Indian Spicy Garden

Capsicum Bulb Spring Onion Chutney

noreply@blogger.com (Indian Spicy Garden) — Sat, 03 Mar 2012 01:35:00 +0000

SpringOnionBellPepper Chutney

This is a healthy chutney which can be even used as a spread for the bread. If you plan for the weight reduction then this is the chutney you must try. Bell Pepper and Spring Onion has water content which greatly reduces the unwanted fat in your body. Continous usage of this chutney yields good result. Even Bottlegourd ( Lauki/Surrakai) reduces the fat in the stomach. But remember one thing Spring Onion is spicy. So reduce the amount of chilly which you think is required for the chutney.Remove just the tip of the Spring Onion leaves only. We need to use both the leaves and bulb of the Spring Onion in this chutney.

Ingredients

Capsicum/Bell Pepper	:	1 medium size
Bulb Spring onion	:	1 pack
Red chilly	:	2
Channa dal	:	1 tbsp
Mustard seeds	:	1/2 tsp
Urad dal	:	2 tbsp
Tamarind	:	small lemon size
Oil	:	1 tbsp
Salt	:	to taste
For Seasoning
Mustard Seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Oil	:	2 tsp
Curry Leaves	:	few

Bell Pepper and Spring Onion

Method

Wash the spring onion and discard only the tip of the leaves. chop it and keep it aside.

Wash the capsicum and roughly chop them.

Heat 1 tbsp of oil in pan add mustard seeds, Urad dal allow them to pop.

Add Channa dal, Red chilly , Tamarind fry it for about 30 sec

Put the bell pepper and spring onion in to it.

fry it and remove the rawness.

Now grind everything and make it to paste.

Pour this in the serving bowl. Add salt to taste.

Do the seasoning by adding 2 tsp of oil in a pan add mustard seeds.

Allow them to pop then add urad dal and curry leaves.

Pour this in to this chutney. Serve this with Idli or Dosai or spread for a bread.

Onion Tomato Chutney

noreply@blogger.com (Indian Spicy Garden) — Thu, 12 Jan 2012 21:45:00 +0000

Onion Tomato Chutney

Ingredients

Chopped Onion	:	1 no ( as big chunks)
Chopped Tomato	:	2 no ( as big chunks)
Red chilly	:	3
Channa dal	:	1 tbsp
Oil	:	1 tbsp
Salt	:	to taste
For Seasoning
Mustard Seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Oil	:	2 tsp
Curry Leaves	:	few

Method

Heat a pan with 1 tbsp of oil. Add Channal dal to fry then add Red chilly.

Add Onion and saute it as translucent.

Now add the Chopped Tomatoes in to it. Fry it for about 3 minutes.

Cool the mixture then put it in the mixer/blender.

Grind it as fine paste and then transfer it to the serving bowl.

Add salt to taste.

Heat a pan with oil. Add Mustard Seeds and allow them to pop.

Add Urad dal and Curry Leaves.Pour this in to the chutney.

Serve this with Idly (Idli), Dosa (Dosai)

Coconut Corrainder Chutney

noreply@blogger.com (Indian Spicy Garden) — Wed, 11 Jan 2012 14:30:00 +0000

Coconut Corrainder Chutney

Ingredients

Corrainder Leaves	:	1 Bunch ( Washed & Roughly chopped)
Split Skinned Black gram	:	2 tbsp
Channa dal	:	1 tbsp
Red Chilly	:	3 to 4
Asafoedita	:	a pinch
Tamarind	:	lemon size
Shredded Coconut	:	1/2 cup
Oil	:	1 tbsp
Rock Salt	:	to taste
For Seasoning
Mustard Seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Oil	:	1 tsp
Curry Leaves	:	few

Method

Heat a pan with 1 tbsp of oil. Add one by one Channal dal, Red chilly, Asafoedita, Split skinned Balck gram.

Remove it from pan once roasted then put it in the mixer/blender.

Cool the mixture then add coconut and Rock salt. Grind it to powder.

In the same pan add Corrainder Leaves fry it for a minute.

Add this in to the mixer with some water and make it as fine paste.

Trasfer this in to serving bowl.

Heat a pan with 1 tsp of oil.

