Healthy and Tasty Curry Leaf Chutney / Karivepaku Pachadi

While many people are aware to use curry leaves as natural flavouring agent it has enormous health benefits. They contain various antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer fighting properties and are known to help protect the liver.

A simple delicious chutney is a great way to start a meal in andhra.This chutney can be had as a accompaniment with rice.

Ingredients

• 1cup curry leaves
• 2 tbsp. sesame seeds / til
• 1 1/2 tsp urad dal
• 4 red chillies
• 1 tsp jeera/cummin seds
• 1/2 tsp mustard seeds
• pinch of fenugreek seeds
• 1/8 tsp of turmeric powder 
• pinch of hing
• pinch sugar
• little tamarind
• 1.5 tsp oil
• salt to taste

 

Procedure

Wash the curry leaves thoroughly , drain the water and keep aside

 

Heat 1 tsp oil in a pan, add urad dal, cummin , mustard , hing and fenugreek seeds. Once cummin seeds starts to splutter add red chillies and saute if for a min. Then add sesame seeds and fry for a minute till they become fluffy. Transfer it then to a plate.Once it cools grind to a fine powder.

In the same pan add 1/2 tsp of oil and the curry leaves and fry for 1-2 minutes . Switch off the flame.

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

Transfer it to a serving bowl. Mix and serve it with rice .

A Delectable Cauliflower Stem Chutney / Dip

It is the cauliflower season now and this chutney is prepared as a accompaniment with rice. Normally I used to use only the cauliflower part and discard the stems but today my mother shared this recipe. It was very tasty and simple to prepare too.

Ingredients

• 1 cup chopped cauliflower stem with leaves
• 2 tbsp urad dal
• 4 red chillies
• 1 tsp jeera/cummin seds
• pinch of fenugreek seeds
• 1/2 tsp sugar
• little tamarind
• 2 tsp oil
• himalayan salt to taste

For tempering

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

Procedure

Select and pluck the tender stems of the cauliflower,wash them nicely  and chop them.Keep aside.

Heat 1 tsp oil in a pan, add urad dal, cummin , 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 chopped caulifower stems  and fry for 1-2 minutes or until it looses its rawness.

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

Transfer it to a serving bowl if you feel it is too thick add a little water.

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 

Note: 
1. Choose only tender cauliflower stems with the leaves as it will taste better.
2. Dont overcook the stems as they will loose the flavor

Ridge Gourd Chutney / Beerakaya Pachadi

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.

Posting this recipe to  a wonderful event Simply Sides hosted by Sumee Culinary

Taro Root Fry with Hot Chilli Ginger Dip

Some recipes are passed generation to generation.Todays dish was shared by my great grand mother in law to my MIL !! The beauty of this dish is the dip that perfectly compliments the flavor of the taro root. My MIL taught me this dish as it is one of my hubby's favorite. And sure you would enjoy it too...
Ingredients

• 1/2 kg taro root medium size
• salt to taste
• oil for deep fry

For dip

• 1 inch ginger
• 6 long red chillies
• salt to taste

Procedure
Wash taro in running water and pressure cook it with enough water and salt for 3 whistles and sim it on low flame for 3 minutes. Switch off the cooker and once it cools discard the water totally and peel the skin.Cut the in circles with a 1/2 cm thickness. Heat oil in a pan and deep fry them till they are crispy and golden brown.Serve immediately with the dip. It can also be served with rice.

Grind all the ingredients to a smooth paste for the dip, traditionally it is crushed in mortar and pestle.
Note: It is ideal to prepare the dip before the fry as you can serve the taro fry crispy with the dip.

Tasty Paneer Paratha with Zesty Hari Chutney

Stuffed Parathas can made in many different variations . They are very healthy and loved by children and can be had for breakfast and dinner. This version with paneer has a unique softness that can simply make you enjoy every bite.

Hari chutney is the perfect accompaniment for these paneer parathas which have a mild flavor. Coriander is blended with some unique aromatic spices that make it more zesty. 

Preparation Time: 20 min

Cooking Time: 30 min

Serves: 6 parathas

Ingredients:

• 2 cups atta
• 1/4 tsp ajwain
• 1/2 tsp oil
• pinch of salt

For stuffing

• 1 cup grated paneer/cottage cheese
• 1/2 cup fine chopped onions
• 3 tbsp finely chopped cilantro/coriander
• 4 finely chopped green chillies
• 1/2 inch grated ginger
• 1/2 tsp amchur powder
• salt to taste

Preparation

Making Dough for paratha

Take flour,mix salt and ajwain to it then add three-fourth cup of warm water gradually, knead to make a smooth dough. And keep aside for 15 min.

