Mix vegetable Salad with Raw Mango, Ginger, Parsley Chutney dressing. [Chayote+Sweet Potato+Persian cucumber+Cranberries]

Today I am sharing one more salad recipe that I had prepared in April month to pack  in the lunch box. This salad was made  with available veggies and herbs in my kitchen. Sliced tender Persian cucumbers, julienned Chayote and Sweet potatoes were generously soaked with quick home made chutney dressing. Raw mango brought for the Vishu  Festival initiated me to skip vinegar and  prepare zesty salad dressing chutney. I coarse ground parsley, raw mango, green chilies, ginger in extra virgin olive oil, added little light agave nectar. This salad dressing chutney gave unique flavor to the salad. If you want  refreshing change from vinaigrette dressing salads try this chutney over salad, for more aromatic kick add fresh mango ginger.

Salad Veggies :
(Salad quantity servers one single full meal or 4 small servings as side salad.)

• 2 small tender - Persian cucumbers ( sliced in two different shapes, rounds and sticks.)
• 3 inch long - Sweet potato piece ( julienned ,1/2 cup)
• 1/2 Chayote - seed removed, peeled and julienned, 3/4 cup)
• 2 Tb.spoon - dried cranberries
• 1 Tb.spoon - Extra Virgin olive oil

Ingredients for Salad Dressing chutney :
(Ingredients make little extra quantity dressing which can be used as chutney. I used it to make sandwiches.)

• 1 Cup - tightly packed chopped parsley leaves (chop including tender stems.)
• 2 green chilies - chopped
• 1.5 inch - ginger piece - chopped
• 1/4 cup - chopped raw mango pieces, heaping cup
• 1/4 T.spoon - fine sea salt ( a pinch or two more to adjust salt level)
• 1 Tb.spoon - Light Agave nectar or Honey.
• 1 T.spoon - Lemon juice optional (use if  raw mango lacks sourness.)
• 2 Tb.spoon - extra virgin olive oil

How to prepare Salad and Salad chutney dressing :
Preparing veggies.

Chop off both the ends of two Persian cucumbers, Slice one into 3-4mm thick round slices. Another cucumber slice lengthwise into 6-8 pieces, then cut them into one inch sticks. Transfer to a bowl.

Take half Chayote piece, peel the skin, remove seed and julienne. Transfer to a bowl.

Take a  3 inch long piece of sweet potato, peel the skin, julienne. Transfer to a bowl.

Preparing  Chutney Salad dressing.

Roughly chop handful parsley leaves including  tender stems. Peel 1.5 inch ginger piece, cut into small pieces. Finely chop green chilies. Cut out small piece from raw mango, peel the skin, remove seed portion, cut into small chunks to fill heaping 1/4 cup.

In a small blender jar combine, 1 cup tightly packed chopped parsley, chopped green chilies, chopped raw mango pieces, ginger pieces, 2 tbsp extra virgin olive oil, 1/4 tsp sea salt. Puree all into a coarse paste. Add 1 tbsp agave nectar, pulse for few seconds. (If mild sweetness is preferred, add half tbsp agave nectar, you can add more after salad is assembled.) Check the taste, it should be sour, spicy and sweet. If sourness is mild then add some lemon juice, adjust salt and sweetness as desired.

Assembling salad.

Place 4-5 tbsp salad dressing chutney over cut veggies, pour one tbsp olive oil. Add 2 tbsp dried cranberries. Stir  and toss to combine all well. Finally adjust taste by sprinkling some salt, lemon juice and agave nectar.

Curry leaves and Coconut Chutney with fresh Mango Ginger root. [Aromatic Sweet-Sour-Spicy Chutney for mini Uttapams]

This coconut chutney is filled with goodness of fresh Mango Ginger root (Curcuma amada/ Ambe Halad) and fresh curry leaves, two strong medicinal and aromatic ingredients are blended together in this sweet, sour and spicy chutney. I made this chutney to serve with  multi grain rice free mini uttappams. Scroll down to check the image of pot grown curry leaves my friend shared with me. Try this medicinal chutney to explore new flavors.

Manga Inji, Curry leaves infused coconut chutney with Uttapams.

Ingredients for medicinal Coconut chutney.

