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.
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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.

1496115685033

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
PicsArt_06-14-08.55.57

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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MANGO MINT RAITA

I love ♥♥ to explore and experiment new recipes every day… It has also become my favorite pass time, stress reliever and my passion too.
I am a die hard fan of mangoes. I love to use it in my recipes..today I would like to share with you all the recipe of Mango Raita…Raita is one of my everyday lunch’s part.
This time I tried a really good combination in raita. The perfect blend of-mango and mint.
PicsArt_1492702766094
Recipe source …Sanjeev Kapoor

INGREDIENTS:

Alphanso Mango Ripe ripe, peeled  1
Yogurt 1/2 cup
Yogurt chilled 1 1/2 cups
Green chilli 1
Salt to taste
Black salt to taste
roasted cumin powder 1tsp
sugar 2tsp
Crushed red chillies for sprinkling
Fiki boondi 2tbsp

PicsArt_1492742181508

INSTRUCTIONS:

  1. Roughly chop green chilli and mint leaves.
  2. Slice the mango and discard the seed. Roughly chop 2 mango slices and place in a blender jar with green chilli and mint leaves and blend well.PicsArt_1492742228610
  3. Add 1 tbsp water and blend again into a fine paste.PicsArt_1492742270397
  4. Roughly chop remaining mango slices for garnishing.
  5. Put yogurt in a bowl. Add ground paste, salt, sugar, cumin powder and black salt and mix well.PicsArt_1492742323606
  6. Transfer into individual serving bowls, top with chopped mangoes, sprinkle crushed red chillies and serve chilled.NOTES:
  • you may adjust mango and mint quantity according to your taste.

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GREEN CHILLI PICKLE (RAI KI MIRCH)

Pickles are more irresistible than anything else.I cannot resist myself to have something spicy and that is when this Chili pickle comes to my rescue. Here’s sharing my Mom’s recipe of a delicious hot and sour green Chili pickle to spice up any meal.
In my childhood days My Mom always made pickle for us and continues to do so,and this recipe I have learnt from her. I am a big fan of pickles and my food is not completed without it.
This time I tried my hands on pickle.Spicy pickle brings a tangy twist to your winters.The pungent taste of mustard ( rai / kali sarso) gives nice flavor to this pickle.

INGREDIENTS:
1 cup green chilies(approx 100 gm)- washed and dry
1 tablespoon lemon juice
1 ½ tablespoon Mustard seeds/ rai
1 teaspoon dry mango powder/amchur
Pinch asafoetida/hing
Salt to taste
1 tbsp oil
Turmeric powder – 1/2 tsppicsart_1483369044487

INSTRUCTIONS:

  1. Slit green chilies such that it opens like a pocket. Remove the seeds and keep aside.
  2. Now take mustard seeds at platform and crush them with help of rolling pin.
  3. Heat oil to the smoking point and then let it cool. Now again heat the oil (only till it gets warm).
  4. Mix the warm oil with asafoetida, salt, dry mango powder and mustard seeds powder.
  5. Keep this paste aside for 1-2 minutes.
  6. Fill ¼ teaspoon of the above paste in each chili. Do same with the remaining chilies.picsart_1483369084471
  7. Finally mix in the lemon juice and toss well.
  8. The pickle is ready to eat. Store in any airtight glass or plastic container.

NOTES:

  • You can use mustard oil too.picsart_1483370116649

     

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