Showing posts with label Chetney. Show all posts

Thursday, 15 December 2016

Bhindi Ki Chetney

How to make Bhindi ki Pachadi - Kerala style bhindi raita

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Main Ingredients : Ladyfingers (bhindi) (भिंडी), Oil (ऑइल)

Cuisine : Indian

Hindi: bhindi
Also called as okra and gumbo in the rest of the world, ladyfingers are had best when cooked fresh. Stuff with a tangy masala, deep-fry to crisp with peanuts, serve in raita or batter fry as pakoras, this finger is definitely an all-rounder! It even takes the sour of lemon or dry mango powder very well. When buying, look for young pods free of bruises, tender but not soft, and no more than four inches long.

Bhindi ki Pachadi Recipe Card

Prep Time : 0-5 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Bhindi ki Pachadi Recipe

Ladyfingers (bhindi) 250 grams

Oil 2 tablespoons

Salt to taste

Fresh scraped coconut 2 tablespoon

Green chilli finely chopped 1

Ginger finely chopped 1 teaspoon

Yogurt 1 1/2 cups

For Tempering

Dried red chillies 2

Coconut oil 1 tablespoon

Mustard seeds 1 teaspoon

Curry leaves 10-12

Method

Step 1

Heat oil in a non-stick pan

Step 2

Cut lady’s finger into small roundels and add to the pan. Add salt and cook till done. Transfer into a bowl.

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Step 3

Grind together coconut, green chilli and ginger with a little water to a smooth paste. Transfer in another bowl. Add yogurt and salt and mix well.

Step 4

For tempering roughly chop dried chillies. Heat coconut oil in another non-stick, add mustard seeds, curry leaves and dried red chillies.

Step 5

Transfer some of the yogurt mixture into a serving bowl, add some of the fried lady’s fingers, repeat till all the ingredients are finished. Pour the tempering over and serve immediately.

Nutrition Info

Calories : 833

Carbohydrates : 31

Protein : 18.3

Fat : 70.8

How to make Onion Chutney - Sauteed and spices ground onions to make a lip smacking chutney.

Main Ingredients : Onion (प्याज़ ), Tamarind

Cuisine : Indian

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.

Onion Chutney Recipe Card

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Onion Chutney Recipe

Onion chopped 2 Big

Tamarind

Mustard seeds 1/2 teaspoon

Curry leaves 10

Black gram split (urad dal dhuli) 1 teaspoon

Dried red chillies 2

Green chilli 2

Salt to taste

Oil 2 tablespoons

Method

Step 1

Heat oil in non stick pan, add the mustard seeds, curry leaves, uradd dal, red chillies and green chillies.

Step 2

Saute till golden. Remove from heat and allow the mixture to cool.

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Step 3

In a blender add the onions and blend with the above mixture to a smooth paste.

Step 4

Remove in a bowl add salt and tamarind water. Mix well and serve.

How to make Tamarind Leaves Chutney

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Main Ingredients : Tamarind leaves(chigur), Dried coconut ( khopra) (खोपरा)

Cuisine : Indian

Tamarind Leaves Chutney Recipe Card

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet & Sour

Ingredients for Tamarind Leaves Chutney Recipe

Tamarind leaves(chigur) washed 2 cup

Dried coconut ( khopra) grated 1/4 cup

Coriander seeds roasted 1 teaspoon

Cumin seeds roasted 1 teaspoon

Dried red chillies chopped 10-12

Onion 1 medium

Sesame seeds 1 teaspoon

Oil 3 teaspoons

Turmeric powder 1/4 teaspoon

Salt to taste

Tamarind pulp 1 tablespoon

Grated jaggery 3 tablespoons

Mustard seeds 1 teaspoon

Curry leaves 15-18

Method

Step 1

Dry roast tamarind leaves for 2 minutes.

Step 2

Roughly chop onion and place in a grinder jar alongwith coriander seeds, cumin seeds, 5-6 chopped dried red chillies, coconut and sesame seeds.

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Step 3

Add 2 tsps oil to tamarind leaves alongwith turmeric powder and saute well. Add salt, mix well and cook for a minute. Switch off heat and transfer the sautéed leaves in the grinder jar.

Step 4

Add tamarind pulp and jaggery and grind into a coarse chutney adding very little water, if required. Transfer into a bowl.

Step 5

Heat 1 tsp oil in a non-stick pan. Add mustard seeds and let them splutter.

Step 6

Roughly chop remaining dried red chillies and discard the seeds.

Step 7

Add curry leaves and chopped dried red chillies to the pan and add this tempering to the chutney. Mix well.

Step 8

Serve as an accompaniment.

Nutrition Info

Calories : 954

Carbohydrates : 99.3

Protein : 18.9

Fat : 53.1

Other : 24.3

Palak Ki Chutney

How to make Palak Ki Chutney - Spicy chutney made with spinach leaves.

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Main Ingredients : Spinach (पालक), Onions (प्याज़ )

Cuisine : Indian

Hindi: palak
Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.

Palak Ki Chutney Recipe Card

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Palak Ki Chutney Recipe

Spinach 1 medium bunch

Onions 1 medium

Tomato 1 large

Oil 1 teaspoon

Split Bengal gram (chana dal) 1 tablespoon

Split black gram skinless (dhuli urad dal) 1 tablespoon

Asafoetida 1/4 teaspoon

Dried red chillies broken 4

Salt to taste

Green chillies broken 2

Scraped coconut 4 tablespoons

Tamarind pulp 2 teaspoons

Method

Step 1

Roughly chop onion and tomato. Heat oil in a non-stick pan. Add chana dal, urad dal and sauté till light brown.

Step 2

Add asafoetida and red chillies and mix. Add onion and mix. Add tomato and mix again Tear spinach leaves and add. Toss to mix. Add salt and mix.

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Step 3

Add green chillies and mix well and cook till spinach is soft. Add coconut and mix well. Add tamarind pulp and mix again. Switch off heat and set aside to cool. Grind to a fine paste.

Step 4

Serve as an accompaniment with idlis or dosas.

Nutrition Info

Calories : 88

Carbohydrates : 8.93

Protein : 2.47

Fat : 4.43

Other : 0.86

How to make Tomato Chutney - This tomato chutney is not only tasty but can be used in many ways.

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Main Ingredients : Tomatoes , Vinegar

Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!

Tomato Chutney Recipe Card

Prep Time : 6-10 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for Tomato Chutney Recipe

Tomatoes 300 grams
Vinegar malt 150 millilitres
Ginger grated 1 tablespoon
Onion chopped 1 medium
Raisins 1/2 cup
brown sugar/jaggery 50 grams
Salt to taste
Red chilli powder 1 teaspoon

Method

Step 1

Put tomatoes in boiling water for few minutes. Cool them down to room temperature, peel and chop roughly.

Step 2

Heat a non-stick pan, add tomatoes, malt vinegar, ginger, onion, raisins, sugar, salt and red chilli powder. Mix well and bring to a boil.

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