Category: Recipe

Posted on by — 2 Comments

Kara Chutney- South Indian Chutney- Idlis | Dosa

Chutneys are special when it comes to Indian cuisine. India is the origin of different varieties of regional chutneys. They are super versatile. You can relish it as a condiment, use it as an ingredient, and even as a spread. Not just that, chutneys enhance flavor, provide texture contrast, preserve ingredients and hold cultural significance.

South Indian cuisine is not just about coconut chutney. There is so much variety and one such variety is Kara Chutney which originated in Tamil Nadu where kara means spicy. This chutney is typically made with onion, garlic, tomatoes and red chilies. This chutney because of its spiciness and lot of other flavours pairs perfectly well with foods that do not have lot of complicated flavour combinations like idli, dosa, appams. 

I am a hardcore chutney fan. I need variation when it comes to having chutneys with idli or dosa, even if it is a slight one. And this kara chutney is like an explosion of flavour in your mouth. It is delicious to the core. In fact it is my favourite chutney from South Indian cuisine. You can obviously make it less spicy by adding lesser dried chilies. I also like this Spicy Tangy Peanut Chutney which also pairs great with dosas and idlis. It is made with no onion or garlic. You can give this a try too. 

Originally kara chutney does not contain any coconut but I like to add a little bit to cut down on spice and also I feel coconut kind of balances all the other overpowering flavours of garlic, onion, lentils and tomatoes.

Let’s see how to make Kara Chutney my style with step by step recipe. 

Recipe: serves 4

Ingredients 

  • Onion: 1/2 cup
  • Channa Dal/Bengal gram: 1 tbsp
  • White Split Urad Dal: 1 tbsp
  • Arhar Dal: 1 tbsp
  • Tomatoes: 1 cup
  • Garlic: 2 cloves
  • Dried Red Chillies: 2 (you can increase or reduce as per your liking)
  • Coconut: 2 tbsps
  • Tamarind: 1/2 tsp
  • Water: 1/2 cup
  • Salt to taste
  • Oil: 2 tbsp (I used groundnut oil)

For Tempering

  • Mustard seeds: 1 tsp
  • Curry Leaves: 1 sprig
  • Asafoetida/Hing: a pinch
  • Oil: 1 tsp

Instructions 

  • In a pan, heat 1 tbsp oil. Now add all the lentils. Roast till fragrant and lightlish brown in colour. Take it out and set aside.
  • Now add a tbsp of oil and add roughly chopped garlic. Sauté till rawness goes.
  • Then add onion and dry red chilies. Cook onions till they become translucent. 
  • Now add roughly chopped tomatoes, salt and the fried lentils. Cook everything till tomatoes get mushy and soft. 
  • Switch off the flame and allow to cool. Then in a blender, add tamarind, coconut and 1/4th cup of water and give a blitz. 
  • Remove the lid, scrape the sides and then add remaining water. Blend again till it becomes a smooth paste. You can add little more water if required.
  • For tempering: Heat a tsp of oil. Add mustard seeds and a pinch of hing. Allow it to splutter. Switch off the flame and then add curry leaves. Let the leaves rest in the oil for a few seconds and then pour it over the chutney and mix well.
  • Check for saltiness and tanginess. If you want it more tangy, at this stage you can add little bit of lemon juice. 
  • Serve kara chutney with idli, dosa or uttapam. This spicy chutney also goes well with paniyarams.

Note: Store the leftover chutney is refrigerator and consume within a week.

You should definitely try this chutney if you are a fan of South Indian cuisine. Do let me know in the comments if you do. Would love to hear from you.

Posted on by — 1 Comment

Chia Seed Mango Pudding- Guilt Free Dessert

With this unbearable heat your appetite too goes for a toss. This chia seed pudding recipe has become my go-to breakfast/afternoon snack. It’s cool, creamy, and lightly sweet. Even my 10 year old keeps demanding it from time to time as an evening snack. Topped with fresh fruits with a drizzle of maple syrup and vanilla, this tastes like a dessert but with goodness of fibre, protein, healthy fats, vitamins and minerals. 

