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

January 07, 2019

CABBAGE PACHADI

Ingredients:
Cabbage - 250 gms
Coconut - 2 tbsp(grated)
Green chillies - 10-12
Tamarind - 2 strips
Turmeric - 1/4 tsp
Salt to taste
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)
Oil - 1 tsp 

For Talimpu:
Oil - 2 tsp
Channa dal - 1/4 tsp
Red chilli - 1
Cumin, fenugreek, Mustard seeds - 1/4 tsp
Curry leaves -  few

Method:

  • wash and finely chop the cabbage. Boil in enough water until tender. Keep aside.
  • Heat the oil and fry green chillies for one minute.
  • Now grind green chillies, coconut, tamarind, cooked cabbage, salt, turmeric, garlic, cumin and coriander leaves together to make chutney.
  • Add boiled cabbage water if required to make chutney.
  • Heat the oil and add all talimpu ingredients and allow them to crackle.
  • Pour this over chutney.
  • Serve with rice, Idly or Dosa.



October 23, 2018

GREEN APPLE CHUTNEY

Ingredients: 
Green apples - 100 gms
Raw mango - 100 gms
Seedless  dates - 150 gms
Sugar - 150 gms
Cinnamon powder - 1/2 tsp
Cloves - 4
Peppercorns - 6
Red chilli powder - 1/2 tsp
Salt - 1 tsp
Water - 300 ml

Method:

  • Core the apples and cut into 8 pieces. Peel and cut the mango into lengthwise strips and discard the seed.
  • Heat the water in a pan and add the apple pieces. Cook over a medium flame for 10 minutes till the apples are soft.
  • Then add the mango pieces and continue to cook over low flame for 5 minutes.
  • Add remaining ingredients and continue to cook, stirring occasionally till the pieces are cooked and the chutney is thick.
  • Cool and transfer to a serving bowl.

July 26, 2018

FRESH PARSLEY CHUTNEY

Ingredients:
Parsley - 2 cups (lightly packed & coarse stems removed)
Fresh mint leaves - 1/2 cup
Fresh ginger - 2 tsp (chopped)
Garlic cloves - 5 (coarsely chopped)
Lemon juice - 2 tbsp
Plain yogurt - 3/4 cup
Red pepper - 1/2 tsp (crushed)

Method:

  • In a blender, combine parsley, mint, ginger, garlic,lemon juice,yogurt, and crushed red pepper.
  • Whirl until mixture is finely pureed.
  • If made ahead, cover and refrigerate for up to a week.
This chutney is delicious on tomato or cooked vegetable salads and good as dip for raw vegetables or as a relish with roasted chicken.


July 25, 2018

COCONUT CHUTNEY WITH CURD

Ingredients:
Coconut -1 cup (grated)
Green chillies - 5-6 (finely chopped)
Salt to taste
Turmeric - 1/4 tsp
Curd - 250 ml
Cumin powder - 1/2 tsp
Mustard seeds -1/2 tsp
Curry leaves - few
Coriander leaves  -2 tsp (chopped)
Oil- 1 tsp

Method:

  • Whip the curd and stir in salt, turmeric,cumin powder.
  • Add coconut, coriander leaves and mix well.
  • Heat oil in small pan; add mustard seeds and curry leaves and allow them to crackle.
  • Pour this over chutney.
  • Mix and keep aside for 20-30 minutes before use.

November 15, 2017

KALYANA PACHADI

Ingredients:
Red pumpkin pieces - 1 cup
Ash gourd pieces - 1 cup
Green chillies - 6-8 
Tamarind - marble size
jaggery - small piece
Salt to tast
Turmeric powder - 1/2 tsp
Coconut - 1/2 cup
Rice - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves
Coconut oil - 2 tsp

Method:
  • Boil ash gourd and pumpkin pieces in salted water. Add turmeric and close the lid.
  • Cook till tender then add tamarind juice and jaggery.
  • Grind green chillies, coconut, rice and mustard  into smooth paste. 
  • Add it to the pachadi. Boil for a few minutes more.
  • Heat the oil; add mustad and curry leaves and allow them to splutter.
  • pour this over pachadi.


