A simple delicious chutney is a great way to start a meal in andhra.It is a common practise to have this chutney as a accompaniment with rice. However this goes well with rotis too. Here is the recipe.

Ingredients

• 250 gms ridge gourd
• 1 1/2 tbsp urad dal
• 4 red chillies
• 1 tsp jeera/cummin seds
• 1/2 tsp mustard seeds
• pinch of fenugreek seeds
• pinch sugar
• little tamarind
• 2 tsp oil
• salt to taste

For tempering

• 1/4 tsp mustard seeds
• 1 red chilli
• pinch of hing/asafoetida
• 1 spring curry leaves

Procedure

Wash the ridge gourd and chop it into medium size chucks.Keep aside.

Heat 1 tsp oil in a pan, add urad dal, cummin , mustard and fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Transfer it then to a plate.Once it cools grind to a fine powder.

In the same pan add 1 tsp of oil and the choped ridge gourd and fry for 1-2 minutes or until it becomes translucent. Do not overcook it. Switch off the flame.

Once it cools add the ridge gourd to the above grinded powder with tamarind,salt,sugar and grind to a fine paste.

Transfer it to a serving bowl.

Prepare the tempering with 1 tsp oil in a pan.Add mustard seeds,hing. Once it splutter add the red chillies and curry leaves and saute it for 1/2 min and immediately pour it over the chutney.

Mix and serve it with rice or chappati.

Note: 
1.Do not peel the ridge gourd as it gives a unique flavor and it is full of fibre.
2.Do not overcook the ridge gourd as it will loose its flavor. 

 

Source: 

This pickle is made with the freshest, recently harvested ginger. If you use old ginger, the pickle may taste spicier and more pungent. It does have a bite due to ginger, whether it's new or old.

Navu Aadu nu Athanu

New Ginger Pickle

Ingredients

• 1 knob of freshly harvested ginger, peeled & minced or grated
• salt to taste
• 1 or 2 lemons, freshly squeezed

Method

1. Mix all the ingredients.

2. Adjust lemon juice so the ginger pieces are covered with lemon juice.

3. Store in an airtight glass bottle or jar. Refrigerate.

Note -

1. This pickle comes handy while making any chutney that requires ginger. Just take a spoonful or so from the jar and add to your blender. Just make sure that the spoon your are using to dip in the jar is clean and dry.

2. This pickle is also considered good for any indigestion problems.

3.If you grate the ginger, lots of juice comes out. Do add that juice to the pickle. If you are going to chop instead of grating, please make sure that the ginger is very finely minced.

 

Source :  Enjoy Indian Food

Curry leaves are highly valued as a seasonings in the Indian cooking. My mother always insist me to have the curry leaves along with the dish as it gots its own medical values. And this kind of thuviyal is the best way to serve the kids & people of all ages. It taste great with rice & idlies too.

Ingredients :

1. Curry leaves - 1 cup
2. Grated coconut - 1/2 cup
3. Urad dal - 1 tbsp
4. Tamarind pulp - 1 tsp
5. Salt to taste
6. Red chillies to spice (arround 3 to 4)
7. A pinch of hing
8. Oil - 1 tbsp

Method :

1. Heat oil in the pan, add urad dal, hing, red chillies and curry leaves. Saute till little crispy.

2. Add grated coconut & fry it for a min till light brown in color. Allow it to cool.

3. Grind the coconut mixuture along with the tamarind & salt to taste to smooth paste.

Serve it with rice.

Sourece: Cooking With Swapna

procedure its very simple here it is.........

• chicken(small pieces)...1kg
• chilli powder 1 cup
• salt 8 tbs
• garlic 8 to 10 pieces
• lime juice 1 cup
• avala powder 1 tbs
• menthula powder 1/2 tbs
• avaluu 1 tbs

procedure......

1st water tesukoni heat cheyyandi tarvatha andhulo veniger koncham vesi chicken kaasepu boil cheyyandi konthasepu tharvatha water pinaa white ga waste antha vasthundi aaa wastage ni tesesi chicken ni tissue papers tho clean cheyyandi....

