March 31, 2018

Watermelon Rind & Spinach Chutney / Chutney Recipe - 55 / #100chutneys


Sharing another interesting chutney using watermelon rind after "Watermelon Rind & Carrot Chutey". In this chutney, I have used spinach to make it more healthy and tasty. The addition of 2 varieties of dal and groundnut enhance the taste and also gives richness to the chutney. This chutney pairs perfectly with plain Rice. Adjust the quantity of green chilli according to family's preferences.

Ingredients :

1 Tbsp Oil 
3/4 Cup Watermelon Rind, Finely chopped 
1 Cup Spinach leaves, Finely chopped 
4 - 5 Green chillies, chopped 
1/2 Tsp Cumin seeds / Jeera
1 Tbsp Urad dal 
1 Tbsp Chana dal
1 Tbsp Groundnut / Peanuts
Salt to taste 

Tadka / Thalimpu - Optional.

Method :

Heat oil in a pan and add cumin seeds followed by urad dal, chana dal and groundnuts.

Fry until the dal changes its colour.

Now add green chillies followed by watermelon rind and saute it for 3 - 4 minutes.

Add spinach leaves and cook until the rind and leaves get cooked.

Once done, remove from the flame and cool the ingredients.

Grind into fine paste by adding the required quantity of salt. ( Add water if necessary ).

Transfer it to a bowl and serve.


Serving Options :

Serve with Rice.








March 30, 2018

Drumstick Chutney / Chutney Recipe - 54 / #100chutneys


We all love drumsticks especially the little one at home will make sure that I prepare it at least twice a week. Luckily, I got a wonderful friend who gives me fresh and organic drumsticks from her farm every week. I usually prepare Sambhar, Fry, Vada and Kootu using drumstick and when my chutney series going on, how can I leave this veggie ;). So prepared a delicious chutney to serve with plain rice using drumstick pulp. The drumstick pieces are cooked in a turmeric and salt water for 10 - 15 minutes and then, pulp is removed from it. The remaining ingredients are sautéed in an oil and ground coarsely along with the pulp. This pairs perfectly with hot plain rice and also, can be served with Dosa. Adjust the quantity of red chilli according to taste bud or family's preferences.


Ingredients :

2 Tsp Oil 
1/2 - 3/4 Cup Drumstick pulp
1 Onion, finely chopped 
1/2 Tsp Cumin seeds / Jeera
1/4 Tsp Mustard seeds
1 Tsp Seame seeds
1 Tbsp Urad dal
3 - 4 Dry red chillies ( Adjust according to taste bud )
Few Coriander leaves
Salt to taste

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal 
1 Green chilli, sliced thinly
A pinch of Hing powder 

For Drumstick pulp : Cut drumstick into 4 - 5 cm pieces and boil in a water along with turmeric powder and little salt until the drumstick gets cooked. Cool the cooked drumsticks and remove only the pulp from it.

Method :

Heat oil in a pan and mustard seeds followed by cumin seeds, sesame seeds and urad dal.

Fry it for a minute and add dry red chillies.

Fry it for half minute and add chopped onion along with coriander leaves.

Saute it together until the onion turns soft.

Once done, remove from the flame and cool the mixture.

Grind it coarsely and add drumstick pulp.

Grind it again for just 2 - 3 pulse and transfer it to a bowl.

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

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

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Rice.





March 29, 2018

Amaranth Leaves & Peanut Chutney / Chutney Recipe - 53 / #100chutneys


Amaranth leaves / Mulai Keerai is popularly used in south Indian cuisine in the form of Kootu, Stir fry and Sambhar. It is available in both green and red colour. In my today's recipe, I have used green Amaranth leaves along with peanuts to give a creamy and delicious chutney. This chutney pairs perfectly with a hot plain rice. Adjust the quantity of green chilli according to taste bud.

Ingredients :

1 Tbsp Oil
1/2 Tsp Cumin seeds / Jeera
2 - 3 Garlic pods
3 - 4 Green chillies, chopped ( Adjust according to taste bud )
1 Bunch Amaranth leaves / Mulai Keerai ( Approx 1 1/2 Cups Chopped leaves ) 
1/4 Cup Peanuts / Groundnuts
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 garlic pods and green chillies.

