Kachchi Haldi Ki Subzi

Fresh turmeric and yogurt curry - a winter specialty from Rajasthan

Turmeric /haldi have numerous health benefits.From thousands of years Its used in India  for its health properties and to give colour to the food. It is a very good source of antioxidants and have anti-inflammatory benefits.It also improve brain function and lower the risks of brain diseases, cancer and heart diseases. It also cure and prevent Alzheimer's disease.helps the patients of arthritis as it has  inflammatory properties, not only this but recent studies shows that it also works as a antidepressant.

So its a miracle herb to cure many diseases and is very easily available on a reasonable low price.In western countries they didn't use turmeric in their food so after the recent research about turmerics health benefits, turmeric capsules have become very popular their.

In India we use turmeric on daily basic in our food but during winters fresh raw turmeric is very easily available in the market so its a good ides to use the seasonal fresh turmeric. Kachchi haldi looks like yellow ginger.This kachchi haldi ki subzi is easy to make and taste good.

As turmeric is quite dry and hot in nature so a good amount of ghee and curd should be added to balance the heat and dry nature of haldi.This is a Rajasthani specialty and often made on special and festive occasion in winters
This subzi should be taken in moderation like a pickle or chutney.

Prep time-10 min
Cooking time-12 min
Difficulty level-easy
Spice level-medium
Cuisine-North Indian
Type-side,pickle

INGREDIENTS-

• Fresh turmeric /kachchi haldi -170 gms
• Ghee/clarified butter- 4.5 tbsp
• Cumin seeds / jeera- 1tsp
• Chili powder/lal mirch- 3/4 tsp
• Salt-to taste
• Yogurt/dahi- 1 cup

PROCEDURE-

1. Scrape fresh turmeric with a knife to remove the skin.
2. Grate with a thick grater or chop in a electric chopper.
3. Heat ghee in a heavy bottom pan.
4. Add cumin and when it become golden then add the turmeric.
5. Saute on medium heat for about 5 minutes.
6. Add beaten yogurt,salt and chili powder.
7. Keep stirring till it start to thicken.
8. When ghee start floating on top of the subzi then remove from heat.
9. Stays well for a fortnight.

Serving suggestions- Serve a tsp of turmeric subzi with your daily meals.Goes well with rice or any bread.

NOTE-

1. You can also add 1/4 cup of boiled peas at step 6.
2. The consistency of curry can be semi thick to dry,depends on your preference.

Gobhi,Gajar aur Shalgum ka Achar / Punjabi Mix Vegetable Pickle

A very popular and delicious seasonal mix vegetable pickle of Delhi and Punjab(India)

This pickle is a specialty from Punjab,a must have pickle during winter  as these vegetables are easily available during this season.I always make this pickle in the starting  of winters and enjoy with  all the stuffed parathas which we usually make during winters ,it taste great with paratha ,poori and rice and daal combo too.

The main vegetables used to make this pickle are carrot,cauliflower and turnips .I have used them in equal preparation but you can adjust the ratio according to your choice or can use any two vegetables instead of three but in authentic pickle these three are must.

The recipe is quit easy to make but you have to be careful in few things.First and foremost is to dry the extra moisture from the vegetable by sun drying them on a cloth for a day.The jaggary should be just melted in vinegar ,don't overcook it as it may alter the taste.
It taste best when its fresh so try to make in small batches.

Prep time-15 min
Cooking time-10 min
Difficulty level-medium
Cuisine-North,Punjab
Type- Pickle, side

INGREDIENTS-

• Cauliflower-500 gm
• Turnip-500 gm
• Carrots-500gm
• White vinegar-400 ml
• Asafoetida-1/2 t.s
• Jaggery-300 gms
• Turmeric-1 tsp
• Chilli powder-4 tbsp
• Ginger-150 gm
• Salt-4 tbsp
• Fenugreek seeds-2 tbls
• Fennel seeds-2 tbls
• Mustard-2 tbls
• Mustard oil-600 ml *
• Whole garam masala-4 tbls *

