I was extremly glad when Suchitra asked me to write a guest post for her blog Su’s healthy living. As the mango season is coming to an end, I prepared a dish with the same. Ripe mango gojju, is easy to make and decadent dish.(more…)
Khakhra is a crispy savoury snack from Gujarati cuisine. Methi Khakhra is tasty and aromatic.
I love Gujarati food. The snacks that they make are varied and yummy. Khakhra, fafda, dhokla and kachori are some of their popular ones. Khakhra are made of various kinds. They can be used as a snack or for breakfast.They can be stored for a long time and ideal to carry during travelling.
The affair with khakhra started long back at home. Children loved these when they were young and I always had a stack of these in my pantry. Methi ,Jeera, Masala, Garlic, so many varieties were available in the bakery.
As we planned to make Gujarati dishes, I thought of trying my hand at Khakhra. Yes, they did turn out good and glad that I ventured into this one. Presenting to you all Gujarati’s popular snack Methi Khakhra today.
methi khakra
Methi Khakhra
Recipe Type: Snacks
Cuisine: Gujarati
Author: Jayashree @ evergreendishes
Prep time:
Cook time:
Total time:
Serves: 8
Crispy and spicy, these snacks can be binged anytime.
Ingredients
Wheat flour 1cup
gram flour 1tsp
kasuri methi 2tsp
chilli powder 1/2 tsp
amchur powder 1/2 tsp
turmeric powder 1/4tsp
asafoetida 1/4tsp
salt to taste
oil 1 tsp +extra
water for kneading
Instructions
To make the dough:
Take a bowl and add the wheat flour.
Add all the dry ingredients. Mix well.
Put one teaspoon of oil and mix in the flour.
Add little water and knead to a firm dough.
Keep it aside for ten minutes.
To make the khakhras:
Take a small ball of the dough and roll it into a thin circle.
Heat a skillet.
Put the rolled disc on the skillet, leave it for a few seconds, until the air pockets are visible, then flip it over.
Apply some oil and press it on the edges with a potato masher. let cook on a low flame.
Flip over and drizzle some oil. Dark spots should be visible and it should turn out crisp.
Remove and keep aside
Notes
You can do various varieties here. Palak Khakhra, garlic Khakhra, Coriander Khakhra, Jeera Khakhra and Punjabi Khakhra are the popular ones.
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dry ingredients
Put the dry ingredients in a bowl and mix them thoroughly. Wheat flour, gram flour, amchur powder, kasuri methi, chilli powder, turmeric powder and asafoetida
kneading the dough
Add a teaspoon of oil and mix it. Put little water and knead to a dough.
dough
Dough is ready. The dough should be firm. Keep it aside for ten minutes.
dough balls
Make small balls of the dough.
dough rolled into circle
Take a ball and roll it into a thin circle. Khakras should be made as thin as possible.
roast on a skillet
Heat a skillet, put it on it, when air pockets are seen, flip it over, and then drizzle some oil and press with a potato masher
press it with a potato masher
Press the edges and flip it once or twice. They need to be crisp, not soft.
Take a small ball of the dough and roll it into a thin circle.
Heat a skillet.
Put the rolled disc on the skillet, leave it for a few seconds, until the air pockets are visible, then flip it over.
Apply some oil and press it on the edges with a potato masher. let cook on a low flame.
Flip over and drizzle some oil. Dark spots should be visible and it should turn out crisp.
Remove and keep aside
Notes
You can do various varieties here. Palak Khakhra, garlic Khakhra, Coriander Khakhra, Jeera Khakhra and Punjabi Khakhra are the popular ones.
If you ever make Methi Khakhra recipe, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook. Subscribe to get all updates in your inbox and an e-book for free!
Puffed rice balls , sweet and crunchy are tasty snacks to binge on. Popular doing festive times as offerings to the lord, it hails from the state of Gujarat . (more…)
Summer being the dessert season, I find myself putting forth something or the other in the freezer. This banana ice cream is really an awesome one and today I have made with cocoa , Choco banana icecream. (more…)
I love making desserts , they are so yummy isn’t it? With mangoes, its been a bonanza for me. I recently made a healthy one, it’s low in calories and was delicious too – Mango parfait for the weight watchers or the calorie conscious.(more…)
instant raw mango pickle | easy recipes | vegan recipes | summer special recipes
Instant Raw Mango Pickle is a simple yet tasty accompaniment. With raw mangoes available, I often make it.
