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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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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RAW MANGO LAUNJI (AAM KI LAUNJI)

Do you guys like to have your Indian meal with some chutney or pickle on the side? Ever since I can remember, we always had some or the other chutney on our table for lunch. And yes there was always pickle on the table too. My Dadi  (grandmother) made the best Raw mango pickle and I was so obsessed with it as a child. She also made delicious Mirchi pickle, lemon pickle and so much more…Jadu hai unke hatho me.
That habit of eating pickle and chutney has stayed with me and I still find my meals incomplete without a side of them. I am freed of making pickle at home since my dadima since my dadi send me all kind of achars every year.
This dish is very close to my heart and it always brings out feelings of nostalgia of how we used to fight for it back when we were kids.
 I have always wanted to try this recipe to impress my bhua & my brothers and prove to them that I have inherited the magic of taste from my grandma.
I am so happy to have nailed it. Yoo-hoo!!
Hope you all enjoy my recipe.Do try & let me know.
INGREDIENTS :
6,7  raw mangoes(light, riped and peeled)
2 tablespoons vegetable oil
2 teaspoons panchporan, or use an equal amount of fennel, cumin, mustard, fenugreek and onions seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder, or to taste
Salt(to taste)
1/4 cup granulated white sugar, +1-2 tablespoons as needed
1/3 cup water
INSTRUCTIONS:
  1. Wash and peel the mangoes and then Set them aside.
  2. Heat oil in a pan on medium heat. Once the oil is hot, add panch phoron (the 5 spice mix) to it and let the seeds sizzle for a few seconds.
  3. Then add in the cut mango slices and toss to combine well with the seasoning.
  4. Add in the turmeric powder, garam masala, red chilli powder and salt. Toss to combine until all the mango pieces are well coated with the masala. Cook for 1-2 minute.
  5. Then add in the sugar and mix well.
  6. Add water and mix well. Cover the pan with a lid and let it all cook for around 10 minutes on medium heat.
  7. After 10 minutes, the mangos will be soft. At this point, increase the heat and let it all simmer for another minute or so until the chutney thickens slightly.
  8. Remove pan from heat and allow it to cool. The chutney will thicken more as it cools down.
NOTES:
  • Adjust sweetness and spice levels in this chutney to taste. Use more sugar if you like sweet chutneys and more spice if you like spicy chutneys.
  • You may use jaggery in place of sugar if you want.
  • If you do not have sag ki Keri (slightly ripened mango)  then you can try it with raw mango by cooking it, taking 2-3 whistles in the cooker.
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STRAWBERRY COULIS / SAUCE

A very simple recipe but filled with deliciousness… Versatile uses… On your ice cream or waffles or cakes/muffins or bread or chapati or tart …. Just keep licking it… It’s soooooo yummy…
Serve this coulis with a kick on ice cream, pancakes or cheesecake or tarts.
I hope you give this recipe a try and enjoy it as much as we do. Have a great day folks!
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INGREDIENTS
200 g Strawberries
8-10 Tsp Sugar
2 Tsp Corn Flour
1/2 Cup Water
1 Tsp lemon juice.
INSTRUCTIONS
  1. Clean and wash the hulled strawberries.
  2. Put them in a food processor and puree it coarsely, that is, don’t make too smooth
  3. Transfer this coarse Puree to a pan.
  4. Add sugar and cook on medium heat for 2-3 minutes.5fa6c0fd-a4aa-46c6-8e7b-f9e9cd7e6b68
  5. Dissolve corn flour in water and add to the above mixture.08ee2c4b-4a7a-4742-a02a-3cb502563f11
  6. Keep stirring and cook for 4-5 minutes till the sauce/ coulis becomes slightly thick.
  7. Lastly, mix lemon juice and take off from the gas.
  8. Let it cool.
  9. Use as desired.
  10. Store in a glass bottle in the refrigerator
If you like this easy strawberry preserve recipe, then try making at home before the fruit goes out of season and give that extra love on your desserts and ice creams. Share your feedback with me in comments below. Your views are valuable to us!
NOTES
  • Hulled Strawberries mean that the green leafy top is being removed.
  • The quantity of sugar may vary depending on the sweetness of strawberries.
  • Don’t make it very thick as it thickens on cooling also.
  • You can puree it smooth in the blender too.
  • Lemon juice is added to give shiny texture to the coulis.
  • Remains good for 8-10 days in the refrigerator.
  • Thank you for visiting Astha’s Kitchen. I would love to hear your feedback. 

