Fresh-Green-Pepper-Spicy-Chutney

#FreshGreenPepperSpicyChutney : #Blackpepper is called as 'king of spices' because of its flavor and strong spicy pungent taste. It has many medicinal properties and has been used in our native medicinal system since ancient times. This spice has also been used by our mothers and grand mothers to treat common cold & cough since long.
Recently we had been to a hill station near my place. I had plucked and brought home some green peppercorns from an estate. I had tried a #chutney with these fresh black pepper. The taste was so good and thought of sharing the recipe with you all.

Ingredients :
2 - 3	Fresh Green peppercorns with stem
4 - 5	Garlic cloves
2 - 3	Green chilly [ adjust ]
2 Tbsp	White vinegar [ adjust ]
3/4 Tsp	Salt [ adjust ]

Method :

Wash fresh green pepper in water and pluck peppercorns from the stem.

Put all the given ingredients in a blender and grind into a smooth paste.

Adjust vinegar and salt to get desired taste.

Blend well.

Aromatic and spicy chutney is ready.

Transfer into a serving bowl.

An excellent accompaniment to appam, idli, 

dosai and kuzhi paniyaram.

It can be saved in refrigerator for 3 to 4 days. But as time passes the color of the chutney begins to change from fresh green color and becomes slightly black in color. Nevertheless its taste remains the same.

You might like to try

Inji  Chutney [ Ginger Chutney ]

Green Chutney

Green Chilly Chutney

Tomato Curry leaf chutney

Tomato  chutney

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Coriander-Tomato-Chutney

#CorianderTomatoChutney [ #KothamalliThakkaliChutney ] : Is there anyone who doesn't like the aroma and taste of coriander leaf!!??!! #CorianderLeaves are used for garnishing most of the Indian cuisines for its flavor and attractive color. Generally, the leaves are used for garnishing a dish and other parts are discarded. But the stems of the coriander plants are also edible and can be used in the preparation of some of the recipes. Tender coriander stems can be used in lentil recipes and thick stems can be used in chutney recipes.
Remove roots of the coriander plant. Then wash coriander plant two or three times in water and keep over a cutting board or colander to drain the water completely. Microwave green chilly, small onion and garlic in a bowl adding little oil for half a minute at High. In the same bowl add tomato and 1/2 tsp of oil and again microwave at high for 1 minute or till the tomato pieces becomes soft. Cool it down and blend all the ingredients adding enough salt.

Ingredients :
1 cup	Coriander leaves chopped
2 medium size	Tomato country variety
6 - 7	Green chilly [ adjust ]
12 - 15	Small onion peeled
2 cloves	Garlic
1 Tsp	Lemon juice [ adjust ]
3/4 Tsp	Salt
1 Tsp	Gingelly oil [ sesame oil ]

Method :

Take garlic, small onions and green chilly in a microwave safe bowl.

Add 1/4 Tsp of oil and mix well.

Microwave at high for half a minute.

Take out the bowl and add quartered tomato.

Add 1/2 Tsp of oil and mix well.

Microwave high for a minute or until tomato becomes soft.

Allow all microwaved ingredients to cool down.

After cooling them down to room temperature blend into a smooth paste adding coriander, lemon juice and salt.

Check salt and sourness.

Transfer into a serving bowl.

Sour n spicy coriander tomato chutney is ready.

Great accompaniment for appam, 

idli, dosai 

and kuzhi paniyaram.

Note :

• Temper mustard seeds and curry leaves in 1 Tsp of hot gingelly oil [ sesame oil ]. Pour over the chutney.
• Adjust green chilly and lemon juice according to your taste.
• If microwave is not there, saute all the ingredients in a kadai adding oil.
• Serve a tsp of chutney and pour one or two tsp of gingelly oil over it. Now relish with your favorite breakfast.

