Garlic Chutney | Easy Chutney for Dosa / Idli

Garlic Chutney

Spicy garlic chutney for Dosa /Idli.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped- 1 medium( 3/4 cup)
2. Garlic,sliced - 6 to 8 cloves
3. Dry red chilies - 3 to 4( or according to taste,see notes)
4. Salt - to taste
5. Tamarind - 1/4 to 1/2 tsp( or according to taste)
6. Water- as required
7. Oil - as required

Instructions:

Heat oil in a pan,add onion and saute until it turns translucent.

Add red chilies and  garlic.Saute till onion turns golden brown.Switch off the stove.Now add salt and  tamarind .Allow it to cool slightly and grind to form a smooth paste adding 1 or 2 tbsp of water.

NOTES

• I used 4 Kashmiri red chilies,if you are using regular red chilies adjust according to your taste. 

Mysore Sada Dosa | Mysore Red Chutney

Mysore Sada Dosa

Quick ,easy and delicious Mysore sada dosa with spicy red chutney/spread.
Recipe source: YummyTummy,you can find the original recipe here.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Dosa batter -1.5 to 2 cups( or as required)
2. Ghee /Oil - as required

For red chutney:

1. Channa dal /kadala parippu - 1 tbsp
2. Urad dal/Uzhunnu  - 1 tbsp
3. Gralic ,sliced- 1 large clove
4. Dry red chilies - 3( see notes)
5. Red chili powder - 1 tsp( i used Kashmiri chili powder)
6. Grated coconut - 1/4 cup
7. Jaggery- 1 tsp
8. Tamarind - 3/4 to 1 tsp(or according to taste)
9. Salt - To taste
10. Water - as required
11. Oil - as required

Instructions:

Heat oil in a pan.Add channa dal and urad dal.Saute until it turns golden brown.

Add garlic and dry red chilies and  red chili powder saute for about a minute .Add grated coconut and mix well and saute over medium flame for about a minute. 

Now add jaggery,tamarind and salt to taste.Allow this to to cool a bit and grind to form a smooth paste adding sufficient quantity of water.

 

Heat a tawa/dosa pan.Lightly brush it with oil.(If you are using a non stick pan,do not apply oil on the tawa,if you do so you will not be able to spread the batter.)Spread a ladle full of batter to form a thin and large circle.Drizzle ghee /oil over the dosa.( use ghee for best results)

When it is cooked and the edges starts to brown spread 2 to 3 tsp of  the prepared red chutney over the dosa.

Let the dosa turn crisp.Fold the dosa and serve with sambar and chutney.

 NOTES

• Use Kashmiri red chilies ,if you like it less spicy and  it also gives a nice red color to the chutney .
• Adjust the quantity of jaggery according to your taste.

Homemade Tomato Sauce

Homemade Tomato Sauce

Easy ,healthy and delicious homemade tomato sauce using fresh tomatoes.
Prep Time: 10 minutes
Cook time: 60 minutes
Makes: 1 cup
Ingredients:

1. Tomato- 500 gms
2. Onion,finely chopped- 1/2 of a small
3. Garlic ,chopped- 1 clove
4. Ginger,chopped-1" piece
5. Celery,chopped- 1 tbsp
6. Red bell pepper,chopped-1/4 cup
7. Red chilies- 2 to 3 nos( deseeded)
8. Black pepper powder- to taste
9. Golden Raisins- 1 tbsp
10. Bay leaf- 1
11. Salt- to taste
12. Oil- as required
13. Vinegar- 2 tsp
14. Sugar-1.5 to 3 tbsp( see notes)

Instructions:

Roughly chop the tomatoes and keep aside.Heat oil in a heavy bottomed pan,add onion,garlic and ginger.Saute until onion turns golden brown.

Now add celery,red bell pepper,red chilies,black pepper powder,raisins,bay leaf  and salt to taste.Bring to a simmer and reduce the heat to medium low.Simmer for 30 to 45 minutes or until it turns thick .Switch off the stove.

Remove the bay leaf .Use an immersion blender to puree sauce until smooth.