Add peanuts and fry it for couple of minutes.

Now add chopped leaves and saute well until the leaves get cooked.

Once done, cool and grind into fine paste by adding the required quantity of 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 along with hing powder.

Fry until the colour of dal changes and add it to the prepared chutney.

Serve.


Serving Options :

Serve it with Rice and Roti.


March 28, 2018

Grapes & Bell Pepper Chutney / Chutney Recipe - 52 / #100chutneys


After Pineapple - Walnut Chutney, here comes another unique chutney using a fruit and vegetable. Bell pepper are sautéed along with mint leaves and coriander leaves is further made into delicious chutney by adding fresh green grapes. I have used green bell pepper in this recipe which can also be replaced with red or yellow ones. The addition of mint and coriander leaves give a refreshing flavour to the chutney. This spicy, tangy and mild sweet flavoured chutney pairs perfectly with any fritters. And also personally, I tried with Dosa and tasted yummy. Adjust the quantity of green chilli according to taste bud or family's preferences.


Ingredients :

2 Tsp Oil 
1/4 Cup Bell Pepper, finely chopped 
30 Grapes ( I have used Green grapes ) 
3 - 4 Green chillies, finely chopped 
Handful of Mint leaves and Coriander leaves 
Salt to taste 

Method :

Heat oil in a pan and add green chillies followed by bell pepper, mint leaves and coriander leaves.

Saute it for couple of minutes or until the bell pepper gets cooked.

Once done, remove from the flame and cool the mixture.

Add the sautéed ingredients in a blender along with green grapes.

Grind into fine paste by adding the required quantity of salt.

Transfer it to a bowl and garnish with sliced grapes.

Serve.


Serving Options :

Serve with Fritters and Dosa.



March 27, 2018

Pineapple & Walnut Chutney / Chutney Recipe - 51 / #100chutneys


Pineapple & Walnut chutney is a flavourful, refreshing and healthy chutney to serve with fritters. And also, this chutney can be served with Roti, dosa or as a spread for toast. The ingredients are sautéed in an oil and cooked for couple of minutes is further made into fine paste to give a lovely and tasty chutney. The flavour of pineapple gives a lovely punch to the chutney and gives a refreshing flavour. Adjust the quantity of green chilli according to taste bud or family's preferences.

Ingredients :

1 1/2 Tsp Oil 
1 Cup Pineapple, finely chopped 
3 Green chillies, chopped 
Few Mint leaves 
1/4 Tsp Cumin seeds / Jeera 
2 - 3 Walnuts 
Salt to taste 
Fresh mint leaves and finely chopped pineapple pieces to garnish

Method :

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

Saute it for half a minute and add chopped pineapple pieces.

Saute and cook it for couple of minutes in a low flame.

Once done, cool the ingredients and grind into fine paste by adding the required quantity of salt.

Transfer it to a bowl and garnish with fresh mint leaves and chopped pineapple pieces.

Serve.


Serving Options :

Serve with fritters, toast, roti and dosa.




























March 26, 2018

Monday Chit Chat With A Home Chef - Priyadharshini Selvam


Hey ! It's Monday and Happy Rama Navami to all my readers !

Are you ready to meet my today's special guest ?

I am feeling great to introduce my third guest of the series and a wonderful Home chef Priyadharshini Selvam. I got to know about her through my another foodie friend Adaikkammai Annamalai who's Chit Chat also got published a couple of weeks back. Since I do not know much about Priya, thought of giving a small surprise by making her bestie to share few words about her..

Here is what her bestie Adaikkammai Annamalai shared with us about her friend...

"Priyadharshini is a very nice person. I admire all her recipes especially loaded sweet potatoes and casserole layer are my favourites. She works as a lecturer and at the same time, she follows her passion Cooking too.I personally feel, thats the great talent. And finally she is a wonderful Chef !"

Now let's hear from Priya...

Priya : Love to hear few word about you and your passion. Who is your greatest support ?

Priya : I would like to introduce as a foodie. I love to explore different cuisines and try new recipes. I started cooking after marriage only. Concentrated on healthier home made recipes after my son's arrival in my life. Definitely my husband is my greatest support since the day I got married as he encourages and supports me to do what I love. 

