PUDINA CHUTNEY - 2 !!!!!!

I have posted PUDINA CHUTNEY recipe before also. But this recipe is mind blowing...fantastic taste...as usual easy to make & it was given by none other than my favourite Pushpa aunty from Delhi. A perfect dip for samosa, bread rolls, dhokhla etc & you can use this chutney for chats too. A must try recipe.

INGREDIENTS:-

Pudina leaves/mint leaves  - 1 bunch (use only leaves)
Coriander leaves - 1 bunch
Green chilly - 4
Tamarind - small potato size ( or you can use  medium sized raw mango too )
spring onion - 7-8 ( here i used 3 medium red onions)
salt to taste
onion - 1 small

METHOD:-

1. Wash & clean pudina & coriander leaves & chop them.
2. Coarsely chop spring onions & onion & green chillies. 
3. Grind everything together in a mixer to a smooth paste.
4. Your yummy pudina chutney is ready.

HAPPY COOKING :))))))

SAUCE FOR NACHOS !!!!!

My today's recipe is from ALL RECIPES.COM. You can use this yummy left over sauce for making pasta also. ( i made it ;) . Here, i used Amul processed cheese instead of American cheese slices & add salt only after tasting the sauce.

INGREDIENTS:-

butter - 2tbsp
all purpose flour - 2 tbsp
milk - 1 cup
precessed American cheese - 7 slices ( i used AMUL processed cheese here)
salt to taste

METHOD:-

1. In a medium saucepan over medium heat, melt butter and stir in flour. Pour in the milk and stir until the mixture thickens. Stirring constantly, mix in cheese and salt. Continue to cook and stir until cheese has melted and all ingredients are well blended, about 15 minutes.

HAPPY COOKING :)))))

GREEN DIP !!!!!!

My today's recipe is from the blog TIPS FOR DELICIOUS & HEALTHY COOKING. I skipped some ingredients from this recipe but still tasted great ! Use this dips for nachos or chips. Best time pass when watching movies.

INGREDIENTS:-

• 1 cumber cut into dices with skin
• 1 green bell pepper
• 1 onion cubed
• 6 to 8 garlic clove
• 1 small boiled potato
• 1/2 tsp thyme(i skipped this)
• 1 tbsp finely chopped mint and cilantro leaves
• 2 tsp olive oil (i used coconut oil)
• 1/2 tsp butter
• 1 tsp fresh cream
• 4 tbsp lemon juice or to taste
• 2 pinch sugar
• to taste black salt and pepper
• 1/4 tsp chilly flakes to garnish (i skipped this)

METHOD:-

1. Heat oil in a pan add garlic, onion, green bell pepper, cucumber and potato with black salt, pepper and sugar and saute for a minute or two. Then cool the mixture and put it in a blender with butter, finely chopped mint and cilantro, thyme. Blend till the mixture is very smooth. Then add lemon juice and fresh cream and mix well. Garnish the dip with chilly flakes and serve with nachos or chips.

HAPPY COOKING :)))))

KULTHA CHUTNEY / HORSEGRAM CHUTNEY !!!!!

I adopted this recipe from my MIL. This is a very tasty & healthy chutney. You can serve it with rice, dosas, rotis as a side dish.

INGREDIENTS:-

Coconut, grated - 1 cup
horse gram - 1 & 1/2 fistful
garlic - 1 pod
red chillies - 5
tamarind - small chana size
salt to taste
oil - 2tsp
coriander leaves, chopped - 3 tbsp

METHOD:-

1. In a tadka pan, put oil & fry crushed garlic flakes till light brown & keep it aside.
2. In the same tadka pan, fry horse gram also till the nice aroma comes.
3. Grind garlic+horse gram+grated coconut+red chillies+tamarind+chopped coriander leaves+salt to taste to a fine paste.
4. Store it in a container.

HAPPY COOKING :))))))) 

EGG CURRY - 2 !!!!!!

This is my version of egg curry. Though it is very simple to make, but very very tasty.

INGREDIENTS:-

Eggs - 5
Grated coconut - 1 cup
Red chillies - 6
Tamarind - big chana size
Turmeric pow - 1/4 tsp
Kitchen King Masala pow - 1 tsp
salt to taste
Onion, finely chopped - 2 medium

METHOD:-

1. Boil eggs. Remove shells & Draw small cuts on egg with a sharp knife, taking care not to break eggs.
2. Grind smoothly grated coconut+red chillies+tamarind.
3. Add this ground masala + eggs+ salt into a kadai & add water as required & take a boil.
4. Now add kitchen king masala pow & again take a boil.
5. Season the gravy with finely chopped onions. ( Put oil in a small kadai & fry onions till brown & add it to the gravy).
6. Serve hot.

HAPPY COOKING :))))))

ALOO DAHI !!!!!!!!!!

I adapted this recipe from a weekly Kannada magazine "Tharanga". & i liked this recipe very much. Goes well with rice as side dish.

INGREDIENTS:-

potatoes - 2
curds - 2 cups
green chillies - 4
grated coconut - 1 cup
salt to taste

For tempering:-

ghee - 1 tbsp
mustard seeds - 1tsp
urad dal - 1tsp
curry leaves - 4 strands

METHOD:-

1. Wash & cook potatoes. Peel the skin & smash them & keep aside.
2. Fry slitted green chillies in 1 tsp ghee.
3. Grind them along with grated coconut with very less water. (just like chutney).
Now add this ground paste+smashed potatoes+salt to the curds & mix well.
4. Temper this with above mentioned ingredients.

