Month: September 2017

Recipe for a Variety of Chutneys

Posted on by vinaya

Hot garlic chutney, Green mint chutney and sweet and sour chutney are a must while making chaat. One can make them in small batches and store them in the freezer compartment. Use as and when required. ❤️

Green chutney

  • A small bunch of coriander leaves
  • 5sprigs mint leaves
  • 10 green chillies
  • Juice of one lemon
  • 2 inch piece of ginger
  • Salt

Grind the above to a smooth paste.

Red chutney

  • 3 tbsps Everest tikhalal chilly powder
  • 8 garlic cloves
  • Salt

Grind all together to a smooth paste.

Sweet chutney

  • 5 dates
  • A tennis size ball of tamarind
  • Jaggery according to taste
  • Salt
  • 1 tsp roasted jeera powder

Soak the tamarind in hot water and extract pulp.
De seed the dates.
Grind the pulp along with the dates to a smooth paste.
Pour it into a vessel. Add jaggery and salt and boil till it becomes a litlle thick.
Add the roasted jeera powder, give one boil n switch off.

Ridge Gourd Peel Chutney Recipe

Posted on by vinaya

One of the ‘best out of waste’ chutneys, ridge gourd peel is gently sautéd in butter and ground into a chutney with coconut and other spices. Goes well with Dosa, roti and even with simple dal rice.

Ingredients:

  • 250 gms ridge gourd.
  • 2 green chillies
  • 1 tsp jeera/cumin seeds
  • 1 tbsp butter
  • 1/4 of a large coconut
  • 8 roasted red chillies
  • 1 tbsp tamarind paste
  • Salt.

Method :
Scrape the ridge gourd slightly and discard the scraping. Gently peel it. Wash the peel thoroughly n chop it into tiny pieces.
Heat the butter, add the jeera, chopped green chillies and the ridge gourd peel and roast till the jeera gives its aroma, the peel changes colour and the butter turns into ghee.
Grind the above along with grated coconut, roasted red chillies, tamarind and salt to a smooth paste.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Raw Mango Chutney Recipe

Posted on by vinaya

The very mention of raw mango makes one’s mouth water. Used for making pickles, panna and even in Bhel, it is simply amazing!! Here is a Mangalorean version of chutney which can be used as a side dish with almost any of the Indian foods.

Ingredients:

  • 1/2 of a small coconut
  • 1 raw mango deskinned
  • 7 green chillies
  • 5-6 garlic cloves
  • Salt
  • 2 tsps Coconut oil

Method :
Grind all the above except the coconut oil to a smooth paste. Drizzle with coconut oil and serve as a side dish.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Coconut Chutney Recipe – 1

Posted on by vinaya

Hing/ asafoetida is widely used in Indian cuisine! Dada Ramesh Chittal this is specially for you as it is your favourite.

Ingredients:

  • Half coconut grated
  • 3 green chillies
  • 2 roasted dry red chillies
  • Half a tsp of tamarind paste
  • Hing/asafoetida
  • Salt
  • 2 sprigs curry leaves
  • 2 tbsps oil
  • 1 tsp mustard

Method:
Grind all the above to a smooth paste. Heat oil in a pan. Add a tsp of mustard and after it splutters add 2 sprigs curry leaves. Drop it into the chutney. Mix well. Serve with idli, dosa or even with neer dosa.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Garlic Chutney Recipe

Posted on by vinaya

Garlic has been known since time immemorial for its anti bacterial properties. It is a good digestive as well. Here is a chutney which goes well with Dosa, appam and even with Neer dosa.

Ingredients :

  • Half a coconut
  • 15 roasted byadgi chillies
  • 25 garlic cloves peeled
  • 1tsp tamarind paste
  • Salt
  • 1 tsp Ghee/clarified butter

Method:
Roast the garlic in a tsp of ghee to a rich brown and grind all the above to a smooth paste with a little cold water. Serve with Rice or Roti.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Brahmi or Ekpani Chutney Recipe

Posted on by vinaya

Brahmi is well known for its therapeutic properties. Also known in Ayurveda as a memory booster, it can be used to make chutney and tamballi as well. Here I have used the tender home grown ones. ❤️

Ingredients :

  • One big cupful Brahmi leaves
  • 4 green chillies
  • One bowl grated coconut
  • A small piece of ginger
  • 4 garlic cloves
  • Juice of one lemon
  • Salt

Method:
Grind all the above to a smooth paste. This chutney is generally never seasoned but you may as per requirement

Sindhi Kadhi Recipe

Posted on by vinaya

This delicious Kadhi comes from the state of Sindh and is best eaten with fragrant Basmathi or Jasmine rice.❤️

Ingredients :

  • 1 carrot cubed
  • 10 pods tender cluster beans (gavar) cut into half
  • 1 Drumstick cut into 2inch size bits
  • 1 large potato cubed
  • 2 sprigs curry leaves
  • 2 inch piece of ginger grated
  • 7 green chillies slit
  • 5 tbsps of Besan/gram flour
  • 1 heaped tbsp tamarind paste
  • A pinch of haldi/turmeric
  • 1 litre of boiling water.

