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Showing posts with label RESTAURANT STYLE RECIPES. Show all posts
Showing posts with label RESTAURANT STYLE RECIPES. Show all posts

September 24, 2018

Karnataka Hotel Coconut Chutney Recipe - Bangalore Hotel Style Chutney Recipe

Bangalore hotel style chutney

 Bangalore hotel style coconut chutney /Karnataka hotel style chutney is one of the most requested recipes from my readers. In Karnataka, most of the hotels serve this type of coconut chutney for breakfast recipes like idli, vada, dosa, kharabath , shavige bath and even for vegetable palav. It is known as Kayi chutney or tengina kai chutney (coconut chutney) in Kannada. Me being a biggest fan of Karnataka breakfast recipes, love this hotel style chutney and sambar equally. I have tasted this coconut chutney in many restaurants like Adigas, Darshini, SLV, Krishna bhavan, Brahmins coffee bar and in many more small food joints. It a basic, no cook coconut chutney recipe that can be prepared with easily available ingredients. When my readers asked me to try and share this Karnataka hotel style chutney, I started trying it with various combinations. But I was not satisfied.
Then my School moms group friend Tara shared her coconut chutney recipe along with hotel secrets. She told me to grind the chutney thick and slightly coarse.  I followed her recipe and tips. Viola I made Bangalore hotel style coconut chutney successfully at home👌 !! It tasted very close to it. Raksha liked it very much and gave a big thumbs up👍. Whenever I take a parcel of Mysore masala dosa from hotels for Raksha, I used to watch the kitchen activities. I found coconut chutney is ground thick and then they add water to dilute it before serving. They use thick chutney for parcel and thin watery chutney for serving. So I too followed the same technique and I am quiet happy with the results😊.
Today I have shared the coconut chutney recipe with basic ingredients that is used in most of the hotels here. You can alter it based on your liking. Color of this chutney may vary in hotels based on the quantity of coriander leaves to make it bright green or light in color. In some hotels, they add a pinch of sugar too. You can also serve it thick or thin as shown in the pictures.
For brahmin coffee bar chutney, make the same by skipping garlic. To make chutney like Veena stores, Malleshwaram grind all the ingredients except greens ( coriander leaves,curry leaves), skip turmeric powder and add the greens at the end. Grind it coarse. Add water and dilute it. So please change the grinding method and quantity of ingredients as per the hotel you like. However you make it, this chutney tastes great. Ok, lets see how to make this basic Bangalore hotel style coconut chutney recipe with step by step pictures.

Check out my blog’s most popular hotel style vegetable palav recipe too.
Bangalore hotel style coocnut chutney

Bangalore Hotel Style Coconut Chutney Recipe


Bangalore Hotel Style Coconut Chutney Recipe

Bangalore Hotel Style Coconut Chutney Recipe - Karnataka Kai chutney for idli, vada, dosa



Cuisine: Karnataka
Category: Chutney Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS

1 cup - 250ml
  • Grated coconut - 1/2 cup
  • Fried gram dal / Hurikadale / Pottukadalai - 1/4 cup ( you can use 1/2 cup too)
  • Green chilli - 3 nos ( use 5 for spicy taste)
  • Tamarind - Small piece
  • Cumin seeds / Jeera - 1/4 tsp
  • Garlic cloves - 2
  • Curry leaves - 5 leaves
  • Mint leaves - 3 leaves
  • Coriander leaves - a handful
  • Turmeric powder – a pinch (to make bright green chutney, optional)
  • Salt - as needed
  • Sugar – a pinch (optional)
  • Water - as needed to grind and mix in chutney
To Temper
  • Cooking oil -1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Red chilli - 1 no (Byadgi chilli)

HOW TO MAKE BANGALORE HOTEL STYLE CHUTNEY RECIPE

  1. In a mixie jar, take the grated coconut and other ingredients.
  2. Add the required salt, a pinch of sugar & turmeric powder (optional), little water. 
  3. Grind thick and slightly coarse in texture.
  4. Remove in a bowl and temper the chutney.
  5. Take the required chutney in a bowl. Add water to dilute it.
  6. Serve with idli, vada, dosa and kharabath  in a round plate like hotels.

BANGALORE HOTEL CHUTNEY RECIPE - STEP BY STEP PICTURES

  • Take the grated coconut, green chilli, fried gram dal, garlic cloves, tamarind, curry leaves, coriander leaves, mint leaves, a pinch of turmeric powder (for bright green color as shown in the pictures, optional), sugar, salt and little water.

