Coconut & Garlic Chutney

Dry, Spicy chutney to elevate the taste of your daily fare

Ingredients:

Grated Coconut : 1/2 of a medium sized coconut
Garlic: 18 cloves
Salt: To Taste
Red Chilli Powder: 1 tea spoon
Jeera: 1 tea spoon

Method:

1. Peel and grate half of a coconut and add to the grinder.

2. Peel 18 cloves of garlic and add to the coconut with the jeera.

3. Add all the dry masalas (salt, chilli powder) to the coconut-garlic mixture.

4. Grind all the ingredients to a grainy texture and serve. The chutney can be served with vada pav, sandwiches and hot parathas.

 

Khatte Rajma Masala

Deliciously tangy Rajma Masala for the health concious

Ingredients:

Kidney Beans: 250 gms
Tomatoes: 4
Onions : 4
Garlic: 7 cloves
Ginger: Small slice
Green Chilli : 2 small
Cloves: 2
Bay leaf : 2
Jeera : 1 pinch
Soaked Tamarind: 10 gms
Dhania: 1 tea spoon
Red Chilli Powder: 1 tea spoon
Garam Masala : 1 pinch
Cooking oil : 2 table spoons
Salt to taste

Method:

1. Soak the kidney beans overnight and pressure cook with a little salt and a cup of water in the morning.

2. Puree the onions, garlic, green chillies, ginger and tomatoes in a blender.

3. Heat oil in a pan and add the jeera, bay left and cloves. Now lower the flame and add the tomato mix to it. Add salt and cook for sometime till the mixture leaves oil.

4. Now add the red chilli power, dhania and garam masala and stir. Also add the tamarind water and cook for a few minutes.

5. Add this mixture to the pressure cooker where the rajma has been cooked.

6. Cook for 7-8 minutes and garnish with coriander. Serve with steaming hot basmati rice.

***You can alternatively add lemon juice instead of tamarind and serve with a knob of butter.