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


07
Sep 16

Amla-Til ki chutney (gooseberry and sesame seed chutney)

We live in the age of speed, where the lack of time dominates our lives. This chutney is full of vitamin C from amla and protein from sesame seed. You can enjoy the nutty flavor of Til. Serve the chutney in combination with rice or chapati/ bread. It is good to include it in our daily food to keep ourselves healthy with glowing skin.

Ingredients:

  • Amla: 100gm.
  • Til: 50 gm
  • Salt:  half teaspoon (as per taste)
  • Green chili: 2 -3 no. (As per taste)
  • Garlic (big): 5-6 flakes
  • Ginger: 1”pieces
  • Mustard oil/olive oil: half teaspoon (optional)

Preparation:

  1. Dry roast sesame seed on medium flame till it sputter and changes the color into light brown. Keep aside.
  2. Clean amla and cut into small pieces, Discard the seed. Keep aside.
  3. Cut chili, garlic and ginger into small pieces, Keep aside.

Method:

  1. Grind all ingredients together, make fine paste along with require quantity of water, Chatpati amla ki chutney is ready to serve after seasoning with breakfast or meal.

For seasoning:

  1. Take a small fry-pan, heat oil, Add red chili, cumin, and mustard seeds, when they sputtered, put off the flame; add this as a garnish to the chutney.
    Amla-Til ki chutney (gooseberry and sesame seed chutney)

    Amla-Til ki chutney (gooseberry and sesame seed chutney)

    Ingredients

    Ingredients

    Dry roast sesame seed

    Dry roast sesame seed

    changes the color into light brown

    changes the color into light brown

    Ingredients

    Ingredients

    Grind all ingredients together

    Grind all ingredients together

    Grind all ingredients together

    Grind all ingredients together

    chutney is ready to serve after seasoning

    chutney is ready to serve after seasoning

    Amla-Til ki chutney (gooseberry and sesame seed chutney)

    Amla-Til ki chutney (gooseberry and sesame seed chutney)

    Amla-Til ki chutney (gooseberry and sesame seed chutney)

    Amla-Til ki chutney (gooseberry and sesame seed chutney)


07
Aug 16

Wax apple chutney (Syzygium samarangense)

The dish I am sharing today is just an experiment, and I was surprise the taste and texture, loved by my family and neighbors. I am glad that I did quite good job on it.

I had a tree laden with wax apple fruits. My son loved this fruits as a salad. It is crisp, crunchy and mild sweet and tangy in taste. Due to this amazing flavor I made chutney, ‘wax apple chutney’. Daily eating wax apple is good for digestion, lower the cholesterol, and reduce fever above all it gives very refreshing on a hot day of Kerala and Tamil nadu.

Ingredients:

  • Wax apple: 100gm.
  • Garlic: 10 gm.
  • Black salt: half teaspoon
  • Salt: half teaspoon (as per taste)
  • Sugar: 1 teaspoon
  • Green chili: 4 no. (As per taste)
  • Cumin seed: 1teaspoon

Preparation:

  1. Wash and clean wax apple properly.
  2. Chop coarsely garlic, green chili and wax apple.

Method:

  1. Grind all ingredients together.
  2. Make fine paste.
  3. Beautiful pinkish Chatpati wax apple chatney is ready to serve with breakfast or meal.
Wax apple chatney

Wax apple chatney

Ingredients

Ingredients

Ingredients

Ingredients

Grind all ingredients together

Grind all ingredients together

adding salt

adding salt

Grind all ingredients together

Grind all ingredients together

Wax apple chatney

Wax apple chatney

Wax apple chatney

Wax apple chatney

Wax apple chatney

Wax apple chatney

Wax apple

Wax apple