Peanut Coconut Chutney for dosa & idli

Peanut coconut chutney is a very versatile one in all chutney.

Apart from dosa idli you can serve this chutney with uttapam and it tastes so yum.

Peanut coconut chutney

South Indian cuisine has so many amazing chutneys to accompany food that without them the food is incomplete.

The famous coconut chutney is a must try. Also I recently tried my hands on red tomato chutney which was on my list for so long! And it didnt disappoint.

Directions to make coconut peanut chutney-

Ingredients-

2-3 tbsp roasted peanut(mine was without skin)

3/4 cup fresh coconut*see notes after recipe

1-2 tsp ginger garlic as per taste

1-3 green chillies as per taste

Salt as per taste

For tempering- 2 tsp oil, 1 tsp mustard seeds, 7-10 curry leaves

Method-

In a chutney jar start by blending peanuts into fine powder.

After that add ginger garlic and chillies. Blend again.

Now add the coconut and blend.

You may need to add water or alternatively add 2 tbsp curd for creaminess.

Add salt as per taste. Blend again.

Now pour in a serving bowl.

For tempering heat 2 tsp oil and add mustard seeds and curry leaves.

Let ot flutter for 5 secs and pour directly into the chutney.

Mix and serve. Enjoy!

Notes-

If you dont have fresh coconut just add equal quantity of desiccated coconut and add 4 tbsp of curd.

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How To Make Red Tomato Chutney For Dosa & Idli

That little bowl of fiery hot and deep red color chutney served with dosa & idli is my favorite.

To get the red tomato chutney for dosa and idli just right you need the basic ingredients in place.

Now like any other chutney the method or some ingredients could be added or changed from person to person. But mostly the basic ingredients remain the same.

Tomato chutney

Lets dive into the ingredients and how to make the tasty chutney!

Directions to Made Red Tomato Chutney-

Ingredients-

1 large red onion

2-3 large tomatoes

1-2 Guntur Red Chilli dry

1-2 kashmiri chilli dry

3-4 cloves of garlic

2-3 tbsp oil

Salt as per taste

For tempering-

3 tsp oil

1/2 tsp rai/mustard seeds

5-7 curry leaves

Method-

In a pan add 2-3 tbsp oil.

Add sliced onions and chopped garlic.

Cook till onions and garlic is soft.

Add both the chillies and tomatoes. Add salt.

Cover to cook further.

Let it cook till tomatoes are soft and mushy.

Cool down before blending into a fine paste.

Now transfer in your serving bowl.

For tempering heat oil and add rai/mustard seeds and curry leaves.

As soon as the tempering starts to flutter pour into the blended chutney.

Mix and enjoy with dosa or idli.

Red-tomato-chutney

This red tomato chutney tastes good with fried rice, need dosa or even sooji praniyams.

***Apart from the ingredients you can choose to add roasted chana dal for a difference of taste and crunch. Also adjust the chillies as.per your tasted.

Most varieties of chillies and Indian cooking ingredients are easily available on Amazon. Hence Indian cooking has become quite easy.

Do try this recipe and leave your comments.

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How To Make Authentic Palak Paneer

If we talk about punjabi cuisine Palak paneer is the one dish that represents it. Although many yummy dishes like rajma chawal, kadhi chawal, chole chawal, baingan ka bharta, vadiyan tha pulav, sarso ka saag are also famous.

I think palak paneer has even made its name around the world too. And its one of the most popular dish from India.

Having said that authentic palak paneer is difficult to find in restaurants as the flavor sometimes is missing.

You may get a bright green color palak puree done chef style. But many of the grandmother’s will comment as the puree is not cooked properly.

Here I am sharing the authentic way to make palak paneer, how its actually made.

Directions to make authentic palak paneer-

Ingredients-

2 bunches palak *see recipe notes

10-12 garlic cloves minced

2 inch peice ginger grated *see recipe notes

2 large red onions chopped

2-3 plum tomatoes chopped *see recipe notes

Salt and red chilli powder as per taste

200 gm paneer

Ghee 2-3 tbsp * use less or more as per your taste

Method-

To prepare palak puree (how to prepare spinach puree)

Wash the spinach leaves thoroughly to remove all the dirt.

