Wednesday, June 27, 2012

Recipe for Bombay Chutney - How to make Bombay Chutney


This Bombay chutney is very easy to make quickly. If someone comes to your home with short notice or without informing to eat, no worries. You can make this chutney in no time. Now let's see how to prepare this. 

Ingredients

Onion - 1/2 (cut in lengthwise)
Tomato - 1 chopped
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Fenelseeds(sombu)  1/4 spoon
Roasted bengal gram - 4 tsp
Salt to taste

Seasoning

Oil - 2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Coriander leaves - some

Preparation:

1. In a mixi bowl, add fenelseeds, roasted bengal gram. Grind it until it gets into powder.
2. Take pan, heat with 2 tsp of oil. add mustard seeds. Allow mustard seeds to crackle. Now add urad dal. Once it became golden color, add onion.
3. Fry onion for 2 mins in a medium flame and then add tomato. Fry tomato until it gets soft and then add turmeric & red chilli powder. Stir it well.
4. Now take the grinded powder and add it to the mixture. Stir continuously and add some salt and water.
5.When you are adding grinded powder, you have to stir continuously, otherwise powder will not get mixed properly.
6. Finally add coriander leaves and make the mixture to boil then switch off the stove.

Now the amazing bombay chutney is ready to serve hot!!!

Recipe for pepper onion chutney

In this chutney we are using small onions for better taste. In India we usually use small onions for chutneys and sambar.

Ingredients:

Small onion - 1 cup (chopped)
Black pepper - 1 spoon
Red chilly - 1
Salt to taste

For seasoning:

Oil  - 2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Asafodita powder - 1 pinch

Preparation:

1. Add all the ingredients in a mixi bowl and grind it nicely.
2. Take pan, heat with 2 tsp of oil. add mustard seeds. Allow mustard seeds to crackle. Now add urad dal and asafodita powder. Once it became golden color, add grinded chutney into that. Stir it well.
3. Now fry this chutney until raw smell goes off. Do this in a medium flame. Black pepper will give a nice aroma to this chutney.

Now pepper onion chutney is ready to be served..

Recipe for cilantro(kothamalli) chutney - How to make coriander leaves chutney

Welcome to Tanish Kitchen. Our chutney specials continue today as well. Today we will see how to make Cilantro chutney (coriander leaves) or kothamalli chutney.

Ingredients

Coriander leaves - 1 cup(washed & chopped)
Green chillies - 2
Grated coconut - 3 tsp
Lemon juice - 2 tsp
Roasted bengal gram (pottu kadalai) - 1/4 tsp
salt to taste

For seasoning

Oil -1 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Asafodita powder - pinch

Preparations:

1. In a mixi bowl, add all the ingredients(coriander leaves, green chillies, grated coconut, roasted bengal gram & salt). Grind it nicely.
2. After grind the chutney, transfer the chutney into a bowl and add lemon juice and mix it well.
3. Heat pan with 1 tea spoon of oil, add mustard seeds. Allow mustard seeds to crackle. Now add urad dal and asafodita powder. Once it became golden color, add grinded chutney into that. Stir it well.
4. In order to make chutney a bit solid(or thick), we are adding roasted chickpeas. Do not add too much as it will change the taste.

Now cilantro (or coriander leaves) chutney is ready for idlis or dosas!!

Tuesday, June 26, 2012

Recipe for red chilli chutney - How to make red chilli chutney

Hi welcome to Tanish Kitchen. Today we will see how to make red chilli chutney. This chutney is very hot & spicy and of course tasty. If you are going out for picnic or traveling to some place, we can prepare this chutney and have it for more than a week. This one is great combination for idlys and dosas. This chutney is very easy to make.

Ingredients:

Small onions - 1 cup
red chillies - 10 nos
Garlic cloves - 2 nos
Asafodita powder - 1
pinch Oil - 2 table spoon
Mustard seeds -1/4 tsp
Urad dal - 1/4 tsp
Salt to taste.

To prepare this chutney we need more oil thats why I mentioned 2 table spoon not 2 tea spoon.

