A SHORT BREAK !!

Hello friends ,

I am going to my native place tomorrow for 15 days..Will catch u all in 2010.

Wish u all a very happy & prosperous new year ..I’ll surely comment on all ur yummy preparations whenever i get a chance to browse..

Thanku friends , Take care..Bye

BITTERGOURD PODI

I always prepare pitlai with bitter gourd.For a change i wanted to try some varieties like  podi ,curry etc. At last I got the recipe for podi from a blog.Sorry friends ,i dont remember the blog name exactly.The dish was named as “Malathi chandur’s kakarakaya podi “..I did some changes according to our taste buds and tried. My hubby who hates BG likes to have this podi with plain rice.It doesn’t taste much bitter .Thanks to Mrs .Malathi chandur, a cookery expert & writer of many telugu novels.

Here comes the recipe :

Ingredients :

• Bitter gourd – 1 no
• Tamarind –a gooseberry size
• Red chilly – 5-7 nos
• Coriander seeds – 1 tsp
• Urad dal – 1 tbsp
• Chana dal – 1 tbsp
• Grated Coconut – 1 tsp
• Small onion – 1 no (finely chopped )
• Asafetida /Hing – a pinch.
• Salt – As needed
• Cooking oil – 2 tbsp

Method :

• Chop the bitter gourd into small pieces ( chop as small as possible )
• Add the required salt and mix well.Keep aside  for 30 mins and squeeze the water that comes out from the bitter gourd.(this helps to remove its bitterness.. )For people who like its bitter taste can keep it for just 10 mins and proceed further.
• Take the tamarind and pinch into very small pieces.In a kadai dry roast the tamarind pieces till it becomes dry .Then grind the tamarind pieces with chopped small onion and grated coconut to a dry coarse powder without adding water. Set aside.
• In the same kadai dry roast urad dal , channa dal , coriander seeds along with red chillies and hing.Cool and coarse ground it.
• Add a tbsp of oil in the kadai and saute the finely chopped bitter gourd pieces till it gets cooked .
• Once its cooked add the coarse ground powder and the coconut mixture to it.Check for salt ..

Yummy podi is ready to be mixed with plain rice topped by sesame oil.

Note :
Here i have coarse ground everything.If u wish u can grind it to a fine powder ..

Kanchipuram Idli Recipe - Breakfast Recipes

Kanchipuram Idli is one of the most popular South Indian Idli recipe that is originated from the temple's madapalli.I tried this recipe from " The Hindu" food safari section. 3 different recipes were given there from the temple and hotels of Kancheepuram. Every time I used to follow my cook book recipe for making Kanchipuram Idli which I have mentioned below as recipe 2. This time I tried  Kanjeevaram Varadaraja perumal temple recipe ( Koil idli).It came out really well.We loved its taste.

The specialty of this idli lies in steaming it using “Mandharai leaves” . But I used banana leaves here. I steamed the idli in a big tumbler lined with banana leaf.Normally the cooking time of idli takes 1 hour as they make in kudal ( a hollow bamboo rod). But I used pressure cooker, so it took just 15 minutes. Also the consistency of batter should be slightly coarse to get the above texture in the picture. But one thing is u should eat it hot .Otherwise it will become slightly hard when warm.If u grind it too smooth, it will resemble our usual idli but it comes out very soft even after it cools down.This idli tastes the best with coconut chutney.I’ve had this with sambar too.But I feel coconut chutney is the best side dish.My husband loves this idli a lot. With the pleasant aroma of steamed banana leaves , it tastes delicious & very soft .Try it and let me know how it tasted Lets see how to prepare Kanchipuram idli using two different recipes.

