Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts

Monday, May 14, 2018

Dahi Channa

Dahi Chenna is a snack dish and it is filling dish too. Channa/Kadale /whole Kabooli Channa is used here. 

It is an easy dish and I have used Kabooli  Channa, little spices and curd.
Let us see the recipe

Things Needed :

To Cook :
Kabooli Channa : 1 Cup 
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Grated ginger : 1 /2 Teaspoon
To Add : 
Curd : 1/2 Cup
Sweet and Spicy Chutney : 2 Tablespoobs
Coriander Leaves : 2 Tablespoons
Salt : As required 
Chat Masala : 1/2 Teaspoon
Jeera /Cumin Powder : 1/2 Teaspoon
Red chilly powder : 1/2 Teaspoon


Method :

1. Wash and soak kabooli channa over night. 
2. Wash it again in the morning or 5 to 6 hours and pressure cook with required water.
3. It should cook well it should be soft.


4. Keep a pan and heat. Add oil and mustard seeds, jeera and let mustard seeds splutter.
5. Add green chilly and fry for 20 seconds. Add cooked channa and stir nicely.


6. Add grated ginger,  1/2 teaspoon of garam masala powder and fry nicely. 
7. Add required salt and mix it well. Add a pinch of turmeric powder.
8. Mix all the ingredients nicely and allow it to cook for 2 minutes. Put of the gas.


9. Take a bowl and add curd, chat masala powder, a pinch of jeera powder.
10. Add chilly powder and little salt. Mix all the ingredients nicely, Let curd mixes well with all the other ingredients. Add little more curd if required.


11. Take a plate, add 2 to 3 tablespoons of cooked channa, and add 2 to 3 tablespoons of curd on the top. 

12. Sprinkle some coriander leaves and put 1/4 teaspoon of spicy and sweet chutney and serve.


Note :

Channa should be cooked soft. Adding onions on the top while serving is optional. I have not added.
Adding any other spice is optional. You can prepare Onion Rings and serve along with this Dahi Channa.
Time : Soaking time Over night or 5 to 6 hours + Cooking time + 20 to 25 minutes.+ Plating + 10 Minutes. 
Serves : 3 to 4 
We had it with home prepared Onion Rings. 
How to make Onion Rings ?
Mix 1/2 cup of besan/channa powder,  1 Tablespoon of rice flour, required chilly and 1/4 teaspoon of jeera and required salt. Mix with required water and prepare pakoda batter. (Bit thick).
Remove the outer skin of onions and wash it. Cut it as circle and keep it aside.
Keep 1 cup of oil in a frying pan. Let it get hot. 
Dip each onion ring in besan mixture and put it slowly in hot oil. Fry on both sides. 
Remove it from hot oil once it is done and put it on a kitchen tissue. 
Serve with Dahi Channa and it is a good combination to have with Dahi Channa.

Thursday, January 11, 2018

Bottle Gourd Peel Chutney

Bottle Gourd is known as one of the healthy vegetable. It is filled with fiber, minerals and vitamins.
I have prepared bottle gourd peel chutney and is very simple and yummy. It can be one of the side dish when you have lunch, dosa, idli, roti or chapatis.


We do prepare mangalore cucumber peel chutney and I have adopted the same method to prepare this bottle gourd chutney.
I have used Bottle Gourd peel, coconut, fried urid dal and red chilly.
Let us see the recipe Now :
No Onion or No Garlic is used in this : " Bottle Gourd Peel Chutney "

Ingredients :

To Fry :
Urid dal : 1 Tablespoon
Methi seeds 1/4 Teaspoon
Coriander seeds : 1/2 Teaspoon
Curry leaves : 6 to 8 or little more
Ingh /Asafoetida : A littel
Bottle gourd peel : 1 Small bowl.
To Grind :
Fresh Grated coconut : 1 Cup
Tamarind : 1 Marble size ( Tamarind pulp is used)
Fried dal mixture
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Ingh /Asafoetida : A pinch
To Add : Salt : As required
Required water

Method :

1. Wash Bottle gourd nicely and dip in water for at least 20 minutes.
2. Peel off the outer layer and keep it aside.

3. Grate coconut and soak a marble size of tamarind in warm water for 5 minutes. Squeeze out the pulp. Keep it aside.

4. Wash curry leaves and keep it aside.
5. Keep a pan on the fire and heat. Add a teaspoon of coconut oil and put methi seeds.
6. Add urid dal and fry till methi seeds and urid dal turn light golden brown.