Method of preparation:

1. In a mixi bowl, add onion, red chillies, garlic cloves and some salt. Grind it nicely.
2. Heat the pan with 2 table spoon of oil, add mustard seeds. Allow mustard seeds to crackle. Now add urad dal and asafodita powder. Once it became golden color, add grinded chutney into that. Stir it well.
3. Now in a medium flame, fry this chutney until oil will separate from chutney. Also raw smell needs to go as well.

Now red chilly chutney is ready to be served.

Monday, June 25, 2012

different type of dosas recipes - How to make different types of dosas

Welcome to Tanish Kitchen. Last week we saw different types of chutneys for idlis and dosas. Please click here to know more about the different type of chutneys. Lets discuss about this week main topic - different types of dosas and their recipes.

Different types of dosas:


1. Mushroom masala dosa
2. Masala dosa
3. Vegetable Utthapam
4. Gobi masala dosa
5. Adai dosa
6. Wheat flour dosa
7. Cheese dosa
8. Cone dosa
9. Rava dosa
10. Mysore masala dosa
11. Onion rava
12. Egg dosa
13. Cabbage dosa
14. Tomato dosa
15. Suraikai dosa(bottle gourd)
16. Appam
17. Ragi dosa
18. Onion dosa
19. Maida dosa

Sunday, June 24, 2012

different types of chutneys for Idlis and dosas - different types of chutneys recipe

If you are great fan of idlis and dosas, you should know there are a lot of chutney options available for you. At Tanish kitchen, we have listed preparation methods for all chutneys for idlis and dosas.

There are at least 12 different types of chutney you can prepare and impress your husband if you are married :)

1. Tomato chutney
2. Coconut chutney
3. Garlic chutney
4. Mint chutney - method I and Method II
5. Chickpeas chutney
6. Ridge gourd chutney (peerkangai)
7. Groundnut chutney(also called peanuts chutney)
8. Red chilly chutney
9. Coriander leaves (kothamalli chutney) or cilantro chutney
10. Onion chutney
11. Pepper Onion chutney
12. Bombay chutney
13. Chana dal chutney or Kadali paruppu chutney

Please click on each chutney for the preparation methods.

Saturday, June 23, 2012

How to make pudina (mint) chutney - Method II - Recipe for pudina chutney

Hi..Welcome to Tanish Kitchen. Out chutney specials continue..Mint chutney is very good combination for idly and dosas. This is also very easy to make and color ful.

Ingredients:

Mint - 1 handful (washed)
Coriander leaves - 1 handful
Lemon juice - 3 tsp
Coconut - 4 tsp grated
green chillies - 3 Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Asafodita - 1/4 tsp

Salt to taste


Preparation - Method II

1.In a mixi bowl, add pudina(mint)leaves, green chillies, coriander leaves, grated coconut and some salt. Grind it nicely.
2. Transfer the grinded chutney into a bowl and add the lemon juice and mix it well.
4. Now heat the pan with 1 tsp of oil, add mustard seeds. Allow mustard seeds to crackle. After that add urad dal. Once urad dal gets into golden color. Now add asafodita powder. 
5. Now take the pan out. Pour this into chutney mixture and mix it well.

Now pudina chutney is ready to be served.

Wednesday, June 20, 2012

Recipe for coconut chutney - How to make south-indian coconut chutney

Coconut chutney and sambar are one of the best combinations for idly and dosa.

Ingredients:

Grated coconut - 5 tsps
Roasted bengal gram (pottu kadalai) - 4 tsps
Green chillies - 2
Ginger - some
Garlic - 1 clove
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Asafodita - some
Salt to taste
Curry leaves - some

Preparation:

1. In a mixi bowl, add grated coconuts, roasted bengal gram, ginger, green chillies, garlic colves and some salt. Grind it nicely.
2. Once you grinded, transfer this mixture into a bowl.
3. Heat pan with 1 tsp of oil and add mustard seeds. Allow mustard seeds to crackle after that add urad dal.
4. Once urad dal gets into golden color, add asafodita powder and curry leaves. Now take the pan out and pour into chutney bowl and mix it well.

If you need more spiciness, you can add one more chilly.

Now coconut chutney is ready to be served.