Kanchipuram Idli Recipe

How to make Kanchipuram idli - 2 recipes shared here

Cuisine: Indian

Category: Breakfast

Serves: -

Prep time: 16 HOURS ( with fermentation)

Cook time: 20 Minutes

Total time: 16H20Minutes

INGREDIENTS
1 cup - 200ml

Recipe 1 – Temple version Raw rice – 2 cups Urad dal – 1 cup Methi seeds – 1/2 tsp Ghee – 1/4 cup Cumin seeds – 2 tsp Pepper corns – 1.5 tsp Dry ginger powder – 1/2 tsp Curry leaves - few SSP Asafetida/Hing – 1/2 tsp Salt & water – As needed Recipe 2 – Cookbook version Par Boiled rice / idly rice – 1/2 cup Raw rice – 1/2 cup Urad dal – 1/2 cup Pepper corns – 1/2 tsp Jeera – 1/2 tsp Sour curd – one ladle ( 1/4 CUP) Ghee – 2 tbsp Sesame / Gingely oil – 2 tbsp SSP Hing / Asafetida – 1/2 tsp Curry leaves – a few Dry ginger / Sukku – 1/2 inch piece (crushed) (optional ) (u can use powder too) Salt – as required.

METHOD

RECIPE – 1(TEMPLE VERSION FROM THE HINDU) Soak rice , dal and methi seeds together for 4-5 hours.Grind them to a slightly coarse paste adding salt & required water.The batter should be thick. Allow it to ferment for 12 hrs or overnight.The next day morning add jeera ,pepper corns , ghee , hing & curry leaves.Mix well. Grease a tumbler with oil and line it with banana leaf .Pour the batter ,fill it . Add water till half of the pressure cooker base and keep the tumbler inside it.Close it with a lid. Steam it for 15 minutes. check it with the back of a spoon. If it comes out clean,idli is done.. Enjoy hot idli with coconut chutney !! RECIPE – 2 ( from cookbook) Soak the dal and rice together for 2-3 hours. Wash , drain the water and grind . Please don't add more water to grind.The batter should be thick and little coarse. After grinding the batter add salt , hing and mix well. Allow the batter to ferment overnight. The next day morning add a ladleful of sour curd , crushed pepper , jeera , dry ginger powder , curry leaves , Ghee and sesame oil to the batter and mix well. If u feel the batter is too thick, add a ladleful of water to it. Do not  disturb the batter for 30 mins- 1 hour. After 1 hour , place the banana leaf on the idly plate and pour the batter.               Steam it for 15 mins.Once its done ,prick the idly with the backside of spoon and see whether the idly is non sticky . At this stage the idli is cooked well.                Remove and serve hot with coconut chutney !

Note

• As per the original recipe, the batter should be ground till coarse(rava consistency) .But i usually grind till smooth. U 'll get a really soft idli !! 

Technorati Tags: kanchipuram idli,kanchipuram idli recipe,idli varieties,breakfast recipes,kanchipuram temple idli recipe,kanchipuram temple idli,kovil idli,kanchipuram idli recipe in tamil,kanchi idli,kancheepuram idli recipe,The Hindu recipes,Hindu food safari recipe

CHAYOTE CHUTNEY/CHOW CHOW THOGAYAL-THOGAYAL RECIPES

I tried this thogayal from a cookbook. A very tasty thogayal that goes well with plain rice topped with sesame oil.

Ingredients 

• Chayote / Chow chow – 1 no( medium size)
• Tamarind – Small gooseberry size
• Red chilly – 3-4 nos
• Urad dal – 1 tsp
• Channa dal – 1 tsp
• Hing / Asafetida – 1 pinch.
• Oil – 1 tbsp
• Salt & water – As needed.

Method :

• Heat a kadai with a tbsp of oil and add red chilly, urad , channa dal and hing.
• Roast till the dals turn golden brown.Set aside.
• Peel off the skin of chayote and chop finely.Saute and cook till soft.
• Let it cool down and then grind everything with tamarind ,salt and water.
• Serve with plain rice & sesame oil..

