Ginger Chutney/Allam Chutney

Tags

Allam Chutney, Allam pachadi, chutney recipe for idli dosa, easy chutney recipes, Ginger Chutney, how to make allam chutney, Pesarattu, side dish for pesarattu

Ginger chutney is one of the best chutney combination for Pesarattu dosa, it goes great with normal idli/dosa, Millets Idli. as well. Few years back my friends mom taught me this recipe. She can only talk in telugu and though I can understand and speak telugu, it was a big challenge for me to get those ingredients she was mentioning. Finally I took her to the kitchen and made her show me what she was mentioning 😉 Pesarattu was again a recipe which I came to know from her.

If you would like to read some health benefits of ginger, here is a link which I had posted long back.

Here is the recipe…

Ingredients:

Ginger : 1 1/2 inch piece (can be reduced to 1 inch piece)

Garlic clove :2

Dry red chili : 2

Channa dal : 1 1/2 tablespoon

Urad dal : 1 tablespoon

Tamarind : small piece

Jaggery : 1 teaspoon

Oil : 3/4 teaspoon

To temper:

Mustard Seeds : 1/4 teaspoon

Urad dal : 1/4 teaspoon

Curry Leaves : Few

Water, salt : as needed

Method:

• Peel skin of ginger and chop of small pieces.
• Heat 1/4 teaspoon oil. When hot, add garlic cloves, red chili and saute till garlic changes slight brown. Set aside.
• In the same pan, add ginger and saute for 2 to 3 mins. Set aside.
• Heat 1/4 teaspoon more oil in the same pan, add channa dal, urad dal and saute till golden brown. Set aside.
• Let all the above cool. Now to this add tamarind piece, jaggery and grind it to a fine paste.
• Add required salt and water to grind.
• Take in a bowl and keep aside.
• Heat 1/4 teaspoon oil in a pan, when hot add mustard seeds, urad dal when it crackles add curry leaves. When they splutter, add it to the ground chutney.
• Ginger chutney is ready.

Serve with Pesarattu/Idli/Dosa/Millets Idli.

Some of the breakfast for which you can have this chutney as accompaniment recipes here

Semolina Upma/Broken Wheat Rava Upma

Tapioca Pearl Kichadi/ Javvarisi upma

Oats Upma

Lentil crepes/ Adai Dosa

Pesarattu / Moong Bean Crepes

Tomato Dosa(No fermentation)

Arisi Upma/Rice Rava Upma

Oats Uthappam

Oats Idli

Millets Idli

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Vendakkai Mor Kuzhambhu/Okra Yogurt Gravy

Tags

butter milk, chettinad style more kuzhambhu recipe, how to make vendakkai more kuzhambhu, Mor Kuzhambhu, more kuzhambhu recipe, More Kuzhambu, Vendakkai More Kuzhambu, Yogurt

Mor Kuzhambhu is a south Indian yogurt based gravy similar to khadi in north India. Everyone absolutely loves this dish, I am no exception to it. I learnt it from my grandma. Buttermilk made with yogurt cools down the body temperature, is used in this gravy. I usually prepare this when I have some left out okra in the fridge. Never bothered to take pictures 🙂 Then I thought I should include it in my blog too. So here it is.

This recipe is what my mom and grandma uses, which is a little different from others. This is my 175th post, I am very happy to share my family recipe here 🙂

 

Ingredients:

Vendakkai/Okra/Ladies Finger : 6 to 7 (medium sized)

Onion : 1/4 of a large

Yogurt/Curd : 1/2 cup

Water : as needed

Salt : as needed

oil : 1 teaspoon

Red Chili : 1

Mustard seeds : 1/2 teaspoon

Curry Leaves : Few

To grind:

Cumin Seeds : 1/4 teaspoon

Channa dal : 1/2 teaspoon

Green Chili : 2

Ginger : 1 inch piece

Grated Coconut: 2 tablespoon

Raw rice/Pachai arisi : 1 teaspoon

Method:

• Soak all the items in to grind for 15 to 20 mins.
• Meanwhile wash okra, pat it dry in a cloth and remove the water. Chop them to pieces.
• Chop onion.
• Grind all the items which are soaked to a fine paste after 15 to 20 mins.
• Heat oil in a pan, when hot add mustard seeds, red chili. When it splutters, add curry leaves.
• Then add onions saute for 2 mins.
• Next add the chopped okra. Saute till the slimness goes off the okra. Make sure to stir in between.
• When the slimness goes off, add the ground paste above with required salt to the okra. Add one cup water.
• Cover the pan with lid and cook for 10 mins.
• Now the gravy thickens, so make sure it doesn’t stick to the bottom of the pan.
• Meantime, add curd/yogurt with 1/2 cup water and blend it to a watery liquid(butter milk)
• Check if the okra’s are well cooked, if not add some water and cook.
• When the okra’s are well cooked, add the butter milk and heat for just 2 mins.
• If you heat more, then it would turn curdled. Chop few cilantro leaves and garnish.