The best thing about summer is the availability of seasonal fruits as mangoes, watermelon and grapes. I love these fruits, especially mango. It’s also the time when I try my new recipes with these. Here is another version of mango pickle. This instant raw mango pickle is popular in South India. It is not only tasty but can be made quickly with a few ingredients. Use it with curds rice for that gratifying sense of satisfaction.
Among all the pickles, mango pickle is most popular. Instant variety are a hit as they can be prepared easily and stored in refrigerator for a couple of days.
instant raw mango pickle
Instant raw mango pickle
Recipe Type: Pickles
Cuisine: south india
Author: Jayashree
Prep time:
Total time:
Serves: 4
An easy to make pickle served at all functions in South India
Ingredients
2 Raw mango
1 teaspoon chilly powder
1/4 teaspoon turmeric powder
1 teaspoon pickle mix
1 teaspoon salt (adjust accordingly)
1 tablespoon oil
1/4 teaspoon mustard seeds
1/4 teaspoon asafoetida
Instructions
wash and cut the mango into small pieces.
Add salt, turmeric powder, chilli powder and pickle mix.
Make seasoning by heating oil. Add mustard seeds, as it crackles add asafoetida.
Pour it over the pickle and mix.
Instant raw mango pickle is ready to serve.
Notes
Adjust salt and chilly powder according to the taste. Consume within two or three days.
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raw mangoes
Raw mango, wash and wipe it dry.
mango pieces
Raw mango is cut into small pieces. It should be firm and sour to make pickles.
pickle mix
The pickle mix powder can be made and kept in a small air tight bottle. Dry roast two table spoons of mustard seeds and one table spoon of methi seeds seperately. When cool, grind them to a powder and store .
dry powders
Turmeric powder, chilli powder, salt and pickle mix
all spices sprinkled
all the spice powders are sprinkled.
mango pickle with seasoning
Make the seasoning and put it over it.
instant raw mango pickle
Instant Raw Mango Pickle is ready.
Drooling !
The other variety of pickle is here. Click the link below
An old post just got updated with a better final picture. Sending this to the Fooodies_Redoing Old Post 103. Here, I have added a few better pictures, the recipe remains the same.
Pickles add taste and zing to the food that we eat. These are loved and consumed by all. Pickles are usually made during summer and stored in earthen jars to consume for the whole year. Thus, as Wikipedia says, pickling is a process of preserving or expanding the life span of food by either anaerobic fermentation in brine or immersion in vinegar. But, there are versions of instant pickles too which stay good for a couple of days. Here is one such kind, “Instant Mango Pickle”. (more…)
Roasted gram dry chutney or podi is one of the essentials in any kitchen. It pairs well with chapati, idli, dosa or even upma.
House becomes a home, she bonds the family with her love and care, she is the strength of all members of the family. Her name is Mom. Mother plays an important role in all our lives. From cooking tasty dishes to looking after the house,and managing all the accounts, she is instrumental in moulding us also into good indivduals.
Mother’s are good at many tasks. Regarding cooking,they make tasty dishes in a jiffy. Moreover, they are good at creating many different kind of pickles, papads, dry powders and masalas. These all involve a lot of work which they would do without any hesitation. Thus, the work and sacrifice of our elders is not to be taken for granted. On this day, I attribute my cooking skills to my mom who is a talented person.
Today,on this Mother’s Day, I thought of presenting the traditional roasted gram dry chutney. This is one of the earliest recipes I remember being prepared by my mother. It is found even today in her kitchen.
Roasted gram is also known as split dahlia. It is called as putani in kannada and this dry powder is known as putani chutney pudi.
Chutney podi is a life saviour many times. It can be used in various ways. Use it with idli or dosa when you are bored to make chutney or the power supply is interrupted. It tastes good with ghee and hot rice. It is also used as an accompaniment with curd rice. I remember during my childhood days, my mother used to keep chapati rolls smeared with ghee and roasted gram powder along with some pickle in the snack box and it was yum. Nostalgic.
Wishing all mothers out there a very Happy Mother’s Day !
About the event:
Sending this to Foodies Redoing Old Post _33, a fortnightly event. We are a group of bloggers who work on an old post with new pictures and content as needed. I have changed the pictures with a little editing of the text.
