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

Dahi Bread Chaat Recipe


Toasted bread layered with crispy papdi and boiled chickpeas, topped with sweet yogurt, a mix of chutneys,spices and pomegranate seeds!! 

Indian street food, chaat, made with bread, yogurt, chutneys and spices


Happy Tuesday! I hope all of you had an awesome fun filled weekend. I sure did. In fact, I had a fun filled week!

If you follow me on Instagram, you would know, I was out vacationing the last week in Karkala at my in-law's place. I met a lot of relatives, ate a lot of good food and visited a lot of places. And my favorite among them was this beautiful little Jain temple at Varanga. Set amidst a lake and surrounded by greenery, it was mesmerizing. The temple is 850 years old!!! Check out the pics on Instagram.

There was also a TV serial shooting going on there, so we had some of our own fun directing it among ourselves, we created so many story lines in a short span on 10 minutes. Don't you just love making up your own movies? I definitely do. 

Indian street food, chaat, made with bread, yogurt, chutneys and spices


Now back to my recipe - Dahi Bread Chaat. I asked a few of my readers who I know personally what they would like me to publish, and a few of them wanted quick snacks, so here it is. This Dahi Bread Chaat is my take on Dahi Bhalla, only it is super instant. No soaking, no grinding, no frying. Healthy and ready in a jiffy. Could you ask for more?

Dahi Bread Chaat is made by layering a few goodies like papdis and boiled chickpeas along with plain toasted bread and soaking them in generous portions of dahi (yogurt), tamarind chutney and green chutney. A dash of spice and a sprinkle of fresh pomegranate seeds and you have a delicious healthy snack to squash that evening hunger. The recipes for baked papdi, yogurt, tamarind chutney and mint-coriander chutney are all available on the blog, however, you can also buy them in stores or online here- Date and Tamarind Chutney, Mint Chutney,

Dahi Bread Chaat is the perfect dish, if you are personally catering to a small group of friends or family or kitty parties. It requires minimal prep and can be assembled quickly, so you won't be spending all your time in the kitchen instead of mingling with your loved ones. This is also ideal as an after school snack for kids.

To make this dish vegan, use any vegan yogurt such as soy yogurt or cashew yogurt.

Indian street food, chaat, made with bread, yogurt, chutneys and spices

Indian street food, chaat, made with bread, yogurt, chutneys and spices

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 


You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


---------------------------------------------------------------------------------------------------------------------------


Dahi Bread Chaat Recipe


Indian street food, chaat, made with bread, yogurt, chutneys and spicesDahi bread chaat - Indian street food with toasted bread layered with crispy papdi and boiled chickpeas, topped with sweet yogurt, a mix of chutneys,spices and pomegranate seeds.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     10 minutes
Total time:     25 minutes
Yield:                Serves 2

Ingredients:


4 slices Brown Bread
1 cup cold Yogurt
0.5 cup boiled Chickpeas
12-15 Papdi
3 Tbsp Date Tamarind Chutney
3 Tbsp Mint Coriander Chutney
0.5 cup Pomegranate Seeds
1.5 tsp powdered Sugar
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Chaat Masala
2 Tbsp finely chopped Coriander leaves
Salt to taste

Method:


1. Whisk the yogurt and add the powdered sugar to it. Mix well and chill till you are ready to assemble the chaat.
2. Toast the bread and cut the bread into 9 small pieces.
3. Divide the papdi and layer in the plates that you will be serving the chaat in. The following instructions are to be repeated for each plate.
4. Place the bread over the papdi. 
5. Add the chickpeas to the plate.
6. Now spoon the whisked yogurt over the plate.
7. Drizzle the sweet date and tamarind chutney and the spicy mint coriander chutney.
8. Sprinkle red chilli powder, cumin powder and chaat masala.
9. Sprinkle salt as required.
10. Add fresh pomegranate seeds.
11. Garnish with the chopped coriander leaves and serve.

Indian street food, chaat, made with bread, yogurt, chutneys and spices

If you liked this, you may also like:

How to make shakarakand or aloo chaat recipe at www.oneteaspoonoflife.com
Sweet Potato Chaat

How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com
Pani Puri
popular street food made from puri, peas and a spicy gravy
Masala Puri
Read more ...

