Lemon Chutney

 Lemon Chutney

Ingredients

Lemon – 3

Green chillies – 5

Jaggery – 100 g (powdered)

Salt – As required

Asafoetida – A pinch

Coriander powder – ½ tsp

Coconut – 2 tbsp (grated)

Mustard – 1 tsp

Procedure

1. For preparing lemon chutney, roast the coconut till brown color and keep aside.
2. Take the juice of lemon. Add green chillies, powdered jaggery, salt, asafetida and coriander powder.
3. Add coconut into it. Lemon chutney is ready.
4. Splutter mustard seeds and pour to this chutney.  

1 

Green Chilly Coconut Chutney

 Green Chilly Coconut Chutney

Today I am presenting Green chilly coconut chutney , suitable for idli, dosa, vada.

Ingredients

Coconut – ½ cup (grated)

Onion – 1 (sliced)

Tomato – 1 (sliced)

Green chillies – 3

Salt – As required

Oil – As required

Mustard seeds – 1 tsp

Red dry chillies – 3

Curry leaves – Few

Procedure

1. For preparing green chilly coconut chutney, heat oil in kadai.
2. Fry onion, green chillies.
3. Add coconut and tomato.
4. Do not over fry it.
5. When cooled, grind into paste.
6. Heat kadai, pour little oil and splutter mustard seeds, red chillies and curry leaves. Season the chutney. Add required salt.
7. Green chilly coconut chutney is ready.

Easy Tomato Chutney

 Easy Tomato Chutney

Today I am presenting a delicious chutney  to have with idli, dosa and also with rice which resembles pickle.

Ingredients

Tomato – 5

Garlic cloves – 8 (crushed)

Chilly powder – 2 tsp

Turmeric powder – ¼ spoon

Fenugreek powder – ½ spoon

Asafoetida – ¼ spoon

Mustard seeds – ½ spoon

Oil – 5 spoons

Salt – As required

Procedure

1. Cut down tomato and grind it in mixie.
2. Fry the fenugreek in a pan and allow it to dry and grind it to a powder.
3. Heat oil in a pan.
4. Splutter mustard seeds and sauté garlic and when it turns brown, add tomato juice, chilly powder, turmeric powder and salt.
5. When the raw smell of tomato goes and when oil gets separated on the top, add fried fenugreek powder and asafetida.
6. Finally, remove from flame.

Lady’s Finger Raita

 Lady’s Finger Raita

Ingredient

Lady’s finger – 8-10

Yoghurt/curd – 1 cup

Freshly grated coconut – ½ cup

Turmeric powder – ½ tsp

Salt – As required

For seasoning:

Oil – 2 tsp

Mustard seeds – 1 tsp

Black gram – 1 tsp

Red chillies – 2

Procedure

1. Cut lady’s finger into small pieces.
2. Heat oil in a pan.
3. Add all the ingredients for the seasoning.
4. Add cut lady’s fingers and fry for few minutes. Do not cover the vessel.
5. Lower the flame and fry till it is cooked.
6. You can add little amchoor powder or yoghurt to remove the stickiness.
7. Turn off the heat and let it cool.
8. Grind grated coconut and turmeric powder by adding desired water.
9. Mix yoghurt, ground coconut and fried lady’s finger along with salt.  (serve with plain white rice or pulao)

Goa Poha Dosa

 Goa Poha Dosa

Ingredients

Rice – 2 ½ cups

Black gram – 1 cup

Rice flakes(Aval/Poha) – ¼ cup

Cumin seeds – 2 tsp

Salt – 2 tsp

Procedure

1. Soak rice and black gram dal separately for 4-5 hours.
2. Soak cumin seeds and poha for 45 minutes.
3. Grind all ingredients and make a fine batter. Keep the batter overnight.
4. Add salt.
5. Make dosas as usual.
6. Serve with chutney.

Kesaribath Sweet

 Kesaribath Sweet

Ingredients

Semolina (Rava/Sooji) – 2 medium cups

Sugar – 1 medium cup

Ghee- 1 cup

Cardamom -1

Raisins – A few

Cashew nuts – A few

Saffron or turmeric powder – A pinch  (for colour)

Banana – 1 OR

Pineapple (3 slice cut into small pieces)

Milk – 1 cup

Water – 3 cups

Procedure

1. Heat 2 tsp of ghee in a pan or a kadai.
2. Fry rava on a medium flame and Keep it aside.
3. Heat 2 tsp of ghee in another pan
4. Fry cashewnuts and raisins.
5. Add water into this along with a cup of sugar, saffron or turmeric powder and cardamom  seeds (can be powered also)
6. Allow it to boil.
7. Add fried rava and milk and mix well.
8. Boil for some more times, till 90% of liquid is drained.
9. When you are about to take the vessel off from the heat, add banana or pineapple pieces and mix it thoroughly.