no coconut chutney recipes for idli & dosa | 2 ways chutney without coconut - whie
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chutney recipes without coconut for idli & dosa | no coconut chutney recipe with detailed photo and video recipe. an ideal, simple and spicy condiments recipe made with peanuts, roasted channa dal or onion tomato base. it is a perfect south indian chutney recipe which can be easily shared or served with different types of morning breakfast dishes. it is a perfect spicy condiment for those who do not prefer coconut or a quick hack if you are running low with fresh coconut.
chutney recipes without coconut for idli & dosa | no coconut chutney recipe with step by step photo and video recipe. chutney recipes are one of the essential side dish for many south indians. perhaps most of the morning breakfast recipes are incomplete without a spice and flavoured chutney. but most of them are made with coconut and some may have reservation for it. this no coconut chutney recipe is an ideal hack for them and can be served with almost any breakfast recipe.
Bhel Puri Mumbai Style Recipe | Sukha Bhel | Geeli Bhel | Sev Puri | Chutneys | Chef Sanjyot Keer
What’s up guys! You know my love for street food and whenever it’s street food time on YFL, I am super excited and love to recreate these experiences for you. So here is the most awaited Mumbai style Bhel puri video first time on YFL IN 5 years. I have prepped all chutneys and everything you would want to know the perfect Mumbai style Bhel at home!
Do try the recipe and let me know how did you like it.
Cheers!
FULL WRITTEN RECIPE OF STREET STYLE BHEL PURI
Dry spicy green chutney
Ingredients:
• Fresh Coriander leaves a few leaves
• Fresh mint leaves a few leaves
• Spicy Green chillies 5-6 nos.
• Less Spicy Green chillies 10-12 nos.
• Ginger 1 inch
• Roasted chana 1/3rd cup
• Black salt 1 tsp
• Jeera powder 1 tsp
• Black pepper a pinch
• Salt to taste
Methods:
• Add all the ingredients in the mixer grinder and grind into a fine powder, as this is a dry chutney make sure not to add sought of extra water.
• You can store this sukha chutney in an airtight container and keep it refrigerated for couple of weeks.
Wet spicy green chutney
Ingredients:
• Fresh Coriander leaves ½ cup
• Fresh mint leaves 1/4th cup
• Curry leaves 10-12 nos.
• Black salt 1 tsp
• Raw mango 1 tbsp (chopped)
• Spicy Green chillies 5-6 nos.
• Less Spicy Green chillies 10-12 nos.
• Ginger 1 inch
• Roasted chana dal 1 tsp
• Salt to taste
• Ice cubes 2-3 nos.
• Water as required
Methods:
• Add all the ingredients in a mixer grinder, grind well into a fine paste, adjust the consistency by adding water, but use as less water as possible.
• Spicy green chutney is ready, you can also store it in an airtight container and refrigerate it for couple of days.
For red garlic chutney
Ingredients:
• Kashmiri red chillies 12-15 (soaked)
• Garlic 8-9 cloves
• Jeera powder 1 tsp
• Black salt 1 tsp
• Salt to taste
• Water 50 ml
Methods:
• Add all the ingredients in a mixer grinder and water as required, grind to a fine paste. Keep aside to be used later.
For sweet tamarind chutney
Ingredients:
• Tamarind (imli) ½ cup
• Seedless Dates (khajoor) 150 gm
• Jaggery 1 kg
• Jeera powder 1 tbsp
• Kashmiri red chilli powder 1 tbsp
• Dry ginger powder ½ tsp
• Black salt 1 tsp
• Black pepper a pinch
• Salt to taste
• Water 750 ml
Methods:
• Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp.
• Now, take a wok and, strain the imli pulp through a sieve and later, strain the soaked khajoor as well, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt.
• As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally.
• Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down.
• Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly.
For sukha bhel
Ingredients:
• Puffed rice/kurmura as required
• Bhuna hua chana
• Masala chana dal
• Peanuts
• Crushed papdi
• Boiled potatoes
• Tomatoes (chopped)
• Onions (chopped)
• Raw mango (chopped)
• Dry spicy green chutney
• Chaat masala
• Sev
• Fresh coriander
• Lemons
Methods:
• Roast the puffed rice on medium high heat until crisp, make sure the colour doesn’t change, transfer in a mixing bowl, add all the remaining ingredients and mix well.
• Serve immediately.
For geeli bhel
Ingredients:
• Puffed rice/kurmura as required
• Bhuna hua chana
• Masala chana dal
• Peanuts
• Crushed papdi
• Boiled potatoes
• Tomatoes (chopped)
• Raw mango (chopped)
• Onions (chopped)
• Chaat masala
• Wet spicy green chutney
• Red garlic chutney
• Sweet tamarind chutney
• Lemons
• Fresh coriander
• Sev
Methods:
• Roast the puffed rice on medium high heat until crisp, make sure the colour doesn’t change, transfer in a mixing bowl, add all the remaining ingredients and mix well. Adjust the quantity of chutney as per your taste.
• Serve immediately, along with a papdi. Garnish with some chopped raw mango, masala chana dal and some more sev.
For sev puri
Ingredients:
• Papdi as required
• Boiled potatoes
• Chaat masala
• Tomatoes (chopped)
• Raw mango (chopped)
• Onions (chopped)
• Fresh coriander
• Wet spicy green chutney
• Red garlic chutney
• Sweet tamarind chutney
• Sev
• Bhuna hua chana
• Masala chana dal
• Peanuts
• Crushed papdi
• Chaat masala
• Lemons
Methods:
• Place papdi over a plate, top with boiled potatoes, chopped tomatoes, onions, raw mango, fresh coriander, chutneys, sev, masala chana dal, peanuts, crushed papdi, finally squeeze some lemon juice, serve it immediately.