HAPPY COOKING:))))))))))))))))

MINT CHUTNEY/PUDINA CHUTNEY !!!!

I adopted this recipe from TARLA DALAL. You can serve it either as dips for starters or as spread for SWs, rolls etc. You can store it in your freezer for few weeks.

INGREDIENTS:-

mint leaves, chopped - 2 cups

coriander leaves , chopped - 1 cup

onion, chopped - 3/4 cup

green chillies - 2-3

salt to taste

sugar - 1 tbsp (optional)

lemon juice - 1-2 tbsp

METHOD :-

1. Combine all the ingredients & grind to a smooth paste in mixer using very little water.

2. Refrigerate & use as required.

HAPPY COOKING :))))))))

BIMBULI BHAARTHA !!!!!!

Some of you may not know what bimbuli is, so i will post a picture of bimbuli tree with bimbuli here. We amchis use this in our coconut based gravies instead of imli. & we also use it in kultha saaru, saaru-upkari etc. & we make gojju, bhaartha, pickles etc. 

  (here is the pic of BIMBULI TREE. source : Internet)

INGREDIENTS:-

bimbuli - 4
grated coconut - 1/2 cup
green chillies - 4
garlic flakes - 4-5
salt to taste

METHOD:-

1. Wash, cut(as shown in the main picture) & cook bimbli in sufficient water. ( it cooks quickly)
2. Cool it  & don't throw the remaining water, use it while grindng.
3. Grind this along with grated coconut+green chillies+salt+garlic flakes(peeled) to a smoth paste using very lilttle water.

HAPPY COOKING :))))))) 

HOME MADE PIZZA SAUCE !!!!!

This is the recipe for home made PIZZA SAUCE. My brother's wife gave me this recipe. Really very very easy to make & you cam store it in refrigerator up to 1 week. You can use this sauce for SWs too. A must try recipe.

INGREDIENTS:-

ripe tomato - 1 big
jeera/jeera powder - 1/4 tsp 
garlic flakes, peeled - 7-8
tomato ketch up - 4 tbsp
red chilly sauce - 1 tbsp (optional) (if u r using red chilly sauce then use tomato ketch up only 3 tbsp)
pepper powder - 1/2 tsp
chilly flakes - to taste ( i used i pkt which we get at Pizza Hut)
oregano - to taste ( i used 1 pkt which we get at Dominoz)

METHOD:-

1. Grind tomato(cut it into 4 pieces)+jeera+garlic flakes into a smooth paste. 

2. Take this paste into a bowl. Add tomato ketch up+red chilly sauce+pepper pow+chilly flakes+oregano to this paste & mix well.
3. You can store it in refrigerator up to for 1 week.

HAPPY COOKING :)))))))

CORIANDER LEAVES CHUTNEY !!!!!

You can use this chutney for SWs or as a side dish with chapathi, Dosas & idlies. Taste bhi health bhi. 

INGREDIENTS:-

coriander leaves - 1 medium bunch
grated coconut - 1/2 cup
green chilly - 2 (if you want spicy add more)
tamarind - a small chana size
salt to taste

METHOD:-

1. Wash & chop coriander leaves & green chillies.
2. Grind these along with grated coconut+tamarind+salt+lil water to a smooth paste.

Note:- If you are using it for chapathis & SWs, then don't make it watery. If you are using it for dosas & idlies, add little mire water & check for salt.

HAPPY COOKING :)))))))

MINT CORIANDER CHUTNEY !!!!!!

INGREDIENTS:-

 chopped mint leaves/pudina - 1 cup

 chopped coriander leaves/dhania - 1/2 cup

green chili, chopped - 1

lemon juice (preserves the green colour of the chutney - 1 -2 tsp

black salt

METHOD:-

1. blend all the ingredients with very little water to a smooth paste.
2. keep aside.

HAPPY COOKING :)))))))

DATES IMLI CHUTNEY !!!!

We use this chutney mainly in chats. You can use this chutney also as dip for samosas etc. & u can store this chutney  for 1 month in refrigerator too or you can store it in deep freezer for few more months too. But while serving add little water to this chutney, mix well & then serve.

INGREDIENTS FOR DATE-IMLI CHUTNEY :-

dates, deseeded(khajur) - 2 cups
tamarind, deseeded(imli) - 1/4 cup
grated jaggery (gur) - 1 cup
chilly pow - 1 tsp
hing - a pinch
salt to taste

HOW TO MAKE DATE-IMLI CHUTNEY :-

1. Wash the dates and tamarind and place them in a saucepan.
2. Add the jaggery, chilly pow. hing, salt and 4 cups of water and simmer for 20 - 25 mins.
3. Cool and strain the mixture through a sieve.
4. Use as required. Store refrigerated.

HOW TO USE?

When ever required, take it out from refrigerator and add water as desired, mix it well & use it.



HAPPY COOKING :))))))))

CHUTNEY FOR SANDWICHES, CUTLETS !!!!!!

INGREDIENTS:-

coriander leaves - 1 small bunch
pudeena(mint) leaves - 10 -12 (only leaves)
freshly grated coconut - 1/2 cup
green chilly - 1 -2 (depending on your taste, if you want little spicy add 2 chillies)
onion - 1/2
garlic cloves - 7-8
salt to taste

METHOD:-

1. Roughly chop coriander leaves & wash them along with pudeena leaves, peel onion & roughly chop it, peel garlic flakes, cut green chilly into 2.
2. Grind all the items mentioned under INGREDIENTS into a smooth paste by adding very little water.
3. Put it in a bowl & use it for SWs.

Note:- You can use same chutney for cutlets too.

HAPPY COOKING :)))))))