Priya : Your favourite chef, favourite cookery show and favourite cookbook. 

Priya : Venkatesh Bhat is my favourite chef as he doesn't repeat usual dishes in his show Samayal Samayal. I love watching Master Chef. I don't follow any cookbooks. I read blogs, watch videos online and learn. 

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

Though I cooked a little here and there, after marriage only my serious cooking experience started. Kongu special Arisimparuppu Sadham was the first recipe I made for my husband. 

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

Priya : Working women can try to balance home cooking by preparing the veggies and necessary items the previous night itself. When it comes to your kid you always want to give the best and healthy homemade food. So try to cook at home with healthy ingredients and teach your kid to eat homemade food which will impact their lifestyle in future. 

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

Priya : I actually never get any sudden guests. I prepare well in advance when guests arrive. Still coconut milk rice with spicy baby potato roast and lime mint punch would be my quick menu. 

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

Priya : My husband likes Chicken biryani, Chicken 65 and Ennai Kathirikai Puli Kulambu. My son's favourite is Banana Appam and Sathumaavu cookies. 

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

Priya : I like your neat presentation and simple words used for the recipe. Suggest you to continue the interesting home chef Chit Chat which will encourage a lot of women and build up confidence in them. 



Sathumaavu cookies

Sathumaavu powder recipe: 

Finger millet (Ragi) -  200 gms
Pearl Millet (Kambu) - 200 gms
Red Rice - 100 gms
Wheat (Samba Godhumai) - 100 gms
Jowar (Cholam) - 100 gms
Green gram (Paasi Payaru) - 100 gms
Soya Beans - 100 gms
Corn (Makka Cholam) - 50 gms
Roasted gram (Pottukadalai) - 50 gms
Foxtail millet (Thinai) - 50 gms
Horse Gram (Kollu) -  50 grams
Sago (Sabudhana, Javarisi) - 50 gms
Barley - 50 gms
Almonds - 50 gms
Cashew - 50 gms 
Cardamom - 10 nos

Step 1 : Wash each ingredient separately ( except almonds,cashew,cardamom) , look for impurities , drain water completely and air dry/sun dry them.

Step 2 : Dry roast each ingredient separately in a pan.

Step 3 : Grind everything together.. 

Usually we give it to small mills for grinding.. You can grind using mixie too in two sets. This can be stored for 6 months! ( storing in airtight container in a Refrigerator works well)

Cookie making : 

Sathumaavu powder - 250 gms
Butter - 120 gms 
Cane sugar - 100 gms ( can increase if more sweetness needed)
Milk - 2 tbsp ( only to achieve desired dough consistency)
Vanilla essence - 1/2 tsp ( optional)
Salt - a pinch 

(This ratio gave me 40 cookies.. Adjust accordingly) 

Step 1: Cream butter and cane sugar together with vanilla essence.

Step 2 : Add sathumaavu and salt to it and make a cookie dough (add milk if needed).

Step 3: Cover the dough with a cling wrap and refrigerate for 30 mins. 

Step 4 : After 30 mins ,Preheat oven to 180°C. Press the dough flat with the rolling pin ( cling wrap helps in even rolling) to 0.5 mm thickness.

Step 5 : Cut to desired shape with a cookie cutter and carefully line them on a baking tray with parchment paper and bake for 10 mins at 180°C . Watch carefully as it turns from dark brown to black within seconds.

Step 6 : Remove from oven, cool for 10 mins and serve.

                                 I really enjoyed today's Priya meets Priya chit chat ;)

Thank you so much Priyadharshini for being my special guest and for sharing your signature healthy recipe with us. I am sure that my readers will love it for sure. Cookies look so perfect and sounds super healthy too. I wish you all the success in your life and may all your dreams come true ! Happy Cooking !

And also, Thanking her friend Adaikkammai Annamalai for sharing few words about her bestie with us.

Click the below link to view the so far posted Monday Chit Chat with a Home Chef..

Monday Chit Chat with a HomeChef - Adaikammai Annamalai 

Monday Chit Chat with a HomeChef - Karuna Pooja 

Stay tuned till next week to meet a another interesting Home chef along with an interesting recipe. Have a great week ahead !

