There were a lot of request from my youtube channel to show how we prepare chutney podi at home mom has 4 other recipes of chutney podi I will be posting them as time permits...thanks everybody for recipe request i had lot of fun making this recipe along with mom...:)
1 Cup Channa dal/split chickpeas
1 Cup Split Black Gram dal
1/2 Cup Sesame seeds
2 Fist Full Curry leafs
35-40 Dried Red chilies
1 1/2 Tbsp Asafoetida
2 Tbsp Coarse salt
Wash the curry leaves thoroughly spread on a towel or cloth allow to air dry make sure moisture has completely gone before use.
Do view my video recipe in detail post your comments...:)
Heat a pan or wok on very low flame add the channa dal to the pan constantly keep stirring and dry roast the channa dal till light brown in color reserve the dal on a plate and place back the pan on the stove over low flame.
Add the black gram dal to the pan and constantly keep stirring till the black gram dal on a low flame reserve the dal on a plate once it turns into light brown in color place the pan back on low flame.
Add the sesame seeds and dry roast on a very low flame once it starts spluttering remove from flame reserve in a plate and place the pan back on a low flame.
Add the curry leafs and dry roast the curry leafs along with curry leafs add asafoetida and dry roast for a minute reserve on a plate place back the pan on a very low flame.
Add the red chilies and dry roast the red chilies till light brown in color reserve on a plate.
In mixer jar add the roasted dals first along with the coarse salt pulse twice and grind till powder form reserve in a plate.
Add the roasted chilies in the second round and grind till fine powder consistency mix the chilly powder along with the dal till well combined.
Allow the chutney powder to cool completely before storing in a air tight container.
Serve chutney powder along with sesame oil for idly, dosa or rice enjoy...:)
Melt in your mouth keema pav is a perfect treat for monsoon.
1/2 Kilo Mutton or Chicken Keema
2 Medium Size Tomatoes and Onions
1 Large Capsicum
2 Potatoes Cubed
2 Tbsp Red Chilly Powder
1 Tbsp Coriander Powder
1/2 Tsp Turmeric
1 Tbsp Ginger Garlic Paste
Pinch of nutmeg
1 Inch Stick Cinnamon
3 Pods Cardamom
1/2 Tsp Black Pepper Corns
2 to 3 Strands Javitri
1/2 Tsp Cumin seeds
2 Tbsp Dry Shredded Coconut/kopara
In a pan dry roast all the above mentioned spices and coconut. Once roasted allow to cool before dry grinding. Grind the spice blend and reserve in a air tight container till use. This spice blend should be used asap the coconut in the spice blend gives a odd smell after 2 weeks.
Do watch my video recipe in detail...enjoy...:)
Boil 1 cup of water add the onion and tomato to the boiling water place a lid and allow to cook till water has evaporated make sure to cook on a low flame.
Blend the tomato and onion in a mixerjar and prepare a smooth puree. reserve for later.
Cube the potato and cook with a pinch of turmeric powder in 1 cup of water make sure you don't over cook the potato once cooked drain set aside.
All the preparations can be done ahead of time and preserved in the fridge.
Heat a fry pan with 1tbsp of ghee fry the capsicum and potato for 5 minutes remove from flame and set aside.
Heat a handi or heavy bottom wok add 3 tbsp oil and add the ginger garlic paste and prepared puree fry till oil surfaces. add chilly powder coriander powder and turmeric powder fry a bit add the meat and fry.
Add salt as per taste, spice blend and 1 1/2 cups water stir and cover allow the meat to cook on low to medium flame till well done.
Add the fried potato and capsicum to the meat and cook further till well combined grate some nutmeg and cover for few minutes.
Garnish with onion lime green chilly and butter and serve hot with pav buns...happy cooking...:)