Coriander Chutney Sandwich


Picnics, Trips, Breakfast, Lunch - Eat this Coriander Chutney Sandwich anytime you want! Making it is child's play and it makes a great travel companion...

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

I was almost embarrassed to blog about this Coriander Chutney Sandwich. This is one of the simplest, basic recipe I have ever blogged about. I have been arguing with myself - should I or shouldn't I, for weeks now. Finally, the "should I" won. Winning arguments - I love simple recipes, and I'm sure so do you folks. No dish is too basic when it has all the right flavors. Flavor triumphs everything else

And there was also the fact, that this has been a favorite family Picnic meal forever. Literally, forever, as long as I can remember!! We don't go on picnics anymore, although I think we totally should. But in my head, you can only go for picnic to the beach. You can remove the girl from Goa, but not the Goa from the girl !! I miss that deep blue sea, the white sand and the shade of coconut trees under which we spread our bedsheets and picniced. While all my cousins and Gee swam without fear of the big bad ocean, I safely sat on the shore and built sand castles. They may think they enjoyed more, but I was closer to the food. Ha!!

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

I like Bangalore, but my only complain is it is only flanked by land on all sides, no beaches in site anywhere, the closest one is at least 400kms away. I can go to the gardens, but let's face it a garden is no beach and once you have tasted the sea, there is just no satisfying the soul with anything else!! So no picnics in sight anywhere, but we do take a lot of road trips. Not as many as I would like off late, but hey, something is better than nothing. And our little triangular Chutney Sandwich still accompanies us on these road trips along with bags of chips and bottles of soft drinks and chocolates. Of course chocolates!!!

Sometimes this Coriander Chutney Sandwich becomes my Saturday breakfast. I make the Coriander Chutney at night and store it in the fridge, so Saturday breakfast is a breeze. No one has to wait for me to wake up and make breakfast - slapping on some butter and chutney onto 2 slices of bread is definitely child's play. So I get to sleep in. And I myself don't need to worry about "what to cook for breakfast", the most tiresome question I ask myself most days.

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

This Coriander Chutney is made by blending / grinding together fresh grated coconut, fresh coriander leaves, green chillies for the heat, tamarind for sourness and salt with a little bit of water. A regular coconut chutney that is eaten with Dosa or Idli usually has a lot more of coconut than coriander, but here the quantity of coriander is far more than the coconut. The coconut is there just to add body to the chutney and perhaps, a little sweetness, but otherwise the Coriander steals the show. Add a little mint and sugar to make this chutney extra special.

This is one of "those" recipes which does not follow a recipe. Just take the quantity of the ingredients below as a guideline and change it to suit your palate. There is no right or wrong in making a chutney. The only thing I'd be cautious about is the quantity of water, start small and increase as you go. A watery chutney will lead to a soggy sandwich and no one likes a soggy sandwich, am I right? Except Gee, of course, how can sibling ever agree on anything, I wonder!!!

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe


If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also like:


Coriander Chutney Sandwich


How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipeCoriander Chutney Sandwich is made using a simple coconut and coriander chutney, bread and butter.

Recipe Type:  Sandwich
Cuisine:            Indian
Total Time:     15 minutes
Yield:                Serves 3-4


Ingredients:


For the Coriander Chutney:


1/2 cup freshly grated Coconut
1.5 cups loosely packed Coriander leaves
1/2 tsp Tamarind pulp
1-2 Green Chillies
2-3 Tbsp Water
1/4 tsp Sugar
Salt to taste

To assemble the Sandwich:


Bread
Butter

Method:


Grind/ blend together all the ingredients to get a smooth chutney.
Add the water by the spoonful to get a thick chutney. Do not add all the water in the beginning, the coriander and coconut will leave their own juices and the chutney may end up being runny.
Spread one slice of bread with butter and the other with the coriander chutney.
Stick the 2 slices together and cut into triangles to make Coriander Chutney Sandwich.



How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe



Read more ...

