Tamarind Chutney (easy chutney)
Ingredients
1)Tamarind
2)Jaggery
Dip some tamarind in warm water.
Heat oil in a pan.
Saute the tamarind mixture.
Add jaggery in the mixture.
Bring to a boil.
Let it cool.
திங்கள், 4 மே, 2009
GREEN CHUTNEY
<>Green chutney <>
1. Mint leaves - 1/2 cup, 2. Coriander leaves/Cilantro - 1/2 cup, 3. Curry leaves - 1/2 cup, 4. Green chilly - 1 (Finely chopped), 5. Ginger - 1/2 inch (Finely chopped), 6. Grated coconut - 1/2 cup, 7. Tamarind paste - 1 tsp, 8. Urad dal - 3 tsp, 9. Asefeotida - 1 tsp, 10. Mustard seeds - 1 tsp, 11. Oil - for frying, 12. Salt - as per taste. If U like lemon taste add 1or two tsp lemon juice.
Green Chutney Prep:
1. Heat 1 tsp oil in pan, roast urad dal in to golden brown and keep aside.
2. In the same oil, put the mint, coriander and curry leaves and saute for 3 min. till nice mint aroma comes and let it to cool.
3. Put, cooled leaves, roasted urad dal, green chilly, ginger, salt, tamarind paste and coconut in a blender and grind in to a fine paste.
4. Heat oil in pan, put the mustard seeds, let it splatter, add the asefeotida, the grinded chutney,check for salt and saute for 2 mins. add lemon juice
Green Chutney is ready!
Serve hot Soft Dosa with Green chutney Enjoy!!!
1. Mint leaves - 1/2 cup, 2. Coriander leaves/Cilantro - 1/2 cup, 3. Curry leaves - 1/2 cup, 4. Green chilly - 1 (Finely chopped), 5. Ginger - 1/2 inch (Finely chopped), 6. Grated coconut - 1/2 cup, 7. Tamarind paste - 1 tsp, 8. Urad dal - 3 tsp, 9. Asefeotida - 1 tsp, 10. Mustard seeds - 1 tsp, 11. Oil - for frying, 12. Salt - as per taste. If U like lemon taste add 1or two tsp lemon juice.
Green Chutney Prep:
1. Heat 1 tsp oil in pan, roast urad dal in to golden brown and keep aside.
2. In the same oil, put the mint, coriander and curry leaves and saute for 3 min. till nice mint aroma comes and let it to cool.
3. Put, cooled leaves, roasted urad dal, green chilly, ginger, salt, tamarind paste and coconut in a blender and grind in to a fine paste.
4. Heat oil in pan, put the mustard seeds, let it splatter, add the asefeotida, the grinded chutney,check for salt and saute for 2 mins. add lemon juice
Green Chutney is ready!
Serve hot Soft Dosa with Green chutney Enjoy!!!
MINT CHUTNEY
Mint Chutney
Ingredients
1 cup mint leaf
1 cup fresh grated coconut
2 teaspoons tamarind paste
2 green chilies
1 Red onion (cut into pieces)
Small
salt
water
Directions
1) Wash the mint leaves and keep aside.
2) In a mixer blender, add the grated coconut, green chillies, tamarind pulp with very little water (1 tbsp) and blend till the chillies are grated. Do not turn into a paste.
3) Now add the mint leaves, onion pieces, 1tbspn water and salt. Blend for just half a minute till the mint leaves are chopped and the onion pieces dissolve.
4) It is ready to be served.
You can vary the quantity of the ingredients as you desire depending on how sour, spicy you want it to be.
U love this yummy mint chutney for ever!!!
Ingredients
1 cup mint leaf
1 cup fresh grated coconut
2 teaspoons tamarind paste
2 green chilies
1 Red onion (cut into pieces)
Small
salt
water
Directions
1) Wash the mint leaves and keep aside.
2) In a mixer blender, add the grated coconut, green chillies, tamarind pulp with very little water (1 tbsp) and blend till the chillies are grated. Do not turn into a paste.
3) Now add the mint leaves, onion pieces, 1tbspn water and salt. Blend for just half a minute till the mint leaves are chopped and the onion pieces dissolve.
4) It is ready to be served.
You can vary the quantity of the ingredients as you desire depending on how sour, spicy you want it to be.
U love this yummy mint chutney for ever!!!
