Coconut-Hing chutney

Grated coconut     : 1 cup
hing/asafoetida     : 1/4 tspn + 1/8 tspn
green chilli            : 4 medium spicy
salt to taste

for tempering:
oil                    :1 tbspn + 1 tbspn
mustard seeds : 1 tspn
curry leaves    : few
channa dal      : 1/2 tspn
urad dal          : 1/2 tspn
red chilly        : 1(optional)

  • fry green chilly and 1/4th tspn hing in 1tbspn of oil and blend it along with freshly grated coconut and salt.
  • give tempering in the small skillet.
  • in about 1 tbspn oil add mustard seeds, add channa n urad dal ,then on low heat add curry leaves and 1/8th tspn hing.
  • stir and turn off the gas.
  • Pour this over the chutney . Serve with dosa and idli.

  • Prepare the tempering just before serving
Recipe Shared by: Sumangala Kasbekar

Grilled Mushrooms

Grilled Mushroom is a super simple and super-delicious Party/Barbeque snack. 
Thanks to my friend Sheetal Menon for this recipe.. enjoy..:-)

Mushrooms             : 250 gm
Krauter butter/
herb flavored butter : 150 gm
salt                           : just to taste
pepper                      : just to taste
garlic grated             : (optional)
Parmesan cheese      : about 50 gm

  • Wash the mushrooms and pat them dry
  • |Scoop out the inside of the mushrooms (this can be done by carefully pulling the stem out)
  • Place the mushrooms on an aluminium foil and fill it up with krauter butter only till half(do not over fill )
  • Sprinkle with pepper and salt.
  • If required grate some garlic cloves all over the mushrooms for extra flavour
  • Lastly grate the Parmesan cheese all over the mushrooms
  • bake it at 180 degree celsius for 15-20 mins or until the mushroom turns golden brown on top 

Preparation time- 10 mins 
Baking time - 20 mins

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