Ingredients :

• 1 Cup - fresh grated coconut
• 3/4  Cup - fresh curry leaves
• 1/4 Cup - sliced fresh Mango Ginger / Ambe Halad  root with skin.
• 3/4 Cup - water, add 1/4 cup more to adjust consistency.
• 2 Jalapeno chilies ( use tender chilies to avoid extreme heat, regular green chilies should be fine.)
• 1 garlic clove - sliced
• 2 Tb.spoon - chopped onion
• 1 Tb.spoon - Coconut oil
• 1.5 Tb.spoon - lemon juice
• 1/2 T.spoon - sugar
• 1/4 T.spoon - iodized fine sea salt

Method of preparing Curry leaves, Mango Ginger infused coconut chutney :

1. Clean and thoroughly rub Mango ginger root skin under running water, slice off bruised and bad patches, roughly slice and keep it aside.
2. Heat 1 tbsp coconut oil in a small pan, add sliced jalapeno chilies, saute over medium high heat for 2 minutes, stirring often. Any other type of green chilies can be used. If using smaller chilies saute for one minute.
3. Next add 2 tbsp chopped onions and  one sliced garlic, saute for 2-3 minutes over medium heat, stirring often. Add  3/4 cup curry leaves saute for two minutes then add 1 cup fresh grated coconut,  mix well and quickly shutoff the heat. Allow to rest for 6-7 minutes.
4. In a blender jar add curry leaf coconut mixture,  1/4 cup sliced fresh chopped Mango ginger root, 1.5  tbsp lemon juice 1/2 tsp sugar, 1/4 tsp salt, 3/4 cup water, (add more water if you don't like thick consistency.) Grind into fine paste.  Taste for sweet and sour balance, add 2-3 pinches of  sugar and  more lemon juice to suit to your taste, also adjust salt level.

Other method to prepare this chutney :  This chutney can be prepared in another method like we make traditional plain coconut chutney. Mix all listed ingredients except oil, garlic and onion in a blender, grind into fine paste, adjust sweet, sour, salt balance. Transfer chutney to metal or glass bowl. In a tiny pan heat 1 tbsp coconut oil, once hot add chopped onions, allow to sizzle for one minute or until onion pieces get slightly charred, quickly add sliced garlic, saute for 30 seconds. Put off the heat, pour tempering over chutney, mix well. (1/2 tsp Mustard seeds can be tempered before adding onions.) 

Serve this Chutney with idli, Dosa, uttappams or with daily meals. I used left over chutney for preparing sandwiches. I applied 1 tbsp chutney over each square slice of bread, stacked  thin sliced tomatoes and sliced onions. Sprinkled few finely sliced green chili pieces and shavings of Parmesan cheese. Pressed another bread slice over it. Sprayed oil over slices, pan roasted sandwich until both sides turned crisp and golden brown. Unique raw mango like  aroma of  Mango ginger  made these sandwiches very tasty.

Pot grown curry leaves

Kadipatta-Ambe Halad Chutney

Spicy Cranberry Chutney in Mustard oil - flavored with Ginger and Rosemary.

Cranberries, unique American berries are promoted as super fruit because of antioxidant properties which may help prevent urinary track infections. During thanksgiving time I had picked up  one fresh cranberry / Bounce berry  packet from grocery store, this was my first  time  to cook with fresh cranberries. I prepared  spicy cranberry chutney in mustard oil with generous use of fresh ginger and pot grown rosemary. Chutney was spicy, tangy. Fusion of mustard oil, rosemary and ginger  infused  pleasant aroma in cranberry chutney.

Ingredients :-

• 1.5 Cup fresh Cranberries
• Ginger - 4 inch long piece coarsely crushed (yield -3/4 cup)
• 3-4 Garlic cloves
• 5-6 green chilies
• 1 Tb.spoon heaped - Fresh rosemary leaves
• 1 T.spoon heaped - Brown sugar
• 1/2 T.spoon salt
• 2 Tb.spoon mustard oil

