Chatpati Chammandhi for Idli-Dosa

Chammandhi or chutney is an essential part of a menu in South Indian homes in addition to Sambhar. There are several varieties of Chutneys and Sambars made in South India.

The recipe I’m sharing today is a chatpati chutney loved by my kids and they empty the tiffin box clean. Chatpati Chammandhi is a great combination with Idli-dosa. My son shares his tiffin box and his friends also have given me compliments on this chutney and on few other dishes.

Ingredients :

Idli dhal: ½ cup

Ginger: 3 table spoon (chopped)

Garlic: 3 small cloves ( chop into fine pieces)

Curry leaves: 1 sprig

Onion: 1 small

Dry Red chilli:3 nos ( cut them into halves)

Jeera: ½ tsp

Jaggery: 3 table spoon (crushed)

Tamarind : size of a big lemon

Oil: 2 tsp

Salt: to taste

Procedure for preparing Chatpati Chammandhi for Idli-Dosa:

Method:

• Soak tamarind for 30 mins. Use warm water to speeden the process. Make a thick pulp.Remove all strands.
• Heat oil in a flat pan, add Idli dhal. When idli dhal turns color add onion, ginger, garlic, curry leaves, jeera, dry red chilli .Roast the ingredients on low flame.
• Remove from flame and allow to cool.
• Grind all the fried ingredients, crushed jaggery, tamarind pulp, salt to a fine paste.
• Chutney is ready to serve. You can apply on one side of the dosa and roll for their lunch boxes.

Chatpati Chammandhi is ideal for tiffin boxes as the consistency is thick and therefore less chances of spilling. Once a batch is made my kids will have it with vada, kuzhi paniyaram and complete the stock.

Quick to make recipe. No need of coconut and will last for 2 to 3 days. All the ingredients are commonly available in every house hold. Try this recipe and just watch. Your kids are going to demand for more quantity.

You may also like:

• Hotel Masala Dosa Recipe
• Red Chilly Chutney for Masala Dosa
• Tangy and Healthy Dates Chutney
• Prepare special Chettinad Kuzhi Paniyaram with left over dosa batter
• Mint Chutney

Panikoorka Pakora-An Ayurvedic treat

I’m sharing a recipe which has great medicinal value and is a remedy to treat cough, cold and minor ailments. Panikoorka is an Ayurvedic herb, the leaves are used for treating common cold, cough and fever in babies and adults. There are references in Ayurveda of the usage of this herb.

Panikoorka can be consumed in different ways to minimize the bitter taste and strong odor.

The botanical name of Panikoorka is Plectranthus amboinicus. In India it is known as Indian borage, in Hindi known as Patta ajavayin, in Tamil – karpooravalli and referred as navaryila in Malayalam.

What with the rainy days ahead this is a good way to eat remain healthy by including Ayurvedic herbs in your diet.

Ingredients :

Panikoorka leaves: 8 nos

Onion: 1 big ( chopped finely)

Chana powder (Bengal gram flour): 1.5 cups

Chilli powder: ½ tsp

Salt: to taste

Water: to make batter

Oil: 1 cup( for frying)

Procedure for preparing Panikoorka Pakora:

Method:

• Wash and finely chop the leaves.
• Mix Bengal gram flour, chopped leaves, chopped onions, chilli powder, salt and required water to make a thick batter.
• Heat oil in a pan. When hot, drop one table spoon of batter mix and fry on medium flame.
• Drain onto a kitchen paper towel.
• Serve hot panikoorka pakoda with tomato sauce, tomato ketchup or tangy dates chutney.

A simple and quick recipe indeed with few ingredients and high medicinal value.
Read this article: Panikoorka, The Natural Remedy for Cough, Cold and Fever

Vettu Cake – Popular 4 pm Snack available at Bakeries and Tea stall in Kerala

Vettu cake is a popular snack having great demand for Malayalis who are staying in Kerala or have migrated to different parts of the world for livelihood / business. Vettu cake is exported to various countries due to the demand. In various states of India, the local Kerala stores cater to the demand with awesome Vettu cake.

This name has derived from the cuts / vettu that are made to the base after mould has been made i.e prior to frying process.

Vettu cake is served as a snack item. Vettu cake has a larger shelf life can be retained for 3 weeks. Served during Christmas carol service, as a nercha (offering) for people during pilgrimage trips. At home kids and hubby love this snack and will empty the box within a day or two.