This goes great with rice. ( As we take brown rice for everyday use, my picture has it 🙂 )

Any veggies of your choice can be used.

Curd / Yogurt should not be very sour.

You can add a pinch of turmeric as well. I like it in the whitish color 😉

 

Broccoli Stir fry

Tags

Broccoli fry, Broccoli Indian recipe, Broccoli recipe, Broccoli simple Indian recipes, Broccoli Stir Fry, Broccoli Stir Fry Indian Style

I am not a big fan of broccoli, but wanted to give it a try. Made this simple broccoli stir fry and it was an easy bachelor recipe. As most of my blog followers have been asking for simple recipes, I thought I should post some. So here it is.

 

Ingredients:

Broccoli : 1 medium floret

Onion : 1/4 of a large

Garlic pods : 3

Red Chili Powder : 1 teaspoon

Garam Masala : 1 teaspoon

Salt : 1/2 teaspoon

Oil : 1 teaspoon

Cumin Seeds : 1 teaspoon

Water : as needed

Method:

• Clean the broccoli floret and separate to small pieces.
• In a medium pan take some lukewarm water, add 1 teaspoon salt and let the broccoli flowers soak for 10 mins. (In case there are any germs, this helps reducing it)
• Chop garlic to small pieces.
• Heat oil in a pan. When hot add cumin seeds and garlic.
• Garlic tempers the oil this way.
• Next add the chopped onions and saute for 2 mins.
• Now add broccoli and saute for 2 mins.
• Add red chili powder, garam masala powder and salt. Mix well.
• Sprinkle some water and cook broccoli.
• It gets cooked within 5 to 7 mins.
• Serve with roti/Paratha/rice.

Broccoli cooks very fast, so be careful not to overcook and not to add too much water , it would become mushy.

 

Vengaya Kose/Onion Tomato with coconut gravy

Tags

chettinad recipe, Chettinad side dish, gravy for dosa, simple gravy for idli, South Indian breakfast recipe, South Indian Recipe, Vengaya Kose, Vengaya Kose recipe

Vengaya kose is a very common Chettinad side dish for idli/dosa. When I have to prepare something which is of Chettinad style, I usually get recipe from my grandma or mom. These days both of them are really busy with their work. So got this recipe from Solai Achi website , here we can find most of the chettinad special recipes.

Ingredients:

Onion : 1/2 of a large

Tomato : 1/2 of a large

Potato : 2 small

Cinnamon stick : 1 small

Cloves : 2

Oil : 1 1/2 teaspoon

Fennel seeds : 1 teaspoon

Salt : as needed

Water : as needed

To grind:

Grated coconut : 2 tablespoons

Roasted gram/pottukadalai : 1 tablespoon

Garlic : 2 pods

Fennel seeds : 1 teaspoon

Red Chili : 2

Method:

• Chop onions length wise, chop tomato and potato to small pieces
• Add all the items in to grind and with little water to make a fine paste. Set aside.
• In a pan heat oil. When hot add cinnamon sticks, cloves, fennel seeds.
• When it crackles, add onion. Saute for 2 mins.
• Then add the potato and saute till half done.
• Next add tomato and saute till they are mashed well. Add salt and mix.
• Now add water to cover just a bit above the veggie layer.
• Cover the pan with a lid and let it cook for 5 mins.
• Now check if the potato are 90% done, then add the ground paste.
• Simmer for 5 mins and cook.
• Finally add cilantro leaves and garnish.

This goes well with any idli/Dosa/Chappati.

Green Chutney(Dip) with Avocado

Tags

Avocado dip, Green CHutney dip, Green Chutney recipe, Green Chutney spread, Green Chutney with avocado, Mint Cilantro chutney, Sandwich chutney, Sandwich chutney recipe, sandwich spread

Who doesn’t love green chutney? I hope I am not biased 😉 , but as far as I have seen many of us love this chutney. It goes great as a sandwich spread, dip for chaat, samosa, pakora. I tried it with an addition of avocado. It came out really well.

Ingredients:

Cilantro Leaves : 1 cup (packed)

Mint Leaves : 1/2 cup(packed)

Ginger : 1 inch piece

Green Chili : 2

Salt : as required

Cumin Powder/Jeera Powder : 1 teaspoon

Lemon juice : 1 tablespoon

Avocado : 1 small

Method:

Clean cilantro leaves, mint leaves. Peel ginger skin. Cut the green chili. Scoop avocado.