Tondekayee Chutney | Tendli Chutney | Tindora Chutney


Today was Potluck at office. I took Dahi Kebab and Pathrode. My other friends got some really amazing dishes that I not only ate but packed in a box and got it home for dinner to share with my family.

How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com

Lunch was definitely my only extravagant meal of the week. I've been eating super simple food all week. More because the weather is just awesome and I cannot be coaxed out of bed to cook. It's been drizzling all through the week and it is cold outside. Perfect weather for snoozing, don't you think?

So what food does a lazy me cook or eat? Dosa and Chutney! I can eat that all week long and not get bored - true blue South Indian at heart and stomach. 

Let's get real, 50% of the taste of the dosa comes from its accompaniment, whether it is chutney or sambar. But I'm totally a chutney girl. So throughout this blog, you'll find me talking chutney many a times. And this Tondekayee Chutney is just one among my favorites. 

How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com


There is this little cart or gaadi near my house that makes awesome pillowy soft dosa and idli. It is a simple affair and very economical. The dosa is always served with 2 chutneys, a green coriander-coconut chutney and a red chutney. For a long time I believed the red chutney was made from tomatoes, so every time I made the chutney, I was always left wondering why my chutney tasted so different from his. I found out from Raj that the red chutney is actually made from ripe tondekayee (tendli | tindora | ivy gourd). The non foodie in the house knew more about chutneys than I did, what a shocker for me.

To make this chutney you need ripe tondekayee, the ones you usually throw away as they are squishy and mushy. Quarter the tondekayee and fry them up along with red chillies, garlic, chana dal (split bengal gram) and urad dal (split black gram). Grind it along with tamarind, salt, jaggery or sugar and a little water to a smooth chutney once the mixture has cooled. Add a tempering of mustard seeds and curry leaves, and enjoy your crispy hot dosa with this red chutney.

How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com

If you liked this, you may also like:




Tondekayee Chutney | Tendli Chutney | Tindora Chutney


How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com
Tondekayee Chutney | Tendli Chutney | Tindora Chutney is a South Indian chutney made from ripe ivy gourd and mixed dals. 

Recipe Type:  Side
Cuisine:            South Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:                1 bowl


Ingredients:


18-20 ripe Tondekayee (Tendli or Tindora or Ivy Gourd)
2 dry Red Chillies
2-3 Garlic cloves, peeled and crushed
1.5 Tbsp Chana Dal
0.5 Tbsp Urad Dal
1 tsp Tamarind Pulp
1/2 tsp Jaggery powder or Sugar (Optional)
4-5 tsp Oil
1/2 tsp Mustard Seeds
1 sprig Curry Leaves
Salt to taste
Water as required

Method:


Wash and chop the tondekayee into quarters.
Heat oil in a pan.
Add the chana dal, urad dal and red chilli and fry for 2-3 minutes on low heat until the dals are slightly browned.
Add the garlic and chopped tondekayee and mix well.
Cover and cook for 8-10 minutes on low heat.
Remove from heat and allow to cool.
Grind the fried mixture along with tamarind, jaggery, salt and 2-3 Tbsp of water into a coarse paste.
Remove to a serving bowl.
Heat the remaining oil in a small pan and add the mustard seeds. Once they splutter, add the curry leaves and immediately pour this tempering onto the chutney.
Serve the chutney with rice or dosa.
It stays fresh for around 7 days in the fridge.


How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com

Read more ...

Sweet Potato Chaat


Yay, it's Friday! What were you upto this week?

How to make shakarakand or aloo chaat recipe at www.oneteaspoonoflife.com

I had an in-between kinda week. Some ups, some down, but definitely busy on all fronts.

Firstly, lots of work at office. I've been spending all my time in meetings and discussions. For once, talking is really tiring me out. I've gone super early to work (by my standards) and left late almost everyday this week. And worst of all, I've been working after I reach home too. Sad state of affairs there. I hope it ends soon.

Raj had potluck on Wednesday and I cooked him a big batch of food to take to work. I took that as an opportunity to click my first ever food video. Video, Guys!!! Exciting stuff there. I'm waiting for some time so I can start editing my humongous video and add some nice captions so I can post my very first video post. If that work out, I bet you'll see more of that in the future.

