BM# 72: Week 4/ Day 3 Theme: Dips, Chutneys and Spreads Dish: Avocado Tomato Chutney For the final day of this month’s blogging marathon, I made an interesting chutney with Avocado and tomato. This has been on my list of dishes to make for a very long time and finally got a chance to make it.…
BM# 72: Week 4/ Day 2 Theme: Dips, Chutneys and Spreads Dish: Cranberry Apple Chutney Today I have a chutney made with cranberries and apple. Saw this on Sapna’s blog and had to try it right away because I had all the ingredients needed. Original recipe is from Taste of Home. Cranberries are everywhere during Thanksgiving…
BM# 72: Week 4/ Day 1 Theme: Dips, Chutneys and Spreads Dish: Vankaya Tomato Pachadi We are starting the last week of blogging marathon today and my theme for this week is ‘Dips, Chutneys and Spreads‘. First up is one of my absolute favorite chutneys and yes, it is made with eggplant (my favorite veggie,…
A different chutney made with peanuts, sesame seeds and coconut to serve with idli, dosa or upma.
Recipe to make Spicy hot Rajasthani Lehsun Chutney aka Garlic chutney. It is great to serve with rotis or to spread on sandwiches.
Kashmiri Apple Chutney aka Doon Chutney is spicy and sweet and tasted yummy when scooped onto the rotis. It takes just a few minutes to make this chutney, so give it a try if you are a lover of spicy, sweet food.
Erra karam dosas are so named because the dosas are smeared with erra karam (erra=red and karam=hot spicy). But the dish is not extremely spicy as the name suggests. The recipe has quite a few components that mellow out the spicy taste of the erra karam.
Chutney made with cherry tomatoes. Cherry tomatoes being small and slightly thick skinned give the chutney a nice texture without getting too mushy. This chutney is great to serve with rice, idli, dosa, upma and even roti.
Idlis made with Jonna rawa or cracked sorghum and served with a healthy coconut-almond chutney — healthy & nutritious breakfast that tastes delicious.
Very easy to make Kakarakaya Pachadi (Bittergourd Chutney). Bittergiurd is ground into a coarse paste and then cooked in little bit of oil until it is cooked through.