Love thecha? Then this Madurai special Thanni chutney will have you obsessed!
Ingredients: Oil - 1+ 1 tsp, garlic cloves - 4, ginger - 1 inch, green chillies - 2, chopped onion - 1, roasted chana dal - 1/4 cup, water - 1/2 cup, hing - 1/4tsp, mustard seeds - 1tsp, urad dal - 1tsp, dried red chillies - 2, curry leaves - 6 to 7, finely chopped onion - 1/4 cup, salt to taste
A post shared by Mahima Dhoot (@diningwithdhoot)
Method: Heat 1tsp of oil in a pan and saute the garlic, ginger and green chillies till they get some colour on them. Now add the roughly chopped onion and wait for this to cool down before adding to a blender and making a thick, smooth paste. For the tadka, add a teaspoon of oil followed by the hing, mustard seeds, urad dal, dried red chillies, curry leaves and finely chopped onions. Cook this down well till strongly fragrant. Add the paste with some more water if needed. Add the salt to taste and make sure the consistency of the chutney is thick but still easily pourable. The recipe connoisseur can be seen pouring this over some freshly steamed idlis. But the Madurai special Thanni chutney can be enjoyed with upma, vada, dosa, uthappam or even as is, if you're a fiend for condiments!
(recipe from Dining with Dhoot)
So will you be kickstarting this week on a flavourful note of tadka?
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
NDTV
05-08-2025
- NDTV
Craving Momos? Make Chicken Schezwan Momos In Just 20 Mins For A Quick Evening Snack
Who can resist a plate of steaming hot momos? No one! From steamed and pan-fried to tandoori and fried, momos are irresistibly delicious. Whether you make them at home or order them via an online food delivery app, they are a crowd pleaser. Among these, schezwan momos stand out as a fan favourite. With their crispy exterior and soft interior, they pack a flavourful punch in every bite. While it's easy to grab schezwan momos from outside, have you ever tried whipping them up at home? It might seem intimidating, but trust us, they're surprisingly easy to make. Recently, we came across an easy recipe for schezwan momos shared by the Instagram page @diningwithdhoot. Check it out below! What Makes Schezwan Momos A Must-Try? Schezwan momos are a must-try for several reasons: In a rush? Can't cook? Order from 1. Spicy And Savoury Flavour The combination of schezwan sauce, soy sauce and spices creates a bold and savoury flavor profile that is both spicy and addictive. 2. Texture Contrast he crispy exterior of the air-fried momos provides a nice texture contrast to the soft and tender interior. 3. Versatile Schezwan momos can be served as a snack, appetiser or even as a side dish. Are Schezwan Momos Healthy? Schezwan momos can be a part of a balanced diet, but they are typically high in calories and fat due to the oil used in air-frying or pan-frying. However, you can make them healthier by using less oil, adding vegetables to the filling and using whole wheat flour to make the momos dough. What To Serve With Schezwan Momos? Schezwan momos can be served with a variety of options to complement their spicy flavour. Some popular choices include a side of chutneys, such as mint chutney or a dollop of mayonnaise to help balance out the spiciness. How To Make Schezwan Momos At Home | Schezwan Momos Recipe Start by preheating the air fryer. Once preheated, place the chicken momos in the tray and spray some oil over them. Air fry the momos at 180 degrees C for about 15 minutes or until they become crispy. Meanwhile, heat oil in a pan and add chopped garlic cloves, onions, and capsicum. Saute the mixture until the vegetables soften slightly. Add schezwan sauce, soy sauce and a little bit of water. Sprinkle some pepper and mix well. Add the crispy momos to the sauce and gently toss everything together to ensure the momos are well coated. Top the dish with chopped spring onions and serve hot! Watch the full recipe video below: View this post on Instagram A post shared by Mahima Dhoot (@diningwithdhoot) Once you make these schezwan momos at home, you'll find yourself craving them again and again. Don't trust your cooking skills? No worries! Simply order schezwan momos and similar varieties through an online food delivery platform. Happy snacking!
