October 31, 2019

Phalli Chutney / Groundnut chutney - Vegan

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Chutneys are a quint essential accompaniment for the breakfast in every Indian Household.  The chutney or dips are made using various ingredients and each one is flavorful and unique in it's own way .
Today I have tried to make a Chutney using groundnuts also called as Phalli Pachadi in telugu.

This month in our FB group shhhhh cooking secretly challenge  we are travelling across the state of Telangana and I was given Ginger and Red Chilli powder as secret ingredients by my partner  Sasmita who blogs at First Timer Cook  .

Those of you who know me , will definitely know my love for peanuts and this chutney had to find its place in my blog soon and this was the best opportunity to prepare ,devour and blog.

I am also linking this to the MLLA #132 event being hosted by my cousin Kalyani of Sizzling Tastebuds .

Preparation Time : 10 mins
Cooking Time : 10 mins
Serves : 3 to 4
Complexity  : Simple

1 cup peanuts
2 -3 medium sized tomatoes
2 green chilies
Small piece of ginger
Few curry leaves
1 tsp red chilli powder
1/2 tsp haldi powder
1 tsp mustard seeds
Asafoetida/hing as needed
2 tsp  oil
Salt as required
Fresh corriander

Dry roast the peanuts or m/w for 1 min and allow it cool .  Rub and deskin the roasted peanuts . Alternatively you can also roast pre deskinned groundnut too .

In a pan , heat a tsp of oil and fry the green chillies , ginger and curry leaves.

Saute the tomatoes with some salt , fresh coriander, haldi and asafoetida and cook until the tomatoes turn mushy . Allow it to cool.

In a blender , add the roasted peanuts , sauteed tomatoes, red chilli powder, some salt of needed and blend it into a fine paste like chutney .

Prepare a tempering of mustard seeds and pour it over the chutney. Enjoy with any  breakfast item like idli, dosa , oothappam , chapati etc or can also be mixed with hot rice and ghee .

Linking to MLLA #132  hosted by Sizzling Tastebuds 

October 30, 2019

Chataka Chole -Vegan

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Chataka Chole- isn't this name very fascinating?  I too was intrigued by this  name on the menu when we dined out last  weekend at a restaurant.  We immediately ordered it and wow..it was an explosion of flavors in our mouth . The chole was served with piping hot butter slathered Amritsari Kulcha and needless to say it was a match made in heaven.  I have tried to replicate it and was successful to a very great extent. Do try out this recipe dear friends and I am sure it is going to be a super hit with your family and circle of friends too .
I paired it with hot fulkas and simple vegetable pulao for dinner last night .

Preparation time - 5 mins
Soaking time - 8-10 hrs
Cooking time- 45 mins
Serves - 3 to 4 people

200 gms Kabuli channa /chickpeas/garbanzo beans
2 green chillies
1 tsp finely chopped ginger
2 tea bags or 2 tsp tea leaves tied in a muslin cloth
2-3 cloves
1 bay leaf
2 cardamom
Salt as needed
2 tablespoon oil
2 tsp red chilli powder
1 tsp haldi
1 tsp garam masala powder
2 tsp Chole masala
1/2 tsp anchor powder or chat masala

Soak the chick peas in sufficient water for over 8 to 10 hrs. 

Drain the water and rinse once again and pressure cook the Chole with the tea bag , cloves, cardamom, bay leaf and some salt until it is cooked soft and slightly mushy .let the pressure release ,open the lid and slightly mash it with a masher or a spoon.

Heat oil in a pan and fry the green chillies , ginger , turn off the stove and add all the spice powders (haldi , chilli powder , garam masala and Chole masala ) to the hot oil .

Pour this hot oil mixture over the cooked Chole, add 1 cup water, salt if needed and the amchur powder . Mix it well and pressure cook for another 1 whistle on medium flame .

Let it rest until pressure releases . Lastly ganeish with fresh coriander and serve hot .

Linking this post to Kalyani's blog who is hosting  MLLA event 132 . Do visit her blog Sizzling Tastebuds for some exciting and tasty recipes.

October 24, 2019

South Indian Mixture / Madrasi Chiwda

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Mixture is a yummy snack and is loved  in almost all house holds . During Diwali most of the households prepare various varieties of mixture which are their own regional speciality .

You can check the famous Cornflakes Chiwda and Poha Chiwda already posted in my blog which are equally famous and easy preparations during Diwali .

Today we shall see the traditional South Indian special mixture . Slightly tedious and time consuming because of the many steps involved but end of the day it is worth all the time and effort.

