Loading...

Follow Sinamon Tales on Feedspot

Continue with Google
Continue with Facebook
or

Valid
Finger licking delicious sweet & spicy Cherry Chutney made with fresh Himachali Cherries and flavoured with Panch Phoran

I love chutneys and sweet and sour relishes and this Cherry Chutney fit right into the brief. Uses seasonal produce and is perfect with paranthas, on toasts and with dosas. What is not to love!

In this season I have made this chutney three times and the jar has been wiped cleaned every time. As we speak, I am prepping a large batch to gift to family and friends. If you make this, I think this might be the only cherry recipe you might be making all summer.

The panch phoran and mustard oil add a beautiful punch to the cherries. Complementing and enhancing the sweet and sour flavour of cherries so well. Cherries natural pectin along with the lemon juice takes care of it the chutney lasting for about 15 days or so and remaining somewhat set.

To me this chutney is the cousin of Aam ki lauji, a similar stuff made with raw (and sometimes ripe) mangoes. So if you like lauji, this will be right up your ally.

So here is the recipe without any further delay! If you make this,  share a picture with me on TwitterInstagram or Facebook? I would love to hear what you have to say about it.

Click for more chutney recipes

Cherry Chutney | Sweet & Spicy Cherry Relish
Ingredients
Instructions
  1. Wash and Pit the cherries. Once dry roughly chop them up
  2. Deseed the chillies and finely chop both the chillies and ginger
  3. In a pan heat mustard oil with panch phoran spices
  4. Once the panch phoran starts to sputter add chillies and ginger to the oil.
  5. Add cherries, brown sugar and salt.
  6. Let it cook for about 5min. Add a little water just to deglaze the pan.
  7. Bring the heat down and let it cook through for about 20 min.
  8. Finally, add the lime juice and check for seasoning.
  9. If the consistency is thinner than desired let it be because the jam tends to thicken as it cools down.
  10. Enjoy on toast, paranthas or dosa.

The post Cherry Chutney | Sweet & Spicy Cherry Relish appeared first on Sinamon Tales.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Punjabi Style Bhain Aloo or Lotus Stem Sabji is a super delicious way of eating Lotus Stem. Perfect with roti and some dal on the side!

I love Bhain aloo or Punjabi Style Lotus Stem ki sabji. It is literally heaven with a crisp parantha and some dal on the side. And here is a simple recipe for the same.

No story, no history today because I know a lot of you are waiting for this recipe and I am running madly busy to write a long post.

So here it is! If you make this,  share a picture with me on TwitterInstagram or Facebook? I would love to hear what you have to say about it.

Click for more Ma ki recipes

Punjabi Style Lotus Stem - Bhain Aloo
Ingredients
Instructions
  1. Wash, peel and slice lotus stem into thin round slices. Each round slice can be of about 1/4 inch thickness
  2. In a kadhai, heat mustard oil (or normal oil) and deep fry sliced lotus stems till golden brown. Deep fry the potatoes as well.
  3. Now in a separate kadhai, heat 1 tbsp mustard oil and add jeera to the same. Once the jeera brown and crackles, add clove and cinnamon. Fry for 1-2 minutes so that the spices release their fragrance.
  4. Add grated onion and fry till they turn deep brown in colour. Add ginger-garlic paste and fry for another 2 minutes.
  5. Now add tomato puree and cook till they leave oil and have almost all moisture has evaporated. Add all the dry spices apart from amchoor and garam masala at this stage. Add fried lotus stem and aloo and cook for 4-5 minutes.
  6. Add garam masala and amchoor and sautee further for 2 minutes. Garnish with coriander leaves and serve hot with crisp parantha and dal.
Recipe Notes

You can make this without deep frying as well. Just parboiled or steam the lotus stems before putting it in the masala but it really tastes the best fried. If you have an air-fryer, that works fantastically well. 

The post Punjabi Style Lotus Stem – Bhain Aloo appeared first on Sinamon Tales.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Chicken Tom Kha Gai Soup with chilli oil is a summer favourite. Refreshing flavours of lemongrass and ginger in coconut milk are a delight in every bite!

