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

Saturday, May 9, 2015

Easy and quick Potato-sesame Salad with Lemon vinaigrette dressing

 
Simple potato-sesame salad recipe made with tangy lemon dressing is perfect for summer barbecues, picnics, and cookouts.This recipe can be served warm, as an accompanying vegetable, or cold as part of a group of salads – in which case you still need to pour on the dressing while the potatoes are warm.

 
Ingredients:

  1. 4-5 medium sized potatoes, skins on, washed
  2. Salt to taste

For the lemon vinaigrette dressing:

  1. 2tbsp Lemon juice
  2. 1/2 tsp grated zest of lemon
  3. 5-6 cloves of garlic
  4. 1 Green chilly,seeds removed (optional)
  5. 1/2tsp Rock salt
  6. 4tbsp extra virgin olive oil
  7. Freshly crushed black pepper

To Garnish:
Flat leaf parsley, roughly chopped
2tsp black or white sesame seeds,roasted

Method:


  • First of all place the potatoes in a saucepan with enough boiling water just to cover them, add  some salt, and simmer them for about 15-20 minutes.
  • Meanwhile make the vinaigrette. Using a pestle and mortar, crush the garlic and rock salt together to a paste, then gradually whisk in all the other dressing ingredients. 
  • When the potatoes are cooked, drain them in a colander and transfer them to a serving bowl. Mash them slightly .Pour on the vinaigrette dressing while they are still hot, toss them around in the dressing to get a good coating, then finally scatter in the chopped parsley and roasted sesame seeds and serve.

Tuesday, December 2, 2014

Radish kosambari/salad

Radish Salad can be made in minutes and tastes great with any Indian meals..

 Ingredients

2  Radaish ,medium(2 cups grated)

1 tsp Ginger ,grated

1,Green chilly,chopped finely

2 tbsp Coriander leaves,chopped

1tsp Lemon juice

Salt to taste                                                    
  1/4 cup hung curd
  1/4 tsp sugar

For tempering:
  1. 1/2 tsp Mustard seeds
  2. 1/2 tsp Urad /black gram dal
  3. 1/4 tsp Jeera/cumin
  4. 1 spring curry leaves 
  5. 2tsp coconut or any veg oil


Method
  1. Wash Radish nicely under the running water,peel and grate coarsely and keep aside.
  2. Peel ginger and grate finely.
  3. Chop green chilli and coriander leaves finely.
  4. Mix curd,sugar and salt.
  5. Mix muli, ginger, green chilli and coriander leaves. Add lime juice and curd mixture.Mix again 
  6. Now prepare the by heating oil in a small pan,add all the ingredients needed for tempering* and pour over the salad.
  7. Now salad is ready to serve.

Tuesday, October 1, 2013

Soft and spongy Sagoo-Set dosa




Set dose/dosa is a set of 3 dosas served with vegetable gravy known as sagoo  very popular in Karnataka.This dosa is kind of thick almost like a pancake.,also for this not necessary to sprinkle oil or ghee on top rather than on the pan to avoic sticking.If making thin dosa the griddle to be medium high temprature and drizzle some water after each dosa is make to regulate the heat steady. You can make dosa thick or thin depending on your taste.
Today i am here with a small twist to a regular set dosa and the twist is sagoo set dosa...I've added some sagoo/tapioca pearls to get that soft and spongy texture just like what we get in any south indian restaurants.
     
sagoo set dosa

Ingredients for the dosa :
  1. 1/2cup Urad dal
  2. 1cup sagoo/tapioca pearls
  3. 2 cups Dosa rice
  4. 1tsp Methi seeds
  5. 1cup Buttermilk ( sour)
  6. salt to taste
  7. Ghee or oil
Ingredients for the chutney: 
  1. 3-4 Raw tomatoes
  2. 1/2 cup Fresh coriander leaves
  3. 2tbsp Fried gram/huri kadale
  4. 1tsp Ginger chopped
  5. 4-5 Green chillies
  6. 1 small onion or 2-3 sambar onions
  7. 1/2tsp mustard
  8. 1/2 tsp jeera
  9. few spring curry leaves
  10. 1tsp oil 
Cooking Directions
soaked rice and methi 
soaked urad and sagoo
  1. Soak urad dal and Sagoo for 5-6 hours in 3 cups of water.
  2. Soak rice separately with methi for minimum 3hours.
  3. First grind urad-sagoo with the 2 cups of water(use the same water in which you have soaked urad and sagoo ).You can add more water if needed.The batter should be light and fluffy.
  4. Next in the same jar add soaked rice and methi and grind using butter milk to smooth paste.
  5. Now mix both the batter and let it stand overnight or at least 7-8 hours for fermenting.
  6. Next day add salt to taste and adjust the batter with little water if it is too thick.
  7. Heat a non stick pan or iron griddle. Apply ghee and then pour two ladles of dosa batter in the center. If the batter has fermented well, when the dosa starts to cook, holes will form on the surface, this is what you are looking for that perfect set dosas. Cover it with a lid and let cook till one side is done. Remove it on a plate and serve hot with vegetable sagoo or chutney of your choice.I usually prefer it with vegetable sagoo or tomato- coriander chutney
Tomato chutney:
  1. Heat oil in a pan ,add ginger and green chilly ,saute for couple of seconds.Then add fried gram/huri kadale and fry again till its crispy and changes to light brown colour.
  2. Add the chopped shallots or onion and fry till it changes to pink colour or till transparent 
  3. Now add rest of the ingredients and saute till the tomatoes and soft and mushy.
  4. Let it Cool completely and then grind to smooth paste using very little water. 
  5. Now prepare the tempering.Heat oil in a small pan,add mustard and jeera,let it splutter for a while,then add curry leaves and switch of the gas.
  6. Pour this over the chutney and serve with dosa or idli

