Ingredients
1 cup split dhalia dal (putnalu)
3/4th cup dry shredded Coconut
Red Chilli Powder according to taste
½ tsp cumin seeds (jeera)
2 cloves garlic
Salt to taste Preparation Method
Take the dhalia in a mixer and grind to a fine powder without any water.
Add dry coconut, chilli powder, salt and grind for about 30 seconds, now add cumin seeeds and garlic.
Just grind for 10 seconds so thay every thing mix properly.
Store it in dry air tight container.
Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts
Peanut Powder
Preparation Method
Roast peanuts and dried red chillies.
When cool, grind in mixer along with salt and raw garlic.
Stays for about a week.
To preserve nutrition, do not remove the skin of the roasted peanuts.
Ready to serve hot.
Roast peanuts and dried red chillies.
When cool, grind in mixer along with salt and raw garlic.
Stays for about a week.
To preserve nutrition, do not remove the skin of the roasted peanuts.
Ready to serve hot.
Garlic Powder
Ingredients
2 garlic cloves
2 tbsp dry coconut
6 or 8 dry red chillies
½ tsp coriander
1 tsp urad dal
Little bit jeera (optional)
Preparation Method
Heat the oil in a small frying pan, add your coriander, chillies, urad dal until they are slightly brown.
You can smell the coriander. Let it cool for 5 to 7 minutes.
Then put all the ingredients, dry coconut and garlic cloves in a coffee grinder to grind them.
Grind it coarsely and add salt to taste.
We usually eat this with our pappu or sprinkle on your steamed vegetables or eat it with your hot rice with ghee.
2 garlic cloves
2 tbsp dry coconut
6 or 8 dry red chillies
½ tsp coriander
1 tsp urad dal
Little bit jeera (optional)
Preparation Method
Heat the oil in a small frying pan, add your coriander, chillies, urad dal until they are slightly brown.
You can smell the coriander. Let it cool for 5 to 7 minutes.
Then put all the ingredients, dry coconut and garlic cloves in a coffee grinder to grind them.
Grind it coarsely and add salt to taste.
We usually eat this with our pappu or sprinkle on your steamed vegetables or eat it with your hot rice with ghee.
Raisin Chutney
Ingredients
200 gm raisin
3 green chillies
2 dry red chillies
1 tbsp vineger
1 tsp tamarind paste
1 tbsp honey
Preparation Method
Soak the raisins in warm water for half an hour.
Drain out excess water.
Blend the raisins in warm water for half an hour.
Drain out excess water.
Blend the raisins with the rest of the ingredients in a blender to obtain a thick chutney.
200 gm raisin
3 green chillies
2 dry red chillies
1 tbsp vineger
1 tsp tamarind paste
1 tbsp honey
Preparation Method
Soak the raisins in warm water for half an hour.
Drain out excess water.
Blend the raisins in warm water for half an hour.
Drain out excess water.
Blend the raisins with the rest of the ingredients in a blender to obtain a thick chutney.
Spicy Tomato Chutney
Ingredients
8 medium sized tomatoes
1 tsp ajwain (carom seeds)
a pinch asafoetida (hing)
1 tbsp garlic, grated
1 tsp chilli powder
1 tsp sugar
2 tbsp oil
Preparation Method
Blanch the tomatoes in hot water. Peel and puree in a liquidizer.
Heat the oil in a pan, put the ajwain and asafoetida and fry for 30 seconds.
Put the garlic and fry for another few seconds.
Put the pureed tomatoes, chilli powder, sugar and salt and allow it to simmer.
Simmer for 20 minutes or till the oil gets separated.
Cool it and use whenever required.
8 medium sized tomatoes
1 tsp ajwain (carom seeds)
a pinch asafoetida (hing)
1 tbsp garlic, grated
1 tsp chilli powder
1 tsp sugar
2 tbsp oil
Preparation Method
Blanch the tomatoes in hot water. Peel and puree in a liquidizer.
Heat the oil in a pan, put the ajwain and asafoetida and fry for 30 seconds.
Put the garlic and fry for another few seconds.
Put the pureed tomatoes, chilli powder, sugar and salt and allow it to simmer.
Simmer for 20 minutes or till the oil gets separated.
Cool it and use whenever required.
Sesame Green Chutney
Ingredients
1 bunch coriander leaves
¼ bunch mint leaves
2 green chillies
2 tbsp lightly roasted sesame seeds
2 cloves garlic
¼ inch piece ginger
1 small onion chopped
Salt to taste
fresh lime squeeze to taste
Preparation Method
Grind very fine in a blender.
Add a little water and lime juice during the grinding process.
Great for sandwiches and accompaniments for samosas and batata vadas.
1 bunch coriander leaves
¼ bunch mint leaves
2 green chillies
2 tbsp lightly roasted sesame seeds
2 cloves garlic
¼ inch piece ginger
1 small onion chopped
Salt to taste
fresh lime squeeze to taste
Preparation Method
Grind very fine in a blender.
Add a little water and lime juice during the grinding process.
Great for sandwiches and accompaniments for samosas and batata vadas.
