Chicken Mole / Mexican Cuisine

 

Chicken Mole is a delicious and deeply flavoured Mexican dish which is prepared using a variety of spices with an addition of chocolate. 

Yes! you heard it right, this chicken dish has chocolate in it. The addition of chocolate gives a mild sweet and mild bitter taste and also, in addition, gives a rich texture to the dish. Mole is a traditional marinade and sauce originally used in Mexican cuisine. The sauce is prepared using a mix of spices like cinnamon, cloves, fennel, cumin etc along with the garlic, onion and tomatoes with the addition of melted chocolate. This combination gives a unique flavour to the dish and also, pairs perfectly with the grilled or baked chicken. Instead of serving chicken aside, the chicken pieces can also sautéed first and then cooked along with the gravy. In this way, the chicken absorbs all the flavour from the gravy and gives a delicious taste. Though the dish looks and sounds complicated, it is quite easy to prepare. 

This is one of the dish which I wanted to try for long time but I was very sceptical because of the addition of chocolate along with the chicken. Finally, got a chance to try this dish and to my surprise, everyone at my home loved it including my kiddo. 

This chicken mole can be served with a plain steamed rice or brown rice or Mexican rice. Apart from serving with rice, we can also include shredded chicken to the gravy and serve it as tacos. 

Looking for more chicken recipes ? Then, try these....

Thai Basil Chicken Stir Fry 

Creamy Butter Chicken using Macadamia nuts 

Chicken & Walnut in Spinach gravy 

Chicken & Betel Leaves Soup 

About the event... 

Sending this Mexican delicacy to an event "Shhh Cooking secretly challenge" which is happening every month among food bloggers with an interesting theme. This group is managed by an amazing blogger Mayuri di who blogs at Mayuri's Jikoni. Every month, one of the blogger will get a chance to select the theme and followed by bloggers getting paired with each other. Sounds Interesting right ! Likewise, for the month of August, the theme of chocolate was suggested by Mayuri di. She is a wonderful, dedicated blogger and her blog page has loads of amazing recipes in all categories like Gujarati Khana, Kenyan Cuisine, Gluten free, Fasting recipes etc. Especially I liked her Beetroot blueberry pops, Maharage Ya Nazi, Pan de Yuca and Kansar. Head to her page for more interesting recipes. 

For this month, I was paired with a lovely blogger Pavani Gunikuntla who blogs at Pavanis Kitchen. She page is loaded with many mouthwatering recipes like Rasagulla, Tawa chicken tikka, Nutella brownies which is made using 3 ingredients, Instant Malpua using condensed milk etc. And also, I just loved her food pictures which is so tempting and appetizing. For more delicious recipes, do visit her page. Coming to the secret ingredients, Pavani gave me Cinnamon and Fennel seeds as my secret ingredients. So, I have used those ingredients along with the chocolate and prepared this delicious Mexican dish. Likewise, I gave Eno and milk as secret ingredients and using those, she prepared a delicious biscuit cake. Click HERE to get a detailed recipe of her cake. 

Here comes the recipe for the Chicken Mole... 

Recipe adapted from vahrevah. 

Ingredients :

For paste :

2 Tbsp Oil 

1 Tbsp Coriander seeds 

1 Tsp Jeera / Cumin seeds 

3 Cloves 

1 inch Cinnamon stick 

1 Tsp Saunf / Fennel seeds 

6 Almonds 

8-10 Raisins 

1/2 Tsp Dried Oregano

3 Garlic pods, chopped 

1 Big Onion, Finely chopped 

6 Medium sized tomatoes, chopped

For Gravy :

2 Tbsp Oil 

2 Tbsp red chilli paste 

1 Cup Chicken stock or water 

1/2 Cup Melted Chocolate 

Salt to taste 

For Air fried Chicken :

3 Chicken breast 

2 Tsp red chilli powder 

1/2 Tsp Turmeric powder 

Salt to taste 

Method :

Heat pan and add coriander seeds followed by cumin seeds, cinnamon stick, cloves, fennel seeds, almonds, oregano and raisins. 

Dry roast all the ingredients and add garlic pods followed by the chopped onion. 