How to make shakarakand or aloo chaat recipe at www.oneteaspoonoflife.com

I think I was all buzzed up with energy this week (or may be it was that large scoop of Cold Stone ice cream), I actually managed to finish off 2 novels this week. I'm glad that I'm back to my reading self that had taken a backseat in the recent past. It may have been something to do with the fact that James Patterson novels were so thrilling, it was impossible to put them down. I'm on his third novel and absolutely loving it as of now. I see myself reading quite a bit this weekend.

Now that the weekend is almost upon us, what are your plans? Doing something interesting or just relaxing?

I would love to tone it down a bit and relax this weekend, but I don't see it happening. My aunt is coming from out of state for just the weekend. I see a lot of running around taking her places in store for us. Gardening takes a back seat, yet again this weekend. 

How to make shakarakand or aloo chaat recipe at www.oneteaspoonoflife.com

I'll now stop ranting about busy weeks and busy weekends and get down to business.

This Sweet Potato Chaat is E-X-P-L-O-S-I-V-E ! Yup, it totally is. Every spoonful is a flavor bomb.
Chaat is one word for a variety of Indian street food that is served in tiny little carts all across the country. There are so many different types of chaat available - Pani Puri, Bhel Puri, Sev Puri, Masala Puri etc. This Sweet Potato Chaat is inspired from Aloo Chaat and Dahi Puri. 

This Sweet Potato Chaat has many layers, the first is baked sweet potato. While it can be fried, I chose to bake it just to keep it healthier. You can deep fry it or parboil the sweet potato and then shallow fry them. I had imagined that the sweet potato will turn too sweet for my chaat, but with all the chutneys and sprinklings, it actually tasted very good and added just a slight hint of sweetness to the entire dish.

How to make shakarakand or aloo chaat recipe at www.oneteaspoonoflife.com

The Sweet Potato Chaat is incomplete without the chutneys. I used 2 chutneys out here - spicy and fresh Coriander Mint Chutney and the tangy and sweet Tamarind Date Chutney. The 2 chutneys balance each other out in flavor. If you are making these chutney, make a little more and store it in the fridge, they both taste amazing with a variety of finger food or make really awesome marinades and dressings.

Chopped onions, tomatoes and coriander add crunch and freshness to the chaat. I would recommend that you do not skip any of them if you can help it.
I also zinged up the chaat with yogurt, but if you are a vegan, feel free to skip it. 

How to make shakarakand or aloo chaat recipe at www.oneteaspoonoflife.com

Chaat is never complete without the chaat powder. Chaat Powder is a mix of spices and you can easily get them in stores. I also add Black Salt in all my chaats, it gives it another layer of flavor. It has a funky smell and can be turning off to some people. You can replace it with Himalayan Pink Salt or regular salt. 

Add a handful of fine Sev and a squeeze of lime and you are done. 

Don't get bogged down by all the instructions, just mix up everything in one bowl and serve it. The ingredients below are just a guiding value, customize the chaat according to your liking. Adjust the quantities as per your taste. If you tried the Sweet Potato Chaat, leave me a comment with your experience.

How to make shakarakand or aloo chaat recipe at www.oneteaspoonoflife.com

If you liked this, you may also like:




Sweet Potato Chaat


How to make shakarakand or aloo chaat recipe at www.oneteaspoonoflife.comSweet Potato Chaat is a flavorful street food inspired snack that is made with baked sweet potato, sweet and spicy chutneys, finely chopped vegetables, spices and sev.

