Coconut Chutney | Idli Dosa Chutney

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“Coconut Chutney” – very popular SOUTH INDIAN accompaniment with Idli and Dosa.

It can be prepared by different ways. This chutney mainly prepared with fresh coconut and spiced with green chilli and ginger along with fresh coriander and curry leaves to enhance the taste. Finally tempered with mustard seeds, cumin seeds, asafoetida and curry leaves. There are different ways of making coconut chutney and tempering.

WATCH RECIPE VIDEO:

 

Let’s see the step by step recipe:

1.    Into the blender add grated coconut, roasted gram dal, green chilllies, ginger, curry leaves, salt, coriander and water. Blend smooth. DSC_0020

2. Now in a pan heat oil. Add mustard seeds, cumin seeds, curry leaves, asafoetida. Mix well. IMG1 (2)

3. If seeds start fluttering pour the tempering over coconut chutney and mix. IMG2

Serve with Idli, Dosa or uttapa.

Coconut Chutney | Idli Dosa Chutney: 

Preparation time

Cook time Total time
8 minutes 2 minutes

10 minutes

Cuisine: Indian
Recipe Type: Chutney
Yield: 4 servings
INGREDIENTS

(1 cup = 230 ml, tsp = teaspoon, tbsp = tablespoon)

For chutney:

1.    1 cup grated fresh coconut

2.    1 tbsp roasted gram dal / bhuna chana dal

3.    4-5 curry leaves

4.    1 inch ginger, cut into slices

5.    2 green chillies

6.    6-7 sprig fresh coriander

7.    Salt to taste

8.    1 cup water

 

For tempering:

1.    2 tsp oil

2.    1/2 tsp mustard seeds

3.    1/2 tsp cumin seeds

4.    1 pinch asafoetida

5.    4-5 curry leaves

 

METHODS:

1.    Into the blender add grated coconut, roasted gram dal, green chilllies, ginger, curry leaves, salt, coriander and water. Blend smooth.

2.    Pour the paste into a bowl.

3.    Now in a pan heat oil. Add mustard seeds, cumin seeds, curry leaves, asafoetida. Mix well. If seeds start fluttering pour the tempering over coconut chutney and mix.

4.    Serve with Idli, Dosa or uttapa.

 

NOTES:

1.    There are many different ways of preparing coconut chutney and tempering.

 

 

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Instant Oats Dosa | Savory Oats Breakfast crepes

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Instant Oats dosa | Savory Oats Breakfast Crepe is very simple and delicious, high protein breakfast. Oats are nutrient-rich food. Sure it will be hearty addition to your breakfast.

These dosas is prepared by grinding Quick cooking oats to fine powder and then combined with whole wheat flour and curd. And spiced with green chillies, ginger and black pepper powder. Curd is used to enhance the flavor of the dosa.

Serve these Savory Instant Oats Dosa with coconut chutney or sambar or tomato chutney.

WATCH RECIPE VIDEO:

 

Preparation time

Cook time Total time
15 minutes 20

35 minutes

Course: Breakfast
Cuisine: Indian
Yield: 8-10 dosa
Recipe: Vegetarian

INGREDIENTS:

  • 3/4 cup instant oats
  • 1/4 cup whole wheat flour
  • 1/4 cup semolina / sooji
  • 1/4 cup curd / yogurt
  • 3 cup water
  • 1/4 cup onion, finely chopped
  • 1/4 cup fresh coriander, finely chopped
  • 1/4 tsp black pepper powder
  • 3/4 tsp salt
  • 1/2 tsp cumin seeds
  • 2 green chillies, finely chopped
  • 1 tsp grated ginger
  • Oil for cooking dosa

 

 DIRECTIONS:

  1. First grind the quick cooking oats to fine powder.  collage1 (2)
  2. In a bowl mix together oats powder, whole wheat flour, semolina, curd and water.
  3. Set aside for 10 minutes.
  4. Then add onion, coriander, ginger, cumin seeds, black pepper powder, green chillies and salt to taste. Mix well.
  5. Check for the consistency of batter. It should have flowing consistency.
  6. Heat a non-stick pan / tawa. If pan is very hot then coat with oil. Spread the batter onto the hot pan. p3
  7. Sprinkle 1/2 tsp oil on top.
  8. Cook until bottom side of the dosa is golden and brown. Flip the dosa. p4
  9. Cook on the other side for 1/2 minutes.
  10. Coat pan with oil for each dosa.
  11. Serve with coconut chutney or sambar or tomato chutney. DSC_0170 (2)

Tomato Cucumber Avocado Salad

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Classic salad with a light dressing. Addition of creamy avocado in common cucumber tomato salad makes it more satisfying. The lemon juice keeps the avocado from browning and makes salad flavorful when tossed with red onion and fresh coriander. Good side dish with lunch or dinner. Easy and delicious salad!!

