Garlic Coriander Chutney

Garlic Coriander Chutney:

Coriander is an aromatic healthy herb used in most of our cooking this can be used as the main ingredient or partial with other herbs, few for decoration and mild flavor to give a touch of this herb to enhance the taste and color.

Many people use coriander in dishes like soups and salsas, as well as Indian, Middle Eastern, and Asian meals like curries and masalas. Coriander leaves are often used whole, whereas the seeds are used dried or ground.

https://www.healthline.com › nutrition › coriander-benefits

Here we are using this as a main ingredient and for health purposes consumed as fresh not cooked.

Don’t forget to try this

Here are 8 impressive health benefits of coriander.
  • May help lower blood sugar. …
  • Rich in immune-boosting antioxidants. …
  • May benefit heart health. …
  • May protect brain health. …
  • May promote digestion and gut health. …
  • May fight infections. …
  • May protect your skin. …

Easy to add to your diet. No wonder you will enjoy

Coriander Garlic chutney

Method to prepare this easy recipe with few ingredients 

Coriander leaves -1 bunch

Garlic pods -4,5

Tomato-1 small

Red chili-2

Tamarind-a bit

Salt-1/4 tsp

Season it with oil and mustard seeds

Method to Prepare:

  1. Wash and clean Coriander leaves.
  2. Heat pan and season it with a teaspoon of olive oil and mustard seeds,
  3. Add garlic pods, red chili chopped tomatoes and saute for 3 minutes.
  4. Finally add coriander leaves, salt, and tamarind. Switch off.
  5. Allow it to cool and grind

 

Serve with Dosa, Idli, or curd rice, you will feel the complete taste of fresh Coriander flavourful chutney.

Butter Sticks

Butter sticks: 

The snack has a different version to impress children and snack lovers, in that category we have Butter sticks as an innovative recipe. What is special in this snack!!! even though it has the site of Murukku it is unconventionally made to sticks which melt in the mouth with the fresh aromatic cumin bite. This will tempt children to enjoy a snack box favorite by its finger-like crispy fries.

Ingredients:

Raw rice flour-1 cup

Besan flour-1 3/4 tbsp (Chickpea flour -kadalai Mavu)

Channa dal flour-1 3/4 tbsp (fried channa -Pottukadalai Mavu)

Butter-2 tbsp or 40 grams

Cumin seeds-3/4 tsp slightly crushed

Salt-1/2 tsp

Method:

In a wide bowl mix, all flour items with salt, cumin seeds, and butter mix well, add water little by little and mix to a consistency of the chappathi batter. (as smooth butter)

Take a portion of the mixture fill in the press, on a tray or sheet, do a long press, cut in to finger length sticks.

Heat oil and deep fry to golden yellow. (sizzling sound reduces once done)

allow it to room temperature and store in an airtight jar.

Serving suggestions:

Gathering at Brunch- Butter sticks with Juice,

At Lunch  Butter sticks with soup

At supper Butter sticks with Cofee or tea

 

 

Peanut Dal (Kadalai Pachadi)

Peanut Dal: Sounds new and different right?

Yes, Peanut is a tasty nut and easily available in all stores at any season. It has high nutritional values. Peanuts are an excellent source of many vitamins and minerals. We have tried making recipes with Peanut as chutney and chalna, but this combination of dal and cooked peanuts are delicious with the soft bite of peanuts. I have tasted in our Chettinad marriage feast, really a wonderful side dish named “Kadalai Pachadi” served in the meal, with great curiosity I met the cook and got the recipe to try at home, came out well. This can be served with Plain cooked rice, roti Dosa and idli.

 

 

What is the difference between a peanut and groundnut?

