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June 4, 2024

Peanut chutney recipes (10 Peanut chutney varieties)

Peanut chutney recipes

Peanut chutney recipes in South Indian style / Collection of 10 peanut chutney varieties. My husband is a big fan of Peanut chutney recipe. So I try to make varieties of peanut chutney recipes for idli dosa in my kitchen. Myself and my daughter are not fond of peanut based chutney recipes. But slowly I started loving it especially if its like Andhra style peanut chutney, I never hesitate to give it a try.


These peanut chutney recipes are definitely a welcome change from the usual coconut chutney, tomato chutney and onion chutney recipes as side dish for idli dosa. All these recipes tastes great with idli, dosa, paniyaram, pongal, pesarattu and appam. I have shared easy peanut chutney without coconut, tomato peanut chutney, peanut chutney without onion, garlic, hotel style peanut chutney, Andhra style peanut chutney, Capsicum peanut chutney and Karnataka style peanut chutney powder. 
 
Friends, do check out this peanut chutney varieties collection and try your favourite. I have also shared a video below for 3 easy peanut chutney recipes. Do watch it. Also don’t forget to share your feedback with me. Lets see the list of peanut chutney recipes for idli, dosa with a video.

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Video: 3 PEANUT CHUTNEY VARIETIES



3 different Peanut chutney recipes for idli, dosa.

Peanut chutney recipes - 10 peanut chutney varieties for idli dosa


Peanut chutney recipes - 10 peanut chutney varieties for idli dosa

Peanut chutney recipes in South Indian style - 10 peanut chutney varieties for idli dosa. 


 
Cuisine: Indian
Category: side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Peanut (roasted)
  • tomato
  • onion
  • coconut
  • urad dal
  • chana dal
  • ginger
  • garlic
  • salt, water
  • Tempering items
 

PEANUT CHUTNEY VARIETIES


EASY PEANUT CHUTNEY - ROADSIDE HOTEL STYLE




PEANUT CHUTNEY WITHOUT ONION GARLIC


CAPSICUM PEANUT CHUTNEY

PEANUT TOMATO CHUTNEY

ANDHRA HOTEL STYLE PEANUT CHUTNEY

PEANUT ONION CHUTNEY

PEANUT CURD CHUTNEY

        
       

PEANUT RED CHILLI CHUTNEY



PEANUT CHUTNEY POWDER /SHENGA PUDI


PEANUT CHUTNEY WITHOUT COCONUT, TOMATO, ONION

 

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May 24, 2024

Asparagus Poriyal | Indian Style Asparagus Stir Fry | Asparagus poriyal recipe

Asparagus poriyal

Asparagus, I have heard about this vegetable from my friends in US. I have also seen them in big supermarkets here in freezer section but never bought it and tasted it. Recently when my friend was sharing about Asparagus stir fry recipe, I got tempted to try it in Indian style. its more like our keerai thandu poriyal recipe. I was amazed to know the health benefits of Asparagus. 

 

Asparagus is a good source of antioxidants like Vitamin A and Vitamin E. These antioxidants help the body fight off free radicals or oxygen particles that cells produce as waste. Free radicals can damage the DNA of nearby cells, leading to cancer, heart disease, and other health problems. I also read this vegetable is available fresh during Spring season. Check out my Broccoli stir fry recipe too. 

 

Without any delay, I bought them in an online app and used it for the first time. I watched few YouTube videos on how to clean and chop Asparagus. Its so easy and simple to make too. It tasted more like keerai thandu poriyal. We loved it. Friends, do try this poriyal. You will love it for sure. Lets see how to make asparagus poriyal with step by step pictures. I have shared a Shorts Video in my Youtube channel for this recipe. Please CLICK HERE to watch it. 



 Asparagus stir fry recipe 

Asparagus poriyal | Indian style Asparagus stir fry


Asparagus poriyal | Indian style asparagus stir fry

Asparagus poriyal | Indian style Asparagus stir fry recipe


 
Cuisine: Indian
Category: Side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Asparagus - 15 pieces
  • Cooking oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tbsp
  • Red chilli - 1 to 2
  • Curry leaves - few
  • Turmeric powder – 1/4 tsp
  • Grated coconut - 1/4 cup
  • Water and salt - as needed
HOW TO MAKE ASPARAGUS PORIYAL
  1. Wash and cut the stem part of Asparagus. Chop Asparagus finely and set aside.
  2. Heat oil in a pressure cooker and splutter mustard seeds, urad dal, chana dal, curry leaves, red chilli, hing.
  3. Add the chopped asparagus and saute for a minute. Add turmeric powder, salt.
  4. Mix well and add water. Pressure cook in low flame for one whistle.
  5. Open the cooker after steam is released. Boil till extra water drains.
  6. Add grated coconut and mix well. Serve with rice.
c
METHOD - STEP BY STEP PICTURES
  • Wash and cut the asparagus. Break and discard the asparagus stem part and then chop into fine pieces (When you bend the asparagus, it breaks at one part. You  have to discard the stem part). Set aside.
  • asparagus poriyal
  • Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, curry leaves, red chilli and hing.


