THICK COCONUT CHUTNEY/GETTI CHUTNEY RECIPE–HOTEL STYLE

2 idli-getti chutney is a famous combo in Tamil nadu hotels. Be it a big restaurant or a small road side hotel, this chutney would be kept in parcels. More than hotels, our tamil movie comedians made this a special combo. Remember Gowndamani, Senthil (All in all azhagu raja comedy) & Vivek comedy scene in a movie where he says”2 idli, getti chutney parcel “ ( I forgot the name of the movie ). 

So whenever I think of getti chutney, these scenes flash in my mind. Not just for idli, they serve this chutney with set dosa, vada, bajji & bonda too. As Iam a big fan of this parcel chutney, I wanted to try myself for long time. Even here in Bangalore, they keep this chutney for parcel idli & dosa. I love it a lot. But here, they add little coriander leaves because its color would be green.

Ever since I wanted to make this chutney, I have been trying in different combinations and finally I am settled with this recipe. Initially I used to make it with coconut & fried gram dal (pottukadalai). But I felt some flavour was missing in that. Then I tried adding few garlic cloves & Yes, I got the same taste . 

Do prepare this chutney at least 30 minutes before serving for all the flavours to blend well. So friends, do try this getti thengai chutney for idli. சில பல இட்லிகள் உள்ளே போகும் , Iam sure. Moreover, this chutney tastes good for puliodharai & lemon rice too !!

I attempted to take a picture of parcel idli with chutney, is it looking realistic??

Getti chutney/Thick coconut chutney

Hotel style getti chutney for parcel - Thick coconut chutney for idli & set dosa

Cuisine: Indian

Category: Chutney

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

1 cup - 250ml Grated coconut - 1/2 cup Fried gram dal / pottukadalai - 2 tbsp Green chillies – 3 - 4 nos ( Use 2 for less spice) Garlic cloves - 5 nos ( small cloves) Salt - as needed Water - very little

METHOD

Take the grated coconut, pottukadalai, chillies & garlic cloves, salt in a mixie jar. First grind them coarsely to a thick paste without adding water. Grind it to the maximum. Now add very little water(few tbsp) and grind it to make a thick paste by wiping the sides of mixie jar.  Tadaaaa, hotel style getti chutney is ready. Enjoy with hot idli !!

 

Note

Color of this chutney may vary slightly based on the number of green chillies & the quantity of fried gram dal you use. Add more fried gram dal if you like its flavour. For variations, add few coriander leaves and a pinch of turmeric to get nice green color. U can also try adding one small onion for the above quantity. It also adds a flavour to this chutney. Make sure you add less water while grinding else the consistency may vary.  Adjust the number of chillies as per your taste buds.  If you want in pure white color, add little milk instead of water. Prepare this chutney at least 30 minutes in advance to enjoy the actual flavour.

I enjoyed idli with this chutney & sambar. It tasted yummy !!

 

Check out my other chutney recipes with coconut

• Coconut chutney/Thengai chutney with ginger
• Green chutney
• Green chutney-2
• Mint chutney
• Hotel style coconut chutney
• Pottukadalai chutney

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ENNAI KATHIRIKAI PORIYAL/STUFFED BRINJAL CURRY RECIPE–BRINJAL RECIPES

Being an ardent fan of brinjal,i love to & keep trying varieties of brinjal recipes.Be it sambar,poriyal,gravy or rice, i love brinjals in any form.But Sendhil is just opposite to me.He runs miles away when i cook brinjals . Now Raksha also joined him .So whenever i plan to make recipes with brinjal,i have to cook a separate menu for them.This morning, i prepared sambar & beetroot poriyal for their lunch box and made this stuffed brinjal fry especially for me .Ennai kathirikkai curry is a very famous recipe in Tamil nadu.People  usually mix this with rice,ghee OR it is taken as a side dish for sambar & Rasam.As i had already posted ennai kathirikai kuzhambu in my blog,i wanted to  have this post too.I took this recipe from Aval vikatan supplementary issue”30 kalyana samayal” .As all the recipes were given by famous marriage caterers,i wanted to give them a try.I found this one very interesting and tried it today.This particular recipe was given by Tiruvannamalai famous marriage caterer “ Sekar master”. I followed his recipe to T and it came out very well. I just loved it a lot.It has mild masala flavour.So i have given some variations in the end of the post to make a spicier version.Do try this ennai kathirikkai poriyal/varuval for ur lunch.U’ll love it like me.Soon i will share Andhra style stuffed brinjal fry ..

