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

Thursday, December 20, 2018

Chutney Rava Rotti

Chutney Rava Rotti is prepared using Chutney and Rava/Semolina.


I prepared this chutney for afternoon lunch and used the left over chutney to prepare crispy, yummy rava rotti
Rava rotti turned yummy. It is easy, yummy, quick and simple. You can prepare this rotti very easily and quick. You can add the vegetables of your choice. All the ingredients are already mixed in the chutney and it adds taste to rotti.
I have used coconut, green chilly, ondelaga /Gotu kola leaves and little tamarind for chutney.
Let us see the recipe now :

Ingredients :

Rava /Semolina Medium sized : 2 Cups
Chutney /Any chutney : 1 Small cup
Carrots : 2
Salt : As required
Curd : 2 Tablespoons
Oil : 3 to 4 Tablespoons

Method :

1. Take a big bowl and add curd, required salt, rava and mix it well.

2. Add chutney and required water.

3. Wash and scrape out the outer layer of carrots and grate it.
4. Put grated carrots to rava and mix it well. Add water if required.

5. Keep a pan on the fire and heat. Put a teaspoon of oil on the top.
6. Spread the oil around the pan with the help of spatula.


7. Now take a handful of rava rotti mixture and spread it with your finger. ( As thin as you like ).
8. Add little oil on the top of rotti and let it cook on medium and low flame.


9. Turn the other side and cook for a minute.

10. Now Chutney Rava Rotti is ready to serve.

11. Serve with your choice of side dish like chutney powder, chutney or sambar/curry.

12. We had Chutney Rava Rotti with coriander - coconut chutney and chutney powder. Added a teaspoon of fresh home made ghee on the top while serving.

Note :

Do not use stale chutney. You might get sick. Use of any vegetable of your choice is optional.
Use of more /less oil is optional. Adding curd to rotti mixture adds to the taste. ( Optional ).
Adding onions to rotti is optional. Chutney is filled with all the ingredients. Adding extra coriander leaves, curry leaves and coconut is optional.
Time : 20 Minutes.
Serves : 2 to 3.

Ondelaga / Gotu Kola leaves Chutney :

Wash and remove the stem from Ondelaga if they are very hard. Grate coconut. Grind coconut, cleaned and washed Ondelaga /Gotu Kola, tamarind pulp and coriander leaves. Add required salt and grind it with required water. Add mustard seasoning with curry leaves and ingh. Your Ondelaga chutney is ready to serve. I have used this chutney for preparing Rava Rotti.
Time :
Rotti Preparation : 20 Minutes
Coconut chuteny : 10

Sunday, October 28, 2018

Carrot - Capsicum Chutney

Carrot Capsicum Chutney /dip is a simple side dish and it goes well with dosa, idli, upma , plain rice and all types of rotis and naan. It can be used as dip for bajji /fried fritter or can use it for bread sandwich.

It is an easy dish and good for all age group.
Eating fresh coconut is good for health. It helps to keep our skin soft and smooth.
Let us see the recipe now :

Things Needed :

Capsicum : 1 (Medium size)
Carrot : 1 ( Big )
Green chilly : 2 to 3
Fresh grated coconut : 1 Bowl
Tamarind : 1 Small Marble size
Ginger : An inch.
Methi seeds/Fenugrik seeds : 1/4 Teaspoon
Pepper Pods : 3 to 4
Salt : As required
For seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Curry Leaves : 5 to 6

Method :

1. Wash and remove the seeds from capsicum and cut into small pieces.
2. Wash and scrape out the outer layer of carrots and cut into small.
3. Wash and slit green chilly and keep it aside. Wash and remove the outer layer of ginger and wash it again.
4. Wash curry leaves and keep it aside. Grate coconut and keep it aside.


5. Keep a pan on the fire and heat. Add coconut oil, pepper pods and methi seeds. Fry till they turn golden brown.
6. Add cut carrots, capsicum, ginger and chilly.. Fry for 1 to 2 minutes.
7. Put off the fire and add grated coconut and tamarind.

8. Grind it with required water and salt. ( Add water little by little).
9. Grind it til it turn as required consistency and remove from the mixi jar.


10. Add coconut oil, mustard seeds, ingh and curry leaves seasoning and serve.

Note :

Slightly frying the vegetables adds taste. Grinding chutney either coarse or into fine paste is optional.
Use of more / less coconut is optional. Use of more /less chilly is optional.
Time : 10 Minutes.
Serves : 2 to 3 

Saturday, October 27, 2018

Maavina Kayi Hindi / ಹಿಂಡಿ./chutney

This Mango Tokku is very easy to prepare and you can keep them in fridge for a long time. 


 I got some mangoes from my relatives and was lazy to prepare pickle. The nest day I remember and saw it has turned bit yellowish but it was hard and I could try this Mango chutney /tokku which is very easy and you can keep this tokku in the fridge for a long time.
This Mango Chutney is prepared during the end of Mango season. Now we can see raw mangoes in some shops these days. 
This type of tokku is prepared at my aunt's house. No need to be boiled or cooked. Raw mangoes are used to this chutney and it is called as Hindi /ಹಿಂಡಿ. 


Let us see the recipe now :

Things Needed :

Raw Savoury Mangoes : 2 
Red chilly powder : 2 to 3 Tablespoons
Salt : 2 Tablespoons
Mustard seeds : 1 Tablespoon
Methi Seeds : 1 Teaspoon
Ingh/ Asafoetida : A little 
Oil : 2 Tablespoons 
To Season : 
Coconut Oil : 1 Tablespoon
Mustard seeds : 1Teaspoon
Ingh/Asafoetida : A little 

Method :

1. Remove the outer layer of mango and cut into small pieces.
2. Put salt and mix it well.


3. Dry roast methi seeds until it turns golden brown.
4. Dry grind mustard seeds and methi seeds and keep it aside.


5. Now grind cut mangoes with salt, red chilly powder, ingh and powdered mustard and methi seeds.


6. Do not add any water while grinding. You can use dry grinder /chopper.
7. Add a little turmeric powder and grind it. 
8. Let all the ingredients turn soft and completely fine.