Add oil followed by the chopped tomatoes and saute well.

Cook until the tomatoes turns soft and mushy. 

Once done, remove from the flame, cool the ingredients and grind into smooth paste. Keep aside. 

Now heat oil in a pan and add the ground paste followed by red chilli paste. 

Cook it until the gravy starts bubbling. 

Now add salt followed by the melted chocolate and cook it again for 5 - 7 minutes. 

Remove from the flame and keep aside. Mole is ready. 

To air fry the chicken, marinate the chicken breast using red chilli powder, turmeric powder and salt for 30 minutes. 

Then air fry them for 20 - 30 minutes in batches. Flip the chicken for every 15 minutes. 

Plating :

Serve the steamed rice on the plate, place the air fried chicken and pour the mole on it. 

Serve with lemon wedges and coriander leaves.

Serving Options :

Serve with grilled or air fried chicken and rice. 

For more chicken recipes, Click HERE! 

If you try this recipe, please don't forget to share with me :) Do send me your feedback to priyasmenu@gmail.com or tag me @priyas.menu on instagram. 

Egg & Tomato Stir Fry / Egg Recipes

Egg & Tomato stir fry is one of the easiest dish which can be prepared in 10 minutes. All you need for this “Egg & Tomato stir fry” recipe is Egg, tomato, garlic or garlic powder and chives. The same recipe can be prepared without garlic and chives but I have included those to give some extra flavour to the dish. This recipe is adapted from Chinese cooking and made few changes according to our taste bud. The selection of tomato is very important for this recipe. It should not be too ripe and sour. And while cooking tomato, make sure to not over cook it.

Me and my friend Sujitha Ruban who blogs at Sujithaeasycooking decided to re-start our theme cooking after 4 years. In 2016, we started posting series of soup recipes but couldn't continue later because of few personal commitments.

Sharing few soup recipes which we posted long back...

Chow chow soup / Chayote soup 
Sausage Coconut milk Soup 
Vetrillai Kozhi Soup / Betel leaves chicken soup 
Chicken and Mushroom soup 
Mushroom soup 
Veggies and Dal soup 
Tangy lemongrass noodles soup 
Carrot and beetroot soup 

And few soup recipes from Sujitha Easy cooking..

Vegetable Soup 
Roasted Zucchini Sweetcorn soup 
Prawn Zucchini creamy soup 
Drumstick Soup 
Tomato Soup 

And again now to bring back the energy on blogging and to motivate ourself, we started with an Egg theme as it will be an easy ingredient to buy during this lockdown period. I am truly excited to join my hands with my friend Suji after a long back and I hope this continues..

And coming to the recipe, this Egg & Tomato stir fry goes perfect with a steamed rice or fried rice. The addition of sesame oil gives a lovely Chinese cuisine flavour and aroma. The addition of sugar is just to balance the flavour of the dish. This is such an easy to prepare dish and also, many variations can be made according to our taste bud. Here comes the recipe for this delicious tangy stir fry...

Ingredients :

3 Eggs
1/3 Tsp Sesame oil
1 Tbsp White pepper powder
2 Tbsp Oil
1 Tsp Finely chopped Garlic pods or 1/2 Tsp Garlic powder 
1 Tomato, Sliced
1/2 Tsp Sugar
3/4 Tbsp Water
2 Tbsp Finely chopped Chives

Method :

Break eggs in a bowl and beat well using fork.

Add the required quantity of salt followed by sesame oil and white pepper.

Heat up a wok or pan and add 1 tbsp of oil.

Now add the eggs and scramble them.

Once done, remove from the flame and keep aside.

Now add the remaining oil to the same pan and add the finely chopped garlic if you are using the fresh ones.

Fry it for half a minute and add the sliced tomato. ( if you are using garlic powder, add at this stage )

Stir fry them quickly and add sugar followed by water.

Cover and let it cook for a minute. ( Do not over cook the tomato )

Now add the scrambled eggs to the tomato mixture and toss well.

Garnish with finely chopped chives and remove from the flame.

Serve hot.

Serving Options :

Serve with Rice or Fried rice.

