Tag: south Indian

Chutneys are Yummy! Part 2
Chutney (also translated as Chatney or Chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). Chutneys may be either wet or dry, and can have a coarse or fine texture. There are various types of chutneys.

Traditionally, chutneys are ground with a mortar and pestle made of stone or an ammikkal . Spices are added and ground, usually in a particular order; the wet paste thus made is sauteed in vegetable oil, usually gingelly (sesame) or groundnut (peanut) oil. Electric blenders or food processors can be used as labor-saving alternatives to stone grinding.

Let’s explore two new mouth-watering recipes of Chutneys which one can make easily at home!
- Garlic Chutney:
This is a fiery-spicy chutney made from garlic cloves and red chilies. It is a taste-enhancing must-have accompaniment for South Indian dishes like Dosa, Idli, etc. In this customized Indian Garlic Chutney recipe, garlic, soaked red chillies and coconut are first sautéed in oil, and then crushed with tamarind pulp to make delicious Chutney having a complex hot, sour and spicy taste altogether.
- Ingredients:
1) 8 chopped garlic cloves (skin removed).
2) 2 whole dry red chillies, seeded and broken into pieces.
3) ½ cup grated fresh coconut.
4) 1 teaspoon tamarind pulp.
5) ¼ cup water.
6) 2 teaspoons oil.
7) Salt according to taste.
- Directions:
1) Heat 1 teaspoon oil in a pan. When the oil is hot enough, sauté the chopped garlic over a low flame for a minute and then transfer to a plate.
2) Heat the remaining 1 teaspoon oil in the same pan and sauté the dry red chillies over a low flame for 20-30 seconds. Again, transfer them to the same plate.
3) Let the sautéed garlic and dry red chillies cool for about 3-4 minutes. Transfer the garlic and the dry red chillies to the chutney jar of a grinder or food processor. Grind them until a medium coarse paste is formed.
4) Add the grated coconut, the tamarind pulp, ¼ cup water and salt (according to taste) to the jar.
5) Grind them till a medium coarse paste is formed. Tasty South Indian Garlic Chutney to be enjoyed along with Dosa and Idli is ready to be served!
- Tips:
1) You can also use 2 teaspoons of the red chilli powder in place of the usual dried red chillies.
2) Dry Kashmiri red chillies are specially added to get that nice red color and also to make a less spicy Chutney when compared to other varieties of chillies as such.
3) Replace the tamarind pulp with 1 teaspoon of lemon juice for a slight variation in the overall taste of the Garlic Chutney.
- Preparation Time: 5 minutes.
- Cooking Time: 5 minutes.
- Servings: 6 (½ cup).
- Pudina Chutney:
Pudina (Mint) is an herb known for its medicinal benefits for indigestion, acidity, headache, dental and skin diseases. It is an integral part of Indian cuisine as well. This Pudina Chutney recipe makes for an extremely flavorsome and tempting Chutney prepared right from fresh mint and coriander leaves. However, its main taste comes from the tamarind paste which is added to give a nice tang to its spiciness. The whole texture of the Chutney is derived from the fresh coconut.
- Ingredients:
1) ¼ cup fresh Pudina (mint) leaves.
2) 1 cup chopped coriander leaves.
3) ½ cup grated fresh coconut.
4) 2 chopped green chillies.
5) ½ inch piece ginger, chopped.
6) 2 teaspoons tamarind pulp or lemon juice.
7) 1 teaspoon sugar (optional).
8) Salt according to taste.
9) ½ cup water.
- Note:
This recipe requires tamarind pulp as an ingredient. You can easily find ready-made tamarind pulp to be bought in the market. If the tamarind pulp is not available, then you can also prepare it at home by simply following the directions which are given below-

1) Soak the tamarind in hot water for roughly 1 hour.
2) Remove the seeds of the tamarind.
3) Strain the whole mixture to prepare fresh and homemade tamarind pulp.
- Directions:
1) Clean the mint leaves and the coriander leaves well by running them under fresh tap water.
2) Grind the fresh coconut, green chillies, ginger, sugar and salt together in the chutney jar of a mixer or a food processor until a very smooth paste is formed.
3) Add the mint leaves, the coriander leaves, the tamarind pulp (or the lemon juice) and ½ cup water. Grind again until a very smooth consistency of chutney is arrived at.
4) Fresh Pudina Chutney is ready to be served along with your favorite condiments!
- Tips:
1) Replace the tamarind pulp with an alternative of lime juice for an even more delicious tang of the Pudina Chutney.
2) Store it in an airtight container in refrigerator for up to 3-4 days. You can then use as and when it is required.
3) You can always add more water and adjust the spices according to your own tastes so as to make the Pudina Chutney more diluted and thin, or of a concentrated and strong flavor.
- Preparation Time: 10 minutes.
- Servings: 8 (1 cup chutney).
So there you are – two delicious Chutneys which you can easily make at home by following some simple instructions. These are very good from the health point of view. They also acts as excellent taste enhancers.

