Archives

Alshi (Flax Seeds) Chutney

20161111_184926-1

Alshi is very rich in calcium and has many health benefits.Nutritionist recommend 1 tbsp of these seeds daily to meet your nutritional requirements.They are good for cholesterol,are fibrous and are beneficial in controlling diabetes . initially you will have little difficulty in cultivating the taste for it…But after a while you will surely love it.Here goes simple recipe of alshi chutney….which goes well  with any type of Bhakri or chapati.

Ingredients :

1 cup Alshi (Flax seeds)

2 tbsp Til (Sesame seeds)

4 Red Chillies

1/2 tbsp Oil.

10 Curry Leaves.

10 pods of Garlic .

Salt to taste.

Method :

Dry roast alshi and til for a min.keep aside.

Heat oil in a pan and roast red chillies for 30 secs.keep aside .

20161111_183255

Mix all the ingredients together and grind till coarse powder is formed.

Remove in an air tight container and store in refrigerator.

Serve as required with Bhakri or chapati.

Tips : Roasted peanuts and tamarind/imli can also be added to enhance the taste.This chutney can be added to vegetable like Bhendi and cluster beans,dal or Curds to enhance the flavour.

Happy Cooking ! ! ! 

Sameera 

Coconut and Daliya chutney

20160810_201800-1

This is hotel type chutney which goes very well with dosa and Idlis.

Ingredients:

2 cups Grated coconut.

1/2 cup Daliya (Roasted Dal)

3 Green chillies.

1/4 cup chopped leaves of corriander.

8 leaves of Curry Patta.

1 tsp Ginger-Garlic paste.

1/4 tsp roasted Jeera powder.

1/2 tsp Sugar.

Juice of 1/2 Lemon.

Salt to taste.

For tempering:

1 tbsp Oil.

1 tsp Mustard seeds.

1 tsp Asafoetida.

6 Curry leaves.

3 Red chillies.

1 tbsp oil.

Method:

Ingredients:

2 cups Grated coconut.

1 cup Roasted peanuts.

1 tbsp Tamarind paste.

Small lemon size ball of jaggery.

3 Green chillies.

Few chopped leaves of corriander.

Salt to taste.

For tempering:

1 tbsp Oil.

1 tsp Mustard seeds.

1 tsp Asafoetida.

6 cloves of Garlic.

3 Red chillies.

1 tbsp oil.

Method:

Mix all the above ingredients in a large mixie jar,add water and grind to a smooth paste.

Consistency should be that of thick gravy.

Heat oil in a small pan,add all the ingredients listed for tempering.

Temper the chutney with this tempering.

Searve with idli or dosa of your choice.

Happy Cooking !!!

Sameera

 

 

kerala Chutney

IMAG6589_1

I am lucky enough to be a part of whatsapp group which is created with only purose of sharing recipes.This recipe was posted by chef Kedar on the group, today I had made brown rice dosa for dinner so for a twist tried this chutney and it turned out yummy…especially the tadka with coconut oil gives it a distinct taste.

Ingredients :

1/2 cup grated Coconut

1 tbsp Onion chopped

2 dry Red Chilles.

1/2 tsp Ginger-Garlic paste.

1/4 tsp Black Pepper powder

Salt to taste.

For Tempering:

1 tbsp Coconut oil

1/2 tsp Mustard seeds.

1/2 tsp Urad Dal.

8 Curry Leaves.

1 tbsp Onion chopped.

Method :

In a mixie jar, mix together coconut, onions, ginger garlic paste, red chillies , pepper powder and salt ,grind to a smooth paste adding 1/4 cup water.

Remove in a bowl and keep aside.

IMAG6586

 

In a tempering pan, heat 1 tbsp Coconut oil, add mustard seeds, let it crackle, then add Urad Dal, fry it till golden brown in colour.

Add curry leaves and chopped onions, saute till light brown in colour.

IMAG6585

Add this tempering to the red coconut chutney.

Mix well.

Serve this chutney with any type of Dosa, Idli, vada.

Happy Cooking !!!

Sameera.

 

Peanut Chutney

 

 

20160731_194152-1

This recipe is my own creation out of trial and error,someone in office had brought this chutney with idli and I loved it,so tried to make it at home and was able to recreate the same taste.

Ingredients:

1 cup Peanuts(Roasted)

2 tbsp grated Coconut.

2 dry Red Chillies.

1/2 tsp Tamarind pulp.

8 flakes of Garlic.

6 Peppercorns

Salt to taste.

For Tempering :

1 tbsp Coconut oil

1/2 tsp Mustard seeds.

1/8 tsp Asafoetida.

8 Curry Leaves.

Method: 

Mix all the ingredients in a mixing bowl of a mixie,add little water and grind to a smooth paste.

Remove in a serving bowl,Heat oil to make tempering,add mustard seeds,asafoetida and curry leaves.Add to chutney,mix well,serve with Dosa or idli.

Happy Cooking!!!

Sameera. 

Green Apple (Cooking Apple) Chutney

20130407_164034

 

This is a dish which can be made and stored in refrigerator for as long as year.I am not very good in preserving food,on other hand my mom is best at it ,she can make jam,pickle or squash out of anything…this is also her receipe.

Ingredients:

4 Green cooking Apples.

1 1/2 cup Sugar.

1/4 tsp Salt.

1 tsp Mace powder.

1 tsp Cinnamom powder.

2 tbsp Synthetic Vinegar. 

Method:

Wash,pat dry and deseed the apples.

20130407_154542

Chop them finely.

20130407_155214

 

Heat a non stick pan,add chopped apples,sugar,salt and vinegar,mix well.

20130407_161045

Cook on slow flame,stiring in between till sugar is completely melted & apples are cooked well

( should turn soft ) and start leaving corners of the pan.

Add mace and cinnamon powder,mix well.

Remove,let cool and store in a clean container in refrigerator.

Serve with rotis or parathas.

Tip:Other fruits like pineapple and semi ripe mangoes can also be used instead of apples.

Happy Cooking !!!

Sameera

 

Pudina (Mint) Chutney

20130312_195623

 

This chutney has the aromatic freshness of mint combined with the earthiness of the coriander leaves. This chutney can be Served  along with any  indian appetizers like tikkas and kebabs or can be used to prepare our favourite sandwiches or chats

Ingredients:

2 cups chopped Pudina (mint leaves)

1 cup chopped dhania (coriander leaves)

3 Green chillies.

1 tbsp Ginger Garlic paste.

8 to 10 Curry leaves.

3 tbsp Dalia( roasted chana dal)

1 tsp Jeera powder.

2 tsp Lemon juice.

1 tsp Salt.

1/2 tsp Chat masala.

Method:

In a mixie jar blend together all the items to form a smooth paste.

Remove and store in a refrigerator,use as required.

Happy Cooking !!!

Sameera.

Khajur Imli Chutney

images

This sweet and sour chutney is an essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months.

Ingredients

2 cups Khajur(dates) seedless

1/4 cup Imli (tamarind)  deseeded

1 cup grated Gur (Jaggery)

2 tsp chilli powder.

1 tsp Jeera powder.

2 tbsp Kali Manuka (Black Currants).

Salt to tast

Method:

Wash  khajur,kali manuka and imli and keep them soaked in 1 1/2 cup water for 5 hours.

In a blender jar,mix together soaked khajur,kali manuka  and imli ,gur,chilli powder,jeera powder and salt.Add litle water and blend to a fine puree.

Remove and store in a refrigerator,use as required.

Happy Cooking !!!

Sameera.