Pass it through a sieve to remove seeds and skin.

Transfer the sauce to a heavy bottomed pan .Add vinegar and  sugar,mix well and cook over low flame until it turns thick and slightly darker in color, for about 10 to 15 minutes.

• Transfer to an airtight container and refrigerate for upto 2 weeks.

NOTES

• Adjust the quantity of sugar according to your taste.
• I also added 1/2 tsp Kashmiri chili powder along with sugar as we spicy tomato sauce.
  

Homemade Peanut Butter

Homemade Peanut Butter

Quick,healthy and easy- Homemade Peanut Butter
Prep Time: 5 minutes
Total time: 5 minutes
Makes: 1.5 cups
Ingredients:

1. Roasted peanuts- 2 cups( method given below)
2. Salt- to taste
3. Peanut oil /vegetable oil - 2 tsp( optional)

Instructions:

Place the peanuts ,salt and oil into the bowl of a food processor /mixie.Process /blend for 1 or 2 minutes.Scrape the sides of the bowl as needed.

Process/blend for 2 to 4 minutes or until it turns smooth .(Process for few more minutes ,if you want it really smooth and creamy.)Place the peanut butter in an airtight container and store in the refrigerator for upto 2 months.

FOR ROASTED PEANUTS-Preheat oven to 180 Deg C .Place peanuts on a baking tray,spread it evenly and bake for about 30 to 35 minutes.Stir it well ,half way through.Let it cool completely.

Place the roasted peanuts on a wire strainer and rub it using a spoon or your fingers,allowing the skins to fall into a bowl placed below the strainer.

NOTES

• For chunky peanut butter,add 3 to 4 tbsp of crushed peanuts into the finished peanut butter,and mix well using a spoon.
• For chocolate peanut butter add 1.5 to 2 tbsp cocoa powder and powdered sugar to taste into the finished peanut butter and blend well until combined.
• You can also add 2 tsp of honey ,if desired.
  

Schezwan Sauce Recipe

Schezwan Sauce Recipe

Homemade Schezwan sauce,can be had as a dip or used to make Schezwan style fried rice/ noodles,Schezwan Chicken and lot more!!
Recipe adapted from: The chef and her kitchen ,you can find the original recipe here.
Prep Time: 10 minutes
Cook time: 20 minutes
Yields: 1.5 cups sauce
Ingredients:

1. Garlic cloves- 10 to 15 nos
2. Red chilies,-10 to 12 nos ( see notes)
3. Garlic ,finely chopped- 3 tbsp
4. Ginger,finely chopped- 1 tbsp
5. Celery,finely chopped-1 tbsp
6. Tomato,pureed-2 large
7. Tomato sauce- 1 tbsp
8. Soya sauce- 1 tsp
9. Vinegar- 1 tbsp
10. Sugar- 1/2 tsp
11. Black pepper powder- 1/2 tsp
12. Salt- to taste
13. Oil- as required

Instructions:

Remove the stems and soak the red chilies in warm water for 30 minutes.( Remove the seeds,if you like it less spicy).Grind together garlic pods and soaked red chilies  to form a smooth paste.Keep aside.

Heat oil in a pan,add chopped garlic and saute for a minute.Add  ginger and celery ,saute until raw smell leaves.

Add tomato puree ,mix well and simmer for few minutes.

Add red chilli-garlic paste and cook until oil starts to separate.

Now add tomato sauce,soya sauce,vinegar,sugar ,black pepper powder and salt to taste.Cook for 2 to 3 minutes.

Cool and store in an air tight container in refrigerator for upto a week.

This sauce can be used to make Schezwan fried rice, Schezwan Noodles, Schezwan Chicken, Mumbai Street Food- Schezwan dosa etc.Recipes coming soon!!

NOTES

• I used Kashmiri red chilies ,as it gives a great red color to the sauce and is less spicy.If you are using regular red chilies,adjust the number according to your spice level and also remove the seeds.
• I halved the recipe and got approximately 3/4 cup sauce.
• Make sure you cook the tomato puree and red chili -garlic paste well,until the raw smell leaves.