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

Flaxseed meal and Ragi enriched roti with Aashirvaad multi grain Atta [Indian flat bread with reduced gluten - Healthy Roti formula - 2]

Recently I made rotis by adding Ragi flour to Aashirvaad multi grain aata. I tried to reduce wheat gluten by 50%, combined equal portion of Raagi and multi grain atta. I added Ragi flour by adapting  bhakari  dough making  method. I  heated water mixed with flaxseed meal, in that added  ragi flour, made a sticky dough, allowed to cool it for some time then added multi grain wheat flour.  Process of dough making, rolling, frying was easy. I made them few times to pack in lunch box. This formula worked well, roti tasted very good, just like bhakari. I left the dough  in refrigerator over night, next day roti  taste and texture was much better. These ragi enriched rotis are good  option to include healthy Ragi flour into daily diet, to know several health  benefits of Ragi check blogger sm's post.

Ingredients :-

(Makes 6 small size Rotis.)

• 1/2 Cup - Aashirvaad multi grain atta ( any other type of wheat flour can be used.)
• 1/2 Cup - Ragi flour ( also known as Nachani, Maddua, finger millet)
• 1 Tb.spoon - slightly heaped Flax seed meal (coarse powder of flaxseeds.)
• 1 Cup water + extra 4-5 Tb.spoons
• 1/4 T.spoon - fine sea salt
• 1 T.spoon - oil to add in the dough.
• 2-3 Tb.spoon all purpose flour - for dusting dough balls.

Method of preparing Ragi enriched roti :-

1. In a medium size  microwave safe bowl mix 1 tbsp flax seed meal with  1/2 cup water. Heat over high heat for 70-75 seconds.(make sure mixture don't overflows from bowl.)
2. Quickly add  1/2 cup Ragi flour to the bowl, mix with spoon. Allow to cool for five minutes. Add wheat flour, salt, remaining 1/2 cup room temperature water, mix with spoon until rough dough ball is formed. Add  4 tbsp water, knead the dough, you may add little more water to make soft dough based on your desired softness in handling dough. Once soft dough is formed smear some oil  around and knead for 2-3 minutes. ( For better results keep dough covered with plastic wrap for half an hour.)
3. Make 6 equal size balls. Slightly dust each ball with flour. Roll out each ball into 5-6 inch diameter circle. While rolling turn roti clock wise, flip two three times, if needed gently dust with flour. Roll with gentle pressure, maintain uniform thickness all over roti.
4. Fry each roti  for about 2-3  minutes by flipping two or three times. Maintain medium to medium high heat. Well rolled roti will puff  like balloon, also getting multiple puffs through out roti yields soft texture. Use roti press or ball of paper towel to gently press roti while frying. Place fried roti over paper towel lined plate, cover with metal or glass dome lid. Do wipe excess formed steam from inside the dome lid.
5. Serve these rotis warm with  vegetarian curries, subzis ,Chicken or Goat meat curries. Addition of raw onions, green chilies and different herbs adds lot of goodness to the meal. I like to make roti roll  wrapped with finely sliced raw onions, fresh herbs, sliced raw veggies, sour cream or  cream cheese.

Finger Millet (Nachani) & Wheat flour Indian Flat bread.

Chicken curry made with soy chunks.

Chicken and Nutrela Soy chunks curry, Ragi enriched roti.

 Chives tucked in sliced onions.

Post published on 11/22/2013
Previously blogged recipe of healthy roti formula.

Black Swallowtail Caterpillar on Parsley herb Plant. [Black and White Wednesday #102]

This week for Black and White Wednesday event I am submitting image of Black Swallowtail Caterpillar on parsley stem. In September month I spotted one Caterpillar on parsley herb plant which is growing in the pot along with chives. I  gently lifted  caterpillar along with stem and moved it over the lawn but next day it returned back on parsley plant. It looked very pretty with black stripes, yellow dots over bright light Green body. After googling  I was pleasantly surprised to know that the same caterpillar transforms into a beautiful  Black swallowtail butterfly.

Susan, author of TheWell Seasoned Cook who is also a founder of this event is hosting Black and White Wednesday #102. Now Cinzia of  Cindystarblog  looks after admin duties for Susan's Black and White Wednesday Event. For all guidelines  and an index of  all future event hosting blogs please check Cinzia's  post here. Participants can join Flickr group created for B&W event. Next event (BWW #103, 30th October-2013- Hallowen Edition) will be hosted by Lynne  of  CafeLynnylu. 

Caterpillar took  three hours to finish eating one stem of Parsley.