Ingredients:

Maida (All Purpose four): 250 gms

Baking soda: ½ tsp

Egg: 1 big ( usually duck eggs are used in Kerala)

Sugar: 125 gm ( powdered)

Cardamom powder (Elaichi): 6 nos(powdered)

Salt: ¼ tsp

Water : 1/3 cup ( as per requirement)

Cooking oil:1 cup – for deep frying

Procedure for making Vettu cake- Kerala special snack at your home:

Method:

• Sift Maida and Baking powder in a sieve for uniform spread.
• Beat eggs in a vessel until it is foamy and then add the powdered sugar and mix it thoroughly.
• Add the sifted maida, baking powder,cardamom powder and salt. Add water very carefully such that it doesn’t exceed the requirement.
• Make a tight dough. Cover and keep it aside for an hour’s time.
• Divide the dough into equal small balls. Spread this on a polythene cover or aluminium foil for ease.
• Gently press the rolled out dough,so that it forms a rectangular shape strips. Cut them into 1.5 inch square pieces.
• Make a deep cut in the centre using a sharp knife and again one opposite to the first cut like a cross.
• Heat cooking oil in a pan and deep fry till golden brown on medium heat. Make sure not to over fry the vettu cake as it will become very hard to eat.
• Drain the fried vettu cake on paper towels. Cool completely and store in air tight containers.

Note: You can add variety to the taste by adding rava also in the ratio 1:4 . 50 gms of rava and 200 gms of Maida.

Vettu cake is a great snack to carry while you are traveling. The shape will not get distorted. Try this recipe and enjoy the taste of Kerala’s nallamani palaharam. You need not depend on your store for the stock to come in. The taste of Kerala vettu cake is unique mainly for the ingredients i.e duck egg. Nevertheless go ahead and give a try.

Related reading: Homemade biscuits

Special prawns fry at home –a look alike of a hotel dish

Prawns fry is an all time favorite among kids and elders too. Usually we prepare prawns curry as children enjoy the dish. They call it ‘buttons curry’ as the prawns curl into a circular pattern.

These days people have become very health conscious but indulging once a month is fine. The small variety prawns is an ideal choice for this recipe. Cleaning the small prawns is a pain but then the taste and the satisfaction that is seen on the faces of our loved ones after a meal makes us forget all the back pain and the tiring hours to get the prawns clean.

However our fish wala was helpful enough. He cleaned all the pods and even the vein (causes indigestion if not removed ). Usually after cleaning 1 kg of small prawns (with pod) the flesh quantity will be around 550 to 600 gms flesh. You can accordingly plan the quantity for your recipe.

I made it a point to check each prawn in the bowl. I washed it with lime juice and then the clean look was a green signal to start cooking.

I’m sharing a special prawns fry recipe generated from experiences in the kitchen. It has become a hit in our home and family too.

Ingredients :

Prawns: 250 gms (cleaned and de-veined)

Ginger garlic paste-1 table spoon

Chilli powder: 2 tsp

Turmeric powder: ½ tsp

Pepper powder: 1.5 tsp

Salt:1 tsp

Lemon juice: 1 lemon

Corn flour:2 table spoons

Cooking Oil: 1 cup

Procedure for preparing Special Prawns fry recipe:

Method:

• De-vein prawns ,wash them in lime juice and strain complete water
• Steam the prawns with 1/3 cup water, salt and turmeric powder.
• When the water is absorbed completely switch off the flame. Let the prawns cool down, then add the remaining ingredients except oil.
• Allow it to marinate for 30 mins.
• Shallow fry in hot oil and drain on an absorbent paper. You can add a few curry leaves in the oil to lend a nice aroma. Maintain medium flame and remove the prawns before it gets a dark color.

Do not deep fry as the prawns are already steam cooked. The corn flour added in the base will make the prawns crispy from the exterior and will remain soft inside.

Special prawns fry is a good combination with hot rice, tomato rasam prepared without dhal, papad or pickle.

Children have become so demanding that they actually check the quantity being served for each member.

Make this special prawn fry recipe and let your family enjoy the distinct taste of prawns. A look alike of a hotel dish.

Try making Fish pickle / meen achar

Enjoy Summer Cooler – Cucumber Mint Smoothie

Cucumber Mint Smoothie is a refreshing drink in hot summers. You can feel the coolness from within when you sip this drink. The flavors of mint, lime and cucumber is very soothing and will make you feel fresh and ready to bang on with energy.

Hyderabad Summer is at its peak now and the humidity levels are at all time high. Sweat keeps flowing from the head and neck even if inside a room. There is no sign of monsoon, infact all are looking forward for the rains.

To beat the external heat and make yourself comfortable on a hot day, there is nothing refreshing than a chilled yogurt based drink. You can make an easy recipe at home and feel cool. This is a quick and easy way to get the calcium in your diet and thereby benefiting your body.

