Preparation time : 30 minutes
Cooking time : 20 minutes
Serves : 4-6 members
Description
Happy Independence Day to one and all.. How many of you have celebrated Independence Day at your homes?? Well I, myself haven’t. I was taken Aback to see how the Pakistan’s celebrate their Independence Day at their homes through another face book group. The house is decorated with green balloons, small flags all around and food to the thyme of their flag displayed with a cake to cut and celebrate. What an awesome way to celebrate and immune our kids with patriotism.. I have made up my mind to do so from next year on wards… And wish we all do the same with no difference in caste, creed or colour.. Jai ho.
1.Ingredients for carrot chutney
Ingredients | Quantity |
|---|---|
| Carrots | 1 cup chopped |
| Tomato | 1 small chopped |
| Small onion | 5 |
| Garlic flakes | 2 |
| Tamarind | a small pinch |
| Salt | to taste |
| Coconut | 1/4 cup |
| Coriander leaves | very little |
| Dry red chillies | 4 to 6 |
| Gingely oil | 1 tablespoon |
| Asafoetida | a pinch |
Method for carrot chutney
Mix all the above mentioned ingredients in a microwave safe bowl. Mix well and microwave on high for 6 minutes. In between at an interval of 3 minutes toss once and microwave again. Cool completely and grind to a smooth paste. Add very little water if needed. The consistency of the chutney should be of a spreading consistency not too thin and watery or not too thick. Taste and adjust seasoning and set aside. Incase you don’t have a microwave just fry all the ingredients separately in gingely oil until the ingredients are 3/4 cooked. Remove cool and grind to get a chutney.
2.Ingredients for Coriander mint chutney
Ingredients | Quantity |
|---|---|
| Coconut | 1/4 cup |
| Ginger | a tiny piece ( just a tit bit size ) |
| Coriander leaves with stem | 1/4 cup |
| Mint leaves | 8 |
| Green chillies | 4 to 6 |
| Tamarind | a pinch |
| Salt | to taste |
| Curry leaves | 2 |
| Jaggery | a tiny piece |
Method for the coriander mint chutney
Grind all the above ingredients together to a smooth paste of semi thick spreading consistency by adding very little water. Taste and adjust seasoning and set aside.
3.Ingredients for white coconut chutney
Ingredients | Quantity |
|---|---|
| Coconut grated | 1 cup |
| Fried gram | 2 tablespoons |
| Green chilli | 1 |
| Salt | to taste |
Method
Grind all the above together adding very little water to a smooth paste in a food processor.
4.Ingredients for kuli panniyaram
Ingredients | Quantity |
|---|---|
| idli batter | 2 cups |
| small onions | 1/2 hand chopped |
| green chillies | 1 chopped finely |
| ginger | 1/4 inch piece grated |
| curry leaves | few chopped |
| coriander leaves | few chopped |
| soda - bi - carbonate | a pinch |
| cumin seeds | 1/4 teaspoon |
| salt | to taste |
| water | little |
| oil | 4 tablespoons |
Method
- Mix all the above ingredients together except for oil, to get a semi loose consistency batter. Set aside for 10 minutes.
- Heat a non–stick kuli pariyaram griddle with 1/4 teaspoon oil in each dent on the griddle.
- When oil is hot, pour 1 1/2 tablespoons full of batter mixture into each dent and cook for 30 seconds.
- You will find bubbles on top of the batter in each dent, then turn the kuli pariyarams over with a help of a spoon or a kuli pariyaram stick.
- Cook again for a minute on medium heat till cooked through.
- Remove, cool a bit and toss over each chutney. Poke into tooth picks to the colour of our Indian flag and serve.