  • Grind everything to a thick, slightly coarse paste. For this, run the mixie for small intervals. Do not grind it continuously. You should be able to see the greens here and there after grinding.Altervatively you can grind all the ingredients except greens coarsely. Lastly add the green leaves and grind it. 
  • Bangalore hotel style coconut chutney
  • Remove the thick chutney in a big bowl. Temper mustard seeds, red chilli in a small kadai. Add to chutney and mix well.. You can serve it as such for thick chutney. For thin watery chutney, take the required amount of chutney in a bowl. Add 1/4 cup or required water to make it thin as you like. Mix well , add salt if needed and serve with idli vada, dosa and kharabath. Tastes great ! Enjoy ! 
  • PS : Color of the chutney looks white due to bad lighting. Soon I will replace the step by step pictures.
  • Bangalore hotel style coconut chutney


Note

  • For variations you can use equal quantity of coconut and gram dal. 
  • Do not skip garlic. In most of the hotels garlic is used.
  • A pinch of turmeric powder should be used to get this bright green color.
  • Cumin seeds also give a nice flavor.
  • Adjust the quantity of green leaves as per your taste and color of chutney. In some hotels, they add less to make it white.
  • Do not add more curry leaves and mint leaves. Quantity of coriander should be more.
  • Do not grind too smooth. Taste and flavor varies.
Karnataka hotel style chutney

Try this yummy, Bangalore hotel style coconut chutney. You will love it !

Karnataka hotel coconut chutney


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September 5, 2018

Hotel Style Coconut Chutney Recipe – Hotel White Chutney For Idli, Dosa, Pongal

hotel style coconut chutney
Tamilnadu hotel style coconut chutney (thengai chutney in Tamil) also known as white chutney is a very simple recipe with minimum ingredients. Its the best side dish for idli , dosa, pongal, vada and other South Indian tiffin recipes. After going through so many websites and YouTube videos, I tried this restaurant style coconut chutney recipe at home. As I expected, it looked and tasted very similar to the hotel white chutney. In popular hotels like Saravana bhavan, Adayar Ananda bhavan they serve this kind of coconut chutney. It looks super white in color and slightly loose in consistency. It doesn't taste spicy at all instead it tastes mildly sweet too. Many people says coconut chutney in hotels is prepared using Thengai punnakku (Coconut oil cake/ coconut residue) , Kadalai Punnaku( Groundnut oil cake) and pottukadalai / roasted chana dal as they are low in cost when compared to fresh coconut and yield of the chutney is more. Yes it may be true with small food joints where the chutney looks pale white in color. Some hotels use milk or coconut milk to grind the chutney which helps to bring white color even with the same ingredients. Some people also add a dash of ginger or garlic and small onion for flavor enhancements. However it is prepared, we all love hotel type coconut chutney recipe, isn’t it ??  So today I have shared the basic white colored coconut chutney recipe without roasted chana dal.  Lets see how to make it with step by step pictures. I have also shared few tips at the end of this post to make white colored coconut chutney. Very soon I will share Karnataka hotel style coconut chutney recipe which is completely different from this recipe.

If you are interested, please check my hotel style Kara chutney recipe / Red chutney too !




hotel style coconut chutney

Hotel style coconut chutney recipe - Restaurant style thengai chutney


Hotel style coconut chutney recipe - Restaurant style thengai chutney

How to make Tamilnadu hotel style coconut chutney recipe



Cuisine: Tamilnadu
Category: Chutney Recipes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes



INGREDIENTS

1 cup - 250ml
  • Freshly grated coconut - 1/2 cup (Do not use the brown part)
  • Green chilli - 1 ( Small in size)
  • Cashewnuts – 2
  • Tamarind – A pinch (optional)
  • Salt - as needed
  • Water - to grind the chutney
To Temper
  • Cooking oil - 1 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/4 tsp
  • Curry leaves – Few (optional)
  • Red chilli – 1 no (optional)

HOW TO MAKE HOTEL COCONUT CHUTNEY 

  1. Grate the white part of fresh coconut.
  2. Take grated coconut, green chilli, cashews, salt and water.
  3. Grind to a thick, smooth chutney.
  4. Temper mustard seeds and urad dal in oil.
  5. Add to coconut chutney. Mix well and serve with idli, dosa.

