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Hot And Spicy - Chutney Special

Vanka Subbalakshmi
08/13/2003

What does grandma do when she visits the USA? Put her expertise to work and innovate with chutneys that are authentic, exotic and delicious. Try this out and print it to add it your special collection.

Cucumber Pachadi
4 to 5 fresh cucumbers
2 tsp of roasted sesame powder (dry roast the seeds and grind to powder)
2 tsp of rice flour
2 tsp of mustard seeds
tsp turmeric
2 green chilies
1 dry red chili
2 tbsp of tamarind paste
2 tbsp of molasses or gur
A small bunch of cilantro

Peel and cut the cucumbers to small pieces. Add 1 tbsp salt and leave it for 10 minutes. Drain to remove the excess water and keep aside. Save the water
In a blender add the rest of the ingredients and make a paste. Add to the drained cucumbers. Mix well and garnish with cilantro

Red Pepper Pachadi

2 large red peppers
3 tbsp tamarind
tsp turmeric powder
1 tsp roasted fenugreek powder
2 tsp red chillie powder
1/2 tsp of Hing or Asafetida
salt to taste
3 garlic flakes cut into small pieces

Blend the red peppers, turmeric, salt and tamarind in a blender or mixie. Roast the fenugreek seeds till there are dark and powder them. In a little oil in a pan add mustard seeds and hing. Pour into a bowl and immediately add the fenugreek powder and the chillie powder and the fried garlic pieces. Add the chutney paste to these spices. Exotic red pepper chutney is ready.

Roasted Toovar Dal Chutney

4 tbsp Toovar dal roasted to a golden brown
2 tbs tamarind paste
salt to taste
3 garlic pieces
1 tsp Urad Dal
tsp Jeera
sprig of curry leaves
5 red chillies
a pinch of Hing or Asafoetida

In a little oil add seasonings urad dal, Jeera and red chilies and hing and curry leaves. Grind all these with the roasted toovar dal and tamarind with the flakes of garlic.



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