Radish Mooli Chutney | Mulangi Chutney | Idli Dosa Rice chutney recipe |Flavour Diary


Radish Mooli Mulangi Chutney recipe



Radish Mooli chutney or mullangi pachadi is a simple, spicy chutney that goes well with idli, dosa or dal rice. Today's recipe chutney is healthy and tasty and one of the best alternatives for peanut chutney's at breakfast as it has more fiber and less cholesterol.
In Asian countries we find majorly white radish which are enlongated in size and in European countries we get red radish and these are small and cute. Today we are using white radish in our recipe.Basically, the recipe is entirely made with just chopped radish and sautéed lentils.
You can keep this chutney in an airtight container for 3-4 days in the refrigerator. 


click on the link below for video 🔽




Level: Easy
Serves: 3-4

1 teaspoon(tsp): 5 ml
1 tablespoon(TBSP): 15ml
1 cup: 250ml

Ingredients
Chana Dal: 2 TBS
Fennel Seeds: 1 tsp
Coriander Seeds:1 TBS
Oil: 1 tablespoon
Radish: 200gms
Dry Red Chillies: 3-4 to taste
Onion: 100gms
Tomatoes: 200gms
Turmeric: 1 tsp
Garlic pods: 3-4
Salt: 1 tsp to taste
Fresh Coriander: 1/4 cup chopped

Tadka:
Oil: 1 TBS
Mustard Seeds: 1/2 tsp
Chana Dal :1 tsp
Cumin Seeds: 1/2 tsp
Dry chilli: 2
Curry Leaves: 1 spring



Directions

In a pan add Chana dal and roast until dal changes the slight colour. Add Coriander seeds,fennel seeds, dry chillies and saute for 30secs and transfer to the blender.
 Add oil, Radish and onion and cook until onion is transparent on medium flame.
Add  Tomatoes, garlic pods, Turmeric, Salt and cook until tomatoes turn mushy. Add fresh coriander and cook for 30secs. Let the mixture cools down n then shift it to blender along with chana dal and blend it to smooth paste.

Tadka:
In a small pan add oil. Once oil is hot add mustard seeds, when seeds starts to crack, add Chana Dal , Cumin seeds,  curry leaves, Dry red chilli. Fry until chana dal change colour and pour it on chutney and mix well.


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Andhra Bottle gourd /Lauki/sorakaya Chutney | Chutney for Idli Dosa Rice | FlavourDiary

Bottle Gourd Lauki Sorakaya chutney recipes


Bottle Gourd is also know as Dhoodi,Lauki in hindi, sorakaya in telegu in India.Today's recipe is Andhra style bottle gourd chutney. This is easy,tasty, spicy chutney that goes well with idli, dosa or rice. 
Bottle Gourd is versatile vegetable and we can make many dishes with it from appetizer to dessert. And today's chutney recipe is one among it. We can use this chutney as a spread on the bread for making sandwich too.
You can keep this chutney in an airtight container for 3-4 days in the refrigerator.
Bottle Gourd has cooling properties and hence it is consumed mostly during summers and not during winters and monsoon.

click on the link below for video 🔽




Level: Easy
Serves: 3-4

1 teaspoon(tsp): 5 ml
1 tablespoon(TBSP): 15ml
1 cup: 250ml

Ingredients
Chana Dal: 2 TBS
Coriander Seeds: 1 tsp
Oil: 1 tablespoon
Bottle gourd: 200gm
Green Chillies: 3-4 to taste
Tomatoes: 200gm
Turmeric: 1/4 tsp
Salt: 1 tsp to taste
Tamarind: 1 inch
Fresh Coriander: 1/4 cup chopped


Tadka:
Oil: 1 TBS

Mustard Seeds: 1/2 tsp
Chana Dal :1 tsp
Cumin Seeds: 1/2 tsp
Dry chilli: 2
Curry Leaves: 1 spring



Directions

In a pan add Chana dal and roast until dal changes the slight colour. Add Coriander seeds and saute for 30secs and transfer to the blender.
 Add oil, bottle gourd and green chillies and cook until bottle gourd is half cooked on medium flame.
Add  Tomatoes, Turmeric, Salt and Tamarind and cook until tomatoes turn mushy. Add fresh coriander and cook for 30secs. Let the mixture cools down n then shift it to blender along with chana dal and blend it to smooth paste.

