Garlic Chutney /Poondu Chutney

 Garlic chutney is a simple chutney to accompany idly,kal dosai and vendhya dosai.Its a quick fix when there is no sides accompaniments for the left over idlys.

This chutney can be made in no time and there is no cooking process involved.I have already shared a version of garlic chutney.This one is slightly different and its a semi dry version and needs to be ground bit coarser.

As it uses lot of red chilies and garlic,the chutney has to be topped with generous amount of sesame oil.The taste of the chutney even better when its is soaked in the sesame oil for at least an hour,I would say on next day.

                                                         

                                                                                                                   

                                         Garlic Chutney / Poondu Chutney

---

                                                                  

   Basic Information

   Preparation time 5 minutes
   Cooking time no cooking time

   Serves 4-5(generously)

  Ingredients

  

Ingredient	Quantity
Dried red chilly/varamilagai	12-14
Garlic/poondu	8-10 fat cloves(with skin)
Tamarind/puli	1/2 inch piece
Salt	1 tsp or as needed
Sesame oil/nalla ennai	3-4 tbs

   

   Method 

• In a blender jar take the dried red chillys,salt and tamarind.Pulse it for 20 seconds for couple of times,till the red chilli if coarsely powdered.To this add the garlic cloves.

•  Now pulse it for 3-4 times with interval.Do not run the blender continuously.Once the garlic is crushed well transfer it to a bowl.Add the sesame oil and mix it well.

• Serve it with idly or dosa

• This chutney stays good for a week in room temperature itself.
• Do not grind it to a fine paste,it needs to be semi dry and coarse.
• If you are using small cloves of garlic then use around 16-18 cloves

Enjoy...............

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com

Channa Chaat

Another session of Blogging Marathon has started and for this week I chose to cook the Indian restaurant menu card as theme and the menu is from Akbar restaurant.We need to cook a starter,Chinese menu and Rice/Indian bread for each day from the menu.
As I am a fan of chaat items,after seeing the menu I decided to make Channa Chaat which is a healthy and guilt free starter.Now to the recipe............  

Ingredients

Ingredient	Quantity
Chick Peas/channa(cooked)	1cup
Onion(finely chopped)	3tbs
Tomato(finely chopped)	2tbs
Potato(boiled,cubed)	1/4cup
Green chutney	11/2tsp
Sweet and sour chutney	11/2tsp
Green Chilly(chopped)	2nos.
Coriander leaves(chopped)	2tbs
Papdis(crushed)	3-4nos.
Thin sev	2tsp
Chaat masal powder	3/4tsp
Salt	1/8tsp

For Sweet and Sour Chutney/Katta mitta chutney/Imli chutney

Ingredient	Quantity
Thick Tamarind paste	1/4cup
Jaggery/brown sugar	3-4tbs
Red chilly powder	1/2tsp
Roasted cumin powder	1/2tsp
Cumin seeds/jeeragam	1/2tsp
Garam masala powder	1/4tsp
Dates/pericchai(finely choppedl)	2nos. (optional)
Salt	1/8tsp

For the Green Chutney 

Ingredient	Quantity
Coriander leaves(washed)	1cup(tightly packed)
Mint leaves	1/4cup
Green chilly	6nos.
Lemon juice	1tsp
Ginger/inji	1/2 inch piece
Salt	1/8tsp

Method 

For the sweet  and sour chutney 

• Mix all the ingredients in a pan and cook it in a medium flame until it reaches the thick consistency.
• Cool the chutney and store it in the refrigerator.

For the green chutney

• Put the ingredients given in a blender or mixie and grind it to fine paste with little water.
• Green chutney is ready.

Channa Chaat

• In a bowl put the chick peas,onion,tomato,potato,green chilly,chaat masala powder,green chutney,red chutney,salt and mix it well.
• Finally add the coriander leaves and papdis to it and give it a mix.
• Put it in a serving bowl and garnish it with thin sev.
• Serve it immediately.

Enjoy...........................................................................

• The chutney can be made in the microwave oven also,put everything in a microwave safe bowl and cook it for 7 minutes.
• The sweet and sour chutney has a long shelf life and stored in the refrigerator for 3 months.
• Sprinkle the sev just before serving.
• Adjust the amount of chutney according to personal preference.
• Pomegranate kernels and chopped raw mango can also used for extra tangy and rich taste.

Check out my fellow bloggers running in Blogging Marathon#24.

Sumber http://www.naliniscooking.com

Bengali Tomato Chutney /Sweet and Sour Tomato Chutney /Tomato Chatni

We are starting the final week of blogging marathon 89th edition and I will be sharing the condiments on the side.
Condiments are part of everyday meal in most of the Indian cuisines.Mostly chutney,pickles,spice powders are consider as condiments and it complements the meal.

