Fresh Coriander Chutney/ Dhaniya Chatni

coriander_chutney

Chutney is a must in our house the day Idli or Dosa is made. Even if I have curry of some sort, to go along I still have to resort to making chutney as we cannot imagine eating them without chutney. Since Idli or Dosa is made every week in our house, there is one type of chutney or the other: be it the plain coconut chutney, mustard chutney or raw mango chutney and I prefer using fresh coconut. 

DH loves to have seasoning/tadka in chutney but many a times I feel lazy to do the extra step of seasoning and so I skip it.  Feel free to add or skip the tadka depending on your taste. As regards to this chutney I am sure I prepared this when DH was out of town; otherwise this chutney would not have made to our dinner table without the prepping. 

For the souring agent I mainly use tamarind, but on days when raw mango is available I prefer to use it. Even lemon juice will work just fine. (I don’t use lemon juice often)

dhaniya_chutney

Ingredients:  

  • 1 cup shredded coconut  (fresh or frozen)
  • 3-4 green chillies
  • ¾ cup coriander leaves (stems removed)
  • ¼ cup raw mango cut into chunks (skin peeled)/1 tbsp tamarind paste/ juice of lemon
  • Salt to taste  

Seasoning/Tadka (optional)

  • 1/2 tsp Mustard seeds
  • 3-4 Curry leaves
  • Asafetida (hing) a pinch
  • 1 tsp oil  

Method: 

  • First grind the shredded coconut along with green chillies, and salt without adding any water.
  • Then add the raw mango chunks/tamarind/lemon juice and grind again (without water).
  • After it has blended add coriander leaves, sufficient water and grind again. Do not grind for a long time as it will become sweet and the coriander leaves will turn bitter. Transfer to a bowl.
  • For tadka heat oil in a small pan, add mustard seeds, curry leaves, and asafetida, and mix well. Pour this over the chutney and close this with lid immediately. Mix before serving. 

Serve this along with hot Dosas or with Idli or even rotis!

Chutney and Plain Dosa Recipe

dosa_chutney

In our house Dosa chutney or Idli chutney gets transformed from a breakfast ritual to a Friday Dinner ritual. If it is Idli one week, then it is Dosa the other week. I soak the daal and rice Thursday morning while leaving for work and grind it in the night. So by Friday evening the batter has ample time to ferment. This is the recipe I follow for dosa with good results. Here are some more recipes for Idli and Dosa. 

I know Plain Dosa and chutney is an easy recipe for many of us, especially for the people from the South. But for many of my friends and colleagues from the North it is the opposite. So without much talk here is the recipe for Plain Dosa and Chutney.

Ingredients for Dosa

  • 1 cup urad daal
  • 2 cups rice
  • 1/3 cup chana daal
  • 1 tsp methi seeds/fenugreek
  • Handful of poha/aval/avalakki/beaten rice (thick or thin is fine)

Method:

  • Soak the urad daal, rice, chana daal, methi in sufficient water overnight.
  • When you are ready to grind the next day soak the poha in little water (until it puffs up) and keep it aside.
  • In a blender/grinder grind the soaked rice, daals, methi and the poha with little water to a paste consistency.
  • The consistency of the batter should not be too thick or thin. Add more water if necessary to ease the grinding process.
  • Transfer the batter to a container and let it sit aside to ferment. It takes at least 8-10 hours in summer and about 24 hours in winter.
  • When ready to make the dosas, take the batter out and add water, salt as necessary and mix thoroughly.
  • Heat the iron griddle or non-stick tava on medium-high heat. Sprinkle some water on the tava.
  • Now pour a ladle of batter in the centre, spread with the back of the ladle to form a big circle.
  • Pour a tsp. of ghee or oil over and around it. Let it cook for a minute until the bottom part has lightly browned.
  • Turn with a spatula when crisp and flip onto the other side. Let it cook for another 30 secs.
  • Take the dosa out and serve hot. Continue making dosas similar way with the remaining batter.

  

chutney_dosa

Ingredients for Raw Mango chutney: 

  • 1 cup shredded coconut  (fresh or frozen)
  • 3-4 green chillies
  • ¼ cup raw mango cut into chunks (skin peeled) [substitute with 1 tbsp tamarind paste]
  • Salt to taste

Seasoning/Tadka

  • 1 tsp Mustard seeds
  •  3-4 Curry leaves
  •  Asafetida (hing) a pinch
  •  2-3 red chillies broken into an inch
  •  1 tsp oil  

Method: 

  • First grind the shredded coconut along with green chillies, and salt without adding any water.
  • Then add the raw mango chunks and grind again (without water).
  • After it has blended add sufficient water and grind again. Do not grind for a long time as it will become sweet. Transfer to a bowl.
  • For tadka heat oil in a small pan, add mustard seeds, curry leaves, red chillies and asafetida, and mix well. Pour this over the chutney and close this with lid immediately. Mix before serving. 

Serve this along with ho Dosas!

Garlic Pickle/ Lasun Achaar

garlic_pickle 002

For folks here in the United States hope you are having a pleasant thanksgiving long weekend. Unlike the hectic weekends we have been having over the past few weeks, we have been taking it easy and relaxing most of the time at home. The weather also has drastically changed, with temperatures sometimes reaching close to 0 C during nights and early mornings. Most of the time all I want to do is curl up with a book or a movie and sip on hot tea all day.

 So that is what I did on the first day of the holiday when I just took it easy, cooked some   pongal and watched some old sappy movies. The husband decided to spice up the food a bit and decided to make some spicy pickle. After looking for some recipes on the net, we finally settled for this one here. We were sure that the combination would tickle our taste buds and also provide from respite from the cold. We tried it and were pleased with the recipe; I am sure we will try it again soon.

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