Idli Fingers with Garlic chutney

This Chutney is such a delicious combo with Idli that you will simply love the taste . 

(RECIPE CREDIT - SHYAMALA KINI AKKA)

Ingredients

For Idli Fingers

3-4 Leftover idli
2 tsp coconut oil 

Method

• Cut Idli into fingers and keep aside
• Heat oil in a griddle and then fry the idli fingers till crisp and brown on both sides and then serve it with garlic chutney

For Garlic chutney

1/4 tsp cumin seeds

1/2 tsp peppercorns

3 cloves of garlic

2 Dry red chilli

1/2 cup grated coconut

1 tsp tamarind 

1 tsp ghee

salt to taste

Method

• Heat ghee in a pan add cumin seeds, peppercorn, garlic, red chilli and fry till garlic turns brown and then grind it along with coconut, tamarind, salt to a fine paste and then serve with idli fingers.

Curry leaves and Peanut chutney Powder

Hello Readers hope you are all doing well on this fine day. I am actually posting here after a long hiatus, and I have come up with another healthy recipe with curry leaves and peanuts; a chutney powder which is a beautiful blend of ingredients which you can enjoy at any time of the day . You can satiate your taste buds by preparing this if your are a peanut lover like me and consumption of curry leaves have such a great benefits and the wonders it does to the human health and is certainly a go-to option for diabetics who can cherish this  as well . Inclusion of curry leaves isn't just to add some more flavour to the recipe, but it also has additional health benefits such as sustainment of hair for example. From a personal point of view, the smell of curry leaves certainly does turn a frown upside down and the compatibility of this with peanut chutney powder is as good as the compatibility of Tweedle-dee and Tweedledum. Thanks to my mum for sharing one more recipe which we are going to treasure :)

Ingredients

• 1 + 1/2 cups of curry leaves 
•  1/2 cup of roasted groundnuts/peanuts 
•  1/2 cup of desiccated coconut 
•  Small piece of Jaggery 
•  2-3 garlic cloves 
•  Salt to taste
• 1 tsp of oil

Method 

• Take a pan and add in 2 teaspoons of oil and add curry leaves. Roast it lightly till crisp. Please note to do this on a simmer flame( a very small flame), so that you don't burn the leaves. 
• Keep it aside on a separate plate once it is lightly roasted and crispy . Roast desiccated coconut a little till a light nutty brown colour and keep it aside. 
• Put all the ingredients in a blender and blend it to a course powder. Try it and enjoy it with anything complementary like idli or dosa. To all readers, please leave in your comments and feel free to give any feedback in the comments section below and happy cooking.

Pumpkin Gojju

Pumpkin Gojju it's so simple to make and so tasty I tried it for the first time and simply loved it ...Do try this its fab to taste and true delight for pumpkin lovers . Thanks to Roopa Rao for sharing such a fab recipe ....Here is the recipe for that :)

Ingredients

1/2 cup boiled Pumpkin (mashed)

2 tbsp grated coconut

2 green chillies (cut into roundels)

1/2 tsp Jaggery /Gud 

2 tbsp thick yogurt (whisked)

salt to taste

Tadka /For tempering 

1 tbsp oil 

1/4 tsp mustard seeds (rai)

1/4 tsp Urad dal

2 sprigs of curry leaves

1 red chilli (broken into bits)

Method 

• Boil and Mash Pumpkin and little water add jaggery , green chillies, coconut , bring to a boil. Add salt to taste and keep aside.
• Allow it to cool then add in 2 tbsp Yogurt and mix well .
• For tadka : Take a pan add oil when hot add mustard seeds, urad dal, broken chilli bits, when it starts to splutter and dal starts changing colour add in curry leaves and switch off the flame .
• Pour this on the Prepared pumpkin gojju .....Tasty pumpkin gojju is ready to relish ....try it and absolutely love it :)

Ridge gourd peel chutney (Ghosale Sheera Chutney )

This is one of the best tasting chutney which is a traditional recipe as goes so well with rice and it's best of waste recipe as it's made with Peel of ridge gourd which I learnt it from my mother in law usually it's made of green chillies but this is made of pepper ...and the flavour of pepper roasted in ghee is simply yummm !

