Tuesday, July 20, 2021

Restaurant Style Mint Chutney | Mint Chutney with Coconut

Restaurant Style Mint Chutney, a delicious and flavorful green chutney that goes well with South Indian Breakfast items like idli, dosa and so on. This mint chutney is one of my recent favorite chutneys that i often make as side dish for breakfast and dinner. It tastes exactly like the restaurant mint chutney ! 

Already i have a mint chutney recipe which doesn't have any coconut. If you're interested in no coconut mint chutney, then check out this mint chutney recipe.  

This Mint chutney recipe is vaguely inspired from the Chef Ventakesh Bhat mint chutney recipe. I have made a little tweak in the recipe to suit our taste. 

Substitution Ideas 
  • Instead of green chilies, you can also use the red chilies. But the color of the chutney is not as vibrant as here.
  • If you don't like the garlic flavor, then skip it or add a piece of ginger.
  • Fresh or frozen coconut can be used in this recipe.

Restaurant Style Mint Chutney

Preparation Time : 10 mins | Cooking Time : 15 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Mint Chutney, Restaurant style mint chutney, Mint chutney with coconut,Chutney recipe Restaurant Style Mint Chutney, a delicious and flavorful green chutney that goes well with South Indian Breakfast items like idli, dosa.
Ingredients
Mint - 1/2 cup (tightly packed)
Onion(small) -1 
Tomato(small) - 1 
Green Chili - 4 
Garlic - 2 cloves 
Tamarind - a pea size 
Grated coconut - 3 tbsp
Coriander leaves - a few
Salt - to taste
Oil - 1 tsp
Cumin - 1/2 tsp
Urad dal - 1 tsp 
Chana dal - 1 tsp
To Temper 
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp

Procedure
Peel the onion. Chop the onion and tomato roughly into small pieces, slit the green chilies. Wash the mint leaves & also keep all the other ingredients ready to saute. Heat the pan with oil.
Add the cumin seed, urad dal and chana dal. Saute them till the dal turns golden brown. 
Then add the onions, tomatoes, tamarind, green chili & garlic. Saute them till the onions and tomatoes are soft. 
Next add the mint leaves and saute till the leaves are wilted and then add few coriander leaves. 
Give a good mix and then add the grated coconut , switch off the flame and mix a good mix in the residual heat. Let the mixture cool a bit.
Transfer the mixture into a mixie/blender jar and then add salt. Grind them into coarse paste. 
Then add the water as needed and grind them into smooth paste. Transfer into a bowl and temper the ingredients listed under "To Temper " and add into the chutney. 
Delicious Restaurant style Mint chutney is ready. You can serve this as side dish for idli, dosa and paniyaram varieties.

Related : How to make Soft Idli and Crispy Dosa

Related : How to make Chettinad Kuzhi Paniyaram

Notes:
  • Cumin seeds give great flavor to the chutney so don't skip it. 
  • Add water little by little and grind the chutney till it's smooth. As it has dal, it takes time to become smooth. 
  • Adding dal increase the quantity of the chutney.  
  • Make sure that the mint leaves are wilted well to avoid the raw smell in the chutney.


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Monday, July 5, 2021

Brussels Sprout Stir Fry-Indian Style

Brussels Sprout Stir fry, a delicious and quick to make side dish for your meal. I have started including Brussels sprouts in our diet about a year ago, before that i had no idea on how it tastes! 
So as usual , initially I was skeptical to try but once I started cooking at home, we both liked it and this stir fry is one of our favorites. 

Brussels Sprout is a leafy vegetable and kind of looks like mini cabbage. Brussels Sprout is very popular in Brussels, Belgium for a very long time and hence it got its name(source:wiki)

Brussels Sprout tastes amazing when you make it as a simple stir fry. Here I have used some Indian spices like cumin & ginger garlic paste to flavor it. But you can play with your favorite spices and make it as per your preference.

Now, let's check out on how to make these Brussels Sprout stir fry!  

Brussels Sprouts Stir Fry-Indian Style

Preparation Time : 5 mins | Cooking Time : 15 minsServes :
Recipe Category: Stir fry | Recipe Cuisine: Indian
Indian Style Brussels Sprout stir fir Brussels Sprout Stir fry, a delicious and quick to make side dish for your meal.
Ingredients
Brussels sprouts - 10
Cumin seed - 1/2 tsp
Ginger garlic paste - 1/2 tsp
Turmeric powder - a pinch
Red chili powder - 1/2 tsp
Salt - to taste
Olive Oil - 1 tsp

Procedure
Wash and cut the brussels sprouts into half vertically, heat the pan with oil, add the cumin ,let it splutter then add the ginger garlic paste, stir it in the oil for 30 secs, then add the brussels sprouts.
Saute it in the oil for 2 mins and then add 1/2 cup of water and cover cook the brussels sprouts until it's tender.
Once all the water is almost absorbed, add the spices(turmeric &red chili powder) and salt.
Give a good mix and roast till it's brown on some spots.

