Hari(Green) Chutney–Chaat Variety

Hari (green) Chutney is a basic accompaniment for chat, sandwich or even in salads. It is prepared with fresh herbs like mint, cilantro .I wanted to create a firm base for this chutney so that the consistency is very thick and smooth. I love chaat items a lot. This green chutney is used for most of the chaat items.  These are very easy to make and we can store them and can be used when ever needed.

 Check out more Chaat varieties

Prep time	Cook time	Serves
5 mins	Nil	Depends on the usage

 

Cuisine: Indian

Recipe Type: Chaats

 

Ingredients Coriander leaves -1 cup Mint leaves -1/3 cup Green chilies -6 no’s Salt – to taste Lemon juice -1 tbsp. Ginger –small piece Garlic -5 cloves Jeera seeds -1 tbsp. Chat masala powder -1 tsp

 

Method

 

1. Discard the mint stem and wash it. Wash the cilantro along with the stem.
Clean and chop the mint and coriander leaves with stem. Slice ginger, garlic and green chilly to fine pieces.

2. Now put all the ingredients mentioned above in a blender. Add little water and grind it to get a paste (not very smooth). At this stage taste it and add sugar or salt or lime juice, if needed. Mix well with a dry spoon. Transfer into an air tight container and store it in a refrigerator.

Served with

Chaat, as a side dish to dhokla or as a sandwich spread.

Notes

Onions can be ground only when you finish the hari chutney completely the same day.

Little bit of sugar can also be added but that’s optional.

Technorati Tags: Chaat varieties,Green chutney,Chaat chutney,Indian recipes. Chat green chutney,How to make chaat green chutney.

Varagu Rava Vegetable Upma

This upma is prepared with varagu rava known as kodo millet in English. It is gluten-free, highly nutritious, fiber rich and is very filling. It is easy to prepare and takes very less time to make this healthy upma. It is a popular South Indian breakfast item.  Here I have add vegetables to the upma to make it healthy and tasty.  Varagu rava upma can be made without veggies also.  It is very easy to prepare too. These are some benefits of varagu rice and rava, so get the benefit in your life. Now to the recipe...

Check out more breakfast varieties

Prep time	Cook time	Serves
10 mins	15 mins	2 persons

 

Cuisine: South Indian

Recipe Type: breakfast

 

Ingredients Varagu Rava -1 cup Onion -1/ cup Ginger -1” Green chillies -1 slit Mixed vegetables -1/2 cup Salt –as needed Seasonings Oil -1 tsp Mustard seeds -1 tsp Urad dal -1 tsp Hing –pinch Curry leaves -2 sprigs

 

Method

1. Heat oil in a pan, add mustard seeds, when it splutters, add urad dal, red chillies and hing.When dal turns golden brown, add finely chopped onions, green chilli, ginger, curry leaves and sauté until onions turn transparent.

2. Then add all the vegetables (carrot, beans, peas and potato) and sauté for a few minutes. Add 1 1/2 cup of water and salt needed. When water starts boiling, lower the heat and add the millets stirring continuously. Cover and cook on low heat stirring from time to time.

Served with

Kara kulambu

Pickle

Notes

Add scraped coconut while serving.

Technorati Tags: Varagu Upma recipe,Kodo millet recipes,easy varagu rava upma,How to prepare varagu rava upma,Rava Varieties,South indian varagu upme,Breakfast items,Tiffin varieties

Roasted Cumin(Jeera) Seed Powder

Cumin(Jeera) seed is a staple in Indian food. Roasted cumin seed powder is one of those things a kitchen should never be without. It is roasted and ground and sprinkled over raitas, salads, parathas and chaats.You can get roasted ground cumin powder in the market but it does not hold the flavor of fresh roasted cumin powder made at home. Roasted cumin powder lasts for weeks but it tastes most aromatic when it is fresh. I usually prepare this in small batches and finish it off within ten days. It’s not available in local grocery store and making toasted/roasted cumin seeds at home is super easy. Here is a quick way you can make roasted cumin powder