Add Mustard seeds and allow it to pop.

Add Urad dal and Curry Leaves.Pour this over the chutney.

Serve this Chutney with Hot Idly or Dosa or spread this in sandwidch bread.

Tips:
Addition of Split skinned black gram gives nice taste to this chutney. If you don't have it replace it with whole black gram with skin or without skin.
Rock salt always increases the taste of the chutney. Otherwise use the regular salt.

Carrot Coconut Chutney

noreply@blogger.com (Indian Spicy Garden) — Mon, 09 Jan 2012 20:39:00 +0000

Carrot Coconut Chutney

Ingredients

Onion	:	1/2 Cup ( Roughly chopped)
Tomato	:	1/2 Cup ( Roughly chopped)
Carrot	:	1/3 Cup ( Roughly chopped)
Green chilly	:	4 to 5 no
Shredded Coconut	:	3 tbsp
Salt	:	to taste
For Seasoning
Mustard Seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Oil	:	2 tsp
Curry Leaves	:	few

Idly with Carrot Coconut chutney and Idly podi

Method

Heat a pan with little bit oil add Onion, Tomato, Carrot and Green chilly then fry it well for about 2 min to remove the rawness.

Cool the mixture then add coconut. Grind it in the mixture as a fine paste.

Trasfer this in to serving bowl and add salt to taste.

Heat a pan with 1 tsp of oil.

Add Mustard seeds and allow it to pop.

Add Urad dal and Curry Leaves.

Serve this Chutney with Hot Idly or Dosa.

Tips:

You can also add little bit chopped onion while doing seasoning. This enhances the taste of the chutney.
Taste the Carrot and coconut before cooking. If it is sweet increase the amount of green chilly.

Grandma's Chutney ( Mint + Corrainder +Coconut)

noreply@blogger.com (Indian Spicy Garden) — Mon, 09 Jan 2012 20:27:00 +0000

Grandma's Chutney ( Mint + Corrainder + Coconut)

Ingredients

Mustard Seeds	:	1/2 tsp
Urad dal	:	2 tbsp
Asafoedita	:	a pinch
Red Chilly	:	2 nos
Green chilly	:	2 nos
Tamarind	:	small lemon size
Ginger	:	1 inch
Corrainder Leaves	:	1 cup
Mint Leaves	:	1/2 cup
Shredded Coconut	:	1/2 cup
Roasted Channa dal	:	2 tbsp
Salt	:	to taste
For Seasoning
Mustard Seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Oil	:	1 tsp
Curry Leaves	:	few

Method

Heat a pan with little bit oil. Add Corrainder Leaves and Mint Leaves and fry them for a minute. Keep it aside.

Add little bit oil in pan then add Mustard seeds, Urad dal, Asafoetida, Red chilly and then green chilly once it is roasted then add tamarind and ginger.

Do not allow all the above ingredients to dark fry.

Now put this in mixer and add coconut and Roasted channadal then Grind it in the mixture in to fine powder.

Now add Corrainder Leaves and Mint Leaves with some water and make it as a fine paste.

Trasfer this in to serving bowl and add salt to taste.

Heat a pan with 1 tsp of oil.

Add Mustard seeds and allow it to pop.

Add Urad dal and Curry Leaves.Pour this in to the chutney.

Serve this Chutney with Hot Idly or Dosa.

Tips:

This chutney can be taken for travelling but in that case fry the coconut too in little bit oil for some time. This is used as a travel chutney long back by our grandmother.

Mango Masala Vadai

noreply@blogger.com (Indian Spicy Garden) — Mon, 09 Jan 2012 20:04:00 +0000

Tangy Mango Masala Vada

Ingredients

Bengal Gram / Channa Dal	: 1 cup
Shredded Mango	: 1/2 cup
Red Chilly	: 4 nos
Fennel Seeds	: 1 tsp
Onion Chopped	: 1/4 cup
Ginger	: 1 inch piece
Asafoedita	: pinch
Curry Leaves	: 2 brig (chopped finely)
Salt	: to taste
Oil	: to deep fry

Method

Soak the Channa Dal with Red chilly for about 2 hours.
Grind the Channa Dal with Red Chilly, Ginger, Fennel Seeds with very little water like a coarse paste.
Add Onion,Curry leaves, Shredded Mango and Salt to taste then mix it well with dough.
Make small balls from this coarse paste then flatten it in the palm like a vada.
Heat oil in a pan and deep fry them until golden brown in medium heat.
Mango Masala Vada is ready to serve with Hot Tea or as a evening snack.