 

EASY VEGETABLE PULAO / VEG PULAO RECIPE

I don’t remember the source for this recipe but its really an easy to make,delicious rice variety.I usually prepare this for my husband’s lunch box .Tastes great with simple onion raita..So here we go ,

Ingredients :

• Basmati rice – 1/2 cup
• Water –  1 cup (Little less than 1 cup for fluffy rice)
• Carrot , beans , peas and potato – 1 cup (chopped )
• Green chilly - 2 nos (slit cut )
• Ginger – 1 inch size (Chopped finely )
• Garlic – 5 flakes( –do-) OR use ginger. garlic paste - 1 tsp
• Big onion –1 no (-do-)
• Cinnamon – a small stick
• Cloves – 2 nos
• Cardamom – 1 no
• Bay leaf – A small leaf
• Jeera – 1/4 tsp (optional)
• Oil – 2 tbsp
• Ghee – 2 tsp 
• Roasted cashew – to garnish

Method :

• Wash and chop all the veggies and set aside.
• Wash and soak the rice in required water.(i soaked for 30 mins)Do not drain the water.
• In a broad kadai , add oil , jeera and the spices in the same order.
• Add the ginger , garlic pieces ..saute well and then add the finely chopped onions,  slit green chillies.Saute till it becomes transparent.
• Finally add the chopped vegetables and the required salt.
• Mix well and add the rice with soaked water.(the water should be 1 cup )
• Transfer everything into a cooker and add 2 tsp of ghee to it.
• Cover and Cook for 1 whistle.

Serve hot with raita !!

Karuveppilai Podi / Curry Leaves Powder Recipe

I learnt this podi recipe from my MIL..She makes the best thogayals and podis . We have this podi with idli/ dosa and  plain rice topped with sesame oil.. Its a healthy and delicious podi variety.

Ingredients :

• Curry leaves – 1 bunch (1 cup)
• Red chilly – 2-3 nos
• Pepper – 1 tsp
• Urad dal (round) – 2 tbsp ( or u can add 1 tbsp of urad and  1 tbsp of channa dal )
• Hing / Asafetida – 2 pinches
• Salt – to taste

Method :

• Heat a kadai with a tbsp of oil and add the red chilly, urad dal, pepper corns and hing.
• Roast till the dal changes to golden brown color.
• Transfer the roasted ingredients to a plate.switch off the flame.
• In the same hot kadai , add the curry leaves and toss it well.(fire off!!)
• Leave it for sometime.. the curry leaves become crispy.
• Finally grind everything to a fine /a bit coarse powder by adding the required salt. ( i always grind a bit coarse)

Serve with idly / dosa or mix with plain rice by adding sesame oil.

Garlic Rice / Poondu Sadam - Leftover Rice Recipes

I learnt this from my neighbor.Yesterday when i was chatting with her , she told me about this garlic rice/ Poondu sadam . I tried on the same day .It was very tasty .I made it with the leftover rice I made for lunch.Its not necessary that the rice should be separate or grainy..Simple ingredients and can be made in jiffy.

Ingredients :
 1cup - 200ml

• Rice – 1/2 cup
• Garlic  bulbs -  2 nos (Peel the skin and crush the whole ones just with a ladle)
• Small Onions – 10 nos (finely chopped ) ( replace with 1 big onion, finely chopped)
• Green chilly – 2 nos (slit cut)
• Salt – as needed.
• Coconut oil or ghee - 1 tbsp

To temper:

• Cooking oil – 2 tbsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Red chilly – 1 no (pinched into two)
• Curry leaves – a few.

Method :

• Pressure cook the rice and set aside.
• In a kadai , add 2 tbsp of oil and temper with mustard , urad dal and red chilly and curry leaves.
• Then add the crushed garlic , small onions, green chillies and saute till garlic turne golden brown.
• Finally add everything to the cooked rice and mix well by adding salt.
• Add a tbsp of coconut oil / ghee and serve hot !!

No side dish is required.If desired ,have with pickle..

Sponge Dosa Recipe - Fermentation Method

I learnt this from my neighbor.Whenever i run short of idli rice / Puzhungal arisi , I make this dosa.The ingredients and the method are a bit different from the usual poha dosa. Usually its batter is made using buttermilk and no fermentation is needed or may use cooked rice and prepare. But i ferment the batter at least for 8 hours.So u can prepare this dosa only by the next day.Try this soft sponge dosa recipe , i am sure u will like it.

Ingredients :
1 cup - 200ml

• Raw rice – 1 cup
• Poha / Aval – 1/2 cup(heaped)
• Fenugreek seeds – 1/2 tsp
• Salt & water – As needed.

