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Coconut Chutney for Fasting / Navaratri special recipes / Fasting recipes
0 comments Posted by ST at Wednesday, October 07, 2015
This is coconut chutney is quick and easy to make. It goes extremely well with fasting snacks ,Bhagar, Rajgira puri ,Kuttu ki puri , Sabudana Vada , Sabudana Thalipeeth and also well with regular idli, dosa, vada ,upma etc. ...
- 1 cup grated coconut, fresh or frozen
- 2-3 green chilies (adjust according to taste)
- rock salt or sendha namak as required
- Ghee /oil - 1/2 tsp
- Curd - 1tsp
- water as required
- Grind all the three ingredients in amixe or blender with little water till smooth.
- Don't make the chutney too watery.
- Heat ghee in a pan then add cumin seeds. After it splutters switch off the stove.
- Add seasoning of cumin seeds to the coconut chutney.
- Serve coconut chutney with vrat or fasting snacks.
- This coconut chutney also goes well with the regular idli, dosa and medu vada also.
If you are not preparing this for fasting then you can use normal salt.
Sorakaya Perugu Pachadi ~ Bottle Gourd Yogurt Chutney
0 comments Posted by ST at Saturday, January 24, 2015
Sorakaya is also known as lauki ,laau , dudhi ghiya , aal ,anapakaya, dudhi-Bhopala and Bottle gourd.
With Bottle gourd we can make curries,chutnies and can be used in sambar also. We can also make yummy sweets.
Bottle gourd is rich in fiber and essential minerals, iron and protein. Since it is low in calories, bottle gourd can be used in low calorie diets.
Ingredients:
Sorakaya/ Bottle Gourd pieces-1cup
Green chillies-2 chopped or paste
Curd/Yogurt-2cups(I used Home made Curd)
Coriander leaves- fewhandfuls
Water-1cup
Coconut - 2 tbsps (grated)
Salt to taste
Seasoning:
Cumin seeds-1/2tsp
Mustard seeds-1/2tsp
Redchillies-2 (optional)
Curry leaves-few
Hing - a pinch
Turmeric powder- a pinch
Oil-1tbsp
Method:-
1) Wash the bottle gourd. Peel it , and cut into small pieces (1 inch) by removing all their seeds inside to it.
2) In a vessel add the chopped bottle gourd,2 cups of water and boil until they becomes tender or You can also cook it for 2whistles in the pressure cooker.Turn off the flame and allow the pressure to release by itself.
3) Drain the water and keep it aside.
4)Now beat the Yogurt/curd with the help of a spoon and form a thick liquid form and keep it aside.
5) Wash, clean green chilies and grind them to a coarse paste.
6) Cut coconut into small pieces and grind it or grate the coconut and keep it aside.
7) Add this grated coconut and green chillies paste to curd and mix.
8) Add salt to the curd mixture and mix well.
9) Wash coriander and chop it finely and keep it aside.
10) Take a kadai or pan .Heat oil in pan.
11) Add mustard seeds, cumin seeds,when they starts crackle add the urad dal , curry leaves,red chillies ,hing and roast them for a minute.At last add turmeric powder and switch off the stove.,
12) Add these seasoning to the curd and mix well.
13) Add cooked Sorakaya /Bottle gourd pieces a to the curd and mix them well.
14) Adjust salt and Garnish with Coriander leaves.
15) Serve it with Roti or Rice.
Dosakaya palli pachadi / Yellow cucumber peanut chutney
0 comments Posted by ST at Tuesday, November 04, 2014
Ingredients :-
Yellow Cucumber / Dosakaya -1
Groundnuts / Peanuts /Palli - 1/2 cup
Dry red chillies - 7
Bengal Gram /Urad Dal - 1 tbsp
Chana Dal - 2 tsps
Garlic pods -5
Hing - a pinch
Mustard Seeds /Rai - 1tsp
Cumin seeds / Jeera - 1 tsp
Curry Leaves -Few
Turmeric powder - 1/4 tsp
Tamarind Paste - 1/2 tbsp
Sugar - 1/4 tsp
Oil - 1 1/2 tbsp
Salt to taste
 |
| Yellow Cucumber / Dosakaya |
Method:-
1. First Wash yellow cucumber / Dosakaya and peel the outer skin and cut into half. Scoop out the clump of seeds from its middle and discard. Finely chop into small pieces.
