Wednesday, June 12, 2019

Raw Mango Chutney | How To Make Raw Mango Chutney?


Raw mangoes had made their entry and it’s the best time to use them in this season. Mom made this delicious Launji recipe for us, which is a staple in every Indian households in hot summer days! If you haven’t tried it yet, you absolutely must. It’s insanely tasty and mostly eaten in the summertime.



Raw mango chutney is a classic sweet, salty, spicy and sour chutney made with raw mangoes, flavored with Indian spices and sugar.



Raw mango chutney or aam ki launji is a classic sweet, salty, spicy and sour chutney made with raw mangoes, flavored with Indian spices and sugar. It is one summer essential chutney made in almost all Indian households. This recipe is made from season’s favorite fruit and will drool you for sure. It’s a very easy recipe to prepare, and, does not require too much of effort or prior preparation and makes a perfect accompaniment for light and flavorful dishes.



Aam ki launji is an easy recipe to prepare, does not require too much of effort or prior preparation and makes a perfect accompaniment for light and flavorful dishes.




I love raw mango recipes and launji is one of my favorite current dip. It is very handy on busy and quick mornings, and, goes well with paranthas and purees. Consuming raw mangoes are a good way to beat the heat. They are a good source of vitamin A and C and are great for digestion. If you'll make launji in large quantity, you can store it in the refrigerator and use it for at least 1 month.



HOW TO MAKE RAW MANGO CHUTNEY



The unique flavor of this chutney comes from the mango skin. I love the texture of the fruit as it is slightly sour and acidic. Also, it gets the spectacular flavor from the cumin seeds and mustard seeds. This adds a nice and mild aroma in the recipe. To avoid the sugar intake, you can also use a piece of jaggery in this recipe.



It's a summer chutney made with raw mango, spices, sugar and sauteed till the raw mangoes starts to soften. It can be stored for at least a month.



You can peel the raw mango but we like to add them along with the skin as it contains more nutrients than the actual fruit. I'd just recommend you to wash the raw mangoes properly before you add them in the recipe.

The raw mango chutney recipe is very simple. First, heat the oil, fry the cumin seeds and mustard seeds for 1 or 2 minutes until they splutter, then add a pinch of asafoetida, and add mango pieces in the pan and saute them. Next, add the basic Indian spices, then stir to combine. Add sugar and water in the pan and cover with a lid for some time till the raw mangoes starts to soften. And, it's done! Once the launji cools down, it can be stored in the refrigerator for at least a week, and if you made this in bulk, you can store for at least a month.

Hope you make this wonderful recipe and enjoy with your family. This will surely transport you to a different world altogether. It’s extremely delicious, neither too spicy, nor too sour. I highly recommend this, it’s pure bliss!



RAW MANGO CHUTNEY



Serves : 3-4 people
Preparation time : 10 minutes
Cooking time : 18-20 minutes
Author : The Food Root

Ingredients


2 raw mangoes
2 tbsp oil
pinch of asafoetida
1/4 tsp cumin seeds
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp coriander powder
1/4 tsp garam masala
1/2 tsp salt
3-4 tbsp sugar or jaggery
1/2 cup water


Method


1. Wash the raw green mangoes, cut them into small pieces. Set them aside.

2. In a pan, heat the oil, then add cumin seeds and mustard seeds, stir over low heat, until they just start to pop, and sauté for 1-2 minutes on medium heat. When the seeds starts spluttering, add a pinch of asafoetida and sauté for 1-2 minutes on low heat.

3. Add the raw mango pieces in the pan and sauté for 4-5 minutes. Next, add spices; salt, turmeric powder, red chili powder and coriander powder, then stir to combine.

4. Add sugar and water, mix it well. Then cook them on a low flame and lower the heat, covering it with the lid and let it cook for at least 6-7 minutes, till the raw mangoes starts to soften. Stir occasionally.

5. When mango pieces starts to soften, increase the heat, let it simmer for another minute so the chutney thickens slightly, add garam masala and stir to combine.

6. Remove the pan from the heat and allow it to cool. The chutney or the dip will thickens more as it will cool down.

7. Store it in the air tight container and preserve it in the refrigerator. Serve it with Indian meals and enjoy the raw mango chutney with paranthas and purees or anything you like!

