Category Archives: Chutneys

Breakfast, Chutneys, Main Course, Snacks

Tatte Idli

‘Tatte’ literally means Plate in Kannada.
I had this Tatte Idli in Bangalore and decided to make it at home. Very Simple yet a tasty recipe.Tatte Idli

For the Idli, you just have to use the normal Idli Batter. I usually add some poha to the Idli batter which makes the idlies soft. And you can also use different plate shapes in case you plan to give your children a surprise treat. Usually tatte idli is served in round flat bottom plates..

For chutney, here is the recipe. I have added Tomato and Red Chilly for color.

Ingredients for chutney:
1 cup coconut scraped,
1 to 2 red chilly whole
1 inch ginger
1 /2 tomato roasted, on flame,
Sugar
Salt.
Curry leaves..

Grind all the ingredients together and serve with Hot Tatte Idlies.

Breakfast, Chutneys, Snacks

Mixed Pulses Spicy Appe

Mixed Pulses Spicy Appe_1Ingredients:
2 cup urad dal,
1 cup mixed pulses (vatana moong, chana, matk, rajma etc)
2 to 3 green chillies
1 inch ginger,
salt to taste,
1 pinch of asafoetida
1/2 cup coriander leaves chopped
Grated coconut for garnish

Method:
Soak the pulses for 2 to 3 hours. Now grind to smooth paste with green chillies, ginger. Now add salt and asafoetida, coriander leaves and mix well.

In a appe pan, put oil and pour appe batter. Cook both sides till golden brown.

Garnish with coconut and coriander leaves and serve hot with sauce or chutney of your choice.. Mixed Pulses Spicy Appe_2

*Note: Those who like onion can add finely chopped onion.

Chutneys, Main Course

Beetroot Chutney

Our Indian food is incomplete without a side accompaniment. Now, it may be pickle or chutney. I love making a variety of chutneys and keep experimenting. Especially during festivals, these experiments come handy when you have so many vegetables around…

Sharing my Beetroot chutney recipe with you all:

Ingredients

1 beetroot
1 cup grated coconut
1 to 2 red chillies
Coriander seed
Tamarind pulp
Salt
Currry leaves

For Seasoning
Rai
Jeera
Hing
Curry leaves
Oil

Method
Heat 1 tsp oil, add rai, chopped beetroot sauté for 5 to 7 minutes.
Now in grinder, grind all ingredients to a fine paste, add salt to taste. Season with rai, jeera, hing and curry leaves.

Breakfast, Chutneys, Kids Special Menus, Main Course, Snacks

Seasoned Idli with Sambar (In short, Tadkewali Idli :))

 

1. Idli batter

2. For seasoning
1 tsp jeera
1 tsp mustard seeds
Hing
Curry leaves

3. For Sambhar
Boil Tur Dal
1/2 tsp Turmeric powder
1/2 tsp Red chilli powder
1 tbsp Sambhar powder
Salt
1 tbsp Tamarind pulp
Jaggery as per taste
Coriander leaves

4. Chutney
Grated Coconut
Green chilly as per taste
Curry leaves
Salt

Method:
Heat oil in tadka pan, prepare the seasoning and mix well in the Idli Batter. Now steam in Idli cooker for 10 to 15 minutes.

For Sambhar:
In a pressure cooker add all the ingredients and boil 3 to 4 whistles.
Mix the Sambar well and add tadka (seasoning) if you like.

For Chutney:
Grind all the ingredients finely and season.

Now the whole aroma of these tadkas will fill the air and draw the whole family to your dining table. Enjoy this special morning with the most special people in your life!! 🙂

Breakfast, Chutneys, Main Course, Salads, Snacks

Green Chutney

Accompaniments form an integral part of our Indian menu. Be it pickle, papad, salad or chutney they are a must have in our homes.

Ingredients:

1 bunch coriander
Few leaves of mint leaves
Ginger 1 inch
Salt
Sugar
1/2 tsp Fennel seeds
1/2 tsp Jeera seeds
Lemon juice
5 to 6 green chillies

Method:
Grind into a fine paste and refrigerate and use as required.

This simple green chutney is a very useful accompaniment which can be used in a variety of ways. Just to quote a few:

1. As a side dish
2. With Vada, Dosa, Roti, Samosa,etc.
3. For sandwich
4. For Frankies and rolls
5. Add dahi to it and relish it with Parathas.
6. Give Ghee tadka, add green peas, chillies, add boiled dal, coconut, a small ball of jaggery, kokum or tamarind as you like and put in 2 tbps of this chutney. This is a different taste of dal.
7. Add some rock salt and Panipuri Masala, lots of water. This chutney can also be useful for Panipuri. 🙂
8.Add it to a sabji alongwith some dhaniajeera powder, chilli paste for a nice variety.

Add green chillies as per your taste requirements. Importantly, you can store this green chutney in the refrigerator for a week or two.

Enjoy!!!