MANGO CHUTNEY
Mango chutney
Ingredients :-
1cup grated coconut, 1/2 cup mango finely chopped, 3-4 green chillies, 1/2 tsp Black gram, 1/2 tsp Mustard seeds, 1/2 tsp Cumin seeds, Few curry leaves, 1 Red chilies Salt for taste Lemon Juice 2tbs, 1 tbsp oil/ghee
Mango and coconut chutney Preparation:-
Step 1)
Grind grated coconut, mango, green chillies and salt
you can add water to make a fine past.
Take the paste into a bowl.
Step2)
Take a frying pan and with 1 tsp oil in it.
Fry the cumin seeds, black gram, Mustard seeds and red chillie till the mixture turns brown. now add curry leaves.
Remove the pan and put this mixture in to paste and mix it well.
The chutney is ready.
Note:
If the mango is not sour then add lemon.
Haaa...Mouth watering chutney!
Ingredients :-
1cup grated coconut, 1/2 cup mango finely chopped, 3-4 green chillies, 1/2 tsp Black gram, 1/2 tsp Mustard seeds, 1/2 tsp Cumin seeds, Few curry leaves, 1 Red chilies Salt for taste Lemon Juice 2tbs, 1 tbsp oil/ghee
Mango and coconut chutney Preparation:-
Step 1)
Grind grated coconut, mango, green chillies and salt
you can add water to make a fine past.
Take the paste into a bowl.
Step2)
Take a frying pan and with 1 tsp oil in it.
Fry the cumin seeds, black gram, Mustard seeds and red chillie till the mixture turns brown. now add curry leaves.
Remove the pan and put this mixture in to paste and mix it well.
The chutney is ready.
Note:
If the mango is not sour then add lemon.
Haaa...Mouth watering chutney!
CHUTNEY RECIPES
<>Red onion chutney Recipe<>
Ingredients : 1/2 tsp jeera ( jeeragam ) 1 pinch asafoetida powder 6 dry red chillies 3/4 tsp salt 1 marble size tamarind piece 2 count tomatoes 3/4 count chopped red onion To Season : 2 tsp oil 1 tsp mustard seeds 1 tsp urad dal some curry leaves 2 tsp chopped red onion or 2 chopped small onion
* First grind jeera, asafoetida powder, dry red chillies, salt, tamarind piece and tomato nicely as a paste without any water.
* Next add the onion and grind it lightly, don't make it in a fine paste.
* Now in a pan season with the said ingrediants and fry the onion for sometime and pour the grind mix and close a lid and boil in medium heat for 10 - 15 mins and remove.
* Good with Idly and dosai.
Preparation Time10 min
Cooking Time 15 min
Ingredients : 1/2 tsp jeera ( jeeragam ) 1 pinch asafoetida powder 6 dry red chillies 3/4 tsp salt 1 marble size tamarind piece 2 count tomatoes 3/4 count chopped red onion To Season : 2 tsp oil 1 tsp mustard seeds 1 tsp urad dal some curry leaves 2 tsp chopped red onion or 2 chopped small onion
* First grind jeera, asafoetida powder, dry red chillies, salt, tamarind piece and tomato nicely as a paste without any water.
* Next add the onion and grind it lightly, don't make it in a fine paste.
* Now in a pan season with the said ingrediants and fry the onion for sometime and pour the grind mix and close a lid and boil in medium heat for 10 - 15 mins and remove.
* Good with Idly and dosai.
Preparation Time10 min
Cooking Time 15 min
செவ்வாய், 28 ஏப்ரல், 2009
Lemon Rice
LEMON RICE
Ingredients:
2cups boiled Rice, 1/3rd cup Lemon juice, 6Tbsp Olive Oil
1/2tsp Black Mustard seeds, 1tbs urad dal, 1tbs split dal, Few curry leaves
3 green chilies or 3 red chilies, Salt to taste, 1/2 tsp. turmeric powder, 1/4th cup peanuts and Handful cashews.
How to make lemon rice:
Heat oil in a pan and add mustard seeds, allow to splutter.
Add urad dal and split dal, then turmeric powder and peanuts, Cashews fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Lemon rice is ready to be served.
mmmmmmmmmm.....Sooooo Good to eat!
INDIAN RICE RECIPES
<>Carrot Rice<>
Ingredients:-
2 cup rice,2 onion,5 carrot,2 tsp fried groundnuts, 2 tsp oil, a small piece of cinnamon
1 tsp broken block gram, 2 nos cloves, 1 tsp mustard,1 tsp bengal gram
a few sprigs curry leaves, Cashew one hand full, Raisin one hand full, Salt as per taste.
