Showing posts with label Chutney/Podis/Pickles. Show all posts
Showing posts with label Chutney/Podis/Pickles. Show all posts

Sunday 28 March 2021

ALLAM PACHADI II GINGER CHUTNEY II ANDHRA SPECIAL

 Allam means ginger/adrak.  A spicy pickle made out of this goes well with idly, dosa, adai and even with rice, ghee or sesame oil.  This is an Andhra delicacy.  Since for quite some time, I wanted to try this and could do it only yesterday.

 It is made with peeling and crushing ginger and mixing with the tamarind pulp and fried Urid dal, Red chilli, Curry leaves etc.

Link from youtube channel is here:




Let us look at the recipe now:
 

 

Tuesday 5 January 2021

BITTER GOURD CHUTNEY POWDER II KARELA CHUTNEY POWDER II KAIPAKKA CHUTNEY POWDER

I am very fond of Bitter gourd and made various dishes with it.  Here is another dish which is a chutney powder which goes well with dal rice, curd rice, dosa, idli etc. I personally like it.  If you are bitter gourd lover, you can try this definitely. 

Easy to make and healthy to eat.


Video link:



Wednesday 19 February 2020

Monday 27 May 2019

MUMBAI SANDWICH MASALA l SANDWICH MASALA l HOW TO MAKE SANDWICH MASALA AT HOME

Sandwich is a filling dish any time you can have.  Mumbai road side sandwiches are so yummy with the Green Chutney, Butter spread on it along with some sliced Cucumber, Onion, Tomato and Boiled Potatoes, Beetroot with the Sandwich Masala is mouth watering.  If you are a cheese lover, some Cheese on top of it is heavenly.



HOME MADE CHAAT MASALA l CHAAT MASALA POWDER l CHAAT MASALA

You will get Chaat masala in the market ready made. What about the home made one which gives a better aroma and taste. Try this. Chaat Masala gets its distinctive flavor from the black salt used to make it. Though often used as a spice in cooking, Chaat Masala is mostly used as a garnish on salads, Chaats (a generic name for hot, tangy, sweet nibbles), drinks like Indian lemonade, curries, daals, butter milk and Dahi vada etc. Sometimes, even I use it for sandwiches too.

Video:  


 HOME MADE CHAAT MASALA l CHAAT MASALA 


Tuesday 21 May 2019

PAV BHAJI MASALA POWDER l HOME MADE PAV BHAJI MASALA l CHUTNEY/PODIS/PICKLES

Pav Bhaji is a street food specially in Mumbai.  The Yummy Bhaji with butter and buttered Pav is lip smacking dish you can enjoy anytime anywhere in Mumbai.

I like to make this for only one reason as almost all the vegetables you can add in this and feed the children those who are not eating certain vegetables.

Since this is a dish prepared very often at home, I thought of making the Masala powder at home and here it is.




Monday 13 May 2019

GRILLED MANGO CHUTNEY l CHUTTA MANGA CHUTNEY l MANGO CHUTNEY

During Mango Season, i.e. summer, you get lot of  Raw Mangoes.  We make pickle, Ada Mangai, Aam ka Panha, Use it for making Amchur Powder i.e. Dry Mango Powder etc. Another interesting recipe is Panha Thandai.

Here I prepared slightly different manner.  I grilled the same, removed the pulp.  Similarly, grill the Green chilli also.  If you wish you can use red chilli too but while grilling be careful.


Wednesday 17 April 2019

PACHA KADU MANGA l TENDER RAW MANGO CHUTNEY

Pacha Kadu Manga l Tender Raw Mango Chutney is made with Tender Raw mangoes during the season and served with Mild Kootu, Molagootal and rice.  This is also served as a Pachadi during Sadhya. No cooking involved in this except the tempering.

It is like a raita you can say but it is slightly sour in taste.  In order to balance the sour taste of it, you can add more quantity of Coconut but I prefer the sour taste in it.

Video: Pacha Kadu Manga l Tender Raw Mango Chutney

BISIBElE BHAT MASALA l HOW TO PREPARE MASALA FOR BISIBELE BHAT

I have already posted recipe of Bisibele Bhat (with Lapsi and Normal rice) and  uploaded Video also in my youtube channel rasavinsuvai.

Here I am sharing only the recipe of Masala for the same.


Video: Bisibele Bhat Masala

Wednesday 10 April 2019

GOOSEBERRY GUN POWDER l MANGO GUN POWDER l NELLIKKA MILAGAI PODI l MANGO MILAGAI PODI

For a change, I tried the Gooseberry Gun Powder and the Mango Gun Powder today.  Since I did not separately shoot the Video, I combined both the recipes and posting together since all the ingredients are same except the Mango and the Gooseberry.

It is slightly different than the normal Gun Powder which we make in the South Indian Household.

Since I had some dried Gooseberry in stock and Mango also which I had  dried and kept for making Amchur Powder i.e. Dry Mango Powder, it was easy for me to prepare these two Gun Powders and am sharing with you all.  Hope you all will like it.









Mango Gun Powder     
 Gooseberry Gun Powder









Thursday 4 April 2019

UPPU MANGA CHUTNEY l SALTY MANGO CHUTNEY

Uppu Managa means Salty Mangoes. The Tender Mangoes are put in Salt Water. Water is boiled with Salt, cooled and then the mangoes are put in. As days pass, the colour of mangoes will become change and they will become tender. We use this mango to serve with Kanji, Curd Rice and make Chutney. When it become very soft like we can mash it with our hands, that time it is made as Arachukalakki with Curd. 

