Allam Pachadi

Ginger-1 cup chopped

Garlic-4 cloves

Tamarind – a small lemon size

Dry Red Chilli-3

Jaggery / Vellam / Sarkarai or Sugar- 2 tblspn

Urad dal / Ulundu Paruppu-1 tblspn

Chana Dal / Kadalai Paruppu -1 tblspn

Mustard seeds / Kaduku-1 tsp

Cumin seeds / Jeerakam-1 tsp

Oil-3 tblspn

Salt to taste

add in garlic and mix well

fry till golden

take this in a blender

fry ginger in the same pan

remove and take it in a blender

add in tamarind and jaggery

season with salt

blend it

add some water

and make it into smooth paste

now make seasoning by heating oil

and crackle in mustard and cumin seeds

pour in the ground chutney

switch off the flame

Heat 2 tblspn oil in a kadai..Add dry chilli,channa dal,roasted gram dal and garlic in it..Fry till it turns golden..Remove this and put it in a blender..

and mix well

Now in the same oil add in ginger and fry till golden...Remove this and add to the blender..

Now add in jaggery,tamarind and salt and make it into a fine paste by adding some water.

Heat 1 tblspn oil and crackle in mustard and cumin seeds...Pour in the ground chutney and switch off the flame..

Mix well and serve with dosa or idli..

Zucchini Fries with Marinara Sauce

I guarantee even picky eaters will love these! Serve them as an appetizer or as a side dish. They are healthy and delicious! My daughter loves, loves, loves these. It’s her favorite way to eat zucchini and her only complaint is that I don’t make enough.
Ingredients:

• 3 medium (7 oz each) zucchinis sliced into 3″ x 1/2″ sticks
• 1 large egg white
• 1/3 cup seasoned whole wheat bread crumbs
• 2 tbsp grated Pecorino Romano cheese
• cooking spray
• 1/4 tsp garlic powder
• salt
• fresh pepper
• 1/2 cups quick marinara sauce for dipping

Directions
In a small bowl, beat egg whites and season with salt and pepper. In a ziplock bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.
Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

Marinara Sauce 

Ingredients:

• 1 tsp olive oil
• 2 cloves garlic, smashed
• 28 oz can crushed tomatoes
• 1 small bay leaf
• 1 tsp oregano
• 2 tbsp chopped fresh basil
• salt and fresh pepper to taste

Directions:
In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn.
Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 – 20 minutes. Remove from heat and add fresh basil.

Peanut Coriander (Cilantro) Chutney

Skill Scale: Easy
Prep Time: 5 minutes

Ingredients

• peanuts - 1 1/2 cup, raw, peeled
• cilantro - 2 bunch, (with the stems cut off) and washed
• chili - 2 or (3 or more if you want heat)
• ginger - 1 in.
• black pepper - 1/2 teaspoon
• salt - to taste
• lime - 1/2
• water - 1/4 cup

Instructions

• Put all ingredients into the blender and blend until smooth.
• Adjust salt and lime to taste.

Valarakeerai Thogayal - Brahmi Leaves chutney

Vallarai Keerai which is called brahmi leaves in english, which is so good for memory power, which is so tasty, which is so easy to prepare, which pair beautifully when mixed with hot rice is going to be my next recipe. I already made a vallarai keerai sambar and this is my second recipe, i will soon share my third recipe which will be a kootu..So stay tuned for it.. Untill then i am leaving you with this recipe..

Preparation Time : 5 mins

Cooking Time : 10 mins

Serves : 4 to 5

Ingredients:

Oil - 1 tsp

Channa Dal / Kadalai Paruppu - 1 tblspn

Whole Pepper - 1 tsp

Cumin Seeds / Jeerakam - 1 tsp

Shallots / Sambar Onion - 10 peeled

Garlic - 5 cloves peeled

Dry Red Chilli - 2

Vallarai Keerai / Brahmi Leaves - 2 cups packed 

Coconut - 2 tblspn

Jaggery / Sugar - 1 tsp

Tamarind Pulp - 1 tblspn

Salt to taste

Method:

Heat oil in a kadai. Add in channa dal, pepper, dry red chilli and cumin seeds. Saute for a min.