HOTEL COCONUT CHUTNEY - STEP BY STEP PICTURES

  • Grate white part of the coconut. Do not use the brown part.

  • In a mixie jar, take the grated coconut, green chilli, pinch of tamarind (optional), cashew nuts, salt. Grind to a coarse paste without water.

  • Now add the required water and grind to a thick, smooth chutney. Transfer to a bowl.
    • Hotel coconut chutney recipe
  • Heat oil in a small kadai. Temper mustard seeds, urad dal and add to chutney. If you like you can temper red chilli and curry leaves too. Mix well and serve with idli, dosa !
  • It stays good for 2 to 3 hours without refrigeration if you do not use your hands while grinding and mixing. It stays good for 2 days under refrigeration.Enjoy ! 
  • Hotel style coconut chutney

Note

  • For variations you can skip cashewnuts and add 1 tsp of pottukadalai / roasted chana dal.
  • You can add 1 garlic clove or 1/4 inch ginger for more flavor.
  • In some hotels, coconut chutney is tempered with red chilli and curry leaves. But I din’t use them.
  • You can also add a pinch of sugar if you like sweet taste in coconut chutney.
TIPS TO MAKE WHITE COLORED COCONUT CHUTNEY 

DO’s:
1. Always use freshly grated coconut.. Do not grate the brown part. More coconut less pottukadalai/Fried gram  is also a must for white chutneys.
2. Add less water for getti (thick )chutney, add the quantity necessary to run your mixie.
3. Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well.
4. Use small green chillies and always use less green chilies for white color chutney and increase the spiciness by tempering with more red chilies. This answers the question "Why my chutney looks green"?
Don’ts:
1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't except taste and color. Mostly pale white color with oily look.
2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.
4.In cold places , coconut leaves oil while grinding chutneys. To avoid this , use hot water or warm water for grinding chutneys. It comes out white & smooth without leaving oil.

Try this easy, yummy Tamilnadu hotel style coconut chutney / Thengai chutney for idli, dosa !
restaurant style coconut chutney


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September 4, 2018

Paneer Noodles Recipe – Maggi Paneer Masala Noodles

Paneer noodles
Recently I tasted this Maggi paneer masala noodles in Bannerghatta Meenakshi mall food court. Its a popular street food. In the restaurant menu card, this dish was titled as Paneer noodles delight. I was expecting hakka noodles with paneer masala. But they served Instant Maggi noodles with onion, tomato masala and paneer. Sendhil and Raksha were kidding me that I spent 100rs to eat 10 rs Maggi 😉. Yes, even though it was a bit disappointing I really liked the way they dressed up a simple Maggi to a spicy, tasty paneer masala noodles. I tried to recreate the same at home for our Sunday breakfast. It came out very well and similar to the one I tasted. If you feel, Maggi noodles is unhealthy, you can try the same with any other instant noodles like Top Ramen, Yipee or use plain noodles too. Finally it is your choice. I used Maggi veg atta noodles. So I did not add carrot, green peas or capsicum. I made it in a simple way by adding onion, tomato masala and paneer soaked in water.  I did not even roast the paneer pieces in oil as it may make the paneer chewy and hard. So this version of Maggi paneer masala noodles is very easy and quick to prepare in busy mornings. Bachelors and working women who loves to eat Maggi can try this yummy version. Make your own variations by adding more vegetables or tofu instead of paneer. to make it vegan and healthy.  If you don’t want to use tastemaker, you can add garam masala powder and some chat masala powder. You can pack this masala noodles for lunch box as well. It stays good. Ok Friends, lets see how to make Maggi paneer masala noodles with step by step pictures.

Check out my Maggi Noodles Patties recipe too.