Method :

• Wash and soak the rice , poha and methi seeds together for 2 hrs.
• Grind it to make a smooth batter by adding salt & water.
• U can grind it using mixie too.Use ice cold water if using mixie
• Keep the batter for 8 – 10 hrs to ferment.
• The next day , mix the batter well and make dosas.
• U all know , this dosa is small in size .So do not spread the batter on the tawa.Make it a small circle.
• Apply oil around the dosa if desired.
• Then cover cook and don’t flip the dosa.

Serve hot with Coconut or Tomato chutney !!
I served with tomato–mint chutney ..

Technorati Tags: poha dosa,soft dosa,sponge dosa recipe,sponge dosa,aval dosai,super soft dosa,sponge dosa -fermentation method,breakfast recipes.

Diwali Sweets & Snacks Recipes

In  my chilly idly post , i got a comment from a fellow blogger asking for the recipes of sweets & onion murukku i prepared for diwali.So I am posting this for her & for my future reference. For kaju katli , i referred some blogs  , got some ideas and then followed Mrs .Mallika Badrinath’s method .For Wheat flour ladoo , i took the recipe from Vah chef’s site. Home made Gulab Jamun , Khus Khus Halwa & Onion murukku recipes from my friend Shalini.I tried everything for the first time and I was satisfied with the outcome. Though i made some small mistakes , i learnt the technique  of  making perfect sugar syrup for different sweets and i got the confidence of making all these sweets perfect in future Everything comes by practice ,especially sweets isn’t it ?

WHEAT FLOUR LADOO 

I prepared this sweet within 15 mins.. Very easy and ideal to prepare for surprise guests..
Ingredients :

• Wheat flour – 1 cup
• Besan flour – 1 tbsp
• Ghee – 1/2 cup (slightly less )
• Sugar – 1/2 - 3/4 cup  ( i used 1/2 cup only.. increase based on ur taste buds)
• Cashew nuts – a few
• Cardamom seeds – 3 nos

Method :

• Powder sugar along with cardamom in a mixie
• Melt ghee, add gram flour.Roast until color changes and leaves a nice aroma.
• Add the wheat flour and roast on a low flame till aroma spreads and it becomes a bit lumpy .Add the roasted cashew pieces and mix well.
• Remove from flame, cool it.
• Mix powdered sugar.
• Make ladoos by taking small portions of this mixture in your hands..
• Enjoy !!

Note :
If u r not able to shape the balls, add more melted ghee , mix well and then shape it..

 

KHUS KHUS HALWA 

Please try this  halwa only if u like the smell of khus khus. Some people hate the flavor of poppy seeds. Actually my frnd told me no need to add nutmeg  but i added just to enhance the flavor of halwa.

Ingredients:

• Khus Khus / Poppy seeds – 1 cup
• Sugar – 1.25 cups
• Ghee – 1/4 cup
• Milk – Little to grind poppy seeds
• Powdered Nutmeg & cardamom – Little.

Method :

• Soak poppy seeds in hot water for 4 hours.
• Drain the excess water and grind to a smooth paste using little milk.
• Take the paste in a vessel and pressure cook for 1 whistle.
• Add sugar to the  cooked paste and heat it in a heavy bottomed kadai stirring constantly.
• When it sticks to the bottom, add the ghee little by little.
• When complete moisture is absorbed and halwa gets a shine , add the rest of ghee , cardamom& nutmeg powders and remove from fire.

KAJU KATLI 

Ingredients :

• Cashewnuts – 100 gms ( 1/2 cup)
• Sugar – 1/4 cup
• Rose essence - a few drops (optional)
• Water – just to cover the sugar.
• Ghee - a tsp ( to grease)

Method :

• Dry roast the cashews in a hot kadai without changing the color.Switch off the flame and leave the cashews in the kadai for 10 – 15 mins to make it crispy.
• Dry grind it in the mixie to make a fine powder . Run the mixie continuously till it becomes a nice powder.Transfer it to a wide bowl .
• Take the sugar in a bowl and add the water just to cover the sugar.
• Heat till it reaches **one string consistency.Add the essence to it.mix it well.
• Add the cashew powder and mix well until it forms a thick mass like chapathi dough ( should be slightly sticky and test it by making small balls).Takes 4-5 minutes..
• Apply ghee on 2 thick sheets ( butter paper ) and transfer the dough to the sheet.It will harden in few minutes.Cover it with another sheet and roll out like a thin chapathi.(If the dough is too hard , add little milk , knead well and the roll it.)
• Peel off the top sheet and decorate with silver warq.

