“Coconut Chutney” is a traditional and essential accompaniment in South Indian cuisine, known for its fresh, creamy, and mildly sweet flavour. It is typically served with popular South Indian dishes like Idli, Dosa, Vada, and Paniyaram. In our house, it is not just served for traditional South Indian dishes; it is also mandatory to serve […]
When I serve “Sooji (Rava) Upma”, I like to pair it with a side of Coconut Chutney and fried salted green chilies. The creamy, mildly sweet coconut chutney complements the Upma perfectly. The fried salted green chillies, on the other hand, provide a delightful burst of heat and crunch. “Sooji (Rava) Upma” is a popular
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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Servings: 4 Cooking rice time: 10 minutes. Cooking mutton time: 56 minutes Preparation time: 20 minutes. Frying onion time: 5 minutes(each batch). Biryani on dum time: 25 minutes. Total time: 116 minutes. Biryani’ depicted on a 2017 stamp of India. First time Biryani was prepared especially for soldiers in medieval times. The specialty of the
Servings: 6 Preparation time: 20 minutes. Deep frying time: 10 minutes. Cooking time: 20 minutes. Total time: 50 minutes. Today, as I was taking a stroll through the veggie market trying to find something unusual for a vegetarian menu I thought of preparing this particular variety of Small eggplant/brinjal(baigan)which was available as a fresh vegetable
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