7. Add coriander seeds and red chilly. Fry for 1 to 2 minutes on low flame.
8. Add curry leaves and ingh. Add bottle gourd peels and fry nicely for 3 to 4 minutes

9. Put off the fire and add grated coconut and mix all the ingredients nicely.
10. Let it cool. Grind the fried mixture with coconut and tamarind extract. (Pulp extract).
11. Add salt and churn it for a second. Remove the chutney to a serving dish.



12. Add mustard seeds, curry leaves and ingh/asafoetida seasoning to chutney and serve.

Note:

Frying the ingredients on low flame adds to the taste. You can cook bottle gourd peel with little coriander seeds and tamarind and use it. Turns soft and nice. Frying urid dal is a must if you want to add urid or any other dals. Example : Toor dal, channa dal, Horse gram etc. Use of more/less chilly is optional.
Time : 20 Minutes
Serves : 3 to 4 .
Type : South Indian Chutneys

Friday, December 22, 2017

Carrot Chutney Millet Dosa

You might laugh at the heading but believe me and try this " Carrot chutney millet dosa" and let me know your expression. This is what I do some time. I prepared carrot chutney and mixed with Millet/Sorghum/Jowar flour and prepared crispy dosa. It turned to be crispy and yummy.

I have used carrot chutney, millet flour, rava/semolina, coriander leaves.
Carrot chutney is prepared using sauteed carrots and chilly and fresh grated coconut.
Let us see some benefits of having "Tamarind" in our diet.
Tamarind is a delicious, sweet and sour fruit which is widely used for medicinal and culinary purpose. They help to reduce inflammation in our body. They help to improve vision, boost respiratory healthy. Good for healing the skin conditions and improve our digestive system. Tamarind helps in relieving the pain and boost our immune system. It helps to lower the cholesterol and protects against parasites and worms. They are rich in vitamin C, E and B, calcium, iron, phosphorous, potassium, manganese and dietary fiber. They have good source of antioxidant and anti inflammatory properties.
Let us see the recipe now:
No Onion or No Garlic recipe...

Ingredients :

Carrot Chutney : 1 Small Bowl ( 3 to 4 Tablespoons)
Millet/Jola/sorgham/Jowar Flour : 2 Cups
Rava/Semolina : 1/2 Cup
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Water : 2 to 3 Cups or as required
Cooking Oil : 2 to 3 Tablespoons

Method :

1. Wash and cut coriander leaves and keep it aside.
2. Put carrot chutney in a big bowl. Add little water and make it more liquid.
3. Add millet/jowar/sorghum flour and mix it a little.

4. Add 1/2 cup of rava and mix it nicely. Add cut coriander leaves.

5. Add little salt and required water. ( 2 to 3 Cups of water ).
6. Let the dough be like rava dosa consistency.

7. Keep tava/pan on the fire and heat. Add a teaspoon of oil. Spread it around the pan. (Rava dosa type).
8. Let the flame be medium. Take a  ladle full  of the dough and just slowly spread it on the tava.

9. Pour the dough  like rava dosa.
If you can not pour the dough evenly do this : Hold the tava handle and turn it slowly. So the dough spreads it slowly to all the side. Keep back the tava/pan on the fire. Put 1/2 teaspoon of oil on the top and around the dosa. Cover and cook.


10. Let it cook on low and medium flame for 1 to 2 minutes. At the beginning it should be low.Then cook on medium heat for a minute. Do not turn the high flame. It might get burnt.

11. Serve hot and spicy dosa with jaggery/honey/or the side dish you have prepared.
12. We had it with organic Joni Bella which I got from Shobha Somayaji from Sagar.

Time : 15 Minutes. (If the chutney is already done Or another 10 minutes for preparing chutney).

