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Thursday, 29 May 2014

Mint Coconut chutney


Mint Coconut Chutney is a South Indian dip, with lot of flavours in it. There are so many variations in the Coconut Chutney recipe. This is one of the simple recipe. Here, I have used MINT, which adds a flavour to the 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. Mint Coconut Chutney tastes well with mainly Indian breakfast dishes like Idli, Dosa, Pesarattu, Upma, Vada and Pongal. All it takes 5 minutes to prepare.




 Ingredients for Mint Coconut Chutney:

less than 1/2 chopped fresh coconut
3tbsp putani  / Roasted channa dal
4 to 5 green chillies
1/4 cup Mint leaves
Tamarind as per taste
Salt as per taste

To prepare Mint Coconut 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. Mint Coconut chutney is ready to serve with breakfast dishes like Idli, Dosa, Pesarattu, Upma, Vada and Pongal.

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.
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Nuvvula / Yellu / Sesame seeds / Till Chutney


Sesame seeds are used in a variety of Andhra and Karnataka vegetarian preparations like Pulihora, Nuvvulu Annam, Nuvvla gutti vankaya kura ( stuffed brinjal curry) to name a few. Nuvvulu or seasame seeds give a distinctive flavor to the dish being prepared. Here I am preparing chutney which goes well with Idly /dosa / kichidi / vermicelli upma / chapati  using nuvvulu /seasame /till seeds and coconut which is rich in protein and highly nutritious.


Ingredients for Nuvvula / Yellu / Sesame seeds / Till Chutney :

1 cup Sesame seeds
1/4 cup Raw coconut pieces
2 tbsp Tamarind pulp
3 dry Red chillies
4 Cloves Garlic
Salt to taste
2 tbsp olive oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 tsp Urad dal
1 strings Curry leaves
1Pinch Hing

To prepare Nuvvula / Yellu / Sesame seeds / Till Chutney :

1. Heat oil in a pan add cumin seeds, garlic, sesame seeds, red chillies, coconut pieces, cook it in a slow flame for 3 minutes.
2. Add tamarind juice, salt, switch off the flame let it cool down and put it into the blender and make a paste.
3. For tempering heat oil in a pan add mustard seeds, when mustard seeds is splatter, add Urad daal, hing, curry leaves, switch off the flame, and pour to the sesame seeds chutney paste.
4. Serve this chutney with Idly /dosa / kichidi / vermicelli upma / chapati.

Tips / Notes:

·        Adjust the red chillies(depending on the spice) and salt as per your requirement.
·        Add garlic pods as per your requirement.
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Nuvvula pudi / Yellina chutney pudi / Seasame powder / Till powder


This one is an all rounder. We use nuvvulu / yellu / seasame / till seeds and make powder out of it. Use it in curries or eat it with rice. So when you have this powder ready at home, it can be put in any curry after the veggies in it are boiled. I made this today, it came out well :) . Here is the recipe  nuvvulu /seasame /till seeds which is rich in protein and highly nutritious. Though not aromatic, when ground with other toasted spices the earthy, nutty flavor of seasame seeds overpowers the flavor of the remaining spices.






Ingredients for Nuvvula pudi / Yellina chutney pudi / seasame powder / till powder :

1 cup white seasame seeds
1/4 cup senaga pappu (bengal gram)
1/4 cup minappa pappu (split black gram dal)
1 tbsp cumin seeds
2 tbsps coriander seeds
7-8 dried red chillis
7-8 crushed garlic pods
salt to taste
1 tbsp oil

To prepare Nuvvula pudi / Yellina chutney pudi / seasame powder / till powder :

1. By adding 1 tbsp oil, dry roast chana dal, urad dal on medium heat till they turn red. Don’t burn them. Remove from pan and keep aside to cool.
2. In the same pan dry roast cumin and coriander seeds till they turn red. Remove from pan and keep aside to cool.
3. Now add the seasame seeds and red chillies and toss them till they are crisp and roasted. Turn off the stove and cool all the roasted ingredients.
4. Grind the dals, coriander, cumin seeds, garlic pods and red chillis first (grind them coarse), now add seasame seeds and grind for three to five seconds only to make a coarse powder (if u ground for long time seasame seeds oozes out the oil and   it form like a ball or paste).
5. Use it in curries or eat it with rice and ghee.


Tips / Notes:

·        Adjust the red chillies(depending on the spice) and salt as per your requirement.
·        Add garlic pods as per your requirement.
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Aloo Spinach / Potato Palak Masala


A side dish with gravy using Spinach and Potatoes. Aloo Palak | Potato Spinach Masala is a very popular dish of North India. I really enjoyed eating this with hot Chapati. There are different types of methods to prepare the Aloo Palak / Potato Spinach Masala Recipe. This is my simplest way....


