Garlic Chutney Recipe - Poondu Chutney - Side Dish For Idli Dosa

This is one of the chutneys I make for travel because it stays good for a day without refrigeration.My Dad loves this chutney a lot as it tastes spicy.Usually I add more onion and less garlic but this morning I tried the same chutney adding more garlic cloves and less onion.It was tasting great with idli & dosa.Garlic chutney(Poondu chutney in Tamil,Lahsun ki chutney in Hindi,Vellulli chutney in Telugu and Bellulli chutney in Kannada) for idli & dosa can be made in many ways.You could find varieties of poondu chutney in blogosphere.Some people add tomato & some use coconut.It can also be made as dry chutney just like my Poondu molapdi for Vendhaya dosa.The chutney recipe I have shared today is without coconut & tomato. Soon I will share the other variants of garlic chutney.In the mean time,check out my Poondu thogayal/Garlic thuvayal for rice & easy tomato garlic chutney for roti  if interested ! Lets see how to prepare this South Indian style onion poondu chutney for idli,dosa

Poondu chutney/Garlic chutney recipe

Poondu chutney for idli,dosa - How to prepare garlic chutney

Cuisine: Indian

Category: Chutney

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

Small Garlic cloves - 15 nos ( peeled) Big onion - 1 no **Red chilli - 3 nos ( Use 4-5 for more spicy chutney) Tamarind - 3 pinches Salt & water - as needed To temper Cooking oil OR Gingely oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/2 tsp Curry leaves - few

METHOD

Peel garlic cloves and set aside.Peel onion and chop it.( **I used 2 spicy chillies & 1 byadgi chilli/Kashmiri chilli to get a nice color.You can skip byadge chilli and use normal chillies.But color of the chutney may vary slightly) Take the chopped onion,peeled garlic cloves,pinched tamarind,pinched red chillies and salt. Grind it to a coarse paste without adding water.Then add little water and grind it to make a smooth paste. Heat oil in a kadai and temper mustard seeds,urad dal and curry leaves.Now add the ground chutney and boil for sometime till it becomes thick.Remove and serve hot with idli & dosa drizzling few tsp of gingely oil. This chutney stays good for a day or two without refrigeration if you make the chutney really thick without any moisture.So you can pack this for travel and njoy !I hope it tastes good with roti too !

Note

For variations,u can use 2 big onions & 7-8 garlic cloves and make this chutney You can saute the ingredients in oil before grinding and temper at the end. You can make the same chutney without using onions.In that case,u must add more garlic cloves & tamarind to get more quantity. Instead of tamarind u can use one ripe tomato while grinding.

Enjoy this hot n spicy onion garlic chutney with idli & dosa drizzled with few tsp of gingely oil.Tastes GR8!!

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Milagu Rasam / Pepper Rasam Recipe - Rasam Recipes

Pepper Rasam(Milagu Rasam in Tamil) is the most wanted rasam recipe in this rainy season.As you all know pepper is good for sore throat & cold.It gives a soothing effect. So my MIL make this rasam to drink as a soup whenever we are down with flu.Adding tomato & garlic in this rasam are purely optional.If you want to make this rasam without tomato,just follow my poondu rasam recipe and use less garlic cloves.However you make,this rasam tastes great with the flavor & hotness of pepper.Lets see how to make this hot n spicy Indian pepper rasam with stepwise recipes !
Check out my Milagu kuzhambu & Iyengar Milagu kuzhambu recipes too !

Milagu Rasam/Pepper Rasam

How to make pepper rasam/Milagu rasam for cold

Cuisine: Indian

Category: Rasam Recipe

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Tamarind - Small gooseberry size Tomato - 1 no (skip tomato & use medium gooseberry tamarind to drink as a soup for cold) Pepper corns/Milagu - 1 tsp ( Use 1.5 tsp for more spiciness) Cumin seeds/Jeeragam - 1/4 tsp Garlic cloves - 2 nos (optional) Pepper powder –1/4 tsp ( to sprinkle at the end) Turmeric powder - 1/8 tsp Hing/Asafetida – a pinch Salt & water - as needed Sugar - 1/4 tsp To temper Ghee - 2 tsp Mustard seeds - 1/2 tsp Cumin seeds - 1/2 tsp Red chilli - 1 no ( optional) Curry leaves - few Coriander leaves - to garnish

METHOD

Soak tamarind in one cup of water for 20 minutes and take extract.Wash and chop the tomato into pieces.Crush it using your hands and add to tamarind extract.Add salt,turmeric powder,hing and few curry leaves. Coarsely powder the pepper corns+Jeera+garlic cloves(with skin). Heat a kadai with ghee. Splutter mustard seeds,Cumin seeds and a pinched red chilli.Add the tamarind extract +1 cup of water and boil for few minutes. Add the ground pepper powder to the boiling rasam and add 1/4 cup of water. When the rasam comes to a roll boil,switch off the flame.Garnish with coriander leaves and sprinkle 1/4 tsp of pepper powder on top to get a nice flavor.Transfer it to a bowl and enjoy drinking hot or mix with plain rice !

