Lal Mirch Chutney - Kerala Style | Mulaku Chammanthi | Red Chilli Chutney | Indian Schezwan Sauce

Indians always adopt an international cuisine according to the local flavours. The latest food sensation in the Indian market is Chinese Schezwan Sauce which is tweaked as Schezwan Chutney for Indian taste buds. But in south of India, Ripe Red Chillies are available during summer time and this is made into a fiery Chammanthi/Chutney. Served with Dosa, Idlis or Boiled Tapioca; this chammanthi/chutney can also be replaced with the store brought Schezwan Chutney.

Ingredients

·        Ripe Red Chillies – 8 nos.

·        Tamarind – Lemon size ball

·        Ginger+Garlic – 1 ½ tsp

·        Shallots/Madras Onions – 5-6 nos.

·        Curry Leaves – Few

·        Cooking Oil – 5 tbsp

·        Water – ½ Glass

·        Salt as per taste

Method

1.      Roughly chop the red chillies. Soak Tamarind in water.

2.      Heat oil in a pan. Add curry leaves, ginger garlic shallots, red chillies and fry on low flame.

3.      Add Salt and mix well.

4.      Put all the fried mixture in a mixer jar. Add tamarind and grind everything together in a paste.

5.      Chammanthi/Chutney is ready to be served.

Instant Roti ka Chura | Leftover Chapati Recipe | Instant Breakfast Recipe | Indian Flatbread Stir Fry

Have leftover Rotis at home and you don’t want to throw it away! Roti ka Chura is the best option for you them. It’s an easy and traditional way of repurposing the leftover Rotis into a tasty dish.

Ingredients:

·        5-6 Leftover Rotis

·        1 large Onion

·        2-3 Green Chillies

·        Lemon as per taste

·        1 bunch Coriander Leaves

·        ½ tsp Mustard and Cumin Seeds

·        ½ tsp Dhaniya Jeera Powder

·        ¼ tsp Turmeric

·        1 tsp Red Chilli Powder

·        2 tbsp Oil

·        Salt as per taste

Method:

·        Heat oil in a heavy bottom pan.

·        Add mustard and cumin seeds and let it splutter.

·        Add onions and green chillies and fry well.

·        Add red chilli powder, turmeric, Dhaniya Jeera Powder      and salt and stir well.

·        Add Rotis and mix till all the Roti pieces are coated in all the spices well. Ensure to keep the flame low.

·        Add lime juice and mix well.

·        Turn off the flame and add fresh chopped coriander leaves. Roti ka Chura is now ready to be served.

Chakka Puzhukku | Kathal Sabzi - Kerala Style | South Indian Mashed Jackfruit | Summer Special

Summer holidays are incomplete without eating Jackfruits. In every Indian state jackfruit is made into some kind of unique dish. In Kerala Raw Jackfruit is used to make a traditional delicacy called ‘Chakka  Puzhukku’ that is ‘Mashed Jackfruit’ seasoned with coconut and spices.

Ingredients

·        Raw/Half Ripe Jackfruit – 3 cups (cut into thin long slices)

·        Grated Coconut – 1 1/2 cup

·        Madras onions/shallots – 3 nos.

·        Green chillies – 4 (small pieces)

·        Garlic + Ginger – 2 tsp (small pieces)

·        Cumin seeds – 2 tsp

·        Turmeric – 1 ½ tsp

·        Dry red chillies – 2 nos.

·        Curry Leaves – Few

·        Coconut oil – 5 tbsp

Method

1.      Add coconut, chopped ginger, garlic, green chillies, cumin seeds, shallots, pinch of turmeric in a mixer jar and grind to coarse paste without adding water.

2.      Heat oil and add curry leaves, dry red chillies and let it splutter. Add ½ tsp turmeric, salt and sliced jackfruit and mix everything together.

3.      Fry the jackfruit till the raw smell goes away. After few minutes, add a glass of water. Cover the pan and let it cook till it becomes soft.

4.      After 15-20 minutes open the lid and let the water evaporate. With the help of the spoon mash everything.

5.      Now add coarsely ground coconut paste and mix well. Cover the lid and cook it for 10-15 mins on a low flame.

6.      Switch off the flame and add a spoon of coconut oil.

7.      Chakka Puzhukku is ready to be served with spicy chutney or Kerala Varutharacha Mutton curry.

Assam Jolphai Chutney | North East Indian Green Olive Dip | Bohag / Rongali Bihu Special

Assam celebrates Bohag Bihu or Rongali Bihu which marks the onset of Assamese New Year. It is also the harvest festival of the beautiful state. The north-eastern state has a distinct cuisine of its own. Olives which are often synonymous with Italian cooking also are widely used in Assamese traditional cooking. Olives are called Jolphai in Assamese and is made into a delicious chutney called as ‘Jolphai Chutney’.

