02 March 2021

Carrot Chutney

an Indian condiment using the root vegetable, CARROT; perfect for dip or spread

Chutney is an integral part of Indian cuisine. It can be savory, sweet, spicy, or sour in taste. Basically, this is used to provide balance to an array of dishes. Chutney is made by using fruits, herbs, vegetables, etc. As compared to another part of the Indian subcontinent, South Indian cuisine has a broad collection of chutney like coconut chutney, peanut chutney, tomato chutney, coconut coriander chutney, tomato coconut chutney, and many more.

Here I have come up with a chutney recipe using the root vegetable, carrot. If you are bored of making carrot halwa, then you must try this chutney using the carrot for a change.

I have added some freshly grated coconut which adds a nice texture to the chutney along with tamarind pulp which gives a sour factor and perfectly balances the sweetness of the carrot.

The spiciness in this chutney is from the whole red chilies. So just adjust the spiciness as desired. This also adds a nice color to the chutney along with the color from carrots.

Dietary note :

✔ Vegetarian

✔ Gluten-free

✔ Easy to make

✔ Vegan

✔ Can be refrigerated

This chutney tastes great with idlis, dosa, vada, or even with paratha. Also as a sandwich spread this works pretty well. One can store this in the refrigerator by keeping it in an air-tight container, the chutney stays good for few days.

Carrot chutney is very simple, easy to make, and much healthy too. I have served this carrot chutney with some green peas appe. Do check my previous post for the appe recipe details.

Event-related to this post :

Well, the November month challenge in the 'Shhhhh Cooking Secretly Challenge' group was 'Chutneys'. The theme was suggested by Priya Vijay Krishna, who has a wonderful blog where she shares her culinary journey. Well for the current theme, I was partnered with Shobha di who gave me 2 secret ingredients as Chilies & Chana dal and I gave her Mustard Oil & Panch Phoron. Do check this Olive Chutney prepared by her 😊 And as usual, using my two ingredients I have come up with Carrot Chutney for theme contribution.

And, yes !!!

If you like the recipe shared here and give it a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

Now let’s go through how to make "Carrot Chutney" at home 👇

: Recipe Card :

dip, carrot chutney, carrot, Indian chutney, coconut,

Chutney, Condiments, Vegetarian, Gluten-free, Vegan

Indian

Author: Sasmita

Carrot Chutney

an Indian condiment using the root vegetable, CARROT; perfect for dip or spread

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

Carrot (grated) 1 cup
Coconut (grated) (optional) 1/4 cup
Onion (finely chopped) (small) 1 no.
Garlic clove 2-3 no.
Whole red chili 4-5 no.
Chana dal 1 tbsp
Urad dal 1 tsp
Tamarind pulp 1/2 tsp
Mustard seed 1/2 tsp
Curry leaf 1 sprig
Oil 3 tsp
Salt as needed
Water as needed

Instructions

In a pan, heat 2 tsp oil.
Add chana dal, whole red chilies, and fry over low-medium heat till dal looks light brown in color.
Next add chopped onion, garlic cloves, and saute till the onion looks transparent.
Then add grated carrot and saute for 1-2 minutes.
Turn off heat and allow the mixture to cool down completely.
In a blender jar, put this cooled mixture along with grated coconut, tamarind pulp, and salt.
Blend to a smooth paste by adding the required amount of water.
Transfer this chutney to a bowl and keep it aside.
Now in a small pan, heat 1 tsp oil.
Add the urad dal, mustard seeds and allow to splutter well.
Next, put the curry leaves and turn off the heat.
Pour this tempering over the chutney bowl and give a nice mix.
Serve along with idli, appe, dosa, paratha etc!

Notes:

Coconut is totally optional. I like to add in this chutney.

The spiciness is variable, increase/decrease the no. of whole red chili as desired.

Tamarind pulp adds a little sourness to the chutney.

While blending, add water according to the consistency desired in the chutney.

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Name: Carrot Chutney
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Indian
Ingredients: Carrot (grated) 1 cup; Coconut (grated) (optional) 1/4 cup; Onion (finely chopped) (small) 1 no.; Garlic clove 2-3 no.; Whole red chili 4-5 no.; Chana dal 1 tbsp; Urad dal 1 tsp; Tamarind pulp 1/2 tsp; Mustard seed 1/2 tsp; Curry leaf 1 sprig; Oil 3 tsp; Salt as needed; Water as needed

15 February 2021

Green Peas Paniyaram | Matar Ke Appe (INSTANT)

a healthy breakfast or snack idea using green peas in a specially designed pan known as Appe Pan or Paniyaram Pan

Paniyaram !!!

South Indian cuisine has an array of lip-smacking snack time treats ranging from idli, vada, and dosa to bonda, murukku, ragi mudde, Mangalore buns, and pappadums, to name a few. Paniyaram is one of the most loved South Indian snacks that can be seen across the various southern states. Paniyaram is also known as paddu or ponganalu or appe. Said to be an original Chettinad specialty, it is now popular not just in Tamil Nadu but in other states too.

Paniyaram is made using black gram and rice, which are soaked overnight and then blended into a smooth batter. Few hours of fermentation makes the batter fluffier, resulting in pillowy-soft balls. These small balls are made in a specially designed pan known as Appe Pan or Paniyaram Pan, which contains multiple round molds. The batter, which resembles that of idli or vada, is filled in the molds, which then slowly puffs in the heated pan as the cook drizzles some oil to make the edges crisp and golden.

These can either be sweet (using jaggery) or savory (including many spices, chilies, herbs, etc). Also in current days, there are a lot of variations which people are making. Simply just adding a different kind of ingredients, there are just amazing tasted soft paniyarams. Some people are also choosing the INSTANT version to make paniyaram to just avoid the fermentation time period.

Today here I have come up with an Instant paniyaram recipe using some freshly available green peas as Instant Green Peas Paniyaram / Matar Ke Appe.

Ingredients for these -

Green Pea - I have used fresh green peas which are easily available these days. Frozen green peas can work too. Just thaw for few time and then use. I have made a paste out of it, one can roughly chop these and use them.
Semolina (sooji) - Any variety can work here.
Yogurt (curd) - Slightly sour version of curd gives a nice taste to the paniyaram.
Green chili - For the spiciness, add this as desired.
Ginger - Give a nice flavor to the appes.
Urad dal, Mustard seed, Curry leaf - Used for the tempering.
Eno fruit salt - This adds a fluffy texture to these small balls. Instead of eno, baking soda can be added. In that case, use 1/4 tsp of baking soda.
Water - as desired
Oil - Used for tempering and greasing the cavities in the pan.
Salt - as needed

Preparation steps in details -

A fine paste is prepared using green peas, chopped ginger, and green chilies by adding very little amount of water. Next, this paste is mixed with semolina, curd, salt, and everything is mixed very well. The bowl is covered and kept aside for 10-15 minutes.

The next step is to add the tempering to the above mixture. For that, in a pan oil is heated. Then urad dal, mustard seeds are added and allowed to splutter along with curry leaves. This tempering is then mixed with the semolina mixture.

The appe pan is heated with greased cavities. Just before pouring the mixture into the cavities, Eno salt is added along with 1 tsp of water to the mixture. After giving a gentle mix, each cavity is filled up to 3/4rth as these will puff and rise a bit.

The pan is covered and allowed to cook for 2-3 minutes over low heat. When these seem to lightly golden from the sides, then simply each one is flipped using a spoon and allowed to cook the other side for 1 minute more. Now it is ready to serve!