Note

You can avoid tomato & garlic in the above recipe.But increase the quantity of tamarind accordingly.For this recipe,u can use medium gooseberry sized tamarind. Add more pepper corns for spicy rasam.

Make this hot n flavorful pepper rasam.Enjoy drinking as a soup or mix with plain rice & ghee !

Tastes yum!!

 

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Vegetarian Sweet Potato Wraps with Crispy Chickpeas

Wraps are always a favorite in my kitchen, and this time around I wrapped up some slightly spicy roasted sweet potatoes and chickpeas served along with a tangy tahini lemon sauce. They don't take very long to make at all. Once the chickpeas are boiled, everything gets tossed together with aromatic spices and then popped into the oven. The sauce is easily whipped up while the vegetables and chickpeas are roasting.

I admit that I didn't make my own flat breads this time around but purchased pitas from the store instead. I would however recommend making some homemade tortillas to go along with this scrumptious mixture of goodness. It is so good, you don't even need to serve in a wrap. If preferred, serve over a bed of salad greens or rice.

Vegetarian Sweet Potato Wraps with Crispy Chickpeas

Recipe by Lisa Turner Adapted from Minimalist Baker Published on December 3, 2015 Tender sweet potatoes roasted with chickpeas and aromatic spices, stuffed in a wrap and drizzled with a delicious tangy lemon and tahini sauce Print this recipe Sweet potatoes: 2 large sweet potatoes 1 tablespoon sesame oil 1 tablespoon fresh thyme (1 teaspoon dried) 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne 1/2 teaspoon sea salt Chickpeas: 3/4 cup dried chickpeas (2 cups cooked or 1 19 oz can) 1 tablespoon sesame oil 1 tablespon fresh thyme (1 teaspoon dried) 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/4 teaspoon ground cardamon 1/4 teaspoon ground cinnamon 1/2 teaspoon sea salt Lemon Tahini Sauce: 1/2 cup tahini 1/3 cup fresh lemon juice 2 cloves garlic, minced or crushed small handful of fresh chives, finely chopped 2 tablespoons nutritional yeast 2 1/2 tablespoons sesame oil water to thin as needed sea salt to taste   pita breads or tortillas for wrapping chopped fresh parsley for garnish (optional) Instructions: Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until tender. Drain and set aside. Meanwhile, line a baking sheet with parchment paper and preheat an oven to 400°. Scrub the sweet potatoes well and cut into bite-size pieces, leaving the skin on. Put the sweet potatoes in a bowl and toss with the sesame oil, thyme, cinnamon, cayenne and salt. Arrange evenly on the baking sheet, leaving room in the middle for the chickpeas. Transfer the cooked chickpeas to the same bowl used to toss the sweet potatoes. Add the sesame oil, thyme, cumin, coriander, paprika, cardamon, cinnamon and salt, and toss well to coat. Transfer the chickpeas to the baking sheet. Bake the sweet potatoes and chickpeas for 25 minutes, stirring the mixture after 15 minutes, until the potatoes are fork tender and the chickpeas are browned. Meanwhile, make the sauce by whisking together all of the ingredients in a medium bowl. To serve, top a pita or tortilla with a portion of the sweet potatoes and chickpeas. Drizzle with some sauce, sprinkle with some parsley if desired, wrap them up, and enjoy. Makes 4 to 6 wraps

Other wraps and sandwiches to enjoy from Lisa's Kitchen:
Chickpea Quinoa Vegetable Wraps
Mung Dal Chila Paneer Wraps
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto

Vegan Delights: 88 Delicious Recipes for the Complete Three-Course Meal

Easy Walnut Chutney Recipe - Side dish For Idli,Dosa

Nowadays I started to look for some healthy chutney recipes other than my usual coconut chutney & onion,tomato chutney recipes.Recently I came across this walnut chutney recipe in a facebook page.Its recipe was very similar to my hotel style thick coconut chutney recipe.So this morning I tried it for our breakfast as a side dish for Samai idli/Little millet idli( Recipe yet to come).After having this chutney,Sendhil told its taste is very similar to peanut chutney.Its an easy to make,South Indian style chutney using less coconut.You can make it without coconut too.It was tasting good with Samai Idli & Dosa as well.If you don’t have walnuts in hand,you can prepare this chutney with Almonds/Badam or just with the skin of almonds.ie badam peel.It will come out well.Refer notes section for more variations.Lets see how to make Indian style,healthy walnut chutney recipe in detail !Check out my 40+ Chutney varieties HERE