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HOMEMADE MANGO JAM WITHOUT PRESERVATIVES

I know I am little late to post this recipe but yet mangoes are available so you all can make it.You can also use mango pulp.

Spread the Joy!

Mango Jam is the perfect spread for freshly buttered toast. It has a luscious texture and rich tangy flavor, which is sure to delight your taste buds.

Made of basic ingredients like mango pulp, sugar, and lemon juice, this jam has a pure flavor unadulterated by artificial colors or flavors.

Make a small jarful of this jam and keep it handy in the refrigerator, to enjoy with toast and tea. Hope you will try this out and let me know how it turns out for you…

Preparation Time: 10 mins
Cooking Time: 20 to 25 mins
Makes: 1 cup of jam

INGREDIENTS :

Mango – 2 large ( around 2 cup of mango pulp)
Sugar – 1/2 cup depends on the sweetness of mangoes
Lemon Juice – 1/2 tsp to 1 Tsp

INSTRUCTIONS:

  1. Chop mangoes, take it in a blender and puree smooth.
  2. Pour this into a nonstick kadai and cook for 2 mins.
  3. Add in sugar and keep cooking them till it gets thick and leaves the sides, it will take around 8 to 10 mins.PicsArt_06-21-08.59.39.jpg
  4. Now take it off the heat and add in lemon juice. Mix well.PicsArt_06-21-09.00.24.jpg
  5. Cool this down and store it in an airtight container in the fridge.

    NOTES:

  • Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
  • This jam stays fresh for 1 week if refrigerated and stored in an air-tight container.

 

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STRAWBERRY CHUTNEY

Strawberry Chutney

🍓

I love strawberries, and I love chutneys too.
In an attempt to make something “Out-Of-The-Box” using strawberries, I tried making chutney out of them and I am so happy that it came out to be super tasty and pleasantly different.

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

This Strawberry Chutney can be used as an accompaniment for chaats, as a dip with crackers, as a spread over bread or even along with parathas for breakfast.
You can also replace jam with this chutney in your kids’ tiffin and I am sure they will love it 🙂

INGREDIENTS:

Chopped Strawberries – 10 to 12
Brown Sugar – 1 cup
Salt- a pinch
Black Pepper- 1/2 Tsp
Fennel Seeds (Saunf) – 1 Tsp
Chilli Flakes – 1/4 tsp / fresh red chili chopped
Lime juice- 1 Tsp
Olive Oil- 2 Tsp

INSTRUCTIONS :

  1. In a mixing bowl, add chopped strawberries, salt, and brown sugar. Toss it gently and keep it aside for 20 minutes.1519402960709
  2. After some time strawberries will release its juices as you can see below :1519403017757
  3. In a non-stick pan, heat oil. Add fennel seeds and chopped red chilli to it.1519403192555
  4. Once the spices begin to swell up, add chopped strawberries and black pepper. Mix well. Cook the mixture on low flame for 15-20 minutes till it gains paste-like consistency.
  5. Once the mixture is of desired consistency, switch off the flame. Add lime juice to it. Mix well.
  6. Store it in airtight bottles in the refrigerator. Enjoy!!
  7. 1519432361507NOTES :
  • You may made blueberries and pineapple chutneys like this.
  • I have used fresh red chili, you can youse green chill and red chilli powder too.

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