If you are interested to participate in my Chit Chat series, please do drop a mail at priyasmenu@gmail.com










Leek, Aubergine & Khatta Palak Chutney / Chutney Recipe - 50 / #100chutneys


Happy to share my 50th Chutney series post and yeah, still a long way to go. Thanking all my well wishers and readers who supported and motivated me till now and please do continue the same :) And coming to today's recipe, I have used 3 healthy and interesting ingredients to prepare this delicious chutney which can be served with a plain rice. Instead of khatta palak / Chukka kura, regular palak / Spinach can also be used but add little lemon juice while grinding to get mild sour taste in the chutney. 

Ingredients :

1 Tbsp Oil 
1/2 Tsp Cumin seeds / Jeera 
3 Garlic pods 
1/4 Cup Leek, finely chopped 
4 Aubergines / Brinjal, finely chopped 
10 - 15 Chukka kura / Khatta Palak 
3 - 4 Dry red chillies
Few Mint leaves 
1/4 Tsp Turmeric powder
Salt to taste 
1 Tbsp Onion, finely chopped ( optional ) 

Method :

Heat oil in a pan and add cumin seeds followed by garlic pods and dry red chillies. Fry it for half a minute. 

Add leek along with aubergines and saute it together for a minute. 

Now add chukka kura / khatta palak and mint leaves along with turmeric powder. 

Add 1/4 - 1/2 cup of water and cook until the veggies get cooked. 

Once done, cool the ingredients and grind into fine paste or coarsely by adding the required quantity of salt. 

The consistency of chutney should be thick so do not add water or add very little. 

Transfer the prepared to a bowl and garnish with chopped onion. 


Serving Options :

Serve with hot plain rice. 


March 25, 2018

Dried Plum & Tomato Chutney / Chutney Recipe - 49 / #100chutneys


Here comes another interesting 3 ingredients chutney using dried plums, tomato and dry red chilli. The sweetness from plum, sour taste from tomato and spicy taste from red chilli gives a beautiful blend and tasty chutney. This chutney can be served with Idly and dosa. Apart from these, this chutney can be served as a spread for sandwich, roti and momos.

Sharing few 3 ingredients chutney which I had posted earlier...

Tomato - Garlic Chutney 

Mango - Cabbage Chutney 

Gun powder Chutney 

Capsicum Chutney 

Coconut Olives Chutney 

Ingredients :

3 Dried Plum 
2 Big Tomatoes, cut into 4 pieces
3 - 4 Dry red chillies 
Salt to taste 

Method :

Add all the ingredients in a pan along with 1/2 - 1 cup water.

Close it with a lid and cook until the tomatoes and plums get cooked.

Once done, cool the ingredients and peel the skin of tomatoes.

Grind all the ingredients into fine paste by adding the required quantity of salt and transfer it to a bowl.

Serve.

Seasoning / Tadka is optional.


Serving Options :

Serve with Idly, Dosa, Sandwich or Momos.


March 24, 2018

Watermelon Rind & Carrot Chutney / Chutney Recipe - 48 / #100chutneys



Today's chutney recipe is using Watermelon Rind and Carrot which pairs perfectly with Idly and Dosa. Watermelon rind is nothing but the white part of the watermelon fruit and it is completely edible. Most of them usually discard the white part as it has no taste but these can also be used in our regular cooking. Since it is high in water content, it can be replaced with the vegetables like Bottle gourd, Ash gourd etc. Many interesting recipes can be prepared out of these and I have also shared few links below. The addition of carrot along with rind makes the chutney more tasty and healthy.

Sharing few recipes using Watermelon rind...

Watermelon Rind Sweet Pongal 

Watermelon Rind & Lobia Kuzhambu 

Watermelon Rind Salna 

Watermelon Rind Dosa

Watermelon Rind Curd Kuzhambu 

Watermelon Rind Kheer 

Watermelon Rind Soup 

If you are bored of regular vegetable chutneys, then try this interesting and delicious chutney using watermelon rind and carrot. Here comes the detailed recipe...

