Coriander Tamarind / Dhaniya Imli Chutney

Coriander Tamarind / Dhaniya Imli chutney is a No Onion No Garlic recipe prepared using Coriander leaves and Tamarind as the main ingredients.

It is sweet and sour / Khatta Meetha in taste. It is a nice accompaniment with Vegetable Sandwich, Aloo Tikki, Aloo Tikki Burger, Dhokla, Dabeli, Samosas, Pakoras, Bhel puri, Dahi puri, Sev Puri and other chaat recipes.

INGREDIENTS :

(1) 1 bunch of Coriander leaves (Hara Dhaniya patta), Washed

(2) 25 gms of Tamarind  (Imli)

(3) 50 gms of Jaggery  (Gud)

(4) 1 teaspoon of whole Coriander seeds (Akkha Dhaniya)

(5) 1 teaspoon of Cumin seeds  (Jeera)

(6) 2 whole green chillies

(7) Salt as per taste required

Gathered all ingredients for the preparation of chutney.

Ingredients : From top go anticlockwise - Coriander leaves, whole Coriander seeds, Cumin seeds, Tamarind, whole green chllies, Salt and Jaggery at the center.

METHOD :

(1) In a blender or Chutney grinder, put all the seven ingredients listed above. Add very little water (I added about 40 ml of water for the ingredients taken). Grind until smooth chutney is formed.

(2) Transfer the Chutney into a serving bowl.

(3) You may store it in an airtight container and refrigerate it.  Consume within a week.

Brahmi Imli Chutney / Brahmi Tamarind Chutney

Brahmi is a medicinal plant or herb and it is known for its various health benefits.

It is said that Brahmi leaves when consumed early morning in empty stomach boosts memory power and intelligence level.

There are various recipes of these leaves in practice and I have prepared Brahmi Imli chutney today using Brahmi leaves.

The recipe is very simple to prepare and the resulting chutney is very tasty, sweet and sour / khatta meetha.

INGREDIENTS :

(1) 2 handful of Brahmi leaves

(2) About 50 gms of Jaggery (As per sweetness required)

(3) 25 gms of Tamarind (Deseeded and washed)

(4) 1 inch sized ginger piece

(5) 1 whole green chilli (You may add one more if you like spicy)

(6) 1 teaspoon of Cumin seeds / Jeera

(7) 1 teaspoon of whole coriander seeds (Akkha Dhaniya)

(8) Salt to taste (I put 1/4 teaspoon of salt for the amount of other ingredients taken)

Gather all ingredients for the preparation of Brahmi Imli Chutney

INGREDIENTS : Whole green chilli,  Jaggery (Gud), Tamarind (Imli), Ginger, Cumin seeds / Jeera, Whole Coriander seeds, Brahmi leaves and Salt

METHOD :

(1) First clean and wash the Brahmi leaves and keep all the ingredients ready for grinding.

(2) Remove the seeds (Deseed) the Imli / Tamarind and wash it in a bowl of water. Soak it in a bowl full of water for 2-3 mins so that it becomes soft. Drain the water and keep the washed Imli aside.

Tamarind / Imli

Wash tamarind / imli in a bowl full of water and keep it soaked for 2 -3 mins so that it becomes soft, then drain away the water.

Washed and slightly soaked tamarind / imli

(3) Put all the ingredients listed above in the grinding jar.

All ingredients taken in a grinding jar

Cover the grinding jar with its dome

(4) Add very little water and grind it until smooth chutney is formed. I added 50 ml of water for the amount of ingredients taken.

Chutney is ready in the grinding jar

(5) Serve the chutney in a serving bowl.

Note : Refrigerate it and consume within a week.

This chutney can be used along with Samosas, Pakoras, and in Chaat and goes well with even chapatis (Especially kids will love it).

There are various recipes of Brahmi leaves that can

(1) Cure sleeplessness (Insomnia)

(2) Cure burning sensation

(3) Minimize hairfall

(4) Improves memory power and intellect

(5) Erases all scars and acne from skin

(6) Reduces anxiety and cures chronic headache

(7) Make the person healthy and clear his voice

(8) Cures Urinary problems

(9) Cures blood pressure problems

(10) Cures joint pain

Do try this recipe and relish the chutney!!

Quick Chicken Curry

Today we will learn to prepare simple Chicken Curry with gravy using basic Indian dry spices. It took me exactly 50 minutes to get it ready and the chicken turned out to be delicious, tender, juicy and soft. There is no marination required nor any grinding task involved. 

This recipe is meant for novice cooks, bachelors, working and busy moms and students. This goes well with any Indian flat breads like roti / chapatis or butter naan and with steamed rice or flavoured rice like pulav, jeera rice and ghee rice.

Any chicken curry tastes best when bone-in chicken is used to make it, however boneless chicken can also be used.

INGREDIENTS :

(1) Half kg Chicken (Preferably bone-in)

(2) 4 tablespoons of Cooking Oil

(3) Half teaspoon of Cumin seeds / Jeera

(4) 1 Medium sized Onion finely chopped

(5) 1 tablespoon of Ginger Garlic paste

(6) 2 tablespoon of Curd / Yogurt

(7) 1/4 teaspoon of Turmeric powder / Haldi

(8) 3/4 teaspoon of Red Chilli powder (as per spiciness required)

(9) 1 and half teaspoon of Garam Masala powder (Adjust as per taste required)

(10) 3 whole red Chillies (Optional)

(11) 2 glasses of hot water for cooking

Cuisine : Indian

Serves : 2-4 persons

Time required : 5 minutes for preparation and 50 minutes for cooking = 55 minutes

METHOD :

(1) Wash chicken thoroughly under running water and drain off the water completely.