Ingredients 

Peel of 1 Ridge gourd skin (clean the ridge gourd and peel and reserve the skin)

1/3 cup Coconut 

1 tsp Black peppercorn

1 tsp Jeera (whole Cumin seeds)

salt to taste

1/2 tsp ghee (don't omit as it's tastes fab when spices are roasted in it )

Method

Here is the pic of the Ridge gourd peel

• In small non stick pan add in ghee add pepper and jeera and  roast it over a low flame till nice aroma then transfer it to a mixer grinder and keep aside.
• In same non stick pan add in the peel and roast for 2-3 mins then add in coconut and fry for a min . now transfer the fried peel and coconut into the mixer where roasted spiced is already added . 
• Add salt to taste and water and grind to a semi thick consistency. 
• Serve with Rice or chapathi it's fab !

Methi Amla Chutney

One of my best try is this chutney which my hubby simply loved ...it its got such a lovely mix of all flavors that you will be simply amazed by it's taste....its excellent for hair growth as well as too good for diabetic people too ...do try this you will love it for sure :) 

Ingredients 

6-7 Amla /Avalo / Indian Gooseberries 

1/4 tsp Methi seeds

2 Green chillies (as per your spice level)

1/4 cup coconut (desiccated /fresh)

small piece of Jaggery 

salt to taste

1/4 tsp ghee + little oil to roast the ingredients 

Method

• Boil Amla and when tender keep aside.
• When it cools down deseed them and keep aside.
• In pan add little ghee ( I have used here just for flavour ) and fry boiled and sliced Amla and keep aside. and transfer this in mixer grinder. 
• Fry coconut for 2-3 mins and keep aside.
• In pan add little oil fry methi seeds on low flame and transfer this in grinder . Now add  Green chilli and fry well on low flame.
• Grind all the fried ingredients that is fried Amla, methi, coconut, Green chillies, Jaggery a small piece (may be 1/4 spoon is enough here). Grind all this to a smooth paste and then transfer it to a bowl.
• Add salt to taste.  Give in a good mix and keep aside.
• Done!...So Delicious with a good burst of flavour and v healthy too ...you will love it !!

Fried Bhindi Chutney

I think all amchis /Konkanis know the taste of Bhenda sagle (Traditional gravy dish with lovely taste of fried coriander) then this is going to surely WOW your taste buds...its fab to taste and we loved it as a dip with Chapathi ...I little bit of work is involved in this but you will def love the end result I assure you that ..so here you go Lovely recipe for Andhra style Bhindi Chutney :)

Ingredients 

8-10 Bhindi /Okra Cut into thin roundals (wash well and then slice into roundals)

Masala mariantion for Bhindi /Okra

2 tbsp cornflour

2 tbsp Rice flour

salt to taste 

pinch of Soda

1/2 tsp Red chilli powder

Other Ingredients 

1 tsp Dhania /coriander seeds

1 Sprig of curry leaves

1/4 cup coconut

3-4 Green chillies (according to your spice level)

small pinch of tamarind 

salt to taste

Oil for roasting spices + Roasting Bhindi

Method 

• In a Mixing bowl  add cornflour, gramflour, rice flour, pinch of soda, salt to taste and red chilli powder give a good mix then add the bhindi .The water content and the sliminess in okra is quiet enough to hold the binding well so  pls don't add any more water .
• Take a non stick pan add oil and fry till well till the bhindi gets cooked and become crisp ( I don't deep fry this as it soaks in lot of oil so the roast it well in oil till the sliminess goes and it shrinks in size , becomes very crisp . I have shown the picture below how it should look .( It was very Yumm to be honest i Couldn't stop myself from eating a few :D)

• Now in a non stick pan fry coriander seeds , green chilli , curry leaves fry well then add this to mixer grinder and grind this along with fried bhindi , coconut , tamarind salt to taste (remember bhindi has already salt in it so adjust as per your taste later)
• Serve with chapathi for your choice...it's a nice way to make your kids have bhindi as you cannot even come to know it's been added here :D ....Great isn't it that's what I felt when I tried it ...so Do try this and don't forget to leave in your feedback ...its yumm and very nutritious too :)

Maiyya's Style Raw Mango Chutney

Here is one of the recipes shared by my mom which she had noted down from a cookery show which was featured by One of the Chefs of Maiyya's Hotel in Bangalore which is one of my favs....was so drawn to the recipe as I prepare mango chutney the different way ..this is so yumm and no onion no garlic chutney which you will love. 

