Category: Recipe

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South Indian Coconut Chutney

Coconut chutney is one of the most popular chutneys in South Indian cuisine. It is made round the year and is a common side dish in South Indian households. It is lightly spiced, nutty with natural and refreshing sweetness of coconut. It is made with fresh coconut, green chilli and lentil as prime ingredients. It is then tempered with mustard seeds, asafoetida and curry leaves. 

Though there are several recipes of coconut chutney with their own variations and style but out of all I find this to be the best. Honestly, I don’t feel the need of sambar with dosa or idli when I’ve this chutney as side. It’s pretty good. Also, it is great for kids since it is not spicy and has mild sweetness of coconut. My little one calls this Snowman Chutney. He loves this chutney with idlis, dosa and paniyarams.

You can also check out my other South Indian chutney recipes- Kara Chutney and Tangy Spicy Peanut Chutney. 

Apart from taste, having coconut chutney along with your meals has several health benefits too. 

  • Since coconut is rich in fibre, it can help in easy bowel movement. Eating it during summers and monsoon season can also prevents digestion-related problems such as indigestion and diarrhea.
  • Coconuts are especially high in manganese which is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol.
  • They’re also rich in copper and iron, which help form red blood cells, as well as selenium, an important antioxidant that protects your cells.
  • Coconuts are low in carbs and high in fibre and good fats, which may be beneficial for blood sugar control.

Let’s see how we can make this delicious and healthy Coconut Chutney

Recipe

Ingredients: 

  • 1 cup Fresh Chopped Coconut with brown skin peeled
  • 1 inch Ginger roughly chopped 
  • 1 tbsp Lemon Juice
  • 1 small Green Chilli
  • 1 tsp Cumin Seeds
  • 2 tbsps Roasted Channa Dal/Bengal Gram
  • 2 tsps Oil (I like to use either Groundnut or Coconut oil)
  • Rock salt or Salt to taste
  • Water: 1/2 cup or as required 

For Tempering: 

  • 1/2 tsp Mustard seeds
  • 1 sprig Curry leaves
  • A pinch of Hing/Asafoetida

Method: 

  • Wash and pat dry channa dal. Add 1 tsp oil in a pan and roast the dal till golden brown. 
  • Add, coconut, roasted channa dal, lemon juice, ginger, chilli, 1/4th cup water and salt in a blender. 
  • Give a blitz. Now open and scrape off the sides. Add remaining water and blend again to get a smooth paste. You can more water if required but make sure to add little at a time. 
  • For tempering: To hot oil, add mustard seeds, curry leaves and hing. Cook till everything splutters. Pour the tempering over the chutney. Mix well. 
  • Your Chutney is ready to be served. 

Notes: 

  1. If you want whiter chutney, make sure to scrape the brown skin of coconut. 
  2. You can easily make this chutney watery because in the beginning it will feel that you will need more water for blending but add little water at a time while blending.
  3. Use fresh coconut, that’s shell is pale in color than the dark brown colour or dried coconut. Fresh coconut’s chutney tastes the best while the other might taste a little oily. 
  4. Do temper the chutney. It not only enhances the taste but also increases its shelf life. 
  5. You can store the chutney in refrigerator for 3-4 days. It might thicken a little after refrigeration. You can add few tbsps of warm water to loosen it.

Do try this recipe and let me know in the comments section how you liked it. Would love to hear it from you guys. 🙂 Happy eating!

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25 Nutritious and Delicious Lunch Box Ideas to Keep Mealtime Exciting

Summer vacation is ending soon, and it’s time to get back to our daily routines. As we transition from lazy summer days to busy school schedules, packing a nutritious and tasty lunch box becomes essential. Here are 25 lunch box ideas that are not only delicious but also packed with essential nutrients. Whether you’re preparing lunch for kids or adults, these suggestions are sure to help you out.

1. Spinach, Beetroot, Carrot Idlies

These colorful idlies are a feast for the eyes and the stomach. Packed with the goodness of spinach, beetroot, and carrots, they’re a healthy alternative to regular idlies. Pair them with coconut chutney or a tangy tomato sauce for a complete meal.

2. Mix Veggies Paratha

Stuffed with a mix of seasonal vegetables, these parathas are a wholesome meal in themselves. Serve with a side of curd or pickle to add a tangy twist. They are not only nutritious but also a great way to ensure your kids get their daily dose of veggies.