 PROCEDURE-

1. Seperate the florets from cauliflower and peel and chop turnip and carrots in baton shape.*
2. Grind garam masala,fenugreek ,fennel and mustard seeds coarsely,and peel and grate the ginger.
3. Boil enough water in a pan,add 1 tbls salt add cauliflower florets and boil for a minute ,
4. Now add turnip and carrots and boil for one more minute.drain and spread on a towel to absorb the moisture.
5. Keep in sunlight   for atleast 8 hours,or,till all the extra moisture dries up completely.(this step is important as moisture can spoil the pickle)
6. Take mustard oil in a pan and heat very well.remove pan from heat and then let it cool down slightly.
7. Then add grated ginger, fry for few seconds and then add asafoetida,red chilli powder,turmeric,salt and all the spices and stir.
8. Add the vegetables in this pan and mix well till vegetables get well coated with masala.
9. Heat vinegar in a seperate  pan,when it start boiling add crushed jaggery,and stir and mix,cook till jaggary dissolves completely
10. Let it cool a bit and then add it into the vegetables.mix well.
11. Transfer the pickle in a sterlized jar ,cover and keep in sunlight for 3 days.
12. Now your pickle is ready to eat.

NOTE-

1-Garam masala -Grind 6 black cardamom,12 small cardamom,1.5 t.s black pepper,1/2 t.s cloves,1.5 t.s cumin,1/2 t.s cinnamon OR use readymade garam masala.

2-This pickle taste best when it is fresh i.e with in a month. so don't make in large quantity. because vegetables taste better when they are crunchy.when pickle matures,they become soft and  may become too sour in taste.

3-You may increase or decrease the preportion of vegetable according to your personal choice.

4-You can substitute mustard oil with refined oil ,if you don't like the strong taste of mustard oil.

5-Batons-chop like french fries

6-Pickle should always be covered with a layer of oil to avoid spoiling.

Green Apple Chutney

Tangy and spicy apple chutney

Indian food is incomplete without pickles and chutneys. their are variety of chutneys can be made with fresh herbs,fruits and vegetables,some are consumed fresh and some we can make in big batches and store for a long time .
Apple is used to make many Indian preserveS .Apple ka murabba ,sauce and chutnyes are relished the whole year.I love making fruit chutney and I have already posted a few-

• Pineapple chutney
• Amla chutney
• Kashmiri apple and mango chutney
• Kiwi mint chutney

Prep time-10 min
Cooking time-15 min
Difficulty level-easy
Cuisine-Indian
Type- side,chutney

Green apple chutney

INGREDIENTS-

• 725 gms / 4 - Green apples
• 3/4 cup - Sugar
• 2 tbsp - Apple cidar vinegar
• 1 tbsp - Grated ginger /adrak
• 1.5 tbsp - Raisins /kishmish
• 2 tbsp - Cooking oil /tel
• 1 tsp - Cumin/jeera
• 1/2 inch - Cinnamon stick /daalchini
• 4 - Green cardamom/elaichi
• 2 - Cloves /laung
• 1/2 tsp - Turmeric/haldi
• To taste - Salt /namak

Cooking Directions

1. Peel apples and chop into medium size pieces.
2. Heat oil in a heavy bottom pan.
3. Add cumin,cinnamon,cardamom and cloves.
4. Add chopped apples,turmeric,salt and 2 tbsp of water.
5. Mix,cover and cook on low heat.
6. When apple become soft add grated ginger, raisins,sugar and chili flakes.
7. Mix gently(no need to mash apples ).
8. Simmer till it thickens slightly,add vinegar and give it a boil.
9. Cool and store in a glass bottle.
10. Keep refrigerated after a week.

Serving suggestions-serve with any snack,meal or use as a sandwich spread

Red Coconut Chutney

A hot and tangy dip of roasted lentil,coconut and red chilies

In south Indian cuisine chutney and podi are very important part of the meal .Different types of chutnies are made to serve with snacks like idli ,dosa and vadas.The most popular chutney from south India is undoubtedly coconut chutney and tomato chutney.
This red coconut chutney is also very popular to serve with idli and vadas.you can adjust the quantity of red chilies according to your taste.
Chana daal is roasted in little oil and then whole red chilies and coconut is roasted to release the aroma and tamarind is added before grinding to add tanginess. Then a flavorful tempering of mustard.curry leaves and lentils is added to give a wonderful aroma.