Walnut chutney recipe

Easy and healthy side dish for idli,dosa - Walnut chutney

Cuisine: Indian

Category: Chutney Recipe

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup = 200ml Walnut kernels - 1/2 cup Grated coconut - 3 tbsp ( optional) Fried gram dal/Pottukadalai - 1 tbsp Green chilli –2-3 nos (use 4 for more spicy taste) Garlic cloves - 5 small ( OR) Ginger - 1 inch piece Salt & water - as needed Tamarind - a pinch (optional) To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Curry leaves - few

METHOD

Take all the ingredients given under “to grind”.First grind everything to a thick paste without adding water. Then add water little by little and grind to a smooth paste.Transfer the chutney to a bowl.Temper mustard seeds,urad dal & curry leaves.Mix with chutney.Enjoy with hot idli & dosa !

Note For variations u can skip garlic cloves and add 1 inch ginger piece. You can add 2 small onions along with garlic cloves. Skip coconut if you don’t want to use it.But fried gram dal is used for binding.So don’t skip it. You can try using red chillies instead of green chillies. Add more green chillies for spicy chutney. You can temper one pinched red chilli along with other seasoning ingredients.

Easy,healthy Walnut chutney – Tastes the best with hot idli & dosa !!

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No Croutons Required - Late Autumn Edition

Welcome to the November 2015 edition of No Croutons Required, a monthly event featuring vegetarian soups and salads, alternately hosted by my dear friend Jacqueline of Tinned Tomatoes and myself. This month we have 9 dishes to share and given the time of year, squash certainly seemed to be a favourite. As always, a big thanks to all who submitted a recipe. Now onto the mouthwatering soups and salads.

Recipe: Coconut, Sweet Potato Soup and Ginger Soup with Pearl Barley

Chef: Lauren
Blog: Hole Food Family
Location: UK

First up we have this nourishing and hearty soup with creamy coconut milk, onion, celery, carrots, sweet potato, lentils and barley. Finished up with fresh coriander, this is certainly a superb way to get all warm and cozy. Everything you need for a balanced meal appears is this bowl of goodness.

Recipe: Pumpkin Soup

Chef: Kate
Blog: Gluten Free Alchemist
Location: UK

Pumpkin season always makes me happy and what better way to enjoy it than in a soup that is warming and comforting. Made with munchkin pumpkins that are roasted, with some homemade chili power, coriander, onion, garlic, carrots and celery, this beautiful bowl is garnished with roasted pumpkin seeds and some roasted pumpkin chunks after the soup has been pureed.

Recipe: Pumpkin, Almond and Quinoa Soup

Chef: Johanna
Blog: Green Gourmet Giraffe
Location: Australia

Now for another pumpkin soup and this one includes quinoa too for an extra burst of protein and goodness. Certainly this soup will help to cheer one up. Onion, garlic, celery, carrots, parsnip, capsicum, nutritional yeast, almond butter also make an appearance and this bowl is garnished with a drizzle of sriricha and fresh herbs. I could not resist this soup. Simply divine.

Recipe: Warming Butternut Squash and Root Vegetable Soup

Chef: Angela
Blog: Only Crumbs Remain
Location: UK

Squash soup just got fancier here served up in the hollowed squash along with some crusty bread. Along with the butternut squash, onion, turnip, potatoes, sweet potatoes and thyme are whizzed together for one healthy bowl of goodness. Yes, please.

Recipe: Carrot, Ginger and Butternut Squash Soup

Chef: Janice
Blog: Farmersgirl Kitchen
Location: UK

This lovely squash soup surely would make for a perfect lunch. Onions, carrots, fresh ginger, butternut squash and some milk if you please all shine here. Soup is a staple year round and when squash is in season, make it shine like it does in this bowl. Serve up with some nice crusty bread and you are all set.

Recipe: Minty Avocado, Watermelon and Feta Salad

Chef: Saswati
Blog: Potpourri
Location: India

Now it's time to serve up a refreshing salad. A fine way to tone down after indulgent holiday binges, watermelon, cucumber, avocado, tomato, red onion, feta cheese, fresh mint and pomegranate kernels are tossed with lime juice and olive oil. I'd enjoy this anytime of year.

