Hariyali Chutney/कच्चे आम की चटनी ( Raw Mango Chutney)

Hariyali chutney

Apart from pickles raw mango can be made to tongue tickling chutney or sweet murrabba. Murrabba can be stored for long time like pickle but chutney can be stored in fridge for 10-15 days and in freezer for 3-4 months.

Different version of mango chutney is made in Northern India. But I have my version of mango chutney and my friends and family just love it. If it is season of raw mango then this chutney and chana dal vada would be my sons most loved snack. It is not simply an accompaniment to an appetizer or snack, but as a side dish to every meal.  This chutney is extremely good for making vegetable sandwiches,
Because this chutney has mint, cumin, coriander thus it not only enhances the taste but also aides in digestion. Garlic in this chutney gives relief in flatulence (gas trouble).

Preparation Time: 10 min.

Making Time: 5min.

Servings: Makes 20-25 small helpings

Ingredients required for Mango Chutney:

• 1 Medium Raw Mango

Raw Mangoes

• One small onion

• 5-6 Cloves of Garlic

• 1-2 Green chilies

Green Chilies

• 1/2 Tea spoon Cumin seeds

• 5-6 Sprigs of fresh green coriander leaves

Fresh Green Coriander sprigs

• 30-40 Fresh leaves of Mint

Mint leaves

• 10-15 gm. Jaggery

Jagerry

• Salt to taste

Direction for Making Raw Mango chutney

• Wash the mango and peel it.

• Cut the peeled mango to small pieces.

Peeled and cut Raw Mango

• Wash drain and cut coriander sprigs.

• Wash mint leaves.

• Wash and cut green chilies.

• Peel onion and cut to pieces.

• Peel garlic. 

• Take in a bowl

• Mango pieces

• Onion pieces

• Garlic

Raw mango pieces, onion pieces, Garlic and green chili pieces for Hariyali chutney

• Chopped Coriander sprigs.

Mango, Onion,Garlic, Coriander leaves and green chili for Hariyali chutney

• Mint leaves

• Cut green chilies

• Salt

• Cumin seeds

• Put in a grinder -mixer and grind to fine paste.

• Add jaggery and again grind to make a homogenous paste.

Hariyali Chutney

• Take out in a container with a lid and store it in the fridge and use as and when required.

Tips:

• Add water in little amounts while grinding.

• The amount of cumin seeds, onion, and garlic can be increased or decreased as per the taste or to change the flavor.

•  This chutney can be taken while a person is having upset stomach as it has digestion aiding ingredients.

• Make ice cubes of the chutney in an ice tray and store in the freezer. When required take a cube of chutney let it melt at room temperature and use it.

Suggested Variations:

• Since, I like this proportion of ingredients in the chutney so much, that I really would not suggest variations.

• Yet if one wishes to do away with onion and garlic, then it is suggested that some kala jeera should replace them to maintain the digestive property and sharp tangy taste.

Lazzatdar Kebab/chana kebab / काले चने के कबाब (Kebab Of Kala Chana)

Pan Fried Lazzatdar Kebab

Fried Lazzatdar Kebab

These are the Kebabs which melt in mouth and nutrition wise as well as taste wise are the best replacement for mutton Kebabs for vegetarians. I learnt them when I was doing MSc. way back in 1976.

My brother who was doing his MBBs came to Almora with his friend and I wanted to give a day off to my mom from kitchen and make something else than the regular food, so my friend's mom taught me how to make Lazzatdar Kebab. These lazzatdar kebabs  served with coriander mint chutney were so good that my brother as well as his friend could not believe that they are not mutton kebab! And best part is that my mom also could eat them as they were pure vegetarian kebabs.

It was real delight to see her enjoying these kebabs, because it was always she used to cook and we used to enjoy the fruits of her hard work.

Preparation Time: 30 – 40 min.

Cooking Time: 20-30 min.

Servings: 8-10 Medium size Kebabs

Ingredients required for making Lazzatdar Kebabs;

• 250gm. Kala Chana (Black Gram)

• 2 Medium size Potatoes

• 2 medium size Onions

• 2 Fresh Green Chilies

• 1 Inch piece of Ginger

• 5-6 Cloves of Garlic (optional)

• 5-6 Sprigs of Fresh Green leaves of Coriander.