Cooking time-5 min
Prep time-10 min
Difficulty level-easy
Spice level-tangy
Type- side,dip
Cuisine-South Indian

INGREDIENTS-

• Bengal gram/chana daal- 3 tbsp
• Fresh coconut,grated - 1 cup
• Dried whole red chilies -12
• Dry tamarind - small lemon sized
• Salt - to taste
• Cooking oil -2  tbsp
• Mustard seeds -1 tsp
• Curry leaves -10
• White lentil /urad daal - 1 tsp

PROCEDURE-

1. Heat oil in a heavy pan.
2. Add chana daal and roast on low flame till it beacome red in colour.
3. Add red chilies and saute till it change its colour.
4. Add coconut and tamarind and remove the pan from the flame..
5. Stir fry for few seconds.
6. Let it cool down completely.
7. Add the ingredients in a mixer jar .
8. Add some water and salt and grind to make a smooth paste.
9. Take out the chutney in a bowl
10. Heat 1.5 tsp of oil in a small pan and add urad daal and mustard seeds
11. When seeds start crackling add asafoetida and curry leaves.
12. Now add the tempering in the chutney and mix well
13. Stay fresh for 2 days at room temperature then keep refrigerated

Serving suggestions- serve with idli, dosa, vada, paniyaram, rice or any snack of your choice

Green Chutney ,Mint and Coriander Chutney

A very popular and delicious condiment/dip  made with mint chili and coriander leaves

Green chutney/Hari chutney is the very popular and versatile Indian condiment/accompaniment that can be used in so many ways.Its a very healthy dip,zero fat and is very quick and easy to prepare as no cooking is required to make this.

This is made with fresh mint and coriander leaves,green chilies,ginger ,lemon juice and some Indian spices,all grind together to make a smooth and thick paste.It have a good shelf life if kept refrigerated.
This is mostly used for making chat / street food,as a sandwich spread,dip for snacks,a tangy side dish for Indian flat breads etc.
I have posted a slightly different and healthy version fruit and nut chutney  here and few more chutneys here

Prep time-15 min
Difficulty level-easy
Spice level-medium hot
Cuisine- Indian
Type-side/condiment/dip
Serve-8

INGREDIENTS-

• Fresh coriander -1.5 bunch
• Mint leaves -1 bunch
• Spinach leaves -8 (optional)
• Chopped green chilies - 2 tsp
• Chopped ginger -1 tsp
• Lemon juice-1.5 tbsp *
• Roasted cumin seeds -3/4 tsp
• Almonds  -8 **
• Black salt -1/2 tsp
• Salt -1/2 tsp
• Asafoetida -1/4 tsp
• Sugar -1tsp***

PROCEDURE-

1. Pluck the mint leaves from the steams.
2. Chop and remove coriander's hard and thick steams from the back of the bunch(no need to pluck the leaves only as soft steams of coriander can also be used and have lots of flavour)
3. Wash all the greens and chilies with enough water.
4. Now add all the ingredients in a mixer jar and grind to make a smooth paste,add approx. 1/2 cup water while grinding if needed
5. Take out the chutney in a jar,cover and keep refrigerated,easily stays fresh for minimum 2 weeks.

MY NOTES -

1-*Can also use lemon size ball of tamarind OR  3 tbsp of peeled and chopped raw mango instead of lemon juice.
2- Can substitute almonds with 2 tbsp of roasted peanuts or walnuts.
3-Spinach and almonds are added to make it smooth and creamy, to add nutrition and the oil from the nuts will also act as a preservative.
3- Sugar is added to balance the slightly bitter and strong taste of mint,if you are using only coriander leaves  then can omit sugar.
4- Add 1 tbsp of  chutney in 1/2 cup of yoghurt to make mint and yoghurt dip.
5-Love spicy food - then try adding 1-2 cloves and 4 peppercorns while grinding for a twist in the taste .

Serving suggestions-can serve as a dip for snacks,spread for sandwiches or wraps and as a side dish too.