Friday, February 28, 2014

Tomato Chutney

This tasty chutney is lovely as a spread or over cooked grains. excellent for kapha and vatta doshas. Serve 2 cups. 

2 cups of fresh tomatos cut in squares.
3 cups red onions
1/2 cup fresh mint leaves
4 small garlic heads
salt to taste.

Coriander Coconut Chutney

My pitta friends really like this chutney close to rice, steam vegetables and even pizzas. The secret of this chutney is to use fresh grated coconut, with a fresh coriander leaves. Make 2 cups.

2 cups of fresh grated coconut.
1 hand full of fresh coriander leaves.
2 tsp of ginger
1 small garlic head
1/2 tsp sugar
1/2 tsp lime juice
1 tsp onions
1/8 cup of water, add more if needed, you can also use coconut milk.
10 curry leaves
pinch of salt

Sweet Cashew Chutney

From the house of my friend Divya en Kannur we rescue 3 chutneys recipes that complement any rice, potato or vegetable dish. I enjoy the easy and quick to put them together. Makes one cup full, good for 6 people. Divya serve them with idles an a delicious rice pancakes.

1  cup red onions.
1/2 cup of raisins

Wednesday, February 19, 2014

Cranberry spread

Cranberries with their high content of vitamin C, fiber and Vitamin E is a great addition to winter dishes. It revitalize your kidney, prevent cancer and decreases blood pressure.
This easy recipe is a delight over any savory dish.