Friday 24 May 2013

Shengdana Chutney Powder / Verkadalai Podi


INGREDIENTS 


2 Cup Roasted Peanuts / Groundnuts / Shengdana / Verkadalai
½ tablespoon Red Chili Powder
7 – 8 Garlic Cloves
Salt to taste



METHOD


1.  Firstly de-skin the Roasted Peanuts / Groundnuts / Shengdana / Verkadalai with the help of your palms (rub it with your palms)

2.  Now take all the above mentioned ingredients in mixer jar and grind to a coarse consistency.

3.  Store it in air tight container.

-------Various Methods to use this Chutney--------
1.  Serve this chutney with hot roti or phulka
2.  Sprinkle it on top of curd rice.
3.  The best way to use this chutney as a filling same like parathas (Fill it in small ball of wheat dough and roll it with pin and cook it on tava same like other parathas.)
4.  If your gravy is too thin or watery, thicken it with a tablespoon of Shengdana chutney (add it to the gravy and simmer it for few seconds).
5.  Sprinkle it on top of dosa or idli.
6.  You can use it as a spread by adding ghee (Spread it on bread, chappati / roti /phulka, pav, bhakri etc........


Note: Instead of Ghee you can use cream cheese. (Kids will like it)

Thanks and Regards.
Latha


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Sunday 5 May 2013

Khatta Meetha Aam Chunda / Sweet and Sour Mango Chunda



Ingredients
2 big Sized Raw Mangos (Grated)
½ tsp Turmeric powder
1 tsp Salt
1 ½ Cups Sugar (Quantity may differs, its depends upon the sourness of the mangoes)
1 tbsp Red chili powder
1 tbsp Roasted Cumin seed Powder

METHOD
1.  Peel and grate the mangoes using bigger grater. Now add salt and turmeric, mix it well. And leave it for 15 – 20 minutes covered.

2.  After 15 – 20 minutes add 2 tbsp sugar at a time and stir well. Repeat the same process till all the sugar get dissolves.

3.  Now cook this mixture till it gets bubbles on top on medium flame. (Over cooking will crystallize the mixture).

4.  Allow the mixture cool completely; as it cools sugar syrup will get thickened.

5.  Finally add red chili powder and Roasted cumin seed powder. Mix well.



6.  Enjoy this Sweet and Sour Mango Chunda with Chappati, paratha or phulka.


Note:
Store it in clean and dry Bottle. And you can store this up to a year.

Bigger sized grater will give you proper Chunda texture (Thread Consistency).

Instead of sugar we can use jaggery also.

Thanks and Regards,
Latha

Copyright © 2012 Latha's Kitchen 

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