Groundnut Chutney/Peanut Chutney/Palli Chutney/Verusenaga Pachadi

Preparing peanut chutney is very simple and taste is very delicious.  For this chutney oil is not required, just roast all ingredients and grind it into smooth paste. 

Ingredients:

Mustard seeds    (¼ tsp)

Jeera /Cumin seeds    (1/2 tsp)

Chana dal/senaga pappu  (1 tbsp)

Coconut   (small piece, dry or fresh)

Dry red Chillies   (2 nos)

Curry leaves (1-2  )

Garlic clove   (1 no)

Tamarind  ( 5-6 strands, substitute is lemon juice)

Roasted ground nuts/Peanuts/verusengapappu   (with or without skin, 1/2   cup)

Salt to taste

Method:

Heat   a pan, add all ingredients in the same order listed bove except peanuts/groundnuts and roast them.

Remove the pan from heat and let it cool.

Grind the roasted ingredients along with roasted peanuts into a smooth paste adding required water.

Transfer it to a bowl,   finally add salt.

The peanut chutney/palli chutney is ready to serve. Goes well with dosa, idli, pesarattu.....

Dalia Chutney (Putnala Chutney)

 

Ingredients:

Dalia/putnala pappu/roasted split chick peas   (1 cup)

Grated   coconut fresh or dry   (1/4 cup)

Mustard  seeds/ avalu   (1/2 tsp)

Cumin seeds/jeera      (1/2 tsp)

Curry leaves/karvepaku  (4-5 )

Red chillies   ( 4 -5 n0s)

Fresh lemon juice    (1 tbsp)

Salt as needed

Water as required

Oil    (1 tsp)

Method:

Grind  Dalia and coconut together without water and make a  powder.

Then add ¼ cup water and grind it into smooth paste.

Transfer it to a  bowl.  Add more water for your consistency, then add salt and lemon juice.

For tempering:

Heat oil in a small pot, add mustard and jeera, let them splutter, then add curry leaves and dried red chillies, fry them for 1  minute. 

Pour this tempering into the chutney and mix well.

This chutney goes well with  dosa, idli....... 

 

 

 

 

 

 

 

 

 

 

 

Beetroot Juice With Carrots And Apples/Health Drink

                             Simple to make and healthy to drink 

                    

Beetroots have many beneficial effects on health.   Raw beet juice which is healthy and nutritious, has antioxidants  and nitrates which may improve blood flow throughout the body and helps lower the blood pressure.  Making juice with beets is easy. It is not recommended drinking   raw juice alone.  Add  carrots and apples to beets, it gives more taste and flavor.  

Ingredients

   1 Beetroot

  2 Carrots 

  1  Apple

½ inch piece of ginger

Method:

Wash all above ingredients thoroughly. 

Remove the carrots and beetroot tops. 

Then peel the carrots and beetroots.

Slice up all of them and put in to juicer.

If you are using blender, add water  to prepare juice and 

filter it.

Serve it cool.  

 

Aloo Paratha/Aloo Chapathi/Indian Flat Bread

 

This recipe is about  aloo paratha, but I am not making separate aloo curry stuff   to make paratha.  It is the easy version of  stuffed aloo paratha.  Simply add  mashed potatoes to wheat flour   to make chapatis. These chapatis are very soft and tasty.  Once in a while I love to do this.

Ingredients:

Potatoes/aloo     (2 medium size, boiled, peeled and mashed)

Whole wheat flour   (2 cups)

Green chilli   (1 no, paste, red chillie powder is substitute)

Jeera powder/cumin powder     (1/2 tsp)

Salt to taste

Oil (optional)

 

Preparation method:

·  First boil the potatoes, then peel the skin and mash it in a mixing bowl. 

·  Add wheat flour, green chilli paste, Jeera powder/cumin powder and salt   then  prepare soft dough. The water in the boiled potatoes is enough to make soft dough. Continue to knead till you get the right consistency. 

·  Divide the dough into equal portions   and make medium sized balls of it and keep them ready to roll out.

·  Take one dough ball and roll it into chapati, lightly coat on wheat flour both sides to prevent the dough from sticking as you roll the chapati.  

·  Heat the pan/griddle/ tava,  transfer the rolled chapati on it,  then roast it well with oil(optional) both sides.

