Here I am ….. back after almost an year.
I hope all of you, my readers, are well.
And have not given up on me and my blog.
By now, I am sure, you are well used to my long breaks.
But I keep coming back.
For however long possible .... even if it is for as little time as only a month .... I keep coming back.
And I try my best to be regular.
Thank you all for being with Kitchen e Kichu Khonn and for staying in touch with me on Facebook as well as Instagram.
And on messenger too.
I will not go into the reasons for my taking such a long break.
Instead, I will focus on what I love doing .... write and post a recipe.
It will take me time to get back that much needed flow for smooth writing .... but I will try.
A lot has happened in the last year and now we are at the fag end of it.
I hope it has gone much better for you than it did for me.
Life moves on. It will move on.
We cannot give up on life.
We need to get up and get going.
Happily or unhappily … that is in our hands.
I trudged through this year. And not exactly happily.
Two major disappointments in our lives, ruled this year.
And one big health issue for me that resulted in a surgery.
If last year was bad, this year has been worse.
But I am like always on a trampoline. I bounce back.
Or at least try to.
And that is what we should be doing … right? Bounce back.
Because life is like the sea …. it gives back to you whatever you give it.
So better give something good …. eh? 😊
And what better than a blog post on a beautiful chutney.
Chutneys rule as an accompaniment to any Indian meal and helps not only in digestion but also help make any plain meal interesting.
Most chutneys are healthy and are almost always made fresh, at home, along with a snack or meal.
Rawa Idli that I had posted a few posts back.
I had promised to post the recipe 'soon'.
And am truly sorry for this much delayed 'soon'.
So posting it first and then go on with my other recent recipes.
I had kept this chutney slightly dryish and absolutely loved the texture.
And the best part is it stays well in the refrigerator for more than a week or two, when kept in an airtight glass bottle.
Do not use metal utensils to store it.
Kokum / Garcinia Indica - the size of a small ball
Garlic - a few cloves
Jeera / Cumin seeds - 1 tsp
Dhaniya / Coriander seeds - 1 tsp
Dry red chillies - 3 or 4
Chopped fresh coconut - 1 cupful
Urad dal - 1 tsp
Chana dal - 1 tsp
Salt - to taste
Sugar - to taste
Cooking oil - 1 tsp
How to :
In a heavy pan, heat a little oil.
Add the jeera, dhania, garlic and the whole red chillies.
Fry on low heat till the garlic turns reddish and releases an aroma.
Add the chopped coconut, Urad dal, Chana dal and fry till the coconut is well fried.
Remove and cool.
Now add the Kokum ( you may use tamarind in lesser quantity too ),
salt and sugar.
Grind in a mixie to a coarse damp powder.
The idea is to get a little of everything in a bite …. the crunch of coconut and the dals, the burst of tang of a very small piece of kokum, the spice of the red chilli ….. get the idea?
You may add water, if needed, but only very little.
This is supposed to be a dry chutney.
You may skip the Kokum and make it too.
Store in an airtight glass bottle in the fridge.
Enjoy with Dosas, Idlis , Upma or with plain rice too.
Take care all!!