In a blender, add all the ingredients and make it a fine paste.

This can be stored in refrigerator for 3 days. Lemon juice helps retain the color.

I served as a spread for bread toast. This is a versatile recipe which can be used as a side dish for any Indian items.

Peanuts Chutney

Tags

Andhra style Peanuts Chutney, easy peanuts recipe, how to make peanuts chutney, Indian style chutney recipes, Kadalai Chutney, Peanuts Chutney, peanuts recipe

I have never been liking peanuts until I started having this chutney. My hubby loves peanuts on the other hand. When ever we are on flight or any trips his major snack would be roasted peanuts. I somehow never developed that liking for peanuts. When I saw so many people discussing on this chutney, I felt I should give it a try some time. And I absolutely loved this chutney. Of all the chutney’s I prepare peanuts chutney has now become my favorite 🙂 A very simple chutney and goes well with any South Indian breakfast. I have adapted this recipe from vahchef.

Ingredients:

Roasted Unsalted Peanuts : 1/2 cup

Red chili Powder : 1 1/2 teaspoon

Tamarind paste : 1 teaspoon

Water : as per need

Salt : as per need

Mustard Seeds : 1/2 teaspoon

Urad dal : 1/2 teaspoon

Curry Leaves : Few

Asafoetida : 1/2 teaspoon

Cumin Seeds : 1/2 teaspoon

Oil : 1 teaspoon

Method:

• In a pan, heat half a teaspoon of oil, when hot add the roasted peanuts. Saute well for 3 to 4 mins.
• Soak tamarind in water and make juice.
• When it turn slight golden brown, stop heat and add red chili powder, tamarind juice.
• Allow it to cool.
• Next in a blender/mixer, add the above along with salt , water and grind it to chutney consistency.
• In a small pan, heat remaining oil. When hot add mustard seeds, urad dal, cumin seeds, asafoetida. Let it splutter.
• Finally add curry leaves and stop, add this is to the ground chutney.
• You can serve this with Idli/Dosa, Upma, pongal.

 

Onion Chutney/Vengaya Chutney

Tags

Chutney for oats dosa, easy onion chutney, how to make onion Chutney, Indian style chutney recipes, Onion Chutney, Vengaya Chutney

Recently we had a potluck at one of our friends house. As we are the only South Indians in that group, I usually prepare some thing in south Indian style. So this time it was adai dosa and onion chutney. Everyone absolutely loved it. Onion chutney was a super hit 🙂

This is one of the most simplest chutney that I love. This has the slight sweetish and quite a spicy taste. When ever you want a nice spicy chutney for idli/dosa/adai/oats dosa do give this as an accompaniment, it tastes best together.

Ingredients:

Shallots : 15 or Onion : 1 large ( I prefer shallots for this recipe)

Red Chili : 4

Tamarind Paste : 1 tablespoon

Sesame Oil : 1 tablespoon

Mustard Seeds : 1 teaspoon

Urad dal : 1/2 teaspoon

Curry Leaves : Few

Salt : 1 teaspoon (adjust accordingly)

Water : as needed to grind

Method:

• Peel the skin of shallots or onion and dice to small pieces.
• Heat half a tablespoon of oil in a pan. When it is hot add the red chili by breaking it.
• Next add the pieces of onion/shallots and mix.
• After 3 to 4 mins, add the tamarind paste and mix.
• Let onions turn translucent. When it is almost pink in color, stop and let it cool.
• Put it in a mixer and grind it well with water and salt to a fine paste. Check for salt and adjust accordingly.
• Now heat the remaining 1/2 tablespoon of oil in a small pan.
• When hot add mustard seeds, urad dal. Let it splutter and urad dal turns slight golden brown. Add the curry leaves and when it splutters, mix this in the chutney.
• Easy Onion chutney is ready 🙂

 

 

 

Keerai Molagootal/Spinach coconut Gravy

Tags

Keerai Molagootal, Molagootal recipe, Palakkad style molagootal recipe, Spinach coconut gravy, Spinach Gravy, Spinach Indian style gravy

This recipe was introduced by my friend, she said you must definitely try it. I absolutely loved this recipe. When I found it the first time I felt it was a very lengthy process. But I could make it within half hour. This has the goodness of both spinach and coconut along with dal. Do give it a try. This is adapted from Palakkad Chamayal blog.