Add in shallots and garlic, saute for couple of mins. Remove them to a blender.

In the same pan, add in the spinach and give a quick toss for a couple min. Add in coconut and mix for a min.

Remove that and add it to the same blender. Puree them coarsely. You can add little water if you need. Once they are roughly pureed add in jaggery, salt and tamarind. Puree again. You can adjust the consistency.

Serve with rice or idly and dosa.

Pirandai Thogayal-Veldt Grape's Chutney

Pirandai is commonly known as Veldt Grape or Devil's Backbone or Edible stemmed vine in English and it is botanically known as cissus quadrangularis. If you google in the net you will come across lots of cissus supplements priced between 20 US dollar and 40 US dollar for a 100 gm or 200 gm pack. Cissus is known to support bone structure due to its rich calcium content. It is also a main ingredient in ayurvedic medicines indicated for piles or haemorrhoids. It is said to cure piles and heal anal fissures. Due to its rich fibre content it is also very useful in constipation.
Pirandai can be easily grown in a small pot right in your balcony or to open terrace, the only precaution you need to take is you should water it only once in a week in summer and only once in 10 – 15 days in winter. Today I saw in my terrace the trailing pirandai and thought of giving you a recipe. Normally I avoid buying this in the market as it will be more fibrous and it will be more acrid.
If the shoots are young your recipe will taste good.
Come let us see how to make pirandai thuvaiyal. 

Pirandai Thuvaiyal Ingredients:

Pirandai - 1 cup

Red chilli - 5-6
Urad dal - 3 tsp
Mustard - ½ tsp
Asafoetida - ¼ tsp
Tamarind - small marble size
Salt - to taste
Oil - 2 tsp


Pirandai Thuvaiyal Method :
Clean and wash pirandai. Cut it with scissors or with hand. Remove the fibre like portion on the sides of the pirandai.

Heat one teaspoon oil in the frying pan and saute the pirandai for about 5 minutes in the low flame. Remove from the pan and keep it for cooling.

 In the same pan heat remaining 1 tsp oil and add mustard, urad dal and asafoetida. When they crackle add red chilli, tamarind and salt and stir for a few seconds and switch off the stove. Allow it to cool.

First, grind red chilli, urad dal, mustard, tamarind and salt in a mixie. Then add pirandai and grind it well.

Broccoli Chutney

Ingredients

1. Broccoli Florets    1 cup / 20 small florets
2. Onion      1 medium(roughly chopped)
3. Dry Red chilli    3-4 no.s(adjust to your spice level)
4. Coriander seeds     1 and 1/2 tsp
5. Chana dal    2 tsp
6. Tamarind     1" piece or 1/2 tsp pulp
7. Garlic    4cloves
8. Ginger   1" piece
9. Cialntro      1/4 cup (chopped)
10. Salt    to taste
11. Oil      2tsp

To Temper

1. Oil    1 tsp
2. Mustard seeds    1/2 tsp
3. Urad dal   1/2 tsp
4. Dry Red chilli   1no.(broken)
5. Curry leaves     few

Method

• Heat 1 tsp oil, add chana dal,coriander seeds,dry red chillies and fry for a minute or till dal turns light golden color.

• After that add ginger,garlic, tamarind piece and onions, saute for 1-2 minutes and lastly add cilantro stir fry and remove the content from stove n transfer it to a plate n allow to cool completely.

• Then to the same pan, add another tsp oil and fry the broccoli florets till it tunrs tender. Fry in medium heat, if needed cook covered for 1-2 minutes.
• That's it allow broccoli to cool.

• After that, take a blender first grind the onion mixture to a fine paste then add broccoli florets and blend well to a fine coarse chutney.
• For Tempering: heat oil in a tempering pan, add mustard seeds allow it to splutter then add urad dal,dry red chilli n curry leaves fry till dal turns light golden color.
• That's it...transfer to a bowl n add the tempering...Broccoli Chutney ready, serve with hot rice or with hot idly/dosa/chapathi.

