South Indian Coconut Curd Chutney Serve with Idli Or Dosa (As in Photo, Recipe Next Page) Serves 2-3

Total Page：16

File Type：pdf, Size：1020Kb

Source: hWp://www.vegrecipesofindia.com South Indian Coconut Curd Chutney Serve with Idli or Dosa (as in photo, recipe next page) Serves 2-3 Ingredients (Main) • ½ cup grated coconut, fresh or frozen • 4 Tbsp roasted chana dal (roasted husked bengal gram), see photo • 4 Tbsp yogurt (curd) • ½ inch ginger, chopped • 1 or 2 green chilies, to taste • 5 - 6 Tbsp water for grinding the chutney • salt as required Ingredients (Tempering) • 10-12 curry leaves • 1 tsp mustard seeds (rai) • a pinch of asafoe4da (hing), see photo • 1-2 dry red chilies • 1 Tbsp oil Roasted Chana Dal Instruc(ons • In a bowl first whisk the yogurt 4ll smooth. • Put the coconut, roasted chana dal, ginger, green chili and water in a chutney grinder. Grind un4l the whole chutney mixture is smooth. • Mix the chutney with the whisked yogurt. Season with salt and keep aside. • Heat oil in a small pan. Crackle the mustard seeds. • Add the red chilies, curry leaves and asafoe4da. • Fry for a few seconds un4l the curry leaves start to become crisp. Make sure the red chilies don't burn. • Pour the tempering into the chutney and s4r. • Serve the coconut curd chutney immediately with idli or dosa Cook: Malika Singh Side dish, vegetarian, healthy, inexpensive South Indian SoY Idli Idlis is a popular breakfast recipe in South India but now geng popular in other parts of India too. Serve the steaming hot idlis with coconut chutney. Makes 18-20 medium sized idlis Ingredients • Ready made wet baer (see photo) • Oil • Chili powder or rai (op4onal), can also be served plain with the chutney on previous page Instruc(ons • Pour the baer out in a large vessel, s4r it, with a spoon. • Pour out into well oiled idli moulds as per the size of the moulds. • Once the idli moulds have been filled up with the baer, fill the boWom of the idli utensil with 1 cup water, the last try of the idli moulds should not be immersed in the water. • Close the lid and let it cook. The idli vessel will whistle once its ready in 5 to 10 mins. • Let the idlis cool in the moulds, and once cool, scoop out. • The idli moulds should be well oiled so as for the idlis not to s4ck. Cook: Malika Singh Snack or breakfast, vegetarian, vegan, inexpensive, easy to prepare .

Copy Link

Recommended publications

Nikki's Indian Cuisine
Nikki’s Indian Cuisine Breakfast Specialties BREAKFAST SERVED DAILY FROM 9 - 12 NOON Beverages TWO BUTTERMILK PANCAKES | 6 Bottle water 8 oz | 1.25 Iced tea | 2.50 THREE EGG OMELET with homefries | 9 Sodas | 2.50 Indian iced coffee | 3 Black coffee | 2 Milk 8 oz | 3 VEGETABLE UPMA * GF Black tea | 2 Salt Lassi | 3.5 semolina cooked with vegetables, served with Indian chai tea | 2.50 Sweet Lassi | 4 coconut chutney | 9 Indian filter coffee | 2.50 Mango Lassi | 5 VEGETABLE POHA * GF flattened rice cooked with seasonal vegetables | 9 South Indian Breakfasts Parathas & Breads IDLI SAMBHAR * GF pan grilled Indian tortillas two steamed rice cakes, soaked in vegetable lentil soup served with coconut chutney | 9 TAVA ROTI* | 4 RICE ROTI* GF | 4 PURI* | 4 TAVA PARATHA * VADA SAMBHAR * GF two flat whole wheat tortillas | 5 two fried lentil dumplings soaked in vegetables lentil soup with coconut chutney | 9 KAWAN PARATHA two multi-layered breads made from whole wheat IDLI-VADA COMBO * GF | 14 flour cooked on a griddle with butter | 5 ALOO PARATHA * PLAIN DOSA * GF paratha stuffed with masala potatoes | 6 round rice crepe served with vegetable lentil soup & coconut chutney | 11 GOBI PARATHA * paratha stuffed with shredded masala cauliflower | 6 MASALA DOSA * GF dosa filled with potatoes & onions, served with samb- PANEER PARATHA har & coconut chutney | 12 paratha stuffed with herbs & cottage cheese | 8 CHICKEN PARATHA UTTAPPAM * GF paratha stuffed with spicy ground chicken | 9 thick rice pancake with onion, chili, tomato, cilantro served with sambhar
[Show full text]
View Newsletter