Few egg recipes which I had posted earlier...

Egg Drop Ginger Soup 

Egg Appe Salna 

Egg Appe Masala Bhat 

Egg omelette Pulao 

Uddinahittu / Udupi Recipes

  
Uddinahittu is one of the traditional Udupi recipe which is prepared using urad dal flour and curd. As we all know that urad dal is one of the healthiest and popular ingredient in South India, including it in our regular diet gives a lot of health benefits. Urad dal is rich in protein, fat and carbohydrates. Importantly, it is beneficial for women as it contains iron, calcium and folic acid. Apart from all these, urad dal helps in digestion because of their fibre content, boost immunity and also helps in maintaining bone health.

Idly, Dosa and Vada are the popular recipes which flashes on my mind when it comes to Urad dal. Apart from these recipes, I use urad dal in chutneys and as seasoning in my kitchen. And in today’s recipe, I have used urad dal in a different way which I learnt recently for the shhh secretly cooking challenge group as our theme of the month was Udupi cuisine. When I got to know that Udupi cuisine is for this month challenge, I thought of trying Udupi sambhar which was on my list for so long. But while doing some research on Udupi cuisine, this recipe “Uddinahittu” sounded interesting and after reading about this dish, I was so curious to try as I have never used raw urad dal in my recipes.

Though few websites have mentioned about the option of using roasted urad dal flour, I tried this dish using raw flour as its a traditional method. To be honest, I was so confused about the taste but to my surprise, the dish tasted delicious and the taste of raw flour was not over powering. The highlight of the recipe is the addition of coconut oil. I can say that this addition elavated the flavour. The original recipe called for curry leaves but I did not use it since it is not available near my place. But I am sure that the addition of curry leaves roasted in coconut oil gives a lovely aroma. Anyways, I am planning to go to an Indian store this weekend so that I can try this dish once again by using curry leaves :)

Actually I have to thank shh secretly cooking challenge group and Jayashree who suggested this theme for this month and also, my partner Renu Agarwal Dongre who gave me a lovely ingredients to try this recipe. Jayashree has a wonderful blog in the name of Evergreen dishes. Don't miss her blog to check out for many delicious recipes.  By now, I am sure you would have guessed at least one of the secret ingredients.. Yes ! It’s coconut oil and hing. And yeah, don’t forget to check out my partner Renu's page "cookwithrenu.com " who prepared a delicious Mangalore buns using the secret ingredients given by me. And also, her page has loads of yummilicious recipes, so don't miss it!

In this Uddinahittu recipe, the raw urad dal flour is grounded into a fine powder and then mixed with a curd is finally seasoned with mustard, ginger and green chillies. The addition of coconut oil for the seasoning gives an aromatic flavour to the dish. This dish goes perfect with hot steamed rice and also can be served with any pulao as it tasted similar to raita. 

Here comes the recipe for Uddinahittu...

Ingredients :

3 Tbsp Urad dal Flour
1 Cup Curd
Salt to taste
2 Tsp Coconut Oil

A pinch of Hing powder
1 Tsp Mustard seeds
1 Tbsp Ginger, finely chopped
1 - 2Green chillies, finely chopped ( add chillies according to taste bud )
Coriander leaves, chopped or Fresh curry leaves

Method :

Mix urad dal flour and curd in a bowl without any lump.

If you don’t have urad dal flour, just grind the urad dal and sieve it to get a fine powder.

Heat coconut oil in a small pan and add mustard seeds.

Once it starts spluttering, add hing powder followed by ginger, green chillies and curry leaves ( I did not add curry leaves in this recipe ).

Now add the seasoning to the urad dal - curd mixture along with the required quantity of salt.

Mix well and add the chopped coriander leaves.

Serving Options :

Serve with hot steamed rice.

Aloo Kangmet / Manipuri Cuisine

Aloo Kangmet is one of the staple food of Manipur which is prepared using potato, dry red chilli and salt. The mashed potato is tossed with the coarsely ground red chillies and seasoned with salt. Traditionally mustard oil is used in most of their dishes. Though regular oil can be used, addition of mustard oil gives an extra flavour to the dish. This recipe is quite easy to prepare as it has a very minimal ingredients. This simple yet tasty aloo kangmet pairs perfectly with Roti or Rice.

Prepared this delicious side dish for a blogger event "SShhh Cooking Secretly" which is happening every month among few fellow bloggers. You must be familiar about the event, if you are following my page or else, just click HERE to get more information about the event and the recipes which I have prepared so far for the event.

 For January month, I was paired with a wonderful blogger Poonam Bachhav who blogs at https://poonambachhav.blogspot.com. Her page is loaded with more delicious and mouthwatering recipes so don't miss to check out her page. She gave me mustard oil and red chilli as my secret ingredients and using those, prepared this traditional dish named Aloo kangmet. Likewise, I gave her Ginger and peas as a secret ingredients. And using those, she prepared Manipuri Kichadi and Mangal Ooti which looks super yummy and inviting. Do visit her page and try it out.

Ingredients :

3 Big Potatoes, boiled 
4 - 5 Dry red chillies 
1 Tbsp Mustard Oil 
Salt to taste 
Coriander leaves for garnishing 

Method :

Heat 1 tsp oil in a pan and add dry red chillies.

Roast and remove from the flame.

Grind it coarsely in a blender and keep aside.

Meanwhile, mash the boiled potatoes and keep aside.

Now heat the remaining oil in a same pan and add the ground chillies followed by mashed potato and the required quantity of salt.

Mix well and garnish with coriander leaves.

Serve hot.

Serving Options :

Serve hot with Roti or Rice. 

Madras Ratna Cafe Sambhar

When it comes to South Indian breakfast in my home, my little one always gives a big thumbsup for Idly and Sambhar. Sambhar is a lentil based vegetable stew which is cooked in an addition of tamarind pulp and usually served with Rice, Pongal, Idly and Dosa. Sambhar is made in many ways in different state and region. And also, the preparation of Tiffin sambhar is different from the regular sambhar which is served with Rice. Moong and Toor dal are added in tiffin sambhar whereas only Toor dal is used for the one which is serve with rice.

Each state serves different flavours of Sambhar and being brought up from Chennai, I always love the  hotel style sambhar especially from Saravana bhavan, Vasantha bhavan and Ratna Cafe. While surfing Veena's page for a recipe to recreate for an interesting blogger event Recipe Swap Challenge, happened to see this delicious and Madras Ratna cafe style sambhar. And also, having a little sambhar lover at home, this recipe tempted me so much to try.  Recipe swap challenge is an interesting event happening among bloggers where couple of bloggers are paired and have to recreate the recipe from their partner's page. I was paired with a lovely blogger Veena Krishnakumari who owns a fabulous webpage which is filled loads of amazing recipes. Thanks Veena for sharing this delicious sambhar recipe. The taste was absolutely delicious and exactly like the way it is usually  served in hotels. My son enjoyed this flavourful sambhar with a crispy ghee dosa.

Recipe Source : Veenasvegnation

Ingredients :

1/4 Cup Moong dal 
1/4 Cup Toor dal 
1 Tomato, finely chopped 
1 Carrot, Chopped into small cubes 
Coriander leaves for garnishing 

For Seasoning :

1 Tsp Oil / Ghee
1/2 Tsp Mustard seeds
1 Dry red chilli 
A pinch of Hing powder 

For Sambhar masala Paste :

1 Tsp Oil 
1/2 Tsp Urad dal 
4 Red chillies 
1 Tsp Coriander seeds
1/4 Tsp Methi seeds
2 Tbsp Coconut, grated 
1 Tomato, chopped 
1 Onion, chopped 
1 Green chilli, chopped 
1/4 Tsp Hing powder 
1/4 Tsp Turmeric powder
1/4 Tsp Chilli powder 
Salt to taste 
1 Tsp Jaggery powder 

Method :

To make Sambhar masala paste, heat oil in a pan and add urad dal followed by red chilli, coriander seeds and methi seeds.

Fry and add the remaining ingredients.

Saute well until the tomatoes turn soft and remove from the flame.