(2) Chop the Onion finely and mince the three whole red Chillies.

Minced red chillies

(3) Heat 4 tablespoons of oil in a wok / kadhai and add Cumin seeds / Jeera to the warm oil. Once the Cumin seeds splutter and change colour, add the chopped Onion and sauté it until it turns golden brown in colour.

(4) Add Ginger Garlic paste and sauté until the raw smell of it goes away.

(5) Add curd, Turmeric powder / Haldi, Garam Masala and red chilli powder. Also add the minced Chillies.

Mix well.

(6) Saute for two minutes till the mixture smells good and the raw smell goes away. 

(7) Add chicken and mix well. 

 Add 2 glasses (400 ml) of hot water. Again mix well.

(8) Cover and cook on a low flame for 40 minutes till the chicken is cooked. Keep stirring from time to time in between during these 40 minutes.

At the end of 40 minutes, the chicken was cooked and the gravy was thick as shown in the image.

(9) To check if the chicken is cooked, prick it with a fork. It must be soft and come off the bone easily. Taste to see if the salt is sufficient. Switch off the gas stove. Keep covered until you serve.

(10) Serve chicken curry with steamed rice and aloo bhujia as shown. My personal review is that this combination tastes awesome.

Indian style of Vegetable Macaroni

Indian style of Vegetable Macaroni is a delightful snack recipe and a Kid’s tiffin box recipe. This recipe is prepared using Macaroni with Vegetables and basic Indian dry spices and is something that everyone relish eating.

I have prepared it slightly with gravy. We can prepare it extremely dry version too. I plan to prepare it next time and is in my To - do list.

Here are the list of ingredients to prepare Indian Style of Vegetable Macaroni.

INGREDIENTS :

(1) Macaroni - 2 cups (200 gms) sufficient for 4-5 persons. For 1 serving 50 gms is taken.
(2) Cabbage - Half cup finely chopped
(3) 1 Carrot finely chopped
(4) 2 small Potatoes finely chopped
(5) 2 medium sized Onions finely chopped
(6) 2 medium sized Tomatoes finely chopped
(7) Coriander leaves finely chopped
(8) 1 whole green Chilli, minced (Optional)
(9) 1 tea spoon Ginger paste / Ginger Garlic paste
(10) 4 table spoon of Vegetable oil
(11) 1 tea spoon Chaat masala
(12) 1 tea spoon of Garam masala powder
(13) 3/4 tea spoon of Coriander / Dhaniya powder
(14) 1/2 tea spoon of Cumin / Jeera powder
(15) Half tea spoon of Turmeric / Haldi powder
(16) Salt to taste

Macaroni (Before cooking)

Cuisine : Indian

Serves : 4-5 persons

Time required : 30 minutes including preparation time.

METHOD :

(1) Wash all the vegetables, Carrot, Onions, Tomatoes, Potatoes, Cabbage thoroughly, pat dry and then chop them finely.

(2) Cook the Macaroni in water of quantity enough for it. Once the water starts boiling add salt to taste and 1 tea spoon of Vegetable Oil. It took me 10-12 minutes to cook Macaroni on a medium flame. Stir at regular intervals. Strain it with the help of a sieve and discard the water. Keep the Macaroni aside in any bowl.

Cooked Macaroni

(3) Also cook all the chopped Vegetables like Potatoes, Cabbage and Carrot. You may cook them separately one by one in boiled water with salt to taste as each take different time to cook. Keep them aside.

Cooked cabbage

Cooked carrot and potatoes

As you can see, I have slightly overcooked it to prepare macaroni with little gravy. Incase, you don't like that way cook till the stage of just cooked.

(4) Preheat 3 table spoon of oil in any Kadhai / Wok. To the warm oil, add chopped Onions and sauté till it turns light golden in colour. Add ginger paste and chopped green chilli and mix well. Saute for a minute. Add chopped tomatoes and cook till they are mushy.

Heat Vegetable Oil in a wok

Add chopped Onions

Saute the onions till golden brown

Add Ginger Garlic paste

Add minced green chillies

Add chopped Tomatoes

Saute till Tomatoes are mushy and cooked

(5) Add Turmeric powder, Coriander / Dhaniya powder, Cumin / Jeera powder. Mix well. Stir for 1 minute.

(6) Add the boiled vegetables like Cabbage, Potatoes and Carrot. 

Mix well. Stir for 1 minute.

(7) Add Garam masala, Chaat masala and salt to taste. Mix well.

Note that all the vegetables and Macaroni were already cooked in salted water, so add salt accordingly. It might not even require or need a very little amount of salt.

After mixing...

(8) Add cooked Macaroni at this stage and mix well.

After mixing....

(9) Add chopped Coriander leaves.

(10) Cook Macaroni with vegetables for 2 minutes.

(11) Steaming hot Veg macaroni with slight gravy is ready.

(12) Transfer the delicious Veg Macaroni cooked in Indian style onto a plate and garnish it with Coriander leaves.

(13) Relish eating it during snack time or you may also pack it for kids tiffin box.