May 15, 2018

Raw Banana, Banana Flower & Banana Stem Chutney / Chutney Recipe - 100 / #100chutneys


I am excited to share that I have successfully completed my 100 days of unique, healthy and innovative chutney recipes #100chutneys. First of all, let me Thank all my dear readers and friends who encouraged and supported all these days by your valuable comments. Also, I love to thank my husband who was a big moral support for my blogging and 100 recipe series. His patience and involvement gave me a confident in experimenting flavour and cuisines. And secondly, my mom who helped me in preparing a collection of chutney recipes, especially the final picture which I posted below. More than the happiness of completing my self challenge, I was truly happy that my family members started eating all kind of veggies which were in their hatred list earlier. What else do I need ?



As I had mentioned in my last 100 days project on diet recipes, the main reason of posting such series is to break the monotonous way of having the same regular food. My first #100dietrecipes challenge in 2015 - 2016 was also a great success and it helped me a lot in learning more about healthy diets. Likewise, I just wanted to break the monotonous way of serving chutneys only with the regular ingredients. Chutney is one of the easiest way to include more nutritious ingredients and this series, I have turned the regular veggies which generally hated by children into a delicious and healthy chutney to serve with Idly, Dosa or Rice. These 100 days of the journey not only kept me fully occupied and also, indeed helped me to learn more about the nutritious facts of veggies. 

Started my first chutney Roasted Bell pepper & Walnut chutney on Feb 5th 2018. I tried my level best to focus on all nutritious veggies, fruits and nuts. The chutney which I have shared can be either served with Idly, Dosa, Rice or Fritters.

                                         Click HERE to view all the 100 chutney recipes. 



Here comes the 100th chutney recipe using three healthy ingredients Raw banana, Banana stem and Banana flower. The addition of banana flower is less compared to the other ingredients as it have a mild bitter taste. The addition of raw mango gives a lovely and fresh taste to the chutney. So, adjust the quantity of it according to the sourness of mango. Alternatively, tamarind extract can also be used. This chutney pairs perfectly with Dosa or Rice. Adjust the quantity of chilli according to taste bud or family's preferences. 


Ingredients :

1 Tbsp Oil 
1/4 Cup Banana Stem, finely chopped
1/4 Cup Raw Banana, finely chopped 
2 - 3 Tbsp Banana flower, finely chopped 
3 - 4 Dry red chillies 
1 Tbsp Chana dal 
1 Tbsp Horse gram
1/4 Cup Raw Mango, finely chopped 
Salt to taste 

For Tadka :

1 1/2 Tsp Oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal
1 Dry red chilli 
A pinch of Hing powder 

Method :

Heat oil in a pan and add chana dal followed by horse gram and dry red chillies.

Fry and add the chopped banana stem followed by raw banana, banana flower and mango.

Saute and cook well.

Cool the sautéed ingredients and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chilli and hing powder.

Fry and add it to the prepared chutney.

Serve. 


Serving Options :

Serve with Dosa or Rice.


Thanks again ! Do try my recipes and share your feedback to priyasmenu@gmail.com or post it on any social networking platform along with the hashtag #100chutneys.

Monday Chit Chat With a HomeChef - Yasmin Musthakeem

Hi Friends,

Back to Monday Chit chat after a break. I was not active in social media pages and blog due to unavoidable trip and network issue. Extremely sorry for that. And no more delay, introducing my special guest and a fabulous HomeChef Yasmin Musthakeem. I got to know her through one of my foodie friend Adaikkammai Annamalai who is also her best friend and schoolmate. I do know much about Yasmin but from her lovely chit chat I can feel the passion of cooking. She was so generous to share her favorite recipe and it is my great pleasure to have it on my page. Thank you so much Yasmin for being my special guest :)

Now, Let's hear from Yasmin...

Priya: Love to hear a few words about you and your passion and who is your greatest support ?

Yasmin : I am a homemaker, mom of a 2 year old daughter. I am living in Bangalore, but my native is Muthupet. A small town near Thiruvarur where we can get extraordinary seafoods and the best fusion of Srilankan and Tamil cuisine. At the beginning I didn't have any special interest in cooking. But later on family got addicted to my cooking, which gave me a passion for cooking.

