No Coconut Chutney- Hotel Style

Hi all, I have always made chutney with coconut as the part of the country I come from uses coconut a lot. However, the chutney I made did not use coconut at all and came out really well. This chutney is often served in hotels with dosas and idli's. It was a big hit with my family. So, here it goes

NO COCONUT CHUTNEY - HOTEL STYLE

                                    

No-Coconut Chutney- Hotel Style

INGREDIENTS

Roasted Chana Dal: 1/4th Cup

Peanuts: 1/2 Cup

Mustard Seeds: 1 Tsp

Urad Dal: 1 Tsp

Onion: 1 small roughly chopped

Garlic: 3-4 pods cut in half

Ginger: 1 Inch cut in half

Green Chilli's: 3-4 cut in half

Tamarind: quarter size

Curry leaves: 1 twig ( 8-10)

Coriander leaves: 2 tbsp chopped

Oil: 1 Tbsp

Water as required

Salt as required

FOR TADKA

Mustard seeds: 1/2 Tsp

Urad Dal: 1/2 Tsp

Channa Dal: 1/2 Tsp

Onion: 1 Tbsp chopped

Curry leaves: 5-6

Red Chilli's: 1-2 

MAKING

In a kadai/pan. add in 1 Tbsp oil. Once heated, add in the mustard seeds and Urad dal. saute until the mustard splutters and the Urad Dal turns brown. To this, add the ginger and garlic pieces and saute for a few seconds before adding in the roughly chopped onions. Saute until the onions turn translucent and light brown. Now, add the green chilli's and Curry leaves and mix well. To this, add in the raw peanuts and the roasted Chana dal. Saute it for 3-4 minutes until the peanuts are golden roasted. Add the Tamarind and salt to this mix and switch off the gas. 

Once the mixture is cooled off. Add fresh coriander and water to grind it into a smooth chutney like consistency using a blender/mixer.

Pour the chutney into a bowl. In a tadka pan, add in oil. Once heated add in mustard seeds, urad dal, chana dal, red chili's, chopped onion and fresh curry leaves. Once the dal turn golden and the mustard starts spluttering. Pour the tadka to the chutney.

Delicious No coconut chutney is ready. Serve it with Idlis, Dosas or Uthappams.

TIPS/VARIATIONS

Use water based on the consistency you desire. I prefer semi liquid consistency for my chutney. Add water accordingly.

Red Chilli's adds additional flavor but its optional.

Make sure the chana dal is well roasted.

Amritsari Style Paneer Burji

 Hi all, I tried out this recipe with my own variations and it turned out really well. Its simple and uses an interesting combination of spices. So here it is....

PANEER BURJI 

                                    

Paneer Burji

INGREDIENTS

Paneer: 1/2 Cup grated Paneer

Onion: 1 Medium chopped into small pieces ( set aside 1 Tsp for garnish)

Tomato: 1 Medium chopped into small pieces ( Set aside 1 Tsp for Garnish)

Garlic: 4 pods chopped

Green Chillies: 1 chopped for garnish

YOGURT MIX

Yogurt; 1/4th cup

Besan: 2 tbsp dry roasted in low flame until raw smell is gone

Coriander Powder: 1 Tsp

Garam masala: 1 Tsp

Rajma Masala or Pav Bhaji Masala: 1 Tsp

Chat Masala: 1 Tsp

FOR THE GRAVY

Milk: 1/4 Cup

Jeera/Cumin: 1 Tsp

Turmeric Powder: 1/2 Tsp

Kasoori Methi: 1 Tsp Crushed

Red Chilli Powder: 1/2 Tsp

Butter and Oil : 1-2 Tbsp

Fresh Coriander Leaves

Salt as required

MAKING

In a bowl, add dry roasted Besan, Yogurt and the following spices. Add 1 Tsp of Coriander powder, Garam Masala, Chat Masala and Rajma Masala or Pav Bhaji Masala. Mix it well without any lumps and set aside.

In a kadai, add in butter and oil. To it, add Cumin seeds, crushed Kasoori Methi and Garlic and saute for a minute. Now add Chopped onions and saute until the onions turn translucent or golden brown. Add the chopped tomatoes and saute again until it turns mushy. Add in the yogurt mix and mix well. Keep the gas in low flame and add milk to the mixture. After a couple of minutes when you see oil leaving the sides, add in the grated paneer and salt to this. Add some water if you feel the gravy is too thick.

Allow it to cook for about 5-10 minutes in low flame stirring at regular intervals. 

Thats it delicious Amritsari style Paneer Burji is ready. Sprinkle some finely chopped Onions, finely chopped Tomatoes set aside , chopped Green chillies and fresh Coriander leaves for garnish.

Serve it hot with Roti's, Naans or Parathas

TIPS/ VARIATIONS

I used Rajma Masala instead of Pav Bhaji Masala but you could use either one.

Keep the gas in low flame at most times

The gravy tends to get thick so do add water when needed

Make sure to dry roast besan until raw smell is gone