Maharashtrian Garlic Chutney

 

            This hot and spicy 'Garlic Chutney' in the Maharashtrian style is a must have with Vada Pav. They compliment each other very well, without which, it simply tastes insipid. It is sprinkled between the pav halves along with the vada, green chutney and tamarind sweet chutney. 

          This yummy dry chutney can be prepared  in large quantities and stored in airtight containers in the refrigerator for a couple of days. I sometimes use it to garnish my curries, dal or simply have it with hot steamed rice and ghee. It simply tastes divine. So check out the step by step pictorial recipe to prepare it. 

• 2-3 tbsp. garlic, chopped 
• 1 tsp. oil
• 2 tbsp. fresh grated coconut 
• 1 tbsp. sesame seeds
• 2 tbsp. roasted peanuts
• 1-2 tbsp. Kashmiri red chili powder 
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• salt to taste
• 1 tsp. dry mango powder

          Dry roast the sesame seeds and fresh coconut separately for a minute. Keep aside to cool.

  

          Heat 1 tsp. oil and sauté the chopped garlic till light brown. Keep aside to cool. Now grind the fried garlic, dry roasted coconut, roasted peanuts and dry roasted sesame seeds into a coarse powder. 

          Then add red chili powder, salt, cumin powder, coriander powder and amchur powder. Mix everything well and store in an airtight container in the refrigerator for a week to ten days. 

          This chutney is a good accompaniment for vada pav. They can also be used for curries and dal. It tastes divine if had with hot steamed rice and ghee.

                                  Dry roast the sesame seeds 

                                 and fresh coconut separately for a minute. Keep aside to cool.

                          Heat 1 tsp. oil & sauté the garlic till light brown. Keep aside to cool. 

                          Grind the fried garlic, dry roasted coconut, roasted peanuts & dry 

                          roasted sesame seeds .....

                                  into a coarse powder. 

                       Add red chili powder, salt, cumin powder, coriander powder & amchur 

                       powder.

                       Mix well & store in an airtight container in the refrigerator for a week 

                       to ten days. 

                                  This chutney is a good accompaniment for vada pav. 

  They can also be used for curries & dal. It tastes divine if had with hot 

steamed rice and ghee.

Podi Dosa

          Dosa is a very popular South Indian Breakfast that is generally served with coconut chutney and sambar. It is both healthy and nutritious. Serve it in a different style by sprinkling some idli podi over it to enhance the flavour. 

          Here I have used Andhra special Nalla Karam Podi, but you can go in for any homemade idli podi too. This combination works just fine for a bit of a culinary adventure. It can be enjoyed anytime of the day for a light and a satisfying meal. You may also pack as a lunch box meal too. 

• 1 cup raw rice
• 1/2 cup urad dal (split black gram lentil)
• 1/3 cup boiled rice
• 1/4 tsp. fenugreek seeds 
• salt to taste
• nalla karam podi / any idli podi as required
• oil to shallow fry
• coconut chutney and sambar to serve

          Soak the first four ingredients overnight. Then grind to a smooth paste by adding some water. Add salt and mix well. Keep it aside in a warm place overnight to ferment.

          To make the dosa, heat a non-stick tawa / griddle and grease with a little oil. Sprinkle some water and after it sizzles off, wipe dry with a clean cloth / kitchen towel.

          Now pour a ladleful of the batter and spread it in a circular motion. Drizzle some oil over it and around the edges. Cook for a minute on one side.

          Then sprinkle some podi all over the dosa and 1 tsp. of oil. Fry for a minute more and then transfer to a serving plate. 

          Make similar podi dosa with the remaining batter and relish with coconut chutney and sambar.

Podi Dosa - South Indian Breakfast

          Dosa is a very popular South Indian Breakfast that is generally served with coconut chutney and sambar. It is both healthy and nutritious. Serve it in a different style by sprinkling some idli podi over it to enhance the flavour. This combination works just fine for a bit of a culinary adventure. It can be enjoyed anytime of the day for a light and a satisfying meal. So do go ahead and give it a try by checking out the step by step pictorial recipe to prepare it.

