Let us have some Chutney baathein

Sandhya i am waiting for your chutney recipes. When will you post. you posted only one that is coconut chutney recipe which is similar, we just use ground nut oil instead of coconut oil

:ohmy: :ohmy: :ohmy: :ohmy:

i have posted 4 or 5. Can you check once more please......???

Red chutney.....for rice with 2-3 variations
Tomato chutney
White chutney in 2-3 ways.....

My mother and mother-in-law used to heat the chutney.
I think, in many restaurants they do so. It gives another taste to chutney, particularly red chutney.

ie.
grind together red chillies (or green chillies) , cumin seeds, shallots, salt and ginger(optional)....

Adding and excluding ginger gives 2 tastes.....

Heat oil, add mustard seeds, When it pops, add red chillies, shallots chopped, fry till light brown, add curry leaves.
Mix the chutney in little water and add to the oil and just heat it. Never boil.
It gives another taste.

If you are using green chillies, you can grind a little corriander leaves too. If needed puthina also. It gives, another taste.....

So, till now I have taught you a lot of variations :evil: :evil: :evil: :evil: . Test different combinations.....

Yes I like coconut chutney of south as it is part of every meals there, it tastes good.

How many of you know this type of chilli......
It's tiniest among its relatives, but most intensity in chilli taste....like pepper...never go on its size

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I am giving you a recipe...it suits best with tapioca and elephant yarn than dosa.

Take 5-10 Kanthari Mulaku, 6-7 Red little onions (shallots), 1 full green tamarind with skin and seeds removed. Wash the chilli and skin the onions and wash, grind together. Add Coconut oil, salt to taste.....
It's one among traditional chutneys of kerala...

Also, instead of every green chutney, kaanthari chilli can be used

There is a chutney where onion, tomato, green chillies, ginger etc are cooked in oil and later grind well to eat with dosa. Can anyone provide me with its correct recipe?

Friends I have written some food recipes in this site. I would like to discuss bit here also. I love all types of chutney and pickles. It seems as if I am floating in heaven.

Yes I like coconut chutney of south as it is part of every meals there, it tastes good.

Yes I love coconut chutney with dosa. Amazing!

I don't know how to make chutneys but i like pudina chutney mixed with garlic,MAGGIE tomato sauce though it is not chutney actually. :)

It is a good combination with Pasta.

I don't know how to make chutneys but i like pudina chutney mixed with garlic,MAGGIE tomato sauce though it is not chutney actually. :)

It is a good combination with Pasta.

Pasta and Chutney :blink: :blink: :blink: :silly: :silly: :silly: :silly:

Friends I have written some food recipes in this site. I would like to discuss bit here also. I love all types of chutney and pickles. It seems as if I am floating in heaven.

Then discuss yaar...
If you have published any chutney recipes, do post those links here :) :)

My wife knows how to make Urad vada in Marathi style. She can make onion Vada too.

Ask her how she makes onion vada and post it here please!!!

My Urud vada always drink a lot of oil :( :( :(

She says Urad vada must be given a nice bath-in (read put in water for few hours) to take its oil out and keep it soft.

My wife knows how to make Urad vada in Marathi style. She can make onion Vada too.

Ask her how she makes onion vada and post it here please!!!

My Urud vada always drink a lot of oil :( :( :(

She says Urad vada must be given a nice bath-in (read put in water for few hours) to take its oil out and keep it soft.

Actually it should be soaked at least for 1 hour before grinding.
But the problem is, I add a lot of water for grinding, that later result in soaking of more oil.

so, it's better to buy 2-3 from outside.

When I made it first and give it to my hubby, he told me, if you feel to eat urud vada, just ask me. I will buy it for you from outside :( :( :( :laugh: :laugh: :laugh:

My wife knows how to make Urad vada in Marathi style. She can make onion Vada too.

Ask her how she makes onion vada and post it here please!!!

My Urud vada always drink a lot of oil :( :( :(

She says Urad vada must be given a nice bath-in (read put in water for few hours) to take its oil out and keep it soft.

Actually it should be soaked at least for 1 hour before grinding.
But the problem is, I add a lot of water for grinding, that later result in soaking of more oil.

so, it's better to buy 2-3 from outside.

When I made it first and give it to my hubby, he told me, if you feel to eat urud vada, just ask me. I will buy it for you from outside :( :( :( :laugh: :laugh: :laugh:

When you prepare something at home, this may not be so professionally made as outside. There is need for patience as you will get perfection only through trial and error.

I love eating pudina chutney due to this we can loose fat in our body also.

My wife knows how to make Urad vada in Marathi style. She can make onion Vada too.

Ask her how she makes onion vada and post it here please!!!

My Urud vada always drink a lot of oil :( :( :(

She says Urad vada must be given a nice bath-in (read put in water for few hours) to take its oil out and keep it soft.

Actually it should be soaked at least for 1 hour before grinding.
But the problem is, I add a lot of water for grinding, that later result in soaking of more oil.

so, it's better to buy 2-3 from outside.

When I made it first and give it to my hubby, he told me, if you feel to eat urud vada, just ask me. I will buy it for you from outside :( :( :( :laugh: :laugh: :laugh:

Actually the vadas should be placed into water after frying them in case these are meant to be eaten as Dahi-Vada. This way all extra oil is out in water and the vada becomes soft and tasty. In case these are meant to be eaten dry with chutney, they should be placed in filter to take all extra oil out. Mixing some Suzi keeps them crisp.

What is this suzi???

What is this suzi???

Oh its English name is Semolina but this is more famous as Suzi, a product of wheat, a little crisp and coarse.

Am still waiting for some more recipes from kalyani...
Will I get it soon? Am sitting at the dinning table waiting for your secret recipes.....

What is this suzi???

Oh its English name is Semolina but this is more famous as Suzi, a product of wheat, a little crisp and coarse.

have you learnt to bath chutney at least now or should I teach you once more :evil: :evil:

What is this suzi???

Oh its English name is Semolina but this is more famous as Suzi, a product of wheat, a little crisp and coarse.

have you learnt to bath chutney at least now or should I teach you once more :evil: :evil:

Now this is your turn to bath-in chutney. I am myself expert in making good chutney. I am posting Dal butter fry on my blog today which was rejected here as my first article. :woohoo: