Coconut Coriander Chutney

Chutney is most widely known condiment originating in India. Indian thali meals or some typical meals will be incomplete if chutney would have not been there. There are hundreds of different recipes of chutneys and there are again hundred variations to one chutney. Chutneys are meant to give your food a tickling taste. It can be hot, sweet, tangy or a combination. In olden days chutneys were made with Mortar and pestle, some people do it still. I remember my mother doing this way and the taste of it was just awesome. Now the mortar and pestle has been replaced with gadgets, but we still have the chutney’s. They are also a savior when we do not have a Bhaji (vegetable) or are just getting lazy to cook. Many are freshly prepared and consumed and some can be stored in freeze /freezer.  Did you try my Coriander Chutney yet?.

Today I am making Coconut Coriander Chutney which I generally use it along side IdliDosaMultiflour pancakes etc. One can also serve this along with the main meals. So here goes the recipe:

Update: 26th May 2018
This is an update for my old post, with respect to write up and step by step pictures.

Ingredients

  • 1 Cup Grated/Chopped Coconut (Fresh is preferable.)
  • 1 teaspoon of Jeera
  • Green Chilies (As per taste)
  • 1 Clove Garlic (Optional- I use garlic now, but this is completely optional. Earlier used to make without garlic)
  • 1/2 Cup of Coriander (optional again – But I like the taste and color)
  • Salt as per taste

For tempering

  • 1 tablespoon Oil
  • 1 teaspoon mustard seeds
  • 8-10 curry leaves
  • 2 Dried Red Chillies

Preparation    

  1. Put all the ingredients in a mixer and grind. Add 1 tablespoon of water at a time if required.
  2. Grind till a coarse or smooth consistency as desired.
  3. Heat oil in a small kadai or pan. Once heated add the mustard seeds and curry leaves. 
  4. Once the mustard crackles add the Red chillies and now pour the mixture over the chutney and mix.
  5. Yummy and spicy chutney is ready.
  6. Serve it with Idli or Dosa.

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Idli

Ingredients

  • Idli Batter
  • Oil for greasing
  • Idli Stand
  • A large pot filled with 1-1.5 glass of water (Idli stand should fit inside it)

Preparation

  1. Fill the pot with water, making sure that the base of idli stand is well above the water level when kept inside it.
  2. Keep the water to boil.
  3. In the mean time grease the Idli Stand with little oil (just rub it with your fingers)
  4. With the help of a spoon fill the moulds of the Idli Stand.
  5. Once the water starts boiling, immerse the Idli stand in it, and close the lid.
  6. Cook the idli’s for a minimum of 10 minutes, Idlis should be done.
  7. To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 5 mins.
  8. Remove it from the pot, and separate each of the stand layers, and let it cool for minute.
  9. Remove them with the help of a spoon, they come out easily.
  10. Yummy Idli’s are ready. Enjoy it with Coconut Corainder Chutney  and Sambar  or a simple doll-up of butter on top of it.


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No Ghee No Mawa Gajar Halwa

Simply devine. Just keep on eating :-). Eat it cold or hot, you will love it. What makes it different is that it does not contain a drop of Ghee. But it involves a lot of patience as the milk has to reduce on a slow flame.


Ingredients

  • 1 Kg Carrot Grated. (do not use a very fine grater as the gajar will be all mashed then)
  • 1 Ltr. Milk. (Alternatively can add Mawa –  But I always made with milk)
  • 1 Cup of Sugar (For more on the sweeter side, add 1/2 cup more)
  • 1.5 teaspoon of Cardamom powder
  • Chopped nuts (Almonds, Cashew, Pistachio)
  • Some nuts for garnish.
  • Heavy bottom pan

Preparation

There are 2 methods for this:
Method 1: (I used this method always, until I tried the 2nd method)
  1. Bring the milk to boil in a heavy bottom pan, stirring in between.
  2. Now add the gajar and let them cook together on a slow flame until almost all the milk gets evaporated.
  3. Now add the sugar, this will again make the mixture a little watery. Let it cook again until it is evaporated.
  4. Now add the Cardamom powder and nuts.
  5. Yummy Gajar Halwa is ready. Garnish with nuts and serve.
Method 2:
  1. Bring the milk to boil in a heavy bottom pan, stirring in between.
  2. Reduce the flame to slow and let the milk reduce to alteast half.
  3. In the mean time in a pan or a microwave cook the gajar. I used the microwave, on High,  I cooked the gajar for atleast 15-20 minutes. Stirring in between after every 5 minutes.
  4. The Gajar will be a little tender now. Add this to the milk mixture and allow it to cook on slow gas until the milk gets evaporated.
  5. Now add the sugar, this will again make the mixture a little watery. Let it cook again until it is evaporated.
  6. Now add the Cardamom powder and nuts.
  7. Yummy Gajar Halwa is ready. Garnish with nuts and serve.

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Namkeen Sev

Namkeen Sev is again my favourite tea time snacks. Simply dip it in tea and enjoy or put them in some chat to get that extra crunch. Can make thick or thin (Jada and Barik) sev variety. 

Ingredients

  • 500 gms Chickpea Flour (Besan)
  • 1.5 tablespoon of Oil
  • a pinch of baking soda (do not take more optional if in very less quantity)
  • 1 tablespoon of Ajwain seeds (Carom seeds) lightly crush it using your hands.
  • 1 teaspoon of Red chilly powder (or as per taste)
  • 1/2 teaspoon of Turmeric powder
  • Salt to taste
  • Water for kneading
  • Oil for frying.
  • Sev Press (Mould)

Preparation        

  1. Mix all the ingredients and make a dough so that the besan gets dissolved completely. IT should not be stiff nor should be watery. Something similar to very very thick yogurt (yogurt minus the water).
  2. Let it rest for at-least 30-40 minutes so that the besan absorbs water.
  3. Heat oil in a kadai. In the meantime grease the Sev press with oil.
  4. Once the oil is hot start making sev, by pressing it and moving it in circles from outside to inside so that it makes a mesh. Do not overlap too much as the sev might get stick or best keep on making a circle from outside to inside by trying not to overlap.  
  5. Cook on medium flame always.
  6. Let one side cook and then reverse it. Do not touch if you feel it has not cooked.
  7. Cook on both the sides until golden brown.
  8. Remove it in a strainer or on an absorbent paper. Once cooled crush them with you hand and store them in an airtight container. It’s a fun way for children’s to eat, if not crushed.
  9. Yummy Sev are ready. Store them in an airtight container. They stay fresh for atleast 15-20 days.



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Diwali Special (Snacks,Starters,Main Course,Desserts)






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