Now pressure cook the leaves for 2 whistles and let it release the steam itself.

If you dont have pressure cooker heat a deep pan that can take all the leaves. Add enough water to create steam. Add all the leaves, cover and cook for 5-7 mins.

Puree the spinach leaves only(not the water).

For palak paneer-

In a heavy bottom pan heat ghee.

Once ghee is melted add the chopped onions.

Once onions become soft add mined garlic and grated ginger.

Cook till the ginger garlic is cooked and onions are browned.

Add the chopped tomatoes. Cook till soft.

Add the palak puree and cook for another 5-7 mins.

Next add the paneer in medium size chunks and cook further for 5 mins.

Let the palak paneer rest for at least 30 mins to enjoy a flavourful meal.

Enjoy with roti or makai ki roti.

If you want you can add 1/2 tsp garam masala for extra flavor.

Recipe Notes-

  • You can use baby spinach as well as full grown spinach. For authentic taste use baby spinach.
  • Minced garlic and grated ginger provide flavor and crunch which is not the same as ginger garlic paste.
  • Cook.onion, ginger garlic on a low flame to extract maximum flavor.
  • Choose tomatoes wisely. The variety of tomato, its sweetness or sourness changes the taste of palak paneer. I like to add plum tomatoes(the one’s that have more pulp) and also use 1 heirloom tomatoes (desi tomato) thats sour in taste to balance overall taste.
  • Use ghee as per your taste. Authentically ghee is used but you can make in olive oil or even mustard oil.
  • Traditionally paneer is not browned or cooked before adding to the spinach puree. The fresher the paneer the better.

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Authentic Kashmiri Mutton Rogan Josh Recipe

Authentic Kashmiri Mutton Rogan Josh recipe has to be one of my favorites. This recipe is as traditional as it gets.

Rogan Josh is an aromatic curry from the land of Kashmir in India. But originally the recipe came from persia. And was brought to India by the Mughals. Its quite popular dish for it’s distinct taste from the spices and for its deep red color from a special herb Ratanjot and chillis that are native to Kashmir.

Rogan josh is usually made using mutton or even lamb. But any red meat works for this recipe. Include the shanks and bones and your recipe will have a flavor thats unmatchable.

Mutton-rogan-josh

Directions to Make Mutton Rogan Josh-

  • 500 grams Mutton with bones cut into small or medium size
  • 1 cup dahi/yogurt
  • Salt as per taste
  • Mustard oil as needed
  • 2 tbsp ghee
  • 1/2 teaspoon Asafoetida/hing
  • 1/2 inch Ratan jot/alkanet

Fot whole spices-

  • 2 Black cardamom/Badi Elaichi
  • 4 Cardamom Pods, elichi ke beej
  • 4 Cloves, laung
  • 1 inch Cinnamon Stick, dalchini
  • 1 Bay leaf, tej patta

Extra spices-

  • 1/2 teaspoon Black pepper powder, kali mirch powder
  • 1 teaspoon Fennel Powder, sauf powder
  • 1/2 teaspoon Asafoetida/hing
  • 2 teaspoons Kashmiri Red Chilli Powder

Fot marination-

  • 1 teaspoon Fennel seeds (Saunf)
  • 1/4 teaspoon Cinnamon Powder (Dalchini)
  • 1 teaspoon Kashmiri Red Chilli Powder
  • 1/2 teaspoon Black pepper powder
  • 1/2 teaspoon Cardamom Powder (Elaichi)

