Red coconut chutney kerala style

Red coconut chutney (kerala type ) is one of the spicy chutney varieties and kerala type chutney, It goes with hot Idli,uttapam, Dosai, It does have many variations like with/without ginger ,garlic, adding red chilly powder instead of red chilly. we can always adopt as per our requirement and family taste

The red colour in red coconut chutney is from the dry red chillies used in the chutney so that’s the basic difference between a red coconut chutney and the green coconut chutney that uses fresh green chillies.  

This red chutney is a Kerala recipe since it doesn’t use roasted gram or kadala paruppu as Tamilnadu /andhra coconut chutneys do. The chutneys in Kerala also use a generous amount of small onions or shallots  


Ingredients

⅓ cup tightly packed grated coconut

½ tbsp chopped shallots or sambar onions/pearl onions
2 to 3 dry red chilies/sukhi lal mirch, halved or broken or chopped, deseeded

1 garlic clove

1/2 inch ginger/adrak

¼ + 1 tbsp water for grinding

salt as required
Tempering:
½ tsp mustard seeds/rai
½ tsp urad dal/husked black gram
8 to 10 curry leaves/kadi patta
1 tbsp chopped shallots or sambar onions/pearl onions
1 tbsp coconut oil

Method:

1.Take ⅓ cup tightly packed grated coconut, ½ tbsp chopped shallots or sambar onions/pearl onions, 2 to 3 dry red chilies and ½ inch ginger in a chutney grinder. if you want to tone down the raw taste of red chilies, then just roast them lightly in a pan with bit of oil .add salt and ¼ cup + 1 tbsp water.grind to a smooth chutney.

2.Heat oil for tempering, add the mustard seeds and when they pop, add the urad dal. When the urad dal turns golden brown, add the sliced shallots and curry leaves. Fry until shallots turn brown.

3.Serve the kerala style red coconut chutney with idli, dosa, medu vada or uttapam.

Chawli Batata Bhaji | Black eyed beans Sabji Maharashtrian style

Todays recipe is SKP ( somvanshiya kshatriya pathare prabhu ) or chaukalshi community style way of making the chawli batata bhaji .SKP refers to one of the community in maharshtra .Somvanshi Kshatriya Pathare (SKP) community is one of the few original residents of Mumbai. 

I personally like this sabji a lot be it chawlichi amti (gravy) or chawli batata bhaji..Normally you will find this sabji in lot of marathi homes. As a child I remember this sabji used to be part of the lunch menu prepared during the day prior to the marriage for the guests.

This is a semi dry sabji which can be relished with chapati or dal rice .

Black eyed beans is chawli in marathi & batata means potato. Use of goda masala skp masala is suggested but in case you dont have you can use garam masala & red chilli powder respectively

Ingredients

 1 cup kidney beans/black eyed beans (chavli),

2 potatoes cubed

2.tbsp shredded dry/wet coconut(I used dessicated coconut)

1 tsp cumin seeds,(jeera)

1 tsp mustard seeds(rai)

1 onion chopped

4-5 curry leaves

1 tsp red chillipowder

1 tspn kandalasun masala /marathi kala/goda masala

1 tsp skp masala

1 tspn ginger garlic paste

1/4 tsp asafoetida,

1 tsp turmeric powder,

1 tsp jaggery or sugar,

salt to taste,

1 tsp tamarind pulp or 2 kokum,

coriander leaves/cilantro,

1 tbsp oil

  

METHOD

1. Wash and soak the black eyed beans in plenty of water for 7-8 hours. Rinse and pressure cook the beans till soft.

3. Heat oil in a pan. Add mustard seeds,cumin seeds. When they splutter, add asafoetida,curry leaves,half red chilli powder turmeric powder and ginger garlic paste Add onions pieces and fry till they look translucent.

4. Add boiled beans followed by cubed potatoes and little water, remaining chilli powder, kanda lasun masala/goda masala

5.cover and cook till potato  is cooked .keep checking in between,add water if required .

6 Once  potato is cooked, add coconut, tamarind, salt and jaggery. Mix well and cook covered further for 5 minutes. If required, add some more water.

7. Garnish with coriander leaves and serve with rice or chapati. 

TIP

Quick method: Instead of soaking the beans, roast the beans very lightly and rinse. Now boil them till soft. You can even soak them for 2 hours minimum & pressure cook with 3 whistles.  

You an add brinjals to above recipe to make chawli vanga bhaji

adjust water quantity as per the consistency needed.

 Substitute kanda lasun masala with any other curry masala of your choice.

Corn Spinach Pulao Recipe|Corn Palak Pulav Rice

 

This iron-rich Corn Palak Pulao is an easy and quick recipe that will do wonders for your whole family

Delicious and healthy, this is a dish that will win many a young heart with its mouthwatering combination of ingredients and attractive appearance! Tried and tested, the combination of corn and spinach works in almost any recipe thanks to their complementary colours, textures and flavours.

Ingredients

1 cup boiled sweet corn kernels (makai ke dane)
1 cup chopped spinach (palak)

1 cup pureed spinach (palak)

2 1/4 cups cooked  rice
2 tsp oil
4 black peppercorns (kalimirch)

1 tsp jeera
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
4 cardamoms (elaichi)
1 cup sliced onions
1/2 tbsp finely chopped green chillies

1 tbsp ginger garlic paste

1/4 tsp hing
1/4 tsp turmeric powder (haldi)

1 tsp garam masala

1 tbsp lemon juicesalt to taste

Method

1.  Heat the oil in a broad non-stick pan, add the peppercorns, cinnamon, cloves, cardamom and onions and sauté on a medium flame for 1 to 2 minutes.