Recipe: Turnip and Lentil Salad

Chef: The Veghog
Blog: The VegHog
Location: UK

Turnip is indeed an underappreciated vegetable, but it surely stands out here in this lovely salad with mixed salad leaves, carrots, puy lentils and pistachios all dressed up with onion, white wine vinegar, olive oil, black treacle and thyme. No eggs or croutons required.

Recipe: Butternut Squash, Chilli and Coconut Milk Soup

Chef: Elisabeth
Blog: Easy Peasy Foodie
Location: UK

Now for another gorgeous squash soup. This one includes onion, cubed butternut squash, garlic, chili flakes, ginger, creamy coconut milk and fresh coriander. The garnish of coriander, pumpkin seeds and sliced red chili really make this a special bowl that would be ideal to serve to guests, especially served with pumpkin seed and rye soda bread.

Recipe: Lentil Salad with Rye Berries and Sun-Dried Tomatoes

Chef: Lisa
Blog: Lisa's Kitchen
Location: Ontario, Canada

My contribution this month is a flavourful and easy to prepare lentil salad with rye berries, tangy sun-dried tomatoes and marinated onion and herbs. Served over a bed of baby kale, a complete meal awaits, especially when served with homemade biscuits.

And that concludes the roundup for this month. Jacqueline will be hosting the December 2015 edition. Check her site for the announcement.

Brinjal Biryani/Kathirikai Biryani Recipe

Actually I wanted to finish my Sunday Lunch Recipes series this week by posting an interesting biryani recipe.But suddenly I changed my plan and postponed the conclusion of this series to next weekend as I came across this yummy biryani recipe using my favorite vegetable, Brinjal . I have tried brinjal gravy as a side dish for biryani but never thought of making a biryani adding whole brinjals.When Valarmathi shared this Kathirikai biryani,I was so excited & bookmarked it immediately to try this one.In Andhra,people call this as Vankaya biryani but its method & ingredients are slightly different. I made few additions to the original recipe and tried it yesterday.It came out very well.Being a big brinjal fan,I loved this rice to the core.I am so happy to add this biryani recipe in my Sunday Lunch Recipes Series and this is my 35th recipe in this series!Lets see how ro make this yummy & delicious Brinjal Biryani/Kathirikai Sadam recipe.I am dedicating this post to all brinjal lovers like me .

Brinjal Biryani Recipe

How to make birnjal biryani / Kathirikai sadam

Cuisine: Indian

Category: Biryani

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup = 200 ml Raw Rice OR Steamed Rice - 1 cup Cooking oil or ghee -  2tbsp Small brinjals - 6 nos Big onion - 1 no Ripe tomato - 2 nos Curd – 2 tbsp Green chillies – 2-3 nos Whole Garam masala - 1 each ( cinnamon,2 cloves,cardamom,black stone flower,bayleaf) Fennel seeds – 1/2 tsp Mint leaves – few Coriander leaves - few Water - 2.5 cups To stuff & marinate brinjals Ginger & garlic paste - 1 tbsp Red chilli powder - 1 tsp Dhania powder –1 tsp Garam masala powder - 1/2 tsp Lemon juice - as needed

METHOD

Wash and slit the brinjals into 4 pieces without removing the stem. Keep them immersed in water till use to avoid discoloration.Mix all the masala powders & ginger,garlic paste with lemon juice given under “to marinate & stuff brinjal”.Stuff this paste inside the brinjal and let it marinate for 20 minutes. In a pressure cooker base, heat oil and saute the whole garam masala & fennel seeds.Do not burn the fennel seeds.Add onions & slitted green chillies immediately.Saute until transparent.Add the tomato pieces & saute until mushy. Now add the marinated brinjal and mix well until it shrinks slightly. Add mint leaves +coriander leaves.Mix well and then add curd.Stir it well & add water with required salt. Add the rice,mix well & pressure cook in low flame for one whistle.Open & fluff it with a fork.Serve hot with raita!

Note

Adjust the quantity of spices as per your taste. You can replace brinjal with mixed vegetables or mushroom.In that case u don’t need to marinate.Instead add the paste after sauting onions & mix well till its raw smell leaves off I din’t use basmati rice or jeera rice for this biryani.You can use them if you wish.For 1 cup of basmati rice,u should add 2 cups of water after soaking the rice for 20 minutes.for jeera rice, use 1:2 water without soaking the rice.

Try this easy,yummy biryani recipe if you are a brinjal fan.U will fall for its taste !

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