Let me tell you the story of how we started to drink soup in summer. Or in particular this Chicken Tom Kha Gai Soup.

I know we usually don’t think of soups when we think of summers but the child at home loves his soups all year through. And over time, we as a family have grown to appreciate the light and clear soups in summer so much. They are nourishing, easy to make and can be turned into a complete meal with an addition of a little carb on the side. 

This Chicken Tom Kha Gai Soup with chilli oil is a summer favourite. Refreshing flavours of lemongrass and ginger in coconut milk, mushrooms and chicken for vitamins and protein. Add some flat noodles or serve some jasmine rice on the side if you want to make a complete meal out of it. It’s everything that summer dinners need – comforting and light.

So here is the recipe, If you make this,  share a picture with me on TwitterInstagram or Facebook? I would love to hear what you have to say about it.

Previous A-Z Challenges
Chicken Tom Kha Gai Soup
Servings4
Prep Time10 minutes
Cook Time20 minutes
Ingredients
For the Chilli Oil
Instructions
  1. Using the back of your knife lightly bruise the lemongrass and galangal/ginger and cut into pieces.
  2. Bring the lemongrass, ginger, kaffir lime leaves to a boil with the chicken broth or water (with a stock cube) in a large saucepan.
  3. Let it simmer for about 10 mins. Then strain the liquid and discard all the solids.
  4. Cut the chicken into bite size pieces and add them to the saucepan and bring it to a boil. Simmer for about 8-10 mins
  5. Add the mushrooms and let it cook further for about 7-8 mins till both chicken and mushrooms are almost done.
  6. Then add the coconut milk, sugar and fish sauce.
  7. Let it simmer for 2-3 mins. Check for seasoning, add a tsp of lime juice for a little tanginess.
  8. Mix ginger, garlic and chilli powder in a bowl. Heat a couple of tbsps of olive oil in a pan and pour on top of the spices. Let it stand for a few minutes before using.
  9. Serve the soup in bowls with chilli oil and coriander leaves for garnish.

The post Chicken Tom Kha Gai Soup appeared first on Sinamon Tales.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Neem leaves are extremely good for health and this Sweet Potato & Pomegranate Salad with Neem Leaf Dressing is the perfect way to use them.

I actually never thought I would be making a salad with Neem Leaf Dressing in it. All my life I have run away from Neem leaves and their super bitter taste. I know they are super good for health but I cannot get past the bitterness in my head.

And while I was thinking about what to make with N, Neem was in the back of my mind. While I kept thinking of what to do with it, I thought why not make a dressing with it. A dressing that balances the bitterness with maybe a little sweet, a little chilli and then pair it with sweet potato and some fruit. It was a crazy idea, one I wasn’t sure will work.

But I am glad I did try it because the neem leaves boiled with birds eye chilli, jaggery and blended with grated amla works perfectly as a salad dressing. I did add olive oil as the fat which helped to balance the dressing. And poured over grilled sweet potato and Pomegranate it just turned out perfect. It is a salad invention that really made me very happy. Glad about the work I do and the deliciousness I create.

So here is the recipe, If you make this,  share a picture with me on TwitterInstagram or Facebook? I would love to hear what you have to say about it.

Previous A-Z Challenges
Sweet Potato & Pomegranate Salad with Neem Leaf Dressing
Ingredients
Instructions
  1. Pre-Heat the oven to 180C. Wash the sweet potatoes and cut them into one-inch cubes.
  2. Place them in a tray, sprinkle salt and pepper, drizzle olive oil, chopped garlic. Place the tray in the oven and let it roast for about 30 mins till they are done. We want them cooked but not mushy.
  3. To make the dressing - Boil the neem leaves in water for about 10 mins and then remove the leaves.
  4. Deseed the bird’s eye chilli and chop it finely. Add it to the neem juice along with the jaggery and salt to taste. Let it reduce a little by boiling for about 5 minutes or so. Set aside for cooling.
  5. Once the liquid has cooled down, pour it into a jar/bottle, add olive oil, grated amla and shake well to emulsify the dressing. Check for seasoning.
  6. To assemble the salad - In a large bowl take the roasted sweet potatoes, peeled pomegranate and a handful of microgreens. Drizzle the dressing and toss the salad. Garnish with more microgreens or use rocket leaves/lettuce

The post Sweet Potato & Pomegranate Salad with Neem Leaf Dressing appeared first on Sinamon Tales.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Fajeto or Gujarati Mango Kadhi is one of my favorite savoury dishes made with Mangoes. The sweetness of mangoes perfectly balanced with spice and sour of kadhi.

