Ulli Kadala Pachadi | Spring Onion Chutney | Scallions Chutney

Spring Onion Chutney is a simple mixed veggie chutney, where scallions play the major role. Spring Onions are milder in taste than onions, so I tried adding a small onion to kick up the taste & mixed it with tomato for slight tanginess.

Chutneys are part of south indian meal. At home chutney or pickle a must & with out them a meal is never complete. I love trying something different rather than a regular one's we have daily. I first had this chutney at a friends place & fell in love with it. Though I forgot to get a recipe of it, later I experimented & succeeded in making my version of this chutney. 

Prep Time-10mins | Cook time-15mins | Serves-4people

Ingredients

2Bunches chopped spring onions

1Small onions chopped

1Big tomato sliced

2Garlic cloves chopped

2Green chili's

1Tbs coriander seeds 

6Red chili's {As needed}

1 Tbs oil

Salt to taste

Seasoning 

1/2Tsp mustard 

1/2Tsp jeera

1Tsp channa dal  

2Red chili's cut equally

1Tbs oil

Directions

- Heat a pan with oil along with red chili's, garlic & coriander seeds. 

- Fry them till coriander changes to light brown. switch off heat. Cool them & later grind them coarsely.

- Now to the same pan add spring onion, onions, green chili's & tomatoes. 

- Cook them with closed lid till tomatoes are cooked. 

- Cook open lid & let any left water to evaporate. Switch off heat.

- Allow them to cool & grind them with salt, coriander & red chili's to a chunky paste. Adjust salt needed if needed.

- Heat a pan with oil add chana dal to pan, fry them for few sec's. 

- Then add mustard, jeera & red chili. Once the mustard starts jumping add the seasoning to chutney.

- Chutney is ready to serve. Serve it with rice, dosa & idli.
Note 
- Seasoning is optional. 
- You can increase or decrease the spice level as needed. 
- This chutney was medium spicy.

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Majjiga Charu | Buttermilk Rasam

Today I'm sharing a cooling recipe which goes well with both rice & roti.It's a little bit different from majjiga pulusu though.

Ingredients
3 Cups of buttermilk / 2 Cups of yogurt
1 Big tomato 
1 drumstick cut in equal pieces 
1 Cup water
Pinch of turmeric
1Tsp ghee
Curry leaves 
Seasoning
2 Tsp oil 
1 Tsp mustard 
1 Tsp jeera 
2 Red chilli 
Pinch of Hing
To Grind 
1 Tbs coriander seeds
11/2 Tsp jeera 
1 Tsp methi seeds
1 Tsp black pepper
2 Red chili's
1 Tsp ghee
Heat a pan with ghee & roast the above ingredients till a nice aroma comes. Switch of heat & allow it to cool aside. Grind it smooth powder. 

Take a vessel with 1tsp ghee add chopped tomatoes,drumsticks, turmeric & curry leaves to it.Add a 1 cup of water & boil them till drumsticks are cooked.Then add the above grind powder to it. Bring them to boil & switch off heat. Allow it cool for few mins before adding the buttermilk.
Now add buttermilk to vessel & heat it for couple of mins & switch off. (Don't add while it is hot or don't heat it too much. It will break the buttermilk.)

Heat a pan with oil for seasoning. Add mustard, Jeera & Red chilli's. Once mustard starts spluttering add hing & mix it with rasam.
Serve it with rice & a dollop of ghee.

Note: 
1.You can use you rasam powder instead of the grind powder I used. 
2. Add some onions for a yummy flavor.
3. Allow buttermilk to sit on the counter for a whole night to get a tangy taste. 

Similar recipes :
Majjiga Pulusu

Sweet Dhokla

Friday is a day of Goddess Lakshmi and for me every Friday is a very very important day as I perform "Sri Vaibhava Lakshmi pooja"on that day. This pooja is so powerful and I know it doesn't need a Intro.

For the pooja I offer a sweet made of Besan as Prasadam..So here comes my challenge every week in search of a sweet dish made of Besan..

This Friday I was going thru blogs and saw Dhokla in a blog suddenly my tube light has lighten with "Sweet Dhokla". It came out very well and I hope that even the Goddess will bless me for my new invention.

I made few changes for the dish like added little rice flour, used Yeast for baking powder and Suger in place of lime..

Here it is...

Ingredients

1/4 Cup Rice flour

3/4 Cup Besan Flour

1/2 Tbs Yeast

1 Cup Sugar ( Adjust according to your taste)

Seasoning

2 Tbs Butter

1 Tbs Mustard

1 Tbs Jeera

Cilantro for Seasoning

How to make it ???

1.Take yeast, 1 Spoon sugar and add little warm water to it.Mix them well and keep it aside for few mins.

2.Mix Besan and Rice flour to a paste by using the above yeast mix. Close the above mixture with a wet towel and allow it to rise for 1hr.

3. Grease a microwavable box with butter and pour the Besan mixture to it.Microwave it for 4 Min ( It may take less than that too).Use a tooth pick to check whether it is fully cooked or not. Cool the Besan cake for few minutes.

4. Take sugar and mix it with 1 cup of water. Microwave a bowl with butter and seasoning. Allow the Mustard to splutter and add sugar syrup to it. Microwave sugar syrup for few mins.

5. Now take the Besan cake and cut it to pieces. Add the sugar syrup to the cake and garnish it with cilantro.