Mango Salsa; Meatless Monday

I believe I am a true mango lover! I love mangoes in all shapes and forms: raw, ripe, cut, curried, juiced... Pretty much anything.Check out  some of my mango recipes on my blog: During summer it is nice not to slave at the stove, to sit down on the terrace in the evening and enjoy the view. I made this mango salsa the other day to go with some leftover tortilla chips. This is very simple and easy to make and will vanish right in front of you. It is a perfect dish for your table during BBQ parties or to bring it to one. 

Do try it before mango season is done!

Servings: 3-4

Prep time: 5-10 mins Cook time: 0Total time: 5-10 mins

Ingredients: 

Ripe Mango, chopped : 2 cups

Onion, finely chopped: 1/4 cup

Chopped Bell pepper/capsicum: 1/4 cup. 

Tomato, chopped fine: 1/2 cup

Green chilli: 1 small, finely chopped( you may deseed the chilli if you don't want it to be spicy).

Cilantro, finely chopped: 2 tbsp

Lemon juice: 1 tbsp, can be adjusted based on taste.

Sea salt: 1/8 tsp

Honey: 1/2 tsp

Method: 

Add all the above ingredients to a bowl. Mix thoroughly. 

Refrigerate until ready to use. 

Serve chilled. 
Enjoy!

I am bringing this to Angie's Fiesta Friday #179! Her cohosts this week are Petra @ Food Eat Love and Laura @ Feast Wisely. 

Cooking made easy: 

If you have a party, you can make salsa like this the day before so that you are not stressed on the day of. 

You can vary the amount of lemon juice and honey based on how sweet the mango is and how you like your salsa: more sweet or more tangy. 

Tip for healthy living:

Freshly made salsas are much better than store bought ones. Use produce that is in season for the salsa. These are much fresher than produce that is not in season. 

Food for thought:

If you do wrong and try to prove you are right, TIME will smile at your foolishness. 

Please do share your thoughts. Your opinion matters!

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Mint-Cilantro/Coriander-Coconut Chutney

Mint-Cilantro chutney is one of my favorite chutneys! It is a go-to accompaniment for must appetizers, be it kebabs, pakoras or bhajias! It is also great with almost all kinds of dosas & idlis. It is a perfect amalgamation of the fragrance and flavors of both herbs. This chutney can be made with or without coconut. 

I like to make it with coconut as it adds bulk to the chutney. When I make it with coconut, I usually do not use garlic or onion in it. I only use ginger and green chilies to spice it up. For the version without coconut, click here.

Servings: 10

Prep time: 15 minsCook time: 0Total time: 15 mins

Ingredients:

Cilantro: 1/2 bunch, leaves separated from the stems & cleaned, stems discarded.
Mint: 1/2 bunch, leaves separated from the stems & cleaned, stems discarded.
Freshly grated coconut: 1 cup
Green chillies: 2-3 small, can be adjusted based on individual spice level.
Fresh ginger: 1 inch, peeled.
Tamarind: if dry marble sized. If using the pulp, 1/4 tsp.
Salt: as per taste
Water: 1/2 cup

Tempering: ( optional)
Coconut oil: 1 tsp
Mustard seeds: 1/2 tsp
Curry leaves: 1 sprig

Method:

In a blender, add all the above ingredients except cilantro and mint and grind them.When coconut is almost ground to a fine paste, add the cilantro & mint leaves and blend it to a fine paste.
You could add a little more water while grinding as needed as per your desired consistency of the chutney.

Tempering ( optional):
Heat coconut oil in a small frying pan. Add mustard seeds. Once the mustard seeds splutter, add curry leaves and turn off the flame.
Add this tempering to the chutney.

This chutney could be served with samosas,rotis, fritters, rotisserie chicken, kebabs etc. It could also be used in sandwiches.

Enjoy!

Cooking made easy:

It is a great idea to make this chutney and keep it in your freezer to use as needed. This chutney is not only a great as a dip but is also a great base for vegetarian and non-vegetarian dishes and pulao and biryanis.

