6 Apr
2013

Thecha_Green Chilli & Garlic chutney

Thecha (2)

Thecha is a popular chutney kind of a dish prepared mostly in the rural parts of Maharashtra. My Mother-in-law was brought up in Pune and later settled in Bangalore. She prepares a few traditional dishes of Maharashtra which she learnt during her stay in Pune. This is one such authentic and traditional dish which she still prepares as an accompaniment for chappathis. This is my hubby’s favorite combo for phulkas or chappathis. I learnt this recipe from her during my recent visit to Bangalore. If you like to have spicy chutney, I’m sure this one is the best.

Thecha (5)

Ingredients:

  1. Green Chillies – 10-15
  2. Onion – 1, small
  3. Tomato – 1, small (optional)
  4. Garlic Pods – 12
  5. Oil – as needed
  6. Salt to Taste

Thecha (4)

How to Prepare:

  • Heat 1 tsp of oil in a pan and sauté each of the ingredients separately and set aside. When it’s cooled down, blend coarsely in a mixer and serve with phulkas or chappathis. Traditionally this is pounded with a mortar and pestle but I used a blender.

Notes:

  • You can skip tomato in this recipe. This also tastes good.

Thecha (6)

Thecha (3)

Chtuney Powder
1 Dec
2012

Chtuney Powder

Ingredients:

  1. Channa Dal – 1/2 Cup
  2. Urad Dal – 1/2 Cup
  3. Jaggery – 1 tsp(adjust)
  4. Grated Dry Coconut/Copra – 3 tbsp
  5. Dry Red Chilli – 10 (adjust)
  6. Curry Leaves – 8 Leaves
  7. Hing – 1 Pinch
  8. Tamarind – 1 small piece (optional)
  9. Salt to Taste
Chtuney Powder

How to Prepare:

  1. Heat a wide pan, dry roast channa dal and urad dal each separately till the color changes. Set them aside.
  2. In the same pan roast grated coconut. Set aside.
  3. Now, add the dry red chillies and curry leaves.
  4. Once all the roasted ingredients cool down, put them in a blender with the remaining ingredients and blend to make a little coarse powder.
  5. Serve this with idli or dosa.

Notes:

  • You can mix chutney powder with a spoon of ghee and serve with Idli or Dosa. It just tastes awesome.
Chtuney Powder

 

17 Jun
2011

Ingredients:

A bunch of Coriander Leaves, 2 Green Chilli, 3 Garlic Pods, 1/2 Lemon Juiced, 1/2 tsp Pepper Powder, 1 tsp Cumin Powder, Salt to Taste

How to Prepare:

Wash the coriander leaves thoroughly discarding the roots and lower stems. Put all the ingredients in a blender and make a smooth paste. Serve with samosa or Dosa.

15 Jun
2011

Tomato Chutney goes well with the south Indian breakfast such as Idli, Dosa, Vada etc. This recipe was shared by one of my friends from Madurai. Now, this has become my favorite combination for Idlis. This is a very simple recipe and I’m sure you will also like it.

Ingredients:

4 – 5 Tomatoes (Cut into 4 pieces each), 2 Small Onions, 5 Pods Garlic, 1 pinch Asafoetida, 2 tsp Chilli Powder, ½ tsp 1 Whole Dry Chilli, Oil 2 Tbsp + 1 tsp

How to Prepare:

Heat 1 tbsp oil in a pan, add onions and garlic pods and fry for a minute. Now, add the cut tomatoes and sauté for a while. Allow it cool before putting it in a blender. Add all the fried ingredients together with chilli powder, salt in a blender and pulse blend it. Transfer this to a bowl.

For seasoning, add 1 tsp of oil in a pan, splutter mustard seeds, break and put the red chillies, asafoetida to it. Add the seasoning to the chutney and mix well before serving.

Note:

Please alter the quantity of chilli powder as per your taste.

15 Jun
2011

Mango Pickle, is the most common Indian pickle made during the summer season.  There are many versions to prepare mango pickle, this variety of pickle is from Andhra Pradesh.  Everybody tries to make different variety of food with mango in summer but never miss to make pickles. So, here’s an easy way to make pickle to spice up your meal.

Ingredients:

2 Large Raw Mango 2 Large, 1/2 Cup Kala Channa, 2 tbsp Salt, 1 tbsp Mustard Seed Powder , 3 tbsp Red Chilli Powder, 1/2 tsp Fenugreek Seeds, 1/4 tsp Asafoetida,  1 1/2 Cups Sesame Oil,

How to Prepare:

Wash and dry the Mangoes. Cut the Mangoes removing the seed. Spread the cut Mangoes and allow them to dry completely. Now, in a bowl add all the dry spices (salt, turmeric powder, chilli powder, asafetida, Mustard powder, fenugreek powder) and mix well. Add the cut Mangoes and kala channa and mix well. Then, add the sesame oil, mix, cover and set the jar out in the sun for 15-20 days. Mix the pickle daily.

Note:

Heat 2 tbsp of oil and splutter 2 tbsp of mustard seeds. Remove from flame, allow the oil to cool and add it to the pickle. I have did this in my recipe here. This step is optional, you can skip it.

Oil should float on the top to prevent spoiling of the pickle.