Tip: You can also add little bit chopped Corrainder Leaves/Cilantro in this mixture.

Tomato Chutney

noreply@blogger.com (Indian Spicy Garden) — Fri, 30 Dec 2011 19:17:00 +0000

Tomato Chutney

Ingredients

Onion	:	1 no
Tomato	:	2 no
Green chilly	:	3 to 4 no
Salt	:	to taste
For Seasoning
Mustard Seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Oil	:	2 tsp
Curry Leaves	:	few

Method

Grind the onion, Tomato and Green chilly to a fine paste.

Heat a pan with oil. Add Mustard Seeds and allow them to pop.

Add Urad dal and Curry Leaves.

Add the Tomato paste, Salt to taste then cook it for 3 to 4 minutes.

It will turn in to red color.

Serve this with Idly, Dosa

Carrot Egg Poriyal

noreply@blogger.com (Indian Spicy Garden) — Fri, 30 Dec 2011 18:36:00 +0000

Carrot Egg Poriyal

Ingredients

Carrot	:	2 nos
Egg	:	2 nos
Green Chilly	:	4 nos (Divided)
Chopped Onion	:	4 tbsp (Divided)
Turmeric	:	1/4 tsp
Pepper	:	1/2 tsp
Salt	:	to Taste
For Seasoning
Oil	:	2 tsp
Mustard Seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Curry Leaves	:	1 brig

Method

Peel the skin and Shred the carrot and keep it aside.

Break two eggs and beat it well.

Add Turmeric, Pepper, 2 tbsp of Chopped Onion, Chopped Green chilly ( 2 nos) and Salt in the Egg mixture and mix it well.

Heat a pan with Oil. Add mustard seeds.

Allow them to pop then add urad dal and curry leaves.

Add Onion, chopped Green chilly ( 2 nos) and fry it.

Now add the Carrot. Sprinkle some water and Salt to taste.

Cover the Pan and cook it for 3 minutes in medium heat.

Make a well in a center of the pan once carrot is cooked add Egg Mixture and allow them to cook.

Cook this for about 2 minutes.

Mix the Egg well with Carrot and cook for another 1 to 2 minutes.

Garnish it with Corraindar Leaves.

Serve this with Sambar, Tamarind curry

Note : Limit one Egg per Carrot

Potato with freshly Ground Masala

noreply@blogger.com (Indian Spicy Garden) — Fri, 30 Dec 2011 17:53:00 +0000

Ingredients

Potato	:	1 Big size
Garlic	:	1 Clove
Turmeric	:	1/4 tsp
Onion	:	2 tbsp
Dry Red Chilly	:	2 nos
Ginger	:	1 inch
Lime Juice	:	1 1/2 tsp
Salt	:	to taste

Method

Peel the potato and cut in to cubes.

Grind the Red Chilly, Garlic, Ginger,Turmeric,Salt in the mixer/blender

Add the Onion and pulse it for 3 times.

Well Coat the Potato with the ground masala.

In a pan take 1/4 cup of water and put the Potato mixture

Allow it to cook well. mix it in between.

Once Potato is cooked allow all the water to be evaporated.

Add 3 tsp of oil in it and fry it well for about 3 minutes. ( Do not cover the pan while doing this)

Garnish with Corrainder Leaves and finish it off with Lime Juice.

Serve this with Lemon or Lime Rice, Sambar

Note: Lime Juice is must in this recipe. Do not cook the Potato after the addition of lime juice.