Tip for healthy living:

Herbs have plenty of medicinal value. It is an established fact that mint is a great digestive aid.

Food for thought:

Genius is the ability to renew one's emotions in daily experience. Paul Cezanne

Please do share your thoughts. Your opinion matters!

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Dudde Phulla Gojju ( pumpkin flower chutney)

This post was written a couple of months ago and I never got the time to publish it! I am glad it is here now when everyone has come back with renewed determination to eat healthy!!

Did you know that you could make a dip/chutney from pumpkin flowers??
I didn't know either!

During Fall, when I went pumpkin picking, I picked up a bunch of pumpkin buds to fry! Yes, it is a specialty cuisine in our community! The lady at the farm told me to pick as many flowers as I wished! My 4 & 7 year old kids were also picking them for me. They picked up a bunch of not just buds but flowers too!!

The flowers in the back were used for this chutney/gojju

I was regaling this to my mom and telling her how sad I would feel to throw them out. My mom told me to make chutney out of the blossomed flowers. I laughed when she told me that! I had never heard of such a thing! But when I realized how easy the recipe was, I decided to give it a try. The result was delicious! It was gone within a day! We used it as a dip with the dosa for breakfast and then again with rice for lunch!

Do give this simple recipe a try!

Servings: 3-4

Prep time: 10 minsCook time: 5 minsTotal time: 15 mins

Ingredients:

Pumpkin flowers: around 20-25
Red chillies: 2
Methi seeds: 3-4 nos
Asafoetida powder: a pinch
Salt: to taste
Ghee ( clarified butter) or oil: 1/2 tsp
Tamarind : pea-sized if dry or 1/8 tsp if using pulp.
Water: 1/4 cup


Tempering:
Coconut oil: 1/2 tsp
Mustard seeds: 1/4 tsp
Curry leaf: a sprig

Method:

Wash and thoroughly clean the pumpkin leaves. Separate flowers from stem. Discard stems.

Heat 1/2 tsp ghee in a frying pan. Add the red chillies, methi seeds, asafoetida & pumpkin flowers. Sauté for a couple of mins or until the flowers are wilted.
Turn off the flame & let it cool down.
Once cooled, add tamarind, salt and eyes and blend it to a smooth paste.
Take this in a bowl.

Tempering:
Heat 1/2 tsp oil in a frying pan.
Add mustard seeds. Once the mustard seeds splutter, add the curry leaves and turn off the flame.

Add this on top of the chutney as garnish.

Mix before serving.

Serve with dosa/ chapati or rice!

Can be refrigerated and used for up to a week.


Enjoy!

I am bringing this to Fiesta Friday #156  and Saucy Saturdays#81.

Cooking made easy:

Regular cooking oil can be used as a substitute for most recipes that call for ghee or clarified butter. However, the dish may not be as flavorful. If you are health conscious then it is better to use ghee & oil in the ratio of 1:1. The dish will be low in calories yet flavorful!

Tip for healthy living:

Ghee is a much healthier option than most oils. A little bit of ghee can go a long way in making your dish flavorful. Also, ghee prevents food from burning easily when you have to sauté for long periods of time.

Food for thought:

Nothing has more strength than dire necessity. Unknown

Please do share your thoughts. Your opinion matters!

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Grilled Corn- Zucchini Salsa with Sriracha

It is Labor Day weekend! Most people have barbecues that they are either going to or are hosting. If nothing, you may have guests coming over. Well, if nothing else, being that this is the last long weekend of the summer, you might want to put your feet up and just plain relax!

For all these occasions, I have the perfect dish for you! Something you don't have to sweat in front of the stove for and something you can put together in a jiffy. Yes, my Zucchini- Corn Salsa! Pair it with some tostitos or some healthy quinoa chips and a cold drink and you are all set! You can party alone or with a bunch of people!! This is a semi-homemade dish. You can also make it completely home-made! I was in a rush, therefore used readymade salsa. You can make the salsa from scratch, the recipe for which can be found here. You can also find this tomatillo salsa or salsa verde interesting.

