मिथिला मंच

Tomato Chutney
This is one of those recipe which is easy to make and lasts long even at room temperature. This is one of the must have in mithila whenever there is a bhoj.

Ingredients

Tomato Diced(Roughly Chopped)
1 Onion small (chopped)
1 Tbl Spoon oil
Salt as per taste
Sugar as per taste
Dry fruits (optional)
Corriander
Cummin Pwd
Chilli

Preparation Needed To Make

Chop tomato in small pieces so that they cook easy.
Dry-Fruits cut in small pieces (optional)
Niceley chop the onion
Finely chop the corriander

Cooking Method

Heat oil in Kadai (Pan)
Add green or red chili
Add chopped onion saut till light pink i color
Add diced tomato, add salt, cover and cook on medium flame.
Keep stirring in between and cover again till the tomato is cooked.
The important thing to keep in mind here is that the tomato should become paste and there should not be any remains in the pan.
Once the tomato is cooked. Add sugar as per taste.
Add dry-fruits if you wish to.
Cook for another 5 minutes and the Chutney is ready
Add chopped coriander leaves to it before serving.
Serve warm or cold

A variation to this could be to fry chopped onions in the beginning and then add tomato to it. But then the chutney cannot be preserved for long. But if onion is not added to it then the chutney can be preserved for long even at room temperature.

Alternatively Jaggery or gur can be used in place of sugar.

TiL Ki Chutney (Tisi/Sesame seed chutney )

Material Required (Serving 4-5 persons)

Tisi(linseed) powder – 100 gms
Sajmain(popularly known as kaddu or pumpkin) – 1 Kg
Mustard Oil – 50 Gms
Panchforan(an assortment of 5 essential spice seeds,viz, saunf, mustard seeds, mangrail, ajwain and methi) – 1 teaspoonful
Hing - 1 pinch
Salt to taste

Preparation Steps:

1. The pumpkin is peeled to remove it outer thick cover and cut into cubes.
2. Put a vessel on gas stove and let it warm.
3. Once it is warm pour the mustard oil in it and let it warm for sometime.
4. Add panchforan to the warm oil after adding hing and see that it erupts properly.
5. Add pumpkin cubes and salt to taste(about 2 tea-spoonful).
6. Keep stirring till it shrinks and losing it’s water.
7. Add previusly fried Tisi powder to it and mix properly.
8. Cool the preparation and add one tea-spoonful of mustard oil to get that extra tanginess.

Things to Take Care of:

1. Use pumpkin(kaddu) which has least seeds inside. Although this comes from experience but select the thinnest one and you have made the right choice.
2. Let the oil warm properly and confirm by seeing that the panchforan erupts like a mini-volcano

Aam Ki Chutney

Pyaz Achaar Ki Chatni

Baigan Chutney/Bharta(Mithila Style)

Oal Ki Chutney

Parwal Ki Chutney

Anwale Ki Chutney

Dhaniya Patta&Anwale Ki Chutney

Khatmeethi

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मिथिलांचल की ताज़ा ख़बर, ब्रेकिंग न्यूज़ in Hindi - NDTV India