2nd ....oil tesukoni baga heat cheyyandi eppudu pakkana pettina chicken ni baaga fry cheyyandi baga fry ayyaka chicken tesi pakkana pettukondi

3rd eppudu oka bowl tesukoni andhulo chilli powder,salt,lime juice,avala powder,menthula powder and garlic pieces vesi baaga mix cheyyandi then oka oil pan tesukoni andhulo oil(oil yekkuva tesukondi yendhukantey chicken pieces ani aa oil lo munipovali) posi heat cheyyandi eppudu avalu andhulo veyyandi avalu fry avinna tarvata gas stow switch of chesi aaa oil lo chicken pieces and kalipi pettukunna mix ni andhulo vesi motham kaliselaga mix cheyyandi....

antey finish eppudu aaa chicken pickle ni challarey daka pakkana vunchandi challa padina tharuvatha oka plastic or stell jadi ni tesukoni andhulo veyyandi mutha tight ga pettandi air leak avvakudadhu 1day alavunchandi antey.........

chicken pickle ready to eat..................

note: chilli powder,salt and oil yekkuva veyyandi.......

Please note that I am not talking about the national language of India which is Hindi but a south canara pickle which is HinDi. :-D

HinDi

Gooseberry Pickle

Ingredients

• 1 cup gooseberries/Awla/Amla
• 1/2 tsp salt or per taste
• 1/4 tsp fenugreek powder
• 1 tsp chili powder
• 
  

Method

1. Mix all the ingredients except grind ingredients

2. Pour in a clean glass bottle.

3. Keep it under sun for 2 days, shaking the bottle every now and then.

4. Grind with cilantro and green chilies

5. Serve immediately.

Note -

1. Store the leftovers in a refrigerator and use within 4 days.

2. The gooseberry that I get here in US are very tender. They are almost seedless. So my proportion is based on these tender, small, seedless gooseberries. For Indian variety, you may need more salt.
3. Traditionally, grandma used to make this pickle on a large proportion.

Source: Enjoy Indian Food

Allam Pachadi.

Ginger is peeled and chopped up. It is then ground into paste along with green chiles, tamarind and jaggery. This chutney is condensed with huge flavors. So use sparingly. Serve tasty ginger chutney with idly, dosa, utappam, etc…
Makes: around 1/2 Cup of Tasty Ginger Chutney.

Ingredients:

• Ginger 6 – 8 inch Piece
• Green Chiles 2 – 3
• Jaggery 2 – 3 inch Block
• Tamarind 5 inch Piece
• Salt to taste
• Oil 1 tsp

Method of preparation:

Soak tamarind in little bit of hot water for sometime.
Peel, wash and roughly chop ginger.
Remove stems, wash and slice the green chiles.
Mash jaggery to make it easier for grinder to grind.

Heat oil in a pan on medium heat, add green chiles.
Fry for couple of seconds, add ginger, fry briefly and remove from heat.

Cool the mixture for couple of minutes and grind it along with jaggery, tamarind and salt.
When the mixture becomes thick paste, remove the ginger chutney onto a bowl.
Serve ginger chutney with idli, dosa, utappam, roti etc..
Notes: Make sure not to over fry the ginger.

Source: Talimpu

I have been cooking long enough that I don't need to call my mother for recipes. However, there are some exceptions. Yes, as usual. :) One of those exceptions is pickle making since I don't happen to make them regularly as finding certain key ingredients locally is next to impossible. I still manage to prepare whatever is feasible here since spicy pickles are an integral part of our cuisine. Andhra households need pickles to perk up their food and especially, a good variety of them to beat the humdrum. This mamidi allam pachadi is one of those and the recipe comes from my mother.