Recipe Type:  Snacks
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     20 minutes
Yield:                Serves 3-4


Ingredients:


1 large Sweet Potato
1 Onion, finely chopped
1 Tomato, finely chopped
0.5 cup whisked Yogurt
3-4 Tbsp Tamarind Date Chutney
3-4 Tbsp Mint Coriander Chutney
2-3 Tbsp Coriander Leaves, finely chopped
1 cup fine Sev
0.5 tsp Red Chilli Powder
2-3 tsp Oil
2-3 tsp Lime Juice
Chaat Masala to taste
Black Salt to taste
Salt to taste

Method:


Preheat the oven to 180 degree Celsius.
Peel and dice the sweet potato into 1 cm sized cubes.
Mix in oil and salt with the sweet potato and place it on a baking tray in a single layer.
Bake for 12-15 minutes or until the sweet potato is cooked.
Allow it to cool a little.
Depending on how many servings you want, divide the sweet potato.
Place the sweet potato on a plate.
Add the chopped onion, chopped tomato, fine sev and coriander leaves.
According to your taste, add the tamarind date chutney, mint coriander chutney and yogurt.
Add lime juice as required.
Add a pinch of black salt, chaat masala and red chilli powder.
Serve immediately.

How to make shakarakand or aloo chaat recipe at www.oneteaspoonoflife.com

Read more ...

Tamarind Date Chutney

Guys...I have no words to describe this chutney.

It has become my number one favorite chutney! Zoomed right to the top...

How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com

So guys, how was your weekend? Good, bad, somewhere in between?

After a not so great week, I had a decent weekend. I had a thought provoking weekend. It  has been all about defying what I thought I liked. Hmmm.

I went Sari shopping with my mother in law and picked up a sari I never imagined myself buying. I bought a Mysore Silk, my first! I went so certain I wouldn't even buy silk. I surprised myself by picking up this mustard yellow and green Mysore Silk. The color combination I love, in a fabric I never though I could love. But it is lovely and I hope I enjoy wearing it. I've already started planning how to accessorize the Sari.

But my weekend got a lot better before I picked up the Sari. The reason? This awesome delicious amazing fabulous Tamarind Date Chutney I made earlier in the day and enjoyed with an even more delicious Sweet Potato Chaat (Recipe coming up soon, watch out!!)

How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com

Tamarind Date Chutney is an Indian version of barbeque sauce. It is tangy, it is sweet, it has a subtle taste of spice.

I am a more traditional South Indian coconut chutney kinda girl. At least I was, until I made this one.
I had one spoonful of the Tamarind Date Chutney and my mouth exploded. Seriously. Exploded with flavor. And I could not have enough of it. I kept sneaking in spoonfuls as I walked in and out of the kitchen while the chutney cooled. I'm sure I saw Raj do it too though he totally denies it.

It's not like I've not made Imli ki Chutney or Tamarind Chutney before, it's just that I'd never made it with dates. It was usually with sugar or jaggery and tamarind. While the sugar added to the sweetness it never gave the chutney that kind of depth it got from the dates.

How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com

This chutney can be eaten with anything and everything. You can use it as a marinade where ever you would use barbeque sauce. You can eat it with french fries or Samosa. I even topped a cracker with it and relished it off while no one was around.

The above para just states what you can do.... but not what you need to. You NEED to add this chutney to your chaat*. No chaat is complete without a tangy sweet tamarind chutney and once you've made chaat with THIS Tamarind Date Chutney, there is just no turning back.

*Chaat is Indian version of street food 

My message is clear - Eat this with absolutely anything. But eat it for sure. This chutney is what cravings are made of (when not chocolate cravings, of course, nothing beats chocolate in my world). Try it and tell me what you think.

How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com

If you liked this, you may also like:




Tamarind Date Chutney


How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com
Tamarind Date Chutney is an Indian version of barbeque sauce. It is tangy, it is sweet, it has a subtle taste of spice.

Recipe Type:  Dessert
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     20 minutes
Yield:                3/4 cup

Ingredients:


0.25 cup Tamarind
1.5 cup warm Water
6-8 pitted Dates
1-2 tsp Jaggery powder or Brown Sugar
0.5 tsp Cumin Powder
0.25 tsp Red Chilli Powder

Method:


Soak the tamarind in 1/2 cup warm water and keep aside for 30 minutes.
Squeeze the tamarind pulp and extract all tamarind juice.
Chop the dates finely.
Combine the tamarind and dates in a pan and cook on medium flame until it starts bubbling.
Add the cumin powder and red chilli powder and mix.
Cover and simmer on low flame for 8-10 minutes.
Allow it to cool and then blend into a smooth chutney.
Add jaggery powder or brown sugar if the chutney is not sweet enough.
Add water if the consistency is very thick.
Serve chilled.
Read more ...

