Skip to main content

CHUTNEYS


GARLIC CHUTNEY

Ingredients:
Garlic peeled-1 cup
Tamarind paste-1 spoon
Red chillies-6(depending on the hotness)
Salt as per taste
Sesame oil-5 tbsp
Mustard seeds- 1 tsp
Curry leaves-few

Method:
Grind garlic, tamarind and chillies all together with salt. Heat pan and heat sesame oil and add mustard seeds. Let it pop out add curry leaves and then the grinded paste. saute till raw smell goes.
Serve with Idly Dosa, Chapati or with curd rice.

 Nutritional Info:
contains magnesium, manganese, riboflavin, thiamin, niacin  and high in vitamin C, Iron, calcium, phosphorous and good fat.
Good for acidity issues, obese issues as it will help cut down fat, helps remove gas formed in stomach and intestine.





RED/YELLOW CAPSICUM CHUTNEY

Ingredients:
capsicum red or yellow -1 cup
urad dhal-5tbsp
Red chillies-5
Tamarind paste-1tsp
Oil-4sp
Mustard seeds-1tsp

METHOD:
Heat pan add little oil and add urad dhal and fry till golden colour and add chillies and capsicum pieces, tamarind paste and fry till they are tender. Remove from fire and cool it and grind it. Remove from blender and garnish with popped mustard seed in oil.

Goes well with idly, dosa, chapathy and rie.

Nutritional Info:
Vit A, Vit C, and protein and tracec of minerals and fats
Suitable for all kind of people


COCONUT CHUTNEY

Ingredients:
Fresh Coconut- 1/2 coconut
Green Chillies-2 depending on spicyness
Oil-1tsp
Mustard Seeds-1/2 tsp
Urad Dhal-1 tsp
Curry leaves few

Method:
Grind cocont and green chillies in a mixie. Heat oil in a pan. When oil is heated add mustard seed let it pop and then add urad dhal when it tries to turn yellow gold add curry leaves. Pour this seasoning into the cocont mix. Serve with Dosa , idly or use as you like.
If you are using red dried chillies fry them and use same as green chillie.
 NUTRIONAL INFO:
Has good fat and less cholestrol and Has traces of vitan A and E. Gives nourishinging to your body. Acididty and digestive issue people can avoid coconut based chutneys.Diabetic can avoid this chutney as it might increase the sugar in your body.




Comments

Popular posts from this blog

MUDAKATHAN KEERAI / BALOON VINE PLANT

MUDAKATHAN KEERAI / BALOON VINE PLANT RECIPES The Tamil system of medicine has incorporated Ayurveda, Unani and Siddha system to treat a number of everyday problems with natural herbs and minimal side effects. One such herb is the Mudakathan keerai. The botanical name is Cardiospermum halicacabum, but it is commonly known as the balloon vine. Found locally in villages and peripheries of Tamil Nadu, it can be identified as a climber having balloon like fruits. The leaves, roots, seeds and the baby leaves of this plant are all used for kaleidoscopic medicinal purposes. It can be used both internally and externally. Mudakathan keerai or leaves has strong  anti-inflammatory  properties. It gives noticeable relief in patients of arthritis, joint pain and even gout patients. The oil made out of this herb can be used externally. The powder obtained from the leaves is mixed in popular south Indian dishes and is used for internal consumption. A combination of the two g...

INDIAN basic gravies

basic Indian gravies Kadhai gravy This is a gravy which is selectively used in Indian cuisine for making kadhai dishes only like kadhai paneer or sabz kadhai. The characteristic flavours of this gravy are sweet , sour , bitter , astringent, salt, spicy . All six flavours must be felt in this gravy to make it a complete dish. INGREDIENTS Tomatoes 1 kg Cream 100 ml oil 100 ml Ginger 20 gm garlic 20 gm green chilies 10 gm coriander 50 gm capsicum 100 gm ginger garlic paste 20 gm kadhai spices ,crushed (corriander seeds3 gm, fennel seeds2 gm, cumin seed2 gm, black pepper whole2 gm, red chili whole2 no) 10 gm red chili powder 5 gm turmeric powder 2 gm coriander powder 10 gm salt 20 gm kasoori methi powder 5 gm sugar 5 gm METHOD Heat oil, crackle the crushed spices , add garlic chopped and sauté till golden brown. Add half of ginger chopped and green chilies , sauté and then add capsicum purée. Cook continuously till the oil separates . Add ginger garlic past...

UGADHI (TELUGU NEW YEAR)PACHADI

UGADHI Ugadi is celebrated in many states like Maharashtra, Karnataka and Andhra Pradesh. Significance of Ugadi: The name "Ugadi" came from Yuga + Aadi which means "Beginning of a New age. It is believed that the creator according to Hinduism, Lord Brahma started his work of creation on the Chaitra suddha padhyami(Ugadi). Customs IN UGADHI Preparations for the festival begin a week ahead. Houses are given a thorough wash. Shopping for new clothes and buying other items that go with the requirements of the festival are done with a lot of excitement. On Ugadi Day, people wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves. The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to ...