Keep watching this space for more delicious recipes!
September 14, 2014
Chutneys are Yummy! Part 1
Often while having food, you find that the dish lacks a certain punch. A flavor so to speak. You wonder how to solve this problem. Well, worry no longer. There is a solution at hand which will leave your taste buds tingling in the process. What can that be you ask? One word we say in reply. Chutneys!

Chutney (also translated as chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). Chutneys may be either wet or dry, and can have a coarse or fine texture. There are various types of chutneys.

The name “chutney” covers a wide variety of foodstuffs. The common element which makes them all “chutneys” is that they are added to meals to add flavor; the best English “translation” of “chutney” is “relish”. As such, they can be, and are, eaten with a wide variety of foods.

The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. The first chutneys in India would have been sticky fruit based preserves. Sugar, although available in India, was not widely cultivated and honey would have been used to sweeten dishes, this leading to the chutneys being used as more of a dipping sauce rather than a condiment. It is written differently in several North Indian and South Indian languages.

Let’s have a look at some popular Indian chutney recipes!
- Peanut Chutney:
Peanut Chutney, a versatile and easy-to-make spicy chutney, is a must-have accompaniment in South Indian cuisine. It can be of two types, wet and dry. This recipe is for making wet peanut chutney for Dosa and Idli, and it can be used either as spread or as an accompaniment.
- Ingredients:
1) 1/2 cup roasted peanuts, skin removed.
2) 3 garlic cloves.
3) 1/4 teaspoon tamarind paste.
4) 4 dry red chillis.
5) 1/2 teaspoon mustard seeds.
6) 4-5 curry leaves.
7) 2 teaspoons oil.
8) 1/2 cup water.
9) Salt to taste.
- Directions:
1) Put the roasted peanuts, garlic, 3 dry red chillis, tamarind paste and salt in the chutney jar of the grinder.
2) Grind them together till a medium coarse powder.
3) Add 1/2 cup water to the mixture, and grind again until a smooth paste is formed. Transfer the paste to a serving bowl, and proceed to prepare tempering.
4) Heat oil in a small pan. Break 1 dry red chilli into two pieces. Add the mustard seeds. When they start to crackle, add curry leaves and the remaining 1 dry red chilli. Sauté for 10 seconds and turn off the flame.
5) Pour the tempering over the prepared chutney paste. Peanut chutney is now ready to be served along with steamed Idli and Dosa!
- Tips:
1) If roasted peanuts are not available, then you can dry roast them over low flame in a heavy based pan for 7-8 minutes. Let them cool for 3-4 minutes and remove the skin.
2) Increase or decrease the amount of red chillis to make more or less spicy respectively.
3) You can avoid topping it up with mustard seeds tempering if you are going use it only for making Dosa.
- Preparation Time: 10 minutes.
- Cooking Time: 2 minutes.
- Servings: 2.
- Coconut Chutney:
Making South Indian Coconut Chutney for Dosa and Idli is very simple. Just blend fresh coconut with chillis, curd and ginger, and mix tempered mustard seeds. However, the real taste differentiators in this recipe are roasted chana dal, tamarind paste, cumin seeds and curry leaves. Follow this recipe and discover how good the chutney tastes. But yes, don’t blame us if you get addicted to it!
- Ingredients:
1) 1 cup roughly chopped fresh coconut.
2) 1 teaspoon grated ginger.
3) 2 green chillis, chopped.
4) 1 tablespoon roasted chana dal.
5) 1 tablespoon curd.
6) 1 teaspoon lemon juice or tamarind paste.
7) 1/2 cup water.
8) Salt to taste.
- For Tempering:
1) 1/2 teaspoon cumin seeds.
2) 1/4 teaspoon mustard seeds.
3) 4-5 curry leaves.
4) 1 dry red chilli.
5) 1 teaspoon oil.
- Directions:
1) Take chopped coconut in a small chutney jar of the food processor or grinder.
2) Grind it to make a medium coarse paste and transfer on to a plate.
3) Add green chillis, roasted chana dal and ginger to the same chutney jar.
4) Grind mixture to a smooth powder.
5) Add crushed coconut, curd, lemon juice, salt and 1/2 cup water.
6) Grind them to make a medium coarse paste. If required, add more water to get the desired consistency of chutney and grind again. Transfer to a bowl.
7) Heat oil in a small tempering pan. Add mustard seeds. When the seeds begin to crackle, add cumin seeds, dry red chilli and curry leaves and sauté for 10 seconds.
8) Take the pan away from flame and immediately pour tempering over the prepared coconut paste. Mix well. Delicious Coconut Chutney for Idli and Dosa is now ready to serve!
- Tips:
1) Adjust quantity of water accordingly to make it thick or diluted.
2) Avoid the addition of green chillis while making coconut paste, and avoid dry red chillis in tempering while making white Coconut Chutney.
3) Consume fresh chutney immediately or refrigerate it, and use it for up to 3 days.
- Preparation Time: 10 minutes.
- Cooking Time: 2 minutes.
- •Servings: 6.
Watch this space for recipes of more mouth-watering chutney recipes. Coming soon!
September 14, 2014
Sankalp: The Home of Delicious South Indian Cuisines