Enjoy with ur dear ones :)

TIPS:

• One more method suggested by mallika badrinath is , instead of adding the cashew powder in the sugar syrup, add sugar syrup to the powder. ie , after the single string is reached , remove the syrup from fire and add the cashew powder little by little like how u knead chapathi dough.It may not need all the syrup.Make a soft , smooth , non-sticky dough , roll and make shape. I've tried this method too. It will come out well..

GULAB JAMUN 

Ingredients 

• Sugarless khova– 3/4 cup
• Maida – 1/3 cup
• Milk powder – 2 tbsp
• Cooking soda - A big pinch
• Water - As needed

For syrup

• Sugar – 1 cup ( 250 gms)
• Rose essence – a few drops Or cardamom powder - 4 pods (crushed)
• Kesar color – a pinch (optional)
• 
  

Method :

• Mix all the ingredients given above and bring it to a soft , pliable dough.Add the required water.Keep it aside for 15 minutes..Do not knead the dough much..
• Make small balls without cracks and deep fry them in a low flame till it becomes soft.(plz dont fry till crispy and the ball should be evenly cooked) .Keep it aside.
• In  a broad vessel make take the sugar and add equal amount of water.Allow it to dissolve completely by constant stirring in a low flame.Make sure the sugar syrup does not start to boil before it dissolves completely.
• Once it is dissolved , raise the flame and allow it to boil for  5- 7  mins.Add the kesar color when it boils.Add a few drops of lime juice to retain the consistency.
• Finally add the rose essence and switch off the flame.Add the jamuns when the syrup is hot.
• Leave it for an hour and serve !!

SAVOURIES 

ONION MURUKKU 

Ingredients :

• Par boiled rice / Idly rice –1 cup
• Gram flour / pottukadalai maavu – 1/2 cup
• Besan flour – 1/2 cup
• Shallots / sambhar onions – 1/2 cup
• Red chilly – 6 nos
• Salt & water – As needed.
• Oil – to deep fry & 1 tbsp

Method :

• Soak the rice in water for 2 hrs.
• Drain the water and grind it along with shallots and red chilly , salt  to make a smooth batter .Add little water to grind.
• The batter should be thick & smooth.
• Then add the flours to it and mix well.Knead to make a chapathi dough.
• Put this in the murukku press with star mould in it.
• Press it in hot oil to make murukkus.

Note :

• If u feel the batter is watery, add little roasted gram flour / Pottukadalai maavu  to bring it to dough consistency.

Chilli Idli Fry Recipe - Easy Dinner Recipes - Leftover Idli Recipes

Chilli idli/idli  fry/idli 65 – U can call this recipe by any name.U all would have tried  chilli parotta , chilli Paneer , Gobi etc.This one is a very tasty,kids friendly dish that can be prepared easily.U can make this as evening snack after they come back from school.I took this recipe from a website. Yesterday i tried this for dinner along with idli and kadappa.I used only 5 idlies for this. Its a great recipe to use the leftover idlis.

*Fork can't prick these idlies as it comes out super crispy.This is just for picture:)

Chilli idli fry recipe

 Chilli idli fry using leftover idlis.Easy dinner recipe.Kids would love it..

Cuisine: Indian

Category: Dinner recipes

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

To deep fry Idli - 5 nos To saute Big onion – 1 no (chopped finely) Capsicum – 1/2 no (-do-) Green chilli – 1 no (Chopped finely ) Garlic flakes – 10nos (finely chopped ) Red chilli powder – 1 tsp (increase as per ur taste buds) (use Kashmiri chilly powder for nice color) Garam masala powder - 1/2 tsp Tomato ketchup - 1 – 2 tbsp Curry leaves – a sprig Coriander leaves – to garnish Oil – To deep fry the idlies. Water – Just to sprinkle

METHOD

Refrigerate the leftover idlis in a box overnight or 2 hours.(Do not freeze).Cube cut them into big pieces.Deep fry the idli cubes till golden brown in medium flame for long time.Idlis would remain crispy till u serve.(Refer notes for more)Set aside. Heat a kadai with a tbsp of oil . Saute the onions ,green chilli pieces , garlic flakes and capsicum. Saute well till capsicum gets cooked. Then add the ketchup , red chilli powder, garam masala powder and mix well. Add little water to bring it to saucy consistency. Finally add the deep fried idly pieces and toss it well.Add spring onions or coriander leaves. Garnish it and switch off the flame. Serve hot with onion raita !! NOTE To get super crispy idli pieces,deep fry in medium high flame for more time.It stays crispy for long time.Refrigerating the idli helps to cut it without crumbs.Do not freeze it at any cost. If u are calorie conscious,u can shallow fry them in a pan adding little oil OR saute them in dosa pan by drizzling oil around it.The  below picture is chilli idli made using shallow fried idlis.But when u shallow fry,it may become slightly soggy while u eat.

Chilli idli recipe with shallow fried idli pieces

Bye for now

Technorati Tags: Chilli idli recipe,Chilli idli fry,Chilli idli,Chilli idli southindian recipe,idli fry,idli 65,Easy dinner recipes,Leftover recipes,Leftover idli recipes

Keerai Kuzhambu / Spinach Gravy Recipe

Hope u all celebrated diwali very well I too had a nice time at my in-laws house..Coming to the dish ,
This is my mom’s signature dish.I love this kuzhambu a lot..Whenever i visit my mother’s place , she prepare this especially for me.With beetroot poriyal  and papad / Appalam , it tastes divine.

Ingredients :

• Amaranthus tricolor/ Arai keerai – 1 bunch (1 kattu)
• Toor dal – 1/4 cup
• Tamarind – Medium gooseberry size
• Hing / asafetida –  2 pinches
• Turmeric powder – a pinch
• Salt & water – As needed.

To grind:

• Coconut – 1 finger size
• Small onions – 2 nos
• Jeera / cumin seeds – 1/4 tsp

To temper:

• Mustard seeds – 1/4 tsp
• Urad dal – 1/2 tsp
• Small onions – 5-10 nos (chopped finely)
• Red chilly – 3 nos

Method :

• Clean & wash the leaves and chop it finely.
• Cook the leaves with the required water and Set aside.
• Pressure cook toor dal for 2 – 3 whistles until it becomes mushy.
• Soak the tamarind in warm water for 15 mins and extract the juice from it.Grind all the items given under “To grind “ to make a smooth paste. Keep aside.
• Then heat a kadai and add the mustard seeds , red chilly , urad dal and small onions.
• Add the tamarind extract , cooked spinach , hing , salt and required water.
• Allow it to boil till the onion gets cooked.
• Finally add the cooked toor dal  and the ground coconut paste.
• Boil again for 5 mins and switch it off ..
• Serve hot with rice and ghee !!

Papad and any poriyal/curry serves as the best accompaniment for this kuzhambu. My mom usually makes beetroot or carrot poriyal..

Wish You All A Very Happy & Prosperous Diwali !!

I am going to my in-laws house tomorrow to crack diwali .. I prepared many sweets to take there..Tried for first time  and everything came out well. ... I referred some of the blogs and cookbook for kaju katli & wheat flour ladoo. Home made Gulab jamun, khus khus halwa and onion murukku recipes from my friend Shalini..Thanks everyone.. .. Here is the picture  ..

Catch u all with the recipes after diwali..Have a very happy,safe & prosperous diwali

Banana Flower / Vazhaipoo Usili Recipe

I tried usili with vazhaipoo for the first time.It came out very well.I got this recipe from my MIL.I am posting this for my future reference and to share with u all !!

