SimplyVeggies

Traditional dishes are always mush more tastier... Like this one, this dish is traditionally made on a coal stove, and cooked slowly, till it gets thicken...  Now in this modern kitchen, it is not possible to get coal stove... But, I tried to create the same in my Kitchen... This is actually my Grandmother's recipe.. And, she passed it to my mom... My mother, always use to make this Chutney in a bulk... I like it with all the stuffed paranthas, with all Kachori's, all types of rice... Yummmm.... Ingredients you will need - Tomato - 5 (medium size) Cooking oil - 2 tbsp Cumin seeds -1tsp Mustard Seeds - 1tsp Salt to taste Turmeric Powder - 1/2 tsp Red Chilli Powder - 1 tsp Jaggery (Gud) - 4 big pieces Raisins - 2 tbsp (optional) Directions you want to follow -   Heat oil in a pan. Add cumin seeds to crackle, then add mustard seeds. Add chopped tomatoes to the heated oil. Add all the spices, except Jaggery (Gud) and raisins. Cover and cook for 5...

A friend is one with whom you are comfortable, to whom you are loyal, through whom you are blessed, and for whom you are grateful. This quote is by William Arthur Ward  , but it actually applies to me and I am glad, that I am blessed with enough friends around me, who makes me feel special and needed every single day.  This recipe is for those Spicy people who just cannot live without Spices in their lives. I have some of friends, who love spices, but believe me without them my life would have been replica of a winter tree, which has no leaves and is standing alone. I am very thankful to God, for sending those amazing friends to me. This Masala Mirch is an amazing side dish, which goes with rice as well as chapati. My hubby is very much found of Chillies. But, excess consumption of red Chillies results in Stomach problems, like gastric, heat and ulcers, etc. So, to avoid excess use of Red Chillies, I made this "Spicy Crispy Masala Mirch". So, here is the recipe of ...

My mother's special recipe of Cauliflower's pickle is here. As Kids when we didn't like any vegetables in dinner, we use to take Cauliflower Pickle as a side dish. Every Winter and on alternate weeks, my mom prepares a batch of cauliflower's pickle or mixed vegetables pickle ( which mostly contains beans, cauliflower and carrots). It lasts for about 10 days, and is ready to eat in 1 day, but tastes mush better if eaten after 2-3 days. My Mom's recipe, loved by us, is here for you guys to try, and fell in love with Cauliflower all over again. Ingredients - Cauliflower - 18-20 small florets Mustard Oil - 1 bowl Fennel seeds- 5 tbsp Mustard Seeds - 5 tbsp Coriander seeds - 5 tbsp Salt to taste Red Chilli Powder - 2tbsp White Vinegar - 3 tbsp Turmeric Powder - 2 tbsp Directions - Cauliflower Florets Boil Cauliflower in an open vessel, till it turns little soft ( it should not be completely done, it should be little hard). Transfer the Cauliflo...

Ingredients- Spinach- 1 bunch (washed and chopped) Peas- 1 Handful (Washed) Salt- 1 Pinch Black Pepper Powder- 1/2 tsp Garlic - 2-3 (minced) Cooking Oil- 1tsp Directions-  In a heated pan, with 1 tsp of oil, add chopped spinach, salt to taste and a black pepper powder. Let it cook on medium flame for 10 minutes. Add peas, stir it and let it cook for another 5 minutes, covered. On a high flame, keep frying until all water evaporates.

Ingredients -  Mint Chutney Mint leaves- 1 bundle Tamarind pulp (soaked and seeds removed)- 1/2 cup Salt to taste Red Chilli- 2 Garlic cloves - 2-3 Directions - Mix Mint leaves with tamarind pulp, garlic cloves, salt and red chilli. Grind them together.

Raita with onions and tomatoes Ingredients-  Curd- 1/2 cup Onion - 1/2 chopped Tomato - 1/2 cup ( chopped) Salt to taste Red Chilli flakes - 1/2 tsp Directions-  Beat the Curd, add salt and red chilli flakes in it. Add 1/2 cup of water in the curd ( if the curd is thick). Mix it thoroughly. Add chopped onion and tomato. Mix it and serve it with rice. Yogurt with onion, tomatoes beated Yogurt

Ingredients-   Curd - 1/2 cup Potato boiled - 1 ( cut in equal small blocks) Salt to taste Cumin Powder - 1/2 tsp Cilantro - 1/2 cup ( chopped) Directions - Beat the curd with 1/2 cup of water ( if curd is thick). Add salt, cumin powder, beat it. Add boiled potato. mix it. Sprinkle cilantro and serve. Enjoy it with tortilla/ jeera rice.

Ingredients- 1.   Cilantro (Dhania) leaves - 2 Cup Washed and dried cliantro leaves 2.   Peanut roasted - 1/2 cup 3.   garlic cloves - 2 cloves 4.   Salt to taste 5.   Lemon - 1/4 piece 6.   Green chilli -2 small 7.   Tomato - 1 small ( sliced) Ready Chutney Directions - Wash and clean cilantro leaves. Now, separate leaves and stems. Take all the leaves together in a mixer jar. Along with it take green chilli, garlic cloves, roasted peanut, salt and sliced tomato. Grind everything together. After turning the dip in serving bowl, squeeze a lemon juice in the dip. This dip goes with chips, rice, tortilla everything.