Hindustan Times
01-08-2025
- Hindustan Times
Love kadhi chawal? This spring onion kadhi will fix those rainy afternoon blues
God bless whoever came up with the iconic kadhi chawal, rajma chawal and chole chawal combos because what would our food-gorging souls do without them. Nothing like a steaming hot plate of kadhi chawal when it's pouring outside!(Photo: The Foodscape) Earthy delicacies like these are not just suspiciously simple but also hit the spot no matter the weather outside. Now the one upside to the chaotic Delhi monsoons we're all weathering, is that these plates of bliss hit extra hard — and we're here for it, albeit with an interesting twist. Now for anyone thinking we're saying it's ok to mess with the sanctity of classic pairings, this might be that dish which ends up changing your mind. Food purists! You will not regret trying this out. Spring onion kadhi Ingredients: Dahi - 1 cup, gram flour (besan) - 1.5tbsps, water (to whisk the curd mix) - 1.5 to 2 cups, oil - 1tbsp, mustard seeds - 1tsp, cumin seeds - 1tsp, fenugreek seeds - 1/2tsp, ginger-garlic and green chilli paste - 1/2tbsp, curry leaves - 6 to 7, chopped spring onions (bulbs and greens) - 1 cup, salt - 1tsp, coriander leaves - a handful, ghee for tadka - 1tsp, red chilli powder - for tadka Method: Whisk the curd, besan and water till it's lump-free and set this aside. Heat oil in a kadhai and add the rai, jeera and methi seeds — let them splutter. Then in goes the ginger-garlic green chilli paste followed by the curry leaves and spring onions. Cook for 2 to 3 minutes till they begin to soften and then go in with the whisked curd slurry on low flame. Add salt and let this simmer on low for 10 to 12 minutes. Serve with steaming hot rice. If made thin enough, this makes for an incredibly comforting meal as is. (recipe from Dining with Dhoot) We hope this inspired you to declare it kadhi chawal hour!
Hindustan Times
28-07-2025
- Hindustan Times
Love a spicy plate of chilli potatoes? This chilli idli recipe was made for you!
We all love a spicy plate of chilli chicken, chilli potatoes and even chilli mushrooms! So why should the humble idli be left out of the mix? If you love your street style Chinese and wouldn't blink twice before giving a fusion recipe an honest shot, these chilli idlis are calling your name! If you love street style Chinese, you gotta try this lip-smacking chilli idli recipe!(Photos: Sharmi's Passion) Chilli Idli Ingredients: Oil - 1tbsp, garlic cloves - 3 to 4, chopped green chillies - 2 to 3, chopped ginger - half, capsicum - 1, red bell pepper - 1 , yellow bell pepper - 1, onions - 1, chopped spring onions - a handful; For the sauce — soy sauce - 2tbsps, chilli sauce - 1tbsp, ketchup - 1tbsp, vinegar - 1tbsp, cornflour slurry (cornflour and water) - 1tbsp Method: In a pan, add the oil, garlic, chillies and ginger. Let it simmer until golden brown and till the fragrance of the ginger starts wafting through. Add the veggies in, and make sure that the onions aren't finely chopped but separated by the layers, Chinese style. While the vegetables crisp up, for the sauce mix the soy sauce, chilli sauce, ketchup and vinegar. Add this to the pan and give it a good toss before adding in the cornflour slurry. Once the sauce thickens and starts slightly bubbling, turn the heat off and add the idlis in — preferably cut into bite sized pieces, and give it a good mix. Garnish with some chopped spring onions before serving for some spicy crunch. Make sure to eat these chilli idlis right away so that they don't start disintegrating in the thick sauce. On the flip side, the idlis can be fried as well so as to let them hold their form better. Store-bought idlis or a batch made from a ready-to-make mix works perfectly fine for this recipe, lest you don't want to go through the whole process of making idlis from scratch. (recipe from Dining with Dhoot) Spicy, saucy and packed with flavours in every bite, this recipe needs no accompaniment and is complete in itself. So is your evening snack for the day sorted?