Note :

Chutney contain coconut, green chilly, coconut, ingh/asafoetida in it. Do not use stale chutney. It might affect your health. I have used the chutney done in the afternoon. We had this dosa for dinner.
Jola/Jowar/Sorghum flour adds to the crispness in dosa. Rava helps to hold the dough nicely. You can also use chiroti rava instead of medium size rava. Adding more chilly is optional. I wanted the dosa to be mild. Use of coconut helps to add aroma to dosa.

Preparation of Carrot chutney:

Put a teaspoon of coconut oil to the pan and heat. Add ingh, curry leaves and washed and cut carrots. Fry nicely for 2 to 3 minutes and then grind it with a cup of coconut, tamarind and salt. ( Use only required water to grind. Remove the chutney from the mixi jar and serve. (It good to have with plain rice with ghee, dosa, chapati etc.


Time : 10 minutes.
Indian recipe

Tuesday, October 31, 2017

Banana Stem Chutney

Banana stem is one of the healthy stem that can be used in our dishes. In olden days people make sure they prepare some or the other dish at least once in a month. It is one of the traditional dish and signature dish of Udupi food.


South Canara and Malanadu area bananas are grown even at homes. At least one or two banana plants do grow and the leaves are used for eating food and when banana is grown and it is cut after ripe/unripe the stem is used in cooking. The flowers also will be used as dry curry /majjige huli./chutney and even leha. ( The Home prepared medicine cum energetic dish done to give for lady after the child is born.
This banana stem is given by our neighbour and I did prepared some dal , chutney, kosumbari etc.
I have used banana stem, little roasted urid dal, red chilly and coconut.
Let us see some benefits of eating Banana Stem.
It is said that every part of banana is packed with nutrition and health benefits. Banana stem helps to detoxify our body. It helps to flushing out toxins from our body. It cleanses our body system and helps in digestion. It is full of fiber and good for healthy bowel movement. It also helps in removing the kidney stones. Drinking banana stem juice helps to prevent the formation of kidney stones. It regulates the cholesterol and blood pressure in our body. Banana stem is rich in Vitamin B6, good amount of iron and helps to improve the haemoglobin count. It has good source of potassium. It helps in regulating acidity levels in our body. Drinking banana stem juice ( add lemon also), provides relief from heartburn and discomfort in our tummy.
No Onion or No Garlic is used in this " Banana Stem Chutney".
It is an easy, simple and healthy chutney goes well with almost all main dishes.
Let us see the reciep now :

Things Needed :

To fry :
Coconut/any brand cooking oil : 1/2 Teaspoon
Urid dal : 1 Teaspoon
Red chilly (Byadagi chilly) : 5 to 6
Curry leaves : 1 Handful
Ingh : A little
To grind : 
Coconut : 1 Cup
Tamarind : 1/2 of one marble size
Cut banana stem pieces : 1 Bowl
Salt : As required
Ingh/Asafoetida : A little
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh : A little.

Method :

1. Wash and remove the inner part of the stem.
2. Cut it as circle and remove the thread form of fiber. ( Roll on the thread around the finger).

3. Cut the circle pieces of banana stem into small pieces after that.
4. Put it in a big bowl of water and let it be there till you grind.

5. Grate coconut and keep it aside
6. Keep a pan on the fire and heat. Add oil and urid dal. Fry till they turn golden brown.
7. Add red chilly and fry for a minute. ( On low flame).
8. Add curry leaves and ingh and put off the fire.
9. Put it in a big bowl or tray, so that the fried ingredients cool down.

10. Take a mixi jar and put cooled fried urid dal mixture,
11. Add grated coconut, cut banana stem pieces and add little salt , tamarind and grind it with very little water.  Grind till all the ingredients mixes well and your desired consistency. ( Some like it smooth and others bit coarse)

12. Shift the chutney to a serving dish and add mustard seasoning. Mix it well.
13. Serve with a main dish you have prepared.
14. We normally have this Banana Stem Chutney with Plain Rice and little ghee /coconut oil.



Note :
No need to cook the pieces. Just grind it along with coconut. You can soak banana stem pieces in butter milk also. (Optional). Adding more/less chilly is optional. It taste better if it is bit spicy. Take care of urid dal while frying/roasting. It should not get burnt or raw. Use of onions or garlic optional. Taste may differ.
Time : 10 Minutes.
Serves : 3 to 4.