As the name suggests, mamidi allam / mango ginger is a root vegetable belonging to the ginger family. The regular ginger and the mango ginger differ in the flavor factor. Exploding with fragrance and flavors of a raw mango and ginger combo, the mango ginger stands way apart from the regular ginger though appearing similar. Check Bharathy's blog for the image of the ginger mango. The ones I get here are smaller versions of the ones available in India and almost similar to turmeric roots in appearance. I think her image is the better representation of the real deal. :)

I usually post about the stuff I have made in my kitchen. This particular pickle recipe and the quantities are from my mother. My mother said that this is a standard recipe but she gave approximations for the jaggery, salt and chili powder quantities. And so follow your discretion while following this. :)

This can be stored for longer periods. I have mine over for three years now, refrigerated. It can be eaten with rice and ghee or can be served as an accompaniment to many Indian breakfast dishes.

Ingredients:

• 250 gms mango ginger
• 100 gms tamarind
• 4 -5 Tbsp chili powder
• 2 Tbsp salt
• 2 Tbsp jaggery
• Tadka: Oil, 1 tsp mustard seeds and a pinch of asafoetida
• And a moisture free area to work

Method:
1. Wash the mango ginger roots and let dry. Then peel and grate them.
2. Grind all the ingredients into a smooth paste with out adding any water.
3. Heat the oil and add the mustard seeds and asafoetida. When the mustard seeds start to crackle, turn off the stove. Let cool and then add this tadka to the ground pachadi and mix well. Store in a clean, dry ceramic / glass jar.

Source: Veggie Platter

Palakura Tomato Chutney.

Fresh spinach is chopped and fried in oil along with spices. Tomato is also cooked along with spinach. They are then ground into smooth paste along and mixed with seasonings. The spinach tomato chutney can be served with steamed rice or with idly, dosa etc…
Makes: around 4 Servings of Spinach Tomato Chutney.

Ingredients:

• Spinach 3 Cups Packed
• Tomato 1 Large
• Tamarind 1 inch Piece
• Turmeric Powder a big Pinch
• Green Chiles 2 – 3
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Wash, chop off hard stems and roughly chop spinach leaves.
Wash and roughly chop the tomato.
Remove stems, wash and roughly chop green chiles.
Soak tamarind in few tablespoons of warm water for couple of minutes.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, remove a tsp of the tempering along with curry leaves onto bowl.
Then add chopped green chiles and tomato.
Cook till tomato softens a bit, stir in chopped spinach, soaked tamarind, turmeric powder and salt.
Cook till spinach wilts completely.
Cool the cooked ingredients to room temperature and grind it into smooth paste using a blender.
Garnish with reserved tempering and serve spinach tomato chutney with idly, dosa etc…
Notes: Make sure to cook the spinach well.

Source: Talimpu

Have you ever prepared anything as Indianised version of chutney or side dish using Leeks?? if not just go throw this interesting spicy as well as mildly tangy chutney with leeks...My H love crispy dosas and he always need two or three side dishes to enjoy either idli or dosas...Sometimes i have to break my head to cook up something new of else revisited chutney to serve him happily, this time i prepared this delicious chutney or thuvaiyal using leeks,ginger,garlic,coriander seeds, curry leaves,red chillies and tamarind..Needless to say this thuvaiyal tastes marvellous as side dish for dosas,with sambhar rice and i loved it..

Ingredients:

• 1cup Leeks (chopped finely)
• 1tbsp Ginger (chopped)
• 6nos Garlic cloves
• 1tbsp Coriander seeds
• Few curry leaves
• 4nos Dry red chillies
• 1no Tamarind (blueberry size)
• Salt
• Oil
• 1/2tsp Mustard seeds
• 1/4tsp Urad dal
• Few curry leaves

Method:
Heat few drops of oil, fry the chopped ginger, garlic cloves, dry red chillies, coriander seeds and curry leaves until they turns brown, take them in a mixie, now add the chopped leeks to the same pan and fry until they shrinks a bit...Take this sauteed leeks along with the fried spices,tamarind, grind as bit coarse paste with enough salt and water..

Meanwhile heat enough oil, let splutters the mustard seeds, urad dal and curry leaves, add this temperd spices to the grounded paste, mix well and serve as side dish..