Method for preparing spicy Cranberry Chutney :-

1. Pick vibrant, plump cranberries, wash and pat dry. Cut each cranberry into half or place cranberries in a zip lock bag , gently stroke with hammer/pestle, you just need to lightly crack/pound  each cranberry. ( I suggested cutting/ pounding Cranberries to avoid popping  in the cooking process) If you want to enjoy the fun of seeing cranberries popping then  avoid cutting/pounding but  stay safe as cranberries pop/splatter while cooking.
2. Combine green chilies, garlic, ginger and crush to a coarse mixture. Keep it aside.
3. In a small size saute pan heat 1 tablespoon mustard oil. Add  half tablespoon Rosemary leaves - sizzle for 20 seconds. Drop cranberries,  increase  the heat to high  and stir fry for 2 minutes. Add 1/2 teaspoon salt  and 1 heaped teaspoon brown sugar. Reduce heat to medium - cook  uncovered for about 10-12  minutes, stirring occasionally, while sauteing press cranberries with back of the spoon and bring chunky texture. Check picture below to see the texture and consistency of cranberry mixture. After it turns into  thick mass remove pan from heat and keep it aside.
4. Heat another small saute pan with 1 tablespoon mustard oil, to that add remaining half tablespoon rosemary leaves, sizzle for 20 seconds. Quickly add crushed coarse mixture of ginger+garlic+green chilies, mix and saute by frequently stirring, until mixture emits wonderful ginger+rosemary aroma, about 4-5 minutes on medium low heat.
5. Combine both mixtures in the first pan, saute for 2-3 minutes over low heat. Enjoy ginger infused cranberry chutney with meals or use it as spread in sandwiches also you can use this chutney in soups, curries, stir fries to bring sourness.

Note:-

I used rosemary leaves without chopping but later realized that I should have finely chopped to avoid rough texture of  leaves while eating. Salt and brown sugar quantity can be increased to suit to your taste.

Stir fried cranberries in mustard oil (L) and 
sauteed ginger, garlic, green chilies and rosemary (R)

Cranberry / bounce berry Chutney with Indian twist.

Spicy Cranberry and Ginger chutney.

Cranberry Chutney in Mustard oil

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Sweet Potato Bhajia with Samo rice flour - Crunchy Spicy treat for Mahashivratri Fast.

My warm MahaShivaratri wishes to all  followers, readers and visitors. Lord Shiva's blessings may always be with you. Today I made spicy sweet potato (shakkarkand,ratale) bhajia with samo rice flour, since samo flour do not contain gluten I used mashed potato for binding. Cumin and green chili added zest. Fritters turned extra crispy and delicious. This is easy and delicious fasting treat.

Pictures of Lord Shiva Pooja done at home with offerings of Belpatra,

Belfal, Dhatura leaf and fruit, Bhang leaves. (Picture credits - S)

Sweet potato / ShakarKandi Bhajia Recipe

Ingredients :-

• 2 Cup Sweet potato (ratale,shakkar kand) cut into juliennes (just like matchstick, I used julienne slicer)
• 4-5 Green chilies - finely crushed
• 1/2 Cup Samo rice flour
• 4 Tb.spoon - Instant mashed potato flakes or you can use 1/2 Cup boiled finely mashed potato.
• 1 T.spoon - Cumin
• 1/4 Cup water to bind batter/mixture ( you may need little extra)
• 2 Cup oil for deep frying

Process of making Sweet potato Fritters :-

1. In a medium size bowl combine julienned sweet potato, salt,  finely crushed chilies, samo rice flour, cumin and mashed potato flakes. Slowly add water and stir-mix with wooden spoon. You may use fingers to combine all ingredients together. Batter/Mixture should be thick and not flowy, it should just coat around sweet potatoes.
2. Heat 2 cup oil in wok/Kadhai. Drop tiny piece of sweet potato in oil; it should quickly rise up to the top and should not quickly get dark. This is the  indication of right oil temperature. I dropped fritters with fingers, if you have no prior experience to use fingers then use dinner spoon.
3. Merge five fingers together and pick one tablespoon quantity batter and slowly drop into oil. Avoid making exact round shape to get nice crab like shape. Drop  6-8 fritters at a time and fry each side for at least 1.5 minutes or until fritters turn golden and crispy. After frying two batches if mixture gets a bit flowy then sprinkle some samo flour/ potato flakes or add more sweet potato.
4. Remove from oil and set them on paper towel lined plate. You can make about 25 fritters. Enjoy with peanut-coconut chutney.