Tasty Indian Style Brussels Sprouts stir fry is ready to serve.

Related:How to make Broccoli Stir Fry 


Notes:

  • Cooking time varies depends on the size of the Brussels sprout, so cook till it's tender.
  • Adjust the spices as per your liking.


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Thursday, June 3, 2021

Chettinad Kuzhi Paniyaram | Kuzhi Paniyaram Batter Recipe

Chettinad Kuzhi Paniyaram, a South Indian recipe made from fermented rice and urad dal batter which is quite popular in Chettinad region of Tamilnadu and it's usually served as breakfast/dinner or even as evening tiffin along with chutneys and/or sambar. 

Kuzhi Paniyaram can be made with the leftover idli/dosa batter. I often make that way for an easier and quicker version. But when I want a really delicious paniyaram, I would make the batter especially to make both sweet and savory paniyaram.

As far as i remember, Amma never uses idli/dosa batter to make paniyaram. In our school days, she used to make this batter on weekends and make both sweet and savory paniyaram as our breakfast. In those days, I was fond of  sweet paniyaram only and never even tried those savory paniyaram.

Adding a little bit of raw rice in the batter gives such a crispy outside to the paniyaram and it totally elevates the taste of the paniyaram to a whole new level. 

Ok, now in today's recipe, i'm sharing only the savory paniyaram recipe but as i said you can use this batter for making sweet paniyaram too. 

Related : How to make sweet paniyaram / karupatti paniyaram

Kuzhi Paniyaram

Chettinad Kuzhi Paniyaram | Kuzhi Paniyaram Batter Recipe

Preparation Time : 8 hrs | Cooking Time : 20 minsServes : 4 
Recipe Category: Breakfast/ Snacks | Recipe Cuisine: Indian
Kuzhi Paniyaram Batter, Kara Paniyaram,Kuzhi Paniyaram,Kara Kuzhi Paniyaram Kara Kuzhi Paniyaram, a famous South Indian recipe made from fermented rice and urad dal batter which is usually served as breakfast/dinner or even as evening tiffin along with chutneys and/or sambar.
Ingredients
For Batter
Idli Rice - 1 cup
Raw Rice - 1/4 cup
Urad dal - 1/3 cup
Fenugreek seed - 3/4 tsp
Water - as needed (to grind)
Salt - 1 tsp
To Saute
Onion(small) - 1/2 
Channa Dal - 1 tsp
Mustard & Urad Dal - 1/2 tsp
Curry leaves - few
Salt - to taste
Oil - 1 tsp

Kara Paniyaram
Procedure
In a bowl, add idli rice, raw rice, urad dal and fenugreek seeds. Wash it thrice or until the water runs clear and then soak it with water for overnight. 
Next day, drain the soaked water &  put a batch of soaked rice and urad dal in a blender/mixie/wet grinder along with fresh water and grind into smooth batter.
Pour into a vessel and add the salt. Mix it well with your hand. Cover it with lid and let it ferment for 6-8 hrs.
For making the paniyaram, finely chop the onions, curry leaves & coriander leaves and keep it ready. Heat a kadai with oil, add mustard & urad dal, let it splutter.
Then add channa dal, onions,salt & curry leaves one by one.
 Once the batter is well fermented, take the needed batter in a separate bowl. Then add the sauted onion mixture and some coriander leaves, mix the batter well.
Heat the paniyaram pan with little oil in each hole. Pour the batter in each hole.
Cover(optional) cook it for few mins.And then gently flip into the other side with small wooden stick/skewer.
Cook till it's golden brown. Remove on to the plate.
Tasty Kuzhi Paniyaram is ready to serve ! Serve it with chutney and / or sambar.

Related : How to make Tiffin Sambar

Kuzhi Paniyaram

Related: More Chutney and Sambar Recipes

Notes:
  • Don't add more raw rice than the mentioned, it will affect the softness of the paniyaram.
  • Cook it on medium flame for even coloring on the paniyaram.
  • I have used sesame oil for making paniyaram.
  • In addition to the tempering, you can add 1 tbsp of grated coconut & carrot also for more flavor and taste
  • Adding chana dal gives nice crunchiness  but it can be omitted totally if you don't like it.Kara Kuzhi Paniyaram
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Wednesday, May 19, 2021

Mixed Berries Smoothie | Chia Seed Smoothie

Mixed Berries Smoothie, a delicious and fulfilling smoothie made from the varieties of berries. This mixed berries smoothie is a healthy breakfast smoothie and can be prepared in minutes. 

As spring is in full swing here now, the fresh produce aisles are filled with different varieties of berries. So I have been snacking on the berries a lot nowadays and also making these kinds of smoothies often as breakfast  when I'm planning for an earlier/heavy lunch meal. 