Today's recipe is a finger licking tomato chutney from Bengali cuisine.This chutney is a blend of sweet and sour taste.The addition of cashews and raisins give a nice texture and make the chutney rich.
Also mango pulp candy is used in the chutney to enhance the taste and the texture.As I don't have those,made without and the taste was so delicious.

This chutney can be relished with fried papad also.Though there are so many versions for this simple tomato chutney,I made it according to my family's taste and the availability of the ingredients.

The highlight of the recipe is the use of  Paanch Phoran(blend of five spices).For the Paanch Phoran spices,mix equal quantities of fennel seeds,mustard seeds,onion seeds(kalonji seeds),cumin seeds,and fenugreek seeds.

Paanch Phoran or Paanch Foran is an important spice blend in Bengali cuisine which gives a nice and aromatic flavor the the dish.

                         

                                    

                                                       Bengali Tomato Chutney/Tomato Chatni

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 30 minutes

   Makes 1.5 cups

  Ingredients

Ingredient	Quantity
Tomato	300 grams
Sugar	3/4- 1 cup
Salt	1/2 tsp
Raisins	2 tbs
Cashews/mundiri	10-13 (halved)
Red Chilly powder/milagai podi	1/2 tsp
Oil	2 tbs

  For the Tempering

Ingredient	Quantity
Paanch Phoran	1 tsp
Asafoetida/perungayam	a pinch
Red chilly/varamilagai	1(whole)

   

   Method 

• Chop the tomatoes and keep it aside.Heat a pan with  oil and do the tempering with red chilly and paanch phoran.Add the tomatoes along with salt and turmeric powder.

• Cook it covered until the tomato becomes soft and mushy.Once it becomes soft add in the sugar and halved cashews.

• Mix it well till the sugar dissolves,now add in the red chilly powder and mix it well.Let it bubble for 2-3 minutes.Add in the raisin and simmer it for a minute.Put off the flame when the chutney is in a thin consistency.Due the addition of sugar the chutney turns thicker after cooling.Store in an air tight container after it is cool down completely.

• Serve it  as a condiment.

• The amount of sugar depends on the sourness of the tomato,I used around 1 cup.
• The chutney becomes thicker after cooling,so put of the flame when the chutney is in a slightly thinner consistency.
• Store in the refrigerator in a clean air tight container.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com

Coriander Chutney /Kothamalli Chutney

Coriander chutney is an easy to make chutney,uses few ingredients and pairs very well idly,dosa.This chutney can even used as a spread for sandwiches.

The best part is,it has a good shelf life if it is stored in the refrigerator. If you want to store it for more than 2-3 days then coconut can be avoided.

The coriander leaves are home grown so used some of the tender stalks also.As the green leaves tend to oxidize,after grinding,a generous amount of tamarind is used to avoid.The original recipe uses shallots,as I ran out of it used half of the regular onion.Off to the recipe...........

                                                             

                                                            

                             Coriander Chutney/Kothamalli Chutney

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 10 minutes

   Serves 6(generously)

  Ingredients

Ingredient	Quantity
Coriander leaves/kothamalli illai	2.5-3 cups(tightly packed)
Shallots/chinna vengayam	6-7
Red chilly/vara milagai	4-5
Tomato (finely chopped)	1 (small size)
Curry leaves /karivepillai	2 sprigs
Coconut(grated)	2 tbs
Tamarind/puli	a small gooseberry size
Salt	1 tsp or to taste
Channa dhal/kadalaparuppu	2 tbs
Asafoetida/perungayam	a generous pinch
Oil	1.5 tbs
Mustard seeds/kadugu	1 /2 tsp

   

   Method 

• Heat around 2 tsp of oil in a pan,to this add the red chilly and channa dhal.Fry it till the dhal turns golden. Add the tamarind and asafoetida and remove it and keep it aside.Heat another tsp of oil and saute the onion,till it becomes transparent.

• Add in the chopped tomato,curry leaves and cook it till the tomato becomes mushy.At this stage add the grated coconut and fry it for a minute.

• Add coriander leaves,saute it till the leaves wilts ,put off the flame.Let it cool down. After cooling,take the red chilly,channa dhal,tamarind and salt in a blender jar.

• Grind it to coarse powder.Then add in the sauteed coriander leaves mixture to a paste with water as needed.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with mustard seeds and add it to the ground chutney.

•  Serve it  with idly or dosa.

• The amount red chilly and green chilly given here is for a bit spicier version.It can be altered according to personal preference. .
• Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.
• Adjust the consistency of the chutney as per personal preference.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#77

Sumber http://www.naliniscooking.com

Tomato Chutney- Version 2 /Thakkali Chutney/ Tomato Pachadi

We are entering the 3rd week of Blogging Marathon #72 and for this week I chose Dip,Sauce and Spread as theme.

