FRESH GREEN GARLIC CHUTNEY / LASOON PATICHI CHUTNEY

Green Garlic Chuntey or Lasnichya Patichi Chutney is a perfect accompaniment to chapatti, paratha, jowar or bajra bhakari or you can simply have it with dal-chawal. You can call it Indian kitchen is incomplete without exotic chutneys, today I am sharing a recipe which you can make in bulk and store in refrigerator when you get enough fresh green garlic. Hirvya Lasanicha Thecha . Traditionally this chutney is grinded in mortar and pestle or with pata varvanta which not only gives it an earthy flavour but also help to retains its fresh and natural green colour. During winters green garlic is available in Maharashtra in abundance. It is widely used in making seasonal veg preparations. You can make coconut chutney using green garlic and fresh or dry coconut. The beauty of this recipe lies in grinding it without using water. In this chutney recipe, coriander and green garlic make a striking combination. After grinding, temper this chutney with a tadka using cumin-mustard seeds and hing/ asafoetida. But it is not compulsory, you can consume it without tempering too. In that case, add 1 tablespoon hot oil in the chutney, mix it and store it in an air tight container in refrigerator which helps to retain the colour as well as enhances the shelf life of the chutney.

   
INGREDIENTS:
1 Cup Fresh Green Garlic [with stalks] [almost 15-20 sprigs of green garlic]
¼ Cup chopped Coriander
2-3 Green Chillies [adjust according to taste]
Salt as needed
1 teaspoon Lemon Juice
½ teaspoon Cumin Seeds

For Tempering:
1 teaspoon Oil
Pinch of Asafoetida
¼ teaspoon Cumin Seeds
¼ teaspoon Mustard Seeds
METHOD:
STEP 1 – Wash the garlic stalks properly under running water, pat dry and then chop it roughly. Remove the root part.
STEP 2 – Now add chopped garlic, chopped coriander, salt, salt and cumin seeds in a mixer pot. 

Add lemon juice and then blend it to form a coarse paste.

STEP 3 – Transfer in to a serving bowl and keep aside.
STEP 4 – Now heat a tempering pan with oil, crackle cumin and mustard seeds. Add pinch of asafoetida.

STEP 5 – Switch off the flame. Pour this tempering to chutney and mix well.

Chutney is ready to serve.

KEEMA MATAR MASALA

Keema Matar Masala is a delicious Indian/ Pakistani minced meat and pea curry. Easy to make and with plenty of flavour. It is great meal for any night of the week or you can enjoy it for breakfast also. Keema is used un a wide variety of recipes like keema samosa, keema biryani, keema masala, shami kebab, chapli kebab, the list is simply endless. Keema is nothing but minced meat of chicken or lamb. A favourite among non-vegetarian lovers, Keema Matar Masala is best served with Rumali Roti/ Tandoori Roti. Here I served with bread only. It is quiet easy and simple recipe to make at home. Here I have mutton keema but you can make it with any minced meat like goat, chicken or lamb.  Keema Matar is a quintessential dish in every Muslim home especially during Ramadan. I prepared in pressure cooker but you can cook it by slow cook method with whole spices and lots of fresh green peas which is a perfect dish to your meal and certainly a show stopper in every Ramadan get together parties.  The minced meat cooks pretty fast and it is perfect dish when you are in a hurry or there are guests arriving at home at short notice and you don’t have much time to cook elaborate meal. This recipe is pretty fast to cook yet looks exotic on the table. Do try it once and share your suggestions or experiences below in the comment box.   

INGREDIENTS:  

200 gms Mutton Keema

½ Cup Shelled green Peas

4 tablespoon Oil / Ghee

2 Big Onions, finely chopped

2 Tomatoes, chopped

2-3 green Chillies, slit

½ Cup Coriander, chopped

2 teaspoon Ginger-Garlic Paste

1-2 teaspoon Salt [as needed]

1 Glass Water

 Dry Spices:

5-6 Cloves

1 Green Cardamom

1 “Cinnamon Stick

1 Bay Leaf

5-6 Black Peppercorns

1 Black Cardamom

1 Star Anise

 Spice Powders:

1-2 teaspoon Red Chilli Powder

½ teaspoon Turmeric Powder

1 teaspoon Garam Masala

METHOD:

STEP 1 – Wash mutton keema well under tap water. Drain excess water from it and keep it aside.

STEP 2 – Now heat pressure cooker with ghee on medium flame and add dry spices in it and let them splutter.

STEP 3 – Add chopped onion and slit green chillies in it and roast well for about 1-2 minutes until raw smell goes off.

STEP 4 – Now add ginger-garlic paste in it and mix well. Fry until raw smell disappears.

STEP 5 – Add chopped tomatoes and fry for a minute.

STEP 6 – Add red chilli powder, turmeric powder, garam masala and salt in it and mix well. Fry for about 30 seconds-1 minute.

STEP 7 – Add mutton keema and fry keema on high flame until keema absorbs all the spices.

STEP 8 – Add green peas, some chopped coriander keeping some for garnishing.and mix well and saute for a minute.

STEP 9 – Now pour water and mix it well.

STEP 10 – Close the lid of pressure cooker and let it cook for up to 5-6 whistles.

STEP 11 – Release the pressure and then open the lid carefully.

STEP 12 – Garnish matar keema with fresh chopped coriander and ready to serve.

Serve matar keema with pav, bread or chapatti or rice and enjoy.

NOTES:* Check whether the keema is cooked or not. If not cooked well then let it cook for more 2 whistles.

             *If you want more dry keema then let it cook over medium flame without lid until the gravy becomes dry.