0. ..........................................................................................................................................................................................7 1. Aloo Palak.................................................................................................................................................................7 2. Gobi Manchurian.....................................................................................................................................................7 3. Sindhi Saibhaji..........................................................................................................................................................8 4. Shahi Paneer .............................................................................................................................................................9 5. Potato in Curd Gravy.............................................................................................................................................10 6. Navratan Korma .....................................................................................................................................................11 7. Malai Kofta.............................................................................................................................................................12 8. Samosa.....................................................................................................................................................................13
[Show full text]
Sizzle and Drizzle Handy Index
INDEX A Cake, Yorkshire Teacakes, 103 A Letter from Nancy, 1 Cakes, Intro, 106 Acknowledgements, 414 Cakes, Recipes, 114 Almond Sponge, 340 Caramel, 346 Apple & Cinnamon Scones, 56 Caramel, Cracking (Creme Brûlée), 351 Apple Charlotte, 305 Carrot & Orange Cake, 151 Arctic Bundt, 364 Cheat’s Almond Tarts, 255 Cheese and Onion Flan, 224 B Cheese Scones, 58 Baby Biscotti, 44 Chelsea Buns, 82 Barbados Banana Bread, 118 Cherry Almond Traybake, 120 Biscotti, Baby, 44 Cherry Bakewell Scones, 53 Biscuits, Intro, 27 Cherry Chocolate Roulade, 131 Biscuits, Lemon Shortbread, 29 Chicken and Tarragon Pie, 218 Biscuits, Recipes, 29 Choco-Fudge Slices, Low Sugar, 193 Biscuits, Vanilla Shortbread, 34 Chocolate Recipes, 114, 131, 158, 160, 193, 237, Blackberry Pie, 234 256, 265, 338, 343 Brandy Snaps, 38 Chocolate & Amaretto Festive Cupcakes, 158 Bread & Butter Pudding, 295 Chocolate and Orange Delice, 343 Bread, Barbados Banana, 118 Chocolate Crusted Passion Fruit Tart, 256 Bread, Intro, 61 Chocolate for Profiteroles, 265 Bread, No Knead, 94 Chocolate Fudge Cake, 114 Bread, Recipes, 70 Chocolate Paste, 265 Bread, Soft White, 70 Chocolate Swiss Meringue Buttercream, 175 Bread, Sourdough, 89 Chocolate, Vanilla & Strawberry Drip Cake, 160 Brioche, 98 Choux Pastry, 265 Buttercream, 169 Christmas , 32, 135, 158, 298, 311 Buttercream, Chocolate Swiss Meringue, 175 Christmas Cake, 133 Buttercream, Coffee, Filling, 170 Chutney, End of Season, 382 Buttercream, Italian Meringue, 171 Citrus Passet with Blueberries, 354 Buttercream, Not Too Sweet, 156 Clean a Decanter
[Show full text]
Carrot Coconut Chutney Recipe / Side Dish for Idli Dosa Did You Get Bored My Making Regular Chutney Only with Onion and Tomato for Idli & Dosa
Carrot Coconut Chutney Recipe / Side dish for Idli dosa Did you get bored my making regular chutney only with onion and tomato for idli & dosa. Here is an interesting and healthy carrot coconut chutney recipe, a great side dish for idli & dosa. My mom used to make lot of chutney recipes with vegetables like carrot chutney, chow chow chutney and radish chutney. But I love carrot chutney, because it has a balance of all flavors like sweet, tart, spicy and salt. It tasted so good with samai idly. You can also make this chutney without coconut. For a change, do try this easy carrot chutney recipe for idly or dosa .You will definetely enjoy the goodness of carrot. Ingredients for Carrot Coconut Chutney Recipe Preparation Time: 10 mins Cooking Time: 10 mins Serves: 3 • 2 Big Carrots, Grated • 2 Tbsp of Urad Dal (ulundu) • 3 Red Chilies (long) • 1 Tsp of Ginger, Grated • 1.5 Tbsp of Coconut (Dry Dessicated) • Pinch of Tamarind • Salt to taste • 2 Tsp of Oil • Water as needed To Temper • 1 Tsp of Gingelly Oil • 1 Tsp of Mustard • 1 Tsp of Urad Dal • Few Curry Leaves • Pinch of Asafoetida Method for Carrot Coconut Chutney Recipe • Wash, peel the skin and trim the edges of carrot. Grate it using grater and keep it aside. • Heat a pan with oil, when it is hot, add urad dal, onion and red chilies until it turns golden brown.Add ginger and coconut, fry for a min. Finally add grated carrot, tamarind and salt, fry until raw smell vanishes.