Priya : Your favorite chef, favorite cooking show and favorite cookbook?

Yasmin: My mom and my co-sister are my favorite chefs. Whichever I cook has a trace of them in it. I have learnt a lot from them.

Priya : Can you share us about your first cooking experience and the recipe which you tried first ?

Yasmin : Sure, I cooked for the first time was in the middle of my teens. As my mom was not feeling well I prepared a simple veg lunch for my family lunch turned out a super disaster. After marriage, I learned a lot from my co-sister.

Priya : Please share some kitchen tips or secrets of yours...

Yasmin : Well, for me, there is no any special tips or secrets. The main thing is we should have the love for cooking and love for whom we are cooking. May its filmy but this is my secret.

Priya : When your house filled with sudden guests.. What would be your quick menu ?

Yasmin: Its definitely Poo Adai, Onion Bajji & Ginger Cardamom tea. A simple yet delicious, less time consuming menu.

Priya: What's your family's most favorite recipe which you cook?

Yasmin : Ah ! My husband loves my Murthaba. My co-sister is addicted to all my gravy. My little princess is a big fan of my halwas and payasams.

Priya: What do you like on my blog and please share your suggestions to improve mine.

Yasmin : I love your blog. I am learning a lot from it. I am just a beginner and I'm not mature enough to give suggestions to an expert like you. You are doing a great job. Keep going.

Here comes a delicious and tasty recipe..


MUTTON THOKKU.

Ingredients

Mutton keema : 250 grams
Onion : 4
Tomato : 2
Green chillies : 3
Ginger garlic paste : 2 tablespoons
Bay leaf : 1
Coriander leaves : a handful
Chilli powder: 1 1/2 teaspoon
Cumin powder: 1 teaspoon
Turmeric powder: 1/4 teaspoon
Oil : 3 tablespoons
Salt : to taste
Tomato ketchup : 1 tablespoon (optional)

Method

1. In a pressure cooker add mutton keema, 1 tablespoon of ginger garlic paste, turmeric powder, little salt and 2 glasses of water.

2. Close the lid and let it cooked for 4 whistles.

3. Heat oil in a kadaai. Add bay leaf.

4. Then add onion and green chillies and saute well untill the onion becomes golden brown.

5. Then add remaining ginger garlic paste and saute well untill the raw smell goes.

6. Then add tomato and saute well untill it becomes mashy.

7. Add chilli powder, cumin powder and tomato ketchup (optional)

8. Add salt if needed and mix everything well

9. Once the mixture oozes out oil add the cooked mutton keema with the stock water.

10. Keep it in high flame for 5 minutes and stir in between to avoid getting burnt.

11. Once the mixture achieves semi gravy consistency, switch off the flame.

12. Garnish with coriander leaves and serve hot.

Thank you so much Yasmin for participating in my event. It is a great pleasure for me to have your delicious recipe on my page. Loved your Chit Chat and nice to know about your signature recipes liked by your loved ones. I am sure, that is the greatest happiness in the world. Being a non-veg lover, I loved your recipe and will try it sometime. All the very best for your bright future and may all your dreams come true :)

                                        Have a great week ahead friends!


May 14, 2018

Colocasia leaves & Tomato Chutney / Chutney Recipe - 99 / #100chutneys


Yay ! One more day to go....

Colocasia / Taro leaves which is also known as Arbi leaves in Hindi and Sepankizhangu illai in Tamil is popularly used in the famous Gujarati recipe "Patra". These leaves are very good for heart, reduce cholesterol, good for digestion, also a great food for anaemic etc. Already I had posted a healthy chutney recipe using colocasia leaves and mixed sprouts and in my today's post, I have used these leaves along with tomatoes to get a delicious chutney. This tasty chutney pairs perfectly with Idly or Dosa. Always do remember to remove the thick vein from back of the leaves. Adjust the quantity of chilies according to taste bud.

Click HERE to view my another interesting and healthy chutney using Colocasia leaves.

Ingredients :

1 Tbsp Oil
2 Tbsp Urad dal
3 Colocasia leaves, finely chopped 
2 Tomatoes, chopped 
2 - 3 Green chillies, chopped 
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds 
1 Tsp Urad dal 
A pinch of Hing powder 

Method :

Heat oil in a pan and add urad dal.