3. Channa Kabab

Chickpeas are a great source of protein and these channa kababs are both delicious and nutritious. They’re great on their own or as a patty in a sandwich. Serve with a mint chutney or ketchup to make it more appealing.

4. Potato Chilla

A quick and easy recipe, potato chillas are savory pancakes made with grated potatoes and spices. They’re crispy and loved by all. Pair them with a side of yogurt or a tangy chutney for added flavor.

5. Soya Nutri Pulao

This protein-packed pulao made with soya chunks and vegetables is a great lunch box option. It’s filling and full of flavor, ensuring your child gets the necessary nutrients to stay active throughout the day.

6. Broccoli Paratha

Broccoli, often disliked by kids, can be turned into a delicious stuffing for parathas. Add some cheese to make it even more appealing. Serve with a side of raita or pickle for a complete meal.

7. Mix Vegetables Pulao

This colorful and nutritious pulao is made with a mix of vegetables and basmati rice. It’s a wholesome meal that’s easy to prepare and ensures a balanced diet.

8. Stuffed Moong Dal Chilla

Chillas made with moong dal are healthy and packed with protein. Stuff them with a mix of vegetables for added nutrition. Pair them with a side of green chutney or ketchup.

9. Paneer Bhurji + Paratha

Paneer bhurji is a quick and tasty dish that goes perfectly with parathas. It’s high in protein and very filling. Add some chopped vegetables to the bhurji for an extra nutrient boost.

10. Stuffed Gobhi Paratha

A delicious and nutritious option, stuffed gobhi parathas are made with spiced cauliflower filling. Serve with a side of curd or pickle for a tangy twist.

11. Podi Idli

Idlis tossed in a flavorful podi (spice mix) are a hit with kids and adults alike. They’re easy to make and perfect for a lunch box. Pair them with a side of coconut chutney.

12. Podi Dosa

Dosas sprinkled with podi (spice mix) and a drizzle of ghee make for a tasty and healthy lunch. Serve with a side of sambar or chutney.

13. Spinach Corn Sandwich

A healthy sandwich stuffed with spinach and corn. It’s easy to make and a great lunch box idea. Add some cheese to make it even more appealing.

14. Pesto Spaghetti

A delightful pasta dish made with pesto sauce, spaghetti, and a mix of vegetables. It’s a nutritious and tasty option that’s sure to be a hit.

15. Beetroot Paneer Paratha

A delightful combination of beetroot and paneer stuffed in a whole wheat paratha. It’s colorful, healthy, and a great way to sneak in some veggies.

16. Corn Cutlets

Crispy and golden, these corn cutlets are perfect for a quick snack or lunch. Made with sweet corn, potatoes, and spices, they’re a hit with kids and adults alike.

17. Methi Puri

These fenugreek-flavored puris are a healthy twist on the traditional puri. Pair them with a side of yogurt or pickle for a complete meal.

18. Beetroot Carrot Appe

Soft and spongy, these appes made from beetroot and carrot are not only nutritious but also fun to eat. They make a perfect lunch box item for kids.

19. Rajma Cutlets

Rich in protein and fiber, rajma cutlets are a delicious and healthy option. They’re great on their own or as a patty in a sandwich.

20. Curd Rice with Beetroot

A refreshing dish for hot days, curd rice with beetroot is cooling and delicious. It’s easy to digest and loved by kids and adults alike.

21. Quinoa Salad

A healthy and colorful quinoa salad loaded with vegetables, nuts, and a light dressing. It’s perfect for a light and nutritious lunch.

22. Vegetable Frankie

A delicious wrap made with roti and stuffed with a mix of vegetables and spices. It’s a fun and healthy lunch box option.

23. Millet Khichdi

A nutritious and easy-to-digest khichdi made with millets and vegetables. It’s light yet filling.

24. Spinach Corn Sandwich

A healthy sandwich stuffed with spinach and corn. It’s easy to make and a great lunch box idea.

25. Vegetable Macaroni

 A classic macaroni dish loaded with colorful vegetables.

Packing a nutritious and tasty lunch box can be challenging, but with these ideas, you can ensure that every meal is both enjoyable and healthy. Try these recipes and make lunchtime exciting and varied.

What are your go-to lunch box recipes? Share your ideas and feedback in the comments below!

