Coriander Chutney

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Coriander/Dhania chutney goes well with almost everything like kebabs, sandwiches or even dal chawal sabzi 😀 My mom makes this chutney almost everyday for lunch in her silbatta and serve with her dal chawal sabzi 🙂 No doubt the taste of the fresh chutney is way better than the refrigerated ones. You will get this chutney in almost every bengali household.

Anyway since I do not have a silbatta at home. I use mixer grinder to make this chutney. My husband loves this dhania chutney with everything so I always make in bulk and refrigerate it. Mine generally gets over before a month so I won’t be able to give you the exact shelf life,but it definitely stays good for a month at least. I use mustard oil to make this chutney which helps in retaining the color and gives a good shelf life to the chutney. Lemon juice also helps in keeping the color intact. I generally don’t add water to the chutney while grinding it, so it takes a little time to grind it but totally worth it. I would advise not to use water at all but in case, you want to add water, just add a tablespoon (not more than that). Adding too much water, will spoil the chutney. Also, if you add water, make sure to add the bhujia, peanuts or roasted chana dal to it while grinding. It will help absorbing the water part, making the chutney thick. Adding bhujia or chana dal, won’t let the chutney leave water from the sides when served. 

** Please feel free to adjust the ingredients as per your taste **

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** You can totally reduce the quantity if you do not use it very often or else freeze it in ice tray for future use. Though I have never tried freezing it, but I have done the same with my basil pesto. Its more than a month now and its still good. Just defrost it before using **

 

For the chutney you will need:

250 gms Washed, cleaned and roughly chopped coriander leaves/ Dhania patta (Remove the thick stems)
3 Tbsp Mustard oil
Juice of one big lemon
10 garlic cloves
1 tbsp of Bhujia/peanuts/roasted chana dal (optional)
2 big green chillies
Salt to taste

Method:

Take garlic cloves, chilies, lemon juice in the grinder, add some chopped dhania patta. Grind it. Slowly keep adding all the dhania patta and grind. Once paste is formed, take it out in a bowl, add salt and oil. Mix well. Store in the refrigerator.

Notes:

* Discard the thick stems and roots of coriander leaves. Also clean the leaves nicely, remove all the discolored leaves and thn use.

* Don’t sqeeze lemon too hard or else it will make the chutney bitter.

* It takes a little time to grind the dhania patta, so please be patient.

* Always add the leaves in batches. Do not tightly pack the grinder with dhania patta or else you will not be able to grind it well.

* In case, you want to add water, just add a tablespoon of water.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates 🙂

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Homemade frozen peas (Matar)

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Green peas are in season and quite cheap as well. I never thought I would be freezing them at home but there is something really special about doing these things at home. A little effort it takes but totally worth it. This is the 3rd time I have made Frozen peas at home. The 1st time when I made it, I just removed the peas from the pods and put them directly in the freezer. It got spoiled in just a month. Than one of my friends, suggested this way and it works so amazingly 🙂 I visited New Delhi last weekend and didn’t have much luggage so bought some 5 kgs of peas from there as its quite costly in Hyderabad :mrgreen: The only difficult part of the whole process is removing the peas from the Pods 😂
Anyway, I will be explaining the way I do it below. You can take as much quantity of peas as you want. You will also need some chilled water and two cotton clothes.

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First, remove the peas from the pods. Once done, wash the peas with water. In a pot, boil water till it start getting bubbles and add the washed peas to the boiling water. Keep the flame high and let the peas cook in boiling water for exact 5 minutes. Meanwhile, in a separate big pot, put some chilled water. After 5 minutes of boiling, remove the peas from water and put them in chilled water to stop further cooking of the peas. Let it remain like that for 5 minutes and then remove all the peas using a strainer. Now in a clean dry cloth, spread the boiled peas nicely and let the peas cool down completely. Now, using another dry cotton cloth, wipe off excess water from the peas very gently. Once done, transfer the peas in a zip pouch or an airtight box, keep it in the freezer and you are done.

Notes:

* Make sure there is no water in the peas or in the box/zip lock pouch. Moisture content will spoil the peas.

* The peas need to be cooled down completely before freezing.

* Blanching the peas before freezing increases the shelf life.

* The peas will stay good for 5 to 6 months in the freezer or even more than that if kept nicely.

* When you need to use the peas, just take out the amount needed and keep the rest back in the freezer.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates 🙂