2. Dry roast groundnuts (without oil) in a pan. Roast in a medium flame until they turn to golden color. Let them cool. Keep aside.
3. Heat a table spoon of oil in a pan. Fry jeera, urad dal and chana dal. When the dals turn to golden color add dry red chillies. Fry for a while and remove the ingredients into a bowl and allow to cool.
4. In the same pan add the chopped cucumber pieces. Sprinkle salt as required and turmeric powder. Add tamarind juice to it. Close the lid and cook in a medium flame until the cucumber pieces become tender.
5. Now grind the dals and the groundnuts to powder in a mixer.
6. To it add the cooked cucumber pieces, sugar and garlic pods. Add water if necessary. Grind coarsely and remove the chutney into a bowl.
7. Heat half table spoon of oil in a pan. Add few mustard seeds, cumin seeds ,curry leaves and a pinch of hing. When the mustard starts spluttering switch off the flame and add the seasoning /thadka to the chutney.
8. Delicious Dosakaya palli pachadi/Yellow cucumber groundnut chutney is ready.
9. Serve with Idli ,dosa, chapati,rice.........
Thotakura Pachadi / Amaranth Leaves Chutney / Chaulai Chutney
0 comments Posted by ST at Wednesday, October 29, 2014
Thotakura is also known Amaranth, Red Spinach, Laal sag, Rajgira saag, Chuamarsa, Ganhar, Kalgaghasa or Chaulai .Thotakura is the famous leafy vegetable with number of nutrients. Thotakura leaves contain three times more calcium and three times more niacin (vitamin B3) than spinach leaves. Twenty times more calcium and seven times more iron than lettuce.
Amaranth / Thotakura can be prepared in various ways like Dal , Saag, Bhajji ,Chutney .
Thotakura Pachadi (Chutney) Andhra Style is very tasty and delicious dish .It is very easy to prepare.
Ingredients :-
Thotakura /Amaranth leaves /Rajgira Leaves : 3 small bunches
Coriander Seeds /Dhaniya : 1 tsp
Urad Dal / Bengal gram /Minapappu : 1 tsp
Cumin seeds : 1/2 tsp
Fenugreek Seeds /Methi Seeds /Mentulu : a pinch
Onion : 1 small
Turmeric : 1/4 tsp
Tamarind : 1/2 lime size soaked
Whole Red Chillies : 5
Salt to taste
Oil : 2 tsp
For seasoning :
Mustard Seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Hing : A pinch
Whole Red Chilli : 1
Curry leaves : Few
Method :-
1) Soak the tamarind in water for few minutes and set aside.
2) Wash and chop the Amaranth leaves and set aside.
3) Peel and chop the onion into small pieces and keep aside.
4) Heat one teaspoon of oil in a pan. Add and fry the cumin seeds ,urad dal , coriander seeds,and fenugreek seeds to brown color and keep aside.
5) Now add the red chillies and garlic and fry for few seconds. Take it from the pan and allow it to cool.
6) In same pan add a little oil and add chopped Onions and fry till it becomes golden red. Take it from the pan .
7) Heat one teaspoon of oil in a pan and add the chopped amaranth leaves to it and cook for 5 minutes. Turn off the flame and let it cool completely.
8) Grind the roasted spices into fine powder. Then add the soaked tamarind, amaranth leaves, turmeric ,salt and chopped and fried onion to it and grind for a few seconds, if required add little water.
9) Transfer the chutney into a cup and set aside.
10) Heat one teaspoon of oil in a pan for seasoning. Add the mustard seeds, cumin seeds and let them splutter. When the seeds stop tossing, add the red chilli ,curry leaves and hing and fry for a few seconds.
11) Add this seasoning to the chutney and mix well.
12) Thotakura pachadi is ready to serve, serve with hot rice along with ghee.
Tips:-
Instead of red chillies ,green chillies can be used.