തക്കാളി ചട്നി | Tomato Chutney Recipe | Thakkali Chutney Malayalam Recipe
Tomato Chutney is one of the most easy to make Indian chutney recipe which goes well with Dosa, Idli and Vadas. In Malayalam it is called thakkali chutney. Please try this recipe (Kerala style) and let me know your comments.
#StayHome and cook #WithMe
— INGREDIENTS —
Refined Oil (എണ്ണ) - 3 Tablespoon
Garlic (വെളുത്തുള്ളി) - 4 Nos
Green chilli (പച്ചമുളക്) - 2 Nos
Onion (സവോള) - 1 No
Tomato (തക്കാളി) - 2 Nos
Asafoetida Powder (കായം പൊടി ) - ¼ Teaspoon
Kashmiri Chilli Powder (കാശ്മീരി മുളകുപൊടി) - 1 Tablespoon
Water (വെളളം) - 4 Tablespoon
Mustard seeds (കടുക്) - ½ Teaspoon
Black Gram / Urad dal (ഉഴുന്ന്) - 1 Teaspoon
Dry red chillies (ഉണക്കമുളക്) - 2 Nos
Curry Leaves (കറിവേപ്പില) - 1 Sprigs
Salt (ഉപ്പ്) - ¾ Teaspoon
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ಬೇಟಗೆರಿ ಚಟ್ನಿ ಹೋಟೆಲ್ನ್ಯಾಗ ಸಿಗೊಹಂಗ ಮಸ್ತ ಆಗತೇತ್ರಿ Betageri Chutney|Side Dish With Puri, Paddu, Chapati
Betageri chutney is very famous is North Karnataka . It is originated in the Betageri- Gadag city. And served with Puri, Paddu ,Dosa, Chapati etc.
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Viral tomato chutney recipe #shorts #shortvideo #youtubeshorts #viral #viralvideo #kalpanaskitchen
Viral tomato chutney recipe #shorts #shortvideo #youtubeshorts #viral #viralvideo #kalpanaskitchen
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Different varieties of chutney recipes | chutney recipes for idli dosa
Let's look at different varieties of chutney recipes for idli dosa and other breakfast or tea-time snacks today. Chutney is a must have side dish available in south indian restaurants, and prepared frequently in households. Take any breakfast or tea time snack item from south Indian restaurant , like Idli, dosa, vada, upma, poori, uttappam, Pongal, akki roti, bajji, pakoda, bonda, appam, mangalore buns etc, and you will always be served with chutney on the side! And there is not one type, but a numerous varities of chutneys available. In many places, like Murugan idli shop in Singapore, Idli and Dosa are served with four or five different chutneys. It might feel like chutney are the star dishes and idli and dosas are just on the side!
In this video, we are going to checkout four chutney recipes,
- Coriander coconut chutney recipe: Coconut chutney is king of all chutneys, and there are many varieties within coconut chutney. This recipe includes cilantro or coriander leaves as one of the main ingredients.
- Ginger chutney recipe : As the name suggests ginger is the main ingredient in this recipe. It is also called allam chutney or allam pachadi recipe, where allam means ginger in telugu. This powerfully flavored chutney from the state of Andhra is spicy, sweet, and tangy. Tamarind and jaggery balance the pungent taste of ginger. As ginger chutney has dominating flavor it tastes great with dishes with light or mild flavor like idli, dosa, especially pesarattu dosa! If you have never tasted ginger chutney then you must!
- Peanut chutney: Peanuts are the main ingredients in Peanut chutney, or shenga chutney recipe in kannada. This chutney is thick in texture, and also heavier than other chutneys. It also goes great with idli and dosas.
- Onion tomato chutney recipe: Finally, one of the tastiest chutneys – onion tomato chutney. Eat this flavorful chutney with idli, dosa or rice dishes like Pongal! If nothing, you can simply add it to plain rice and eat.
Notes:
- You can keep these chutney in the refrigerater for about 5 days safely.
- For tomato onion chutney, use ripe tomatoes. In general, ripe tomatoes are good for any recipe where tomato is supposed to become paste, smooth, puree.
- You can try replacing green chillis with dry red chillis, or vice versa. Taste will be little different but see which flavor you like better.
Ingredients:
Coconut coriander chutney:
Grated Coconut ½ cup
Roasted Channa Dal 2 tbsp
Ginger ½ inch
Green Chilli 1
Jeera/Cumin ½ tsp
Cilantro/Coriander Leaves handful
Salt as per taste
Water as required
Ginger Chutney:
Ginger 2 inch
Black Gram/Urad Dal 1 tbsp
Bengal Gram/Chana Dal 1 tbsp
Dried Red Chilli 3
Tamarind 1 inch
Oil 2 tbsp
Jaggery 1 tbsp
Salt as per taste
Water as required
Peanut Chutney:
Peanut ½ cup
Oil 2 tbsp
Garlic 2
Ginger ½ inch
Tamarind 1 inch
Green Chilli 2
Curry Leaves 6-8
Cumin ½ tsp
Grated Coconut 2 tbsp
Asafoetida pinch
Water as required
Salt as per taste
Onion Tomato Chutney/khara chutney:
Onion 2
Tomato 1
Garlic 4
Black Gram/Urad Dal 1 tbsp
Bengal Gram/Chana Dal 1 tbsp
Oil 3 tbsp
Cumin 1 tsp
Dried Red Chilli 4
Asafoetida pinch
Turmeric 1/8 tsp
Coriander leaves handful
Salt as per taste
For Tempering
Oil 3 tbsp
Mustard seeds 1 tsp
Black Gram/Urad Dal 1 tsp
Dried Red Chilli 3
Curry Leaves 10-15
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