Easy-to-make Tomato Chutneys

It’s popularly said, “make hay while the Sun shines”. I say make tomato chutneys when you have ripe red tomatoes available in abundance. 🙂

In winters tomatoes are available at quite a reasonable price. Apart from making pizza sauce, I regularly make these two varieties of tomato chutney in winter. These chutneys add extra flavor and taste to simple meals.

The first traditional sweet tomato chutney taste wonderful with multi-grain paratha or stuff paratha’s. While the spicy and sour one goes well with kebabs, pakoras and samosa.

So here is the list of ingredient for the traditional Marwari sweet tomato chutney or tamatar ki lungi as it’s called in my family.

tomato-chutney-rajasthani

Ingredients:

  • Tomato: ½ kg
  • Green chilly: 2 finely chopped
  • Ginger: ¼ inch
  • Mint leaves: 5-6
  • Raisins: 1 tbsp
  • Fennel seeds: ½ tsp
  • Mustard seeds: ¼ tsp
  • Cumin seeds: ¼ tsp
  • Asafoetida: ¼ tsp
  • Salt: ½ tsp
  • Turmeric powder: ¼ tsp
  • Jaggery: ¼ cup
  • Ghee: ½ tbsp.

Process:

I know you must be thinking these many ingredients for a chutney? But trust me this chutney has some amazing taste and you must try this.

  • Roughly chop tomatoes and finely chop chilies.
  • Heat ghee and add mustard and cumin seeds.
  • Let seeds crackle and then add fennel seeds and asafoetida.
  • Now add chopped chilies, stir it and add chopped tomatoes.
  • Add salt and turmeric powder, reduce the flame to minimum and cover the tomatoes. Cooking covered on low flame for 10 minutes will make tomatoes tender.
  • Now add grated ginger, raisins and mix well.
  • Add 1 cup of water and jaggery. Let water boil and simmer it on medium flame for few minutes. You will get chutney with thick consistency.
  • Take it off the flame and garnish it with chopped mint leaves.
  • Sweet tomato chutney is done and ready to be served.

Tomato-chutney-sweet

  • Jaggery can be substituted with sugar, also you can adjust sweetness per your taste. Since this chutney has water content, it doesn’t have a long shelf-life and may not last for more than a week even if kept in refrigerator.

Sour and Spicy Tomato Chutney

I learned this spicy tomato chutney from one of my bhaili’s mom. It has south-Indian taste to it and is amazingly delicious.

spicy-tomato-chutney

Here are ingredients of this simple and spicy version of tomato chutney.

Ingredients:

  • Tomato: ½ kg
  • Ghee (clarified butter): 2 tbsp
  • Red chili powder: ½ tbsp
  • Asafoetida: ¼ tsp
  • Salt: ½ tsp
  • Turmeric powder: ¼ tsp
  • Mustard seeds: ½ tsp
  • Few curry leaves

Process:

  • Roughly chop tomatoes.
  • In a heavy bottom skillet, add tomatoes, salt and turmeric. Mix well and cook tomatoes covered on low flame for 15 minutes. After 15 minutes tomatoes will turn tender and you will get a paste kind consistency. Evaporate any excess water and then take it off the flame.
  • In this chutney, flavor comes from tempering of spices. Keep all ingredients ready while tempering to get the best flavor.
  • In another skillet heat ghee on medium flame. Make sure heat is not high or spices will burn. In hot ghee add mustard seeds, asafoetida, curry leaves. Take it off the flame and immediately add chili powder.
  • Add these tempered spices in cooked tomatoes and mix well.

Spicy tomato chutney is ready. I told you this chutney is pretty simple.

South-indian-tomato-chutney

This chutney stays good in refrigerator for up to a month. However, I usually prefer making in small batches for a week or so. Some of my friends make it in large quantity and relish it even for a month.

You can replace ghee with any oil of your choice.

If you are looking for other chutney recipes then do check mint chutney, tamarind and jaggery chutney and garlic chutney.

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My Free Mandala Coloring Book

Mandala is no less than a meditative art, as it relaxes and rejuvenates mind. This art is so intricate that it keeps mind totally focused on what you are doing. It completely disconnects the mind from outside thoughts and helps mind to relax.  After all calm mind attracts creative and positive energy.

I believe this is the reason behind rising popularity of Mandala. You don’t have to depend on anything or anybody to keep you engaged or occupied. Just a pencil and paper and you are ready to meditate. You can read my post on how to draw Mandala in six easy steps to learn to draw intricate mandala.

