FIRE ROASTED TOMATO CHUTNEY

 Roasted Tomato Chutney is a popular Indian chutney recipe loaded with the smokey flavor of roasted tomatoes. In Northern India, this vegan, gluten-free tomato chutney is known as " Bhune Tamatar Ki Chutney ". This BIHARI style tomato chutney is char-grilled on direct flame and then mashed to form a chutney. The Fire Roasted Tomato Chokha is a dish from the eastern state of Bihar (India) and is traditionally cooked on coals. Finely chopped onions, garlic, green chilies, and fresh cilantro leaves along with raw and pungent mustard oil gives it a unique flavour. Each state has a small variation to the recipe but in the end, it is a recipe full of flavour and is pretty easy & quick to make.The smoky flavor of the sweet tomatoes, mixed in with cilantro, onions, chilies is earthy.  If you are health conscious then go for virgin olive oil. But if you really want to be authentic go with cold pressed raw mustard oil.

 Tomatoes are available in plenty all round the year and you can make this tangy chutney whenever you want. It gives a wonderful company to each dish in a unique way. The amazing thing is that this takes very little time and very few ingredients available easily in your pantry. This chutney is one of our family favorite - one that makes it to almost every party we organize and people are always asking for the recipe.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #kalpanaslacucina on Instagram and Facebook.

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/1iSl1w0PaDw?feature=share

INGREDIENTS :

3-4 Tomatoes

2-3 Green Chillies ( according to your spice level )

2 small Onions

1 Whole Garlic Bulb

2 tablespoon chopped Coriander 

1/2 teaspoon roasted Cumin Powder

Salt as per taste

1 teaspoon Mustard Oil

METHOD :

STEP 1 - Wash the tomatoes.

STEP 2 - Switch on the gas and put a wire roaster on top of it .

STEP 3 - Directly put the tomatoes and a whole garlic bulb over the fire of the wire roaster at low flame and slowly start roasting the tomatoes and garlic. ( see notes )

STEP 4 - Roast and keep turning them frequently to char the vegetables evenly, for about 10 to 15 minutes.

STEP 5 - Once the vegetables are well charred, take them off the fire and keep aside to rest for about 5 minutes to cool. 

STEP 6 - When cooled down, peel the tomatoes. Keep your hands wet while peeling the tomatoes  for the ease of peeling. ( see notes )

STEP 7 -  Chop tomatoes roughly into quarters.

STEP 8 - Remove the burnt skin from garlic as well.

STEP 9 - In a manual chopper / hand blender , add roughly chopped onions, green chillies, coriander, garlic

and chop them very fine.

STEP 10 - Now add chopped tomatoes and chop everything. 

It will be little chunky in texture.

STEP 11 -  Season with roasted cumin, salt and mix well. 

STEP 12 - Transfer to a bowl. Finally, add mustard oil and give it a nice mix. Chutney is ready to serve.

This is a great accompaniment for any food whether it's Litti, Sattu ka Paratha, Khichadi, or plain Dal-Rice. You can use this as a salsa for chips and a dip for other vegetables.

NOTES : *Roast tomatoes from all sides till they are charred.

* Skewer the tomato with a fork and hold it over high flame on (smallest) gas stove burner. The fork will help you move the tomato around, in case you didn't have the wire rack.

* Leave a little bit of the skin on the tomatoes for more smoky flavor. 

*Taste the chutney and adjust the seasiongs if required.

* Adjust green chillies according to your spice level.

* The chutney will be little chunky in texture.

HOMEMADE GINGER - GARLIC SOUP

 One food that can bring us comfort in the truest sense during winter is a piping hot bowl of soup. When you are not feeling well, and not in your best mood, heavy, greasy foods are a big no-no. A light meal of soup, which is high on nutritional value, is the best thing to soothe your soul and make you feel better instantly. And if the same bowl of soup can also help alleviate your sickness, get relieve from congestion, runny nose, sore throat etc. in winter.

* According to 'Healing Foods' book by DK Publishing House, " GINGER contains some volatile oils that are anti-inflammatory in nature. Hence, ginger is considered a great remedy for flu and headaches."