[Show full text]
Tasting Menus
P E RIY A R M A I N S S E R V E D W I T H 20 per person MASA KONDHAPUR NIMMAKAI ANNAM ⓥ is hot lamb preparation is typical of Lemon juice, mustard seeds, lentils S T A R T E R S the cuisine of Kondhapur known for its and curry leaves avour this richness and liberal use of red chillies. aromatic basmati rice preparation. KARVEIPULLEI KOLI MYSORE CHILLI KOLI ANNAM Ⓥ Shreds of chicken avoured with crushed Chicken cooked in a blend of onions, Steamed basmati rice. curry leaves. From the rustic hamlets of tomatoes, coconut milk and green chillies rural Tamil Nadu. — from the old Kingdom of Mysore. CHILLA ⓥ SOUTH INDIA N A so , thin and savoury bread of LONA ESI PUTTA KORI MANGALOREAN gram our with fenugreek. GODUGULA Ⓥ is delicious chicken preparation T A STIN G Spicy coconut lled button mushrooms. contains a charming mixture of di erent PAPER DOSA Ⓥ Melts in the mouth to release an explosion fragrant spices combined with the mild Crispy, delicate and paper-thin, MENUS of avours. richness of coconut milk this crêpe spans two to three feet. TO SHARE FOR GROUPS OF FOUR OR MORE Our chefs have carefully created a range of menus that KEERAI BHAJJI Ⓥ BATATA KEERAI SOUNG Ⓥ perfectly capture our traditions of friendship and sharing. A popular street-side snack, these fritters Cubes of fried potatoes, shredded spinach Each menu has an assortment of different dishes that emphasise robust, fresh flavours and capture the extensive of fresh spinach and onions are crunchy and tomatoes cooked with mustard seeds range of food from all across South India.
[Show full text]
100 East Moore Street Hackettstown, NJ 07840 Phone: 908 850 599
Lunch Mon—Fri 11.30 AM—2.00 PM Dinner Mon- Sun 5.00 PM – 10.00 PM Dim Sum Sat-Sun 11.00 AM – 2.00 PM We are celebrating our eleventh anniversary the Pandan Room Restaurant this year, 2017! Thank you all for your support since our first day of opening in July 2006. If you are a first time visitor then please note that our menu can be customized to your taste. You can order your meal according to your chili scale (mild, medium, hot or extra hot). If you are not sure simply ask to have your chili sauce on the side. All meals are prepared to order so if there is something in the dish that you do not want please tell your server. Our venture Topo Restaurant 218 Main St, Hackettstown, just around the block serving Vietnamese cuisine. Currently we are partnering with Warren County Board of Health to present healthy choices on the menu. 100 East Moore Street Hackettstown, NJ 07840 Phone: 908 850 599 Cooking Class Info & Registration Visit: We have DIM SUM Saturday & Sunday 11 am—2 pm Masaman Lamb Shank Meat Balls Appetizer A seasonal favorite, Australian lamb Three skewers paired with spicy mayo and ginger shank, plenty of meat slowly braised scallion $6.99 with semi sweet tangy tamarind Vegan Drumsticks gravy blended with creamy peanut Made with soy bean curd, three sticks fried coconut sauce, served with mixed to golden brown served with homemade vegetables and rice garnished with peanut sauce $6.99 rosemary incense ♠G $23.99 Garden Pot Stickers Kalemania: Lightly stir fried in wok Vegan appetizer filled with white mushroom, leeks with medium
[Show full text]
Lunch Table.Cdr
Lunch Combinations Combinations Main dish Non veg Veg Common Salad Desert Aloo Green Peas Combi 1 White kuruva Rice Chicken Masala Curry/Venda Thiyyal & Patchadi, Beans Upperi chilly corn salad Fruit jelly Curd Sambhar,aviyal,Cabbag Combi 2 Ponnni e thoran,cut mango Pal payasam pickle,papadam, Curd Paripu&muringika White kuruva curry/Parippu Tomato Combi 3 Fish fry Aloo fry, Curd pasta salad rice Curry,beet root patchadi Fish curry with white kuruva Shahi paneer/Veg Payaru upperi,kootu Combi 5 Coconut/Fish Mango Carrrot Halwa rice Makhani, Curd curry,inji pulli, Curry Parippu Tomato/Vellari white kuruva Mango curry Semiya Combi 6 Fish fry Paneer burji,Curd rice Cheera thoran,Rasam, payasam cut mango pickle Parippu cheera curry, Vanpayarru upperi, Combi 7 White kuruva Rice Coconut Chutney, Pineapple Pudding Sambaram, kondattam, Pickle Malabar Sambar, Pineapple pachadi, Combi 