Source: Priya's Easy N Tasty Recipes

A simple,quick,spicy and prefect pair for crispy dosas is this delicious onion and garlic chutney, with some chopped onions, garlic, red chillies and few flax seeds this chutney is truly a prefect side dish to enjoy without any guilt..Just sauté the veggies and grind them as bit coarse paste with enough salt and serve them immediately in case if u dont want to temper them or u can temper them using gingelly oil..We loved this chutney with Tomato, Wheat rava & Brown rice Adai both together turned out our dinner healthy and filling..Sending to my own event CWS-Flax Seeds & to Akila's DNSW -F and finally to Healing Foods - Ginger & Garlic guest hosted by Sara, event by Siri...

Ingredients:

• 2nos Onions (medium size & chopped)
• 15nos Garlic cloves
• 1tbsp Flax seeds
• 4nos Dry red chillies
• 1tbsp Coriander seeds
• Salt
• 1tbsp Gingelly oil
• 1/4tsp Mustard seeds
• 1/4tsp Urad dal
• Few curry leaves

Method:
Heat few drops of oil, fry the coriander seeds, flax seeds,dry red chillies, garlic cloves until they turns brown, add the onions to the same pan,fry for few minutes..Now grind everything with enough salt and water until they turns as thick coarse paste..Heat enough gingelly oil, let splutters the mustard seeds, urad dal and fry curry leaves, add this tempered spices to the chutney and serve along with dosas or idlies..

Source: Priya's Easy N Tasty Recipes

I always love to experiment with food , only with what am going to have .. since my H, doesn't like varieties . He is not a person who would love to go with the flow .. ONLY in cooking . As i've mentioned earlier, watched this cookery show on sunday. Saw this chutney there , I must say, i's not impressed at first, but did give a try.. It was good and i'll make it again in the future for sure..

Ingredients :

• Ginger -- 1/2 inch piece
• Tomato -- 1 1/2
• Coconut (shredded ) -- 1/4 cup
• Dry red chilly -- 3 nos (acc to taste )
• Salt -- to taste
• Oil -- as needed

For seasoning :

• Mustard seeds -- 1/2 tsp
• Curry leaves -- a sprig
• Urad dal -- 1/2 tsp
• Coriander leaves -- a tbsp
  

Method :
Fry the dry red chillies,ginger and tomato in 2 tsp of oil until the tomatoes gets mashed. Grind this along with coconut and salt to a fine paste. Heat the pan with lil bit of oil and do the seasoning. Fry the mustard seeds followed by curry leaves and urad dal. Fry this until the urad dal turns golden. Now add the ground chutney in the seasoning and mix well. Leave the chutney in the low heat for 2 minutes and stir it. Transfer the chutney to the serving bowl and garnish with coriander leaves. Goes good with all the tiffin varieties..

Sending this entry to Healing Food event hosting by Sara ,started by Siri

Happy eating guys !!!

Source: Kitchen Secrets

Ingredients :

• Ridge gourd skin -- 1 1/2 cups
• Channa dal -- 2 tbsp
• Dry red chillies -- 4 to 5 nos.
• Urad dal -- 1 tbsp
• Hing -- less than 1/4 tsp
• Oil -- 2 tsp
• Thick tamarind pulp or small pebble sized tamarind -- 1 tsp
• Salt -- to taste

Method :

Add a spoon of oil in a karahi and fry the red chillies,urad dal, channa dal one by one seperately and keep aside. Fry the tamarind for less than a minute (if u r using pulp, just add it while grinding ,no need to fry ) and keep it ready. Finally add a few drops of oil and saute well the skin for 2 to 3 minutes. Leave all the items to cool for few minutes and then grind. While grinding, add the red chillies and the dals first. Then add the tamarind and grind. Finally add the sauteed skin and sprinkle some water and grind. Njoy this with Dosa or even for rice.. U may do the same thing with ridge gourd flesh also if u don like the skin...

Happy eating guys !!!

Source: Kitchen Secrets

Dondakaya Pachadi Mukkalu.