Over to the podi recipe:
roasted gram dry chutney
Roasted gram dry chutney
Recipe Type: Dry chutneys
Cuisine: South Indian
Author: Jayashree
Prep time:
Total time:
Serves: 300grams
A dry powder which can be paired with chutney for idli and dosa, a handy substitute to have at home
Ingredients
1/4 kilogram roasted gram
1 copra desiccated coconut
a few curry leaves
3 teaspoon chilli powder
1 teaspoon oil
1/4 teaspoon asafoetida
salt to taste
Instructions
Take the desiccated coconut and roast it on a low flame along with curry leaves. Keep it aside.
Put the oil and heat it. Add asafoetida and chilly powder, stir and turn off.
Grind all the ingredients together.
Roasted gram dry chutney is ready.
Store in an air tight container.
Notes
The shelf life changes according to the climatic condition of the place. My dry powders stay good for three months.[br]Feel free to increase or decrease the chilly powder, according to the taste.
Roasted gram dry chutney
5 from 5 votes
Roasted gram dry chutney or podi is one of the essentials in an Indian kitchen. It pairs well with many dishes as chapati, dosa and even upma.
Take the dessicated coconut and roast it on a low flame along with curry leaves. Keep it aside.
Put the oil and heat it. Add asafoetida and chilly powder, stir and turn off.
Grind all the ingredients together.
Roasted gram dry chutney is ready.
Store in an air tight container.
Notes
The shelf life changes according to the climatic condition of the place. My dry powders stay good for three months.
Feel free to increase or decrease the chilly powder, according to the taste.
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roasted gram dry chutney If you have liked this post, do share it with your family and friends. If you ever make this, take a picture and share it by tagging @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. Subscribe to get a book of handy hints for free !
Red coconut chutney makes a good accompaniment with hot steamed rice topped with a dollop of ghee. It pairs well with idli and dosa too. This chutney is often made in South Canara region.
Today, I am presenting to you a tasty chutney which is ideal accompaniment with rice. This is also from mangalore cuisine. This, coconut chutney using dry red chilly is simply divine, one of the simple pleasures of life I can say. Use it with steaming hot rice with a dollop of ghee, rasam and papads for a satisfying meal.
Here, coconut is roasted and then used, thus it stays good for sometime. The best part of red coconut chutney recipe is you can use slightly odd smelling coconuts, which tend to remain in the refrigerator for some time. I think many women can relate to this fact. During the festive days, we offer coconut and they get accomodated.
Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
Add a little oil and roast the dry chillies. Put them beside the methi seeds.
In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.
Grind all these ingredients together along with a little jaggery, tamarind pulp and salt.
Remove the chutney and put it in a bowl.
Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.
Notes
This chutney can also be used with chapati, idli or dosa.
Coconut oil may be used for the authentic taste.
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Evergreendishesdev
Coconut chutney with dry red chilly
A tasty accompaniment with hot steamed rice and a dollop of ghee.
Take a pan and roast the methi seeds till light brown in colour. Put it aside on a plate.
Add a little oil and roast the dry chillies. Put them beside the methi seeds.
In the same pan put the coconut gratings . You can add a few curry leaves, it gives a good aroma. Roast it on a low flame for sometime. You need to keep stirring with a long handle, otherwise it will get burnt. Let cool.
Grind all these ingredients together along with a little jaggery, tamarind pulp and salt.
Remove the chutney and put it in a bowl.
Make seasoning in a small pan. Take oil and heat it, add mustard seeds, as they crackle add asafoetida and turmeric powder. Add to the chutney and mix well. Serve with rice.
Notes
This chutney can also be used with chapati, idli or dosa.
About the event :
This is one of the first posts I wrote. Today, on 10/9/23 I have changed the pictures and also added the pin it image. Sending this to the fortnightly event, Foodies Redoing Old Post _109. The next time you have excess coconut at home, do not forget to try this one.
If you ever make kempu chutney or any of my other dishes, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected. Subscribe to get all updates and an e-book for free. Check out my e-books on Amazon. Happy Cooking !
Curd based dishes are ideal for summer. Here is one such dish, Cucumber raita, prepared often in the Mangalorean homes. It serves as a good accompaniment with rice. It is popularly known as southekaye masooru saseeve, (more…)
