Kadale Bele Chutney / Kadalai Parppu Chutney

This is a south Indian chutney. In Kannada it is Kadale Bele and in Tamil it is called Kadalai
Parppu chutney. For this chutney I have added coriander leaves and green chillies so that color of the chutney is green. This will suit for dosa, puri, idli and plain rice. I will make lots of twists in this chutney so that the taste varies.



Sending this Chutney / Dip Mania to Maneadige hosted by Ramya and Lentils Mela by Ashwini's Spicy Cuisine

Ingredients

• Bengal gram / Kadale Bele / Chanda dal - 5 tsp
• Curry leaves - 6 -7 leaves
• Green chillies - 2-3 (as per taste)
• Coconut , grated - 1 cup
• Ginger - a small piece (optional) (but i use ginger normally)
• Tamarind paste /pulp - 1/4 tsp Or Lemon juice
• Rock salt / Salt - as per taste

For Tempering

• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Black gram / Udhina bele / Urad dal - 1/2 tsp
• Asafoetida / hing - a pinch

Method

• Roast bengal gram / kadale bele along with curry leaves and green chillies
• Grind the coconut, roasted bengal gram, curry leaves, chillies, ginger, tamarind and salt
• Add a little bit of water to grind coaresly
• Heat oil in a pan, add mustard seeds, allow to splutter and add hing, black gram fry till brown
• Pour into the chutney and serve

Note : You can use lemon juice after grinding instead of tamarind.

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CELEBRATING MY BLOG’s SECOND ANNIVERSARY

I am very happy today. I am proud to announce my blog’s 2nd anniversary. Something which started out as a hobby has become so much part of myself. A quick recap on my blog as to what I have been doing for 2 years. I have posted nearly 175 recipes along with other misc posts etc., There have been lots of good comments, recipe requests and huge appreciations to my blog designs. I want to say a big THANK YOU to all my family, friends, fellow bloggers and blog visitors. All of you and your appreciations & comments is what keeps me going.

My activity on the blog in the last few months has vastly reduced. This is due to my new job status as a full time driver since my son has joined school. Most of the day, time is spent on driving him back and forth to school, dropping & picking my hubby to his workplace and driving my son to all these small occasions at school on weekends.

The resolution today is to still keep up with my postings regularly in spite of all this. All I think I need to do is proper scheduling of my time. In future i hope to come up with new recipes which are tried and my own variations to them. I am looking forward to change to my own domain in this year.

Thanks for taking the time to read ….

- Vanamala Hebbar

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RedChilli Chutney / ChopMalaka Chutney

Chutney is very common and popular in India. There are various kinds of chutneys which are made both in south india and north india. This chutney i have made using Red chillies called it in tamil is Chop(Red) Malaka(Chilli) chutney / Red chilli chutney. This is the same way my mom makes. Suitable for dosas, idlies etc.,

Sending this to Chutney / Dip Mania hosted by Ramya



Ingredients

• RedChillies / Chopmalaka / Kempu Mensinakai - 3to 4
• Coconut , grated - 1 cup
• Tamarind paste or pulp - 1/2 tsp
• Asafoetida - 1/4 tsp
• Jaggery a pinch
• Rock Salt as per taste
• Curry leaves - 5 to 6 leaves
• Bengal gram / Kadale parpu / Kadale bele - 2 tspn

For Tempering :

• Mustard seeds - 1/4 tsp
• Oil - 1/2 tsp

Method

• Fry Bengal gram, curry leaves, chillies
• In the mixer add the coconut along with fried items, tamarind, jaggery, salt, asafoetida(hing) add a little water & grind to a coarsely paste.
• Heait oil in a small pan add mustard seeds allow to splutter and pour it into the chutney
• Serve chutney with dosa & idli
  
  

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Jhat Pat Aloo Chaat

This is a simple fast food and which suits this winter season (atleast in US it is still winter). This chaat i have made on my own. This dish can be made as a starter item. It’s a very easy & simple dish. Bachelors can make this when they want to eat some spicy food without much preperation. You dont need many ingredients too for this.



Ingredeints

• Aloo / Potatoes Cubes - 2 cups (boiled)
• Bread Crumbs (optional)
• Onions - 1/2 cup, chopped
• Coriander + Mint + Green Chilli Chutney - 1 tsp
• Sweet Tamarind Chutney
• Ginger - Garlic Paste - 1/4 tsp
• Chaat Masala
• Red Chilli Powder
• Jeera / Cumin powder
• Lemon Juice
• Yogurt / Curd - 2 tsp
• Black salt or Salt to taste
• Coriander leaves, chopped & Sev
• Oil for Deep fry

Method

• Boiled the potato cubes. Mix with Bread crumbs and deep fry till golden color. Remove & drained. keep aside
• Take a bowl add onions, ginger garlic paste and chutneys and sprinkle with chilli powder, jeera powder, chaat masala
• Sprinkle salt, lemon juice & curd
• Garnish with coriander leaves & Sev & Serve

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