Groundnuts often serve as cooking oil or herbal supplements, while peanuts can be eaten raw or fried. However, peanuts can be turned into peanut butter or snacks to be used as a food supplement by humans. Peanuts look cute as meal decoration (in cakes, cupcakes, pudding, biscuit, etc.). Both are rich in oil and have their own nutritional values. Though the spelling is different, the two names have a lot in common and are often used interchangeably to describe peanuts. Now you know the difference between peanut and groundnut. Peanuts are delicious types of groundnuts, and groundnuts usually refer to multiple oilseed plants that can serve different purposes for both people and animals. Read more: https://www.legit.ng/1190041-difference-peanut-groundnut.html

Ingredients for recipe:

Raw Peanut- hand full, soak for two hours

Toor dal cooked -1/2 cup

Onion-1

Tomato-1

Green chili-4

Turmeric powder-1/4 tsp

Chili (sambar masala) powder-1/2 tsp

Salt-1/2 tsp

Tamarind extract 2 tsp(optional)

To season:

Oil-1 tbsp

Mustard seeds-1/2 tsp

Urad dal -1/4 tsp

Asafoetida-1 pinch

Curry leaves- 2 twigs

Coriander leaves-chopped few to garnish

Method:

Soak peanut and cook with chopped onion, green chili, and tomato for a whistle in a pressure cooker.

Pressure cook Toor dal 2 fistfuls for serving 4 people.

Add, salt, turmeric powder, chili powder tamarind extract and both cooked toor dal and peanut vegetable mix with 1/2 cup of water, allow it to boil for 3 minutes ina medium flame add asafoetida.

Finally, season it with the above-mentioned ingredients, garnish with chopped coriander and serve.

Note: Do not add more water the consistency should be thick.

 

 

 

Chettinad White Kurma

Cauliflower White Kurma:

Creamy and yummy  Chettinad white kurma is an interesting recipe to serve with Roti, Poori, and Naan, this can be served as a good combination with Cashew or Ghee rice or plain white Idiyappam as party highlighting dish which grabs the curiosity of the audience to taste.

Ingredients: 1

Cauliflower florets- 250 gm blanched

Carrot -1 chopped

Onion-1 chopped

Tomato -1 chopped

Ginger garlic paste-1 tsp

Garam masala powder-1/2 tsp

Coconut milk- 1/2 cup or yogurt-1/2 cup

Coriander leaves for garnishing

To season- Ingredient-2:

Oil-1 tbsp

Bay leaves

Black pepper

Fennel seeds

Curry leaves

To grind- Ingredient-3:

Coconut grated 1/2

Fennel seeds

Cumin seeds

Green chili-3

Black pepper -7

Roasted channa -1 tsp

Cashew-3

Badam -5

Grind altogether to a fine paste.

Method:

Heat pan with oil season it with the above-mentioned ingredient-2.

Add chopped onion saute till translucent, add ginger garlic paste and garam masala powder.

Add veggies, tomato and salt saute for few minutes until tomato leaves its skin.

Pour water into the sauteed ingredients- 2 cups of water and coconut milk or yogurt, close and cook till the vegetables turn soft.

Finally, add the ground masala paste and cook for few more minutes. Aromatic and flavourful white Kuruma is ready to serve with chopped coriander leaves garnished.

 

 

 

 

 

 

 

 

 

Cauliflower Yoghurt Curry

Cauliflower Yoghurt Curry:

Bringing more captivate recipes has become our focus to grab your attentiveness along with the traditional recipes. Widespread vegetable Cauliflower, with interesting recipes, is liked by all which makes the meal well satisfied. Creamy yogurt curry is toothsome and succulent with the roti, plain cooked rice, bread toast and with any main meal.

Taste: Mild spice, creamy and Aromatic with moderate spices.

Cauliflower Yoghurt Curry
Cauliflower Yoghurt Curry

Ingredients:

Cauliflower-250 gram

Ginger garlic paste 1 teaspoon

Onion-1 big

Tomato -1 big

Salt-1 tsp

hili powder-1/4 tsp

Garam masala-1/2 tsp

Yoghurt-1/4 cup

Coconut milk-1/2 cup

chopped coriander leaves

To grind:

Green chili-4

Fennel seeds-1/2 tsp

Cumin seeds-1/2 tsp

Pepper few corns

Whole cashews- 3 nos

Coconut grated-2 tbsp

grind to a smooth paste.