Ingredients 

1 small mango ((deseeded and grated)

1/4 cup freshly grated coconut 

2 tbsp freshly prepared hing water 

2-3 Red chillies (used mix of bedagi and normal)

salt to taste

For Tadka / Tempering 

1 tbsp Coconut oil (Please don't omit it )

1 broken red chilli

1/4 tsp mustard seeds

1/4 tsp urad dal

1 sprig of curry leaves

Method

• Grind mango, coconut, red chillies along with hing water, and required amount of water to a fine paste. 
• Add salt to taste and mix
• Remove in a Serving bowl.
• Prepare for the tadka : Heat coconut oil add in mustard seeds, Urad dal, when musturd seeds pop up and dal turns golden add in the curry leaves and pour this over the chutney .
• Serve with Dosa / Appe / Idli ...You will def love it :)

Pathrade Panna Gojju ( Colocasia Leaves Gojju)

This is a lovely traditional recipe shared by my mom it is such a good mix of all flavours that you will simply love every bite of it ....its little tangy , little sweet ,,,,mix of blend of such a lovely flavours you will absolutely love...usually I do Pathrode from Colocasia leaves....if you have few leaves you can try this ,,,you will absolutely love it healthy gojju :)

Ingredients 

3-4 med sized Colocasia /Pathrode leaves /Arbi ke Patthe

lemon sized Tamarind

2 tsp Jaggary 

2 tsp Coriander seeds

4-5 Red chillies (According to your spice level)

4-5 Curry leaves

2 tsp Urad dal

2 tbsp oil 

1/4 tsp Mustard seeds

4-5 garlic flakes (sliced )

salt to taste

Method 

• Wash and Chop Colocasia leaves finely and keep aside.
• In Pressure cooker add this chopped Colocasia leaves and tamarind , water and cook it to 2 whistles and keep aside.
• Take off the pressure off the cooker and when done boil it till water is reduced to a 1/4 of what you had put in the cooker and Grind to a fine paste and keep aside.
• In Pan add coriander seeds, urad dal, red chillies and fry well till nice aroma on a simmer flame make sure you don't burn it and powder it coarsely and keep aside.
• In Pan add oil when hot add mustard seeds and when it splutters add Garlic fry till brown add curry leaves . Add this leaves paste and powder and fry till it thicken to a smooth paste and leaves out oil add Jaggary , salt to taste, ( Please make sure you fry till this gojju becomes semi thick it shouldn't be too dry .
• Do try this it's v healthy and yummy and so flavourful that you will love it too :)

Peanut Chutney

I simply love chutney's and if it is something to do with peanuts I surely try this and there was one such recipe which was shared by my lovely facebook friend Veena Mallya akka . I tried this the very next day and simply loved it with chapathi  ...Yum Yum !!...I have slightly altered the recipe though :)

Ingredients 

1 cup peanuts (Roasted and deskinned)

2 Green chilles 

1 tbsp Jeera

1 sprig of curry leaves ( 6-7 leaves)

5 small Garlic cloves

1 cup of washed and chopped coriander leaves

2 tbsp Roasted gram (hurikade dal / Daria dal)

Salt to taste

Tamarind a small piece

1/4 tsp sugar (opt)

Method

• In kadai add oil fry green chillies for a while. Add curry leaves, garlic and fry on simmer flame till garlic turns light brown. Turn off the gas
• Grind this fried items along with Jeera, salt, sugar, roasted gram , tamatind, roasted peanuts, coriander leaves.
• Grind with little water to a smooth paste.
• Add in salt to taste .
• Serve this beautiful chutney with Dosa / Chapathi ...absolutely yummy you will simply say wow too good !!!
  