Recipe for groundnut(peanut) chutney - How to make groundnut(peanut) chutney

Our chutney specials continue today as well. Today we will see groundnut chutney which is great combination for rava idly and of course for dosas as well. Usually telugu people also prepare this chutney often.

Ingredients:

1. Roasted skinless peanuts - 1 cup
2. Garlic - 3 cloves
3. Green chillies -4
4. Oil - 1 tsp
5. Mustard seeds - 1/4 tsp
6. Urad dal - 1/4 tsp
7. Asafodita - some
8. Salt to taste.
9. Curry leaves - some

Preparation:

1. In a mixi bowl, add roasted peanuts, green chillies, garlic colves and some salt. Grind it nicely.
2. Once you grinded, transfer the chutney into a bowl.
3. Heat pan with 1 tsp of oil and add mustard seeds. Allow mustard seeds to crackle after that add urad dal.
4. Once urad dal gets into golden color, add asafodita powder and curry leaves. Now take the pan out and pout into chutney bowl and mix it well. 
If you need more spiciness, you can add one more chilly.

Now groundnut(peanuts) chutney is ready to be served.

Monday, June 18, 2012

How to make garlic chutney - Recipe for south-indian garlic chutney - Method II

Hi..Welcome to Tanish Kitchen. Out chutney specials continue today as well..

Ingredients:

Garlic - 10 cloves (chopped)
Red chillies - 4 nos
tomato - 2 small chopped
Curry leaves - some
Asafodita - 1/4 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Salt to taste
Oil - 3 tsp

Preparation(second method):

1. In a mixi bowl put garlic cloves, red chillies, tomatoes and salt. Grind it nicely.
2. Now heat the pan with 3 tsp of oil. Add mustard seeds, once they crackeled, add urad dal.
3. Once urad dal gets into golden color, add asafodita powder and grinded chutney into that.
4. Stir it very well. Reduce the flame. fry this chutney for about 5 to 7 minutes. You need to fry until raw smell goes off. And oil also will separate out from chutney. After that add curry leaves.

Now the chutney is ready. I personally like this chutney as this one will give nice aroma to the chutney and color too.

Sunday, June 17, 2012

Recipe for mint(pudina) chutney - How to make mint chutney. Indian pudina chutney.

Hi..Welcome to Tanish Kitchen. Out chutney specials continue..Mint chutney is very good combination for idly and dosas. This is also very easy to make and colorful.

Ingredients:

Mint - 2 handful (washed)
Onion - 1 medium size (chopped)
Tomatoes - 2 medium (chopped)
Red chillies - 3

Oil - 3 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Asafodita - 1/4 tsp
Coriander leaves - some
Salt to taste

Preparation

1. Heat the pan within 2 tsp of oil, add onion and some salt. Fry it 2 minutes. Add mint leaves now.
2. Fry the mint leaves for 2 mins, add red chillies and tomatoes. Fry the tomatoes until it gets into soft. add coriander leaves. Cool this mixture for sometime.
3. Put this mixture in mixi bowl, add some salt. Grind it nicely.
4. Heat the pan with 1 tsp of oil, add mustard seeds. Allow mustard seeds to crackle. After that add urad dal. Once urad dal gets into golden color. Now add asafodita powder.
5. Now take the pan out. Pour this into chutney mixture and mix it well.

Saturday, June 16, 2012

Recipe for garlic chutney - How to make garlic chutney

Welcome to Tanish Kitchen. Out chutney specials continue as well..Today we will see how to make garlic chutney. There are two methods to prepare this chutney. I will cover both methods of preparation. Lets us see the first method:

Ingredients:

Garlic - 10 cloves (chopped)
Red chillies - 4 nos
tomato - 2 small chopped
Curry leaves - some
Asafodita - 1/4 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Salt to taste
Oil - 3 tsp

Preparation:

1. Heat the oil in the pan, put chopped garlic, red chilly in a medium flame. Fry it until garlic gets into golden color.
2. Now add the tomatoes and cook them until it gets into soft.
3. Cool this mixture for sometime and put this mixture into mixie bowl, add some salt and grind it nicely.
4. Now heat the pan with 1 tsp of oil, add mustard seeds. Allow mustard seeds to crackle. After that add urad dal. Once urad dal gets into golden color, add asafodita powder and curry leaves.
5. Now take this out from the flame and pour into chutney mixtures. Mix it well.

