Cranberry sauce

 I listen about cranberry sauce a lot. Generally Americans prepare it during thanks giving with Turkey.It was new year eve & fresh cranberry season.I decided to prepare it.It is very easy, healthy and yummy recipe.

Cranberry pic

Ingredients:

• Cranberry -  400 gm
• Apple -  2 small size
• Honey -  2 table spoon
• Cardamom powder -  1 tsp
• Orange Zest -  1 tsp

Method:

Rinse the cranberry in a colander properly.Peel the apples.Chop one apple and grate the other one. Now keep all ingredients except honey in a heavy bottom wok.Add one cup water.

 Keep it in a medium flame for 15-20 min, with-in 10 min cranberry starts popping itself. After 15-20 mins, turn off the gas and allow it to be cool for sometime.

Now its time to add honey.

 Relish it with ice cream or sweet hung curd.

Tips:

Cranberry is very tangy in nature so  I added apple to reduce it sourness.If u like the sour taste then add the orange juice in the place of apple,and water.

METHI CHUTNEY

                           

METHI CHUTNEY

INGRIDIENTS:

• FENUGREEK SEEDS-2TBSP
• DATES -4 PIECES                                                  
• RAISINS-1/2 CUP
• SALT-1TSP
• SUGAR-1TBSP                                                                                   
• RAW MANGO SLICES-1NORMAL SIZE
• TERMERIC POWDER-1/2TSP
• FENNEL SEEDS/SAUNF-1TSP
• GREEN CARDAMOM POWDER-1/2TSP
• CORRIENDER POWDER-1TSP
• AESOFTIDA(HING)-1/4TSP
• MANGO POWDER/ANARDANA-1TSP
• RED CHILLY POWDER-1/2TSP
• BLACK PEPPER-1/2TSP
• BANANA-1SMALL SIZE

METHOD:

• SOAKED THE FENUGREEK SEEDS IN WTAER FOR 12 HOUR.
• PUT ALL THE INGRIDIENTS IN PRESSURE COOKER  EXCEPT SUGAR.
• ADD AS MUCH WATER AS ALL INGRIDIENTS CAN EASILY DIPPABLE.
• PLACE THE PRESSURE COOKER ON MEDIUM HIGH FLAME ON THE BURNER.
• CLOSE THE LID .KEEP IT ON FLAME FOR 8 MINUTES.
• WAIT FOR A WHILE TILL COOKER HAS ESCAPED THE STEAM
• THEN OPEN THE LID .MASH ALL THE THINGS WITH THE HELP OF SPATULA BOTTOM.
• NOW ADD SUGAR.
• AGAIN PLACE THE COOKER ON MEDIUM HIGH FLAME WITHOUT LID.
• KEEP STIRRING FOR 2-3 MINUTES SO THAT SUGAR CAN MIX EASILY & BOTTOM WILL NOT GET BURNT. 
• ADD CHOPPED BANANA SLICES IN IT.

TIPS:

• CAN EAT WITH BEDMI POORI,KHASTA KACHOORI,PARANTHA,IDLI
• FOR GARNISHING ,CAN ADD SHREDDED COCONUT,ROASTED KHARBOOJA-GIRI OR SEASAME SEEDS.
• USUALLY DRY MANGO SLICES SOAKED IN WATER FOR 8-12 HOURS IS USED IN THIS CHUTNEY,BUT IT IS PERSONAL CHOICE.
• CAN USE  TAMARIND FOR SOURNESS.
• CAN ADD JAGGERY IN PLACE OF SUGAR.

AVOCADO CHUTNEY

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  AVOCADO CHUTNEY

• INGRIDIENTS:

• PLAIN YOGHURT-100GM
• AVOCADO-1PIECE
• BASILS-5LEAVES
• LEMON-1/2 PIECE
• GARLIC-2-3PEARL
• GINGER-1INCH
• GREEN CHILLY-1PIECE
• SALT-1TSP
• BLACK PEPPER-1/2TSP

• METHOD:

• CUT THE AVOCADO VERTICALLY.
• EXTRACT THE AVOCADO PULP IN IT.
• TAKE A MIXY.PUT AVOCADO PULP,BASILS, ALL SPICES,YOGHURT ,GINGER-GARLIC PASTE  IN IT.
• GRIND IT.MAKE THE SOOTH PASTE FROM IT.
• IF U FIND YOGHURT IS NOT FULLY SOUR,THEN ADD THE LEMON JUICE IN THE CHUTNEY.

