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

More recipes on Latha's Kitchen

Copyright © 2012 Latha’s Kitchen

If you like this post, please consider sharing it with others. I would love to hear you via E Mail. And show your love to my Facebook Page if you like the content here :-)

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

More recipes on http://cookingwithlatha.blogspot.in/ 

Copyright © 2012 Latha's Kitchen 

Sweet and Sour Refreshing Mango Juice / Welcome Drink Aam Panna / Aam Panna Concentrated Syrup

Ingredients

2 raw Mangoes (Big) (Peel and cut the mangoes)

1 ½ Cups Sugar (Quantity may differs, it’s depends upon the sourness of the mangoes)
1 tsp Roasted Cumin Powder

½ tsp Black Salt Powder
1 ½ Cups Water

Methods

1.  Take a pressure pan, add 1 ½ cups of water and mango pieces and cover it with lid and pressure cook it till 1 whistle and turn off the gas.  

2.  Now after 10 – 15 minutes open the pressure pan (after releasing air) add 1 ½ Cups of Sugar and Mash it with potato masher or hand blender make a fine puree.

3.  Finally add roasted cumin powder and black salt powder, mix it well. This is your Aam Panna syrup.

4.  Bring it to the room temperature and refrigerate it.

---------- How to make a drink: -----------

Take a ¼ glass of mango syrup and add cold water.  Stir and mix well.

Note:

Instead to sugar you can add gur or jaggary also.

The amount of sugar may vary, it’s purely depends upon the sourness of the mango.

If you want you can give the mint flavor also.  Crush the mint leaves and put it in glass and the add mango syrup, cold water and stir, server it with straw.

Thanks and Regards,

Latha

More recipes on http://cookingwithlatha.blogspot.in 

Copyright © 2012 Latha's Kitchen

Coriander Chutney / Green Chutney / Chaat Green Chutney / Dhaniya patta Chutney

Ingredients

½ Cup Fresh Mint leaves

½ Cup Fresh Coriander Leaves

3 or more Green Chili (as per your preference)

4 – 5 Garlic cloves

½ tsp Kala namak

1 tsp Roasted Jeera Powder

Salt to taste

Method

1.  Combine all the ingredients in a mixi jar and grind it with required amount of water.

2.  Preserve it in an air tight container, and refrigerate it.

3.  Enjoy this chutney with any chaat item, cutlet, samosa, pakoda etc.

Thanks and Regards,
Latha

Veg Cutlet / Veg Tikki / Aloo Tikki / Aloo Cutlet

Ingredients

1 ½ Cups Boiled and mashed potatoes

½ cup blanched mix vegetables (Green peas, Beans and Carrot)

2 tsp Garlic and coriander leaves paste

1 tsp Roasted Cumin powder

½ spoon red chili powder

2 tbsp bread crumbs

Salt to taste

Oil for cooking

Method

1.  Combine all the ingredients in a bowl and mix well except oil.

2.  Divide the mixture into equal parts and shape each part into a round flat tikki.

    

     

  

3.  Heat a non-stick pan on a medium flame and cook each tikki, using a little oil, till both sides are golden brown in color.

 4.  Drain on an absorbent paper and serve hot with green chutney and tomato sauce.

Thanks and Regards,

Latha

Kollu Chutney / Kulith dal Chutney / Horse Gram Chutney

Ingredients

150 Grams Kulith dal / Horse Gram / Kollu

Dry Red Chilies 14 numbers (As per your preference)

Garlic Cloves 6 numbers

Curry Leaves 2 sprigs

Salt to taste

METHOD

    

                  

1. Heat a wok, Roast Kulith dal / Horse Gram and dry red chilies separately (keep constantly stirring), keep it aside.

  

2. Firstly grind the roasted ingredients, then add garlic, curry leaves and salt in a grinder and grind it without adding water.

