“Green Coriander Chutney”, also known as “Dhaniya Chutney”, is a vibrant and tangy condiment that is a staple in Indian cuisine. Made from fresh coriander leaves, green chilies, garlic, and a squeeze of lemon juice. Chutney is bursting with flavour and adds a refreshing kick to any meal. The bright green colour and zesty taste […]
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Servings: Preparation time: 10 minutes. Keep under the sun time:30 minutes Frying time: 10 minutes. Cooking time: 15 minutes. Total time: 35 minutes. Those who eat ‘ Murungai(drumstick)’ will go empty handed, is a popular saying in the village of south Tamil Nadu, means the person eating drumstick regularly will not required any support, especially
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The South Indian version of “Muli (radish) ki Chutney” offers a delightful twist on the traditional radish chutney. In this recipe, chopped/grated radish (mooli) is combined with roasted chana dal (bengal gram), urad dal (black gram), dried red chilies, and fresh coconut, which are all ground together to create a thick, aromatic paste. The chutney
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Tamarind, known as “imli” in Hindi, is native to tropical Africa but was introduced to India and became an integral part of Indian cuisine. Origin of “Tamarind chatney (Imli chutney)/saunth” is also known as “Imli Chutney”, is a classic Indian condiment known for its tangy, sweet, and slightly spicy flavour. This chutney is a staple
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Servings: Preparation time: 28 minutes. Drying into sun time: 2 hours. Frying time: 14 minutes.. Total time: 42 minutes. ‘Gajar (carrot) Gobhi (cauliflower) pickle’ is bonafide hero of winter…This traditional pickle is staple in our household during the winter season when fresh carrots and cauliflower are plentiful. Decades ago, I learned the recipe from one
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