Tomato RedChilly Chutney

Tomato RedChilly Chutney

Garlic: 25 cloves

Tomato: 3

Dry red chilli: 5 (or according to your taste)

Oil: 1tsp

Salt: needed

For Tempering

Mustard seeds: ½ tsp

Kadala Parippu: 1tsp

Urad Daal: 1tsp

Red Chilli: 1

Asafetida: a pinch

Oil: 2tbsp

Curry leaves: few

Method of Preparation

Heat 1tsp oil in a pan and add garlic cloves to it.

Sauté for 2-3 minutes and add dry red chilli to it.

Stir for a while and add chopped tomatoes and salt to it.

Close with a lid and cook in low flame till the tomato gets cooked.

Let it cool a bit

When cooled, transfer this to a blender and blend to a smooth paste.

Heat oil in a pan, splutter mustard seeds, chana daal, urad daal, dry red chilli, asafetida and curry leaves and transfer this to the prepared chutney.

Ginger & Coconut Chutney

Ginger & Coconut Chutney

I made Ginger Chutney for the first time at home. People of Andhra Pradesh make a special Ginger Chutney called Allam Pachadi which is similar to Kerala Puliyinji which we make for Onam. This recipe for Ginger Chutney is slightly different as coconut is used along with ginger. Ginger Chutney has a nice sweet and sour taste and goes well with Dosa. Limit the amount of ginger used to prevent the chutney from becoming too spicy.

Ginger & Coconut Chutney

Ingredients

1. Chopped Ginger – 2″ long piece
2. Urad Dal (Uzhunnu Parippu) – 1 tbsp
3. Bengal Gram Dal (Kadala Parippu) – 1 tbsp
4. Dried Red Chillies – 4
5. Grated Coconut – 1 cup
6. Tamarind – small lemon sized ball
7. Grated Jaggery – 1/2 cup (2 medium cubes approx)
8. Oil – 1 tbsp
9. Salt – to taste
10. Water – as required

Preparation Method

1. Soak tamarind in 1/2 cup of warm water for around 10 minutes and extract the juice. Keep aside.
2. Heat oil in a pan and splutter bengal gram dal and urad dal. Add the ginger pieces and red chillies and saute for a few minutes and remove from stove top. Allow it to cool.
3. Grind coconut, above roasted ingredients and tamarind pulp along with salt to form a smooth paste. If required, you can add little water while grinding.
4. Serve this chutney along with Ulundhu Sadam

Cucumber Pachadi(Cucumber Chutney)

Cucumber Pachadi(Cucumber Chutney)

Cucumber Chutney is a side dish of breakfast or rice. Cucumber contains high nutrition values. Use a hard and raw cucumber to make the chutney.

Learn how to make Cucumber Chutney recipe using our easy to make homemade Cucumber Chutney recipes. Try this homemade Cucumber Chutney cooking recipe at your home.

If you find this Cucumber Chutney cooking recipe is useful, please share with others.

Cucumber Chutney Recipe Ingredients

Cucumber Pachadi(Cucumber Chutney)

Cucumber-1
Mustard seeds-few
Cumin seeds-1 tsp
Tamarind-as needed
Garlic cloves-4 to 5
green chillies-3 to 4
Red chilli(dry)-1
Curry leaves-few
Oil-1 tsp
Salt to taste
Split black gram(urad dal)-1 tsp

Cucumber Chutney Recipe Procedure

Soak the tamarind in water.
Peel the cucumber and remove the seeds.
Take cucumber, green chillies, soaked tamarind, garlic cloves and grind them. Add some little water also in it.
Take bowl put oil and heat up.
When oil get warm add mustard seeds, cumin seeds, urad dal, red chilli and curry leaves. When urad dal comes light brown remove the bowl.
Put the cucumber grinded mixture in it.
Here it is the tasty chutney and serve it.

Cabbage Pachadi(Cabbage Chutney)

Cabbage Pachadi(Cabbage Chutney)

 If you like a chutneys or pachadis with veggies then this is a yummy chutney for you. With a few sesame seeds added, the chutney gets a nutty flavor. Add more green chillies and dry red chillies to make it spicy. I like to eat it with rice or chapathis too. Add a drop of ghee for extra flavor.