You might like to try

Inji  Chutney [ Ginger Chutney ]

Green Chutney

Green Chilly Chutney

Tomato Curry leaf chutney

Tomato  chutney

For tasty accompaniments

Chutney Recipes

Ideas for tiffins and other dishes

Recipe Index

Beetroot-Vazhaithandu-Aval-Upma

#BeetrootVazhaithanduAvalUpma : #BeatenRice [ #RiceFlakes ] is known as #Aval in Tamil. Soaked paddy is dry roasted in a kadai over high flame for few seconds and pounded immediately when it is still hot using a wooden pestle in a mortar to flatten it. Then husks are removed to get aval.

That's why it is also called #flattenedRice. Now-a-days heavy pounding machines are used to produce aval. Rice flakes are available in different thicknesses in the market.
It is rich in iron. It can be consumed as it is or cooking with other vegetables & condiments.
Here I have prepared aval upma with beetroot as it is packed with vital nutrients and full of fiber.

Ingredients :
1 cup	Thick Aval [ beaten rice ]
1 medium size	Onion, chop nicely
1/4 cup	Beetroot julians [ or grated ]
1 Tbsp	Green peas cooked
1/4 cup	Vazhaithandu julians
1 or 2	Green chilly
2 pinch	Turmeric powder
1/4 Tsp	Cumin powder [ jeera powder ]
1/4 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	Salt [ adjust ]
Tempering :
1/2 Tsp cup	Mustard seeds
1 Tsp	Black gram split
2 Tbsp	Peanuts [ ground nut ]
1/4 Tsp	Asafoetida powder
2 Tsp	Oil
To garnish :
1 Tbsp	Carrot grated
1 Tbsp	Coriander leaf chopped

Method :
Take aval in a wide mouthed vessel.
Wash twice and completely drain the water.
Now add 1/4 cup of water and 1/2 Tsp of salt.
Mix well and set aside.

Heat a kadai with oil on a stove over medium flame.
Crackle mustard seeds and then add black gram split, peanuts & asafoetida.
Keep stirring until peanuts turn golden color.
Add chopped onion, green chilly and curry leaf.
Saute till onion becomes translucent.
Then add beetroot, vazhaithandu, green peas, red chilly powder, turmeric powder, cumin powder and salt.
Mix well and close with a lid till beetroot becomes soft.
Remove the lid and add aval.
Mix well and adjust salt.
Close with a lid and allow to cook over very low flame for 3 minutes.
Turn off the stove and let it be closed for another five minutes.
Bright beetroot colored tasty spicy aval upma is ready.

Serve hot after topping with grated carrot and chopped coriander leaves.
Relish with tomato sauce or without any side dish.
I have served here with jaggery.

You might also like to try

aval upma without onion

lemon aval

lemon aval steamed

noodles with tomato sauce

spaghetti

Ideas for breakfast / Dinner

Tiffin Recipes


Great accompaniments for tiffin and rice

Chutney recipes

Modhakam-Spicy-Stuffing

#UlunduPooranam #BlackLentilSpicyStuffing : This stuffing is used in the preparation of spicy #modhakam. #BlackGramDal [ #BlackLentil ] is a rich source of protein for vegetarian people. It is also a great source of Vitamin B, iron, folic acid, magnesium, calcium and potassium. It has both soluble and insoluble fiber that helps in digestion and prevents constipation.
We commonly use black lentil to prepare our famous breakfasts like idli, vadai and dosai.
This tasty and spicy stuffing can also be a great accompaniment to rasam or sambar rice.

Ingredients :
1/2 cup	Black gram lentil
1	Green chilly [ adjust ]
1/2 inch long	Ginger
1/2 Tsp	Salt [ adjust ]
2 Tsp	Gingelly oil
1/2 Tsp	Mustard seed
1/4 Tsp	Asafoetida
10 - 12	Curry leaves

Method : 

Wash black gram lentil and soak in water for one hour.

After one hour drain the water completely and put into a blender.

Add green chilly, ginger piece and salt.

Grind coarsely and transfer into a bowl.

Heat idli maker or pressure cooker with two cups of water on a stove over high flame.

Grease the pits of the idli plates with oil and place lentil paste in the pits.

