Category Archives: Dips & raita

Coconut Chutney (dip)

Coconut chutney is the basic dip which goes well with idlis and dosas.Here is how i prepare….

Servers:-2

Ingredients:-

1) 1/4 cup shredded coconut

2) 3 to 4 green Chilli

3) 1 tsp of tamarind pulp

4) 3 stick of curry leaves

5) 1 tsp salt

6)  1 cup bengal gram

For tempering:-

7) pinch of asafoetida powder

8) 2 red chilli

9) Curry leaves

10) 1 tsp urad dal

Process:-

Put coconut, green chillies, bengal gram dal, curry leaves, tamarind, salt and little water in a blender and blend it to smooth paste.Remember the paste should not be too runny.Ensure the bengal gram is more than coconut.If possible sauté the green chilli before putting them in blender, this way the rawness of green chilli reduces.

Heat a non-stick pan, add oil for tempering. Once oil is heated add  mustard seeds. Once they splutter, in goes asafoetida, red chilli, urad dal and curry leaves. Sauté till the urad dal turns brown and pour it over the chutney.Mix well before serving. The Urad dal in the tempering gives a very good crunchy taste

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Onion-Carrot Raitha

Ingredients :–

— Onion – 1 (small)

— Half chopped Tomato

— Curd – 1/2 cup

— Carrot – 2 tsp(grated)

— Green Chilli – 2 small chopped

— Coriander Leaves – few

— Chat masala – 1/4 tsp

— Salt to taste

Process  :–

–> Chop Onion,Green chilies,Tomato and Coriander and keep it aside.

–> Take a bowl,put curd and little water stir properly to avoid the lumps of curd.After that all chopped vegetables +grated carrot+salt+chat masala.

Our Raitha is Ready to serve.U can enjoy ritha with any rice, paratha’s.

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Pudina Chutney(Dip)

The Pudina (Mint) chutney is a spicy dip served with somosa,  kabab’s or with anything your imagination goes. Biryani is like soulless without mint leaves. The aroma & taste is so wonderful, that u cant stop yourself from trying this dip.As mint leaves are extremely flavourful, they give burst of flavour to any meal.

Ingredients:-

1) 1 cup mint leaves

2) 1/2 cup coriander leaves

3) 3 Chopped Green Chilli

4) 1 tsp salt

5) Few stands of cumin seeds (jeera)

6) Water (1/2 cup)

7) 2 tsp Lemon juice

Method:-

—-Pluck the mint leaves off the stem & wash them thoroughly. Take off the dirt from the leaves.

—-Blend all the above ingredients on medium speed in a blender.Blend till the mixture has a smooth consistency.

—Take this dip(chutney) in a bowl.Add lemon juice & stir thoroughly.Makes almost 1 cup.

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