This chutney that goes extremely well with idli, dosa, uttapam, upma and medu vada.This is very easy to make.This hotel style coconut chutney's main ingredient is roasted bengal gram / roasted chana dal /Putanaala pappu.
Ingredients :-
1 cup Grated fresh coconut or frozen (or cut into pieces)
1/2 cup roasted chana dal/split chick pea /putanaala pappu
3-4 green chilies, chopped
1 sprig Curry Leaves
2 tsp oil
Salt to taste
1/4 mustard seeds
1/4 cumin seeds
1 whole dry red chilli
A pinch of asafoetida/hing
Method :-
1) Grind grated coconut,split chick pea /putnaala pappu and green chillies in a mixer adding about 1/2 cup of water to a smooth paste.
2) Heat 1 tsp of oil in a pan. Add mustard seeds and let them splutter.Then add the urad dal and slightly brown it. Then add cumin seeds,dry red chilli,curry leaves,hing /asafoetida.
3) Fry for some seconds till the curry leaves start to become crisp. Make sure the red chilli don't burn.
4) Pour the tempering into the chutney and mix well.
5) Serve the coconut chutney immediately with idli, dosa, uttapam or medu vada.
This Spicy Peanut chutney is very easy to make .This chutney tastes great as we grind the tempering here and mix it with peanut garlic paste. It tastes great with Idlis , Dosas and Upma.
Adapted from ~ VahRehVah
Ingredients :-
Peanuts / groundnuts (roasted) - 1 cup /150 gms
Garlic - 5
Chilly powder - 1½ tbsp
Tamarind juice - ¼ cup
salt to taste
water - 1/2 cup
For poppu/tadka/seasoning:
Mustard seeds - ¼ tsp
Cumin seeds - ¼ tsp
Urad daal - 2 tbsp
Curry leaves - 2 sprigs
Oil-2 tbsp
Hing - A pinch
Method:-
Heat oil in a pan on medium flame .Add crushed garlic cook till it is slightly fried.Add roasted peanuts slightly fry.Add red chilly powder and switch off the flame.Then add tamarind juice, salt, mix this all together. Put it into the blender and make a paste. You have to add lot of water for grinding because peanuts when we make paste it really get thick.We have to make chutney into a pouring consistency.
For tempering heat oil in a pan and add mustard seeds, when mustard seeds splutter,reduce the flame.Add cumin seeds, Urad dal,hing, curry leaves and cook on slow flame.Roast this till Urad dal is golden in colour.Let it cool down put it into the blender make a coarse powder.
Take a bowl add peanuts garlic paste and add the tempering mixture, mix it well.
Spicy fiery Peanut Chutney is ready.
Serve this with Idli , Dosa , Upma.
Tomato Mint Chutney is a simple and delicious Chutney.It goes well with Dosas and Idlis. Due to its tangy and minty taste children likes to have this.
Preparation time: 5 minutes
Cooking time: 15 minutes
Yields ~ 2 cups
Ingredients :-
2 Large ripe tomatoes, chopped
1 cup of fresh mint leaves, chopped
2 medium-sized onions, chopped
3 Garlic Cloves ,chopped
1/4 cup roasted gram dal /Dalva
5-7 dry red chillies or green chillies
1 marble sized ball of tamarind (soak in little water)
1/4 tsp of asafoetida / hing
1 tbsp of oil
1/4 tsp of mustard seeds
1/2 tsp of urad dal
Salt to taste
Method:-
- Heat oil in a pan add the urad dal and red chillies and saute for few seconds until golden brown.
- Then add the onions and garlic and when they turn golden brown (about 4-5 mins), add chopped tomatoes. Stir well and cook for another 5-6 mins until the tomatoes turn soft.
- Then add the chopped mint leaves and cook for 2-3 mins until the leaves wilt and soften.
- Then, add the roasted gram dal and salt.
- Mix well to combine all the ingredients together and remove from fire.
- Cool and grind adding the tamarind and little water.
- In the same pan, add few more drops of oil and saute the mustard seeds when mustard seeds pop then add hing and turn off the flame.
