Wednesday, April 27, 2011

Capsicum Paneer Dry Subzi/Capsicum and paneer dry curry

Paneer Capsicum Stir Fry, an aromatic side-dish, which goes great with Roti's. An old post, which is getting a fresh coat of pictures. This recipe is a regular at  home. The first time, i made, i followed  Tarla Dalal's (Paneer Cookbook), to the T. 
Those days,  I  used to use the same sambar masala for every curry i make and hence everything tasted same and weird too. So, i never had the confidence to make North-Indian dishes. Then slowly, as i read about the different cuisines, the spices used in each of them, i could see a difference in my dishes.
Comparing me then(2011) and now, there is definitely a leap in the learning curve. Hope to keep it this way and expand my taste and knowledge with food. 
Coming to the recipe, the first time i made, i did in the microwave and have used garlic and freshly pounded spices in the curry. I have now made few changes to the method and spices used. Do try and let me know how you liked the curry.
Ingredients (Serves 4) (Recipe updated on 24th july, 2017)
1 cup paneer cubes ( i have used store-bought amul paneer)
2 nos medium onions, thinly sliced
2 nos green Capsicums , thinly sliced
1 red capsicum, thinly sliced
2 nos medium tomatoes, chopped
1 green chilli, slited lengthwise
1 tsp coriander powder
1 tsp red chili powder
1/4 tsp Kasuri Methi
1 tbsp oil
Salt to taste
Fresh Coriander  or mint for Garnishing


Method
To Prepare Store-bought Frozen paneer
  • If using store-bought frozen paneer, it has to be softened before using in the curry, for a succulent paneer dish. 
  • Soak the frozen paneer in hot water for 5-8 minutes, this will nicely soften the paneer. Drain and keep aside until use.
To Make the curry
  • Heat a wide pan with oil, and crackle cumin. Add thinly sliced onion and green chili to this and saute until onions turn translucent.
  • Once the onions are sauteed, add thinly sliced green and red peppers to this and saute for a minute or two.
  • Next add chopped tomatoes to this, followed by red chili powder, coriander powder and turmeric powder. Mix well. Cover and cook for 5-8 minutes for the flavors to mingle well. Remove the cover, stir once, add drained paneer and salt to this, mix well. Cover and cook for another 8-10 minutes, for the spices to infuse to flavor the paneer. Once done, remove the cover, stir well. Add kasuri methi on top, stir once. Remove from heat. 
  • Serve hot garnished with fresh coriander or mint with roti for a scrumptious meal.

Microwave Method
Please remember, microwave oven cooking timing varies from oven to oven. So kindly adjust according to your microwave power.
  • In a Microwave-Safe Bowl  heat oil for 1 minute @ MW high. Add cumin and Cook @ High for 30 seconds. Next add onions and green chili, and cook at high for 2 minutes, stirring once in between. That will give-out a very nice aroma. 
  • Add Capsicums and Cook @ high for 3 minutes, Stirring for every 1 minute. Next Add tomatoes and spices, cook @ high for 5 minutes. Stirring in-between.  By this time, tomatoes must have cooked very well or else cook for 2 more minutes @ high. 
  • Next add paneer and cook for another 3 minutes, stirring every minute. Finally add kasuri methi and cook for another 1 minute. Garnish with Fresh Coriander and Serve hot with roti's.