• 2 Tea spoon Garam Masala

• 2 Tea spoon Red chili powder (or to taste)

• 2 Tea spoon Amchur powder.

• Salt to taste

• 4-5 Tea spoons of Olive oil (or any other cooking oil)

Direction for Making Lazzatdar Kebabs:

• Wash and soak kala chana in water over night.

• Drain out the water in which kala chana was soaked overnight.

• Wash the soaked chana nicely.

• Put soaked chana in a cooker, add 200 ml. water and one tea spoon salt, close the lid.

• Keep the cooker on high flame till pressure builds in the cooker.

• Lower the flame when pressure builds in the cooker and cook for at least 15min. to make sure that chana is cooked to softness.

• Remove the cooker from gas and allow it to cool.

Boiled Kala Chana

• Boil potatoes and peel them. Keep aside.

Boiled and peeled Potatoes

• Cut onions finely

Finely cut onions

• Cut green chilies finely.

Finely cut Green Chilies

• Cut garlic finely

Finely cut Garlic

• Wash and drain water from coriander leaves and cut them finely.

Finely cut Green Coriander Leaves

• Grate the ginger piece.

• Cook the boiled Chana till its juices dry up but yet remains moist or drain juices from boiled chana completely. Draining juices reduces the flavor.

• Peel boiled potatoes and keep aside.

• Mash boiled chana with your fingers nicely till not even a single whole chana is left. Or simply grind it in mixer "Without adding water.

ashed boiled Kala Chana

• Add to the mashed chana

• Finely cut onions

• Finely cut garlic

• Grated ginger

• Finely cut green chilies

• Finely cut coriander leaves

• Garam masala

• Red chili powder

• Amchur

• Salt

• Boiled potatoes

Mash boiled Kala chana with coriander leaves, onions, garlic, green chili, garam masala, red chili powder,ginger, amchur and salt

Boiled and broken potatoes with rest of the ingredients

• Mix all ingredients with regular mashing of potatoes till the mixture becomes homogenous dough.

Dough of kala chana with rest of the ingredients ready for making Kebabs

• Make balls from the dough mixture of required size and flatten them between your palms.

Dough of kebabs made to round of required size

•   Keep a non- stick tawa on gas on high flame and spread one tea spoon of oil on it.

Non stick Tawa being heated with spoon full of olive oil

•   When the tawa becomes hot lower the flame and keep the flattened balls on the tawa.

Kebabs being cooked on tawa

• Sprinkle one tea spoon oil from side of kebabs.

• Cook on low flame till one side is golden brown.

• Turn the kebabs upside down and sprinkle 1-2 teaspoon of oil and cook till other side is also golden 

Turned upside down and being cooked on the other side

• Serve hot Lazzatdar Kebabs with coriander mint chutney and ringlets of onions as snacks, side dish to main course.

Pan Fried Lazzatdar Kebab with Coriander-Mint chutney

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html              http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

• These Kebabs go very well with Roomali roti, bread and hot buttered buns.

Pan fried Lazzatdar Kebab , Coriander-Mint chutney and Hot buttered Bun

Tips:

• Make sure chana is boiled to softness.

• Make sure boiled chana is mashed completely.

• Do not add water if using grinder/mixer while grinding boiled Chana .

• Make sure potatoes are mashed completely in the mixture of kebab.
• If you have drained the liquid from boiled Chana then it can be used as soup with a dash of lemon juice and pepper powder.

Suggested Variations:

• Powdered, soaked soya beans nuggets (Nutrela) can be added to the mixture. It enhances the taste as well as nutrition value as soya beans are rich in protein.

• If you prefer deep fried Kebabs then add 50 gm. corn flour to the mixture and also coat the flattened balls with corn flour before frying.

Balls for Kebab rolled in Corn flour

Lazzatdar Kebab (Fried)

• Corn flour can be replaced by bread crumbs.

• Those who do not take onions and garlic can replace onions and garlic by ginger, and potatoes.

• Place one kebab, some salad leaves, onion ringlets, tomato ringlets, on a buttered slice of bread. Sprinkle sauce of your liking and place another slice of bread on the top of it or put them in a burger bun and  vegetarian burger is ready.