Chia Pudding Recipe Ingredients

Here’s what you’ll need to make this chia pudding recipe:

  • Chia seeds, of course! I have used black chia seeds but you can use white chia seeds as well.
  • Coconut milk or almond milk – I like to use this light homemade coconut milk in this recipe because it makes the pudding extra-rich and creamy, but if you don’t have any on hand, don’t worry! Almond milk is also a great choice.
  • Maple syrup – I mix some into the chia seed pudding to sweeten it naturally. 
  • Vanilla – To add more flavour. You can choose to add cinnamon too.
  • Mango: It’s summer- The Mango Season! You can take any seasonal fruit of your choice. Either purée it or finely chop it. Totally upto you.

Find the complete recipe with measurements below.

Chia seeds are great addition to your and your child’s diet. 

  • It’s loaded with antioxidants.
  • Protein in Chia seeds is high quality protein since they have a good balance of amino acids. 
  • Chia seeds are high in several nutrients like calcium, phosphorus, magnesium that are important for bone health.
  • It also helps in reducing inflammation 
  • Great source of Omega 3 fatty acids

There’s no better way of introducing these super healthy seeds in your child’s diet than this guilt free, sugar free dessert. Trust me you and your child will love it. 

Recipe

Ingredients: serves 2 

  • 250 ml Coconut milk or any other milk of your choice. 
  • 1/2 cup Mango puree (you can add more too)
  • 1/4th cup Chia seeds
  • 1/2 tsp Vanilla extract 
  • 2 tbsps Pure Maple syrup or Raw Honey

Method: 

  • In coconut milk or any other milk of your choice, add chia seeds, vanilla extract & maple syrup/honey. Mix well and refrigerate for atleast 1 hour or maximum 12 hours. It should have thick pouring consistency. 
  • Puree mango in a blender.
  • Now take a bowl or a jar, add a layer of soaked chia seed first. Too it with mango puree then soaked chia seeds and finish it with mango puree. 
  • Garnish it the way you like. 
  • I added mint leaves which my son conveniently chucked, some cherries and desiccated coconut.

Notes: 

  1. You can use fruits of your choice. 
  2. You can also add granola to it. 
  3. This can be made ahead and refrigerated overnight so you have a quick breakfast ready.
  4. Store any leftovers in the covered jar or an airtight container for up to 3 days
  5. If the pudding becomes thick, loosen it up by adding more milk. 

Enjoy this super healthy guilt free no sugar dessert. 🙂 For recipes with mangoes try this delicious summer lunch recipe that goes great with a bowl of rice Fajeto – A Gujarati Mango Kadhi or this Quick and Easy Mango Pudding that will take you 10 minutes to whip up.

Posted on by — 1 Comment

Jal Jeera aka The Indian Lemonade- Powerful Digestive Drink

Jal jeera is an Indian beverage in which Jal means water and Jeera means cumin. It is an interesting refreshing drink from North India. Summers can be cruel in North India. The temperature can rise upto 42 ºC. This Indian Lemonade is not just a summer coolant that can lower your body temperature in the heat but also a digestive drink.

Jal Jeera has a long history. It originated at the banks of river Ganges. The jal jeera powder was ground on stone slabs. It was a popular drink which was freshly prepared and stored in clay pots to make it more alkaline. It was typically served as a welcome drink or was consumed before meals. It activates your tastes buds and appetite. Know all the benefits of clay pot and how should you use it here- Everything you need to know about Earthen Pots

In our fast paced complicated lives we have forgotten the beauty of simplicity. But this beauty of jal jeera cannot be attained from jal jeera that comes in a bottle which you conveniently pick up from a super market. Jal jeera that comes in a bottle or in a powdered form can be prepared with tons of preservatives, sugar, synthetic citric acid and artificial flavouring. Simple lifestyle habits like making your own fresh jal jeera at home can make a huge difference. 

Jal jeera essentially includes water and cumin but it is so much more than that. Let’s see the ingredient list and their benefits 

  • Cumin (jeera) is one of the most gut-friendly spice, and promotes pancreatic enzymes, assisting in the digestion process.
  • Black salt cures acidity, acts as a laxative, promotes hair growth, and has antioxidant effects. It also has a low salt content, minerals like iron, calcium, and magnesium that are necessary for good health.
  • Asafoetida (hing) act as a good digestive.
  • Fresh mint leaves help regulate your body temperature, aids metabolism and improves respiratory functions.
  • Grated ginger or ginger powder helps in treating nausea. It also helps in digestion and constipation. If you experience heart burn, ginger can be your best friend.
  • Lemon juice: Great source of Vitamin C. Citric acid naturally present in lemon will help in making your body alkaline
  • Black Pepper is great bloating, skin issues, aids digestion and helps to boost immunity.

