Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts

Thursday, February 13, 2020

Cucumber - Akki Rotti

Akki Rotti /rice rotti is good food for dinner or breakfast. This is the plain rice rotti turned as spicy cucumber rice rotti. It is good for health easily digestive and yummy to eat.


I have used a cup of cucumber chutney which I prepared in the morning for breakfast to have it with dose.
I have used that cucumber chutney, rice flour, 1/2  cup of boiling water and salt.

Let us see some benefits of Cucumber in our diet.

Cucumber is filled with nutrients, vitamins, minerals and healthy properties. They are good water content vegetable. It is low in calories with healthy benefits. It is good for digestion and it helps to lower the blood sugar levels. Good for skin and hair. Cucumber has good source of fiber and good for people who suffer from constipation. It has good amount of antioxidant properties. Eating cucumber is good for people who follow diet food.

How to prepare Cucumber Chutney?

Grind a cup of fresh grated coconut, 1 cucumber, 2 green chilly. Shift the ground chutney to a bowl and add half cup of curd. Add salt and mix it well. No Need to add water while grinding. Season with mustard seeds and ingh/Asafoetida. Cucumber chutney is ready to serve.

No Onion or No Garlic is added to "Cucumber Akki Rotti".

Things Needed :

Rice flour :  3 Cups
Cucumber Chutney : 1 Cup
Boiling water : 1/2 Cup
Ghee : 2 Tablespoons
Normal Water : Required water quantity.
Salt : A little

Method :

1. Take a big bowl and add rice flour and 1/2 cup of boiling water. Leave it for 5 minutes.


2. Add cucumber chutney and mix it well.

3. Add required normal water and prepare the dough.(It should be soft).

4. Divide the dough into small portions. Keep 1/2 cup of dry rice flour in a bowl.

5. Now take a small portion of the dough and dip in dry flour.

6. Roll as chapati. (Do not put any pressure while rolling chapati).

7. Keep a pan on the fire and heat. Put rolled akki rotti and cook on medium flame.

8. Press rotti with a small clean kerchief or cloth so that it puffs up.

9. Flip the other side and cook.

10 Take out from the tava once it is cooked, add little ghee and serve hot spicy akki rotti with choice of your side dish.

11. Repeat the same and prepare the remaining rotti.

12. We had this with Vegetable Kootu.

Note :

Do not make the dough very watery. You will not be able to roll rotti. Adding the dough in dry flour helps the rotti to be rolled well. Do not put weight while rolling rotti. It might tear.
Adding hot boiling water helps the rotti to be soft. Just add 1/2 cup, cover the flour and leave it for 5 minutes. Then mix the flour nicely by adding cucumber chutney and required water.
Pressing rotti while cooking will help to fluff the roti. No need to put the rotti directly on fire.
Do not add any oil or ghee while cooking rotti.
Time : 30 Minutes.
Serves : 12 Rotis can be prepared.

Cucumber Chutney :


Sunday, January 5, 2020

Channa dal - Tomato Chutney

Channa dal and Tomato chutney is one of the yummy chutney.



We love to have varieties of chutneys with plain rice or any other dishes like idli, vada, dosa, uppittu, chapati and so many to list it.
Chutneys are very nice to eat with dosas, idli, poori, chapati, rotti etc etc. Varieties of chutneys can be prepared.
I have prepared Chutney using channa dal and tomato. Tomato is from our garden and I am very happy to prepare this yummy, spicy chutney.
No Onion or No Garlic is used here in this Channa dal and Tomato Chutney.
It is very easy, simple, quick and yummy.

Things Needed :

Tomato : 1
Channa Dal : 1 Tablespoon Full
Green Chilly : 2 to 3
Curry Leaves : 6 to 8
Coconut : 1 Cup
Tamarind : A small marble size
To season :
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh : A little
Curry leaves : 4 to 5

Method :

1. Wash tomato and cut into small.


2. Grate coconut and keep it aside.
3. Keep a pan and heat. Add oil and channa dal, red chilly and fry till they turn slightly brown.


4. Add cut tomatoes and fry till it turns soft.


5.Add little tamarind and fry for a minute. Put off the fire and add grated coconut.
6. Let all the fried ingredients get cool.

7. Add required water, salt and grind till it turn soft texture. Take it out to a serving dish.


8. Add seasoning of mustard seeds, ingh, curry leaves done in coconut oil.
9. Add this seasoning to ground channa dal - tomato chutney.


10. Now the chutney is ready to serve.

Note :

You can dry roast dal and tomatoes till it turn soft. Adding more chilly is optional.
Adding more coconut is optional. If you are using this chutney with dosa or idli let the chutney be mild spicy. If it is for lunch let it be bit spicy. (Optional).
Time : 15 Minutes
Serves : 2 to 3  .