Cool and grind into a fine paste by adding 1/4 cup of water. Keep aside.

Pressure cook moong and toor dal dal for 3 - 4 whistles or until it turns mushy.

Now add carrot and tomato into the pressure cooker along with the ground paste and required amount of salt.

Add little water and pressure cook it again for 2 whistles.

Heat oil or ghee for seasoning and add mustard seeds.

Once it starts spluttering, add red chilli followed by hing powder.

Fry and add it to the prepared sambhar.

Garnish with coriander leaves and serve hot.

Serving Options :

Serve with Idly, Dosa or Pongal.

Thai Basil Chicken Stir Fry

Thai Basil Chicken Stir fry is an easy and delicious recipe prepared using ground chicken / minced chicken, chillies and basil leaves. This stir fry serves great with rice and also, it is super easy to prepare. I have used fresh red chillies in this recipe because of the unavailability of bird's eye chilli. Bird's eye chilli is also known as Thai chilli which looks small in size and tastes hot compared to the regular ones. So adjust the quantity of chilli, if Thai chilli is used in the recipe.

If you are a Thai food lover like me, then try this recipe and do share your feedback :) Here comes the recipe of a spicy and tasty Thai basil chicken stir fry...

Ingredients :

2 Tbsp Oil
4 - 5 garlic pods, finely chopped
4 - 5 Fresh red chillies, sliced
1/2 Cup Minced Chicken
1 Tbsp Fish sauce
2 Tsp Soya sauce
Handful of fresh Thai basil leaves
Salt to taste

Method :

Heat oil in a pan and add finely chopped garlic pods.

Fry it for 3 - 4seconds and add sliced red chillies.

Add minced chicken and stir fry it for couple of minutes.

Add soy sauce followed by fish sauce, salt and half of the basil leaves.

Cook until the chicken gets cooked and add the remaining basil leaves.

Serve hot.

Serving Options :

Serve hot with Rice.

Tomato Chaman - Kashmiri Tomato Paneer Gravy - Kashmiri Tamatar Chaman - Kashmiri Recipes

Tomato Chaman or Kashmiri Tamatar Chaman is a delicious Kashmiri dish which is prepared using Tomatoes and Paneer. The tomatoes are cooked along with the spices and curd to give a yummy and tangy gravy. The paneer cubes are fried in a mustard oil and then added to the gravy. Most of the kashmiri cuisine has saunf powder and ginger powder which gives a lovely flavour to the dish. Tomato Chaman / Kashmiri Tamatar Chaman is a great side dish to serve with Indian breads like Roti, Naan etc. And also, can be served with Rice or Pulao.

Ingredients :

250 gms Paneer, Cut into big cubes
1/4 Cup Oil / Mustard oil
2 Bay leaves
2 Cloves
2 Green Elachi
1 Black Elachi
1/2 inch Cinnamon stick
5 Big sized Tomatoes, finely chopped
1 Tsp Ginger garlic paste
2 Tbsp Yogurt
1/2 Tsp Turmeric powder
1 1/2 Tsp Kashmiri Red chilli powder
1 Tsp Ginger powder
1 1/2 Tsp Saunf powder
1/2 Tsp Garam masala powder
Salt to taste

Method :

Heat oil in a pan and add the cubed paneer pieces.

Fry and remove from the pan.

To the same pan, add the spices ( bay leaves, green and black elachi and cinnamon stick ) followed by the chopped tomatoes and ginger garlic paste.

Saute and cook until the tomatoes turn soft and pulpy.

Add red chilli powder followed by turmeric powder, ginger powder, saunf powder and garam masala powder.

Mix well and add yogurt.

Add a cup of water and cook until the oil separates from the pan.

Now add the fried paneer cubes and cook it for another couple of minutes.

Serve hot.

Serving Options :

Serve with Roti or Rice.