Now let me tell you how to transform a mundane store-bought salsa into something amazingly healthy!

Servings: 8-10

Prep time: 5minsCook time: 10 minsTotal time: 15 mins

Ingredients:

Zucchini: 1, medium-sized, diced small
Onion: 1 small, diced small
Olive oil: 1 tsp
Grilled Corn on the cob: 1, medium, shucked. ( you can also use canned corn kernels. If using the can, use 1 can , rinsed and drained).
Salsa: 1 jar, mild/medium spice level ( you can choose any brand and any spice level that you prefer.
Salt: a pinch
Black pepper: 1/4 tsp
Sriracha: 1 tbsp ( can adjust based on individual spice level)
Cilantro: 1 tbsp, finely chopped

Method:

Heat oil in a skillet on medium flame. Add the chopped onion. Sauté for 2-3 mins until the onion is wilted.

Now add the shucked corn kernels. Cook for a minute.

Add the diced zucchini. Cook for 1-2 mins.

Add  the salsa, Sriracha, salt &  pepper.  Mix and cook for 2 mins.

Garnish with fresh cilantro.

Keep chilled in the refrigerator until ready to use. Lasts for 7-10 days in the refrigerator.

Can be made ahead for a party.

Serve with chips of your choice.

I served with tostitos scoops and gluten free quinoa-black bean chips.

Enjoy! 

I am sharing this healthy version of salsa with my friends at Throwback Thursday #53, Fiesta Friday #135 and Saucy Saturday#59! Angie's co-hosts this week are Jhuls @ thenotsocreativecook and Suzanne @ apuginthekitchen.

Cooking made easy:

If you do not have grilled corn, it is absolutely fine! I had some leftover grilled corn that I used.  You can make this delicious salsa with canned corn kernels or steamed corn on the cob. You can also use frozen corn kernels.

Other vegetables like peppers can be diced and added.

Tip for healthy living:

Physical activity is recommended for all ages and almost all physical conditions.  For adults, 30 mins of moderate exercise daily or 75 mins of strenuous exercise through the week is recommended. For kids 2-16 years of age, 60 mins of moderate exercise daily is recommended .

Food for thought:

Some cause happiness wherever they go; others whenever they go. Oscar Wilde

Please do share your thoughts. Your opinion matters!

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Piyava Gojju (Tangy, spiced onion chutney/dip); Meatless Monday

Chutneys and dips form such an integral part of the Indian cuisine, especially so with the South Indian cuisine. No meal is complete without the presence of a chutney or gojju. Gojju is another Indian terminology for chutney or dip. We like it for breakfast to dip our dosas and idlis; we like it with our lunch and dinner to spice up the meals.

The plethora of chutneys available are amazing. You could make chutneys out of almost any vegetable. Today, I am bringing to you Piyava gojju as they call it in Konkani language. Piyavu means onion and gojju means chutney. So, Piyava Gojju literally translates into Onion chutney.

This recipe makes me nostalgic. It brings back memories of the times I spent in my aunt's home and her mother ( Indira mai) would make it to go with Paan polo or Neer dose. Till date, I think Indira Mai makes the best Piyava chutney. The spicy, tangy onion chutney makes for a perfect dip for the bland panpolo. It is also perfect for dinner with kanji. If you still have leftover chutney, you can use it as a marinade.This recipe is courtesy Mrs. Indira Pai.

Servings: 4-6

Ingredients:

Onion: 1, medium-sized
Red chillies: 2
Coconut oil: 2 drops
Tamarind : marble-sized if using dried; 1/4 tsp if using pulp.
Salt: to taste
Water: 1/4 cup

Method:

Roast the red chillies in 1-2 drops of oil. Grind this with tamarind and water to a fine paste in a blender/food processor.

Roughly chop the onions. Add the chopped onions and salt to the blender/food processor. Pulse once or twice.

Remove from the blender.

Serve with dosas/crepes/ meals of your choice.

Stays fresh in the refrigerator for a couple of days.

Enjoy!