However, if drawing is not your cup of tea, but still have inclination for Mandala art, do not worry! Mandala coloring book will be perfectly suitable for you.

Coloring a Mandala is so therapeutic, it reduces stress and gives calm and peace. Trust me you will feel relaxed and rejuvenated once you complete coloring. This is the reason, coloring books are so popular these days.  After all, it’s not possible for every one of us to sit and meditate with closed eyes!

Adult coloring books with intricate and inspiring patterns keep you happily occupied for hours.

So, here I’m sharing my free Mandala coloring book “Mandala Coloring Book – Meditation with Colors“. You have to just download this book (right click on the link –> “Save link as”), print it and start coloring.

Mandala Coloring Book - Meditation with Colors

Best part is, you can print it multiple times and color it as many times (with different color combinations) you want. Also, you can print in size of your choice if you want to gift to elderly people – print in large sizes for easy coloring.

I must tell you, it’s rather addictive and very engrossing once you start coloring these intricate mandalas. You won’t want to stop once you start 🙂

You can even frame this mandala after coloring and decorate your home with your personal creations. Framed colored mandalas can also be gifted to  your loved ones as a lovely personalized gift.

If you like intricate art forms, then have a look at some of my madhubani paintings. If you are interested in learning how to draw madhubani paintings read my post on Madhubani painting in 6 easy steps.

Do let me know your inputs and suggestions on this book. Your feedback will help and encourage me to create more coloring books in future.

Do visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest. You may also subscribe to this blog by entering your email-id in EMAIL SUBSCRIPTION section (top of the right-hand column for desktop-readers and bottom of screen for mobile-readers).

Healthy sweet-potato dessert

At times its good to try different things and create some healthy food. Healthy eating is in everyone’s mind these days and we all trying to incorporate easy to make healthy recipes in our cooking.

I’m happy to share this sugar-free oats and sweet potato mithai that I made few days back. Honestly speaking I wouldn’t have used oats in preparing this sweet. Since I was running out of mawa I used oats in the filling.

Sweet-potato-baked-dessert

Normally I always keep mawa in my refrigerator as my family is fond of mawa sweets like chandrakala, suji and gond ki barfee or parwal ki mithai.

I was glad with the taste and texture of rolls with addition of oats in it. Surprisingly family didn’t find out that it contained oats. I later on disclosed I have used oats. 🙂

Oats is very versatile and blends seamlessly. Like in this oats and banana pancakes kids won’t even come to know that this delicious and gorgeous looking pancakes have oats and banana in them.

Coming back to this desert I made it as healthy as possible. Like there is no frying, no sugar and no refined flour as well. Here is the list of ingredients and by having a look at ingredients you will realize what I’m saying is so true.

Ingredients:

  • Sweet potato: 2 (medium size)
  • Cottage cheese: ¼ cup
  • Milk: ½ cup
  • Oats: 1/4 cup
  • Ghee (clarified butter):1 tbsp
  • Rose extract: 1/4 tsp
  • Honey: ¼ cup
  • Dry rose leaves
  • Almond flakes: 1 tsp
  • Pistachio flakes: 1 tsp

Procedure:

  • In a pan keep milk for boiling. Once milk start boiling add oats in it and steamer on low heat just like we make porridge. In 5 minutes oats will get cooked and porridge will be ready. Take it off flame when you get thick stick paste kind consistency.
  • Add cottage cheese, honey, almond and pistachio flakes and Mix it thoroughly. Once blended take it off the flame.

Cottage cheese can be easily made at home, you can read the how to make cottage cheese procedure. Cottage cheese is very nutritious and should be included in our diets. Kids simply love these healthy cottage cheese muffins.

  • Let few steam escape and add rose extract and dry rose leaves. Mix it so that rose flavor is well blended in filling. The filling is ready and will look like this. Taste of filling itself was delicious and tasted like dry rabdi.

oats-sweet-potato-mithai-filling

  • Now we proceed for the outer layer of this healthy dessert. Clean and peel sweet potato. Make thin slices of sweet potato and soak them in water. Soaking in water will prevent slices from getting black.