Ingredients:

2-3 cups shredded of chopped cabbage
1 golf size ball of tamarind (no seeds)
5-6 cloves of garlic
6-8 green chillies

1 tbsp channa daal
1 tsp urad daal
1/2 tsp mustard seeds
1/2 tsp jeera
3/4 tsp sesame seeds
4-5 dry red chillies
4-5 curry leaves

salt to taste
pinch of turmeric (optional)
2 tbsp of oil

Method:

Heat oil in a pan. Add the channa daal, urad daal and let them brown. Add the mustard seeds and jeera and let them splutter. Add the sesame seeds and brown them. They will brown very quickly. Add the red chillies and curry leaves and after they splutter, remove all the tempering ingredients and put aside in a bowl.
In the same pan which has some oil left in it, add the garlic and green chillies and saute for a minute. Then, add the chopped cabbage and let it cook till withered down. Add the tamarind too and let it cook with the cabbage. When it gets cooked, remove from heat and put aside to cool down. Grind the cooked cabbage with green chillies, garlic, tamarind,  red chillies, few of the channa daal, few urad daal and sesame seeds together into pachadi, not to smooth and not to chunky. Mix this with the leftover tempered ingredients for a nice crunch.

Serve with roti or rice with a drop of ghee. It even goes good with idli or dosa. Enjoy!!!

Cabbage Pachadi(Cabbage Chutney)

Fresh red chilli chutney ( Ranjaka)

Fresh red chilli chutney ( Ranjaka)

As we have just about offered Lord Krishna or nanha kanyaiyya with lots of curds, butter, milk etc I felt it would be a good idea to balance with sprouts fresh and healthy. If butter, curd and milk are said to enhance our calcium levels and make us brainy and strong a good amount of protein from our sprouts is essential to balance the nutrients. I don’t want my blog followers to get bored with health talk so I have simultaneously posted a chatpata red chilli pickle which is going to tickle your taste buds and lend that s feeling of having had a satisfied meal.
Cooking time:- 5 minutes
Makes :- 1 cup of chutney
Ingredients:-

Fresh red chillies —– 100 gms

Fresh red chillis

Lemon juice of—– 4 (medium size)
Roasted fenugreek seeds powder — 1/2 tea spoon
salt —- for your taste
For seasoning:-
Mustard oil —- 2 table spoon
Mustard seeds —- 1 tea spoon
Asafetida —– 1/2 tea spoon
Curry leaves—– few
Method:-

• Grind fresh red chillis and salt to a coarse paste (without adding any water).
• Transfer the paste to a bowl and add lemon juice and fenugreek powder. Mix well.
• In a sauce pan heat oil and add Mustard seeds, when crackle add Asafetida and curry leaves.
• Pour this tampering on chutney.

Fresh red chilli chutney (Ranjaka)

A popular chutney known as Ranjaka in North Karnataka or Pallakharam in Andhra Pradesh, tastes great with Rotis, Jowar ki Roti or with Rice. In refrigerator we can store it for a month.

Brinjal Chutney(Vankaya pachadi)

 Brinjal Chutney(Vankaya pachadi)

Ingredients:
250 gms brinjals
2 tomatoes(optional, you can even prepare without tomatoes too)
5 to 6 green chillies
2 to 3 red chillies
1 tea spoon each rai, jeera and urad dal

2 tea spoons chana dal
few curry leaves
a lemon size tamarind ball
4 to 5 garlic flakes (optional)
1 tea spoon salt (as per taste)
coriander leaves and finely chopped onions for garnishing
2 table spoons of oil

 Brinjal Chutney(Vankaya pachadi)

Method:
Heat 1 table spoon  of oil in a pan.  Add rai, jeera, urad dal and chana dal.  Fry until they turn to golden color in a medium flame.  Remove from the pan and let the ingredients cool.  In the same pan (add some oil if needed) add green chillies, chopped brinjal pieces, tomatoes and tamarind.  Add a tea spoon of salt (as per taste) and mix well.  Close the lid and cook in a medium flame until the brinjal pieces are cooked.
Switch off the flame and let cool.  First grind the fried and cooled dals, rai and jeera finely. Add garlic pods and grind again for a sec.  Now add the cooked brinjal pieces and grind coarsely (gently).   Take the chutney into a bowl.  
Heat 2 tea spoons of oil in  a pan.  Add rai, red chillies and curry  leaves.  When rai starts spluttering, switch off the flame and add the thadka to the chutney.  Brinjal Chutney (Vankaya Pachadi) is ready...........Garnish with fresh coriander leaves and finely chopped Onions.  

