COCONUT CHUTNEY

Hello everyone

This is one of the most delicious and yummy chutney you can make in jiffy and earn lots of praise. As it needs minimum ingredients, minimum cooking and most importantly minimum time too , what else you need to serve a yummilicious side dish for South Indian platter. People who are fond of South Indian delicacies will definitely love this yummy coconut chutney generally served with idly and dosa in restaurants. I too love to relish on these tangy chutney every time I make South Indian platter. These are flavour enhancer that goes well with plain dosa and idly too. Recipe is given below, hope you all will like it.

COCONUT CHUTNEY

Serves : 4-5

Time: 10 mins

Ingredients

1/3 cup roasted gram( chick peas skinless) or semi roasted peanuts

3-4 tbsp thick yogurt( curd)

1 cup fresh or frozen grated coconut

1/4 cup green coriander leaves(optional)

Salt to taste

For tempering:

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp urad dal ( optional)

Pinch of asafetida ( heeng)

1 spring curry leaves

Method:

Take all the ingredients except tempering ones, in a grinder and grind to a smooth paste. Add some water if required. You can also add some more yogurt if likes sour taste in chutney.

Now for tempering, heat oil in a pan , add heeng and mustard seeds. Let it splutter then add curry leaves and urad dal ,let golden and crisp then pour on your prepared chutney and mix well. 

Your your finger licking yummy coconut chutney is ready to go with idly, dosa or uttapam.

 If you are not willing to make sambhar and other stuffs to complement your South Indian platter then this one is sure a heart winning quick and yummy side dish for you.

If you don't have roasted chickpeas then can use raw Chana dal. Just roast it in little oil till aromatic then soak in little water for 10 mins then grind along with other ingredients. This way gives more rustic flavour to your chutney.

Hope you all will definitely give it a try and please pour your valuable comments and suggestions , they meant a lot.

Happy cooking....

RESTAURANT STYLE ONION TOMATO CHUTNEY

Hello everyone

People who are fond of South Indian delicacies will definitely love this yummy onion tomato red chutney generally served with idly and dosa in restaurants. I too love to relish on these tangy chutney every time I make South Indian platter. These are flavour enhancer that goes well with plain dosa and idly too. Stepwise recipe is given below, hope you all will like it.

RESTAURANT STYLE ONION TOMATO RED CHUTNEY

Serves : 4-5

Time: 20 mins

Ingredients

2 big onions, finely sliced

2 big tomatoes , finely chopped

1 tbsp Chana dal

1 tbsp urad dal

1 spring curry leaves

1/4 tsp mustard seeds

1/4 tsp asafetida ( heeng)

1/2 tsp Kashmiri red chilli powder

1/8 tsp turmeric powder

1-2 green chillies or dry red chilies

1 tsp lemon juice

1 tsp oil

Salt to taste

For tempering:

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp urad dal

Pinch of asafetida ( heeng)

1 spring curry leaves

Method:

Heat oil in a wok, add heeng and mustard seed. Let it splutter then add Chana dal, fry till little golden then add urad dal sauté for 5 secs, or till it become aromatic and little golden, then add curry leaves and green or dry red chilies, again sauté for 1 min then add onion and tomatoes . Sauté for 5 mins then add red chilli powder , turmeric powder and salt. Cover it and let it cook till onions and tomatoes are nicely cooked and mushy. 

Now let it cool and then grind to a smooth paste using little water if required. Now add lemon juice in it and mix well.

Now for tempering, heat oil in a pan , add heeng and mustard seeds. Let it splutter then add curry leaves and urad dal ,let golden and crisp then pour on your prepared chutney and mix well. 

Your your finger licking yummy red chutney is ready to go with idly, dosa or uttapam.

You can increase or decrease the quantity of chilies and lemon juice as per your taste. Use nice red tomatoes and red chiles for good red colour of your chutney. Never fry Chana dal and urad dal together as Chana dal takes more time to cook and urad dal get browned in secs. So if you do so, end up with uncooked Chana dal and burnt urad dal.

 If you are not willing to make sambhar and other stuffs to complement your South Indian platter then this one is sure a heart winning quick and yummy side dish for you.

Hope you all will definitely give it a try and please pour your valuable comments and suggestions , they meant a lot.

Happy cooking....

EGGLESS LOW FAT GARLIC MAYONNAISE

Hello everyone 

Now a days, not only kids but elders too gone mad over burgers, sandwich,pizza etc loaded with high calorie , high fat mayonnaise. But by health point of view these are not good at all. So I thought why not try some low fat, low calorie version of mayonnaise to go with these traditional fast food items  to avoid some extra calories without punishing our taste buds. This can be also used on simple whole meal or brown bread as spread, if you are health conscious fellow but can't leave the love of having yummy finger licking mayonnaise. I came across this recipe accidentally, as I was trying to make some different dip for my snacks and to my surprise it came out as super smooth silky shiny mayonnaise.