November 13, 2017

CABBAGE AND RED PUMPKIN CHUTNEY

Ingredients:
Cabbage - 1 cup (finely chopped)
Red pumpkin  - 1 cup (peeled, deseeded and chopped)
Red chillies - 10-12
Tamarind -  small lemon size
Urad dal - 1 tbsp
Asafoetida - 1/4 tsp
Salt to taste
Turmeric - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Method:
  • Heat 2 tsp of oil in a pan; add red chillies, urad dal and asafoetida. Fry and remove from the pan.
  • Add cabbage and pumpkin pieces to the same pan and cook till tender. Add little oil if necessary.
  • Now grind all the ingredients except remaining oil, mustard and curry leaves to make chutney.
  • Heat oil in small pan; add mustard and curry leaves. Allow them to splutter.
  • Pour this over chutney.

September 08, 2017

THAYIR KICHADI

Ingredients:
Yellow pumpkin  - 1 cup
(cut into small pieces)
Fresh thick curd- 3/4 cup
Salt to taste

Grind together:
Grated fresh coconut - 2 tbsp
Green chillies -2 -3
Mustard seeds -1/4 tsp
Ginger - 1/2 " piece

For Seasoning:
Oil - 1 tsp
Red chilli - 1
Mustard seeds - 1/4 tsp

Method:

  • Heat water in a vessel, when it starts boiling add pumpkin pieces and boil once.
  • Remove and strain water completely.
  • Grind the ingredients to make paste and mix with pumpkins and salt.
  • Heat oil, add red chilli and mustard; allow it to crackle.
  • Pour this over pumpkin pieces.
  • Just before serving mix with fresh thick curds.
Other Variations:

Okra: Cut into small pieces.Fry in oil till raw flavour is lost.Cool it down.

Snake Gourd: Grate and use.

Carrot:Peel and grate.

Banana Stem: Cut finely and boil for one minute.

August 20, 2017

GOOSEBERRY AND DATES CHUTNEY

Ingredients:
Gooseberries - 500 gms
Seedless dates -100 gms
Raisins - 50 gms
Red chillies- 5
Red chilli powder  -1 tsp
Cumin seeds - 1 tsp
Bay leaves -2
Cinnamon powder - 1 tsp
Jaggery - 70 gms
Oil- 1 tbsp
Pinch of salt

Method:

  • Cut the gooseberries into halves. Heat the oil in a kadai and add the red chillies, bay leaves and cumin seeds and allow to splutter.
  • Lower the heat and add the gooseberries and the dates and cook for 2-3 minutes.
  • Add 2 cups  of water and the rest of the ingredients and cook the chutney over a low flame till the gooseberries are cooked and soft and the chutney is thickened.


August 09, 2017

PEAR CHUTNEY

Ingredients:
Ripe pear - 1
Fresh ginger pieces  - 2-3 (1"pieces)
Red chillies - 4-5
Bengal gram - 1 tbsp
Urad dal - 1 tbsp
Tamarind paste - 2 tsp
Asafoetida - a pinch
Salt to taste
Oil - 2 tsp

Method:

  • Peel the skin from the pear and cut it into small pieces.
  • Peel the ginger and cut it into small pieces.
  • Heat oil in pan, add bengal gram, urad dal, asafoetida and fry them till they are light brown. Then add tamarind paste and stir once.
  • Now, add the ginger pieces and fry for few seconds.
  • Mix the red chillies, salt and pear pieces and fry for 2 minutes.
  • Cool and grind to make coarse chutney.

August 07, 2017

CAPSICUM CHUTNEY

Ingredients:
capsicum - 250 gms
Green chillies - 7-8
Sesame seeds - 2 tsp
Coriander seeds - 1 tsp
channa dal - 1 tsp
Fenugreek seeds  -1/4 tsp
Garlic cloves - 4
Cumin seeds  -1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Tamarind - 1 strip
Oil - 2 tsp

Method:

  • Finely chop capsicum and green chillies.
  • Heat oil in pan; add fenugreek seeds, channa dal,sesame seeds and coriander seeds. Fry them for one minute.
  • Then add capsicum, green chillies, salt and turmeric.Cook for 3-4 minutes or until capsicum is tender.
  • Grind the cooked ingredients along with tamarind, garlic and cumin seeds to make chutney.
  • Serve with rice or dosa.