Ingredients :

1 Tbsp Oil 
1 Cup Watermelon rind, finely chopped 
1 Carrot, grated 
2 - 3 Dry red chillies
2 Tbsp Mint leaves, finely chopped 
2 Tbsp Few Coriander, finely chopped
1 Tsp Urad dal 
Small piece of Tamarind
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
1 Dry red chillies
A pinch of hing powder 
Mint leaves for garnishing

Method :

Heat oil in a pan and add urad dal.

Fry until the colour of dal changes and add the remaining ingredients except salt.

Saute and cook until the veggies get cooked.

Once done, cool the ingredients and grind into fine paste by adding the required quantity of 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 red chillies followed by hing powder.

Add prepared tadka to the chutney and garnish with mint leaves.

Serve.


Serving Options :

Serve with Idly and Dosa.


March 23, 2018

Chukka Kura & Walnut Chutney / Chutney Recipe - 47 / #100chutneys


Chukka kura which is also popularly known as Khatta palak has a sour taste and generally used in dal and stir fries. In Andhra and Telangana, these leaves are used in Pachadi / Chutney and served along with Rice. In my today's chutney recipe, I have used these leaves along with a healthy ingredient Walnut to prepare a creamy and delicious chutney to pair with plain rice. This chutney can also be served with Idly and Dosa.

Ingredients :

2 Tsp Oil
1 1/2 Cup Chukka kura leaves 
2 - 3 Green chillies ( Adjust according to taste bud ) 
1/2 Tsp Cumin seeds
4 - 5 Walnuts
3 Garlic pods
3 Tbsp Coriander leaves, finely chopped 
Salt to taste

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
2 Green chillies, sliced

Method :

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

Saute it for half a minute and add walnut along with chukka kura leaves.

Saute until the leaves get cooked.

Once done, remove from the flame and cool the ingredients.

Grind into fine paste by adding the required quantity of 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 green chillies and fry it for half a minute.

Add the prepared tadka to the chutney and serve.


Serving Options :

Serve with Rice, Idly or Dosa.


March 22, 2018

Asparagus & Ivy Gourd Chutney / Chutney Recipe - 46 / #100chutneys


My today's chutney recipe involves a pressure cooker method and it is quite easy to prepare. All the ingredients are added in a cooker and pressure cooked for 4-5 whistles is further ground into fine paste. The addition of groundnuts gives a creamy texture and also, gives a lovely taste to the chutney. No oil is required for the chutney except tadka. This healthy chutney pairs perfectly with Idly and Dosa.

Ingredients :

1 Onion, Finely chopped ( I have used White onion )
1 Big Tomato, finely chopped
1/4 Cup Asparagus, finely chopped
4 - 5 Ivy gourd, finely chopped
1 Tbsp Peanuts
1/4 Tsp Cumin seeds / Jeera
3 - 4 Dry red chillies ( Adjust according to taste bud )
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 leaf
1 Dry red chilli

Method :

Add all the ingredients in a pressure cooker except salt and pressure cook it for 4 - 5 whistles by
adding 1/4 Cup of water.

Once done, wait until the pressure gets released from the cooker.

Cool the cooked ingredients and grind into fine paste by adding the required quantity of 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 curry leaf, hing powder and red chilli.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Idly and Dosa.




March 21, 2018

Leek & Tomato Chutney / Chutney Recipe - 45 / #100chutneys


Leek is a vegetable in which the stem or stalk is the edible part. The stem looks like a bundle of leaf sheaths and have a mild onion like taste. It is popularly used in soups and preparing stock. And also, used in salads and stir fries. Using this vegetable, prepared a tasty chutney which goes with Idly and Dosa. Since it has a mild onion taste, I have paired this vegetable with tomatoes and it worked beautifully. The addition of mint and coriander leaves helps to enhance the flavour of chutney and also gives a refreshing taste. Adjust the quantity of green chilli according to taste bud.

Picture of Leek..   Source : Google !


Ingredients :

1 Tbsp Oil 
1/2 Cup Leek, finely chopped
2 Tomatoes, Finely chopped
Few Coriander leaves
Few Mint leaves
3 - 4 Green chillies
Salt to taste 

For Tadka :

1 Tsp Oil
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal
A hing of powder 
A sprig of Curry leaf 
1 - 2 Dry Red chillies

Method :

Heat oil in a pan and add chopped leek.