* Because of its anti-inflammatory and antiviral properties, GARLIC is very effective against seasonal cold and cough. 

Garlic and ginger have been used for thousands of years to help ward off and improve various illnesses - and for good reason. The combination of ingredients, when paired with veggies makes for a wonderfully healing soup. This ginger garlic soup is not just appetising and tasty soup, but also perfect soup as an effective medicine for common cold, cough boast your immunity system and your mood ! It is warm and comforting - perfect for serving when feel cold/ flu coming on or just enjoy any other time of the year. Loaded with nutrients - dense veggies and herbs, this recipe may be able to help promote a strong immune system. Best part about this soup is fairly versatile and ready in under 30 minutes. This healing soup is packed to the brim with healthy, healthful properties, including cleansing, immune- boosting, aiding digestion and antioxidants, etc. Thanks to the two main aromatic ingredients:- ginger and garlic. The recipe is flexible, so don't worry about the proportion of veggies. For a variation use whichever veggies you like - like sliced mushrooms, capsicum, onion, spinach, peas, brocolli, etc. Also you  can adjust the seasiongs according to your personal choice. Serve hot and enjoy ginger garlic soup to get relieved from cold, cough and fever.

                                                                  [ 3 Servings ]

📌📌 Watch the video recipe here 👇👇

https://youtube.com/shorts/ujGg2-1N1JQ?feature=share

INGREDIENTS :

1/2 tablespoon Ginger, finely chopped

1/2 tablespoon Garlic, finely chopped

1/4 Cup Carrot, finely chopped

1/4 Cup Cabbage, finely chopped

1/4 Cup French Beans, finely chopped 

4 Cups Vegetable Stock/ Water

1-1/2 tablespoon Cornflour

2 teaspoon Coriander, finely chopped 

2 tablespoon Spring Onion, finely chopped

Salt to taste 

Freshly ground Black Pepper to taste

1 teaspoon Oil

METHOD :

STEP 1 - Chop the vegetables and keep them ready.

STEP 2 - Heat oil in a large saucepan on medium heat. ( see notes )

STEP 3 - Add ginger and garlic ( see notes )and cook until fragrant and lightly brown with continuous stirring for 2-3 minutes. 

STEP 4 - Add chopped veggies - carrot, cabbage and french beans. Cook on medium flame for about 3-4 minutes. ( see notes )

STEP 5 - In a small mixing bowl, add cornflour and 1/2 cup water and mix very well to make a slurry. Keep aside. ( see notes )

STEP 6 - Once the vegetables are translucent and softened, add vegetable stock/ water mix well. ( see notes )

STEP 7 - Let everything simmer over low heat for 5-6 minutes. ( see notes )

STEP 8 -  Season the soup with salt and black pepper powder and mix well. 

STEP 9 -  Once the flavours are absorbed, add cornflour slurry. 

STEP 10 - Keep continuous stirring and cook for 5-6 minutes or until it becomes slightly thick. 

STEP 11 - Taste the soup and add the seasoning if needed.

STEP 12 - When it reaches to desired consistency, switch off the flame.

STEP 13 - Garnish with chopped coriander leaves and spring onion and serve hot.

Serve hot and enjoy ginger garlic soup to get relieved from cold, cough and fever. Or just have it on a chilly winter day as a light meal.

NOTES : * Always keep in mind , the pot for making soup must be big and deep to hold all the vegetables plus a few extra inches of water.

* The recipe is flexible, so don't worry about the proportion of veggies. 

* Add or minus whichever veggies you like - like sliced mushrooms, onion spinach, capsicum, peas, brocolli, etc.

* For the garlic, you can use smashed garlic instead of minced one.

* Adding vegetable stock makes the soup more flavourful but if you don't have feel free to use normal water.

* Cornflour slurry helps to thicken the soup.

* Do not overcook the vegetables. Boil them just enough to retain their crunch and enjoy their mouthfeel while having the soup.

* Additionally, you can squeeze lemon juice to have tanginess.

* You can store the leftover soup in an airtight container in the refrigerator for 3-4 days.

* When you are ready to eat, reheat the soup on the stovetop or in a microwave - safe bowl until heated through, about 2-3 minutes.