Fruit Custard Falooda

                                               

Fruit Custard Falooda is a creamy and delicious Summer delight ! It is basically a layered dessert and a fusion dish that combines 2 popular dishes, Semiyan kheer or the Vermicelli Pudding and the fruit custard. Fruit custard falooda can be easily made at home with easily available ingredients and tastes awesome when served chilled on a Summer afternoon. Fruit custard falooda loaded with healthy goodness of fruits and sabja (sweet basil seeds) and with refreshing flavors from rose syrup makes an ideal Iftar treat as well !

                     

What is a Falooda?

Falooda is a multilayered dessert, quite popular in the Indian Subcontinent. One can both drink and eat this Summer coolant beverage cum dessert. traditionally falooda is prepared by mixing rose syrup, milk, jelly or custard, falooda sev, and falooda seeds (sweet basil seeds). the dessert could be topped with chopped fruits, nuts, and ice-cream. There are many variations to it and falooda can be made using pulpy fruits like mangoes, papaya or seasonal berries.

                         

Video recipe for Fruit Custard Falooda

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Serves: 4 

Ingredients: Measurements used 1 cup = 250 ml

• 2 cups milk (you can use skimmed or full cream milk
• 1 tablespoon sabja seeds / sweet basil seeds
• 1/2 cup fine vermicelli / semiyan
• 2 tablespoon custard powder
• 2 cups chopped fruits of your choice
• 1/4 cup sugar / honey
• 1/4 cup rose syrup / rooh afza
• Ice-cream of your choice for topping
• 2 tablespoon slivered nuts
• 2 tablespoon tutti frutti
• Candied cherries for garnishing (optional)

                   

Method:

1. Preparing Sabja Seeds:

• Soak the Sabja seeds in 1 cup of water for 10-15 minutes. After soaking time, the sabja seeds will bloom. 
• Strain the bloomed sabja seeds using a tea strainer and keep it aside until use.

      2. Preparing the Vermicelli Custard:

• Reserve 1/4 cup milk and heat remaining on low to medium flame. Add your regular vermicelli to the milk and cook it until done. If using falooda sev, cook it in milk as per the packet instructions. 
• Add sugar to the vermicelli pudding and give a good stir.
• Now add custard powder to the reserved milk and make a lump free mixture. Stir in the custard mix into the vermicelli pudding while stirring continuously.
• Cook the vermicelli custard for another 2-3 minutes and put off the flame. Allow the custard to cool down at room temperature and then refrigerate until use.

      3. Preparing the fruits  :

• Chop the fruits of your choice to bite size pieces. Add them to a bowl and sprinkle little sugar over them to prevent discoloration. I have used apple, banana, grapes, pomegranate and mango in this fruit custard falooda recipe. You may use any fresh seasonal fruit or frozen berries in this recipe. 

        4. Other Preparations: 

• Chill the falooda serving glasses in the fridge for about 1/2 hour before laying the falooda. Preferably use tall glasses as it shows the layers of the falooda distinctly. 

                     

    4. Layering the Fruit Custard Falooda

• There is no fixed order in which a falooda can be layered. You can use any ingredient first. I am sharing the way, i layer my falooda.
• To each chilled serving glasses, add 2 tablespoon of rose syrup followed by 1 tablespoon of the bloomed sabja seeds.
• Next, add in 2-3 tablespoon of chopped mixed fruit.
• Top the fruit layer with chilled custard vermicelli.
• Now again add a layer of the bloomed sabja followed by fruits and then the custard.Repeat the layers until the glass is 80% full. 
• Top the falooda with 2 scoops of ice-cream of your choice, slivered nuts, tutti frutti and candies cherry.
• Serve the Fruit Custard Falooda immediately and enjoy with your loved ones!!

                   

Would love to hear from you !

I hope you would love trying out this healthy and delicious Fruit Custard Falooda. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows.

