Peanut Chutney: August 16, 2011

This chutney can be served with farari / farali purees, parathas, muthiyas and wadas too… one can also make two variations from this chutney…one mixed with curd and another without it, it will be a dry chutney which can be used as a handy masala for cooking other farari dishes…

Requirements:

Roasted Peanuts Powdered : ½ Cup

Red Chilli Powder : 1 Tea Spoon

Coriander and Cumin Seeds Powder : 1 Tea Spoon

Hang Curd : ½ Cup

Sugar Powdered : 1 Tea Spoon

Salt / Sindhalun to taste

Process:

Step : Beat the hand curd to make it a smooth paste without lumps.

Step : Mix all the ingredients well.

Step : Serve this chutney chilled.

Khajur Amli ni Chutney / Tamarind & Date’s Dip: July 2, 2011

An Indian dip & very important chutney which can be served with so many Indian Starters…

This recipe has my Ma’s touch & which is really healthy & tempting…

Requirements:

Dates / Khajur (Seedless) : 100 grams

Tamarind / Ambli (Seedless) : 100 grams

Jaggery : 50 grams

Cumin Powder : 1 Tea Spoon

Dried Ginger Powder : 1/8^th Tea Spoon

Salt to taste

Water as required

Process:

Step 1: Soak chopped dates, tamarind & jiggery in luke warm water & let it be for 30 to 45 mins.

Step 2: Pour the soaked mix & other ingredients in a blender & make a smooth pulp from it.

Step 3: Strain the pulp in a pan & add cumin & dried ginger powder & cook them for about 3 to 5 minutes.

Step 4: Remove the Tamarind & Date Chutney in an air tight jar; but close its lead only once the pulp is cool down at room temperature.

Tips:

1 : Add the water as required & desired.

2 : Use the soaked water while making the chutney.

3 : One can serve this chutney as dip or also in my other recipes available here.

Mix Veggie Sandwich: June 24, 2011

The secret of this recipe was, I was confused with what to cook that evening, was having all the below mentioned ingredients but not in that much quantity from which I could have made anything individually…result!!! Check out for yourself

Requirements:

(To make 8 sandwiches)

Potatoes : 4 medium sized (boiled)

Onions : 1 large size

Beet : 1 medium size

Cucumber : 1 medium size

Carrot : 1 medium size

Cabbage : nearly 100 grams

Capsicum : 1 medium size (finely chopped)

Tomato : 1 medium size (finely chopped)

Coriander : 100 grams (finely chopped)

Bread Slice : 16 (preferably wheat bread)

Cheese : 4 cubes

Butter : apply on sides of bread slices

Green Chutney & Tomato Ketchup : to serve with

Sugar : 1 Tea Spoon

Green Chilli Paste : 1 Table Spoon

Salt to Taste

Process:

Step 1: Grate all veggies apart from the boiled potatoes, add salt & sugar to the same & keep the mixture aside for nearly 15 to 20 minutes.

Step 2: Grate the boiled potatoes & cheese separately.

Step 3: Squeeze the veggies with your hand so that excess water drains out.

Step 4: Later mix grated boiled potatoes, chilli paste & cheese to the squeezed veggies.

Step 5: Check the mixture, if required add salt as per taste.

Step 6: Apply butter on either sides of sliced breads.

Step 7: Spread the mixture well on one of them.

Step 8: Grill the till desired crispiness.

Step 9: Cut the same diagonally into 4 pieces.

Step 10: Serve it with favorite ketchup, mustard sauce or green chutney.

Tips:

1: You can easily replace Spring Onions with normal Pink Onions; if you are using spring onions you’ll need 2 medium sized finely chopped.

2: Apply a mix of green chutney & ketchup on either sides of bread after applying butter

3: I have started making grill sandwiches on a shallow pan; somehow the results are just funtastic

4: Before serving any type of grill sandwich, just let it cool for some time from either sides, so that the steam will pass thru & it will give you a crispy effect.

5: Use Wheat bread (just to feel less guilty)

Coconut Chutney:

This chutney is an all-time hit amongst the other famous recipes down from South India…

Requirements:

Fresh Coconut : 1½ Cups (Grated)

Roasted & Ground Pea Nuts : ¼ Cup

Curd : ¼ Cup

Green Chillies Paste : 1 ½ Tea Spoons

Sugar : ½ Tea Spoon

Water : 1 ½ or 2 Table Spoons (as required)

Salt to taste

Requirements for Tempering:

Oil : 1 ½ Tea Spoons

Urad Dal : ½ Tea Spoon

Mustard Seeds : ½ Tea Spoon

Curry Leaves : 5 to 6 medium sized

Process:

Step 1: Beat the curd well so that there are no lumps in it.

Step 2: Mix the freshly grated coconut, curd, salt, sugar, chilli paste & grounded pea nuts well in a grinder.

Step 3: Add water to the above mixture gradually when required (as if the curd you are using is having water then you might not need to add any excess water)

Step 4: Heat Oil in a small pan for tempering for about a minute.

Step 5: Add mustard seeds, once it starts crackling add Urad Dal & stir fry for about half a minute.

Step 6: Add curry leaves & stir fry the mix continuously till the time the dal gets lightly golden.

Step 7: Keep the Chutney’s mix ready, as soon as the dal gets golden pour the mix of tempering into it & mix it well.

Step 8: Serve it slightly cold to enjoy the actual taste of this chutney

Tips:

1: Roast the pea nuts in a thick pan, stir it after every 2 mins; don’t bother yourself till the skin of the pea nuts gets reddish in color, once the color is changed remove the pan from heat & let it cool down to room temperature, rub the pea nuts with your hands & the let skin get shredded…ground the pea nuts in a chilli cutter to get the best result.

2: Instead of Grounded Pea Nuts, one can replace them with grounded daliya also.

Appam:

The process of appam may look a bit lengthy but once you will cook it yourself you’ll find it every easy & healthy too…

Requirements:

Fresh coconut : 4 cups (grated with brown skin)

Water : 1½ cups

Rice Grains : 1 Cup

Cooked Rice :  ¼ Cup

Sugar : 1½ tea spoons

Salt to taste

Process:

Step 1: Boil the water & keep it on side.

Step 2: Grate the fresh coconut & blend 2 cups of grated coconut well in a blender with the hot water.

Step 3: Take a smooth cotton cloth or muslin cloth, pour the coconut & water mix in it; squeeze the coconut milk out of the cloth by gathering the cloth from all the four sides.

Step 4: You’ll need atleast 1 ½ cup of Coconut Milk.

Step 5: Grind the rice grains into paste.

Step 6: Mix the grind paste of rice, cooked rice & 2 cups of freshly grated coconut; grind it again finely by gradually adding coconut milk to it.

Step 7: Take out the mix in a bowl & add salt & sugar in the same, mix them well & let it ferment for 12 hours so cover the bowl & keep it aside.

Step 8: To make appam you’ll need a pan which is around 7 to 8 inches in diameter; also make sure the pan you are selecting is narrow towards its bottom.

Step 9: Heat the pan for about 2 to 3 mins, pour 1 table spoon of the batter into it; tilt & rotate the pan to spread the batter well.

Step 10: You’ll get thin layer of the batter around the pan & a little thick bottom.

Step 11: Cover the pan & let it cook on medium flame for about a min or 2.

Step 12: When you check the appam leaving the sides of pan automatically, remove it.

Step 13: Serve the Appams hot with Vegetable Stew & Coconut Chutney.

Tips:

1: Don’t keep the mixture into fridge as it will not allow the mixture to ferment nicely.

2: Now a day fresh coconut milk is also available in super markets.