   

2.Add the green chillies,ginger garlic paste, spinach,spinach puree,corn kernels and turmeric powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

   

3.Finally, add the rice and salt,garam masala , mix well and cook on a medium flame for 2 minutes, while stirring occasionally.switch off gas and mix lemon juice

   

4.Serve hot.

Oats pakoda recipe| Oats Onion pakora

We all love pakoda varieties especially during evening hours and also during rainy days.
todays .Oats Pakoda, a simple, crispy and yummy snack.

I used onions and soaked ground moong dal to  make it more healthy..but you can use besan instead of moong dal

Ingredients :
Oats : 1 cup
Soaked moong dal grind to coarse paste : 1 cup or 1 cup besan flour

Rice flour : 1.5 tbsp

Cumin seeds : 1 tbsp
 Salt to taste
Onions chopped : 1 cup 
Green Chillies: 2-3 (make a paste)
Ginger grated: 1 inch
Cilantro : 1/2 cup

curd : 1 tbsp
Curry leaves : 10 
Oil for deep fry




Method :


1. In a bowl take the Oats .Add ingredients mix it well and add the jeera, Onions, Cilantro, Curry leaves,Ginger - Chilli Paste and Salt mix it well with adding very little water like a pakoda batter.

2. Heat the Oil and drop batter into the hot oil in small rounds and fry till golden brown in medium heat.

3.Serve with tea.

Tips :

1. Add little water in case you want a crips pakoda
2. If you want soft pakora you can add pinch of baking soda and another 1-2 tbsp of water .

Tiffin sambar recipe, how to make hotel style tiffin sambar recipe

I love idli sambhar combination .hence i search for a variation in the idli as well as sambhar .

recipes. 

sambhar is an integral part of South Indian cuisine and there are innumberable variations with  freshly ground sambhar powder or with stored sambhar powders.

Todays recipe is hotel style tiffin sambhar which we get in the hotels.

Points to note about tiffin sambhar

1.This sambar is always made with potato ,tomato and shallots. It gives the maximum flavour, every ingredient complimenting each other. But to increase nutrition you can add Other vegetables like carrot,beans, yellow pumpkin (parangikkai), drumstick and brinjal as per avialability.

2. In many homes, tiffin sambar is made with only moong dal while few others use a combination of two to three types of dals.

3.another point to note in this sambar – one is the freshly ground sambar powder, secondly a tsp of ghee and lastly a tsp of jaggery.

4.Vegetables are not essential for tiffin sambar except for shallots,potato and tomatoes.

5.This sambar should be with less tamarind, unlike our regular sambar. The tomato will give mild tanginess that is  just perfect

 It tastes awesome with mini idlis when drizzled with hot ghee.  Your kids will relish it and so will you

Ingredients

Toor dal - 1/4 cup (heaped)

Potato pieces - 1

Shallots(small onion) - 12

veggies chopped- 1 brinjal,carrot,2-3 beans,small piece of pumpkin

Green chilli - 2

Tomato – 2

Tamarind - small marble size

Turmeric - 1/4 tsp

Jaggery powdered - 1 tsp

Asafoetida - 1/8 tsp

Curry leaves - Few

Coriander leaves - 1 & 1/2 tblsp

Ghee - 1 tsp

Salt - 2 tsp (approx)

To roast

Channa dal - 3/4 tbslp heaped

Coriander seeds - 1 tbslp

Red chillies - 5

Fenugreek seeds - 1/2 tsp

raw rice - 1.5 tsp

curry leaves -5-6

Cumin seeds - 1/2 tsp

hing - half tsp

To Temper

Mustard - 3/4 tsp

Jeera - 1 tsp

Curry leaves - 1 sprig

Oil - 2 tsp

red chilli broken into pieces -2

Method

1.Pressure cook toor dal for 3-4 whistles, with 1 cup water, 2 pinches of turmeric, 2 pinches of asafoetida and few drops of oil. Mash the dal smoothly. Set aside

2.Mean while, roast the ingredients under ‘To roast’ table. You can roast everything together. But except jeera/ cumin seeds, which has to be added towards the end when the other ingredients gets the golden colour. Take care not to burn anything. Cool down and powder into a coarse powder. 

3.In a kadai, heat 1 tsp oil Add half of the asafoetida and give a quick stir. Add onions and fry till transparent.Add tomatoes, green chillies,veggies,potato pieces and fry for 1 or 2 minutes.. Now add few torn curry leaves,  salt, turmeric, ,1 cup water and bring to boil for 2 minutes

4.Add the sambar powder. Add it in a sprinkled way little by little with constant stirring to avoid any lump formation.  Then add the mashed dal. If the dal is too tight, add more water to loosen it before adding it to sambar.Now after adding the ground sambar powder and dal, the sambar tends to thicken. So you might be needed to add some 3/4 cup to 1 cup water to bring it to the right consistency.  once it starts boiling, as a final touch add the powdered jaggery and mix well.simmer for 2-3 minutes.

5.For tempering, heat ghee or oil in a small pan, add mustard seeds and allow to splutter. Add red chilis, curry leaves and asafoetida and saute for a few secs. Turn off flame and add the tempering to the simmering sambar and mix well.

6.Turn off flame, add coriander leaves or curry leaves and place lid. Do not open lid for at least 15-30 mts. serve with tiffins like idli, dosa, vada 

Tips :

• This sambar should be with less tamarind, unlike our regular sambar. The tomato will give mild tanginess that is not sharp
• You can use either tur dal or yellow moong dal or a combination of both the dals. 
• Vegetables are optional. The sambar is excellent with just shallots and tomatoes 
• Asafoetida is essential. It gives a unique flavor to the sambar.If pumpkin is not available, add more jaggery.Pumpkin adds sweetness to the sambar.
• Smells great even the next day
• Dont skip  the freshly ground sambar powder, secondly a tsp of ghee and lastly a tsp of jaggery.