For day1,its a finger licking tomato chutney with coconut and mint.This chutney recipe has been lying in my draft since summer.Last Summer I had lot of home grown tomatoes and relished so many tomato based dishes.

I had this chutney in a friend's place and she paired it with urad dhal vadas.It was so delicious with a perfect  taste.She shared the recipe and made it the next day itself and clicked.The chutney pairs very well with idly,dosa,vada and even can be mixed with rice along with a dash of ghee.Try this yummy and finger licking chutney.

                                                         

                                                                                                                   

                         Tomato ChutneyThakkali Chutney- Version 2

---

                                                                  

   Basic Information

   Preparation time 10 minutes
   Cooking time 10 -15minutes

   Serves 4(generously)

  Ingredients

  

Ingredient	Quantity
Tomato(chopped roughly)	6-7 (medium size)
Mint leaves/pudina	1/2 cup(tightly packed)
Green chilly/pachamilagai	4-5
Coconut(grated)	4-5 tbs
Red chilly/varamilagai	2-3
Sesame seed/yellu	1 tbs
Coriander seeds/dhaniya	1 tbs
Garlic/poondu	3- cloves
Salt	1 tsp or to taste
Oil	2 tbs

 For Tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/ulutham paruppu	1/2 tsp
Asafoetida/perungayam	a pinch
Curry leaves/karivepillai	few leaves

  

   Method 

• Heat around a tbs of oil in a pan,to this add the green chilly,red chilly,sesame seeds and coriander seeds,fry it for 2 minutes.Add in the mint leaves and garlic,saute it till the leaves change its color.Add in the chopped tomato..

• Cook it until mushy,add in salt.Put off the flame,let it cool down. After cooling,take the mixture in a blender jar. Grind it to a coarse paste.

•  Now add in the grated coconut and grind it well.Transfer the ground paste to a bowl.Heat the rest of the oil in a small pan and do the tempering with the given ingredients and add it to the ground chutney.

• Serve it with idly or dosa

• The amount chillies given here is for a bit spicier version.It can be altered according to personal preference. .
• This chutney stays good for 2-3 days if it is stored in the refrigerator.
• Here I didn't use any tamarind as the tomatoes were sour enough.If needed add it along with the tomatoes.
• Coriander leaves can also be added along with mint leaves.
• Also a tbs of peanuts can be added along with sesame seeds.

Enjoy..................................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

Sumber http://www.naliniscooking.com

Coriander Chutney with No Coconut /Kothamalli Chutney

I have already shared a version of coriander chutney here.But this version of coriander chutney is different and uses a very few ingredients.

This chutney is a perfect accompaniment for idly,dosa.But I personally prefer to have it with curd rice.Also this chutney is perfect for travel,as it tends to stay for a day or 2 without refrigeration.

This chutney has become staple in my house these days as I have lot of home grown coriander leaves.When the chutney is hot,it may be slightly bitter but once it cool down it tastes so yummy.A good amount of tamarind and red chillies make this chutney finger licking.

                                                             

                                                            

                             Coriander Chutney with No Cococnut/Kothamalli Chutney

---

                                                                  

   Basic Information

   Preparation time 20 minutes
   Cooking time 10 minutes

   Makes 1.25 cups

  Ingredients

Ingredient	Quantity
Coriander leaves/kothamalli illai	3 cups(tightly packed)
Tamarind/puli	a big gooseberry size
Red chilly/vara milagai	7-8
Salt	1 tsp
Mustard seeds/kadugu	1 tsp
Asafoetida/perungayam	a generous pinch
Oil	2 -3 tbs

   

   Method 

• Clean the coriander leaves in water for couple of times.Remove the thick stalk and keep the tender stalks.If needed chop the coriander leaves and set it aside.

• In a blender jar take the red chillies,salt,tamarind and coriander leaves.Add 1/4 cup of water and blend it to a fine paste with intervals.

• Heat a pan with oil and crackle the mustard seeds,add in the asafoetida.Now add in the ground coriander paste.Mix it well.

• Let it cook in a medium flame till the oil separates.Put off the flame and check the seasoning.After cooling store in it an air tight container.

•  Serve it  with idly or dosa.

• The amount red chilly and given here is for a bit spicier version.Also my red chillies are extra spicy one.It can be altered according to personal preference. .
• Use a clean dry spoon,if you are refrigerating and use it for 2-3 days.
• The amount of tamarind plays an important role in both taste as well as shelf life.So adjust accordingly.

Enjoy................

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#89

Sumber http://www.naliniscooking.com