YouTube Channel : https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

• Shevayachi Kheer                     

• Mango Falooda

• Strawberry Falooda

• Homemade Rose Syrup

• Homemade Rose Jelly

Hung Curd Dip

                                                           

This hung curd dip flavored with minced garlic, dry mint, and basic Indian spices is a  delicious low-fat yogurt condiment. It is a healthy creamy dip without adding any cheese or cream. If you have strained yogurt / hung curd ready at hand, making this flavorful dip is a breeze. Pair it with your favorite munchies like nachos, chips, baked crackers, vegetable sticks or potato wedges or use it as a salad dressing. You can also serve it as a side dish with fritters and french fries or as a sandwich spread. This refreshing, no-cook, hung curd dip is tangy and mildly spicy in taste and just perfect for  the hot summers !

 

What is Hung Curd?

Hung curd is nothing but a thick creamy yogurt from which all the whey (water) is drained out. It is called chakka in Marathi language. Hung curd can be easily made at home. You just tie some curd in a muslin cloth and keep it hanging for 3-4 hours or till all the water drains out. Hung curd is used in making many dishes from Indian and Middle Eastern Cuisine . Shrikhand ,Dahi Kebab and Hung Curd Sandwich use Hung curd as a key ingredient. Hung curd is also used in marinating Tikka dishes. 

Health Benefits of Hung Curd :

• Hung curd is a good source of calcium that is good for your bones and teeth.
• Hung curd is a good pro-biotic and low in sodium content.
• It is rich in protein, in fact it has twice the amount of protein and half the carbs when compared to the regular curd so a great option for those on low-carb diet.

                       

How to make Hung Curd at home ?

• Keep a strainer over a bowl and line it with a muslin cloth. 
• Add curd into it and gather the sides of the muslin cloth and tie a knot. 
• Now either allow it to remaining hanging for 3-4 hours for the whey to drip down or keep it in the strainer with a bowl underneath in a refrigerator overnight. 
• Apply little pressure after the time period to squeeze out water from the cloth. 
• Resultant is a thick, creamy hung curd devoid of any water content.

What goes into my Hung Curd Dip? The Ingredients:

This Hung curd dip is a a flavorful condiment that can be made i a jiffy and does not require any fancy ingredients. 

• Hung Curd: Hung curd is the obvious key ingredient of this dip. I have used homemade curd made from skimmed milk to make this low-carb hung curd. You may use store bought Greek yogurt if you do not have time to make hung curd at home.
• Minced Garlic: Use garlic paste , garlic powder or finely grated garlic in this dip. I personally do not like the garlic chunks coming in the mouth while enjoying the dip.
• Dry Mint: I have used home-made dry mint powder for that refreshing minty flavor. You may use fresh mint or coriander leaves as well.
• Chili Fakes: I have used dry red chili flakes for the spicy kick. You may used crushed green chilies as well.
• Black Pepper: Use freshly crushed black pepper for best results.
• Salt to taste

Dietary Tips:

• Gluten-free
• Vegetarian 
• Low-carb dip
• Healthy
• Side dish
• No-cook
• Easy to make

Related Event: 

Dahi Dhamal was the 294th week theme @ FoodieMondayBlogHop, a Facebook gourmet group where a bunch of passionate food bloggers share their culinary delights every Monday depending upon a pre-determined theme. Priya VijayKrishna was our hostess for the week and she proposed this curd-based theme where we could post any main course, beverage, dessert or side dish with curd as a key ingredients. This flavorful hung curd dip is my humble contribution towards the theme. Do check out Dangar Pachadi, a traditional black lentil flavored yogurt dip from Tamil Nadu that Priya has shared for the theme. I am surely going to give it a try.

                                     

Preparation Time: 2 minutes (does not include the time to make hung curd)

Cooking Time: Nil

Serves: 2

Ingredients:

• 1/2 cup hung curd
• 1 teaspoon minced garlic
• 1 teaspoon red chili flakes
• 1/2 teaspoon black pepper powder
• Salt to taste.
• Mint leaves for garnishing

Method:

1. Take hung curd in a mixing bowl.
2. Add minced garlic, dry mint powder, freshly crushed black pepper, salt and chili flakes to it.
3. Give a good mix to get a smooth creamy textured dip
4. Refrigerate until use and serve chilled with snack of your choice.

