Coriander Coconut Chutney

A chutney is a must when idlis or dosas are prepared at home. Every time it is a dilemma that I go through when I must make a choice. A simple and easy chutney is what I always prefer. Now for idli a simple chutney I could think of is Coriander Coconut Chutney. Just few simple ingredients that are common in our pantry, and tadaa.. chutney is ready.

Groundnut/Peanut Chutney

More than a year passed by, 2017 was a difficult one for me, with my DH moving to a different work location and managing the household with a growing school going daughter was not that easy. It so happened that in 6-7 months of time we decided that this could not continue long and to be home together I had to think of a new job and I made a move in August 2017, moved all the way in December 2017 to south of Germany, a new city, new life, new home, new work environment. Getting settled down slowly and my kitchen took its shape last month and I decided to start my blog all over again, hoping to keep this up for the years to come, to make sure that this blog is still alive!
Well, no long speeches to hold you on, today I tried something new in my kitchen.

Whenever we have dosas (Indian Crepes) at home, we make sure that there is a coconut chutney that accompanies it, but unfortunately I couldn't do that as I had not coconut at home😐. Crazy isn't it.

Puli Inji

A must part of Onam Sadya is an appetizer made out of tamarind and ginger known as Puli Inji. I somehow fell in love with this when I got to eat Onam Sadya for the first time when I was a 3rd standard student in a place called Kanjangad where I did my initial schooling. In a temple nearby we were offered Onasadya meal during Onam. I came home and did enquire my mother about this appetizer as it was very new one for me. For me and my family Onam is just the Onam feast we enjoy may be because though our hometown is in Kerala, we are not Malayalees and hence never knew its significance other than the feast part. Well from past one week I was really not in a mood to blog for my kid was not keeping well. Now that she is getting well I, as promised, writing up for you the puli inji recipe. I apologise for having not updated it one by one then after displaying my onam thali in my previous post of pazham pradhaman. Here goes the recipe for puli inji.

Sun Dried Tender Cucumber Pickle

Around 2 years back I got a chance to eat sun dried tender cucumber pickle by my grand mom. The best part of it is it is without any preservatives and also oil less. It is so crunchy and they tickled in fact all my taste buds. I was lucky enough to have just a small spoonful of them with a bowl full of boiled red rice and little curd when I was at my mother's place. My better half took the entire bottle all the way to Bangalore where he was staying alone as I was at native with my small angel who had just landed then in our beautiful world. He gave a lame excuse too. Told me that he was going to stay all alone there and would find it difficult daily to cook after coming from office and this pickle would be just enough for him with a bowl of curd rice. Well my mom is always more generous when it comes to son in law, and I feel jealous about that. She prepares his favorite whenever we are at my parent's place. This year when we happened to visit India, Mr. S was insisting me to ask my mom get the pickle ready for him, but I was like let me try here this time as I was sure I'll be getting enough sunlight to dry my salted tender cucumber bits with our return at the right time from India. Few days back I got a cucumber from a supermarket nearby and thought to give a try. Just a medium sized cucumber I used to get a small bowl full of pickle. It was my first try and didn't want to regret if anything went wrong. But I must say it was a super duper hit and Mr. S was so much into praising me telling that it was in fact equally or more better. You can imagine where would I be when he told so. Here I share the recipe which my mom gave and it is perfect I must say.

Dill leaves and Cucumber Raita

A perfect dinner it was the other day with Garlic Naan and Dill leaves and Cucumber Raita and a Creamy Spinach Curry to go with. Few days back I had brought dill leaves and had plans in my mind to try a raita out of it. Had a small piece of left over cucumber too. I found that ideal way of finishing them too by adding to this raita.

Garlic Chutney/Lasun ki Chutney

Another famous chutney that is usually prepared for dabeli or for vada pav is garlic chutney or lasun ki chutney. The garlic when blended along for chutney departs a pungent smell and makes this chutney highly flavoured. I had prepared this chutney as to go along with Kutchi Dabeli. Here goes the simple recipe for the flavourful chutney.

Dates and Tamarind Chutney/Khajur aur Imli ki meethi chutney

An ideal condiment for pakodas, samosas or any savoury fried snack is dates tamarind chutney. I prepared this chutney to go along with Kutchi Dabeli. It is very easy to prepare and lasts long. If stored in a refrigerator it could be used for even 2-3 months.
I share here a simple way to make dates tamarind chutney.

Cilantro Spicy Green Chutney/Hari Theeki Chutney

A wonderful dip for kebabs, pakoras, chats etc is 'hari theeki chutney' meaning green spicy chutney made of coriander leaves/cilantro. The flavor of cilantro and added green chillies bring the spiciness in the chutney which is just amazing. I prepared this chutney for enjoying it in Kutchi Dabeli. Here follows the recipe of the chutney.

