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Wednesday, September 16, 2015

Chana Dal Chutney Recipe | Side Dish For Idly / Dosa / Uttapam

Chana Dal chutney is a great fix when you are pressed for time early morning. And all it takes is just less than 10 minutes ! Chana dal tends to get thick so you need to keep the water ratio in mind while grinding. So here is a very quick and easy chutney that goes well with dosa / Idli / Uttapam and even with vadas.

1/2 cup Roasted Chana dal
A green chilly (according to how hot you want your chutney to taste)
4 tbsp Coconut, grated 
1 tbsp Ginger, chopped
Water to grind the chutney (add little by little till you get your kind of consistency) 
Salt to taste
Sugar to taste

To temper the chutney:
8-9 Curry leaves
1/2 tsp Urad dal
1/2 tsp Mustard seeds (raai)
 A small pinch of Asafetida 
A dry Red chili 
1/2 tbsp Oil

In a mixer grinder, add roasted chana dal, coconut, green chili, ginger, salt and sugar and add very little water to this mixture grind them to a fine paste. 

Take the lid off and check if you need more water, add little water at a time and grind the mixer once again. I like my chutney to be little coarse but if you like you can grind to fine paste. 

Do check the seasoning and consistency. Keep aside your chutney is ready for tempering ! 

Heat oil in a tadka pan to smoking point and add the dry chili, mustard seeds (let them crackle), urad dal, asafetida in the mentioned order and turn off the gas. Immediately add curry leaves. Add the tempering into the chana dal chuteny and serve it fresh with soft, fluffy idlis or with dosa. I served mine with mixed uttapams.


  • While grinding adjust the salt / Chilly according to your taste. My spice quotient is little high so I added 2 chilies.
  • To calm down the spiciness you may add little melted ghee in the chutney.

read more.. "Chana Dal Chutney Recipe | Side Dish For Idly / Dosa / Uttapam"

Wednesday, September 9, 2015

Fish Kachori | Macher Kachori

Kochuri as we know it in Bengal is another form of stuffed puris. What stands out in favour of it is the stuffing is varied from as per person’s taste. It used to be an essential part in traditional Bengali households till Globalization happened and we are bombarded with breakfast cereals and juices. I still miss the good old days when mom used to pack kochuries of different kinds of stuffing like peas, lentils etc. My Mom's creation 'Fish Kachori' was born out of compulsion to finish the stock of Rohu fish in the freezer section. We were planning to go for our yearly vacation together and needed to clean our fridge before journey. Dad had made Fish Cutlets with half of the 'pur' (pur is nothing but stuffing, it may be veg or non veg) and with remaining pur Ma made this Fish Kachoris

Generally Fish in its own is a dish by itself however when I used up some leftover fishes and stuffed them in the dough, it was as good as any other meals. As far as taste it had the distinct flavor of fish which left a great lingering feeling behind.

For Dough-
500 gms All purpose flour
1/2 tsp Salt
3 tbsp Oil or Ghee
1 cup Warm water

For Filling:
5-6 Rui/ Rohu fish or you can use any other boneless fish
2 Onions, finely chopped
4 Green chilies
1 tsp Ginger, chopped
5 Garlic cloves, chopped finely
1 tsp Garam masala
1 tsp Red Chili powder
Handful of chopped Coriander leaves
Salt to taste

If you are using fish fillet then skip this boiling part otherwise boil fish pieces with some salt and cook till they are tender. Drain, discard the water and allow it to cool. Remove the bones from the fish and mince the fish.
In a heavy bottomed pan add oil and onion, green chilies, ginger, garlic and fry for a minute. Add minced fish, coriander leaves and stir well. Add all the spices and fry till the mixture becomes dry.Finally taste and adjust the seasonings. Allow the mixture to cool.

Prepare the dough by sieving together the flour and salt. Make a well in between and pour 3 tbsp oil or ghee and water little by little to form a pliable dough. Knead well until soft. Cover and let it rest for 1/2 hour. 

Make small portions of the dough, give them a shape of discs and pour 2 tbps  fish filling in center, gather the sides of the dough and seal firmly. Press the center of the poori so that the filling shouldn't come out. Dust the kitchen counter, flatten it and roll it uniformly. 

Make sure the size of disc is not too big and make sure the filling doesn't spill out. At a time you can fry only one poori. Repeat the same steps for the rest of the day and stuffing.

Deep fry the pooris on high flame initially then turn the heat to low once the poori is fully puffed on one side, flip and fry from both the sides. Drain off excess oil and serve with Alu'r Dom / Dhaniya Chutney / Chutney.

read more.. "Fish Kachori | Macher Kachori"

Friday, September 4, 2015

Chocolate Coconut Truffles Recipe | Insanely Easy Truffle

What can chocolate do to you? Well it made me go nuts and next thing was I was frantically searching for ingredients to make something quickly. I just had to make something chocolaty after being featured in Times Of India's Chennai Times today ! We all need small reasons to be happy and being featured with Chennai's talented bunch of bakers is perfect platform to celebrate. I am not harsh on myself when it comes to diet (Ahem Ahem...) so I'm game for anything with chocolate ! 

Today's Chocolate Coconut Truffles is the result of my instant craving and pretty darn amazing recipe if you have leftover chocolate ganache in your refrigerator. They are INSANELY EASY ! Yes, you got to trust me ! Evil me is eating one after another :-D I just hope my son and hubby gets to eat a few at least.

200 gms of Semi sweet or bittersweet Chocolate chips ( High Quality, above 60% or higher)
1/2 Heavy cream
1 cup shredded Coconut (unsweetened)
1/2 tsp Coconut extract
 19-20 Nutty chocolate ball candy

Take a pan, pour heavy cream and bring the cream to a simmer. Don't forget to stir in between and scrape down the sides with a spatula every few minutes. Remove from heat and add chocolate chips and mix until smooth. Add coconut extract and stir well. Ideally you should make this a day ahead and let this chocolate ganache sit for a while in refrigerator. If making immediately then allow to cool and then place in the refrigerator for minimum tow hours. Take out the chocolate ganache bowl add 1/2 cup shredded coconut and mix well.

Roll into 1 1/2" balls and place one nutty chocolate candy in the center, roll between the palm of your hands into lemon size balls and finally roll them in shredded coconut or until they are completely covered. Keep the truffles in the fridge for an hour to chill and serve them after dinner.


  • Do leave the truffles outside before consuming as the coconut in it makes the truffles harden inside the fridge. 
  • I personally like my coconut chocolate truffles little soft so I let them sit in normal temperature.  

"Looks out weekend, here I come"

read more.. " Chocolate Coconut Truffles Recipe | Insanely Easy Truffle"