I have separate posts with detailed recipe for each of the item  to be added in the mixture.

You can prepare the individual items like Omapudi , Khara Sev/ghatiya , Boondi in a span of 2 or 3 days and then finally assemble the mixture.

Preparation Time : 20 mins
Frying Time  : 40-60 mins
Complexity  - Difficult

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500 gms Besan/gram flour
100 gms Rice flour
150 gms thick poha / aval
100 gms ground nut
50 gms fried gram./chutney dhall/ pottukadalai
Handful of curry leaves
1 tablespoon red chilli powder
1 tsp haldi
Salt as needed
Generous amount of asafoetida/hing


  • Prepare the Omapudi ,  Khara boondhi and Khara sev . Keep them ready.  (Click on the recipe names for detailed recipe) 
  • Fry the thick poha in hot oil and drain it in the colander for oil to drain. 
  • Fry the curry leaves, peanuts and fried gram until crisp .
  • You can also fry cashwenuts or badam and add it too . 

Assembling the Mixture 

  • Crush the Omapudi and Ghatiya into small pieces in a wide mixing bowl or a big container. 
  • Mix the boondi, fried poha , groundnuts , curry leaves and fried gram and toss it well with the crushed omapudi and ghatiya .
  • Add some salt , red chilli powder , asafoetida and toss it well such that all the items get mixed well .
  • Donot use a sharp ladle or spoon to mix, instead shake /toss the container so that everything gets mixed well .
  • Keep the container away from moisture and use only dry spoon for taking it out . 

October 08, 2019

Ellu Saadham | Ellu Ogre | Sesame flavored Rice

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Ellu means Sesame in Tamil and Kannada while it is called as Nuvvulu in Telugu and Til in Hindi /Marathi/Gujarati.

Sesame seeds have a very distinct and nutty flavor and adds a lot of flavor to any dish that makes use of these seeds .

Tamil Nadu cuisines extensively use Gingelly oil or Til oil in the day today cooking while Karnataka , Andhra cuisines use them in their spice powders as flavoring agent. Gujarati cuisine uses Til as tempering and garnish for various delicacies. 

Today we shall see a very traditional recipe ; Ellu Saadham / Ellu Ogre  made in most Tamil and Kannadiga homes mainly as an offering to Lord Balaji .

Saadham means Rice in Tamil so Ellu Saadham literally means Sesame Rice .
Ogre in kannada is flavored rice, so again literally translated,Ellu Ogre also means the same as mentioned above .
A very flavorful spice powder is freshly roasted and ground  and is mixed with pre cooked rice along with a tempering of mustard seeds , curry leaves and fried peanuts.

Without further delay let me get on to the recipe.

Preparation Time - 30 mins
Cooking Time - 45 mins
Serves : 2-3
Complexity: Medium

150 gms rice
2 tablespoon udad dhall
2 tablespoon channa dhall
1 tablespoon  white sesame seeds/til /ellu
3-4 dry red chillies
1 tsp pepper
Pinch of asafoetida
Gingelly oil as needed
Salt to taste
Handful of groundnuts
Few curry leaves
1 tsp mustard seeds


  • Wash the rice well and pressure cook it with enough water such that the rice is separate and fluffy after cooking. 
  • Spread the hot rice on a big plate and pour about 2 tsp gingelly oil over the rice and let is cool .
  • In a dry pan , first dry roast the sesame seeds until it starts popping and gives out a fragrant aroma . Remove it from the kadai and keep aside on a plate for cooling. 
  • Now heat about 1 tsp oil and fry the udad + channa dhall until crisp and golden brown , followed by red chillies and pepper corn.  Add some asafoetida/hing. Let the roasted ingredients cool down .
  • First blend the roasted  lentils and chilli in a mixie jar until it is turned into a fine powder. 
  • Add the roasted sesame and give a quick pulse.Do not run the mixie for a long time as the sesame seeds will give out oil and the entire spice powder will become pasty .
  • In another pan , heat some gingelly oil and fry the peanuts followed by the mustard seeds and curry leaves. 
  • Pour this tempering over the hot rice and spread the freshly ground spice powder and salt on the rice and mix it well with a spoon .
  • Donot use your hands to mix as it will get spoilt in case you plan to use it sometime later in the day or packing for lunch or some picnic.
  • Adjust salt if needed and also add some more spice powder if you need a little more spice .
  • Enjoy it with some chilled curd and some papads or fryums .