Ingredients :

Cucumber: ½ cup (peeled and diced)

Fresh mint leaves: 3 nos

Ice cubes-: 10-12

Yogurt: 1.5 cup (thick consistency)

Chaat masala: a pinch

Black salt: As per taste

Lime juice: ½ tsp

Chilled water: ¼ cup (optional for thinner consistency)

Procedure for preparing Cucumber Mint Smoothie recipe:

Method:

In a mixer blend diced cucumber, mint leaves, ice cubes, yogurt, chaat masala and black salt.

You can add water and blend if you desire a thinner consistency.

Dispense into serving glasses and dash it with lime juice. Serve cold.

Garnish with mint leaf and cucumber peel.

Cucumber Mint Smoothie is a refreshing drink  and soothing in hot summers. Feel the coolness and come back with doubled energy after taking this smoothie. The flavors of mint, lime and cucumber revives you and you are ready for action.

Prepare special Chettinad Kuzhi Paniyaram with left over dosa batter

Special Chettinad Kuzhi Paniyaram is prepared with left over idli-dosa batter. A quick and healthy recipe. Consumption of oil is very less. The crispy Chettinad Kuzhi Paniyaram is in great demand. You can make use of the left over idli- dosa batter, be creative and your family is going to ask you for more numbers.

Kuzhi Paniyaram has various name like paddu, appe, guliappa, gulittu, gundponglu, ponganalu, and gunta pongadalu in various languages. The name kuzhi means a hole, the mould into which the batter is poured.

Ingredients :

Idli – Dosa batter: 2 cups

Shallots: 20 to 22  or 1 large onion

Green chilly: 3 nos

Urad dhal: 3 tsp

Mustard seeds: 1.5 tsp

Jeera: ½ tsp

Curry leaves:2 sprigs

Hing / Asafetida: 2 pinches

Fresh grated coconut: 3 tbsp

Fresh ginger: ½ tsp

Salt – 2 pinches

Oil: 8 tsp

Procedure for preparing Chettinad Kuzhi Paniyaram:

Method:

• Chop shallots, green chillies and curry leaves.
• Heat oil in a pan and add mustard, when they splutter add jeera, urad dhal. Roast till the dhal turns light brown. Lower flame and add asafetida.
• Continue to add the chopped shallots, green chilly and curry leaves.Add 2 pinches of salt and continue stirring. When the onions become translucent put off the flame.
• Add fresh grated coconut and finely chopped ginger. Mix well. It will get sauted in the heat of the pan.
• Transfer the contents in the pan to the batter. Mix well. No need to add salt as this is left over batter of idli -dosa.
• Heat the paniyaram pan, add few drops of oil in each mould. Pour the batter in each mould upto 3/4^th level. Close the pan with a lid and allow this to cook  at medium flame for 2 to 3 mins.
• Now turn each paniyaram in the pan upside down with a fork / spoon. If required pour a drop of oil on the mould. Let it remain for 2-3 mins, there is no need to place the lid.
• You will observe a crispy texture on the cooked side and a soft, spongy texture inside. Check if the batter has cooked by pricking a toothpick into the paniyaram, the stick should come out clean. Take off all the kuzhi paniyarams into a serving bowl.
• Now repeat the process to complete the batter. Serve hot Chettinad kuzhi paniyaram with roasted onion chutney or any chutney of your choice.

Ginger is an optional ingredient in the Chettinad kuzhi paniyaram. Including ginger in the batter gives a distinct aroma and is liked by elders in masala idli too. You can use onions in place of shallots ( sambhar onions) , the fact is that shallots add to the unique taste of chettinad kuzhi paniyaram.

This special Chettinad paniyaram can be prepared for breakfast or as a snack too. Oil consumption is less, cooked by steam and therefore a healthy breakfast.During festival time sweet paniyaram is made adding jaggery and banana.

Make use of your left over idli- dosa batter and let your preparation do the talking for you.

Beat the Heat with Ginger Mint Lemonade

Ginger mint Lemonade is a popular summer cooler in much demand during hot sultry days. This homemade summer beverage is sure to please family and friends at a party or a get-together.

Ginger mint Lemonade can be made at home, the recipe is simple and can be made in advance to avoid last minute rush. You need to instantly mix all the ingredients.