Now the garlic chutney is ready.

Recipe for south indian tomato chutney - How to make south-indian Tomato chutney

Our chutney specials continue. Tomato chutney is one of the popular chutneys for idly and dosa items. We will see how to prepare. This is chutney could be made in less than 15 minutes.

Ingredients:

Onion - 1 medium chopped
tomatoes - 2 small chopped
Red chillies - 4
Curry leaves some
Coriander leaves some
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Asafodita (hing) - 1/4 tsp
Salt to taste

Preparation

1. Heat 2 tsp of oil in a medium sized pan. Put onion, red chillies and add some salt. Fry it nicely until it gets into golden color. 

2. Add the tomato and coriander leaves to the onion. Fry it for a minute. Once you fried, take the pan out and cool this mixture for sometime.

3. Now in a mixi bowl, add this onion mixture, salt and grind it nicely.

4. Heat the pan with 1 tsp of oil, add mustard seeds. Allow mustard seeds to crackle. After that add urad dal, asafodita powder and curry leaves. Fry this for some more time until urad dal gets golden color. 

5. Now add this grinded chutney into the pan, mix it very well. Cook it for 2 minutes. 


Now the tomato chutney is ready.

Thursday, June 14, 2012

How to make ridge gourd (peerkangai) chutney - Recipe for south indian ridge gourd (peerkangai) chutney

Today's special is south-indian chutneys. For idly and dosas Ridge gourd(peerkangai) chutney is one of the best combinations to have. This is also very easy to make.

Ingredients:

Ridge gourd(peerkangai)  - 1 cup (chopped)
Onion - 1/2(small) chopped
Green chillies - 4 nos
tomato - 1 medium chopped
Tamarind juice - 2 spoons
Coriander leaves - some
Oil - 2 tsp
Pottu kadalai - 1 tsp (roasted bengal gram)
Coconut - 2 tsp grated
Mustard seeds & Urad dal - 1/2 tsp
Garlic - 1 clove
Salt to taste

Preparation

1. Heat the pan with 2 tsp of oil, add the mustard seeds. Allow mustard seeds to pop after that add urad dal. Once urad dal became golden color, add onion and green chillies.

2. Fry the onion until it gets soften, after that add chopped Ridge gourd(peerkangai) and garlic clove. Fry until its smell goes off.

3. Ridge gourd(peerkangai) will take 3 to 4 mins to cook. After this add tomato and coriander leaves. Cook the tomato for 2 mins and then take the pan out. Cool this mixture.

4. In a mixi bowl, put this mixture, coconut, roasted bengal gram, salt and tamarind juice and 1/4 cup of water. Grind it nicely. that's it. 

Ridge gourd(peerkangai) chutney is ready now..

How to make eggplant chutney - Recipe for south-indian eggplant chutney

Hi there..Welcome to Tanish Kitchen. Today's special is south-indian chutneys.
For idly and dosas eggplant chutney is the best combination. This is also very easy to make. I personally like this chutney.

Ingredients:

Indian Eggplant - 2 small (chopped)
Onion - 1/2(small) chopped
Green chillies - 4 nos
tomato - medium 1 chopped
Tamarind juice - 1 spoon
Coriander leaves - some
Oil - 2 tsp
Pottu kadalai - 1 tsp (roasted chickpeas)
Coconut - 2 tsp grated
Mustard seeds
Urad dal - 1/2 tsp
Garlic - 1 clove
Salt to taste

Preparation

1. Heat the pan with 2 tsp of oil, add the mustard seeds. Allow mustard seeds to pop after that add urad dal. Once urad dal became golden color, add onion and green chillies.

2. Fry the onion until it gets soften, after that add chopped eggplant until its smell goes off.

3. Egg plant will take 3 to 4 mins to cook. After this add tomato and coriander leaves. Cook the tomato for 2 mins and then take the pan out. Cool this mixture.