  • Add the chopped asparagus and saute for a minute. Add turmeric powder, salt and mix well.
  • asparagus poriyal

  • Add little water and pressure cook in low flame till one or two whistle. Switch off the flame.  Open the cooker after the steam is released.


  • Mix well and boil for sometime till the excess water is drained. Lastly add the grated coconut. Mix well and serve with rice.
  • asparagus poriyal
    Enjoy !

Note

  • For variations, you can saute and cover cook in a kadai with lid instead of pressure cooking.
  • You can saute an onion and add to the poriyal.
  • Do not skip coconut. It gives a nice flavor, yield and taste.


Try this easy, yummy Asparagus poriyal. You will love it.

asparagus poriyal recipe

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April 25, 2024

Sweet Potato Paratha | Sakkaravalli Kilangu Chapati | Sweet Potato Thepla

 Sweet potato paratha

Sweet potato paratha is an easy and interesting alternate to our regular sweet potato sabzi / poriyal. In Tamil, we call it as Sakkaravalli kizhangu chapati. Basically we love to eat boiled sweet potato as a post meal snack. Apart from this, we South Indians make Sweet potato curry / Sakkaravalli kizhangu poriyal or add them in sambar, vatha kuzhambu.

For a change, I tried this North Indian style Sweet potato paratha for the first time. It came out so well. Its so easy to make as well. You don’t need to make a separate stuffing for this paratha. Just mix the boiled and mashed sweet potato and spice powders with wheat flour to make the paratha dough and roll it thin or thick as you wish. Cook in low to medium flame for soft paratha. Apply ghee and serve hot with masala raita or boondi raita. It tastes great. It tastes more like thepla.

Lets see how to make sweet potato paratha in an easy way with step by step pictures and video.

 Sweet potato paratha


Sweet potato paratha | Sakkaravalli kilangu chapati


Sweet potato paratha | Sakkaravalli kilangu chapathi

Sweet potato paratha | Sakkaravalli kilangu chapathi for breakfast, dinner, lunch box.


 
Cuisine: Indian
Category: Main course
Serves: 6
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Boiled Sweet potato - 2
  • Wheat flour - 1 cup
  • Cumin seeds - 1/2 tsp
  • Ajwain / omam - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Crushed Kasoori methi - 1 tsp
  • Salt & water - as needed
  • Coriander leaves – 1 tbsp (chopped finely)
  • Ghee - to cook
HOW TO MAKE SWEET POTATO PARATHA
  1. Wash and pressure cook sweet potato for 2 whistles in low flame.
  2. Peel the skin and mash it well. Take wheat flour in a bowl.
  3. Add the mashed sweet potato, spice powders, salt and mix well.
  4. Sprinkle water and make a smooth dough. Roll it thin or thick as you like.
  5. Heat dosa tawa. Spread little ghee and place the rolled paratha.
  6. Cook both sides in low to medium flame till its well cooked. Smear ghee on both sides.
  7. Remove and serve hot with onion raita, masala raita, boondi raita or simply with a pickle as side dish. Tastes great !
METHOD - STEP BY STEP PICTURES
  • Wash and pressure cook sweet potato for 2 whistles in low flame adding salt and water. Open the cooker after the steam is released. Peel the skin.
  • Sweet potato parathaSweet potato paratha

  • Mash it and set aside. Take wheat flour in a bowl. Add the mashed potato, red chilli powder,cumin seeds, ajwain, garam masala powder, crushed kasoori methi, finely chopped coriander leaves, salt and mix well.
  • Sweet potato paratha
  • Add water and make a smooth dough. Make balls and set aside. Take one ball, dust in wheat flour and roll it thin or thick as you like.
  • Sweet potato paratha
  • Heat a dosa tawa and cook the paratha both sides till brown spots appear. Apply ghee and remove it. Serve hot with raita/ pickle.
  • Sweet potato paratha
    Enjoy !

Note

  • Adjust the quantity of spices as per your taste.
  • You can make it thin like thepla or thick like paratha as per your liking.

