at intervals while roasting. Take them in a plate and allow to cool.
  3. Then coarsely crush them with a rolling pin in a zip lock bag or in a mixer or dry grinder.

    Making Makhana Raita :

  4. Whisk 1 cup fresh chilled curd/yogurt in a bowl.
  5. Spice the curd with 1/4 tsp red chili powder, 1/2 tsp roasted cumin powder and sugar . Season also with black salt. Stir very well.
  6. Then add the coarsely crushed phool makhana in the spiced curd.
  7. Add 1 tbsp chopped basil  leaves.
  8. Stir and serve phool makhana raita immediately. If you chill the raita further, it thickens slightly. So you can add some water to thin the raita.
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