19
Nov 16

Peanut chutney (Moongphali ki chutney)

Ingredients:

  • Peanut: 50gm
  • Curd: 2 tablespoon
  • Salt: ½ teaspoon

For seasoning:

  • Refined oil: ½ teaspoon
  • Mustard seed: ½ teaspoon
  • Curry leaves: 8-10 no.

Preparation:

  1. Dry roast peanut, discard the skin keep aside.

Method:

  1. Put peanut and salt in mixer along with water, grind this to fine paste. Add curd and mix well, chutney is ready after seasoning.

For seasoning:

  1. Take a small fry-pan, heat oil; add mustard seed and curry leaf, when they sputter, put off the flame.
  2. Add this as a garnish to the chutney, now chutney is ready to be served.
Peanut chutney (Moongphali ki chutney)

Peanut chutney (Moongphali ki chutney)

Ingredients

Ingredients

Ingredients

Ingredients

grind this to fine paste

grind this to fine paste

Add curd

Add curd

seasoning

seasoning

Add seasoning

Add seasoning


08
Nov 16

moongphali ki chutney (Raw peanut dip)

Indulge your taste buds in peanut chutney, which is not roasted. Authentically we roast the peanut then only prepared, but in this recipe peanut chutney is made without roasting. It is magically delicious and finger- licking, using green chili and garlic.

Ingredients:

  • Raw Groundnut: 100gm.
  • Salt:  1 teaspoon (as per taste)
  • Green chili: 2 no. (As per taste)
  • Garlic: 3-4 flacks

For seasoning:

  • Cooking oil: 1 teaspoon
  • Mustard seed: 1 teaspoon
  • Asafetida: 1 pinch
  • Red chili: 1 no.
  • curry leaves: 1 twig

Method:

  1. Grind all ingredients together, make fine paste.Transfer this paste into serving bowl, Keep aside.

For seasoning:

  1. Take a small fry pan, put oil in it, when smoke begins to come, add mustard seed, whole red chili, sputter it for few seconds.
  2. Put off the gas. Add asafetida, spread this seasoning all over the chutney.
  3. Chutney is ready to serve with breakfast or meal, you can serve this chutney with upma, dosa, or any dish
Moongphali ki Chutney (raw peanut dip)

Moongphali ki Chutney (raw peanut dip)

Ingredients

Ingredients

Grind all ingredients together

Grind all ingredients together

grinded paste

grinded paste

seasoning

seasoning

add mustard seed, whole red chili

add mustard seed, whole red chili

add mustard seed, whole red chili

add mustard seed, whole red chili

add mustard seed, whole red chili

add mustard seed, whole red chili

Spread this seasoning

Spread this seasoning

Moongphali ki Chutney (raw peanut dip)

Moongphali ki Chutney (raw peanut dip)


01
Oct 16

Date and tamarind chutney (phalahari chutney)

Ingredient:

  • Seedless Date: 50 -60 gm.
  • Tamarind: 50 gm
  • Jaggery/ sugar: 50 gm
  • Dry ginger powder: half teaspoon
  • Sendha namak (White rock Salt): 1 tea spoon
  • Clove: 5 no. (Roasted powder)
  • Hot Water: 1 and half cup

Preparation:

  1. Soak tamarind into hot water for half an hour, mash it and take out pulp (you can mash it with the help of sieve). Keep aside
  2. Chop the dates roughly, keep aside.

Method:

  1. Pour tamarind pulp, sugar and date into heavy bottom pan, boil it till date get soft, it will take 8-10 minutes on medium flame. Put off the flame. Pass this mixture from sieve and grind the residue again pass through mixture with sieve. You can add little quantity of water if required, Discard the residue now.
  2. Add salt, dry ginger powder, cumin powder, boil for couple of minutes for required consistency .put off the flame, add cloves powder into it. Stir well.
  3. Now Date and tamarind chutney (phalahari chutney) is ready to be served with ‘phalahari Paniyaram’,’phalahari handwa’,’ phalahari tikki’ and may more.
    Date and tamarind chutney (phalahari chutney)

    Date and tamarind chutney (phalahari chutney)

    Ingredients

    Ingredients

    Pour tamarind pulp, sugar

    Pour tamarind pulp, sugar

     boil

    boil

     boil

    boil

    sieve

    sieve

     grind

    grind

    sieve

    sieve

    sieve

    sieve

    sieve

    sieve

    mixture

    mixture

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    Add salt, dry ginger powder, cumin powder

    boil

    boil

    add cloves powder

    add cloves powder

    Date and tamarind chutney (phalahari chutney)

    Date and tamarind chutney (phalahari chutney)

    Date and tamarind chutney (phalahari chutney)

    Date and tamarind chutney (phalahari chutney)


30
Sep 16

Phalahari peanut chutney

Ingredients:

  • Peanut: ½ cup
  • Curd: ½ cup
  • Sugar: 1teaspoon
  • Green chili: 1 no.
  • Ginger: 1” piece
  •  Lemon: 1 no.
  • Sendha namak/rock salt: ½ teaspoon (as per taste)

Preparation:

  1. Dry roast peanut, discard the skin keep aside.
  2. Chop green chili, keep aside.

Method:

  1. Put all ingredients for the chutney in mixer except lemon, grind this to fine paste. Now chutney is ready.
  2. Add lemon juice, mix well. Phalahari peanut chutney is ready to be served.
Phalahari peanut chutney

Phalahari peanut chutney

Ingredients

Ingredients

Put all ingredients

Put all ingredients

Add lemon juice

Add lemon juice

Phalahari peanut chutney

Phalahari peanut chutney


11
Sep 16

    Dry garlic chutney

Ingredients:

  • Garlic big: 10-12 flacks
  • Fresh coconut: half cup
  • White Sesame seed: 2 table spoon
  • Peanut: 2 tablespoon
  • Cumin seed: 1 teaspoon
  • Dry red chili: 6-8 no.
  • Coriander: 2 tablespoon
  • Tamarind: 1 teaspoon
  • Salt: 1 teaspoon
  •  Asafoetida: 1 pinch

Preparation:

  1. Scrap coconut, Keep aside.

Method:

  1. Dry roast scrap coconut till light brown color comes. Keep aside.
  2. Dry roast peanuts till brown color starts to come, let it cool. Remove the skin of peanuts, keep aside.
  3. Dry roast sesame seed till it starts to puff. Keep aside.
  4. Put oil in a wok, when oil starts to smoke, add asafoetida, chili and garlic, Fry till light brown in color, keep aside.
  5. Put all ingredients into grinding jar and grind well, dry garlic chutney is ready to serve, Store into a glass jar for a week or two.

Serving style:

  1. You can serve directly as dry chutney, or add little amount of ghee/ olive oil, mix with your finger, It goes very well with vada-pav, dosa, hot rice with ghee.
 Dry garlic chutney

Dry garlic chutney

Ingredients

Ingredients

Ingredients

Ingredients

Put all ingredients into grinding jar

Put all ingredients into grinding jar

Put all ingredients into grinding jar

Put all ingredients into grinding jar

grind well

grind well

Dry garlic chutney

Dry garlic chutney