Method-

  1. Wash and drain the mutton of excess water.
  2. Marinate the mutton with all the spices under marination and keep it aside covered for 4 hours.
  3. In a heavy bottom wok/kadhai heat the mustard oil and add all the spices under whole spices. Cook the oil with spices on low heat for about 30-40 sec.
  4. Now add the mutton that was marinated. Roast the mutton in the oil for about 3-4 mins. Keep mixing in between to avoid sticking or burning. Also add the hing.
  5. Add 1-2 cups of water and cover and cook on simmer till mutton is cooked.
  6. Till then heat 2 tbsp ghee and add the ratanjot herb. No need to cook just add the herb in hot oil. Let it infuse. Keep aside.
  7. Also mix curd with all the extra spices. Mix well to avoid curd to curdle when cooking.
  8. Now add the yogurt and spices mix to the mutton.
  9. Mix well. Cook for about 5-7 min.
  10. In the end strain the ghee mix and add the ratanjot infused ghee to the dish.
  11. Serve with roti or rice.
  12. Enjoy!

Mutton-rogan-josh

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How to latch properly during breastfeeding

A good latch is everything in breastfeeding. Any experienced mom, daula or a nurse will tell you this; breastfeeding is easier when babies latch properly.

But as expected each baby is different. Some are able to latch on properly and even so well that breastfeeding may seem too easy.

Latch properly during breastfeeding

Read- Breastfeeding basics for new moms

And then the babies who take some time to learn latching properly will eventually catch up on breastfeeding eventually.

Many times(and its quite common) the baby does not latch properly and you end up thinking you may have low milk supply. And that could be the case but its important to establish a good latch, only then get an opinion in baby’s health.

What is a good latch in breastfeeding?

A latch is considered a good latch when baby take a huge bite of the areola and is able to extract the milk from the breast completely.

Why good latch is important in breastfeeding?

A good latch ensures that-

  • Baby is able to get enough milk for proper growth measured by weight gain in babies.
  • Also a good latch ensures that you dont get any nipple injuries or cuts.
  • You can avoid the problem of breast engorgement with a good latch as baby will extract milk properly.

Latch properly during breastfeeding

How to ensure your baby latches on properly on the breast-

  1. Hold your baby closet to your nipple level.
  2. Touch your baby’s upper lip to the tip of your nipple. It will encourage baby to open their lip wide.
  3. Directly insert most of your areola part in their mouth and baby will latch on to it.

Signs of a good latch-

  1. Once your baby has latched you can see their jaws moving in a rhythmic motion as they suckle on your breast.
  2. You will feel a pulling sensation of breastfeeding, dont worry you get used to it.
  3. Your baby’s lips will be like of a fish.
  4. You dont feel uncomfortable or are not in pain when breastfeeding means its a good latch.

Signs of a bad latch-

  1. Most common sign is that baby is not opening a wider mouth and hence not latch property.
  2. You feel a stinging or pain whenever baby suckle. This happens when babies are just sucking on nipple and their gums rub again the nipple and hurt you.
  3. If they are half latched then also you may find difficulty in emptying breast properly.

What can you do to successfully breastfeed and establish a good latch-

  1. If you are still pregnant read and prepare yourself about breastfeeding. About how to hold the baby properly, breastfeeding positions, food to eat or foods to avoid etc.
  2. Find your ideal breastfeeding place and get comfortable. You can find feeding pillows online to buy or keep extra cushions and pillows to support your back.
  3. Breastfeed as soon as you deliver. Very important to establish a bond and if from the start the correct latch is introduced its beneficial for both baby and mama.
  4. Know your instinct if your baby is not latching properly and seek help.
  5. Take rest and eliminate stress. I cannot tell you important this step is in successfully breastfeeding your baby.

Read- How to use breastpump to book your milk supply

If you like this post please like & share it and leave your valuable comments. You can follow my Facebook page where I share lots more. If you wish to replicate this post please link back with due credits.

If you like this post please like & share it and leave your valuable comments. You can follow my Facebook page where I share lots more. If you wish to replicate this post please link back with due credits.

You can also send me your pictures of the recipe if you try and I would love to feature you on my Social Media Pages. Sharing your feedback always makes me happy and motivated me to create more such content.

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