Saute it for a minute and green chillies followed by coriander leaves, mint leaves and tomatoes.

Saute it together and cook until the tomatoes turns soft.

Once done, cool the sautéed ingredients and grind into fine paste by adding the required quantity of 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, curry leaf and dry red chillies.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Idly or Dosa.


March 20, 2018

Green Zucchini & Palak Chutney / Chutney Recipe - 44 / #100chutneys


This delicious chutney is prepared using green Zucchini and Palak / Spinach and can be served with Idly or Dosa. The addition of horse gram and urad dal to the chutney makes it more nutritious and tasty. Adjust the quantity of chilli according to taste bud or family's preferences.

Sharing few recipes using Palak / Spinach which I had posted earlier..

Corn & Spinach Millet Idly 

Spinach & Aubergine Rice 

Spinach & Brown Rice Neer Urundai 

Crispy Pinch using Five spice powder 

Tofu & Spinach Sandwich 

Ingredients :

1 Tbsp Oil
1 Tbsp Horsegram
1 Tbsp Urad dal
1/2 Cup Zucchini, finely chopped
10 Palak leaves / Spinach, chopped 
4 - 5 Dry red chillies 
Small piece of Tamarind
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 leaf  

Method :

Heat oil in a pan and add Horse gram followed by Urad dal.

Fry until the colour of dal changes in a low flame.

Add all the remaining ingredients except salt.

Sauté it for couple of minutes and add 1/4 Cup of water.

Close the pan with a lid and cook until the veggie - palak gets cooked.

Once done, cool the ingredients and grind into fine paste by adding the required quantity of 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 and curry leaf.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Idly or Dosa.


March 19, 2018

Lemongrass & Garlic Chutney / Chutney Recipe - 43 / #100chutneys


Lemongrass is one of my favourite herb and the fragrant lemony smell itself makes me refreshing. When I am down with cold or tiredness, a simple lemongrass tea without any sweetner is my one of the best Home remedy. Apart from the fresh ones, lemongrass is also available in the form of powder and oil. I have also shared few recipe links in the below using both fresh lemongrass and powder. In my today's Chutney series, I have used the fresh lemongrass along with garlic to give a spicy, tangy and flavourful chutney. This chutney pairs perfectly with Idly and Dosa. The ingredients are sautéed in a gingelly oil and ground into paste by adding fresh coriander leaves. The ground chutney is further cooked in a Thalimpu which helps to enhance the taste and also gives a lovely colour to the chutney. Adjust the quantity of chilli according to taste bud.

Tangy Lemongrass Noodle Soup 

Lemongrass & Chilli Chicken

Lemongrass & Galangal Tea  

Recipes using Lemongrass powder...

Grilled Prawns using Sukiyaki Sauce 

Sausage Coconut Milk Soup 


Ingredients :

1 Tbsp Oil + 2 Tsp Oil ( I have used Gingelly oil )
1/4 Cup Lemongrass, Finely chopped 
20 Garlic pods, peeled 
7 - 8 Dry red chillies ( Adjust according to taste bud ) 
Handful of Coriander leaves 
Salt to taste
1/2 Tsp Mustard seeds
1 Tsp Urad dal 
A pinch of Hing powder 
2 - 3 Sprigs of Curry leaves 

Method :

Heat oil in a pan and add garlic pods.

Saute it for a minute and add lemon grass followed by red chillies.

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

Cool the ingredients and add it to the blender along with coriander leaves.

Grind into fine paste by adding the required quantity of salt and water.

Heat the remaining oil in a same pan and add mustard seeds.

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

Fry until the colour of dal changes and add the ground chutney to the pan.

Add little water and cook until the oil separates from the pan.

Transfer it to a bowl and serve.


Serving Options :

Serve with hot Idly and Dosa. 


March 18, 2018

Asparagus & Spinach Chutney / Chutney Recipe - 42 / #100chutneys


Happy Ugadi to all my readers !

