Kadi Patta Chatney

                                              

    

The curry tree is a tropical to sub-tropical tree which is native to India & Sri-Lanka. Its leaves (also known as Kadi Patta in Hindi) are used in many dishes in India & neighbouring countries. Here are few health benefits of kadi patta.

~Helps keep anaemia at bay

~Fights diabetes

~Good for Eyesight

~Improves digestion

~Lowers cholesterol

~Prevents greying of hair

Ingredients 

2 to 3 tbsp Chana dal

1 cup loosely measured fresh curry leaves

1 small piece of ginger

¼ tsp roasted cumin powder

2 to 3 Red chills or green chilies

Juice of half a lemon

Salt as needed

1 tsp oil

1 tbsp green coriander (optional)

Method

Wash curry leaves & drain them in a colander.

Dry roast chana dal & red chilies. Set these aside to cool.

Add oil & fry curry leaves till crispy. Cool them.

Add salt & lemon juice along with dal, curry leaves, coriander & chillies, in a blender.

Blend everything together with enough water.

Serve this with Idli & Dosas or with anything that you fancy :)

Tips

* Curry leaves should be fresh.

* Don't deep fry curry leaves or they will loose the colour & become blackish.

* You can add little coconut for a different taste.

* Consistency of Chatney depends on your taste.

Eggless & Low Fat Mayonnaise

                                                

Eggless & Low Fat Mayonnaise 

Mayonnaise, often abbreviated as mayo, is a thick, creamy sauce often used as a condiment. Mayonnaise varies in color, but is often white, cream, or pale yellow. It may range in texture. In countries influenced by French culture, mustard is also a common ingredient. In Spain, Portugal, Italy and Greece, olive oil is used as the oil & mustard is never included.

Ingredients 

1 cup hung curd
1/2 tbsp olive oil
1/2 tsp white vinegar
1 tbsp sugar
¼ tsp black/white pepper powder
½ tsp salt
1 tsp herbs of your choice

Method

Mix hung curd with all the ingredients & whisk for 2-3 minutes. Eggless Mayonnaise is ready. Keep refrigerated. It can keep fresh for 4-5 days.

Tips

* Hung curd should be completely without water.

* Use salt, sugar & vinegar according to your taste.

* You can add as many herbs you like to. I used dry mixed herbs.

* Olive oil in original recipe was 3 tbsp but I don't think you need that much. 

* If you find it little more thick, just add little milk.

* You can replace vinegar with lemon juice. 

* Adding half a spoon of mustard powder or paste is a good option too for a different taste.

* Don't throw away the whey extracted from curd, use it in gravies or to knead dough. 

* Mayonnaise can be used on sandwiches, as a base for dressings, as a dip, or as a base for salad dressings or sauces.