Notes


1. We don't peel the raw mangoes, but if you want to peel them, you surely can.

2. To avoid the sugar intake you can also use a piece of jaggery in this recipe.

Thursday, May 16, 2019

Tropical Sunshine Smoothie


Tropical Smoothie Bowl


It's Mango Season!!! It's that glorious time of the year, where shops and markets are flooded with fresh and juicy mangoes. It's a great time to experiment new recipes with fresh seasonal fruits, so if you get your hands on some, stop yourself from eating them all plain and make a smoothie instead.



Beat the heat on a hot summer day and hydrate yourself with a cool smoothie, filled with frozen mango, banana and orange juice!



Beat the heat on a hot summer day and hydrate yourself with a cool smoothie, filled with frozen mango, banana and orange juice! This fresh fruit smoothie provides you with essential vitamins and minerals. They are a great way to nourish your body with nutrients and are a healthy addition to your daily diet.



Frozen Mango, Banana, Orange juice, Coconut Milk and Honey are few of the ingredients used in this tropical sunshine smoothie. This smoothie can be made in less than 5 minutes. It is one of the reasons, i like it so much. All you need is blender, your favorite fruits and milk.



This smoothie is vegan, gluten free, guilt free and absolutely delicious! A spoonful of this tropical smoothie taste anything like sunshine. This smoothie is my favorite because of its luscious, creamy texture and wonderful flavor.


This smoothie will refresh and rejuvenate your day. It's very simple and a delicious recipe, you can have this smoothie at any time of the day. It's low in sugar and perfect for a morning breakfast.

The tropical flavors of this sunshine smoothie is refreshing. It's very healthy for breakfast and quick enough for a dessert. This delicious smoothie can be made in less than 5 minutes. It is one of the reasons, i like it so much. All you need is blender, your favorite fruits and milk.



This smoothie is vegan, gluten free, guilt free and absolutely delicious! It has a luscious creamy texture and is truly very nutritious.



Start with a base, like a banana, then add frozen mango chunks and orange juice in a blender. Add 1 cup of milk. There are varieties of milk to add like coconut, almond, soy or hemp milk. I added coconut milk. It gives a nice creaminess, nutty flavor and a sweet taste to the smoothie. You can also add greek yogurt, if you want. Add sugar or your favorite sweetener. I added honey. Blend all these ingredients in a blender, until smooth and serve. Decorate with your choice of nuts and seeds, and, enjoy your tropical sunshine smoothie bowl.

Treat yourself with this delicious and easy smoothie and let me know how you like it in the comments below. You can also follow us on Facebook, Pinterest, Twitter and Instagram and subscribe by email so you don't miss any of our new recipes. Enjoy and have a bright sunshine day! ☀️


Sunshine Smoothie Recipe




Serves: 2 people
Preparation time: 2 minutes
Cooking time: 2 minutes
Author: The Food Root


Ingredients


1 cup ripe banana 
1 cup mango chunks, frozen
1/2 cup orange juice
1 cup coconut milk (use more or less depending on how thick or thin you like it)
1 tbsp honey or your favorite sweetener, if needed
A handful of ice cubes

Garnish with your choice of fruits, nuts and seeds

I added -
2 cashews, crushed
2 walnuts, crushed
1 tbsp cantaloupe seeds
1 tbsp buchanania lanzan seeds

Method


1. Place all the ingredients in the blender and blend until smooth.

2. Pour the smoothie in a bowl and garnish it with toppings like nuts and seeds. Serve and enjoy your tropical sunshine smoothie!

Notes


1. If you prefer a thicker consistency, use less liquid. If you prefer a thinner consistency, add a little more liquid.

2. If you want to keep your smoothie vegan and gluten-free, you can add coconut, almond, soy or hemp milk.

3. You can garnish your smoothie bowl with your choice of fruits, nuts and seeds.


Tuesday, May 7, 2019

Easy Gazpacho Recipe


Gazpacho is a refreshing, nutritious and a tangy blend of delicious raw vegetables, where tomatoes are the key ingredient. This is a delicious wellness meal that is healthy, vegan and gluten-free, that comes together in 10 minutes (or less!).



Gazpacho Soup Recipe



How to make easy, vegan and gluten free gazpacho?



Gazpacho is one of the many foods which i never knew that it existed before visiting a restaurant, which specialises in Mediterranean food. My first impression of gazpacho was not the best, but it left me craving for more.