WATCH RECIPE VIDEO:

 

Preparation time Total time Course Servings
10 minutes 10 minutes Salad 2

 

INGREDIENTS:

  1. 2 tomatoes, chopped
  2. 1 cucumber, diced
  3. 1 avocado, diced
  4. 1 small red onion, sliced
  5. 1/8 cup fresh coriander
  6. 1 tbsp lemon juice
  7. 1/8 tsp black pepper powder
  8. 1 tbsp extra virgin olive oil to drizzle
  9. 1/4 tsp Salt to taste

DIRECTIONS:

  1. In a big bowl add chopped tomatoes, diced cucumber, diced avocado, sliced red onion, fresh coriander and fresh lemon juice. Seasoned with black pepper powder and salt. Drizzle some extra virgin olive oil.
  2. Toss to combine well.
  3. Serve fresh.

Whole Wheat Bread (no-egg)

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Baking bread by our own is one of the wonderful thing. It’s much simpler than you think. This is one of the easy bread recipe with whole wheat flour without eggs.

WATCH VIDEO:

Preparation time Cook time Total time Yield
1 hour 25 minutes 30 minutes 1 hour 55 minutes 12 slices

 

INGREDIENTS:

  1. 2 cups whole wheat flour
  2. 1/2 cup all-purpose flour
  3. 1/4 cup additional all-purpose flour for kneading
  4. 1 tsp salt
  5. 1 packet / 2tsp/ 7 grams instant / active dry yeast
  6. 2 tbsp honey / sugar
  7. 1 cup water / 1% / 2% milk, warm
  8. 2 tbsp oil

 

DIRECTIONS:

  1. In a large mixing bowl add wheat flour, all-purpose flour and yeast. Combine well. DSC_0468
  2. Then mix in warm water / milk, oil and honey / sugar.
  3. Knead until forms a soft dough. soft dough (2)
  4. Now place dough on floured surface. Use additional all-purpose flour for kneading. And knead approximately 100 turns until dough becomes smooth and elastic.
  5. Cover and let rest for 10 minutes.
  6. Now place dough onto a floured surface and shape into a loaf, do not knead.
  7. Place the dough in a greased 5 x 4.5 x 2.75-inch loaf pan. DSC_0479
  8. Cover and let rise in a warm spot for 1 hour. It should rise up to 1 inch taller than the pan. DSC_0487
  9. At the meantime preheat oven to 375° F (190° C)
  10. Place the loaf pan into the oven and bake at the same temperature.
  11. Bake for 30 minutes or until it becomes golden brown. DSC_0490 (2)
  12. Cut into slices.DSC_0542 (2)

 

 

Maharashtrian Kobichya vadya | Cabbage fritters

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“Kobichya vadya” it’s a traditional maharashtrian recipe in India. These crispy and spicy cabbage fritters are made by mixing cabbage, gram flour and by adding some spices. Usually served as a snack with tea or side dish in the meal.

I made these kobichya vadya in Ganapati festival. My friends love it and told me to add this recipe.

Let’s see the step by step recipe. Watch recipe video or recipe in detail:

Preparation time

Cook time Total time
15 minutes 30 minutes

45 minutes

  • Cuisine: Indian
  • Course: Snacks
  • Yield: 15 vadya

 

INGREDIENTS: (1 cup = 230 ml)

  1. 2 cup cabbage, shredded
  2. 1 cup coriander, chopped
  3. 1 tablespoon sesame seeds
  4. 1/4 teaspoon turmeric powder
  5. 1/4 teaspoon red chili powder
  6. 1/4 teaspoon garam masala
  7. 1/4 teaspoon cumin seeds powder
  8. Pinch of asafoetida
  9. 2 teaspoon lemon juice
  10. 2 teaspoon ginger-garlic paste
  11. 1/4 cup besan flour
  12. 1 tablespoon corn flour
  13. salt to taste
  14. oil for frying

 

METHODS:

  1. First mix the ingredients shredded cabbage, coriander leaves, sesame seeds, turmeric powder, red chili powder, cumin seeds powder, garam masala, salt to taste, lemon juice and mix well
  2. Add asafoetida and ginger-garlic paste. Mix well.
  3. Then add besan flour and corn flour. Knead to make a dough. Add more besan flour as needed.
  4. Squeeze a small size dough and make a cylindrical roll. Here I made 4 rolls. You can make one or more rolls according to your choice. DSC_0196
  5. Grease the steam pan and put the rolls in it.
  6. Prepare the steamer with water and steam rolls for 15-20 minutes.
  7. OR Steam into a pressure cooker. Take 2-3 whistles.
  8. After steaming let it cool completely and then cut into medium slices. img1
  9. Heat oil in a deep pan. Slide the slices one by one into the pan. Stir occasionally.
  10. Deep fry on medium flame until vadi turns crispy and golden brown.
  11. Drain on absorbent paper.
  12. Serve warm with tea or side dish with meal. DSC_0227 (2)

 

Balushahi | Badusha

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“Balushahi” is a traditional Indian cuisine. It’s an Indian buttermilk donuts. Deep fried on a low heat and soaked in a sugar syrup gives balushahi a beautiful glazed texture. People in India used to make this in the festivals.