Paneer Tikka (Cottage cheese cooked with spices)

Juicy Paneer Tikka with salad on the sides

Cottage cheese is one of my favorite milk products. When it is made to Tikka it takes the subtle flavor of the herbs put in the marinade yet maintains the classic taste of its own. Though Paneer Tikka is made in different manner I write this recipe on the demand of my daughter-in-law’s sister Amrita. She liked it especially because it is literally oil less. Paneer Tikka can be had as snacks as well as side dish to the main course. I love it so much that for me every time is paneer tikka time.

Preparation Time: 45 min. (Including marination time)

Cooking Time: 10– 15 min.

Servings: 10- 12 Medium servings

Ingredients required for Paneer Tikka:

• 250 gm. Paneer (cottage cheese)

• 50 - 100 gm.  Cream (Malai)

• 100 gm. Thick Curd

• 1/4 Tea spoon Turmeric Powder

• 1 Tea spoon Amchur Powder (Dry raw mango powder)

• 1 Tea spoon Red chili Powder

• 1 Tea spoon Kasoori methi (Dried and powdered green leaves of methi)

• Salt to taste

• 2 Tea spoon Olive oil.

Direction for marinating Paneer:

• Cut paneer to 2cm.x2cm. pieces.

Cottage Cheese (Paneer ) cut into pieces

• Take Paneer pieces in a bowl.

• Add Turmeric powder, salt, chili powder and amchur.

Turmeric powder, Salt, Chili powder and Amchur added to Paneer pieces

• Add malai(cream).

Cream and curd added to Paneer pieces

• Add kasoori methi and mix well.

Mixed after adding Kasoori Methi

• Keep aside for at least 30 min.

Direction for Making Tikka

• Take a nonstick Tawa and keep it on high flame.

• When hot lower the flame and spread one tea spoon of olive oil on it.

Hot non stick tawa with one teaspoon of oil

• Place marinated paneer pieces on Tawa and let them cook for 3-4 min, without disturbing.

Marinated Paneer pieces placed on hot Tawa and being cooked

• The side of paneer which are in touch of tawa directly will become brownish pink.

• Carefully turn them upside down.

Turning Paneer pieces upside down to cook from both side

• Cook the other side also till brownish pink in color

Paneer Tikka with salad

• Serve the tikka with coriander mint chutney, 
•  http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

• http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

   

Tips:

• Do not make the paneer pieces very small.

• Tawa should not be smoking hot when you place paneer on it, because paneer will get burnt spoiling the taste.

• Curd should be thick and not too sour.

Suggested Variations:

• Kasoori methi can be replaced by oregano/ parsley/ basil to change the flavor of paneer tikka.

• Malai (cream) can be replaced by curd to reduce the fat content due to malai.

• Paste of green chili and coriander can be added to marinade instead red chili powder and methi, this gives very good flavor and color to tikka.

Baked Samosas( less oily, low calory snack)

Baked Samosas

While fried samosas have got their own wonderful taste they are very high in calories, so  I dedicate this recipe to all health and figure concious people who love eating but get detered some times due to oil and clories involved in fried samosas.


Preparation time: 15- 20 min.

Baking time: 10 - 15 min.

Servings made: Total Samosa made from above material  10 - 15.

Ingredients Required For Baked Samosas 

• 200 gm.  Maida (Refined wheat flour) .
• 3 gegg's White (Yolk to be discarded)
• 10 gm.  Butter 
• 4 medium sized Boiled Potatoes 
• 2-3 teaspoons Par boiled peas 
• 1 teaspoon finely cut  Green chilies 
• 1 teaspoon Dry mango powder 
• 1/2 teaspoon Red chilly powder 
• 1 teaspoon Garam masala 
• 1 teaspoon Coriander leaves finely cut 
• Salt to taste
• 50 ml. Milk 

Directions to prepare Baked Samosas

• Mix butter and maida nicely till it resembles bread crumbs.
• Beat egg white and add it to the butter maida mixture with continuous mixing and kneading.
• If required add little milk to it while kneading. 
• Knead the mixture to a soft but firm dough. Make sure the dough is firm, other wise the samosas will not be crispy.
• Keep the dough covered for 5 min.
• Mash potatoes to small pieces (not to pulp).
• Take1 tea spoon of oil in a wok and heat the oil, add cumin seeds let them splutter. 
• Add the following and cook for 5 min., mixing them continuously:
• Potatoes
• Peas
• Dry Mango powder
• Turmeric
• Green chilies
• Red Chilly powder 
• Take the above mixture in a bowl and add garam masala. Allow it to cool.
• Make small balls from the dough and roll them to 5-6 inches diameter circle.

