Showing posts with label chutney. Show all posts
Showing posts with label chutney. Show all posts

Wednesday, July 4, 2018

Proso Idly(Kanchipuram style)

Tried and tasted by Nivedita
Hi All,

South Indian's most favorite and most regular food! And the most healthiest breakfast anyone can have. Even while travelling, it is considered as the safest food as it is steamed. And here there is one more healthy addition to this traditional recipe. I have prepared these idlys using millet. Yes! I always use millet in one or the other way in my food. We call these millet as 'Siri Dhanya' also. Already everyone is talking or already written a lot about these millet and the benefits. So I am directly jumping to the recipe. 

Here I have used Baragu or Proso  with rice. Actually we can use any millet and the taste and texture comes out the same though the health benefit is different for each millet. But please keep in mind not to use millet daily or regularly as we all know too much is too bad, let it be any thing, right?
And what is this Kachipuram style?
I got the recipe from a TV show where Chef Rakesh Shethi was showing. I was surprised to see that curds goes into this idly. So thought of trying it. 

Ingredients :

Raw rice or idly rice - 1 cup
Porso - 1 cup
Urad dal - 3/4 cup
Methi seeds - 1 tsp
thick or medium poha - 1/4 cup
Fresh curd - 1/2 cup
Turmeric powder  - 1 tsp
Curry leaves - 2 tbsp, washed and chopped finely
Green chilly - 2, washed and chopped finely
Dash of hing
Ginger - 1 tbsp, cleaned and finely chopped
Fresh coriander - handful, cleaned and finely chopped
Salt to taste
Oil to apply to the idly mould.

Method :

  • Take the rice, methi seeds and urad dal  in a bowl and wash it twice. 
  • Take Porso in another bowl and wash it twice. 
  • Soak both in a separate bowls for 4-6 hours.
  • Half an hour before grinding, add poha to the rice bowl and keep it ready.
  • Grind both separately. 
  • Add very less water to porso before grinding as more water will not allow the millet to turn into paste. 
  • Mix both the batter properly  in one steel or glass vessel. 
  • Allow it to ferment either over night or till it becomes double. It always depends on the weather also. If the batter doesn't come up or doubles, then the idlys will not be soft. 
  • In the morning, or when you are ready to use the batter, 
  • Add the curd, green chilli, ginger, curry leaves and fresh coriander.
  • Add the salt and mix well. 
  • Keep the cooker or idly steamer on a gas stove with one cup of water. 
  • while the water becomes hot, grease the mould with oil and pour the batter in the mould. 
  • Take the idly stand and keep in a steamer or cooker, close it and steam it without the whistle(if using cooker) on high flame for 5 minutes and 2-3 minutes on low flame. Switch off the gas stove. Allow it to cool. 
  • Serve these softest idlys with your favorite chutney and sambhar or just like that with ghee. 
  • You can get some more idly, sambhar and chutney recipes Idly,Sambhar and ChutneyMangalore cucumber sambhar

Please let me know if you try this recipe.

Keep Smiling, 

Saturday, July 23, 2016


Tried and tasted by Nivedita
Hi All,
How are you? I know its a long gap. I am not able to give time to my blogging which is very close to my heart. Without giving unwanted and unnecessary reasons, let me share with you a quickest, easiest and tangiest, tastiest chutney. 
I never knew that we can make chutney with whole lime or lemon. And I was careless to know also about the difference between Lime and Lemon. So ignorant I am many times. Now, I am happy  that I know both. 
The information from google I got about the difference between  lime and lemon : 