Ingredients - 1. Tomatoes - 2 Big bowls 2. Garlic - 4 cloves 3. Onions - 1 small bowl ( sliced) 4. Cumin seeds - 1 teaspoon 5. Green chilli- 2 pieces ( cut in small pieces) 6. Salt to taste 7. Turmeric - 1/2 teaspoon 8. Chilli powder - 1 teaspoon Directions - Put oil in a dry pan, after oil is heated, add cumin seeds to the oil. After seeds crackle, add cut garlic cloves in the oil and let it turn golden brown. Now, add sliced onions to the oil and stir it. After onion turns transparent, add green chilli and tomatoes in the oil. Mix it. And add salt, turmeric powder and chilli powder to the mixture in a pan. Cover the lid and let it cook for 10 minutes on low flame. Stir it occasionally. After 10 minutes, open the lid and check whether the tomato pulp is out or not. If yes, then increase the flame, cover the lid and let it get cooked for another 15 minutes. Your tomato chutney is ready.

Ingredients- 1.  Coconut - 1/2 cup 2.  Peanut - 1/2 cup ( roasted or plain) 3.  Salt to taste 4.  Green Chilli - 2 small 5.  Garlic Cloves- 4 pieces 6.  Mustard leaves- 1/2 Teaspoon 7.  Curry leaves - 4-5 leaves Directions - Take a mixer jar, add peanut, coconut, salt, cur green chilli and cut garlic cloves, and grind it. The chutney is ready but some people like it after treating it with oil. take some cooking oil in a small pan, heat it, and add some curry leaves and mustard seeds. Now, add this oil to the chutney prepared and mix it properly. The chutney is ready to serve.

Ingredients- Tamarind Chutney 1. Tamarind - 4 sq. inch 2. Jaggery- 4 big blocks 3. Salt- 1/2 tsp 4. Cumin seeds - 1 Tsp 5. Turmeric - 1 tsp 6. Chilli Powder - 1 tsp 7. Water - 3 glasses 8. Oil- 2 tsp Directions-  Soak tamarind in 1 cup of water for 2 hours.  Remove all the seeds and separate tamarind pulp from the seeds.  Put oil in a dry pan, add cumin seeds to the heated oil.  Add tamarind pulp with thrice amount of water. Stir it, let it get cooked on high flame.  When a mixture starts boiling, add all jaggery pieces in the mixture. Keep on stirring, as this mixture has a tendency of sticking in the pan.  Reduce the flame to medium and keep on stirring, until you see the content started becoming sticky. Remove the pan from the flame and let it cool down. Transfer the content to the serving bowl. You can have this tamarind chutney with any chat, even  a spoon on Choley will taste deli...

Coriander ( Dhania) seeds chutney Ingredients- 1.   Dhania Seeds - 2 Tablespoon 2.   Garlic Cloves - 4 cloves 3.   Tamarind - 1 inch sq. 4.   Red Chilli - 2 pieces 5.   Salt to taste Directions- Soak Tamarind in 1/2 cup of water for 30 mins. After 30 mins, Smash all tamarind and take out the pulp and remove all seeds. Put dhania seeds in a dry pan and keep on stirring it for sometime until it turns golden brown. Now, let it cool. Take a mixer jar, add tamarind pulp, dhania seeds, salt according to taste, red chilli and grind them. Your Chutney is ready.You can have it with Idli, rice. I love it with chapati too.

Ingredients - Curd/Yogurt - 1 cup Salt to taste Red chili powder - 1/2 tsp Green chilli- 1 chopped Boondi -  1 Handful Directions-  Take the curd in a bowl and beat it until no lumps are left over. Mix salt and red chilli powder throrughly in curd. Add Boondi and mix it lightly for 30 seconds. Enjoy it with Biryani.

Ingredients -  1. Baigain ( Bringal ) - 2 Nos. 2. Tomatoes - 4 Nos. 3. Salt to taste 4. Red chilli powder - 1/2 teaspoon 5. Garlic - 3-4 cloves 6. Oil - 1 tbs 7. Red dry chilli- 2 8. Mustard seeds - 1 tsp Directions - Cooked Brinjal and tomatoes Wash Bringal and make 2 holes in it by a knife. Similarly, take tomatoes, wash it and make 2 holes in it by knife. Put, the bringal and tomatoes together in a cake cooking pan and put it inside the oven for 20-25 minutes at 400 degrees and keep on checking when you feel the bringal and tomatoes are cooked, Switch off the oven and let the bringal and tomatoes inside the oven for another 10 minutes. mustard seeds, Garlic and pepper cooked in oil Now, Chop the garlic and red pepper in small pieces. Take a small dry pan and put it on flame, add oil in it and let it get heated. Now, add mustard seeds in heated oil. Cover the pan and wait till the mustard seeds crackle and then add cho...