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Sunday, 11 May 2014

Coconut chutney


This is the easiest chutney you can make. There is no need to cook any of the ingredients in this except the seasoning which is optional. This chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 5 minutes to make this.



Ingredients for Coconut, Peanuts and Putani chutney:

1/2 chopped fresh coconut
3tbsp putani  / Roasted channa dal (optional) 
4 to 5 green chillies
5 stem coriander leaves (optional)
2 cloves garlic (optional)
Tamarind as per taste
Salt as per taste

To prepare Coconut, Peanuts and Putani chutney:

1. Grind all the ingredients together by adding required amount of water.
2. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Coconut chutney is ready to serve with breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada

Tips / Notes:

·        I don't prefer to put tadka for any chutneys so that i can use for more than one day by keeping it in refrigerator.
·        i use putani for this chutney. Its an optional ingredients as per individual taste. 
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Pesarattu / Moong Dal Dosa / Hesaru Kaalina Dose


Pesarattu, traditional Andhra Pradesh dish is prepared mainly with green gram. Sometimes little rice is added for crispness. Green gram is soaked, ground with spices and without fermenting it is prepared like dosa... Its a cooling agent so its best breakfast for summer too.. to keep body cool for the entire day. Pesarattu can be served with any chutney  but It is usually paired with Allam Pachhadi (ginger chutney). To make this a special pesarattu sometimes people add a ladleful of  upma into the dosa as stuffing. Both ways it tastes DELICIOUS!



Ingredients for Pesarattu/Moong Dal Dosa/Hesaru Kaalina Dose:

Whole Green gram  – 1 Cup
Rice  – 1/2 Cup
Cumin seeds – 1 table spoon
Green chilli – 3 no
Onion – 1 small one
Cilantro – 1/4 Cup
Ginger – 1 inch piece
Asafetida – generous pinch
Salt – as per taste
Water – to make a smooth batter
Oil – for making dosa

To prepare Pesarattu/Moong Dal Dosa/Hesaru Kaalina Dose:

1. Soak both Moong dal and rice together for overnight.
2. Grind both dals and rice with ginger, green chillies, onion, salt, cilantro with required amount of water.
3. The batter will be coarse and you can adjust the thickness to your preference, not making it too watery. I prefer spongier pesarattu so keep my batter a bit on the thicker side - more thicker than regular dosa batter.
4. Heat a tawa and spread one ladle-full of batter into a dosa. Spread it thinner for a crisper version, it's entirely up to you. Drizzle with some oil and spread the minced onions on top (if using) cover it and cook. Turn the dosa and cook without covering.
5. When both sides are cooked, remove from tawa and serve hot with spicy andhra ginger chutney or Allam pachadi. I love pesarattu with coconut-based chutneys or Penuts onion based chutney

Tips / Notes:


  • Pesarattu is mostly served with a filling of rava upma. You can add a ladleful of  upma to the centre of the dosa after shaping the dosa and cooking it covered for a few minutes.
  • For a more nutritious pesarattu, use moong dal sprouts instead of the whole beans.
  • You can add rice flour instead of raw rice but grinding the rice along with the dal gives a coarse texture to the pesarattu which I personally love.
  • To get more crispy pesarattu for the along with Whole Green gram add a table spoon of Tuar dal, channa dal and moong dal each.
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Coconut, Peanuts and Putani chutney


Coconut, Peanuts and putani / rosted gram Chutney is a delicious tangy-hot dip. This is a simple, tasty and easy chutney recipe. This chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 10 minutes to make this, if you have roasted skinned peanuts on hand.


Ingredients for Coconut, Peanuts and Putani chutney:

1/2 cup peanuts
1/4 cup chopped fresh coconut
3tbsp putani  / rosted gram (optional) 
1/2tsp oil
4 to 5 green chillies
5 stem coriander leaves (optional)
Tamarind as per taste
Salt as per taste

To prepare Coconut, Peanuts and Putani chutney:

1. Dry rost the peanuts in medium flame till peanuts are slightly brown . switch off the stove and bring to room temperature.
2. In a kadai put oil, green chillies, coconut and coriander leaves and fry them till raw smell goes. switch off the stove and bring to room temperature. After that grind all together by adding salt and required amount of water.
3. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Coconut, Peanuts and Putani chutney is ready to serve with breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada

Tips / Notes:

·        I don't prefer to put tadka for any chutneys so that i can use for more than one day by keeping it in refrigerator.
·        I don't remove the skin of the peanut. you can remove the skin of the peanut to enhance the taste of chutney.
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Peanuts onion chutney with Mint Leaves


Peanuts Onion Chutney with Mint Leaves is a delicious tangy-hot dip with peanut, onions, tamarind and green-chillies. This is a simple, tasty and easy chutney recipe. Peanut chutney is the usual accompaniment to breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada. It takes all of 10 minutes to make this, if you have roasted skinned peanuts on hand.




Ingredients for Peanuts onion chutney :

1/2 cup peanuts
3tbsp putani  / rosted gram (optional) 
1/2tsp oil
2 no's mid Onion chopped lengthwise
4 to 5 green chillies
20 fresh mint leaves
Tamarind as per taste
Salt as per taste

To prepare Peanuts onion chutney :

1. Dry roast the peanuts in medium flame till peanuts are slightly brown. switch off the stove and bring to room temperature.
2. In a kadai put oil, onions, green chillies and mint leaves and fry them till onion turns to brown colour. switch off the stove and bring to room temperature. After that grind them by adding tamarind, salt and required amount of water.
3. After grinding them in smooth paste, add tadka with mustard seeds, dry red chillies and curry leaves if required. Peanuts Onion Chutney with Mint Leaves is ready to serve with breakfast dishes like upma, pongal, pesarattu, dosa, idli and vada.

Tips / Notes:

·        I don't prefer to put tadka for any chutneys so that I can use for more than one day by keeping it in refrigerator.
·        I don't remove the skin of the peanut. You can remove the skin of the peanut to enhance the taste of chutney.


So try this recipe and write back to us…We love to hear from you.

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