Indian Onion Chutney Recipe (That Restaurants Serve With Poppadums)

Crunchy Onion Chutney goes as condiment
 with naan, rice or as sauce for appetizers such
 as samosa.

This is simple and very refreshing recipe to make. A good tip to reduce the heat (spice) of onion is to soak cut onion in drinking water prior to preparation of the chutney.



Dice onions. Place the diced onions in a
bowl of iced water and leave on one side.

Now chop one tomato and mix with 1 tsp tomato puree, chilli
powder to taste (e.g. quarter of a tsp) and 0.5 tsp ground cumin.

After 15 mins, the onion should be chilled. Drain
off the water. Combine the onion with the tomato mix.

Put the finished chutney in the fridge for
about 20 minutes before serving.

About this recipe: This is a tasty starter that can be found in every Indian restaurant around England and Scotland.

 I have tried loads of recipes but this one really hits the spot in terms of authenticity in relation to the best of restaurant recipes.

 In England we eat our spiced onions with Indian poppadoms or naan bread but you could serve these as a chutney, side dish or dip.

Thank you for cooking with me today!

Enjoy and have a nice day!

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Chocolate and vanilla pinwheels spiral cookies. Cooking time approximately an hour.

Black and white pinwheels striped cookies.

One cookie 30g, 6.5x7cm 0.5cm thick, 120 calories.

Ingredients:

185g butter (Make sure the butter is at room temperature)

185g caster sugar

3-4 drops vanilla essence

2 eggs

560g Self-raising flour

50g almonds, crushed

2 tablespoons cocoa powder

Method:

To make dough, beat soft butter and sugar until creamy then add eggs. 

Add flour and mix to form dough.Divide dough in half. 

To one part, add almonds with 3-4 drops of vanilla essence. Mix well together.

Second dough place back in the bowl and add the cocoa powder then mix until well incorporated.

On the two individual sheets of waxed paper, roll out both vanilla and chocolate dough into two equal shapes.Flip the rolled chocolate dough onto the vanilla dough, and then peel the waxed paper off of the chocolate dough.  Lightly press by gently running your rolling pin on the surface to remove any air pockets and ensure both are adhered. 

Tightly roll the dough into a log, wrap log tightly in plastic wrap and freeze for about 15 minutes. While log in the freezer preheat oven to 180C (350F/Gas4) Cut roll into 0.5cm thick slices, place on baking sheets. Bake in the oven for 20 min until lightly browned. 

Remove to wire racks to cool. 

Cooking time approximately an hour. 

1 cookie 30 g, 6.5x7cm 0.5cm thick, 120 calories

Tried this recipe?

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Healthy Fitness meal: Crunchy topped cod recipe. Low fat low cholesterol...

Delicious and light cod, colourful and quick to cook, this recipe is ideal for weekday meals.Crunchy topped cod perfect for a light main meal accompanied by fresh green salad.



Crunchy topped cod low fat low cholesterol recipe:



Ingredients:

1 cod fillet, about 115g (4oz), skinned

One tomato, sliced

25g wholemeal bread crumbs

 Rind and juice of half lemon

1 tsp sunflower oil

Salt and ground black pepper

Preheat the oven to 200C/400F/Gas6

Arrange the cod fillet in ovenproof dish season with salt and black pepper.Then place tomato slices on top.

Mix together the breadcrumbs, lemon rind and juice and the oil with seasoning to taste.Spoon the crumb mixture evenly over the fish, then bake for 15-20 minutes.

Serve hot.

Thank you for cooking with me today!

Enjoy and have a nice day!

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Mushroom fajitas with onions and peppers.

If you are short of time and need something simple to eat, this recipe is the answer!

Mushrooms Fajitas

Ingredients:

2 tbsp. oil

500g large flat mushrooms, sliced

1 onion, sliced

1 red pepper, deseeded and sliced

1 green pepper, deseeded and sliced

1 garlic clove, crushed

 Half tsp. cayenne pepper

Juice and grated rind of 2 limes

2 tsp. sugar

1tsp dried oregano

8flour tortillas

Salt and black pepper

Salsa and lime wedges, to serve.

\Step 1:

Heat the oil in a large heavy - based frying pan. Add the mushrooms, onion, red and green peppers, garlic and stir-fry for 10 minutes, until the vegetables are cooked.

Step 2:

Add the cayenne pepper, lime juice and rind, sugar and oregano. Season to taste with salt and pepper and cook for a further 2 minutes.

Step 3:

Meanwhile, heat the tortillas according to the packet instructions. Divide the mushroom mixture between the warmed tortillas, roll up and serve with the salsa and lime wedges.

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