Check out more Homemade recipes

Prep time	Cook time	Storage days
Nil	10 mins	10 days

 

Cuisine: North Indian

Recipe Type: Masala powders

 

Ingredients Cumin seeds -200 gms Skillet -1 no

 

Method

Place the seeds in a skillet and roast over a low-medium flame. Don’t forget to keep constantly stirring/tossing, till the seeds are nicely browned and start to crackle and splutter. Take it off the heat and cool it down. Using a pestle or mortor, simply pound it. Again, the powder will be a little coarse. This is a good thing; the texture makes the flavor pop! Store in an airtight jar.

Served with

Drinks like Aam ka Panna and Jaljeera.

 

 Notes

The cumin powder that is commercially available is usually of un-roasted cumin.

For the roasted version, it's best to make it in small batches since the aroma dissipates over time.

Technorati Tags: North Indian recipes,Cumin seed recipes,Masala powder redcipes,Powder recipes,Homemade items,Roasted recipes,related to chaats recipes.

Guava Nungu(Ice apple) Drink

Guava juice is recognized to be a huge thirst quencher as well as an awfully wealthy source of vitamin C and iron It is a somewhat round or pear-shaped seasonal fruit, and is light green, yellow, or maroon in color on the outside when it is ripe. Guava also has white or maroon flesh and lots of small hard seeds enveloped in very soft, sweet pulp. It is eaten raw (ripe or semi-ripe).The resulted guava juice is very tasty and refreshing especially in hot weather.This is the season for Nungu which is otherwise called as “ice apple”.This is a different yummy refreshing drink for this hot summer.

Check out more Drinks recipes

Prep time	Cook time	Serves
10 mins	Nil	3 persons

Cuisine: Indian

Recipe Type: Drinks

Ingredients Guava Juice -3 cups Ice apple(Nungu)-8 nos Sugar -3 tbsp Lemon juice -1/2 tsp Ice cubes-1/4 cup

 

Method

1. Add the sugar and ice apple(Nungu), making sure that the ice apples are slightly crushed.

2.Put the guava juice in the blender and give a stir.Blend until the guava juice is combined well with ice apple.

3. It should be served very cold, over ice with just enough of the water to cover.Do not strain.

4. Pour in tall glass.Enjoy your drink.

Notes

Extra ice cubes can also added for chillness.

Srivalli's CCC Challenge 

This joins the May Week 1 Cooking from Cookbook Challenge Group.

Mixed Vegetable Mushroom Curry

A lovely day with my recipe in Maha’s Space.Maha, a lovely person in heart and very open typee.Her blog contains many Andhra recipes and love those spice in it .She was the first guest post in my blog. Everyone in my family liked her Sesame Prawns which was her recipe in my blog. I do love lots of her recipes. I like most of her baking and rice recipes. She is very active and an awesome lady who does blogging and simultaneously enjoying life with her family.

Vegetable Mushroom is a rich dish which is packed with nutritious stuffs mushroom and these vegetable brings sharp taste with some onions, ginger paste, garlic, tomatoes gives an amazing flavour.Wanted to cook mushrooms in different way from the regular gravy or dry subji. So tried first time a vegetarian preparation in my way.

It turned out rich, full of heady flavors.Mushrooms rarely made an appearance at meal time during my childhood years so I don’t even remember how and when I started liking them. There was this white puffy vegetable that had hit the vegetable market and no one cared about it for a while.

They say it’s a kind of fungi – could be poisonous, the rumor went viral. I still remember how small button mushrooms were cooked with just shelled, sweet tasting winter peas and gently simmered in a tomato base.Please  check the link for the detailed recipe in Maha’s Space and don’t forget to go through many of her wonderful recipes.

http://www.mahaslovelyhome.com/2015/05/friday-with-friend-guest-post-by.html#comment-form

Thank you Maha for this opportunity to be in your space.Happy Blogging to all

Luv