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.
Cranberries are in season during the holidays and are used to make cranberry sauce for Thanksgiving. All the stores carry cranberries and I over-zealously bought a big bag for myself. I wanted to make some cranberry sauce for my Thanksgiving series and even found a recipe that I liked. But cranberry sauce is usually served with turkey and I was not sure which vegetarian dish goes well with cranberry sauce. So decided against making it. Now I had the whole bag staring at me from the fridge. So I froze half of the cranberries for later use (at least they…
I told you about the 3 ft sorakaya/ bottle gourd from my cousin’s garden last week. The skin or the peel of that gourd was so tender I didn’t feel like throwing it out. Also since I knew that it was grown without any harmful pesticides — I wanted to make a chutney/ pachadi using it. Peel of bottlegourd and ridgegourd (beerakaya) are often used to make chutneys. I usually throw the peel out because I’m not really sure what the vegetable went through before it came into my kitchen. But the peels are really healthy with good does of…
Nepali tomato chutney is a very tasty and spicy chutney. Tastes great with rice or roti or as a sandwich spread.