Dough for baked samosa,rolled ball of dough and filling of potato,peas and spices

• Cut them to half with the knife, and make a cone out of the half piece and fill it 3/4 with the potato mixture.

Making cone of one half of the rolled ball of the dough

Filling the cone with potato, peas and spices mixture

• Seal the open ends by applying drop of water and pressing them together firmly. 
• Repeat the same for all the dough and bake them in preheated  oven at 150 C till they become golden in color(some prefer it slightly brownish golden). Turn them over when top side starts becoming golden brown.
• Bake again till other side also becomes golden brown.(Approximately 5-7 min. each side

Samosa getting baked

Enjoy the crispy less fatty samosas with coriander chutney / Hariyali chutney

Baked Samosas

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

http://jyotsna-pant.blogspot.com/2011/10/sweet-tamarind-chutney.html

http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

Tip(s) :

• Do not bake to dark brown color.

•  For those who do not take eggs, eggs can be replaced by butter/ghee. 

Suggested variation:

• Minced meat (mutton / chicken ) can taken instead of potatoes.
• Coarsely ground powder of roasted moong dal can be taken instead of potatoes and peas.

Badeel/ बड़ील (Low calorie Snack/Appetizer)

Badeel

My daughter's would be in laws were to visit our house for the first time so I wanted to make something Authentic Kumauni. And what did I make in snacks?? oh yes Badeel!!! They were an instant hit with all of them specially my daughter's would be Mom in law as she is fitness and weight conscious, hence calorie conscious. Now 5 yrs. after my daughter's marriage, she makes it when ever her in laws are at her house, and it is totally relished.
Ingredients required

• 250gm. Chana dal washed and soaked for 3-4 hrs.
• Salt to taste
• Chilly powder to taste.
• Cooking oil 100 ml (for frying)
• 2-3 Green chilies finely cut.
• 1/2 tea spoon Turmeric powder
• 1 Teaspoon Cumin seeds(1/2Teaspoon for seasoning , 1/2 Teaspoon for garnishing)
• 1 Tea spoon Mustard seeds ( 1/2 Teaspoon for seasoning, 1/2 Teaspoon for garnishing)

Directions to prepare Badeel

• Grind the soaked dal to smooth paste .

Dal paste

• Take oil in a kadhai and heat.
• When the oil is hot add , mustard seeds, cumin seeds,green chilies into it.

Green chillies, cumin mustard seed in hot oil

• When the seeds start spluttering and the green chilies turn slightly darker, or slight change in their color is observed, add the following and mix thoroughly:
• Dal paste
• Turmeric powder
• Salt
• Chilli powder



Dal paste with salt, turmeric powder, and seasoning 

• If the mixture sticks to the kadai then sprinkle some water occasionally.

•  When the mixture changes the color and starts leaving the sides of kadhai then sprinkle 1/2 cup of water to it.

• Cover and cook on low flame for 5 min.

Cooked mixture ready to be taken on a plate 

• Grease a plate, take the mixture in it and flatten the mixture nicely by patting .

Cooked dal mixture on a plate ready to be patted flat

Cooked dal mixture flattened on a plate

• When the mixture is cooled cut it to required size pieces.

•  Shallow fry them will little amount of oil place on a serving dish.

• Heat 1 teaspoon of oil, add the following and let them splutter (tadka) : 
• Mustard seeds
• 2-3 red dry chilies 
• Spread the hot oil with spluttered mustard seeds and chilly pieces on to the pieces in the plate.

Badeel

• As they have no starch, or fatty substance, they are low in calories and high in protein.

Enjoy Badeel as hot snacks  with Dhaniya/ Pudina ( mint leaves) chutney/raw amngo chutney or red Chili sauce 

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html

http://jyotsna-pant.blogspot.in/2011/09/red-and-green-chilly-sauce.html

Tips:

• Do not add too much water while grinding.Lentil

• Take non-stick wok to reduce the amount of oil. 

Suggested Variation:  

•  The flavor can be changed by adding fresh coriander/ methi/ mint/ powder of dry methi leaves/finely cut onions to the dal paste. 

• Chana dal can be replaced by lentil , Tur dal ( Arahar dal ) or moong dal .