Sunday, April 24, 2011

Spiced Corn Cake/Corn Dhokla - Day 7, Blogging Marathon #4

Today is the last day of the 7 Day Marathon, tired of Sweet bakes, wanted to bake a spiced cake. Decided to make Corn Dhokla, i have tried the normal steam version, this time i wanted to try baking it. It came out good, but took about 45 minutes to get out of the Oven. My Hubby's Verdict, Baked Version tastes better than the traditional Steam-Cooked Dhokla.:)
Ingredients
1 Cup Corn (i used frozen)
1 cup Semolina/Sooji
2 Green Chillies
1 tsp ginger juliennes
1 sprig curry leaves
1/2 Cup Yoghurt
1 tsp Fruit Salt
1 tsp lemon juice
Salt to taste
Method
Preheat the oven to 170C. Grease the muffin pan. Blend Corn with Green chillies, ginger, curry leaves and yoghurt to a smooth batter. Transfer it to a bowl, add Semolina and mix well. Add Salt, at this stage.  Add fruit salt  and lemon juice and give a gentle stir. Fill the batter up to 3/4th of the Cup and Bake for 40-45 minutes. Cooking time, differs from oven to oven. Do the Skewer Test to confirm the done-ness of the dhokla. 
You can even try reducing the temperature to 150C and cook for some more time. This way, may be the top would also stay soft.  Let it cool a bit in the pan.Transfer it to a Serving Plate. Add a tadka of mustard seeds and hing.  Serve Warm with Mint chutney.


Check out my Blogging Marathoners doing Group 3 BM#4 along with me 
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me 
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Saturday, April 23, 2011

Eggless Zebra Cake - Day 6, Blogging Marathon#4

Zebra Cake, has been in my list for a very long time.   I made two cake mix, One White and another Chocolate and have alternated to get the Zebra Pattern. 
I baked this for the Weekend. My Kiddo was watching Spiderman Movie, He was super excited to see the Spider-Man Cake!! So before i could take the snap of the whole cake, Father-Son Duo have already devoured 2 slices of it!!! So, i couldn't take snap of the Full Cake. Here is a Slice for you all.

Ingredients : White Cake Mix
3/4 Cup Al-purpose flour/Maida 
6 tbsp Powdered Sugar
3/4 tsp Baking powder
1/4 tsp Baking soda
Salt – a pinch
1/2 Thick curd 
1/4 Cooking oil 
1/2 Cup Warm Water.
1 tsp Vanilla essence 
Method
Pre-heat the oven to 200C. Sift the flour twice and set aside. In a bowl, mix the curd and sugar until the sugar dissolves completely.Once done,add the baking powder and baking soda into the curd mixture. Mix well and set aside for 2-3 minutes. The curd will turn frothy and start rising and increasing in volume.Add the oil and vanilla essence to the curd mixture. Stir gently so that the air in the mixture is not lost.Next, gently fold in the flour. Dont stir very vigorously. Add the warm water and give it a nice, gentle Stir!!!!! Keep this aside.


Ingredients for Chocolate Cake Mix
10 tbsp All Purpose Flour
2 tbsp Cocoa
6 tbsp Powdered Sugar
3/4 tsp Baking powder
1/4 tsp Baking soda
1/2 Thick curd 
1/4 Cooking oil 
1/2 Cup Warm Water.


Method 
Sift the flour and cocoa together twice and follow the above procedure.
To Make the Zebra Pattern
Grease an 8"inch Cake pan. Add the a tbsp of white cake mix, wait for a second, let it spread a bit. Now add the Choco-Cake mix. Wait for it to spread a bit. Go on, alternate like this with white cake mix and Cocoa Mix. Giving a little time for the batter to spread.
Once done, you can make web pattern with a tooth-pick. Bake @ 200 C for 20 minutes and reduce the temperature to 170C and bake for another 15 minutes. Let the cake sit in the oven for few seconds. Take it from the Oven, Let it cool!!! Go head Slice and enjoy!!! Baking time differs from Oven, so to the tooth-pick test to confirm the done-ness of the cake. 
While Making the Cake Batter, First Mix the Curd and Sugar and add Baking Powder and soda and Keep it aside. While the Curd is rising for both the batters, Sift the Flour and Keep it ready. This way, you don't have to make the batter sit for a longer time and avoid thickening of the batter, which makes spreading a bit tough. I m a novice baker, i m sharing what i know and how i did, in-case i m wrong somewhere, please let me know, i love learn!!!!!