Mint Peanut Chutney | Pudina Mungfali Chutney


Call it what you like - Mint and Peanut Chutney or Mint Pesto, there is no doubt you will fall in love with it.

mint peanut dip chutney pudina mungfali

I'm sure by now you are aware of my complete and total obsession with Mint. I simply cannot get over it. While the pot in the balcony keeps spilling over with fresh Mint, I will continue to use it in my kitchen. 

This Mint Peanut Chutney is a hand me down recipe. I got it from my sister Gee and she got it from her Mother-in-Law. I totally hated hand me downs when I was a kid. The books, the clothes, the toys. But I'm always open to hand me down recipes. It only means the recipe is tried, tested and loved. This one is all three and more. It is so simple and so versatile. I eat it as a chutney with Dosa, I use it as a dip for my chips, I use it as a spread on bread. 

mint peanut dip chutney pudina mungfali

I was very excited about this post. Most of all because of my cute little mason jars. Do you see how cute they are? I've always had my eyes open for them, but they are expensive and I never found the size I liked. Finally, last weekend I got the size I wanted at a price I wanted, ain't I lucky? I had to use them in photos and this mint chutney was the perfect recipe to showcase my little jars. 

Back to my Mint Peanut Chutney - because all the ingredients are cooked before grinding into a chutney, this chutney keeps well for almost 10 days in the fridge. But don't worry, it never lasts that long. It will be over in the blink of an eye.


Step by Step Instructions:



1) Wash the mint leaves thoroughly.
2) Heat oil in a pan and add the mint leaves to the pan along with slit green chillies.
3) Fry for 5 minutes.



4) Add chopped tomato, peanuts and salt into the pan and cook for another 3-5 minutes. Keep stirring occasionally.
7) Remove from heat and allow it to cool.
8) Grind with a little water. The chutney should not be very smooth, it should be slightly coarse.

Mint Peanut Chutney | Pudina Mungfali Chutney


mint peanut chutney dip pudina mungfaliSimple cooked chutney made with mint and peanuts.


Recipe Type:  Chutney
Cuisine:            Indian
Prep Time:     15 mins
Cook time:     25 mins
Yield:                200 ml

Ingredients:


5 cups Mint (loosely packed)
1/3 cup Peanuts
1 Tomato 
1-2 Green Chillies
2-3 tsp Oil
Salt to taste
2-3 Tbsp Water

Method:


Wash the mint leaves thoroughly.
Heat oil in a pan and add the mint leaves to the pan along with slit green chillies.
Fry for 5 minutes.
Add chopped tomato and peanuts into the pan and cook for another 3-5 minutes.
Add salt.
Keep stirring occasionally.
Remove from heat and allow it to cool.
Grind with a little water. The chutney should not be very smooth, it should be slightly coarse.
Store in an airtight container in the fridge. It keeps well for 7-10 days.



Send me pics, comment on this post, tweet or share on FB if you've made this Mint Peanut Chutney. I wanna seeee.
Read more ...

Olive Hummus without Tahini

I LOVE.... HUMMUS!! I really really do. Luckily for me, so does my family.

chickpeas garbanzo kabuli chana chutney garlic vegan mediterranean


Creamy hummus and some fresh and warm pita bread... yummmm... makes my mouth water.

I can eat hummus with anything - Bread, Roti, Naan etc. Sometimes, I cheat on the pita bread with Crackers. I spread the hummus on crackers and savor them at tea time.

Until recently, hummus was something you could only have in middle eastern restaurants. And even they were so few. But these days you can buy hummus from your super market. May not be at the really local grocery chain but you can definitely get them at the gourmet grocery chains.