Recipe Notes:

• Use fresh curd to make hung curd at home.
• If it is very hot in your part of the world, hanging the curd for too long may make it sour. You may keep the curd tied in the muslin cloth on a strainer with a bowl underneath it and keep it in the refrigerator overnight. This step will prevent the hung curd to get sour in hot weather.
• If you are a pizza loving person, you can flavor this hung curd dip with a dash of oregano and dry basil along with chili flakes and black pepper.
• You may go wild with flavorings of your choice.
• You can pair this flavorful hung curd dip with your favorite munchies like nachos, chips, baked crackers, vegetable sticks or potato wedges or use it as a salad dressing. You can also serve it as a side dish with fritters and french fries or as a sandwich spread.
• The hung curd dip stays good for a day on refrigeration in an air-tight container.

Would love to hear from you !

I hope you would love trying out this healthy and delicious Hung Curd Dip. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

You Tube Channel: https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav

 

Related Posts:

• Hung Curd Sandwich

• Strawberry Shrikhand

• No Bake Mango Shrikhand Tarts

• Fruit Yogurt Parfait

• Dahi Ke Kebab

• Curd Quinoa

• Peanut Curd Dip

Suji Chocolate Cake/Eggless Chocolate Cake without Oven

                    

This Suji Chocolate Cake is a healthy and delightful bake. A spongy, soft and moist cake made using semolina/rava, this chocolate cake is refined flour free, egg-less, butter-less, and refined sugar free. Jaggery powder is my choice of sweetener in this cake. What's more ! You do not require an oven or a microwave to bake this cake, as i have made it in a wok/kadhai ! Topped with slivered nuts, this suji chocolate cake serves as a guilt-free delectable treat on festivals and special occasions.

Celebration Time - Annapurna Turns 6 !

Time flies when you are having fun ! This is so very true. When you are enjoying something , you do not realize how quickly time passes by. When I started my journey as a food blogger 6 years back, with the push from some of my buddies, little did I knew that I would be able to pull it off so long and that too pretty well. The thing that kept me going is my passion for cooking. For me cooking and baking are therapeutic. I happily cook fresh meals thrice a day and love feeding more than eating. 

Today blogging has become a part of my life and i thoroughly enjoy every bit of it. Blogging gives me chance to cook and experiment food from different cuisines which otherwise i would probably not have tried. It is because of this blog, i got to connect with so many talented bloggers and learn so much from them. Above all blogging has given me recognition and a sense of satisfaction of being virtually present in so many kitchens through my recipes. 

This blog, Annapurna is home to Traditional Maharashtrian dishes, tried and tested egg-less, butter-less bakes using healthy wholesome ingredients and other dishes from various Cuisines around the globe that I experimented with and those which turn out really well. I also keep on updating my old post with new better pictures and written content as and when possible. I could not have done this without the unconditional support of my readers throughout my blogging journey. I am overwhelmed and happy to share that as of now, this blog has recorded a whopping 13.67 Lakh (Hundred Thousand) hits (page views) with 595 recipes from both Indian and International Cuisine. I thank all of you for your likes and comments and for the valuable feedback you all give me after trying out my recipes and hope that you continue the same support as i move ahead in my journey. I would also like to thank all my fellow bloggers for inspiring me to give my best every time.  