Beans Carrot Poriyal

noreply@blogger.com (Indian Spicy Garden) — Mon, 26 Dec 2011 00:07:00 +0000

Beans Carrot Poriyal

Ingredients

Beans	:	1 cup
Carrot	:	1/8 cup
Shredded coconut	:	1 1/2 tbsp
Onion Chopped		2 tsp
Slit green chilly	:	2 to 3 nos
For seasoning
Oil	:	1 tsp
Mustard seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Curry Leaves	:	few

Method

Finely chop the Beans and Carrots or chop them as square shape.
In a bowl put the beans and carrot and wash it well to coat each vegetable with water.
Add 3tbsp of water in to the bowl and cook it in the microwave for about 2 1/2 minutes.
Heat Oil in a pan. Add Mustard Seeds and allow them to pop.
Add Urad Dal and Curry Leaves.Then add finely chopped Onion.
After 30 sec add Slit green chillies.
Now add the cooked Beans and Carrot in to the pan and fry it for about 4 min in medium heat.
When the water is evaporated , add Grated Coconut and switch off the Stove.

Note: Do not add too much off water while cooking the beans.

Coconut Chutney

noreply@blogger.com (Indian Spicy Garden) — Mon, 26 Dec 2011 00:06:00 +0000

Coconut Chutney with Crushed Mustard Seeds

Ingredients

Coconut	:	1 cup
Roasted Channa dal	:	2 tbsp
Green chilly	:	3 nos
Salt	:	to taste

For Seasoning
Oil	:	1 tbsp
Mustard Seeds	:	1/2 tsp
Urad dal	:	1/2 tsp
Curry Leaves	:	few

Method

Grind the Coconut, Roasted Channa dal and Green chilly with some water and make it as Thick paste.
Heat a pan with oil and add mustard seeds.
Allow them to pop. Add Urad dal.
Put it in the mixer and pulse it twice to release the flavour of Mustard.
Pour the chutney in the bowl. Fry the Curry Leaves with little bit oil.
Decorate the Chutney. Serve this with Idli or Dosa

Note: Do not grind it after add the mustard seeds in the Chutney. Only pulse it one time.

Seppakilangu Varuval

noreply@blogger.com (Indian Spicy Garden) — Tue, 20 Dec 2011 22:29:00 +0000

Ingredients

Seppakilangu : 4 nos
Red Chilly powder : 1 Tbsp
Turmeric : ½ tsp
Rice Flour : 2 Tbsp
Besan/Gram flour : 11/2 Tbsp
Asafoedita : a pinch
Salt : to taste

Method

1. Wash the Seppakilangu and put it in the cooker with 2 cups of water.

2. After 3 whistles switch off the gas. Seppakilangu should be well cooked.

3. Remove the skin from the Seppakilangu.

4. Cut it in to small round discs.

5. Take the discs in a plate then sprinkle all the ingredients mentioned above over that.

6. Mix it well. Now sprinkle some water to coat the masala on Seppakilangu.

7. Take 3 tbsp of oil in a frying pan and shallow fry the first batch in both sides until it becomes golden brown.

8. Repeat the process till you finish the seppakilangu.

9. Seppakilangu Varuval is ready!

Soya Nuggets Kuruma

noreply@blogger.com (Indian Spicy Garden) — Tue, 20 Dec 2011 22:01:00 +0000

Ingredients
Onion : 1 medium size

Tomato : 2 medium size

Soya Nuggets : ½ cup

Green peas : ¼ cup

Potato : 1 medium

Corrainder powder : 2 tbsp

Chilly powder : ¼ tbsp

Ginger Garlic Paste : 1 tbsp

Oil : 3 tbsp

Corrainder leaves : 2 tbsp ( chopped)

For Masala

Oil : 1 tsp

Shredded Coconut : ½ cup

Greenchilly : 5 nos

Poppy seeds : 1 tsp

Fried Channa dal : 1 ½ tbsp

Fennel Seeds : 1 tsp

For Seasoning

Cinnamon : 1 piece

loves : 3 nos

Bay Leaf : 1

Method

1. Take 1 cup of water in Soya Nuggets . Add salt and put it in the microwave for about 2 minutes.

2. Wash the Soya nuggets well once it is cooked. Squeeze the water from the Soya Nuggets completly. Keep it aside

3. Slice the Onion. Cut the Tomato into cubes.

4. Cut the Potato in the cubes

5. Add 1 tsp of oil in a pan to fry the Poppy Seeds, Slit Green Chilly, Fennel Seeds for about one minute

6. Take it out and put in the mixer/food processor.

7. Add Coconut , Fried channel dal and make it as a fine paste by adding some water.

8. In a pan add 3 tbsp of oil then fry the cinnamon, Cloves, Bayleaf.

9. Now add Onion when it is translucent, Add Ginger Garlic paste . After 30 sec add Chopped Tomato in it.

10. Add Corrainder powder, Chilly powder then add the veggies as well as Soya Nuggets.

11. Fry it for a minute then add the ground masala .Simmer it for 3 min then add 2 1/2 cup of water in it. Increase the heat to high.