Fry and add the chopped green chillies followed by colocasia leaves and tomatoes.

Saute and cook well.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by hing powder.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Idly or Dosa.


May 13, 2018

Banana Stem & Capsicum Chutney / Chutney Recipe - 98 / #100chutneys


Here comes another interesting chutney using Banana stem / Vazhaithandu. The banana stem and capsicum are sautéed along with urad dal and dry red chillis is ground in to a fine paste to give a delicious and healthy chutney. This chutney pairs perfectly with Idly or Dosa. Adjust the quantity of red chilli according to taste bud.

Ingredients :

1 Tbsp Oil 
1/2 Cup Banana Stem, finely chopped 
2 Capsicums / Bell peppers, finely chopped
1 Tbsp Urad dal
2 - 3 Dry red chillies
Salt to taste

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal 
A pinch of Hing powder 

Method :

Heat oil in a pan and add urad dal followed by dry red chillies.

Fry and add the finely chopped banana stem followed by the chopped capsicums.

Saute and cook well.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal and hing powder.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Idly or Dosa. 


May 12, 2018

Banana Stem & Sprouts Chutney / Chutney Recipe - 97 / #100chutneys


It is a well known fact that Banana stem have a loads of health benefits. It is either taken in a juice form or used in stir fries, kootu and sambhar. The banana stem cleanses the urinary tract, controls acidity, treats diabetics, burns belly fat, aids bowel movement etc. In addition, the fresh raw banana stem juice helps to remove kidney stones. Using this amazing vegetable, I have prepared a nutritious chutney by including mixed sprouts and cabbage. This chutney goes well with Idly or Dosa. And also, this healthy chutney can be served with plain or curd rice. Adjust the quantity of chilli according to family's preferences.

Ingredients :

1 Tbsp Oil 
1/4 Cup Mixed Sprouts
1/4 Cup Cabbage, finely chopped
1/4 Cup Banana Stem, finely chopped 
2 - 3 Dry red chillies 
Small piece of Tamarind
Salt to taste

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds 
1 Tsp Urad dal 
A pinch of Hing powder 

Method :

Heat oil in a pan and add dry red chillies followed by mixed sprouts, cabbage, tamarind and the finely chopped banana stem.

Saute and cook well.

Cool and grind the sautéed ingredients into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by hing powder.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Rice, Idly or Dosa. 


May 11, 2018

Broad beans & Chana dal Chutney / Chutney Recipe - 96 / #100chutneys


If you have picky eater at home who picks the vegetables especially beans, then try this delicious and tasty chutney which is prepared using Broad beans which is called Avarakai in Tamil and Chana dal.
This chutney pairs perfectly with Idly or Dosa. And also, this tasty chutney can be served with Upma. Adjust the quantity of chilli according to taste bud or family's preferences.

Ingredients :

1 Tbsp Oil 
1/4 Cup Chana dal  
1 Cup Avarakai / Broad beans, finely chopped
2 Tomatoes, finley chopped
3 - 4 Dry red chillies
Salt to taste

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal 
A pinch of Hing powder 

Method :

Heat oil in a pan and add chana dal followed by red chillies.

Fry and add the finely chopped broad beans and tomatoes.

Saute and cook well.

Cool the sautéed ingredients and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by hing powder.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Idly or Dosa.


May 10, 2018

Beetroot & Green Gram Chutney / Chutney Recipe - 95 / #100chutneys


Yay ! Only 5 more days to complete my 100 days chutney series #100chutneys. Coming to today's chutney recipe, I have prepared this delicious and healthy chutney using Green gram which is called pachai payaru / green moong and Beetroot. This is a simple, easy to prepare chutney yet nutritious which pairs perfectly with plain rice or curd rice. Adjust the quantity of chilli according to taste bud or family's preferences.

Ingredients :

1 Tbsp Oil 
1/2 Cup Beetroot, finely chopped 
1/2 Cup Green gram
2 - 3 Dry red chillies
1/4 Cup Coconut, grated
Salt to taste

Method :

Heat oil in a pan and ad dry red chillies followed by green gram.