- Add the grounded chutney to this tempering and mix well.
- A delicious, simple chutney that's bursting with mint flavor is now ready !!!
- Serve with Rice, Dosas, Idlis and Rotis.
- For a variation in flavor, replace mint with coriander leaves .
- Adjust the amount of red chillies or green chillies as per your taste.
This peanut chutney is a good substitute for coconut chutney. Sometimes we run out of coconut then we can immediately make this Peanut Chutney. This quick peanut chutney goes very well with idli, dosa, medu vada ,upma or uttapam.
Ingredients :-
1/2 cup peanuts /Groundnuts
1/4 cup roasted chana dal/putanaala pappu/dalia
5 green Chillies , chopped
1 or 2 tsp oil
salt as required
water as required
For Tempering/Tadka/Talimpu:
1/2 tsp mustard seeds
1/2 tsp urad dal(minapapappu,black gram)
10 curry leaves (optional)
A pinch of asafoetida/hing
1 whole dry red chilli
Method :-
1. Heat oil in a pan.
2. Fry the peanuts on a low flame for 3-4 minutes.
3. Add few curry leaves and fry for a minute.
4. Then add the roasted chana dal /Putanaala pappu and fry for 2-3 minutes on a low flame.
Let this mixture little bit cool down. Add this mixture in a chutney grinder or a small blender.
5. Add in chopped green chilies and salt.
6. Pour some water and grind the peanut chutney to a smooth consistency.
7. Make the peanut chutney to medium consistency.
8. Heat 1 tsp oil in a pan. Add mustard seeds and let them splutter.
9. Add the urad dal and dry red chilli and slightly saute it. When it turns golden brown add
curry leaves and hing and switch off the flame.
10. Add this tempering to the ground Peanut Chutney.
11. Serve yummy peanut chutney with Idli, Dosa, Rava Dosa , Pesarattu , Medu Vada, Uttapam or Upma .
Here’s a recipe for a Chutney that is very easier to prepare. This is something I learned from my mother-in-law.It serves as the perfect accompaniment to dosas.
Ingredients:-
Coarsely chopped Coconut - three one inch square pieces
Red Chilli Powder – 1 ½ tsp
Fried Gram Dal(Dalva)- 2 tbsp
Salt to taste
- In a shallow pan, heat the oil. Add the onions, stir fry them till they become transparent and the edges turn golden brown.
- Turn off the heat and let them cool for a few minutes.
- When cooled, blend together the onions, coconut, chilli Powder,salt,Fried gram dal till it makes a smooth paste.
- Add a few teaspoons of water if necessary.
- Serve with Hot Hot Dosas.
- This Spicy Onion can be applied while making dosas .
Dosakaya is a yellow cucumber available in many parts of India. These fruits are generally round in shape.Especially in Andhra Pradesh it is commonly cooked as curry,Daal/ pappu .It is also used in making famous Dosa-Aavakaaya (Indian Pickle). With this Dosakaya we can also prepare tangy spicy pachadi that makes for a memorable side with rice and ghee.Dosakaya Pachadi Recipe is here.
Ingredients:-
1 cup dosakaya/yellow cucumber
1 tbsp senaga pappu/chana dal /bengal gram
1 tbsp minappa pappu/urad dal/split gram dal
1 tsp jeelakara /cumin seeds/jeera
2 green chillis
3 dry red chillis (Adjust acc to your spice level)
7 curry leaves
1 1/2 tbsp tamarind paste
1 1/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
A pinch hing/ asafoetida
1/4 tsp Sugar
salt to taste
Method:-
1. First Peel the skin of yellow cucumber.Cut in to half and check the taste,some times this yellow cucumber may taste bitter which will spoil the chutney taste.So check the taste and remove the seeds.
2. Then cut the yellow cucumber in to small pieces and keep side.
3.Heat oil in a pan, add bengal gram and split gram dal and cumin seeds and saute for 5 mins on low-medium heat or till they turn golden brown. Add few curry leaves, green chillis and red chillis and fry for another min. Switch off the stove and pour in a plate and cool.