Method:

1. Clean Cauliflower florets,

Add about 2 Tbsp salt per quart warm water to get it nice and salty. Submerge the head, florets down (they float, so a weight to keep it submerged will help). Let sit 5-10 minutes, remove, rinse. The salt in the water helps to kill the bugs and encourage them to let go

2. Cut onion, Tomato, grind the “To Grind” ingredients, keep ready.

3. Heat pan with one tablespoon of oil, season with little fennel seeds and curry leaves.

4, Add ginger garlic paste and saute for a while, add cut onion and stir for 2 minutes till it gets translucent.

5. Add cauliflower florets and tomato saute for another 3 to 5 minutes, add salt, garam masala powder, and chili powder.

6. Add ground masala paste, water and yogurt allow it to cook soft.

7. Finally, add thick coconut milk and let it boil for 2 minutes in low flame.

Sprinkle some Coriander leaves and serve.

Cauliflower Yoghurt Curry
Cauliflower Yoghurt Curry

 

 

 

 

 

 

Onion Masala Egg

Masala Egg:

Versatile recipes can be made with Eggs. Many of us enjoy cooking egg recipes, easy and stomach filling recipes can be made with less effort. Chettinadcookbook shared many such varieties in cooking with egg, here is another simple recipe to add in, chili egg. Inviting taste and appearance of this chili egg is a good combination with plain cooked rice, roti, puri, naan and parathas. Crunchy Onions, tangy tomato paste and spicy red chili, simply awesome….

Egg Chili Fry
Egg Chili Fry

Ingredients:

Eggs-4, boiled and shell removed, make few slits around each egg.

Onion- 1 big, cut into lengthwise

Tomato paste-2 tbsp

Chili paste -2 tsp,or powder -1 tsp

Vinegar-1/4 tsp optional if you feel to have Tangier

Salt-1/2 tsp

Turmeric powder-1/4 tsp

Curry leaves

Oil-1 tbsp

Method:

Heat pan with oil, add chopped onion saute until translucent.

Add curry leaves, tomato paste, chilli paste, turmeric powder and salt, mix well sprinkle little water and cook on low flame for 3 to 5 minutes.

Add boiled eggs into it, stir well and cook for 3 more minutes until it gets coated well.

Yummy, tangy and spicy chilli egg fry is ready to serve.

Egg Chili Fry
Egg Chili Fry

 

 

Ladies finger fry/ Vendakkai Varuval

Ladies finger fry:

Ladies finger fry is a wonderful combination with plain cooked rice and sambar. Neither gluey nor sticky, an unbelievable taste which really satisfies your meal.

Mainly children used to avoid this nutritious vegetable because of its gluey nature, even though we have many tips and tricks to reduce its nature we couldn’t satisfy, is accepted. This recipe will be up to your satisfaction.

Ladies finger fry/ Vendakkai Varuval
Ladies finger fry/ Vendakkai Varuval

Ingredients-1:

Ladies finger-500 gram

Onion-1 big

Tomato -1 medium size

Chili powder-1/2 tsp

Sugar-1/4 tsp (optional, this enriches the taste of the dish and glassy appearance)

Garlic cloves-3, peeled and crushed

Oil -75 ml (shallow fry)

Ingredient-2

Salt

Turmeric powder

Yoghurt-2 tbsp

Method to prepare:

Wash and cut Ladies finger to 1 1/2 inch pieces, take a mixing bowl and add Ingredient-2 along with these pieces.Mix well, set aside.

Peel and cut onion lengthwise, tomato into small pieces and make garlic cloves crushed.

Heat oil in a wide pan shallow fry prepared ladies finger to golden yellow.

 

Fry little by little to have an even fried vegetable.

Drain oil, collect it in a paper towel.

Heat another pan with a tablespoon of oil, season it with mustard seeds and curry leaves.

Add crushed garlic to golden fry, now add onion saute for a while till golden brown.

Time to add tomato, salt, sugar and chili powder, saute till tomato leaves its skin.

Finally, add fried ladies finger stir on a medium flame for 2 to 3 minutes. Delicious Ladies finger fry is ready to serve.