COCONUT CHUTNEY

fullsizeoutput_19cINGRIDENTS

Oil – 1/2 tsp

Green chillies – 5 cut into two pieces

Coriander seeds – 1/2 tsp

Chana dal – 1 1/2 tsp

Urad dal – 1/2 tsp

Cumin seeds – 1/2 tsp

Roasted chana dal – 1 1/2 tsp

Fresh grated coconut – 2 to 3 tbsp

Curd – 4 to 5 tbsp for grinding

Coriander leaves –  1 tsp

TALIMPU

Mustard seeds – 1/3 tsp

Cumin seeds – 1/3 tsp

Broken red chillies – 3 pieces

Curry leaves – few

METHOD

  • Heat oil in a pan. Add green chillies and fry for a minute. Add coriander seeds, chana dal, urad dal and cumin seeds.
  • Fry on low flame till they become light golden in colour. Lastly add crushed garlic, roasted chana dal and curry leaves. Mix well and swicth off the flame.
  • Put all the fried ingredients in a grinder jar. Add salt and grind it to a coarse powder.
  • Then add freshly grated coconut and curd and grind it to a paste. Lastly add coriander leaves and grind for one more time.
  • Empty it into a bowl.
  • For talimpu, heat oil in a pan and add mustard seeds and cumin seeds.
  • When they start to splutter, add red chillies and curry leaves. When curry leaves turn crisp, switch off the flame and pour it on the already grinded chutney. Mix well.

SUGGESTIONS

You can adjust coconut and curd according to your taste.

CHICKEN KURMA

IMG_3668INGREDIENTS

Bone less chicken – 1/2 kg cut into cubes

Ginger garlic paste – 1 tbsp

Finely chopped green chilli – 2

Ghee or oil

Cloves – 6

Cardamom- 3

Cinnamon- 1/2 inch piece

Onion paste- 1/ 4 cup ( 3 tbsp)

Turmeric powder – 1/4 tsp

Red chilli powder – 2 tsp

Salt to taste

Chopped coriander to garnish

Cardamon powder- 1/2 tsp( only seeds)(optional)

MASALA PASTE

Grated coconut – 1 tsp

Cashew nuts – 15

Poppy seed – 2 tbsp

METHOD

  1. Wash the boneless chicken cubes. Marinate with ginger garlic paste and green chillies. Mix well keep it aside.
  2. Heat a pan with oil or ghee. Add cloves, cinnamon and Cardamom. Fry for one to 2 minutes.
  3. Add onion paste fry on low flame till raw smell goes.
  4. Add marinated chicken to the onion paste. Fry on high flame for about 5to 6 minutes .
  5. Add turmeric powder,salt and chilli powder. Cover and cook for 3 to 4 minutes on medium flame.
  6. Add grinded masala paste add 1/2 cup of water . Cover and cook till chicken becomes tender.
  7. Lastly add chopped coriander leaves and Cardamom powder. Mix well .
  8. Goes well with biryani rice and roti’s.
  • suggestions

Adjust seasoning.

ROASTED CHANA DAL CHUTNEY

Ingredients

Roasted chana dal – 1/2 cup ( vepudu senaga pappu )

Grated cocounut – 1/4 cup

Green chilles – 10 (cut into half )

Cumin seeds – 1tsp

coriander seeds – 1 1/2 tsp

Garlic – 4 mashed with skin

Curry leaves – few

Oil -2 tsp

Salt to taste

water- 1/3 cup

Talimpu

Urad dal – 1 /2 tbsp

Mustard seeds- 1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves -few

Oil – 1tsp

Method

  1. Heat 1 tsp of oil in a pan , add green chilles cumin,coriander ,mashed garlic and fry till aromatic ,and keep aside.
  2. After this add channa dal ,grated cocount  and water to it and make a fine paste.
  3. Take another pan and add 1 tsp of oil and add talimpu ingredients one by one. After they turn into brown colour add to the blended paste.
  4. This chutney is ideal for idli and dosa.Image