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Hindustan Times
02-06-2025
- General
- Hindustan Times
Love thecha? Then this Madurai special Thanni chutney will have you obsessed!
Recipes like thecha have been around for generations but the good thing about internet virality is that these recipes end up reaching an audience who weren't acquainted with its magic. The same goes for this Madurai special Thanni chutney. Super simple to make, with an ample kick of spice, chances are that you already have all the ingredients stocked in your kitchen to get started on this recipe. With virtually no wait time involved in the recipe, you have no excuse to not try it out right this second. 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?
Hindustan Times
01-05-2025
- General
- Hindustan Times
Get your potato on — but Nepali style with this quick Aloo Sadeko recipe
We all love a creamy dose of good old potato salad. But let's be honest. That can get heavy on the stomach, does not keep well in the soaring temperatures, isn't really the best accompaniment to your evening slurps of chai — and most importantly, is missing the spice! If aloo pakodas and aloo chaats from the market are getting you sleepy and guilty, this Aloo Sadeko recipe — essentially a potato pickle of sorts — all the way from Nepal, has your name written all over it. Ingredients: Boiled peeled diced potatoes - 3 to 4, dry red chillies - 2 to 3, Sichuan pepper - 1tsp, sesame seeds - 1 to 2tsps, cumin seeds - 1tsp, garlic cloves - 3 to 4, ginger - 1 inch, sliced red onion - 1, salt to taste, finely chopped coriander leaves - 2tsps, finely chopped mint leaves - 1tsp, lime juice - 2 to 3tsps, mustard oil - 2 to 3tbsps, fenugreek seeds (optional) - 1tsp, red chilli powder - 1/2tsp A post shared by Mahima Dhoot (@diningwithdhoot) Method: Roast the dry red chillies, Sichuan peppers, cumin seeds and sesame seeds for 2-3 minutes on low heat until they begin to golden brown and fragrant. Grind the roasted spices, garlic and ginger to a coarse paste. To the boiled potatoes add the onions, coriander, mint, sesame chilli powder, salt and lime juice. Heat the mustard oil in a pan and once it begins to smoke turn off the heat. Let it cool down for a minute. Add the chilli powder and fenugreek seeds. Add the hot oil to the potatoes and mix until everything is well combined. Let it sit for 30 minutes before serving. Side note: If using mustard oils, don't go in with the fenugreek seeds owing to the former's very strong smell and essence. For any other neutral oil, fenugreek seeds add an interesting layer of flavour. (recipe from Foodie Trail) Is your mouth watering too?
NDTV
21-04-2025
- Health
- NDTV
Nepali Chana Fry: A Spicy, Savoury Snack That'll Leave You Wanting More (Recipe Inside)
Chana is one of the most extensively used ingredients in the Indian kitchen. From adding it to our curries to snacks, we use it in various forms, the most common one being chana fry. In this, chana is pan-fried, then mixed with several spices, creating a delicious snack. While you must've had regular chana fry, have you ever had Nepali chana fry? This unique snack is even more delicious and is something that no chana lover must miss trying. It's spicy, tangy, and will surely leave you wanting more. The recipe for it was shared by the Instagram page @diningwithdhoot. Also Read: Kala Chana Soup: The High-Protein Winter Comfort You Didn't Know You Needed What Sets Nepali Chana Fry Apart From Regular Chana Fry? The main differentiator is the use of kala chana (black chickpeas) instead of regular chana. Another key difference is that it is tangier in flavour due to the addition of lemon juice. Regular chana fry is often less tangy compared to the Nepali version. Why You'll Love Nepali Chana Fry This snack is not only easy and quick to prepare but also a great way to incorporate kala chana into your diet. Apart from kala chana, it also features onions, lemon juice, and flavourful spices, giving it a distinct spicy and tangy taste. Whether you wish to enjoy it as an evening snack or serve it at your dinner party, it'll surely delight the taste buds of your loved ones. Is Nepali Chana Fry Healthy? Absolutely! Kala chana, the main ingredient in this snack, is a good source of protein and fibre. Consuming it regularly can aid in weight management, improve digestion, and reduce the risk of heart disease. Apart from protein and fibre, kala chana also offers other nutrients like iron and folate. What To Serve With Nepali Chana Fry? Nepali chana fry tastes good on its own, but you can savour it with crispy paratha. Additionally, you can also savour Nepali chana fry with mathri or masala papad. How To Make Nepali Chana Fry At Home | Nepali Chana Fry Recipe Start by washing kala chana nicely, then boiling it in water. Now, heat oil in a pan and add chopped onion and cook until they become translucent. Add the boiled chana to it and give it a good mix. Next, add red chili powder, coriander powder, garam masala, jeera powder, and salt. Following this, you need to add ginger-garlic paste and green chillies and cook it for about a minute. Finally, squeeze in some fresh lemon juice along with a garnish of freshly chopped coriander. Enjoy! Also Read: How To Make Methi Chana Dal Puri: A Delicious Twist On A Classic Watch the complete video below: View this post on Instagram A post shared by Mahima Dhoot (@diningwithdhoot)