I love using ripe mangoes in savoury dishes and this Gujarati Mango Kadhi is my favourite one of the lot. The sweet mango balances the spice from chillies and sourness of curd perfectly.

Actually, I haven’t always liked it. While growing up, sweetness in savoury dishes wasn’t what we ate at home. I hardly ate Gujarati food apart from dhokhla and farsan. The other dishes from Gujarat were too sweet for all of us. I only started eating dishes with slight sweetness only later in life. And then it was a slow, deep love.

I started liking Gujarati, food from Karnataka and I think it all happened after I love Thai food. I appreciated the depth slight sweetness brings to the dishes. And this dish is the perfect example of that. So let’s get to the recipe now. Make it and tell me how delicious it is.

If you make this,  share a picture with me on TwitterInstagram or Facebook? I would love to hear what you have to say about it.

Previous A-Z Challenges
Fajeto | Gujarati Mango Kadhi
Ingredients
For Tempering
Instructions
  1. If you have some good mangoes in hand, then just remove the peel and seed and blend the pulp to get a puree.
  2. Take dahi, besan, ginger and green chilly in a blender and blend until you get a lumpfree paste.
  3. In a kadhai, heat the oil and add all the spices and heat on a medium high flame, just keep it from burning.
  4. Once the spices start to sputter add the dahi-besan paste, mango puree, water and salt.
  5. Mix well and let it come to a boil.
  6. At this point the kadhi is very thin in consistency and in order to thicken, let it boil over for about 15-20 mins.
  7. Keep stirring it at intervals in order to keep it from burning.
  8. Once you like the consistency it is at, turn of the flame and keep it aside.
  9. Now for the tempering, heat ghee in a small saucepan, add the spices, let it sputter, turn off the heat and then add the chilly powder as it can burn if added over heat.
  10. Pour the tempering over the kadhi and serve with hot parathas, rice. Enjoy!

The post Fajeto | Gujarati Mango Kadhi appeared first on Sinamon Tales.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
The Edible Lettuce Cups filled with stir fry vegetables and chicken are easy to assemble, quick to make and Keto friendly to boot! The perfect summer recipe if you ask me.

I LOVE SALADS! and that is a well-known fact. But I also love a great stir fry. So on one particular day when I was craving for both, I decided to put this dish into test and believe me it was just perfect! And the best part- edible lettuce cups which just happens to fits perfectly in the ongoing A to Z series.

And another great thing about these is that they are the best clean your fridge meals. Want to use up all your leftover vegetables from the fridge? Great! Make a stir fry. It is that easy. Chop up the vegetables in different shapes and toss them with some ginger-garlic and soya sauce. There is absolutely no restrictions on the amount of vegetable or even non-vegetarian options like chicken, prawns etc.

Just keep in mind that it should hardly take any time to cook. Here I have garnished it with microgreens and used some sprouts that I had on hand as veg protein and chicken otherwise. Lettuce can be a little delicate to handle but you should be able to get bowls out of it after a few tries. 

I serve these with a soya-ginger dipping sauce (which works as a salad dressing too BTW) and am leaving the recipe of veg stir fry, chicken, dipping sauce and instructions on how to assemble these.

If you make this,  share a picture with me on TwitterInstagram or Facebook? I would love to hear what you have to say about it.