Try this easy, yummy sweet potato paratha and enjoy.

Sakkaravalli kilangu chapati

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April 17, 2024

Vishu Recipes | Simple Vishu Sadya Recipes | Vishu Sadhya lunch menu

Vishu sadya recipes

In this post, I have shared a collection of Vishu recipes / Vishu Sadya recipes. Vishu (Malayalam: വിഷു) is one of the most important Hindu festivals celebrated in Kerala. Its also called as Malayali New Year in Kerala, India. Vishu falls on the first day of the month of Medam in the Malayalam Calendar (April 14 or 15 in the Gregorian calendar). Its the traditional new year of Kerala.

 Vishu festival is marked by family time, preparing colourful auspicious items and viewing these as the first thing on the Vishu day which is called as Vishukkani. The Malayalam word "kani" literally means "that which is seen first", so "Vishukkani" means "that which is seen first on Vishu". The traditional belief is that the new year will be better if one views auspicious and joyful things as the first thing on Vishu. Therefore, Malayali's spend the day before preparing a tray full of auspicious items like golden blossoms of the Indian laburnum / Konna flowers (Kani Konna), money, silver items, cloth (pattu), mirror, rice, coconut, betel leaves, arecanut, cucumber, fruits and other harvested products. All these are arranged in a tray and kept in front of idol of Vishu / Guruvayurappan/ Krishna. This setting is the first thing they see when they wake up on the Vishu day. 

Mirror in Vishukani is a symbol of seeing yourself as a part of abundance you see in the form of kani. The tradition is that elders light the lamps after waking up, then wakes up juniors in the family. As soon as you wake up, you walk to the kani eyes closed, and sees Kani as the first scene of the year. Please watch THIS VIDEO for more details. 

Days before Vishu, people start bursting fireworks at their houses and it concludes with lot of fireworks on day of Vishu. People wear new clothes Puthukodi or Vishukodi and they eat a feast called Vishu Sadhya.There is also a popular tradition of elders giving money to younger ones or dependents of the family. This is called Vishukkaineetam.

 Vishu sadya recipes

Sadhya (feast) is a major part of all Kerala festivals, special dishes called Vishu Kanji, Thoran and Vishu katta are also made on this day in some parts of the state. Vishu Kanji is made of rice, coconut milk and spices. Vishu katta is a delicacy prepared from freshly harvested rice powder and coconut milk served with jaggery. Thoran is a side dish that is prepared with different vegetables. Other important Vishu delicacies include Veppam poo rasam (a bitter preparation of neem) and Mambazha pulissery (a sour or ripe mango soup).

SOURCE : WIKIPEDIA and my Malayali friend Sowmya.

I will try to share Vishu Kanji and Vishu katta recipes in future. Today I have shared a simple Vishu sadya recipes menu which I prepared last year. I wanted to share it along with other Vishu sadya items list. I hope you will find the recipes, method of preparation and list of items useful to make sadya on your own. Ok, lets see the easy Vishu sadya recipes menu with 16 items spread in a banana leaf (plate).

Check out my Onam Sadya Recipes for more sadya recipes ideas. 

 Vishu sadya

Vishu sadya | How to make Vishu sadya


Vishu sadya | How to make Vishu sadya

Vishu sadya | Vishu sadya recipes list | How to make Vishu sadya


 
Cuisine: Kerala
Category: Lunch
Serves: 3
Prep time: 30 Minutes
Cook time: 60 Minutes
Total time: 90 Minutes
 


INGREDIENTS
On the banana leaf

Other Vishu sadhya items

Click HERE for more details

    HOW TO MAKE VISHU SADYA
    1. Shop and collect all the required items for sadhya the previous day and keep it ready.
    2. Wash and chop all the required vegetables. Wash and soak the matta rice, Ada for pradhaman. Soak tamarind for sambar and puli inji separately.
    3. Grate or slice the coconut into pieces and grind it to take coconut milk for payasam. Set aside.
    4. Take the required coconut. Add green chilli, cumin seeds and grind it for avial, thoran and parippu curry.
    5. Take 2 to 3 cookers. Place toor dal adding water, turmeric powder, a drop of oil for making sambar. Keep a small container inside the cooker and place the chopped vegetables for sambar.
    6. Place a plate over the bowl and arrange the chopped vegetables for avial. Add salt and little water. Cover the cooker and pressure cook for 2 whistles in low flame.
    7. In another cooker, take the chopped veggies for mixed veg thoran. Keep a small container and place the grated cabbage for thoran. Place a small plate and keep the grated beetroot for pachadi. Cook everything in low flame for one whistle.
    8. In the 3rd cooker, take the matta rice and pressure cook till done.
    9. Once the veggies are cooked well, take them out and add the coconut paste for avial, thorans, beetroot pachadi and boil them.
    10. Make sambar and puli inji. Lastly make payasams.
    11. Serve all the items in banana leaf following this order. Enjoy !

