Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts
Wednesday, 10 September 2014
Curry Leaves Chutney
Kadi patta or curry leaves commonly used as seasoning, this leaf adds a special flavor to every dish it is added to. Curry leaves are Packed with carbohydrates, fiber, calcium, phosphorous, iron, magnesium, copper, minerals and vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides and flavonoids, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.
So by using this curry leaf we can prepare chutney to serve with breakfast dishes like Idli, Dosa, Pesarattu, Upma, Vada and Pongal. Apart from curry leaves which is the main ingredient, fresh coconut is also added and this is also a no onion and no garlic recipe.
Ingredients for Curry leaves chutney :
2tsp oil
1/2 tsp mustered seeds
3 to 4 stems Curry leaves
3 to 4 Green chillies
1/2cup grated fresh coconut
Small marble size Tamarind
Salt as per taste
1tsp gud or as per taste
1 pinch Hing
To prepare Curry leaves chutney :
1. Place a kadai on stove, put oil, mustered seeds. Once they start splutter add curry leaves, green chillies, and hing and fry for 2 to 3 min.
2. In a mixi jar add coconut, tamarind, salt, gud and the frayed curry leaves mixture and grind them to make chutney.
3. Temper it with mustered seeds and hing. Curry leaves Chutney is ready to serve with breakfat dishes like Idli, Dosa, Pesarattu, Upma, Vada and Pongal.
Tips / Notes :
- If u want u can add Rosted channa dal or fried Penuts to this chutney.
- I dont prefer to put tadka for any chutneyso that i can use it for more than a day by keeping it in refrigerator.
- This is also a no onion and no garlic recipe. So u can prepare this chutney during fasting.
Health Benefits of curry leaves :
1. Helps keep anaemia at bay
Tip: If you suffer from anaemia eat one date (khajoor) with two kadi patta leaves on and empty stomach every morning. This will not only help keep your iron levels up it will also help make you stronger and beat the symptoms of anaemia.
2. Protects your liver from damage
Tip: This remedy is very effective to strengthen the liver. Heat one spoon of homemade ghee, add the juice of a cup of kadi patta, some sugar and freshly powdered pepper. Remember to only heat this mixture a little as Kaempferol boils at very low temperatures and will evaporate if overheated.
3. Keeps your blood sugar levels under check – fights diabetes
Tip: To help keep your blood sugars under check you should ideally add kadi patta to all your meals. Alternatively having fresh leaves on an empty stomach everyday can also help.
4. Can help relieve the symptoms of diarrhoea
Tip: If you suffer from diarrhoea gently crush some kaddi patta into a ball (the size of a berry), and drink it with some butter milk. Do this twice to thrice a day for relief.
5. Reduces congestion in the chest and nose
Tip: To relieve congestion take a spoon of powdered curry leaves and add a spoon of honey to it. Make it a paste and eat this solution twice a day.
6. Is great to stop hair fall, premature greying of the hair and accelerate hair growth
Tip: To help strengthen your hair and fight dandruff, add the juice of kadi patta, to 100ml of coconut oil. Heat this oil till it turns blackish and apply it to your scalp regularly.
So try this recipe and write back to us…We love to hear from you.
Get this Related Posts Widget
Thursday, 4 September 2014
Tomato Onion Pachadi or Tomato Onion Chutney
Tomato Onion Pachadi or Tomato Onion Chutney is one of the easiest chutney recipes and can be prepared very quickly. It goes well with dosas, idlis, chappatis and even plain rice. Sometimes this chutney is also used to mix with left over white rice and eaten as a spiced rice. This is a good spread for sandwiches too.
Ingredients for Tomato Onion Pachadi or Tomato Onion Chutney:
3 Tomatoes fully riped chopped
2 Oninos chopped length wise
6 green Chillies
½ lemon sizeTamarind
2 tsp Oil
½ tsp Mustard Seeds
1 tsp Coriander Seeds
¼ tsp Fenugreek Seeds
Salt to taste
To prepare Tomato Onion Pachadi or Tomato Onion Chutney :
1.Chop the onions and tomatoes.
2. In a pan heat oil. Add the mustard seeds, coriander seeds, fenugreek seeds. Once mustard start splutter, add onions, green chillies, tomatoes and tamarind and fry them till onion become translucent.