Previous A-Z Challenges
Keto Friendly Lettuce Cups : Chicken & Vegetarian Fillings
Ingredients
For the vegetarian stir fry
For the soya-chilli dip
Instructions
  1. Prep and chop all the vegetables. Cut the bell peppers in strips, carrots into batons of 3.5cm in length, zucchini into thin circles and then further cut them into halves, separate broccoli into small florets and onions into medium cubes, separating the layers.
  2. Heat oil in a frying pan and add the minced ginger, garlic and chopped up green chilly and fry until slightly golden.
  3. Add all the vegetables and toss them. Let it cook for about 3-5 mins in high heat. Don't overcook your vegetables.
  4. Reduce the heat and add soya sauce and white wine vinegar. Toss the vegetables to fully coat the sauce.
  5. Add sprouts and sesame seeds and turn off the heat. Set aside for cooling.
  6. For the chicken . variation:
  7. Take 250g of chicken and cut them into strips and keep aside.
  8. Heat some oil in a saucepan and fry some garlic in it.
  9. Add the chicken and let it fry on medium flame until golden brown and cooked.
  10. Season it with salt and chilli flakes.
  11. Toss in the vegetables and the sauces and fry until the vegetables are cooked through but still firm. Or cook the vegetables like mentioned above and add sauteed chicken to the them.
  12. To make the dip - Take about 2 tbsp soya sauce, 1 tsp of white wine vinegar and 2 green chilly, chopped up. Mix it together and sprinkle some sesame seeds.
  13. Time for the final assembly - To make the lettuce bowls, chop the whole lettuce about ¼ inch from the core. Then slowly try separating the lettuce leaves to get perfect bowls. Keep in mind that the leaves are a little delicate and can tear easily. Garnish with microgreens before serving.
  14. The lettuce leaves can also be used as a roti/tortilla and make a veg or chicken wrap by filling the stir fry and rolling it up.
  15. Serve along with the chilly- soya sauce dip.

The post Keto Friendly Lettuce Cups : Chicken & Vegetarian Fillings appeared first on Sinamon Tales.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
Mangalorean Chicken Ghee Roast is an absolute favourite at home. The child can eat it three times a day for months without asking for “what else”. That alone makes it a winner in my view!

Chicken Ghee Roast was the first Mangalorean dish I fell in love with and it has been a long love affair since then. The beauty of Mangalorean food is in its simplicity yet a fantastic depth of flavour.

I know the idea of Ghee roast is very daunting especially when we look at the amount of ghee that goes into it’s making. But if there is one thing that you need to know about this dish it is “Do not skim on ghee”. Make it less but really don’t say, let me add lesser ghee to it. The dish needs that ghee floating and I swear if someone bottles that ghee and sells I will buy. It is so full of flavour, whether you take a slice of bread to wipe it off the plate or add some rice to finish every drop of it. But don’t let it go waste, the ghosts of ghee roast loving people will come and hound you if you do.

If you make this, share a picture with me on TwitterInstagram or Facebook? I would love to hear what you have to say about it!

Mangalorean Chicken Ghee Roast : A favorite at home
Ingredients
For the marinade
For the masala (to be ground)
Instructions
  1. Marinade the chicken with curd, salt and turmeric and keep aside for at least an hour. Overnight is the best.
  2. In a flat pan over low heat, dry roast all the masala ingredients apart from tamarind and garlic. Roast till the spices are fragrant and slightly browned. Set aside for cooling.
  3. Once the spices are cool, grind to a smooth paste along with garlic and soaked tamarind paste. Keep aside.
  4. In a kadhai, heat half of the ghee (1/4 cup) and add marinated chicken to it. Cook till chicken till half done, remove the chicken pieces and boil the curd mixture till it reduced half and thickened. Set aside.
  5. In a separate kadhai, heat the other 1/4 cup of ghee. Add the ground masala and curry leaves. On slow flame, roast the masala till the ghee separates. Add chicken and the curd gravy and cook it chicken is fully done and the masala thick.
  6. Add more ghee if you want and serve hot with neer dosa, parota or just a glass of chilled beer
Recipe Notes
  1. Don't hesitate in the use of ghee here, 1/2 cup is the least you should use. Add more if you want but don't reduce it
  2. Add or reduce the chillies according to how spicy you want the dish. More often than not, I use all chillies as Kashmiri chillies. That gives it a lovely red color and keeps the spice level in check

The post Mangalorean Chicken Ghee Roast : A favorite at home appeared first on Sinamon Tales.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview