Pear and Mint Chutney

A little twist to the regular mint - coriander or sweet tamarind chutney. This chutney will bring on the taste of the sweet pear as well as the fresh mint's minty flavor

It can be a great accompaniment to pakoras

Ingredients:

Oil: 2 Tbsp
Onion: 1 medium
Mint: 1 cup
Pears: 2 medium
Fennel seeds: 1 tsp
Cardamom seeds: 1 tsp
Salt: to taste
Pepper: 1/2 tsp


Wash and drain the mint leaves and roughly chop it
Roughly chop the pears
Thinly slice the onions
Heat oil in a pan and add the onions , cook until it turns soft
Once the onions turn soft , add the fennel and cardamom seeds saute well and remove it from fire
Allow it to cool for about 15 mins
In a food processor / mixer add the onions, chopped mint and pears along with salt and pepper
Puree until smooth, leaving a bit chunky texture
Store into air tight containers in the fridge for about 3 - 4 days

Roasted Garlic and Cumin Raita

Check this very different raitha ......this can be served with your favorite Fried rice or briyani

2 garlic cloves, peeled
1 tablespoon olive oil
250g Greek yoghurt
1½ teaspoons cumin seeds, roasted and coarsely ground
a pinch of sugar (optional)
salt

Put the garlic cloves in a small ovenproof dish, drizzle over the oil and place in an
oven preheated to 180°C/Gas Mark 4
Roast for 6–8 minutes, until tender and golden, then remove and leave to cool.
Lightly whisk the yoghurt in a bowl
Crush the garlic, then gently mix it into the
yoghurt with the cumin and salt. Taste and add the sugar if necessary.

Raw Mango Launji

This weekend was great...tried a couple of new experiments ( will post it one by one) and of all I got a surprise gift which would now enable me to post my recipe pics ....all stages of the recipe..... So here s one of my weekend accompaniment / instant pickle

1 Raw Mango  - cut into cubes   
1tsp Fennel / Saunf  
1/2 tsp Onion Seeds / Kalonji / nigella seeds 
1/4 tsp Turmeric pwd  
1/2 tsp Red Chilly pwd
Salt - As required
1/2 tsp Sugar              
4-5 Tbsp Oil                  

Wash and cut the raw mango into cubes, mix in red chilly powder and keep aside
Heat oil in a pan ( preferably not to use non stick , steel or aluminium works best) and once heated add the fennel and onion seeds
Now add in the turmeric powder ( remember to reduce the heat once the onion seeds are added else the turmeric powder may turn into a more darker brownish color giving your recipe an untidy appearance) along with the raw mango cubes
Mix in well and add salt as per your taste ( also would depend on the sourness level of the raw mango)
Let it cook for 2 mins and then add the sugar
Stir well and allow to cook until the mango is cut easily with a spoon
If you want to have it in a more soft / tender form cook for a longer period
This can be served as an accompaniment for rice , rotis, bread , dosa ........as you want to ......I simply love eating it just as it is......

Note : I had a medium sized mango.....so depending on the size please increase - reduce the amount of Oil and other ingredients