Tag: Easy Recipe

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Nourish Your Summer: Sattu Chokha – A Bihari Delicacy with Health Benefits

Sattu Chokha, a humble yet flavorsome dish, embodies the essence of simplicity. With no cooking involved and no intricate techniques required, it’s a true testament to the beauty of minimalism in cooking. Made primarily from roasted gram flour (sattu), this dish celebrates the natural flavors and nutritional benefits of its core ingredient. Mixed with an array of aromatic spices and fresh ingredients like onions, green chilies, and coriander leaves, Sattu Chokha is a delightful medley of textures and tastes. Whether enjoyed as a standalone snack or paired with your favorite accompaniments like rice or dal, this dish offers a taste of comfort and tradition in every bite.

Sattu chokha is a staple food in Bihari households, especially during the scorching summer months. This simple yet nutritious dish is known for its cooling properties and delightful taste. Traditionally enjoyed with dal chawal, sattu chokha is a perfect blend of flavors and health benefits.

Experience the wholesome goodness of Sattu Chokha – simple yet satisfying, and bursting with authentic flavors

Ingredients:

1 cup chana sattu
1 medium-sized onion, finely chopped
2 green chillies, finely chopped
A handful of coriander leaves, finely chopped
Juice of 1 lemon
1 tsp roasted cumin powder
1 tbsp mustard oil
Salt to taste

Instructions:

In a mixing bowl or plate, add chana sattu, roasted cumin powder and salt.

Now add finely chopped onion, finely chopped coriander leaves, green chillies and mustard oil.

Now pour in the lemon juice and Mix everything together thoroughly until well combined. Taste and adjust seasoning if needed.

Serve the Sattu Chokha with rice or dal chawal. Enjoy the rustic flavors of this simple and nutritious dish!


Note: You can adjust the quantity of green chillis and lemon juice according to your taste preferences. Additionally, you can also add finely chopped coriander leaves for extra freshness and flavor.

Sattu chokha is not just a dish; it’s a tradition passed down through generations, offering a perfect blend of taste and health. Enjoy this Bihari delicacy and relish the goodness of sattu!

You can make your own sattu at home or you can buy from numerous brands available online as well as offline. In case you are looking for a homemade, preservative free and authentic experience, without getting into hassle of grinding your own, you can always explore Masala Monk’s Sattu Mix, which ships all over India also you don’t have to add roasted cumin powder and salt separately in this mixture.

Do try the recipe and let me know in comments how it turns out. If you end up adding your own twist and experimenting, let me know as well – maybe I will try it that way and see how it feels.

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Spice Up Your Meals: Sautéed Green Chillies Recipe for a Chatpata Delight

Adding sautéed green chillies to your meals is a fantastic way to bring a burst of flavor and a touch of heat. These fiery little chillies not only make your food chatpata (tangy and spicy) but also come with a host of health benefits. Rich in vitamins A and C, green chillies boost your immune system and improve eye health. They also contain capsaicin, which has anti-inflammatory properties and can help boost your metabolism. Whether as a side dish or a topping, sautéed green chillies are sure to elevate your culinary experience to a whole new level.

Let’s make a simple and flavorful sautéed green chillies recipe:

Ingredients:

10-12 big green chillies
1 teaspoon fennel powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust according to your spice preference)
1 teaspoon amchoor powder (dried mango powder)
1/2 teaspoon cumin seeds
1/2 teaspoon rai seeds
A pinch of hing (asafoetida)
2 tablespoons oil
Salt to taste
1 tablespoon lemon juice

Instructions:

Wash the green chillies thoroughly and pat them dry with a kitchen towel.

Slit each green chilli lengthwise one by one.

Heat oil in a pan over medium heat. Once the oil is hot, add cumin ,rai seeds and hing. Let the cumin and rai seeds splutter and release their aroma.

Add the slitted green chillies to the pan and sauté them for about 2-3 minutes until they become slightly tender. Lower the heat to medium-low and sprinkle all the spice including Amchoor over the green chillies. Mix well to coat the chillies with the spices. Cook for an additional 2 minutes, allowing the flavors to infuse.

Turn off the flame and drizzle the lemon juice over the sautéed green chillies. Give it a final mix to incorporate the tangy flavor.

Transfer the sautéed green chillies to a serving dish. This dish is perfect as a spicy and tangy side dish. It complements well with Indian meals, especially rice and dal. Adjust the amount of red chili powder according to your taste preference. Enjoy the heat and flavors of these delicious sautéed green chillies.

Do try out this easy peasy recipe and let me know in the comment section how you liked it. Happy Cooking!

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Best Guacamole Recipe (Easy, Fresh and Authentic)

I absolutely love avocados for their rich buttery taste. Guacamole is an avocado-based dip or spread that originated in Mexico. Mexico cuisine is quite incomplete without guacamole. Making guacamole at home is super easy. It will literally take you 5 minutes with which you can make a classic side dish. You can spread guacamole on a toast, serve with tacos, chips, tortillas or burrito bowl.