However, the Traditional Gazpacho Recipe is made from raw vegetables like tomatoes, cucumber, red or green bell pepper, onion and garlic cloves, as these are the most common ingredients, that are readily available in Spain, although olive oil, lime juice, balsamic vinegar, salt, cumin and black pepper also go into the making of the Classic Gazpacho Soup.

Gazpacho is a refreshing, nutritious and a tangy blend of delicious raw vegetables, where tomatoes are the key ingredient. Since my garden is overflowing with tomatoes of every variety, I decided to try my hand at making the Spanish Gazpacho Soup. This soup is full of garden fresh flavor and can be made in less than 10 minutes.

To make the gazpacho, you need to chop the veggies and add them into the blender (or a juicer), along with a glass of water and blend it until you get a thick liquid. Next, you need to add the crushed stale bread, and toss it along with the olive oil, lime juice, balsamic vinegar and cilantro in a blender, and, blend until it's smooth. Season it with salt, pepper or cumin and enjoy! (Also, you can skip salt and balsamic vinegar to keep the sodium in check.)

Drink it immediately to enjoy a host of wonderful antioxidants that flush out the system of toxins or refrigerate it for at least one hour before serving.

Gazpacho is healthy soup rich in minerals, fiber, nutrients, vitamin A, C, E, iron, potassium, manganese and zinc. Red tomatoes, for example are the major dietary source of lycopene, a powerful antioxidant, that is a great way to boost the immune system and helps to regulate the digestive system. This fresh delicious soup keeps the body hydrated and gives the instant energy. Also, it gives glow to the skin and can be a great help in reducing the risk of bladder, gastric, colon and prostate cancer.

Today the diners want to eat healthy food, and yet don't want to compromise on taste so, what's better than this delicious wellness summer drink which is dairy-freevegan and gluten-free. Gazpacho is a healthy soup, that comes together in 10 minutes (or less!).

If you guys remember my mom made tomato soup last year, and, as you know i'm super obsessed with soups this time we wanted to make something different and unique so made gazpacho soup instead! Did I mention already, how much I love this soup!

Guys, give this recipe a try and let me know what are your thoughts in the comments below! I'd love to hear from you!


EASY GAZPACHO SOUP




Serves: 6 People
Preparation time: 10 minutes
Freeze time: 60 minutes
Author: The Food Root




Ingredients



7 Red tomatoes, blanched
2 Green tomatoes, blanched
1 English cucumber, peeled, chopped
1 Red or Green bell pepper, deseeded, chopped
1 Red onion, chopped
2 Garlic cloves, chopped
1 Stale bread, crushed
1 glass water
1 tbsp salt
1 tbsp sugar (optional)
1/2 tsp black pepper
1/2 tsp cumin
1 tbsp freshly squeezed lime juice
2 tbsp balsamic vinegar
3 tbsp olive oil
handful of fresh parsley, chopped


Method



1. Make a cross sign across the bottom of each tomato, using a knife, and drop them into the boiling water. Blanch the tomatoes for around 1 minute and transfer them into a bowl of ice-cold water. Leave it for 2 minutes, then drain. Peel off the skin and cut them into half. Next, pull off the seeds, chop and set them aside.

2. Cut off the top of the red or green bell pepper, deseed, and cut it into small pieces.

3. Peel the cucumber, red onion and garlic cloves, and finely chop.

4. Place the chopped tomatoes, bell peppers, cucumber, onion and garlic cloves in a blender or a juicer and add a glass of water. Puree for 1 or 2 minutes, or until the soup reaches the desired consistency.

5. Add a crushed stale bread and toss it along with olive oil, lime juice, balsamic vinegar, sugar (optional) and cilantro in a blender and blend until it's smooth. Season it with salt and pepper or cumin if needed.

6. Transfer the gazpacho in a bowl and let it chill in a refrigerator for at least one hour. Garnish the gazpacho with fresh parsley just before serving and enjoy!


Notes



1. You can skip salt and balsamic vinegar to keep sodium in check.

2. Chill the gazpacho soup in the refrigerator for at least one hour before serving.

3. You can avoid the blanching of tomatoes, instead you can directly chop and blend them along with the other vegetables.

Wednesday, April 10, 2019

Tulsi - Holy Basil


What is Tulsi? 