Simba Besara Bhaja / Indian broad beans fry in Mustard paste

Simba Besara Bhaja is a Odia recipe in which the veggies are cooked in a mustard paste. Simba is nothing but broad beans / avarakai. The mustard seeds are soaked for a while and ground into a fine paste by adding garlic pods and red chillies. The addition of freshly prepared paste gives a lovely aroma and flavour to the curry. The same recipe can also be prepared using different veggies like potato, brinjal etc. Thanks to Ankita Dash for sharing this authentic recipe on her page "Foodexpressodisha". For September month Recipe Swap Challenge, I was paired with a wonderful blogger and youtuber Ankita Dash. Her webpage and youtube channel filled with loads of delicious recipes. Click the below links to check out her page.

Ankita Dash's Webpage : Click HERE

Ankita Dash's Youtube : Click HERE

This authentic Odia recipe pairs perfectly with Pakhala ( Water rice ), plain steamed rice, Rasam rice and Sambhar rice.

Recipe Source : Click HERE

Ingredients :

200 gms Broad beans, Avarakkai, chopped 
1 Tbsp Mustard oil 
1/2 Tsp Panch Poran 
1/4 Tsp Turmeric powder 
3 Tbsp Mustard seeds
7 - 8 Garlic pods
3 - 4 Dry red chillies 
Salt to taste 
Few Curry leaves 

Method :

Soak mustard seeds for half an hour and grind into a fine paste by adding garlic pods and red chillies.

Keep aside.

Heat oil in a pan and panch poran followed by the chopped broad beans, turmeric powder and salt.

When the veggies get half cooked, add the ground paste and cook until done.

Garnish with curry leaves and remove from the flame.

Serve.

Serving Options :

Serve with Rice.

Tomato Gojju / Karnataka Recipe

Tomato gojju is a Karnataka recipe which is usually served with Roti or Rice. This recipe is quite easy to prepare with the minimal quantity of ingredients. This is a no onion recipe which can also be served with Idly or Dosa. The tomatoes are sautéed in an oil until soft and cooked along with the rasam powder and jaggery. This spicy and sweet curry is a quick fix curry to serve for breakfast along with roti or dosa. Prepared this recipe for an event Shhh secretly cooking challenge hosted by few blogger friends. Click HERE to view my so far posted recipes for this challenge. And for this month, I was paired with a wonderful blogger Sasmita who blogs at firsttimercook.com. She owns a lovely webpage with loads of yummy recipes and also, I have tried one of her recipe Besan masala roti for another blogger event which tasted so yummy. Using the secret ingredients ( Tomato and Jaggery ) given by her, prepared this delicious, tangy, spicy and sweet curry.

Don't forget to check out her page to view a delicious recipe prepared by her using the ingredients given by me. Click HERE to view her page.

Ingredients :

4 - 5 Big ripe Tomatoes, finely chopped 
1 Tbsp Oil 
1/2 Tsp Mustard seeds
1/4 Tsp Methi seeds / fenugreek 
A pinch of Hing powder 
A sprig of curry leaves
2 Dry red chillies 
1/4 Tsp Turmeric powder 
1 Tsp Rasam powder 
1 1/2 Tbsp Jaggery powder 
Salt to taste 
Coriander leaves for garnishing 

Method :

Heat oil in pan and add mustard seeds followed by methi seeds, hing powder, curry leaves and dry red chillies.

Add the finely chopped tomatoes and cook until it gets soften.

Now add turmeric powder followed by rasam powder, jaggery powder and salt.

Add the required quantity of water and cook it for 5 minutes.

Garnish with coriander leaves and remove from the flame.

Serve hot.

Serving Options :

Serve with Rice, Roti or Idly

Jeera Ajwaini Aloo

Jeera Ajwani Aloo is a tasty and flavourful side dish to serve with Roti and Rice. Usually in most of the houses, either cumin/jeera or ajwani seeds / carom is used as tadka for side dish, but I learnt this simple yet flavourful recipe from one of my co-blogger Jolly Makker's page. I had bookmarked this recipe long back and waiting for the right time to prepare. Luckily for the Recipe Swap Challenge event, I was paired with Jolly Makker who blogs at jollyhomemaderecipes.com. Recipe swap challenge is an interesting event hosted by two the lovely bloggers Vidya Narayan and Jolly Makkar. The concept of the theme was to recreate the recipe from our partner's webpage.

