Tag Archives: variety of chutney

Chutney recipes / Chutney Collections / 25+ Chutney recipes

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Chutney is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, herbs or fruit.The word “chutney” derives from the Sanskrit word caṭnī, meaning to lick. Chutneys are usually grouped into sweet or hot forms; both forms usually contain spices, including chili, but differ by their main flavours. I have shared some of these recipes with my own touch from my kitchen. Do click on the below image to check and try it out in your kitchen.

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Chutney recipes / Chutney Collections / 25+ Chutney recipes

 

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Dips

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Podi  Varieties:

 

Jams

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Dosa – Food History

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Dosa, is a common breakfast and street food in south India such as Tamil Nadu, Andhra Pradesh, Karnataka and Kerala. Not only for breakfast also goes well for dinner. Also I would say that it’s a staple food among all south Indian families. Later as south Indians travelled all over the world, it has been popular in most of the countries like Singapore, Malaysia and so on.

Origin of Dosa: Dosa is known as Dosai, the first reference to dosa in Tamil literature was made by Western Chalukya King Somesvara III in the year 1054 AD and this was mentioned by a food historian K.T. Achaya in 6th Century. Later P. Thankappan Nair, mentioned that dosa originated from Udipi town of Karnataka. So it was strongly believed that Dosa originated from Tamil Nadu.

Above Details collected from Wikipedia.

The original Tamil Dosa was softer and thicker, but the thinner and crispier version of Dosa was originated in Udipi, Karnataka.

Names of Dosa: Dosa is known by several names, Dosai – Tamil Nadu, Dose – Kannada, Dosa – Malayalam and Telugu. Also it’s called as dhosi, dosey, doza, dhoza, those, thosai, thhosa …

Nutrition: It is high in Carbohydrates and contains no sugar or saturated fats. Also it’s a good source of protein.

Preparation: Dosa is prepared with the fermented batter made up of rice and black gram in the ratio of 4:1. Rice and Black gram are soaked overnight separately with a handful of fenugreek seeds along with rice. Later both the ingredients are drained and then urad dal is grounded to a fine paste by adding little water and then the rice along with fenugreek is grounded to a fine paste by adding water little by little. Both the batter are poured into a wide mouthed bowl, add in little salt and mix well with your hands, so that both the batter would be mixed well. Ferment the batter for almost 12 hrs, then dosa is prepared. Fenugreek seeds are added to give golden brown color and crispiness for dosa.

Recipe link with step by step dosa batter preparation: https://madraasi.com/2014/05/04/dosa/.

 

Fermented batter getting mixed

Shell life of Dosa Batter: Dosa batter can be refrigerated for almost 5 days in an air-tight container.

 

Varieties of Dosa: There are many varieties of Dosa, instead of rice and urad dal, wheat flour, rava, moong dal are also used to prepare dosa. Also dosa can be stuffed with veggies or non veg like chicken, mutton as they give different flavor and taste.

Check out this link for 10+ Dosa recipes: https://madraasi.com/2015/08/20/dosa-collection/

 

10+ Dosa Collection

10+ Dosa Collection

How to Serve:

Dosa is commonly served with

This post get published in FBAB, click on this link to check out my post with FBAB: http://www.fbab.in/2015/09/history-of-dosa.html

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Red Chili Chutney / Thuvaiyal

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I have been searching for this chutney and referred many websites, finally found out something apt for my search. Usually I am a lover of Masala Dosa, after coming to Bangalore I saw mysore masala in the menu in a hotel and thought of trying out it. I was very delicious and was crazy for its taste. But sometimes the master in the hotel, prepares this red chili chutney very spicy and I feel bad to eat. Because of this reason my daughter who love this mysore masala also stopped eating. So I thought of preparing it at home.

I prepared this red chili chutney actually for this mysore masala dosa and I got it little leftover and stored it in an airtight container. The very next day I prepared Kodo millet Porridge and accompanied with this red chili chutney and coconut thuvaiyal, it was awesome.

Check out my other chutneys and thuvaiyal recipe: https://madraasi.com/recipes/chutneys-dips/

Let us move on to the recipe…

Red Chili Chutney / Thuvaiyal

Red Chili Chutney / Thuvaiyal

Ingredients:

  • Channa dal – ½ cup
  • Red chilies – 12 nos
  • Onions – 4 nos (medium size)
  • Salt to taste
  • Oil – 2 tsp

Preparation:

  • Peel and roughly chop the onions.
  • Heat a kadhai, add in the channa dal and red chilies and  dry roast them until channa dal starts turning golden brown.
  • Pour in the oil and add in the chopped onions and roast them until raw smell goes off.
  • Bring it to room temperature and grind to a fine paste by sprinkling little water, every now and then.

Can be used as spread for plain dosa, a spread for mysore masala dosa and as thuvaiyal for rasam rice or kodo millet porridge/kanji.

Note: It can be refrigerated in an airtight container for almost a week.