 

PEANUT CHUTNEY-NUTRITIOUS RECEPIE

PEANUT CHUTNEY PIC

• INGRIDIENTS:

•  PEANUT-250GM
• GREEN CHILLY-1SMALL
• SALT-1TSP

• SEASONING:

• REFINED OIL-2TSP
• CURRY LEAVES-5 PIECE
• MUSTARD SEEDS-1TSP
• DRIED RED CHILLY-1SMALL

• METHOD:

• TAKE A FRYING PAN.KEEP IT ON A BURNER ON MEDIUM HIGH FLAME.
• PUT THE RAW PEANUTS IN THE FRYING PAN,STIR IT FOR A WHILE.
• SOON IT WILL GET ROASTED.
• REMOVE THE SKIN OF PEANUT OTHERWISE GET THE BITTER TASTE DUE TO SKIN.
• TAKE A FRYING PAN .ADD REFINED OIL IN IT.
• PUT IT ON BURNER.LET IT FOR A WHILE.
• NOW ADD CURRY LEAVES,MUSTARD SEEDS,DRIED RED CHILLY IN IT.KEEP THE SEASONING ASIDE IN A BOWL.
• NOW TAKE A GRINDER ,ADD ROASTED PEANUTS,GREEN CHILLY .
• ADD SALT&GRIND IT.
• GRIND IT COARSELY.SOTHAT U CAN HAVE /FEEL TASTE OF PEANUT WHILE EATING.
• ADD ALL THE SEASONING ON IT.
• NOW IT IS READY TO EAT.
• WE CAN STORE IT IN A FREEZE.
• IT TASTE REMAINS GOOD FOR COUPLE OF THE WEEKS.
• IT IS HEALTHY & NUTRITIOUS RECEPIE.

• TIPS:

• PEANUT CHUTNEY IS VERY HEAVY .U CAN ADD ROASTED COCONUT AND 1/4 CUP OF CORRIENDER LEAVES WHILE PEANUT GRINDING.
• PEANUT CHUTNEY IS SWEET IN TASTE .SO U CAN ADD MORE GREEN /RED CHILLY TO BRINGDOWN THE SWEETNESS.
• BEST EAT WITH DOSA
• CAN EAT WITH BREAD ALSO (SPREADING PEANUT CHUTNEY ON THE BREAD.

SOUTH INDIAN COCONUT CHUTNEY

COCONUT CHUTNEY

INGRIDIENTS:

SHREDDED COCONUT-250 GM
CORRIENDER LEAVES-1/4BOWL(CHOPPED)
ROASTED GRAM DAL/DALIA SPLIT-10 to 15 PIECE
ROASTED PEANUT-5PIECE
GREEN CHILLY -1 SMALL
URAD DAL-1TSP
MUSTARD SEEDS-1/2TSP
TAMARIND PULP-2TSP
BLENDED CURD-2TBSP
CURRY LEAVES-4PIECE
SALT-1TSP
REFINED OIL-2TSP

METHOD:

TAKE A GRINDER .PUT SHREDDED COCONUT IN IT.
NOW PUT ROASTED GRAM DAL,GREEN CHILLY IN IT.
NOW ADD SALT ,BLENDED CURD IN IT.
GRIND IT WELL.
NOW MIX TAMARIND PULP(IF BLENDED CURD IS NOT USED IN GRINDING).
NOW MIX CHOPPED CORRIENDER LEAVES IN IT.
SEASONING:
TAKE 2 TSP OF REFINED OIL IN FRYING PAN.
LET IT HOT.ADD MUSTARD SEEDS  IN IT.
SOON IT WILL START SPLUTTER(crackling).
NOW ADD CURRY LEAVES, RED CHILLY,URAD DAL,ROASTED PEANUT IN IT.
NOW MIX THIS SEASONING IN COCONUT CHUTNEY.
NOW UR COCONUT CHUTNEY IS READY.
BEST TO EAT WITH UTTAPAM,DOSA,IDLI

TIPS:

AS TEMARIND IS NOT GOOD FOR HEALTH ,SO U CAN PUT BLENDEDCURD IN PLACE OF TAMARIND JUICE
 

AMROOD WALI DHANIYA CHUTNEY-GUAVA CORRIENDER CHUTNEY

      