Adding finely chopped onions is optional......But it tastes good if onions are added....You can have this chutney with rice or rotis...........try once.......

Carrot Chutney

Carrot Chutney

Ingredients
Carrot 2 medium size
Oil 1 tsp
Dry red chillies 2
Channa dal 1/2 tsp
Urad dal 1/4 tsp
Coriander seeds 1/2 tsp
Cumin seeds 1/4 tsp
Lemon to taste
Salt to taste
Seasoning
Oil 1 tsp
Mustard seeds 1/4 tsp
Channa dal 1/2 tsp
Urad dal 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves
asafoetida a pinch

Carrot Chutney

Method
Fry dry red chillies, channa dal, urad dal, coriander seeds, cumin seeds with little oil and keep aside.
In a same kadai  fry carrot pieces.
In a mixer grind all fried ingredients with little water along with salt.
Then add the lemon juice according to your taste.
In Kadai heat oil and then mustard seeds once it splutter add channa dal, urad dal, cumin seeds, curry leaves and asafoetida
Pour this into the chutney and combine well.
Serve this chutney with hot ghee rice.

Pudina and Kothamalli Thogayal(Mint and Cilantro Chutney with a twist)

Pudina Chutney is prepared in most of the homes regularly. This is so popular and common dish. Mint belongs to Mentha family, which has strong flavor. Mint is believed to be the best in treating stomach problems and tooth problems. Mint is used in toothpaste and also in mouth fresheners.
As it helps digestion, this is used in Biriyani and in most of the masala to prepare gravies. Mint contains more iron and is recommended for anemic patients.
Serves: 4
Cooking time: 10 to 15 minutes

Ingredients

Pudina and Kothamalli Thogayal(Mint and Cilantro Chutney with a twist)

• Mint leaves – 1 bunch
• Coconut – ½ of full coconut approximately
• Ginger – 2 inch long piece
• Garlic – 2 pods
• Green chilli – 1 no
• Red chilli – 1 no
• Urad dal – handful
• Tamarind – small marble size (adjust as per your taste)
• Salt – as per taste
• Oil – 1½ tea spoon
• For seasoning
  • Mustard – ½ tea spoon
  • Urad dal – ½ tea spoon
  • Curry leaves – few

Method

• Wash mint leaves; peel and cut ginger, garlic; grate coconut.
• In a pan, heat half of the oil, fry red chilli and urad dal till golden colour; then add ginger, garlic, green chilli and fry for few seconds; then add mint leaves fry till the leaves shrink; then add tamarind, grated coconut and fry for few minutes; allow it to cool; wet grind all fried items to a coarse paste with little water; do the seasoning with remaining oil.

• Serve with Rice or Chapati. I served it with Egg Dosa in my last post

Tips

• Use fresh coconut and fresh green mint leaves.

Parupu Rasam,Egg Cabbage Burji,Pappad and Pudhina Kothamalli Thogayal

Mysore Bonda with Curry Leaves Chutney

Mysore Bonda with Curry Leaves Chutney

I think most of u can prepare bonda/bhaji very easily ..But for me, making bhaji and bonda  is always an achievement  . I suck in making these.So i am always afraid to try even with readymade bhaji/bonda mix..Yesterday I Prepared this  bonda for the first time.Usually i make only vada with urad dal . My Mom suggested me to try this bonda ..It came out excellent ..Thanks to my Mom , i learnt an yummy,easy snack .This gave me a confidence to try bhaji and bonda varieties soon ..I served it with Curry Leaves chutney which you can check under "Chutneys" label.
INGREDIENTS :

• Urad dal – 1/2 cup
• Green chilly – 1 no (optional )
• Pepper corns – 1 – 2 tsp (slightly crushed )
• Curry leaves – A few (chopped)
• Coconut pieces – 1 handful ( small in size)
• Coriander leaves – Few (chopped)

METHOD :

• Soak urad dal for 30 mins .Grind using very little water along with salt and green chilly.
• Now add the chopped coconut pieces , curry leaves ,coriander leaves and slightly crushed peppercorns..
• Mix well and make sure the batter is thick.If it is watery add little rice flour.
• Now heat the kadai with oil and fry these bondas in batches.