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Spice Up Your Meals with This Tempting Thecha Recipe

Thecha, a fiery green chili-garlic chutney, is a traditional Maharashtrian condiment that can add a delightful kick to any meal. Bursting with flavors and packed with heat, this chutney is perfect for those who love their food spicy. Made with a handful of ingredients and prepared in minutes, thecha can transform a simple meal into a tempting feast. Whether you pair it with bhakri, chapati, or rice, this versatile condiment is sure to become a staple in your kitchen.

Ingredients:

10-12 green chilies, stems removed
6-8 cloves of garlic
1/4 cup peanuts
1 teaspoon cumin seeds
Salt to taste
Juice of 1 lemon
2 tablespoons oil

Instructions:

Heat 1 tablespoon of oil in a pan over medium heat. Add the green chilies, garlic cloves, peanuts, and cumin seeds to the pan.

Sauté them for about 3-4 minutes until the chilies and peanuts start to slightly change color and release their aroma.
Now add salt and coriander leaves. Remove the mixture from the heat and let it cool down for a few minutes.


Once cooled, transfer the sautéed mixture to a mortar and pestle, and start grinding it coarsely using the mortar and pestle. You can adjust the level of coarseness according to your preference.

Gradually add the lemon juice to the mixture and continue grinding until all the ingredients are well combined.
Taste and adjust the salt and lemon juice if needed.

Your Maharashtrian Thecha is now ready to be served. Serve the Thecha with paratha or rice. It adds a spicy and flavorful kick to your meal.

Thecha is not just a chutney; it’s an explosion of flavors that can elevate your meals to a whole new level. Its fiery heat and robust taste make it an ideal companion for various dishes, adding a tempting twist to your everyday meals. If you enjoy spicy food, this thecha recipe is a must-try.

We hope you give this recipe a try and experience the delightful punch it brings to your meals. Do let us know how it turned out for you in the comments below. And if you have your own version or any tips to make it even better, we’d love to hear that too. Happy cooking and enjoy the flavors of Maharashtrian cuisine!

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Incredible Health Benefits of Mishri- The Indian Rock Sugar

If you have ever been to an Indian restaurant, it is common to spot a bowl, at the entrance of a restaurant containing fennel seeds and rock candy squares. This practice stems from the age-old ayurvedic wisdom that mishri is a mouth freshener, digestive, mood uplifter and energy booster. 

Rock sugar also known as Khand or Mishri is unrefined sugar made from the solution of sugarcane and the sap of palm tree. It is made by evaporating the sugarcane sap. The nectar and sugarcane tree is almost colourless when it is in its fresh form. As it ages for a few hours it develops a creamish colour. To make white mishri, it is processed further by boiling the creamy mishri with water and then cooling it down in dark spaces. The unrefined rock candy is similar to the refined sugar in colour but tastes so much better in flavour. It is less sweet than refined sugar making it an ideal, mild sweetener for many drinks and dishes.

How to differentiate between Real Mishri and Artificial Mishri

There are three types of mishri available in the market. They are:

* Dhage wali mishri: It is simply mishri crystallised on a thread. It is the authentic, traditional form of mishri.

* Small machine-made crystals of mishri

* Large crystallised lumps without any thread

For real Mishri, go for Dhage (Thread) wali Mishri as it is the most traditional and authentic mishri. The use of thread is a common practice to support the process of crystallization.

Read below for some amazing health benefits of Mishri:-

Mishri is loaded with vitamins, minerals and amino acids and is often used for medicinal purpose. It is used in Ayurveda for centuries for strengthening weak immune system.

  • Cough suppressant: Due to its medicinal and therapeutic value, mishri, in Ayurveda, helps easing cough and cold symptoms. It is also famous among Indian classical singers to prevent their vocal cords from being dry. A powder of mishri and black pepper with lukewarm water helps in alleviating cough and also sweeps out excess mucus. Pop a small piece of mishri instead of sugar and artificial flavour loaded cough lozenges as a natural cough suppressant.
  • Aids Digestion: It also helps in giving relief from acidity, gas, nausea and indigestion. Having mishri with fennel seeds post meal is not just an amazing mouth freshener but it also helps in digestion. 
  • Increases Haemoglobin: According to a famous nutritionist, Rujuta Diwekar, mishri is useful in anaemia, weakness, pale skin, dizziness and fatigue. It helps to support good blood flow in the body.
  • Boosts Energy: Mishri is an instant source of energy, that refreshes your dull mood and boosts your energy especially during post-menopausal mood swings. Mishri improves memory and eases mental fatigue.
  • Mood Swings: It helps in dealing with mood swings, depression especially in new mothers as a result of post-partum depression.
  • Treats Nausea: Mishri is an elixir when it comes to relieving nausea and vomiting sensations. By keeping these tiny sweet in your mouth, you can soothe the unease that may have got triggered by acidity or an infection.