Thursday, November 14, 2019

Horse Gram & Cucumber Chutney

Horse Gram & Cucumber Chutney is one of the yummy dish that I tried recently. It is the combination of Horse gram and cucumber goes well and you get yummy chutney.

I have used Horse gram, mangalore cucumber, red byadagi chilly, ingh/asafoetida and coconut.
Let us see the recipe now "

Things needed 

Horse Gram : 1 Tablespoon full
Mangalore Cucumber : 1 Bowl
Coconut : 1 Cup
Red byadagi chilly : 4 to 5
Mango Tokku : 1 Tsp
Salt : As required
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Tsp
ingh/Asafoetida : A little
Curry Leaves : 6 to 8

Method :

1. Wash and cut cucumber, remove the pulp completely and cut cucumber into small and dip in a bowl full of water.

2. Remove the pieces from water and cut it into small pieces.

3. Keep a pan on the fire and add 1/4 tsp of oil and fry horse grams nicely till it gets crisp.

4. Add chilly and fry for a minute.

5. Add cut cucumber and fry for 2 to 3 minutes and put off the fire.
6. Add some curry leaves and ingh to the fried ingredients and let it cool. Add Mango tokku.


7. Grate coconut, grind it with fried ingredients and mango tokku.

8. Add required water while grinding. (The chutney should be thick).
9. Add salt and grind it for a few seconds.

10. Take out the chutney to a serving dish.

11. Prepare seasoning and add it to Chutney.  Use coconut oil, mustard seeds, 1 red chilly, curry leaves and ingh/asafoetida.


12. Serve as one of the side dish.

Note :

Dry roast or fry horse gram on low flame. Let it fry nicely. You can use the cucumber peel also to fry and grind. I have used the peel.
Soak cut cucumber in plain water to get rid of bitter taste.
Adding more chilly is optional. Use of coconut oil taste good. (Optional).
Time : 20 Minutes
Serves : 3 to 4 .


Sunday, November 10, 2019

Wild Mangoes Spicy Gojju.

Wild Mangoes Spicy Gojju is a side dish and I just tried this gojju and it tasted delicious. So thought of sharing the recipe here.


It is simple, spicy and you can store this gojju for nearly 2 to 3 months (in fridge).
These wild mangoes are from my sister's house in Sagri, near Udupi. The mango Tree bares lots of  fruits and its of a sweet variety once it is ripen.
We had a chance to visit them during the mango season and got some mangoes. I kept the mangoes to ripe. To my surprise all the mangoes are ripen @ one time. So the thought of preparing this Mango Spicy Gojju flashed.
I have washed the mangoes nicely though no chemical spray or any other chemical use is done on fruits. It is always a good habit to wash and use the fruits or vegetables.
These mangoes are sweet type, once it is ripe.
The recipe goes like this.
Wash and wipe out the moisture. Squeeze out the pulp completely and boil the pulp on medium flame. Add some jaggery ,salt and let it boil till it turns bit thick. Then adding the rasam powder makes the gojju little more thick. Mix it and stir continuously till it turns thick like a jam consistency. Add mustard seeds, ingh and curry leaves seasoning at the end and leave it  for boiling for 2 to 3 minutes.
Then take out the done Mango gojju and let it cool. Use glass jars to store and it can stay for 3 to 4 months in fridge.
Let us see the recipe now :

Ingredients :

Wild Mangoes : 10 to 15
Jaggery : 1 Cup full
Salt : As required for gojju

To Add  :
Saru / Rasam Powder : 3 to 4 Tsp full.
Musard seasoning in coconut oil : 1 Tablespoon
Turmeric powder : A pinch .


Method :

1. Wash and wipe out the moisture of wild mangoes.


2. Squeeze out the pulp completely.

3. Keep a pan on the fire and put mango pulp and cook. Add required salt. Add little turmeric powder.
4. Add jaggery and mix it nicely.


5. Let it cook till it gets thick.

6. Add rasam powder and mix it nicely and cook.


7. Prepare seasoning with mustard seeds, ingh and curry leaves in coconut oil.
8. Add this seasoning to the gojju. Let it boil for 3 to 4 minutes.


9. See that gojju gets the jam consistency. (Not very thick or thin).


10. Take it out from the fire and let it cool.


11. Mix it again nicely and then fill the Wild Mango Spicy Gojju to glass bottles.
12. Store them in fridge and use as sides. pickle, chutney or dip.

Note :

Wipe out the moisture nicely once you wash wild mangoes. Adding more jaggery is optional.
Adding any shop bought Rasam Powder is optional. No need to use much oil. Adding chilly powder to spice up the gojju is optional, Use of red chilly for seasoning is optional. I have used coconut oil to season. Any other cooking oil is optional.
Time : 35 to 40 minutes
Serves : As you use it. 



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My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
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