Ingredients for Aloo Spinach / Potato Palak Masala :

3 med Potatoes cut into 4 pieces each
3 to 4 cup Finely Chopped Spinach
1 to 2 no Tomatoes
3-4 tbsp Olive oil
1 tsp cumin seeds
1 med Onion Finely Chopped
1/2 tbsp Red Chilly Powder
1/2 tsp Turmeric powder
Salt as per taste 

To prepare Aloo Spinach / Potato Palak Masala :

1. Peel and cut the potatoes into 4 pieces  and pressure cook it.
2. Heat a tbsp of olive oil in a pan, add Chopped Spinach and fry till raw smell leaves. The spinach will take 5 to 7 minutes to boil. Turn off the burner and allow spinach to coo naturally. Then grind it with tomatoes properly in a mixture to make a puree.
3. Heat remaining olive oil in a pan, add cumin seeds, Ginger-Garlic paste and onions, fry till onion turn golden brown.
4. Add Spinach and tomato puree and cook for 5 min then add red chilly powder, salt, coriander powder and turmeric powder, mix well and cook for 5 more min.
5. Finally add cooked potatoes, cook for 2 more min. Aloo Spinach / Potato Palak Masala is ready.
6. Serve hot with Chapati / roti / paratha / non /rice.
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Chocolate Beetroot Cake with wheat flour


Healthy, moist, delicious Chocolate Beetroot Cake with Wheat flour. A  Chocolate Beetroot Cake that will change your mind about beetroot – and chocolate cake – forever. A deeply chocolaty cake, this is moist, lush and delicious. The fact that it’s packed full of really good for you beetroot is just an added bonus. Nutrients, antioxidants and dark chocolate cake.
If you've never eaten a chocolate cake with beetroots before or you’re worried about adding beets to a cake recipe, fear not. You can’t taste the beets themselves. They give the cake a subtle earthiness, which works wonderfully well with the dark chocolate flavor of this cake. Plus they increase the moistness of the cake.


Ingredients for Chocolate Beetroot Cake with Wheat flour:

1 cup Wheat flour
5 tbsp Cocoa Powder
2 tsp Baking Powder
2 med size Beetroot grated
1 cup sugar
1 tsp Vanilla Essence
4 Eggs
150 ml Oil

To prepare Chocolate Beetroot Cake with Wheat flour :

1. Preheat the oven for 220'c for 10 min.
2. Mean wile add all dry ingredients - Wheat flour, Cocoa powder, Baking powder and sieve them 2 times.
3. In a bowl add all wet ingredients - Eggs, Sugar, Vanilla Essence, Oil and mix well till sugar dissolves.
4. Put dry ingredients mix to wet ingredients mix and mix well.
5. Grease cake tin with butter and pore the cake mixture.
6. Place the cake tin in oven and bake at 220'c for 25 min or until a tester inserted near the center comes out clean. Cool in the pan for 15 minutes before inverting on a wire rack.
7. Delicious Chocolate cake is ready to serve.

Tips / Notes:

  • If you taste the cake while warm you will taste the beets.  Strange, I know, but if you wait until the cake is completely cool, you will taste nothing but rich chocolate!
  • U can prepare this cake using Mida/plain flour instead of wheat flour.
  • Use the Preheat and baking instructions as per oven user guide.
  • U can add walnut / pecan nut / chocolate chips for this recipe.


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


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Bell pepper Chicken


Bell pepper Chicken is mild, flavourful and yummy. This preparation uses marinated chicken with bell pepper (capsicum) as its main ingredients. The rich presence of bell pepper makes this dish more nutrition as the bell pepper is a known source of vitamins and antioxidants. In addition, bell pepper gives an attractive aroma.


Ingredients for Bell pepper Chicken:

1/2kg skinless chicken
11/2tsp Red chilli powder
1/4tsp Turmeric powder
Salt as per taste
4tsp oil
3 pieces each Cinnamon, clove and cardamom    
2 no's Bell pepper (capsicum) cut into cubes
1 no  Onion in mid size cut into small pieces
2 no's Tomatoes cut into small pieces

To prepare Bell pepper Chicken:

1. Add chicken, red chilli powder, ginger garlic paste, coriander powder, turmeric powder and salt and marinate for at least 1 hour(the more time, the better) and Set aside.
2. In a kadai heat oil, add cinnamon, clove and cardamom and sauté for a minute. Add onion and fry till its get golden brown colour. Then add the marinated chicken and sauté it for 10mins. Then add the capsicum cubes and mix well.
3. Add tomatoes and salt if required, Sauté until the chicken blends well with capsicum and other masalas. Make sure the chicken gets cooked tender.
4. Transfer it to a serving bowl and Garnish with coriander.

Tips / Notes:

·        Instead of adding the whole spices while tempering, you can add them(cardamom, cinnamon and cloves) with roasting and grinding itself.
·        Do not add water.
·        Oil, spices and salt can be adjusted to individuals taste.
·        Do not cover the pan for the entire cooking.. 
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