Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts

Tuesday, June 12, 2018

Raw Mango Traditional Chutney. (ಹಿಂಡಿ).

Raw mango chutney/ ಹಿಂಡಿ as we call it is one of the traditional dish done with raw mangoes. This chutney is used as one of the side dish with dosa, idli, rice, curd rice and many more main dishes.
It is so easy to prepare and enjoy.


This chutney is so handy and it helps and eases our daily work . In South Canara in our homes we normally do not prepare chutney always. It has become a habit that we use varieties of pickles especially mango pickles. The varieties of mango pickle like, ಕೆತ್ತೆ, ಅಡುಗಾಯಿ, ಮಿಡಿ, ಹಿಂಡಿ, /kette, adugaayi, midi, hindi etc. Each type of pickle is yummy to taste and some last long at least for 2 to 3 years even.
This particular variety of pickle/chutney is done very easily and quickly. Normally when the raw mango starts this variety of pickle is prepared.
I have used raw mango, mustard seeds, coconut oil, roasted methi/Fenugrik seeds, red chilly powder.
No need to keep mangoes in salt, or boil any salt water.
I have used one big raw mango.
Let us see the recipe

Things needed :

Raw mango : 1 Big size
Mustard seeds : 2 Tablespoons
Methi seeds : 1 Teaspoon
Salt : 5 to 6 Tablespoons
Chilly Powder : 3 to 4 Tablespoons
To Season/Temper :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Ingh /Asafoetida : A pinch

Method :

1. Wash and wipe mango with clean towel. Leave it for a few minutes.
2. Peel off the green outer layer and cut mango into very small pieces.
3. Take a big bowl and put mango pieces and salt. Mix it well and leave it for a few minutes.
4. Keep a pan on the fire and heat. Add methi/ seeds and put it to a bowl. Let it cool.
5. Dry grind dry raw mustard seeds, add methi seeds and dry grind it nicely.
6. Add red chilly powder and dry grind it for 2 to 3 minutes.


7. Now add cut mango soaked in salt.  Let it turn as paste and turn as chutney.
8. Mix it with a spoon edge and grind it again.

9. Remove the ready chutney to a serving bowl.

10. Add coconut oil, mustard seeds and ingh/Asafoetida seasoning and mix it nicely.


11. Let it cool completely. Store it in a glass bottle and use it as you like.
12. Better to store in fridge.

Note

Remember that to wipe mango nicely and then use it. Adding more oil, chilly powder is optional.
Use of coconut oil is optional. You can also prepare mango rice chitranna using this mango chutney.
Any brand of chilly powder is optional. I have used MTR red chilly powder.
Time : 20 Minutes.
Serves : Depends upon the servings.

Saturday, June 9, 2018

Ondelaga /Gotu Kola / leaves Chutney

We South Indians like chutneys. Chutney goes well with all the main dishes.

It is one of the healthy habit to eat chutney with lunch /breakfast or snacks. Chutney is prepared using coconut/dals, vegetables etc. Here is a healthy chutney prepared using Ondelaga.
Ondelaga /Gotukola is also known as Brahmi leaves.
Ondelaga is called in different names in different language.
Botanical name for Ondelaga is Centella Asiatica and other names are Indian Pennywort and Asiatic Pennywort. In Kannada these leaves are called as Ondelaga/ Uraga / Brahmi leaves.
In Telugu it is known as Saraswathi Akku, Tamil: Vallari Kirai, in Marati it is called as Karivan / Karivana. In Gujarathi is Khanda Brahmi , In Bengali it is known as Tulkudi adn in Hindi it is known as Bensag Brahmi.
Ondelaga leaves and benefits :
Ondelaga leaf is one of the medicinal herb which is also used in cooking. It is used as a memory enhancer. It contain antioxidants and regulates the blood sugar levels in diabetic people. Ondelaga has cooking property and it helps to keep the mind calm and free from anxiety. It also helps to sleep well. It is normally said that eating Ondelaga helps to improve our memory and good for children. The shape of the leaf is just like our cerebellum and it helps in controlling concentration and memory. Ondelaga leaf helps in rebuilding brain tissues by influencing the brain cells. It helps in building strong immunity in our body.
These Ondelaga Leaves are used in hair oil and is good for strong healthy hair.
Please note  do not consume these leaves in big quantity, it might cause headache, giddiness.
Let us see the recipe now :
Do not fry these leaves much in oil. So that the medicinal value in the leaf will retain its properties in them.
Ondelaga/Gotukola  leaves chutney goes well with all the main dish. Yummy taste with hot rice and a teaspoon of ghee, goes well with dosas and idli also.
It is simple and healthy and anyone can try this chutney. You do get these Ondelaga Leaves in most of the market.
Tip : Handful of Ondelaga leaves are more than enough to use for 1 time. Do not eat regularly.  Once in a week or twice a week will be ok.
These Ondelaga Leaves are from Our home. We have planted them in a small pot. They grow plenty within no time.
Lets see the recipe now :