And you get them in so many flavours these days - roasted pepper, sun dried tomatoes, peri peri, rosemary etc. I'm still a fan of the original Hummus. Recently, however, I picked up one with tiny bits of Olives in it and I simply loved it.

chickpeas garbanzo kabuli chana chutney garlic vegan mediterranean


This Olive Hummus has a predominant taste of olives , however, it does not overpower the original hummus. The hummus turns out smoother and creamier if you peel the chickpeas before blending it. But if you are a Lazy bug like me, skip it and blend.

Usually Hummus is made with a creamy sesame butter called Tahini. Tahini has a low shelf life and is not available very easily. Don't worry! It can be easily replaced with toasted sesame seed powder. That's what I have done. It adds a nice nuttiness to the Hummus.

This time I made my own whole wheat pita bread to enjoy the hummus if. If you thought it is difficult to make, you are totally mistaken. Check out how to make pita bread here. I replaced the all purpose flour with whole wheat flour and it tasted equally amazing.

DO NOT throw out the water you cooked the chickpeas in, store it in the fridge and wait for my next post, I'll show you how you can make a simple garlicky broth with it that we call "Kattina Saaru". It is a famous accompaniment to rice across Karnataka.



chickpeas garbanzo kabuli chana chutney garlic vegan mediterranean

Olive Hummus without Tahini


Hummus made with chickpeas and olives and no Tahini

Recipe Type:  Dip
Cuisine:         Mediterranean
Prep Time:    8 hours (Includes soaking time)
Cook time:     5 minutes
Yield:             2 cups

Ingredients:


1 cup dried Chickpeas or 2 cups cooked Chickpeas
3 Tbsp Sesame seeds
1/4 cup Extra Virgin Olive Oil
1-3 pods of Garlic
1-2 Tbsp Lime juice
5-6 Olives
Upto 1/2 cup water
Salt

Method:


Soak the dried chickpeas overnight or for 8 hours in 2 cups of water.
Cook them with salt until they are well done. I pressure cook them, it takes around 10 minutes. Don't worry if you overcook them, that's what we need.
Drain them and allow them to cool. Keep the water aside.
Peel the chickpeas by gently squeezing them for a smoother hummus.
Lightly warm the Sesame seeds in a pan and grind them into a powder.
Blend together the chickpeas, sesame powder, garlic,salt,1 Tbsp of lime juice,2 Tbsp of olive oil and around 2 Tbsp of water.
Blend well until the hummus is smooth. If the mixture is too sticky for your blender, continue to add 1 Tbsp of water at a time to loosen the mixture.
Add the remaining lime juice and Olive oil as per your taste and mix well.
Finely chop the olives and add it to the hummus and mix well.

Notes:


I love garlic. The quantity I added makes it really garlicky. Adjust the garlic according to your love for garlic. The garlic pods in India are really very small, so you may want to start off with 1/2 a pod and then continue to add more. Or you can add garlic powder or paste. Start with 1/2 tsp and increase as per your taste.
Read more ...

Vegetable Cutlets with Coriander Mint Chutney

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com

I’m free I’m free… from those hectic schedules to those late night calls. I’m finally free, for a short while, but I know to appreciate the smaller things in life.

So what did I do? Well, I actually went to the mall on a weekday evening. Really!! With no laptop to burden me, I happily went to the happiness sale at Bangalore Central. And then I went to my sister’s house and had her cook me dinner. I know, could I get any lazier? I like laziness :D. And then I actually started reading my library book. Oh my dear books have been neglected this entire time. I issued booked, renewed them and then returned them. But finally, I’ve started on “Gone Girl” and am liking it till now. I even went out and watched Minions. Acche din (Good days).

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


I’ve been trying to cram all the good things in these 2-3 weeks I’ll have before the next project and the next grind starts. So Saturday night, I made my childhood favorite – Vegetable Cutlets, to celebrate. It is still my favorite, but I don’t like what I get in Bangalore. I miss my Goan cutlets with little pieces of red beetroot in them. That’s something special to Goa I think, beetroot is added to cutlets and samosa’s there, and believe me, it just makes them extra special. Tasty, yummmm. 