Serve hot with curry or chutney and Enoy the Taste of Aloo Chapati.

Brown Rice Dosa/Attu

  

Ingredients:

Brown rice     (3 cups)

Urad dal/minapappu/black gram            (1 cup)

Fenugreek seeds/methi/menthulu  (1/2 tsp)

Chana dal/ senagapappu/Bengal gram   (2 tbs)

Salt as needed

Oil  (optional)

Preparation method:

1. Wash brown rice, dal and fenugreek seeds.  Soak them  in a bowl   for 6 hours.

2. Grind together all the soaked ingredients into  smooth batter using grinder by adding required water.  

3. Transfer the batter to a big bowl which has enough space for the  batter to rise.  Now add  salt to the batter and keep it in room temperature.  If  you are using oven, just turn it on for 1-2 minutes in the winter. Let it ferment for overnight.  

4. Before preparing dosa add more water to the fermented batter, mix well and make it just like regular dosa batter consistency.

5. Take a nonstick griddle heat it, drop a ladle of batter, spread it  around  into a thin crust. (Do just like regular dosa). If you want , sprinkle oil on dosa,  Let it cook for 2-3 min, until  it turns into medium brown color. Now  turn it and cook it for less than 1 min.

6. Now brown rice dosa is ready to eat.  Serve it hot with  peanut/ground nut chutney, ginger chutney,  pudina chutney,tomato chutney or even with tomato ketchup.

How To Cook Brown Rice ( Hulled Rice)

Brown rice is having lot of health benefits than regular white rice.  Rich in fibers, minerals   and vitamins. Cooking brown rice is little bit tricky.  The best way to cook brown rice is on a stove. It’s a slow cooking process, so it takes about 45 to 50 minutes for cooking.  This method works for both short and long grain brown rice. 

Here is the recipe for brown rice. This recipe serves 4-5 people.

Ingredients:

Brown rice    [2 cups, soak the rice in 6 cups water for about 30 minutes, (longer time also fine), 1:3 ratio of rice and water for mushy brown rice.]

Pinch of salt (optional)

¼ tsp of oil (optional)

Cooking method:

Take a heavy bottomed or nonstick pot with  a  tight lid.

Transfer  the soaked rice along with water to it.

Add pinch of salt to the rice water then put it on stove burner. Keep the flame high, and bring the rice and water to a boil uncovered.

Then add oil and  put the lid on the pot, and reduce the heat to low/simmer.

Let the rice simmer for 35-40 minutes until all the water has absorbed.

Turn off the heat, and let the rice sit in the covered pot for another 10 minutes (20 minutes also fine). 

Serve hot with sambar or dal.  

Kothimira Pachadi/Coriander Chutney/Cilantro Chutney

 

 

Delicious   kothimira chutney [Green Chutney/Hari Chutney] is very simple to make. It can be used as chutney, side dish or dip also.

Here is the recipe for kothimira chutney.

Ingredients:
Fresh coriander/cilantro leaves (1 big bunch,   washed and chopped)
Green chillies/dry red chillies     (2)
Channa dal/senaga pappu/bengal gram       (1 tbsp)
Cumin seeds/jeera   (1/4 tsp)
Tamarind  (small gooseberry sized, cleaned)
Garlic cloves    (1 no)
Oil  - (1 tsp)
Salt to taste
Sugar or jaggery(optional, to taste)

For Seasoning  (Optional)
Mustard seeds   (1 tsp)
Curry leaves   (few)

Preparation method:
Heat the oil in a  pan and add cumin seeds, let it splutter then add chana dal, tamarind, chillies and finally clove saute them until they become brown in color. 
Now add chopped coriander leaves and stir it continuously until water evaporates. 
Remove it from heat and cool it.  
Grind this mix   with  salt and sugar/jaggery(Optional)  in the blender until it becomes soft paste adding  required water. Transfer it to bowl. Keep refrigerated.
Seasoning  (Optional)
Heat 1/2 tsp oil in a pan. Add mustard seeds and curry leaves let them splutter. Add this to the chutney and mix well.

Serve with idli, dosa, vada, chapati and rice also.  You can use this chutney as a dip for  snacks like samosa, pakoda or spring rolls.