Date and Mango Chutney

Ingredients

1 teaspoon of cooking oil
1/2 teaspoon of cumin seeds
1/2 teaspoon of minced ginger
3 green chillies
1/2 cup of raw green mango, minced
a lemon sized ball of seedless dates
10 mint leaves
salt, to taste
water (optional)

Instructions

Heat the oil in a kadai and add the cumin seeds to it. Once the cumin seeds start to sputter, add the ginger, green chillies, raw mango, and dates to the kadai. Cover and cook for 3-5 minutes on medium heat.

Let the mixture cool for 10-15 minutes, then grind it with the mint leaves. Add salt to taste, and water for the desired consistency.

Mushroom Fry

Ingredients 

1 tablespoon of cooking oil

1/4 teaspoon of mustard seeds

1/2 teaspoon of fresh chopped ginger

200 g of sliced mushroom

1/4 teaspoon of turmeric powder

1/2 teaspoon of red chilli powder

1/4 teaspoon of freshly ground black peppercorns

1 small onion, sliced and fried till brown

1/2 teaspoon of masala powder

salt, to taste

2 tablespoons of fresh coriander leaves, chopped

Instructions

Heat the oil in a kadai on medium heat and add the mustard seeds to it. Once the mustard seeds start sputtering, add the ginger and stir for 30 seconds. Then add the mushroom and cook covered for 2-3 minutes till the oil starts to separate. 

Add the turmeric powder, chilli powder, and freshly ground pepper. stir on high heat for 30 seconds. 

Add the browned onions, masala powder, and salt to taste. Cover and cook for about 1-2 minutes, then serve garnished with fresh, chopped coriander leaves. 

Pasta with Seared Cherry Tomatoes

Out grocery shopping a few days ago, I came across very fresh Cherry Tomatoes. 

On a whim I bought them, and then started the Google/Pinterest hunt for suitable recipes. Found a load of recipes for Pasta. Here's what I made.

Ingredients 

100 g of Spaghetti (this recipe will work with most types of pasta), cooked in lightly salted water and a teaspoon of olive oil. Reserve half a cup of this water for the sauce.

1 cup of Cherry Tomatoes, halved

2 tablespoons of Olive Oil

1 tablespoon of minced Garlic

1/2 tablespoon of Red Chilli Flakes

1 tablespoon of finely chopped fresh Basil

1/2 tablespoon of finely chopped Parsley

1/2 a cup of grated Cheese

Salt, to taste

Instructions 

Heat a large skillet over high heat, Saute the tomatoes for about a minute, till they are lightly seared. remove from the skillet and set aside.

Reduce the heat to medium and pour the Olive Oil in the skillet. Saute the Garlic in it for about 30 seconds.

Add the Red Chilli Flakes and finely chopped Basil, and stir to combine. Add the Pasta and reserved pasta water.

Mix in the seared tomatoes once the sauce starts boiling, and switch off the heat when the sauce is almost absorbed.

Toss with the finely chopped Parsley and grated Cheese. Add salt if required.

linguine ai funghi crudi - Nigella Lawson

Ingredients

225 gram(s) chestnut mushroom(s)
80 ml extra virgin olive oil
1 tablespoon(s) maldon salt (or 1½ teaspoons table salt)
1 clove(s) garlic (crushed)
1 lemon(s) (juice & zest)
1 teaspoon(s) thyme (leaves)
500 gram(s) linguine
1 bunch(es) parsley (chopped)
3 tablespoon(s) parmesan cheese (grated to taste)
1 pinch of black pepper (freshly ground)

Method

Slice the mushrooms finely, and put in a large bowl with the oil, salt, crushed garlic, lemon juice and zest, and marvellously scented thyme leaves.
Cook the pasta according to packet instructions and drain loosely, retaining some water. Quickly put the drained pasta into the bowl with the mushroom mixture.
Toss everything together well, then add the chopped parsley, grated cheese and pepper to taste, before tossing again, and eat with joy in your heart.

Additional information - for vegetarians replace the Parmesan with vegetarian alternative.

Avial

I love Avial because it's yummy, and is made from a lot of vegetables... so much fibre. There are loads of recipes for Avial. This is my way of making it, with ginger.

Ingredients

Vegetables

1 cup of Carrot
1 cup of Cucumber
1 cup of Snake Gourd
1 cup of Raw Plantain

Other vegetables that may be used are Beans, Drumstick, edible Gourds (including Bitter Gourd), Potatoes, Pumpkins, and Yam.

1/4 teaspoon of turmeric powder
1/4 teaspoon of chili powder
1/2 teaspoon of cumin powder
salt to taste
6-7 shallots
2-3 green chilies
1 tablespoon of coconut oil
1/2 teaspoon of grated ginger
1 tablespoon of grated Raw Mango
2 tablespoons of grated coconut
1 cup of sour curds
a few curry leaves

Instructions

Chop all the vegetables into 2' pieces. Boil the vegetables with the turmeric, chili,  cumin and salt in about 2 glasses of water.

Rough grind the green chilies and shallots.

Warm the coconut oil, add the ginger and saute for about 30 seconds. Then add the shallot / green chili paste and saute for about a minute. Add the boiled vegetables and the raw mango, mix well on low heat. Then add the grated coconut and sour curds. Turn off the heat and mix well. Garnish with curry leaves.

Serve with hot steamed rice.