Peanut and Coconut Chutney

Ingredients :-

• 1/4 Cup - Fresh coconut
• 1/4 Cup Roasted peanuts
• 3-4 Green chilies
• 1/2 Cup water

Process :-

Combine coconut, roasted peanuts, green chilies and salt  into small blender jar - Add half cup water and grind to fine paste.

Tofu and Onion Bhajia - (Onion Tofu Fritters)

Kanda Bhajia is very popular Indian appetizer and tea time snack, one of the highly craved snack during wet and cold weather. I made little variation to regular onion bhajia by adding tofu cubes and served them with green chutney made with sweet relish, fresh cilantro and green chilies.

Ingredients :-

• 2 cup Besan.
• 1/2 cup Water.
• 2 large size Onion cut lengthwise.
• 1 cup chopped fresh Cilantro.
• 9-10 chopped Green chilies.
• 2 cups cubed Tofu- 1/2 inch size - Gently squeeze out water and lightly marinate with salt.
• 1 T.spoon Ajwain (carom seeds)
• Salt as per taste.
• Canola oil for frying.
  

Method Of Preparation :-

1. Take 3-4 quart glass or stainless steel bowl. Add 2 cups besan, salt, Ajwain, chopped chillies and cilantro. Mix all well.
2. Add lengthwise cut onions and coat them well with besan mixture. Add half cup water and stir well. Leave mixture in bowl for 10 minutes.
3. As mixture turns more moist add Tofu cubes and gently mix all batter.
4. Heat oil in Kadhai/Wok. Once oil get hot maintain medium hot temperature. For checking right temperature add little batter through small spoon in Kadhai. Fritter should quickly float on top with lots of bubbles around. It should not quickly turn dark brown.
5. For dropping fritters in oil you can either use spoon, small serving tong or hands. I find it comfortable to use hands. Merge all five finger tips together and dip in batter. Collect walnut size batter and gently drop into Kadhai. You need to be quick and cautious in this step. Make sure you grab onion pieces and tofu pieces in each pick.
6. For each batch drop 8-12 fritters into Kadhai and fry them turning to both sides for at least 2-3 minutes. Be watchful on flames. Always maintain medium heat and in between you may rise temperature little higher but quickly get back to medium heat.
7. Once you see all fritters turn golden brown and appear crisp in texture, remove them from oil and place it on open large plate layered with paper napkins.
8. You will be able to make at least 40 fritters with this quantity.
9. Serve them hot with following Green Hot-Sweet-Sour Chutney or ketchup.

Chutney :-

• 4 Tb.spoon Sweet Relish.
  
• 1/2 Cup chopped fresh Cilantro.
• 6-10 Green chillies. (Adjust as per heat desired)
• 1/2 T.spoon chat masala ( optional)
• Sanchar (rock salt)

How to prepare Green chutney :-

1. Take small jar of blender and add 4 Tb.spoon sweet relish, chopped corriader, green chilies.
2. Blend it to fine paste. Add 1/2 T.spoon chat masala and little rock salt.
3. You may add very little water to have your desired consistency for chutney.

Sweet relish gives sweet and sour taste also it helps to retain green color for longer time.

Garlic and Cilantro flavored Parwal Chutney in Mustard oil.

This is another version of earlier blogged Parval chutney recipe, the change is addition of  fresh Hara Dhania (cilantro) and  green chilies instead of dry red chillies. Garlic, mustard oil and fresh cilantro brings strong zesty taste to this simple Parval chutney. I am clearing old recipes from the folder, this chutney  was prepared in year 2009, publishing it today (30th December, 2015) under its original prepared date.

Garlic Cilantro flavored Parval Chutney.

Ingredients :-

• 15-20 - Parval /Potol/pointed gourd.(slightly cut out both the ends.)
  
• 6-7 - Whole garlic cloves.
• 4-5 - Green chillies. (reduce if prefer mild heat.)
• 1 Cup - chopped cilantro - tightly packed. (use tender stems and leaves.)
• 2 Tb.spoon  - mustard oil. + 1 T.spoon   to pan roast parval.
• 1 T.spoon - Aamchur / dry mango powder.

