Garlic- copra ( dried coconut) chutney

Cooking/experimenting doesn't always happen by a mega plan, most of it is instantaneous, at least for me .. and I love that instant brainstorming, experimenting, cooking, tasting , appreciating and everything relating to it.
So for this chutney, the motivation is a sackful of kopra brought by my mother in law from hometown. She carried it all the way and I thought I need to make the best use of it. Of course she helped me in cleaning it and making it ready for my work .. all thanks to her, God bless her :)

I will go to the recipe and get in detail about it. For this chutney you need
Ingredients
Garlic - 50 gms ( skinned)
Dried coconut- 1/2 kg
Tamarind - 25 gms
Red chillies - 100- 150 gms
Salt - as required

Method
Roast the grated coconut in a dry hot kadai until it turns slightly brown.
Roast garlic, tamarind, chilies also separately in hot kadai without oil.
Mix everything together with required salt and then pound or dry grind them together until the ingredients are well blended. Store in a glass jar
It goes well with dosas, idlis and even with rice ..Enjoy while it lasts!!! :)

Soya idlis

You must be wondering I keep posting about idli recipes. I do this because it is easiest way to get in some nutritious stuffs for us and kids. Idlis are praised all over by the world for its cooking method which is steaming. And who doesn't like soft fluffy spongy idlis. So this time my idlis are loaded with soya protein and is super easy to make and easy to eat too. So following is the recipe for the soya idlis

Urad dal - 1 cup

Idli rice - 2 cups

Soya flour- 1 cup

Soak dal and rice separately for 5-6 hours.

Grind it separately to a smooth batter preferably in a wet grinder.

Mix the rice batter and dal batter together. Add in the soya flour and add required water, mix well to form a smooth idli batter consistency.

Let the batter ferment overnight and the add in the salt and pour the batter in idli moulds and steam as usual.

Serve with hot with sambhar, chutney of your choice.

I made a curry leaves chutney for this idlis

Coconut - 3 tbspns ( grated)
garlic - 2 - 3 cloves
green chillies- 1 -2 no.s
Curry leaves - a handful
roasted gram dal - 2 tbspn

Grind all the above ingredients well in a a blender to a smooth fine paste. 

Will upload the picture soon!

Idli with sama rice

Sama rice is not a rice, it is a millet and quite rich and healthy like most of the millets. It can be consumed the way we consume rice, I just tried making idlis with the same. Easy to make and tasty to be eaten. Following is the recipe for the same


Sama rice idli

Ingredients - 1 cup sama rice
buttermilk - 1.5 cups
Salt 

Soak the rice in buttermilk for 5-6 hrs. Mix in salt and steam in Idli moulds like usual idlis for 15- 20 mins. Scoop out the idlis using a spoon dipped in cold water. Enjoy with tomato peanut chutney.

Tomato peanut chutney

Tomatoes - 3 
Peanuts - a handful
Chilli powder- a pinch
salt

Roast the tomatoes in little oil , Blend with other ingredients to a smooth paste. 

Byadgi chilli chutney

This chilly chutney is also courteously offered by my Marathi neighbour :), and I just cannot miss to get hold of recipes of such simple, yummy taste makers . This chutney comes for help when you want to really tickle your tongue with some spice. And I bet that this is not as spicy as you think as this kind of chilly provides the redness more, and is not as spicy . Following is the recipe of the chutney which you can very well have with your breakfast, lunch or dinner specially when you feel the need of some push to finish off your boring meal :) Here goes the recipe for the same .

Byadgi chilli chutney

Ingredients

Byadgi chilli- 50 gms

lemon juice- of 2 lemons
sugar- 2-3 tbspns
salt - as reqd
oil- 2-3 tspns
mustard- 1 tspn
asafoetida powder- a pinch.

Method
Soak the red chillies in hot water for 15 minutes - 30 minutes. In a blender put the chillies, lemon juice, salt , sugar and blend the ingredients. Heat a pan , add oil, splutter mustard seeds and asafoetida, and once the oil reaches room temperature add it to the blender and blend again with the rest of the ingredients.

Coconut -peanut - garlic chutney

My dear next door neighbor often offers me this chutney and I have always relished the taste of it. I wanted to make  it my selves and patiently listened to her when she was explaining the recipe to me . I realized it is easy as any chutney and can be stored for few days too. It can be served with breakfast, lunch, dinner or even with snacks and sandwiches.  Here is the recipe for the simple garlic-coconut-peanut chutney


Grated coconut - half of one coconut
Peanuts- 2 handfuls
Garlic - one big pod
chilli powder- to your taste
Jeera- 1/2 tspn
salt

Dry roast the grated coconut, peanuts and garlic separately. Once cooled, powder in a mixer along with the other ingredients.