Quick Chutneys
Ingredients
1 cup urad dal
½ cup channa dal
¼ cup white til or gingely seeds
20 nos red chillies whole
¼ cup groundnuts
Salt to taste
Preparation Method
Dry roast all the above ingredients one by one (except salt and tamarind).
Grind to a coarse powder with salt and tamarind and keep in an airtight container.
When we want to make any vegetable chutney take 2 tomatoes and 2 onions cut
them finely and fry them in a tbsp of oil.
Cool this and grind it to a fine paste with a little water.
Add to the paste one or two teaspoons of the chutney powder mix well and use it.
1 cup urad dal
½ cup channa dal
¼ cup white til or gingely seeds
20 nos red chillies whole
¼ cup groundnuts
Salt to taste
Preparation Method
Dry roast all the above ingredients one by one (except salt and tamarind).
Grind to a coarse powder with salt and tamarind and keep in an airtight container.
When we want to make any vegetable chutney take 2 tomatoes and 2 onions cut
them finely and fry them in a tbsp of oil.
Cool this and grind it to a fine paste with a little water.
Add to the paste one or two teaspoons of the chutney powder mix well and use it.
Meethi Soonth
Ingredients
12 dried mango, sliced
½ cup grated jaggery (gur)
½ cup sugar
¼ cup dried dates (kharek)
¼ cup broken cashewnuts
2 tbsp sutanas
1 tsp chilli powder
½ tsp dried ginger powder (soonth)
1 tsp fennel seeds (saunf)
½ tsp roasted cumin seeds (jeera)
Preparation Method
Soak the dates and cashewnuts in warm water.
Mix the mango slices, jaggery and sugar in a pan, using 1 cup of water and allow
it to boil for 20 minutes till the mango slices becomes soft.
Cool completely and puree into a fine paste.
Drain the soaked dates and cashewnuts. Deseed and chop the dried dates
Store in a refrigerator. Use whenever required.
12 dried mango, sliced
½ cup grated jaggery (gur)
½ cup sugar
¼ cup dried dates (kharek)
¼ cup broken cashewnuts
2 tbsp sutanas
1 tsp chilli powder
½ tsp dried ginger powder (soonth)
1 tsp fennel seeds (saunf)
½ tsp roasted cumin seeds (jeera)
Preparation Method
Soak the dates and cashewnuts in warm water.
Mix the mango slices, jaggery and sugar in a pan, using 1 cup of water and allow
it to boil for 20 minutes till the mango slices becomes soft.
Cool completely and puree into a fine paste.
Drain the soaked dates and cashewnuts. Deseed and chop the dried dates
Store in a refrigerator. Use whenever required.
Khajur Imli ki Chatni
Ingredients
2 cups dates (khajur), deseeded
¼ cup tamarind (imli), deseeded
1 cup jaggery (gur), grated
1 tsp chilli powder
a pinch asafoetida (hing)
salt to taste Preparation Method
Wash the dates and tamarind and keep them in a saucepan.
Put the jaggery, chilli powder, asafoetida, salt and 4 cups of water and allow
it to boil for 20 to 25 minutes.
Cool and strain the mixture through a sieve.
Use whenever required. Keep it in a refrigerator.
2 cups dates (khajur), deseeded
¼ cup tamarind (imli), deseeded
1 cup jaggery (gur), grated
1 tsp chilli powder
a pinch asafoetida (hing)
salt to taste Preparation Method
Wash the dates and tamarind and keep them in a saucepan.
Put the jaggery, chilli powder, asafoetida, salt and 4 cups of water and allow
it to boil for 20 to 25 minutes.
Cool and strain the mixture through a sieve.
Use whenever required. Keep it in a refrigerator.
Green Chutney
Ingredients
Pudina, fresh coriander equal ratio
Green Chillies according to taste
5-10 gms ginger
Lime size jaggery
Lime size tamarind
Salt to taste
Preparation Method
Grind all the above ingredients raw.
Heat oil in a pan, add cumin seeds and hing when the oil is heated.
Take it off the flame and pour on the chutney and mix well.
Serve with Samosa, Dosa, Rice or can be used in making bread sandwich.
Pudina, fresh coriander equal ratio
Green Chillies according to taste
5-10 gms ginger
Lime size jaggery
Lime size tamarind
Salt to taste
Preparation Method
Grind all the above ingredients raw.
Heat oil in a pan, add cumin seeds and hing when the oil is heated.
Take it off the flame and pour on the chutney and mix well.
Serve with Samosa, Dosa, Rice or can be used in making bread sandwich.
Dry Garlic Chutney
Ingredients
1 cup garlic flakes
1 cup dry shredded coconut or copra
1 cup roasted peanuts
1 handful of sesame seeds
1 cup dry red chillies
Preparation Method
Separately roast all the above ingredients.
Let it cool and grind it coarsely.
After grinding allow it to cool again.
1 cup garlic flakes
1 cup dry shredded coconut or copra
1 cup roasted peanuts
1 handful of sesame seeds
1 cup dry red chillies
Preparation Method
Separately roast all the above ingredients.
Let it cool and grind it coarsely.
After grinding allow it to cool again.
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