4.After cooling first grind the spices to a coarse powder. Add tamarind paste and yellow cucumber pieces ,sugar and salt and grind to a coarse paste. The cucumber should not be made into a paste.
5.Heat oil in a small pan, add the mustard seeds when they splutter add cumin seeds and curry leaves and hing and toss them for a few seconds.
6.Turn off heat and add the seasoning to the ground Cucumber chutney /dosakaya pachadi and combine.
7.Serve with hot steamed rice ,ghee and papad /Vadiyam.
This is a traditional Maharashtrian recipe. Dry coconut imparts a nutty and oily taste to the chutney. This chutney is also popularly known as vada pav chutney.Garlic chutney can be rolled with a plain chapati or roti for a little snack on the go.This garlic chutney is the preferred accompaniment to bhakri also.
Ingredients:-
1. Dry Shredded coconut - 1 cups
2. Red chillies – 5
3. Garlic cloves – 10
4. Tamarind – 1 ” piece
5. Sesame seeds - 2 tsps
6. Salt – To taste
Method:-
In a thick bottomed kadai / pan ,roast shredded coconut,red chillies and sesame seeds seperately .Roast it on a low flame till it evenly browns-keep stirring to avoid burning.Let it cool down.
When the mixture is warm add tamarind to it.
When the mixture is cooled Grind with rest of the ingredients in a mixer into a coarse powder. Do not run the mixer for long or else the oil will ooze out(which will not affect the taste in any way)
Let it cool and then store in an dry air-tight container(Keeps for months)
Tastes great with chapatis and Jowari rotis.Without this chutney vada pav is just incomplete.It is equally delicious on buttered slices of bread.
Tindora / Dondakaya Chutney is one of the most vital side dish of Andhra. There are so many varieties and variations ...Its very easy to make.
Ingredients:-
Tindora/ Dondakaya - 2 cups
Tamarind Paste - 2 tbsp
garlic - 3 cloves
Mustard seeds - 1/ 2tsp
cumin seeds - 1 tsp
Curry Leaves -few
Urad dal -1/2 tsp
Hing - a pinch
Red chillies - 8 (according to ur taste)
oil - 2 tsp
salt to taste
Method:-
Soak about a lemon sized tamarind in water . Squeeze the tamarind using your fingers. Take out the pulp. Use the thick puree extracted as required and save the rest for later use.
Wash and cut the tindora into small pieces and keep it aside.
In a Pan add oil, cumin seeds,garlic,red chillies,cut pieces of tindora, salt and cook on slow flame for 10 mins with closed lid.Tindora will little bit change the colour.
once it is done transfer to the blender, add tamarind paste and grind till it is coarse paste.If it is difficult to grind then add very little water and blend.( I grinded it to paste as my family likes that way only).
In a pan add oil for seasoning, add mustard seeds when they splutter add cumin seeds,urad dal, red chilli, curry leaves ,hing.
Add the tempering to the blended tindora mixture and mix well.
Serve with hot rice and ghee.
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Mangoes are widely used in cuisine. Raw mangoes are used in chutneys, pickles, side dishes, or may be eaten raw with salt or chili. Today I am going to share with you one such mouthwatering, spicy chutney called mamidikaya pachadi or mango chutney. This spicy, tangy chutney tastes heavenly. This is my whole family's Favorite Chutney.
Ingredients:-
One green mango (medium size)
Red chilly Powder - 1 1/2 tsp
Salt to taste
Oil - 1 tbsp
Black Gram /Urad dal - 2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
A pinch of asafoetida /Hing
Curry Leaves Few
Method:-
1) Heat oil in a small pan. Add urad dal and mustard seeds.
2) When the urad dal turns a little red, add 1/2 tsp mustard seeds . Fry for a minute and turn off the stove. Let it cool.
3) Mean while, peel the green mango and cut into small pieces .
4) Grind the mango pieces , urad dal mixture ,Red chilli powder and salt into a coarse paste in a blender /mixie. Water is never added while grinding chutneys.
5) If your grinder / blender does not cooperate at all then use a small quantity of water to grind. Transfer the chutney to a bowl and serve. Left over chutney needs to be refrigerated.