Dedicating my YouTube channel to my Mumma, Mangala Pagar who is my biggest inspiration, my mentor and my best friend. Whatever i am today is because of her, thank you mumma for everything. My mumma and my little sis, Rohini were constantly behind me to launch the You Tube channel.  Cannot dare to miss out my lifelines, Kiran and Chinmay for their unconditional love and for allowing me to carry my food experiments on them :) 

Launch of YouTube channel - Poonam's Annapurna Kitchen

I had gifted myself with "Annapurna" 6 years back and this month as i celebrate my 6th blog Anniversary, i thought of taking a step ahead with the launch of my Cooking Channel on YouTube. Taking account of my diverse readers, i have launched 3 YouTube channels in Hindi, English and Marathi Languages. Please do visit them and if you like my work, do like and subscribe my channels. I hope to get the same love and support from all of you in this new journey as well. Looking forward to your feedback and suggestions. Sharing the links to my You Tube channel below for your kind reference.

  English Channel

  https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A

  Marathi Channel 

   https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

  Hindi Channel 

  https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

What goes into my Suji Chocolate Cake ? The Ingredients:

I made this healthy and delectable chocolate cake to celebrate the occasion.This egg-less and butter-less cake came out spongy and moist. You can easily make it at home as it

 does not require any fancy ingredients. Let's have a look at the ingredients.

• Semolina / Suji / Rava : You can use the coarse or fine variety of semolina, as we are grind it. Use good quality semolina for best results
• Whole wheat flour: I have used very little quantity of Whole wheat flour along with semolina in this recipe.
• Cocoa Powder: Use good quality unsweetened cocoa powder for best results. 
• Jaggery Powder: Jaggery is my choice of sweetener in this recipe. You may use any healthy unrefined sweetener like coconut sugar instead. 
• Curd: Use fresh curd or yogurt that is not too sour.
• Milk: You can use skimmed milk or full fat milk. Any plant based milk and curd can be used for a vegan version.
• Oil: Any neutral cooking oil can be used. 
• Baking Powder and Baking Soda: These are the leavening agents that help this egg-less cake rise.
• Vanilla extract / Essence: Compliments very well in chocolate cakes. You may use cardamom powder instead if you wish.
• Nuts: Topping the cake with slivered nuts is purely optional. You can skip it and serve the cake with Chocolate sauce, Ice-cream, fresh fruits or berries instead. I have used slivered almonds and pistachio which gives the cake a festive look and adds to its nutritional value. You may also add the chopped nuts to the batter itself if you wish.
• Pinch of salt: 

Dietary Tips : This Suji Chocolate Cake is 

• Eggless
• Butterless
• Refined sugar free
• Refined flour free
• Naturally sweetened with Jaggery
• Kid friendly
• Healthy bake
• Satvik / Jain Recipe
• Tea cake

Check out the detailed video for making Eggless Suji Chocolate Cake in a Kadhai / Wok

                            

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Serves: 1 medium size cake

Ingredients: Measurements used 1 cup = 250 ml

• 1 cup semolina / suji / rava
• 1/4 cup whole wheat flour / ata
• 3 tablespoon unsweetened cocoa powder
• 3/4 cup fresh curd
• 1 cup jaggery powder
• 1/2 cup milk
• 1/4 cup oil
• 1 teaspoon vanilla extract/ essence
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chopped mixed nuts for decoration (optional)

Method:

1. To begin with, we will first grind the semolina or suji in a grinder jar. So you can use any variety. To this add whole wheat flour and coco powder and pulse again. Our dry ingredients are ready,
2. In a mixing bowl take curd and jaggery powder and whisk well. To this add oil and whisk again to get a homogeneous mixture.

 3. To this add the dry ingredients in batches and whisk well. Cover and allow this batter to rest for 15 minutes.

4. Meanwhile, we will preheat our wok or kadhai. For that take 2 cups salt and layer it at the base of the wok. Place a stand over it. Cover the wok with a dome shaped lid or another vessel which fits perfectly on the wok. Heat the wok for 15 minutes on medium flame.

5. After 15 minutes we will check our cake batter. You will see that suji has absorbed all the moisture. Add milk to the batter in batches and blend well. We are looking for a lump-free free flowing smooth batter. So add milk accordingly. 

6. Now add the leavening agents (baking soda, baking powder), salt and vanilla extract to the batter and using a spatula blend the ingredients by the cut and fold method. Do not over mix.