Ingredients :

Lime / Lemon : 12 nos (approx. 1 cup extract)

Mint leaves: 1cup (chopped)

Fresh Ginger: 1 tbsp (crushed)

Sugar: ¾ cup

Water: 3 cups plain and 9 cups chilled water

Salt: ¼ tsp

Procedure for preparing Ginger Mint Lemonade recipe:

Method:

• Extract juice of 12 lemons. Strain and keep aside.
• Boil a cup of water add sugar and stir to allow sugar to dissolve completely. After 2 mins of boiling allow the sugar solution to cool.
• In another vessel boil 2 cups of water. Put off the flame and add crushed ginger and ½ cup of fresh mint leaves. Close the lid and allow to steep. After about 15 mins, strain the liquid and cool. Discard the crushed ginger and mint leaves.
• Take a large bowl. Add 9 cups of cold water. Add the lime juice extract, sugar syrup, ginger-mint solution, salt.
• Mix thoroughly. Adjust sweetness by adding more sugar syrup, adjust tart by adding more of lime juice.
• Dispense into tall glasses. Decorate with ice cubes, lime slice and mint leaves.
• Honey is a good substitute for sugar. Only caution is not to boil honey. Just add the required quantity into the lemonade and stir.
• Few people also enjoy this cooler with a pinch of roasted cumin powder / a pinch of chaat masala to enhance the taste.

Great summer cooler and as it is homemade it is healthy too. Beat the heat with this summer cooler. It will be a hit in the summer for elders and children alike.

Benefits of each ingredient:

Lemon: Lemon water makes for a powerful detox drink; lemon juice helps to cleanse and alkalize the body.

Mint: Mint adds a touch of sweetness without the sugar to your water, and it also helps settle your  stomach and aids in digestion as well.

Ginger: The spicy root helps cleanse out your system, aids in digestion, and settles your stomach.

Hey go ahead and make this Ginger mint Lemonade 1 day in advance and mix with chilled water upon requirement.

Surprise your family with Delicious Mango Kheer

Mango Kheer is a delicious dessert usually prepared in summer time. Ideally served after refrigerating or at room temperature.Mango fruit is available in abundance during summer time. Try this authentic recipe with sweet ripe mangoes and surprise your family with your cuisine.

Mango is known to be the king of fruits. Mango Kheer is popularly called as Aam Ki Kheer, regionally termed as Mamadikaya payasam, Mambazha payasam . Whatever the name it is a hit when served. Children are the main lovers of this dessert. Do give a try.

Ingredients :

Mango puree: 1.5 cup

Basmathi rice: 1 cup

Milk:750 ml

Sugar: 7 to 8 tablespoons

Salt: a pinch

Cardamom/ Elaichi: 12 nos (peel and powder)

Cashewnuts: 10 nos

Raisins / Kismis: 15 nos

Ghee: 2 tbspn

Few mango slices for garnishing ( cut the slice very thin)

Saffron strands: a pinch

Pistachio (unsalted) : 8 nos crushed, Almonds-5 nos * optional

Procedure for preparing delicious Mango Kheer for dessert:

Method:

• Wash and soak Basmathi rice in water for 30 minutes. Drain water and blend in mixer for a minute. The rice will get broken and smaller in size.
• Add saffron strands in ¼ cup warm milk and keep aside for later use.
• In a flat bottomed non-stick pan add milk and allow it to boil. Add the blended rice to the boiling milk. Reduce the flame and continue stirring the mix at regular intervals.
• Cook until the rice is soft. Only then add the sugar and continue stirring to avoid catching at the base of the pan.
• Once the mixture has thickened, remove the pan from the flame.
• Now heat another pan, add ghee and fry cashewnuts, raisins till light brown in color and add this to the cooked rice mixture. Keep 2 or 3 nos for garnishing.
• At this stage add the mango puree, salt ,powdered cardamom and stir well.
• Add saffron mix solution and swirl the mango kheer gently such that the color spread is not uniform.
• When the kheer attains room temperature place it in the refrigerator for 30 minutes. Serve chilled.
• Garnish the mango kheer with mango slices , kaaju and kismis.

This recipe of Mango Kheer is a great melt-in-the-mouth summer treat with mango flavor, along with the rich texture as an outcome of sweetened cardamom flavored rice , makes this fruity dessert pure comfort food.

So why don’t you give a try.If you like this recipe or know of any variations do let us know in the comments.

BANANA MILK SHAKE -RECIPE FOR ALL SEASONS

Banana Milk shake is a quick to make and ideal summer coolant during hot and sweating days. You can prepare this recipe with basic ingredients that are available on your kitchen counter.

Start the day with this recipe as it has weight losing properties too. Banana Milkshake is popular among kids. You can add other fruits like Mango, Strawberry and decorate the shake with a combination of colors and flavors

The milkshake is a good source of heart-healthy fiber and protein. Milk is a good source of calcium, potassium, phosphorous and magnesium. Bananas offer 10 percent of your recommended daily needs for vitamin C, which is important to maintain a healthy immune system and may play a role in helping to lower blood pressure.

