Tuesday, July 25, 2017

COCONUT CHUTNEY

Coconut chutney is an amazing combination of coconut, roasted split grams, coriander leaves, ginger, and seasoned with the aroma of mustard seeds and curry leaves.  It's served as an accompaniment with South Indian dishes like Idli, Dosa, Vada.

Coconut chutney is a delicious South Indian appetizer with lots of sweet, savory and nutty flavor. It's one of the most famous condiments in the southern part of India. It's served as an accompaniment with South Indian dishes like Idli, Dosa, Vada, Uttapam, Upma, Flavored Rice and Pongal. If you love eating traditional South Indian food, then you should definitely consider making this chutney.

Coconuts are known for their versatility, and are frequently used in food, cosmetics and pharmaceutical products. They are a part of daily diet of many people living in the tropical and subtropical regions. They also have a religious and cultural significance in Hindu societies. Coconuts are easily grown and most widely available crop across the world. They are highly nutritious, rich in fiber, and packed with vitamins and minerals.

Coconut chutney is an amazing combination of coconut, roasted split grams, coriander leaves, ginger, and seasoned with the aroma of mustard seeds and curry leaves. It's a very straightforward recipe. All you need is few simple, easily available ingredients and you are ready to go.

You can refrigerate and use the chutney for 3-4 days but it's not advisable to store it for longer than a few days because the coriander and coconut will oxidize rapidly and will change it's color, so it's better to consume it fresh. If you want a little sourness in the chutney you can add 1 tablespoon of tamarind or 2 tablespoon of yogurt and grind with rest of the ingredients. Always remember to season the chutney with mustard seeds and curry leaves for a nice essence. I love to add curry leaves as it has this pungent lemony flavor, which changes the flavor of the whole dish.

The chutney taste extremely delicious when prepared with few right spices and ingredients. The flavor of the chutney can be adjusted according to your preference but I would recommend you to try with the given quantities first. 


COCONUT CHUTNEY

Serves: 6-8 People
Preparation time: 10 minutes
Cooking time: 10 minutes
Author: The Food Root


INGREDIENTS

1 - Fresh Coconut, grated
2 tablespoons - Roasted split gram or chana dal
3-4 springs - coriander leaves
1/2 inch - ginger, grated
2 - Green chillis, chopped
1/2 cup - water or as needed
1/2 teaspoon - Sugar
1/4 teaspoon - Cumin powder
1/4 teaspoon - Black pepper
1/2 teaspoon - Salt

Tempering

1 tablespoon - Olive oil
1 tablespoon - Mustard seeds
4-5 Curry leaves, crushed
pinch of asafoetida


DIRECTIONS

1. Dry roast split gram (chana dal) until browned, allow it to cool and keep it aside.

2. Roughly cut the coconut into small pieces or grate it then put it in the food processor with little bit of water and grind coarsely.

3. Once done, add roasted split gram, coriander leaves, ginger, green chillis, sugar, cumin powder, salt and black pepper, some more water (if needed), and grind into a fine paste.

4. For seasoning, heat the olive oil, in a medium sized pan, or a small ladle. Add the mustard seeds and allow it to crackle. When the seeds started to crackle, add curry leaves and pinch of asafoetida and stir it for few seconds. Switch off the gas and pour the hot seasoning over the ground chutney, mix well and serve!

NOTES

1. You can refrigerate and use the chutney for 3-4 days but it's better to consume it fresh.

2. Choose curry leaves that are bright, dark green without the signs of browning.

3. For grinding all the ingredients, use as little water as possible.

4. The final consistency of chutney must be somewhere between coarse and paste.

5. If you want a little sourness in the chutney, you can add 1 tablespoon of tamarind or 2 tablespoon of yogurt and grind with rest of the ingredients.

Tuesday, July 11, 2017

MEDITERRANEAN CHICKPEA SALAD

In a large bowl, combine chickpeas, tomatoes and cucumber. Pour Cumin-Dijon flavored vinaigrette dressing over the top and toss it well. Season with salt and pepper, and garnish it with grated beets. Serve immediately!