Maggi paneer masala noodles


Maggi paneer masala noodles recipe


Maggi paneer masala noodles recipe

Instant Maggi paneer masala noodles recipe for breakfast / dinner and lunch box



Cuisine: Indian
Category: Maggi recipes
Serves: Serves 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes



INGREDIENTS


  • Maggi veg atta noodles packet - 3 small ( Use any instant noodles)
  • Paneer / cottage cheese - 100gms ( chop into small cubes)
  • Cooking oil  or butter - 2 tbsp
  • Cumin seeds - 1/2 tsp
  • Big onion - 1 (Finely chopped or thinly sliced)
  • Ripe tomato - 2 (Finely chopped)
  • Red chilli powder - 1/2 tsp
  • Maggi taste maker powder - 3 packets
  • Turmeric powder - 1/4 tsp
  • Sugar - a pinch
  • Salt - little for masala
  • Water - 3.5 cups ( 3 + 1/2 cup)
  • Coriander leaves – to garnish

HOW TO MAKE MAGGI PANEER MASALA NOODLES

  1. Chop paneer into small cubes. Soak in hot water till use.
  2. Heat oil and splutter cumin seeds. Add chopped onion, tomato and saute well.
  3. Add chilli powder, turmeric powder and little salt, sugar.
  4. Add water, noodles tastemaker powder and bring to boil.
  5. Break the noodles and to boiling water. Cook till soft.
  6. Lastly add paneer cubes and chopped coriander leaves. Mix well and switch off the flame.
  7. Remove and serve hot immediately.

MAGGI PANEER MASALA NOODLES - STEP BY STEP PICTURES

  • Boil 2 cups of water. Switch off the flame. Chop paneer into small cubes as shown in the cover picture. Soak the paneer pieces in hot water till use. It helps to keep the paneer soft. Alternately you can shallow fry paneer cubes in little oil and add to the noodles at the end. 

  • Take 3 packets of any instant noodles along with taste maker powder. Finely chop onion, tomato into small pieces.
  • Maggi paneer masala noodles
  • In a wide kadai, heat oil. Splutter cumin seeds. Add finely chopped onion and saute till it becomes transparent. Add tomato pieces, required salt, sugar, turmeric powder, red chilli powder and saute till tomato becomes mushy.
  • Maggi paneer masala noodles
  • Now add water and tastemaker powder. Let it roll boil. Now break the noodles into two parts and add to the boiling water.
  • Maggi paneer masala noodles
  • Keep the flame medium and let the noodles boil in open flame for 5 to 10 minutes till 80% of water is drained off. Toss in whenever needed to avoid burnt bottom. Now cover the noodles with a lid and cook in low flame for 2 minutes to cook till soft. But make sure it doesn’t become mushy.

  • Lastly add the soaked paneer pieces and finely chopped coriander leaves. Mix gently, switch off the flame and serve immediately.Enjoy !  ( I cut the paneer pieces into small cubes after adding to the noodles. So paneer looks big in step by step pictures than main picture)Maggi paneer masala noodles

Note

  • Adjust the quantity of chilli powder as per your taste.
  • You can also add 1/2 tsp garam masala powder for more masala flavor.
  • If you are using plain noodles instead of Maggi, you can replace tastemaker with more red chilli powder, coriander powder, garam masala powder and chat masala powder. 
Enjoy Paneer masala Maggi noodles at home. Kids would love it !
Maggi paneer masala

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April 11, 2018

Hotel Style Vatha Kuzhambu – Tamilnadu Hotel Kara Kuzhambu Recipe

Hotel style kara kuzhambu
Its my long time wish to replicate Tamil nadu hotel style kara kuzhambu recipe / Vatha kuzhambu at home. Finally it happened by following this recipe from You tube video. In most of the hotels, this Sundakkai vatha kuzhambu is mentioned as kara kuzhambu. Kara kulambu is the common name used in Tamil nadu restaurants. But we at home differ the names based on the usage of vegetables or dried vegetable vathal.  In most of the hotels, sundakkai is used instead of vegetables. For authentic Kara kulambu, we add either brinjal, ladies finger or drumstick and we add ground coconut paste. In some hotels, they add fennel seeds as well. But vatha kuzhambu is prepared with any dried vegetables like sundakkai vathal, manga vathal, manathakkali vathal , Kothavarangai vathal and is usually prepared without coconut. But some people add coconut paste in vatha kuzhambu too. If we make it without coconut, it is called as Puli kulambu and if its with coconut and roasted spices, it is known as Arachuvitta vatha kuzhambu. So the point is, you can call this gravy as hotel style vatha kuzhambu if you add sundakkai vatral. But If you use any vegetables instead of vathal, you can name it as Kara kuzhambu :)). Whatever be the name, the taste of this gravy will surely remind hotel taste to you. I am completely happy with this recipe. You too give a try and share your feedback with me. This kuzhambu tastes even better the next day.  It tastes the best when mixed with hot plain rice. You can serve with any kootu and papad.  Soon I will share another version of hotel kara kuzhambu with masala flavor. Ok, Lets see how to make hotel style kara kuzhambu adding sundakkai vathal with step by step pictures.