To make filling

Mix all the above ingredients of filling nicely and keep aside

Making the paratha

Break the dough in 6 equal portions,roll each portion in a ball and flatten it by pressing.

Place 1 1/2 table spoon of stuffing on it and enclose it.Seal the edges completely so that stuffing does not come out.

Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Turn it and again pour half a tablespoon of oil on other side, cook on low heat till golden brown

Serve hot with fresh coriander chutney

Hari Chutney

Ingredients

• 1 big bunch corainder leaves
• 1 small chopped tomato
• 4-5 garlic pods
• 1/2 inch ginger
• 1/2 tsp cummin/jeera seeds
• 1/4 tsp black salt
• 1/4 tsp amchur powder
• 2 green chillies
• pinch of asafoetida/hing
• salt to taste

Procedure

Blend all the above ingredients into a fine paste and serve with any stuffed paratha

Drumstick Leaf Paratha & Cucumber Peanut Dip

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I heard a lot of drumstick leaves and its nutritional value. Whenever I would go to vegetable market I would wonder how it taste.

Recently I spotted them and without a second thought I bought two bunches and wondered what to prepare.I googled and saw so many options to use this. I opted for parathas as they never fail.

The parathas had a unique flavor with a nice green leafy texture and compliments very well with cucumber peanut raitha. If you get these drumstick leaves anywhere in the market or in ur backyard try these paratha and you would definitely enjoy it as much I did

Ingredients

• 2 cups wheat flour
• 1/2 cup chopped onions
• 2 cups chopped drumstick leaves
• 1/4 cup chopped cilantro (coriander)
• 1/2 tsp amchur (dry mango powder)
• 4 green chillies
• 1/2 inch ginger
• 1/2 tsp cumin (jeera) powder
• 1 tsp oil
• oil to shallow fry the paratha
• salt to taste

Procedure

Make a paste of ginger and green chilli

In a big bowl add the chopped drumstick leaves, cilantro and the ginger chilli paste, amchur, cumin powder and salt and mix it nicely.

Now add the flour slowly and simultaneously mix it with your hands you will a crumbled dough. Now add little by little water and mix it softly till we get a soft firm dough

Then apply one tsp of oil to the ball of dough and let it sit for 1/2 hr.

Divide into large lemon size ball and with a sprinkle of flour , roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Serve hot with cucumber peanut raita

Cucumber Peanut Dip

Cucumber and peanuts combined with plain yogurt with a little indian seasoning gives a excellent flavorful dip. This dip is one of my favorite as it got a soothing taste, it complements excellently with the soft parathas and it also tastes great with nachos or as a spread on your bread, burger etc.

• 1 cup grated cucumber
• 1 cup curd
• 1 tbsp roasted peanut powder
• 1/2 tsp mustard seeds
• 1/2 tsp grated ginger
• 2 chopped green chilli
• 1 spring of curry leaf
• pinch of hing
• salt to taste
  
  

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Method

Squeeze excess water from the grated cucumber.

Heat oil in a pan , add mustard seeds once it splutter add green chilli and grated ginger and fry for 30 sec. Then add curry leaves and fry for one more min. Switch of the flame and add the cucumber and mix nicely and keep aside.

Once it cools add curd to the above mixture and crunchy peanut powder, mix well and serve with your choice of roti.

Linked to - Bookmarked Recipe hosted by Aipi and Priya

Superfast Rava Idli With Sesame Tomato Dip

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If you are looking for quick,tasty south indian breakfast without any long process of soaking, fermenting , grinding then this rava idli is the best option.I learnt this recipe from my SIL and the accompanying chutney is so perfect you will be asking for more.

Rava idlis have a unique taste that cannot be described easily, it feels spongy, light and has a soft texture that make them even tastier with every bite. This recipe makes 16 idlis of medium size So here is the recipe...

Ingredients

• 2 cup rava/sooji (semolina)
• 2 cup thick butter milk
• 1/2 cup grated carrot
• 1 tbsp chopped cashew
• 1/2 tsp chana dal
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 2 chopped green chillies
• 1 spring curry leaves
• 2 tbsp chopped cilantro
• a pinch of hing
• 1 tbsp fruit salt or ENO
• 1 tbsp ghee
• salt to taste

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Cooking Procedure:

Take the idly racks and spray oil on each idli mould and keep aside.

Heat ghee in a pan ,add chana dal ,cashew n fry till light golden brown ,then add mustard seeds,cumin seed and once they splutter add green chilli,curry leaves,hing ,carrot fry for a min ,then add sooji n fry till it become golden brown .

Shift it to some bowl and let it cool ,once cool add the buttermilk and blend it nicely to semi thick batter like idli batter.

