green chutney

Fed up with that regular coconut chutney….

Try some really tangy mouth watering chutneys for breakfast………

Let Ur day begin with a tasty treat!!!

This chutney looks wonderful & tastes awesome. One of my personal favorite & it goes well with Idly, Dosa, Uthappam, Paniyaram etc.

Ingredients:-

•        Coriander leaves - 1 cup (u can take as much u like)
•       Coconut  - just a teaspoon full (this one is optional)
•       Green chilies – 3 or 4
•        Shallots – 2 nos.
•        lemon juice – 1 tbsp full (lemon juice  retains that superb green colour)
•        Salt – add as u prefer.

Method:-

•      Take a chutney grinding jar and put all the ingredients except lemon juice in it.
•      Grind it coarsely.
•       Add lemon juice over the chutney and mix well.
•      Serve with Dosa, Idly, Uthappam, Paniyaram etc.

 

masala paniyaram

masala paniyaram – crisp & soft spiced dumplings made from leftover idli batter

Ingredients

• 2 cups idli batter
• 1 medium size onion, finely chopped or minced
• 1 or 2 green chilies, finely chopped
• ½ inch ginger, finely chopped or grated
• a pinch of asafoetida (optional)
• ½ tsp crushed black pepper (optional)
• ¼ tsp red chili powder
• 2 tbsp chopped curry leaves
• ½ cup grated coconut
• salt if required

Instructions

1. mix all the ingredients in the idli batter.
2. add salt if the idli batter does not have salt previously added to it.
3. stir well.
4. heat the paniyaram chatti.
5. add a few drops of oil.
6. pour spoonful of the batter ¾ of the paniyaram mould.
7. allow the batter to cook for 2-3 minutes on a low or medium flame.
8. turn each paniyaram with the help of a wooden skewer or spoon.
9. now allow the other side to get cooked and crisp.
10. turn once or twice for uniform cooking.
11. remove and keep in a casserole so that they stay warm.
12. these masala paniyaram are also good as tiffin box snack or picnic snack.
13. serve masala paniyaram with coconut chutney or sambar.