With so much of work from the morning, finally squeezed some time to prepare this delicious and healthy chutney using Asparagus and Spinach. Asparagus is a spring vegetable which is used in stir fries, soups, stew etc. This is an amazing versatile vegetable which can be used in any form of cooking like Roasting, Grilling, sautéing etc. And coming to Spinach which is popularly known as Palak in Hindi and Pasala Keerai in Tamil have huge medicinal values. So using these amazing combination, prepared a tasty chutney which pairs perfectly with hot plain rice.


Ingredients :

1 Tbsp Oil 
1 Tsp Cumin seeds / Jeera
1 Tsp Urad dal 
4 Garlic pods
1/4 - 1/2 Cup Asparagus, finely chopped 
3 - 4 Green chillies ( According to taste bud ) 
1 1/2 Cups Spinach leaves, finely chopped 
Salt to taste 

Method :

Heat oil in a pan and add cumin seeds followed by urad dal.

Fry until the colour of dal changes and add garlic pods followed by chopped asparagus and green chillies. 

Saute it for couple of minutes and add spinach leaves. 

Mix well, close the pan with a lid and cook it for 3 - 5 minutes or until the spinach gets cooked. 

Do not add water and cook in a low flame. 

Once done, remove from the flame and cool the ingredients.

Grind it coarsely by adding the required quantity of salt and water. 

Transfer it to a bowl and serve.


Serving Options :

Serve with hot Plain rice. 


March 17, 2018

Bok Choy & Brinjal Chutney / Chutney Recipe - 41 / #100chutneys


After posting "Bokchoy & Capsicum Chutney", here comes another interesting chutney using Bok choy / Pak Choi. In this recipe, I have included brinjals along with bok choy to prepare a tasty chutney which goes yummy with plain Rice. And also, this chutney can be served with Idly and Dosa. Easy to prepare and tastes delicious.

Ingredients :

1 Tbsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Cumin seeds / Jeera 
1 Tsp Urad dal 
1/4 Tsp Turmeric powder 
5 - 6 Bok Choy leaves ( along with stem ), finely chopped 
4 Brinjals /Aubergine, finely chopped 
3 - 4 Green chillies, finely chopped 
1/4 Tsp Lemon juice 
Salt to taste 

For Tadka :

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

Method :

Heat oil in a pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by urad dal.

Add the stem of Bok choy and saute for a minute.

Now add chopped brinjal followed by green chillies and Bok choy leaves.

Saute and add turmeric powder along with 1/4 cup of water.

Close the pan with a lid and cook until the veggies get cooked in a low flame.

Once done, cool the ingredients and grind it coarsely by adding the required quantity of salt and water.

Transfer it to a bowl and keep aside.

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

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

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Plain rice, Idly or Dosa.






March 16, 2018

Iceberg Lettuce & Carrot Chutney / Chutney Recipe - 40 / #100chutneys


Do you buy Iceberg lettuce to prepare only salads ? Then, break the monotonous way and prepare a tasty and healthy chutney out of it. Here comes my today's interesting recipe using Iceberg lettuce and Carrot.

Iceberg lettuce is a crunchy texture vegetable which is mainly used for salads. Though it has less nutrients compared to other greens, this veggie is a very good source for weight loss because of the high water content and low calories in it. And as we all knew that Carrots are very good for eyes and also have amazing health benefits. So using these veggies, I have prepared a delicious chutney which pairs perfectly Idly and Dosa. And also, if the chutney is ground coarsely, it can be served with plain Rice and Curd rice. Adjust the quantity of green chilli according to taste bud or family's preferences.


Ingredients :

1 Tbsp Oil 
1/2 - 3/4 Cup Iceberg Lettuce, finely chopped 
1 Carrot, finely chopped 
3 - 4 Green chillies, chopped 
1 Onion, finely chopped 
Few fresh Mint leaves 
Salt to taste 

For Tadka :

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

Method :

Heat oil in a pan and add chopped onion.

Saute for a minute and add the remaining ingredients except salt.

Saute it together for 3 - 5 minutes and remove from the flame.

Cool the sautéed ingredients and grind into fine paste or coarsely by adding the required quantity of salt and water.

Once done, transfer the prepared chutney 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 chana dal, curry leaf and hing powder.

Fry and add tadka to the prepared chutney.

Serve.


Serving Options :

Serve with Idly, Dosa or Curd rice.


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