4. In a mixi bowl, put this mixture, coconut, roasted chickpeas, salt and tamarind juice and 1/4 cup of water. Grind it nicely. that's it. 

Eggplant chutney is ready now.

Wednesday, June 13, 2012

How to make egg fried rice - recipe for south-indian egg fried rice

Hi there....Welcome to Tanish Kitchen..Today's special is south-indian vegetable fried rice. This is one of my favorite variety rice.
Ingredients:
Basmati rice - 1 cup.
Egg - 3 (medium)
Green chillies - 2 chopped
Onion - 1 medium(cut in length wise)
White(or)Black pepper powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Coriander leaves - (chopped)
Salt to taste
Oil - 4 tsp

Method:
1. Soak the basmati rice for about 30 mins. Add some salt and cook the rice with one and half water. Once the rice is cooked, cool the rice.
2.Transfer the cooked white rice into big bowl(basin) and sprinkle 1 or 2 spoons of oil so the rice won't be sticky.
3. Heat the oil in the medium non-stick pan. Add the onion, and some salt. Cook it until gets soft.
4. In a bowl, pour the egg and add salt, pepper powder, green chilli, garam masala powder and mix the mixture well.
5. Once the onion gots soft, add this egg mixture to the onion. Stir it very well. With in 3 minutes egg will cook nicely and egg will pop like a popcorn.
6. Now reduce the flame, add the cooked white rice and chopped coriander leaves to the pan, mix it gently.


Now the authentic south indian egg fried rice is ready to be served..If you like more spicy, add more pepper powder as per your needs.

Best companion: Mint raita is best combination for this rice. Click here to see how to make mint raita.

Adios..

Sunday, June 10, 2012

How to make Vegetable biryani - Recipe for Vegetable biryani

Vegetable biryani is my husband's favorite. He loves this as good as he loves me :)
This biryani is very easy to make. It can be made within 20 to 30 minutes.

Let us see how to make this biryani in Tanish Kitchen.

Ingredients:
Rice - 1 cup basmati
Onion - 1 handful (cut into length wise)
Mint - 1 handful
Carrots - 1/2 cup(chopped)
Beans - 1/2 cup (chopped)
Cauli flower - 1/2 cup (chopped)
Peas - 1/4 cup (washed)
Mixed bell pepper - 1/4 cup(green, yellow and red).
Potato - 1 (medium)
Tomato -  1 (medium) chopped
Curd(Yogurt) - 1/4 cup
Green chilli - 2 nos
Turmeric - 1/2 tsp
Garam masala powder - 1/4 tsp
Whole garam masala - cloves, cardamom, bay leaves & cinnamon sticks
Ginger garlic paste - 1/2 tsp
Oil - 3 tsp
Corainder leaves - some
Salt to taste

Method:
1. Soak the basmati rice for about 30 mins. Add some salt and cook the rice with one and half water. Once the rice is cooked, cool the rice.
2. Take the big pan, heat with 3 tsp of oil. Put the whole garam masala. Once garam masala gets into golden color, add the onion and green chilli. Stir for a minute and now add gingergarlic paste.
3. Add the beans first as it will take more time to cook. Cook it for 3 mins and then add potato, cauli flower, carrot, some salt. Mix it well and cook for a minute. Add tomato and turmeric. Cook until the mix gets soft.
4. Now add the peas and mixed bell pepper, cook for a minute. Add curd. Mix it very well. Cover the pan to cook for 2 minutes.
5. Now add corainder leaves and cooked white rice. Mix it gently.

6. Biryani is ready to be served.

What is the difference than other methods:
One point to note here is we are cooking rice and vegetable separately. The vegetables gets salt, spicy and cooked correctly so biryani gets good flavor and taste. Usually many people use pressure cooker and put both rice and vegetables together. Due to this vegetables will be mashed. But in our method as we are cooking separately, biryani gets good flavor and taste.

All raitas are good combination for this biryani. To know more about different raitas available @ Tanish Kitchen, please do visit this page.

Sunday, June 3, 2012

How to make carrot rice - Recipe for south-indian carrot rice

This is my kids favorite...This rice is also very easy to make.