Today we have so many South Indian food serving restaurants in different parts of the country, but none is more popular than Sankalp. The success story of this Indian restaurant is really incredible. The style and broad range of dishes present in the menu of this restaurant is nonpareil. One of the main reasons of their popularity is the presence of the innovative food items in their menu. The experts call this restaurant chain as the perfect combination of the western and the south culture. This first restaurant of this amazing Indian restaurant chain was opened in Ahmedabad, Gujarat in the year 1981 under the reigns of the veteran businessman Mr. Kailash Goenka. He had a dream to spread the delicious South Indian cuisine to every corner of the country and after about 33 years since its first flagship restaurant was opened one can proudly say that Sankalp is one of the India’s best restaurants. They have the vision not to compromise on the quality, service and the hygiene while continuing to satisfy the customers with delicious foods.

Currently there are more than 110 restaurants under this group spread over each and every corner of the country. Its popularity can be determined by the fact that this group has also opened its franchise in other countries such as Australia, United States of America, United Kingdom, Canada and United Arab Emirates. They further have plans for their expansion. Under the flags of the Sankalp Group other than the Sankalp restaurant which offers the south Indian cuisines, they also have Saffron restaurant which offers North Indian food items prepared in the Gujarati style. The foods served in the Saffron restaurant are simply amazing as they have a completely different taste and are very much innovative. Moreover, the Sam’s Pizza outlet which specializes in offering delicious salads, pizzas, breads and soups is also the part of this Sankalp group. With the Sam’s Pizza this group has tried to enter into the world of western food culture and here too they have managed to build a satisfied customer base. The latest initiative of this group is Sankalp Xpress, a fast food restaurant which specializes in Indian-Western fusion foods.

The immense success of Sankalp south Indian food serving restaurant chain is only because of their commitment, dedications and the high quality of food which is served here. They believe that the satisfaction of the customer is the top notch priority. One can be sure of experiencing a wonderful dining experience once they enter into the premises of Sankalp restaurant and this has helped them to build very strong consumer bases who visit this restaurant regularly. Sankalp is among the few Indian restaurants who have managed to inculcate the much desired loyalty among the food lovers. A person always returns satisfied with the food and the service provided in this restaurant. One of the best times for visiting the Sankalp restaurant is during various South Indian food festivals which are celebrated here.

The USP of this restaurant is the ambience and the service provided to the customer. You will feel as if you have entered into the South Indian states and will be treated royally according to their cultures and traditions. The foods will be served to you in a royal manner and you will surely be delighted with the experience. The culinary preparation of this restaurant is truly authentic. Some of the most famous dishes of this restaurant are Kura Mura Dosa, Rava Dosa, Idli, Telangana Dosa, Kaikari Biryani, Three Barrel Dosa, Iddiaappam, Cheese Uttampam, Spring Dosa and many more. All these food items are delicious and exquisite. You will surely have craving for them in future.The interior of the Sankalp restaurants is well designed which gives you the perfect ambience. Further, the waiters are well dressed and are always ready to help you in selecting the best dish as per your choice. The service in each of the Sankalp restaurant is top notch and impeccable. It makes you visit this place again. This makes Sankalp a top rated place for the south Indian food and so each time people are craving for such food items, Sankalp is the first name which pops up in their mind.

The chutneys and Sāmbhar prepared in the Sankalp restaurant have amazing taste. They are prepared with so much perfection that people love them. If you are not much of a fan of the South Indians cuisines, then you must pay a visit to this restaurant and I assure you that the tempting foods served here will surely change your opinion. For a family outing, Sankalp is the best place to visit. The Sankalp restaurant got its name registered in the Guinness Book of World Records twice for preparing the world longest Dosa. I guess this is enough for you to get impressed by the dedication of this restaurant towards the South Indian food. Once you finish your meal, you will be served with Meetha pan which surely makes your visit even more pleasing and rewarding.