3. Switch off the stove and bring this to room temperature.
4. Grind them by adding salt and required amount of water.
5. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Tomato Onion Pachadi or Tomato Chutney is ready to serve with breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. U can even use this to spred on the dosa while preparing masala Dosa or spicy Dosa.
Tips / Notes :
- I don't prefer to put tadka for any chutneys so that I can use for more than one day by keeping it in refrigerator.
- U can adjust the spice, salt and sour level as per your requirement.
So try this recipe and write back to us…We love to hear from you.
Get this Related Posts Widget
Friday, 11 July 2014
Simple Peanut onion chutney
Simple Peanut Onion Chutney is a delicious tangy-hot dip with peanut, onions, green-chillies, tamarind and salt. This is a simple, tasty and easy chutney recipe.
Simple Peanut Onion chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 10 minutes to make this, if you have roasted skinned peanuts on hand.
1 small cup Peanuts
1/2tsp oil
2 no's mid Onion chopped lengthwise
4 to 5 green chillies
Tamarind as per taste
Salt as per taste
To prepare Simple Peanut Onion Chutney :
1. Dry roast the peanuts in medium flame till peanuts are slightly brown. switch off the stove and bring to room temperature.
2. In a kadai put oil, onions, green chillies and fry them till onion turns to brown colour. switch off the stove and bring to room temperature. After that grind them by adding tamarind, salt and required amount of water.
3. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Simple Peanut Onion chutney is ready to serve with breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada.
Tips / Notes:
- I don't prefer to put tadka for any chutneys so that I can use for more than one day by keeping it in refrigerator.
- I don't remove the skin of the peanut. you can remove the skin of the peanut to enhance the taste of chutney.
So try this recipe and write back to us…We love to hear from you.
Get this Related Posts Widget
Thursday, 29 May 2014
Mint Coconut chutney
Mint Coconut Chutney is a South Indian dip, with lot of flavours in it. There are so many variations in the Coconut Chutney recipe. This is one of the simple recipe. Here, I have used MINT, which adds a flavour to the chutney. This is the easiest chutney you can make. There is no need to cook any of the ingredients in this except the seasoning which is optional. Mint Coconut Chutney tastes well with mainly Indian breakfast dishes like Idli, Dosa, Pesarattu, Upma, Vada and Pongal. All it takes 5 minutes to prepare.
less than 1/2 chopped fresh coconut
3tbsp putani / Roasted channa dal
4 to 5 green chillies
1/4 cup Mint leaves
Tamarind as per taste
Salt as per taste
To prepare Mint Coconut Chutney:
1. Grind all the ingredients together by adding required amount of water.
2. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Mint Coconut chutney is ready to serve with breakfast dishes like Idli, Dosa, Pesarattu, Upma, Vada and Pongal.
Tips / Notes:
· I don't prefer to put tadka for any chutneys so that I can use for more than one day by keeping it in refrigerator.
· I don't prefer to put tadka for any chutneys so that I can use for more than one day by keeping it in refrigerator.
Get this Related Posts Widget
Nuvvula / Yellu / Sesame seeds / Till Chutney
Sesame seeds are used in a variety of Andhra and Karnataka vegetarian preparations like Pulihora, Nuvvulu Annam, Nuvvla gutti vankaya kura ( stuffed brinjal curry) to name a few. Nuvvulu or seasame seeds give a distinctive flavor to the dish being prepared. Here I am preparing chutney which goes well with Idly /dosa / kichidi / vermicelli upma / chapati using nuvvulu /seasame /till seeds and coconut which is rich in protein and highly nutritious.
Ingredients for Nuvvula / Yellu / Sesame seeds / Till Chutney :
1 cup Sesame seeds
1/4 cup Raw coconut pieces
2 tbsp Tamarind pulp
3 dry Red chillies
4 Cloves Garlic
Salt to taste
2 tbsp olive oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 tsp Urad dal
1 strings Curry leaves
1Pinch Hing
To prepare Nuvvula / Yellu / Sesame seeds / Till Chutney :
1. Heat oil in a pan add cumin seeds, garlic, sesame seeds, red chillies, coconut pieces, cook it in a slow flame for 3 minutes.
2. Add tamarind juice, salt, switch off the flame let it cool down and put it into the blender and make a paste.
3. For tempering heat oil in a pan add mustard seeds, when mustard seeds is splatter, add Urad daal, hing, curry leaves, switch off the flame, and pour to the sesame seeds chutney paste.