6) Heat oil in a small pan. Add the mustard seeds,Cumin seeds and let them splutter. Add the curry leaves and and toss them till the flavors come out.
7) Turn off heat and add the asafoetida /Hing and pour immediately to the grounded mango pachadi and mix well.
8) Serve it with hot steamed rice and a spoon of ghee.You can also serve it with Chapati and Dosas.
Imli ki Chutney is sweet and tangy chutney made with tamarind and dates.This chutney is an essential accompaniment to most of the chaats.This chutney You can store it in fridge for 2 months and deep frozen for more than 6 months.
Ingredients :-
2 cups Dates (khajur) deseeded
1/4 cup Tamarind (imli) deseeded
1 cup Jaggery (gud) grated
1 tsp Red chilli powder
A pinch asafoetida (hing)
3 Cups Water
Salt to taste
Method :-
1. Wash the dates and tamarind .
2. Add them in a pan then add the jaggery, chilli powder, asafoetida, salt and water and simmer for 25 minutes.
3. Cool the mixture.Puree the chutney in a food processor and then strain it through a sieve.
4. Tamarind Chutney is ready .Store refrigerated.
Serving suggestion:-
1. Tamarind chutney is delicious with Samosas, Kachoris ,Pakoras, drizzled over dahi vadas, Bhel puri, or any kind of chaat.
2. This is also delicious as dip for French fries .
Green chutney is also known as Hari Chutney. This dip tastes great and delicious with Pakodas,Samosas,Dhokalas ,Chaat,Tikkis and many more Indian Snacks.It it is also used as a spread on bread slices to make different sandwiches.This Green chutney is an integral part of Mumbai's famous Vegetable Sandwich.It can be used in many different ways.
Ingredients:-
Chopped Coriander leaves - 1 Cup
Chopped Mint leaves - 2 Cups
Green chillies - 5-6
Ginger - 1/4 inch
Lemon Juice - 2 tbsp
Salt to taste
Sugar - 1/2 tsp
Water -2 -3 tbsp
Method:-
1. First Pluck ,wash and then chop coriander and mint.
2. Combine all the ingredients except lemon jice and grind to a smooth paste in a blender using very little water.
3. Then add lemon juice . Mix well.
4. Refrigerate and use as required.
Serving Suggestion:
1) This can be served as a dip for snacks, finger foods ,Samosas, Dhokalas etc.
2) It can be used as a spread on Breads for making vegetable sandwich.
3) You can also use this Dip for roasted vegetables ,Chips and crackers.Mix 2 Parts of chutney and 3 Parts of yogurt.
4) It can be used for making Bhel (Mixture of puffed rice with Farson, an Famous Mumbai Street food).
4) It can be used as Salad Dressing also.
Radish is a root crop, pungent or sweet in taste with a lot of juice. Radishes can be white, red, purple or black, long cylindrical or round in shape.Radish is rich in vitamin C.This vegetable can be eaten raw as salad or cooked or pickled.It is beneficial for the teeth, gums, nerves, hair and nails.Radish is a good appetizer, mouth and breathe freshener, laxative, regulates metabolism, improves blood circulation, is a good treatment for headache, acidity, constipation, nausea, obesity, sore throat, whooping cough, gastric problems, gallbladder stones, dyspepsia etc.
Ingredients:-
Radish -1 cup
Mint - 1/2 cup
Onion-1
Red Chillies-3-4
Grated coconut-2 tbsps
Bengal gram /Chana dal-2 tsps
Black gram /Urad dal-2 tsps
Turmeric - 1/4 tsp
Tamarind Pulp - 1 tsp
Cumin seeds - 1/2 tsp
Salt to taste
oil -2 tsp
For Seasoning:
½ tsp Mustard Seeds
¼ tsp Cumin Seeds
½ tsp Chana dal /Bengal Gram
½ tsp Urad dal /Black Gram
Few Curry Leaves
Oil
Method :-
1) Wash and peel the skin of radish.Cut it into small pieces.