Check out my 60+ kuzhambu recipes !

Hotel vatha kuzhambu

Hotel style kara kuzhambu / Vatha kuzhambu recipe


Hotel style kara kuzhambu / Vatha kuzhambu recipe

How to make hotel style vatha kuzhambu at home


Cuisine: Indian
Category: Kuzhambu recipes
Serves: Serves 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

1 cup = 250ml
  • Tamarind - A big gooseberry size
  • Small onion - 10 nos
  • Garlic cloves - 10 nos
  • Ripe tomato - 1/2 no
  • Curry leaves - Few
  • Dried Turkey berry / Sundakkai vathal - A fistful
  • Turmeric powder - 1/4 tsp
  • Jaggery - 2 tsp
  • Salt & water - as needed ( I used 2.5 cups of water)
To Saute & Grind
  • Cooking oil - 1 tbsp
  • Coriander seeds - 1.5 tsp
  • Chana dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Red chilli powder - 1 tsp
  • Sambar powder - 1 to 1.5 tsp (Adjust based on spice level)
  • Small onion - 5 nos
  • Ripe tomato - 1/2 no
  • Grated coconut - 1/4 cup ( I used dessicated coocnut)
To temper
  • Sesame oil - 3 tbsp
  • Mustard seeds - 1/2 tsp
  • Methi seeds - 1/8 tsp
  • Cumin seeds - 1/2 tsp
  • Urad dal - 1/2 tsp

METHOD

  1. Soak tamarind in 2 cups water and take the extract.
  2. Heat 2 tsp oil in a kadai and roast the ingredients except coconut given under “ to saute & grind”. Add coconut and grind to a smooth paste. Set aside.
  3. Heat 3 tbsp sesame oil. Splutter mustard seeds, methi, cumin seeds, urad dal.
  4. Saute turkey berry for few minutes. When it becomes golden brown, saute small onion, garlic cloves, curry leaves till onion becomes transparent.
  5. Add tamarind extract, jaggery, turmeric powder, coconut paste. Boil till nice smell arises.
  6. Switch off the flame when the oil starts to float on top. Transfer and serve with rice.

METHOD - STEP BY STEP PICTURES


  • Soak tamarind in 2 cups of warm water for 15 minutes. Wash and peel onion, garlic cloves. Heat 2 tsp oil and roast chana dal, dhania, cumin seeds, 5 small onion, 1/2 of ripe tomato. Saute till tomato becomes pulpy. Add sambar powder, red chilli powder and mix well in medium flame. Do not burn any ingredients.

  • Add coconut, mix well and switch off the flame. Grind everything to a smooth paste. Set aside.
    Hotel kara kuzhambu recipe
  • Heat sesame oil in a kadai. Splutter mustard seeds, urad, cumin and methi seeds. Add sundakkai vathal and roast till golden brown. Then saute onion, garlic cloves, curry leaves till onion becomes transparent. Now add tomato and saute till mushy.
    Hotel kara kuzhambu recipe
  • Add 2 cups of tamarind extract, jaggery, turmeric powder, salt, ground coconut paste. Add little water if its too thick. Boil for few minutes in medium flame till oil starts to float on top.
    Hotel kara kuzhambu recipe
  • Try to make this kuzhmabu 2 to 3hours in advance for all its flavors to blend well. It tasted much better the next day. Enjoy !

Note

  • Adjust the quantity of sambar powder as per your taste.
  • For variations, you can add roasted sundakkai vathal at the end after switching off  the flame. It helps to give crunchy taste. You can also grind 2 roasted sundakkai with coconut if you like slight bitter taste in the gravy.
  • Do not skip the ingredients given under “to saute & grind”. It helps to give the hotel flavor.
  • In some hotels, they saute 1/2 tsp of fennel seeds along with other ingredients in the coconut masala.
  • For best taste, give more resting time for this kuzhambu.

Yummy, tasty Hotel style kara kuzhambu with sundakkai vathal is ready to enjoy with hot plain rice and poriyal / kootu, Papad !
I served it with banana flower kootu.