Check out my Blogging Marathoners doing Group 3 BM#4 along with me Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Priya Vasu 
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Eggless Vanilla Tutti Frutti Muffins - Day 5, Blogging Marathon #4

Its actually mid-night, nearing 12!!! i m sitting before my laptop, hearing the snores of my kid and hubby!!!! Weekend Dear, so had a bit of shopping/outing, reached home just now. Today's recipe is from Nithya's Fourth Sense Cooking Eggless Vanilla Tutti Frutti Muffins. Muffins were awesome, though the top turned a bit crispy, due to my over-enthu, over-baking!!!! 
Nithya has sprinkled some tutti's on the top too, i havent done that, coz my Kid, never likes anything propping out of his cake except for Nuts/Choco-chips. so, i have hidden them inside the muffins.
Ingredients
3/4 Cup All purpose flour/Maida
3/4 tsp Corn starch/flour
3/4 tsp Baking powder 
Salt a pinch
6 tbsp Powdered sugar 
2 tbsp Butter 
6 tbsp Milk 
1/2 tsp Vanilla essence
3 tbsp Tutti frutti 
Method
Sift the all purpose flour, corn flour, baking powder and salt together and keep it aside. Preheat oven to 180C. I have used individual silicon muffin cups. Line the Muffin cups with liners.
Cream the butter and sugar in a bowl using a beater/whisk till it becomes light.  Mix in the vanilla extract to the milk. Add the milk and flour alternatively to the creamed butter mixing it well.  Finally Fold in the tutti frutti to the cake batter. Fill the batter upto 3/4th of the cup. Bake it for 20 mins.
Do the Tooth-pick test to confirm the done-ness of the muffins. Baking time varies from Oven to Oven.  Keep a watch after 18 minutes.  I have acutally baked it a bit more, and top of the muffins have turned a bit crispy. 


Check out my Blogging Marathoners doing Group 3 BM#4 along with me 
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Thursday, April 21, 2011

Vegan Black-Forest Cake with Choco Frosting - Day 4, Blogging Marathon #4

For the past 3/4 days, my kiddo is seeing me making cakes in  various shapes and sizes. Today, Morning while getting him ready for the school, he asked me whether i am  going to make his favourite Chocolate Cake today. I promised to bake him one, when he is back from school. I made 2 Small Cakes and 2 Muffins. When i went to pick him up after school from the bus stop, he asked whether his cake is ready. The moment he entered the home, removed his shoes, went straight ahead to the Kitchen and Whooooshhhhh!!!! Muffins Vanished!!!! With great effort, Saved the other two cakes!!! 
This recipe is from CCN's One Minute Microwave Vegan Black Forest Cup Cakes. Madhuri has actually made this cake using Microwave.  I too have tried this cake 2 or 3 times in the microwave. It has come out in a jiffy and perfect for a Weekend Morning Breakfast!!!! This time, for the marathon, i have tried baking it.  Yeah, i have already got the results and have passed out with flying colors!!!!!!


Ingredients
3/4 Cup All purpose flour/Maida 
1/4 Cup Cocoa
3/4 Cup Brown Sugar (i used 1/2 Brown sugar and 1/4 Cup Normal Sugar) 
1/2 tsp Baking powder 
1/4 tsp Baking Soda
Salt a pinch
2 tsp of Flax seed powder in 1/2 cup warm water
1/4 Cup Warm Water
1/4 Cup Oil
1 tsp Vanilla essence


