Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts

Friday, June 10, 2016

Vallarai Keerai Thuvaiyal | Water Cress Chutney

I heard from my friend that Water Crest is similar to our south indian Vallarai Keerai, so I gave a try when I got a bunch of water crest from Asian supermarket here…It is healthy and the taste was delicious as well. If I get it again I would love to try different dishes with it. Today let’s see the

Wednesday, November 18, 2015

Pirandai Thuvaiyal | Pirandai (Adamant Creeper) Chutney

Cissus quadrangularis/Pirandai(Tamil)/Hadjod(Hindi) is a medicinal plant of the grape family. It is also known as Veldt Grape, Devil's Backbone, Adamant Creeper, Asthisamharaka. Pirandai needs some support to grow that's why it got the name creeper/kodi in tamil. This plant is commonly used to treat gastric ulcers, indigestion problem and heart burn so and so. Luckily we got a chance to taste it one time when we were at my native. Amma prepares the thuvaiyal/chutney this way and I recorded while she

Tuesday, June 2, 2015

Easy Carrot Tomato Chutney

I have shared this Carrot Tomato Chutney Recipe in Aval Vikatan Kitchen (Tamil Monthly Magazine) along with few other chutney varieties in last April Edition. I couldn’t find time to post it in the blog earlier.

Sunday, February 22, 2015

How to use Almond Skins | Almond Skin Chutney | Almond Chutney

Most of the recipes call for blanched almonds ie to peel/remove the skin and never ever specify what to do with the skins we remove from raw whole almonds. Today's recipe is going to talk about health

Tuesday, November 4, 2014

Cranberry Peanut Chutney Recipe | Healthy Chutney for Idli Dosa

For the very first time I bought cranberries recently and luckily they are organic and washed. When I tasted raw I found some similarities with south indian kalakai/ Carissa carandas, so I felt it would be great to use in chutneys. Since they are tangy I skipped tomato/Tamarind and added few peanuts that made them a great combo for this chutney and tasted awesome. What else we moms need when kids enjoy the homemade

Sunday, December 22, 2013

Radish Leaves Chutney | Puli Thogayal

This healthy chutney/thugayal needs less time to make and gr8 companion with tiffin varieties and rice. I tried first and served with Kambu Dosa but later for kids I mixed it up with hot rice, ghee and papad, it’s such an exotic combination, also the chutney tastes gr8 the next

Tuesday, August 20, 2013

Red Capsicum Chutney | Spicy Tangy Bell Pepper Dip

I have a great friend who is a regular reader cum visitor to my blog, who has sent today's red capsicum chutney recipe :-). She is one among the top 5 FB fan page likers, Google Members so n so.  Also I want to add, she try my recipes n never forget to like those recipe links :-). She is a great cook and love her non veg Biryani to core. Once in a while we chat as we live

Wednesday, August 29, 2012

Manathakkali Chutney | Night Shade Green Leaves Dip

How many of you are lucky as me?  I got this manathakkali keerai named as Hierba Mora (Spanish) in ASSI Plaza, Duluth. Very much excited and stumbled for a minute. I confirmed it by tasting the green fruit. Two years back I had this when I was in hometown. During the last days of that vacation, I asked my mom to prepare daily and we packed freshly picked leaves from our garden to our 3days stay in Chennai. Even I tried to bring here, how mad am I :) I proudly showed the leaves to my Mom in Skype. My MIL often

Friday, July 27, 2012

Broccoli Chutney and Stuffed Paniyaram Recipes

Here are two recipes in a single post. First one is Broccoli chutney, best side dish for tiffins. The next one is broccoli chutney stuffed kuzhi paniyaram. The recipes are in detail, OLD POST UPDATED...

Saturday, June 9, 2012

Red | Green Keerai Thogayal | Red Green Amaranth Leaves Chutney

After coming to US, this is the first time i saw red / pink keerai in the Indian store. During my childhood days i used to pick fresh red leaves in our vegetable garden. My mom usually makes poriyal, for a change i prepared this chutney and came out very well. No onion or garlic, so simple to prepare and tastes great. This keerai thugaiyal goes well for rice, tiffin varieties and going to come up with one more recipe with this, stay tuned :-)

Chopped Red/Green Leaves - 2 Cups (Refer Note1)
Red or Green Whole Chili - 2 Numbers
Urad Dhal - 1 Tbsp

Thursday, May 17, 2012

Kollu Masiyal | Horse Gram Chutney | Lentil Dip

Kollu or Horse gram or Whole Lentils - 1/2 Cup
Shallot/Pearl Onion - 4 Numbers
Garlic - 4 Numbers
Cumin - 2tsp

Wednesday, March 21, 2012

Easy Onion Chutney | Red Onion Chutney

My MIL taught me this super easy chutney with just 3 main ingredients. Very tasty and key point here in this recipe lies while sauteing the onions. Cook the onion well till raw smell disappears and also don't burn the onions. The taste comes when you saute onion with tamarind and chilis all together. Its such perfect

Friday, March 16, 2012

Kongunadu Peanut Chutney | Verkadalai Chutney Recipe

Raw Peanut - 1 Cup (if its already roasted and skin removed take 3/4th cup)
Onion (Medium size) - 1 or Shallots - 5-6 Numbers
Garlic - 5 Numbers (small size)