కాప్సికం పచ్చడి 

కావలిసిన వస్తువులు:
కాప్సికం - 250 గ్రా 
పచ్చిమిర్చి - 7-8
నువ్వులు - 2 tsp 
ధనియాలు - 1 tsp 
సెనగ పప్పు - 1 tsp 
మెంతులు - 1/4 tsp 
వెల్లులి రేకలు - 4
జీలకర్ర - 1/2 tsp 
చింతపండు - కొద్దిగా 
ఉప్పు 
పసుపు - 1/4 tsp 
నూనె - 2 tsp 


తయారీ:
  • కాప్సికం, మిర్చి సన్నగా కోసుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి, అందులో మెంతులు, నువ్వులు, ధనియాలు, సెనగ పప్పు వేసి వేగిన తరువాత కాప్సికం, పచ్చిమిర్చి ముక్కలు, పసుపు, ఉప్పు వేసి మగ్గనివ్వాలి. 
  • దించి చల్లారిన తరువాత చింత పండు, వెల్లులి, జీలకర్ర వేసి మెత్తగా రుబ్బుకోవాలి. 
  • ఇది అన్నంలోకి, దోశలకు బాగుంటుంది. 

July 29, 2017

TOMATO COCONUT CHUTNEY

Ingredients:
Tomatoes - 250 gms
Roasted channa dal - 1 tbsp
Coconut - 1/4
Salt to taste
chilli powder - 1 1/2 tsp
Turmeric - 1/4 tsp
Small onion - 100 gms
sugar - 1/2 tsp
Coriander leaves -  small bunch
Oil - 2 tsp
Lemon juice - 1/2

Talimpu:
Red chillies - 2
Urad dal - 1/4 tsp
Cumin seeds  -1/4 tsp
Mustard seeds - 1/4 tsp
Asafoetida - pinch
Curry leaves - few

Method:

  • Grind tomatoes, grated coconut, channa dal, salt, turmeric, chilli powder to make smooth paste by adding enough water.
  • Boil onions in salted water until soft. Drain the excess water.
  • Heat the oil; add all talimpu ingredients and allow them to splutter.
  • Add boiled onion and fry lightly, then stir in tomato coconut mixture till it thickens. 
  • Lasted add sugar and finely chopped coriander leaves.
  • Switch off the flame; then add lemon juice to taste.



May 02, 2017

MANGO BLOOMS CHUTNEY

Ingredients:
mango blooms - 2 tsp
Raw mango pieces - 1/2 or Tamarind  - small ball size
Coconut - 1 cup (freshly grated)
Onion - 1 (chopped)
Dry red chillies - 4 -5
Curry leaves - 10 
Salt to taste
Oil - 1 tsp

Method:

  • Roast red chillies and curry leaves in 1 tsp of oil.
  • Now grind all the ingredients together to make chutney. Add little water if necessary.
  • Serve with rice, dosa or Idli.


మామిడి పూత కొబ్బరి పచ్చడి 

కావలిసిన వస్తువులు:
మామిడి  పూత -  2 tsp 
పచ్చి మామిడికాయ - 1/2 లేదా 
చింతపండు - కొద్దిగా 
కొబ్బరి - 1 కప్ 
ఉల్లిపాయ - 1
ఉప్పు 
ఎండుమిర్చి - 4-5
కరివేపాకు - 10
నూనె - 1 tsp 


తయారీ:
  • ఒక చెంచా నూనెలో ఎండుమిర్చి, కరివేపాకు వేయుంచుకోవాలి. 
  • తరువాత అన్ని కలిపి మెత్తగా రుబ్బుకోవాలి. కొద్దిగా నీళ్లు అవసరం అయితే కలుపుకోవాలి. 
  • ఈ పచ్చడి అన్నంలోకి, ఇడ్లి, దోసెకి బాగుంటుంది



April 29, 2017

KEERA DOSAKAYA PACHADI

Ingredients:
Keera dosakaya - 250 gms
Green chillies - 3
Dry red chillies - 6
Tamarind - 2 strips
turmeric - 1/4 tsp
Salt to taste
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Oil - 1 tsp
Coriander leaves - small bunch

For Talimpu:
Oil - 1 tbsp
Channa dal, urad dal - 1/2 tsp
Mustard seeds, fenugreek seeds, cumin seeds - 1/ tsp
Curry leaves

Method:

  • Peel and cut keera into small pieces.
  • Heat 1 tsp of oil and fry green chillies and red chillies.
  • Now grind red chillies, green chillies, tamarind, garlic,turmeric, salt, cumin seeds and coriander leaves to make chutney.
  • then add keera pieces and grind for few seconds. Pieces must be crushed lightly.
  • heat oil; add all talimpu ingredients and allow them to splutter.
  • Pour this over chutney.


కీరా దోసకాయ పచ్చడి 

కావలిసిన వస్తువులు:
కీరా దోసకాయ - 250 గ్రా 
పచ్చిమిర్చి  -3
ఎండు మిర్చి - 6
చింత పండు - కొద్దిగా 
ఉప్పు 
పసుపు  - 1/4 tsp 
వెల్లులి రేకలు - 4
జీలకర్ర - 1/4 tsp 
నూనె - 1 tsp 
కొత్తిమీర - చిన్న కట్ట 

తాలింపు:
నూనె - 1 tbsp 
సెనగపప్పు, మినపప్పు - 1/2 tsp 
ఆవాలు, జీలకర్ర, మెంతులు  - 1/4 tsp 
కరివేపాకు 

తయారీ:
  • కీరా దోసకాయ చెక్కు తీసి చేదు చూసుకొని చిన్న ముక్కలుగా కోసుకోవాలి. 
  • కొద్దిగా నూనెలో ఎండు మిర్చి, పచ్చిమిర్చి వేయించి తీసుకోవాలి. 
  • కీరా ముక్కలు తప్ప మిగిలిన వస్తువులు అన్ని కలిపి మెత్తగా రుబ్బుకోవాలి. 
  • చివరకు కీరా ముక్కలు వేసి కచ్చాపచ్చాగా రుబ్బుకోవాలి. నూనె వేడి చేసి తాలింపు దినుసులు వేసి వేగిన తరువాత పచ్చడిలో కలుపుకోవాలి. 



April 27, 2017

SPINACH CHUTNEY

Ingredients:
Spinach - 2 cups 
Red chillies - 5-6
Urad dal - 1 tsp
Channa dal - 1 tsp
Fenugreek seeds - 1/4 tsp
Tamarind - 1 strip
Salt to taste
Turmeric - 1/4 tsp
Garlic cloves -4
Cumin seeds - 1/4 tsp
Oil - 1-2 tsp

Method:

  • Wash and chop spinach leaves.
  • Heat the oil; add urad dal, channa dal, fenugreek seeds and fry for one minute.
  • Then add spinach leaves and cook till the leaves are soft.
  • Now grind all the ingredients to make chutney.
  • Serve with rice or dosa.

April 26, 2017

GREEN PEAS CHUTNEY

Ingredients:
Green peas - 1 cup (boiled)
Coconut - 1/2 (grated)
Ginger - small piece
Green chillies - 6-7
Coriander leaves - 1/2 cup
Sugar - 1 tbsp
Curd - 2-3 tbsp
lemon juice - 1 tsp
Cumin seeds  - 1/2 tsp
Salt to taste

Method:

  • Grind together all ingredients to make chutney. Add little water if necessary.
  • Use it spread for buns and bread.

April 19, 2017

MANGO COCONUT CHUTNEY

Ingredients:
Mango -1 (small)
Coconut - 1/2
Red chillies - 15
Salt to taste
Sugar - 1/2 tsp
Turmeric - 1/2 tsp
Asafoetida - pinch
Oil - 4 tsp
Mustard - 1/4 tsp
Curry leaves - few

Method:

  • Peel and cut mango into small pieces. Grate or finely chop coconut.
  • Dry roast the red chillies.
  • Now grind mango, coconut, red chillies, salt, turmeric,salt, sugar and asafoetida together to make chutney.
  • Heat oil; fry mustard and curry leaves until it crackle.
  • Pour it over chutney. Mix well.

మామిడికాయ కొబ్బరి పచ్చడి 


కావలిసిన వస్తువులు:
మామిడికాయ - 1 (చిన్నది )
కొబ్బరి చిప్ప - 1
ఎండు మిరపకాయలు - 15
పసుపు  -1/2 tsp 
ఉప్పు 
పంచదార - 1/2 tsp 
ఇంగువ - చిటికెడు 
నూనె - 4 tsp 
ఆవాలు - 1/4 tsp 
కరివేపాకు 

తయారీ:
  • మామిడికాయ చెక్కు తీసి చిన్న ముక్కలుగా కోసుకోవాలి. కొబ్బరి తురుముకోవాలి. 
  • ఎండు మిర్చి వేయించి వాటితో మామిడి , కొబ్బరి, పసుపు, ఉప్పు, పంచదార, ఇంగువ వేసి మెత్తగా రుబ్బుకోవాలి. 
  • బాణలిలో నూనె వేడి చేసి అందులో ఆవాలు, కరివేపాకు వేసి వేగిన తరువాత పచ్చడిలో కలుపుకోవాలి