9. Remove it from the mixi jar and add seasoned mustard seeds and ingh with coconut oil.


10. Leave it in a bowl till it is cooled and then store it in a glass bottle. ( Clean the bottle nicely before you put Hindi in to it). 

Note : 

Do not add any water while grinding.  Mangoes should be cleaned in dry clothes nicely before using it. Adding more chilly powder is optional. Use of savoury mango is must. Keep this mango chutney in a fridge to save for more days. I have used MTR Chilly Powder. 
You can add mango chutney to prepare Mango Chitranna. 
Time : 30 Minutes
Serves as you use it.

Wednesday, October 10, 2018

Cucumber Peel Chutney

Cucumber sippe / peel /outer layer chutney is one of the traditional dish done. It is said that cucumber peel is rich in fiber. 


We normally do not waste any vegetable or vegetable peel and do make use of it either in chutney or in some other preparations.
This particular cucumber is known as mullu southe in Udupi and Mangalore region. It is very rare and we do make use of this cucumber in chutney, kosumbari and payasa or ganji /porridge.

Let us see some benefits of this Mullu Southekai / Cucumber in our diet.
Cucumber has rich source of nutrients and antioxidants. It contain good amount of water and soluble fiber. It is good for weight loss. It has fiber, zero fat content and low in calories. It has vitamin C and Vitamin K. It contain some amount of protein, manganese, magnesium and potassium. It is good for our skin and eyes. It helps to cool our body.
You need to dip the vegetable in plain water at least 20 minutes. Wash it nicely and then use it.
I have used cucumber peel and some pulp, coconut, tamarind and red chilly.
Let us see the recipe now :
No Onion or Garlic is used in this chutney.

Ingredients :

Cucumber Peel : 1 Bowl
Roasted urid dal : 1 Teaspoon
Red byadagi chilly : 4 to 5
Tamarind pulp : 1 Teaspoon
Salt : As required
Coconut : 1/2 coconut of small size
Seasoning  with coconut oil, mustard seeds, ingh and curry leaves.


Method :

1. Wash and soak 1 cucumber in plain water for 30 minutes.


2. Wash again and peel its outer layer and keep it aside. ( I have used some amount of pulp also).


3. Grate coconut and keep it aside.
4. Keep a pan on the fire and heat. Put a teaspoon of coconut oil and a teaspoon of urid dal.
5. Fry till urid dal turn golden brown. Add red chilly and fry for a minute.


6. Add curry leaves and ingh. Mix it well and put off the gas.
7. Grind fried urid mixture, cucumber peel and pulp, tamarind and required salt. Add very little water to grind.

8. Remove the ground chutney to a serving dish and add mustard seasoning with curry leaves and ingh.

9. Mix it well and serve with the main dish you have prepared.

Note :

No need to cook cucumber peel. It looses its property once you cook. Adding more / less chilly is optional. Adding any cooking oil instead of coconut oil is optional. Do not add much water to grind. Chutney turns watery and it does not taste good. Urid dal helps the chutney to bind. (or it turns watery).
Time : 15 Minutes + 30 Minutes to soaking cucumber in plain water.
Serves : 2 to 3 .

Tuesday, October 9, 2018

Channa Dal - Mango Fruit Chutney

Channa dal chutney is one of the traditional side dish. Here I have used mango fruit pulp instead of tamarind.

Channa dal chutney is prepared from ages. When guest arrives without notice or if the side dishes turns shortage in the night or when your tongue wants some yummy spicy chutney this channa dal chutney comes to in hand. It is very easy, tasty and simple chutney.
We can have channa dal chutney with plain hot rice and a spoon of fresh ghee. It goes well  with idli, dosa, chapatis or any type of roti or rotti. This chutney serves the purpose of dips, sides for pakodas, fried fritters and on bread spread.
I have used channa dal, red byadagi chilly, mango pulp and coconut.

No onion or garlic Recipe

Let us see the recipe now :

Ingredients :

Channa Dal : 1 Tablespoon
Red byadagi chilly : 3 to 4
Curry leaves : 6 to 8
Ingh/Asafoetida : A pinch
Coconut : 1 Cup
Mango pulp : 1 wild mango pulp
Salt : As required
For Seasoning :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 5 to 6

Method :

1. Wash and squeeze out the mango pulp


2. Grate coconut and keep it aside.
3. Keep a pan on the fire and heat. Add a teaspoon of coconut oil.
4. Add a tablespoon of channa dal and fry on low flame.


5. Add byadagi chilly and fry with channa dal. Let channa dal turn slightly golden brown.
6. Put off the fire and add curry leaves and ingh. Let all the ingredients get cool.
7. Grind it with mango pulp, fresh coconut, salt  and required water. Grind it till it gets paste consistency.


8. Remove it from mixi jar to a bowl.
9. Season with coconut oil, mustard seeds, 1 red chilly, curry leaves and ingh.
10. Channa Dal - Mango Fruit Chutney is ready to serve.

Note :

Do not over fry dal. Chutney turns bitter. Adding more / less chilly is optional. Adding tamarind instead of mango pulp is optional. Use of more coconut adds to the taste.
Time : 10 Minutes
Serves : 2 to 3.