Things Needed :

Ondelaga /Gotukola Leaves : 1 Handful
Urid dal : 1 Tablespoon
Red chilly : 4 to 5
Curry Leaves : 5 to 6
Ingh /Asafoetida : A little
Tamarind  : Small marble size
Fresh grated coconut : 1 Cup ( 1/2 of one small coconut)
Salt : As required
To Season/temper
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1. Wash and keep aside Ondelaga leaves and curry leaves.

2. Grate coconut and keep it aside.
 3. Keep a small pan on the fire and heat. Add oil. Let it get heated.
4. Add urid dal and fry till they turn golden brown. Remove fried urid dal to a plate.
5. Add red chilly and fry nicely. Let it get crunchy. Add ingh and curry leaves. Put off the fire.
6. Add grated coconut, ondelaga leaves and mix it well. Let it cool.

7. Now grind all the ingredients required salt, tamarind and required water til it turns your desired consistency.
8. Remove from the mixi jar and put it in a serving bowl. Add tempered mustard and curry leaves.

9. Serve with the main dish of your choice.

10.We had Ondelaga /Gotukola Leaves chutney with Hot plain rice with ghee. NO need to say it was Yummmmmmmy..

Note:

There are two varieties of Ondelaga Leaves.
Type 1 : The leaf is small and thin. You can use the stem also in this type of leaf.

Type : 2 : The leaf is thick, darker than the local variety. It is hybrid leaf. Remove the stem and then use it. The stem is bit hard and it does not grind into paste. I have used these Ondelaga leaves from our garden
Ondelaga leaves are also known as brahmi leaves. It is always better not to cook this leaves. You can also use these leaves like coriander leaves, putting it on the top. Cut into very thin pieces. I have seen in Cambodia ppl use this leaves even on the top of Pizza. ( As they are one or two whole leaves kept on the top of Pizza while serving). Use of more chilly is optional. Use of byadagi chilli is optional.You can use guntoor chilly also. ( The one who likes it very spicy). .
Time : 15 Minutes 
Serves : 2 to 3. 

Monday, May 14, 2018

Dahi Channa

Dahi Chenna is a snack dish and it is filling dish too. Channa/Kadale /whole Kabooli Channa is used here. 

It is an easy dish and I have used Kabooli  Channa, little spices and curd.
Let us see the recipe

Things Needed :

To Cook :
Kabooli Channa : 1 Cup 
To Season :
Cooking Oil : 1 Tablespoon
Mustard seeds : 1 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Grated ginger : 1 /2 Teaspoon
To Add : 
Curd : 1/2 Cup
Sweet and Spicy Chutney : 2 Tablespoobs
Coriander Leaves : 2 Tablespoons
Salt : As required 
Chat Masala : 1/2 Teaspoon
Jeera /Cumin Powder : 1/2 Teaspoon
Red chilly powder : 1/2 Teaspoon


Method :

1. Wash and soak kabooli channa over night. 
2. Wash it again in the morning or 5 to 6 hours and pressure cook with required water.
3. It should cook well it should be soft.


4. Keep a pan and heat. Add oil and mustard seeds, jeera and let mustard seeds splutter.
5. Add green chilly and fry for 20 seconds. Add cooked channa and stir nicely.