Thursday, February 7, 2013

ADRAK(Ginger) KI CHUTNEY

Ginger has a peppery flavour, with a sweet hint of lemon, and the aroma is pungent and sharp. It's also available ground, which is particularly good for pickles and chutneys.This is available all year round.Always choose unblemished and avoid wrinkled roots, as they're likely to be tough and fibrous. If possible, avoid any that are very knobbly, as they'll be hard to peel. Roots should also feel heavy for their size.Next time you are savouring a creamy cup of Indian chai tea, here's something to ponder: The characteristic spicy flavour is also what makes chai outrageously healthy. Masala chai with lots of ginger and should be enjoyed often. What better way than in a delicious, warming brew? 
 Once again i am here with ginger chutney slightly different from my earlier post .I got this recipe from FB food group and it is as good as my Allam pachadi(ginger chutney) Andhra style.



Ingredients :-
  • 50 gms fresh ginger ( Chopped).
  • 1 tbsp oil.
  • 1 small lemon size of tamarind ( soaked in 1/2 cup warm water ).
  • 1 tsp jaggery.
  • 1 tsp cumin seeds.
  • 1/2 tsp garlic (chopped).
  • 1 tsp mustard seeds.
  • 5 curry leaves.
  • 6-7 Whole kashmiri Red Chillies.
  • A pinch of asafoetida.
  • Salt to taste.

Method :-

  1. Fry ginger in hot oil for 3 minutes on low flame and remove from oil. 
  2. Soak tamarind in warm water for 10 minutes,then squeeze out tamarind pulp and keep aside.
  3. In the same oil, fry cumin and garlic, mustard seeds, curry leaves and red chilly till mustard seeds splutter. Add asafoetida and salt. 
  4. First grind fried ginger,jaggery and tamarind pulp to smooth paste.
  5. Now add the roasted cumin and other ingredients to the same paste and grind to coarsely and its ready to serve.

Friday, December 21, 2012


Pyaz aur daniye ki chutney(onion-coriander chutney)

This is typical haryanvi chutney often prepared during winter when you get fresh coriander and chillies.The people of haryana love to have chutneys for breakfast,lunch and dinner.Most chutneys are prepared from seasonal vegetables and winter is the month when you really enjoy lots of green.I love to have with my sandwiches and cutlets or sometimes i use it as a dip for my grilled meat and veggies .
Prep time: 20 mins
Cook time: 0
Ingredients
  • 1cup Coriander leaves( chopped)
  • 5 Fresh Dark green chillies
  • 1 Lemon
  • 4 Spring onion (both green and white part)
  • 1 Onions,chopped
  • 6 Garlic cloves
Cooking Directions
  1. Wash and drain chillies, spring onion and coriander well.
  2. Now grind all the ingredients except salt and lemon to smooth paste.
  3. Just before serving add lemon juice and black salt to maintain that fresh green colour and your fresh pyaz aur daniye ki chutney is ready to serve.This really goes well with sandwiches and rotis.

Sunday, December 9, 2012

American sweet corn parata and chutney



Ingredients for Parata

  • 3 cups Whole wheat flour
  • 3 cups American sweet corn kernels
  • 10 Garlic cloves
  • 1 inch Ginger
  • 4-5 Green chillies
  • 1 tsp Cumin
  • 1tsp Garam masala powder
  • 1/4 cup Coriander leaves
  • Salt to taste
Ingredients for Corn chutney

  • 1 cup American sweet corn kernels
  • 4-5 pepper corns
  • 1 heaped tbsp Grated coconut
  • 1 inch Ginger
  • 5-6 Garlic cloves
  • 1 big Tomato ( not too ripe)
  • 2tbsp Coriander leaves chopped
  • 4 Green chillies
  • 1 Lemon
Cooking Directions
Sweet corn parata




  1. Grind all the ingredients except whole wheat flour to fine paste without adding much water.
  2. Now add ground paste to wheat flour Mix in half a cup of water into this ,by using your fingers, loosely mix the flour & the water changing it into a crumbly mixture. You can add in the oil or ghee at this point .Keep adding splashes of water if needed. Press the heels of your hands firmly into the dough, pushing forward slightly, using the fingers to mix the dry Atta well into the wet bits.
  3. Making use of your palms, fist & fingers keep on kneading the Atta with pushes punching & rolling it into a soft dough.
  4. NOW, Dampen the top of the dough & cover it either with a clean damp cloth or with cling film and let it rest for 30 minutes.
  5. After 30 minutes make big lemon sized balls and roll into thick paratas .
  6. Heat griddle and fry paratas on both the sides using ghee or oil
Sweet corn chutney:


  1. Heat 2tsp oil in a pan add pepper corns,ginger,garlic, green chillies,sweet corn and tomato and 1/2 tsp of salt,saute until tomatoes are mushy.Switch off the gas and ,Let the mixture cool down completely.
  2. Now grind coconut and cooked corn-mixture to smooth paste with 1/2 cup of water and check for seasoning.
  3. Mix in lemon juice and serve with rotis and paratas.

