Basic Paste - To make cooking easy

Discussion in 'Krishnaammas Kitchen' started by krishnaamma, Apr 17, 2007.

  1. prabhabala

    prabhabala Gold IL'ite

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    Hi Krishnamma,

    Can u please give me a recipe for ready made chutney powder with cocoanut(our thengai chutney) so that I just mix water & make the chutney for Idli & Dosas.

    prabha
     
  2. rajmiarun

    rajmiarun Gold IL'ite

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    Dear Krishnamma,
    Thanks for this useful thread. Can you just give me how and for which dish the Shahi paste is used.

    Thanks in advance
     
  3. ketal

    ketal Bronze IL'ite

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    Dear Krishnamma,

    Thanks for this useful thread. Can you just give me how and for which dish the Shahi paste is used.

    Thanks in advance
    ketal
     
    Last edited by a moderator: Aug 6, 2007
  4. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Mangala,

    Thank you for your complements.:thumbsup


     
  5. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Prabha,

    Here in Saudi we get 'coconut powder'. We make instant chutney with that. I dont know whether it is available in India.:confused2:

    But even if you keep the left over coconut chutney in the fridge, you must use it as quick as possible. i.e. with in 2 - 3 hours otherwise, it will become thick and if you heat it by using oven, it wont be nice.

    So We have to prepare coconut chutney fresh only. But you can keep 'coconut podi' that is 'thengai podi' and use for dosa and idly.


     
  6. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Rajmi and Ketal,

    I usually use this 'Shahi paste' to make veg. pulov and gravy curry for chappati

    to give a different taste. I think this will help you both.:-D
     
  7. prabhabala

    prabhabala Gold IL'ite

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    Hi,

    Thanks for the reply.

    We get dessicated cocoanut powder here.

    I had the same thought that cocoanut chutney always tastes good when made fresh.

    But since u have given lot of ready made powders I thought u would suggest one for this too.

    Prabha
     
  8. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Prabha,

    If you are ready to use dessicated coconut powder then you can prepare like this.

    1 cup dessicated coconut powder
    1/2 cup processed channa dal (pottukladalai)
    2 - 3 Green chillies
    Salt to taste.

    Just put all in a mixture grinder and keep it in the freezer like powder. Whenever you need chutney just mix it with water and add chopped coriander leaves. Make seasoning with mustard seeds and udad dal.

    Enjou the ready made chutney.:2thumbsup:
     
  9. prabhabala

    prabhabala Gold IL'ite

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    Hi krishnamma,

    Thank u for the prompt reply.

    The dessicated cocoanut powder leaves an oily tinge. Can't we fry the fresh cocoanut and use it?

    have u tried using dessicated cocoanut powder ? How is the taste? U can be the best Judge.

    Anyway I will try the recipe & give u the feedback.

    prabha
     
  10. krishnaamma

    krishnaamma Moderator Staff Member IL Hall of Fame

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    Hi Praba,

    Yes I used dessicated coconut powder for chutney. And in Saudi in all hotels

    they serve this chutney only. Because dessicated coconut powder 1 kg is 5-8 SR. and only one coconut

    is SR4.:confused: :confused2: So all the restaurant people will use

    only this dessicated coconut. It will not be as good as fresh coconut chutney

    but if you like the taste it is ok.:-D Try and give me the feed back.
     
    Last edited: Aug 3, 2007

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