Skip to main content

RED CHILLY,GARLIC CHUTNEY

Red chilly,garlic chutney
Ingredients
10 - 15 red chilli whole
1 lime size tamarind
8- 10 garlic cloves
1 tsp mustard seeds
1 tsp urad dal
few curry leaves
1-2 tsp til oil or ghee
METHOD
  • Roasted the red chilli whole and salt in a pan with out oil for few minutes and remove, soak in a water for few minutes
  • Add soaked red chilli,garlic,tamarind and little salt to make a paste in a mixer grinder
  • Heat oil in a pan add muster seeds when they crackled add urad dal and curry leaves and add the red chilli paste ,remove and mix well
  • Serve with idlli or dosa

Comments

Popular posts from this blog

BESAN BURFI

Besan barfi. Ingredient 200g Besan 130 g Sugar. 50g khoya 100 g ghee for greasing 4 cardamom 6t water METHOD; Sift the besan fry besan in ghee over slow heat till golden brown. Make sugar syrup using water and sugar of 2/3 consistency. Add the sugar syrup to besan and mix in grated khoya and crushed cardamom . Cook the mixture till it leaves the sides of the pan Take a plate greased ghee,and Spread the mixture . Cut in to pieces.

IDLI

IDLI Ingredients 4 cup rice (boiled rice,idli rice,Par boiled rice) 1 cup washed urad dal 1 tsp salt METHOD Wash and soak rice and dal separately for 8-10 hours or over night. Grind the dal to a thick fluffy batter (use water little by little ) with sufficient cold water.and grind rice also in to paste (not fine paste). Mix the two batter ,add salt and beat well with hand to a thick batter. Keep to ferment overnight for 8-10 hours .the batter should double in volume .so keep in to a big vassal. Grease the idle moulds and spoon the batter into them .steam for 5 minutes or till done.open and check or prick with a tooth pick,or spoon hand ,it should come clean.there is no stick or uncooked batter.Remove the moulds and keep on cool.and take out the idle one by one. Serve with chutney or sambar. IF YOU HAVE NOT IDLE RICE USE NORMAL RICE, BEFOR ROASED THE RICE AND SOAK. OR STEAM THE RICE WITH OUT WATER (5 MINUTES)AND SOAKED IN TO THE WATER. USE 3 CUP RICE AND 1 CUP URAD DAL.

RAW MANGO CHUTNEY

Raw mango chutney 1/2 kg raw mango 1 t red chilli powder 400 g sugar 1 cloves 1 cinnamon, 1/4 t black pepper 1 black cardamom 1/2 t glacial acetic acid METHOD Wash and remove the skin.grate the mangoes Coarsely the spices(black papper,black cardamom,cinnamon,cloves) Heat a pan cook the grated mango them till they are slightly tender. Add sugar and continue cooking. Add salt,red chilli powder and coarsely ground spices. Cook few minutes while stirring frequently till the mixture becomes sufficiently thick. Put 1 t in a plate test the desired consistency in plate test .it thick like jam.Remove from fire. add glacial acetic acid. pour the hot chutney dry sterilized bottles. on cooling close their lids and close properly. store in a cool place. Glacial acetic acid http://en.wikipedia.org/wiki/Acetic_acid