Peanut Chutney / Verkadalai Chutney
Here wherever we go to Indian Restaurants, there will be Peanut chutney instead of coconut chutney. But the taste will be equally good as coconut chutney. Also since the coconut is little expensive we often make this Peanut Chutney. 🙂 Time of Preparation : 10 to 15 minutes Spice level : 3 No of Servings : 3 Ingredients: Peanuts – 1 Cup Red Chillies – 5 (according to spice level) Garlic – 2 cloves Tamarind – small marble size Coconut – 2 tbsp (optional) Salt – to taste Oil – 1/2 tsp For Seasoning: Oil – 1/2 tsp Mustard seeds – 1/2 tsp Curry leaves – a few Method of Preparation: Dry roast the peanuts and remove the skin. Heat oil in a pan and fry the red chillies. Toss the garlic for a minute and add the coconut....
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Cranberry and Orange Relish
Thanksgiving turkey is not delicious without cranberry sauce. It is a must have with any Thanksgiving meal. It is one of the easiest things to make and enjoyed by most people at the table. This is one of the items you can make it in advance and keep it in the fridge and it will taste even better. Preparation Time :  15 minutes No of Servings : 4 Ingredients: Cranberries : 8 ounces (fresh or frozen) Orange Marmalade : 3 tbsp Unsalted Butter : 2 tbsp Grated Fresh Ginger : 1 tbsp Brown sugar or Granulated regular sugar : 1/2 cup Orange Juice : 1/2 cup Black Pepper : 1/4 tsp (crushed) Minced Cilantro : 1 tbsp ( optional) Method Of Preparation : In a saucepan melt the butter in medium heat. After that add grated ginger, stir it for...
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Red Bell Pepper Chutney
Red Bell Pepper Chutney, a flavorful dish prepared by roasting red peppers and onions and grind it along with peanuts, tamarind, chilies. As you see this chutney is spicy, sweet and tangy and all of them are balanced well. You can serve this as a condiment with dosa, idli, upma or as a spread on a toasted bread or even mix it with plain rice and serve with papad. You can store it in the refrigerator for upto a week. Preparation time: 30 mins No. of Servings: 8 Spice level: 3.5 out of 5 Ingredients: Red Bell Pepper – 3 Garlic cloves – 4 Long dried red chilies – 3 to 4 Medium size onion – 1 Roasted Peanuts – 1/2 cup (no skin) Whole tamarind – 1 tbsp Sesame oil – 1 1/2 tbsp Salt to taste Jaggery...
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Mirchi Masala – Spicy Chili Curry
My husband is a huge fan of spicy food. We went to a restaurant and we had this Mirchi masala. We both liked it a lot and I wanted to try this since then. I tried it and it came out well. Those who likes spicy food are going to love this Mirchi masala. It goes well with Chapathi and rice. Preparation time: 40 minutes No of Servings: 6 Spice level: 5 out of 5 Ingredients: Long green chillies or Jalapeno: 10(slitted in the middle) Mustard seeds:1 tsp Cumin seeds:1 tsp Fenugreek seeds:1/2 tsp Onion: 1(finely chopped) Turmeric powder:1/2 tsp Gingergarlic paste:1 tbsp Red chilli powder:1/2 tsp Coriander powder:1/2 tsp Cumin powder:1/2 tsp Yogurt: 1/2 cup Tamarind paste:1 tsp Salt: to taste Masala to grind: Cinnamon:1″ Cloves:2 Red chillies:4 Coriander seeds:2 tbsp Peanuts:2 tbsp Sesme seeds:2 tbsp Coconut:2 tbsp Oil:2...
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Karuvepillai Thuvaiyal/Curry Leaves Chutney
Curry leaves are the essence of South Indian cooking. They give rich favor & aroma to any dish and they are used in a lot of recipes. Its usually used as a seasoning but here is a recipe with curry leaves as the key player. One of my good friends Lavanya of famed Home Cook Recipes sent me this recipe to publish here with some wonderful pictures. She was my classmate & roommate in college. I am really glad that she sent us this and it is with pleasure I share this with you. She made this dish and she said it came out very well and she is as excited as me to share it to our readers. Ingredients : Curry leaves : 1 cup Toor dal : 1tbsp Channa dal : 1 tbsp Urad dal : 1tbsp...
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Tomato Chutney
Its a typical south Indian dish which is often consumed with idli or dosa. This is a very good side dish for idli, dosa, and it takes such a short time to make. The best combination for this chutney is idli and chutney (idli) powder. One of my favorite breakfast dishes. Preparation Time:20 minutes No of servings: 4-5 Spice Level: 3 out of 5 Ingredients: Tomato : 3 Onion : 1(Medium) Red chili : 5 to 6 Cumin seeds : 1 tsp Oil : 1tbsp Curry leaves : 4 to 5 Mustard seeds : 1 tsp Urad dal : 1 tsp Method of Preparation: Heat 1 tsp of oil in a kadai add cumin seeds, onions , tomatoes, Red chilies. Fry them untill the onions and tomatoes get soft and onions turn into golden brown. Remove from heat and...
Read MoreTomato Thokku
Ingredients: Tomatoes : 10 (Ripe) Garlic : 15 Vegetable Oil : 150 ml Gingely oil : 50 ml Fennel seeds : 2 tsp Turmeric Powder : 1 tsp Red chili powder : 2 tsp (According to your spice level) Salt : according to your taste Method of Preparation : Boil the tomatoes (Put the tomatoes in a boiling water just 3 minutes and remove it from heat and put it in ice cold water, so you can peel the skin very easily) and now peel the skin of tomatoes and mash it or you can just grind it. Grind the garlic in to paste and keep it aside. Heat Vegetable oil (150 ml) in a heavy bottomed pan add fennel seeds fry them and add the tomato paste, garlic paste ,red chili powder , turmeric powder and salt into...
Read MoreIdli Chutney Powder
Preparation time: 40 mins No. of Servings: 10-15/strong> Spice level: 4 out of 5 Ingredients  Urad dal : 1/2 cup Channa dal(Gram dal) : 1/2 cup Asafoetida :a pinch Red chili :6 nos curry leaves : 4 to 5(optional) salt to taste oil :2 tsp Preparation Heat oil in a pan and add the ingredients in it fry until it turns into golden brown. After that cool it and add salt to it. Grind it very coarsely and store it in a air tight container. It goes well with idli and...
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