 7. Next, prepare the cake tin. I have used a 6 inch round cake tin. Line it with a parchment paper and grease it with few drops of oil. 

 8.  Pour our batter into it and top it with slivered nuts. Tap the tin on the counter a few times to help get rid the trapped air bubbles. 

9. Transfer it to the preheated wok and immediately cover with the lid. 

10. Bake the cake on low to medium flame for 35-40 minutes.

11. Insert a toothpick in the center of the cake to check its doneness. If it comes out clean, the cake is perfectly baked. If you feel some batter sticking to the toothpick, transfer it back to the wok and bake for another 5 minutes.

12. Allow the cake tin to cool down on the wire rack. Place a plate over the cake tin in upside down manner and flip it. Gently tap the tin and lift it to un-mould the cake.

13.Remove the parchment paper and genltly flip the cake on to a serving plate. 

14. Allow the cake to cool down completely before cutting it to desired shape.

15.  Serve the healthy and utterly delicious Suji chocolate cake plain or drizzle some chocolate sauce over it or pair it with ice-cream of your choice.. Enjoy with your loved ones !

Would love to hear from you !

I hope you would love trying out this healthy and delicious Suji Chocolate Cake. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows.

YouTube Channel 

https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav

Related Posts: Check out these eggless butterless bakes using whole wheat flour and with jaggery as a sweetener.

• Eggless Black Forest Cake

• Eggless Ragi Banana Chocolate Cake
  

• Eggless Upside-down Pineapple Cake

• Plum Bundt Cake
  

• Eggless Red Velvet Muffins

Tomato Chutney Recipe

                

This South Indian style Chutney made with ripe tomatoes, onions and peanuts is healthy, very flavorful and serves a perfect side dish with breakfast dishes like idli, dosa and Uttapam. Made using a handful of basic ingredients this tomato chutney is tangy, spicy and mildly sweet in taste and the final tempering of lentil, herbs and spices makes it all the more delicious. With a shelf-life of around a couple of days upon refrigeration, this chutney is ready under 15 minutes from scratch. The recipe is vegan and easy to follow. 

              

What goes into my version of Tomato Chutney ? The ingredients:

This South Indian style tomato chutney is a very simple, flavorful and easy to follow. Best part is that all the ingredients are almost always present in any Indian kitchen pantry. Let us have a look at the ingredients one by one. 

• Tomatoes: Tomato is the key ingredient of this chutney. Use fresh ripe, red and juicy tomatoes for best results. 
• Onion and Garlic : This tomato chutney gets all the more flavorful with garlic and onion going in. However, you may skip it for a Saatvik version.
• Dried Red Chilies: Red chilies are used both in the chutney and also for final tempering. You may use Kashmiri red chilies for color and Guntur variety for a spicy kick. You may choose to remove the seeds of the chilies if you cannot tolerate more heat.
• Peanuts: Peanut add a lovely nutty flavor to the chutney.
• Lentils: This recipe uses both Bengal gram and Black gram. Bengal gram is roasted and ground along with other chutney ingredients while the black gram is used in the final tempering.
• Whole spices: Apart from red chilies, coriander seeds and cumin seeds are also used in this chutney. Mustard seeds are used in the final tempering.
• Asafoetida / Hing : Asafoetida helps in digestion and imparts a lovely flavor and aroma to the chutney. However, you may skip it for a gluten-free version.
• Jaggery powder: Small quantity of jaggery balances the tangy and spicy flavors of the chutney.
• Curry Leaves: Fresh curry leaves adds a refreshing flavor to the chutney. It is used in tempering.

Related Event: #293 Tiffin Side Dishes @FoodieMondayBlogHop

This flavorful Tomato chutney is featured in the Foodie Monday Blog Hop, a Facebook gourmet group where a bunch of passionate food bloggers share their culinary delights every Monday, depending upon a pre-determined theme. Priya Iyer was our hostess for the week and she proposed this theme, Tiffin side-dishes. She suggested that we share any side-dish like, sambar, chutney or podi which can be served with tiffin dishes like idli, dosa, uttapam. Do check out Priya's space for wonderful recipes from South Indian and Gujarati Cuisine. I like her Thai recipes as well. Her Karnataka style Mysore Masala Dosa, is next on my to-do list.                                 

