Month: March 2020

Today I am sharing the famous coconut chutney served with dosa and idli. This is a very tasty chutney. My family and I personally like this chutney very much. You try this chutney at your home and enjoy with dosa or idli.

Ingredients

1 grated coconut

1/2 cup channa dal

2 dry red chilli

1 green chilli (cut into 2 pieces)

1/2 tsp mustard seeds

8-10 curry leaves

2 roughly chopped tomato

10-12 garlic cloves

Salt according to taste

3 tsp oil

Method

First heat a pan, add 1 tsp oil and fry the channa dal in low to medium flame. Fry this for 2-3 minutes then soak the fried dal in water for 1 hour. After that add 1 tsp oil in the hot pan and add 1 dry red chilli, green chilli, garlic cloves and tomatoes, fry all the ingredients in medium flame for 2-3 minutes or till the tomatoes becomes soft. Here we switch off the gas and transfer the mixture into a bowl.

Now let the mixture cool. When channa dal is soaked and he tomato fry becomes cool down add all the mixture into a blender jar and blend it till smooth. Add water if required but don’t add too much of water. Now transfer the mixture into a bowl, also add salt according to taste and mix this very well.

Now we add tadka to the chutney. For giving the tadka put a tadka pan on the gas, add 1 tsp oil to it. Let the oil becomes heat. Now add mustard seeds, 1 dry red chilli, curry leaves and add the tadka to the chutney. Here we cover the bowl for 2 minutes. After 2 minutes mix the tadka with chutney and serve. This coconut chutney can be served with idli or dosa.

This Pudina Chutney is a little different but taste of this chutney is very nice. Pudina (mint) contains a lot of health benefits, so we must add pudina in our daily diet. So that we get the befits of pudina. Here I am sharing a chutney in which mint leaf is the main ingredient. We can also make refreshing summer drink using mint leaf. I will share the refreshing summer drink using mint leaf very soon.

Ingredients:-

Pudina(mint leaf) – 2 cups (nicely washed and finely chopped)

Green chilli – 3 no

Garlic cloves – 8 no

Tomato – 1 small size

Ginger – 1/2 inch

Imli pulp – 2 tsp

Salt to taste

Method:-

For making this mint leaf chutney first nicely wash the mint leaves and keep aside. Now take a blender jar add mint leaves, tomato, green chilli, garlic cloves, ginger and imli pulp. Now blend it till it become a smooth paste. Add 2-3 tsp of water if required. Now transfer this chutney into a bowl, add salt according to your taste and mix all the ingredients very well. Here our pudina chutney is ready to serve.

Today I am going to show you the method of mutton curry. Here I am using the very simple method of cooking for the mutton but the curry is going to be very tasty and delicious. I personally like to add potato in mutton curry, so I am using potato here. But if you doesn’t like potato then skip it. So let’s start the recipe.

Ingredients:-

Mutton – 250 gm

Potato – 1 medium size (cut into pieces)

Onion -3 medium size (roughly paste means 75% paste)

Ginger garlic paste – 2 tsp

Mutton masala – 1 ½ tsp

Turmeric – 1 tsp

Red chilli powder – 1 tsp

Garam masala – 1/2 tsp

Cumin seeds – 1/4 tsp

Mustard Oil – 3 tbsp

Salt to taste

Whole spices (garam masala) :–

Cinnamon stick – 1/2 inch

Bay leaf – 2 no

Black paper – 5 no

Cloves – 4 no

Cardamom – 2 no

For marinating the mutton:-

Nicely wash the mutton and keep in a big bowl. After that add salt 1/2 tsp, turmeric powder 1/2 tsp, mustard oil 2 tsp, curd (dahi) 1 tbsp and mix all the ingredients very well. Now cover the bowl and rest for  2 hours.

 Method:-

First half crush the whole spices. After that heat a pan on low flame add oil to it after oil became a little heat add cumin seeds, crushed whole spices, onion paste and fry them together. Fry the onion around 10-15 minutes or onion becomes golden brown in colour in low to medium flame. After onion nicely fried keep the gas on low flame and then add chilli powder and mix it with onion. Immediately add ginger garlic paste and fry this for 5 minutes in low flame. After that add turmeric powder and mix it well.

