Rachna S - Guggal foods n homes

Dhania-Pudina chutney recipe |Coriander-Mint Chutney A chutney is a spicy condiment, incorporating all the flavours just in one bowl. There are chutneys made from  coconut ,  tamarind  (imli), herbs like Coriander (also known as  cilantro, Mexican Parsley, hara dhania)  and Mint(pudina). Every chutney is unique in its taste, mostly used as a side with hot and spicy biryani and can also be used as a main ingredient for Veg- sandwiches in the form of  spreads . Chutneys are cool  specially coriander with thee freshness of lime or raw mango and mint, improves digestive system and it is also a very good kidney cleanser and therefore a naturally blood purifying super tasty condiment. No cooking, no baking, no oven simply a grinder and herbs along with few spices from your cabinet. That's simple. And can be refrigerated for about 4 to 5 days. I prefer making a fresh one after every two days. So, with all these benefits in a spoonful of chutney why ...

  IDLI RECIPE | SOFT IDLI RECIPE | HOW TO MAKE INSTANT IDLI BATTER Idli is a soft and fluffy steamed cake made of fermented rice and lentil batter. These are considered as one of the healthiest protein packed Breakfasts from South Indian cuisine due to its unique method of preparation.  Idli are easily digestible as the rice & lentils are soaked, ground or blended, fermented ; then prepared by steaming the batter, steaming being  more healthier version than frying as it is tummy friendly. These are served with variety of chutneys like red chutney, white coconut chutney, green coriander mint chutney and  sambar . The another striking feature of South Indian Cuisine is its 'serving style'.  The food is served on a large banana leaf which gives it a unique identification. Traditionally, whole spices used in South Indian dishes are freshly grounded using a 'silbatta' (a stone mortar pestle used for making chutneys and masala and even for grounding...

RED GARLIC COCONUT CHUTNEY From South Indian Cuisine It is a perfect accompaniment with Idli , dosa . This chutney has the earthiness flavour of lentils, slight tangy taste of tamarind, pungent taste of garlic, smokiness  of red chilly,  freshness of coconut. It can be used as a side with any South Indian dish. I use it as a side anytime . Ingredients • Fresh Grated coconut 11/2 cup • 2 long tamarind, deseeded washed and soaked in half cup Luke warm water or 2 teaspoon of tamarind paste  • Bengal gram (Chana dal) 2 and a half tea spoon. • Whole Red chillies(preferably kashmiri) appro. 50 grams • Curry leaves 3 sprigs. • 4 garlic cloves. • Salt to taste • 1 teaspoon of any veg oil. LET'S BEGIN 1. Heat oil in a pan. Add Bengal gram, roast this till brown, red chilies, garlic cloves, saute it. 2. Turn off the flame and add salt, grated coconut. 3. Put all together into the blender and make a paste by adding water in small batches. For the ...