Add ENO to this batter ,and immediatly it become fluffy.

Now put 2 tbsp of batter into each idli mould depression, and stack the racks one above the other and steam in the pressure cooker or steamer for 15min on medium flame.

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Remove them carefully from steamer and let it cool, take a sharp spoon and scoop them out into the plate.

Your rava idli is ready.Serve it with your choice of chutney BTW I made sesame tomato chutney for this ,which was the super hit combo for my family .Here is the recipe

Sesame Tomato Chutney

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Ingredients

• 1 cup chopped tomatos
• 2 tbsp sesame seeds
• 1/4 tsp turmeric powder
• 2 tbsp chopped cilantro
• 1 green chilli
• 1 red chilli
• 2 tsp oil
• 1/4 tsp mustard seeds
• 1 spring curry leaves
• 1/4 tsp cumin seeds
• a pinch of hing

Dry roast sesame seeds and keep aside

Heat 1 tsp oil and add green chilli, red chilli and fry for a min, now add tomato, cilantro and turmeric powder, cover and cook till it becomes soft.Switch off flame and let it cool.

Take the roasted sesame seeds and grind it finely, then add the above tomato mixture and make a smooth paste.

Now prepare the tempering by heating 1 tsp oil, add mustard, cumin, hing and once mustard start to splutter add the curry leaves. Then add the tempering to the above grinded paste.

Your chutney is ready. Serve it with idli, dosa or rice too

Note: You can store the roasted rava in air tight container for later use

Savory Bread Pancake With Onion Chutney

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This weekend I prepared these pancakes from a recipe shared by one of our sweet blogger friends Kanthiji she is a amazing blogger very enthusiastic n loves to share her thoughts n recipes. When I saw this recipe I was really surprised we could use bread to make a uthappam (pancake). But after trying them out they tasted soooo good n never felt I had used bread. Thanks to Kanthiji for sharing this recipe, do visit her blog for more wonderful recipes.

I made onion chutney to have with this uthappam n the combination rocked

Ingredients for Bread Pancake

• 4 bread slices
• 1/3 cup semolina (upma rava)
• 1 cup curd
• 1 tsp ghee
• 1/2 tsp cumin seeds
• 1/2 tsp chilli flakes
• salt to taste
• 1/2 tsp oil to shallow fry per pancake

For Topping

• 1/2 cup chopped onion
• 1/2 cup chopped tomatoes
• 1/4 cup chopped cilantro
• a pinch of salt

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Cooking Procedure:

Heat ghee in a pan n roast the semolina for 2-3 min until it become light golden brown n keep aside

Discard the side the side crust of bread, n make small pieces of bread. Add the curd n semolina to it n 1 cup water n stir nicely n let it sit for 15 min.

In the meantime make the topping ready n mix them nicely n keep aside. After 15 min check the consistency of the batter it should be flowy, if required add little water.Add cumin seeds,chilli flakes n salt n mix nicely.

Heat the tawa or pan n spray some oil, pour 1/2 cup batter n add little topping n 1/2 tsp oil to the sides n cover it. Let it cook for 1 min then flip it and let it cook for another 1 min. Both sides should be golden brown. Serve hot with any chutney n pickle.

Onion Chutney

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Ingredients

• 1 cup diced onions
• 1 tbsp channa dal
• 2 tbsp peanuts
• 1/2 tsp cumin seeds
• 1 tsp coriander seeds
• 3 dry red chilli
• 1/4 tsp concentrated tamarind
• 2 tbsp oil
• salt to taste

For tempering

• 1 tsp oil
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds
• a pinch of hing
• 1 spring of curry leaves (8-10)

Cooking Procedure

Heat 1 tsp oil in a pan,add channa dal n peanuts n fry for a minute. Then add coriander seeds,cumin seeds n fry for 30 secs or till its color begins to change.Now add red chilli n fry for 30 sec then shift this mixture to plate n let it cool.After it cools grind it.

Heat 1 tbsp oil in the same pan n fry onions for 4-5 min till golden brown, then add salt n turmeric powder stir it a little then switch off the flame n let it cool.After it cools grind it with tamarind juice.Mix the above powder with this onion paste.

Now ready the tempering by heating a tsp of oil in a pan, add cumin and mustard seeds, once it splutter add hing and curry leaves and stir for 15 seconds then pour it onto the chutney.

I am sending these yummy dishes to

Any one can cook series:2,FB hosted by ayeesha

Bookmarked Recipe Every Tuesday hosted by Priya n Aipi

And also sending this Onion Chutney along with

Bell papper chutney

Peanut Chutney

Tomato onion chutney to

Jagruti's wonderful event Complete My Thali( CMT ) - Chutney

Roasted Bell Pepper Hummus

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Mediterranean food is a favourite at home nowdays, earlier I had posted homemade pita bread n falafel with tahini sauce, however no mediterranean cuisine is complete without hummus the classic dip which can be had with fresh carrots,celery,broccoli or fresh pita bread.