Tuesday 2 April 2019

UPPU MANGA l TENDER MANGOES IN SALT WATER

Uppu Manga means Salty Mangoes.  This is prepared during the summer season when lots of Tender Mangoes are available and it stays for a longer period.

We can use Tender Mangoes as well as the seeds are matured those mangoes also you can use.  But I prefer to use the tender mangoes  which are in size around 20-25 gms.

We  make Chutney out of this or consume as it is with Kanji, Curd Rice,Dal Rice etc.

Let us look at the recipe now:



Uppu Manga l Tender Mangoes in Salt Water


Saturday 30 March 2019

COCONUT CHUTNEY FOR IDLI l DOSA l UPMA l VENPONGAL

Coconut Chutney is made with Coconut, Green Chilli, Roasted Gram, Ginger, Salt etc.  is served with Idli / Dosa / Upma /Vada / Ven pongal.  It is very easy to prepare and tastes good with many dishes mentioned above.






Wednesday 27 March 2019

MULTIGRAIN GUN POWDER l MULTIGRAIN MILAGAI PODI

Gun Powder or Milagai Podi is mixed with ghee or oil and served with Idli/Dosa.  This powder I also use it in making dry subzis.

Normally, the Gun Powder is made with Urid dal/Red chilli/Sesame seeds/Asafoetida/Salt/Curry leaves/Coriander seeds.  Some people also add Bengal Gram (Chana dal).

Here I have used Bengal Gram, Urid dal, Moong dal, Masoor dal, Tuvar Dal, White Sesame Seed, Asafoetida, Red chilli.  You can also use  Kulith (Horsegram), Black Pepper, Peanut etc.






Multigrain Gun Powder l Multigrain Milagai Podi


BHARILYO AMLYO l STUFFED MANGO PICKLE l GOAN STYLE

Bharilyo Amlyo is a Goan Style Pickle and is shared by one of my friend who is from Goa.  Since the Mango season is on now, I thought of posting this recipe so that you all can enjoy this delicious pickle.

All you need is tender mangoes weighing around 25 -30 gms and the seed also should be tender which we have to remove from the mango before making the pickle.

Let us look at the recipe now:







Saturday 23 March 2019

HOW TO MAKE DRY MANGO POWDER l AMCHUR POWDER l HOME MADE AMCHUR POWDER

Indian foods are flavoured with many spices which gives unique taste and flavour to the food.  The dry mango powder is sour in taste and added for tanginess in food.  You can use it instead of tamarind, lime because of the sour taste.

Usually, the dry mango powder is prepared with raw mangoes which should be white in colour inside the mango.  However, I brought the mango and the colour was yellow inside still I made it because it was very very sour.





Sunday 17 December 2017

GREEN CHILLI CHUTNEY l MIRCHI KA TECHA l PACHA MILAGAI CHUTNEY

Mirchi ka techa is prepared with Green Chilli and Garlic.  It is a Maharashtrain dish prepared to serve along with Bhakri and   Thalipeeth. If you are ready to have some spicy item, this is one for you.

Now let us look at the recipe: 









Sunday 13 August 2017

LEFT OVER LIME RIND PICKLE

This pickle with the left over rind is good to make the simple pickle.   Every day, you must be using one or two lime in your house.  What you have to do is after removing the juice, do not throw the rind.  Chop them finely.  Put them in a glass jar and add some salt in it.   Rest of the details, read the recipe below:

Pickles are part of Indian Cuisine.  Without pickle, the food is  incomplete.  Here is a pickle made out of the left over lime rind which we normally throw out or use to put in aluminium cooker to prevent it becoming black or use it for cleaning the brass vessels.

In Indian household, the lime is part of most of the cuisine as well as used for nimbu pani specially in summer.  Some people make the concentrated lime juice and store in fridge and whenever required, add water and drink it with salt and sugar.

Lime are good source of potassium, vitamin A, B, C and D, Calcium and Magnesium.  It rejuvenates the skin, improves digestion, fights infections, helps with weight loss, lowers blood sugar, reduces heart disease, prevents cancer,reduces inflammation etc.

A dash of lime juice in hot water in the morning helps in reducing the weight.



Let us look at the recipe now:

clik here for video


Monday 3 July 2017

LIME PICKLE, NIMBU KI ACHAR, NARANGA UPPLILITTATHU, NARANAGA URUGAI

Lime Pickle is very easy to make and can be served with paratha, any varieties of dal rice, pulao, curd rice etc.  We always make pickles and store it for years together as per the tradition and practice in each and every household.  Varieties of pickles are made during summer season.

This lemon pickle is very easy to make and can start consuming after three days.  You can either cut it into  very small  pieces or into eight pieces.  Always make fresh  in small quantities and finish it off.  If you are in for the traditionally way of making it, then can make it and store it for years together.

Here I am showing video of lime pickle.

I have taken  a very small  quantity for easy preparation.   Here is the recipe




Saturday 20 May 2017

KADALA PARUPPU CHUTNEY, BENGAL GRAM CHUTNEY, CHANA DAL CHUTNEY

Kadala paruppu or bengal gram chutney is my favourite.  Always, the child hood memory flashes when I make this chutney.  One of my classmates, periamma i.e.  aunty  used to make this chutney along with phulkas on those days way back in 70's when I was a student,  I am talking about.  She used to cook the food  in the kummatty i.e. coal based stove.  The taste of that chutney and phulkas she used to give to us during those days,  I still remember.  However, today, I served it along with the dosa.

I prefer this chutney rather than the normal coconut chutney we make,  I am sure, you will also like this.

Let us look at the recipe now: