Tamarind Chutney / Imli Chutney

Tamarind / Imli Chutney is an essential accompaniment for snacks like Dhokla, Samoosa, or Chats. It is easy to make chutney and can refrigerate up to 1 week.

Ingredients

Tamarind - Lemon size
Jaggery - 100 gms:
Cumin Seeds - 1/2 tsp
Oil - 1 tbsp
Ginger Powder - 1/2 tsp
Asafoetida - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Sugar - 2 tsp
Salt - as required

Preparation Method

Soak the tamarind in 1 cup warm water for 1-2 hours; squeeze the pulp from the tamarind, strain and keep aside.
Dissolve the jaggery in 1/2 cup water, strain, and keep aside.
Heat oil in a pan and splutter cumin seeds.
Add tamarind pulp and jaggery syrup and cook in medium flame for 5-6 mins:.
Add ginger powder, asafoetida, red chilli powder, sugar, and salt; mix well and cook for another 3-4 mins: (till the mixture thickens).
Let the chutney cool down.
Tamarind Chutney / Imli Chutney is ready to serve with snacks or chats.
Tamarind Chutney can refrigerate in an airtight glass container and can be used later as well.

Comments

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast. Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.

Bangalore, India to Dublin, Ireland amidst Covid-19

We, (myself, my husband, and our ten years old daughter), travelled from Bangalore to Dublin through Paris on 13th August 2020, as my husband got an employment offer from Ireland. We all were excited about the relocation but cautious. When our friends and relatives came to know that we travelled during the pandemic, many, who wanted to join their spouse or family abroad, but concerned about travelling with kids, started pinging us asking for the precautionary measures we took and the travel details. This is my humble attempt to write down the preparations for the travel and how we travelled. Preparation As soon as we came to know that we have to travel from Bangalore to Dublin any time in August, we started our planning. We avoided going to any shops for purchase, in order to avoid the interaction with the public so that the risk can be reduced. We purchased all the items which were required for our travel, including shoes, from Amazon. The packets which were arriving were

Achappam / Rose Cookies with Raw Rice

Achappam / Rose Cookies is a traditional Kerala deep fried snacks prepared using dedicated mold. It can be prepared by grinding soaked raw rice or with unroasted rice flour. This time I prepared Achappam / Rose Cookies using raw rice. Ingredients Raw Rice (White Rice) - 1 cup Egg - 1 no: Thick Coconut Milk - 3/4 cup Sugar - 4-5 tbsp Salt - a pinch Sesame Seed - 2 tbsp Oil - as required for deep frying Preparation Method Wash clean and soak the raw rice for 2-3 hours. Drain the water and keep the rice in strainer for 20-30mins: to remove excess water. To the wet grinding jar of add rice, egg and grind by gradually adding the coconut milk. Add coconut milk as required. The batter should be smooth and without any grains and the consistency should be as that of dosa batter. Transfer the batter to a large bowl and add sugar (you can add sugar as per the desired sweetness). Mix well. Add salt and sesame seeds; mix well and keep aside for 30 mins: Heat oil in a deep bottom wide pan. While h

Achu's Recipes

Search This Blog