Parval Chutney Preparation Steps :-

1. Heat a  thick bottom pan/griddle, sprinkle 1 tsp mustard oil and place whole Parwal in the pan. (slice out both the ends of each parval.) Increase flames to high, stir-fry for 2-3 minutes. You can roast parval by slicing it length wise into two or four pieces.
2. Reduce the flames to low setting, cover pan with  lid. Roast  parval  for 10-15 minutes.Do check at intervals, flip them in the pan. Roast until charred in a few places with brown marks,  put off the gas and let them cool.
3. In a blender make a fine paste of  roasted Parval  without adding water. Keep it aside.
   
4. Combine  6-7 cloves of garlic,4-5 green chillies and one cup chopped cilantro in a small grinder jar, crush to coarse dry paste. Alternatively you can finely mince garlic,  finely chop cilantro and chillies using knife.
5. Heat 2 tbsp mustard oil in the same pan  over medium hot temperature, add coarse crushed mixture of  garlic,chilli and cilantro. Add salt and Stir for one minute.
6. Next add Parval paste, 1 tsp aamchur powder/ raw mango powder, saute for two  minutes over medium low heat, adjust salt level. Shut off the gas.
7. Transfer chutney into a bowl and enjoy with roti, rice or use as a sandwich spread. This can be served over cooked pasta or fresh green leafy salad.
   

Roasting whole parval in the pan.

 Green Chilies, Garlic cloves, Fresh Cilantro & roasted Parval

 

Step-6 - Adding parval paste to the sauteed garlic,chili,cilantro.

Bihari Style Parval Chutney

Parval is very uniquely textured vegetable with thick and rough skin. In USA, Parval is very expensive vegetable, sold for above 6$ per pound. Parval tastes great even with simplest stir fry style preparation. Try this vegetable to have change from same routine subzi cooking.

In rural parts of Bihar people make chutney with Parval. It is very simple to make and brings strong zesty pickle like taste with raw Garlic and mustard oil combination.

Ingredients:-

1. 15-20 Parval - slightly cut both ends.
2. 5-6 fresh garlic cloves.
3. 1 Tb.spoon Mustard oil.
4. 1 Tspoon Aamchur.
5. 4-5 whole Dry red chillies.
   

Preparation Method:-

1. Take thick bottom pan/griddle ... sprinkle little mustard oil and place 15-20 Parval in pan. Increase flames to high and stir-fry for 2-3 minutes.
2. Reduce the flames to low and put lid on the pan.Let parval roast for 10-15 minutes. Do check at intervals and turn individual parval in pan. They will get brown shade. Don't over burn them. Remove roasted parval from pan and keep aside to cool down.
   
3. In the same pan take 4-5 dry red chillies and roast to crisp.
4. Take blender Jar and add roasted parval, red chillies, garlic cloves, Aamchur and salt. Grind to fine paste. Add 1 Tb.spoon mustard oil at end and grind for few seconds. Bihari style zesty parval chutney is ready. Enjoy this chutney with rice & roti .Also use as sandwich spread.
   

Roast Parval in this manner

Chutney made with frozen Parval

Zesty Tomato Salsa - Indian Style

This is very simple and absolutely zesty Indian style Tomato Salsa.You may call it Tomato stirfry or chutney too.

Ingredients:-

1. 3 Tb.spoon cooking oil
2. 1 T.spoon mustard seeds.
3. 1 Big Onion chopped.
4. 4-5 green chillies.
5. 2 inch piece of ginger finely crushed.
6. 7-8 cloves of garlic finely curshed.
7. 3 strands of curry leaves.
8. Three extra large size tomatoes chopped.
9. Salt
10. One cup chopped fresh cilantro.
    

Cooking Method:-

1. Take big size heavy bottom pot.Heat 3Tb.spoon cooking oil.Add mustard and as it starts to splatter pause for 15 seconds and add all chopped onions and one strand of curry leaf.
2. Adjust gas heat to High and fry onions for 7-8 minutes.keep stiring.
3. Add crushed garlic and ginger and green chillies.Fry for one minute.
4. Add chopped large three tomatoes. Add salt and one stem of curry leaf.On high heat keep stiring for 6-7 minutes.
5. Reduce heat to medium and let it cook for another 5 minutes.At this stage if you see any excess watery gravy then increase heat.. stir and let all water evaporate.When it appears shiny and thick your zesty Tomato stirfry/chutney is ready.Add last stem of curry leaf.Add fresh chopped cilantro.
   
   Enjoy this with rice or roti.