2) Heat oil in a non stick pan.Add cumin seeds.When it splutters,add urad dal,chana dal, red chillies.Wait until the dal get gets brown. Add finely chopped onion,fry till golden brown.
3) Add the chopped radish, mint leaves ,grated coconut ,sprinkle little water(2-5 tsps) and fry them for 7-8 minutes or till raw smell of radish goes and cooked well.
4) Turn off the stove.Allow to mixture to cool down for 5 mins.
5) Then grind the mixture with tamarind pulp,salt,turmeric and little water.
6) In a pan heat oil then add the mustard Seeds. When they splutter, add cumin seeds , bengal gram, black gram, and the curry leaves. Fry till the dals turn golden .
7) Garnish the chutney with the seasoning.
8) Chutney is ready to serve.
9) Goes well with Rice, Chapatis, Idlis and Dosas.
Verusenaga pachadi or peanut chutney happens to be one of my favorites and a regular at home. It can be served with dosas , idlis, chapatis and also with rice..When served with rice it should have a thick consistency and a bit dilute for idlis and dosas . Hot rice, ghee and peanut chutney is like feast for us!
Ingredients:-
Peanuts - 1 cup
Green chilies - 4
Onion (small sized) - diced
Tamarind paste - 2 teaspoons
Curry leaves - 1 sprig
Salt to taste
Sugar to taste
Method:-
In a pan roast the peanuts for about 7-8 minutes in low flame until you get the smell of the peanuts..They should be roasted well..Allow them to cool and remove the skin of peanuts.( I usually don't remove skin).
Add a little oil in a vessel and saute the onion, curry leaves and green chillies for a minute..
Allow the mixture to cool..It should come to room temperature..
Soak the tamarind to make it soft.
Take the peanuts,cooled onions,chillies,tamarind paste,curry leaves,salt,sugar in a blender..Add one cup of water and grind to a bit coarse.. U can grind it to smooth paste also.
Chutney is ready to be served with hot rice!Add a little bit ghee and there is no better heaven than your plate!
Tip :-
1) Grind the onions coarsely, your choice.
2) When you making this chutney for idlis, Dosas, go little on tamarind, as these already be little sour. But when this is to be eaten with rice, you can add a bit more of tamarind.
3) For breakfast dishes like upma, dosas, idlis etc, make the chutney little bit watery. If the chutney is for rice make the chutney little bit tight with as little amount of water as possible.
Happy Independence Day to you all
The Indian National Flag was designed by "Pingali Venkayya". The flag contains three equal strips of Saffron, White and Green colors respectively. The ratio of its width to its length is two is to three. A navy blue color "Chakra" known as 'Ashoka Chakra' having twenty-four spokes, is present in the middle of the white strip. According to standard set down by ISI (Indian Standard Institution) it should occupy seventy five percent of the space of the white strip.The saffron stands for courage, sacrifice and the spirit of renunciation; the white, for purity and truth; the green for faith and fertility.
MERA BHARAT MAHAN !
Onion Chutney
Here’s a recipe for a chutney that is very easier to prepare. This is something I learnt from my mother-in-law.It serves as the perfect accompaniment to idlis and dosas.
Ingredients:-
Onion (chopped) - 1medium sized
Coarsely chopped Coconut - three one inch square pieces
Red Chilli Powder – 1 ½ tsp
Fried Gram Dal(Dalva)- 2 tbsp
Salt to taste
- In a shallow pan, heat the oil. Add the onions, stir fry them till they become transparent and the edges turn golden brown.
- Turn off the heat and let them cool for a few minutes.
- When cooled, blend together the onions, coconut, chilli Powder,salt,Fried gram dal till it makes a smooth paste.
- Add a few teaspoons of water if necessary.
Tip: This chutney can be preserved for 3 days in the refrigerator, and is an excellent accompaniment to dosas, or idlis.
Dosa decorated with onion chutney and Green chutney
Salad made up of Grated-Carrot ,onion and cucumber
Click From Amsterdam Keukenhof Garden
Click From Holland Tulip Farm
Click From Amsterdam Keukenhof Garden
Courtesy Net
Click From Amsterdam Keukenhof Garden