Ingredients:

Carrot - 2 nos (shredded)
Rice - 1 cup( Sona masuri)
Lemon juice - 2 tea spoon.
Green chillies - 2 nos
Pitted Cashew nuts - some
Mustard seeds - 1 tbsp
Fennel seeds - 1/2 tbsp
Urad dal - 1/2 tbsp
Oil - 3 tbsp
Curry and Coriander leaves
Salt to taste

Method:

1. Soak the sona masuri rice for about 30 mins. Add some salt and cook the rice with one and half water. Once the rice is cooked, cool the rice.

2. Transfer the cooked white rice into big bowl(basin) and sprinkle one or 2 spoons of oil so the rice won't be sticky.

3. Heat the pan with 3 tbsp oil. Add mustard seeds. Once mustard seeds gets cracked, add the fennel seeds and urad dal.

4. After urad dal gets into golden color, add green chilly, curry leaves and carrot.

5. Fry the carrots for 2 to 3 mins. Carrots won't take too long to fry.

6. In the rice bowl, add this fried carrot, little salt and 1/2 lemon in juice, coriander leaves. Mix it very well.

7. Fry the cashew nuts in a ghee and add it to the rice, mix it gently.

Kids usually love this rice as this rice is very colorful.

Saturday, June 2, 2012

Recipe for Bell Pepper Rice

Hi there..Welcome to Tanish Kitchen

Ingredients:
1. Green bell pepper - 1 big(cut as you like)
2. Onion - 1 small(cut length wise)
3. Rice -  1 cup (basmati rice)
4. oil - 4 tbsp
5. Mustard seed - 1tbsp
6. Jeera - 1 tbsp
7. Salt to taste

For Masala
1. Coriander seeds - 2 tbsp
2. Channa dal (bengal grams) - 2 tbsp
3. Red chillies - 2
4. Cinnamon - 1/2 stic
5. Bay leaves - 3
6. Cloves - 4 nos

Method:

1. In a pan, put all the above masala ingredients fry it nicely and make it like a powder without adding oil.

2. Soak the basmati rice for about 30 mins. Add some salt and cook the rice with one and half water. Once the rice is cooked, cool the rice. Transfer the cooked white rice into big bowl(basin) and sprinkle one or 2 spoons of oil so the rice won't be sticky.

3. Take a non-stick pan, pour 4 tbsp of oil in it. Add the mustard seeds. Once it starts cracking, add jeera. Once jeera gets into brown color, add the onion and curry leaves.

4. Once the onion gets into soft, add the bell pepper. Cook it for a minute and add some salt. No need of adding more salt as we already added some salt in the rice.

5. Now add 3 tbsp of masala powder in the pan. Mix well and add the cooked rice & coriander leaves. Mix it gently. Now the bell pepper rice is ready to be served. The masala powder will give nice smell to the rice.

All kinds of raitas will go for this rice. To know more about, how to make different type of raitas, please visit this page.

How to make vegetable raita? Mixed Vegetable raita recipe

Hi..Welcome to Tanish Kitchen..Today we will see how to make mixed vegetable raita.
Vegetable raita is very good companion of all kind of pulaos.

Ingredients:
Onion - 1/2 (medium and chopped into small pieces)
Curd(yogurt) - 1 cup
Carrot - 1 medium (shredded)
Peas - 3 tsp
Green bell pepper -  1/4 chopped
Red bell bepper - 1/4 chopped
Curry and coriander leaves
Green chillies - 1(cut is as circle)
Oil - 1 tsp
Mustard seed - 1/2 tsp
Urad dal - 1/2 tsp
Asafoedita(hing) powder - 1/4 tsp
Salt to taste


Method:

1. Take a big bowl, add curd, onion, shredded carrots, coriander leaves and some salt. Mix it well and keep aside.
2. Heat the pan with spoon of oil and add mustard seeds. Once mustard seeds are popped, add urad dal.
3. Once urad dal became golden color, add cut green chilli, curry leaves and Asafoedita powder. Add peas, green and red bell pepper. Fry it together for 2 minutes. And pour it into curd mixture.
4. Mix it very well.

Now vegetable raita is ready to be served!!!
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