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November 15, 2017

Kara Chutney Recipe – Hotel Style Kara Chutney For Idli,Dosa

Kara chutney hotel style
I am a big fan of hotel kara chutney recipe. Whenever we visit a restaurant for breakfast or dinner, myself and my dad ask for more servings of kara chutney (Spicy chutney in English) than coconut chutney and green chutney even though it tastes too spicyTongue. We call it as red chutney. Having tasted so many hotel kara chutney recipes, I wanted to try it badly at home. So I came up with this basic version of  hotel style kara chutney and got good results. It tasted great with hot idli and dosa. I hope this chutney tastes good with adai, paniyaram, pongal and instant idli varieties. This chutney will surely remind some hotel taste to you.There are many type of kara chutney prepared in Tamil nadu hotels. Usually Tomato, onion, garlic and red chilli forms the base for this chutney. In some places, its also prepared without onion, with coconut or carrot to get nice orange color. In popular hotels like Saravana bhavan, Adayar Anandha bhavan they put urad dal, chana dal, coriander leaves or mint leaves in addition for more yield.

During my recent trip to Salem, we took a parcel of idli sambar along with ginger flavored coconut chutney and kara chutney/Red chutney from A2B, Chinnar.I shared a picture in my Instagram page as well. I wanted to replicate its taste at home. I smelt and tasted every bit of the red chutney to replicate at home. I found tomato, onion, red chilli, garlic, dals and coriander leaves were used to make that chutney. This kara chutney tasted so close to it as I din’t add coriander leaves. If you want to make the original A2B style kara chutney, you can add some coriander leaves in this recipe. I am sure you will get the same taste. Also don’t forget to use Kashmiri red chillies/Byadgi chilli and a small portion of red chilli powder to get bright red color. This chutney stays good for one to two days with refrigeration.Lets see how to make restaurant style kara chutney at home with step by step pictures and video.

Do check out my another version of Kara chutney, Hotel style Veg kurma, Hotel style Tiffin Sambar, poori masala, Parotta salna recipes. 



Kara chutney

HOTEL STYLE KARA CHUTNEY RECIPE


Hotel Style Kara Chutney Recipe
Kara chutney recipe - How to make hotel style kara chutney/ spicy chutney for idli,dosa
Cuisine: Indian
Category: Chutney Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 10 Minutes
Total time: 15 Minutes


INGREDIENTS
To Saute in oil
  • Cooking oil - 2 tbsp
  • Ripe tomato - 2 nos (Medium sized, 1 cup)
  • Big onion - 2 nos ( Small sized, 3/4 cup)
  • Garlic cloves - 5 nos ( small)
  • Urad dal - 1.5 tsp
  • Chana dal - 1/2 tsp
  • Red chilli - 4 nos ( 2+2 - spicy chilli + Kashmiri chilli. add 6 for spicy chutney)
  • Red chilli powder - 1/2 tsp
  • Salt - As needed
  • Coriander leaves or curry leaves or mint leaves – 1 small sprig (For variations)
To Temper
  • Cooking oil - 2 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE KARA CHUTNEY
  1. Wash and chop tomato,onion.Peel garlic and keep it ready.
  2. Heat oil and saute dals, red chilli, garlic, onion till transparent.
  3. Then add chopped tomato, red chilli powder, salt and cook till pulpy.
  4. Cool down and grind to smooth paste.
  5. Temper mustard, curry leaves. Add to kara chutney. Mix well & serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

  • Wash and chop tomato, onion. Peel garlic. Keep it ready. Heat oil in a kadai.
    Kara chutney - hotel style
  • Add urad dal, chana dal, red chilli ( I used 2 spicy long chilli & 2 Kashmiri chilli) & garlic cloves. When dals turn golden, add chopped onion. Saute till transparent.
    Kara chutney - hotel style
  • Add tomato, red chilli powder, salt. Saute till tomato turns mushy. Switch off the flame & let it cool down. If adding coriander leaves, you can add now & mix well.
    Kara chutney - hotel style
  • Grind to smooth paste adding water. Heat 2 tsp oil in a kadai. Splutter mustard seeds, curry leaves & add to the chutney. Mix well & serve with hot idli and dosa.
    Kara chutney - hotel style

    Enjoy !
NOTE
  • Do not add dals more than the mentioned quantity because the taste of dal dominates & chutney looks like a thick paste.
  • You can also skip chana dal & make only with urad dal.
  • You can add equal quantity of tomato, onion and try this chutney.
  • Add more chillies if you want spicy chutney. I made it medium spicy.
  • For variations, you can add 1 tbsp grated coconut or 1/2 tbsp coriander/mint leaves.
  • If you like the flavor, you can add few curry leaves or 1 tbsp grated carrot, saute with onion and make this chutney.
Try this yummy hotel style kara chutney at home and enjoy with idli,dosa !
I served it with Instant quinoa idli ;))

Hotel style kara chutney
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May 25, 2017

Khoya Kaju Recipe – Restaurant Style Khoya Kaju Gravy Recipe

I have never heard about khoya kaju gravy until my reader friend Dheepika requested me to try this recipe after having in an Indian restaurant. When she told me about this recipe, I browsed and shared the recipe links from 2 different websites to her. She went through them and told me about the color & texture of the gravy along with a picture of one she had in the restaurant.When I browsed for the recipe, I found khoya kaju gravy tastes sweets with mild spices basically.But Dheepika told the restaurant people made it red in color by adding red chilli powder as they asked for a spicy version. Based on her inputs, I followed the recipe of white based khoya kaju curry from spice up the curry and I used red chilli powder in place of green chillies.I tried it yesterday for our dinner.After tasting this, Sendhil told Khoya kaju curry would be white in color in most of the hotels. Some people may add food color to present it red in color, he added. Whatever it is, gravy came out delicious and very flavorful.We loved it with roti. Thanks to you Dheepika for making me try this restaurant style gravy. Soon I will try to share the recipe of khoya kaju white gravy. Though this gravy is very high in calories with full of ghee, cashews and khoya, everyone must give a try at home as it tastes so good & delicious Love Struck. We can indulge in these type of gravies at least once in a while for celebrations and occasions.So friends, do try it and share your feedback with me Happy .Lets see how to make this restaurant style khoya kaju gravy with step by step pictures and video !


Khoya Kaju Gravy Recipe


Khoya Kaju Gravy Recipe Khoya kaju gravy recipe - Side dish for roti, naan, kulcha
Cuisine: North Indian
Category: Side dish for roti
Serves: Serves 3-4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes


INGREDIENTS
1 cup - 250ml
  • Cashew nuts - 1/2 cup
  • Unsweetened khoya - 1/4 cup
  • Ghee + Cooking oil - 2 tbsp + 1 tbsp
  • Bay leaf - 1 no
  • Red chilli powder - 1 tsp
  • Coriander powder - 1.5 tsp
  • Garam masala powder - 1 tsp
  • Cardamom powder – a pinch (optional)
  • Fresh curd/yogurt – 2 tbsp
  • Sugar – 1/4 tsp
  • Water – 1 cup
  • Kasoori methi – 1/2 tsp ( crushed, optional )
  • Fresh cream - 1 tbsp
To cook & grind
  • Big onion - 1 no or 1/2 cup (chopped)
  • Cinnamon - 1 inch piece
  • Cloves - 1 no
  • Pepper corns - 2 nos
  • Cashew nuts - 1/4 cup
  • Water - 1/2 cup
METHOD

  • In a wide bowl, take the chopped onion, cashews, pepper corns, cinnamon, cloves along with water. Boil and cook for 5 minutes till onion turns soft. Grind everything to a smooth paste and keep aside.

  • Heat oil + ghee in a good non-stick pan and roast the cashews till golden.Remove in a plate. In the remaining oil+ghee, saute bay leaf and add the ground onion paste. This paste gets stuck to the bottom easily as it has cashews.So keep the flame very low and mix it till thick. Scrape the bottom and sides if needed and mix well.

  • Add red chilli powder, coriander powder, salt, sugar, cardamom powder and garam masala powder. Mix for a minute in low flame. Then add curd and mix well.  Add 1 cup of water and boil the gravy till oil starts to float on top.

  • Lastly add the crumbled khoya and mix well. Gravy look orange in color. Add the roasted cashews,mix well and switch off  the flame. Then add crushed kasoori methi, fresh cream and mix well. Serve with roti, naan or kulcha !
  • Enjoy !

Note
  • Reduce the quantity of red chilli powder if you want mildly spiced gravy.
  • Skip red chilli powder, dhania powder, garam masala powder and add green chillies while boiling onions to make a white based gravy.
  • You can add more khoya if you want more creamy gravy.
  • Adding kasoori methi is optional. But it adds flavor.

Try this yummy, creamy, rich & delicious Khoya kaju gravy at home !
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