Avocados are well loved for its buttery rich creamy flavour. Authentic guacamole doesn’t contain fillers and unnecessary ingredients. All you need is ripe avocados, onion, tomatoes, cilantro, lime juice, garlic, and salt. Easy and delicious! The key to making a good guacamole is to keep it simple. Do not get too fancy with the ingredients. Keep it plain and simple!

Pick ripe avocado for best guacamole. How to pick ripe Avocado?

Pick ripe but firm avocado. We are not looking for soft mushy ones for this recipe. 

  • Ripe avocados will yield to firm gentle pressure in the palm of your hand. 
  • If avocado is ripe, it may have a darker colour but colour can vary so it is best to go by feel as well as colour. It will feel lightly soft but it will not feel “mushy” to the touch.
  • The “stem trick” can also help you determine—by pulling off the nubby stem—how ripe an avocado is. If it comes off easily and the color is bright green, it’s ready.
  • Another indicator is the skin. Feel for bumpy skin. Avocados that are ready to eat will have a bumpy and not smooth skin.

Avocado Benefits 

Incorporating avocado into a varied, healthy diet can provide a number of benefits.

  1. They are loaded with vitamins, potassium and antioxidants. Avocados are a source of Vitamin C, E, K, and B6, as well as riboflavin, niacin, folate and pantothenic acid.
  2. They are excellent source of omega 3 fatty acids. These are good fats which helps a person feel fuller in between meals. Eating healthy fats supports skin health, enhances the absorption of fat-soluble vitamins and minerals
  3. Avocados also contain high levels of phytochemicals and carotenoids, which may have anticancer properties.
  4. It can also help you loose weight. A half-cup of guacamole has about 6 grams, almost 1/4, of your daily fiber needs. Fiber helps you feel full, so you’re less likely to overeat. Although avocados are high in fat, it’s mainly healthy monounsaturated fat which will not lead to unnecessary weight gain. 
  5. Avocados can also help lower “bad” cholesterol, triglycerides, and blood pressure.

How do you make Guacamole?

Ingredients:

  • 2 large ripe Avocados
  • Juice of 1 Lemon
  • 1 clove Garlic, minced
  • 1 small Onion, chopped very fine
  • 1 small Roma tomato, chopped very fine
  • 1 small Jalapeño, chopped finely
  • Handful of finely chopped Sweet Basil leaves (optional)
  • Handful of finely chopped Cilantro
  • Salt, Black pepper and Cayenne Pepper to taste

Instructions 

  • Slice the avocados in half, remove the pit, and scoop into a mixing bowl. 
  • Mash the avocado with a fork and make it as chunky or smooth as you’d like.
  • Add the remaining ingredients and stir together. Give it a taste test. Add more salt or lemon juice if needed.
  • Refrigerate the guacamole for 30 minutes before serving. It tastes best when it is cold.

How to store the leftover

Guacamole is best consumed the same day because it oxidizes and turns brown quickly. There are lot of old wives tales that tell you to keep a pit in guacamole to prevent it from browning but I tell you none of this works. 

The most common guacamole preservation hack is placing plastic wrap directly on the guacamole and refrigerate it to prevent oxidation. This may work for a day or two.

Happy eating! Do try out this easy peasy recipe and let me know in the comment section how you liked it. 🙂

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Embrace the Monsoon with Jamun Delights: A Recipe for Spicy Jamun Relish

As we celebrate the monsoon season, let us not forget the bountiful gifts it brings, including the enchanting jamun. Whether enjoyed in its natural form or in the form of delightful products, this humble fruit has the power to captivate our taste buds and transport us to the heart of the monsoon magic. So, embrace the monsoon, relish the jamun, and let your culinary adventures be a celebration of nature’s abundant blessings. 🌧🌿🍇

One way to enjoy jamun during this beautiful season is by making a Spicy Jamun Relish. This recipe is a perfect blend of sweet, salty, and spicy flavors, making it an irresistible accompaniment to your monsoon snacks.

Ingredients:


250g Jamun (Indian Java Plum)
3 tablespoons Sugar
1 teaspoon Black Salt
2 Green Chillies, finely chopped

Instructions:

Wash the jamun thoroughly and pat them dry.
Using a knife, carefully slit each jamun and remove the seeds. You can also mash them slightly to release their juices and enhance the flavor.

In a mortar and pestle, combine the sugar, black salt, and chopped green chillies.

Mix well to ensure that the sugar and salt dissolve completely.

Now mix chopped jamun In a mixing bowl, add the prepared jamun. Pour the ground mixture over the jamun and mix well to ensure that the flavors coat the jamun pieces evenly.

Allow the mixture to sit for about 30 minutes. This resting period helps the flavors to meld together beautifully and the sugar to draw out the natural juices of the jamun.

Once the flavors have infused, give the mixture a final stir. Serve your Spicy Jamun Relish as a side dish or a dip with your favorite snacks. It pairs exceptionally well with pakoras, samosas, or even as a tangy twist to your salads.

You can store any leftovers in an airtight container in the refrigerator for up to 3 days. The relish may become more flavorful as it sits.