For the Frosting
1/2 cup Cold Milk (little less, would do good)
1 packet of Foster clark's Dream Whip
1 tbsp Cocoa
1 tsp Vanilla essence
Method
Preheat the oven to 180C. Mix Flax seed with 1/2 cup of Warm Water and set it aside. Sift together flour,Cocoa, Baking powder, Baking Soda and salt together in a bowl. Add sugar to this and stir well. Stir in the warm water, oil, vanilla essence and the flaxseed powder-warm water mixture. Mix well. The batter must have a dropping consistency now.
I have used 2 Silicon moulds, a heart-shaped mould and a Teddy-bear mould. You can use a 8"inch round pan. Whatever you use, grease the pan/mould. Pour the batter into the pan. Bake it @ 180 C for 15 minutes. Reduce the temperature to 160C and bake it for another 15 minutes. Baking Temperature differ from Oven to Oven. Please do the Skewer test to check the done-ness of the cake. Let the Cake Cool a bit, take it off the mould and place it on a plate/Cake stand. Let it cool completely. 
For the Frosting
I have used Foster Clarks Dream Whipp to get the frosting. But, unfortunately i added extra milk i believe, i used my normal tumbler to measure the milk :( so the cream didnt acutally peak-up!!! Thank God, It was a bit thick.
Cool the cake well, Pour a  tsp of orange juice on the top of the cake, then pour the whipped cream and spread it well with a spatuala. Cool the cake for an hour or two, before digging it!!!!! 



Check out my Blogging Marathoners doing Group 3 BM#4 along with me 
Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me 
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Wednesday, April 20, 2011

Eggless Almond and Cherry Cake - Day 3, Blogging Marathon #4

Today's recipe is from . I found this recipe in Champa's Bake-off Event Round up.  My Hubby's loves Cherries, so thought of making it for him. I have halved the original recipe. The Cake was super yummy and moist.
Source : Here
Ingredients:
1/2 cup All Purpose Flour.
2 tbsp ground almond powder.
1/4 cup glace cherries.
1/2 tsp baking powder.
1/4 tsp baking soda.
3 tbsp butter.
1/4 cup + 1 tbsp condensed milk.
1 tbsp flaked almonds for garnishing.
1/4 cup milk (little less)


Method
Sift flour, almond powder, baking powder and baking soda 2-3 times so that the mixture is uniform. Wash the glace cherries and wash off any syrup sticking to it. Pat them dry. Cut them into two and mix them with a tsp of white flour. In a another bowl cream the butter and condensed milk, till it is well mixed and the mixture is light and creamy. you can use your spatuala to do this.  
Add the flour mixture to the creamed butter and condensed milk mixture, mixing all the time. Add the milk little by little to get a dropping consistency batter. So, you will not be needing the mentioned amount fully, may be a tbsp or 2 less than 1/4 cup. Fold in the floured glace cherries and spoon the mixture into the prepared mould/tin. Sprinkle the flaked almonds over it.
The Original recipe yields one 8" inch round cake. I have halved the recipe and got one small palm-sized, rabbit shaped silicon mould cake and one Pyrex Glass Ramekin round cake.
Bake it at 180 C for 15 minutes and then lower the tempreture to 170 C and bake for another for 8 minutes, till the top is light golden and a skewer inserted in the middle comes out clean. The baking temperature according the type of Oven, Type Mould/tin and the quantity you are baking. 



Check out my Blogging Marathoners doing Group 3 BM#4 along with me Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Tuesday, April 19, 2011

Oats and Peanut Butter Cake - Day 2, Blogging Marathon #4

This recipe is inspired from Madhuram's. I have halved the recipe and omitted cocoa.And Also, used oats flour instead of whole oats. So, for the original recipe please follow the link. 
Ingredients
1/2 Cup All Purpose flour
1/3 Cup Oats flour 
4 tbsp Sugar
1/2 tbsp Baking Powder
1 tbsp Peanut Butter
1/2 Cup Milk
1 tbsp Choco chips


Method
Sieve together All Purpose Flour, Oats flour, and baking powder.  In a Saucepan, melt peanut butter with milk, stirring constantly. Take it off the heat and let it cool completely. Now incorporate the dry and wet ingredients together. Take care, not to over-mix. i used two small silicon palm-sized, heart-shaped moulds to get two flat cakes. Grease the mould and pour the batter to half its level. Arrange the Choco- chips on top. 
Bake in a pre-heated Oven @ 180C for 20-25 minutes. Baking Time differs from oven to oven. so, please do the Tooth-pick test to check the done-ness of the cake.


Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Monday, April 18, 2011

Eggless Dates and Cashew Olive Oil Cake - Day 1, Blogging Marathon #4

Time for another Blogging Marathon. This Group is growing with every season, this time Srivalli had to divide us into 3 groups. The 3rd Group Start their Marathon from today and this fun goes on till 24th of this month.  My Theme for this season is 7 Days of Cakes. yeah, i have lot of bookmarked Cake recipes, some of them waiting in my draft for some days. So, Lets get our Oven Mitts ready and do some Baking!!!!!
This Recipe is from Anushruti's Divine Taste : Date and Cashew Olive Oil Cake. The taste was awesome, with chopped dates and cashews popping here and there and the mild taste of Olive Oil. My Photo's aren't as awesome as the taste, Please bare with me!!!! 


Ingredients
2 cups plain flour
1 ½ cup Dark Brown sugar (Jaggery can also be used)
150 gm seedless dates, chopped
100 gm cashew nuts
1/2 cup plain yogurt
1/2 cup olive oil
1 cup milk 
2 tbsp molasses (Date Syrup can also be used)
2 tsp cinnamon powder
1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
Method:
Grease a loaf pan/Round (8")Cake pan with butter/oil. I baked as a Loaf in my 26cm Pyrex Loaf Pan.Sieve the flour, baking powder and baking soda, in a Large Mixing Bowl.In another bowl add the yoghurt, oil,Brown sugar,molases and milk and beat with a wire whisk or a spoon. 
Mix in the sifted flour mixture and beat with a spoon or a wire whisk until there are no lumps.Stir in the dates, cashews, cinnamon powder and vanilla and mix well.Transfer the contents to the greased and lined tin and bake in a preheated oven at 150 degree centigrade for 1 hour or until a skewer comes out clean.

Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Friday, April 15, 2011

Vattayappam/Vatteppam - Kerala Special Steamed Rice Cake For ICC March 2011

Indian Cooking Challenge for March rightly matches Vishu - Malayalam New Year.Yes, this month we all enjoyed making this Fluffy, Spongy,Kerala's Queen of Steamed Rice Cakes - Vatteppam/Vattayappam!!!!! Thanks to Srivalli for choosing this really Challenging Recipe.  But its worth all the effort,  When you see the White Fluffy, beauty out on the table, with nuts & raisins popping out!!!! Ooohhlalala!!! you don't mind doing it again!!! :) :)
Recipe Source : Shn's Mishmash
Ingredients
1 Cup Rice (Raw Rice/Idli Rice, Recommended. But i have used Basmati Rice)
3/4 Cup Freshly grated Coconut
2 tbsp Cooked Rice
Enough water to grind this to a thick batter (Less than 1/2 cup)


Yeast Proofing
1/2 tsp yeast
2 tsp Sugar
1/3 Cup Water


To Make Porridge/Thari Kurukku
1-1/2 - 2 tbsp of coarse ground paste
Around 1/2 cup of Water


