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

 


25
Jul 16

Skin of raw banana chutney (Kele ke chhilke ki chutney)

Now a day’s people are looking for healthy food options, one healthy side dish is ‘skin of raw banana chutney’ (Kele ke chhilke ki chutney), the best thing about this chutney is that it doesn’t take much effort or time to prepare. The skin of raw banana consists of numerous health benefits; green chili is a good source of vitamin ‘c’ and ‘k’. It has amazing taste…

Ingredients:

  • Raw banana: 2 no.
  • Garlic: 1 -2 flake
  • Green chili: 1 no.
  • Mustard oil/olive oil: half teaspoon
  • Salt: 1 /4 teaspoon
  • Lemon: ½ (optional)

Preparation:

  1. Chop garlic and green chili.
  2. Discard the both ends and upper layer of raw banana, you can peel this with little jolting/yanking manner. As shown in photo.
  3. Now peel off the skin of raw banana thickly as shown in photo, put it into bowl filled with water. (Otherwise it will turn dark brown as it contains lot of iron).
  4. Boil /microwave the skin of raw banana. Keep aside.

Method:

  1. Grind micro waved/boiled skin of raw banana along with Garlic, Green chili and Salt.
  2. Make fine paste, add oil and mix it.
  3. Chatpati Kele ke chhilke (skin of raw banana) ki chutney is ready to serve with breakfast or meal.
  4. It goes well with chawal dal too.
Skin of raw banana chutney (Kele ke chhilke ki chutney)

Skin of raw banana chutney (Kele ke chhilke ki chutney)

Ingredients

Ingredients

Discard the both ends and upper layer of raw banana

Discard the both ends and upper layer of raw banana

Discard the both ends and upper layer of raw banana

Discard the both ends and upper layer of raw banana

peel off the skin of raw banana thickly

peel off the skin of raw banana thickly

Ingredients

Ingredients

Boil /microwave the skin of raw banana

Boil /microwave the skin of raw banana

Boil /microwave the skin of raw banana

Boil /microwave the skin of raw banana

Ingredients

Ingredients

Grind

Grind

Make fine paste, add oil

Make fine paste, add oil

Make fine paste, add oil

Make fine paste, add oil

Skin of raw banana chutney (Kele ke chhilke ki chutney)

Skin of raw banana chutney (Kele ke chhilke ki chutney)


15
Jan 16

Ginger chutney/dip (south Indian dish)

Ingredients:

  • Ginger: 50 gm.
  • Tamarind: 50 gm. (deseeded)
  • Red chili: 8-10 no.
  • Dry Coriander: 3 tablespoon
  • Cumin: 1 tablespoon
  • Garlic: 1 pod (25-30 gm)
  • Salt: 1 teaspoon
  • Oil: 2teaspoon
  • Jaggery: 30-50gm (as per taste)

For seasoning:

  • Split black gram: 1 teaspoon
  • Curry leaves: 1 twig
  • Asafoetida: 1 pinch
  • Mustard seed: 1 pinch
  • Cumin: ½ teaspoon

Preparation:

  1. Peel and chop ginger into small pieces.
  2. Take fry pan, put 1 teaspoon oil.
  3. Roast coriander on low flame wait for a minute and add cumin further wait for a minute and add chili one by one, keep on stirring. Take out all ingredients in a bowl, keep aside.
  4. Put remaining 1 teaspoon oil in the fry pan, fry ginger on medium flame till aroma comes and color becomes light brown.
  5. Let it cool to room temperature.

Method:

  1. Grind roasted coriander, cumin and red chili till becomes fine powder.
  2. Add raw garlic and tamarind and grind again.
  3. Add sugar, ginger and Jaggery and grind again till fine paste, use small amount of water if required.

Seasoning:

  1. Take fry pan, heat oil.
  2. Add cumin, mustard seed and split black gram; sputter it for few seconds.
  3. Add asafoetida and curry leaves, put of the flame.
  4. Seasoning is ready, transfer this seasoning into chutney.
  5. Ginger chutney is ready to serve with Indian bread, dosa, idly, rice etc.
  6. Store this chutney into air tight container, for 3-4 months.
    Ginger chutney/dip (south Indian dish)

    Ginger chutney/dip (south Indian dish)

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Roast coriander

    Roast coriander

    add cumin

    add cumin

    add chili

    add chili

    keep on stirring

    keep on stirring

    fry ginger

    fry ginger

    roasted ingredients

    roasted ingredients

    Grind roasted coriander, cumin and red chili

    Grind roasted coriander, cumin and red chili

    Add raw garlic

    Add raw garlic

    Add sugar, ginger and Jaggery

    Add sugar, ginger and Jaggery

    Add sugar, ginger and Jaggery

    Add sugar, ginger and Jaggery

    Ginger chutney/dip (south Indian dish)

    Ginger chutney/dip (south Indian dish)

    Ginger chutney/dip (south Indian dish)

    Ginger chutney/dip (south Indian dish)

    Add cumin, mustard seed

    Add cumin, mustard seed

    Add asafoetida and curry leaves

    Add asafoetida and curry leaves

    Add asafoetida

    Add asafoetida

    Seasoning is ready

    Seasoning is ready

    Ginger chutney/dip (south Indian dish)

    Ginger chutney/dip (south Indian dish)

  • This is flavorful and easy to make.
  • It is very popular and great accompaniment for Indian bread (roti, chapati), dosa, idly, rice etc
  • It is hot and spicy, good amount of ginger and garlic.
  • Yum-yum-yummy…