Recipes Cooking: chutney

Showing posts with label chutney. Show all posts

Tuesday, April 15, 2014

TAMARIND CHUTNEY

TAMARIND CHUTNEY

INGREDIENTS

Tamarind pulp-6 tablespoons
Water-2 cups
Sugar-1½ Cups
Ginger powder-½ teaspoon
Cumin powder-1 teaspoon
Garam masala (optional)-1/2 teaspoon
Red chili powder- ½ teaspoon
Salt-1 teaspoon

METHOD

Soak the tamarind in hot water for 20 minutes.
Place a frying pan over medium heat and add the water, tamarind pulp and sugar.
Bring the sugar and tamarind to a boil and simmer over a low heat until the mixture becomes shiny and the sugar is completely dissolved.
Add all the rest of the ingredients and Simmer for 5 minutes.
Allow it to cool.
Tamarind chutney is ready to serve.

Once softened, strain the mixture through a fine sieve and remove the seeds.

Friday, April 4, 2014

Tomato Sesame Chutney

I made Tomato Sesame chutney this weekend to go with dosas for breakfast. This is simple and tasty chutney which goes well with idlis, dosas, vadas and so on.

Adding sesame seeds to it added very unique flavor to the basic tomato chutney and also they are rich in calcium.

For this sesame seeds and tomato are lightly roasted and grounded into smooth paste.

Ingredients:

Tomato – 3-4 no

Sesame Seeds-1/2 cup

Jeera – 1 tsp

Coriander seeds- ¼ cup

Green chillies – 5 no

Turmeric powder a pinch

Salt as Required

Tempering

Urad Dal – ¼ tsp

Jeera – ¼ tsp

Mustard Seeds – ¼ tsp

Hing a pinch

Red chillies broken – 3 no

Curry leaves – 3 -4 no

Oil – 1 tsp

Preparation

Heat a pan on medium heat, add very little oil and roast sesame seeds, coriander seeds for 1 minute until they change to light golden color and keep them aside.
In the same pan add tomato pieces, green chillies, jeera and fry them for 2 minutes and keep aside.
Take above roasted sesame seeds, tomato pieces, green chillies, jeera, coriander seeds turmeric powder, salt into a blender and make a smooth paste by adding very little water.
Meanwhile in a pan for tampering add oil, add mustard seeds, jeera, urad dal, red chilies, hing, curry leaves and fry for 2 minutes.
Remove the above grounded paste into a bowl and the tampering to it and mix well.
Serve with dosas, idlis, vadas, or rice.

Note : If tomatoes are less sour then we can add tamarind paste to it.

Sending this and Tomato Coconut Rice to One Me Two Ways - Tomato hosted by Hima

Tomato Coconut Rice

And also this chutney to my event CC - Roti Pachadi/Chutney

Thursday, February 13, 2014

Baigan Ki Chutney Quick Easy Tasty

This is a Chatpata Chutney that i ate at my mamis place that made me instantly fall in love with it.When she told me its so easy to make & can b made in about 10mins time with just 2 baigan..i decided that i will making it soon for my family and will also post it soon..i dedicate this recipe to my Dearest Mami...thanks Mami..u rock

INGREDIENTS:

Baigan (medium sized) 2

Tomato (medium) 1

Coriander Leaves 1/2 bunch

Tamarind 1Tspn

Tumeric Powder 1/2 Tspn

Salt to taste

Methi 1Tspn

Mustard seeds(Rai) 1Tspn

Maash ki daal 1Tspn

Green Chillies 5

For The Bagar:

Curry leaves few

Mustard seeds 1Tspn

PROCEDURE:

Heat 2Tbspns oil in a kadai and fry rai,methi and maash ki dal for a minute.

Now add tomato and baigan cut to small pieces.also add green chillies,turmeric powder and salt.

Cook till Baigan and tomato become a little tender.Finally add coriander leaves.

Grind to paste with tamarind.Keep aside.

Heat little oil abt 4Tspns add mustard seeds and curry leaves,fry till the curry leaves become a little crispy,Add this to the baigan paste.

Combination: Tala hua Gosht ,Idly.