To Flavor
1/2 Cup Sugar
10 Cardamom Pods
1/2 tbsp raisins, cashews each
1 tbsp ghee
Method
Soak rice for 6-8 hours. Drain and Grind it to a Coarse Paste with as little water as possible, that enables the mixer to run. Take 2 tbsp of Coarse paste for making the Porridge/thari kurukku. Add Coconut to the remaining batter and grind it to a smooth paste.Towards the end, add cooked rice and make a smooth batter. Leave the batter in the mixer and let it cool down to room temperature.
Now, comes the next important step of Yeast-Proofing. Warm 1/3 cup of water, add yeast and sugar and leave it undisturbed. More important, that the water should be Warm, Not HOT/Neither COLD!!!!!!!! Let it sit there for 20minutes. By this time, it must have foamed up well.
While the yeast is trying to work out, lets make the thari kurukku/Rice Porridge. Mix the 2 tbsp of Coarse rice Mixture with water,Bring it to a boil, Keep Stirring, until it reaches a thick paste consistency. Take it off the stove and let it cool completely.
Add 4 tbsp of Rice Porridge/Thari Kurruku to the Fine batter Kept in the blender and Blend it one more time.  Add the yeast mixture and pulse 2 or 3 times for the mixture to blend well together.
Transfer the Batter into another Vessel  and let it sit for 6-8 hours/Overnight and Ferment. Take care, as the batter doubles during the ferment process. So, make sure the vessel is large enough to hold the batter, So, you don't have to wake-up to a messy scene of over-flown batter on your Kitchen Table!!!!!! :)
Once the batter doubles-up, add Sugar and Mix gently and let the batter sit for 2 more hours on the table.
Meanwhile, heat ghee in a pan and roast raisins and cashews. Add roasted nuts and crushed cardamom to the batter, just before steaming it.
Grease a cake tin/cooker pan. Fill the pan to half its level with the batter. For steaming process, i used my pressure cooker. Filled 1/4th of it water, when the water starts to boil, Place the slotted disc, that comes along with your cooker and then place your cake tin/Cooker pan into it. Close the Cooker Lid, dont put the whistle. Let it steam cook for 15-20 minutes. I just left it to Cook in medium flame for 30minutes.
Once done, Take it out, let it cool. Run a knife around the edges of pan and carefully transfer the cake onto a plate. Cut them into wedges and Serve it along with your Tea/Coffee!!!!

Notes: As per the Original Recipe, the batter doubles during the fermentation process. But in my case, i left it to ferment overnight. The batter doubled after i added sugar, the next day morning. But still got a fluffy cake. The Smell of yeast was a bit dominating in the steamed cake, may be the next time, i would like to reduce the yeast and check!!!!!

Wednesday, April 13, 2011

Mixed Dal Spice Powder

A spicy mixture of dals, which can be had as a condiment for idly/dosa's and also with Steaming Hot Rice for a spicy treat.
Ingredients
2 tbsp tuvar dal/toor dal/pigeon pea
2 tbsp chana dal/gram dal
1 tbsp moong dal
1 tbsp Peanuts
1/2 tsp Coriander seeds
1/2 tsp Black Pepper
1/4 tsp White sesame seeds
2-3 cloves of Garlic with the peel(optional)
5-6 Dried Red Chillies (i used long ones)
A small marble-sized tamarind
Salt to taste


Method
Dry roast the ingredients, except tamarind and salt. Pound them all together in a Mixer. Store in an air-tight container. 
You can have it with your idly/dosa mixed with Gingely Oil/Ghee. 
Add some Tadka of Gingely Oil/ghee, with mustard seeds and some almonds to Steaming Hot Rice and Mix this Powder for a aromatic, spicy treat!!!!


Sending this Dal treat to MLLA-34, happening @ Desi Soccer Mom, Event by Susan. And also to CWS-Coriander Seeds, happening @ Veggie Paradise, Event by Priya Suresh

Sunday, April 10, 2011

Onion Chutney

A Simple and yummy Chutney for your Fluffy Idly and Crispy Dosa.


Recipe source : Mallika Bhadrinath Tiffen Varieties
Ingredients
4 nos Onions
2 tbsp Fresh Coconut 
6-7 nos Red Chillies
1 tbsp Roasted Gram/Chutney Dal
Salt to to taste


For Seasoning
1 tsp oil
1/2 tsp mustard seeds
hing a pinch


Method
Chop oinions into big pieces. Grind Coconut, Salt, chillies and gram dal first. Add Onions, grind again coarsely without adding water.  Heat oil, season with mustard seeds and hing and pour on top of chutney and mix well.
Hot Hot Dosa's with a blob of this chuntey, mmmm!!! divine!!! :)
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