6. Add grated ginger,  1/2 teaspoon of garam masala powder and fry nicely. 
7. Add required salt and mix it well. Add a pinch of turmeric powder.
8. Mix all the ingredients nicely and allow it to cook for 2 minutes. Put of the gas.


9. Take a bowl and add curd, chat masala powder, a pinch of jeera powder.
10. Add chilly powder and little salt. Mix all the ingredients nicely, Let curd mixes well with all the other ingredients. Add little more curd if required.


11. Take a plate, add 2 to 3 tablespoons of cooked channa, and add 2 to 3 tablespoons of curd on the top. 

12. Sprinkle some coriander leaves and put 1/4 teaspoon of spicy and sweet chutney and serve.


Note :

Channa should be cooked soft. Adding onions on the top while serving is optional. I have not added.
Adding any other spice is optional. You can prepare Onion Rings and serve along with this Dahi Channa.
Time : Soaking time Over night or 5 to 6 hours + Cooking time + 20 to 25 minutes.+ Plating + 10 Minutes. 
Serves : 3 to 4 
We had it with home prepared Onion Rings. 
How to make Onion Rings ?
Mix 1/2 cup of besan/channa powder,  1 Tablespoon of rice flour, required chilly and 1/4 teaspoon of jeera and required salt. Mix with required water and prepare pakoda batter. (Bit thick).
Remove the outer skin of onions and wash it. Cut it as circle and keep it aside.
Keep 1 cup of oil in a frying pan. Let it get hot. 
Dip each onion ring in besan mixture and put it slowly in hot oil. Fry on both sides. 
Remove it from hot oil once it is done and put it on a kitchen tissue. 
Serve with Dahi Channa and it is a good combination to have with Dahi Channa.

Thursday, January 11, 2018

Bottle Gourd Peel Chutney

Bottle Gourd is known as one of the healthy vegetable. It is filled with fiber, minerals and vitamins.
I have prepared bottle gourd peel chutney and is very simple and yummy. It can be one of the side dish when you have lunch, dosa, idli, roti or chapatis.


We do prepare mangalore cucumber peel chutney and I have adopted the same method to prepare this bottle gourd chutney.
I have used Bottle Gourd peel, coconut, fried urid dal and red chilly.
Let us see the recipe Now :
No Onion or No Garlic is used in this : " Bottle Gourd Peel Chutney "

Ingredients :

To Fry :
Urid dal : 1 Tablespoon
Methi seeds 1/4 Teaspoon
Coriander seeds : 1/2 Teaspoon
Curry leaves : 6 to 8 or little more
Ingh /Asafoetida : A littel
Bottle gourd peel : 1 Small bowl.
To Grind :
Fresh Grated coconut : 1 Cup
Tamarind : 1 Marble size ( Tamarind pulp is used)
Fried dal mixture
To Season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Ingh /Asafoetida : A pinch
To Add : Salt : As required
Required water

Method :

1. Wash Bottle gourd nicely and dip in water for at least 20 minutes.
2. Peel off the outer layer and keep it aside.

3. Grate coconut and soak a marble size of tamarind in warm water for 5 minutes. Squeeze out the pulp. Keep it aside.

4. Wash curry leaves and keep it aside.
5. Keep a pan on the fire and heat. Add a teaspoon of coconut oil and put methi seeds.
6. Add urid dal and fry till methi seeds and urid dal turn light golden brown.


7. Add coriander seeds and red chilly. Fry for 1 to 2 minutes on low flame.
8. Add curry leaves and ingh. Add bottle gourd peels and fry nicely for 3 to 4 minutes

9. Put off the fire and add grated coconut and mix all the ingredients nicely.
10. Let it cool. Grind the fried mixture with coconut and tamarind extract. (Pulp extract).
11. Add salt and churn it for a second. Remove the chutney to a serving dish.