Ingredients:

Spinach : 2 cups packed

Toor Dal : 4 tablespoons

Grated coconut : 3/4 cup

Urad dal : 1 teaspoon

Red Chili :1

Cumin seeds : 1 teaspoons

Mustard Seeds : 1 teaspoon

Oil : 1 teaspoon

Salt : 3/4 teaspoon

Asafoetida : a generous pinch

Method:

• Pressure cook toor dal for 4 to 5 whistles and leave it for the pressure to subside.
• Clean spinach and roughly chop. Boil the spinach leaves with very little water for 3 to 4 mins in high. Allow it to cool.
• Next in a blender make it a fine paste. Set aside.
• Heat oil in a pan, when hot add cumin seeds, red chili and urad dal. When urad dal turns little brownish, stop and cool down.
• Now add the above with coconut and grind to a fine paste.
• Now open the pressure cooker and mash the cooked dal well. Add the coconut paste with urad dal.  Boil for few mins, add salt and mix well.
• Now add spinach and boil for just 2 mins and stop.(do not over boil)
• Heat another teaspoon of oil and add mustard seeds, asafoetida. When they splutter, stop and mix with the above.

Tasty molagootal is ready, serve with either rice or roti.

Tofu Burji

Tags

how to make Tofu Burji, Tofu, Tofu Burji, Tofu Indian Style Recipe, Tofu Recipe

Recently I tried this Tofu burji and it tasted awesome. A vegan option instead of egg burji and paneer burji. Tofu is high in protein, so vegan friends have this wonderful option. Though it doesn’t have the same taste as paneer, I prefer Tofu over paneer because of he health benefits.

Ingredients:

Tofu : 1 pack(any kind would work, I used regular Tofu)

Onion : 1/2 of a large

Tomato : 1

Salt : 1 teaspoon

Ginger Garlic Paste : 1/2 teaspoon

Red Chili Powder : 1/2 teaspoon

Cumin Powder : 1/2 teaspoon

Oil : 2 teaspoons

Mustard seed : 1/4 teaspoon

Urad dal : 1/4 teaspoon

Cumin Seeds : 1/4 teaspoon

Curry Leaves : few

Method:

• Drain water from Tofu, squeeze of excess water and place it in a tissue paper. Leave it for 10 mins. Again squeeze well and scramble it with palms. Keep aside.
• Chop onion and tomato.
• Heat oil in a pan. Add mustard seeds, urad dal, cumin seeds when they crackle add curry leaves.
• Next add onion and ginger garlic paste. Saute for few mins.
• Next add tomato and saute. After few mins add red chili powder, cumin powder, salt and mix well.
• Saute for few more mins, if needed add some water.
• Then add the scrambled tofu and mix. Saute for 5 mins.
• Garnish with cilantro leaves.

Goes well with roti 🙂

Mixed Vegetable Gravy

Tags

Fast and quick Indian Recipes, Healthy gravy, Indian Style gravy, Indian style side dish, Mixed Vegetable Gravy, Mixed Vegetables, Mixed Vegetables curry

Lots of my friends have been asking for simple and quick recipes lately. So today I am bringing another quick recipe with mixed vegetables. This gravy can be eaten with roti/chappathi or with rice as well. Sometime back I prepared this as a side dish for Quinoa 🙂 As we get the mixed frozen vegetables , it makes life easier. I use Goya’s pack which has a mix of carrot, beans, corn,peas and Lima beans. You can use any vegetable of your choice. If it is fresh its better. But for quick purpose frozen is what we can use 🙂

Ingredients:

Mixed Vegetables Frozen/ fresh : 3/4 cup (mentioned above)

Onion : 1/2 of large

Tomato : 2 medium

Ginger : 1/2 inch piece

Garlic : 1 pod

Red Chili Powder : 1/2 teaspoon

Turmeric Powder : 1/8 teaspoon

Garam Masala : 1/2 teaspoon

Salt : 1/2 teaspoon

Oil : 1 teaspoon

Cumin Seeds : 1/2 teaspoon

Fennel Seeds : 1/2 teaspoon

Curry Leaves : Few

Cilantro : Few strands

Method:

• Chop onion and tomato roughly, add ginger and garlic with these and blend it to a paste.
• Heat oil in a pan. Add cumin seeds, fennel seeds. When they crackle add curry leaves. Next add all the mixed vegetables and saute for 2 to 3 mins.
• Now add the onion, tomato paste to the vegetables. Let it heat for 5 mins.
• Then add red chili powder, garam masala powder, turmeric powder, salt and mix well.
• Tomatoes might splutter. So cover with a lid and cook.
• In 6 to 7 mins, check if the vegetables are cooked and the raw smell leaves off. Then stop and garnish with cilantro leaves.

Quick and easy which goes well with anything like rice, idli, dosa, roti, chappathi, paratha. It might take around 15 mins to complete this. I am sure this would be helpful for working people 🙂 Hope you enjoy it friends 🙂