(Lemon vs Lime - Difference and Comparison |

"Lemons and limes are both very acidic but have slightly different flavors and scents. Lemons have a sour, acidic taste, while a lime has a bitter, acidic taste. Both citrus fruits are frequently used in cooking and cocktails, as well a variety of household products."
And NOW the recipe for the chutney :
Before giving the recipe let me thank my dearest and sweetest friend Vaishali for sharing this recipe with me. Last week I went to her house after my  college as we both were invited as judges for Inter school cookery competition organised by ISKCON-HUBLI on the occasion of HERITAGE FESTIVAL.  It was an honor for us to get the invitation from ISKCON. 
When I went her home, she had prepared Mooli paratha for me and with that I was searching something to eat as I know her fridge is always full of chutneys, dips, pickles. Then she told me to take Lime chutney. I thought she is kidding as I never heard about making chutney using lime. I asked her for the recipe before tasting it. When she told whole limes are used in it, I was really surprised. I asked her twice is it really a lime chutney? Then she told me to taste it and see. It was really very good. It tasted like the lime pickle. But when we can't make lime pickle and keep, this is the best way  instead of using ready made pickles. Vaishali is a great cook and has an amazing knowledge about food and recipes. And moreover  a wonderful human being who always is smiling, what ever life offers her. I love her for that and respect her more like an elder sister. 
And again before going to the recipe, let me share our experience about cooking competition at ISKCON. It was a divine experience for me. I want to thank Shri.Ramdas of ISKCON, who followed my blog for few months and selected me and invited me as a judge. I really thank him from the bottom of my heart. And when cooking event takes place, Vaishali is always there with me. It never has happened that I had gone somewhere without her. So she too joined me as a judge. 
One more sweet surprise was I got a chance to meet Anushruti RK, a recipe developer, food writer and photographer of . It was a great opportunity for me to meet her and share the responsibility with her. Very sweet, simple and inspiring lady.
Competition was really good. Students had put lot of effort. Here are few photos from the competition. 


Now, now its time for the recipe:

Fresh Lime/lemon -3 big or 4 small.
Methi(Fenugreek) seeds - 1 tsp, roasted 
Rock salt to taste
Sugar - 1 tbsp or more if the limes are very sour.
or Jaggery 1 tbsp(Taste differs)
Red chilly powder 2 tsp or more if you want it spicy.

For tempering : (optional)
Oil - 1 tsp
Mustard seeds
A pinch of hing or asafoetida 

Wash and wipe the lemons.
Cut into four and de seed all the lemons. Please take care not to leave one seed also. Or else chutney will be very bitter.
Take all the ingredients and put in a blender to make it a fine paste.
Transfer it to a bowl.
Temper it with mustard seed and hing. 
Chutney is ready to eat with parathas, hot rice, chapati and just like that. 

Keep Smiling,

Saturday, August 10, 2013


Tried and tasted by Nivedita
Hi All,
How are you? Festival time ladies. More work for us, more fun for family members, specially kids. All are waiting for the sweets, snacks and special main course.

Wait, I am not posting any special food for the party. Today I am here with a very simple side dish. Chutney is the basic item in a thali in any Indian food.
If you have not tried it before, you will really like it. Its different.
And can you guess with what we had this spicy chutney?? We had it with PAAPDIS. :-)
I got this recipe from my closest, dearest friend Renu, thanks dear :-) 
Jagruti has named me "CHUTNEY QUEEN" Trying to keep the title :-)

Coming to the recipe,

We need very few ingredients to make this chutney.

Lady finger(Okra) - 150 gm(big ones, you can see in the photo, I took 12)
Oil -1 tbsp
Green chilly - 6 to 8(depends on the chilly, I took more because I wanted it spicy)
Fresh Coriander - 1 small bunch
Cumin Seeds - 1 tsp
Crystal Salt to taste(optional, you can use the normal table salt)
Garlic - 1 small bulb(6-8 cloves)
Lime juice -1 tsp+ 1 tsp

Method :
  • Wash and dry wipe the lady fingers and keep it aside.
  • When dry, cut into round pieces.
  • Heat oil in a thick bottomed kadai.
  • Fry the cut lady finger pieces for some time.
  • Add 1 tsp of lime juice to remove the stickiness.
  • Add Green chilly and peeled garlic.
  • Fry all till brown.
  • Let it be cool.
  • Separate the chilly and garlic.
  • Take the cleaned fresh coriander, cumin seeds, chilly and garlic in a mixi.
  • Grind into a coarse paste.
  • Add the fried lady finger and just turn the mixi for few seconds. 
  • Transfer into a bowl, add a tsp of lime juice. Adjust the seasoning. 

Enjoy it with chapati, hot rice and ghee or even a curd rice.

My husband brought the Paapadis in the evening when I made this chutney. My elder daughter and him both enjoyed the Paapadis with this spiciest chutney. 

This is my entry to 
Jagruti's  event:

Keep Smiling,

Friday, April 20, 2012

Ivy Gourd Chutney

Tried and tasted by Nivedita
Hi All,
Ivy Gourd!!! I am not much fond of this vegetable. I like to have it fried with lot of grated coconut... But the other day, mom prepared chutney out of this... and it was very tasty..
When it comes to chutneys I love to have any kind of chutney... I have posted many recipes also like.. Raw Mango ChutneyFresh Green chana chutneyRaw Tamarind ChutneyRed Chilly ChutneyPineapple Chutney in M/WHottt chilly chutneys and the list goes on...
  • Please check what my dearest friend   who is a great blogger too has written about  me in her words:
    Nivedita has so many mouthwatering recipes on her blog, I have tried so many of them but especially she is expert in making chutneys...I should give her a nick name here..." Chutney queen"...:-) Nive please don't mind..this is just for fun..but let me tell you  recipes are lip smacking..Trust me !!,
    Thanks Jagruti for the title.. and this chutney is to keep my title rocking :-)))
    Check her site  for more details...  

Here is the recipe of the chutney:

Ivy gourd - 12 to 15
Green chilli -2 to 3
Cumin seeds -1/2 tsp
Curry leaves - few
Salt to taste
Jaggery - 1 tbsp
Tamarind - 1 tsp
Oil - 1 tbsp

Wash and pat dry the ivy gourd.
cut them into slices.
Heat kadai and add the oil(actually mom says to deep fry but being health conscious(am I????), I thought of shallow frying it.
and the slices. Fry these on medium fire. After they become little crispy(it may take around 8 to 10 minutes), add green chilly, cumin seeds, curry leaves and tamarind.
Fry for some more time.
Transfer it into a plate and allow it to cool.

Add salt and grind it till you get the chutney texture. (as per your liking)
Adjust the seasoning..
Chutney is ready to serve with anything you like.

I had it with Methi Paratha and peppered curd

Keep Smiling,

Wednesday, May 18, 2011

Raw Mango Chutney - the best chutney from my kitchen

Tried and tasted by Nivedita
Hi All,
Mangoes! Mangoes!! everywhere! I love mangoes! who doesn't?? Its always fun for me to try new recipes with Mango. This chutney I made yesterday back was just too yummy to finish!!! yes, I did not wanted to finish it fast so kept on nibbling like a mouse(nibbling the cheese).
Its the usual method which is prepared in each house. But this time it tasted some thing special.
Here is the recipe I want to give before I forget as I just went on adding the ingredients (imagining the taste) available in front of me  :-)
Two days back, we got mangoes from our trees in the garden. Mom ordered to keep the good mangoes to make pickle. I used the broken mango to make this chutney.

Raw Mango - 1, big

To roast with 1 tsp oil
Urad dal - 1 tbsp
Chana dal - 1 tbsp

Cumin Seeds - 1 tsp
Mustard seeds - 1 tsp

Dry coconut - 1/4 cup, grated
Sesame seeds - 1 tsp(optional, but I love it)
Ginger - 1/2", cleaned and chopped
Dry coriander seeds - ONLY 4 TO 6 SEEDS
Methi seeds - 1 tsp
Curry leaves - handful
Dry red chilly - 1

To add 
Salt to taste
Red chilly powder - 1 tbsp
Jaggery - 1 tbsp
Hing - stoned- one pepper size or  a pinch of powder
Oil - 1tsp
Water to make the chutney wet, may be few drops or just 1/4 cup

Method :
  • Wash and peel the mango, cut into cubes or grate it.
  • Heat a tsp of oil in a pan, 
  • Start adding the things the way I have written down the ingredients. Slowly roasting one by one till red chilly.
  • Once everything is roasted well and you get nice aroma, Add the mango, fry for a minute and remove from the fire.
  • Allow it to cool.
  • Add all the ingredients and grind into a coarse paste, adjust the seasoning and grind again but keep it coarse.
  • The raw mango chutney is ready to serve..

Yesterday I ate it with Jowar Dosa for breakfast, I ate with chapati for lunch and I had with hot rice for dinner.