Tadka:
In a small pan add oil. Once oil is hot add mustard seeds, when seeds starts to crack, add Chana Dal , Cumin seeds,  curry leaves, Dry red chilli. Fry until chana dal change colour and pour it on chutney and mix well.


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Raita Bajji Snack recipe | Breakfast Tea Time Snack recipe | Leftover Recipes | Flavour Diary


Today's recipe is simple makeover of raita. Raita is nothing but the yogurt with few veggies served with biryani's or pulao's or with roti in South Asia. 
Whenever we have some leftover raita we usually forcefully eat the next day but today we will give makeover to the raita by making a tea time snack or this can be served as breakfast too. This recipe is quite easy to make and you can make many changes to this and next time you have raita left you will never hesitate to make this.

Click the pic below for the making 


Level: Easy
Serves: 2-4
1 cup: 250ml
1 tablespoon(TBS): 15ml
1 teaspoon(tsp): 5 ml

Ingredients
Raita: 1 cup
Rice Flour-1/2 cup
Semolina(Suji) - 3TBS
Salt to taste
Red Chilli Powder: 1/4tsp to taste
Turmeric: 1/4 tsp
Baking Soda: 1/8 tsp
Water for desired consistency
Chat Masala for sprinkling
Desired Veggies chopped finely( if you don't have veggies in raita, add them )


Directions
In a bowl add Raita, Rice Flour, Semolina, Salt, Red Chilli Powder, Turmeric, Baking Soda and mix well, add water for dropping consistency.
Heat oil and once oil is hot drop batter in desired size in to the oil and cook on medium flame all the time and flip and flip and fry until light golden colour. 

Transfer on to the kitchen towel, sprinkle some chat masala  and enjoy hot with ketchup or chutney or as it is.

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Moongdal Vada | Easy Breakfast Snack recipe | FlavourDiary

Moongdal Vada recipe

Today's Hi friends, today's recipe is delicious and easy vada made with moong dal.There are many variations of vada are made in south India, and this vada is one among them. This vada needs no fermentation and very easy to make too. 
There are various vada's like Lobia vada, Medhu vada , bread vada, mix dal vada and many more. These vada's are quite common in breakfast or snack in evening. Even these are best in lunchboxes too. 

Click the pic below for the making or Moongdal vada 




Level: Easy
Serves: 3-4
1 cup: 250ml
1 tablespoon(TBS): 15ml
1 teaspoon(tsp): 5 ml

Ingredients

Moongdal - 1 cups
Ginger - 2 inch chunks
Cumin seeds - 1 tsp
Green Chillies - 3-4 cut (to taste)
Salt - 1 tsp (to taste)
Baking Soda - a pinch
Water - 1/4 cup
Rice Flour - 1/4 cup
Coriander - 1/4 (fresh or frozen) 
Onion - 1 medium (finely chopped)
Curry leaves - 1 spring (cut)
Oil for frying

Directions

Wash and soak moong dal for 3-4 hrs.
Drain the water from moongdal.
In a blender add soaked drained moongdal , ginger, cumin seeds, Green Chillies, salt, baking soda, water and blend to smooth paste. 
Take batter in a bowl and then add rice flour, coriander, Onion, curry leaves and mix well .
The batter should be dropping consistency. 
Heat oil and once oil is hot add batter in desired size in to the oil and cook for medium flame all the time and flip and flip and fry until light golden colour. 
Transfer on to the kitchen towel and serve hot with ketchup or chutney.


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