Hotel style Chutney

                        

Hotel Style Chutney ....this recipe comes from my mom actually was shared by my uncle who had a hotel long back and this was famous and was served with masala dosa.....so as my mom says and i have heard growing up as masala dosa chutney :)

Ingredients 

1/2 cup grated coconut 

2- 3  green chilli (depends on ur spice level)

1 tbsp fried green coriander leaves (fry in little oil till wilted)

1 small piece of ginger 

small piece of onion (may be 1/4 of small onion)

small piece of garlic (1 small clove don't use more then this else it will overpower the whole chutney)

2 tbsp  fried gram dal / Roasted gram / Daria dal 

salt to taste

For tempering 

1 tsp oil 

1 tsp mustard seeds

1/2 tsp urad dal

1 small red chilli (bedagi)

1 sprig of curry leaves

Method :

• Grind coconut , green chilli, fried coriander leaves, garlic, ginger, onion , fried gram  add water and grind to a smooth paste.
• Take this mix in a bowl. Add salt to taste and mix.
• Prepare for the tadka : In pan add oil, put urad dal as it slightly starts changing colour add in the mustard seeds when it starts to pop up add red chilli, curry leaves. 
• Switch off the flame and pour over the chutney .
• You will simply love this and take a bite and see u cannot guess any of the above ingredients yet a lovely taste leaves you lingering in your mouth......ahhha Pure bliss when dipped with any dosa ......its been my family fav since ages ...do try this and pls don't forget to leave in your feedback !
  

Puli Inji

This lip smacking and beautiful gingery flavoured chutney recipe comes from my friend Gayatri Praveen Kamath one of the best recipes...simply superb in taste too ...here is the recipe for this :)

Ingredients

1/4 cup Ginger (finely Chopped)

4 tbsp Tamarind paste or tamarind

3-4 green chillies (finely chopped)

1/4 tsp Haldi

1/2 tsp red chilli powder

1/2 tsp mustard seeds

1 small onion (chopped)

2-3 Dry Red Chilli (broken)

Jaggery - 1 & 1/2 tbsp chopped

2 sprigs of curry leaves

3 tbsp coconut oil

1/2 cup water

salt to taste

Method

• Soak Tamarind in 1/2 cup of hot water for 10-15 mins then squeeze the tamarind to extract the juice and strain and keep aside. Else dilute the tamarind paste in water and set aside.
• Peel and chop ginger and put then in salted water for 5 mins and drain and keep aside.
• Heat coconut oil in Kadai and fry ginger till brown.
• Remove fried ginger on a tissue paper and keep aside.
• Grind this fried ginger to a fine paste.
• In oil add mustard seeds when it splutters add chopped onion, curry leaves and fry till translucent add dry red chilli, green chilli, haldi and red chilli powder fry well now add the tamarind juice and bring to a boil till it reduces to half.
• Now add crushed ginger, jaggery and boil until you are left with a thick gravy/ sauce .
• Cool and Serve with Dosa, idli ..its so yummy absolutely gorgeous....I simply loved it  !

Rice Appe with Chutney

 This is one of the best recipes as it comes from my mom she is the one who taught me to do this ...comes out perfect and its my family favourite ....as my sons and hubby has given the name Crispy Appes :D I don't have a wet grinder so i do it in my food processor if you dont have food processor tht is fine even mixer grinder works fine here :) 

Ingredients 

3/4 cup Urad dal ( soak separately overnight )

1 heaped cup of Rice ( you can use Sona Masoori or Basmati rice ) (soak separately overnight)

salt to taste

2 tbsp coriander leaves (finely chopped)

1 tbsp finely chopped green chillies ( I skip it cause my kids don't like it spicy )

1/2 tsp Bicarbonate soda /cooking soda

1/4 tsp hing powder Or fresh Hing water ( I use hing water i.e water from prepared from fresh hing)