Fry and add the finely chopped beetroot and grated coconut.

Saute and cook well.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Rice or Dosa. 


May 9, 2018

Banana Flower & Tomato Chutney / Chutney Recipe - 94 / #100chutneys


My today's chutney recipe is using a healthy ingredients Banana flower, Tomato and Walnuts. Banana flower which is called Vazhai poo in Tamil have lots of amazing health benefits. Banana flower reduces menstrual bleeding, manages diabetes and anaemia, reduces anxiety and helps nursing mothers by boosting the supply of milk. Banana flowers are sautéed along with other ingredients and made into a fine paste is further enhanced by mustard seeds and urad dal thalimpu. This delicious chutney goes well with Idly or Dosa. Adjust the quantity of red chilli according to taste bud.

Ingredients :

1 Tbsp Oil 
2 Tbsp Chana dal
1/2 Cup Banana flower, finely chopped
2 Tomatoes, chopped 
2 - 3 Dry red chillies
5 Walnuts
Salt to taste 

For Tadka :

1 Tsp oil 
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal 
A pinch of Hing powder 

Method :

Heat oil in a pan and add chana dal.

Fry and add dry red chillies followed by banana flower, tomatoes and walnuts.

Saute and cook well.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by hing powder.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Idly or Dosa. 

May 8, 2018

Raw Banana & Ginger Chutney / Chutney Recipe - 93 / #100chutneys


Raw banana & ginger chutney is a delicious and tasty chutney which goes perfect with Idly or Dosa. Personally, I loved this chutney with curd rice too. The raw banana / vazhakai is sautéed along with ginger and red chillies is further cooked and ground into a fine paste to give a yummy chutney. Adjust the quantity of ginger and red chilli according to taste bud. 

Ingredients :

1 Tbsp Oil 
1 Cup Raw Banana, Finely chopped 
3 Tbsp Ginger, finely chopped 
4 - 5 Dry red chillies
1 Tsp Tamarind extract 
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds 
1 Tsp Urad dal 
1 Dry red chilli 
A pinch of Hing powder 

Method :

Heat oil in a pan and add red chillies followed by ginger and the finely chopped raw banana.

Saute and add the tamarind extract along with little water.

Cook well, cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chilli and hing powder.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Idly or Dosa. 


May 7, 2018

Gobi & Walnut Chutney / Chutney Recipe - 92 / #100chutneys


Here comes another interesting chutney using Gobi / Cauliflower and Walnut. The grated gobi is sautéed along with other ingredients and ground into a fine paste. This chutney pairs perfectly with Rice, Idly or Dosa. I have used raw mango for the tangy taste which can also be substituted with tamarind extract. Adjust the quantity of chilli according to taste bud.

Ingredients :

1 Tbsp Oil 
1 Cup Gobi, grated
5 Walnuts
2 - 3 Green chillies
2 Tbsp Raw Mango, finely chopped
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
1 Tsp Urad dal
1 Dry red chilli
A pinch of Hing powder

Method :

Heat oil in a pan and add green chillies followed by the grated gobi, walnut and raw mango.

Saute and cook well.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chilli and hing powder.

Fry and add it to the prepared chutney.

Serve


Serving Options :

Serve with Idly, Dosa or Rice. 


May 6, 2018

Gobi & Beetroot Chutney / Chutney Recipe - 91 / #100chutneys


Bored of regular chutney? Then, try this healthy and delicious chutney using an unique combo, Gobi and Beetroot. The grated gobi / cauliflower cooks faster than the finely chopped ones so add little water if the chopped ones are used. This nutritious chutney goes well with curd rice and plain rice. Adjust the quantity of chilli according to taste bud.

Ingredients :

1 Tbsp Oil
1/2 Tsp Cumin seeds
1/2 Cup Gobi, grated
1/2 Cup Beetroot, finely chopped
3 Tbsp Coconut, grated
2 Green chillies, chopped
Salt to taste

Method :

Heat oil in a pan and add cumin seeds followed by green chillies.

Saute and add the grated gobi followed by beetroot and the grated coconut.

Saute and cook well.

Cool the sautéed ingredients and grind into a fine paste by adding salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Rice. 