8 Ponni Ada Pradhaman Beetroot Thoran, Fryums,Curd, Rasam Pullisseri,Pottato Baby Corn Manchurian, Cucumber- Tomato Combi 9 White Kuruva Chicken Fry mezhupuratti, Pineapple slice Kadai vegetables Salad Pappadam Parippu Muringa Kai, White kuruva Brinjal fry,Curd, Cut Combi 10 Chicken Fry Paneer Burji, Curd Biscuit Pudding rice mango pickle, Pappadam Cheera Thoran, White kuruva Omlet/Egg with Green Combi 11 Veg Cutlet, Curd Pumpkin Curry, Rasam, Cut fruits rice Peas Soya fry, Inchipuli Paneer Butter Masala, Combi 12 Ghee rice Nadan Chicken curry Pickle Raitha, Russian Salad Pine apple slices Veg Spring roll Kadai Paneer, Pickle, Combi 13 Ghee rice Raitha Fruit Custard
[Show full text]
Recipe Manual Microwave Oven
RECIPE MANUAL MICROWAVE OVEN MJ3296BFT P/NO : MFL67281864 (00) Various Cook Functions............................................................................... 3 365 Recipes List ........................................................................................... 4 Charcoal ........................................................................................................ 9 Diet Fry .......................................................................................................... 22 Low Calorie/Steam Cook ............................................................................. 34 Indian Roti Basket ........................................................................................ 65 Indian Cuisine .............................................................................................. 77 Kid’s Delight ................................................................................................. 107 Tea/Dairy Delight .......................................................................................... 123 Paneer/Curd ................................................................................................. 126 Dosa/Ghee ..................................................................................................... 128 Cooking Aid .................................................................................................. 134 Steam Clean .................................................................................................. 137 Usage of Accessories/Utensils
[Show full text]
Model Detailed Project Report CURD MANUFACTURING
Model Detailed Project Report CURD MANUFACTURING Prepared by National Institute of Food Technology Entrepreneurship and Management(NIFTEM) Plot No. 97, Sector 56, HSIIDC, Industrial Estate, Kundli, Sonipat, Haryana 131028 Ministry of Food Processing Industries, Government of India 1. INTRODUCTION CURD Curd, also known as Dahi, is a well-known milk product which is prepared by the process of fermentation. It is generally consumed on a daily basis, as a part of a meal or refreshment by a large part of the Indian population. It is also suitable for consumption by the lactose intolerant consumers. Curd is a rich source of nutrients such as calcium, phosphorus, vitamin B2, magnesium and beneficial fatty acids which help to strengthen bones and teeth, improve digestion and reduce the risk of heart problems. 2. MARKET POTENTIAL: The curd market in India is currently being driven by the increasing demand from urban regions. Curd Market in India: exhibiting a CAGR of 13% during 2010-2017. The healthy growth of the market can be attributed to numerous forces. Population growth, rising disposable incomes, increasing health consciousness among consumers and affordable price are some of the factors that are currently broadening the growth aspects of the mark. The market is expected to reach a value of nearly INR 1,809.3 Billion by 2024. 3. PRODUCT DESCRIPTION 3.1 Raw Material Milk is is required as the major raw material for the manufacturing of curd. Average raw material (cost per Liter): Rs. 40-45 3.2 MANUFACTURING PROCESS Curd Manufacturing Process Step1: Procurement Procurement of raw milk. Step 2: Milk Reception Area After procurement step bring the milk to the milk reception &cool the milk, so that life span of the milk can be increased & it can be used for further processing.
