BOMBAY CHUTNEY:
This is a very simple and tasty side dish for roti. You can prepare this in a
large amount and use it when travelling for a long distance. Ok let me give you the procedure for it.
INGREDIENTS:
1. Besan Flour - 1/2up
2. Onion - 1
3. Tomato - 1
4. Green Chillies - 2
5. Water - 4 cups
6. Red Chilly powder - 1/2 tsp
7. Turmeric powder - 1/2 tsp
8. Salt - To Taste
9. Coriander leaves - To garnish
TO TAMPER:
1. Oil - 1 tbsp
2. Ginger and Garlic - cut into small pieces
3. Channa Dal - 1/2 tsp
4. Urad Dal - 1/2 tsp
5. Curry Leaves - 2 sprigs
6. Mustard seeds - 1/2 tsp
PROCEDURE:
1. Mix besan in water till there is no lumps in it. Keep the mixture aside.
2. Cut the onion, tomato and green chillies to a very minute pieces.
3. Place a wok on the stove and switch it on.
4. Add the oil and add mustard seeds.
5. When the mustard seeds completes spluttering, add urad dal, channa dal and fry it till it becomes golden brown.
6. Next, add onion, green chillies along with ginger and garlic pieces. Fry it till onion becomes translucent.
7. Now, add tomato pieces along with salt and cook till it mashes properly.
8. Its time to add the besan mixture to the wok and mix it well with the contents already in it.
9. Cook in medium flame till the raw smell of the besan vanishes and the mixture thickens to some extent.
10. Remove the mixture from the flame and dress it up with coriander leaves and curry leaves.
11. Serve it hot with roti.
TIPS!! TIPS!! TIPS!!:
1. Chutney will thicken when it cools too, so don't thicken very much while cooking.
2. Adding tomato is not compulsory.
3. If the chutney thickens, then you can dilute with water and cook for 2 mins in slow flame.
This is a very simple and tasty side dish for roti. You can prepare this in a
large amount and use it when travelling for a long distance. Ok let me give you the procedure for it.
INGREDIENTS:
1. Besan Flour - 1/2up
2. Onion - 1
3. Tomato - 1
4. Green Chillies - 2
5. Water - 4 cups
6. Red Chilly powder - 1/2 tsp
7. Turmeric powder - 1/2 tsp
8. Salt - To Taste
9. Coriander leaves - To garnish
TO TAMPER:
1. Oil - 1 tbsp
2. Ginger and Garlic - cut into small pieces
3. Channa Dal - 1/2 tsp
4. Urad Dal - 1/2 tsp
5. Curry Leaves - 2 sprigs
6. Mustard seeds - 1/2 tsp
PROCEDURE:
1. Mix besan in water till there is no lumps in it. Keep the mixture aside.
2. Cut the onion, tomato and green chillies to a very minute pieces.
3. Place a wok on the stove and switch it on.
4. Add the oil and add mustard seeds.
5. When the mustard seeds completes spluttering, add urad dal, channa dal and fry it till it becomes golden brown.
6. Next, add onion, green chillies along with ginger and garlic pieces. Fry it till onion becomes translucent.
7. Now, add tomato pieces along with salt and cook till it mashes properly.
8. Its time to add the besan mixture to the wok and mix it well with the contents already in it.
9. Cook in medium flame till the raw smell of the besan vanishes and the mixture thickens to some extent.
10. Remove the mixture from the flame and dress it up with coriander leaves and curry leaves.
11. Serve it hot with roti.
TIPS!! TIPS!! TIPS!!:
1. Chutney will thicken when it cools too, so don't thicken very much while cooking.
2. Adding tomato is not compulsory.
3. If the chutney thickens, then you can dilute with water and cook for 2 mins in slow flame.
No comments:
Leave a Comment
Hi!!!
Thank you for visiting my blog. Please give your valuable comments to enhance my blog. Also, please feel free to ask for any recipes and I will provide it.