This Spicy Jamun Relish not only brings out the vibrant flavors of the monsoon but also makes for a nutritious and delicious addition to your meal. The natural sweetness of the jamun, combined with the tanginess of black salt and the heat from green chillies, creates a delightful symphony of flavors that celebrate the essence of the season.

We genuinely encourage you to try this recipe at home and enjoy the magic of jamun. If you’re short on time or want to have a ready-made option at hand, you can order our carefully crafted Jamun Relish from our website. It’s made with love and can be stored in your fridge for up to 2 months, ensuring you have a taste of monsoon magic anytime you crave it.

So, this monsoon, let the humble jamun enchant your taste buds. Enjoy the rains, savor the jamun, and relish the magic of monsoon in every bite!

Feel free to share your experiences and variations of this recipe. Let’s celebrate the monsoon and the incredible flavors it brings together. Happy cooking! 🌧🍇✨

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Indian Spiced Healthy Plum Chutney- Aloo Bukhara Chutney

Dip, lick or eat.. This chutney is absolutely delicious. Indian Plum Chutney also known as Aloo Bukhara Chutney is a flavor bomb. It is spicy, tangy and a sweet condiment. I made this chutney for the first time in 2019. It happened by chance. I had no intention of making plum chutney. It was only when my husband got so many organic plums that we got tired of eating them. They were just lying around the kitchen counter and no one spared them a glance. They kept getting riper and riper and before they became overripe it caught my attention. And thank God they did otherwise I would have never made this chutney. 

Plums are packed with nutrients. It contains vitamin K, vitamin B3, vitamin B2, vitamin A, vitamin B6, copper, manganese, potassium & phosphorus. Plums also contain antioxidants which will help repair damaged cells and fight free radicals. The antioxidants in plums have powerful anti-inflammatory properties better than any other stone fruit. Also, if you or your child has constipation issues then, a little bit of this chutney can help in easy bowel movement because fibre in plums is extremely good. In Ayurveda, plums are known to aid digestion and strengthen immune system.

Plums are in season and before this amazingly nutritious and yummy stone fruit goes out of season you have got to make this yummy chutney for your family. I promise kids will love it too.

Fun ways to use this Chutney

  1. Use it as a spread for wraps, sandwiches, burgers or a toast.
  2. Use as a substitute for BBQ sauce for pork chops or chicken
  3. It can be an excellent addition to your cheese board to add more dimension and flavour. 
  4. My favourite way is to have it with dal and rice or with simple plain Parantha.

Recipe Ingredients

Plums: Always use black ripe plums that have tart skin and sweet flesh for making plum chutney.

Spices: I have used ginger, garam masala, chilli powder, kalonji (Nigella seeds), nutmeg powder, cinnamon, bayleaf, cloves and peppercorn. If you don’t have some spices, you can still make this chutney without it.

Sweetness: For sweetness I have used jaggery powder. Apart from adding nutrition, jaggery add its own earthy rich caramel flavour. You can use other sweetener like coconut sugar, palm sugar.

Black Salt or Kala Namak: Black salt has a distinct tangy and pungent flavour. It tends to give a dish a rich umami flavour. It also helps to aid digestion. You can substitute black salt with Himalayan Pink Salt.

Recipe: makes 500 grams Chutney

Ingredients

  1. Plums: 1 kg
  2. Jaggery: 250 grams
  3. Rock salt to taste: 1.5 tsp or as per taste
  4. Red chilli powder: 1/2 tsp
  5. Minced ginger: 1 tbsp
  6. Garam masala: 1/2 tsp
  7. Any Non-fragrant Oil: 2 tbsps (I used groundnut oil)
  8. Water: 1/2 cup
  9. Nigella seeds/Kalongi: 1/4th tsp
  10. Nutmeg powder: a pinch

Whole Spices

  • Bayleaf: 1
  • Cinnamon stick: 1” long
  • Cloves: 4 
  • Peppercorns: 6

Instructions

  • Chop plums roughly and add ginger to it. 
  • In a wok, heat oil. Add bayleaf, kalongi or nigella seeds, cloves, cinnamon and black peppercorns.
  • After 30 seconds, add plum and ginger mix. Cook for a minute. 
  • Break jaggery into small pieces and add to plums.
  • Stir well and let jaggery dissolve. 
  • Then add salt, red chilli powder & garam masala. Mix well. Cook for 2 minutes.
  • Now add water and let it cook for about 30 minutes or till it gets thick and jammy. 
  • Keep stirring in between. 
  • Finish it with some grated nutmeg in the end. Mix well.
  • Let cool and the pour it in clean glass jars.

How to store Plum Chutney

Allow the chutney to cool completely before storing it in a clean dry airtight container. Refrigerate this chutney. It will last you approximately 3 to 4 weeks. However, if you are planning to make a large batch then do follow proper canning procedures. There is no point in going through all the processes of preserving, if it is going to spoil before you get to open the jar.

Notes

  • Fresh whole spices add more punch.
  • Try to get your hands on black salt or kala namak. It goes very well in this recipe.
  • Adjust sweetener as per your taste. When using ripe plums this recipe will yield a sweet tangy chutney, but not overly sweet.