Tindora is finely chopped and mixed with paste made of tamarind and green chiles. Finally the tindora mixture is tempered with spices. Serve quick tindora pickle with roti or with dal rice.
Makes: around 2 Cups of Quick Tindora Pickle

Ingredients:

• Tindora 1 Cup
• Green Chiles 1
• Tamarind 2 – 3 inch Piece
• Turmeric Powder a big Pinch
• Freshly Scraped Coconut 1 Tbsp
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 1 tsp

Method of preparation:

Wash, remove ends and finely chop the tindora.

Remove stem, wash and roughly chop the green chile.
Soak tamarind in few tbsps of hot water for some time.
Extract all the thick pulp from the tamarind discarding the veins.
Grind green chile and tamarind extract into smooth paste.

In a mixing bowl, mix together chopped tindora, green chile tamarind mixture, coconut, turmeric powder and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering remove from heat and add it to the tindora mixture.
Serve quick tindora pickle with any dal rice or with roti or with chapati.
Notes: Make sure tindora is fresh and chopped fine.

Source: Talimpu

U can make n number of gravies,chutneys n pickles using tomatoes. My mom makes tomato chutney very well. But the only problem while growing was my bro who hates tomatoes all in all. Cos of that my mom would not make this chutney often. The same happened to me after my marriage as well. My H also hates tomato or tangy related items. So i had to cook acc to our needs. But this time i had plenty of well riped tomatoes left ,generally I would go for tomato jam as it's my favvvvvv.. then the idea of making this chutney triggered my curiosity even better..So ,after a very long time (almost 1/4 a decade) this chutney was made and totally enjoyyyed by ME !!!!! yipee..
This goes well with all tiffin items... :)

Ingredients :

• Tomato -- 3 nos.
• Green chillies -- 2 to 3 nos.
• Onion --choppped into cubes -- 1/2 cup
• Moong dhal -- 2 tsp
• Salt -- to taste
• Turmeric powder -- a pinch
• Garlic pods -- 2 nos.
• Hing -- a pinch

For Seasoning :

• Oil -- 2 tsp
• Mustard seeds -- 1/2 tsp
• Curry leaves -- 1 sprig
• Urad dal -- 1/2 tsp

Method :

Add all the ingredients except salt in a pressure cooker and add half cup of water . Cook it for 2 whistles. Puree the contents and keep aside. Add salt acc to taste. Take a kadai and add 2 tsps of oil. Dump in the mustard seeds once it's hot and splutter. Followed by curry leaves and urad dal. Transfer the puree and give it a boil. Remove the kadai from the heat and have it with hot steaming idli's, dosa's or pongal..

Happy eating guys !!!

Source: Kitchen Secrets

When you buy a huge pack of garlic from Costco, and feel lost about it after coming home - this recipe comes handy. Just remember that this pickle has a short shelf life!

Lasan nu athanu
Garlic Pickle
Ingredients
1/2 cup garlic cloves, sliced vertically

2 tbsp oil

2 tbsp Gujarati Pickle Masala
2 tbsp freshly squeezed lemon juice (Add more if necessary)

Method
1. Heat oil in a saucepan. Add garlic cloves. Saute on a medium heat for 5-7 minutes without letting them burnt.
2. Take off the heat. Let it cool down completely. Do not cover.
3. Add Gujarati pickle masala. Check for salt. If it has salt, you may not need to add any salt.
4. Stir in lemon juice.
5. Refrigerate. Use within 1 week.

Note -
1. This pickle is used as a condiment as well as an ingredient for several Gujarati dishes.
2. This pickle gets dry when kept in fridge. You may need to squeeze some lemon juice to refresh it before serving.

Source: Enjoy Indian Food

Quick Cucumber Pickle.

Cucumber is peeled and finely chopped. It is then mixed with tamarind and green chile paste. Finally the cucumber mixture is tempered with spices. Serve quick cucumber pickle with roti or with dal rice.
Makes: around 2 Cups of Quick Cucumber Pickle.