I had plucked and placed it over  side walk, later moved it over mulch.

(Check lower right image for end result.)

Black and White Wednesday
 Event #102, 23rd October-2013

Sliced Zucchini - Black and White Wednesday #100

Tomorrow, 9th October 2013,  Black and White Wednesday event  will be celebrating its 100th  Edition. Cinzia  of  Cindystarblog is  hosting this event who also takes care of admin duties for this event. Susan, author of TheWell Seasoned Cook is a founder of this event. For all guidelines  and an index of  all future event hosting blogs please check Cinzia's  post  here. Participants can join Flickr group created for B&W event. Next event (BWW #101, 16th October-2013) will be hosted by Urvashi of  BuddingHomeMaker.

This week I am submitting my 15th Black and White image. It was a great joy to participate in this event, it added a unique personality to my blog, initiated more creativity and helped me to improve food photography. Thanks to Susan , Cinzia and all the bloggers who hosted this event and shared their beautiful images. My this weeks image is  sliced Zucchini. I clicked this image before cooking  stir fry for lunch. I love to cook with Zucchini for its taste, texture and green and white color contrast. 

Sliced Zucchini

Black and White Wednesday
 Event #100

Cabbage Cilantro Paratha made with self raising flour. {Tava fried Hara Dhania and Band gobi kulcha.}

These cabbage-Cilantro parathas were made in the morning to pack for lunch. Morning short time frame always stimulate me to create good  vegetable based recipes. This time I choose to use self raising all purpose flour instead of regular wheat flour. They are generously packed with fresh cabbage and cilantro, mildly seasoned with ajwain /carom seeds, for extra soft texture sour cream and vinegar is used. Preparing dough, rolling, patting needs some extra care and efforts due to good quantity  of veggies and herb in the dough. Result is good taste, nice Kulcha style appeal, I can also call them as Cabbage-Cilantro griddle fried Kulchas.
Published on june 17,2014.

Ingredients :-

• 1 Cup -  heaping self raising all purpose flour
• 3/4 Cup - very finely thread like sliced cabbage -(1/2 - 1 inch long)
• 1/4 T.spoon - ajwain/Ova/Carom seeds
• 1 Cup - roughly chopped fresh cilantro,hard stem portion chopped finely.
• 2 Green chillies - finely chopped
• 1 Tb.spoon - heaping sour cream
• 1/2 T.spoon - vinegar
• 3 Tb.spoon - oil + more to drizzle over parathas.
• 2-3 Tb.spoon - water for kneading

How to prepare Cabbage Cilantro Paratha/Kulcha :

1. Take a small piece of cabbage, slice it into very thin thread like pieces not more than 1 inch long. Based on the size of cabbage piece you may get longer threads, just chop further into an inch size. This can be done either with knife or slicer. I have sliced it with the knife. Transfer to a medium size bowl.
2. Separate cilantro stem and leaves, roughly chop the leaves and finely slice hard stems into tiny pieces. Keep few tender stems 1 inch long for nice appeal over rolled paratha. Transfer chopped cilantro and stems into the bowl.
3. Add 1 cup heaping self raising flour, 1/4 tsp ajwain/Ova, 2 finely chopped green chillies, 1/2 tsp vinegar, 1 heaping tbsp sour cream to the bowl. Add only a pinch of salt because self raising flour contains good quantity of salt. Mix all well, merge into a ball, smear  1 tbsp oil around ball then start kneading again. Add 2-3 tbsp water and try to merge dough into smooth ball. If it is sticky, sprinkle some flour, knead again by coating dough ball with more oil.
4. Divide dough into 4-5 equal size  balls. Oil your palm and fingers, hold each ball between palms and roll to form smooth ball, lightly dust with flour, keep it aside.
5. Start rolling ball with light pressure, turn clock wise, if required very lightly dust with flour. Roll up to six inch diameter.
6.  place it over griddle. Start with medium low heat, after 30-40 seconds flip and fry for another 30-40 seconds. Fry by flipping 3-4 times. Pat edges and center with Chapati press or ball of paper towel  for even frying. Spray some oil over and around edges. Momentarily increase heat  to medium but don't let paratha get dark burnt spots. Maintain golden brown spots. It takes around 2.5 to 3 minutes to fry each paratha. Multiple actions will perfectly roast each paratha.  After frying stack them over paper towel lined plate, once they are cooled but still warm, cover with dome lid.
7. Serve with sour cream, yogurt, ranch dressing or pickle. Make it more interesting by garnishing paratha with chopped raw cabbage, sliced raw onion rings, fresh cilantro sprigs and sliced lemon wedge.