I am bringing this to Throwback Thursday, Saucy Saturday and Angie's Fiesta Friday where  Josette @ thebrookcook and Lily @ little sweet baker are co-hosts. I know I am a little late for the party but I was busy having a birthday party for my daughter.

Cooking made easy:

Whenever you chop onions, make sure they you clean the knife right away as it otherwise makes your knife blunt.

Tip for healthy living :

Whenever you buy snacks, buy small packs. This will satisfy your craving and at the same time prevent you from overindulging.

Food for thought:

The days you work are the best days. Georgia O'Keeffe

Please do share your thoughts. Your opinion matters!

Vegetarian/Vegan, Low-Fat Dips & Chutneys.

SuperBowl50 is around the corner. It is a HUGE milestone to the football community. There will be several SuperBowl parties everywhere! There will be finger foods galore. With finger foods, comes the notorious dips & chutneys that are oh, so delicious!! Sometimes, the finger food itself may be healthy, but the dip is calorie-laden, artery-clogger! It takes a little more thinking and creativity to make the dips healthy and low-calorie.

I am therefore bringing to you a collective of dips & chutneys from my blog that are low-calorie,  low-fat, and are  vegan or vegetarian. Some of them are spicy but the spice level can be adjusted as per individual spice tolerance. I hope you can/will find something that works for you! Click on the individual title to view the recipe in its entirety.

Pico de gallo

Ambuli ( Green Mango) Chutney

Cilantro-Coconut Chutney/Dip

Coconut-Ginger Chutney/Dip

Cranberry Chutney

Loshne Chutney/Garlic Chutney

Ghosale Sheera Chutney ( Ridge Gourd Peel Chutney)

Peanut Chutney

Pomegranate peel and ridge-gourd peel chutney

If you have not yet found yet what you like, check this collective out!! I am sure you will find something that you will absolutely love!!

I am bringing these dips/chutneys to the parties at Throwback Thursday, Fiesta Friday and Saucy Saturday. Lily @ Little Sweet Baker and Julianna @ Foodie On Board are Angie's  co-hosts this week at Fiesta Friday.

Super Bowl Collective of Vegetarian Appetizers, Dips & Desserts

Cooking made easy:

Most chutneys, can be made ahead of time in big batches and frozen. When needed, thaw and use it. Some dips like anything with avocado or yogurt is best made a few hours prior!

Tip for healthy living:

Here are some tips to help control indulging at SuperBowl parties, especially if you are a diabetic. These were shared kindly by a very proactive and enterprising person, Ms. Geeta Kakade, who runs a diabetic support group on Facebook.

Special days like Superbowl Sunday generate excitement, anticipation and looking ahead. This is just an example but there are lots for special days in each of our lives surrounding them. When they revolve around food and get togethers here's what I do to protect myself as a diabetic....

1. I might decide to throw caution to the wind and eat whatever I want to at the get together (esp. if I've had a very 'good' week with diet/exercise and test results.)
'Whatever I want to/feel like' still involves moderation so it doesn't result in high sugars followed by a sleepless night followed by a day when I can't do much else except rest and get everything back to normal.
2. I do the above sometimes, but nowadays I'd rather err on the side of caution. I make sure there are things to eat that are good for me and first eat them.
As far as possible I skip the carbs.
3. When it comes to my favorite course...dessert...I taste all the other stuff practicing portion control. My idea of portion control is like this...a one mm thick slice of a pie, one inch long...I did this at Thanksgiving and tasted about nine desserts this way and still didn't exceed my 'portion size'...it worked so well and I had normal test results the next day, so I will continue doing this. It satisfies my dinosaur sweet tooth and mentally I don't feel like a food martyr even though people look at my plate in great surprise and then pity!
3. If anyone asks/comments I tell them about diabetes and the way high and low sugars impact my life and assure them I'm happy/have become used to, the choices I make and don't even want to eat large portions any more. Whether they believe me or not is their concern, not mine.

I hope you will protect yourself by planning ahead to face your next food challenge.

Food for thought:

If we did all things we are capable of, we would literally astound ourselves. Thomas A. Edison

Please do share your thoughts. Your opinion matters!