[Show full text]
5A5727d714063-1319853-Sample
Notion Press Old No. 38, New No. 6 McNichols Road, Chetpet Chennai - 600 031 First Published by Notion Press 2018 Copyright © Aparna Mudiganti Parinam 2018 All Rights Reserved. ISBN 978-1-948372-37-4 This book has been published with all reasonable efforts taken to make the material error-free after the consent of the author. No part of this book shall be used, reproduced in any manner whatsoever without written permission from the author, except in the case of brief quotations embodied in critical articles and reviews. The Author of this book is solely responsible and liable for its content including but not limited to the views, representations, descriptions, statements, information, opinions and references [“Content”]. The Content of this book shall not constitute or be construed or deemed to reflect the opinion or expression of the Publisher or Editor. Neither the Publisher nor Editor endorse or approve the Content of this book or guarantee the reliability, accuracy or completeness of the Content published herein and do not make any representations or warranties of any kind, express or implied, including but not limited to the implied warranties of merchantability, fitness for a particular purpose. The Publisher and Editor shall not be liable whatsoever for any errors, omissions, whether such errors or omissions result from negligence, accident, or any other cause or claims for loss or damages of any kind, including without limitation, indirect or consequential loss or damage arising out of use, inability to use, or about the reliability,
[Show full text]
Dhania Nariyal Ki Chatni South Indian Coriander and Coconut Chutney
Dhania Nariyal ki Chatni South Indian Coriander and Coconut Chutney Yield: Apx 6 Servings Ingredients: 1 Cup Grated Coconut (Nariyal) - freshly grated preferred ½ Cup [Packed] Fresh Coriander Leaves (Dhania Patta) 2 Tbs Roasted Chana Dal (Daria Dal) ¼ inch piece Fresh Ginger (Adrak) - roughly chopped 1-2 Fresh Green Chiles (Hari Mirch) - seeded and rough chopped - amount to taste ½ tsp Cumin Seed (Jeera) Juice of 1 Lemon (Nimbu Ras) Kosher Salt (Namak) to taste For Tadka (Tempering): ¼ tsp Black Mustard Seeds (Rai) ¼ tsp Cumin Seed (Jeera) 1 Dried Red Chile (Lal Mirchi) - seeded and broken into small pieces 5-6 Fresh Curry Leaves (Kaddi Patta) - amount to taste ⅛ tsp Asafoetida Powder (Hing) 1 Tbs Coconut Oil (Nariyal ka Tel) Preparation: 1) Place grated coconut, coriander leaves, roasted chana dal, ginger, green chiles, cumin seed, lemon juice, and salt to taste (apx ½ tsp) in the work bowl of a small food processor or blender and purée into a smooth paste (add as little water as possible if needed to 'get things moving') 2) Transfer to a serving dish or airtight storage container 3) Heat oil until shimmering in a small skillet over medium heat 4) Once oil is hot, add asafoetida powder and fry for a few seconds - Add mustard seed, cumin seed, and dried red chile - Sauté until mustard seeds begin to pop (apx 45 seconds) - Remove from heat and add curry leaves - Sauté using residual heat for 1 minute or until curry leaves are wilted and slightly darkened 5) Pour over coconut purée and mix until thoroughly combined 6) Allow to cool to room temperature or transfer to the refrigerator to chill before serving Can be served at room temperature or chilled alongside almost every South Indian meal but particularly wonderful served alongside dosa, idli, or uttapam for a traditional South Indian breakfast Can be stored refrigerated in an airtight container for up to 1 week Taz Doolittle www.TazCooks.com .
[Show full text]
Dum Dum-A-Dum Biryani! Author: Gayathri Tirthapura Illustrator: Kabini Amin Basha and His Sister Sainabi Live in Hyderabad with Their Parents
Dum Dum-a-Dum Biryani! Author: Gayathri Tirthapura Illustrator: Kabini Amin Basha and his sister Sainabi live in Hyderabad with their parents. Basha loves food. What he loves more is to cook food. He helps his Ammi in the kitchen everyday. He likes to watch her hands as they chop the brightly-coloured vegetables — plump red tomatoes, crisp green capsicums, firm orange carrots, fleshy pink onions... “Mmmm!” Basha loves the tempting aromas that swirl around Ammi's kitchen as the dhals, rice, vegetables, meat, and spices change colour on the stove. He hopes that Ammi will give him a chance to cook a dish on his own someday. 2/20 3/20 One day, Basha and Sainabi come back from school to find Ammi asleep with high fever. Baba is not yet back from his office. Ammi’s mobile rings. Basha sees that Ammi’s best friend Saira aunty is calling and answers it quickly. He does not want to wake Ammi up. “I’m on my way back home from a wedding with lots of friends,” Saira aunty explains. She sounds exhausted. “We will be passing by your home in about two hours' time. Do you think we can have dinner at your place? There are 24 of us - and 4 are vegetarian." Basha knows that Ammi would love to see them. He and Sainabi are very fond of Saira aunty too. “You are most welcome," Basha says. 4/20 5/20 He feels excited as he hangs up the phone. This is his chance to cook a dish on his own! But will he be able to do it? He feels nervous.
[Show full text]