Serve hot !!

Instant Bonda with Coconut chutney and Onion Sambar

Instant Bonda with Coconut chutney and Onion Sambar

 Ingredients:
Maida flour - 1 and 1/2 Cups
Rice flour - 1/2 cup
Sour Curd - 1 cup
Green chillies - 5
Soda salt - 1 teaspoon
Cumin Seeds - 1/2 teaspoon
Chopped ginger- 1/2 teaspoon

Instant Bonda with Coconut chutney and Onion Sambar

Chopped Onions - 1cup
Slited coconut pieces - 1 tablespoon
Salt - To taste
Oil - For Frying the bondas

Method:

• Mix the flours along with salt, soda salt and curd and leave it for 30 mins


• After half an hour, add chopped ginger, green chillies, cumin seeds and slit coconut pieces and mix well


• Heat the oil in the pan and test if the oil is ready for frying the bondas. Take small balls of dough and gently drop it in the oil 


• Fry the bondas till it becomes crisp in medium flame on both the sides


• Remove the fried bondas and place it in a plate having a tissue paper to drain the excess oil 


• The delicious Maida bonda is ready to serve

COCONUT CHUTNEY

Coconut chutney and Onion Sambar

This is one of the most ubiquitous side dishes, in all of south india. Idli, dosa or vada, any savoury snack is generally accompanied by coconut chutney. This popular accompaniment can also be readied in minutes.

  Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 1 servings

Ingredients

1 cup grated coconut
2 small green chillies , chopped
1 tsp grated ginger (adrak)
1 tbsp roasted chana dal (daria)
salt to taste

For The Tempering1/2 tsp mustard seeds ( rai / sarson)
1 red chilli , broken into pieces
2 to 3 curry leaves (kadi patta)
1 tsp oil

Method

1. Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2. Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
3. Refrigerate and use as required.
   • Sambar onion – 15 to 20 Nos
   • Tomato – 1 No (medium size)
   • Green Chilli - 2
   • Thuvar dhal(Pigeon Peas) – 1 cup
   • Tamarind – small lemon size
   • Sambar Powder – 1 tablespoon
   • Turmeric powder – ¼ teaspoon
   • Salt – 1 teaspoon or as per taste
   • For seasoning:
   • 2 tablespoon oil
   • Half teaspoon mustard
   • A pinch of asafeotida powder
   • Few curry leaves
   • Fresh coriander leaves - few

Method:
Wash thuvar dhal and add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
Soak tamarind in water and squeeze out the juice. It should be of 2 cups.
Peel the onion and keep it whole. Cut tomato into medium size pieces Slit the green chillies lengthwise.
In a kadai put the oil (preferably gingelly oil) and when it is hot add mustard. When it pops up add asafotida and whole onions, green chillies, curry leaves and fry till the onion looks glossy. Add tomatos pieces and fry for just one minute. Then add tamarind juice along with sambar powder, turmeric and salt. Cook on medium flame till it boils well. Then add the cooked dhal mashed. Stir and cook till all blends well and thick. Remove it and garnish wish fresh coriander leaves.

Red Capsicum Chutney,Curry Leaves Chutney and Onion Chutney

Red Capsicum Chutney,Curry Leaves Chutney and Onion Chutney

Roasted Red Capsicum Chutney

Capsicum – coming from the family of chili’s, Capsicum is not only spicy, but also has a flavor and taste of its own, it comes in different colors red, green, orange.. and kids love to play with it and also eat it when prepared in a proper way.
Capsicum has its own uniqueness where all vegetables require spices to be added to get that tangy/spicy taste, capsicum owns that taste within itself.
This chutney is one of the examples of the spicy and yummy taste that it gives…

Ingredients -

1 red bell pepper

5-6 dry red chillies

little  tamarind piece

salt

1 spoon chana dal

1 spoon urad dal

1/2 spoon mustard seeds

pinch of inguva/ 2 garlic flakes

oil

Preparation – (Time app : 15 – 20 min)

Step 1:

Add 2 table spoons of oil in a kadai, and add red chillies to the oil until fried and keep aside

Step 2:

Next, add chopped red bell pepper pieces to kadai and add salt and a piece of tamarind and cover it with a lid.