Ennai kathirikai poriyal/Stuffed brinjal curry

Yummy brinjal curry stuffed with masala and cooked in oil !

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

Purple Brinjal - 5 nos(small sized) Cooking oil - 2-3 tbsp ( i used 3 tbsp) Mustard seeds - 1/2 tssp Urad dal - 1 tsp Curry leaves - few Big onion - 1 no Tomato - 2 nos Garlic paste – 1/2 tsp (grind 6 cloves) Red chilli powder - 1/4 tsp Turmeric powder - 1/4 tsp Salt - as needed For masala Chana dal - 1 tbsp Jeera/cumin seeds - 1/2 tsp Pepper corns - 1/2 tsp Dhania - 2 tsp Red chillies - 3 nos Methi seeds - 1/4 tsp Cloves - 1 no (optional) Roasted peanuts - 1 tsp (optional)

METHOD

Grind all the ingredients given under “For masala” to a smooth,thick paste adding little water.Set aside. Chop onions,tomatoes.Grind garlic to make a paste.No problem if it is coarse. Wash and slit the brinjals on top of it without removing the stalk.Cut till half the way. Keep immersed in water.Stuff the ground masala as much as possible.Keep the remaining as such.We are going to use that in next step. In a kadai,heat oil and splutter mustard seeds,urad dal,curry leaves.Saute onions and garlic paste for a minute.Then add tomatoes and saute till mushy.Add salt,turmeric powder and red chilli powder.Saute till masala smells nicely.Add the remaining stuffing masala if there is any. Now add the stuffed brinjal and saute for a minute.Keep the flame medium.Make sure the brinjal is well covered with oil.Simmer the flame and cover the kadai for 2 minutes. Open the kadai,toss the brinjals and again cover cook it till brinjals are tender and cooked.Keep tossing every now and then else masala would burn.It takes maximum 10 minutes to cook.Cook till dry and all the water evaporates and oil oozes out.Nice smell wafts around ur house. Delicious ennai kathirkai poriyal is ready to serve.Enjoy !

Note

To make this poriyal more spicy,add more red chillies.ie use 5 nos Adding cloves and peanuts are optional.It was not mentioned in the original recipe.So its ur choice of using it. Instead of tomatoes,u can use 1 tsp of tamarind paste. U can use a tbsp of grated coconut while grinding masala paste. Make sure u grind the masala paste very thick else u can’t stuff it properly.

Enjoy with rice and sambar Tastes delish !!

Do check out my other brinjal recipes

• Ennai kathirikai kuzhambu
• Brinjal podi curry
• Kathirikai poriyal
• Kathirikai kosumalli 
• Brinjal gotsu
• Sutta kathirikai chutney
• Tomato brinjal sambar for idli
• Brinjal sambar for idli

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EASY POTATO CURRY/POTATO FRY RECIPE | BRAHMIN STYLE

I am a big fan of this Tamil Brahmins style potato curry/Urulai kizhangu varuval recipe. I have already mentioned about this potato fry in my brahmin style arachuvitta sambar post. It is one of the easiest poriyal recipes & the best side dish for sambar and rasam. Ideal recipe for bachelor’s quick cooking. Just 5 minutes, this curry would be ready. Moreover it is a No onion No garlic recipe.

When I was working, my colleague used to bring this as a side dish for sambar sadam. I learnt this from her. I make this mainly for Raksha. She loves it a lot. I think most of you know & make this at home. But I wanted to have this easy recipe in my food book. So lets proceed how to make this easy and quick potato curry recipe with a shorts video.