Tuesday, July 31, 2012

Allam pachadi(ginger chutney) Andhra style

I have prepared this  ginger chutney with Pesarattu(green gram dosa)  a type of dosa which is very popular in Andhra pradesh .This ginger chutney has a perfect blend of flavours like sweet ,sour and hot ! typical Andhra style chutney goes well with south indian dosas,idlis or even with hot steaming rice.


Ginger-4 (1" pieces)
Tamarind-1 lemon sized ball
Jaggery -1/4cup
Kashmiri red chillies-7-8
Coriander seed- 3tsp
Fenugreek seed-1/2tsp
Urad dal-1tsp
Bengal gram dal-1/2tsp
Garlic-5cloves
Mustard seeds-1tsp
Curry leaves-2spring
Oil-2 tbsp

Method:
  • Soak tamarind in 1/4 cup of hot water for15- 20 mins.
  • Wash ginger and peel them and wipe it with a clean cloth.Let it dry completely.Then make into tiny pieces and fry with a tsp of oil for a minute on low flame.
  • Remove fried ginger and add 1tbsp of oil in a  same pan.In that add urad dal,bengal gram dal,Coriander seeds,red chillies,cloves and fenugreek one by one.Saute till bengal gram turns to light brown.
  • Now grind all the ingredients along with jaggery and salt to smooth paste.
  • Take a small pan and add remaining oil for tempering .Heat oil ,in that add mustard and let it splutter,then add curry leaves and switch off the gas.Pour this over the ground paste,mix it well and its ready ...




Note: This chutney can be stored in a  sterilized jar for 1-2 weeks without refrigeration.

Saturday, July 14, 2012

Chakke kuru Pajji/jackfruit seed chutney


This chutney is prepared with jackfruit seed .This is a coorgi dish called Chakkey kuru pajji(jackfruit seed chutney) which is quite famous in coorg specially in jackfruit season.There they relish this with Rice rotti/otti or Kodumbuttu( rice dumplings).
  Jackfruit is a unique,exotic fruit from which we can prepared so many dishes whether its raw or ripe.we can use almost all parts of jackfruit tree.In jackfruit the seeds are also important as edibles.We konkanis prepare so many dishes with this goes well with any dish.You can prepare so many dishes with this.Jackfruit seeds are relatively big compared to other fruit seeds.It can easily substitute for potato.

Ingredients:
Jackfruit seed-10
Green chillies-3-4
Fresh grated coconut-1cup
Lemon juice-2tsp
Salt to taste
Garlic-7-8 cloves for seasoning

Method:

  • First cook the seeds with salt till soft in a pressure cooker.Take about 2-3 whistle.
  • Once it is cool down remove the outer white coloured peel and mash it well.
  • Now grind it along with coconut and green chillies to fine paste.
  • Mix it lemon juice and salt to taste.
  • Now take a small pan add a table spoon of oil and add some crushed garlic and fry till golden brown.Add this to the ground paste and serve with roti or rice.


Tuesday, May 15, 2012

Sambarballi(cuban oregano) chutney/Tambuli

Sambarballi(cuban oregano) chutney/Tambuli

Sambarballi is a herb which is also know as cuben oregano.In kannada it is known as doddapatre and some call it sambrani .Leaves of this plants are aromatic and thick.This herb is widely know for its medicinal use especially in children.This herb is used for curing stomach related ailments like indigestion , constipation and acidity.You can also make the tea just boil some leaves along with coarsely ground cumin and coriander seeds which is very good in indigestion. I used to give the juice mixed with honey to my kid when they suffer from cough or cold.It has a cooling effect when mixed with curd so whenever i prepare this chutney i add curd and serve with rice.You can prepare variety of dishes like vada,bajji or in curry paste.
Ingredients
  • 10-15 Sambarballi leaves
  • 1cup Coconut grated
  • 1 Onion-(chopped)
  • 5 cloves Garlic
  • 5-6 Green chilly
  • 1/2tsp Cumin(jeera)
  • 4-5 Pepper corn(optional)
  • 1 cup Curd-(thick)
  • 2-3 tsp of oil for frying.
Cooking Directions
  1. Fry all the ingredients in oil on a low flame for a few minutes except coconut and curd.
  2. Now grind it along with coconut to smooth paste with little water
  3. Just before serving add curd and serve.
  4. Goes well with plain rice.

  • variation:- just omit curd and use tamarind Pulp.you can use this chutney with dosas or sandwiches .


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