Ingredients:

• Cucumber 1 Medium
• Green Chiles 1
• Tamarind 2 inch Piece
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Oil 1 tsp

Method of preparation:

Peel, wash, remove ends and halve the cucumber.
Scoop off the seeds of the cucumber and finely chop the cucumber.

Remove stem, wash and roughly chop the green chile.
Soak tamarind in few tbsps of hot water for some time.
Extract all the thick pulp from the tamarind discarding the veins.
Grind green chile and tamarind extract into smooth paste.

In a mixing bowl, mix together chopped cucumber, green chile tamarind mixture and salt.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering remove from heat and add it to the cucumber mixture.
Serve quick cucumber pickle with any dal rice or with roti or with chapati.
Notes: Make sure cucumber is chopped fine.

via Talimpu

In Indian cuisine curry considered as a side dish. Curry is analogous to soup or stew. In Indian cuisine vegetables are meat cooked in there spices with or with out gravy.in India thousand of curries can be made by vegetables and dal, although ther are regional variations in Indian cuisine.Bengali cuisine includes a wide variety of curries.Bengali cisine is famous for there fish curries but they also excel in the cookin of vegetables. They prepare a veriety of dishes using many types of vegetables,in different ways like.. Aum-bol (A sour dish mead with vegetables or fish and tamarind pulp),Chachari(stir fry),Jhoul( a stew), Dalna - Mixed vegetables cooked in a semi gravy seasoned with garam masala. Dalna is a thick gravy based dish which reminds me iguru kura in Andhra cuisine.So here I am with a Dalna recipe which I tried and tasted from Sandeepa's Bong mom's cook book OLKOPIR DALNA and served with rice I enjoyed it with roti also. I just fallowed the recipe so that I can get the real bengali dalna flavour...

INGREDIENTS:---

• Olkopi/Kohlrabi/Noolkol --- 1 peeld and cut in to cubes
• Potato ---- 1 cut in to cubes
• Fresh or frozen green peas -- 1/2 cup
• Tomatoes -- 2 blanched and pured
• Ginger paste -- 1&1/2 tea sp

FOR MASALA:---

• Cumin powder -- 1 tea sp
• Coriander powder -- 1 tea sp
• Red chilli powder -- 1 tea sp or according to your taste
• Kitchen king masala or garam masala -- 2 tea sp
• Yogurt -- 1 tab sp
• Tomato ketchup -- 2 tea sp this gives a bright color and sweet taste if you dont like just skip it.

FOR SEASONING:--

• Bay leaves -- 3
• Cardamom -- 2
• Clove -- 2
• Cinnamon -- 1/2 inch stick
• Fenugreek seeds -- 1/2 tea sp
• Salt --- 1 tea sp or to taste
• oil -- 1 tab sp

METHOD:--
1.peel and cut the kolrabi and potatoes in to small cubes and steam till half-done.
2. heat oil in a pan add seasoning ingredients fry for a while and add tomato pure, cook till oil separates from the tomato pure.
3. Add ginger paste and stir for a while.
4.Now add steamed vegetables, green peas and saute till the vegetables take on a little color.
5.In a small bowl mix yogurt,cuimin, coriander, red chillipowder,garam masala or kitchenking masala mix well to combine and add to the vegetables and stir till masala coats on the vegetables and fry for few minutes.
6. Add tomato ketchup, salt and 2 cups of water mix well, cover and cook till vegetables are done.
7. this is a thick gravy so adjust the water according to your like and check the salt and adjust according to your taste.
Enjoy this OLKOPIR DALNA with plain steamed rice..

via Plantain leaf

Kothimera Tomato Chutney.

Cilantro is washed, chopped and fried in oil till it wilts. It is then cooked with tomato and ground into smooth paste along with other spices. The cilantro tomato chutney can be served with steamed rice or with idly, dosa etc…
Makes: around a Cup of Cilantro Tomato Chuntey.