Do check out my other potato curry recipes

 
kongunadu style potato fry 

my mom’s easy potato curry recipe

 baby potato curry 

Easy potato curry - Brahmin's style

Easy potato fry/Potato curry- Urulai kizhangu varuval without onions and garlic -Brahmin's style

Cuisine: Indian

Category: Curry

Serves: 3

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

Potato - 4 to 5 nos (medium size) Sambar powder or red chilli powder - 3/4 to 1 tsp Turmeric powder - 1/4 tsp Salt - as needed Lemon juice – few drops (optional) To temper Cooking oil - 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/2 tsp Cumin seeds/jeera – 1/2 tsp Curry leaves – few Asafetida/Hing – a pinch

HOW TO MAKE POTATO CURRY - METHOD

Wash and peel the potatoes. Chop into small pieces. Heat oil in a kadai, temper all the ingredients given above in the same order. Add the chopped potatoes, salt, turmeric powder and fry for a minute in high flame. Then add sambar powder or red chilli powder and fry in medium flame till the powder coats the potatoes well. Now simmer the flame completely and close the kadai with a lid. Let the potatoes cook in slow fire in oil. After a minute, open the lid, stir well & again close it. It takes nearly 3-4 minutes to cook. After its cooked well and soft, switch off the flame. Add lemon juice if desired. Serve with sambar or rasam rice . Tastes yummy !!

Note

For variations, you can add finely chopped onions & garlic along with potatoes while sauting. Replace sambar powder with red chilli powder Lemon juice is optional. U can also garnish with finely chopped coriander leaves.

Enjoy this yummy potato poriyal with sambar , rice and papad. Tastes heaven !!

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FRUIT CUSTARD RECIPE-CUSTARD POWDER RECIPES

When I posted custard powder ice cream, I wanted to share this easy fruit custard recipe using eggless vanilla custard powder. This is one of the easiest custard powder recipes and its a good replacement for fruit salad to serve your guests at get-together or for birthday parties. I have been making this for years for all my friends & relatives. Its a very simple recipe but it fetches you more credits for sure.

Initially I used to add only apple & banana and call it as apple custard. Then I got the idea of adding cherries and cashews from Nags blog. But this is a much simplified version. Addition of nuts & cherries make this dessert richer, tastier and colorful too. As mangoes are around, you can try adding it.

Last week when Raksha’s friends came to my house,i made this along with veg fried rice and baby corn fry for lunch. They all loved it. Try this for your kids n family members & have a delectable dessert after an yummy meal. Everybody will love it and ask for more!!. So Lets see how to make this easy fruit custard recipe. 

Fruit Custard recipe

Mixed Fruit n nut custard recipe - Easiest dessert recipe !

Cuisine: Indian

Category: Dessert

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10M+2H

Total time: 20M+2H

INGREDIENTS

 1 cup = 250ml

Milk - 500 ml (2.5 cups)  + 1/4 cup Vanilla custard powder - 2 tbsp Sugar - 4-5 tbsp Vanilla essence - 1/2 tsp Mixed fruits and nuts- Apple, Mango, banana, Cherries, tutti frutti, Cashews & Badam

METHOD

Boil 2.5 cups of milk and add sugar to it. Take 1/4 cup of milk and mix custard powder without lumps. Add this custard mixture to the boiled milk. Mix well in medium flame for few minutes till it thickens like dosa batter. Keep stirring else you will get a burnt layer at the bottom and it spoils the entire recipe. Switch off the flame and add vanilla essence. Refrigerate it for 2 hours. Just before serving, chop all the fruits and nuts into small pieces. Mix them with the chilled custard. Serve immediately.

Note

Adjust the quantity of custard powder as per the thickness u need. I always like the custard little thinner.Its ur personal choice of making it. Adjust sugar as per your taste buds. Adding cherries, tutti frutti, cashews and badam gives a nice crunchy taste while eating. So never skip it.

Enjoy this all time favourite fruit custard with ur loved ones .It tastes yummy !!

Very good recipes Tags: Fruit custard recipe, Mixed fruit custard recipe, Fruit custard, Custard powder recipes, Fruit salad recipe with custard

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AMBUR VEG BIRYANI RECIPE WITH SOYA CHUNKS

As you all know, the world famous Ambur biryani is a non-veg biryani prepared with mutton or chicken. But you may think how come I post Ambur biryani in my vegetarian blog ?. U are right. Being a vegetarian, I can’t try the actual biryani recipe. But somehow I wanted to try this in my kitchen after knowing its popularity.

When I asked my non-veg friends, they suggested me to use soya chunks/meal maker instead of mutton. Meal maker very much resembles mutton right, eppuuudddi ?. So I just replaced mutton with soya chunks and tried this biryani by referring The Hindu “Food safari” section & Aval vikatan magazine where “Star biryani “ Muneer ahmed has shared the recipe for how to make in small quantities at home. I also watched you tube video by “Puthiya thalaimurai” channel for more details.