July 30, 2014
Delicious Food Culture of India

India has one of the most colorful and aromatic cuisines in the world. Varieties of Indian food is countless. The Traditional Indian food is widely appreciated for its fabulous use of spices and herbs. Indian cuisine is famous for its large assortment of dishes. The cooking style varies from state to state and region to region. Indian food has many crown jewels which are hidden in many homes in Indian villages and towns. The entire country is suffused with scent of spicy curries coming from local restaurants and street stalls. A typical Indian meal consists of salty, creamy, sweet, spicy, hot and pungent flavors. Many regional specialties are enjoyed throughout India, and worldwide.

RAJASTHANI FOOD-

Rajasthani cuisine is an array of colorful, spicy and unique dishes. It offers a fabulous variety of mouthwatering dishes. The food style of this fabulous desert state of India is affected by the natural indigenously and topography available ingredients.

Dal Baati churma- Dal Baati Churma is Rajasthan’s most favored and famous meal. It is a Rajasthani dish which has three servings termed as dal, Baati (baked wheat balls), and churma (sweet cereal powder). Baati is served with dal and churma. Ghee is applied on Baati to make it more delicious.

Gatte Ki sabji- It is known as a spicy dish in Rajasthani Thali. It consists of the rolls of besan poured into the gravy of sabji and then cooked with pouring spices into the same.

Bajre Ki Khichdi- Khichdi is easy to digest and is healthy Indian food prepared from rice and lentils. Vegetables such as potato, cauliflower and green peas are commonly added.

Jodhpur Mawa Kachori- Mawa Kachori is a sweet made of mawa stuffed in kachori. It is a very prestigious and special dish originated from Jodhpur, Rajasthan.

Ghewar- Ghewar is a delicious Rajasthani sweet which consists of rounded cakes of wheat flour in which sugar syrup is poured. Paneer ghewar is garnished with paneer and is highly demanded for their tasty flavor.

Besan Ki Chakki- It is a traditional Rajasthani sweet made of Gram flour. Gram flour is a major ingredients here which is used to make some of the delicacies like gatte ki sabji, khatta, pakodi etc.

GUJARATI FOOD-

The traditional Gujarati food is primarily vegetarian contains a high nutritional value. Gujarati cuisine has so much to offer and each and every dish has an absolutely different cooking style. It is mostly served on silver platters along with rice and wheat breads.

The most popular form of meal of Gujarat, a typical Gujarati thali or meal consists of dal, roti, rice and Shaak which is cooked vegetables, with accompaniments of pickles and roasted papads. Popular beverages consists of buttermilk and tea. Sweet dishes of Gujarat contains laddoos and mango.

Handvo- It is a traditional Gujarati savoury cake. It is a nutritious meal in its own right when served with chutney and buttermilk. It is crispy from outside but soft from inside.

Khaman Dhokla- Khaman Dhokla is a very famous food savored by Indians around the world. It is traditionally made from Bengal gram lentil. It is very fluffy, soft and spongy in texture. It is perfect as a snack for any time of the day.

Mohanthal- It is a traditional sweet of Gujarat. It tastes a bit like fudge and is one of the most popular and traditional dishes served at Gujarati weddings.

SOUTH INDIAN FOOD-

South Indian cuisine is based on rice. Rice is combined with lentils to make wonderful dosas, vadas, idlis and uttapams. They are combined with sambhar, rasam and curried vegetable etc to give them a delicious flavor. South Indian food is also famous for its mixture of coconut, a wide variety of fishes and root tubers. Kerala is another state of South India. In this state, the food of localites is fish accompanied with rice of usually large size grains. Kerala cuisine also has a variety of chutneys and pickles, and crunchy pappadums, banana chips etc. In Andhra Pradesh, the food prepared is believed to be quite spicy and hot in nature. Some of the most famous eatables of this state are kurmas, yummy grilled kebabs and the delicious Biryani.

PUNJABI FOOD-

Punjab is known for its spicy, delicious and butter laden food throughout the world.

Sarson Da Saag and Makki Di Roti- It is the traditional winter dish of Punjab. It is highly nutritious as it contains mustard leaves which are great source of iron and protein. It is served with lots of butter ad ghee.

Lassi- It is the favorite drink of Punjabis. It is made from beaten curd and milk. It is mostly served there in steel glasses.

Rajma Chawal- It is one of the main course dishes of Punjab. It is served with steaming hot boiled rice known as chawal. It is a wholesome meal because it is rich in carbohydrates, iron and as well as in protein.

Butter Chicken- Punjab is famous for its spicy and best chicken dishes whether it is tandoori or curry chicken. It is high in calories but a mouthwatering creamy dish as it contains butter. It is served with butter naan.

July 1, 2014