Tuesday, 21 February 2012

Coconut Chutney

Ideal chutney with Dosas and Idli

  • 1 fresh grated  or desiccated coconut
  • 2 fresh green chilies or as per taste
  • 2 tbsp  coriander leaves (chopped)
  • 1 tbsp lemon or lime juice
  • 3 tbsp roasted channa ki dal or channa
  • 3/4 cup sour yogurt
  • Salt To Taste
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 dry red chilli
  • few curry leaves
  • Grind coarsely all the ingredients in a blender. Keep aside in a bowl.
  • Heat oil in tadka pan, add mustard seeds.
  • When splutters add red chilli.
  • Pour bhaghar into the chutney.Serve with Idli and Dosas.
Note: Consume Chutney in 3-4 days. 

Khatti Meethi Tamarind Chutney (Imli Ki Chutney)

All Time Favourite Chutney.....


  • 200gms Tamarind (Imli)
  • 300gms Jaggery (Gur) Crushed
  • 2 tsp Roasted cumin (Jeera) Powder
  • 2 tsp Red chili powder
  • Salt To Taste
  • 1 tsp Black salt
  • 1 tsp dry ginger powder
  1.  Add 5 cups of boiled water to tamarind, keep it aside for half an hour.
  2. Take out the pulp from the tamarind mixture in a heavy bottomed pan.
  3. Add the jaggery, chilli powder, cumin powder, salt, black salt and dry ginger powder, mix well.
  4. Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick (not too thick) 
  5. Chutney thickens more on cooling so check for consistency while cooking.
Enjoy the chutney with your favourite snack.......

Methi Malai Matar

Hi All ...
This Recipe is especially dedicated to my friend Sneha Kapoor.....Thank you so much Sneha :-)

  • 2 bunch of fenugreek leaves (methi)
  • 1 cup boiled peas or safal peas (without boiling)
  • 1 small onion
  • 1 small tomato
  • 1” ginger
  • Few  cloves of garlic
  • 1 small pack of AMUL cream (200 gm) or 1 cup malai
  • Salt according to taste
  • ¼ tsp. pepper powder
  • 3 tbsp. cooking oil
  1. Chop fenugreek leaves and wash it nicely.
  2. Heat oil in a kadai, add fenugreek leaves and sauté it till water dries and it becomes crispy. Take methi out and keep it aside.
  3.  Same oil add peas and sauté till they become crispy. Take them out and keep aside.
  4. Make a paste of onion, tomato, ginger and garlic.
  5.  Heat oil in the same kadai. Add the onion-tomato paste. Bhuno till it becomes brown, add salt and pepper, mix it nicely.
  6. Add methi and peas, stir. Now add full pack of AMUL cream, stir it evenly.
  7. Keep on low flame for 7-8 mins. Remove from fire.
Your Methi Malai Matar is ready to serve with paranthas or tandoori roti.

Sunday, 19 February 2012

Creamy Chicken Soup

  •  500 gm chicken (boneless or with bones)
  •  1 onion 
  •  1 potato
  •  1 orange carrot
  •  3-4 spinach leaves or coriander leaves
  •  3-4 flakes of garlic
  •  1 piece of cinnamon
  •  2-3 cloves
  •  3-4 whole peppercorn
  •  2-3 tsp. butter
  •  2 tbsp. flour(atta)
  •  Salt according to taste
  •   ¼ tsp. pepper powder
  •   4 cups of water
  1. Take 1 tbsp. butter in a pressure cooker. Add peppercorn, cinnamon stick  and cloves.
  2. Now add onion, sauté it till light pink in shade.
  3. Add chopped potato, carrot and spinach/coriander leaves. Mix well
  4. Add chicken pieces. Sauté it for 3-4 mins.
  5. Add 4 cups of water… close the cooker with the lid and give 4-5 whistles.
  6. Open the cooker when pressure drops down. Separate the chicken pieces from  the mixture and keep the aside.
  7. Churn the mixture in the grinder, sieve it and keep the stock aside. Chop chicken pieces as well.
  8. Take a deep pan, add remaining quantity of butter, add plain flour (atta), sauté till it becomes light brown.
  9. Add the stock but be careful no lumps should be formed. Stir for 3-4 mins.
  10. Add chopped chicken pieces, salt and pepper powder.
  11. Bring it to boil for 1-2 mins.
  12. Remove from fire.
  13. Serve hot with garlic bread
       Till Next Post ....Take Care


Hi All ....
New post for you ....

  • 1 cup Left over cooked dal
  • 4 cups of plain flour (atta)
  • 1 chopped green chili
  • Few chopped green coriander
  • 1 big chopped onion
  • Salt according to taste (already there in cooked daal too)
  1. Mix all the ingredients and make a dough of rolling consistency.
  2. Cover it and keep it aside for 15 mins.
  3. Make balls from the dough.
  4. Roll each ball into chapati but slightly thicker than the normal chapati.
  5. Cook on a hot tawa by frying it with little ghee.
  6. Serve hot DAL KA PRANTHA with a dollop of butter or with a bowl of plain curd.