Close and steam cook for 10 minutes or until the lentil paste gets cooked.

If the lentil paste is steam cooked in a pressure cooker do not put weight over nozzle of the lid.

Transfer the steam cooked lentil into a bowl and crumble with hand.

Heat a kadai with 2 Tsp of oil on a stove over medium flame.

Crackle mustard seeds and then add asafoetida powder & torn curry leaves.

Now transfer crumbled lentil into the kadai.

Adjust salt and stir well.

Keep stirring for five minutes and turn off the stove.

Transfer into a bowl and allow to cool down.

Tasty nd spicy urad dal stuffing [ balck lentil stuffing ] is ready.
Make delicious modhakam using this spicy stuffing.
This stuffing goes well with rasam or sambar rice for lunch.

You might also like to try

Modhakam sweet

sweet pidi kozhukattai

soy chunks pooranam

coconut sweet stuffing

rice dumpling

Venthaya Pachadi

#VenthayaPachadi [ fenugreekPachadi ] : This is a thick gravy type dish prepared using #fenugreeksprouts, dates and dried grapes ( kismis ). It is very very difficult to define the taste of the dish. It has all four tastes namely sweet, sour, bitter and spicy. Fenugreek seeds as well as leaves are extensively used in Indian cooking. Most of the people avoid fenugreek due to its bitterness. If the seeds are soaked and then cooked the bitterness comes down little bit and palatable. The seeds are very good for health and beneficial for most common health problems. The sprouts are very good source of protein.
One tablespoon of fenugreek seeds contains
35.5 calories
6.4 grams carbohydrates
2.5 grams protein
0.7 grams fat
2.7 grams fiber
3.7 mg of iron
0.1 mg of copper and manganese
21 mg of magnesium
32.6 mg of phosphorus
The water soluble fiber present in the seeds are good for digestion, helps reduce constipation and decreases cholesterol.

This is a Rajasthani delicacy and came across the recipe from a cookery show. I have included the things that were available in my kitchen and modified according to my taste.

Ingredients :
1/4 cup	Fenugreek sprouts
2 Tbsp	Dried grapes [ kishmish ]
1/2 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	Cumin powder
2 Tsp	Coriander powder
1 Tsp	Amchur powder ( Mango powder ) [ adjust ]
1 Tsp	Jaggery
2 Tsp	Salt [ adjust ]
1/2 Tsp	Mustard seed
1/2 Tsp	Cumin seed
8 - 10	Curry leaves
3 Tsp	Gingelly oil [ sesame / till oil ]

Method :
Soak dried grapes ( kishmish ) in lukewarm water.
Keep aside.

Pressure cook fenugreek sprouts [ Venthayam sprouts ] adding a cup of water for two whistles.

Open the cooker after it ran out of steam.
Set aside.

Heat a kadai with oil on a stove over medium flame.

Crackle mustard seed and cumin seed once oil becomes hot.

Then add cooked fenugreek sprouts with water in which it had been cooked earlier.

Now add red chilly powder, cumin powder and coriander powder.

Stir well until its raw smell goes off.

Then add soaked kishmish and salt.

Allow to simmer for a minute.

Then add Amchur powder [ mango powder ], jaggery and adjust salt.

Simmer until the oil starts floating over the surface.

Add torn curry leaves and turn off the stove.

Sweet, sour, bitter and spicy venthaya pachadi is ready.
This dish goes well with paruppu sadham [ lentil mixed rice ], sambar rice and also curd rice.

Note : Dried dates can also be soaked and added along with kishmish.
To make fenugreek sprouts
Soak fenugreek seeds previous day morning after washing two times in a vessel.
After eight hours drain the water completely and close the vessel with a lid.
Keep overnight at a warm place in your kitchen.
Next day morning the fenugreek sprouts can be seen.





Some more interesting recipes you might like to try

varagu venthaya kanji

fenugreek leaf besan dosai

vengaya vadavam

appam batter

venthaya kuzhambu