So here is the delicious potato recipe from my partner Jolly's page. The potato tasted so delicious and the addition of ajwain gave a refreshing taste to the dish. Thanks Jolly for posting such a delicious recipe on your page.

Ingredients :

3 Potatoes, Cut into desired shape 
1 1/2 Tbsp Oil 
2 Tsp Cumin seeds / Jeera 
2 Tsp Ajwain seeds
1 Tsp Coriander powder 
1/2 Tsp Chilli powder 
1/4 Tsp Garam masala powder 
Salt to taste 
Coriander leaves, finely chopped 

Method :

Heat oil in a pan and add ajwain seeds followed by cumin seeds. Fry it in a low flame.

Now add coriander powder followed by chilli powder and fry without burning the masala powders.

Now add the potato pieces and mix well.

Add the required quantity of salt and little water.

Toss well, cover and cook until the potatoes get cooked.

Add garam masala powder and the chopped coriander leaves to the potato and cook until it turns dry.

Serve hot.

Serving Options :

Serve with Roti and Rice.

Raw Banana, Banana Flower & Banana Stem Chutney / Chutney Recipe - 100 / #100chutneys

I am excited to share that I have successfully completed my 100 days of unique, healthy and innovative chutney recipes #100chutneys. First of all, let me Thank all my dear readers and friends who encouraged and supported all these days by your valuable comments. Also, I love to thank my husband who was a big moral support for my blogging and 100 recipe series. His patience and involvement gave me a confident in experimenting flavour and cuisines. And secondly, my mom who helped me in preparing a collection of chutney recipes, especially the final picture which I posted below. More than the happiness of completing my self challenge, I was truly happy that my family members started eating all kind of veggies which were in their hatred list earlier. What else do I need ?

As I had mentioned in my last 100 days project on diet recipes, the main reason of posting such series is to break the monotonous way of having the same regular food. My first #100dietrecipes challenge in 2015 - 2016 was also a great success and it helped me a lot in learning more about healthy diets. Likewise, I just wanted to break the monotonous way of serving chutneys only with the regular ingredients. Chutney is one of the easiest way to include more nutritious ingredients and this series, I have turned the regular veggies which generally hated by children into a delicious and healthy chutney to serve with Idly, Dosa or Rice. These 100 days of the journey not only kept me fully occupied and also, indeed helped me to learn more about the nutritious facts of veggies. 

Started my first chutney Roasted Bell pepper & Walnut chutney on Feb 5th 2018. I tried my level best to focus on all nutritious veggies, fruits and nuts. The chutney which I have shared can be either served with Idly, Dosa, Rice or Fritters.

                                         Click HERE to view all the 100 chutney recipes. 

Here comes the 100th chutney recipe using three healthy ingredients Raw banana, Banana stem and Banana flower. The addition of banana flower is less compared to the other ingredients as it have a mild bitter taste. The addition of raw mango gives a lovely and fresh taste to the chutney. So, adjust the quantity of it according to the sourness of mango. Alternatively, tamarind extract can also be used. This chutney pairs perfectly with Dosa or Rice. Adjust the quantity of chilli according to taste bud or family's preferences. 

Ingredients :

1 Tbsp Oil 
1/4 Cup Banana Stem, finely chopped
1/4 Cup Raw Banana, finely chopped 
2 - 3 Tbsp Banana flower, finely chopped 
3 - 4 Dry red chillies 
1 Tbsp Chana dal 
1 Tbsp Horse gram
1/4 Cup Raw Mango, finely chopped 
Salt to taste 

For Tadka :

1 1/2 Tsp Oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal
1 Dry red chilli 
A pinch of Hing powder 

Method :

Heat oil in a pan and add chana dal followed by horse gram and dry red chillies.

Fry and add the chopped banana stem followed by raw banana, banana flower and mango.

Saute and cook well.

Cool the sautéed ingredients and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chilli and hing powder.

Fry and add it to the prepared chutney.

Serve. 

Serving Options :

Serve with Dosa or Rice.

Thanks again ! Do try my recipes and share your feedback to priyasmenu@gmail.com or post it on any social networking platform along with the hashtag #100chutneys.