4. Serve this chutney with Idly /dosa / kichidi / vermicelli upma / chapati.
Tips / Notes:
· Adjust the red chillies(depending on the spice) and salt as per your requirement.
· Add garlic pods as per your requirement.
Get this Related Posts Widget
Sunday, 11 May 2014
Coconut chutney
This is the easiest chutney you can make. There is no need to cook any of the ingredients in this except the seasoning which is optional. This chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 5 minutes to make this.
Ingredients for Coconut, Peanuts and Putani chutney:
1/2 chopped fresh coconut
3tbsp putani / Roasted channa dal (optional)
4 to 5 green chillies
5 stem coriander leaves (optional)
2 cloves garlic (optional)
Tamarind as per taste
Salt as per taste
To prepare Coconut, Peanuts and Putani chutney:
1. Grind all the ingredients together by adding required amount of water.
2. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Coconut chutney is ready to serve with breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada
Tips / Notes:
· I don't prefer to put tadka for any chutneys so that i can use for more than one day by keeping it in refrigerator.
· i use putani for this chutney. Its an optional ingredients as per individual taste.
Get this Related Posts Widget
Coconut, Peanuts and Putani chutney
Coconut, Peanuts and putani / rosted gram Chutney is a delicious tangy-hot dip. This is a simple, tasty and easy chutney recipe. This chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 10 minutes to make this, if you have roasted skinned peanuts on hand.
Ingredients for Coconut, Peanuts and Putani chutney:
1/2 cup peanuts
1/4 cup chopped fresh coconut
3tbsp putani / rosted gram (optional)
1/2tsp oil
4 to 5 green chillies
5 stem coriander leaves (optional)
Tamarind as per taste
Salt as per taste
Tamarind as per taste
Salt as per taste
To prepare Coconut, Peanuts and Putani chutney:
1. Dry rost the peanuts in medium flame till peanuts are slightly brown . switch off the stove and bring to room temperature.
2. In a kadai put oil, green chillies, coconut and coriander leaves and fry them till raw smell goes. switch off the stove and bring to room temperature. After that grind all together by adding salt and required amount of water.
3. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Coconut, Peanuts and Putani chutney is ready to serve with breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada
Tips / Notes:
· I don't prefer to put tadka for any chutneys so that i can use for more than one day by keeping it in refrigerator.
· I don't remove the skin of the peanut. you can remove the skin of the peanut to enhance the taste of chutney.
Get this Related Posts Widget
Peanuts onion chutney with Mint Leaves
Peanuts Onion Chutney with Mint Leaves is a delicious tangy-hot dip with peanut, onions, tamarind and green-chillies. This is a simple, tasty and easy chutney recipe. Peanut chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 10 minutes to make this, if you have roasted skinned peanuts on hand.
Ingredients for Peanuts onion chutney :
1/2 cup peanuts
3tbsp putani / rosted gram (optional)
1/2tsp oil
2 no's mid Onion chopped lengthwise
4 to 5 green chillies
20 fresh mint leaves
Tamarind as per taste
Salt as per taste
To prepare Peanuts onion chutney :
1. Dry roast the peanuts in medium flame till peanuts are slightly
brown. switch off the stove and bring to room temperature.
2. In a kadai put oil, onions, green chillies and mint leaves and
fry them till onion turns to brown colour. switch off the stove and bring to
room temperature. After that grind them by adding tamarind, salt and required
amount of water.
3. After grinding them in smooth paste, add tadka with
mustard seeds, dry red chillies and curry leaves if required. Peanuts
Onion Chutney with Mint Leaves is
ready to serve with breakfast dishes like upma, pongal,
pesarattu, dosa, idli and vada.
Tips / Notes:
· I don't prefer to put tadka for any chutneys so that I can use for more than one day by keeping it in refrigerator.
· I don't remove the skin of the peanut. You can remove the skin of the peanut to enhance the taste of chutney.
· I don't prefer to put tadka for any chutneys so that I can use for more than one day by keeping it in refrigerator.
· I don't remove the skin of the peanut. You can remove the skin of the peanut to enhance the taste of chutney.
So try this recipe
and write back to us…We love to hear from you.
Get this Related Posts Widget
Subscribe to:
Posts (Atom)