Wednesday, March 21, 2012

Rhubarb Chutney

Nice and tangy Rhubarb chutney is quick and easy to make. Rhubarb stalks are sour and hence perfect to make this sweet and tangy chutney. This recipe is inspired by Marathi style chutney called मेथांबा (made with raw mango and Fenugreek seeds. These seeds are called as मेथी in marathi and आंबा for raw mango hence the name मेथांबा). This chutney makes a good condiment. Tastes good with parathas, rice, and even on a slice of bread. Rhubarb stalks are red which gives this chutney a nice appealing  color. Rhubarb is quite stringy so make sure to cut the ends and peel off the strings. Basically peel off the outer layer. There still will be some strings left when you start dicing the stalks but that is perfectly Okay.

Ingredients
5 stalks Rhubarb diced(makes approximately 2 cups)
1/2 cup Jaggery
1/2 tsp chili powder
salt as per taste
For Tempering
1 tsp oil
1/8 tsp mustard seeds
1/2 tsp fenugreek seeds
Pinch of asafoetida
Pinch of turmeric powder
1 dried red chili halved


Method
For tempering heat oil in a pan, add mustard seed and once they crackle add fenugreek seeds, asafoetida, turmeric powder and red chili. Throw in diced rhubarb.

 Once it starts to softens, add remaining ingredients and let it cook for 15-20 minutes until most of the water evaporates. Let it cool and store it in a airtight container. It will stay good for up to a week outside and then you might want to refrigerate it. Sweet and tangy Rhubarb Chutney is ready.




Thursday, March 15, 2012

Garden Salad Wrap

This wrap is simple and easy to make. First I was not a big fan of wraps but now have started liking it. Wraps are great when you need a quick lunch or dinner, and this particular salad wrap come together in minutes. No cooking time at all, all it needs is some prep time.

Ingredients
2 medium size tortilla's(wheat/white)
1/2 cup shredded iceberg lettuce
1/3 cup cucumber chopped
1/2 tomato chopped
1/4 cup canned chickpeas
2 tbs shredded mozzarella cheese(optional)
1/4 tsp tomato and chili sauce
1/4 tsp sweet spring roll sauce
1/2 tsp hot sauce 

Method
Heat tortillas just to warm them. To assemble lay a tortilla on a flat surface and spread tomato-chili sauce, sweet spring roll sauce and hot sauce evenly. Arrange lettuce, tomatoes, cucumber and chickpeas. Add cheese if using.
 Now fold the tortilla from both sides and start rolling from open ends just like a burrito. Repeat the procedure for second tortilla. Quick and easy salad wrap is ready to eat!! How easy was that :-). 

Thursday, March 8, 2012

Carrot Raita(गाजराची कोशिंबीर )

Raita is a very common accompaniment in Indian meal. It helps to sooth your tongue after eating anything spicy. This particular carrot raita is quite different. Actually this is my mother-in-laws recipe. It tastes delicious. Mustard powder adds a nice kick to this raita. It needs quite a bit of time to infuse all that mustard flavor into raita but it is worth it. I have made this carrot raita many times for my guests and they have enjoyed it as much as we do.

Ingredients(Serves 4)
4 carrots washed, peeled and grated
1 1/4 cup yogurt beaten
1 tbs+1 tsp Mustard Powder(Grind regular black mustard seeds in a grinder to make fine powder)
1 1/2 tsp sugar
Salt as per taste
For tempering
1 tsp oil
1/2 tsp mustard seeds
Pinch of Asafoetida

Method
Microwave grated carrots in a bowl covered with plastic wrap for 4 minutes stirring half way through. Don't want to overcook the carrots, it should still have a bite to it but not crunchy. Once carrots are cooled add all the ingredients except for tempering and mix well. For tempering heat oil in a small pan, add mustard seeds followed by asafoetida. Pour this tempering over carrot raita. Now let this raita sit in fridge for at least 3-4 hrs or overnight . Mustard powder adds a nice kick to this raita so it takes time to infuse all it's flavor in raita.