Read thru’ to understand how to make delicious recipe for all seasons at home-Banana Milk Shake.

 Ingredients :

Banana: 2 ripe ones (Robusta variety)

Curd: 1 cup

Milk-1/2 cup

Sugar- 1 tsp

Vanilla essence: ½ tsp

Lemon juice: 1 tsp

For Garnishing:

Mint leaf / Cherry / Lemon rind / Sliced banana

Procedure for preparing Banana Milk Shake recipe:

Method:

• Chop the banana into slices.
• In a mixer add all ingredients and blend till it forms a smooth paste.
• Pour into serving glasses. Garnish with mint leaf and cherry. You can explore and try your experiments.
• Add chilled milk,if you like it cold.

Go ahead and try this banana milk shake today itself. Beat the heat with this summer cooler. If you like this recipe or know of any variations do let us know in the comments.

You can try the other summer coolants: Ragi java, Pudina pani, Green Mango drink, Buttermilk ,Ice cream soda and milk shake recipe .Be healthy and cool this summer.

Courtesy: Vanita Magazine.Adapted the banana milk shake recipe from the recipes section printed in Malayalam.

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TANGY AND HEALTHY DATES CHUTNEY

Dates chutney is a healthy recipe. Dates are delicious and one of the most popular fruits packed with an impressive list of essential nutrients, vitamins, and minerals that are required for normal growth, development and overall well-being. Available round the year, the recipe is simple and can be prepared with ease at home.

Fresh dates has soft, easily digestible flesh and simple sugars like fructose and dextrose. When eaten, they reload energy and revitalize the body instantly. For these qualities, they are being used to break the fast during Ramadan month since ancient times.

The recipe mentioned today is to make use of that delicious soft flesh of dates in a chutney .Read thru’ to understand how to make tangy and healthy Dates Chutney at home.

 Ingredients :

Seedless dates: 15 nos

Green chilli: 1 tsp (finely chopped)

Red chilli powder: ½ tsp

Ginger: 1 tsp ( finely chopped)

Garlic: 4 cloves

Vinegar:4 tsp

Sugar: 1 table spoon

Turmeric powder: 2 pinch(s)

Fenugreek powder/ Methi powder: ¼ tsp(roasted and powdered)

Asafoetida / Hing: ¼ tsp

Water – ¼ cup

Salt:  to taste

For Seasoning:

Oil: 3 tbsp

Curry leaves: 4 stems

Mustard seeds: ¼ tsp

Cumin seeds / Jeera: 1 pinch

Procedure for preparing tangy and healthy Dates Chutney:

Method:

• Cut the dates into small pieces. De-seed the dates if any.
• In a flat kadai add oil, when hot add curry leaves, mustard and cumin seeds, chopped green chillies,ginger and garlic. Saute on a medium flame for a minute.
• Minimize flame and add the powders to the base. Mix well and avoid  burning at the base.
• Add vinegar and water to the base. Mix well and increase flame. When the mixture comes to a boil, add the salt and sugar. Reduce flame and keep stirring till the mixture is uniform.
• Switch off flame. Allow the chutney mix to cool.
• Serve this tangy and healthy dates chutney along with chapathi, dosa. Refrigerate for further use. Good for 2 months if dispensed with a dry spoon.

Health Benefits of eating Dates:

• Dates are extremely rich in minerals as well as Vitamins A, B1,B2,B3 ,C and K. They do not contain Cholesterol and other harmful fats.
• Dates is rich in dietary fiber, which prevents LDL cholesterol absorption in the gut. Additionally, the fiber works as a bulk laxative.
• Dates contain health benefiting antioxidants known as tannins. Tannins are known to possess anti-infective, anti-inflammatory, and anti-hemorrhagic properties i.e it prevents easy bleeding tendencies
• Dates are an excellent source of iron. Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen-carrying capacity of the blood.
• Dates are very good in potassium. Potassium is an important component of cell and body fluids that help controlling heart rate and blood pressure. Thus consuming dates offers protection against stroke and coronary heart diseases.
• Dates are also rich in minerals like calcium, manganese, copper, and magnesium. Calcium is an important mineral that is an essential constituent of bone and teeth, and required by the body for muscle contraction, blood clotting, and nerve impulse conduction. Manganese is used by the body as a co-factor for the antioxidant enzyme. Copper is required for the production of red blood cells. Magnesium is essential for bone growth.

Go ahead and try the tangy dates chutney that can be served along with rice / chapathis.  Can be stored for 2 months by dispensing with a dry spoon.

If you like this recipe or know of any variations do let us know in the comments.

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