Showing posts with label red chilly. Show all posts
Showing posts with label red chilly. Show all posts

Friday, October 8, 2010

Red Chilly Pickle

Tried and tasted by Nivedita
Hi All,
When you are tired and hungry, pickles comes as a blessing. At least for me, I love to have Chapati and pickle rolls or curd rice with pickle.
This red chilli pickle is very spicy and not everyone can eat. Its just like my other post "Red chilly chutney".
(This photo is taken immidiately afer I mixed the chilly with masala)
Red chilly - 15 to 20
Wash the chilly, pat dry to remove the water. Cut into 4 pieces and keep it aside.

For Dry Masala:
Dry coriander seeds - 2 tbsp
Fennel seeds- 1 tbsp
Methi seeds - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Hing - a pinch
Lime juice - Juice of 2 to 3 lemons
Sugar - 1/8 cup
Put  dry coriander seeds, Methi seeds and Cumin seeds in a blender or mixi to make slightly coarsed powder.
Transfer the powder into a bowl. Add all the other ingredients in Dry Masala. Mix well. Add red chilly into it and mix well again.
Transfer it into storing jar.
For tempering :
Oil - 1/8 cup
Mustard seeds - 1 tbsp
Heat oil in a kadai. Add Mustard seeds. When splutter, remove from the heat.
Allow the oil to cool.
Add this oil with mustard seeds to the pickle jar. Shake well.
Keep for few hours before use.
Store in a refrigerator always for using it more days.

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,

Tuesday, November 3, 2009

Hottt chilly chutneys

Tried and tasted by Nivedita
Hi all,
North Karnataka is famous for spicy food. We like to eat plain green chilly with Jowar rotti and onion. The side dishes that goes very well with chapati, roti and rice are always spicy. At least 2 types of dry chutney powder and one chilly chutney is always there in the house.

In my house, the GREEN CHUTNEY is always there, as we add it for few preparations where green chilly is required. It can be stored in fridge for a week.

Another is called RANJAKA, which has very few ingredients and can be stored for months, if preserved properly. People who likes lemon and chilly taste, will enjoy this.
               Green chutney
                                         Ranjaka                  Kempu Chutney

The third one is KEMPU CHUTNEY(RED CHUTNEY, ಕೆಂಪ ಚಟ್ನಿ ), made with more ingredients and can be stored in fridge for maximum 15 days. It has sweet and tamarind taste.

I tried my poor photo or camera skills on these poor chillies and chutneys!!! I think the chillies and chutney bowls might be laughing for my try!!! 

Here comes the recipes,
1)GREEN CHUTNEY : This chutney is favorite of our ajji(who stays with us). She always keep it ready, as it is easy for her to prepare food.
Green chilly - 15 to 20, washed and wiped and cut into pieces
Fresh coconut - 4 to 6 tbsp
Garlic - 10 to 12 flakes
Curry leaves - 12  to 15 leaves
Fresh coriander - little
Salt - 2 tbsp(As we add salt to the vegetable or any preparation)
Cumin seeds - 1 tbsp
Mix all the ingredients and prepare the chutney with very little water.
This chutney can be used while making, any moong , brinjal , ridge gourd preperations. Or as per the ingredients you can use it.OR  simply have it with hot jowar rotti and oil. Believe me it tastes very nice.

2)RANJAKA: This is my mother's favorite chutney! Usually, we bring the readymade one from shop!!, but my mother likes to make at home, when ever the fresh red chillies are available(there is a particular season to get these fresh red chillies! and now the season is going on!! So the one in the photo is prepared by mom at home!!)
Recipe for the chutney:
Fresh red chillies - 250 gm, wash, wipe,cut  and keep aside.
Methi (fenugreek) seeds - 2 tbsp
Salt to taste
Lemon juice-of 3 to 4 lemons
Hing   - 1 tsp
Add all and make a paste WITHOUT ADDING A DROP OF WATER ALSO!
Store in a dry jar.
You can have it chapati, dosa, idli , bread or anything you like!!

3)KEMPU CHUTNEY(RED CHUTNEY, ಕೆಂಪ ಚಟ್ನಿ ): This is my favorite in the house. The specialty of this chutney is it becomes sweeter as the days go! The ingredients are almost same as the green chutney.
Fresh red chillies - 200 gm, wash, wipe, cut and ROAST WITH LITTLE OIL till the chillies changes the colour
Garlic - 1 big bulb, peeled 
Curry leaves - 18 to 20 
Salt to taste
Jaggery - 1/4 cup
Cumin seeds - 1 tbsp
Tamarind - 1 medium lemon size
Oil -2 tbsp
Mix all the ingredients and paste it in to chutney. Adjust the taste.
It goes well with almost all Indian foods and even with bread and burgers!! 
You can use it in any gravy preparations also.
Try it only for you, not for kids!!!!

Hope all of you will enjoy my hottttttt chutney recipes.

And these chutneys are going to make every one dance in Ammu's   My First Event " Spicy Fiery Chutneys "

Can I say  "Keep Smiling", after you taste these chutneys!!!! 

Keep Smiling,

Search This Blog

Lijit Ad Wijit

My Shelfari Bookshelf

Shelfari: Book reviews on your book blog