12. Add Salt to taste.Once it comes to boil put it in the medium heat for about 7 minutes.

13. Then Simmer the Gas for about 5 minutes.

14. Finish it off with Corrainder Leaves.

Tips: Soya Nuggets tends to observe water. Add more water if needed.

Soya Nuggets Masala Vada

noreply@blogger.com (Indian Spicy Garden) — Mon, 19 Dec 2011 18:52:00 +0000

Tempting Soya Nuggets Masala Vada

Ingredients

Bengal Gram / Channa Dal	: 1 cup
Soya Nuggets	: 1/2 cup
Green Chilly	: 4 nos
Fennel Seeds	: 1 tsp
Garlic Clove	: 1
Ginger	: 1 inch piece
Asafoedita	: pinch
Curry Leaves	: 2 brig (chopped finely)
Salt	: to taste
Oil	: to deep fry

Method

Soak the Channa Dal for about 2 hours.
Cook the Soya Nuggets in microwave for about 2 mins with water and salt to taste.
Wash the Soya Nuggets twice to remove any flavor and squeeze them nicely.
Grind it in the Mixer/ blender.
Grind the Channa Dal with Green Chilly, Garlic and Ginger with very little water like a coarse paste.
Add Curry leaves and Salt to taste.
Make small balls from this coarse paste then flatten it in the palm like a vada.
Heat oil in a pan and deep fry them until golden brown in medium heat.
Soya Nuggets Masala Vada is ready to serve.

Tips: You can also try with half of red chilly + Half of green Chilly

Kadhamba Bajji - Mixed Vegetables Fritter

noreply@blogger.com (Indian Spicy Garden) — Mon, 19 Dec 2011 18:28:00 +0000

Kadhamba Bajji

Ingredients

Carrot Julian	: 1/4 cup
Beet Root Julian	: 1/4 cup
Potato Julian	: 1/2 cup
Beans Julian	: 1/4 cup
Gram [Besan] Flour	: 2 tbsp
Rice Flour	: 2 tbsp
Corn Flour	: 2 tbsp
Red Chilly Powder	: 1 tbsp
Turmeric	: 1/2 tsp
Asafoetida	: 1/4 tsp
Salt	: to taste
Oil	: to deep fry

Vegetables for Kadhamba Bajji

Method

Mix all the ingredients except salt and sprinkle some water to coat the flour with the veggies.
Heat Canola oil in pan for deep frying.
Add Salt to taste in to the mixture and mix it well.
Once the Oil is hot, fry the coated veggies in medium heat until golden brown.
Serve hot with Tomato ketchup and Ginger Tea.

Note: This fry becomes soggy if we keep it for longer time after fry. Serve them hot and enjoy.

Tips: Add salt only before you fry the Kadhamba Bajjis. Adding salt in earlier stage causes the veggies to release moisture.

Pasi Paruppu Payasam

noreply@blogger.com (Indian Spicy Garden) — Mon, 19 Dec 2011 17:37:00 +0000

Ingredients

Green Gram	: 1/2 cup
Water	: 1 1/2 cup
Jaggery	: 1/2 cup
Milk	: 1/2 cup
Ghee	: 2 tbsp
Cashew Nuts	: 5 to 6 nos
Raisin	: 10 nos
Cardamom Pods	: 2 nos

Method

Dry roast the green gram and keep it aside.
Add 1 1/2 cups of water and put the roasted green gram in the pressure cooker for 3 whistles.
Add Jaggery and mix well until it melts. Then add 1/2 whole milk.
Simmer it for about 5 minutes.
Crush the Cardamom pods and add it to the Payasam.
Fry cashews and raisins in the Ghee and garnish the Payasam.
Pasi Paruppu Payasam is ready.