Step 3:

Turn the flame to medium and allow it to cook until the bell peppers become soft.

Step 4:

Blend the fried red chilles in a mixer, add after the chillies are blended, add  cooked bell peppers and blend them together till mixture is soft. Take everything into a bowl and mix tadka to it as mentioned below

Tadka:

Add spoon of oil in the kadi when the oil is hot,  add chana dal, urad dal, mustard seeds, garlic flakes and let them crackle, add asafetida (inguva) to the crackling mixture. Put this mixture into the chutney from step 4.

Thats it… Its so simple to prepare… Try it at home when you dont have a lot of time to prepare food and want to do something real quick.

It goes well with Rice, Dosa, Idly, Vada, try without any side too… Its yummy..

Curry Leaves Chutney: 

( karuveppilai Chutney )

Curry leaves is one of the prime ingredient in most of the South Indian dishes. It is popular for its rich aroma and health benefits & used as a vital seasoning..! 

This Chutney made of curry leaves has a distinctive flavor and it is a great accompaniment with many dishes like hot soft idlies, crispy dosa and even plain rice.

Some of the medicinal facts of Curry Leaves:

• It helps in nourishing root hairs and prevents premature greying of hair.
• Tender Curry leaves are helpful in treating diarrohea, dysentery and piles.
• In curing skin eruptions and minor skin infections.
• Used as an eye treatment for certain eye disorders and arrests the development of eye cataract.
• Helps in curing diabetes due to obesity.
• As an external applicant in insect stings and bites of poisonous creatures.Lets see the preparation of healthy  curry leaves chutney recipe…

Ingredients: 

Curry leaves                              - 1 cup

• Oil                                            - 1 tbsp
• Urad dal                                    - 2 tbsp
• Red chilly                                  - 2
• Coconut pieces                         - ½ cup
• Tamarind                                   - a little
• Asafetida                                  - a pinch
• Salt to taste

Method:

1. Wash and drain the water completely from curry leaves.
2. Heat oil in a fry pan.
3. Sauté urad dal and roast to golden.
4. Fry red chillies.
5. Remove and keep aside.
6. Add curry leaves and sauté in low flame till they turn crispy.
7. Grind coconut pieces in a blender.
8. Now add roasted urad dal, red chilly and grind further.
9. Add salt, curry leaves, tamarind, asafetida, jaggery ( optional )  and grind to coarse paste by adding required water.Fresh n tasty curry leaves chutney ready..!!!

Onion Chutney

 Onions could be used as healthy chutney alternative to be had along with idli or dosa.
For the diet conscious, who want to follow a healthy diet regimen, onions can replace the coconut as idli or dosa accompaniment. In south India, onion chutney is usually prepared to be served with idli. There are various ways to preparing the onion chutney. Try this easy one.
Ingredients:
1 Big Onion (cut to thick slices)
1 Tsp Urad dal
1 Pinch Cumin seeds
2 Whole Red chillies /per taste
½ tsp Tamarind puree
Salt to taste
For Seasoning
1 Generous Pinch Asafoetida
½ Tsp Mustard Seeds
6-8 Curry Leaves
½ Tsp Oil
Method:
- Dry roast the urad dal, cumin seeds and red chillies till the urad turns light brown in colour. Keep aside.
- Dry roast chopped onions separately.
- In a mixer grinder grind Urad dal, cumin seeds and red chillies along with salt to a fine powder. Now add in the onions, tamarind pulp and a little water and make it into a paste.
- In a pan heat oil and add asafetida, mustard seeds, curry leaves. Once the mustard seeds start to splutter add it to the chutney and mix it well. Serve it along with idli or dosa.
Tip: The chutney can be refrigerated and can also be served cold. There will not be much difference in its taste.