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney


Cutlets are so easy to make. All you need are mashed vegetables and desire to make something of them. For most non vegetarian cutlets, egg is used as a binding agent to bind the breadcrumbs, but this is a Vegetarian blog, so not eggs here mister. Just use a mixture of milk and flour and dip the cutlets in that before dipping it into semolina or bread crumbs. You can use bread crumbs, but cutlets always have semolina or rava coating on them. If you skip this, the rava coating just disintegrates once it is in the pan and you are left with a shapeless cutlet and oil full of rava. I am speaking from experience here.

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


I decided to go an extra step and I made this nice green chutney to go along with the cutlet. It tastes just as delicious with ketchup or just like that. But then, I am a chutney girl. Always been one. So I made this chutney, bought some Pao, stuffed some sliced onions and tomatoes and made my local burger. Skip all this and enjoy it just as it is, or go full gourmet and add sliced avocado, cheese or anything else you fancy. It  is all upto you and your family’s taste buds.

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney


Vegetable Cutlets with Coriander Mint Chutney


Shallow fried cutlets made with potato and mix vegetables, served with a coriander and mint chutney.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              7-8 Cutlets

Ingredients:


For the cutlet:


Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney
3 - 4 medium sized Potatoes
1 small Carrot
2 Tbsp Green Peas
7-8 Green Beans
1/2 Beetroot
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
A pinch Garam masala 
1 Tbsp Flour / Maida 
3 Tbsp Milk 
3-4 Tbsp Fine semolina / Chiroti rava
4-5 Tbsp Oil
Salt

For the chutney:


0.5 cup Fresh coriander leaves 
0.5 cup Fresh mint leaves 
1 Green chilli 
1 clove Garlic
Salt
Water

Method:


To make the Cutlet:


Boil the potato until done. Peel and mash them.
Chop carrot, beans and beetroot finely. Boil them along with the peas until done.
Drain and add the vegetables to the potato.
Add all the spices and salt to the potato and mix well.
Shape into cutlets. You can be creative and make fancy shapes.
Mix the flour and milk until there are no lumps.
Heat oil in a pan.
Dip the cutlet in the flour-milk mixture and dip in semolina and place in the pan.
Cook on each side for around 2 mins each.
Serve hot with Ketchup or Chutney

To make the Coriander Mint Chutney:


Grind everything in the mixer/blender with 1 tbsp of water
Read more ...

Chutney pudi

Most of the kids in my class in primary section always brought biscuits or bread jam for lunch. If my mom mistakenly packed any of those for my lunch, she'd find a grumpy kid in the evening. I had a standard lunch for 4 years and I hated when my mom tried to add variety to it. My lunch everyday had to be chapati chutney pudi tuppa (Chapati spread with ghee/clarified butter and chutney pudi and rolled). I loved it so much and so did my teacher. I still remember when she held my lunch for the whole class to see and appreciated it as it was healthy. Yesterday was the first time I made (rather watched mommy make :P) chutney pudi. Until then I did not even know the ingredients and measurements. It was just made last night, but it has already been eaten with chapati, bread and dosa :D...



Chutney pudi


A spicy peanut powder, eaten as dry chutney

Recipe Type:  Side
Cuisine:          South Indian
Prep Time:     20 minutes
Cook time:     20 minutes
Yield:              Appx. 200-250 gms

Ingredients:

2 cups Puthani / Roasted gram
1 cup grated dry Coconut
1 cup Peanuts
1 tsp Tamarind
8-10 Red Chilies
Salt
1/2 tsp Sugar
10-12 Curry leaves
1 tsp Mustard seeds
3 tsp Oil

Method:

  • Place a kadhai on the stove and dry roast the peanuts until they get few black spots on their cover. This is done only to remove the peel, so if you have peeled peanuts, you can skip this step
  • Roast the coconut for 3-4 mins on low flame until warm
  • Heat 1 tsp of oil and roast the chillies until crisp
  • Grind together the chilli and 1/2 cup puthani after chilli cools
  • Grind coconut and peanut coarsely
  • Grind tamarind and puthani
  • Mix well
  • Add salt, sugar
  • For the tempering, heat oil in a small pan. Add the mustard seeds.
  • Once they splutter, add the curry leaves and remove from heat.
  • Add to pudi after oil cools
Read more ...