Recipe is given below, hope you all will definitely love to try it.

EGGLESS LOW FAT GARLIC MAYONNAISE

Serves: 5-6

Time: 10 mins

Ingredients 

1 cup cottage cheese (soft creamy paneer) 

1/2 cup fresh thick yoghurt,curd ( low fat can be used)

1 tsp corn flour

1/2 tsp white pepper( I used black pepper) 

2 tsp garlic powder ( u can go with fresh Garlic cloves too)

Salt to taste

Method:

Add all the above ingredients in a mixer jar and blend till it become creamy batter like.

Then put it in a microwave safe bowl n cook for 2-3 min stirring every 30 sec to avoid lump formation and even texture till it acquire the consistency of mayonnaise. 

If u find it little thinner then don't worry it will thicken after cooling.

Always use soft cheese otherwise u will get grainy texture.

For different flavor u can add 1/2 cup of chilli sauce to it to make chilli mayonnaise.

You can add different herbs like oregano, thyme, basil etc to get herbed mayonnaise 

It's so quick n easy recipe that u can make daily n enjoy different flavours without any guilt.

It can be kept in tight covered jar for 1 week to 10 days in refrigerator .

It goes well with any snacks as dip or use in burgers, sandwich etc.

Hope you all will like this simplest and easiest recipe ever with handy ingredients. So please give it a try and pour your valuable comments and suggestions here, they meant a lot.

Happy cooking...

    

MOOLI KA ACHAAR (RADISH PICKLE)

Hello everyone

Today I am here with some tangy tasty pickle recipe. Pickles give new taste to any boring daily meal. If you are not willing to make too many dishes but at the same time wants to satisfy your taste buds also then add pickles in your meal. It goes very well with simple rice dal combo, parathas, kids tiffin or any lazy day and for sure you are not going to miss your veggies or curries with it. This is a very simple yet tasty pickle recipe with handy ingredients. Mooli ka achaar.... it's my mom's authentic or you can say patented recipe.

Though I am not very fond of pickles but just love to relish on this one, As it is having mom's hand taste and her love for us. I was missing that taste for long time , so decided to give it a try. Just called mom and asked detailed recipe of it. Now presenting the same here, as it is not the best like mom's but done my best. Thanks mom.... Hope you all will like it.

MOOLI KA ACHAAR ( RADISH PICKLE)

Ingredients

10-12 medium radishes (mooli)
1/3 cup mustard oil
1/3 cup lime juice
2 tbsp turmeric powder
2 tbsp salt
1/2 cup peeled garlic
2 pieces of 4-5 inches ginger, peeled
15-20 green chilies

FOR PICKLE MASALA

1/2 tsp mustard seeds
1/2 tsp methi ( fenugreek) seeds
1/2 tsp kalounji ( nigella) seeds
3/4 tsp ajwain (carom) seeds
1/2 tsp jeera ( cumin) seeds
3/4 tsp saunf ( fennel) seeds

Method

Pickle masala preparation:
Dry roast all ingredients given under pickle masala , till aromatic. Let it cool and grind to a coarse powder and keep covered till needed.

Pickle preparation:
Peel and cut radishes into thin slices. Spread it on a thin cloth in sun to dry all excess water in it . Spread in single layer to get dry fast.

At the same time wash ginger and chilies, and spread them also in sun to get dry.

When all get dry, it means not dry like papad but we will not feel any wetness while touching. 

Fry green chilies in little oil till become little white patches on it. Be careful while frying as chilies splutter a lot so fry it in covered wok.

Now grind ginger, garlic and chilies together to a coarse paste.

Heat the oil in a wok till smoky and let it cool.

In a dry large bowl add all ingredients together and mix well. 

Adjust salt and put pickle in sterilized glass jar. 

Tie a thin cotton cloth on it instead of lid and keep it in sunlight for at least 2-3 days. 

Your tangy and yummy mooli ka achaar is ready to serve. You can enjoy this easy peasy pickle from the same day ,you make, but its taste get mature with time.
Always use clean and dry spoon to serve, to get long lasting pickle.
Hope you all will like it and make it again and again as its irresistible , surprisingly easy and yummy.

Do stop by and give your precious comments and suggestions for further improvement. I'll always try to reply your queries and confusions regarding recipe.

Happy cooking....