Seasoning

  • 2tbsps ghee/clarified butter
  • 5 tbsps oil
  • 2tsps jeera/cumin seeds
  • 1/4tsp methi/fenugreek
  • 2sprigs of curry leaves.

Method:

Boil the potato, carrot and cluster beans with grated ginger, salt and two sprigs of curry leaves. Heat a mixture of ghee and oil. Drop in the jeera and after it splutters add the Methi seeds. Toss till it turns a golden brown. Add two sprigs of curry leaves. Toss. Add the besan and roast on a slow fire till it is fragrant. Add the haldi and pour in the boiling water, vegetables and tamarind paste. Adjust salt. Boil well. Keep aside for about fifteen minutes for the flavours to infuse.

Methi Paratha and Boondi Raita Recipe

Posted on by vinaya

Parathas are essentially Punjabi, and the addition of various vegetables or leaves enhances its taste. Accompanied by a raita or plain yoghurt it is relished with a pickle and raw onions too. Posting a Methi Paratha here along with a Boondi raita. ❤️

Ingredients:

  • 1 bunch methi leaves
  • 1/2 kg wheat flour ( 2 Pav)
  • 7 tbsps besan
  • 4 tsps oil
  • 8 green chillies
  • 5 cloves garlic
  • 2 inch piece ginger
  • 2 tsp til
  • 1 level tsp ajwain
  • 1 tsp chilly powder
  • 3 tsps dhania powder
  • 1 tsp jeera powder
  • 5 tsps sugar
  • Coriander leaves
  • Salt.

Method :

Grind the ginger, green chillies and garlic to a smooth paste. Take it in a bowl n add finely chopped methi leaves, chopped coriander leaves, and all the remaining masalas , sugar, salt, til n ajwain n the oil. Add d besan n wheat flour. Bind a dough as soft as for chapati. Roll out n roast wd refined oil on a medium flame till done.

Makes 25 parathas.

Boondi Raita

  • One bowl curd
  • Chilly powder,
  • jeera and pepper powder
  • Chaat Masala
  • Salt
  • Sugar
  • Boondi
  • Coriander leaves chopped fine.

Churn the curd/yoghurt. Mix all the above mentioned ingredients as per taste and requirement.

Dum Aloo Recipe

Posted on by vinaya

Dum Aloo is usually made from baby potatoes, though the usual ones too can be used if the baby ones are not available. Enjoy it with roti or Naan dear friends. ❤️

Ingredients :

  • 1/2 kg baby potatoes
  • 4 large onions roughly chopped
  • 2 inch piece of ginger
  • 1heaped teaspoon red chilly powder
  • 1 tsp jeera
  • 2 tbsps coriander seeds
  • 5 cloves
  • 2 inch piece of cinnamon
  • 7 pepper corns
  • 3 cardamom
  • A pinch of haldi
  • Salt
  • 1/2 cup curds
  • Sugar
  • Coriander leaves
  • 4tbsps Ghee/clarified butter
  • 5 tbsps oil

Method :
Pressure cook the potatoes. Peel, apply salt and deep fry to a golden brown. Grind the onion, ginger and all the above mentioned masala to a smooth paste. Heat a mixture of 4 tbsps ghee and 5 tbsps oil. Add the masala and roast till the raw smell disappears and the oil leaves at the sides. Add the fried potatoes, sugar and salt and boil well. Add the curd, give one boil and garnish wd coriander leaves.

Chole Recipe

Posted on by vinaya

The very name of Chole Bature brings to one’s mind the aroma of freshly ground spices and the fragrance of the Bature being fried. Balle Balle❤️

Ingredients:

  • 250 gms kabuli chana washed and soaked for 8 hours.
  • 3 large onions roughly chopped
  • 2inch piece cinnamon
  • 8 cloves
  • 8pepper corns
  • 2 cardamom pods
  • 2 tbsps coriander seeds
  • 1 tsp jeera
  • A pinch of ajwain
  • 2 inch piece of ginger
  • 3 tomatoes chopped
  • 2tsps Everest Tikhalal
  • 1 tsp Everest Kashmir lal
  • Coriander leaves to garnish

Method:
Pressure cook chana.
Grind the onions, ginger and all the whole spices to a smooth paste.
Heat a mixture of 2tbsps ghee and 5 tbsps oil. Add the masala to it and roast till it leaves the sides of the pan. Add the chilly powder. Toss. Add the tomatoes and roast till mushy. Drop in the chana, salt and a glass of water. Boil well. Garnish with coriander leaves.