Ingredients:

• Cilantro 2 Cups Packed
• Tomato 1
• Tamarind 1 inch Piece
• Green Chiles 1 – 2
• Salt to taste

Talimpu:

• Chana Dal 1/2 tsp
• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Oil 2 tsps

Method of preparation:

Wash, chop off hard stems and roughly chop cilantro leaves.
Wash and roughly chop the tomato.
Remove stems, wash and roughly chop green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, remove a tsp of the tempering onto bowl.
Then add chopped green chiles and cilantro.
Fry till cilantro wilt, add chopped tomato and salt.
Cook till tomato softens and remove from heat.
Cool the ingredients to room temperature and grind it into smooth paste.

Remove the ground cilantro chutney onto a bowl.
Garnish with reserved tempering and serve cilantro tomato chutney with idly, dosa etc…
Notes: Make sure to cook the cilantro well.

via Talimpu

We cant resist to some delectable dishes while going through our fellow foodie blogger's space and very often i bookmark many dishes to try and taste, but some dishes will pull u out to try immediately without any delay,one among those recipe is this hotpots, i saw this hotpots few days back at Aipi's Chocohotpots, i could resist to her beautiful clicks and tried them yesterday..i went for nutella spread along with some salted butter caramel spread so that i completely skipped the coffee and chocolate chips she went for, also i didnt used not even a single spoon of sugar as both the nutella and caramel spread turned out this hotpots prefectly sweet else i followed as same as Aipi's recipe went for this hotpots, to be honest we guys relished each and every spoon of this hotpots,yeah we thoroughly enjoyed it..Needless to say that these delectable hotpots goes to Priya's & Aipi's Bookmarked Recipes & to Monthly Mingle-Chocolate Extravaganza guest hosted by Ria, event by Meeta K ..

Ingredients:

• 2tbsp Nutella spread
• 3tbsp Salted butter caramel spread
• 2nos Eggs
• 3tbsps All purpose flour
• 1/2cup Butter

Method:
Grease the ramekins with butter and keep aside and preheat the oven to 350F...In a microwave oven ,melt the butter, nutella spread, salted butter caramel spread together until they turns like a syrup..Meanwhile beat the eggs well, gradually add the all purpose flour and the melted butter-choco caramel mixture until they gets well mixed..Pour this mixture to the greased ramekins, bake for 20minutes until the top gets firm..If u shake the ramekins, the inner should move, put off the oven..

Serve immediately this hotpots and enjoy..

via Priya's Easy N Tasty Recipes

Making out puree with veggies is quite usual in French cuisine, before i dont even know how to make delicious puree with veggies but after learning through my french friends, now i can prepare puree with any sort of veggies for our lunch or for our dinner, usually i serve puree with grilled meats or spicy chicken pieces or with a simple creamy mushroom sauce which goes awesome along with puree ..Day before yesterday i prepared this creamy green peas puree with frozen green peas, fresh cream, potatoes along with onions and vegetable stock water..U can also prepare this same puree for babies just by avoiding cream,onions and vegetable stock water..Sending to A Fruit/Veggie For A Month - Green peas guest hosted by Richa,event by Priya Mitharwal..

Ingredients:

• 1/2kg Green peas (frozen)
• 1no Onions (chopped)
• 2nos Potatoes (chopped)
• 1tbsp Butter
• 1+1/2cups Vegetable stock water
• 2tbsp Fresh cream
• Salt
• Pepper powder

Method:
Heat the butter and sauté the chopped onions until they turns transculent, add immediately the green peas,chopped potatoes, sauté for few minutes, add the vegetable stock water, salt and cook everything in simmer until the green peas and potatoes get well cooked, finally add the fresh cream,pepper powder and blend as a creamy puree with a hand blender..

Serve warm with grilled meats or a creamy mushroom sauce..

Am very excited to send my two best recipes to 30 Best Recipes of 2009 going through at Chacko's Kitchen, this event is quite interesting for me since i have numerous list of dishes which are very special for me since cooking is one of my great passion..This interesting event was holded by 5members and they have their particular selection criteria for choosing 30best recipes from the numerous entries..

Am gonna send my Chandrakala & Sweet Almond Buns with fingers crossed..

via Priya's Easy N Tasty Recipes