Recipe: for 2 glasses

Ingredients 

  • Black Salt or Rock Salt to taste
  • Bhuna jeera/Roasted Cumin Powder: 1 1/2 tsp
  • Kali mirch/Black Pepper: 1/4th tsp
  • Ginger juice: 1 tsp (or use dry ginger powder)
  • Lemon juice from 2 lemons
  • Mint leaves: handful
  • Hing: a pinch 
  • Water : 2 glasses
  • Ice as required 

Method

  1. In a blender, add all the ingredients mentioned above and blend it well. 
  2. Sieve if you like. Check for saltiness or tanginess as per your liking. Garnish with some mint leaves, lemon wedges and boondi if you prefer.
  3. Note: If you like your jal jeera sweet, add jaggery powder or raw honey to sweeten it. Do not add white refined sugar.

I hope you make this drink at home to beat the summer heat. If you want to try or know more about such traditional healthy summer drinks you can check out these recipe links below:

Posted on by — Leave a comment

Avocado, Basil, and Grilled Tomato Sandwich: A Perfect Breakfast Option

Looking for a healthy and delicious breakfast option? This Avocado, Basil, and Grilled Tomato Sandwich is the perfect way to kickstart your day. Packed with fresh ingredients and bursting with flavors, this sandwich not only tastes amazing but also provides essential nutrients to keep you energized throughout the morning. The creamy avocado, aromatic basil, and juicy grilled tomatoes come together in a delightful combination that will make your taste buds sing.

Ingredients:


Sliced avocado
Basil leaves
Grilled tomato slices
Salt and pepper
Butter

Method:

Wash and clean the basil leaves. Cut the avocado into slices.


Heat a pan and add butter. Grill the tomato slices in the butter until they are slightly charred. Sprinkle with salt and pepper.

Toast your bread slices until they are golden and crispy.


Start by placing the grilled tomato slices on one piece of toast.


Layer the avocado slices on top of the tomatoes.


Add the fresh basil leaves. Sprinkle a little more salt and pepper for extra flavor.


Serve: Cut the sandwich into two pieces and serve with your favorite sauce or chutney.

Why This Sandwich is Great for Breakfast
This sandwich is not only quick and easy to make but also incredibly nutritious. Avocados are rich in healthy fats and fiber, which help keep you full longer. Basil adds a refreshing flavor and is packed with antioxidants. Grilled tomatoes bring a slight sweetness and are a good source of vitamins A and C. Together, these ingredients create a balanced meal that is perfect for a satisfying breakfast.

Give this Avocado, Basil, and Grilled Tomato Sandwich a try and start your day on a delicious note. It’s a simple yet flavorful recipe that you can enjoy any day of the week. Don’t forget to share your feedback or any variations you try! Enjoy your breakfast!

Explore More Delicious Sandwich Recipes
If you enjoyed this sandwich, be sure to check out our other sandwich recipes for more tasty ideas. Here’s is some of our favorites: Hummus sandwich , Mushroom Cheese Sandwich, Hung Curd Spinach Cheese Sandwich.

Happy cooking!

Posted on by — 1 Comment

How to make Coconut Milk at Home

Coconut is also known as Kalpa Vriksha in Sanskrit, which means Tree of Life– “the tree which provides all the necessities of life”. All its parts from top to bottom are used to sustain human life.

In this post I will share with you how to make coconut milk in the most easiest way. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is so easy to make at home. I actually never buy coconut milk from the market because it takes 5 minutes to make it at home. Also, store-bought Coconut milk contains additives and gums in the canned version that I prefer to avoid. They don’t contain much of actual coconut and remember they are likely to contain some kind of preservatives, flavouring and sweeteners because homemade version will spoil in a few days and store bought ones can last you months. Also, curries and stews made from homemade coconut milk tastes so much better and real than store bought ones.

This plant milk is tasty alternative to cow’s milk that provides several health benefits too. Coconut milk comes from white flesh of mature brown coconuts, which are the fruit of the coconut tree. Unlike coconut water, the milk does not occur naturally. Instead, solid coconut flesh is mixed with water to make coconut milk, which is about 50% water. 

The milk has a sweet taste, is thick in consistency and has a rich, creamy texture. But it goes beyond taste – Ayurvedic experts ages ago discovered that coconut milk is a power drink; and modern research confirms this. It pacifies Vata and Pita while increasing Kapha. If you find yourself unable to digest dairy or are allergic to nuts, this milk is a pretty good option for you. You can also try oats milk if you are allergic to dairy or nut milk. Check out this easy to make recipe of Oats Milk here. In case you are not allergic to nut milk, you can try this delicious Almond Milk recipe.

Benefits of Coconut Milk

This white elixir is full of surprising benefits. People are so obsessed with cow’s milk, goat’s milk, camel’s milk that this ancient milk is conveniently cornered. 

  • Lauric acid

Coconut milk contains an important ingredient: lauric acid. It is considered anti-inflammatory, antiviral and antibacterial. It helps your body fight off pathogens. Therefore, have coconut milk if you are suffering from bacterial or viral disease.

  • Cytokines as an Anti-Aging Agent

Coconut milk contains strong antioxidant protection. Cytokines are proteins that protect our cells, and can protect the skin from premature aging.

  • Improves digestion

Coconut helps to improve digestion due to the presence of medium-chain fatty acids. These medium-chain fatty acids are digested and absorbed easily in the body. They may be immediately broken down by saliva and gastric juice. Therefore, consuming coconut milk may be good for people with digestive problems.

  • Coconut milk for Cancer

Coconut milk may be beneficial for cancer. Various studies on cell lines have shown that coconut milk may help in the case of breast cancer. Coconut milk may kill the cancer cells and suppress the growth of cancer-causing cells.

  • Reducing Cholesterol Levels 

This milk can help maintain your cardiovascular health due to its high content of lauric acid. Some studies indicate that consuming foods with coconut milk in moderation could help to lower the levels of bad cholesterol low and boost the levels of good cholesterol

  • May fasten recovery from sickness 

Though not as good a source of electrolytes as coconut water, coconut milk does contain magnesium and potassium. These minerals regulate blood volume, aid in the functioning of the heart and help with diarrhea and dehydration.

How to make Coconut Milk at Home

Recipe: makes around 600 ml 

Ingredients:

  • 1 mature Coconut (remove the brown skin)
  • Water: 3 cups; half warm and half room temperature water 

Instructions 

  1. Chop the coconut into tiny pieces. 
  2. Put the coconut pieces in a blender and shred it.
  3. Then add hot water first and blend on high for a few seconds. Then add room temperature water and blend again.
  4. Open the lid and scrap the sides and blend again for a minute. 
  5. Take a clean large bowl and spread a muslin or cheese cloth over it. Sieve through the prepared milk through it. Squeeze out all the milk using your hand from the coconut meat. And that’s it! Coconut milk is ready to be served.

Notes:

  1. Though Coconut milk is least allergic but please consult your pediatrician before introducing it to kids below 1 years. Introduce little at a time. 
  2. Since coconut milk is high in fats, don’t feed more than 150 ml to toddlers. Though the homemade version can be made less creamy by diluting it with more water.
  3. Coconut milk is not a great source of Calcium, Protein or Vitamin D. If you are replacing dairy with coconut milk, then eat a well balanced diet to get all the nutrients. 
  4. Coconut milk has innumerable benefits but keep in mind that coconut milk is relatively rich in calories. So, you should only have it in moderate amounts.
  5. You can re-use the residue of coconut as fertilizer for your plants or you can dry roast it and store in an air-tight jar. Use it to make cookies, cakes,muffins,energy bars etc.
  6. You can store this milk in glass bottles for upto 4-5 days in the refrigerator.

I hope you liked this recipe and will try out this easy to make Homemade Coconut Milk. If you do, do let me know in the comment section. Would love to hear from you guys. Till then cheers to good health! 🙂