Bhindi Raita/Okra Yogurt Dip

Okra is usually one among the favourite veggies for all. It is so  versatile that it could be used in different forms of vegetarian cooking in the form of dry side dish or a gravy dish or even in raitas. Wowed? You will not fail to keep few portion of the okras from now on from the basket of okras at your home after going through this post of mine to prepare raita, yes Bhindi raita/Okra Yogurt Dip.
I was left amazed when I got this raita recipe of Sanjeev Kapoor's. His recipe calls for deep frying the chopped bhindi before preparing raita. I rather tweaked in by just sautéing the chopped okra in little oil till they turned crisp giving you the feeling almost similar to deep fried ones. Here I share the very simple easy to follow recipe of okra/bhindi raita

Onion Coconut Red Chutney

Red chutney or 'kempu' (meaning red colour in Kannada Language) chutney, this is how I used to call this chutney in my childhood days when my mom used to prepare them. For all I know, those golden days will never return. Those were the real best days of my life can say Golden Life with no worries and tensions. You never owe any responsibility, no future plans, just a blank blackboard we used to be where each and every one write what they feel like and go, left to us as what to take and what not. May be if allowed to continue, I may seem preposterous. So let me not make it a humdrum and take you right to the recipe

Coconut Cilantro spicy Chutney

The flavour of cilantro or coriander leaves in chutney is mindblowing. When blended with fresh coconut the taste gets even better. How about a coconut chutney with cilantro? Awesome color lent by Cilantro makes it more attractive lookwise and even tasty due to the flavour. The coconut brings the nutty feeling and tastes delicious when used as an accompaniment with dosa,idli or even rice.
Here I share the simple spicy and tasty chutney recipe

Tomato Thokku/Tangy Spicy Tomato Chutney

A tangy spicy chutney serves as a condiment for flat breads,dosas,idlis and even rice. Who will not prefer making such items and preserving for few days so that it could be used during emergency when you run out of veggies in your pantry or when you donot find time to prepare any side dish?
Well, I love this tomato thokku lots. I was introduced to this recently when I ate at a south Indian restaurent a dosa item. I just fell in love with this delicacy of south. It tastes heavenly and can be preserved unlike other coconut based chutneys if refrigerated and proper amount of oil if used while preparing the thokku/chutney.Here I share a simple thokku recipe.

Mango Ginger/Aamba Haldi Chutney

I love mango flavoured chutneys. I got with me this time mango ginger or aamba haldi with me which people use for preparing pickles.Mango-ginger is neither related to mango nor ginger but to turmeric (Curcuma longa). It is a rhizome which is pale yellow inside and lighter colour outside. When it is crushed it gives sweet smell of unripe mango. The flavour is predominantly ginger with a delightful faint aroma and taste of mango. However, the taste is not as sharp as ordinary ginger is.I added this to my coconut chutney and loved the mango flavour in it. It tastes delicious with dosas.I got this recipe from my mother in law. She cultivates aamba haldi in her small farm meant for vegetables, it is called 'manganari' in our local language in my native.
Here I share this chutney recipe.

Guacamole

Guacamole is an avocado based sauce which is used as dip,spread,condiment or as a salad ingredient.
It originated in Mexico. Original or traditional guacamole only uses mashed avocado and sea salt.
Many types of guacamole are prepared and I have one recipe here.

Ingredients:
Ripe Avocado-1
Tomatoes-1 finely chopped
Shallots-1 finely chopped (Onions could be used instead)
Black pepper powder-1 tsp
Lime juice- 2 tsp
Salt to taste

Recipe:
Scoop out the pulp off the avocado.Mash it well.
Add tomatoes,shallots and mash again.
Now add black pepper powder,salt and lime juice.
Mix well.
Avocado Sauce/Guacamole is ready to serve.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Palak Raita/Spinach Yogurt Dip

Spinach is a rich source of vitamin C and Iron, Yogurt is full of calcium!
Both together fulfill almost the basic nutrition requirements, isn't it?
Yesterday was planning to have some North Indian dish and guess what came into my mind?
Palak Raita/Spinach Yogurt Dip and Ajwain Kulcha. Good combi, aint it?
Was Inspired by Tarla dalal's recipe of Palak Raita.
I just love her and the way she explains.
Here I tell you the recipe of Palak Raita.

Ingredients:
Palak/Spinach- 250-300gms
Green chillies-1-2 finely chopped
Yogurt- 500ml
Water-3 cups
Black Salt to taste( If Black salt is not available use normal salt, I used black salt)
Black pepper powder-1/2 tsp
Sugar-1/2 tsp

Recipe:
In a deep bottom pan add water and bring it to boil.
Now add Palak/Spinach to it and blanch it.Blanching should be carried out only for 1-2 mins.
Now strain the water and cut the spinach into fine pieces
In a bowl whisk yogurt till fluffy and creamy.
Add black salt,sugar,black pepper powder and mix well.
Adjust salt according to your taste.
Now add the green chillies and palak/spinach and mix well.
Enjoy this Spinach Yogurt dip with any Indian flat bread or even rice.
Me and my family had it with Ajwain Kulcha.To know the recipe of Ajwain Kulcha click here

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

 

Coconut chutney

Chutneys are the best accompaniment for any dosas/crepes!
Wish to learn a simple coconut chutney?
Here you go

Ingredients:
Coconut-1 cup
Green chillies-3 slit (based on the amount of spiciness/hotness in the chutney you require)
Garlic-1 pod sliced
Onion-1 small chopped
Tamarind paste-1/4 tsp
Oil-2 tsp
Salt to taste
Water-1 cup or as needed based on the thickness of chutney desired.

For seasoning:
Dry Red chilly-1
Curry leaves-1 sprig
Mustard seeds-1 tsp
Oil-2 tsp

Recipe:
Take a pan,add 2tsp oil.Let it get heated.
Once hot add green chillies,garlic and onion to it and fry till onion is just translucent.
Now grind these fried green chillies,garlic and onion along with coconut,tamarind paste,salt and water.
Transfer it into a bowl.If you prefer less thick chutney,just add little water to it and give a good mix,accordingly adjust salt.
Now in a pan add 2 tsp oil, when hot add mustard seeds,dry red chilly and curry leaves.
Once mustard seeds splatter take it off the stove and season the ground mixture with it.
Your chutney is ready to serve.
Goes well with dosas/crepes.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)