Sweet-potato-slices

  • Put one spoon of filling in center of each sweet potato slice and roll it.
  • Pierce a toothpick to secure the roll. Repeat the process and make as many rolls as you want.

sweet-potato-dessert

  • Grease a baking tray with ghee or unsalted butter. Arrange these rolls in tray for baking brush these rolls slightly with melted ghee.
  • Preheat the oven @ 200C. Bake these rolls for 15 minutes.
  • On baking sweet potatoes will become tender. As each oven behaves differently you need to confirm if they are cooked by touching them. If they are under-cooked bake them for 10 more minutes.

Garnish them with rose petals before serving.

sugarless-sweet-potato-dessert

I hope you enjoy making these healthy dessert. If you are looking for sugar-free sweets do try these sugar-less peanut ladoo.

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Eggless malpua muffins with orange rabdi

I enjoy experimenting in kitchen, making some changes in traditional food. My family is fond of desserts so no doubt you will find here lots of easy to make dessert recipes.

I try to make food that’s close to its authentic taste but is healthy and easy in approach. Like instant moong dal halwa, kesaria daliya and parwal ki mithai.

This time presenting our traditional malpua and rabdi with a healthier twist.

Egg-less-malpua-muffins

Instead of deep frying, I have baked the malpua batter in muffin molds. Served it with orange rabdi  and jaggery syrup.

Ingredients for malpua muffins:

  • Whole wheat flour: 1 cup
  • Ripe banana: 1/2
  • Jaggery: 1/2 cup
  • Ghee (clarified butter): ¼ cup
  • Fennel seeds: ½ tsp
  • Grated dry coconut: 1 tbsp
  • Crushed black pepper: ¼ tsp
  • Cardamom powder: ½ tsp
  • Almond extract: 1/2 tsp
  • Milk: ½ cup

Process:

  • Take banana in a bowl and mash it with fork.
  • In another bowl take grated jaggery, ghee, almond extract and beat for 2 minutes till jaggery is blended well in ghee.
  • Add fennel seeds, grated dry coconut, crushed black pepper and cardamom powder and mix everything together.
  • To bring out authentic malpua taste, add grated dry coconut (not desiccated coconut). Similarly freshly crushed black peppers works wonder as compared to pepper powder.
  • Add mashed banana and flour, and mix it gently till you get lumpy batter.
  • Add warm milk and make a smooth batter.
  • Pre-heat the oven at 180 degree centigrade.
  • Line the muffin liners in muffin moulds and pour the batter. This proportion of batter will give you 6-7 muffins.
  • Bake for 20 minutes at 180 degree centigrade.
  • Check by inserting toothpick in center. If it comes clean then it means muffins are baked. If toothpick appears stuck then bake for another 5-7 minutes.

As baking powder and baking soda is not used, muffins will be dense but flavorsome.

Malpua-muffins-with-orange-rabdi

Ingredients for Orange Rabdi:

  • Milk: 1 liter
  • Sugar: ¼ cup
  • Orange extract: ¼ tsp
  • Fresh orange pulp: ¼ cup

Procedure:

  • Let milk simmer in a heavy bottom vessel on low heat. Keep stirring in between.
  • When the milk is reduced to one-third, then add sugar. Stir it well and let the sugar dissolve. Take it off the flame after a minute.
  • Let it cool completely and then add orange extract and orange pulp.
  • Orange rabdi is ready.

Ingredients for jaggery syrup:

  • Jaggery: ½ cup
  • Water: 1/8 cup
  • Cardamom powder: ¼ tsp
  • Few saffron strands

Procedure:

  • In a heavy bottom pan, add jaggery and water and let them simmer for 10 minutes.
  • Check syrup’s consistency by pouring a spoonful of syrup. Keep in mind It will get little thicker on cooling so take it off the flame accordingly.
  • After taking it off the flame, add cardamom powder, saffron and stir.
  • Jaggery syrup is ready to use.

Jaggery syrup is just like sugar syrup we make  for jalebi or gulab jamun or boondi.

Just before serving, remove muffin liner and place malpua muffin in serving plate. Add generous amount of orange rabdi and drop some jaggery syrup just before serving.

malpua-muffins-with-rabdi-jaggery-syrup

This dessert plate gives you fusion of flavors. Orange rabdi adds a contrasting blend to sweet jaggery syrup.

I hope you enjoy making and delighting your family with this Indian dessert with a twist.

Do visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest. You may also subscribe to this blog by entering your email-id in EMAIL SUBSCRIPTION section (top of the right-hand column for desktop-readers and bottom of screen for mobile-readers).