 Ingredients:

·       Green Olives – 1 cup (mashed)

·       Green Chillies – 6 (cut into pieces)

·       Coriander Leaves – Few pieces

·       Garlic – 6 Cloves (crushed)

·       Jaggery – 1 tsp

·       Mustard Oil – 6 tbsp

·       Salt as per taste

Method:

1.     Heat mustard oil in a wok/kadhai on a low flame.

2.     Add crushed garlic and let it simmer in oil so that that flavours get infused.

3.     Add green chilies and mashed olives and mix well.

4.     Add jaggery and salt. Mix everything together.

5.     Add coriander leaves and mix.

6.     Jolphai Chutney/ Olive Chutney is ready to be served.

Kulukki Sarbath | Nimbu Pani – Kerala Style | South Indian Street Style Spicy Lemonade | Summer Special

Summer is a time when you want drinks which are cooling and quenches your thirst instantly. In the city of Cochin in Kerala, there is a street style Lemonade which is famous and is called Kulukki Sarbath. Kulukki Sarbath or the Kerala’s very own street style Lemonade packs a Lemony punch with a spicy zing of green chilli and sweetness of sugar.

Ingredients:

·       Chia or Basil Seeds/ Sabja - 6 tbsp 

·       Green Chillies – 2

·       Lemon – 1

·       Salt - 1/2 tsp

·       Mint Leaves / Pudina - Few Leaves 

·       Ice Cubes - 6 - 8 cubes 

·       Bottle Cold Water - 500 ml (1 bottle)

·       Sugar Syrup - 6 tbsp (5tbsp sugar + 1 glass water)

(Serves 2)

Method: 

1.    Soak the chia seeds in little water for 15 minutes till it gets double in size. 

2.    Boil one glass of water and dissolve 5 tbsp of sugar. Take it off from the flame and cool till it comes at room temperature.

3.    Take two glasses. Add 3 tbsp of soaked chia seeds in either of the glasses. 

4.    Add 3 tbsp sugar syrup in either of the glasses.

5.    Add pinch of salt in the mixture. 

6.    Squeeze lemon juice from half pieces of lemon in either of the glasses. 

7.    Put few ice cubes in the glasses and Pour equal amount of cold water. 

8.    Add slit green chilies and Mix/Shake everything together. 

9.    Kulukki Sarbath is ready to be served.

How to make Masoor Dal – Quick and Easy Recipe | One Pot Healthy Indian Red Lentil Soup

After a tiring day, Maa ke haath ka “Dal Chawal” always comes to the rescue. Let us show you how to make Masoor Dal – our household favourite – in the quickest and easiest way.

Ingredients:

·        1 cup Masoor Dal (soaked in water for 10 mins)

·        2 medium Onion (finely chopped)

·        2 Green Chillies (cut lengthwise)

·        3 tbsp Coriander Leaves

·        4 Garlic cloves (finely chopped)

·        1 tbsp Curry Leaves

·        2 small Tomatoes (finely chopped)

·        2 tbsp Grated Coconut

·        ½ tsp Ginger Garlic Green Chilli Paste

·        ½ tsp Mustard Seeds

·        1/ tsp Turmeric

·        ½ tsp Red Chilli Powder

·        ¼ tsp Dhaniya Jeera Powder

·        ¼ tsp Garam Masala

·        2 tbsp Oil

·        2 glass Water

·        Salt to taste

Method:

·     Heat a pan, add oil and let it heat

·    Once the oil is hot, add mustard seeds and let it splutter.

·   Add curry leaves, onion, green chillies and garlic and cook till onions become soft .

·   Add ginger garlic green chilli paste and cook for 2 mins.

·   Add tomatoes and cook till they become mushy.

·  Add turmeric, red chilli powder, Dhaniya Jeera Powder, Garam Masala and salt and stir well.

·  Add Dal, stir and let it cook for 5 mins.

·  Add grated coconut, coriander leaves and water and bring it to a boil.

·  Once boiled, simmer, cover and let it cook for 15 mins.

·  Serve with hot steamed rice.