GREEN CAPSICUM CHUTNEY

- 4 comments
Tongue tickling spicy Capsicum chutney is totally different than the regular chutney varieties like Coconut Chutney, Onion Tomato Chutney, Peanut onion Red Chutney. To check other interesting chutney varieties click here. This spicy chutney that can be served as side dish to Dosa, Idli and it goes very well with steam rice. It is very quick to prepare compromising taste. Simple yet yummy taste most satisfying comfort chutney that you can mix with steam rice and it tastes divine in lunch box.  It could ease your busy morning routine. 

Capsicum Chutney recipe

Recently I served this chutney with Idly in small get together party at home in Diwali Festival time, and it was instant hit by all our friends and they started asking for recipe. So, I thought to share it in my space.  I bet this chutney will undeniably instant hit in your family too. 

Capsicum Chutney recipe

Ingredients:

Green Capsicum (Medium)– 1 no.
Tamarind/ Imli/Puli – 1 inch piece
Hing / Asafoetida – a pinch
Salt to taste

Masala items:
Urud Dal/White Lentil – 3 tsp
Channa Dal / Split Bengal Gram – 2 tsp
Roasted Ground Nut – 1 tbsp
Dhaniya/Coriander Seeds – 2 tsp
Red Chili whole – 2 nos.

Seasoning:
Mustard Seeds - 1 tsp
Urud Dal/White lentil – 1 tsp
Curry Leaves – Few
Red chili – 1 no.

Method:

1   Step 01) Clean and chop the capsicum and shell out the inner part and cut them into small pieces. Heat a pan with 3 tsp of oil and add the seasoning items let it splutter and transfer them into a plate. In same pan in low flame add above Masala items ingredients

Capsicum Chutney recipe step 01

     Step 02) Nicely roast all the Masala items till it turns to golden color and transfer it mixer jar and allow them to cool. In same pan add 2 tsp of oil and fry the capsicum, tamarind, hing/asafoetida, salt and saute till the capsicum shrinks. Switch off the flame and allow them to cool

Capsicum Chutney recipe step 02

      Step 03) Add the fried capsicum in to mixer jar and then grind it as paste adding little water and adjust the salt if any.

Capsicum Chutney recipe step 03

Serving: This chutney goes very well with Idli, dosa and other south Indian breakfast recipes. And most importantly it taste divine with steam rice.

Capsicum Chutney recipe

Note:
You can tweak this chutney into lots of variations as per your taste buds.  
Below are some variations:

01) To increase the volume of the chutney, you can add onion and tomato and fry them before adding capsicum. If you are adding tomato then reduce the tamarind quantity. Tomato itself gives tangyness to the chutney.

02) Adding garlic makes it more flavorful. Use it as per your family preference and taste buds

03) You can also add coconut to enhance more richness to the chutney. But, the shelf time is less

04)The above chutney procedure gives nice shelf time.  Without any fear you can pack this chutney rice for lunch box.

05) You can also replace green capsicum with red or yellow. Or even combination of all 3 vegetable.

Capsicum Chutney recipe

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Fried Banana with Sesame Seeds and Grated Coconut

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How about enjoying something completely different varieties of sweet dish other than regular Diwali sweets.  It is completely healthy, stomach filling sweet dish that can simply liven up your taste buds. Today I am delighted to share Fried Banana recipe in Plantain. 

Making Fried banana takes only three steps 1) make batter to dip 2) simply peel and slice the banana into horizontal pieces 3) dip and deep fry. Let them cool for several minutes before serving, it will turn extremely crispy you can literally hear the sound of it. I bet it will be favorite snack for your family members of all ages and perfect party food.


Ingredients:

Plantain |Banana  – 1no.
Oil for frying

For Batter 

Rice Flour – ½ cup
Sugar – ¼ cup
Baking Powder – ½ tsp
Salt – 1 tsp
Grated Coconut – 3 tbsp
Toasted Sesame seeds – 2tbsp
1/3 cup water


Method:

Step 01) Take mixing bowl, add rice flour, sugar, salt, baking powder, grated coconut, toasted sesame seeds mix well with spoon and add water and stir until nicely combined batter. Consistency should be medium not too much watery or solid.


Step 02) Chop the top and bottom portion of banana. Peel and slice into 4 pieces and cut them horizontally into 3 pieces


Step 03) Heat a pan with oil. Dip the banana pieces into the batter and fry for about 4 minutes or until they turn to golden color. Transfer fried banana to paper towel to drain the excess oil.


Serving Tip:  
Let the fried banana cool for several minutes before serving, this enhances more crispiness. 




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Badusha | Balushahi - Diwali Sweet Recipe

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In southern part of India call as Badusha and northern part call as Balushahi - This sweet dish is so soft and flaky in texture and melts in your mouth. Its must have sweet dish during festival like Diwali. This recipe requires simple ingredients which are always available in our kitchen and you can able to prepare this dish very easily. Small balls are prepared from all purpose flour which are deep fried and dipped in sugar syrup to give it a sweet flavor.

Badusha | Balushahi Recipe

This Badusha always reminds my childhood days. Usually in our city, light cuts off at 6 to 8 pm every 3 days and my father brings this sweet dish for us. We enjoyed the light cuts because of this sweet dish. Is it funny! Those were care free days and guilt freely we were gulping this wonderful sweet!

Ingredients:

For Dough:
All Purpose Flour / Maida – ½ cup
Baking  Powder – ¼ tsp
Baking Soda – a Pinch
Butter – 2 tbsp
Yogurt/Curd – 2 tbsp
Salt - a pinch (optional)
Oil for deep frying

Sugar Syrup:
Sugar – ½ cup
Water – ¼ cup
Lemon Juice – 2 tsp

Garnishing:
Chopped Almonds - 5 to 6nos
Chopped Pistachios – 6 to 7 nos.

Method:

Step 01) Take a bowl add all purpose flour, baking soda and baking powder sieve together to mix it well. Add butter and crumble it.

Badusha | Balushahi Recipe Step 01

Step 02) Add curd and mix it lightly. Do not knead like a dough at this step (because at this step we don’t want to make gluten to form) Dough should look like flaky see the picture below. Cover the dough with lid and let the dough rest for 10 to 15 minutes.

Badusha | Balushahi Recipe Step 02

Step 03) In low flame heat a pan add sugar little bit of water cook it till you get one string consistency syrup. Add little bit of lemon juice. Lemon juice helps the sugar syrup to avoid crystallization. Switch off the flame

Badusha | Balushahi Recipe Step 03

Step 04) Take the flaky dough and knead it once again as smooth dough (Do not mix it too much, just all the dry flour is to be evenly mixed. Take the dough in to small size give a shape like ball and flat little bit and in the center make a dent from your thump ( ball should have rough edges when you fry and put it in sugar syrup, the syrup will go into all the small holes) So make sure balls should not have smooth edges

Badusha | Balushahi Recipe Step 04

Step 05) Heat oil and fry them in medium heat till you get the golden color patches appear on both sides. Add them to sugar syrup. Let them to sit in the sugar syrup for couple of minutes and then put it in a serving plate and garnish with chopped almonds and pistachios.

Badusha | Balushahi Recipe Step 05

Note:
Baking soda and baking powder helps to aerate the dough
No need to add extra water to dough, as Butter and curd itself gives enough moisture for dough
Lemon juice helps the sugar syrup to stay as sugar syrup. It will not solidify when cools down.
Badusha | Balushahi Recipe

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