KARALE CHUTNEY / NIGER SEEDS CHUTNEY

Have you heard of ‘Niger seed/ Karale/ Khursani”? I am sure not sure that all you know about it/ have seen it, but it’s very popular at my place [Maharashtra] and North Karnataka…..one of the must in pantry.Niger essential oil is extracted from Niger plant seeds. It is an herb that is grown annually for its edible seeds. The size of niger seeds looks like those of sunflower but it is quite smaller and its black in colour.

 Some health beneits of Niger seeds oil-

1. It can be used as Olive oil substitute.

2. Offers good heart health.

3. Supports weight gain.

4. Healthy, stable oil.

5. Heals wounds.

6. Treats Rheumatism.

7. Treats skin conditions.

8. Full of neutrients.

9. Removes Insomnia.

10. Give relief from cold and flu.

11. Improves blood circulation.

12. Curbs morning sickness and many more……

A scoop of this flavourful chutney can liven up even the simplest of meals. It’s spicy, tasty and full of flavours. Look wise niger seeds resembles slightly like black sesame, but are longer than them, taste wise there is no similarity. They are so aromatic and flavourful ….just divine. The making of chutney powder out of these seeds is actually very similar to peanut chutney powder which I have not shared in my blog till today, but going to share very soon. This chutney can be used as a side dish with idli, dosa, chapatti or simple dal- rice can be sprinkled to your salad, stuff into veggies like brinjal, bhindi etc or making your bhaji more yummy by adding a teaspoon oil to it.  

INGREDIENTS:

1 cup Niger Seeds

Salt to taste

6-7 Dry Red Chillies [as per your taste]

1-2 Cloves of G Once  Garlic [optional]

2 teaspoon Cumin Seeds

METHOD:

STEP 1 -  Roast the Niger seeds in a thick bottomed kadhai /wok on medium heat.

STEP 2 -  Keep on stirring the seed will splutter but keep going till you get nice aroma. Please remember not to be over roasted. Once done remove from the flame and let it cool down totally.

STEP 3 -  Add the red chillies to the wok and roast for 1-2 minutes or till changes its colour.

STEP 5 – Now add all of your ingredients and grind into powder and store in a jar.

STEP 4 -  You can keep for 15 days, if stored in dry place.

Serve this dry chutney with your meal as a side dish. 

NOTE: It is used in brinjal , green moong, capsicum, stuffed ladyfinger recipes. Or can have it with curd and Jowar roti.

You can additionally add curry leaves and turmeric to this powder while grinding.

We can also add roasted dry coconut or peanuts  to this basic mixture.

READYMIX GULAB JAMUN

I recently shared the bread gulab jamun recipe on my blog . This is another version of trsditional gulab jamun recipe. ‘Gulab Jamun’- classic Indian sweet or dessert that is very famous and is enjoyed in most of festive and celebration meals. Gulab jamuns are traditionally made with khoya but here I am sharing recipe with the ready gulab jamun mix. At my place for ready mix I prefer Chitale brand which results too good. My younger daughters favourite one. Soft, spongy and melt in mouth jamuns drenched in delicately flavoured sugar syrup. You can also make them with milk powder, sweet potatoes too. This is very simple easy and simple recipe, but for those who prefers sweet the traditional way, this recipe in not for you.

INGREDIENTS:

1 Ready mix pack

1 tablespoon Curd [for kneading dough]

 1 ½ Cup Sugar

1 ½ Cup Water

5-6 Almonds

5-6 Cashews

¼ teaspoon Cardamoms Powder

Clarified Butter [for frying]

METHOD:

For Sugar Syrup:
STEP 1 – First Prepare the sugar syrup, take sugar and water in a vessel.

STEP 2 – Heat it and cook till the sugar melts in water.

STEP 3 – When water starts simmering and sugar dissolves in water, check the syrup. Place 2 drops of syrup in a bowl. Once cooled, check the string consistency. If formation of one thread in the syrup, that means syrup is ready.

For the Gulab Jamuns:

STEP 1 – Pour the ready mix in a bowl and knead a soft dough using 1 tablespoon curd and water.

STEP 2 – Cover the dough and keep it aside for 10 minutes.

STEP 3 – Meanwhile cut the cashews and almonds in small chunks.

STEP 4 – Grease your hands with some clarified butter and knead the bread dough again.

STEP 5 – Roll small round gulab jamuns from the dough.

STEP 6 – Heat clarified butter in a wide vok.

STEP 7 – Fry the ready gulab jamuns in small batches until golden brown.

STEP 8 – Repeat the same with the rest of the dough. Put them on a kitchen towel or a tissue paper to drain the excess ghee form it.