It came out very well & I started making this regularly. This would be our sunday biryani at least once in a month. I used jeera rice/ seeraga samba arisi as mentioned in the actual recipe. Without using ghee  & coconut milk, the flavour of just masala & jeera rice while cooking is awesome. Try it, you will come to know. Next I have planned to try Dindigul thalapakatti biryani too. 

Here is my Dindigul thalapakatti biryani in vegetarian style !

In the “Notes” section I have shared some of the health benefits of soya nuggets/meal maker. Do read it. As there is no grinding or chopping works, you can do this quickly. Bachelor's can try this too..

Check out my soya chunks gravy if interested!

Ambur Biryani recipe with soya chunks

Ambur style Soya chunks biryani recipe – Sunday special biryani !!

Cuisine: Indian

Category: Lunch

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup - 200ml Jeera rice/Seeraga samba arisi - 1 cup Big onions - 2 nos Tomato - 1 no Soya chunks - 2 handful Red chilli paste - 1 tbsp (I used 5-6  byadgi chillies & make a paste) Garlic paste - 1.5 tbsp ( grind 20 cloves) Ginger paste -1.5 tbsp ( Grind thumb finger size piece) Mint & coriander leaves - a handful Salt - as needed Water - 1.5 cups( I used 1.75 cups to make it well cooked) Curd - 3 tbsp Lemon juice - as needed To temper Cooking oil - 4 tbsp Cinnamon – 1 big piece Cloves - 2 nos Cardamom - 2 nos

HOW TO MAKE AMBUR VEG BIRYANI - METHOD

Pinch & soak 6 chillies in little hot water and grind into a smooth paste. Use Kashmiri variety chilli (Byadgi) to get this bright color. Grind ginger to smooth paste adding required water. Similarly grind garlic and make the paste.Keep all the paste separately. Boil water in a pan. Once it starts to roll boil, add the soya chunks and switch off the flame. Let the chunks soak and gets doubled in size. Chop onions, tomato, mint & coriander leaves and keep it ready. In a cooker base, heat oil. Sprinkle a tsp of curd to check whether the oil is heated. Now add cinnamon, cloves, cardamom. Saute for a second and add the garlic paste. Saute for a minute till raw goes off. Now add ginger paste. Saute well for a minute. Mix well. Then add chilli paste & mix well. Now add onions & saute till transparent.Then add tomato pieces. Saute till it turns mushy. Squeeze and add soya chunks. Mix well. Lastly add mint & coriander leaves & salt. Toss well. Add the curd & mentioned quantity of water, lemon juice. Let it boil nicely. Wash the jeera rice and add it to the boiling water. Close the cooker with the lid. Pressure cook in low flame for one whistle(approx 10 mins). After the steam is released, check whether rice is cooked well. U can put **DUM** for 5 minutes if necessary else check for taste and serve hot with raita ! Prepare this rice 30 minutes in advance because all the masala will infuse well & tastes good. HOW TO PUT DUM You can put the dum in two ways.  1. Heat an old dosa tawa till very hot. Place the cooker over the dosa tawa. Keep the flame very low and cook for 5 - 10 minutes.  2.Transfer the rice from cooker to a flat base vessel. Keep the vessel over the low flame and cover it tightly with a lid. Boil water in a bowl and keep this bowl over the rice vessel as a weight. Put the Dum for 5-7 minutes. Keep the flame very low. Remove and serve hot!

Note

As Muneer ahmed says, the secret & color of this biryani lies in red chilli paste. So I used byadgi red chilli to give the natural red color and it is mildly spiced too. I have not used food color here. If you use other chilli varieties, add less based on its spice level. As per the original recipe, you should cook the gravy & rice separately upto 80%, mix & put under DUM. But cooking in pressure cooker suited my family’s taste. So I follow this way. No need to use ghee or coconut milk in this recipe, Use the paste as mentioned above to get the actual taste. Never add G&G paste. It will give a different taste & flavor. I have tried in that way too. Health benefits of soya nuggets Soya is rich in protein, minerals & vitamins. Hence it is a good choice for vegetarians. It is high in fiber and aids in weight loss. It is one of the best sources of omega-3 fatty acid. So it is good for heart. It is beneficial for women during post menopausal days.

Enjoy Ambur style soya chunks biryani with simple onion raita. Tastes great !

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