Let’s see the step by step recipe:

Preparation time Cook time Total time
35 minutes 25 minutes 1 hour
  • Cuisine: Indian
  • Course: Dessert
  • Yield: 12 Balushahi

 

INGREDIENTS (1 cup = 230 ml)

For dough:

  1. 1 ½ cup all-purpose flour / maida
  2. 1/4 teaspoon baking soda
  3. 4 tablespoon ghee / clarified butter
  4. 6 tablespoon yogurt whisked
  5. Ghee / oil for frying
  6. 7-8 Pistachios chopped for garnishing

For Sugar Syrup:

  1. 2 cup sugar
  2. 1 cup water
  3. Saffron (optional)
  4. Cardamom powder (optional)

METHODS:

  1. In a bowl add 1½ cup all-purpose flour, baking soda, ghee / clarified butter.
  2. Mix the mixture with your fingertips until crumble mixture forms. DSC_0172
  3. Then add whisked yogurt and mix gently and make a soft dough. Do not knead the dough. DSC_0180
  4. Cover with damp cloth and allow to rest for 30 minutes.
  5. Meanwhile make a sugar syrup
  6. For 2 cup sugar add 1 cup water. Boil it on high heat approximately 10 minutes. Stir occasionally. Continue to boil until it gets one string consistency. Then turn off the heat.
  7. After dough has rested slightly knead it. Pinch a lemon size of dough and make a smooth ball. Make a slight dent in the centre of the ball with a finger. DSC_0193
  8. Heat the ghee until become medium hot. Slide the prepared balls into a pan 3-4 at a time. Deep fry on low flame until it becomes golden brown all the way through.
  9. Drain on absorbent paper. Set aside to cool. DSC_0219 (2)
  10. When syrup will be warm then soak the cooled balushahi in sugar syrup for 2-3 minutes. Remove from syrup and put it on the plate.
  11. Garnish with chopped pistachios. DSC_0314 (2)

 

Chocolate cupcakes with vanilla frosting (egg-less)

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Today’s recipe is for chocolate lovers “Chocolate cupcake”. Vanilla frosting gives more classic and simple taste. This recipe is so simple. You don’t need a mixer to make a batter or frosting.

This cupcakes are moist, spongy and eggl-ess. The reason behind the moist cupcakes is an oil. And the thin batter makes it spongier.

WATCH VIDEO:

Now let’s see the recipe in detail.

Preparation time Cook time Course Yield
20 minutes 14-15 minutes Desserts 4 cupcakes

 

INGREDIENTS

For cupcakes:

  1. 1/2 cup all purpose
  2. 1/3 cup sugar
  3. 1/8 cup unsweetened cocoa powder
  4. 1/2 tsp baking soda
  5. 3 tbsp vegetable oil
  6. 2 tbsp milk
  7. 3-4 tbsp water
  8. Salt to taste

For Frosting:

  1. 2 tbsp unsalted butter
  2. 1/2 powdered sugar
  3. 1/4 tsp vanilla extract
  4. 1/4 tsp milk
  5. Pinch of salt

 

DIRECTIONS:

 To make cupcake:

  1. Preheat oven to 350 F
  2. Line a muffin tin with 4 cupcake wrappers. Set aside.
  3. In a bowl whisk together flour, sugar, cocoa powder, baking soda, and salt. DSC_0384
  4. In a mixture add vegetable oil, milk and 2 tablespoon of hot water. And whisk together until completely smooth. DSC_0388
  5. If batter is thick then add one more tablespoon of hot water. Mix it. Here we need thin batter for spongy cupcakes. Do not overmix.
  6. Fill the cupcake wrappers halfway full with batter. DSC_0390
  7. Bake at 350 F for 14-16 minutes.
  8. Let it cool completely before frosting. DSC_0407 (2)

 

Vanilla frosting :

  1. In a bowl take unsalted butter. Make it smooth with a fork.
  2. Add powdered sugar and mix until it becomes creamy.
  3. Mix with vanilla extract, milk and salt. frosting image
  4. Add more milk if you want to make it thinner.
  5. Apply frosting on top of the cupcakes. DSC_0428 (2)

 

NOTES:

  1. Leftover cupcakes can be keep in refrigerator up to 4-5 days.