INGRIDIENTS:

• fresh corriender leaves-> 250 gm
• fresh mint leaves-> 25 gm
• guava -> 1 large size
• ginger->50gm
• green chiily->2 without seed small size
• salt->1 tsp
• roasted cumin seeds->1tsp
• lemon-1/2 slice

METHOD:

• Take mixy.Add guava,corriender leaves,mint leaves,onion  ,ginger into it.
• Add all spices.
• Add water 1/4 bowl if required.
• grind it well
• after that add 10 drops of lemon into it

TIPS:

• store it in airtight container.
• keep it in cool place.
• Eat it with snacks/pakore.

PRECAUTION:

• Remove the seeds from the guava .
• chopped the guava finely
• use soft guava
• check the worm in the guava

AANWALA CHUTNEY (KHATI MITTHI)

• AAWALA CHUTNEY

 

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• INGRIDIENTS:

• AANWALA-500 GM
• SUGAR -350 GM
• SALT -2 TSP
• TERMERIC-1 TSP
• SAUNF-2TSP
• CINNOMIN POWDER (CHOTTI ELAICHI)-1 TSP
• BLACK PEPPER-2TSP
• REFINED OIL-1TBSP
• CUMIN SEED-2TSP

• METHOD:

• PUT THE AANWALA IN PRESSURE COOKER .
• ADD WATER IN IT .
• WATER LEVEL SHOULD BE AS HIGH THAT IT CAN EASILY DIP INTO IT.
• ADD SALT,TERMERICPOWDER  IN IT.
• PUT THE COOKER ON THE HIGH FLAME.
• LET IT WHISTLE FOR 2-3TIMES .
• NOW TURN OFF THE GAS.
• AFTER 15 MINUTES OPEN THE LID OF COOKER .
• AANWALA SLICES R OPEN FROM THE SEED AUTOMATICALLY
• NOW REMOVE THE SEED FROM IT.
• TAKE FRYING PAN .POUR REFINED OIL IN IT.
• LET IT HOT.
• ADD CUMIN SEED IN IT.
• LET IT CHANGE THE COLOR .
• ADD ALL SPICES INTO IT .
• NOW ADD THE SLICES OF AANWALA
• LET IT SAUTE FOR 5 MINUTES .
• NOW ITS TIME TO ADD THE SUGAR POWDER.
• AFTER 2 MINUTES TURN OFF THE FLAME.
• LET IT COOL DOWN.

TIPS:

• KEEP THE AANWALA CHUTNEY IN GLASS ,AIRTIGHT JAR.
• KEEP IT IN COOL PLACE.
• IT IS NOT SPOIL TILL 3 TO 4 MONTHS.

 

MINT CHUTNEY WITH RAW MANGO

iNGRIDIENTS:-

• Mint leaves->250 gm
• Raw mango->1
• Salt              ->1tsp(according to taste)
• cumin seeds->1 tsp(roasted powder)
• sugar           ->2 tsp
• green chilly->1

Method:

• Take the mixy and add mint leaves ,raw mango slices,green chilly into it.
• add all the spices in it.
• put 1/4 bowl water .
• add sugar.
• Run the mixy for 45 seconds.
• all things become into a fine paste.
• pour it into glass  airtight vessel.
• keep it cool place.

TIPS:

• Can add soaked tamarind water.
• can add sugar cane instead of sugar.
• always keep it in glass vessel to remain it healthy.
• store it in airtight container to remain it light green  natural color. 

CORRIENDR MINT CHUTNEY

CORIANDER MINT CHUTNEY

INGRIDIENTS:

• Fresh corriender leaves-> 250 gm
• Fresh mint leaves-> 50 gm
• Tomato -> 1 large size
• Ginger->50 gm
• Green chilly-> 1 piece
• Salt->1 tsp
• Roasted cumin seeds->1 tsp
• Roasted hing (aesoftida)->1 pinch
• Roasted carrom seeds-> 1/4 tsp

METHOD:

• Take mixy.Add tomato,corriender leaves,mint leaves,onion ,tomato ,ginger into it.
• Add all spices.
• Add water 1/4 bowl if required.
• Grind it well.
• After that add 10 drops of lemon into it.
• Remove it from mixy.
• Relish it with snacks ,fritters.

TIPS:

• Store it in airtight container.
• Keep it in cool place.