And again today morning I had it with Thalipeeth, still saved it for tomorrow(Ants are great inspiration for me :-)) My friend saved the chutney by coming as I prepared Chinese food and I had no option to eat it :-)

Have I gone mad??? no I have gone mango :-))))))

Keep nibbling,
Keep Smiling,

Monday, January 24, 2011

Nuts with a Twist

Tried and tasted by Nivedita
Hi All,
Mothers are magicians. Isn't it? My new slogan of the year.  To make her child eat the good food, she becomes creative and thinks 1000 ways to improve her cooking skills.
That reminds me of two  recent posts from my other blogger friends : 
One is very talented Sourav C. Pandey  of love with me and life :) 
There are many blogger friends, who tries everyday with some new recipes for their kids and family. But Its not possible for me to write here about everyone.
Three cheers to all the mothers who cares and puts their extra time and hard work.
Hats off to all the mothers in the world.
Why am I writing all this? Because, the recipe I am giving here is for my younger daughter who does not like to it nuts.
I always keep almond powder in my kitchen to add it to many recipes for my daughter.
But last week, I thought of making it more interesting. My younger daughter loves peanut chutney powder. I thought of adding all the nuts to it to make it healthier. But, it was not only her, we all loved the chutney so much that it got over in a day. I took little to the school for my lunch box, and my colleagues did not allow me to have it.

Here is the recipe:
Peanuts - 1 cup
Dalia(Puthani) - 1 cup
Almonds - 3/4 cup
Cashew nuts - 1/2 cup
Pista - 1/4 cup
Garlic - 10 cloves(small), small one.
Curry leaves - 1/2 cup
Sugar - 1 tsp
Salt to taste
Dry red chilly powder - 1 tbsp
Tamarind - small lime size
Cumin seeds -1 tsp

Method :
Dry roast the peanuts till you get nice aroma(take care not to burn). Once cool, remove the skin by crushing it. Keep it aside
Dry roast almonds just for a minute.
Mix the nuts in a plate.
Put in a grinder and grind it for 30 seconds. Once nuts get half powdered, add all other ingredients and grind into smooth powder. It won't come out as a dry powder as the cashew nut and Pista leaves oil.
Have it with chapati, dosa, Idly or hot rice. Its yummmmm and healthy chutney powder.

Keep Smiling,

Tuesday, January 11, 2011

Fresh Green chana chutney

Tried and tasted by Nivedita
Hi All,
I have already posted the rice recipe with fresh green chana here. Already explained about it in that post.
This time it is the chutney I prepared. My friend gave me the idea to make it and I tried it immediately. It was delicious. 
Are you ready to try it?


Fresh chana - 1 cup
Garlic - 4 - 6 cloves
Curry leaves few
Salt to taste
Cumin seeds -1/2 tsp
Tamarind - 1/2 tsp
Red chilly powder - 1 tsp
Water just few drops to make the chutney into paste.

Dry roast the chana for a minute. 
Add all the ingredients and grind into a coarse paste. The chutney is ready to serve. 

I loved it with Jowar rotti for dinner and with dosa for breakfast.

Sending it to 
Simona's  Annuncio: legumi che passione! (numero 31) 
(which is started by  Susan of The Well-Seasoned CookMLLA, the popular, legume-centered event)

Keep Smiling,

Tuesday, October 5, 2010

Raw Tamarind Chutney(ಹುಣಸೆ ತೊಕ್ಕು)

Tried and tasted by Nivedita 
Hi All,
My very last minute last entry to Jagruti's ongoing event.
Raw tamarind! Do any one have the sweet memories of these tangy and mouthwatering green raw tamarind?
I am sure! You have at least one memory with this fruit!
I have plenty of memories. Among them is the one, where we used to wait for the Tamarind tree owners to sleep in the afternoon so that it will be easy for us to throw the stones to the trees and take the tamarind falling on the ground! If some one wakes up we used to run as if there is dog chasing us. Then we used to have it with rock stone. 
Now coming to the recipe, 
This is actually known as Tokku here. Very tasty chutney to eat with rice.