Brighten your day with this fresh and colorful Mediterranean chickpea salad - packed with nutrients and taste! Filled with cooked chickpeas, cherry tomatoes, crisp cucumber, fresh beets and tossed in a vinaigrette flavored dressing with cumin and dijon. This recipe is completely vegan and gluten-free. Lately I've been a bit obsessed with chickpeas salads. This Mediterranean Chickpeas salad was a pure bliss. It has all my favorite Mediterranean flavors. It's super addictive and super satisfying!

Chickpeas are used in varieties of vegetarian recipes and are mostly added in Indian, Mediterranean and South American cuisines. They are very versatile and easy to cook. They can be added in salads, dips, soups, curries, ground into a flour to make variety of snacks like falafel, fritters, sev, boondi, and many more. Chickpeas are one of the best sources of protein, carbohydrates and fiber. 1 cup of cooked beans = 15 grams of protein


To prepare the chickpeas, soak the beans overnight or quick soak for about 4 hours. Add salt, water and pressure cook it for 15 minutes, over medium-high heat. When done, drain the chickpeas in a strainer and let it cool for a while. I usually cook the whole bag of chickpeas (500 grams) at once and use them up within a week. These are much more tastier and healthier than the canned one's.

This salad is particularly delicious if served when chickpeas are slightly warm. If it has been refrigerated, just be sure to allow it to come to room temperature before serving. To make this salad, you can cook chickpeas ahead of time. This salad has an endless combinations. You can pretty much throw in whatever you like. I love beets, cherry tomatoes and cucumber so I added that. Make a simple vinaigrette dressing, drizzle over the top and toss it well. Season with salt and pepper, and serve immediately! 



MEDITERRANEAN CHICKPEA SALAD

Serves: 2-3 people
Soaking time: 4-5 hours
Preparation time: 10 minutes
Cooking time: 15 minutes
Author: The Food Root


INGREDIENTS

1 cup or 200 grams dried white chickpeas (kabuli chana or safed chole)
2 medium size tomato, chopped
1 medium size cucumber, chopped
1 small size beetroot, grated
1/4 teaspoon black pepper
1/4 teaspoon salt or as per taste 

For the Dressing 

3 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar (or apple cider, black wine, balsamic, rice)
1 tablespoon Dijon mustard
1/2 teaspoon cumin, roasted
1 tablespoon lime juice
1 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar or honey

DIRECTIONS


1. Cook chickpeas : Wash and soak the chickpeas overnight, or quick soak for about 4 hours in enough water. Drain the water, rinse it again with cold water. Add 1/2 tablespoon of salt and 2 cups of water and pressure cook it for around 15 minutes, over medium-high heat. When done, remove from heat and let it cool for sometime. Drain the chickpeas in a strainer and keep it aside. You can also refrigerate it for a while.

2. Chop raw veggies : Chop your favorite raw veggies and refrigerate until they are ready to use. You can pretty much throw in whatever you like. I added cherry tomatoes, cucumber and garnished it with fresh beetroots.

3. Prepare the dressing : Whisk all the ingredients - (olive oil, white wine vinegar, Dijon mustard, cumin, lime juice, minced garlic, dried oregano, salt, black pepper, sugar or honey) in a bowl until well blended. Refrigerate until ready to serve. The dressing keeps well for 3-4 days.

4. Assemble : In a large bowl, combine chickpeas, tomatoes and cucumber. Pour Cumin-Dijon flavored vinaigrette dressing over the top and toss it well. Season with salt and pepper, and garnish it with grated beets. Serve immediately! Enjoy!

NOTES

1. Wash and soak the chickpeas overnight, or quick soak for about 4 hours in enough water.
2. Chop your favorite raw veggies and refrigerate until they are ready to use.
3. You can make generous amount of dressing and keep it in the fridge for 3-4 days.
4. Whisk the vinaigrette 2-3 times, before serving.
5. This salad is particularly delicious if served when chickpeas are slightly warm.
6. If the chickpeas has been refrigerated, just be sure to allow it to come to room temperature before serving.