3. Kulith Dal / Horse Gram podi is ready to serve with hot idli and dosa.

Note: Process to grind: first take red chilies, Kulith Dal / Horse Gram in a mixi jar and make a fine powder, lastly add garlic, curry leaves, salt and grind it to a fine powder (put all together)

Kollu is considered a food with medicinal qualities

It gives you benefit for weight loss

Thanks and Regards

Latha

Paneer Crispy Sticks

INGREDIENTS

For the Crust

• 1 1/2 cups all purpose flour
• 1 tbsp oil
• salt to taste

For the Stuffing

• 2 tsp of  Hara masala (garlic-ginger-coriander paste)
• 2 onions (finely chopped)
• 1 small green capsicum (finely chopped) + handful of green fresh peas (boiled)
• 1 ripe tomato (finely chopped)
• 2 green chillies (Finely chopped)
• 1 cup crumbled paneer
• 10 – 15 thin Cheese strips
• salt to taste 

Oil to deep fry

METHOD:

1. In a bowl take flour add salt and 1 tbsp of oil and rub it properly. Finally add enough amount if water to knead a dough. Leave it for 10 - 15 minutes.

 

2. Heat a wok with the oil put hara masala, cook for few seconds then add green chilies, onion, tomatoes, capsicum and green peas cook it properly.

3. Add salt to taste and finally add crumbled paneer, mix it well and then turn off the heat. 

4. Now make a small balls from the dough and roll it with the help of rolling pin and give a patti shape. (need to give a rectangular shape)

5. Take a rectangular patti, put the stuffing at the one end with one or two strips of cheese, then brush the edges with water and roll it to give a stick shape. 

6. Deep fry in medium flame till golden brown.

7. Serve it with tomato ketchup / green chutney.

 

Note: Don’t forget to seal the ends with water.

Patti should not be very thin or thick. (Should be medium)

To make more colorful stuffing; can use the combination of yellow, green and red capsicum.

Thanks and Regards,

Latha

Magalir Thina Valthukal

Ellorkum Magalir Thina Valthukal

Kothamalli Chutney

INGREDIENTS:

2 Bunch Coriander leaves

1 ½ Tbsp Urad dal

Dry Red Chili 40 Numbers (As per your preference)

Garlic Cloves 20 – 25 Numbers

3 Sprigs

40 grams Tamarind

Salt to taste

For Tempering:

1 Tbsp Cooking oil

½ tsp Mustard Seeds mixed with urad dal

METHOD:

1.  Take a wok and dry roast Urad dal and red chilies. Make a fine powder and keep it aside.

2.  *Now make a fine paste by adding Garlic cloves, Curry Leaves, Tamarind, Salt Coriander leaves and small amount of water.

3.  Heat a wok with the oil, add Mustard Seeds mixed with urad dal, when it starts splutter add the grounded pasted and cook it for 8 – 10 minutes on low flame (**stir it continuously).

4.  Serve it with Roti / phulka / Bread / Dhal Chawal.

Note: * the consistency should be semi liquid (not so thick or not so watery)

** Initially it will stick to bottom that the reason we need to stir it continuously.

End result it will roll like a ball in wok it means it is done.

Thanks and Regards,

Latha

Kathirikai Thuvayal / Aubergine / Eggplant Chutney

INGREDIENTS

 

1 Big Egg Plant

25 no garlic Cloves

12 no Green Chilies (as per your preference)

½ Cup Coriander Leaves

2 Tsp cooking oil

Salt to Taste

 

METHOD

1. Make 4 - 5 slits as shown in above image.

 

2.  Insert 4 - 5 garlic cloves in each slit.

 

3.  Apply oil and directly roast it over the flame. This gives it a smoky flavor.

4.  Wait until it is cool enough to handle and peel off the skin.

5.  Now cut or mash the flesh and make a fine paste by adding remaining Garlic cloves green chilies, Coriander leaves and finally salt to taste.

 

 

6.  Heat a black Tava with oil, add the grounded paste and cook it for 3 – 4 Minutes. 

 

7.  Serve it with Roti / Phulka / Bhakri

Thanks and Regards,

Latha