Ingredients 

For usili 

• Toor dal – A fistful
• Chana dal – A fistful
• Red chilly – 2-3 nos
• Hing /Asafetida – 1/4 tsp
• Banana flower – 1/2 no
• Salt & water – As needed

To temper 

• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Curry leaves – a few
• Shallots – a few (finely chopped )
• Oil – 1 tbsp

Method :

• Soak the dals for 1 hour and grind it course with red chilly,hing and salt.Add water only if necessary.Set aside..
• Take the flowers in between the red layers . Apply oil on ur hands , remove the stamen (kalan in tamil ) from the  flowers and chop it finely .Soak in buttermilk/ water. (The black colored one is stamen..Hope u all know it )
• Mix the ground dal mixture and the chopped flowers . Check for salt .Steam it in idly pot by spreading the mixture in idli plate or cooker.( I did in idly pot , it took nearly 15 mins)
• Remove and let it cool.Crumble the mixture and set aside.
• Then heat a kadai with oil and do the tempering part.Add onions and saute well.
• Finally add the cooked usili to it and mix well.  check for salt and add if necessary.
• If u want u can add grated coconut .( I dont add  )
• Serve with sambhar / curd rice..We usually mix this in plain rice adding sesame oil..!!

 Catch u all in my next post.. Bye

Hotel Style White & Red Chutney Recipes

I make these chutneys for my guest usually …A very tasty & easy chutney to attract them.I got this recipe from a cook book.Please go through the variations i've given at the end of white chutney before u start doing .

RED CHUTNEY

Ingredients :

• Ripe tomato – 1 no (big )
• Big onion – 1 no (should be slightly lesser than tomato in size )
• Red chilly – 3-4 nos (  adjust according to ur taste)
• Coconut pieces – 2 tbsp or 1/8 cup of grated coconut.
• Asafetida / Hing – 1/4 tsp
• Oil – To saute

To season :

• Mustard seeds – 1/4 tsp
• Urad dal- 1/4 tsp
• Curry leaves – a sprig
• Red chilly – 1 no (whole one ) (i dint use this time)

Method :

• Heat a tbsp of oil and fry dry red chillies along with chopped onion until translucent.
• Now add chopped tomatoes and cook until it becomes soft and mushy.
• When done, let cool completely and grind along with asafetida, coconut and salt.
• Add water only if its necessary or to run the mixie.
• Heat a tsp of oil and temper using mustard, urad dal, red chili and curry leaves.
• Serve a spoon drizzled with Gingely / sesame oil with idly or dosa !!

WHITE CHUTNEY

Ingredients

• Grated Coconut –  1 cup
• Dhalia / Fried gram dal /Pottu kadalai– 1.5 tsp
• Green chilly – 3-4 nos (small)
• Garlic cloves – 2-3 nos
• Small onion – 1-2 no
• Salt & water – As needed.

To temper:

• Dry red chilly – 1 no
• Mustard seeds – 1/4 tsp
• Urad dal – 1/4 tsp
• Curry leaves – A sprig
• Oil – 1 tsp

Method

• Grind fresh grated coconut along with dalia, green chillies, garlic , small onion and salt.Add little water for thick chutney (For thin chutney add more water while grinding)..
• Heat oil, splutter mustard, split urad dal , red chilly and curry leaves..
• Add this to the chutney and mix.
• Serve fresh with idly/ dosa !!

VARIATIONS:

1. This chutney can be done by simply grinding coconut , green chillies & a piece of ginger to a smooth paste and temper at the end.
2. In this method garlic and small onion is very important. U can also add little coriander or mint leaves in this recipe to make hotel green chutney.
3. To get a nice green color , just wash & saute the leaves in little oil before grinding and add..Soon i'll post another version of green chutney..
4. I've tried all the methods and everything tastes the best..
   
   Some DO’s & Don’ts  :
   DO’s:
   1. Always use fresh grated coconut, little brown coating of shell skin is ok to use. More coconut less pottukadalai/Fried gram  is also a must for white chutneys.
   2. Less water for Khatti (thick )chutney, add only if its necessary to run your mixie.
   3. Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well.
   4. Use small green chillies and always use less green chilies for white color chutney and increase the spiciness by tempering with more red chilies. This answers the question "Why my chutney looks green"?
   Don’ts:
   1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't except taste and color. Mostly yuck, pale white color with oily look.
   2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
   3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.

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