Pineapple Raita recipe

  I had this raita for the first time at a restaurant and since then I fell in love with it.The sweet and tangy taste of the pineapple blends perfectly with the creamy curd ,making it a very delectable accompaniment with a spicy menu.








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Ingredients
1cup of pineapple cut in pieces
A handful of pomegranate seeds
1 cup of curd
Half teaspoon of chilli powder
Salt(As per taste)
Coriander leaves(very finely cut)-1 teaspoon(optional)
1 teaspoon of  roasted cumin powder(bhuna jeera)

Method
1-Whip the curd well,alternatively you can pass the curd through a strainer

2-Add the roasted cumin,salt ,coriander leaves and chilli powder and mix well

3-Add the pineapple pieces in the curd

4-Garnish with the pomegranate seeds

5-Let it chill in the refrigerator for half an hour before serving

6-You might have to add 1 tablespoon of water to the curd,if the curd is too dense

If the pineapple is too sour you can sprinkle some sugar on the pineapple pieces ,before add to the curd.

This raita is made of a dense consistency unlike the other raitas like boondi ka raita.
Do not prepare this more than half an hour in advance ,the pineapple makes the curd taste bitter,if you do so

Tomato Salsa or Tamatar ka Chokha recipe

   Tamatar ka chokha or the Indian version of  tomato salsa is one of my favourite winter accompaniments.With very few available ingredients this recipe can add that perfect tanginess to your breakfast or meal.This is a substitute for a chutney which goes very well with parathas ,or sattu ka parathas.

The Bengali Style Tomato Chutney ( Indian Sweet Tomato Relish)

            I am sharing with you today one of my favourite dishes,that is the Bengali style tomato chutney. It is  a sauce or a relish  usually had with the Bengali Khichuri ,Or at the end of a meal.Its sweet and slightly tangy taste makes it an all time favourite for kids.This chutney can actually be stored in the refrigerator for about a week .It is a good accompaniment for parathas too .So surely try this very flavourful recipe and let me know how it turned out .

This recipe requires some particular ingredients to give the distinctive taste.One of them is the AAm Papad.Now,aam papad is  an Indian fruit leather which is made by mixing mango pulp with concentrated sugar solution and sun dried.This is called amsotto in Bengali.Though tomatoes are  available year round these days,but this chutney is best made in the winters with well ripe tomatoes.The more pulpy ones make a better chutney.

Chutney recipe(The red one for idlis and dosas)

   Many of you will agree that there has been days when the dosa batter is ready in the fridge ,but the coconut was out of stock at home.Here is a chutney for those days,but believe me you will never miss your coconut chutney once you get this on the table.
This chutney has other advantages too,as I find it as abetter option for packing in lunch boxes,as this does not get stale soon.This can also be made the previous evening and stocked in the fridge ,to be packed in lunch boxes early next morning.
This tangy and slightly sweet chutney is prepared with the always available ingredients at our homes and so finds a very welcome place on our table.

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Dhania Tamater Chutney Recipe( Coriander and tomato chutney )

  There are many variations of the dhania chutney.The coriander leaves or dhania as called in Hindi has the best flavors in the winters ,and so I always prefer making this in the winters.This one is again one of my moms recipe which she had learnt from one of the neighborhood aunts.Many of my childhood memories weave around this chutney or dip which my mother used to make specially on days we had a very bland taste side dish with the chapatis for dinner.
  The coriander mint chutney is best done when it is very smooth, on the other hand this chutney tastes best when little coarse ground .As my mother says that this is best done in the sil batta (the grinding stone). Since we longer have the time for the grinding stone and most homes do not posses one any longer,we can prepare a quick version in the mixer grinder itself.
With very few ingredients,this hot spicy and little tangy chutney or dip is best enjoyed with parathas. I personally love this with the aloo and gobi ka parathas.


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 Ingredients


 Coriander leaves(handful) -washed and with stem
Tomato-one(medium)-Roast on open fire
Garlic cloves-3 to 4
Green chili-1 or as per taste
Salt -as per taste




 METHOD
Wash well and squeeze out the water from the coriander leaves
Roast one tomato on the open flame of the gas oven.The tomato should turn black completely
On cooling peel out the charred skin.
The tomato should not lose much of its juice ,since the moisture in the preparation comes from the tomato mainly.
Now,put all the ingredients and run the mixer well.
It should have a thick consistency
If too watery ,add few more of the coriander leaves and adjust the seasoning.
One should be careful not to add too much of the coriander ,as the taste won't be the same if the tomato is less compared to the coriander.
Do not add water

The ingredients

Put all of the above ingredients and run the grinder well.

Ready

 

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Badhakopi Or Cabbage the Bengali way

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This preparation can be easily stored in the refrigerator for more than a week.This can be prepared with jaggery or sugar.I have shared the sugar version of it today but the sugar can easily replaced by the jaggery.It depends on which flavour you prefer.the only variation of the Bengali style I have shared today is the generous sprinkling of a combination of powdered spices( dry roasted) at the end of the preparation for some added flavour.

Instant Raw Mango Chutney(The Bengali way)

 

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Tamarind chutney (Sweet and sour dip)

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Tempered green chillies

Dhokla ,vada pav,batata vada and many more such snacks will not taste the same without these spicy,hot little devils.Tempered green chilies are the best accompaniment with these.This is a quick recipe and can be prepared in advance when guests are due.