Pudhina-Yogurt-Chutney

#PudhinaYogurtChutney #MintYogurtDip : The aroma of #Pudhina [ #Mint ] makes any dish irresistible and adds zing to the dish. It is also an anti oxidant and packed with pytonutrients which helps in digesting the food we take in. Here let me present a chutney of pudhina with curd.

Ingredients :
1 cup	Pudhina [ Mint ]
1/2 cup	Coriander leaves
1/3 cup	Thick Curd
7 to 8	Green chilly
8 to 10	Small Onion
small piece	Ginger
3/4 Tsp	Salt [ adjust ]
1 to 2 Tsp	Lemon Juice [ adjust ]

Method :

• Beat the curd and set aside.
• Wash pudhina and coriander leaves well in water.
• Take all the ingredients except lemon juice and curd.
• Grind into a smooth paste.
• The water content present in the leaves and onion is just enough to grind them into a smooth paste.
• If necessary add very little water and make into a smooth paste.
• Transfer into a bowl.
• Then add lemon juice and curd.
• Adjust salt and mix well.
• Transfer into a serving bowl.

An excellent side dish for idly and dosai.

Goes well with almost all savory like pakoda, bajji, samosa etc.,..

You might like to try

Peanut chutney

Paruppu Thuvaiyal

Peerkangai Thakkali Chutney

Pongal Thuvaiyal

Poduthalai Thuvaiyal

Capsicum Chutney

Muttacos [ Cabbage ] chutney

Katharikkai [ Brinjal ] chutney

Ammaan pacharisi [ Asthma plant ] Paruppu thuvaiyal

Maangai herbal chutney [ Raw mango herbal chutney ]

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Amaranth-Ragi-Chikki

#AmaranthRagiChikki #AmaranthRagiMittai : So far we have seen recipes done with #amaranthseeds . But here #puffedamaranthseeds and #ragiflakes have been used in the preparation of  #chikki [ #mittai ].
Lets see the preparation.

Ingredients :
1 cup	Puffed Amaranth
1/4 cup	Ragi Flakes
3/4 cup	Jaggery
1/4 Tsp	Cardamom powder [ optional ]

Method :
Smash jaggery with a stone to break it into small pieces.
Put in a vessel and add 1/3 cup of water.
Heat on a stove over medium flame.
Stir well to dissolve the jaggery in water.
Turn off the stove once it dissolves completely.
Strain through a filter to remove impurities.
Take the strained jaggery mixed water in another vessel and heat over medium flame.
After some time a nice aroma of jaggery comes out.

Pour few drops of boiling jaggery syrup into a bowl containing water.
If it forms a ball inside the water and does not dissipate in water then its the right consistency.
The ball thus formed makes tang sound if it hits at the sides of the bowl.

Add puffed amaranth, ragi flakes and cardamom powder into the jaggery syrup.

Mix well and immediately transfer onto a plate dusted with rice flour.
Spread evenly and then slice it using a knife.

Or make balls after dusting hands with rice flour.




You may also like to try

Kezhvaragu Pidi Kozhukattai

Thinai Sweet Paniyaram

Modhakam  spicy

Modhakam sweet

Arisi kozhukattai- Rice dumpling

Payatham Paruppu Urundai

Flax Urundai

vengaya vadavam

Rawa [ Sooji ] Urundai

Karthigai Aval Pori

Variety of Dishes - Recipe Index

Amaranth-Roti

#AmaranthRoti : Many of us do not know that the seeds of commonly used green leafy vegetable, Amaranth [ thandu keerai, mulai keerai, etc.,.. ] is edible. Even I don't know!! After coming to live in Chhattisgarh I chanced upon this seed in a super market. I came to know that here local people used to take this one while fasting.
I googled and found out that amaranth is gluten free and rich in protein.
#Amaranth is known as #Rajkira in Hindi. It is called Amaranth or #amarantham or amarnath in Tamil.
Now I have started including amaranth either the seeds or its flour in some way in our daily food.
Two days back I tried to make roti using amaranth flour. The rotis came out soft and very tasty. But only problem is that while rolling the dough, the platform has to be dusted with lots of flour as it tends to break away since it is gluten free.
Now to the recipe.

Can make 4 rotis.

Ingredients :
1 cup	Amaranth flour
1/2 Tsp	Amaranth seeds [ optional ]
1/4 Tsp	Cumin seeds
1/4 Tsp	Carom seeds [ Omam ]
1/4 Tsp	Cumin powder
1/4 Tsp	Chilly powder
1/2 Tsp	salt

Method :

Take all the given ingredients in a basin and knead into tight dough by adding enough water.

Dust the rolling board with amaranth flour and roll into circular rotis.

Heat a non stick dosai tawa or iron tawa on a stove over medium heat.

Cook well on both sides sprinkling little oil.

Transfer into a casserole.

Serve hot with potato kuruma or any curry of your choice.

This amaranth roti can also be used as #tortilla just like the normal tortilla prepared from wheat flour.
Spread any dry curry of your choice over the amaranth roti [ #AmaranthTortilla ] and roll tightly.
Ah!! you get a tasty #burrito [ tortilla roll filled with dry curry ], a famous Mexican food.
Here I made beetroot-Drumstick leaf curry rolls [ burritos ]



For other Roti Recipes

Chappathy/Roti Varieties







Some more interesting recipes you might like to try

Amaranth Urundai

Amaranth Neer kozhukattai

Amaranth Pancake

Rawa [ Sooji ] Urundai

Arisi Roti

Potato-Boli

#PotatoBoli [ #PotatoPoli ] or #AlooPoli : This is a spicy variety of #Boli. The spicy stuffing is prepared with boiled potato. Boiled potao is mashed with coriander and other masala powders. Boli dough [ Boli maavu ] has to be kneaded well in advance. The stuffing has to be prepared just before start preparing boli. Now let us see the method of preparation.

Ingredients :
Boli dough [ Boli maavu ]
For Stuffing :
2 or 3	Potato
4 Tsp	Coriander leaves thinly chopped
1/2 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	Coriander powder
1/2 Tsp	Cumin powder
a pinch	Turmeric powder
1/4 Tsp	Garam masala powder
1/2 Tsp	Salt [ adjust ]

Oil to make Boli on tawa.

Method :

Knead Boli dough [ Boli maavu ] well in advance say, six or eight hours before actual time of preparation.

Cover with a lid and keep aside.

Boil potato with salt till it becomes soft.

Peel off the skin and put in a wide mouthed vessel.

Add all the given powders and mash well without any lumps.

Finally add coriander leaves and mix well with hand.

Make palm sized ball and keep aside.

The taste and flavour will be distinct if the boli is spread on a plantain [ banana ] leaf.

But if its not available the boli can be spread on a clean and dry plastic sheet.

Grease the sheet with oil and your hand as well.

Keep a ball of dough on the sheet.

Give pressure and flatten the dough into a small circular disc.

Keep the potato stuffing at the center of the dough.

Then pull over the dough and completely cover the stuffing.

Flatten the ball using greased hand and make a thin circular boli.

Heat a tawa on a stove over medium heat.

Apply oil over the tawa.

Gently transfer boli from sheet on to the hot tawa.

Sprinkle oil over the boli.

Cook well on both sides and transfer on to a plate.

Enjoy with tomato sauce or any kurma.

It can be enjoyed with out any side dish.

This is one of the best lunch box items.

But completely cool down before packing in an air tight tiffin box.

You might also like to try

dough for boli

carrot boli

thinai dough

Carrot Halwa

other boli varieties