This chutney or tokku is prepared when tamarind is still green or raw. You can prepare it and store for a year.
Very easy to make it. Come lets see the ingredients :

Raw tamarind : 15 to 20
Green chilly - 10
Salt to taste
Methi seeds - 1 tsp
Hing - a pinch
Wash the tamarind properly. Dry them fully. Wipe the tamarind pieces with cloth to remove the water. Cut in to pieces.
Add green chilly, salt, methi seeds and hing. Put in a mixer or blender to get the coarse texture. Adjust the seasoning.
Chutney is ready to eat or store.
This will make almost 150 gm of chutney.
Sending it to 
Keep Smiling,

Tuesday, September 28, 2010

Red Chilly Chutney

Tried and tasted by Nivedita
Hi All,
Are you ready to take this challenge. How much spicy food your tongue can take!! Want to check it? Then try this chutney! A spicy chutney which will bring tears in your eyes and you will start dancing. Want to bet?
Then get ready to make this chutney.
North Karnataka people love to have this chutney, but I have added ginger to the regular chutney to bring extra taste and I love Ginger!!!

Ingredients :
Fresh Red chilly - 20(you get these only in this rainy season)
Ginger - 2" thick piece
Oil - 1 tsp
Cumin seed - 2 tsp
Hing - a pinch or if using rock hing, use just a mustard size.
Jaggery - 1/4 cup, powdered
Tamarind - 1 lime size or Tamarind paste - 2 tbsp 
Lime juice - 1 tsp
Salt to taste
For tempering :
Oil -1 tsp
Mustard seeds - 1 tsp
Wash and pat dry the red chilly. Cut into small pieces. 
Wash, peel and grate or cut the ginger into small pieces.
Fry the red chilly and ginger in 1 tsp oil for 2 minutes. Do not allow the chilly to get burnt. 
Add all the other ingredients. 
Put in a blender and grind into a fine paste.
Adjust the seasoning.
Heat oil in a kadai.
Add mustard seeds when hot, wait till they splutter.
Add it to the ready chutney.
Decide with what you will have this one?
I loved it with chapati and Dosa. I had it just like that also!

Sending it to 

Keep Smiling,

Thursday, September 16, 2010

Pineapple Chutney in M/W

Tried and tasted by Nivedita
Hi All,
This chutney made me crazy!! I loved this chutney so much that I went on nibbling just like that. And my daughter had an extra chapati. And already told me to pack the same thing (chapati wrapped with this chutney) for tomorrow. 
When I prepared the mixed fruit curry, there was more pineapple. My kids love it. But before sharing half of what I had, I was thinking to do something with it. I wanted to have something spicy as my mixed fruit curry was sweet, I thought of making chutney with pineapple. I was sure about the taste that it will be good, but never imagined it will come out so good.
Make and check if you want to trust me!!
Recipe goes here:
Pine apple - 1 cup, cleaned, pealed and cubed
Dry red chilly - 1 long
Red chilly powder - 1 tsp or 2 tsp if you want it spicier.
(Pineapple is having sweet and sour taste so you can add more chilly powder)
Cumin Seeds - 1 tsp
Jaggery - 1/4 cup
Salt to taste
Hing a pinch 
Fresh coconut - 1 tbsp

For tempering
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - few
 Take peeled and cubed pineapple in a M/W safe bowl. Keep on HIGH for 2 minutes.
Take it out, add jaggery, cumin seeds,hing,dry red chilly and chilly powder.
Again keep on HIGH for 2 minutes, Keep stirring in between. 
Let it be cool. 
Add salt and fresh coconut.
Mix well and put in a blender to paste it. Transfer the chutney in to a serving bowl.
Heat oil in a M/W Safe bowl by keeping it on HIGH for 1 or 2 minutes. Add mustard seeds and curry leaves. Again cook it on high for 1 minute.
Add it to the chutney.
Adjust the seasoning.
Cook on HIGH for 30 seconds.
Chutney is ready to serve with chapati, bread, rice, dosa, idly or anything you wish. I think it goes well with chicken tikka or Fish tikka or any kababs also.

You can prepare this on gas stove also. But it is easier in M/W  because, the fruit cooks well and quick in M/W.

This serves 3 to 4 people if you are serving in a thali for one time only!!!

Sending it to 

My event 
Keep Smiling,

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