April 12, 2017

DOSAKAYA PACHADI

Ingredients:
cucumbers (dosakaya) - 500 gms (peeled and chopped)
 Green chillies - 10 (chopped)
Sesame seeds - 1 tbsp
Channa dal - 1 tbsp
Garlic cloves - 10
Curry leaves-  few
Tamarind pulp - 50 gms
Oil  -1 tbsp
Salt to taste
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tbsp
red chillies - 4-5
Asafoetida - 1/4 tsp

Method:

  • Heat two tsp of oil, saute green chillies, sesame seeds, channa dal, curry leaves, garlic and tamarind till cooked.
  • Cool and grind to a paste.
  • Add chopped cucumber and salt.
  • Heat 1 tsp of oil, crackle mustard, cumin, urad dal, red chillies, asafoetida and curry leaves.
  • Add to the pachadi and stir gently.


March 21, 2017

CURRY LEAVES CHUTNEY

Ingredients:
Curry leaves - 1 cup
Tamarind - 2 strips
Salt to taste
Garlic pod - 1
Red chillies- 10 or as required
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2 tsp
Jaggery - small piece
Oil - 2-3 tbsp

Method:

  • Heat 2 tsp of oil; add half of garlic, red chillies and cumin seeds. Fry and remove from pan.
  • Add curry leaves to the same pan and fry them.
  • Now grind tamarind, fried ingredients, salt and jaggery to make chutney.
  • Add little water to make smooth chutney.
  • Heat the remaining oil, add fenugreek seeds, mustard and remaining garlic and allow them to crackle.
  • Then add ground chutney and cook in low flame until done.Store in dry jar to keep shelf life up to 10 days. 


కరివేపాకు పచ్చడి 


కావలిసిన వస్తువులు:
కరివేపాకు - 1  కప్ 
చింతపండు - 2 రెబ్బలు 
ఉప్పు 
వెల్లులిపాయ - 1
జీలకర్ర - 1 tsp 
ఆవాలు - 1 tsp 
మెంతులు - 1/2 tsp 
ఎండుమిర్చి  -10
బెల్లం - కొద్దిగా 
నూనె - 2-3 tbsp 

తయారీ:
  • బాణలిలో 2 tsp నూనె వేసి కాగిన  తరువాత ఎండుమిర్చి, జీలకర్ర, సగం వెల్లులి వేసి వేపి పక్కన పెట్టుకోవాలి. అదే బాణలిలో కరివేపాకు వేసి వేయుంచుకోవాలి. 
  • చింతపండు, ఉప్పు,  వేయించిన వస్తువులు, బెల్లం వేసి కొద్దిగా నీళ్లు పోసి మెత్తగా రుబ్బుకోవాలి. 
  • బాణలిలో మిగిలిన నూనె పోసి ఆవాలు, మెంతులు, వెల్లులి వేసి  తరువాత పచ్చడి వేసి సన్నని సెగ మీద ఉడికించుకోవాలి. 
  • చల్లారిన తరువాత పొడి సీసాలో పెట్టుకుంటే 10 రోజులు నిల్వ ఉంటుంది. 

February 06, 2017

TOMATO PERUGU PACHADI

Ingredients:
Ripe tomatoes - 250 gms
Green chillies - 2
Onion - 1 1/2 tbsp (chopped)
Coriander leaves -  1 tbsp
Fresh coconut - 2 tsp (grated)
Fresh thick curd - 3/4 cup
Salt to taste
Mustard seeds - 1/4 tsp
Oil -1 tbsp

Method:

  • Wash and finely chop tomatoes. Heat little oil and cook tomatoes till it becomes pulpy and moisture is absorbed. 
  • Allow to cool. Mix with chopped onion, coriander leaves, salt and grated coconut.
  • Heat little oil, add mustard and green chillies and fry them.
  •  Add to the tomato mixture.
  • Before serving stir in whipped curd.


January 24, 2017

MANATHAKKALI OR KAMANCHI AKU PACHADI

Ingredients:
Manathakkali leaves - 1 cup
Green chillies -5-6
Fresh coconut - 2 tbsp
Fresh thick curd - 1/2 cup or more
Salt
Oil - 1 tbsp

For Talimpu:
Oil - 1 tsp
Mustard seeds - 1/4 tsp

Method:

  • Heat the oil and fry green chillies and green leaves till soft.
  • remove and grind along with coconut and salt to make chutney.
  • Heat oil for talimpu; add mustard and allow it to crackle.
  • Pour this over chutney.
  • Just before serving mix in curd.
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