STEP 9 – Put the fried gulab jamuns in a sugar syrup and garnish them with the chopped cashews and almonds and ready to serve.

Serve the gulab jamuns to your loved ones hot or cool and enjoy.

STUFFED CAPSICUM / BHARWA SHIMLA

This is very easy recipe of capsicum or green bell peppers stuffed with roasted peanuts and gram flour and some spices. There are many variations of making the stuffing and even with the different ingredients like paneer /cottage cheese, boiled and mashed potatoes, etc. This dish also makes a good tiffin box option. Stuffed vegetable dishes are quite popular in India. You can bale the stuffed capsicum but here I shared a recipe how to cook the capsicum in a pan.

INGREDIENTS:

 4-5 Medium Sized Capsicum

2-3 tablespoon Gram Flour / Besan Atta [chickpea flour]

2 tablespoon Roasted Peanut

1 tablespoon Desiccated Coconut

1 tablespoon Roasted Sesame Seeds

1 teaspoon Cumin Seeds

2 teaspoon Red Chilli Powder [as required]

½ teaspoon Dry Mango Powder

1 teaspoon Dry Coriander Powder

Salt as per taste

Oil for sautéing the Capsicum

METHOD:

STEP 1 – First make a powder with peanuts, sesame seeds, cumin seeds.

STEP 2 -  Add garlic,desiccated coconut and spices and again grind the mixture.[I don't have desiccated coconut ,so I used chopped coconut.]

STEP 2 – Mix this spiced powder with gram flour and make a smooth, soft dough with water.

STEP 3 – Wash and pat dry the capsicums. Give a vertical slit in each of the capsicum.

STEP 4 – Stuff the gram flour mix in each of the capsicum with your hands.

STEP 5 – Heat oil in a wide non-stick pan or kadhai and place the stuffed capsicum in the pan.

STEP 6 – Cover the pan and allow the stuffed capsicum to cook on a low flame.

STEP 7 – Continue to check, change the sides and then cook again till the capsicums get cooked well. It will take time, as mine are done in 20-25 minutes on low flame.

Garnish with chopped coriander and serve hot or warm with chapatti, bread or as a side dish. Stuffed capsicum goes best with chapatties accompanied by a raita.

NOTE: You can stuff the capsicum with other stuffings like paneer, boiled and mashed potatoes.

You can bake these stuffed capsicums to make the more healthier version.

BREAD PIZZA

Need a quick, easy, cheesy n tasty pizza with simple ingredients? Just have a look at this recipe….this microwave bread pizza would take not even 15 minutes . Bread pizza is instant and it doesn’t munch up your time. Perfect munchies if you have all the ingredients, that are quick and easy to make. In my view pizza is a complete meal and a great source of healthy nutrition for children and adults alike. Use fresh ingredients especially herbs and spices. 

INGREDIENTS:

 5-6 Bread Slices [as per needed]

1 Capsicum Finely Sliced

½ Cup Grated Cabbage[ optional]

2 tablespoon Black Olives

3-4 tablespoon Grated Cheese

2 tablespoon Butter

2 tablespoon Pizza Sauce

1 teaspoon Pepper/ Italian Seasoning

½ teaspoon Chilli Flakes

METHOD:

STEP 1 – Get all your ingredients ready. First spread a teaspoon of butter on the slices.

STEP 2 – After that spread pizza sauce over them.

STEP 3 – Now add the veggies one-by-one. I used cabbage and capsicum but you may use them as per your choice.

STEP 4 – Then add the black olives on it

and grated cheese over each slice such that the veggies get covered.

STEP 5 - Sprinkle some pepper powder, oregano and chilli flakes.

STEP 6 - Then transfer the slices to the microwave plate or you can directly put them on the wire rack of your microwave. Set the temperature to 60 degrees and time 4-5 minutes or till the cheese get melted.

[time may vary depends upon the microwave. Mine is done in 4 minutes.]

STEP 7 – Garnish the slices with some extra seasoning and serve.

Serve hot bread pizzas to your loved ones with tomato sauce and enjoy. Kids will love this …..easy and quick bread pizzas !!!!

NOTE: Veggies to be used as per own choice.

I used amul cheese cubes for my bread pizza but you can use it whichever is available at your place.

 Stove topped method:

STEP 1 - Heat the tawa, toast the bread slice on both the sides with clarified butter.

STEP 2 - Then do follow the same procedure from step no. 2.

STEP 3 – Then put the bread slices over the tawa and keep on it till the cheese melts. Repeat this with the rest of breads. Serve hot with tomato sauce.