For Masala:
1 1/2 tsp coriander seeds, 3/4 tsp cumin seeds, 2 tsp grated coconut
4 nos red chillies
How to make carrot rice:-
Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
Add grated coconuts and remove from the heat. Grind it after it cools down.
Grind seperately, the fried groundnuts coarsely.
Cook the rice and let it cool.
Wash the carrots in warm water. Grate it after peeling the skin.
Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
Add Cashews and raisins fry 10 sec.
Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
Finally add groundnut powder and remove from the flame. Serve hot.
<><><><><><><><><><>
<>Carrot Rice - 2<>
Ingredients:-
Basmati Rice Cooked 2 cup , Grated carrot 1 cup
Thinly sliced onions 1 medium size, Thinly sliced green chilli 2
Mustard seeds 1 tsp. , Cumin seeds 1 tsp. Cashews and Raisins Hand full
Bay leaf 1-2, Curry leaves 8-10, Red chilli powder 1 tsp.
Turmeric powder 1/2 tsp., Garam Masala Powder 1/2 tsp
Chopped Coriander leaves 2 tbsp, Salt to taste
Vegetable oil 2 tbsp.
Easy steps to cook:
1. Heat oil in a deep frying pan or kadhai.
2. Add mustard seeds. When the mustard seeds start crackling add cumin seeds and bay leaf. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Add Cashews and Raisins and fry few sec, and add sliced onions, green chillies and fry till pink.
4. Add grated carrot and curry leaves. Saute for a while and then add salt, chili powder, turmeric powder and garam masala.
5. Add cooked rice and gently mix well. Cover the pan and cook on a low flame for about 3-4 minutes.
Carrot Rice is ready to serve. Decorate with chopped green coriander leaves.
Instead of carrots you can use Mango(Not ripe)
Ingredients:-
2 cup rice,2 onion,5 carrot,2 tsp fried groundnuts, 2 tsp oil, a small piece of cinnamon
1 tsp broken block gram, 2 nos cloves, 1 tsp mustard,1 tsp bengal gram
a few sprigs curry leaves, Cashew one hand full, Raisin one hand full, Salt as per taste.
For Masala:
1 1/2 tsp coriander seeds, 3/4 tsp cumin seeds, 2 tsp grated coconut
4 nos red chillies
How to make carrot rice:-
Heat the pan, pour the 1 tsp oil. Add red chillies, coriander seeds, cumin seeds and fry till it turns brown.
Add grated coconuts and remove from the heat. Grind it after it cools down.
Grind seperately, the fried groundnuts coarsely.
Cook the rice and let it cool.
Wash the carrots in warm water. Grate it after peeling the skin.
Heat oil in a pan. Add cloves, cinnamon, mustard, broken block gram and Bengal gram. Fry them.
Add Cashews and raisins fry 10 sec.
Add curry leaves and chopped onions. Once the onion is cooked, add the grated carrots. Fry till the carrots are cooked.
Add rice and fry in a low flame. Add salt and the ground masala powder. Mix it well with the rice.
Finally add groundnut powder and remove from the flame. Serve hot.
<><><><><><><><><><>
<>Carrot Rice - 2<>
Ingredients:-
Basmati Rice Cooked 2 cup , Grated carrot 1 cup
Thinly sliced onions 1 medium size, Thinly sliced green chilli 2
Mustard seeds 1 tsp. , Cumin seeds 1 tsp. Cashews and Raisins Hand full
Bay leaf 1-2, Curry leaves 8-10, Red chilli powder 1 tsp.
Turmeric powder 1/2 tsp., Garam Masala Powder 1/2 tsp
Chopped Coriander leaves 2 tbsp, Salt to taste
Vegetable oil 2 tbsp.
Easy steps to cook:
1. Heat oil in a deep frying pan or kadhai.
2. Add mustard seeds. When the mustard seeds start crackling add cumin seeds and bay leaf. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
4. Add grated carrot and curry leaves. Saute for a while and then add salt, chili powder, turmeric powder and garam masala.
5. Add cooked rice and gently mix well. Cover the pan and cook on a low flame for about 3-4 minutes.
Carrot Rice is ready to serve. Decorate with chopped green coriander leaves.
Instead of carrots you can use Mango(Not ripe)
இதற்கு குழுசேர்:
இடுகைகள் (Atom)