May 5, 2018

Avarakai & Capsicum Chutney / Chutney Recipe - 90 / #100chutneys


This healthy and tasty chutney is prepared using Avarakai and capsicum along with horse gram. Avarakai which is popularly known as Broad beans is used in stir fries and sambhar. In my today's chutney series, I have used avarakai along with capsicum and horse gram to prepare a delicious and tasty chutney to serve with Idly and Dosa. Adjust the quantity of green chilli according to taste bud.

Ingredients :

1 Tbsp Oil 
1/2 Tsp Cumin seeds
1 Tbsp Horse gram / Kollu
1 Cup Avarakai, finely chopped
1 Capsicum
2 - 3 Green chillies, chopped
Salt to taste

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1 Tsp Urad dal 
1 Dry red chilli 
A pinch of Hing powder 

Method :

Heat oil in a pan and add cumin seeds followed by horse gram.

Fry and add green chillies followed by avarakai and capsicum.

Saute and cook well.

Cool and grind into a fine paste by adding salt and water.

Transfer it to bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by red chilli and hing powder.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Idly or Dosa.


May 4, 2018

Tender Tamarind Leaves & Walnut Chutney / Chutney Recipe - 89 / #100chutneys


Here comes another interesting chutney using Chinta chiguru which is also known as Tender tamarind leaves in English. The tangy taste from the leaves and nutty taste from the walnuts compliments each other to give a delicious and creamy chutney to serve with Idly or Dosa. Adjust the quantity of chilli according to taste bud.

Ingredients :

2 Tsp Oil 
1/2 Tsp Cumin seeds
1 Cup Tender Tamarind leaves
4 - 5 Walnuts
2 - 3 Green chillies
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
A pinch of Hing powder

Method :

Heat oil in a pan and add cumin seeds followed by green chillies, walnuts and tamarind leaves.

Saute it for a minute and remove from the flame.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal along with hing powder.

Fry and add it to the prepared chutney.


Serving Options :

Serve it with Idly or Dosa.


May 3, 2018

Capsicum & Babycorn Chutney / Chutney Recipe - 88 / #100chutneys


Today's unique and healthy chutney is prepared using capsicum / bell pepper and baby corn. The veggies are sautéed along with chana dal, chilies and coconut is further made into a fine paste. This chutney pairs perfectly with Idly or Dosa. If you have fussy eater at home who doesn't like to eat veggies, then try this chutney which tastes delicious and also nutritious too. Adjust the quantity of chilli according to family's preferences.

Ingredients :

2 Tsp Oil 
2 Tbsp Chana dal 
4 Babycorns 
2 Capsicums
4 Tbsp Coconut, grated
2 - 3 Green chillies ( Adjust according to taste bud ) 
Salt to taste 

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal 
1 Dry red chilli 
A pinch of Hing powder 

Method :

Heat oil in a pan and fry chana dal.

Add green chillies followed by the finely chopped babycorns, capsicums and the grated coconut.

Saute and cook well.

Cool the sautéed ingredients and grind into a fine paste by adding water and salt.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by dry red chilli and hing powder.

Fry and add it to the prepared chutney.

Serve. 


Serving Options :

Serve with Idly or Dosa. 


May 2, 2018

Sprouts & Mango Chutney / Chutney Recipe - 87 / #100chutneys


This delicious chutney is prepared using mixed sprouts and raw mango. This recipe is quite easy to prepare and healthy too. Saute all the given ingredients and grind into a fine paste. The same recipe can also be prepared using any one sprouts instead of mixed ones. This chutney goes well with Idly or Dosa. Adjust the quantity of chilli according to taste bud.

Ingredients :

2 Tsp Oil
1/2 Cup Mixed Sprouts
1/4 Cup Mango, finely chopped
2 Green chillies, chopped
2 Tbsp Coconut, grated
Salt to taste

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal 
A pinch of Hing powder 
A sprig of Curry leaves

Method :

Heat oil in a pan and green chillies followed by sprouts, green mango and the grated coconut.

Saute it for 3 - 4 minutes and remove the flame.

Cool and grind into a fine paste by adding salt and water.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by curry leaf and hing powder.

Fry and add it to the prepared chutney.


Serving Options :

Serve with Idly or Dosa. 