Forget store bought hummus that's been sitting on the shelf for weeks. It's laden with preservatives which is very unhealthy too. There are many variation of hummus n using red bell pepper is my favourite. Adding roasted bell pepper gives it a nice smoky flavor. Here is the recipe

Ingredients:

• 1.5 cups chickpeas (soaked overnight)
• 1 red bell pepper
• 1 tsp chopped garlic
• 2 tbsp chopped onions
• 2 tbsp tahini sauce
• 1/4 tsp cumin seeds
• 1/4 tsp paprika or 1/4 red chilli flakes
• 3 tbsp chopped parsley
• 2 tbsp olive oil
• 10 olives

Cooking Procedure:

Pressure cook the chickpeas with cup water, after 1 whistle switch it off n let it cool.

Roast the red bell pepper greased with oil on medium flame or in a oven for 15 min at 400 F. Peel the skin off n wash nicely if roasted on flame.

Grind all the ingredients with chickpeas n bell pepper except olive oil to a smooth paste.

Garnish with a topping of green olives n olive oil and serve with pita bread.

I am sending this roasted bell pepper hummus to

A.W.E.D.MENU hosted by niloufer started by DK

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

MLLA 27 an event by Susan of The Well Seasoned Cook.

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Tags: Mediterranean, Dip, Chutney, Chickpea

Chickpea Adai With Bell Pepper Chutney

I love adai as they are healthy n filling too,recently I had soaked chickpea in my fridge so by soaking the remaining ingredients I prepared this adai in two hrs ,with this I made bell pepper chutney too n its a lovely combination .So here is the recipe

Ingredients:

• 1 cup chickpea (soaked for 6-7 hrs)
• 1/2 cup mung dal/lentil
• 1/2 cup toor dal (split red gram/lentil)
• 1/2 urad dal (split black gram/lentil)
• 1/2 cup chana dal (brown chickpea lentil)
• 1/2 cup rice
• 2 chopped green chillies
• 1/2 cup chopped onions
• 1/2 cup chopped cilantro
• 1/2 tsp cumin seeds
• 1/8 tsp hing (asafoetida)
• salt to taste
• 1/2 tsp oil for each adai

Cooking Procedure

Soak mung , toor n channa dal together in a bowl with 3 cup water for 2 hrs n also soak rice n urad dal in another bowl with 3 cups water.

After 2 hrs take the first bowl rinse n grind the lentils along with soaked chickpeas.Then grind the soaked rice n urad too to a coarse paste. And then mix all the grinded paste to a semi solid batter. Add hing,salt,chopped green chillies,cilantro n cumin seeds. Mix nicely n ur adai batter is ready

Heat a tava and pour one cup adai batter at the centre n spread it into a circle with circular motion to about 8 to 10 inches then pour half tsp oil around it n sprinkle some onions n chilli flakes on top of it , after 1 to 2 min(once it golden brown) flip it over n let it cook for another one min. Serve hot with chutney .

Bell Pepper Chutney / Dip

Ingredients

• 1 big size bell pepper
• 1/4 cup onion
• 1 tsp chopped ginger garlic
• 1/4 tsp turmeric
• 1 tbsp chopped cilantro
• 1 tbsp chopped mint leaves
• 1/4 tsp concentrated tamarind
• 2 split green chilli
• 1 tsp oil
• salt to taste

For tempering

• 1/2 tsp oil
• 1/4 tsp mustard seeds
• 1 spring curry leaves
• pinch of hing (asafoetida)

Cooking Procedure

Heat oil in a pan ,add onion ,ginger garlic,turmeric n stir till onion become translucent n then add bell pepper n green chilli n fry for 4 min or till its rawness gone .Mix all the remaining ingredients n keep aside for cooling ...once it comes to room temperature blend the mixture to a nice paste by adding little water .

Heat oil in a pan add mustard seeds n hing n once it splutter add curry leaves.Then add the tempering to the chutney n serve this chutney with the yummy adai or with hot rice.

I am sending this yummy dish to

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

And to the healthy event Only-Low oil or Low Calorie hosted by Priya n Started by Pari

Jagruti's wonderful event Complete My Thali( CMT ) - Chutney

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Tag: Adai, Dosa, Chickpea, Lentils, Bell Pepper, Bell Pepper Chutney, Bell Pepper Pachadi, Bell Pepper Dip, Vegan Recipe, Diabetic Food