Though I have used fresh berries for this smoothie, it can also be made with frozen berries, tried a couple of times and it tastes equally good. In addition to the fruits, I have used some soaked chia seeds for extra nutrition and also it gives thickness to the smoothie. 

Ok, let's check out on how to make this delicious smoothie.

Mixed Berries Smoothie

Preparation Time : 10 mins | Cooking Time : 0 minsServes :
Recipe Category: Smoothie | Recipe Cuisine: Indian
Mixed Berries, Chia Seed, BlueBerry, Raspberry, Breakfast Smoothie, Mixed Berries Smoothie, a delicious and fulfilling smoothie made from the varieties of berries.
Ingredients
Apple - 1/2 
Blue Berry - 1/4 cup
Raspberry - 1/4 cup
Maple syrup/Honey - as needed
Milk - 1 cup
Chia seed - 1/2 tsp

Procedure
Take the chia seed in a bowl, add the water(1/4 cup) and set it aside for minimum 20 to 30 mins to bloom or until it becomes all gel like consistency.
Next, in a blender/mixie jar, add apple & berries, grind them into smooth puree, then add the milk.
Next add the maple syrup and  soaked chia seed, again pulse it until all mix together.
Healthy Mixed Berries Smoothie is ready.

Related: How to make Pomegranate Milkshake

Notes:
  • In addition to blueberry & raspberry, you can add whatever the berries you like or have it.
  • Instead of maple syrup, you can use whatever the sweetener you like too.
  • Soaked chia seed stays well in refrigerator up to a  week.
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Tuesday, May 4, 2021

Kathirikai Chutney | Eggplant Chutney | Brinjal Chutney

Kathirikai Chutney, an easy to make delicious chutney with Indian eggplant / brinjal. As you know, I was a big hater of eggplant for most of my life and still I have a love and hate relationship with eggplant. However, I can enjoy the eggplant in a few recipes and this chutney is  one among them.

Back in mom's place, Amma makes this kathirikai chutney often for breakfast as a side dish for idli and dosa. Everyone at home likes it except me, so for me sake, she prepares one more side dish whenever she makes kathirikai chutney. 
Kathirikai Chutney

Related : How to make Baingan Bharta

After I started to like baingan bharta, I realized that I like eggplant when it's mashed and spiced well. So one day during our phone conversation, I told Amma about this and  she immediately insisted on trying this chutney and told me that i might like it.

Therefore I got the recipe from her instantly and made this chutney as a side dish for dosa the very next day! To my surprise, i like it and it goes well with both idli and dosa recipes. Ever since it became the regular chutney in my home.


Here in the recipe, I have used Indian varieties of eggplant which are very small in size compared to the local eggplant that are available here. But i guess that you can use those also for this chutney.  If you're bored with the regular chutney recipe, then give a try on this kathirikai chutney!
Brinjal Chutney

Kathirikai Chutney | Brinjal Chutney

Preparation Time : 10 mins | Cooking Time : 10 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Kathirikai Chutney, Brinjal Chutney,EggPlant Chutney, Indian Eggplant Chutney Kathirikai Chutney, an easy to make delicious chutney with Indian eggplant / brinjal.
Ingredients
Kathirikai/ Brinjal /Indian Eggplant - 2 (medium)
Tomato - 1 
Garlic Cloves - 2 
Chana dal - 1 & 1/2 tbsp
Red Chili - 4 
Coriander leaves - a handful
Oil - 1 tsp
Salt - to taste
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few

Brinjal Chutney
Kathirikai Chutney
Procedure
Heat a kadai with 1 tsp of oil, add the chana dal and red chili. Roast till the dal is golden brown and then transfer into the mixie jar. 
Next the take the brinjal and tomato and chop them roughly into small pieces. In the same pan, add the brinjal and saute it in the oil for a couple of minutes. 
Then add the garlic and tomatoes, saute it in the oil for a min and then add a 1/4 cup of water. Let the brinjal and tomatoes cook completely. 
Once the brinjal is well cooked, switch off the flame and then add the coriander leaves and give a good mix with the other ingredients and let it cool a bit. In the mean time, grind the dal and chili into coarse powder.
Then add the brinjal mixture along with salt and grind into thick paste. Next heat the kadai for tempering and temper the ingredients listed under "To temper".
Next add the chutney and 1/4 cup of water(adjust to your preferred consistency) and warm it up the chutney( no need to boil). That's it ! Tasty Kathirikai Chutney is ready.

Related : More Chutney recipes for idli and dosa 

Brinjal Chutney

Related : How to make Crispy dosa 

Notes:
  • Chana dal is for consistency. More chana dal means thicker chutney. So add more or less as per your liking.
  • You can reduce the chana dal in the recipe and make the chutney as thin like pourable chutney instead of spoonable chutney here.Brinjal Chutney
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