May 1, 2018

Banana Flower & Dal Chutney / Chutney Recipe - 86 / #100chutneys


Banana flower which is also popularly known as Vazhai poo is generally used in stir fry / poriyal, kootu and masala vadai. In my today's chutney series, I have used vazhi poo along with 4 varieties of dal to prepare a tasty and healthy chutney to serve with curd rice or dosa. Adjust the quantity of chilli according to taste bud.


Ingredients :

2 Tsp Oil
1 Tbsp Urad dal
1 Tbsp Horsegram / Kollu
1 Tbsp Masoor dal
1 Tbsp Chana dal
1/2 Cup Banana flower, grated
2 Tbsp Coconut, grated
2 - 3 Dry Red chillies ( Adjust according to taste bud ) 
Small piece of Tamarind
Salt to taste

Method :

Heat 1 Tsp oil in a pan and add urad dal followed by horse gram, moor dal, chana dal and dry red chillies.

Fry until it changes colour and remove from the flame.

Now add the remaining oil and add banana flower followed by the grated coconut and tamarind.
Saute and cook well.

Cool all the sautéed ingredients and grind into a fine paste by adding salt and water.

Transfer it to a bowl and serve.


Serving Options :

Serve with Curd rice or Dosa.



April 30, 2018

Bajra Khichdi / Pearl Millet Khichdi / Hariyanvi Recipes


When we got the theme as Hariyanvi cuisine in our Shhh Cooking Secretly Challenge group, the first recipe which flashed on my mind was Bajra Khichdi as it is a traditional food in Haryana. Bajra which is also known as Pearl Millet in English is a variety of millet. It is rich in fibre and also has few important minerals like magnesium, iron and phosphorous. Since bajra takes time to cook, soak it for 5 - 6 hours or overnight which ease the cooking process. This khichdi is quite easy to prepare and also, does not require any over dosage of masala ingredients and vegetables. Innovation can also be done based on our taste bud and nutritious factor by including vegetables like peas, potatoes etc.

For the April month, I was paired with an amazing blogger Sujata Roy who blogs at batterupwithsujata.wordpress.com. She have a wonderful page in which loads of healthy, traditional and regional cuisines are there. Don't forget to visit her page to check out all her delicious recipes. Bajra and Green gram were the two secret ingredients given by her to me for the challenge. And using both, prepared a healthy and traditional khichadi using a minimal ingredients. Along with the green gram, I have also included yellow moong dal in this recipe. This healthy and delicious khichdi goes well with papad, pickles and curd. While serving, add few finely chopped raw onions which helps to enhance the taste of khichdi.

Tamil - Kambu
Malayalam - Kambam
Gujarati - Bajri / Bajro
Kannada - Sajje / Kambu
Telugu - Sajjalu

Click HERE to view the delicious recipe prepared by my partner Sujata Roy using the secret ingredients given by me.




Ingredients :

1/2 Cup Bajra / Pearl Millet 
1/4 Cup Green Moong dal 
1/4 Cup yellow Moong dal 
1 Tbsp Oil 
1/2 Tsp Cumin seeds 
1 Green chilli, Finely chopped 
1 Tsp Ginger, Finely chopped 
A sprig of Curry leaves 
1/4 tsp Turmeric powder 
Salt to taste 
3 Cups of Water

For Tadka :

1 Tsp Oil / Ghee 
1/2 Tsp Cumin seeds 
1 Dry red chilli
A pinch of Hing powder 

Method :

Wash and soak Bajra over night.

Drain the water and grind it coarsely. Keep aside.

Wash both the green gram and yellow moong dal. keep aside.

Heat ghee in a pressure cooker and add cumin seeds followed by green chilli, ginger and curry leaves.

Now add the coarsely ground bajra along with the washed green gram and yellow moong.

Mix well and add the measured cups of water along with the required amount of salt.

Pressure cook it for 3 - 4 whistles in a low flame.

Once the pressure gets released, mix the khichdi well and add water if necessary.

For tadka, heat ghee in a pan and add cumin seeds followed by dry red chilli and hing powder.

Fry and add it to the Bajra khichdi.


Serving Options :

Serve with Pickle, Curd or Chutney.





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