Method

1. Soak Urad dal and rice in separate bowl immersed in water and soak it overnight  ( its important as i don't use wet grinder soaking well is the key here to get the batter very fluffy 
2. Next morning  grind urad dal add little water and make a semi thick batter it must resemble semi thick pakoda batter .
3. Now grind rice separately adding water the consistency should be like when you touch it should resemble one grain consistency.
4. Now mix in both the batter Urad dal batter and rice batter mix well and add salt, chopped coriander leaves, green chillies (opt), Hing and mix well now at this point when you mix your batter must resemble the one of dosa batter semi thick one .Now add in cooking soda and give a proper mix.
5. This is most important that before you use your appe pan take a clean tissue /kitchen towel  dip it in oil and grease the moulds really well then switch on the gas and put little oil in each holes of the appe pan and pour the batter so much that it fills the holes of appe pan fully.
6. Now cover and cook on low flame take a spoon and try to flip when you can see it cooked a bit on the top and cook on both side till golden. Note it will be very crispy if you lower the flame and take it.
7. Serve with Chutney /sambar of your choice.
8. NOTE : I do it in food pro grind the Urad batter it acts the same as wet grinder to some extent ...but there are days when i have ground in mixer jar and it has still worked on fine for me ...but only thing is grind urad batter till nice nice and fluffy when you feel it must be silky smooth . You can skip green chillies here as my sons feel it spicy so i skip it . Greasing of Appe pan before use is very important as it comes out v nice and crisp on all sides .

Here goes the recipe of chutney which goes well with this :)  

Chutney recipe 

1 cup coconut

2 green chillies

2-3 leaves of mint 

3 tbsp daria dal 

salt ts taste

small piece of ginger

For tadka 

1 tsp oil

1 tsp mustardseeds

few curry leaves

Method 

1. Grind Coconut, Green chillies, daria dal, mint leaves, ginger add water and grind this in mixer grinder to a fine paste. Add salt to taste.
2. Heat oil in a pan add mustard seeds when it starts popping add this to the chutney and stir.
3. Please don't use more then 2-3 mint leaves and it will overpower the chutney :)

Vegetable Cutlet

This recipe comes from Kudpi's Raj Garam tawa he has such awesome collection of recipes that you will simply love here is one such amazing recipe . Thanks Kudpi Raj maam for this wonderful recipe. I have made a slight change in the recipe according to my taste buds as I like crisp coating but the rest remains the same ...try this and leave in your feedback ...this tasted exactly like the cutlet we get in hotel ....simply amazing !!!!

Ingredients

5-6 med sized potato mashed

2 carrots (grated)

1 med sized beetroot (boiled and grated)

4 bread slices ( dipped in water and squeezed to pulp)

4-5 green chilles (minced)

1/2 tsp garam masala powder

2 tbsp cornflour

salt to taste

Bread crumbs for coating

2 tbsp Maida/ Plain flour + 2 tbsp corn flour mixed to a semi thick paste.

Oil for shallow frying

Method

1. In Bowl add mashed potato, beetroot, carrot, bread pulp, cornflour and mix well. Add salt, and keep aside.
2. In pan add 2 tbsp oil add garlic and green chilles and fry well till garlic turns light brown now add the ground mix of vegs and mix till it leaves out oil. Add garam masala and keep aside.
3. Shape it into round cutlets and roll in bread crumbs and keep in the fridge for 15 mins.
4. Now make a paste of maida and cornflour and roll this cutlets in the paste and roll again in bread crumbs for the 2nd time...this will give a very crisp effect.
5. Heat oil and shallow fry till golden brown on both the side. serve with chutney 

Green chutney served with cutlets

Ingredients

1/2 cup coconut

2 tbsp onion

2 tbsp tomato

2 tbsp coriander leaves

2 small flakes of garlic 

2 green chilles

salt to tase

Method

1. Grind all the above ingredients listed under "green chutney" adding little water and serve with cutlets...Simply superb cutlets !!!

Cucumber Chutney

This is one of my most favourite chutney and whats more its has no coconut and diabetic friendly chutney .....try this you will absolutely love it...I always enjoy this chutney with methi thepla simply Yummy.