Takeaway 

While natural sweeteners like jaggery and honey also have amazing health benefits, mishri is often overlooked and forgotten because of its pale countenance. And for people who worry about ‘sugar’, it’s the processed and hidden sugars in the processed foods you need to be wary of. Natural sugar works wonders and should be a part of your healthy, wholesome diet but of course in moderation. Cheers to good health! 🙂

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Kara Chutney- South Indian Chutney- Idlis | Dosa

Chutneys are special when it comes to Indian cuisine. India is the origin of different varieties of regional chutneys. They are super versatile. You can relish it as a condiment, use it as an ingredient, and even as a spread. Not just that, chutneys enhance flavor, provide texture contrast, preserve ingredients and hold cultural significance.

South Indian cuisine is not just about coconut chutney. There is so much variety and one such variety is Kara Chutney which originated in Tamil Nadu where kara means spicy. This chutney is typically made with onion, garlic, tomatoes and red chilies. This chutney because of its spiciness and lot of other flavours pairs perfectly well with foods that do not have lot of complicated flavour combinations like idli, dosa, appams. 

I am a hardcore chutney fan. I need variation when it comes to having chutneys with idli or dosa, even if it is a slight one. And this kara chutney is like an explosion of flavour in your mouth. It is delicious to the core. In fact it is my favourite chutney from South Indian cuisine. You can obviously make it less spicy by adding lesser dried chilies. I also like this Spicy Tangy Peanut Chutney which also pairs great with dosas and idlis. It is made with no onion or garlic. You can give this a try too. 

Originally kara chutney does not contain any coconut but I like to add a little bit to cut down on spice and also I feel coconut kind of balances all the other overpowering flavours of garlic, onion, lentils and tomatoes.

Let’s see how to make Kara Chutney my style with step by step recipe. 

Recipe: serves 4

Ingredients 

  • Onion: 1/2 cup
  • Channa Dal/Bengal gram: 1 tbsp
  • White Split Urad Dal: 1 tbsp
  • Arhar Dal: 1 tbsp
  • Tomatoes: 1 cup
  • Garlic: 2 cloves
  • Dried Red Chillies: 2 (you can increase or reduce as per your liking)
  • Coconut: 2 tbsps
  • Tamarind: 1/2 tsp
  • Water: 1/2 cup
  • Salt to taste
  • Oil: 2 tbsp (I used groundnut oil)

For Tempering

  • Mustard seeds: 1 tsp
  • Curry Leaves: 1 sprig
  • Asafoetida/Hing: a pinch
  • Oil: 1 tsp

Instructions 

  • In a pan, heat 1 tbsp oil. Now add all the lentils. Roast till fragrant and lightlish brown in colour. Take it out and set aside.
  • Now add a tbsp of oil and add roughly chopped garlic. Sauté till rawness goes.
  • Then add onion and dry red chilies. Cook onions till they become translucent. 
  • Now add roughly chopped tomatoes, salt and the fried lentils. Cook everything till tomatoes get mushy and soft. 
  • Switch off the flame and allow to cool. Then in a blender, add tamarind, coconut and 1/4th cup of water and give a blitz. 
  • Remove the lid, scrape the sides and then add remaining water. Blend again till it becomes a smooth paste. You can add little more water if required.
  • For tempering: Heat a tsp of oil. Add mustard seeds and a pinch of hing. Allow it to splutter. Switch off the flame and then add curry leaves. Let the leaves rest in the oil for a few seconds and then pour it over the chutney and mix well.
  • Check for saltiness and tanginess. If you want it more tangy, at this stage you can add little bit of lemon juice. 
  • Serve kara chutney with idli, dosa or uttapam. This spicy chutney also goes well with paniyarams.

Note: Store the leftover chutney is refrigerator and consume within a week.

You should definitely try this chutney if you are a fan of South Indian cuisine. Do let me know in the comments if you do. Would love to hear from you.