    Vishu sadya preparation


    How to make vishu sadya

    Try this yummy Vishu Sadhya at home and enjoy with your family and friends !

    How to make vishu sadya


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    March 29, 2024

    Masala Puri Recipe | Bangalore Style Masala puri Chaat

     Masala puri recipe

    Masala puri is one of the most popular chaat recipes in Bangalore. Being in Bengaluru for the past 20 years, I have tasted this masala puri in many street side chaat shops. It has a special flavour and taste. We all love it.

    Recently when my daughter was asking me to make masala puri at home, I tried to recreate the chaat shop style version after watching many YouTube videos. Actually there are two versions of Bangalore masala puri recipe.

    Today I have shared the version which was close to the ones I tasted in chaat shops. Friends, do try this recipe and let me know your feedback.  

    masala puri recipe


    Masala puri recipe | Bangalore chaat shop style masala puri


    Masala puri recipe | Bangalore chaat shop style masalapuri

    Masala puri recipe | Bangalore chaat shop style masala puri for evening snacks


     
    Cuisine: Karnataka
    Category: Snacks
    Serves: 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    1 cup - 250ml
    • Dried green peas - 1/2 cup
    • Potato - 1
    • Water and salt - as needed
    To grind
    • Cinnamon - 2 inch piece
    • Cloves - 3
    • Ginger - 1 inch
    • Garlic - 10 cloves
    • Cardamom - 1
    • Tamarind – Gooseberry size
    • Big onion – 2
    • Jaggery - 1 tsp
    • Pepper corns – 1/4 tsp
    • Cumin seeds – 1/2 tsp
    • Byadgi Red chilli – 4 to 6
    • Mint leaves - a handful
    • Coriander leaves - fistful
    • Roasted gram dal / Daliya / Pottukadalai - 1/4 cup
    • Water and salt - to grind
    To make masalapuri
    • Readymade puri - 15
    • Big onion - 1 (chopped)
    • Carrot - 1 (grated)
    • Coriander leaves - Few
    • Bhujia /Sev / Omapodi - to garnish on top
    • Sweet chutney - optional
    • Chaat masala - a pinch
    • Roasted jeera powder - a pinch
    HOW TO MAKE MASALA PURI CHAAT
    1. Wash and soak dried peas overnight. Pressure cook adding peeled potato, water, salt for 2 whistles in low flame.
    2. Open the cooker. Drain the excess water and mash the potato.
    3. Grind all the ingredients given under “to grind”. Add to the peas water.
    4. Boil for few minutes till flavourful. Gravy will thicken slightly. Switch off the flame.
    5. To make masala puri, arrange the fried puri in a plate. Crush it coarsely.
    6. Top it with cooked peas, gravy, chopped onion, grated carrot, coriander leaves, sweet chutney, a pinch of chaat masala, cumin powder.
    7. Finally garnish with bhujia/ Sev. Serve immediately, enjoy !
    METHOD - STEP BY STEP PICTURES
    • Wash and soak dried peas overnight. The next day drain the soaked water. Take the soaked peas in a pressure cooker base. Add required water, salt and peeled potato. Pressure cook in low flame for two whistles.

    • Open the cooker and drain the cooked water in a bowl. Reserve it. Mash the potato and add to the cooked peas. Mix well and set aside.
    • masala puri recipe
    • masala puri recipe
    • Grind all the ingredients given under “ to grind” to a smooth paste. Add to the peas cooked water, mix well. Add more water and salt if needed.
    • masala puri recipe

    • Boil the gravy for 10 minutes till you get nice aroma and thickness. Switch off the flame and set aside.
    • masala puri recipe
    • Deep fry readymade puri and set aside. 
    • masala puri recipe 
    • To make masala puri, take a plate. Arrange the fried puri. Crush it coarsely. Add the cooked peas, required gravy, sweet chutney, a pinch of chaat masala, a pinch of jeera powder, chopped onion, tomato, coriander leaves. Finally garnish with sev. Serve immediately. Enjoy.
    • masala puri recipe
    • masala puri recipe

    Note

    • Adjust the quantity of spice powders as per your taste.
    • You can skip potato but it gives a thickness to the gravy.
    • Do not forget to use mint leaves as it gives a nice flavor.
    • Addition of Sweet chutney is optional. But I used it as my daughter loves that way.