Ocimum sanctum or holy basil, also known as ‘tulsi’ is a perennial plant, widely found in Indian subcontinent. It is considered as a sacred plant by the 'hindus' and planted in every 'hindu' household and temples. Tulsi is a powerful antioxidant and anti-inflammatory herb which helps to strengthen and balance the immune system. It has been used for thousand of years in ayurveda and is known for its religious and medicinal purposes. It also acts as a great air purifier by removing toxins and cleanses the air in the environment.


Types of Tulsi


There are mainly 3 types of tulsi - Rama tulsi, Krishna tulsi and Vana tulsi.

1. Rama tulsi has white stem and green leaves.

2. Krishna tulsi has purple stem and purple leaves.

3. Vana Tulsi or wild tulsi has green stem and green leaves. Vana tulsi is the most fragrant and hardest tulsi to grow. It is mostly found in the himalayas.



Holy basil or tulsi is a perennial plant widely found in Indian subcontinent. It's a powerful antioxidant and anti-inflammatory herb which helps to strengthen and balance the immune system.


How to grow Tulsi


The best time to plant tulsi is in the spring or summer. It helps the plant to grow fast and become strong before winters. You can start growing the herb from the seeds or by using the cuttings. The tulsi plant can grow well in both pot or garden. It's a best culinary and medicinal herb to get your garden started. You just need to feed them with good soil and place it in a warm, sunny spot as it requires plenty of sunlight and air, and water it regularly.

How to grow tulsi from seeds

Sow the seeds, 1/4 inch apart, in a moist, well drained soil. Water it gently and keep the soil moist until the seedlings germinate. Place it in a warm, sunny pot that receives atleast 6 hours of sunlight and water the seeds twice a week. After two weeks, transfer the pot to the outdoors.

How to grow tulsi from cuttings

Cut 4-6 inches of tulsi stem with a sharp, clean scissors and place it in a glass filled with water. Keep it in a partial sunlight, till the roots are about 1 inch long. This process will going to take 7-10 days. Next, transfer the cutting in a potted soil, make sure to water them regularly for atleast 2-3 weeks then keep the plant outside.

How to harvest tulsi

Harvest the tulsi leaves after the plant reach the height of at least 15-20 cms. Prune the plant by pinching off the top set of 2-3 leaves to extend the productiveness. Regular pruning encourages the tulsi plant to have a bushy growth. 


You can also read about tips for growing herbs in our other post.



Medicinal value of Tulsi


It is used in the treatment of various diseases like skin disorders, diabetes, bronchitis, cardiac, stomach, chest and respiratory problems. It is also acts as a effective pain killer. Regular consumption of tulsi helps in relieving the joint pains.


Nutritional value of Tulsi


It’s a great source of vitamin A, C, K, manganese, copper, calcium, iron, folate and omega-3 fatty acids.



It's an excellent remedy for colds, flu, sore throat, headache, high blood pressure, diabetes and chest related problems. It also helps in building stamina and increasing metabolism.



Health benefits of Tulsi

Tulsi leaves are rich in antioxidants and are linked to multiple health benefits.

1. It's an excellent remedy for colds, flu, sore throat, headache, high blood pressure, diabetes and chest related problems.

2. It helps in reducing stress and uplifts mood.

3. Builds stamina and increases metabolism.

4. It helps to strengthen and balance the immune system.

5. It removes toxin from the blood and stimulates the digestive system.

6. It's great for skin as it's loaded with antioxidant and antiseptic properties.

7. Help prevent grey hair and hair loss.



How to enjoy Tulsi in recipes?


Tulsi is a staple herb used in Indian, Italian and Thai cuisines. You can add them in the soups, stews and stir-fry dishes to get a strong sweet flavour. Have a look at our top 5 recipes including tulsi leaves.

1. Make tulsi tea by infusing 2-3 tulsi leaves in hot boiling water for 5 minutes. It helps in detoxification.

2. Add tulsi leaves in stir fry dishes that includes eggplant, potato, tofu, asparagus or zucchini.

3. Add tulsi leaves in noodles, pasta or bruschetta for garnishing.

4. Prepare tulsi juice by blending tulsi leaves in a blender to prevent acidity.

5. Blend tulsi leaves and add them in your favourite soups to give it a nice sweet and strong flavor.


I hope you find this information useful. Let me know in the comments below.