• Idli batter as required
• Idli podi as required
• oil to shallow fry
• coconut chutney and sambar to serve

          To make the dosa, heat a non-stick tawa / griddle and grease with a little oil. Sprinkle some water and after it sizzles off, wipe dry with a cloth / kitchen towel.

          Now pour a ladle of the batter and spread it in a circular motion. Drizzle some oil over it and around the edges.

          Sprinkle some podi all over the dosa and fry for 1-2 minutes only on one side. Transfer to a serving plate and relish with coconut chutney and sambar.

               Pour a ladle of the batter & spread in a circular motion. Drizzle some oil 
               over it & around the edges.

                Sprinkle some podi all over the dosa & fry for 1-2 min. only on one side. 

                            Relish with coconut chutney & sambar.

Idli Podi (Gun Powder)

          Podi also known as Gun Powder is an essential accompaniment to any South Indian snack / breakfast recipe. They can easily be made at home with few basic ingredients and can be stored in air tight containers for a longer period. 

          For some variation, try using it as a spread on bread / parathas / chapattis along with some ghee or melted butter. Make it further interesting by sprinkling it on pizza, burger,  hot dog, etc. Choice is yours. 

• 1/4 cup chana dal (Bengal Gram)
• 1/4 cup urad dal (split black gram)
• 1/4 cup tuvar dal (split pigeon pea lentil)
• 1 tsp. coriander seeds
• 2 tbsp. sesame seeds
• 7-8 dry red chilies
• 1 tsp. cumin seeds
• pinch of fenugreek seeds
• 1-2 garlic cloves
• pinch of asafoetida
• salt to taste
• 2 sprig curry leaves

          Dry roast all the above mentioned ingredients (except salt and asafoetida) till you get a nice aroma. Switch off the flame and set aside to cool. 

          Grind along with salt and asafoetida into a fine powder. Store in an air tight container and use as and when necessary along with idli, dosa, uttapam, etc.

Sambar Powder (Gun Powder - South Indian Style)

          
          Sambar Powder is an essential spice mix in any South Indian kitchen. This homemade  powder is anytime better than a store bought one. Instead of preparing in bulk, it is always better to prepare a fresh batch whenever you happen to make sambar. 

          This way the intense flavour can be preserved. The use of coconut is also recommended to enhance the flavour. The ingredients used, varies from one region to the other and from one household to the other. Sambar powder can also be used in various curry preparations as an added flavour.

• 1/2 cup coriander seeds
• 10 dry red chilies, broken
• 1/4 cup chana dal
• 1 tbsp. tuvar dal (yellow pigeon pea lentil)
• 1/2 tsp. cumin seeds
• 1/2 tsp. fenugreek seeds
• 1/4 tsp. asafoetida (hing)
• 1/4 tsp. turmeric powder
• salt to taste
• 1 tsp. oil

          Heat oil in a pan and temper with the asafoetida and turmeric powder.. Then add rest of the ingredients and saute on low flame for a minute or two till you get a nice aroma. Cool and grind into a fine powder. Store in an airtight container.

Curry Leaves Podi (Gun Powder)

          
       
          Curry leaves podi varies from one Indian region to the other. This aromatic gun powder can be easily made at home and is served with dosa, idli, upma and also with rice. However, do not forget to add some ghee to it. For a more healthier version, olive oil can be added. 

          It can also be prepared and stored away for later use. To make your meals more interesting, use it as a spread on bread or chapati along with some ghee or butter a la Indian style. It can also be spread on pizza's, hot dogs or burgers.

• 2 cups curry leaves, sun dried or pan roasted
• 3 tbsp.  chana dal (bengal gram)
• 3 tbsp. urad dal (split black gram)
• 2 tbsp. whole coriander seeds
• 8 whole red chillies or to taste
• 1/2 tsp. amchur
• 1 garlic clove (opt)
• salt to taste
• 1/4 tsp. methi seeds (fenugreek seeds)
• 1/4 tsp.  asafoetida (hing)

          Dry roast the urad dal, chana dal, coriander seeds, garlic, methi and red chilies. When cool, grind along with curry leaves.  Then mix with amchur, salt and hing.

          Your curry leaves podi is ready. Store in an airtight container and serve along with some ghee or oil with dosa or idli.