    Try this Bangalore style Masala puri chaat and enjoy !

    Masala puri chaat recipe

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    March 6, 2024

    Mangalore Cucumber Sambar | Southekayi Sambar Recipe

    Mangalore cucumber sambar

    Mangalore Cucumber sambar (Southekayi sambar in Kannada) was in my try list for years. I have tasted this kind of sambar in temples and marriage functions. When I was looking for the recipe, I came across this one in Udupi recipes YouTube channel. I tried it for the first time. It came out so well, colourful and tasty with a nice aroma. Its taste was so close to the Karnataka temple style sambar and more like Brahmin's arachuvitta sambar recipe. I am glad to share this post in my blog. 

    Friends, do try this Karnataka temple style sambar with Mangalore cucumber and enjoy with plain rice adding ghee. Tastes great !


    Southekayi sambar recipe


    Mangalore Cucumber sambar | Southekayi sambar


    Mangalore Cucumber sambar | Temple style Udupi Sambar recipe

    Mangalore Cucumber sambar | Southekayi sambar recipe


     
    Cuisine: Karnataka
    Category: Side dish 
    Serves: 4
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    To Pressure cook
    • Mangalore cucumber (Southekayi) - 1/2
    • Tamarind – Big Gooseberry size
    • Jaggery - 1 tbsp
    • Turmeric powder - 1/4 tsp
    • Toor dal - 1/3 cup
    • Salt & water - as needed
    To temper
    • Cooking Oil or Ghee - 2 tsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1/2 tsp
    • Red chilli – 1
    • Curry leaves - few

    To roast and grind
    • Cooking oil - 1 tsp
    • Fenugreek seeds - 1/4 tsp
    • Urad dal - 2 tsp
    • Coriander seeds - 1 tbsp
    • Cumin seeds - 1 tsp
    • Byadagi red chilli - 2 to 3 (Add more for spicy taste)
    • Curry leaves - few
    • Grated Coconut - 1/3 cup
    HOW TO MAKE MANGALORE CUCUMBER SAMBAR
    1. Wash and chop the cucumber into big pieces. Soak tamarind in water and take the extract. Set aside.
    2. Pressure cook toor dal adding turmeric powder, few drops of cooking oil and water. Set aside.
    3. Keep a box inside the cooker and place the cucumber pieces.
    4. Pressure cook in low flame for one whistle. Open the cooker and remove the bowl. Mash the dal. Add the cooked cucumber pieces to the cooker.
    5. In a kadai, heat a tsp of oil. Roast all the ingredients given under “ to roast and grind” till nice aroma emits. Grind everything to a smooth paste adding coconut.
    6. Add the paste to the cooked toor dal. Add tamarind extract, jaggery, salt and required water.
    7. Boil well for few minutes till its aromatic. Lastly switch off the flame. Temper the ingredients and add to it.
    8. Garnish with coriander leaves. Enjoy with plain rice.
    METHOD - STEP BY STEP PICTURES
    • Wash and chop the cucumber pieces with skin. Keep it in a bowl. Soak tamarind in required water and take the extract. Set aside.

    • In a pressure cooker, take the dal, add required water, turmeric powder and little oil. Place a bowl inside the cooker and keep the chopped cucumber pieces. No need to add water. Close the cooker.
    • Mangalore cucumber sambar
    • Pressure cook for one whistle in low flame. Open the cooker after the steam is released.

    • Heat oil in a small kadai. Roast all the ingredients given under “ to roast and grind” till golden and aromatic. Grind everything to a smooth paste adding grated coconut.
    • Mangalore cucumber sambar
    • In a bowl, take the tamarind extract, ground masala paste, cooked toor dal, turmeric powder, salt, jaggery and cooked cucumber pieces. Mix well and check the consistency. Add more water if needed.
    • Mangalore cucumber sambar
    • Boil the sambar for few minutes till raw smell of tamarind goes away. Switch off the flame and garnish with coriander leaves. Temper in ghee and add to the gravy. Mix well and serve with plain rice.
    • Mangalore cucumber sambar
      Enjoy !

    Note

    • You can use chow chow / Chayote or mixed vegetables instead of cucumber.
    • Make sure the cucumber pieces are not over cooked. No need to add water in the bowl that you place inside the cooker.
    • You can also add little sambar powder for variations.

    Try this temple style Mangalore Cucumber sambar and enjoy !

    Southekayi sambar

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