After that add mutton masala and fry all the ingredients very well for 5 – 10 minutes. If the masala leaves the sides of the pan then it is completely done. Now we add marinated mutton and potato to the masala, add salt according to taste (remember that we add 1/2 tsp salt when we marinating the mutton) and mix it very well. Here we fry the mutton for around 30-45 minutes or till the mutton completely cooked by covering the pan in low flame. We have to check and fry the mutton in a regular interval of 2-3 minutes.

How we know that mutton was cooked-

• All moisture dissolved from the mutton.
• Oil leaves the sides of the pan.
• Colour of the mutton was changed.

So when the mutton was cooked 90% add 4 cup of water and mix it very well. Adding water is depends on you, if you like more gravy then add more water or vice versa. I personally like this consistency of the gravy. After adding water, give it a boil in high flame then in low flame cook it for 10-20 minutes or till the mutton was completely cooked.  Finally the mutton curry is ready to serve. Serve this delicious mutton curry with rice for better experience.

The Spongy Cake : Made with wheat flour is very very tasty, easy, soft and healthy as well. Here I am using wheat flour in place of maida (all purpose flour) so it is very healthy. It is a super soft cake and also very delicious. Here I am using curd which makes the cake super soft. While making this cake don’t skip any step otherwise cake will be different from the original. Once you try this at your home you are going to love it. So friends let’s start the recipe.

Ingredients:-

Wheat flour – 3 cup

Milk – 1 ½ cup (Luke warm milk)

Refined oil – 1 cup

Curd – 1/2 cup

Powder sugar – 1 ½ cup

Baking powder – 1 tsp

Baking soda – 1/4 tsp

Salt – 1/4 tsp

For making this Spongy Cake : Made with wheat flour, pre-heat the oven for 10 minutes. Grease the cake tin with 2 tsp of oil then dust 2 tsp of wheat flour. Spread the flour all over the tin nicely and remove the rest flour from the tin. After that keep the tin aside.

Now take a big bowl, add powder sugar and oil, mix it very well. After that add wheat flour, baking powder, baking soda, salt and mix all the ingredients nicely or till the flour nicely mix with the oil and sugar mixture.Now add curd and give it a mix. After that gradually add milk and mix it very well. Make sure that the paste should be very smooth. For making the mixture smooth mix it for around 15 minutes.

After that transfer the paste into the cake tin, make sure that batter should nicely spread all over the tin and the batter should cover the half of the tin. After that back it for 45-60 minutes. Here I am using the normal oven for baking not microwave. In microwave it takes around 30 minutes for baking.

For check the cake insert a tooth pick or clean knife into the cake, if it comes out clearly then the Spongy Cake made with wheat flour is done, it not then cook it for another 5 to 10 minutes or as required.

A quick and easy mix veg curry specially for fasting. This mix veg recipe is very very tasty and hygienic also. Here I am using very few spices but the curry is very very tasty, you can see the picture above. The taste of a mix veg is basically depends on the ratio of the vegetables. Also you have to choose right vegetables for the mix veg. So do try this mix veg at your home and enjoy.

Ingredients:-

Here we cut all the vegetables in small cube size/equal size.

Potato – 2 cup

Pumpkin – 1 cup

Brinjal – 1 cup

Cauliflower – 1 cup

Raw banana – 1 cup

Tomato – 1 medium (chopped)

Coriander leaf – 1 tbsp (chopped)

Turmeric – 1/2 tsp

Red chilli powder – 1/2 tsp

Cumin seeds – 1/2 tsp

Green chilli – 1 (chopped)

Oil – 2 tsp

Roasted cumin powder – 1 tsp

Salt to taste

Method:-

• Heat a pan, add oil to it.
• After oil becomes heat add cumin seeds, chopped green chilli and all the vegetables.
• After that add salt and mix very well. Cover the pan and cook for 10 minutes in low flame so that the vegetables are nicely cooked.
• Now remove the cover, add chopped tomato, turmeric powder and red chilli powder, so let’s mix all the ingredients very well.
• After that cover the pan and cook it for another 10-15 minutes or till the vegetables are completely cooked.
• So when the vegetables are cooked completely, add chopped coriander leaf, roasted cumin powder and mix it very well.
• Finally our mix veg curry for fasting is ready to serve. You can serve this mix veg curry with roti or paratha.

In conclusion, the veg curry contains less oil and less spices but more healthy and delicious. Here I am using only roasted cumin powder as a dry masala, but if you don’t make this curry for fasting then you can also add 1/2 tsp chicken masala. So friends try this at your home and don’t forget to share your experience because we love to hear from you and if you like the recipe please click the like button. Have a good day.