Mint Chutney

Mint Chutney

Mint chutney is a very popular dip in the Indian Cuisine. It is served with main course food and as a dip for poppadoms. This is a simple and quick recipe for yummy home made mint chutney.

Serves 2 – 4 people

Duration – 5 minutes

INGREDIENTS:

Fresh Mint 1 bunch or 100gms

Green Coriander 50 gms

Green Chilly 3 – 4 Depending on how spicy you want to make it.

Black Salt ½ tsp

Lemon 1 tbsp

Amchoor or Dried Mango powder 1/4 tsp

Salt to Taste

Yoghurt ¼ cup

METHOD

Wash the coriander and mint in water. In a liquidiser, add all the ingredients except lemon and yoghurt. Now turn it on for a few minutes till all the ingredients are nicely mixed. Add the yoghurt and turn the mixer for just 5 seconds. Take it out in a bowl and add lemon juice. Mix well, your spicy and yummy mint chutney is ready to be served with poppadom or indian main course.

You can store it in the fridge for 4 – 5 days.

TIP : The taste of the coriander and mint is in the stem. So after cleaning it throughly with water just chop off the tips and add some tender stems. For a milder taste in mint chutney, add more yoghurt.

Carrot Peas Potato Side Dish

Carrot Peas Potato Side Dish

This is a really famous winter side dish for vegetarians, vegans and is completely gluten free. Popularly known as gajar matar aloo, there are several ways of making this recipe, this is the classic north indian method. This is a simple recipe, you can always add more spices to suit your taste.

Carrot Peas Potato

Preparation Time -10 mins
Cooking Time - 15 mins

Serves - 3 to 4 people as a side

Ingredients:

Carrot - 2
Peas - 1 cup
Potato - 1 large or 2 medium sized
Cumin Seeds - 1/2 tsp
Coriander Powder - 1 tsp
Red Chilly Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Oil - 1tbsp
Water 1/2 cup
Salt to taste
Dried Mango Powder (Amchoor) - Optional - 1/2tsp
Garam Masala (Optional) - 1/2 tsp

Method:

Wash, peel and chop the potatoes and carrots. In the picture above I have different shapes and size as my daughter loves to find different shapes in her food, keeps her entertained.

Put the pan on high flame add oil, add cumin seeds and let it crackle. Now add the chopped carrot and potatoes and give it a quick stir so that all the vegetables are properly coated with the oil. Cook for 5 mins, now put the gas on a medium flame and add the peas stir for another 2 mins. Add coriander powder, chilly powder, salt, turmeric powder and mix well. Now add half a cup of water and cover the pan with a lid until the vegetables are properly cooked.

Serve hot with Roti, Paratha or Rice.

Tip - You can add dried mango powder and garam masala if making it for adults only.