Ingredients

1/2 cucumber diced  (into cubes)

2 tbsp Roasted peanuts

1-2 green chillies  (little less spicy one's)

2 big flake of garlic finely chopped

2 tbsp coriander leaves

1 tbsp lemon juice 

2 tbsp yogurt

1 tbsp cream

1 tbsp oil

salt to taste

Method

1. In non stick pan add oil then put broken green chillies, garlic and fry well till brown add cucumber and fry well till it gets cooked a bit.
2. Grind this along with coriander leaves, lemon juice, 1 tbsp yogurt, peanuts and lemon juice.
3. Grind without adding water. Remove in a serving bowl .
4. Add cream and 1 tbsp yogurt and mix well. Add salt and serve with chapathi ...can also be served as a dip ....oh you will love every bite of it :)

Pomegranate peel Chutney

This is the first time I have personally tried anything with pomegranate peel , this chutney has got so many health benefits .... it is ideal for Anti Diahorreal and very good for abdominal pain as well . So I did decide to try ...it was yumm....Thanks to Nutan for sharing such a lovely recipe :)

Ingredients

3-4 Pieces of Pomegranate skin

1/2 tsp cumin seeds

3-4 Roasted Red chillies

1 cup grated coconut

1 tsp ghee

small size of tamarind (1/2 a tsp)

salt to taste

Method

1. Roast Cumin seeds and pomegranate peels in little ghee.
2. Grind this along with red chillies, coconut and tamarind. Add little water.
3. Season with salt.
4. Chutney is ready :)

Hari Mirchi Ka Thecha

This recipe comes from my very good friend Shobana Rao ...I found this recipe in her blog http://www.cookingwithshobana.com/ and tried it and absolutely loved every bit of it ....I have already tried it twice and its been my top favorite ever since...great chutney for methi thephla or Bhakri ...Do try this you absolutely love it and do check her website for more wonderful food collection. 
                Thanks so much Shobana akka for this wonderful recipe :)

Ingredients 

8-10 Long Green chillies (washed) 

1/2 Cup Roasted Peanuts

7-8 Garlic cloves

2 tbsp oil

1/4 Cup coriander leaves Finely chopped

salt to taste

Method

1. Cut each chillies into 3-4 bits and keep aside.
2. Heat 1 tbsp oil in deep and roast green chillies till the spots appear on them. Then add garlic and fry for a while now add peanuts and fry for a minute and then keep aside.
3. In little oil add coriander leaves and fry well till little wilted and then keep it aside and grind this along with other ingredients without adding water to a coarse powder. Generally it should be pounded in the mortor and pestle .
4. Enjoy with bhakri ...you will absolutely love every bite of it :).

Note: If U Grind in mixer grinder DO NOT ADD water and 1 whizz is enough groundnuts must not be fully ground must have a little broken texture.

Raw Mango Chutney

Ingredients

1/2 raw mango chopped

1/2 cup coconut grated

3-4 cloves of garlic

2 green chillies

salt to taste

Method

• Grind all  the above ingredients coarsely and serve with rice or chapathi

Green Chutney

This Chutney goes very well with Dosa, Bread (as Sandwich Chutney)

Ingredients

1 Small Bunch Coriander leaves

2 small flakes of Garlic

1/4 cup coconut

1 Green Chilli 

salt to taste.

Method 

• Grind all the above ingredients to a smooth paste adding little water.
• Serve with Dosa . 

Tomato Chutney

Ingredients

4  Red Tomatoes 

4 small fakes of Garlic

1' Ginger

2 sprigs of curry Leaves

small bunch of coriander leaves

2 green chilli 

1/2 cup grated coconut

3 Bedagi Red Chilli

2 tbsp oil

salt to taste

1 tsp Mustard seeds

1 tsp Chana dal

Method

• In a pan add oil when it turns hot add garlic and fry till golden brown then add ginger and fry.
• Now add the red chillies, green chilli, curry leaves, add the chopped tomatoes and cook till tomatoes gets mashed up little .
• Now add coriander leaves, scraped coconut and fry well for a while add salt and then keep it aside.
• Cool and grind the above chutney coroasely. Take it out in a bowl . 
• Take a pan add oil put mustard seeds, chana dal when it starts spluttering add curry leaves .
• Add this to the chutney. 
• This Chutney goes very well with chapathi, or dosa.