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Spicy panko chickpeas patties

Spicy panko chickpeas patties

As we talked, I was reminded of an older recipe of mine which I hadn’t revisited for quite some time. My Crispy Panko Chickpea Patties are a perfect example of a Japanese/Middle Eastern fusion dish. I recently went back to retest this recipe and made quite a few adjustments. The original recipe called for soaked chickpeas, but when I made them again they cooked up really crunchy and falafel-like. I felt like the light and crisp texture of the panko was lost to the crunchiness of the soaked beans. I made them a few more times using cooked chickpeas, which made a softer center and allowed the panko to cook up golden and crunchy. Using cooked (or canned) chickpeas also helped the mixture to hold together better, making it easier to form patties. Finally, I tested a baked option for those who don’t like to deep fry. It’s not as delish as the fried version, but it does have a lot less fat/oil, so it’s a good option for those who are watching their weight.

These patties have become my new go-to vegetarian burger option. I like serving them on slider buns with a variety of toppings. The heat can be adjusted to taste. They’re good enough to make me jump on the fusion cuisine bandwagon. Panko for the win!

INGREDIENTS

• 3 1/2 cups chickpeas (garbanzo beans) - cooked or canned and drained
• 1/3 cup chopped fresh flat-leaf parsley
• 2 eggs
• 1 1/2 tsp cumin
• 1 tsp minced fresh garlic or ½ tsp garlic powder
• 3/4 tsp salt (if you’re salt sensitive, use ½ tsp)
• 1/2 tsp cayenne pepper, or more to taste (if spice sensitive, start with 1/4 tsp)
• 1 1/2 cups panko breadcrumbs
• Grapeseed oil for frying

YOU WILL ALSO NEED

• food processor, skillet (if baking, you will need a baking sheet, nonstick cooking oil spray and grapeseed oil)

Prep Time: 10 Minutes

Cook Time: 20 - 40 Minutes

Total Time: 30 - 50 Minutes

Servings: 12 patties

• Fit your food processor with a metal blade attachment. Place cooked chickpeas, chopped parsley, eggs, cumin, garlic, salt, and cayenne pepper into the food processor.
• Pulse the ingredients together just a few times till the chickpeas are chopped and the ingredients are mixed. Scrape the sides of the processor after a few pulses. Do not over-process or you’ll get hummus—stop when the mixture is still rough and only partially hummus-like.
• Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir in the panko breadcrumbs till well mixed.
• Form the chickpea mixture into small slider-sized patties, ¼ cup mixture per patty.
• Fill a skillet with grapeseed oil to a depth of ¼ inch. Heat the oil slowly over medium heat till hot enough to fry. Before frying my first batch of patties, I like to test the oil temperature by frying one patty in the center of the pan. If the oil is at the right temperature, it will take about 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your patties will not be fully cooked in the center. Cool the oil down slightly and try again. This is also a good opportunity to taste the first cooked test patty and adjust seasonings, if desired, adding more cayenne for a spicier patty or more salt to taste.
• When the oil is at the right temperature, fry the patties in batches of 4 till golden brown on both sides.



Spicy panko chickpeas patties

• When the patties are fried, remove them from the oil using a slotted spoon or spatula. Let them drain on paper towels. Serve the patties fresh and hot.  You can serve them on their own, or on slider-sized buns with a variety of burger-like toppings.
•  MINT COCONUT CHUTNEY
• main ingredients:
  • ¼ cup mint leaves
  • ½ cup grated coconut, fresh or frozen
  • 1 tbsp roasted chana/bengal gram
  • ½ inch ginger, roughly chopped
  • 8-9 curry leaves
  • 1 or 2 green chilies, chopped
  • 1 tbsp oil
  for tempering:
• ½ or ¾ tsp mustard seeds
• 8-9 curry leaves
• a pinch of asafoetida

Instructions

1. heat oil in a small pan.
2. fry the mint leaves, curry leaves and ginger till the mint and curry leaves become crisp.
3. remove this mixture from the pan and let it cool.
4. in a chutney grinder or blender, add the rest of the ingredients along with the fried mint leaves, curry leaves and ginger.
5. add about ¼ or ½ cup water and grind to a smooth paste.
6. in the same pan, add oil if required.

preparing the tempering

1. add the mustard seeds and let them crackle.
2. then add the curry leaves and asafoetida.
3. fry for some seconds.
4. pour the tempering mixture along with the oil in the chutney.
5. stir well and serve mint coconut chutney immediately with idli, dosa or uttapam.