12. Add mustard seeds, curry leaves and ingh/asafoetida seasoning to chutney and serve.

Note:

Frying the ingredients on low flame adds to the taste. You can cook bottle gourd peel with little coriander seeds and tamarind and use it. Turns soft and nice. Frying urid dal is a must if you want to add urid or any other dals. Example : Toor dal, channa dal, Horse gram etc. Use of more/less chilly is optional.
Time : 20 Minutes
Serves : 3 to 4 .
Type : South Indian Chutneys

Friday, December 22, 2017

Carrot Chutney Millet Dosa

You might laugh at the heading but believe me and try this " Carrot chutney millet dosa" and let me know your expression. This is what I do some time. I prepared carrot chutney and mixed with Millet/Sorghum/Jowar flour and prepared crispy dosa. It turned to be crispy and yummy.

I have used carrot chutney, millet flour, rava/semolina, coriander leaves.
Carrot chutney is prepared using sauteed carrots and chilly and fresh grated coconut.
Let us see some benefits of having "Tamarind" in our diet.
Tamarind is a delicious, sweet and sour fruit which is widely used for medicinal and culinary purpose. They help to reduce inflammation in our body. They help to improve vision, boost respiratory healthy. Good for healing the skin conditions and improve our digestive system. Tamarind helps in relieving the pain and boost our immune system. It helps to lower the cholesterol and protects against parasites and worms. They are rich in vitamin C, E and B, calcium, iron, phosphorous, potassium, manganese and dietary fiber. They have good source of antioxidant and anti inflammatory properties.
Let us see the recipe now:
No Onion or No Garlic recipe...

Ingredients :

Carrot Chutney : 1 Small Bowl ( 3 to 4 Tablespoons)
Millet/Jola/sorgham/Jowar Flour : 2 Cups
Rava/Semolina : 1/2 Cup
Coriander leaves : 2 to 3 Tablespoons
Salt : As required
Water : 2 to 3 Cups or as required
Cooking Oil : 2 to 3 Tablespoons

Method :

1. Wash and cut coriander leaves and keep it aside.
2. Put carrot chutney in a big bowl. Add little water and make it more liquid.
3. Add millet/jowar/sorghum flour and mix it a little.

4. Add 1/2 cup of rava and mix it nicely. Add cut coriander leaves.

5. Add little salt and required water. ( 2 to 3 Cups of water ).
6. Let the dough be like rava dosa consistency.

7. Keep tava/pan on the fire and heat. Add a teaspoon of oil. Spread it around the pan. (Rava dosa type).
8. Let the flame be medium. Take a  ladle full  of the dough and just slowly spread it on the tava.

9. Pour the dough  like rava dosa.
If you can not pour the dough evenly do this : Hold the tava handle and turn it slowly. So the dough spreads it slowly to all the side. Keep back the tava/pan on the fire. Put 1/2 teaspoon of oil on the top and around the dosa. Cover and cook.


10. Let it cook on low and medium flame for 1 to 2 minutes. At the beginning it should be low.Then cook on medium heat for a minute. Do not turn the high flame. It might get burnt.

11. Serve hot and spicy dosa with jaggery/honey/or the side dish you have prepared.
12. We had it with organic Joni Bella which I got from Shobha Somayaji from Sagar.

Time : 15 Minutes. (If the chutney is already done Or another 10 minutes for preparing chutney).

Note :

Chutney contain coconut, green chilly, coconut, ingh/asafoetida in it. Do not use stale chutney. It might affect your health. I have used the chutney done in the afternoon. We had this dosa for dinner.
Jola/Jowar/Sorghum flour adds to the crispness in dosa. Rava helps to hold the dough nicely. You can also use chiroti rava instead of medium size rava. Adding more chilly is optional. I wanted the dosa to be mild. Use of coconut helps to add aroma to dosa.

Preparation of Carrot chutney:

Put a teaspoon of coconut oil to the pan and heat. Add ingh, curry leaves and washed and cut carrots. Fry nicely for 2 to 3 minutes and then grind it with a cup of coconut, tamarind and salt. ( Use only required water to grind. Remove the chutney from the mixi jar and serve. (It good to have with plain rice with ghee, dosa, chapati etc.


Time : 10 minutes.
Indian recipe