           

If you are looking for more side dishes to be served with tiffin dishes like Idli dosa and uttapam, check out the following recipe links from this blog.

• Vengaya Sambar / Onion Sambar
  
• Sambar Recipe
  
• Coconut Curry leaves Chutney
  
• Fresh Coconut Chutney
  
• Amla Chutney
  
• Sesame Chutney / Til Ki chutney
  
• Kakarakaya Karam Podi / Bitter Gourd Podi

This Tomato Chutney is

• Healthy and flavorful
• Side-dish for idli-dosa
• Vegan
• Easy to make
• Simple and quick

              

Preparation Time: 5 minutes

Cooking Time: 5-7 minutes

Servings: 4

Ingredients:

• 2 large red, ripe tomatoes
• 1 large onion
• 4-5 cloves of garlic
• 2 tablespoon peanuts / mungfali dana
• 1 tablespoon coriander seeds / sabut dhaniya
• 1/2 teaspoon Bengal gram / chana dal
• 1/4 teaspoon cumin seeds / jeera
• 2 dried red chilies
• 1/4 teaspoon turmeric powder
• 1-2 teaspoon jaggery powder
• Salt to taste
• 2 tablespoon oil

For Tempering:

• 1 teaspoon oil
• 1 sprig curry leaves
• 2 dried red chilies
• 1/4 teaspoon mustard seeds / rai
• 1 teaspoon black gram / urad dal
• Pinch of Asafoetida / Hing

Method:

1. Wash and roughly chop the tomatoes. Similarly, peel, wash and chop the onion. Peel the garlic cloves and keep aside.
2. In a pan heat 2 tablespoon oil and add coriander seeds to it. Fry the seeds for around 30 seconds. Next, add cumin seeds and allow them to crackle. Now add Bengal gram and fry until the lentil changes its color to golden brown. Keep stirring to ensure it does not burn.
3. Next, add raw peanuts and fry them for around 1 minute or until you hear a popping sound.
4. To this, add the chopped onions and garlic cloves and stir-fry for around 1-2 minutes or until the onions become translucent and the raw taste of garlic goes off.
5. Tip in chopped tomatoes and stir-fry them for around 2 minutes or until they become a bit soft. 
6. Season with turmeric powder, jaggery powder and salt. Give a good mix and put off the flame.
7. Allow it to cool down completely.
8. Now transfer it to a grinder jar and pulse to get a lump free chutney. I like it a bit coarse, so i did not add any water. If you like a smoother texture add little water and grind the chutney.
9. Heat a small pan and add 1 teaspoon oil to it. Once it is hot, lower the flame and add mustard seeds to it. Once the seeds splutter, tip in the black gram and fry the lentil until it turns golden. Keep stirring to ensure, it does catch the bottom of the pan. Lastly add red chilies and curry leaves . Allow to sizzle for few seconds and put off the flame. Pour this tempering over our tomato chutney and serve with breakfast dishes or snacks of your choice.

              

               

Recipe Notes:

• Use red ripe and juicy tomatoes for best results.
• You may add little tamarind water or paste if you like sour taste in the chutney. I have not added.
• You may skip adding garlic and onions for a Saatvik version.
• Use very little water while grinding the chutney.

Would love to hear from you !

I hope you would love trying out this healthy and delicious Tomato chutney as a side-dish with your idli-dosa. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows.

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav

 

Related Posts:

• Vengaya Sambar / Onion Sambar   

• Fresh Coconut Chutney

• Horse Gram Idli

• Sambar Recipe

• Medu Vada

• Masala Dosa

• Onion Rava Dosa

• Coconut Curry Leaves Chutney

• Bitter Gourd Podi